Simple Baked Gnocchi
A fellow Fair Fooder, Shell, shared this recipe when we first started stocking fresh gnocchi. It took us 6 months to get around to trying it, which is 6 whole months we were missing out on its magical simplicity.
Eggplant Parmigiana
Eggplants and tomatoes are really putting on a show at the moment, it seemed only right we make a parmigiana to celebrate.
Panna Cotta with Fruit Compote
This beautifully simple and delicious dessert is a wonderful way to use up excess milks/creams and citrus peel.
Easy Passata by Open Table
Passata is an essential recipe for using up a glut of tomatoes, or taking advantage of cheap, seasonal summer produce. And it’s easy to do!
Torta di Nocciole – Hazelnut Cake
Nocciola del Piemonte is a variety of hazelnut that grows in the Piemont region of Italy. We source our hazelnuts from Pepo Farms in Northern Victoria, but they taste just as good (maybe even better). This cake is a subtly sweet, earthy celebration of those hazelnuts.
Hazelnut and Parsley Pesto
We recently started stocking Pepo Farms’ Australian grown roasted hazelnuts, and naturally, we’re excited about it, so we’ve whipped up a parsley and hazelnut pesto to celebrate!
