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Welcome to our latest and largest catalogue! Christmas seems early this year. We ask ourselves (yet again) where the year went at such speed. As the festive season is almost upon us many of you will be pleased to know our confectioners have come to the party as usual! Inside these pages you will find many treats for those you cherish and don’t forget yourself. Just how many years has it been since panettone joined our lives as a treat, then somehow became much enjoyed tradition? Quite a few. So many occasions are celebrated with some form of feast or special dish weaving food into memories associated family, love and special times. Our Christmas containers signal the arrival of such times. The rich vanilla aroma of the panettone as they are piled into our showroom delight the senses and prime our palates – and then the taste of those distinctive Rhum cuneesi and divine nougat confirm that it is indeed time to celebrate. Come 2013 we will have been in business for 20 years – so it seems our youngest ‘child’ has turned into an adult. Of course, things do change, and this year we would like to pay tribute to John Taylor, who had worked for, or with us, for ten years and passed away unexpectedly on the eve of another travel adventure, in a manner of which he would have approved, his packed bag beside him. 1
A great friend and source of recipe ideas to all who happened upon him or purposely came to see him in our showroom, Johnnie shared his recipes off-the-cuff, but rarely committed them to paper. We luckily did capture two of them, and include these in this year’s recipe selection in memory of him. Do enjoy them – and the good company they keep – some of our favourites from our classes held during the year. Every year we think we will not find anything new and that we should just be content with what we have, but food, it seems, never stands still. We are looking forward to playing with the dried Noras peppers from La Chinata, something we have wanted to add to our range ever since we first tasted them in a paella years ago. Claudio and his family have been busy at Giusti and have some new offerings. Giusti Bianco, plus a fig and a raspberry balsamic. Good flavours, and cutely packaged. Gorgeous little gifts and treats. Is a healthy raw bar snack your thing? Try the Spanish Bonvallis dried fruit bars - and don't forget your Marcona almonds. This year we have some treats in tins from Doña Jimena. Think Spanish chocolate with cherries and a few other combinations. Spanish chocolate is a different style to French and Belgian. We invite you to enjoy the new lower prices on a few of our perennials including Forum and Giusti vinegar and La Chinata paprika. Spend what you save on even more treats for yourself! Have a wonderful 2013 – Buon Appetito
Jacqui and Phil
Ingredients in italics available in-store and online (with the exception of chilled goods).
Stuffed Egg Salad with Tuna Mayo 250ml plus 2 Tbsp Sabato Egg Mayonnaise 80g Callipo tuna in sea water, drained and crumbled Zest of 1 lemon, finely grated 6 large free range eggs, hard-boiled 6 Ortiz anchovy fillets, finely chopped 1 Tbsp finely chopped red onion
1 Tbsp chopped parsley Peel of ¼ Julie Le Clerc preserved lemon, finely diced 3 handfuls wild rocket leaves 4 or 5 baby fennel bulbs, very thinly sliced 2 radishes, very thinly sliced 3 Tbsp Romulo capers in brine, drained
Put the 250ml of mayonnaise, tuna and lemon zest into a bowl and mix well. Taste and season. Set aside until ready to serve. Carefully halve the eggs lengthwise around the yolks and remove the yolks so you have 12 perfect halved hard-boiled egg whites. Put the yolks into a bowl and mash well. Add the extra 2 Tbsp of mayonnaise, the anchovies, onion, parsley and preserved lemon peel, mix well, taste and season. Stuff this mixture into the halved egg whites. Put the rocket, fennel and radishes onto a large serving platter, or divide evenly amongst individual serving plates. Place the stuffed eggs on top. Dollop the tuna mayo around them. Sprinkle with the capers and serve. Serves 6
Recipe by Ray McVinnie
Kate Fay's Citrus Cured Salmon Zest of 2 oranges Zest of 2 lemons Zest of 2 limes
110g caster sugar 75g flaky sea salt 800g fresh salmon fillet
Combine all the ingredients together except salmon. Place the cure liberally all over the flesh side of the salmon. Leave to marinate 12-15 hours. Wash off the cure and pat dry. The salmon can be sliced very thinly and eaten as is, or cooked. To cook the salmon, portion into 8 pieces. Add EVO to a pan and heat until hot. Sear the portions of salmon, skin side down first. Cook until crispy, then turn the fish and cook for a further 1 minute on the flesh side. Serve with the sweet pine nut tarator and apple slaw. Serves at least 8
Apple Slaw 1 red apple, julienned 1 green apple, julienned 2 leaves Chinese cabbage, thinly sliced 2 red radishes, julienned
Handful radish and pak choy microgreens 1 Tbsp Sabato garlic aioli 2 Tbsp Mas Portell Clementine extra virgin olive oil
Toss all the ingredients together with the aioli and Clementine oil. Serve with Kate Fay’s citrus cured salmon. Serves 8, as a side
Sweet Onion & Pine Nut Tarator 2 tsp golden raisins 1 Spanish (red) onion, thinly sliced 3 Tbsp Romulo extra virgin olive oil (EVO) ½ tsp garlic purée 2 tsp Romulo sherry vinegar
Iblea sea salt and pepper 3 Tbsp Pinoli pine nuts, toasted until golden brown 2 tsp lemon juice 1 tsp flat leaf parsley, finely chopped pinch of Spice Trader sumac
Soak raisins for 5 minutes in warm water then drain. Sauté the red onion in the EVO until wilted and softened but still maintaining a little crunch. Add garlic and cook a further 2 minutes. Pour on the sherry vinegar and cook for a further minute. Season with salt and pepper. Allow to cool then combine with the rest of the ingredients. Serves 8, as a side Recipes by Kate Fay
Chocolate Cherry & Raspberry Napoleon 400g jar Stonehouse Kirsch cherries, pitted or 370ml Sabarot Griotte pitted cherries, plus 2 Tbsp liqueur of your choice e.g. grappa, Cointreau or Kirsch 300ml cream
100g Valrhona dark chocolate 250g Sabato flaky puff pastry 200g Ciresa mascarpone 25-50g Valrhona Grué de cacao (cocoa nibs) ½ cup Fresh As freeze-dried whole raspberries
Preheat the oven to 200°C. Drain the cherries and place the juice (and liqueur, if using) in a small saucepan. Bring to the boil and cook until slightly syrupy and reduced by half. Remove from the heat, cool and reserve. Halve the cherries and reserve. Put 100mls of the cream in a saucepan and bring to the boil. Remove the cream from the heat and add the dark chocolate. Stir until smooth. Reserve, stirring occasionally. Roll the pastry out on a floured surface into a rectangle about 30cm wide by 30cm long. Prick the pastry all over with a fork and place on a baking tray. Place another tray on top (and a weight if the tray isn’t very heavy) and place in the oven for 15-20 minutes or until well browned. Uncover, return to the oven and bake for a further 5-10 minutes. Remove from the oven and cool. Cut the pastry into two rectangles 10cm wide by 25cm long. Reserve the off cuts. Beat the mascarpone and the remaining cream together until thick. Fold the drained cherries, the grué de cacao and the freezedried raspberries into the cream and mascarpone mix.
Place one pastry rectangle on a serving platter. Spread the mascarpone mixture evenly over it. Place the other pastry rectangle on top. Push it down a little so it sticks. Crumble the pastry offcuts and pat them onto the exposed cream mix at the sides. When the chocolate and cream mix is beginning to thicken, pour it over the top pastry rectangle. Allow to set. Serve in slices with a little of the cherry syrup. Serves 6
Recipe by Ray McVinnie
Chocolate Ice Cream Sandwich Cookies 100g Valrhona dark chocolate fèves 25g unsalted butter 1 free range egg 1 ⁄3 cup caster sugar ½ tsp vanilla extract
2 Tbsp plain flour 1 ⁄8 tsp baking powder, sifted 75g Valrhona dark chocolate fèves, chopped Zest Valrhona chocolate ice cream
Preheat oven to 180°C. Line an oven tray with baking paper. Place the first measure of chocolate (100g) with the butter in a saucepan. Set over a low heat and gently stir until melted and smooth. Set aside. Place eggs, sugar and vanilla in a bowl. Beat for 5 minutes with an electric mixer until pale and creamy. Add melted chocolate mixture and stir to combine. Add flour, baking powder and stir to combine. Set mixture aside to stand for 10 minutes. Stir in the second measure (75g) of chopped chocolate. Spoon 2 tablespoonful lots of the mixture onto prepared baking tray. Bake for 8–10 minutes or until puffed and surface is slightly cracked. Remove to cool completely on trays. Place a scoop of ice cream on the underside of one cookie and place a second cookie, bottom-side down, on top to sandwich together. Gently squeeze together. Repeat with remaining cookies. Store in the freezer until ready to serve. Makes 8 cookie sandwiches
Recipe by Julie Le Clerc
Chorizo with Sherry & Sherry Vinegar Reduction ½ cup Pedro Ximenez sherry ½ cup Pedro Ximenez sherry vinegar 30g Pinoli pine nuts 3 whole semi-cured chorizo
1 baguette Flat leaf Italian parsley, finely chopped Skewers, to assemble
Make the sauce by boiling the sherry and sherry vinegar over a medium heat until reduced by half. Toast pine nuts until golden in a dry frying pan. Slice the baguette diagonally, about 1 cm thick. Cut the sausage into thick rounds and thread flat, onto the skewers. Grill for a few minutes on each side. To assemble: Lay the chorizo skewers on top of the baguette slices and drizzle with the sherry sauce. Sprinkle with pine nuts and parsley. Notes: This reduction could also be used over other meats and chicken. Serves 6 as a pintxo or tapa Recipe by Peta Mathias
Johnnie’s Delicious Potatoes 6 medium Agria potatoes, peeled Iblea sea salt 1 cup Sabato Parmigiano & herb breadcrumbs 6 or more Ortiz anchovies
50g butter, approx 3 Tbsp Sabato caper bruschetta 3 Tbsp extra virgin olive oil (EVO) Calogiuri lemon, fig or original vincotto vinegar (optional)
Boil the peeled Agria potatoes in salted water until barely tender. Drain. Butter a casserole dish generously and dust with breadcrumbs. Cut the drained potatoes in 1⁄2 cm slices and arrange a layer of them on the bottom of a flat ovenproof dish. Blend the extra virgin olive oil into the caper bruschetta then drizzle over the first layer. Place two fillets of chopped Ortiz anchovies on top. Sprinkle with more breadcrumbs and knobs of butter. Top with another layer of potatoes and continue as above. Finish with a fine coating of breadcrumbs and a generous amount of butter in knobs across the top. Cook in a medium oven (180˚C) for around half an hour until cooked through but crispy on top. Drizzle with infused vincotto or vincotto vinegar. Serves 4
Recipe by John Taylor
Toasted Grains 1 cup Quisardegna fregola 1 cup Montebello organic couscous ½ cup Puy or Montebello organic lentils Baby coriander microgreens 2 Tbsp chopped chervil 2 Tbsp roasted Marcona almonds, coarsely chopped
pinch of Spice Trader sumac 1 Julie Le Clerc preserved lemon, finely diced Colonna lemon-infused extra virgin olive oil (EVO) ¼ cup flat leaf parsley, finely chopped Iblea sea salt and pepper
Lightly dry-roast fregola in a frying pan over medium-high heat (1-2 minutes). Transfer to a bowl, then repeat this process with Puy lentils and couscous. Reserve each grain separately. Cook each grain in a separate saucepan, according to the packet instructions. Once cooked combine all the grains and the remaining ingredients in a bowl. Season to taste. Serves 4-6, as a salad Recipe by Kate Fay
Johnnie's Pumpkin with Piquillos 750g peeled pumpkin of your choice 3 Tbsp extra virgin olive oil 2 Tbsp Calogiuri orange vincotto
Iblea sea salt and pepper 220g jar El Navarrico sliced piquillo pimientos Italian parsley, finely chopped
Preheat oven to 180°C. Slice the peeled pumpkin into serving-sized slices. Place in a shallow ovenproof dish and toss to coat with the extra virgin olive oil, orange vincotto and salt and pepper. Bake uncovered until almost tender then strew sliced piquillo pimientos over the pumpkin and bake for another ten minutes or until the pumpkin is tender. Sprinkle with finely chopped Italian parsley before serving. Recipe by John Taylor
Roasted Chook Breast, Porcini Bread Sauce & Chickpeas 4 free range chicken breasts, skin on 400g Chickpea Ragout (see recipe below) 2 courgettes, sliced, grilled and and seasoned with La Chinata smoked paprika
80g Sabato Parmigiano & herb breadcrumbs, toasted Mas Portell porcini infused EVO 400ml Porcini bread sauce (see recipe below)
Preheat oven to 160°C. Heat a heavy bottom pan. Season the chicken breast, skin side only. Place into the hot pan, skin side down. Cook for approximately two minutes on medium heat to brown the skin. Turn breast over and place into the oven for 8-9 minutes to cook through. Remove from oven and rest for 10 minutes. Divide the ragout amongst the serving bowls. Slice each breast into 3-4 pieces. Lay the grilled courgettes on the ragout and top with the chicken. Spoon the porcini bread sauce on top of the chicken. Sprinkle with toasted Parmigiano & herb breadcrumbs. Drizzle with porcini oil and serve. Serves 4
Chickpea Ragout Salvagno Extra Virgin Olive Oil (EVO) 120g shallots, diced 2 fillets Ortiz anchovies, finely minced 200g tomato, cut into a large concassé
300g El Navarrico chickpeas 60g Salvagno pitted black olives Italian flat leaf parsley, roughly chopped Iblea sea salt, to taste
Heat EVO in a pot, add shallots and sweat without colouring. Add anchovies, followed by tomatoes. Add chickpeas, and bring to a quick boil. Add olives. Taste, and adjust seasoning. Add chopped parsley just before serving.
