New truffle cheese

If you’ve developed a love for the distinctive aroma and taste of truffles, you’ll be seduced by the latest addition to the Tognini’s Cheese Room, Moliterno Black Truffle Pecorino.

This raw sheep's milk cheese with black truffles comes from the Italian island of Sardinia. Unlike most truffled cheeses, the truffle paste is infused after Moliterno has been aged so that the cheese develops its own character before the truffles are injected. Though the truffles are only visible in the ‘veins’, the truffle flavour permeates throughout the entire paste of this amazing cheese.

During the aging process, oil and vinegar are applied to the cheese's rind to prevent weight loss. Once cut, the dark paste oozes out of the crevices of the cheese like trickles of water from a craggy cliff. Both delicious and intriguing visually, this cheese is a show-stopper.

Mark says enjoy this pecorino with a big, earthy Italian red with enough muscle to stand up to the truffles. Narelle says serve it on its own or shaved over fresh pasta with butter tossed through. Also try it over scrambled eggs for breakfast or add to some rocket and drizzle with raspberry vinaigrette.

Try the cheese on the lunch menu at Tognini’s Spring Hill with Grilled asparagus with leek mash, roasted capsicum and truffle pecorino cheese.

According to Mark’s sister Yolanda, who has a degree in Italian language, technically translated 'pecorino' means 'little sheep'. So authentic pecorino cheese should be made from sheep milk – as it is in Italy.

Sweet peppers with a bite!

Filled with lightly sweetened mascarpone and other secret ingredients, these stunning red South African Bell Peppers are a real mouthful of flavour.

The slight touch of chilli is perfectly balanced by the sweetness of the filling. Mark says try them with some of the Spanish jamon in store now and feel your taste buds dance.

They are busy in Tognini’s kitchen filling these red surprises with another mixture as well. This one combines mushrooms with truffle oil and the smell is amazing! Add them to a platter with some crisp bread and you have another taste treat that would make a great drinks nibble or entrée.

For a really unusual touch, add some Innes Rosales Sweet Olive Oil Tortas into the mix. These individually wrapped rounds are crisp, light and sprinkled with sugar. The sweetness is great foil for a slice of jamon! Mmm… have to try that again!

Fabulous fast food

Check out both the freezer and the fridge for Tognini’s new range of par cooked pizzas. They are so easy to prepare – just pop into a 180 degree oven for five to ten minutes and you are eating!

Look for Margaretta with fresh Prosciutto, Potato and Rosemary and Italian Sausage varieties.

There’s also a good range of other Italian frozen treats including Arancini with prosciutto and mozzella and Arancini al sugo - both absolutely delicious.

For easy entertaining, it’s hard to beat the crab net spring rolls and the bok choy rolls. Just steam them through and serve. Yum.