foodwtogninis: Celebrate

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#10 Days of Tognini's Christmas - Blue Stilton Pots

Blue Stilton Pots

The Blue Stilton is the quintessential English cheese, being one of the world's best known and much loved cheeses.

This unique cheese has been made in the Vale of Belvoir, Leicestershire for over 100 years. There are just six dairies in the world licensed to make Blue Stilton cheese.

Serve this classic blue with savoury crackers and a glass of wine this Christmas.

Sweet wines go especially well with Stilton, Port being the drink of choice. If you are game try mixing some Port in the gorgeous ceramic Stilton cheese pot and enjoy!

Speaking of cheese - Christmas time would not be complete without a Tognini's cheese box. This year we will have a choice of two boxes – it is Australia vs England – it's the 'ashes of the cheese!' Both are excellent value at $95 if the choice is too hard, just buy both!

#10 Days of Tognini's Christmas - Panettone

Panettone

This gorgeous, sweet and delicate Italian cake is a must have on every Christmas table, perfect with a glass of champagne.

The smell is intoxicating, as soon as the box is opened your senses transport you to a snow capped mountain in northern Italy. Or maybe that is just Mark & Narelle!

We have a range of classic Panettone at our Spring Hill Trattoria, Milton Cafe Deli and Fortitude Valley Espresso. Pop in store to check out our selection of brands and styles. Narelle's pick this year is a traditional Milanese panettone by G.Cova & Co. hand wrapped in colourful recycled paper, finished with a twine bow.

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 - Blue Stilton Pots

#10 Days of Tognini's Christmas - Panettone

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