Porcini Bread Sauce 100g shallots, chopped Salvagno Extra Virgin Olive Oil (EVO) 2 tsp Sabato porcini powder 150ml Chardonnay 120g sourdough, crust removed and roughly chopped
450ml chicken stock 100ml cream 80g Sabato porcini crema Iblea sea salt, to taste
In a pot, sweat shallots in EVO. Allow to caramelize slightly. Add porcini powder. Deglaze with Chardonnay. Add sourdough, then chicken stock. Bring to the boil. Add cream and porcini crema. Place into a blender and blend until smooth. Taste and season. Keep warm until ready to use. Recipes by Michael Meredith
Anchovy Crusted Veal with Wasabi Gremolata & Pecorino Wasabi gremolata: 3 Tbsp flat leaf parsley, roughly chopped 3 Tbsp Sabato wild rocket, roughly chopped 1 Tbsp Romulo capers, roughly chopped 1 Tbsp Serpis pepinillos (cornichons), roughly chopped ½ tsp of Coppersfolly Pure Wasabi 4 Tbsp Grove Avocado oil Zest of 1 lemon 1 garlic clove, finely chopped Iblea sea salt and freshly ground pepper
until golden 6 Ortiz anchovy fillets 3 free-range eggs, lightly beaten 150ml fresh cream 2 Tbsp Grana Padano, grated Iblea sea salt and freshly ground pepper To serve: 2 Tbsp Romulo extra virgin olive oil (EVO) 200g Mahy Farms veal scaloppini 1 cup Montebello organic ‘00’ flour, seasoned 100g shaved Pecorino Micro watercress, to garnish Grove Avocado oil, to garnish
Anchovy batter: 1 tsp extra virgin olive oil 4 cloves garlic, roasted Combine the parsley, rocket, capers, and cornichons. Mix with the wasabi and avocado oil.
Add the lemon zest and finely chopped garlic. Season to taste. Using an ovenproof fry pan, sauté the roasted garlic in EVO. Add the anchovies and continue to sauté until garlic and anchovies are well caramelized. Place in a pestle & mortar and crush until smooth. Mix with lightly beaten eggs and cream, and season with Grana Padano, salt and pepper. Cut veal into small medallions, about 8-10cm. Heat a clean fry pan and add oil. Dredge the veal in the seasoned flour and then through the anchovy batter. Lightly fry on a medium heat until golden on one side, then turn and continue to fry until golden on the other side. It should take no more than 2 minutes on each side to keep veal moist & tender. Plate the fried veal and top with the gremolata. Garnish with watercress, shavings of Pecorino and a splash of avocado oil. Serves 6 Recipe by Michael Van de Elzen
Gilda Ortiz or Talatta anchovies Serpis guindilla green chilli peppers Serpis Pimiento stuffed olives
Bamboo picks (to assemble) Mas Portell extra virgin olive oil (EVO)
This is the famous pintxo you find everywhere in San Sebastian and is named after Rita Hayworth’s character in the 1950s film Gilda. A classic base of flavours which work perfectly well together. Thread two anchovy fillets, two green guindilla peppers and two green olives onto toothpicks and line up on a large plate drizzled with olive oil. Consume with lots of txakoli (fizzy white wine) or cider. Recipe by Peta Mathias
La Grande Insalata Mista Dressing: 2 Tbsp Sabato egg mayonnaise 2 Tbsp Forum Cabernet Sauvignon vinegar 2 Tbsp extra virgin olive oil (EVO) 1 clove garlic, crushed ½ tsp Gangi Dante dried oregano Iblea sea salt and freshly ground pepper Salad: ½ small red onion, very thinly sliced
1 small carrot, peeled and sliced thinly 1 small fennel bulb, sliced thinly 1 red or yellow capsicum, sliced thinly 1 celery heart, sliced thinly 2 firm but ripe tomatoes, roughly chopped Nuciddara olives (black or green) 1 radicchio lettuce, torn Green lettuce leaves, torn handful of rocket
Make this mixed style of salad with what is fresh and best on the day. You could also use sliced cucumber, radish, small zucchini, mushrooms and different types of lettuces. Whisk all the dressing ingredients in a bowl and season. Put all the ingredients except the lettuces, in a large bowl. Toss with enough dressing just to coat then add the lettuce and gently toss again. Serve the remaining dressing separately. Serves 6-8
Recipe by Claire Aldous
Chicken Livers with Cauliflower Sauce 300g free-range chicken livers 2 tsp La Chinata smoked paprika 2 tsp cumin seeds 2 good pinches saffron tips 2 garlic cloves, finely chopped 2 Tbsp Mas Portell extra virgin olive oil (EVO)
½ head cauliflower (about 400g) cut into florets ½ cup cream 2 Tbsp Mas Portell extra virgin olive oil (EVO) 1 level tsp Iblea sea salt
Clean chicken livers of any membranes and separate into 12 pieces. Place in a bowl with paprika, cumin, saffron, garlic and oil. Marinate overnight in the fridge. Place cauliflower, cream, oil and salt in a saucepan, bring to the boil, reduce to a simmer, cover and simmer gently for about 20 minutes, or till soft. Purée in the food processor and keep warm. Sprinkle livers with sea salt and sauté for a few minutes on each side until just pink in the middle. Serve on small plates with a smear of cauliflower purée and drizzle with olive oil.
Serves 12 as a pintxo or tapa
Recipe by Peta Mathias
days land Open 7 en, Auck ad, Mt Ed to.co.nz anby Ro rm saba No 57 51 www. 87 30 -6 Tel 09
We reward our many loyal customers. Spend by client name is captured and every time you reach $500 you will be sent a gift voucher for $25 which can be redeemed by mail order or in person, in our showroom. Register online or in store.
How to order Order form: For environmental reasons we have chosen not to print an order form this year – one is available to download from our website. Shop online: You can view and buy our products directly from our website: www.sabato.co.nz. By phone: order by phone with your credit card on: 09 630 8751 or toll free on 0800 SABATO (0800 722286) Hours for phone orders are: 8.30am – 4:30pm Monday to Friday. By email: Send your order to: firstname.lastname@example.org By fax: 09 630 8763
Freight & Packaging Charges: Metropolitan Auckland (per address)
Rest of North Island (per address)
South Island (per address)
Chilled freight will be extra (call us to arrange). Rural delivery adresses will take an extra 3 days to deliver. We cannot include our chilled and frozen goods here, however when you are next in the showroom look for our range of smallgoods including Spanish hams and chorizo and Italian salami and prosciutto as well as a wide range of New Zealand, French, Italian and Spanish cheeses. We can courier non-chilled goods to most holiday areas too.
Delicatessen A visit to our showroom allows you to purchase and taste our extensive range of specialty smallgoods which we are unable to include within our mail orders. Our selection of meats and cheeses represent the best quality products available. 18
2013 Selection Our range is continually evolving so visit www.sabato.co.nz for up-to-the-minute products & prices.
alcohol and nectars 20 bread sticks & crackers 20 condiments, chutneys, pastes & sauces 20-23 chutneys, relishes, sauces, dressings, mustard, aioli & mayonnaise, bruschetta toppings, tomato sugo & passata, pastes & pesto foie gras & duck fat 24 fish & seafood 24-25 anchovies, tuna, sardines, cuttlefish ink flour, grains & pulses 25-26 beans & legumes, pulses, flour, lentils, polenta, couscous fruits, jams & preserves 26-27 fruits, fruit bars, jams & marmalade, fruit paste,honey, syrups, mostarda kitchenware - see website mushroom products 27-28 dried mushrooms and truffles, mushroom & truffle condiments nuts 28-29 chestnuts, hazelnuts, almonds, pine nuts, walnuts olive oils & other oils 29-31 extra virgin olive oils, infused oils, pure oil, nut oils olives, tapas & antipasto 31-32 banderilles, guindillas, caperberries, sweet garlic, cornichons, olives pasta 32-34 artisan, organic and egg pastas rice 34 paella and risotto rice snails 34 spices, herbs & salt 34-35 Espelette pepper, paprika, sea salt, saffron sugar, vanilla & gelatine 35 vegetables 35-36 artichokes, asparagus, capers, onions, piquillo pimientos verjuice, vincotto & vinegar 36-38 verjuice, vincotto â€“ original, infused, balsamic, wine vinegar, sherry vinegar sweet treats and christmas delights 39-50
Alcohol & nectars Alain Milliat nectars Luxury artisan-made French nectars. Peaches from the vineyards of the Brévenne Valley, raspberries from the hills of Lyon and mangoes from Cameroon. Chill and drink straight or use in cocktails, granita or jelly. Raspberry 330ml Mango 330ml Passionfruit 330ml White peach 330ml Red peach 330ml Red peach 1 litre Apricot 1 litre Yellow peach 1 litre Summer pear 1 litre
14.90 16.50 16.70 15.80 10.80 19.90 17.50 17.90 17.50
View our selection of wines, liqueurs and sherry on our website www.sabato.co.nz.
Sabato crostini Little toasts made from thinly sliced French baguettes that have been brushed with Romulo extra virgin olive oil and baked until crunchy. 150g 9.00 View a wider selection of crackers on our website www.sabato.co.nz.
Condiments, chutneys, pastes & sauces Chutneys & relishes Darlington's A range of traditional English pickles and condiments. new Bramley apple sauce 312g 8.30
Bread sticks & crackers
Proper old fashioned apple sauce, made with only the best English Bramleys. The perfect accompaniment to roast pork.
Alfieri crackers & grissini
A true cranberry sauce which is both tangy and sweet. Made with only cranberries and sugar.
Cranberry sauce 200g
A selection of bread sticks and flatbreads from Northern Italy. Langaroli grissini 300g
Hot horseradish 180g 12.00
Italian bread sticks made with 00 flour and extra virgin olive oil.
Salted Lingue 250g
Thin Italian flatbreads made with 0 flour and olive oil.
These bruschette crostini are made from quality ingredients including extra virgin olive oil and contain absolutely no preservatives, additives, flavourings or colours. Plain 150g
Rosmary & sage 150g
Light and crunchy, these are the perfect base for all sorts of toppings.
A creamy, pungent sauce full of finely diced horseradish. Mix with a little crème fraiche and dill, and serve alongside smoked salmon.
new Mint sauce 180g
A classic take on this favourite sauce for all your lamb dishes.
Farmer's Pickle 312g
This English-style pickle is packed full of vegetables and has a tang of malt vinegar. Serve alongside full flavoured cheeses like Barry’s Bay or Talbot Forest cheddars.
Made with 60% vegetables and spiced with mustard, ginger and turmeric. Try this tangy piccalilli with sharp cheeses and meats.
new Redcurrant jelly with port 212g 7.30 A delicious savoury jelly. The perfect accompaniment to meat, particularly lamb and chicken.
Julie Le Clerc Blending the talent of food writer Julie Le Clerc with a flavour or two from Sabato gives us this small-batch produced range. new Arabian date chutney
275ml 13.90 Julie Le Clerc’s latest creation. A wellbalanced blend of dates, apples, raisins and fragrant spices with a ginger kick. Serve with roast meats or ham off the bone, or as a condiment for aged cheeses.
Capsicum chilli jam 275ml
Serve with bread and cheese, add to stir-fried vegetables or use as a dipping sauce.
Moroccan chutney 275ml
Chunky Fig, Walnut & Whiskey Chutney 250ml 13.90 Try with aged cheeses, ham off-the-bone or turkey. Toss through hot roast kumara.
Famous Sweet Chilli Sauce 250ml 13.90 Teams brilliantly with grilled pork chops, roast duck and seared salmon.
Sunny Avocado Oil Dressing & Pomegranate Molasses 250ml 17.90 The layers of flavour enhance a simple green salad and green beans, peas and broccoli. Can also be used as a marinade for fish or chicken
Try with aged cheeses, ham off-the-bone, or as a dip for vegetables.
Smoked paprika tomato sauce 250ml 13.90
Serve with Italian sausages, savoury pies or frittata.
Balsamic honey mustard 275ml
Saigon Splash 250ml 13.90
Wholegrain mustard made with New Zealand honey and Guisti balsamic vinegar
Spicy harissa 275ml
Hot and complex with roasted spices.
Beetroot salsa 275ml
Classic beetroot with an undertone of fresh oranges and ginger.
Preserved lemons 314g
From one of New Zealand’s most prominent food writers come a couple of his favourite dressings.
Incorporate in traditional Moroccan tagines, stews, salads and seafood dishes.
A zingy Vietnamese-style dressing and dipping sauce. Great as a dipping sauce with grilled pork, beef or chicken; excellent drizzled over steamed rice and grilled prawns; delicious over a crunchy mint and cucumber salad or splashed onto pan fried fish.
Madrid dressing 250ml
A mellow, smoky Spanish-style dressing and sauce. Try drizzled over roasted or barbecued chicken; great over vegetables such as potatoes, beans, broccoli or cauliflower; excellent over pan fried salmon and delicious over a salad of tomatoes and crunchy green leaves.
Peter Gordon has taken some of his most popular condiments from his restaurants and asked Sabato to make them in small batches in our commercial kitchen. Here are the results:
Fiery Red Chilli Relish 250ml 13.90
Sweet Chardonnay mustard 200g 16.90
Serve as a dip for samosas, spring rolls and wontons or use as a marinade for meat and fish.
Moorish Moroccan Relish 250ml 13.90 Spicy and sweet, this Moorish-style relish is great with lamb, poached chicken and couscous.
Martin Pouret Prestige Stoneground traditional mustard from Orléans.
Traditional mustard 200g 14.50 Julie Le Clerc Balsamic honey mustard 275ml 13.90 For that element of sweet and sour, made with Giusti balsamic vinegar.
