foodwtogninis: Spoil Mum Sunday May 12th!

According to the ever wise wikipedia Mother's Day is 'a celebration honoring mothers and motherhood, maternal bonds, and the influence of mothers in society'

..in other words, a day to spoil your mum and show her that you love her.

This Sunday celebrate how special your mum is with a beautiful Mothers Day breakfast or lunch! We are open at Milton + Spring Hill from 7am - 3pm.

The Tognini's team really love their Mum's and want to make 2013 extra special! We put our heads together and came up with two fabulous menu specials, one for breakfast & the other for lunch. Delicious blueberry + ricotta pancakes & a tasty warm lamb salad.

Book a table now at Spring Hill to avoid tears, no bookings at Milton.

Looking for that special gift? We have lovely homewares in stock that would make a perfect mothers day gift. Pop into our Spring Hill Trattoria to see our full range of affordable and beautiful pieces that anyone would love to receive.

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

Spoil Mum Sunday May 12th!

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