catalogue 2012

How to orderShop online: You can view and buy our products directly from our website: www.sabato.co.nz

By email: Send your order to info@sabato.co.nz

By phone: 09 630 8751 or toll free 0800 SABATO (0800 722286)

By fax: 09 630 8763

View: our extensive range by visiting our Mt Eden showroom at 57 Normanby Rd.

South Island Agent:Mercato 100 Fitzgerald Avenue, Christchurch03 377 69940800 MERCATOwww.mercato.net.nz............................................

Quality CommitmentYour satisfaction is very important to us. If you have any queries about a product – 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. © Sabato 2012

J U L I E L E C L E R C

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Sabato Catalogue Cover 2012.indd 1 22/11/11 4:30:56 PM

Christmas deadlines

Orders must be received by midday Thursday 15 December, in order to be processed and delivered before Christmas.

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 Tuesday 20 December, 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 time frames 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.

Your privacy

We do not rent, sell or give away our mail list, so rest assured that your details will remain confidential to Sabato. If you wish at any time to have your details removed from our records, please call us, or email us at info@sabato.co.nz

Sizes

Due to the limitations of space the photographs in this catalogue are not to scale. Sizes are generally indicated by weight in the description.

Orders

See page 16 for detailed instructions.

From Monday 13 December 2011 our hours are: Monday – Friday: 8.30am - 6.00pm Saturday & Sunday: 9.00am – 5.00pm

Christmas Eve & New Year’s Eve: 9.00am – 4.00pm

Open Wed 28 Dec – Fri 30 Dec: 9.00am – 5.00pm Open Sat 31 Dec 9.00am – 4.00pm

Days marked • we are closed.

Normal hours resume from Wednesday 4 January 2012:

Monday – Saturday: 9.00am – 5.00pm Sunday: 10.00am – 5.00pm

NB. Xtra clients: To receive our regular emails you may need to check with your ISP that they are not being classed as spam. We have been told this is a problem and recommend you add info@sabato.co.nz to your Favourites to ensure you hear about all our exciting news & information.

Gift vouchers

Available in denominations of $10, $25, $50 or $100 and attractively presented in their own special gift folder. An ideal way to share your enthusiasm for food!

To order your gift voucher, simply provide us with the recipient’s name & address and you can rely on us to do the rest.

December 2011 opening hours

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Sabato Catalogue Cover 2012.indd 2 22/11/11 4:30:58 PM

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Welcome to our latest and largest catalogue!

Inside this catalogue you will find many tempting new treats and must-have ingredients to enjoy - along with delicious, useful recipes from some of our talented chefs and food writers - Claire Aldous, Food Editor Dish, Julie Le Clerc, food writer and author, Ray McVinnie, Food Editor Cuisine and even one from 'Cuisine NZ Restaurant of the Year’ owner/chef Michael Meredith to try.

Small pleasures and conscious enjoyment of them can make a huge difference to life. Eating well for you, since you are reading this, is probably one of those. This is the area we take delight and specialise in of course!

Christmas, for us, is signalled by the arrival of our confectionary. The wondrous smell as we open the doors of our containers excites all the senses and the gorgeous, often fantastical packaging, serves to reinforce that.

This year all the perennial favourites are back and our showroom has again been transformed into our version of Santa’s cave. Flamigni and Fiasconaro panettone adorn the shelves, the nougat stacks have been

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built and the Rhum nougat and cuneesi are sending their beacon out to all their numerous fans.

We have some new temptations - Le Cialde de Montecatini - a long name for a delicious Tuscan specialty, a large round wafer filled with a sweet ground almond paste; the original brand of crisp Amaretti from Lazzaroni in their classic wrappers and some delicious bars of chocolate from Leone who, having put their chocolate-making equipment away for decades, have been busy reperfecting the art.

Mrs Darlington and her daughters, a family-owned English company have sent some classic British accompaniments including hot English mustard, horseradish cream, cranberry sauce, Christmas mince and lemon curd.

On a nutty note you must try the fabulous pine nuts from Pinoli in Blenheim. These are fantastic quality and partner the superb Kernelz walnuts and delicious roasted and peeled Hazelz hazelnuts, all from the South Island as well.

What an extraordinary year... from earthquakes to the Rugby World Cup. Challenges and triumphs seem to be continuing themes for our fair little land, making resilience and imagination a must. Luckily, they seem to be national traits when you consider the number of heroes and innovators we create.

In 2012 we will have been in business for 19 years and treasure the long relationship we have with many of you. None of us, of course, have aged a jot! But suddenly our gorgeous children are adults, as are our latest generation of customers, many of whom toddled into our showroom with their parents as babies. How delightful!

Thank you to those of you who supported our fundraising day for Christchurch. We would also like to thank our many international suppliers who have shown concern for all of New Zealand.

We look forward to either seeing or hearing from you soon. Enjoy your Christmas and have a long and fabulous summer.

Much love,

Jacqui & Phil and the team at Sabato.

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Julie Le Clerc’s Moroccan Harissa Chicken Tagine3 tbsp extra virgin olive oil (EVO)1 large free-range chicken, cut

into 8 portionsIblea sea salt and freshly ground

black pepper2 tbsp Julie Le Clerc harissa 2 tbsp runny J. Friend & Co.

honey

530g jar Sabato cherry tomatoes, in juice

1/2 Julie Le Clerc preserved lemon, chopped

1 cup large Gordal green olives¼ cup fresh coriander leaves¼ cup torn fresh mint leaves

Season chicken with salt and pepper. Heat base of a tagine (or a casserole dish), add oil and brown chicken pieces for 1-2 minutes on each side. Spread harissa over chicken and drizzle with honey. Pour over cherry tomatoes and juice and scatter over preserved lemon. Cover and simmer very gently for 60-75 minutes, adding olives half way through, until chicken tests cooked when a sharp knife is inserted to the bone and the juices run clear. Serve scattered with coriander and mint.

Serves 6

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Sabato Farro Salad

Make this salad a little ahead of time to let the flavours fully develop.

400g bag Montebello organic

farro75g Kernelz walnut pieces

(toasted in a 170°C oven for 10 minutes or until starting to brown)

3-4 tbsp Sabato salted capers (soaked for half an hour then drained)

½ a 185g jar Salvagno pitted olives in oil (drain and save the oil)

100g Sabato semi-dried cherry tomatoes, chopped

1 handful of fresh rocket, chopped

50g fresh Italian parsley, chopped

150g buffalo mozzarella, torn into bite-sized pieces

1-2 tbsp of Forum Cabernet Sauvignon vinegar

Salt and pepper

Cook the farro in boiling salted water for 20 minutes. Drain well. Mix all the ingredients together along with the oil drained from the olives. Season with salt and pepper to taste.

Serve 6-8

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Claire Aldous’s Goat’s Cheese with Warm Piquillo Pepper Dressing, Prosciutto & Rocket

Dressing:3 tbsp extra virgin olive oil¼ cup pitted Salvagno olives¼ cup diced El Navarrico Piquillo

pimientoszest of 1 lemon1 tbsp lemon juice2 cloves garlic, crushed¼ tsp La Chinata sweet smoked

paprika

¼ tsp chilli flakes1 tsp Gangi Dante organic

oregano

To serve:150g Buchette de chèvre Sabato crostini ProsciuttoRocket

Put all the dressing ingredients into a small saucepan, season and place over a very low heat for 5 minutes to infuse the flavours. Don’t let the garlic brown or it will taste bitter.

Slice the goat’s cheese into 8 rounds. Put two slices of goat’s cheese in 4 small shallow dishes and spoon over the hot piquillo pepper mixture. Put each dish on a plate and serve warm or at room temperature with crostini, prosciutto or another style of cured meat with rocket.

Serves 4

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Sabato Gazpacho2 cloves garlic, slicedSea salt4 tbsp extra virgin olive oil (EVO)2 slices ciabatta,

crusts removed, diced1 red capsicum, seeded

and diced1 jar Sabato or Montebello

passata

2 cups Sabato vegetable stock¼ cucumber, seeded and peeled 2 tbsp Forum Chardonnay

vinegar2-3 tsp sugar1 tsp La Chinata hot smoked

paprikasalt & pepper

Put the garlic, salt and EVO into the bowl of a food processor and blend to a smooth paste.

Moisten the bread with a little water and then squeeze almost dry. Add the bread, cucumber and passata to the garlic mixture. Add most of the capsicum, but reserve some to garnish. Process in short bursts, adding a little of the cold stock, from time to time, until a smooth, slightly thickened chilled soup has formed. Season with the vinegar, sugar and paprika. Taste and adjust the seasoning.

Serve topped with the remaining diced capsicum and a drizzle of EVO.

Serves 4-6

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Julie Le Clerc’s Jewelled Couscous with Preserved Lemon and Harissa Dressing1 cup Sabato vegetable stockGood pinch saffron tips1 tbsp olive oil1 cup Montebello organic

couscous1 cup Qui Sardegna fregola½ jar El Navarrico butter beans,

rinsed and drained

1⁄3 cup El Navarrico piquillo pimientos, coarsely chopped

1⁄3 cup fresh parsley, chopped½ Julie Le Clerc preserved

lemon1 tbsp Julie Le Clerc harissa1⁄3 cup extra virgin olive oilSalt and freshly ground black

pepper

Place stock and saffron into a saucepan and bring to the boil. Place oil in the base of a tagine. Add couscous and place the tagine over gentle heat, stirring the couscous to toast and raising the heat slowly until the tagine is hot. Pour hot stock over couscous, stir briefly, cover and remove from the heat. Let stand for 10 minutes for couscous to swell and soften. At the same time, cook fregola in plenty of boiling, salted water (as you would for pasta) for 12 minutes or until tender to the bite. Drain well.Once couscous has softened, fluff it up with a fork. Stir through fregola, butter beans, piquillos and parsley. Finely dice the preserved lemon rind and add to couscous. Place the lemon flesh, harissa and olive oil in a mini food processor and blend to combine (or whisk in a small bowl). Pour dressing over couscous, season with salt and pepper and toss well to combine.

