<h2>Sticky Vinegar Chorizo &amp; Aphrodite Feta Breakfast</h2>
<h4>
<br>Serve 4-6 (as a snack)</h4>
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<h4><span style="color: #ff8000;"></span></h4>
<h4>
<br><span style="color: #ff8000;">+ </span>INGREDIENTS</h4>
<ul>
<li>100g / 4oz <a href="https://colabpantry.com.au/collections/cheese/products/selected-by-will-studd-barrel-aged-feta-pdo-250g" target="_blank" title="Will Studd barrel aged feta pdo 250g" rel="noopener noreferrer">Aphrodite Barrel Aged Feta PDO </a>
</li>
<li>2 dried <a href="https://colabpantry.com.au/products/la-boqueria-chorizo" target="_blank" title="chorizo" rel="noopener noreferrer">chorizo </a>
</li>
<li>2 tbs brown sugar</li>
<li>¼ cup sherry vinegar</li>
<li>Crusty bread, to serve</li>
</ul>
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<h4><span style="color: #ff8000;"></span></h4>
<h4><span style="color: #ff8000;"><br>+ <span style="color: #000000;">METHOD</span></span></h4>
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<ol>
<li>Diagonally slice the chorizo.</li>
<li>Place the chorizo in a cold pan over medium-high heat and cook for 3-5 minutes or until starting to colour.</li>
<li>Add the sugar and vinegar, cook, stirring, for a further 3-5 minutes or until the vinegar is reduced and sticky.</li>
<li>Transfer to a serving bowl crumble over the feta and serve with the bread.</li>
</ol>
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<p><br><span>Shop </span><a href="https://colabpantry.com.au/search?q=will%20stud" target="_blank" title="will studd" rel="noopener noreferrer">Will Studd</a><span> online.</span><br><em>Recipe originally sourced from </em><em><span>Will Studd</span></em><span>. </span></p>

 Sticky Vinegar Chorizo &amp; Aphrodite Feta Breakfast 
 
 Serve 4-6 (as a snack) 
 
    
 
  +  INGREDIENTS 
 
 100g / 4oz  Aphrodite Barrel Aged Feta PDO  
 
 2 dried  chorizo  
 
 2 tbs brown sugar 
 ¼ cup sherry vinegar 
 Crusty bread, to serve 
 
 
    
   +  METHOD   
 
 
 Diagonally slice the chorizo. 
 Place the chorizo in a cold pan over medium-high heat and cook for 3-5 minutes or until starting to colour. 
 Add the sugar and vinegar, cook, stirring, for a further 3-5 minutes or until the vinegar is reduced and sticky. 
 Transfer to a serving bowl crumble over the feta and serve with the bread. 
 
 
   Shop   Will Studd   online.   Recipe originally sourced from    Will Studd   .   

Make Sticky Vinegar Chorizo & Aphrodite Feta Breakfast with Will Studd

<h2>Saganaki with Honey, Oregan &amp; Aphrodite Kefalotyri with Will Studd</h2>
<h4>
<br>Serves 4.<br><br>
</h4>
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<h4>
<span style="color: #ff8000;">+ </span>INGREDIENTS</h4>
<ul>
<li>1 x Kefalotyri, cut into 2 triangles <a href="https://colabpantry.com.au/collections/dairy-new/products/selected-by-will-studd-artemis-kefalotyri-saganaki" target="_blank" title="SELECTED BY WILL STUDD ARTEMIS KEFALOTYRI SAGANAKI" rel="noopener noreferrer">Artemis Kefalotyri Saganaki </a>
</li>
<li>
<a href="https://colabpantry.com.au/collections/flour-breadcrumbs/products/australian-plain-flour-2kg" target="_blank" title="plain flour " rel="noopener noreferrer">Plain flour</a> for dusting</li>
<li>
<a href="https://colabpantry.com.au/products/frantoio-single-variety-extra-virgin-olive-oil" target="_blank" title="extra virgin olive oil" rel="noopener noreferrer">Extra virgin olive oil</a>, for frying</li>
<li>4 sprigs oregano</li>
<li>¼ cup honey</li>
<li>½ <a href="https://colabpantry.com.au/collections/all/products/lemon" target="_blank" title="lemon" rel="noopener noreferrer">lemon </a>
</li>
</ul>
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<h4><span style="color: #ff8000;"><br>+ <span style="color: #000000;">METHOD</span></span></h4>
<ol>
<li>Rinse the Kefalotyri under cold water then coat with the flour. Shake off any excess.</li>
<li>Cover the base of non-stick frying with the oil and place over medium heat, cook the cheese for 2-3 minutes on each side or until golden, adding the oregano sprigs in for the last minute.</li>
<li>Remove the cheese and oregano and clean the pan.</li>
<li>Return the pan to heat with the cheese and oregano, add the honey and lemon and cook for 1-2 minutes or until the honey is bubbling and the cheese is heated through.</li>
<li>Squeeze the lemon over the top to serve.</li>
</ol>
<p><br>Shop <a href="https://colabpantry.com.au/search?q=will%20stud" target="_blank" title="will studd" rel="noopener noreferrer">Will Studd</a> online.<br><em>Recipe origin...

 Saganaki with Honey, Oregan &amp; Aphrodite Kefalotyri with Will Studd 
 
 Serves 4.  
 
 
 
 +  INGREDIENTS 
 
 1 x Kefalotyri, cut into 2 triangles  Artemis Kefalotyri Saganaki  
 
 
 Plain flour  for dusting 
 
 Extra virgin olive oil , for frying 
 4 sprigs oregano 
 ¼ cup honey 
 ½  lemon  
 
 
 
   +  METHOD   
 
 Rinse the Kefalotyri under cold water then coat with the flour. Shake off any excess. 
 Cover the base of non-stick frying with the oil and place over medium heat, cook the cheese for 2-3 minutes on each side or until golden, adding the oregano sprigs in for the last minute. 
 Remove the cheese and oregano and clean the pan. 
 Return the pan to heat with the cheese and oregano, add the honey and lemon and cook for 1-2 minutes or until the honey is bubbling and the cheese is heated through. 
 Squeeze the lemon over the top to serve. 
 
  Shop  Will Studd  online.  Recipe origin...

Saganaki with Honey, Oregan & Aphrodite Kefalotyri with Will Studd

 
 Make Mac &amp; Cheese with Kefalotyri Saganaki by Will Studd 
   
 
  +   INGREDIENTS 
 
 200g / 7oz  Artemis Kefalotyri Saganaki 
 
 300g/11oz dried macaroni 
 50g/2oz  unsalted butter  
 
 1 small  yellow onion , peeled and finely chopped 
 ¼ cup all-purpose  (plain) flour  
 
 2 tsp dijon mustard 
 1 tsp smoked paprika 
 ¼ tsp cayenne pepper 
 3 cups  full cream milk  
 
 150g/6oz  clothbound cheddar, grated  
 
 1 cup breadcrumbs (we used Japanese panko) 
 1 tbs  EV olive oil    
 
 
  
   +  METHOD  
 
 Preheat the oven to 200°C/390°F. 
 Bring a large saucepan of sa...

