Ever been caught without a snack for way too long? If you need to eat regularly, you'll know that it can mean problems to go without even the smallest refuel along the way.
Charlie's 5 cookies are the perfect hand bag saver. They come in this cute tube - about the same height as a regular mobile phone - and will rattle around in the bottom of your handbag until you need them.
They'd also be great for travellers or as a mini treat for children. Each cookie is about the size of a 10 cent piece and a couple of centimetres high. They are fresh, moist and taste great.
Flavours include raspberries + cream, cookies + cream, chocolate mud and sprinkles.
This recipe uses our fantastic range of NoMu chocolate products to create brownies that you'll fall asleep dreaming about!
Ultimate Chocolate Brownies
160g NoMU hot chocolate chunks
125g butter
160g caster sugar
3 eggs, beaten
1 tsp NoMU vanilla extract
80g flour
40g NoMU coco powder
¼ teaspoon salt
100g dates, pitted and chopped (optional)
100g pecan nuts, chopped (optional)
Method Preheat oven to 190 Celsius. Melt the chocolate and butter in a bowl over a pot of simmering water. Stir in the caster sugar and set aside to cool. Lightly beat the eggs and vanilla extract and add to the cooled chocolate mixture, stirring constantly. Add the sifted dry ingredients and mix well. Fold in the dates and nuts and pour into a baking tin (approximately 27 x17 x5cm), lined with baking paper. Bake for 20-25 minutes. Do not overcook! The centre should be wet and gooey. Allow to cool in the tin before removing and slicing into squares. Sprinkle with icing sugar or cocoa powder and serve.
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.
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!
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.
Are these the cutest ice cream cones you have ever seen? These baby gelato cones come in 12 mixed flavours and are perfect to serve after your next dinner party. The flavours include strawberry, chocolate, apricot, vanilla, spearmint and for the true child at heart - bubblegum! The cones are crisp and the gelato simply yummy. Find the Giotto gelato in 150gm tubs at Togninis at South Bank where children are lining up to enjoy them as a treat after visiting the library or GOMA.
If you want to be a bit more grown up, there are also zabaglione filled mini cannoli and hazelnut gelato baby profiteroles. All in the freezer, just waiting for you at Togninis!
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
Ever been caught without a snack for way too long? If you need to eat regularly, you'll know that it can mean problems to go without even the smallest refuel along the way.