Serves 6

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Julie Le Clerc’s Christmas Turkey with Chestnut, Chorizo & Orange StuffingExtra virgin olive oil1 onion, finely diced4 cloves garlic, crushed½ small loaf sourdough bread,

crusts removed100g Chorizo, diced210g jar whole organic French

chestnuts, coarsely crumbled1 free range egg, lightly beaten

100g candied orange, diced2 tbsp fresh parsley, chopped6 tbsp Forum Chardonnay

vinegarIblea sea salt and freshly ground

black pepper3kg free-range turkey, washed

and dried inside and out with paper towels

To make stuffing, heat oil in a saucepan, add onion and cook over a medium heat for 10 minutes to soften but not brown. Add garlic and cook for 30 seconds more. Remove to a large bowl to cool. Tear sourdough bread into small pieces approximately 2cm square (you will need 2 loosely-packed cups full). Combine torn bread, chorizo, chestnuts, orange and parsley with cooked onion mixture. Add beaten egg (to bind mixture), drizzle with half of the vinegar, season with salt and pepper and toss well to combine. Heat oven to 180°C. Pack stuffing into front and back cavities of turkey, pressing firmly. Tie turkey legs with string to secure stuffing. Place turkey in a roasting pan and surround with 1 cup chicken stock. Drizzle turkey all over with the rest of the Chardonnay vinegar and then olive oil and season with salt and pepper. Roast for 2 hours; basting regularly with juices from the pan. If necessary, cover with foil half way through to prevent over browning. Rest and keep warm for 10 minutes before carving. Reserve pan juices for gravy.

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Butter Bean and Tuna Salad1 x 660g jar El Navarrico butter

beans, drained300g Callipo tuna in EVO, flaked2 sticks celery, choppedLarge handful flat leaf Italian

parsley, chopped2 tbsp Sabato salted capers,

rinsedMicrogreens

Dressing:1 clove garlic, crushed or finely

chopped2 tbsp Colonna or Mas Portell

lemon infused EVO1 tbsp Forum Chardonnay

vinegar

Combine dressing ingredients and set aside. Combine all salad ingredients in a large bowl. Pour dressing over salad and toss to combine. Serve garnished with microgreens.

Turkey Gravy2 tbsp Montebello organic 00 flour1 cup Sabato chicken stock

Skim fat off surface of pan juices and place 3 tbsp into a saucepan. Add the flour and mix to form a smooth paste. Cook for a few minutes over heat, stirring continuously. Remove from heat; add strained roasting pan juices and 1 cup chicken stock. Whisk to combine. Bring to the boil, whisking until the gravy thickens (this is a thin-style gravy). Season with salt and pepper to taste.

Serves 8-10

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Ray McVinnie’s Lentil Fritters with Spanish Ham, Manchego Cheese and Watercress Salad¾ cup Montebello organic lentils1 small onion, finely chopped4 cloves garlic, finely chopped¾ Julie Le Clerc preserved

lemon3 free range eggs, beaten¼ cup Montebello organic

00 flour½ cup Marcona roasted

almonds, coarsely chopped¼ tsp Iblea sea salt

black pepper, freshly groundextra virgin olive oil, for frying3 handfuls watercress

microgreens3 tbsp Mas Portell Merlot vinegar4 tbsp extra virgin olive oil100g Manchego cheese, thinly

sliced10 large slices Spanish ham,

e.g. Serrano or Iberico

Boil the lentils in plenty of unsalted water, until very tender (about 20 minutes). Drain well and cool. Finely dice the flesh and peel of the preserved lemon. Put the lentils, onion, garlic, lemon, eggs, flour, almonds, salt and pepper into a bowl and mix well.

Heat some olive oil over a moderate heat in a large frying pan and fry large spoonfuls to make 6cm diameter fritters. Do not turn until well-browned and crisp on the bottom. Fry the other side until well-browned and crisp.

Do this in batches to make 10 fritters. Remove to drain on paper towels.

Put the watercress, vinegar and EVO into a bowl. Season and mix well.

Serve the fritters with some shavings of Manchego cheese and a slice of ham on top. Top with some watercress salad.

Serves 6

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Michael Meredith’s Piquillos Stuffed with Salted Fish Salted fish:360g fresh cod, monkfish or hapuka200g rock salt

Two days before, pat the rock salt onto the fish, place on a rack within a dish - to allow moisture to drain, cover with cling film and refrigerate.

One day prior, remove fish from salt and rinse in cold water. Leave overnight in plenty of water.

Purée:300g salted fish2kg agria potatoes80g garlic cloves, roasted

1L milk1 cup water2 bay leavesParsley stalks

Peel potatoes and cut into bite-sized pieces. Place into a pot with fish, bay leaves, parsley stalks, milk and water. Bring to the boil then simmer until the potatoes are cooked.

Strain and then place fish and roasted garlic into a food processor and blitz to make a fine purée. Add potatoes and blend until smooth, add olive oil and blend to incorporate. Do not over blend otherwise the mixture can become 'gluey' in texture.

To serve:El Navarrico piquillo pimientos,

wholeSourdough bread, sliced and

toasted

Salvagno pitted olivesRocket Pinoli pine nuts, toasted

Pat the piquillos with paper towels to remove some of the oil – this will make them easier to handle. Carefully fill the piquillos with the salted fish purée. Serve with toasted sourdough, a few Salvagno olives and a scattering of fresh rocket leaves and toasted pine nuts.

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Javier Garcia's Paella Mixta300g chicken thighs, skinless

and boneless300g Chorizos Garcia, choppedIblea sea salt3 cloves garlic, chopped8 live mussels, cleaned1 medium-sized fresh calamari,

cleaned, cut into bite-sized pieces

100ml extra virgin olive oil Juice of 2 fresh lemons500ml chicken stock, simmering

½ red capsicum diced½ green capsicum diced150g peas400g Calasparra or Santo Tomas

Bomba rice3 cloves garlic, peeled and

chopped½g saffron, bruisedHalf a jar of Sabato cherry

tomatoes in juice500ml hot water

Heat the paella pan and season the chicken with salt. Add the olive oil and seasoned chicken to the pan and cook for 3 minutes. Add the garlic, then capsicums and peas, and stir to distribute vegetables evenly. Add the cherry tomatoes and juice, and cook for 3 minutes.

Add the calamari, chorizo and some salt. Cook until the tomato thickens and forms a sauce. Add the hot chicken stock, bruised saffron and mussels. Mix to combine, and bring to the boil. Add enough hot water to reach the level of the handles on the paella pan. Bring to the boil again.

To add the correct amount of rice, make a line of rice across the diameter (width) of the pan, until you can just see the rice through the liquid. Then stir the rice to spread it evenly around the pan. Turn the heat up to high and cook until the liquid starts bubbling, then turn down to medium-low. Cook for 18 minutes. By this time the liquid will almost be completely absorbed.

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Truffled Pasta with Scallops 250g bag Alfieri truffle pasta500g or more fresh scallopsBunch of fresh asparagus

1 tbsp Mas Portell white truffle oil2- 3 tbsp extra virgin olive oilSalt & pepper

Cook the pasta in plenty of boiling, salted water. Cook the asparagus the same way, slice into bite-sized lengths and toss in the truffle oil. Heat the extra virgin olive oil in a frypan and quickly cook the scallops. Season with salt and pepper. Add the asparagus to the drained pasta and serve topped with the scallops.

Serves 6

From time to time, shake the pan to stop rice sticking, and to evenly mix the ingredients. Taste halfway through and add more salt if needed. Do not stir once the rice is visible. After 18 minutes of cooking, turn the heat off, cover the pan with a tea towel for 3 minutes, then serve.

With this method, you’ll always have the correct amount of rice and liquid for your paella pan, no matter the size. Adjust other ingredients accordingly, or add some of your own favourites. We like: • Stuffed or pitted olives • Squid ink and shellfish • Chicken and mushrooms or beans • Lamb and rosemary

Serves 6

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Julie Le Clerc’s Valrhona Dark & White Tart375g Sabato sweet shortcrust

pastry250g Valrhona dark chocolate

fèves (beans)200g Valrhona Ivoire white

chocolate fèves

200g unsalted butter2 whole free range eggs4 free range egg yolks½ cup caster sugar

Roll out pastry to 3mm thick and use to line a 26cm deep-sided lightly-buttered tart tin. Prick base all over with a fork. Refrigerate for 30 minutes.

Preheat oven to 200°C. Line pastry case with foil and fill with baking beans. Bake for 15 minutes. Remove from oven; turn oven down to 160°C. Lift out foil and beans and return pastry to oven for another 10 minutes to dry out. Remove to cool in tin.

Place dark and white chocolate in two separate heatproof bowls. Add 175g of the measured butter into the dark chocolate and 25g into the white chocolate. Place each bowl over a saucepan of simmering water to melt, or microwave in short bursts until melted. Stir until smooth and set aside to cool a little.

Combine eggs, yolks and sugar in a bowl and whisk with an electric beater for 5 minutes until thick and pale. Fold 2⁄3 of this mixture into melted dark chocolate and remaining 1⁄3 into melted white chocolate. Pour dark chocolate mixture into baked pastry case then carefully spoon the white chocolate mixture on top. Bake at 160°C for 12 minutes.

Remove to cool, then refrigerate for at least 2 hours to set. Return to room temperature to serve. Cut in thin slivers with a hot knife.

Serves 16

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Sabato Mustard Mayonnaise

Drizzle baby carrots with olive oil and season with salt and pepper. Roast at 190°C for 15 minutes. Scatter with roasted Marcona almonds, Salvagno pitted olives, and torn mint leaves. Serve with a good dollop of Sabato mustard mayonnaise. Any other roast baby vegetables would also work well: try baby potatoes, beetroot, leeks, fennel bulbs, baby white turnips.