Make Mac & Cheese with Kefalotyri Saganaki by Will Studd

<h2>Make Lemon Chicken with Peter Bouchier</h2>
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<h4>Serve 4<br>70 Minutes - 10 min prep + 60 min cook</h4>
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<h4>
<span><br><span style="color: #ff8000;">+</span> </span>INGREDIENTS</h4>
<ul>
<li>750g free range chicken skinless pieces (Peter Bouchier recommends <a href="https://colabpantry.com.au/collections/peter-bouchier/products/free-range-chicken-thigh-skin-on-4-pieces" target="_blank" title="chicken thighs" rel="noopener noreferrer">thighs</a>)</li>
<li>3 tbs Olive Oil</li>
<li>4 small <a href="https://colabpantry.com.au/products/sebago-potato" target="_blank" title="potatoes" rel="noopener noreferrer">potatoes</a> cut in half</li>
<li>1 lemon</li>
<li>1 cup <a href="https://colabpantry.com.au/collections/peter-bouchier/products/free-range-chicken-stock-500ml" target="_blank" title="chicken stock" rel="noopener noreferrer">chicken stock </a>
</li>
<li>1 tablespoon <a href="https://colabpantry.com.au/products/parsley" target="_blank" title="parsley" rel="noopener noreferrer">parsley</a>
</li>
<li>1/2 tbs fresh oregano</li>
<li>2 cloves garlic</li>
<li>salt and pepper to taste<br><br>
</li>
</ul>
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<h4><span><span style="color: #ff8000;">+</span> METHOD</span></h4>
<ol>
<li>Preheat oven to 180 degrees</li>
<li>Add 1 tablespoon of olive oil to the frying pan and brown chicken on both sides</li>
<li>Place in a baking dish and add potatoes</li>
<li>Mix together the juice from the lemon, the remainder of the olive oil, stock and chopped garlic and pour over chicken and potatoes</li>
<li>Add the skins from the lemons</li>
<li>Sprinkle over chopped parsley and oregano and season with pepper</li>
<li>Bake for an hour (basting every 15 minutes) or until chicken is tender</li>
</ol>
<p> </p>
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<p>Shop <a href="https://colabpantry.com.au/collections/peter-bouchier" target="_blank" title="peter bouchier" rel="noopener noreferrer">Peter Bouchier</a> online.<br><em>Recipe originally sourced...

 Make Lemon Chicken with Peter Bouchier 
 
 Serve 4 70 Minutes - 10 min prep + 60 min cook 
 
 
   +   INGREDIENTS 
 
 750g free range chicken skinless pieces (Peter Bouchier recommends  thighs ) 
 3 tbs Olive Oil 
 4 small  potatoes  cut in half 
 1 lemon 
 1 cup  chicken stock  
 
 1 tablespoon  parsley 
 
 1/2 tbs fresh oregano 
 2 cloves garlic 
 salt and pepper to taste  
 
 
 
   +  METHOD  
 
 Preheat oven to 180 degrees 
 Add 1 tablespoon of olive oil to the frying pan and brown chicken on both sides 
 Place in a baking dish and add potatoes 
 Mix together the juice from the lemon, the remainder of the olive oil, stock and chopped garlic and pour over chicken and potatoes 
 Add the skins from the lemons 
 Sprinkle over chopped parsley and oregano and season with pepper 
 Bake for an hour (basting every 15 minutes) or until chicken is tender 
 
   
 
 Shop  Peter Bouchier  online.  Recipe originally sourced...

Make Lemon Chicken with Peter Bouchier

<h2>This Mother's Day, we've partnered up with a few favourites to bring you and the Mumma in your life, the best of food, premier wines, handcrafted chocolate and flora!</h2>
<p><br>Teaming up with Collingwood Stirr Studio - event designers and stylist, we're combing forces to bring two floral-filled pop-up's in two places on the weekend of Mother's Day!<br>Think last minute chocolates, wine, Exclusive DIY Cannoli kits (hello donut &amp; Nutella ricotta filled cannoli), biscotti and more. <br><br>You'll find these delights from everyone's favourites including Messina, Brunetti, Zonzo, Four Pillars, Cannoleria, Glacé, Koko Black, Cuvee and of course gorgeous blooms at $65 from Stirr Studio. <br><br>Mother's Day florals are available for pre order <a href="https://colabpantry.com.au/products/mothers-day-flora" target="_blank" title="stirr studio x colab pantry flora " rel="noopener noreferrer">here</a> along with our <a href="https://colabpantry.com.au/collections/mothers-day/products/mothers-day-flora-limited-edition-cannoli-kit" target="_blank" title="stirr studio flora and cannoli kits" rel="noopener noreferrer">Flora &amp; Exclusive DIY Cannoli gift sets</a>.</p>
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<p><br><span style="color: #2b00ff;">Pop down at either of the following locations and snap up a bunch of blooms: </span><br><br></p>
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<p><strong>+ SATURDAY 8TH MAY </strong></p>
<p><strong>Location:</strong> Chefs Hat (Opposite South Melbourne Market)<br><strong>Address:</strong> 131 Cecil St, South Melbourne VIC 3205<br><strong>Time:</strong> 10am - 1pm</p>
<p><strong><br>+ SUNDAY 9TH MAY </strong></p>
<p><strong>Location:</strong> Studio Studio (Opposite Lululemon Outlet)<br><strong>Address:</strong> 31 Rupert Street, Collingwood VIC 3066<br><strong>Time:</strong> 8am - 2pm</p>
<p> </p>
<p>If you can't get down to either of the pop-ups, build your own gift box of treats for Mum, or someone special this Mother's Day. So, last minute gift purchasers rejoice –...

 This Mother's Day, we've partnered up with a few favourites to bring you and the Mumma in your life, the best of food, premier wines, handcrafted chocolate and flora! 
  Teaming up with Collingwood Stirr Studio - event designers and stylist, we're combing forces to bring two floral-filled pop-up's in two places on the weekend of Mother's Day! Think last minute chocolates, wine, Exclusive DIY Cannoli kits (hello donut &amp; Nutella ricotta filled cannoli), biscotti and more.   You'll find these delights from everyone's favourites including Messina, Brunetti, Zonzo, Four Pillars, Cannoleria, Glacé, Koko Black, Cuvee and of course gorgeous blooms at $65 from Stirr Studio.   Mother's Day florals are available for pre order  here  along with our  Flora &amp; Exclusive DIY Cannoli gift sets . 
 