Aioli & mayonnaise
A rich blend of chopped porcini mushrooms, olive oil, tomatoes, garlic & wine vinegar.
Our mayonnaise & aioli range is produced in small batches, on site in our own commercial kitchen. Made with free range eggs and selected locally sourced ingredients, as well as our own premium European products, these are also dairy and gluten free. Garlic aioli 275ml
Made with Romulo olive oil, NZ verjuice and confit of garlic. Spread on crostini and top with an anchovy fillet and a caper; or serve alongside arancini (risotto balls) or roast vegetables.
Egg mayonnaise 275ml
Tomato sugo & passata Montebello organic Please note this brand name will be changing to honour Gino Girolomoni, the founder, a pioneer of the organic movement in Italy, who passed away in 2012. Made using fresh, ripe tomatoes grown organically in the province of Piacenza in Italy, these sauces are bottled just hours after the tomatoes have been picked to preserve their quality, freshness and flavour as much as possible.
Made with Romulo olive oil and vinegar from the Champagne-Ardenne region of France. Mix with Callipo tuna and use as a sandwich filling, or as a bruschetta topping.
Passata 700g 9.60
Mustard mayonnaise 275ml
Pasta sauce with basil 300g 8.00
Made with Romulo olive oil, Mas Portell Moscatel vinegar and French mustard. Add to mashed potatoes, or use to dress a potato salad.
Tartare mayonnaise 275ml
An exceptionally fine sauce made using organically grown tomatoes.
A rich tomato sugo simply bursting with the flavour of fresh basil.
Pasta sauce puttanesca 300g 9.00
Made with Romulo olive oil and capers, Basque cornichons and Mas Portell Moscatel vinegar. Serve as a dipping sauce with chunky potato chips or pan-seared snapper.
A well balanced organic tomato sugo made with fine Pantelleria capers and black Taggiasca olives, and seasoned with garlic and pepper.
A blend of Southern Italian fresh tomatoes, basil and extra virgin olive oil.
Much more than just a topping for crostini, these bruschetta can be used with pizza, pasta, or polenta; with grilled meats; or stirred through butter beans or lentils. Olive 280g
Chunks of green and black olives, red peppers, celery, carrots and onions make this a vegetable garden in a jar.
Full of the flavours it contains – tomato, oregano and capers – this tasty mix is great on bruschetta, crostini, pizza bases or on an antipasto.
A velvety combination of diced red and yellow capsicums with a hint of garlic and mint.
Caper 280g A blend of capers, sundried tomatoes and herbs.
720g 11.20 A great sauce, pizza base topping or ingredient.
Sabato pasta sauces Fresh Italian tomatoes, extra virgin olive oil, smaller quantities of salt and other top quality ingredients mean these sauces are healthier and richer than commercial versions – even the organic ones. Slow cooked rather than thickened with tomato paste or flour. Pasta sauce with – basil 560g eggplant 560g rocket 560g peppers and chilli 560g
14.90 14.90 14.90 14.90
porcini 560g puttanesca 560g ricotta forte 560g
18.40 14.90 14.90
Don’t limit yourself to eating these with pasta only. Also great for braises, pizza, lentils, polenta or beans.
Sabato cherry tomatoes in juice Fresh Italian cherry tomatoes simply cooked in their own thick juice. 530g jar
Delicous in braises, paella, pasta and more.
Alicos salsa pronto di pomodoro A flavoursome, ready-to-use sauce made from Sicilian cherry and mini plum tomatoes, which gives a sweet and delicate taste. 330g 7.90 Use from the jar to dress pasta, on pizza, in sandwiches, or as a tomato sauce.
Pastes & sauces Alicos Red hot chilli pepper paste – due early 2013 180g 16.90 A fiery paste made from chillies and EVO. Add a spoonful to sauces or dressings for heat, serve alongside grilled meats as a condiment, or use as a spread or dip.
Sabato Our own artisan-made range imported from Italy – a selection of pastes using quality ingredients and traditional making methods – intense and delicious. Pesto all'arrabbiata 180g 8.50 Based on an ancient Roman recipe, this flavoursome Italian sauce is made with olive oil, sundried tomatoes, garlic, sweet peppers, chilli, and a blend of herbs. A spoonful will enrich any tomato-based sauce.
Pesto sweet peppers 180g 9.00 Similar to a Spanish Romesco sauce, this pesto is made from sweet peppers, olive oil, basil and a blend of cashews, pine nuts and almonds. A delicious spread for crostini.
Pesto 130g 10.80 180g 14.20 650g 42.00
Made with fresh basil, Parmigiano Reggiano, olive oil, pine and cashew nuts. Try it diluted with extra virgin olive oil to dress green beans or pasta.
Porcini Crema 130g 11.20 180g 14.50 Made with 54% porcini, so the flavour is rich and authentic. Delicious in risotto.
Salsa Verde 130g 9.60 180g 12.80 A classic with fish or poached meats – capers, parsley etc all blended to a tasty paste. Wonderful with seafood.
Pronto Rosso 180g 11.90 A tasty, silky, concentrated blend of sundried tomatoes, basil and chilli. Try as a base for pizza.
Salvagno Full-flavoured and satisfying organic black olive paste. Black olive paste 160g
Can be used on toasted ciabatta as yuppie vegemite or as a pasta sauce. Also try searing lamb or beef, smearing with the paste, wrapping in prosciutto and baking until cooked.
new Tierra Brava Mexican sauces and salsas
All Tierra Brava products are 100% natural, made without any artificial colours or preservatives, and are certified Kosher. Within the range you’ll find sauces to satisfy all lovers of Mexican food, with varying heat levels to satisfy all palates. Chipotle sauce 150ml Green Habanero sauce 150ml Red Habanero sauce 150ml Salsa Roja 520ml Salsa Verde 520ml
6.50 6.50 6.50 8.90 8.90
These sauces and salsas will add authentic flavour to your Mexican cooking.
Tutto Gusto Crema Tartufata 540g 33.50 A blend of champignon mushrooms and black truffles. Delicious with beef or stirred through pasta.
Foie gras & duck fat
Anchovy paste 60g tube
Made from only anchovies, Sicilian extra virgin olive oil and Trapani sea salt.
Traditional, quality French free-range foie gras from Landes, France. Bloc duck foie gras – 30% added slivers 130g 57.50 200g 84.70 Whole duck foie gras 130g 76.20 180g 102.60 Bloc goose foie gras – 50% added slivers 65g 48.80 200g 133.00 Whole goose foie gras 65g 73.00 130g 129.70 Duck fat 320g 14.50
Fish & seafood Talatta Talatta, the name the ancient Greeks gave the sea, is a third generation family-run company based in Sciacca, Sicily, and are known for their attention to detail. Fresh off the Mediterranean fishing boats, within 24 hours the anchovies are hand-cleaned and washed in brine, before being cured in sea salt for up to 12 months. The anchovies are then filleted by hand and packed into jars, seasoned with local ingredients including Trapani sea salt, Sicilian extra virgin olive oil and Pantelleria capers. 5.40 9.90 55.50
Hand filleted anchovies packed in Sicilian extra virgin olive oil and seasoned with Trapani sea salt.
Rolled anchovies with capers 95g jar
Anchovy fillets wrapped around fine Pantelleria capers packed in Sicilian extra virgin olive oil. A ready-made bruschetta topping – simply pop on a crostini with a dollop of aioli.
Anchovies with hot pepper 90g – due February 2013 90g 9.90 Anchovies with truffle 90g 13.50 Hand filleted anchovies packed in Sicilian extra virgin olive oil and seasoned with chilli or summer truffles.
Ortiz Artisan anchovies from the Cantabrian coast in Spain, these delicious fillets are known as the 'caviar' of anchovies and have been covered in olive oil after being cured in salt. Ortiz anchovies have been known to convert hardened anchovy-avoiders. Fleshy, subtle and a pantry essential, best stored between 5˚ – 12˚C. 47.5g 14.90 78g 23.90 95g jar with fork 27.90 530g 120.40
Anchovies in olive oil 48g tin 95g jar – due February 2013 720g tin
Melt in extra virgin olive oil and toss through long pasta along with sautéed garlic, chilli and parsley – an Italian classic.
Sardines & other seafood Albo From Galicia, Spain, an area famed for its bounty of the sea, this selection is ‘cutting edge in a can’. Sardines in olive oil 120g 8.60 Baby sardines in olive oil 120g 12.90 Delicate & delicious. Try with either Forum or Sotaroni vinegar or fresh lemon juice.
Nortindal cuttlefish ink Also known as squid ink. 4g 2 x sachet pack 90g jar 500g jar
2.70 15.00 61.90
Use to colour paella, risotto or pasta.
Tuna Callipo Tradition, experience and innovation are the cornerstones of Callipo, who have been canning high-quality tuna
for 90 years in Calabria, Italy. Dolphinsafe, they process yellowfin tuna, which comes packed in a choice of olive oil or seawater. Yellowfin tuna fillets in olive oil 200g hand packed jar 21.90 3 x 80g tins 11.50 300g 18.00 1kg 58.90 Rich and meaty yellowfin tuna with a light sweet finish. Breaks into finer pieces. Perfect for pasta, pizza, mayonnaises, sauces, sandwiches etc.
Yellowfin tuna in seawater 3 x 80g 10.50 160g 7.90 200g handpacked jar 19.90 Meaty yellowfin tuna packed in seawater which does not mask its delicate flavour. Perfect with pasta or salad.
Mister Ton Yellowfin tuna in olive oil 3x80g 7.60 Yellowfin tuna in sunflower oil 3x80g 6.50 These are the smaller pieces of tuna from the Callipo production, packed under a second label.
Ortiz Artisan white Bonito del Norte tuna. A very delicate flavour and texture compared to other tuna. White tuna belly fillets in olive oil 110g tin 23.80 White tuna back fillets in olive oil 220g jar 28.90 Holds its shape well in salads and pasta. Perfect for a Niçoise salad or stuffing.
Flour, grains, beans & pulses
Chickpeas 325g 8.00 660g 11.80 Nutty and creamy, try serving these in soups, stews and salads, or simmer with a blend of tomatoes, chorizo and La Chinata paprika.
Flour Montebello organic '00' flour 1kg 10.50 Finely milled high grade, soft wheat flour, from organically grown wheat. Has a higher gluten content, making it stronger and more durable when cooked. The Italians swear by it for cake and biscuit making. We recommend using it in recipes which call for all purpose flour.
Moretti hard durum wheat flour 500g 8.70 Hard durum wheat flour perfect for home-made pasta. Makes great gnocchi alla Romana.
Grains Montebello organic Please note this brand name will be changing to honour Gino Girolomoni, the founder, a pioneer of the organic movement in Italy, who passed away in 2012. Wholemeal couscous 500g 9.20 Couscous has a long history and today it remains one of the world’s most widely eaten dishes, along with rice and pasta. Pre-cooked in steam and dried at low temperatures, this artisan organic couscous is made using the highest grade organic whole durum wheat semolina.
Farro perlato (pearled emmer wheat) 400g 8.00 Emmer wheat is an ancient grain that is believed to be one of the parents of all durum wheat. Organically grown and artisanally milled.
Beans & pulses El Navarrico An artisan supplier from Navarra in the north of Spain. These differ from the commercial tinned versions – they have much better flavour and a smooth texture. Butter beans (judion) 560g jar
Large white butter beans with a wonderfully buttery flavour and a smooth, melt-in-themouth texture.
Lentils Montebello organic mountain lentils 400g 9.50 Grown at the foot of Mt. Cuoco in the Marches, Italy. These superior quality lentils do not need soaking and have fantastic flavour and texture. Organically grown.
Sabarot Puy lentils 500g 10.90 These nutty little green-blue lentils do not require sorting or soaking. ‘Appellation d’origine contrôlée’, grown without fertilisers and cultivated only in the area around Le Puy en Velay, France. Great with duck confit, in slow cooking dishes, pasta or as a salad.
Polenta 6.20 6.70 6.20
Coarse ground and made from husk-ripened maize, for a higher yield and more flavour.
Fruits, jams, preserves & syrups Fruits Candied Fruits Red cherries – due 2013 200g 15.90 Candied orange peel fillets 150g pottle 10.80 Candied whole oranges per kg, vac-packed 56.00 Weight per orange is approx. 230g
Candied citron cups per kg, vac-packed
Weight per piece is from approx. 200g
Candied whole clementines per kg, small pottle
Weight per orange is approx. 230g
Candied whole figs per kg, small pottle
Weight per orange is approx. 230g
El Navarrico peaches Whole yellow peaches preserved in a light syrup. 2.65 kg jar (8 – 10 per jar)
Eat at room temperature, or sprinkle with sugar and heat in the oven with some of the syrup. Dust with Valrhona cocoa and serve with Vincotto and mascarpone.
Fresh As freeze dried fruits See the range on our website www.sabato.co.nz.
new Sabarot griottes
Naturally sour/sweet, pitted Morello cherries. 370ml 13.70
Moretti Traditional bramata 500g Quick cook 500g White polenta 500g
Fresh As freeze dried fruit – powders 40g 9.90 Fresh As freeze dried fruit – whole or sliced (variable weights) 9.90
Bring a fruity touch to poultry, game or your favourite cake or pudding.
Bonvallis fruit bars
Fruit bars from Spain made with 100% natural ingredients, and no artificial flavours, colours or preservatives. Packed with sweet, selected Spanish fruit and almonds, these are minimally processed and uncooked, to retain all the nutritional benefits of the raw ingredients. Fig and almond Orange and almond
Wrapped in paper thin wafer – no sticky fingers.