More serving ideas:

• As a dressing for barbequed summer vegetables, such as eggplant, zucchini & capsicums • As a dipping sauce for crudités • With Christmas ham-off-the-bone • As a dressing for a salad of new baby potatoes.

Sabato Tartare Mayonnaise

Pile some Callipo or Ortiz tuna onto half an avocado and top with Sabato tartare mayonnaise and a sprinkling of Romulo capers.

More serving ideas: • As a dipping sauce for barbeque king prawns • Dollop on pan-fried snapper • Combine with drained Callipo tuna and use as a dip or sandwich spread • Pasta salad with seafood and a Sabato tartare mayonnaise dressing

Ideas for additions to Sabato mayonnaise:• Julie Le Clerc preserved

lemons, puréed• La Chinata smoked paprika• Julie Le Clerc harissa• Sabato porcini powder• Saffron threads, soaked in a little boiling water

• El Navarrico piquillo pimientos, puréed • Callipo or Ortiz tuna, puréed • Sabato pronto rosso paste • Sabato basil pesto • Salvagno black olive paste

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Our range is continually evolving so visit www.sabato.co.nz for up-to-the-minute products & prices.

Xtra clients: To receive our regular emails you may need to check with your ISP that they are not being classed as spam. We have been told this is a problem.

Customer cardWe 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 orderOrder 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 – Friday.

By email: info@sabato.co.nz

By fax: 09 630 8763

Freight & Packaging Charges:Metropolitan Auckland (per address) $7.50 Rest of North Island (per address) $12.50 South Island (per address) $17.50 Chilled freight will be extra (call us to arrange)

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.

Open 7 days

57 Normanby Road, Mt Eden, Auckland

Tel 09-630 8751 www.sabato.co.nz

Customer Card

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2012 Selection Our range is continually evolving so visit www.sabato.co.nz for up-to-the-minute products & prices.

aperitifs, nectars & liqueurs 18bread sticks & crackers 18condiments, chutneys, pastes & sauces 19 mustard, aioli & mayo, bruschetta, tomato sugo & passata,

pastes & sauces, chutneys & relishes, dressings

foie gras & duck fat 21fish & seafood 21 anchovies, sardines, squid ink, tuna

flour , grains, beans & pulses 23 beans & pulses, flour, grains, lentils, polenta

fruits, jams, preserves & syrups 23 candied fruits, peaches, freeze dried fruits, kirsch cherries,

preserves & jams, syrups, mostarda

kitchen ware – see our website 25mushroom & truffle products 25

dried mushrooms, mushroom products, truffles

nuts 26olive oils & other oils 26

extra virgin olive oils, infused oils, pure oil, nut oils

olives 29pasta 29 durum wheat pasta, egg pasta, organic pasta, squid in pasta

rice 31 risotto rice, paella rice

snails 31spices, herbs & salt 31 espelette pepper, dried herbs, smoked paprika, saffron, salt

sugar, vanilla & extracts 32 gelatine leaves, sugar, vanilla

vegetables 33 artichokes, asparagus, banderilles, caper products, cornichons,

garlic, guindillas, onions, piquillo pimientos, tomatoes

verjuice, vincotto & vinegar 34 verjuice, vinegar, balsamic vinegar, wine vinegar, sherry vinegar

sweet treats and christmas delights 37 biscuits, chocolate, confectionery, liquorice, nougat & turron,

panettone & pandoro, panforte

wines 47

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Bread sticks & crackersnew Alfieri crackers

A new selection of bread sticks and flatbreads from Piedmont.

Langaroli grissini 300g 12.00 Italian bread sticks made with 00 flour and extra virgin olive oil.

Salted Lingue 250g 19.90 Thin Italian flatbreads made with 0 flour and olive oil.

Ines Rosales

Handmade in Seville, exclusively by women, for the last hundred years. Six individually wrapped artisan crackers made using unbleached flour and extra virgin olive oil.

Sweet olive oil tortas with aniseed and sugar 180g 9.20Seville orange 180g 9.90Ideal to serve with cheese, coffee or sherry.

Condiments, chutneys, pastes & saucesnew 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.

Aperitifs, nectars & liqueursSee our wines on pages 47-48.

Alain Milliat nectarsLuxury 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 14.90Mango 330ml 16.50Passionfruit 330ml 16.70White peach 330ml 15.80Red peach 330ml 10.80Red peach 1 litre 19.90Apricot 1 litre 17.50Yellow peach 1 litre 17.90Summer pear 1 litre 17.50

new AperolAperol is an Italian aperitif made with bitter orange, gentian, rhubarb and quinine. Although it looks, tastes, and smells much like Campari, it is sweeter with less alcohol.

700ml 36.90To make an Aperol Spritz, pour 2 parts Aperol, 3 parts Prosecco and a splash of soda over ice and garnish with half a slice of orange.

new Marsala

A golden demi-sec Marsala from Florio Sicily, made specifically as a cooking ingredient. Neither too dry nor too sweet.

750ml 31.00Use to flavour savoury sauces and desserts such as zabaglione and tiramisu.

new Sovrano liqueursMade in the beautiful Bay of Islands by Italian couple Andrea and Marzia, whose families both have a tradition in winemaking.

Limoncello 500ml 31.00Award-winning limoncello made from fragrant, spray-free lemons, this liqueur has a bold citrus flavour and a bright, sunny yellow colour.

Limoncello cream 500ml 39.90The first New Zealand-made Limoncello cream made according to an age-old Italian recipe. Serve straight from the freezer, pour over ice-cream or fruit salad.

Caffelisir coffee liqueur 375ml 33.00Caffelisir is made from a recipe dating back to 1850, using the best and freshest ground coffee. Perfect for tiramisu or simply pour over your favourite dessert.

Farmer's Pickle 312g 8.50This 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.

Piccalilli 275g 8.50Made with 60% vegetables and spiced with mustard, ginger and turmeric. Try this tangy piccalilli with sharp cheeses and meats.

Cranberry sauce 200g 7.50A true cranberry sauce which is both tangy and sweet. Made with only cranberries and sugar.

Hot horseradish 180g 7.00A creamy, pungent sauce full of finely diced horseradish. Mix with a little crème fraiche and dill, and serve alongside smoked salmon.

Legendary lemon curd 320g 8.90This creamy lemony curd is perfect with a swirl of crème fraiche in our Sabato sweet pastry cases.

Luxury fruit mincemeat with brandy 410g 9.70 A traditional English mincemeat packed with fruit, spices and a nip of brandy. Suitable for vegetarians. Make instant mince pies using our Sabato sweet pastry cases topped with a ‘star’ of royal icing.

Hot English mustard 200g 8.40A finely ground English mustard with an initial burst of heat on the tongue, that then softens.

It will match a rare roast beef perfectly.

Julie Le Clerc preserves

Blending the talent of prominent food writer Julie Le Clerc with a flavour or two from Sabato gives us this small-batch produced range.

Capsicum chilli jam 275ml 13.90Serve with bread and cheese, add to stir-fried vegetables or use as a dipping sauce.

Moroccan chutney 275ml 13.90Try with aged cheeses, ham off-the-bone, or as a dip for vegetables.

Smoked paprika tomato sauce 275ml 13.90Serve with Italian sausages, savoury pies or frittata.

Balsamic honey mustard 275ml 13.90Wholegrain mustard made with New Zealand honey and Guisti balsamic vinegar.

Harissa 275ml 13.90Hot and complex with roasted spices.

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Lemon relish 275ml 13.90The addition of fresh horseradish adds an appealing slight bite.

Beetroot salsa 275ml 13.90Classic beetroot with an undertone of fresh oranges and ginger.

Preserved lemons 314g 15.90Incorporate in traditional Moroccan tagines, stews, salads and seafood dishes.

Peter Gordon

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 13.90Serve as a dip for samosas, spring rolls and wontons or use as a marinade for meat and fish.

Moorish Moroccan Relish 250ml 13.90Spicy and sweet, this Moorish-style relish is great with lamb, poached chicken and couscous.

Fig, Walnut & Whiskey Chutney 250ml 13.90Try with aged cheeses, ham off-the-bone or turkey. Toss through hot roast kumara.

Famous Sweet Chilli Sauce 250ml 13.90Teams brilliantly with grilled pork chops, roast duck and seared salmon.

Sunny Avocado Oil Dressing 250ml 17.90The layers of flavour enhance a simple green salad or green beans, peas and broccoli. Can also be used as a marinade for fish or chicken.

Ray McVinnie

From one of New Zealand’s foremost food writers come a couple of his favourite dressings.

Saigon Splash 250ml 14.90A 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 with dill and basil.

Madrid dressing 250ml 17.90

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Caper 280g 12.90 A blend of capers, sundried tomatoes and herbs.

Peperoni 280g 11.00 A velvety combination of diced red and yellow capsicums with a hint of garlic and mint.

Porcini 280g 15.00 A rich blend of chopped porcini mushrooms, olive oil, tomatoes, garlic & wine vinegar.

Tomato sugo & passata

Montebello organic

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

Passata 700g 9.60 An exceptionally fine sauce made using organically grown tomatoes.

Pasta sauce with basil 300g 8.00 A rich tomato sugo simply bursting with the flavour of fresh basil.

new Pasta sauce puttanesca 300g 9.00 A well balanced organic tomato sugo made with fine Pantelleria capers and black Taggiasca olives, and seasoned with garlic and pepper.

Sabato passata

Blended southern Italian fresh tomatoes, basil & extra virgin olive oil.

720g 11.20A 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 14.90eggplant 560g 14.90rocket 560g 14.90peppers and chilli 560g 14.90porcini 560g 18.40

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.

new Aioli & mayonnaise

Sabato

Our new mayonnaise range & aioli 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 11.90 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 11.90 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.

Mustard mayonnaise 275ml 11.90 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 11.90 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.

Bruschetta toppings

Sabato

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 11.00 Chunks of green and black olives, red peppers, celery, carrots and onions make this a vegetable garden in a jar.