   Pop down at either of the following locations and snap up a bunch of blooms:     
 
  + SATURDAY 8TH MAY   
  Location:  Chefs Hat (Opposite South Melbourne Market)  Address:  131 Cecil St, South Melbourne VIC 3205  Time:  10am - 1pm 
   + SUNDAY 9TH MAY   
  Location:  Studio Studio (Opposite Lululemon Outlet)  Address:  31 Rupert Street, Collingwood VIC 3066  Time:  8am - 2pm 
   
 If you can't get down to either of the pop-ups, build your own gift box of treats for Mum, or someone special this Mother's Day. So, last minute gift purchasers rejoice –...

Mother's Day pop-up with Flora, Chocolate, Cannoli and More!

 
 Deep into Autumn and nearing into Winter means beautiful roasted veggies, warm curries and hearty meals. Our friends from the Yarra Valley, Yarra Valley Dairy have shared a recipe that's sure to warm your insides with a kick of their firey goats cheese.  
 
 Roast Butternut Pumpkin with Firey, rosemary &amp; toasted hazelnuts : 
  Serves 4 – 6. 
 
 +    INGREDIENTS 
 
 1 butternut pumpkin cut in half lengthwise 
 1 bulb of garlic (8-12 cloves) 
 275g jar    Yarra Valley Dairy    Firey Oil reserved from the Firey jar 
 Handful of rosemary sprigs, plus extra for garnishing 
 ½ cup hazelnuts toasted, skins removed 
 1 tbsp salt flakes 
 Fresh ground black pepper 
 
 
  +   METHOD 
 
 
 Preheat oven 180°C. 
 Place hazelnuts on an oven tray and roast until golden. Approx. 10-15 mins. 
 Remove set aside to cool. When cool, place nuts in a folded tea towel and using flat palms, roll your hands over them to rub off the skins. Pick out the nuts from the shells and set aside. Roughly chop the hazelnuts. 
 Place the salt and 2 teaspoons of rosemary sprigs (removed from stalks) in a mortar and pestle, or spice grinder. Grind them together to make a fragrant, green rosemary salt. 
 Cut the butternut pumpkin in half lengthwise. Trim the top and bottom. Scoop out the pips from the cut butternut pumpkin half and discard. 
 Leaving the skin on, cut pumpkin into large pieces. Place on a baking paper lined oven tray. Drizzle with the reserved Yarra Valley Firey chilli oil. 
 Leave the skin on the...

Make Roast Butternut Pumpkin with Yarra Valley Dairy

 
 Natalie Paul the Queen of Queensberry street and master of cake-making, shares another one of her recipes from her book Beatrix Bakes, giving us - and you, an inside into the goodness of baking. So, as we like to say, get your apron on, and get baking!  Here's how to make a little Banoffee Custard Pie, the perfect kind of pie to bring along to the next dinner party you're invited to, or hosting.  
 
 Banoffee Custard Pie:  
  Makes One 24 cm (9½ in) pie to serve 8–12. 
 Takes If the crust has been blind baked, then 50 minutes to make and bake. Chill for a minimum of 2 hours before finishing – overnight is great. 
 Keeps Up to 2 days, chilled.   
 There is banoffee pie as it is – an overtly sweet and slippery union of banana and caramel. And then there is banoffee pie as it should be – where the caramel infuses a baked custard filling and is then topped with bananas. Ripe bananas matter, so choose ones with a little black speckle – not too woody. To finish, the chocolate-strewn cream on top will clasp the banana to the custard. Every spoonful is a delight of texture and flavour while holding fast to the heart of what banoffee is. This kind of pie makes you feel like everything is going to be okay in the world. 
  
 
  +  Ingredients 
 
 1 × batch Sweet butter crust (page 46), rolled into a 24 cm (9½ in) tart tin and blind baked to golden brown 
 1 egg white, lightly beaten, for brushing pastry (use the yolk for the filling) Filling 
 500 g/ml (1 lb 2 oz) cream (35–45% milk fat) 
 10 g (¼ oz/1 teaspoon) vanilla paste 
 150 g (5½ oz) caster (superfine) sugar 
 30 g/ml (1 oz) water 
 3 g (⅟₁₀ oz/heaped ¼ teaspoon) sea salt flakes 
 80 g (2¾ oz) egg yolk (from approx. 4 eggs) 
 
  
 
 TOPPING 
 
 3 small bananas, ripe and fragrant 
 1 passionfruit, pulpe...

Make Banoffee Custard Pie with Beatrix Bakes

<h2>Julia Ostro, the Master of all things tasty has shared another recipe from her much loved cookbook, <a href="https://colabpantry.com.au/collections/all/products/a-year-of-simple-family-food" target="_blank" title="a year of simple family food cookbook" rel="noopener noreferrer">A Year of Simple Family Food</a> - that means, it's here for you too.</h2>
<h2>As we head into winter, we're looking for things with a little kick to warm our insides. Cue, Spicy Pork and Shiitake Udon Noodles. With a real love for udon noodles, so comforting and filling, this recipe is perfect for those cooler nights. Julia says it must have something to do with their thickness. Perhaps she's right, either way, we're down for it.</h2>
<p> </p>
<h2>SPICY PORK AND SHIITAKE UDON NOODLES:</h2>
<p>Serves 4.<br><br></p>
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<h4>
<span style="color: #ff8000;">+</span><span> </span>INGREDIENTS</h4>
<ul>
<li>3 tablespoons <a href="https://colabpantry.com.au/products/frantoio-single-variety-extra-virgin-olive-oil" target="_blank" title="extra virgin olive oil" rel="noopener noreferrer">extra-virgin olive oil </a>
</li>
<li>500 g pork mince</li>
<li>4 garlic cloves, roughly chopped</li>
<li>2 cm piece of ginger, finely chopped</li>
<li>2 spring onions, finely chopped, plus extra, sliced, to serve</li>
<li>100 g fresh shiitake mushrooms, sliced</li>
<li>½ wombok (about 500 g), finely sliced</li>
<li>80 ml (⅓ cup) light soy sauce</li>
<li>80 ml (⅓ cup) mirin</li>
<li>80 ml (⅓ cup) <a href="https://colabpantry.com.au/products/kinko-sake-chotto-motto" target="_blank" title="kinko sake chotto motto" rel="noopener noreferrer">saké </a>
</li>
<li>1 teaspoon caster sugar</li>
<li>400 g dried udon noodles</li>
<li>toasted white and black sesame seeds, to serve</li>
<li>sesame oil, to serve</li>
</ul>
<h4>CHILLI OIL</h4>
<ul>
<li>200 ml vegetable oil</li>
<li>4 garlic cloves, finely chopped</li>
<li>2 cm piece of ginger, finely chopped</li>
<li>2 spring onions, finely sliced</li>
<li>2 tab...

 Julia Ostro, the Master of all things tasty has shared another recipe from her much loved cookbook,  A Year of Simple Family Food  - that means, it's here for you too. 
 As we head into winter, we're looking for things with a little kick to warm our insides. Cue, Spicy Pork and Shiitake Udon Noodles. With a real love for udon noodles, so comforting and filling, this recipe is perfect for those cooler nights. Julia says it must have something to do with their thickness. Perhaps she's right, either way, we're down for it. 
   
