foodwtogninis: Christmas elves at work

Things are getting busy at Togninis. The pudding elves have been in store busy , scraping , trimming and wrapping Tognini's delicious handmade puddings ready for your Christmas table.

The fruit has been marinating in juices and grog for the past three months - now it is almost time to eat! Each pudding is hand made, lovingly hugged and then boiled for eight hours - hung overnight - rested - scraped and retied to look perfect. On Christmas Day you simply reheat and the job is done. Don't forget to pop in some silver sixpences for the children and young at heart. Serve with Tognini's Brandy Cream or Vanilla Bean Anglaise.

Order yours now for a special treat on Christmas day - 1.5 kg puddings are $60.00

Pictured are Narelle's Auntie Myrl, a Christmas pudding elf of longstanding, and her friend Lynda (not sure that this elf wants to come back next year).

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

Christmas elves at work

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