Italian producer, Pastificio Mennilli is in the region of Abruzzo, which is famous for its pasta.

Fussili Pasta

Mennilli has been in the game for generations, and after many years of producing quality pasta on behalf of well-known suppliers like Latini and Rustichella, Mario Mennilli has launched a range of pasta under his own label.

This is true artisan pasta which has been extruded through a bronze dye. This special bronze dye gives the pasta a rough texture that easily sticks or holds to a sauce. Pastificio Mennilli uses this artisanal technique and also allows the pasta to naturally dry at a lower temperature for longer, (unlike industrial pasta which is dried at high temperatures for a short time, resulting in a shiny smooth surface).

Mennilli also works with old world grains including Kamut, Farro and buckwheat and also a certified organic range.

France’s answer to Taleggio, Maroilles La Gauloise is made in northern France, near Calais. Originating around 982AD by monks (gotta love those booze and food loving guys), it’s washed in Belgian beer and has a pungent, yet nutty and sweet flavour, with a classic washed rind consistency.

Morilles

When: 18th November
Venue: Bacchus Restaurant, 141 King Street Newcastle, 2300
Price: $160 per person including matched wines

Bookings: info@bacchusnewscastle.com.au , or call 02 4927 1332

If the sound of handmade, French cultured butter sounds good, wait until you taste it. Crafted by Hindmarsh Valley Dairy’s Denise Riches using beautifully rich South Australian Fleurieu Peninsula milk, this incredible product can be tasted at Sydney’s Aria Restaurant and new cool kids on the block, Duke Bistro in Darlinghurst.

Hindmarsh Valley Dairy’s creme fraiche is another great product, equally suited to sweet and savoury flavours. Great with limoncello babas.

Shaker bring us a range of beautiful Italian liqueurs, made according to traditional recipes, using organic ingredients. Available in lemon, mandarin, fennel and bayleaf, in 200ml, 500ml and 1 litre bottles. Perfect as a post dinner party digestivo, or a unique part of a bespoke cocktail.

Origin:

Milk: Cow

Style: White Mould

A staple on any cheese plate, currently available at a great market price.

Not to be confused with brie or triple cream, Cremeux is made with a milk that has been specially filtered to yield a silkier texture.

Enhance the flavours of Cremeux with a glass of Champagne or a crisp white wine.

Nuova Generazione de-boned giant colossal greens quick to prepare, high quality ingredient for any busy kitchen or family.

Simply stuff, crumb and deep fry!

The Lacovanelli family have been making organic honey for 150 years. This organic honey is now available in Australia and is available in six unique flavours (350g jars).

Wildflower Golden yellow, compact crystalisation, delicate, velvety texture

Acacia Almost transparent, minimal crystalisation, delicate, velverty texture

Orange Blossom Golden hue, soft texture, pleasantly aromatic and acidic

Chestnut Flower Dark, smooth, intense flavours with slightly bitter aftertaste

Forest Deep brown, strong hints of fresh vegetable and caramelised sugar

Lime Flower Amber colour, compact caramelisation, menthol and balsamic flavours.

Also in the range an organic Crema Gianduja!

These black and red rice varieties are farmed by the Perinotti family in the Grange Vercellesi area in the Veneto region, well known as the heart of European rice production, where they have lived and worked for five generations.

Black and red rice is high in fibre and the black variety is also rich in iron. They have a distinctive deep, nutty flavour and a slightly chewy texture similiar to brown rice.