 SPICY PORK AND SHIITAKE UDON NOODLES: 
 Serves 4.   
 
 
 +    INGREDIENTS 
 
 3 tablespoons  extra-virgin olive oil  
 
 500 g pork mince 
 4 garlic cloves, roughly chopped 
 2 cm piece of ginger, finely chopped 
 2 spring onions, finely chopped, plus extra, sliced, to serve 
 100 g fresh shiitake mushrooms, sliced 
 ½ wombok (about 500 g), finely sliced 
 80 ml (⅓ cup) light soy sauce 
 80 ml (⅓ cup) mirin 
 80 ml (⅓ cup)  saké  
 
 1 teaspoon caster sugar 
 400 g dried udon noodles 
 toasted white and black sesame seeds, to serve 
 sesame oil, to serve 
 
 CHILLI OIL 
 
 200 ml vegetable oil 
 4 garlic cloves, finely chopped 
 2 cm piece of ginger, finely chopped 
 2 spring onions, finely sliced 
 2 tab...

Make Spice Pork and Shiitake Udon Noodles

 
 Natalie Paull, the master of cake-making, queen of  Queensberry street , North Melbourne brings together both the science and art of baking in equal measure. If you're a cake-lover, then you should have heard of Beatrix Bakes, and if you haven't, well you've got some catching up to do, with pleasure.  
 Natalie Paul shares one of her recipes from her book Beatrix Bakes, how very kind. Get your apron on, and get baking!  
 
 Pecan and Peach Rugelach: 
 Takes If the lekvar has been made, then about 45 minutes to make the dough, fill and roll. Ideally, rest overnight and bake the next day, but 1 hour rest can be just enough. 
 Keeps Best eaten while still a little warm. The unbaked filled roll keeps for 3 days refrigerated. 
 Pronounced ru-ge-lah (make the end a little breathy), these are flaky cream cheese pastry swirls filled with dried fruit jam, cinnamon-toasted pecans, and prunes. The recipe originates in the beautiful and bountiful Ashkenazi Jewish food culture. The name means ‘little twist’, referring to the traditional method of rolling them into croissant shapes, but I like to roll the pastry into a log and then cut it into slices. I first saw this log version in Baking with Julia, by Lauren Groveman, and knew that they were totally up my old-fashioned dried fruit and spice alley. Take care not to overcook them – the slightly doughy centre is such a moist and fruity blessing.   
 Makes 10 individual Rugelach   
 
  +   INGREDIENTS 
 
 
 1 × batch Cream cheese dough (page 54) 
 
  FILLING   
 
  90 g (3 oz) raw pecans 
 100 g (3½ oz) light muscovado (or light brown) sugar 
 10 g (¼ oz) caster (superfine) sugar 
 5 g (⅛ oz/21/2 teaspoons) freshly ground cinnamon 
 1/3 × batch (about 200 g/7 oz) Ver-juicy dried fruit – lekvar Adaptrix with dried pea...

Make Pecan and Peach Rugelach with Beatrix Bakes

<h2>You’ve got yourself a big bag of Prana Chai and you’re all ready to start inhaling those delectable flavours. But how do you make a homemade chai that’s exactly like your favourite cafe brew? Better yet, how do you top it?</h2>
<p>We're leaning on our mates at Prana Chai to give us the 101 on making Masala Chai at Home.</p>
<p>Here's the low down: Although there are many ways to concoct your favourite cuppa, Prana Chai have two preferred methods. But first, you need to know exactly what to put into your chai.</p>
<p>Mix up your chai by adding further ingredients. Try adding a hint of Tumeric for drinking on cooler nights while adding Peppermint will give you a refreshing bite on warm days. Aside from a bag of <a href="https://colabpantry.com.au/collections/all/products/prana-chai-original-blend-250g" target="_blank" title="prana chai" rel="noopener noreferrer">Prana Chai</a>, you’ll need your preferred milk. Dairy can overpower the subtle layers of the different spices - earthy and nut-based milks are the perfect accompaniment, like <a href="https://colabpantry.com.au/collections/all/milk-lab" title="milk lab almond milk">Milk Labs Almond Milk</a>. And don’t forget a little extra sweetener if you like your chai sweet, our favourite, J<a href="https://colabpantry.com.au/collections/all/rooftop-honey" target="_blank" title="just harvested roof top honey" rel="noopener noreferrer">ust Harvest Rooftop Honey.</a></p>
<p> </p>
<h4>HOW TO MAKE CHAI</h4>
<p>Prana Chai cover the art of making a chai in two separate ways so you can follow the method that best suits you. Grab all the equipment you need including a stainless steel stove top pot and fine mesh strainer.</p>
<h4>
<br><br>ON THE STOVETOP</h4>
<ol>
<li>Grab a quality Turkish teapot (not just because, fancy) or small saucepan (preferably with a spout).</li>
<li>Toss two heaped teaspoons (that’s 20-25g) of your favourite <a href="https://colabpantry.com.au/collections/all/products/prana-chai-original-blend-250g" t...

 You’ve got yourself a big bag of Prana Chai and you’re all ready to start inhaling those delectable flavours. But how do you make a homemade chai that’s exactly like your favourite cafe brew? Better yet, how do you top it? 
 We're leaning on our mates at Prana Chai to give us the 101 on making Masala Chai at Home. 
 Here's the low down: Although there are many ways to concoct your favourite cuppa, Prana Chai have two preferred methods. But first, you need to know exactly what to put into your chai. 
 Mix up your chai by adding further ingredients. Try adding a hint of Tumeric for drinking on cooler nights while adding Peppermint will give you a refreshing bite on warm days. Aside from a bag of  Prana Chai , you’ll need your preferred milk. Dairy can overpower the subtle layers of the different spices - earthy and nut-based milks are the perfect accompaniment, like  Milk Labs Almond Milk . And don’t forget a little extra sweetener if you like your chai sweet, our favourite, J ust Harvest Rooftop Honey.  
   
 HOW TO MAKE CHAI 
 Prana Chai cover the art of making a chai in two separate ways so you can follow the method that best suits you. Grab all the equipment you need including a stainless steel stove top pot and fine mesh strainer. 
 
  ON THE STOVETOP 
 
 Grab a quality Turkish teapot (not just because, fancy) or small saucepan (preferably with a spout). 
 Toss two heaped teaspoons (that’s 20-25g) of your favourite <a href="https://colabpantry.com.au/collections/all/products/prana-chai-original-blend-250g" t...