Preserves, jams & marmalades Darlington’s Mrs Darlington and her daughters have been producing high quality preserves since 1981, when Mrs Darlington’s husband encouraged her to make a big batch of lemon curd with the extra eggs from their farm. Today Darlingtons is still a family run operation, and although the company has grown the aim remains the same – to craft delicious products with a real homemade taste. Legendary lemon curd 320g 8.90 Luxury fruit mincemeat with brandy 410g 9.70 new Damson Plum Jam 340g 9.40 new Morello Cherry Jam 340g 9.40 new Seedless RaspberryJam 340g 9.40 new Thick cut orange marmalade 340g 8.40
Quince paste Corazón del Sol membrillo – pure Spanish quince paste. 240g 8.90 400g 14.90 Pure quince paste from Spain. Use on cheese boards, in ice cream, or as a glaze for meats – delicious with pork or turkey!
Sabato marmalades Fruit-filled marmalades made for us in Abruzzo, Italy. Sicilian lemon marmalade 350g 8.40 Sicilian orange marmalade 350g 8.40 Made with Sicilian citrus fruit picked at the peak of freshness and produced in small batches using an old family recipe.
Honey We stock a variety of New Zealand single varietal honeys – see our selection at www.sabato.co.nz.
Mostarda Fieschi Mostarda di Frutta Augusto Fieschi has made these “mustard fruits” in Cremona since 1867. Carefully selected fruits are candied in a sugar syrup infused with mustard oil. The resulting sweet and hot flavours of this traditional Italian preserve complement cold meats and cheese. Contains no colouring or preservatives. Mixed fruit 380g Green fig 380g
Whole candied fruits macerated in mustard oil gives this condiment its classic spicy/sweet balance of flavour.
Citrus mostarda mousse 130g 9.90 Fig mostarda mousse 130g 9.90 Finely puréeing the candied fruits means the mustard oil is better absorbed, infusing these mostarda with a more intense piquant flavour.
Middle Eastern condiments Classic Middle Eastern & Northern African condiments perfect for adding an exotic touch to your dishes. Pomegranate molasses 300ml 11.80 Rose water 300ml 11.90 Orange blossom water 300ml 12.90 Stam’s Pure Apple Syrup Sweet apple syrup 250ml Organic apple syrup 250ml Tart apple syrup 250ml Tart apple syrup 750ml
for a few minutes. Squeeze the gelatine and whisk into the poached fruit mixture. Set in the fridge.
13.90 14.90 13.90 26.50
These syrups are made with 100% pure New Zealand orchard apples. Try this syrup with breakfast pancakes or waffles, drizzled over ice-cream, with bacon or roast pork.
The Vineco verjuice & vanilla bean syrup
Rachel Carley ceramics, Laguiole cutlery, La Rochère glassware, terracotta cazuela, paella pans, tagines and more. See website www.sabato.co.nz.
Mushroom & truffle products Dried mushrooms Soak dried mushrooms for at least 20 minutes in warm water, then strain. Save the soaking liquid as it is packed with flavour! Gigante Porcini (Italian) Creamy, large pieces of dried porcini mushrooms
Whole vanilla infused in a light syrup made from Riesling verjuice. Perfect for poaching fruit.
20g 10.90 50g 27.70 100g 48.50
To make a delicious jelly, allow 1 gelatine leaf per 150ml syrup. Poach fresh fruit in the syrup, while soaking the gelatine in cold water
Selection forestière 40g Cèpes 40g
Other mushroom products Sabato Porcini crema 130g Porcini crema 180g
Made with 54% porcini, so the flavour is rich and authentic. Stir through risotto, pasta or use to enrich any meat dish.
Porcini bruschetta 280g
A rich blend of chopped porcini mushrooms, olive oil, tomatoes, garlic and wine vinegar. Use as a topping for crostini or stir through beans, pasta or risotto, or serve as an accompaniment to chicken, polenta or cheeses.
Porcini powder 30g
100% dried Italian porcini mushrooms ground into a fine powder. Add half a teaspoon to 250ml of hot water to make a rich porcini stock.
Tutto Gusto (Italian) Crema Tartufata 540g 33.50 A blend of champignon mushrooms and black truffles. Delicious with beef or stirred through pasta.
J. Gaillard (French) An authentic supplier from the Périgord province of southwest France. Truffle juice 80g Summer – black 50g jar 100g jar
81.00 50.00 94.00
Less pungent than winter truffles. An earthy mushroom flavour with a hint of nuttiness.
Winter – black 12.5g jar 25g jar
Stronger than the summer truffle, yet more delicate than the white truffle. Can withstand a light cooking.
Nuts Chestnuts Organic French chestnut products are perfect for creating sweet confections and stuffings. Chestnut cream 500g jar
Flavoured with Bourbon vanilla this is delicious spread on brioche or crêpes. Serve on top of yoghurt, fromage blanc or icecream. Fold in whipped cream for a classic Mont Blanc.
Giuliano Tartufi (Italian)
Dried whole chestnuts 210g tin 14.50
Small Umbrian supplier of genuine Italian truffle products.
These are peeled, roasted and ready to eat. Use in stuffings for meat, and in desserts.
Whole summer truffle 25g 29.90 Purée of summer truffles 50g 44.90 Summer truffle butter 75g 19.00 Sliced summer truffles 50g 46.50 Whole bianchetto truffles 18g 45.90
Chestnut purée 435g tin
The bianchetto truffle is similar in appearance to the prized white truffle but with a bolder, less refined flavour. Heat doesn’t tend to affect the flavour as much as other truffle varieties, which means they can be lightly cooked.
White truffle butter 75g
Considered to be the most aromatic of all truffles, white truffles are the most rare and cannot be farmed or cultivated. Rich and garlicky in flavour, with a honeyed, peppery edge.
Can be used as a garnish for poultry, game or red meat. This can also be used in stuffings. Try in baking for a rich chestnut flavour.
Hazelz hazelnuts Roasted hazelnuts 100g Roasted hazelnuts 200g
New Zealand grown Whiteheart hazelnuts. Roasted and peeled for your convenience.
Hazelnuts in shell 500g new Hazelnut butter 190g
Freshly roasted New Zealand hazelnuts milled to a paste. Use as a spread, add to a biscuit mix or make hazelnut satay sauce.
Marcona almonds Spanish Marcona almonds are the most appreciated of all varieties, and are considered a delicacy worldwide. Unique in shape and texture, they are available in limited quantities
and have an unrivalled sweet and delicate flavour, and a crunchy yet smooth texture. 150g raw 11.50 180g lightly roasted and salted 15.30 Eat as tapas or use in your cooking. These are a great source of protein, calcium, phosphorus and Vitamin B.
Pinoli pine nuts Premium pine nuts from Marlborough, New Zealand. These are fresh, ivory-coloured, have a satiny surface appearance and a crisp bite when you eat them. They are highly nutritious and keep well if stored in dark, dry and cool conditions. 70g 9.90 200g 26.00 Dry-toast the pine nuts in a pan, over lowmedium heat, shaking frequently, until golden. Remove from heat immediately.
Walnuts KerNelZ Walnuts in shell 400g 9.50 Walnut pieces 150g 10.30 1kg 51.90 Walnut halves 100g 9.50 These are superb fresh walnuts from the South Island – delicious as is or on a cheese board with El Corazon quince paste and cheese.
Walnut flour 500g 9.90 1kg 17.90
than commercial extra virgin olive oils. Their acidity is natural and not achieved chemically. These oils are delicious for dipping and cooking as their antioxidant nature makes them more suited to heating than some other oils. Our Spanish oils are naturally extra virgin, some from single estates and others from farms selected by the Pons family.
Extra virgin olive oils Colonna classic (Italian) From Marina Colonna’s estate in Molise comes this delicious, golden, fruity free-flowing oil. The oil is extracted using the Sinolea method so is free run juice. Ten varieties of olives are grown and every harvest a vintage is produced. 250ml Anfora 24.90 500ml 29.90 750ml 49.90 1 L 52.50 5 L 198.90 An elegant and harmonious oil. A complement for all foods.
Goccia di Sole (Italian) From Bari, southern coastal Italy, Goccia di Sole translates literally to "Drop of the Sun," and this is just what has been captured and bottled, unfiltered. For you to enjoy as you would any good EVO: over salads or pasta, in sauces and dressings. 500ml 24.90 Soft and fruity this oil is well balanced with a gentle peppered finish.
After pressing the walnuts to make oil, the remaining walnuts are ground and dried to make this walnut flour.
Etichetta Verde 500ml Etichetta Verde 5 litre
Stonehouse pickled walnuts
A fruity, creamy oil with a slight "prickle" to its finish – goes well with tomatoes.
Spiced vinegar 400g Cider and honey 400g
Olive oils & other oils All our Italian extra virgin olive oils come from olives that are estate grown, picked, pressed and bottled. As a consequence they are thicker and more flavoursome
Mas Portell (Spanish) From the Mas Portell estate, near Lleida in Catalonia, this oil is pressed solely from select, handpicked organically grown Arbequina olives. 500ml 22.00 Organic 500ml 26.00 Organic 3L 87.80 The oil is a rich yellow with greenish hints and has a rounded buttery flavour with a slightly almondy character and peppery finish.
Montebello organic (Italian) Please note this brand name will be changing to honour Gino Girolomoni, the founder, a pioneer of the organic movement in Italy, who passed away in 2012. From the Calabrian Grossa di Cassano variety of olive. The olives used to produce this oil are cultivated according to strict organic standards. 750ml 33.70 Creamy and fresh tasting.
Pons (Spanish) The Pons family has been growing and harvesting olive trees since 1945, following a tradition that half a century later allows us to enjoy quality Spanish olive oils. Traditional 500ml
Pressed from Cornicabra and Arbequina olives. It is well-balanced, with a fresh aroma and a slightly peppery but soft finish.
Pressed from the pick of the Arbequina crop. It has hints of buttered sweetcorn, and the fruity aroma of apples and bananas.
A certified organic olive oil blended from Cornicabra and Arbequina olives. With fresh aromas, creamy fruity flavours and a sweet taste. A gentle zing of pepper at the finish.
Romulo (Spanish) Sweet, green and aromatic. Great for general use. 750ml 23.40 3 litre 66.00 Late harvest cold-pressed olive oil made with Arbequina olives. Imbued with wonderful tropical fruit flavours.
Salvagno (Italian) A small family company situated about 10 minutes out of Verona in Italy. Due to the unique microclimate of the area, the mosque (the fly that can affect olive trees), cannot survive. This means that no sprays are used, so all Salvagno olives are naturally organic – and the oil is certified organic. Giovanni Salvagno has invented a modern version of the stonewheel, which gently extracts the oil from the olives to produce a balanced and distinctive style.
500ml organic 1 litre organic
Bright and grassy with hints of almond, it is perfect with fish, salads and chicken.
Tenuta Rocchetta (Italian) A wonderful Sicilian oil pressed from the most highly regarded olive in Sicily: Nocellara del Belice. A prizewinner in the most prestigious Italian extra virgin olive oil competitions. 250ml 27.60 500ml 49.90 Lush with the smell and flavour of ripening tomatoes.
New Zealand extra virgin olive oils A changing selection available, check our website www.sabato.co.nz.
Infused extra virgin olive oils Colonna (Italian) Lemon (granverde), mandarin (mandarino) and orange (arancio) infused oils from Colonna – obtained by pressing the citrus fruits with the olives. Delicate but intense, use these by themselves or team them with the Forum vinegars or Giusti balsamic. 250ml Anfora 29.90 500ml 39.90 1L Granverde 64.90 5L Granverde & Mandarino 265.00 A Sabato favourite is Colonna granverde splashed over salad greens with Forum Chardonnay vinegar.
new Giuliano Tartufi (Italian)
Small Umbrian supplier of genuine Italian truffle products. Black truffle 55ml White truffle 55ml
Extra virgin olive oil bursting with the perfume of Italian truffles. Use to flavour eggs or drizzle over risotto.
Mas Portell (Spanish) Quality Arbequina extra virgin olive oil from Lleida, Catalonia, infused with natural products. So easy to use, just drizzle when you want to
complement or boost a flavour. Ideal as a barbecue condiment.
Spicy banderilles 340g Sweet banderilles 340g
Basil 250ml Chilli 250ml Garlic 250ml Lemon 250ml Oregano 250ml Porcini 250ml Rosemary 250ml Clementine 250ml
Pepinillos (cornichons), red capsicum, Gordal green olives and white onions, plus guindillas on the spicy version, already on a toothpick for you! Pleasantly crisp with a sweet-sour finish
19.90 19.90 19.90 19.90 19.90 19.90 19.90 22.90
Cold-pressing Arbequina olives from the Pons family groves with carefully selected Mediterranean Clementines creates an oil bursting with citrus flavour. Use to dress salads and roasted vegetables, chicken and fish and in baking
Black truffle 250ml White truffle 250ml
Small amounts go a long way. Drizzle over risotto, mashed potato or add to aioli.
Romulo pure olive oil Pure oil – pressed from Spanish Arbequina olives. Fresh tasting with subtle fruit and a clean finish. A great quality general purpose oil. Romulo 1 Gallon (4 Litres)
Huileries Lapalisse nut oils Delicious toasty French first-pressed nut oils. Walnut oil 250ml 17.00 500ml 28.50 Try in a classic French vinaigrette with Orléans mustard, or drizzle over steamed greens.
Hazelnut oil 250ml 17.90 500ml 29.90 Classic fresh toasted hazelnut flavour. Use in dressings, or try it in baking or with poached pears.
Olives, Tapas & Antipasto
Serpis guindillas Spanish, whole, green Guindilla chilli peppers pickled in a light vinegar. 320g jar
A delicious combination of sweet and very spicy. Enjoy as tapas with cold meats.
Romulo caperberries Capers are the unopened flower buds, caperberries are the ripened fruits. Caperberries in brine 240g 10.50 Capers are perfect for adding a salty depth to your dishes. Use them to make tartare sauce, add to your tomato sugo for pizza or pasta, or serve with other condiments for steak tartare.
