foodwtogninis: #10 Days of Tognini's Christmas

Christmas Pudding

The puddings are ready and just waiting for a home!

At the Tognini's family christmas nothing is more highly anticipated then the Christmas pudding. Seriously. You know it is pudding time when you can smell the fruits cooking away in the pot, next we pour warm Grand Mariner and set the pudd alight. Keep the kiddies away from the potential fire hazard and have the sober adult in charge of the pudding!

Each pudding is handmade with love by Narelle who spends hours prepping everything for your Christmas pudding. The pudding is truly delicious and will be a huge hit at any Christmas event.

Best served with Tognini's vanilla bean anglaise and a generous scoop of ice cream. Yum.

We can not wait for Christmas.. only 11 more sleeps!

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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#10 Days of Tognini's Christmas - Christmas Puddings

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Life is too short to eat bad food!

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