Tomato 280g 11.00 A tasty mix of tomato, oregano & capers – for bruschetta, crostini, pizza bases or antipasto.

puttanesca 560g 14.90ricotta forte 560g 14.90Don’t limit yourself to eating these with pasta only. Also great for braises, pizza, lentils, polenta or beans.

new Alicos salsa pronto di pomodoro

A naturally sweet, ready-to-use sauce made from Sicilian cherry and mini plum tomatoes, extra virgin olive oil and basil.

330g 7.90Use from the jar to dress pasta, on pizza, in sandwiches, or as a tomato sauce.

Pastesnew Alicos

Red hot chilli pepper pâté 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.

Tuna and onion pâté 180g 17.90 A fine blend of onion and tuna with a melt-in-the-mouth texture, seasoned with wine vinegar and raisins. Spread on crostini, crackers, toast or serve as a dip alongside breadsticks or raw vegetable.

Sabato

Our own artisan-made range imported from Italy - a selection of pastes using quality ingredients and traditional making methods - intense and delicious.

new Pesto all'arrabbiata 180g arriving February 2012 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.

new Sweet pepper pesto 180g arriving February 2012 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.

Pesto 130g 10.80180g 14.20650g 42.00Made with fresh basil, Parmigiano Reggiano, olive oil, pine and cashew nuts. Try diluted with extra virgin olive oil to dress boiled new potatoes.

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Porcini crema 130g 11.20180g 14.50Made with 54% porcini, so the flavour is rich and authentic.

Salsa verde 130g 9.60180g 12.80A classic with fish or poached meats - capers, parsley etc all blended to a tasty paste.

Pronto rosso 180g 11.90A tasty, silky, concentrated blend of sun-dried tomatoes, basil and chilli.

Salvagno

Full-flavoured and satisfying organic black olive paste.

Black olive paste 160g 12.50Can 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.

Foie gras & duck fatLafitte

Traditional, quality French free-range foie gras from Landes, France. Because it is not industrially produced, there is no added water or gelatine.

Bloc duck foie gras - 30% added slivers 130g 57.50200g 84.70Whole duck foie gras 130g 76.20180g 102.60600g 260.00Bloc goose foie gras - 50% added slivers 65g 48.80200g 133.00Whole goose foie gras 65g 73.00130g 129.70Duck fat 320g 14.50

Fish & seafoodAnchoviesnew 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

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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.

Octopus in olive oil 116g 14.90Stuffed squid in ink 115g 13.80Instant tapas, or you can splash with vinegar and add potatoes or salad.

Tuna

Callipo

Tradition, experience and innovation are the cornerstones of Callipo, who have been canning high-quality tuna for 90 years in Calabria, Italy. Dolphin-safe, 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 21.903 x 80g tins 11.50300g 18.501kg 58.90Rich 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 10.50160g 7.90200g handpacked jar 19.90Meaty yellowfin tuna packed in seawater which does not mask its delicate flavour. Perfect with pasta or salad.

Mister Ton

Yellowfin tuna in olive oil 3 x 80g 6.90Yellowfin tuna in sunflower oil 3 x 80g 5.90Smaller pieces of tuna from the Callipo production – packed under a second label.

Ortiz

Artisan tuna - quite a different flavour and texture to commercial varieties.

White tuna belly fillets in olive oil 110g tin 23.80

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 olive oil and Pantelleria capers.

Anchovies in olive oil 48g tin 5.40 95g jar 9.90 720g tin 55.50 Hand filleted anchovies packed in Sicilian olive oil and seasoned with Trapani sea salt.

Rolled anchovies with capers 95g jar 10.90Anchovy fillets wrapped around fine Pantelleria capers packed in Sicilian olive oil. A ready-made bruschetta topping – simply pop on a crostini with a dollop of aioli.

Anchovy paste 60g tube 5.40 Made from only anchovies, Sicilian olive oil and Trapani sea salt.

Anchovies with hot pepper 90g 9.90Anchovies with truffle 90g 13.50Hand filleted anchovies packed in Sicilian 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. Fleshy, subtle and a pantry essential, best stored between 5˚-12˚C.

47.5g 14.9078g 23.9095g jar with fork 27.90530g 120.40Melt in extra virgin olive oil and toss through long pasta along with sautéed garlic, chilli and parsley - an Italian classic.

Sardines & other seafood

Nortindal cuttlefish ink Also known as squid ink. 4g 2 x sachet pack 2.7090g jar 15.00500g jar 61.90Use to colour paella, risotto or pasta.

White tuna back fillets in olive oil 220g jar 28.90Holds its shape well in salads and pasta. Perfect for a Niçoise salad or stuffing

Flour, grains, beans & pulsesBeans & pulses

El Navarrico

An artisan supplier from Navarra in the north of Spain. The flavour of these is markedly different to industrial versions.

Farmhouse beans 660g jar 19.60Large Spanish butter beans (judion) with a wonderfully buttery flavour and a smooth, melt-in-the-mouth texture.

Chickpeas 325g 8.00660g 11.80Nutty and creamy, try serving these in soups, stews and salads, or simmer with a blend of tomatoes, chorizo and La Chinata paprika.

Flournew Montebello organic 00 flour 1kg 10.50Finely milled high grade, soft wheat flour, from organically grown wheat. Has a higher gluten content, making it stronger and more durable when cooked. Recommended for bread, pizza, and cakes.

Moretti hard durum wheat flour 500g 8.70Hard durum wheat flour perfect for home-made pasta. Makes great gnocchi alla Romana.

Grains

Montebello organic

Wholemeal couscous 500g 9.20Couscous 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 8.00Emmer wheat is an ancient grain believed to be one of the parents of all durum wheat. Organically grown and artisanally milled.

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Lentils

Montebello organic mountain lentils 400g 9.50Grown 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.

new Sabarot Puy lentils 500g 10.90These 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 or as a salad.

Polenta

Moretti

Traditional bramata 500g 6.20Quick cook 500g 6.70White polenta 500g 6.20Coarse ground and made from husk-ripened maize, for a higher yield and more flavour.

We have a great no-stir method for these. See www.sabato.co.nz

Fruits, jams, preserves & syrupsFruits

Candied Fruits

Cherries 200g 15.90Candied orange peel rounds 150g 10.80Candied orange pieces per kg 56.00Candied citron cups per kg 62.90new Candied whole clementines per kg 55.70new Candied whole figs per kg 58.60

El Navarrico peaches

Whole yellow peaches preserved in a light syrup.

2.65 kg jar (8 - 10 per jar) 42.50Eat 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.

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Tangy and sour in flavour. Ideal for dressings and deglazing pans. Try in a dressing with Lapalisse walnut oil.

Orange blossom water 300ml 11.90With its perfumed citrus flavour and aroma, this is ideal for flavouring custards, cakes or citrus dishes. Use sparingly in lamb dishes. Mix with La Perruche cassonade sugar to make a syrup and pour over sliced stone fruits.

Rose water 300ml 11.90Excellent in rice puddings. Try adding to a chocolate cake recipe. Use with La Perruche Cassonade sugar to make a syrup and pour over orange slices.

Stam’s Pure Apple Syrup

Sweet apple syrup 250ml 15.50Organic apple syrup 250ml 15.90Tart apple syrup 250ml 15.50Tart apple syrup 750ml 29.50Produced in the Bay of Plenty, these syrups are made with 100% pure New Zealand orchard apples. With no added sugar, just pure apple juice, try this syrup with breakfast pancakes or waffles, drizzled over ice-cream, with bacon or roast pork… delicious!

The Vineco verjuice &

vanilla bean syrup

Whole vanilla infused in a light syrup made from Riesling verjuice.

Perfect for poaching fruit.

375ml 12.50To 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. Set in the fridge.

Mostarda

Fieschi Mostarda di Frutta

Augusto Fieschi has made these “mustard fruits” in Cremona since 1867. After carefully selecting the fruits they 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.

Green fig 380g 24.90Mixed fruit 380g 22.90

new Fresh As freeze-dried fruits

High quality fruit, freeze-dried to make intensely flavoured fruits & powders.

Blackcurrant powder 40g 9.90Mango powder 40g 9.90Passionfruit powder 40g 9.90Pineapple powder 40g 9.90Plum powder 40g 9.90Raspberry powder 40g 9.90Strawberry powder 40g 9.90Use the powders to add intense fruity flavour to your baking, smoothies or cocktails.

Blueberry slice 45g 9.90Lychee whole 50g 9.90Mandarin segment 30g 9.90Pineapple chunks 50g 9.90Raspberry whole 40g 9.90Strawberry slice 9.90 Eat them as they are, chocolate dip them or crumble them over your favourite ice-cream or dessert.

Preserves & jams

Quince paste

Corazón del Sol membrillo - pure Spanish quince paste.

240g 8.90400g 14.90Pure quince paste from Spain. Use on cheese boards, in ice cream, or as a glaze for meats - delicious with pork or turkey!

Sabato jams & marmalades

Fruit-filled preserves made for us in Abruzzo, Italy.

Wild berry preserve 350g 8.40Wild cherry preserve 350g 8.40Sicilian lemon marmalade 350g 8.40Sicilian orange marmalade 350g 8.40Made with fruit picked at the peak of freshness. Try these marmellatas spread on bread or croissants, serve over ice cream or use as a filling for fruit tarts.

Syrupsnew Middle Eastern condiments

Classic Middle Eastern & Northern African condiments perfect for adding an exotic touch to your dishes.

Pomegranate molasses 300ml 11.80

Whole candied fruits macerated in mustard oil gives this condiment its classic spicy/sweet balance of flavour.

new Citrus mostarda mousse 130g 9.90 new Fig mostarda mousse 130g 9.90Finely puréeing the candied fruits means the mustard oil is better absorbed, infusing these mostarda with a more intense piquant flavour.

