foodwtogninis: January 2009

Cutest cone ice creams

Are these the cutest ice cream cones you have ever seen? These baby gelato cones come in 12 mixed flavours and are perfect to serve after your next dinner party. The flavours include strawberry, chocolate, apricot, vanilla, spearmint and for the true child at heart - bubblegum! The cones are crisp and the gelato simply yummy. Find the Giotto gelato in 150gm tubs at Togninis at South Bank where children are lining up to enjoy them as a treat after visiting the library or GOMA.

If you want to be a bit more grown up, there are also zabaglione filled mini cannoli and hazelnut gelato baby profiteroles. All in the freezer, just waiting for you at Togninis!

Chilli Mud Crab Feast

Wow, what a way to end the year! Our Chill Mud Crab Feast on Boxing Day was a lunch to remember with crabs flown down from Mackay especially for the occasion.

Mark did the cooking with plenty of helpful advice from Narelle and Tracey.

Mark says it was an effort getting all the spices (see the recipe) together (he had to source the cinnamon quill and Chinese Shao Xing wine from Chinatown) but the result was well worth it.

Mark also suggests having two people involved in the cooking as it helps when ingredients need to be added quickly into the wok. And it's great to cook with a crowd to watch!

Congratulations to Sirromet's Executive Chef Andrew Mirosch who published the Wok Fried Muddies with Chilli and Ginger recipe in his Q Weekend column in The Courier-Mail.

Narelle served a Mango Salsa with pan fried green prawns on a bed of watercress - seasoned with chilli + coriander and her world famous Asian Noodle Salad with the crab. Yum! The Noodle Salad includes Chinese cabbage - shredded, capsicum -sliced, red onion, shallot, bean sprouts, snow peas, roasted peanuts and coriander. As a variation, Narelle sometimes makes it with Chinese BBQ pork sliced through. The Chinese deep fried noodles are crumbled in last

What the experts say

2008 is well behind us and we are looking forward to an exciting 2009. We've got lots of plans for the year so stay tuned for all the action.

Here's what a few of Brisbane's food reviewers have to say about Togninis.

Brisbane Times

Fromers

Your restaurants

Life is too short to eat bad food!

For the past 15 years we have lived our dream of offering fine food to the people of Brisbane through Tognini’s Deli at Milton, Tognini’s BistroCafeDeli at Spring Hill and Tognini’s CaféWineBar at the State Library of Queensland.

So how did a builder and a nurse end up running three of Brisbane’s finest delis? We used to throw the best dinner parties our friends had ever seen. All too soon we exhausted their palates and expanded their waistlines so much we had to find a new group of passionate foodies. We began with Togninis Milton Deli Café and kept growing with the ideal of offering great food, a great experience and the opportunity to learn.

Mark says: The cheese connection started with a childhood passion for big Italian cheeses such as gorgonzola, taleggio and parmesan. I’m happiest surrounded by giant wheels of parmesan, blocks of cheddar and logs of brie, drinking in the distinctive aromas in Tognini’s cheese room.

Narelle says: While Mark grew up with pastas and ravioli making, in my home the emphasis was on traditional baking and preserving. Every weekend Mum would bake and preserve. She was a ‘Vacola’ expert. It was honest cooking where the most extravagant thing would have been spaghetti bolognaise, but I learnt the skills of cooking amongst the smell of freshly cooked scones.

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Cutest cone ice creams

Chilli Mud Crab Feast

What the experts say

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About the Togninis

Life is too short to eat bad food!

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