foodwtogninis: #10 Days of Tognini's Christmas

Delicious Chutney & Relish for your Christmas table.

Tognini's selection of condiments have you, your table and of course your Christmas ham covered. Pop in store and ask any of our friendly staff and we can help you select the perfect match.

These are our top picks:

1. Tognini's own range of chutney and relish. These little treasures are handmade in New Zealand and are available in original flavours only at Togninis. Try our Christmas Chutney or Cranberry Port Sauce.

2. A Wolf in the Kitchen is an exciting chutney, marmalade and jam range. Try their Apple & Elderberry Jelly with Tognini's free range pork belly stuffed with apple, prune, pistachio and thyme to add some zing.

3. The Regimental Condiment Company is an award winning producer utilising unique family recipes. The Fighting Furys' Tomato Relish will be fantastic on your Christmas antipasto board.

4. Ogilvie & Co is a Perth based family owned company established in 1987. With 20 plus years experience Ogilvie & Co have mastered the art of creating traditional handmade chutneys & preserves.

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.

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#10 Days of Tognini's Christmas - Chutney & Relish

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