KitchenwareRachel Carley ceramics, Laguiole cutlery, La Rochère glassware, terracotta cazuela, paella pans, tagines and more... see website www.sabato.co.nz

Mushroom productsDried 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

20g 10.9050g 27.70100g 48.50

Sabarot (French)

Selection forestière 40g 9.40Cèpes 40g 15.90Morels 16g 24.50

Other mushroom products

Sabato

Porcini crema 130g 11.20Porcini crema 180g 14.50Made with 54% porcini, so the flavour is rich and authentic. Stir through risotto, pasta or use to enrich any meat dish..

Porcini bruschetta 280g 15.00 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 with chicken, polenta or cheeses.

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Porcini powder 30g 15.50100% 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 33.50A blend of champignon mushrooms and black truffles. Delicious with beef and stirred through pasta.

Truffles

Giuliano Tartufi (Italian)

Small Umbrian supplier of genuine Italian truffle products.

Whole summer truffle 25g 29.90Purée of summer truffles 50g 44.90Summer truffle butter 75g 19.00Sliced summer truffles 50g 46.50Whole bianchetto truffles 18g 45.90Purée of bianchetto truffles 50g available March 55.60Sliced bianchetto truffle 50g 58.90The 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 22.70Whole white truffle18g 178.00Considered 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.

J. Gaillard (French)

An authentic supplier from the Périgord province of south-west France.

Truffle juice 80g 81.00.

Summer black French

50g jar 50.00100g jar 94.00Less pungent than winter truffles, as they haven’t had the heat of the summer sun to develop and intensify their flavour and aroma. An earthy mushroom flavour with a hint of nuttiness.

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new 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 9.90200g 26.00Dry-toast the pine nuts in a pan, over low-medium heat, shaking frequently, until golden. Remove from heat immediately.

Walnuts

KerNelZ

Walnuts in shell 400g 9.50Walnut pieces 150g 10.301kg 51.50Walnut halves 100g 9.50These 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 9.901kg 17.90After pressing the walnuts to make oil, the remaining walnuts are ground and dried to make this walnut flour.

Stonehouse pickled walnuts

Central Otago company Stonehouse only use locally cultivated produce to make a range of gourmet pickles and preserves. All products are batch produced and contain no artificial colours.

Cider and honey 400g 13.50Spiced vinegar 400g 12.50Use in antipasto platters, pizzas, salads and cheeseboards, or add to beer casseroles!

Olive oils & other oilsAll 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 than commercial extra virgin olive

Winter black French

12.5g jar 84.4025g jar 164.00Stronger than the summer truffle, yet more delicate than the white truffle. Can withstand a light cooking.

NutsChestnuts – organic

Organic French chestnut products are perfect for creating sweet confections and stuffings.

Chestnut cream 500g jar 12.50 Flavoured with Bourbon vanilla this is delicious spread on brioche or crepes. Serve on top of yoghurt, fromage blanc or icecream. An indulgent addition to your baking and desserts.

Dried whole chestnuts 210g tin 14.50These are peeled, roasted and ready to eat. Use in stuffings for meat, and in desserts.

Chestnut purée 435g tin 12.90Can 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 6.90Roasted hazelnuts 200g 13.20New Zealand grown Whiteheart hazelnuts. Roasted and peeled for your convenience.

Hazelnuts in shell 500g 10.50

Marcona almonds

These Spanish almonds are the most highly regarded of all varieties, & are considered a delicacy worldwide. Unique in shape, they have an unrivalled sweet and delicate flavour, and a crunchy yet smooth texture.

Lightly roasted and salted 180g 15.30Raw 150g 11.50Eat as tapas or use in your cooking. These are a great source of protein, calcium, phosphorus and Vitamin B.

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

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.

Anfora 250ml 32.40500ml 47.00750ml 68.001 litre 77.005 litre 229.00An elegant and harmonious oil. A complement for all foods.

Goccia di Sole

From Molfetta, southern coastal Italy, Goccia di Sole translates literally to "Drop of the Sun." This is free-run juice produced by the Sinolea method. Enjoy over salads or pasta, in sauces and dressings.

500ml 24.90Soft and fruity this oil is well balanced with a gentle peppered finish.

Etichetta Verde 500ml 18.90Etichetta Verde 5 litre 149.90A fruity, creamy oil with a slight "prickle" to its finish - goes well with tomatoes.

Mas Portell

From the Mas Portell estate, near Lleida in Catalonia, this oil is pressed from selected grown Arbequina olives.

500ml 22.00Organic 500ml 26.00Organic 3L 87.80The oil is a rich yellow with greenish hints and has a rounded buttery flavour with a slightly almondy character and peppery finish.

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Montebello

From the Calabrian Grossa di Cassano variety of olive. The olives used to produce this oil are cultivated according to strict organic standards.

750ml 33.70Creamy and fresh tasting.

Pons

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 15.50Pressed from cornicabra and arbequina olives. It is well-balanced, with a fresh aroma and a slightly peppery but soft finish.

Arbequina 500ml 17.30Pressed from the pick of the arbequina crop. It has hints of buttered sweetcorn, and the fruity aroma of apples and bananas.

Organic 500ml 17.30A 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

Sweet, green and aromatic. Great for general use.

750ml 23.403 litre 66.00Late harvest cold-pressed olive oil made with Arbequina olives. Imbued with wonderful tropical fruit flavours.

Salvagno

A small family company situated about 10 minutes out of Verona in Italy. Due to the unique microclimate of the area, no sprays need to be used on the trees, as the “mosque” (the fly that can affect olive trees) cannot survive the variation of temperatures here, so Salvagno olives are naturally organic as well. Giovanni has invented a modern version of the stonewheel and uses this to gently extract the oil from the olives, giving Salvagno olive oil a balanced and distinctive style.

500ml 29.901 litre 53.50Bright and grassy with hints of almond, it is perfect with fish, salads and chicken.

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flavour. Use to dress salads and roasted vegetables, chicken and fish and in baking.

Porcini 250ml 19.90Drizzle over rice, soups and other dishes.

Garlic 250ml 19.90Douse potato chunks with garlic infused oil, season and bake until crispy.

Basil 250ml 19.90A dried basil flavour, very intense.

Chilli 250ml 19.90Warmth in a bottle.

Lemon 250ml 19.90Apparent right at the front of your palate.

Rosemary 250ml 19.90The freshness of the rosemary makes this ideal for combining with lamb or potatoes and kumara.

Oregano 250ml 19.90The natural flavour of the oregano lends itself to ratatouille, chicken or dried beans.

Sweet paprika 250ml 19.90Vibrant orange in colour, use a splash when sautéeing.

Black truffle 250ml 28.50White truffle 250ml 31.60Small 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 (3.785 Litres) 78.00

Huileries Lapalisse nut oils

Delicious toasty French first-pressed nut oils.

Walnut oil

250ml 17.00500ml 28.50Try in a classic French vinaigrette with Orléans mustard, or drizzle over steamed greens.

Hazelnut oil

250ml 17.90 500ml 29.90Classic fresh toasted hazelnut flavour. Use in dressings, or enhance your baking or a delicious addition to poached pears.

Sotaroni

Spanish estate-grown Arbequina extra virgin olive oil from Alicante.

Toravella 500ml 27.60This oil is well balanced, buttery and fresh.

Tenuta Rocchetta

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 31.60500ml 49.90Lush with the smell and flavour of ripening tomatoes.

New Zealand extra virgin olive oils

A changing selection available, check our website 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.

Anfora 250ml 40.50500ml 59.80Granverde 1lt 95.90Granverde & Mandarino 5lt 366.00A Sabato favourite is Colonna granverde splashed over salad greens with Forum Chardonnay vinegar.

Mas Portell (Spanish)

Quality Arbequina extra virgin olive oil from Lleida, Catalonia, infused with natural products. Easy to use to cook with or just drizzle when you want to complement or boost a flavour.

new Clementine 250ml 22.90Cold-pressing Arbequina olives from the Pons family groves with carefully selected Mediterranean Clementines creates an oil bursting with citrus

OlivesItalianAll our Italian olives are estate grown and cured.

Goccia di Sole

Olives in brine 540g 19.90Pasole olives in brine 540g 19.90Medium sized olives, juicy and meaty with a velvety mouthfeel. The Pasole is a mild olive with a firm, pleasantly textured flesh, typical of the Puglia region of southern Italy.

Salvagno

From Verona - black Favorol olives from the same producer as the excellent olive oil and olive paste.

In brine - 280g 9.80Pitted olives in extra virgin olive oil 185g 14.90900g 48.50Delicious roasted with baby potatoes and EVO, then tossed with freshly chopped coriander.

Tenuta Rocchetta

Sicily’s best olives.

Nuciddara black olives 420g 18.70Nuciddara green olives 440g 18.60

SpanishGordalLarge, green Spanish olives in brine - meaty with a citrus tang.

350g 24.50Serpis Manzanilla

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 are as round as a small apple, 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 6.00350g 8.001.525kg 39.40Stuffed with pimiento 350g 6.70

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Stuffed with boquerones 350g 8.00Stuffed with blue cheese 300g 7.20Stuffed with chorizo 300g 7.20Stuffed with serrano ham 300g 7.20new Serpis Gordal Stuffed with cornichons 340g 14.90new Stuffed with guindillas 340g 14.90Large, 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

A small, light brown round olive which is a specialty of Catalonia. The bench-mark for Spanish olives.

Arbequina olives 300g 7.90

PastaDurum wheat pasta

La Genuina

La Genuina is an artisanal traditional pasta from Puglia, Italy.

Orecchiette - small earshaped pasta

Semola plain 500g 16.90Multicolore 5 flavours: plain, spinach, chilli, beetroot and saffron flavoured 500g 17.50Orecchiotte Semola 500g 24.50The 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, seafood mousse, a blend of ricotta, spinach and pinenuts or finely chopped cooked mushrooms and garlic.

