foodwtogninis: And then there were three!

The newest addition to the Tognini’s Group, Tognini’s Espresso at 20 Hynes Street, Fortitude Valley has just opened.

Positioned in the Fortitude Valley alleyway precinct, Tognini’s Espresso is staffed by Tognini’s ex State Library of Queensland head chef Claire Van Heerden and headed by Suzanne Walker moving over from Tognini’s Milton.

Tognini’s Espresso offers a fresh new dine in or take away flavour-filled menuTognini’s style menu with a blackboard lunch menu featuring daily specials of burgers, pizzas and tapas. The cabinet is the usual array overflowing with of salads and rolls filled with premium deli produce and special treats from the cabinet for sweet tooths.

The breakfast menu includes everything from Tognini’s famous muffins and organic sourdough fruit bread toast with lemon cream cheese, to more a substantial BLT, breakfast bruschetta or savoury mince with poached eggs. The coffee is, of course, Lavazza.

You’ll love the fun wall, a kaleidoscope of retro Lavazza Mio coffee machines that are all for sale. The new pared-back décor makes the most of the a large bank of folding windows in this green oasis with plenty of space for comfortable breakfast meetings.

Tognini’s Espresso seats 35 and will open from 7am to 4pm, Monday to Friday. P 3852 6230 valley@togninis.com

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

And then there were three!

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