How to Make Masala Chai at Home with Prana Chai

<h2>This Friday, it's Good Friday which means typically we'll be consuming fish. Putting on a feast for the fam and doing our best to impress at the same time. When doing so, we're leaning on one of the best cooks to lead the way, the incredibly talented Julia Ostro!</h2>
<p>Julia has shared a recipe from her book <a href="https://colabpantry.com.au/collections/merch/products/a-year-of-simple-family-food" target="_blank" title="a year of simple food cook book" rel="noopener noreferrer">A Year of Simple Family Food</a>, creating a traditional recipe that comes from her routes (and ours). In Malta, it's traditional to stuff fish this way. Julia has rested the snapper on a bed of potato, fennel and shallot for a complete meal. One large snapper is the norm in her family, but smaller ones are often more manageable and look quite lovely, too.</p>
<h2>
<br>WHOLE STUFFED SNAPPER:</h2>
<p>Serves 6.</p>
<meta charset="utf-8">
<h4>
<span style="color: #ff8000;">+</span><span> </span>INGREDIENTS</h4>
<ul>
<li>1 x 1.5 kg snapper or 2 x 750 g snapper, cleaned, scaled and gutted</li>
<li>3 large waxy potatoes, finely sliced</li>
<li>1 fennel bulb, finely sliced, fronds roughly chopped and reserved for the stung</li>
<li>1 French shallot, sliced</li>
<li>3 tablespoons <a href="https://colabpantry.com.au/collections/all/products/frantoio-single-variety-extra-virgin-olive-oil" target="_blank" title="extra virgin olive oil" rel="noopener noreferrer">extra-virgin olive oil</a>
</li>
<li>Sea salt</li>
<li>Lemon wedges, to serve</li>
</ul>
<p><strong>TOMATO AND HERB STUFFING </strong></p>
<ul>
<li>2 tomatoes, roughly chopped</li>
<li>Large handful of mint leaves, roughly chopped</li>
<li>Large handful of parsley leaves, roughly chopped</li>
<li>150 g fresh breadcrumbs (see Note page 33)</li>
<li>1 tablespoon salted capers, rinsed and patted dry</li>
<li>Finely grated zest of 1 lemon</li>
<li>3 tablespoons <a href="https://colabpantry.com.au/collections/all/products/frantoio-single-varie...

 This Friday, it's Good Friday which means typically we'll be consuming fish. Putting on a feast for the fam and doing our best to impress at the same time. When doing so, we're leaning on one of the best cooks to lead the way, the incredibly talented Julia Ostro! 
 Julia has shared a recipe from her book  A Year of Simple Family Food , creating a traditional recipe that comes from her routes (and ours). In Malta, it's traditional to stuff fish this way. Julia has rested the snapper on a bed of potato, fennel and shallot for a complete meal. One large snapper is the norm in her family, but smaller ones are often more manageable and look quite lovely, too. 
 
 WHOLE STUFFED SNAPPER: 
 Serves 6. 
 
 
 +    INGREDIENTS 
 
 1 x 1.5 kg snapper or 2 x 750 g snapper, cleaned, scaled and gutted 
 3 large waxy potatoes, finely sliced 
 1 fennel bulb, finely sliced, fronds roughly chopped and reserved for the stung 
 1 French shallot, sliced 
 3 tablespoons  extra-virgin olive oil 
 
 Sea salt 
 Lemon wedges, to serve 
 
  TOMATO AND HERB STUFFING   
 
 2 tomatoes, roughly chopped 
 Large handful of mint leaves, roughly chopped 
 Large handful of parsley leaves, roughly chopped 
 150 g fresh breadcrumbs (see Note page 33) 
 1 tablespoon salted capers, rinsed and patted dry 
 Finely grated zest of 1 lemon 
 3 tablespoons <a href="https://colabpantry.com.au/collections/all/products/frantoio-single-varie...

Make Whole Stuffed Snapper with Julia Ostro

 
 
 I scream, you scream, we all scream for ice-cream! This European Gelato Day we at Co-Lab Pantry are proud to give you the latest scoop and introduce you to, Billy Van Creamy. Joining our Kitchen of goodies Today on 24th of March, Billy Van Creamy will be satisfying all of our ice cream cravings all year round.     
 
   
  To celebrate our new partnership,    for a limited time only Melbourne metro customers  who purchase any Billy Van Creamy ice-cream will get a second tub for FREE ! But like the old ice-cream truck in summer, we've got limited stock, so you have to get in quick to not miss out - our special offer is only valid for the lucky first 50 customers and while stock lasts.  
  Get in quick to be one of the first to try Billy Van Creamy's abundance of delectable ice cream flavours! Flavours include Billy Van Creamy favourites of  Vanilla Bean ,  Cookies &amp; Cream  and  Choc Mint . And for all you natural lovers, Billy Van Creamy are showcasing their yummy vegan options of  Vegan Peanut Butter Choc Chip ,  Vegan Salted Caramel  and <a href="...

Billy Van Creamy Makes their Debut this World Gelato Day

 
 If you’re anything like me, the first time you saw someone making coffee using a pour-over brewer, the process probably seemed peculiar and fussy – maybe even a little intimidating? Let me share some good news. 
 Under that sometimes pretentious veneer, making pour-over coffee is actually a simple and easy-to-learn technique. The equipment itself is low cost and the results are both consistent and elegant, making pour-over coffee the kind of high effort-to-reward ratio everyone deserves with their first task of the day.  
 
 Main recipe  
 
 
  +    You’re going to need: 
 
 Pour-over cone, with filter paper (2-4 cup size) We like the Kinto Brewer, but Hario, Kalita, or another brand will work 
 Jug or decanter to brew into 
 Kitchen scale and kettle Coffee grinder (ideally) 
 30g of fresh    coffee 
 
 600g of water 
 
 
 Put your water on to boil. Open your paper filter and place it inside the pour-over cone. Place the brewer onto your jug or decanter and put both on top of your scale. 
 Once your water is hot, use about 100g to thoroughly rinse the paper filter. This will remove a slight starchy taste from the paper, and pre-heat both the brewer and the decanter. Discard the rinse water. 
 Grind your coffee, aiming for a grind size roughly equivalent to coarse sand. If you don’t have a grinder, your cafe or roaster will grind it for you. Just be sure to advise that you’re using a pour-over brewer. 
 Add your ground coffee into your filter-lined brewer and tare the scale. 
 When your water has boiled, slowly and gently pour 60g of water over the grinds, making sure all the coffee is saturated. 
 Allow the coffee to ‘bloom’ for 30-40 se...

