foodwtogninis: Santorini, Greece

July 12 Sunny - warm about 35 deg

Santorini is famous for it's breathtaking views, whitewashed buildings, the deep deep blue sea, donkey rides and great memories of a fantastic lunch shared with great friends. As I recall, Bennie found the back street cafe where we had probably the most authentic Greek food on our Greek cruise.

With a view of the other side of the island , surrounded by plants potted in old Dodoni fetta tins and a deliciously cool breeze blowing in we settle in for an afternoon of eating, drinking and lots of laughing.

The dips all homemade - skordalia, eggplant, taramasalata and baked feta (new favourite). The dish of the day was a slow cooked veal shank with eggplant. The eggplant is the secret flavour - they are much sweeter and the flesh is white and tender. This was served with roasted potatoes. We also enjoyed traditional Greek salad and pork souvlaki and grilled sardines - all food shared with great local wines- another perfect day in paradise !

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

Santorini, Greece

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