Mas Portell sweet white garlic Spanish sweet white garlic – treat as an olive and eat as an hors d’oeuvre. 300g 12.90 Skewer with sliced chorizo and serve as a tapa with a drizzle of extra virgin olive oil.
Sabato semi-dried cherry tomatoes Quality sweet, semi-dried cherry tomatoes in olive oil from the north of Italy. 190g jar
Perfect straight from the jar onto pizza, diced into pasta, served as antipasto, tossed through a bean or grain salad, in casseroles or tagines & with fresh basil and buffalo mozzarella.
Cornichons Pickled baby gherkins. Pleasantly crisp with a light sweet-sour finish. Enjoy cornichons as tapas, with cold meats or in sandwiches.
Tapas & antipasto ingredients
Spanish tapas already skewered and ready to eat.
Pepinillos – baby Spanish cornichons. 320g jar 9.90
Grown in the Basque region. 345g jar
which is a specialty of Catalonia. The benchmark for Spanish olives.
Salvagno (Italian) Estate grown and cured black Favorol olives – from the same producer as the excellent olive oil and olive paste. In brine 280g 8.90 Pitted olives in extra virgin olive oil 185g 12.90 900g 45.00 Delicious roasted with baby potatoes and EVO.
Tenuta Rocchetta (Italian) Sicily’s best Nuccidara olives in a light brine. Nuciddara black olives 420g Nuciddara green olives 440g
Sabato – Gordal (Spanish) Large, green Spanish 'queen' olives in brine – meaty with a citrus tang.
Arbequina olives 300g
new Number 29 (New Zealand)
Manzanilla olives from Church bay, Waiheke Island. 300g sachet 1kg tub
Meaty and ‘sweet’, perfect for antipasto platters.
Pasta Durum wheat pasta La Genuina La Genuina is an artisanal traditional pasta from Puglia, Italy. Orecchiette semola – “small ear” pasta 500g 16.90
Delicious tossed with garlic, broccoli, anchovies and Parmigiano Reggiano.
Serpis – Manzanilla (Spanish)
Orecchiotte semola – “big ear” pasta Orecchiotte Semola 500g 24.50
Founded in 1926, this family-owned company is now in its third generation and is the market leader in Spain. This particular cultivar of the green Manzanilla olive is small and round, the texture of the fruit is not too soft or firm, the size of the stone and the fat level is low. Stuffed with anchovy paste 200g 6.00 350g 8.00 1.525kg 39.40 Stuffed with pimiento 350g 6.70 Stuffed with boquerones 350g 8.00 Stuffed with blue cheese 300g 7.20 Stuffed with chorizo 300g 7.20 Stuffed with serrano ham 300g 7.20 Serpis – Gordal (Spanish) Stuffed with cornichons 340g 14.90 Stuffed with guindillas 340g 14.90 Large, sweet and meaty Gordal olives, stuffed with a whole baby Pepinillo (cornichon) or guindilla (pickled green chilli). Definitely tapas with a difference.
Mas Portell – Arbequina (Spanish) A small, light brown round olive
The giant orecchiotte should be cooked in gently simmering water for 10 minutes, stuffed, covered and then baked in the oven until cooked – approx. 15 minutes, generally surrounded by a sauce. Try filling with traditional bolognese sauce, or finely chopped cooked mushrooms and garlic.
Cavatelli – small gnocchi shape 500g 13.80 Fricelli – longer cavatelli 500g 13.80 Dress with Sabato pesto all’arrabbiata and anchovies, or Salvagno olives, capers and a drizzle of lemon-infused EVO.
Montebello organic pasta Please note this brand name will be changing to honour Gino Girolomoni, a pioneer of the 1970s organic movement in Italy, who passed away in 2012. Made from wheat grown by the organic co-operative of Montebello around Isola del Piano in the Marches. The semolina is stoneground and combined with pure spring water to produce a fine dough. Grano duro wheat Spaghetti 500g Linguine 500g
Penne 500g Conchiglie 500g Cannelloni 250g Lasagne 500g
5.50 5.50 5.80 8.90
Pasta made from durum wheat grown by the co-operative using strictly organic methods.
Alfabetto 5.50 Organic pasta in the shape of tiny numbers and letters. Perfect for soups such as minestrone, or for creating charming children’s meals.
Grano duro wholemeal Fusilli integrale 500g Penne integrale 500g Spaghetti integrale 500g
5.50 5.50 5.50
Integrale means wholemeal – this is organic whole wheat pasta made using durum wheat grown organically and stoneground.
Senatore Cappelli Fusilli 500g Penne 500g Spaghetti 500g
7.20 7.20 7.20
This variety of durum wheat semolina is named in honour of an Abbruzzi Senator who promoted agrarian reforms in the early 1900s. It is grown organically in the hills of the Marches region and has a high protein content. This pasta is bronze extruded, producing a rough, porous surface which helps sauces cling to the pasta.
Graziella Ra Farfalle 500g Penne 500g Spaghetti 500g
8.90 8.90 8.90
Graziella Ra is a type of wheat found during an archeological dig in Egypt towards the end of the 1970s. This is a wheat variety that is particularly rich in protein, mineral salts and selenium, a powerful antioxidant. This particular wheat has not been subjected to genetic modification. This pasta is bronze extruded, producing a rough, porous surface which helps sauces cling to the pasta.
Quisardegna Traditional pasta from Sardinia. Fregola 500g
Also known as Sardinian couscous, this cooks in 12 minutes in either stock or water and is a great pasta in soup or salads.
Rustichella This is superior artisan-made bronzeextruded pasta. Made from 100% stone-ground, hard durum wheat and pure mountain water, it has fantasic
flavour, texture and yield. If you cook too much, refrigerate it lightly dressed with oil and consume within four days. It reheats extremely well. The yield is higher than other pasta which means that 1kg will serve 10-12 people. Simply cook this pasta in lots of boiling, salted water and serve it with one of our delicious sauces or pastes, or simply dress it with one of our selection of extra virgin olive oils and shavings of Parmigiano Reggiano. Lumaconi 500g 13.80 Orzo – rice shaped 1kg 15.90 Capellini – angel hair 1kg 16.90 Spaghettini 1kg 16.90 Spaghetti 1kg 16.90 Bucatini 1kg 16.90 Linguine 1kg 16.90 Fettuccine 1kg 19.90 Penne lisce 1kg 19.90 Rigatoncini – corrugated tubes 1kg 19.90 Tubetti rigate 1kg 19.90 Farfalloni – bows 1kg 19.90 Fusilli – corkscrew 1kg 19.90 Casareccia – ‘S’ shaped scroll 1kg 19.90
Egg pasta Alfieri This finely rolled, delicate egg pasta is made according to traditional Piedmontese recipes, using the best quality durum wheat. The tajarin shape is unique to the Piedmont region and is particularly suitable for light summer pasta dishes. Lasagne sheets 250g 11.00 Pappardelle 250g 10.90 Pastina 250g 12.00 Albesi 500g 15.90 Albesi bundles 500g 17.50 Egg & Spinach fettuccine 500g 17.90 Tajarin 250g 9.90 Riccioli with salmon 250g 10.90 Tajarin with truffle 250g 16.90 Riccioli with truffle 250g 29.90 Egg pasta made with the freshest A grade eggs, supplied by local farms. An assortment
of unique shapes including pastina, small shards of pasta perfect for soups, and tajarin, very fine short ribbons.
Rustichella This has six eggs per kilo instead of the legally required four. A 250g bag will serve 5 – 6 people. Pappardelle 250g Tagliolini 250g Lasagne 250g Lemon laganelle 250g
13.70 13.70 13.70 17.90
Try the lemon laganelle with heated Salvagno pitted olives and one of our tunas tossed with a few fresh herbs.
Squid ink pasta 16.90
Try with pan fried squid, fish or shellfish, with rocket and chilli, with tuna or sundried tomatoes, or toss with lots of herbs and garlic.
Rice Ferron risotto rice Use these rices when you see ‘arborio’ in a recipe. Two strains grown organically and milled in an artisan way, from Riseria Ferron, in Verona, Italy. Carnaroli is a superfino rice and is a larger, longer grain which makes a slightly drier risotto than the starchier, semifino Vialone Nano. 17.90 18.50
With Ferron rice you can use the “no-stir” method for risotto – simply add all your hot stock at once and stir at the end to produce a wonderfully creamy risotto every time! See www.sabato.co.nz for our range of “no-stir” risotto recipes and ideas.
Riso Venere intergrale 500g
Santo Tomas Bomba The other superior Spanish strain of rice. Santo Tomas is grown in the Albufera Natural Park in Valencia. Absorbing up to 3 times its weight in stock, the grains stay "al dente" and separate creating the perfect paella and other rice dishes. 1kg cloth bag
Snails Founded in 1819, Sabarot are the European leaders in tinned snails. This new line of snails (Helix Lucorum) are a popular alternative to the prized Burgundian escargots (Helix pomatia). 2 dozen very large snails 5 dozen medium 8 dozen very large snails 10 dozen large
Vialone Nano 1kg Carnaroli 1kg
Rustichella Tonnarelli 500g
1kg cloth bag
12.30 26.50 43.00 46.40
Firm but tender. Try them sautéed with butter and garlic and sprinkled with fresh parsley.
Snail shells No. 6 for large snails (24 shells) 36.60 Perfect for presenting a classic French snail dish.
Spices, herbs & salt Accoceberry Espelette pepper – due mid-2013 Accoceberry is a small artisan enterpirise in the town of Espelette in the heart of the Basque country.
Espelette is famous throughout the culinary world for “Piment d’Espelette, a type of chilli pepper indigenous to the area, which in 2000 was awarded AOC status.
This superb short grain Spanish rice from Murcia is considered to be a gourmand’s rice for paella and other rice dishes.
The famous red-gold of the Basque region, this chilli powder has an appealing, smoky, non-aggressive heat. Use as a condiment or ingredient.
Organic and wholegrain this black rice is nutritious and mineral-rich. Deep wine-red colour when cooked.
La Chinata smoked paprika Not irradiated, this is the world’s first spice with DOC status, from La Vera, Spain. Three different varieties of pimiento are smoked slowly over a low flame to produce a superb, intense flavour. Available in sweet, bittersweet or spicy. These have many uses from an ingredient in paella, to a rub (try with salt and lemon infused oil), or with roasted root vegetables, mussels, marinades and pastry. 70g tin 350g tin
new La Chinata dried-smoked
Ñoras Peppers These sweet, mild peppers add a smoky depth to your dishes. 25g 9.90 Use as is or rehydrate and use the moist flesh in paella with eggs, chicken, fish and sauces.
Saffron Iranian saffron Saffron tips 1g 9.50 10g 79.90 Saffron powder 10g 82.50 Ida Valley Ida Valley Saffron .5g
Sugar, vanilla & extracts Gelatine leaves Sabato gelatine leaves. Silver quality. 26g approx. 10 leaves
Use 1 gelatine leaf diluted with 100ml of liquid if turning out of a mould, or ¾ of a gelatine leaf to 100ml of liquid if serving in a glass. If using cream, milk or fruit you may not need quite as much gelatine.
Sugar La Perruche Natural cane sugar cubes from France. White or brown. 250g 6.60 750g 14.50
Vanilla See a selection on our website www.sabato.co.nz.
Vegetables Artichokes Alicos Artichokes with garlic & mint – due February 2013 180g
Artichokes preserved in EVO with garlic and mint, according to an old family recipe from Trapani. Serve as part of an antipasto platter, or slice and use in salads or pasta dishes.
New Zealand saffron from Cental Otago.
Naturally cultivated Sicilian sea salt Fine 250g Fine 750g Medium-coarse 750g Iodised salt (fine) 250g Iodised salt (fine) 750g
5.90 7.80 7.80 5.90 7.80
The volcanic terrain of Sicily produces salt which is naturally sundried (rather than boiled), high in magnesium and sweet in taste. Great for general use.
Maldon flaky sea salt 240g 11.90 Perfect in sauces, salsas, or just sprinkled over meat and vegetables.
El Navarrico White asparagus – a European specialty – picked at dawn to avoid exposure to sunlight. Soft and sweet, you can eat it straight out of the jar. 345g
Try dressed with the Forum Chardonnay or Cabernet Sauvignon vinegar, or drizzled with walnut oil.
Caper products Capers are the unopened flower buds, caperberries are the ripened fruits. Capers are categorised and
valued according to their size, with the smallest ones being the most desirable. All our capers can be placed in the “smallest” category, nonpareil. Romulo Caperberries in brine 240g 10.50 Capers in brine 7mm 60g 6.90 140g 11.20 Capers are perfect for adding a salty depth to your dishes. Use them to make tartare sauce, add to your tomato sugo for pizza or pasta, or serve with other condiments for steak tartare.
Sabato salted capers 6–7mm 125g 13.50 Rinse under running water for 5 minutes and then soak for at least 30 minutes. Sprinkle over pan-fried fish with a drizzle of lemon infused EVO.
Onions Borretane onions in balsamic vinegar 29.80
These are great for antipasto, delectable in salads, and delicious in sandwiches.
Piquillo pimientos El Navarrico Only pimientos from Lodosa are recognised as DOC products in Spain. These are smallish, triangular peppers which have been smoked over oak, skinned and stored only in their own juices. 220g sliced 225g whole
Whole pimientos can be filled with fish, meat or vegetables – also delicious plain or topped with anchovies, almonds, capers or Forum Cabernet Sauvignon vinegar.
Verjuice, vincotto & vinegar Thevineco. verjuice Unfermented grape juice from the Hawkes Bay.