How To Pour-Over with Tim Williams

<h2>Summer may be at its near end, but that doesn't really mean summer dishes need to end. Dinner parties are in full swing, and will be all year round. If there's something we learnt in 2020, it was to up our ante with home-cooking. So, when we're invited to dinner or lunch-do of sorts, it's only polite for guests to bring a dish. Keep it simple, but impressive. Cue the salads of all salads.  </h2>
<h2>
<br>Warm Potato, Celery &amp; Soft Boiled Eggs with Atlantic Salmon Caviar</h2>
<meta charset="utf-8">
<h4>
<br><span style="color: #ff8000;">+</span><span> </span>Ingredients</h4>
<ul>
<li>200g Cocktail potato, boiled and kept warm</li>
<li>2 soft boiled eggs</li>
<li>2 sticks of celery, plus celery leaves</li>
<li>Chopped tarragon / chives / dill</li>
<li>Small bunch watercress</li>
<li><a href="https://colabpantry.com.au/products/yarra-valley-atlantic-salmon-caviar-50g" target="_blank" title="yarra valley atlantic salmon" rel="noopener noreferrer">YVC Atlantic Salmon Caviar</a></li>
</ul>
<meta charset="utf-8"><meta charset="utf-8">
<p><strong><em>For the Dressing</em></strong></p>
<ul>
<li>3tbl spoon mayonnaise</li>
<li>Lemon juice -to taste</li>
<li><a href="https://colabpantry.com.au/collections/all/products/frantoio-single-variety-extra-virgin-olive-oil" target="_blank" title="mount zero extra virgin olive oil " rel="noopener noreferrer">EVOO</a></li>
<li>Salt and pepper<br><br>
</li>
</ul>
<meta charset="utf-8">
<h4>
<span style="color: #ff8000;">+</span><span> Method<br></span>
</h4>
<meta charset="utf-8">
<ol>
<li>For the eggs, drop into boiling water and cook for 6 minutes. Refresh into an ice bath, and peel once fully chilled.</li>
<li>Fine slice the celery, pick, wash and finely chop all the herbs and set aside.</li>
<li>Make the dressing by whisking all the ingredients together. It should be sharp with lemon juice and creamy enough to lightly coat the warm potato.</li>
<li>While the potatoes are still warm, tear them apart and add them to the bowl of d...

 Summer may be at its near end, but that doesn't really mean summer dishes need to end. Dinner parties are in full swing, and will be all year round. If there's something we learnt in 2020, it was to up our ante with home-cooking. So, when we're invited to dinner or lunch-do of sorts, it's only polite for guests to bring a dish. Keep it simple, but impressive. Cue the salads of all salads.   
 
 Warm Potato, Celery &amp; Soft Boiled Eggs with Atlantic Salmon Caviar 
 
 
  +    Ingredients 
 
 200g Cocktail potato, boiled and kept warm 
 2 soft boiled eggs 
 2 sticks of celery, plus celery leaves 
 Chopped tarragon / chives / dill 
 Small bunch watercress 
  YVC Atlantic Salmon Caviar  
 
  
   For the Dressing   
 
 3tbl spoon mayonnaise 
 Lemon juice -to taste 
  EVOO  
 Salt and pepper  
 
 
 
 
 +   Method  
 
 
 
 For the eggs, drop into boiling water and cook for 6 minutes. Refresh into an ice bath, and peel once fully chilled. 
 Fine slice the celery, pick, wash and finely chop all the herbs and set aside. 
 Make the dressing by whisking all the ingredients together. It should be sharp with lemon juice and creamy enough to lightly coat the warm potato. 
 While the potatoes are still warm, tear them apart and add them to the bowl of d...

Make Warm Potato, Celery & Soft Boiled Eggs with Atlantic Salmon Caviar with YVC

<h2>2020 was the year of banana bread baking, on repeat. In true Messina form, Messina have up'd 2021 with a new and improved banana bread recipe - a foolproof but very, very extra banana bread recipe filled with oozy Messina Choc-Hazelnut Spread, said to not last long. Made for sharing, but recommended to indulge on ones own. <br><br>
</h2>
<h2>Messinatella Banana Bread:</h2>
<meta charset="utf-8">
<h4>
<br><span style="color: #ff8000;">+ </span>INGREDIENTS</h4>
<ul>
<li>120g butter</li>
<li>130g sour cream</li>
<li>2 eggs</li>
<li>300g very ripe bananas (mashed)</li>
<li>1tsp vanilla extract</li>
<li>260g flour</li>
<li>½tsp baking powder</li>
<li>Pinch <a href="https://colabpantry.com.au/products/pink-lake-salt-fine" target="_blank" title="mount zero salt " rel="noopener noreferrer">salt</a>
</li>
<li>150g <a href="https://colabpantry.com.au/collections/all/products/chocolate-hazelnut-spread-1" target="_blank" title="messina chocolate hazelnut spread" rel="noopener noreferrer">Messina Choc-Hazelnut Spread</a>
</li>
<li>70g crushed hazelnuts</li>
<li>10g raw sugar<br><br>
</li>
</ul>
<h4></h4>
<meta charset="utf-8">
<h4>
<span style="color: #ff8000;">+</span><span> METHOD</span>
</h4>
<ol>
<li>Preheat the oven to 165°C. Brown the butter over gentle heat in a saucepan, set aside to cool. In a large bowl whisk the cooled butter with sour cream, beaten eggs, vanilla and mashed bananas, until smooth and creamy.</li>
<li>In a large bowl mix the flour, baking powder and salt. Gently fold through wet ingredients (don’t over mix).</li>
<li>Pour batter into a lined loaf tin. Fill a piping bag with Messinatella and insert through the centre of the batter. Squeeze in a zig zag pattern back and forth, until the spread is marbled throughout. Sprinkle the crushed hazelnuts and sugar on top. Bake at 165°C until golden brown (roughly 30-40 mins). Insert a skewer to test that the batter is cooked through (the choc spread will remain wet).</li>
</ol>
<p><br>Explore <a href="https:/...

 2020 was the year of banana bread baking, on repeat. In true Messina form, Messina have up'd 2021 with a new and improved banana bread recipe - a foolproof but very, very extra banana bread recipe filled with oozy Messina Choc-Hazelnut Spread, said to not last long. Made for sharing, but recommended to indulge on ones own.   
 
 Messinatella Banana Bread: 
 
 
  +  INGREDIENTS 
 
 120g butter 
 130g sour cream 
 2 eggs 
 300g very ripe bananas (mashed) 
 1tsp vanilla extract 
 260g flour 
 ½tsp baking powder 
 Pinch  salt 
 
 150g  Messina Choc-Hazelnut Spread 
 
 70g crushed hazelnuts 
 10g raw sugar  
 
 
  
 
 
 +   METHOD 
 
 
 Preheat the oven to 165°C. Brown the butter over gentle heat in a saucepan, set aside to cool. In a large bowl whisk the cooled butter with sour cream, beaten eggs, vanilla and mashed bananas, until smooth and creamy. 
 In a large bowl mix the flour, baking powder and salt. Gently fold through wet ingredients (don’t over mix). 
 Pour batter into a lined loaf tin. Fill a piping bag with Messinatella and insert through the centre of the batter. Squeeze in a zig zag pattern back and forth, until the spread is marbled throughout. Sprinkle the crushed hazelnuts and sugar on top. Bake at 165°C until golden brown (roughly 30-40 mins). Insert a skewer to test that the batter is cooked through (the choc spread will remain wet). 
 
  Explore <a href="https:/...