Cavatelli - small gnocchi shape 500g 13.80Fricelli - longer cavatelli 500g 13.80Dress with Sabato pronto rosso and anchovies, or serve with seafood dressed with lemon-infused extra virgin olive oil and capers.

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Rustichella

This is superior artisan-made bronze-extruded 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 quickly and 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.

Capellini - angel hair 1kg 16.90Spaghettini 1kg 16.90Spaghetti 1kg 16.90Bucatini 1kg 16.90Linguine 1kg 16.90Fettuccine 1kg 19.90Penne lisce 1kg 19.90Rigatoncini - corrugated tubes 1kg 19.90Tubetti rigate 1kg 19.90Farfalloni - bows 1kg 19.90Fusilli - corkscrew 1kg 19.90Casareccia - ‘S’ shaped scroll 1kg 19.90Orzo - rice shaped 1kg 15.90Lumaconi 500g 13.80

Egg pasta

Alfieri

A finely rolled, delicate egg pasta made according to traditional Piedmontese recipes, using the best quality durum wheat. The tajarin shape is unique to the region and is particularly suitable for light summer pasta dishes.

new Lasagne sheets 250g 11.00Pappardelle 250g 10.90new Pastina 250g 12.00Albesi 500g 15.90new Albesi bundles 250g 17.50Egg & Spinach fettuccine 500g 17.90

Montebello organic pasta

Made from wheat grown by the organic co-operative of Montebello around Isola del Piano in the Marches. The semolina is stone ground and combined with pure spring water to produce a fine dough.

Grano duro wheat

Spaghetti 500g 5.50Linguine 500g 5.50Penne 500g 5.50Conchiglie 500g 5.50Cannelloni 250g 5.80Lasagne 500g 8.90Pasta made from durum wheat grown by the co-operative using strictly organic methods.

new Alfabetto 5.50Organic pasta in the shape of tiny numbers and letters. Perfect for soups such as minestrone, or for charming children’s meals.

Grano duro wholemeal

Fusilli integrale 500g 5.50Penne integrale 500g 5.50Spaghetti integrale 500g 5.50Integrale means wholemeal - this is organic whole wheat pasta made using durum wheat grown organically and stone ground.

Senatore Cappelli

Fusilli 500g 7.20Penne 500g 7.20Spaghetti 500g 7.20This variety of durum wheat semolina. 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 8.90Penne 500g 8.90Spaghetti 500g 8.90Graziella Ra is a type of wheat found during an archeological dig in Egypt towards the end of the 1970s. This variety that is particularly rich in protein, mineral salts and selenium, a powerful antioxidant. This pasta is bronze extruded, which helps sauces cling to the pasta.

Quisardegna

Traditional pasta from Sardinia.

Fregola 500g 10.60Also known as Sardinian couscous, this cooks in 12 minutes in either stock or water and is a great pasta in soup or salads.

Tajarin 500g 18.90Riccioli with salmon 250g 10.90Tajarin with truffle 250g 16.90new Riccioli with truffle 250g 29.90Egg 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.

Garganelli 250g 13.70Pappardelle 250g 13.70Tagliolini 250g 13.70Lasagne 250g 13.70Lemon laganelle 250g 17.90Try the lemon laganelle with heated Salvagno pitted olives and one of our tunas tossed with a few fresh herbs.

Squid ink pasta

Rustichella

Tonnarelli 500g 16.90Try with pan fried squid, fish or shellfish, with rocket and chilli, with tuna or sundried tomatoes, or toss with lots of herbs and garlic.

RiceItalian

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.

Carnaroli 1kg 18.50Vialone Nano 1kg 17.90Vialone ai Pestelli 1kg 19.90Worked with the original 18th century wooden pestles.

Riso Venere intergrale 500g 18.90Organic and wholegrain this black rice is nutritious and mineral-rich. Deep wine-red colour when cooked.

See www.sabato.co.nz for the no-stir recipe you can use with this brand.

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Spanish

Calasparra

This superb short grain Spanish rice from Murcia is considered to be a gourmand’s rice for paella and other rice dishes.

1kg cloth bag 15.90

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 15.90

SnailsSabarot

Top quality, authentic Burgundian snails from France.

3 dozen medium snails- tin 14.002 dozen very large snails 15.808 dozen very large snails - tin 58.60Achatines - large, fat snails, but without the earthy taste. Just rinse and add to your favourite snail recipe.

6 dozen large size - tin 36.90Firm but tender. Try them sautéed with butter and garlic and sprinkled with fresh parsley.

Snail shells No. 6 for large (24 shells) 36.60Perfect for presenting a classic French snail dish.

Spices, herbs & salt

Accoceberry Espelette pepper

Accoceberry is a small artisan enterprise in the town of Espelette in the heart of the Pays Basque. Espelette is famous throughout the gourmet world for its ‘Piment d’Espelette’, a type of chilli pepper indigenous to the area, which in 2000 was awarded its own ‘Appellation d’Origine Contrôllée’ (AOC).

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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 10.90350g tin 30.00

Saffron

Iranian saffron

Saffron tips 1g 16.90Saffron tips 10g 160.20Saffron powder 10g 178.70

Ida Valley

Ida Valley Saffron .5g 19.90New Zealand saffron from Cental Otago.

Sea salt

Iblea

Sicilian sea salt. Due January Fine 250g 5.90Fine 750g 7.80 Medium-coarse 750g 7.80Naturally cultivated and great to cook with!

Iodised salt (fine) 250g 5.90Iodised salt (fine) 750g 7.80Try this delicious iodised sea salt from Sicily. Great for general use.

Sugar, vanilla & extracts

Gelatine leaves

Sabato gelatine leaves. Silver quality.

26g approx. 10 leaves 5.60

Sugar

La Perruche

Natural cane sugar cubes from France. White or brown.

250g 6.50new 750g 14.50

Cassonade

An exceptionally fine natural brown sugar for brûlées and other desserts.

750g 13.90

Espelette pepper flakes (A.O.C.) 100g 34.00The famous red-gold of the Basque region. It has an appealing, slightly smoky non-aggressive heat - use as an ingredient or condiment.

Espelette pepper jelly 100g 12.60A clear red-orange jelly made from Piment d’Espelette. Use to accompany pâté, cheese or meat.

Espelette pepper purée 100g 12.60Fresh Espelette peppers are cooked with seasoning and a mixture of spices and blended to a smooth purée. Adds flavour and a touch of heat to dishes - and can be brushed on meat, poultry and fish.

Gangi Dante organic oreganoThe Sicilian Gangi family uses organically grown Puanta oregano, garlic, sage, bay leaves, basil, rosemary seasoned with salt and pepper to create their range of condiments.

Dried Oregano 30g jar 15.70This organic oregano is perfect in tomato sauces, with grilled fish, on pizza or in pasta.

Fish condiment 50g sachet 10.70A blend of oregano, garlic, basil, majoram, sage, bay leaf, coriander, thyme, chilli and salt. Useful on more than just fish.

Meat condiment 50g sachet 10.70Oregano, garlic, basil, sage, bay leaf, rosemary, chilli and salt. Rub onto meat or use in meatballs or braises.

Pasta condiment 50g sachet 10.70A classic mix of oregano, garlic, chilli, parsley, oregano and salt, one easy use is to simply dress pasta with olive oil and sprinkle with these herbs.

La Chinata smoked paprikaNot 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,

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Vanilla

Heilala vanilla

Heilala vanilla is grown in organic virgin soil, on coconut husk frames, hand pollinated and dried under the Pacific sun, then stored at optimum conditions to ensure full flavour to develop.

Vanilla pods 15g (3 pods) 15.70

100g 38.70‘A’ grade, long vanilla beans from Tonga.

Vanilla extract 100ml 22.00Vanilla paste 100ml 23.50100% pure vanilla extract with added vanilla seeds. Add a gourmet touch to your whipped cream, desserts and baking. Simply stir through!

Organic vanilla sugar 335g 9.00Organic vanilla beans dried naturally under the South Pacific sun, mixed with premium organic sugar. Sprinkle over cakes, biscuits, French toast and pancakes.

Pure vanilla syrup 500ml 20.40Pure vanilla syrup produced only from the finest beans. Drizzle over pancakes, French toast or fresh fruit or add to cocktails, smoothies or milk shakes.

Nielsen-Massey Vanilla

Madagascan vanilla extract 59ml 14.50Madagascan vanilla extract 118ml 27.50Produced from only the finest vanilla beans. Use it in favourites like ice cream, crème brulées, cakes, crème fraîche and icings.

VegetablesArtichokesnew Alicos

Artichokes with garlic & mint 180g 17.90Artichokes 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 Goccia di Sole

Artichokes in EVO 290g 19.90Handworked and preserved in virgin olive oil, crisp not pulpy – an ingredient for antipasto,

pasta and risotto dishes or with salmon. Slice & add to pasta with crisped prosciutto or coppa.

Asparagus

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 18.80Try dressed with the Forum Chardonnay or Cabernet Sauvignon vinegar, or drizzled with walnut oil.

Banderilles

Serpis

Tapas already skewered and ready to eat.

Spicy banderilles 340g 13.90Sweet banderilles 340g 13.90Pepinillos (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

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.

Romulo

Caperberries in brine 240g 10.50Capers in brine 7mm 60g 6.90140g 11.20Capers 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 13.50Rinse well and soak for 1/2 hour to overnight, changing water, for a fresh caper taste and meaty texture. Take a fillet of your favourite fish and sear in Colonna lemon infused extra virgin olive oil, season, remove the fish from the pan and deglaze with some white wine and rinsed capers. Serve over the fish.

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Tomatoes

Sabato cherry tomatoes

Fresh Italian cherry tomatoes simply cooked in their own thick juice.

530g jar 10.90

Sabato semi-dried cherry tomatoes

Quality sweet, semi-dried cherry tomatoes in olive oil from the north of Italy.

190g jar 12.90Perfect 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.

Verjuice, vincotto & vinegar

Thevineco Verjuice

Unfermented grape juice from the Hawkes Bay.

