Festive Poultry, Lamb & Pork.

How do you and your loved ones celebrate Christmas? Is it a delicious lunch of fresh sliced Christmas ham and crisp salad or  a whole roast turkey and piping hot veggies for dinner?  


However you choose to celebrate the Togninis team  is here to help.  Here is a little info on our favourite festive poultry, lamb and pork items.

This year most of the whole poultry comes from Bendele farm, Darling Downs – the turkeys and ducks are free range. Also this year, we have available whole baby lamb and whole suckling pigs if you are catering for a large family. Still the most popular item on the menu is our stuffed turkey breast. The breast is stuffed with dried cranberry, apricots and almonds with mixed herbs, a must for any Christmas meal.

The pork for our Berkshire ham also known as 'Kurobuta' - meaning black pig in Japanese comes from a farm of happy free range black pigs grazing in the Byron bay area. The purebred Berkshire breed is originally from England. The pig is renowned for its black coat and the meat from the Berkshire pig is richly endowed with intramuscular fat, making it less 'fatty' than most other pork – the pork has a much higher retention of flavor and moisture in the meat. This translates to a deliciously tasty and moist smoked ham for your Christmas table. Each ham is individually handled, cured and smoked with carefully selected wood chips. This is a quality product that won't be found on any supermarket shelves. The meat is FREE from growth hormone and genetically modified feed. So, you know that you are eating well. Our entire Christmas goodies order form is available online.

Horray for Spring

GOODBYE winter and cold temperatures, HELLO sunshine and trips to the beach! 

Spring arrives tomorrow and we are ready!

The Togninis team are always very excited by a new season as it brings a selection of new seasonal fruit and vegetables. Zucchini is a great Spring vegetable that is tasty and very versatile. We love this grilled Zucchini salad. Yum.

Zucchini, pine nut + currant  salad w raspberry dressing

Ingredients:

• 2-3 medium sized zucchini
• 1 cup picked flat-leaf parsley chopped finely
• 5 leaves of mint
• 2 tablespoons currants
• 2 tablespoons pine nuts, toasted
• 2 tablespoons PGM raspberry dressing *
• 1 tablespoon extra raspberry vinegar
• 3 tablespoons Joseph first run olive oil
• Crushed salt and pepper

Method:

1. Chop the top and base off the zucchinis and - slice the zucchini into 1-2mm thickness pieces Brush the zucchini with olive oil and char grill on a grill pan or fry pan for a few minutes on each side. Allow to cool on absorbent paper.
2. Soak the currants in the extra raspberry vinegar. Mix the pine nuts, chopped parsley and sliced mint in a bowl.

To Serve: Place slices of zucchini on a platter, sprinkle with soaked currants, pine nut mixture and dress with remainder of raspberry vinegar + olive oil and season with salt + pepper.

*Available at Togninis

Tognini's Spring Hill Trattoria opens

There’s more than a taste of Italy to be enjoyed at Tognini’s new Trattoria as Mark Tognini heads back to his Italian roots.

Inspired by Mark and Narelle's travels in Turin last year, the popular Spring Hill eatery on Turbot Street has been transformed with a makeover that focuses on the freshness of modern Italian style food.

Tognini’s Trattoria offers a new dine in experience with rustic Italian-style food focusing on small plates and an extensive cheese menu. The focus is savoury with lots of slow cooked items and the kitchen will be open from 7am to 9pm weekdays and Saturday and Sunday for breakfast and lunch from 8am until 3pm.

Friends, family, media and suppliers gathered to celebrate the opening with a few drinks and sample the new menu. The verdi -bellissimo!