Make Messinatella Banana Bread with Messina

 
 When two great forces combine, you get magic. Two forces, Gelato Messina and Archie Rose have brought you the ultimate hump day cocktail, the Dulce de Leche Old Fashioned. 
 Best for any self-proclaimed sweet tooth who love a twist on the classic Old Fashioned Cocktail. 
 
 DULCE DE LECHE OLD FASHIONED: 
 
   +    INGREDIENTS 
 
 40ml White Rye 
 
 
 20ml Mr Black Coffee Liqueur 
 
 
 10ml    Gelato Messina Dulce    de Leche syrup* 
 
 
 2ml Angostura Bitters 
 
 
 
 +  METHOD  
 
 
 Build all ingredients in mixing glass over ice. 
 Stir thoroughly and strain into rocks glass over ice. 
 Garnish with a chocolate wafer. 
 
  *To make the Dulce de Leche syrup, combine equal parts of    Gelato Messina Dulce de Leche    and water and stir until consistent.   Don't like Whisky? Try it with    Gin.     
  Recipe originally sourced from    Archie Rose .   

Make Dulce de Leche Old Fashioned Cocktail with Archie Rose

<h2>At Co-lab, we're obsessed with Meredith Dairy goats cheese, much like the rest of the state. Because of, Meredith Dairy were kind enough to share their insight on their famous Pear, Walnut &amp; Goats Cheese Tartines. Get the recipe below, and enjoy it on repeat.<br><br>
</h2>
<h4>
<span style="color: #ff8000;">+</span> INGREDIENTS</h4>
<ul>
<li>4 Pears</li>
<li>8 Slices of <a href="https://colabpantry.com.au/products/neds-bake-belgrade-rye-sourdough" target="_blank" title="Ned's Bake Sourdough" rel="noopener noreferrer">Sourdough Bread</a>
</li>
<li>1 Jar of <a href="https://colabpantry.com.au/products/meredith-goats-cheese" target="_blank" title="meredith goats cheese" rel="noopener noreferrer">Meredith Dairy Marinated Goat Cheese</a>
</li>
<li>1/2 Cup Walnuts</li>
<li>2 Cups Rocket</li>
<li><a href="https://colabpantry.com.au/products/frantoio-single-variety-extra-virgin-olive-oil" target="_blank" title="Extra Virgin Olive Oil" rel="noopener noreferrer">Olive Oil</a></li>
<li><a href="https://colabpantry.com.au/products/sticky-balsamic-original" target="_blank" title="Balsamic Vinegar" rel="noopener noreferrer">Balsamic Vinegar</a></li>
<li>
<a href="https://colabpantry.com.au/products/just-harvested" target="_blank" title="Just Harvested Honey" rel="noopener noreferrer">Honey</a><br><br>
</li>
</ul>
<meta charset="utf-8">
<h4>
<span style="color: #ff8000;">+</span><span> </span>METHOD</h4>
<ol>
<li>
<p>Turn on the BBQ or heat your griddle pan. Cut pears into quarters and season them with Olive Oil and Honey. Place them on the BBQ or can and cook them until golden and soft.</p>
</li>
<li>
<p>Meanwhile, place your sourdough slices in the toaster. Once toasted, spread with a generous amount of Marinated Goats Cheese, Walnuts, rocket and balsamic vinegar.</p>
</li>
<li>
<p>Place the cooked pears on top and drizzle with honey.<br><br></p>
</li>
</ol>
<p><em>Recipe provided by Meredith Dairy. </em></p>

 At Co-lab, we're obsessed with Meredith Dairy goats cheese, much like the rest of the state. Because of, Meredith Dairy were kind enough to share their insight on their famous Pear, Walnut &amp; Goats Cheese Tartines. Get the recipe below, and enjoy it on repeat.  
 
 
 +  INGREDIENTS 
 
 4 Pears 
 8 Slices of  Sourdough Bread 
 
 1 Jar of  Meredith Dairy Marinated Goat Cheese 
 
 1/2 Cup Walnuts 
 2 Cups Rocket 
  Olive Oil  
  Balsamic Vinegar  
 
 Honey   
 
 
 
 
 +    METHOD 
 
 
 Turn on the BBQ or heat your griddle pan. Cut pears into quarters and season them with Olive Oil and Honey. Place them on the BBQ or can and cook them until golden and soft. 
 
 
 Meanwhile, place your sourdough slices in the toaster. Once toasted, spread with a generous amount of Marinated Goats Cheese, Walnuts, rocket and balsamic vinegar. 
 
 
 Place the cooked pears on top and drizzle with honey.   
 
 
  Recipe provided by Meredith Dairy.   

Make Pear, Walnut & Goats Cheese Tartines with Meredith Dairy

<h2>There's fast-food, and then there's good food, delivered fast. Co-Lab Pantry is slaying the latter with the brand new Next Day Delivery service.<br><br>
</h2>
<p>They say patience is a virtue, but you don't need it anymore because we've introduced Next Day Delivery for all our customers shopping in metropolitan Melbourne. Can we get a hell yeah?</p>
<p>If you're ordering pantry items, frozen items or [mostly] anything in between from Co-Lab Pantry, we'll have it to your door within 24 hours. Say goodbye to methodical meal preparation and hello to exceptional produce in tomorrow night's feed.</p>
<p>We've been working hard with our logistics partner to make our most popular products available for this super-speedy service. They range from favourite brands like Meatsmith, Wonderbao and Lello Pasta, through to products like chocolate, sauces, oils and wine. All you need to do is add it to your cart, check your postcode and select Next Day Delivery as you check out. Be sure to do so by 2pm!</p>
<p>Regional Victoria, you'll have to wait a little bit longer for this service to become available. But don't worry, we're working on it. In the meantime, our standard delivery service is still fast, reliable and reaches as far as you need.</p>
<p>So go on, get that near instant gratification. Our Next Day Delivery services is live now.<br><br>Learn more about delivery schedules <a href="https://colabpantry.com.au/pages/delivery" target="_blank" title="Colab Pantry delivery schedule " rel="noopener noreferrer">here. </a></p>

 There's fast-food, and then there's good food, delivered fast. Co-Lab Pantry is slaying the latter with the brand new Next Day Delivery service.  
 
 They say patience is a virtue, but you don't need it anymore because we've introduced Next Day Delivery for all our customers shopping in metropolitan Melbourne. Can we get a hell yeah? 
 If you're ordering pantry items, frozen items or [mostly] anything in between from Co-Lab Pantry, we'll have it to your door within 24 hours. Say goodbye to methodical meal preparation and hello to exceptional produce in tomorrow night's feed. 
 We've been working hard with our logistics partner to make our most popular products available for this super-speedy service. They range from favourite brands like Meatsmith, Wonderbao and Lello Pasta, through to products like chocolate, sauces, oils and wine. All you need to do is add it to your cart, check your postcode and select Next Day Delivery as you check out. Be sure to do so by 2pm! 
 Regional Victoria, you'll have to wait a little bit longer for this service to become available. But don't worry, we're working on it. In the meantime, our standard delivery service is still fast, reliable and reaches as far as you need. 
 So go on, get that near instant gratification. Our Next Day Delivery services is live now.  Learn more about delivery schedules  here.   