Riesling verjuice

This is crisp and appley with a pleasing tartness.

375ml 12.50750ml 17.00Use 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 16.00750ml 18.00Use 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 12.50To 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. Set in the fridge.

Cornichonsnew Serpis

Pepinillos - baby Spanish cornichons with a very appealing flavour.

320g jar 9.90Pleasantly crisp with a light sweet-sour finish. Enjoy as tapas with cold meats or in sandwiches.

Garlic

Mas Portell

Sweet white garlic - eat as an hors d’oeuvres - treat as an olive.

300g 12.90Skewer with sliced chorizo and serve as part of a tapas presentation or within an antipasto platter – perfect for easy entertaining.

Guindillasnew Serpis

Spanish, whole, green Guindilla chilli peppers pickled in a light vinegar.

320g jar 11.90A delicious combination of sweet and very spicy. Enjoy as tapas with cold meats.

Onions

Tutto Gusto

Borretane onions in balsamic vinegar 500g tin 29.80These 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 19.90225g whole 22.90Whole pimientos can be filled with fish, meat or vegetables - also delicious plain or topped with anchovies, almonds, capers or Forum Cabernet Sauvignon vinegar.

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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 or alcohol.

Original – plain & infused

50ml 13.40250ml 34.60500ml 59.90Try 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 14.80250ml 36.80A 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 46.90750ml 67.50Chocolate velvet! This is vincotto aged with cocoa. Delicious on icecream, pannacotta or whipped up with mascarpone. Try it with venison, lamb or beef.

Vincotto with black fig 250ml 28.90500ml 51.00This 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. Fruity and mellow.

250ml 26.60Combine with oil to use as a dressing, add a drizzle to finish your favourite fish or meat dish or use as a marinade.

Infused vincotto & vinegar

A blend of Vincotto and aged wine vinegar, infused with fruits.

Vincotto with raspberry, lemon or fig 50ml 12.00250ml 28.00

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 fine Italian 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 combined with the traditional seasoning in the old barrels and the careful process which gives their vinegar its particular flavour.

Castello Estense 500ml 16.20Premio 500ml 21.60Red label 250ml 21.60Gold label 250ml 37.90White label 250ml 46.40White label 500ml 82.00Riccardo Giusti 250ml 53.40Vecchia 250ml 74.20Cordon Rouge 250ml 125.00Giusti cork pourer 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 26.90Riserva Carlo 250ml 51.50Riserva Costanza 200ml 61.20L'Ampollina di Anna 100ml 216.90

new Balsamic glaze

Much richer and stonger than its equivalents. The usual Giusti quality.

150ml with fig 13.90150ml with raspberry 13.90150ml with truffle 13.90250ml original 17.80500ml original 26.50With a smooth velvety texture and a vibrant tang of acidity, these glazes are perfect for drizzling over fresh fruits, cheeses or meats.

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Shallot 250ml 9.80The crisp, clean flavour is perfect for making hollandaise sauce or enriching meat gravies.

Tarragon 250ml 9.80Beautifully perfumed and light - try using this vinegar to make your own Béarnaise sauce.

Mas Portell

Moscatel vinegar 500ml 21.30A perfect partner for fresh seafood. Or, for something different try it drizzled over peaches or pawpaw that have been sprinkled with La Perruche cassonade sugar and grilled.

new Merlot vinegar 500ml 29.90A bittersweet vinegar made from Merlot wine from Catalonia. Bursting with luscious berryfruit flavours.

Sotaroni

Moscatel vinegar

12 year 200ml 19.90Delicious 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 14.80750ml 22.90Combine with Colonna orange infused oil and smoked paprika for a lively dressing.

Sotaroni

Made with the musts of the Pedro Ximénez grape, aged in American oak barrels.

250ml 16.30750ml 31.30Pedro Ximénez 25 year 200ml 21.60Great for deglazing pans, dressings, sauces and using alone.

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 354.60Riserva (70 year) 100ml 929.00Riserva (100 year) 100ml 1245.00

Wine vinegars

Forum

From the Forum cellars of 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.

Chardonnay vinegar 250ml 29.60500ml 44.50Try combining Forum chardonnay vinegar with Colonna lemon-infused EVO for a zesty dressing that is sure to become a firm favourite.

Cabernet Sauvignon vinegar 250ml 25.60500ml 33.60Beautiful combined with Colonna mandarin-infused EVO.

Loire Valley

A range of traditional French vinegars made using the Orléans method.

Cider 250ml 9.90Made in the same way for the last 500 years using Normandy apples and Orléans wine fermented in oak barrels.

Champagne-Ardenne 250ml 11.90Aromatic and delicious, this vinegar is ideal to marinate fish and flavour shellfish.

Mixed berry 250ml 15.00White wine vinegar infused with raspberries, blackcurrants, billberries and redcurrants.

Raspberry 250ml 13.50Classically combined with walnut oil as a dressing.

DelicatessanA 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.

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Sweet 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 Stefano’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.

Cialde di Montecatini

180g 15.90230g 19.90Mini fans 4.90Mini hearts 4.90Mini stars 4.90The 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.

Lazzaroni

Lazzaroni is among the oldest and most renowned Italian bakery and confectionery companies, famous in particular for their amaretti di Saronno – 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. 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.

Amaretti di Saronno

65g box 7.90200g box 18.90The original amaretti – crunchy little biscuits sprinkled with sugar.

Amarettini

125g tin 24.90400g tin 31.90Baby amaretti – perfect to serve with tea or coffee.

Soft amaretti

170g box 18.90200g bag 17.90300g tin 46.90Soft chewy amaretti with a pronounced almond flavour.

Masoni Pietro

Ricciarelli

Soft diamond shaped almond biscuits Plain 180g box 24.00Soft, crumbly biscuits made with ground almonds.

Chocolate covered 180g box 24.00Soft biscuits of almond paste coated in dark chocolate.

Ladyfingers

Ladyfingers, known in Italy as Savoiardi and Spain as Bizcochos, are an essential ingredient in Tiramisu. Two 100g packs per packet.

200g 6.30Delicious served with ice cream or used in trifles or charlottes.

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Chocolate

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 4 flavours including milk, dark, hazelnut and Cointreau.

Single stick 3.70Twin pack 6.90Gift pack of 4 assorted sticks with cup 37.00One of each Choc-o-Lait flavour accompanied by a ceramic Choc-o-Lait mug.

Gift tin of 9 sticks 45.503 milk, 3 dark and 3 hazelnut Choc-o-Lait sticks beautifully presented in a metal gift tin.

Leone chocolate

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 6.50Milk chocolate with pistachios 6.50Smaller milk chocolate “barettes” studded with either whole Langhe hazelnuts, or Sicilian Bronte pistachios.

Chocolate pastilles 30g Milk 7.00Dark 7.00Milk or dark 74% chocolate drops packaged in Leone’s signature pastille boxes.

Chocolate bars 75g Milk 9.50Dark 64% 9.50Dark 74% 9.50Available in 74% dark, 64% dark or milk chocolate.

Chocolate bars - sugar free 75g Milk 9.70Dark 9.70Dark with hazelnuts 9.70Available in milk or dark chocolate, or milk chocolate with hazelnut fragments. Sweetened with maltitol. Gluten free.

Chocolate bars - Miraflores 50g Dark chocolate with rose 8.90Dark chocolate with violet 8.90 Dark chocolate tablets studded with candied crystals of either rose or violet.

Hot chocolate bar 55g 11.50A 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.

Dark chocolate coated hazelnuts 160g 19.90Crunchy Langhe hazelnuts coated in dark chocolate

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Chocolate bars with nuts gift tin 110g 22.90A delightful tin containing two little milk chocolate bars, one studded with whole Piedmontese hazelnuts and the other with Sicilian pistachios.

Valrhona Grand Cru

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 9.90

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 bag 20.501kg bag 65.50Single chocolate drops shaped like a cocoa bean for easy melting.

Tablets & bars 5g 0.9020g 2.9070g 9.9018 piece gift tin 19.90Containing 18 individually wrapped squares.

Caraibe - 66% cocoa

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 bag 20.501kg bag 65.50Single chocolate drops shaped like a cocoa bean for easy melting.

Tablets & bars 5g 0.9020g 2.9070g 9.9018 piece gift tin 19.90Containing 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 bag 20.501kg bag 65.50Single chocolate drops shaped like a cocoa bean for easy melting.

Tablets & bars 5g 0.9020g 2.9070g 9.90

Equatoriale - 55% cocoa

Well balanced blend of cocoas with nuances of coconut.

Fèves 250g bag 17.901kg bag 56.90Single 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

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of malt. Its characteristic, distinctive taste, with caramel and vanilla notes, makes it an exceptional chocolate.

250g bag 20.001kg bag 62.90Single chocolate drops shaped like a cocoa bean for easy melting.

Tablets & bars 5g 0.9020g 2.9070g 9.9018 piece gift tin 19.90Containing 18 individually wrapped squares.

Ivoire

Lightly sweetened white chocolate with the delicate flavours of milk and vanilla and light citrus notes.

Fèves 250g bag 20.501kg bag 65.50Single chocolate drops shaped like a cocoa bean for easy melting.

Drinking chocolate

Celaya 1 litre tetrapak 20.00A wonderful treat - an authentic rich and creamy drinking chocolate.

Chocolate sauce

250ml 12.90A microwaveable box of delicious ready-to-pour chocolate sauce.

Chocolate for baking

Small dark chocolate pearls

200g bag 10.90Wonderful to use in baking.

Crushed cocoa nibs (Grué de cacao) 100g 9.00Premium cocoa nibs from Venezuela. Use them in baking, through mousses or sprinkled over desserts.

Xocopili 200g bag 20.50Savoury 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 bag 17.50

1kg bag 54.70Intense and finely ground.

Confectionery

Cudié

Thisv company has continued its traditions of hand-made production for over fifty years, using secret family recipes to create delectably moreish sweet treats.