This is crisp and appley with a pleasing tartness. 375ml 12.50 750ml 17.00 Use with olive or walnut oil in dressings, to deglaze pans, or with oysters.
Cabernet Sauvignon verjuice The palate is initially sweet with robust bramble and berry flavours and aromas with a crisp clean acid finish. 375ml 16.00 750ml 18.00 Use in place of wine or vinegar in your marinades, salads or cooking.
Verjuice & vanilla bean syrup Whole vanilla infused in a light syrup made from Riesling verjuice. Perfect for poaching fruit. 375ml 12.50
Tutto Gusto 500g tin
To make a delicious jelly, allow 1 gelatine leaf per 150ml syrup. Poach fresh fruit in the syrup, while soaking the gelatine in cold water for a few minutes. Squeeze the gelatine and whisk into the poached fruit & syrup mixture. Set in the fridge.
Vincotto Much copied, but only one company produces authentic Vincotto. Made to a carefully guarded recipe, by the Calogiuri family in Lecce, from grape must which is then oak-aged to render a syrupy, delicious liquid, rich in polyphenols, with no acidity. Original – plain & infused Original vincotto is thick, syrupy grape must which has been wood-aged. Vincotto classic 50ml 13.40 250ml 34.60 500ml 59.90 Try this drizzled over roasted or fresh fruit, icecream, with cheese or nuts or yoghurt, or use as a savoury condiment with meat, poultry or lentils.
Vincotto with orange 50ml 14.80 250ml 36.80 A taste explosion! Southern Italian bitter oranges aged in the original Vincotto. A great
match with fruit, mascarpone, Greek yoghurt, compôte, your favourite cake, anything chocolate etc…
Vincotto with chocolate 375ml 46.90 750ml 67.50 Chocolate velvet! This is vincotto aged with cocoa. Delicious on icecream, pannacotta or whipped up with mascarpone. Try it with venison.
Vincotto with black fig 250ml 28.90 500ml 51.00 This velvety and concentrated vincotto is sweetened and flavoured with Italian black figs. Great with cheeses, meats and sweet treats like cake and icecream.
Vincotto & vinegar – plain & infused A blend of original Vincotto and aged wine vinegar, plain or infused with fruits. Vincotto & vinegar 250ml 26.60
Riccardo Giusti 250ml Vecchia 250ml Cordon Rouge 250ml Giusti cork pourer
39.90 90.90 129.90 11.90
Giusti Family Reserve Special delicious balsamic. To celebrate the birth of family members, Giusti start a special battery of barrels. These are a release of some of their contents. Il Calamaio di Vittoria 50ml
new Giusti Bianco (available March 2013)
250ml 21.90 White grapes and white wine vinegar aged in ash barrels. Rich notes of ripe, yellow fruits and dried citrus. Fresh and balanced, it complements seafood and vegetarian dishes.
new Balsamic condiments (available March 2013)
100ml with fig 100ml with raspberry
Fruity and mellow. Combine with oil to use as a dressing, add a drizzle to finish your favourite fish or meat dish or use as a marinade.
Add flavour to salads, roast and grilled meat.
Vincotto & vinegar infused with raspberry, lemon or fig 50ml 12.00 250ml 28.00
Much richer and stronger than its equivalents.
These can be used to flavour many dishes, both sweet and savoury – use them as a dressing or a condiment for salads, vegetables, meats, cheeses and fruits.
Giusti balsamic vinegar The Giusti family have been producing balsamic vinegar since 1605 and are the oldest producers in Modena. The Giusti maxim has always been the same – the principle of natural quality based on the selection of the choicest grapes, the traditional seasoning in the old barrels and the careful process which gives their vinegar its particular flavour. Castello Estense 500ml Premio 500ml Red label 250ml Gold label 250ml White label 250ml White label 500ml
9.90 17.50 17.50 24.50 33.90 59.90
150ml with fig 150ml with raspberry 150ml with truffle 250ml original 500ml original
12.90 12.90 12.90 16.90 25.90
With a smooth velvety texture and a vibrant tang of acidity, this glaze is perfect for drizzling over fresh fruits, cheeses or meats.
Specially dispensed From Giusti’s riserva acetaia (cellar) the peak of balsamico – centuries old mother musts which are blended and aged again. Tradizionale (30 year) 100ml 427.50 Riserva (70 year) 100ml 929.00 Riserva (100 year) 100ml 1245.00 new Emiliana apple must vinegar – due February 2013
Apple must vinegar. 500ml 10.90
Sotaroni – due mid-2013
Moscatel vinegar 12 year 200ml
From the Forum cellars of Puig & Roca in Tarragona, Spain. Use these by themselves – they are mellow enough – or combine with thevineco verjuice, or plain or infused extra virgin olive oils. Cabernet Sauvignon vinegar 250ml 23.50 500ml 29.90 Beautiful combined with Colonna mandarininfused EVO.
Chardonnay vinegar 250ml 24.50 500ml 39.90 Try combining Forum chardonnay vinegar with Colonna lemon-infused EVO for a zesty dressing that is sure to become a firm favourite.
Martin Pouret Prestige A range of traditional French vinegars made using the Orléans method. Cider 250ml
Made in the same way for the last 500 years using Normandy apples and Orléans wine fermented in oak barrels.
Aromatic and delicious, this vinegar is ideal to marinate fish and flavour shellfish.
Raspberry 250ml 12.60 new 500ml 19.90 Classically combined with walnut oil as a dressing.
Tarragon 250ml 9.60 new 500ml 14.90 Beautifully perfumed and light – try using this vinegar to make your own Béarnaise sauce.
Mas Portell Moscatel vinegar 500ml
A perfect partner for fresh seafood. For something different try it drizzled over peaches or pawpaw that have been sprinkled with sugar and grilled.
Merlot vinegar 500ml
A bittersweet vinegar made from Merlot wine from Catalonia. Bursting with luscious berryfruit flavours.
Delicious white sweet and sour Muscat vinegar aged for 12 years in American oak barrels. Use alone or with oil for a tangy dressing.
Sherry vinegar Romulo A traditional sherry vinegar from Jerez, Spain, which has been aged in American white oak barrels for eight years. 375ml 14.80 750ml 22.90 Combine with Colonna orange infused oil and smoked paprika for a lively dressing.
new NEW Capirete – due February 2013
José Páez Lobato is a family business who have been producing fine sherry vinegar in Jerez for 60 years. Sweet Pedro Ximénex 375ml
Aged for 4 years in American oak barrels. Rich in colour with a smooth, sweet flavour.
Reserve – 20 year 375ml 17.90 750ml 29.90 Aged for 20 years in American oak barrels. Rich in colour with notes of vanilla and dried fruits.
Gran Capirete – 50 year 250ml 24.90 Aged for 50 years in American oak barrels, this Reserve vinegar has an intense mahogany colour. Presented in a wooden gift box.
Sotaroni – due mid-2013 Made with the must of the Pedro Ximénez grape, aged in American oak barrels. 250ml 12 year 16.30 Pedro Ximénez 25 year 200ml 21.60 Great for deglazing pans, dressings, sauces and using alone.
Sweet â€“ treats and Christmas delights Biscuits Desideri & Figli Based in the picturesque Tuscan village of Chiesina Uzzanese, the Desideri family have been producing sweets and biscuits since the beginning of the 1900s, when Stefano Desideri travelled between towns selling chicchi (sweets) at fairs and local markets. Since then, the traditional recipes have been passed from father to son. Today Stefanoâ€™s great-grandsons both share his love for sweets and have carried on producing exquisite cialde without any colourings or preservatives, making their products authentic and true to Tuscan tradition.
flatbreads, made using unbleached flour and extra virgin olive oil, and sprinkled with sugar. Sweet olive oil with aniseed 180g 9.20 Seville orange 180g 9.90 Ideal to serve with cheese, coffee or sherry.
Lazzaroni Lazzaroni is among the oldest and most renowned Italian bakery and confectionery companies, renowned in particular for their amaretti di Saronno â€“ a secret recipe which they have preserved since 1718. The story goes that three hundred years ago, the Cardinal of Milan paid an unexpected visit to the town of Saronno. To welcome and honour him, two young lovers quickly devised their own cookie recipe of sugar, crushed apricot kernels and egg white, wrapped in pairs to symbolize their love.
Cialde di Montecatini
Today, Lazzaroni amaretti are still made according to the original recipe, using quality local ingredients. In 2010 Lazzaroni were awarded the Good Egg Award, recognising their exclusive use of free range eggs.
180g 15.90 230g 19.90 Mini hearts 4.90 Mini stars 4.90 The Cialde di Montecatini is a traditional family recipe passed down for generations in the Tuscan village of Montecatini Terme. Unique in taste and texture, Cialde are made with almond dough which is enclosed between two thin wafer layers. Ideal to serve alongside tea or coffee or with ice cream.
Ines Rosales tortas de aciete Handmade in Seville, exclusively by women, for the last hundred years. Six individually wrapped flaky
Amaretti di Saronno 65g box 200g box
The original amaretti – crunchy little biscuits sprinkled with sugar.
Amarettini 125g tin 400g tin
Baby amaretti – perfect to serve with tea or coffee.
Soft amaretti 170g box 200g bag 300g tin
18.90 17.90 46.90
Soft chewy amaretti with a pronounced almond flavour.
Choc-o-Lait The best thing since sliced bread? Hot chocolate on a stick! Quality Belgian chocolate is set on the end of a wooden stick. Drop the stick into a cup of hot milk and stir. The chocolate dissolves, and you have a steaming mug of hot chocolate faster that you can say mmmmm! However, if you can’t wait, they easily double as chocolate lollipops. Choose from 5 flavours including milk, dark, hazelnut, Cointreau and Coffee Single stick Twin pack
Plain 125g box With chocolate125g box
Rich and crunchy, perfect with coffee or dessert wine.
Masoni Pietro Ricciarelli Soft diamond shaped almond biscuits Plain 180g box
Soft, crumbly biscuits made with ground almonds.
Chocolate covered 180g box 23.70 Soft biscuits of almond paste coated in dark chocolate.
Doña Jimena chocolates new
A Spanish confectionery company specialising in Christmas treats and chocolates. Chocolate assortment 110g tin Cherry Liqueur bonbons 200g tin
Spanish chocolates in enamel gift tins.
Ladyfingers Ladyfingers, known in Italy as Savoiardi and in Spain as Bizcochos, are an essential ingredient in creating Tiramisu dessert. Two 100g packs per packet. 200g 6.30 Delicious served with ice cream or used in trifles or charlottes.
Leone roast their own selected cocoa beans and use only natural raw ingredients, such as whole vanilla beans, cane sugar and fresh milk and cream. The chocolate is conched for up to 100 hours, which balances the acidity while preserving the flavour profile. Dark and milk chocolate are produced using separate equipment to avoid the risk of cross contamination, and therefore Leone dark chocolate can be certified as lactose free.
Chocolate barettes 55g Milk chocolate with hazelnuts Milk chocolate with pistachios
Smaller milk chocolate “barettes” studded with either whole Langhe hazelnuts, or Sicilian Bronte pistachios.
Chocolate pastilles 30g Milk Dark
Chocolate coated coffee beans 150g 39.90 Bite through a coating of rich dark chocolate to find a crunchy, high quality roasted Arabica coffee bean. Beautifully presented in an airtight tin.
Mandrile & Melis
Milk or dark 74% chocolate drops packaged in Leone’s signature pastille boxes.
Chocolate bars – sugar free 75g Milk 9.70 Dark 9.70 Dark with hazelnuts 9.70 Available in milk or dark chocolate, or milk chocolate with hazelnut fragments. Sweetened with maltitol. Gluten free.
Chocolate bars – Miraflores 50g Dark chocolate with rose 8.90 Dark chocolate with violet 8.90 Dark chocolate tablets studded with candied crystals of either rose or violet.
Hot chocolate bar 55g
A bar of dark chocolate flavoured with cinnamon, cane sugar and vanilla. Simply break the bar into pieces and melt in hot milk or water for a rich, thick and delicious hot chocolate. Gluten and dairy free.
Two brothers based in Piedmont, the home of cuneesi chocolate, make an appealing range of filled chocolates and truffles. Pralines Individually wrapped chocolates with a creamy filling Milk chocolate pralines 200g box
Dark chocolate coated hazelnuts 160g 19.90
Dark chocolate pralines 200g box
Crunchy Langhe hazelnuts coated in dark chocolate.
Choose from almond, pistachio, or an assortment of the milk and dark chocolate pralines.
Chocolate bars with nuts gift tin 110g 22.90 A delightful tin containing two little milk chocolate bars, one studded with whole Piedmontese hazelnuts and the other with Sicilian pistachios.
Filled with gianduja.
Milk chocolate liqueur pralines 200g bag 13.90 Choose from Mandarino, Tiramisu, Zabaione or an assortment of the milk and dark chocolate liqueur pralines.
Dark chocolate liqueur pralines 200g bag 13.90 Choose from Gran Marnier, Limoncello, Mint, Moscato or an assortment of the milk and dark chocolate liqueur pralines.
Truffles Chocolate and hazelnut truffles 150g gift box 11.00 A mixture of chocolate and hazelnut truffles in a gift box.
Tartufo Scuro truffles 200g bag 16.90 Individual dark chocolate truffles dusted with cocoa.
Guanaja – 70% cocoa An exquisite Grand Cru bitter chocolate, the result of a combination of the finest South American cocoa beans. Its intense flavour, heightened by floral notes, has a powerful, lingering intensity. Fèves 250g 20.50 1kg 65.50 Single chocolate drops shaped like a cocoa bean for easy melting.
Tablets & bars 5g 0.90 20g 2.90 70g 9.90 18 piece gift tin 19.90 Containing 18 individually wrapped squares.