Next Day Delivery has arrived

<h2>Everybody loves a good crunch. Whether it's crushing a leaf underfoot or a biting into a scrumptiously toasted sandwich, there's something primal about hearing a crackle. Don't ask us why, we just know it's true.<br><br>
</h2>
<p>The GOAT sandwich crunch would have to be from the panini. The humble Italian sanga prepared by grilling or toasting hits all the right notes. Sumptuous fillings, crispy, golden exterior, perfect size for breakfast or lunch - we're getting hungry just thinking about it.</p>
<p>Our friends and dedicated panini specialists King &amp; Godfree were kind enough to walk us through creating the perfect panini. For them, it's all about quality ingredients, well-paired fillings and a little sprinkling of that famous Italian passion.</p>
<p><strong>Step One</strong> Start with the freshest <a href="https://colabpantry.com.au/collections/bakery/products/neds-bake-roma-ciabatta" target="_blank" title="Ned's Bake Ciabatta" rel="noopener noreferrer">ciabatta</a> bread or <a href="https://colabpantry.com.au/collections/bakery/products/neds-bake-oslo-multigrain-baguette" target="_blank" title="Baguette" rel="noopener noreferrer">baguette</a>. The crunchiness and squishiness of a panini almost entirely rides on the quality of bread you use. Don't go for sourdough, as the lightness of the bread doesn't hold up well when grilling.</p>
<p><strong>Step Two</strong> Turn up the heat on your grill or toastie machine. You want things to be steamy before you whack your bread on.</p>
<p><strong>Step Three</strong> Take your bread slices and drizzle the outside of each piece with premium <a href="https://colabpantry.com.au/collections/all/products/frantoio-single-variety-extra-virgin-olive-oil" target="_blank" title="Extra Virgin Olive Oil" rel="noopener noreferrer">extra virgin olive oil</a> and a sprinkle of sea salt. Then pop both oil-side-down on the grill. You want to crisp up the bread before you add your fillings.</p>
<p><strong>Step Four</strong> This is ...

 Everybody loves a good crunch. Whether it's crushing a leaf underfoot or a biting into a scrumptiously toasted sandwich, there's something primal about hearing a crackle. Don't ask us why, we just know it's true.  
 
 The GOAT sandwich crunch would have to be from the panini. The humble Italian sanga prepared by grilling or toasting hits all the right notes. Sumptuous fillings, crispy, golden exterior, perfect size for breakfast or lunch - we're getting hungry just thinking about it. 
 Our friends and dedicated panini specialists King &amp; Godfree were kind enough to walk us through creating the perfect panini. For them, it's all about quality ingredients, well-paired fillings and a little sprinkling of that famous Italian passion. 
  Step One  Start with the freshest  ciabatta  bread or  baguette . The crunchiness and squishiness of a panini almost entirely rides on the quality of bread you use. Don't go for sourdough, as the lightness of the bread doesn't hold up well when grilling. 
  Step Two  Turn up the heat on your grill or toastie machine. You want things to be steamy before you whack your bread on. 
  Step Three  Take your bread slices and drizzle the outside of each piece with premium  extra virgin olive oil  and a sprinkle of sea salt. Then pop both oil-side-down on the grill. You want to crisp up the bread before you add your fillings. 
  Step Four  This is ...

Panini with King & Godfree

<h2>Step into Asado Bar and Grill and you'd be forgiven for thinking you've wandered into Argentina. The smell of outrageously tender barbecued meats fills the air and makes even the most devout vegetarian's stomach rumble. Call it obsession, but the chefs at Asado have well and truly perfected the art of cooking steak. So we figured they were the best people to tell us how to slice it.</h2>
<h2>Read on to discover the expert's guide to slicing tender, juicy steaks.</h2>
<h4><strong><br>First of all, what is your favourite steak to cook?</strong></h4>
<p>Easily the Ojo de Bife, our classic bone in ribeye. This cut is a staple on our menu and is found in every Parrilla in Argentina. This cut has a lot of fat which melts as it's cooked over our charcoal grill giving it an abundance of flavour.</p>
<h4><strong></strong></h4>
<h4><strong>Okay, what do we need to get started?</strong></h4>
<p>Things must be very hot, whether it’s your charcoal, gas BBQ or a frying pan. Ensure your steak is at room temperature and seasoned well with <a href="https://colabpantry.com.au/collections/all/products/smoked-spiced-salt" target="_blank" title="asado smoked salt" rel="noopener noreferrer">salt</a> before it hits the grill to ensure that perfect crust!</p>
<h4><strong></strong></h4>
<h4><strong>What are your insider step-by-step slicing instructions?</strong></h4>
<p>For tender meat, you have to cut it against the grain. To identify which direction the grain of the meat is running, look for the parallel lines of muscle fibre running down the meat, and slice perpendicular to them.</p>
<p>If your steak is on the bone, remove the steak from the bone before slicing and serve everything together on the plate for those meat lovers who like chewing the bone!</p>
<h4><strong></strong></h4>
<h4><strong>Why is slicing steak the done thing?</strong></h4>
<p>It's easier to share! Our sharing style menu is inspired by the meals we came to know and love during our time in Argentina. The social el...

 Step into Asado Bar and Grill and you'd be forgiven for thinking you've wandered into Argentina. The smell of outrageously tender barbecued meats fills the air and makes even the most devout vegetarian's stomach rumble. Call it obsession, but the chefs at Asado have well and truly perfected the art of cooking steak. So we figured they were the best people to tell us how to slice it. 
 Read on to discover the expert's guide to slicing tender, juicy steaks. 
   First of all, what is your favourite steak to cook?  
 Easily the Ojo de Bife, our classic bone in ribeye. This cut is a staple on our menu and is found in every Parrilla in Argentina. This cut has a lot of fat which melts as it's cooked over our charcoal grill giving it an abundance of flavour. 
    
  Okay, what do we need to get started?  
 Things must be very hot, whether it’s your charcoal, gas BBQ or a frying pan. Ensure your steak is at room temperature and seasoned well with  salt  before it hits the grill to ensure that perfect crust! 
    
  What are your insider step-by-step slicing instructions?  
 For tender meat, you have to cut it against the grain. To identify which direction the grain of the meat is running, look for the parallel lines of muscle fibre running down the meat, and slice perpendicular to them. 
 If your steak is on the bone, remove the steak from the bone before slicing and serve everything together on the plate for those meat lovers who like chewing the bone! 
    
  Why is slicing steak the done thing?  
 It's easier to share! Our sharing style menu is inspired by the meals we came to know and love during our time in Argentina. The social el...

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