foodwtogninis: Karinda's super sauces

Karinda's super sauces

Karinda’s super range of sauces are all you need to brighten up a salad, add zing to your steak or turn a humble sambo into a gourmet delight.

They are made in Victoria, and all gluten free.

Choose from -

Smokey Cajun BBQ
Coriander & Lemongrass Mayonnaise
Coriander, Lime and Chilli Mayonnaise
Spicy Mango Salad Dressing,
Dill and Mustard Mayonnaise
Cabernet Pepper Steak Sauce
Avocado with Coriander & Garlic Salad Dressing.

2 comments:

AnonymousApril 23, 2009 at 7:56 PM
Help !! Where do i get them ?!
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AnonymousDecember 7, 2009 at 12:04 PM
Can someone pass on some feedback to the manufacturers of Karinda gluten-free Lime & Chilli mayo. (I can't find any website for them via google!)

The glass bottle it comes in is a complete design mistake!
The mayo is too thick to pour or be strenuously patted out.
And a teaspoon doesn't even fit in the top! Simple as that!
I've tried putting a dinner knife in there to scoop it out.
Pretty laborious when you are trying to get a decent amount.
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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.

www.togninis.com

Karinda's super sauces

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