Caraïbe – 66% cocoa
Valrhona Selection The choice of top Michelin-starred chefs, this is considered to be the Rolls-Royce of chocolate. Valrhona have their own specifications for bean selection treatment and conching (the process which gives chocolate its character, balance and final texture). The levels of cocoa are not indicators of quality as they are with other manufacturers. Valrhona’s tasters determine at which levels they feel each bean tastes best – they use the analogy that a cup of coffee is not improved by the addition of more coffee. Valrhona chocolate contains no added fat, extenders or butter oil. Abinao – 85% cocoa An exceptional bittersweet chocolate made from the finest African cocoa beans. It has notes of coffee and cocoa followed by hints of brazil and coconut, with a long, powerful sweetly acidic finish. Tablets 70g 18 piece gift tin
Containing 18 individually wrapped squares.
Grand Cru dark chocolate made from a blend of the finest Caribbean island cocoa beans. Aromatic and long in the mouth, its fruity and barely sweet taste reveals the delicate flavours of almonds and roasted coffee. Fèves 250g 20.50 1kg 65.50 Single chocolate drops shaped like a cocoa bean for easy melting.
Tablets & bars 20g bar 70g tablet 18 piece gift tin
2.90 9.90 19.90
Containing 18 individually wrapped squares.
Manjari – 64% cocoa Stunning Grand Cru aromatic dark chocolate made with cocoa beans from islands in the Indian Ocean. Refreshing with notes of red fruits on a background of sweet almonds. All the originality of a rare cocoa variety. Fèves 250g 20.50 1kg 65.50 Single chocolate drops shaped like a cocoa bean for easy melting.
Tablets & bars 70g tablet
Equatoriale – 55% cocoa Well balanced blend of cocoas with nuances of coconut. Fèves – due February 2013 250g 17.90 1kg 56.90 Single chocolate drops shaped like a cocoa bean for easy melting.
Jivara – 40% cocoa Smooth Grand Cru milk chocolate, the result of a combination of the finest Ecuadorian cocoa beans, whole milk, brown sugar, and a hint of malt. Its characteristic, distinctive taste, with caramel and vanilla notes, makes it an exceptional chocolate. Fèves 250g 20.00 1kg 62.90 Single chocolate drops shaped like a cocoa bean for easy melting.
Tablets & bars 5g 0.90 20g 2.90 70g 9.90 18 piece gift tin 19.90 Containing 18 individually wrapped squares.
new Caramélia – 36% cocoa
Extremely smooth and velvety, this milk chocolate courverture has a pronounced, creamy caramel flavour.
Fèves 250g 20.50 1kg 65.50 Single chocolate drops shaped like a cocoa bean for easy melting.
Drinking chocolate Celaya 1 litre tetrapak
A wonderful treat – an authentic rich and creamy drinking chocolate.
Chocolate for baking Small dark chocolate pearls 200g 10.90 Wonderful to use in baking.
Crushed cocoa nibs (grué de cacao) 100g 9.00 Premium cocoa nibs from Venezuela. Use them in baking, through mousses or sprinkled over desserts.
Savoury and spicy dark chocolate pearls. 72% cocoa with the addition of paprika, cardamom, curry powder, Basque chilli pepper and salt. Use to enrich and add complexity to sauces.
Cocoa Superb, with a noticeable difference when used in baking – naturally pressed and lightly dutched. 250g 17.50 1kg 54.70 Intense and finely ground.
Fèves 250g 18.50 1kg 59.50 Single chocolate drops shaped like a cocoa bean for easy melting.
Unlike the single-origin Grand Crus, the Satilia range of chocolate is made from a blend of cocoa beans from different regions. Fèves Noire (dark) 62% 250g bag Lactée (milk) 35% 250g bag
Single chocolate drops shaped like a cocoa bean for easy melting.
Ivoire Lightly sweetened white chocolate with the delicate flavours of milk and vanilla and light citrus notes.
Cudié Bombons Cudié is a family business of craftsmen, devoted to producing delicious varieties of chocolate bonbons. The company has continued its traditions of handmade production for over fifty years, using secret family recipes to create delectably moreish sweet treats. Mini Catànies 35g cube
Mini Catànies 110g tin
Fragments of caramelised Marcona almonds smothered with Cudié’s secret recipe nut praline and dusted with powdered cocoa.
Catànies 35g cube Catànies 80g bag Catànies 100g cube Catànies 200g cube
7.00 12.00 15.00 29.90
Fiasconaro luxury nut pastes Crema di Mandorle d'Avola 180g 19.50 Creamed almonds from Avola, Sicily make this delicious spread or filling. Make toast, brioche, tarts or fruit something special with this spread.
Whole caramelised Marcona almonds smothered with Cudié’s secret recipe nut praline and dusted with powdered cocoa.
Crema di Pistacchi di Bronté 180g 22.00 Turrón de Catànies 200g
A unique style of Spanish turrón that does not contain egg whites, and has a creamy, vanilla-infused milk base. Full of caramelised Marcona almonds and Cudié’s secret recipe nut praline, and dusted with cocoa.
new Cudié chocolate gift boxes 50g 9.50 180g 24.50 Beautifully presented Spanish chocolate assortment.
El Lobo Almond delights 200g 16.50 These ‘almendras rellenas’ are light, palatable treat. Ground almonds and sugar are mixed with a touch of lemon, and then encased in a light crunchy wafer shell.
Sugared almonds 100g 7.50 The finest Spanish almonds in a sweet crunchy shell. ‘Peladillas’ are a traditional Christmas treat in Spain but can be enjoyed all year round.
Pistachio nuts from Bronté, Sicily are creamed to make this spread or filling. Wonderful on panettone or any special breads.
Leone Renowned in Italy, Leone are one of the oldest confectionary companies in Europe.
Flavoured with natural flavourings and using only the highest quality ingredients, Leone sweets will have your taste buds tingling for more. Pastilles 30g box
Flavours include aniseed, absinthe, coffee, fruits of the forest, lemon, mandarin, mixed flavours, polar strong, strawberry and Christmas gingerbread.
Flavours include aniseed, peppermint and mixed flavours.
Pin up girls 15g tin
Tins with a pin up girl design, containing either mint or mixed flavour pastilles.
new Cupcake 40g tin
Cute cupcake shaped tin containing mixed flavour pastilles. Available in pink or blue.
From Piedmont, this confectionery maker is notable for its chocolate and IGP hazelnut range – one taste and you will know what we mean! Gift bags Chocolate coated forest berries 100g 14.90 Cubifrutta 250g box Flor frutta 370g box
Beautiful Italian jellies made with 20% real fruit pulp. Flavours include peach, strawberry, pear, lemon, orange and apricot.
An assortment of candied forest berries covered in 56% dark chocolate.
Chocolate coated hazelnuts 100g 14.90 Piedmont hazelnuts covered in 56% dark chocolate.
Chocolate covered candied orange peel 100g
Candied orange peel covered with 56% dark chocolate.
Leone jellies 190g cube
Choose between wild strawberry, mandarin, lemon or orange.
Purple flower shaped, fragrant violet hard candies. Perfect for decorating your baking.
Assorted fillings encased in a double layer of extra dark chocolate, and individually wrapped to look like real cigars!
Leone sugared almonds 200g cube
100g 12.00 100g in gift box 23.90
Leone violet candies 180g cube
Contains beautiful pastel coloured sugared almonds, designed to look like the pebbles that line the bed of the river Po.
Gianduioso is a delicious paste of Piedmontese hazelnuts, Italian cocoa and vanilla. Nutella for grown ups!
Choose from four fillings: Aromatico (intense dark cacao paste), Meringato (milk chocolate paste and ground meringue), Nougatine (cocoa paste and ground caramelised Piedmontese hazelnuts), or Sicilian orange (milk chocolate paste with candied Sicilian orange peel).
Pin up girl gift tins
Blocks & bars
Gianduioso 115g tube
‘At Home’ 100g gift tin
Individually wrapped fruit flavoured hard candy sweets.
‘At Work’ 100g gift tin
Fruit jellies with a minimum of 12% real fruit. Assortment of blueberry, lemon and strawberry.
‘Free Time’ 100g gift tin Piedmontese hazelnut brittle coated in dark chocolate, individually wrapped as mini bonbons.
Unico snack bar choice of three flavours 25g
Take your pick from, dark chocolate and hazelnut, dark chocolate, or orange.
Unico christmas stockings Assorted designs 25g 19.90
Milk chocolate unico bar filled with a milk chocolate cream.
Cubigusto Fondente 80g bar
Triple layered bar with milk, dark and extra
Cremino cuor di cacao 170g block
dark Gianduja hazelnut cream.
new Cubigusto Triplo Gianduja
Triple layered cremino with milk, white and dark gianduja.
new Cubigusto Triplo Mokaccino
Triple layered cremino of dark chocolate, truffle paste and ground coffee in gianduja.
Layers of a rich blend of 75% dark chocolate formed into a 3-piece block.
Cremino gianduja 170g block
Layers of a rich blend of milk chocolate and Gianjuja hazelnut cream formed into a 3-piece block.
Torrone farcito 200g bar
Creamy double flavoured gianduja covered in dark chocolate layered with brittle nougat.
Nocciolato Piemonte 80g bar
Creamy milk Gianduja studded with whole Piedmontese hazelnuts.
Nocciolato Fondente 80g bar
Dark Gianduja studded with whole hazelnuts.
Tartufo praline 80g bar
Chocolate truffle paste speckled with hazelnut fragments.
Giandujone 80g gold box
A large dark chocolate block filled with gianduja (chocolate and toasted hazelnut cream).
Bigusto cremino 250g bar
Creamy double flavoured gianduja covered in dark chocolate.
Loose chocolates & truffles Mixed cubotti – sugar free 200g bag
Chocolate covered square truffles filled with a variety of chocolate ganaches, gianduja and praline, sweetened only with Maltitol.
Gift boxed chocolates Cubotti Chocaviar gift box 150g 23.90 Gift box of assorted pure cubotti and cubigusto chocolates.
Nocciolato Fondente 150g block
Rhum cuneesi – Cuba al Rhum Bag 200g 24.50 Gift bag 200g 26.00
56% dark chocolate and whole hazelnuts formed into a 3-piece block.
‘Cuneesi al Rhum’ are typical of the Piedmontese region. These are delicious, rich chocolates with a top quality Jamaican rum truffle filling.
Nocciolato Latte 150g block
Rhum nougat 250g bar
Milk chocolate and hazelnuts formed into a 3-piece block.
Dark chocolate covered nougat flavoured with real Jamaican rum and shot with toffee.
Slightly flattened pellets of pure liquorice flavoured with mint.
Sugar-coated liquorice Bianconeri 50g
White candy-coated liquorice flavoured with mint.
Sassolini ~ Beach Babies 20g Sassolini 40g
White candy-coated liquorice flavoured with aniseed.
new Liquorice powder 200g 15.50
Caramelized ground hazelnuts covered in 56% dark chocolate.
Orange peel 50g
Candied orange peel covered with 56% dark chocolate.
Liquorice Amarelli The Amarelli family in Rossano, Calabria, have been making the highest quality artisan liquorice from the root of the liquorice plant since 1731. It is a pure, hard style of liquorice. Liquorice of this quality protects the respiratory system, combats sore throats, acts as an expectorant and regulates the digestive system. NB: do not consume if you have high blood pressure.
Made from Calabrian liquorice root, this finely ground powder is perfect for baking and sauces.
Menozzi De Rosa Attention all liquorice fans! Born in the monastery of Atri in 1836, Menozzi de Rosa make soft liquorice the aficionados here heartily endorse. Penne & telefoni 90g bags Pillows – due mid-2013 90g bag Small liquorice wheels 90g bag Cinture or fusilli lengths
Nougat & Turrn 1880 turrón The finest nougat in Spain made by the tenth generation of this family company uses only the famed Marcona almond and in great quantities – around 70%.
Following an artisanal process, this nougat is made by bonding almonds with orange blossom honey. A little egg white is added to ensure crunchiness.
7.40 7.40 9.00
Small pellets of pure liquorice
Flavoured liquorice Nanetti 20g tin
Menozzi use a bronze extrusion method which results in a liquorice with beautiful gloss and texture – the hallmarks of high quality.
Almond ‘Alicante’ all natural brittle turrón 100g cake
Pure liquorice Barone 20g Old English 20g Spezzata 40g
El Lobo Turrón Using selected Marcona and Comuna almonds and orange blossom honey. Brittle turrón 75g bar 150g bar
200g bar sugar free 200g cake
The almonds are ground with honey for a sweet and delicious treat. A percentage of the profits go to UNICEF.
Soft turrón Jijona 150g 11.80 Marcona & Comuna almonds ground together with honey for a sweet and delicious treat.
Almond & caramel ‘crocanti’ turrón 75g 6.50 new 300g 22.50
With almonds new 100g 16.90 200g 29.90 300g chocolate covered 42.90 new With hazelnuts 100g 16.90 With pistachios 150g 26.90
Roasted Marcona and Comuna almonds in a crisp caramel. A delicious Spanish treat.
Tronchetto Chocolate covered 100g soft 100g brittle
Long batons of almond nougat covered with dark chocolate.
new I Supremini
A delectable blend of almonds, pistachios or hazelnuts, candied citrus peel (in the soft nougat), egg whites, honey and glucose.
Assorted soft nougat coated with dark, milk and white chocolate and dotted with almond, hazelnut and pistachio pieces.
Delicious flaked almonds covered in a light nougat layer.
new 100g 16.90
200g 29.90 300g chocolate covered 42.90 new With hazelnuts and chocolate 50g 7.60 With pistachios 150g 26.90 150g with chocolate 26.90 Soft fruit nougat 50g 7.60 100g 16.90
Il Supremo 18.90
Torroncini 200g gift bag 200g bonbon
Assorted small soft nougats coated with chocolate. Flavours include orange, lemon, vanilla, milk chocolate and dark chocolate.
Gifts ‘Naughty’Angel on soft nougat 17.90 Mischievous angel figure on small soft nougat.
‘Dreaming’ Angel on soft nougat 19.90 Ceramic angel on small soft nougat.
There is a huge difference between artisan-made Panettone and Pandoro and the commercial varieties. The Flamigni and Fiasconaro versions are more moist and flavoursome with a light, melt-in-the-mouth texture. Flamigni Pandoro Pandoro classico – a celebration cake without candied fruit.
Santa Claus figure on small soft nougat.
80g 11.00 1kg boxed 69.90
A soft yeast cake rich in butter. Toast and serve with vanilla crème fraîche.
The story of the Fiasconaro Brothers began three generations ago, when a father and his son managed a small artisan workshop in the village of Castelbuono, in the heart of the Madonie area.
Santa Claus on soft nougat
Today, the third generation Fiasconaro Brothers are considered pioneers in the artisan confectionery sector, producing traditional, artisan Sicilian nougat alongisde their renowned panettone. Torrone Siciliano 150g 15.90 Traditional soft nougat available in classic, or coated in either dark, lemon or orange chocolate.
Traditional panettone are soft, buttery cakes studded with raisins and candied orange.
Mini panettoncini 60g
Traditional panettone, but in minature. Decorate your tree with these edible decorations.
Christmas gift bag 500g
Traditional glazed panettone packed in a festive red bag.
Glassato classica 1kg
Handwrapped traditional glazed panettone in red wrap.
Glassato rustica 1kg
Handwrapped traditional glazed panettone with rustic grape print.
Contadino 1kg Torroncini Siciliani 250g bag 250g octagon gift box 350g square gift box
19.90 24.00 33.00
Handwrapped glazed panettone with candied pear, apple, peach and apricot – no raisins.
Assorted soft mini chocolate-covered nougat bites. Flavours include orange, lemon, milk and dark chocolate.
Panettone & Pandoro Especially for Christmas, Flamigni and Fiasconaro bake Panettone and Pandoro – the lighter Italian version of Christmas cake which is ideally suited to our hot, humid summer Christmas.
Chocolate & fig 1kg Chocolate & orange 1kg Chocolate & pear 1kg
69.90 69.90 69.90
Chocolate & citron 1kg Chocolate & cherry 1kg Chocolate & apricot 1kg
69.90 69.90 69.90
Boxed panettone studded with chocolate & candied fruit.
new Mandarin (wrapped) 1kg 69.90 A new soft dough rich in Ciaculli’s candied mandarin.
1kg 49.90 Traditional panettone with candied orange and sultanas, flavoured with Marsala and Zibibbo (an ancient vine grape).
Panettone Cioccolato 500g 32.00 1kg 49.90 Traditional panettone with chocolate drops, topped with a sugar glaze icing.
Panettone Madonie 1kg 49.90 Traditional panettone with sultanas, topped with a sugar glaze and hazelnuts.
Panettone Mandor d'Avola 1kg 49.90 Traditional 1kg
Traditional panettone with sultanas, topped with a sugar glaze and Avola almonds.
Handwrapped glazed panettone with almonds.
new Glassato ‘Baroque’ 1kg 73.90 Handwrapped glazed panettone in cream wrap with gold detail.
Crocodile Hatbox 1kg 124.00 Traditional glazed panettone with almonds in a beautiful gold crocodile print hatbox.
new Glassato ‘Flower Bag’ 750g
Handwrapped glazed panettone. Stylishly presented in a bag with flower detail. Available in gold or silver.
Fiasconaro Panettone A family concern who make artisan confectionery using the best of Sicilian products – superb candied fruit, pistachios from Bronte and almonds from Avola.
Panforte Bonelli Masoni A small family concern near Siena who produce wonderful handmade panforte. Margherita 100g 12.10 250g 22.30 450g 35.50 Made with an abundance of candied fruit as well as nuts and spices. It is overly simple to describe it as a compressed fruit cake. Try with coffee or Limoncello.
Chocolate 450g 39.20 Irresistible! Masoni family secret recipe with sweet almonds, candied fruits, spices and cocoa, smothered in a dark chocolate shell.
Cadeau Magico 100g 12.00
Fig and walnut 100g 13.40 450g 39.80
Mini panettone with fresh candied orange and sultanas flavoured with Marsala & Zibibbo (sweet Sicilian wine).
A unique and delicious panforte made with sweet figs and creamy walnuts.
Panpepato 100g 12.10 250g 22.30 440g 35.50 A darker, spicier version of panforte dusted with freshly ground cinnamon.
Panettone Tradizionale 500g 32.00
Boxed gift selection Personal and corporate gifts are available. We have a great range of hampers for you to choose from. Alternatively, you can choose from our wide range of ingredients and packaging. All of our hampers are beautifully presented and can be delivered anywhere in New Zealand. Occasionally ingredients may vary according to availability, but we’ll consult you first. More ready-to-go gift options are available on our website: www.sabato.co.nz
Bellini Box $45.00 Complete with all you need to make this classic Italian apéritif Adami Prosecco and Alain Milliat red peach nectar. Packed into a cardboard gift box.
La Dolce Vita $65.00 Full of our favourite fine sweet treats. Valrhona Jivara chocolate tablet, Choc-o-lait dark twin pack, Cuba Venchi Giandujone chocolate hazelnut block, Cudié mini catànies cube, El Lobo brittle turrón bar, Sabato giant jellybeans and Lazzaroni amaretti. Packed into a cardboard gift box.
Italian Christmas $80.00 Festive essentials to celebrate Christmas in true Italian style Adami Prosecco and Fiasconaro traditional panettone. Packed into a woven basket.
Simply Sabato $85.00 A versatile selection of Sabato essentials. Julie Le Clerc Arabian date chutney, Peter Gordon Sunny avocado oil & pomegranate molasses dressing, Sabato egg mayonnaise, Sabato pronto rosso paste, Sabato pasta sauce with basil and Sabato olive bruschetta topping. Packed into a Sabato striped gift box.
Paella Kit $95.00 Everything you need is in this easyto-use Spanish set, complete with recipes and paella pan. Calasparra rice, Serpis spicy guindilla chillies, La Chinata sweet smoked paprika, Mas Portell extra virgin olive oil and Sabato tomato passata. Comes with a 30cm paella pan.
Kiwi Koha $100.00 An artisan assortment of locallyproduced ingredients. Cathedral Cove macadamia dukkah, Fresh As freeze dried cherries, Nelson Oriwa extra virgin olive oil, J. Friend & Co. native honey collection, Peter Gordon Famous sweet chilli sauce and Sabato garlic aioli. Packed into a cream natural woven flax bag.
Gentleman’s Gift $140.00 A sophisticated set for the man who enjoys the finer things in life. Cuba Venchi chocolate cigars, Laguiole steak knives and Rocca Giovanni Nebbiolo d’Alba red wine. Packed into a Sabato striped gift box.
Create your own theme gift hamper – you will find us more than happy to help.
Tapas Kit $150.00 For those who love to entertain – with a bit of Spanish flair. Clos Pons Sisquella white wine, Ortiz anchovies, El Navarrico sliced piquillo pimientos, Serpis banderillas skewers, Serpis olives stuffed with Serrano jamón, Ines Rosales tortas de aciete, Mas Portell Arbequina olives, Mas Portell sweet white garlic, Roasted Marcona almonds, Romulo caperberries and Corazón quince paste. Packed into a Sabato striped gift box.
Italian Basket $185.00 A feast of Italian flavours. A feast of Italian flavours, Alfieri albesi egg pasta bundles, Calippo tuna in brine, Ferron Vialone Nano rice, Giousti red label balsamic, Goccia di Sole extra virgin olive oil, Lazzaroni amaretti, Leone dark chocolate, Sabato pesto all’arrabbiata, Sabato salsa verde, Salvagno olives in brine, Sabato tomato bruschetta topping and Sabato pasta sauce with ricotta. Packed into a woven basket.
Getaway Pack $195.00 Delicious indulgences for the perfect getaway. Clos Pons Alges red wine, Serpis cornichons, Lyon wine glasses, Laguiole knife, Greenways Trust striped wooden board, Lazzaroni bruschette crostini, Lazzaroni amaretti, Pinoli pine nuts, Sabato semi-dried cherry tomatoes, Salvagno olive paste, Salvagno pitted olives in olive oil, Sabato caper bruschetta topping and Valrhona Guanaja dark chocolate tablet. Packed into a Sabato striped gift box.
The Sabato Pantry $275.00 A gorgeous gift full of our favourite gourmet goodies. Adami Prosecco, Calippo tuna in EVO, Giusti premio balsamic vinegar, Julie Le Clerc smoked paprika tomato sauce, Lazzaroni amaretti, Lazzaroni bruschette crostini, Martin Pouret chardonnay mustard, Mas Portell Arbequina olives, Peter Gordon fig, walnut & whiskey chutney, Ray McVinnie Saigon Splash dressing, Rustichella orzo pasta, Sabato Sicilian orange marmalade, Sabato tartare mayonnaise, Sabato pesto allâ€™arrabbiata, Salvagno organic extra virgin olive oil, Sabato peperoni bruschetta topping and Sabato puttanesca pasta sauce. Packed into a large wooden box.
The Bach Kit $335.00 Packed with ingredients perfect for an escape to the beach. Alfieri egg fettuccine with spinach, Calippo tuna in EVO, Colonna lemon infused extra virgin olive oil, El Navarrico butter beans, Ferron Carnaroli rice, Forum chardonnay vinegar, Julie Le Clerc Arabian date chutney, Julie Le Clerc beetroot salsa, Julie Le Clerc balsamic honey mustard, La Chinata smoked paprika, Lazzaroni soft amaretti, Ortiz anchovies in EVO, Quisardegna fregola pasta, Sabato garlic aioli, Sabato Sicilian lemon marmalade, Sabato pronto rosso paste, Sabato basil pesto, Sabato olive bruschetta topping and Sabato pasta sauce with rocket. Packed into a large woodenÂ box.
You Only Live Once! $495.00 An elegant arrangement of deliciously unique indulgences Alfieri riccioli pasta with truffle, Amarelli liquorice tin, El Navarrico whole piquillo pimientos, Ferron Carnaroli rice, Flamigni soft nougat with almonds & pistachios, Giuliano Tartufi white truffle butter, Giusti Ricardo balsamic vinegar, Laguiole red steak knives, Ortiz ventresca white tuna belly, Pol Roger champagne, Sabato pesto sweet peppers, Sabato salsa verde, Sabato pasta sauce with porcini, Tenuta Rochetta extra virgin olive oil, Nuccidara green olives and Valrhona Guanaja chocolate gift tin. Packed into a large wooden box.
From our kitchen From our Kitchen is the range of products made on site in our commercial kitchen. Using many of the ingredients we know and love, this range is all about great food made simply and made well, because who says fast food can’t be good food? Make entertaining easy with our selection of nibbles, from blue cheese tarts to chorizo mini muffins. Simply heat and eat! We’ve got baked Ortiz anchovy paté, and an assortment of delicious dips. There’s meltingly tender duck confit, proper French onion soup and meatballs in a rich tomato sugo. Delicious freshly baked biscuits and our Christmas fruit mince tarts await – and don’t forget our selection of gourmet pies, made with our own artisan ingredients and real butter puff pastry.
December 2012 opening hours M
christmas mail order closes
From Monday 10 December 2012 our hours are: Monday – Friday: 9.00am – 6.00pm Saturday & Sunday: 9.00am – 5.00pm Christmas Eve & New Years Eve: 9.00am – 4.00pm Open Thurs 27 Dec & Fri 28 Dec: 9.00am – 5.00pm Days marked • we are closed.
Normal hours resume from Thurs 3 Jan 2013:
Monday – Saturday: 9.00am – 5.00pm Sunday: 10.00am – 4.00pm
Christmas deadlines In order to be processed and delivered before Christmas, orders to be delivered to the greater Auckland area must be received by midday Monday 17 December and orders to be delivered out of Auckland must be received by midday Thursday 13 December. We rely on a commercial courier service that is generally very reliable, but sometimes parcels do go astray. If you have not received your Christmas delivery by Wednesday 19 December for Auckland deliveries, and Tuesday 18 December for out of Auckland deliveries, please call us on 0800 SABATO or 09 630 8751
Service standards Normal delivery times This depends on how and when you order. Normally orders are despatched the next working day. For North Island customers, this means you should receive your parcel within 2 – 4 working days. For South Island customers, this means you should receive your parcel within 3 – 5 working days. If you have not received your delivery within these timeframes please call us on 0800 SABATO. Product availability From time to time there are heavy demands on particular products, especially at Christmas time. As we deal mainly with small, artisan suppliers and some of our range is seasonal, it is not always possible to replenish our supplies immediately. We apologise if the product you seek is sold out and recommend you order early to avoid disappointment.
Shop online: You can view and buy our products directly from our website: www.sabato.co.nz By email: Send your order to email@example.com
By phone: 09 630 8751 or toll free 0800 SABATO (0800 722286) By fax: 09 630 8763 View: our extensive range visit our Mt Eden showroom at 57 Normanby Rd.
South Island Agent: Mercato, 100 Fitzgerald Avenue, Christchurch 03 377 6994 0800 MERCATO www.mercato.net.nz
Quality Commitment Your satisfaction is very important to us. If you have any queries about a product â€“ please call us. If a product you have ordered is not available, we will contact you prior to despatching the order. If, for some reason, there is a fault with a product we will replace it at our own cost. All prices include gst and are correct at the time of printing, but we reserve the right to amend them as necessary. ÂŠ Sabato 2013
Published on Jan 1, 2013