Gaudi hazelnuts 100g bag 15.00Fragments of caramelised Marcona hazelnuts smothered with Cudié’s secret recipe nut praline and dusted with powdered cocoa.

Mini Catanies 35g cube 7.00Mini Catanies 110g tin 17.90Fragments of caramelised Marcona almonds smothered with Cudié’s secret recipe nut praline and dusted with powdered cocoa.

Catanies 35g cube 7.00Catanies 80g bag 12.00Catanies 100g cube 15.00Catanies 200g cube 29.90Whole caramelised Marcona almonds smothered with Cudié’s secret recipe nut praline and dusted with powdered cocoa.

Turrón de Catànies 200g 27.90A 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.

El Lobo

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Almond delights 200g 16.50These ‘almendras rellenas’ are a rich creamy turrón candy treat. Ground almonds and sugar are mixed with a touch of lemon, and then encased in a light crunchy wafer shell.

Sugared almonds 100g 7.50The finest Spanish almonds in a sweet crunchy shell. ‘Peladillas’ are a traditional Christmas treat in Spain but can be enjoyed all year round.

Fiasconaro luxury nut pastes

Crema di Mandorle d'Avola 180g 19.50Creamed almonds from Avola, Sicily make this delicious spread or filling. Make toast, brioche, tarts of fruit something special with this spread.

Crema di Pistacchi di Bronté 180g 22.00Pistachio 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 5.00Flavours include aniseed, absinthe, coffee, lemon, mandarin, polar strong and Christmas gingerbread.

42g tin 9.50Flavours include alpine herb, aniseed, peppermint and mixed flavours.

Pin up girls 15g tin 6.80Tins with a pin up girl design, containing either mint or mixed flavour pastilles.

Sweets

Cubifrutta 500g box 31.90Flor frutta 370g box 41.30Beautiful Italian jellies made with 20% real fruit pulp. Flavours include peach, strawberry, pear, lemon, orange and apricot.

Leone jellies 17.50Choose between wild strawberry, tangerine, lemon or orange.

Leone violet candies 17.50Purple flower shaped, fragrant violet hard candies. Perfect for decorating your baking.

Leone sugared almonds 17.50Contains beautiful pastel coloured sugared almonds, designed to look like the pebbles that line the bed of the river Po.

Gianduioso 115g tube 11.60Gianduioso is a delicious paste of Piedmontese hazelnuts, Italian cocoa and vanilla. Nutella for grown ups!

Chocolate coated coffee beans 150g 39.90Bite through a coating of rich dark chocolate to find a crunchy, high quality roasted Arabica coffee bean. Beautifully presented in an airtight tin.

Venchi

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 14.70An assortment of candied forest berries covered in 56% dark chocolate.

Chocolate coated hazelnuts 100g 14.70Piedmont hazelnuts covered in 56% dark chocolate.

Chocolate covered candied orange peel 100g 14.70Candied orange peel covered with 56% dark chocolate.

Cigars

Nougatine cigar 100g 12.00Nougatine in gift box

100g in gift box 23.00

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Cocoa paste and ground caramelised Piedmontese hazelnuts covered with a double layer of extra dark chocolate.

Sicilian orange 100g 12.00Sicilian orange in gift box

100g in gift box 23.00Milk chocolate paste with candied Sicilian orange peel covered with a double layer of extra dark chocolate.

Meringato 100g 12.00100g in gift box 23.00Milk chocolate paste and ground meringue covered with a double layer of extra dark chocolate.

Aromatico 100g 12.00100g in gift box 23.00Intense dark cacao paste covered with a double layer of extra dark chocolate.

Blocks & bars

Unico snack bar choice of seven flavours 25g 3.50Take your pick from Cuba rhum, dark chocolate & hazelnut, milk chocolate, dark chocolate, coconut, blueberry, or orange.

Unico Chocolight sugar free 25g 3.50Dark chocolate sweetened with maltitol instead of sugar, and enriched with probiotics.

Cubigusto Fondente bar 80g 12.90Triple layered bar with milk, dark and extra dark Gianduja hazelnut cream.

Nocciolato Piemonte bar 80g 12.90Creamy milk Gianduja studded with whole Piedmontese hazelnuts.

Nocciolato Fondente bar 80g 12.90Dark Gianduja studded with whole hazelnuts.

Tartufo praline bar 80g 12.90Chocolate truffle paste speckled with hazelnut fragments.

Nocciolato Fondente 150g block 15.0056% dark chocolate and whole hazelnuts formed into a 3-piece block.

Nocciolato Latte 150g 15.00Milk chocolate and hazelnuts formed into a 3-piece block.

Cremino cuor di cacao 170g block 19.50Layers of a rich blend of 75% dark chocolate formed into a 3-piece block.

Cremino gianduja 170g block 9.50Layers of a rich blend of milk chocolate and Gianjuja hazelnut cream formed into a 3-piece block.

Torrone farcito 200g box 26.50Creamy double flavoured gianduja covered in dark chocolate layered with brittle nougat.

Bigusto cremino 250g box 26.40Creamy double flavoured gianduja covered in dark chocolate.

Loose chocolates & truffles

Mixed cubotti - sugar free 200g bag 25.40Assorted chocolate covered square truffles filled with a variety of chocolate ganaches, gianduja and praline Sweetened only with Maltitol.

Giandujone 80g gold box 14.50A large dark chocolate block filled with gianduja (chocolate and toasted hazelnut cream).

I Signorisi

Toy Soldier 100g 12.00 Soldier shaped batons of chocolate truffle paste covered in a double layer of milk chocolate.

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Gift boxed chocolates

Prestige gold gift box 115g 29.00Gift box of assorted pure cubotti and cubigusto chocolates.

Cuba Rhum

Rhum cuneesi - Cuba al Rhum Gift bag 240g 28.50‘Cuneesi al Rhum’ are typical of the Piedmontese region. These are delicious, rich chocolates with a top quality Jamaican rum truffle filling.

Rhum nougat 250g bar 27.90Dark chocolate covered nougat flavoured with real Jamaican rum and shot with toffee.

Venchi Snacks

Blend No. 5 40g 6.00Blend of five different single-origin Criollo and Forastero cocoas.

Nougatine 50g 6.20 Caramelized ground hazelnuts covered in 56% dark chocolate.

Orange peel 50g 6.20 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.

Mini tins 20g

Barone - plain 7.40Nanetti - mint (menta) 7.40Old English - pure 7.40Spezzatina - strong 7.40

Tins 40g

(slightly larger pieces than in 20g tins)

Spezzata -plain 9.00Spezzatina - strong 9.00Favette - mint (menta) 9.00Rombetti - aniseed (anice) 9.10

Bianconeri

White candy-coated vanilla & mint - 50g tin 9.00Sassolini

Vanilla, mint & aniseed sugar coated ‘pebbles’ - beach baby tin

20g 7.4040g 9.00

Bags 100g Spezzata -plain 9.00Spezzatina - strong 9.00

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 3.50Cinture or fusilli lengths 4.90Pillows - 90g bag 3.50Small liquorice wheels 90g bag 3.50

Nougat & Turrón

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%.

Almond ‘Alicante’ all natural brittle turrón 100g cake 15.00

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Following an artisanal process, this nougat is made by bonding almonds with orange blossom honey. A little egg white is added to ensure crunchiness.

Almond & caramel turrón 300g 32.70This crunchy confection is made up of 65% sweet Marcona almonds caramelised with honey. A special treat.

El Lobo Turrón

Using selected Marcona and Comuna almonds and orange blossom honey.

Brittle turrón 75g bar 6.50150g bar 11.80200g bar sugar free 16.90200g cake 17.90The almonds are ground with honey for a sweet and delicious treat. A percentage of the profits go to UNICEF.

Soft turrón Jijona 150g 11.80200g sugar free 16.90Marcona & Comuna almonds ground together with honey for a sweet and delicious treat. Sugar-free.

Almond & caramel ‘crocanti’ turrón 75g 6.50Roasted ‘Marcona’ and ‘Comuna’ almonds in a crisp caramel. A delicious Spanish treat.

Flamigni nougat

A delectable blend of almonds, pistachio nuts or hazelnuts, egg whites, honey and glucose.

Soft nougat

With almonds 200g 36.90300g chocolate covered 44.00Sublime handmade Italian nougat with almonds and candied citrus peel.

With pistachios 150g 27.50150g chocolate covered 27.50Sublime handmade Italian nougat with almonds and pistachio nuts.

Soft fruit nougat 50g 7.80100g 17.60Sublime handmade Italian soft nougat. Choose from lemon, orange, black cherry or macedonia (mixed fruits).

Brittle nougat

With almonds 200g 36.90300g chocolate covered 44.00Sublime handmade Italian nougat.

With pistachios 150g 27.50Sublime handmade Italian soft nougat with almonds and pistachio nuts.

Tronchetto

Chocolate covered 100g soft 21.00100g brittle 21.00Long batons of almond nougat covered with dark chocolate.

Il Supremo

100g flakes 19.00Delicious flaked almonds covered in a light nougat layer.

Torroncini

200g gift bag 29.90200g bonbon 43.50Assorted small soft nougats coated with choc-olate. Flavours include orange, lemon, vanilla, milk chocolate and dark chocolate.

Gifts

Angel on soft nougat 14.00Ceramic angel on small soft nougat coated with chocolate.

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Angel on book with nougat 18.50Sweet angel figure on book shaped case with small soft nougat

Wool puppets with chocolate nougat 18.90Blue woollen Christmas figures with Nugatelli.

Angels with torroncini 21.00Enamelled angel figure on small case containing assorted soft nougats coated with chocolate.

Fiasconaro nougat

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. Today, the third generation Fiasconaro Brothers are considered pioneers in the artisan confectionery sector, producing traditional, artisan Sicilian nougat alongside their renowned panettone.

Torrone Siciliano 150g 15.90Traditional soft nougat available in classic, or coated in either dark, lemon or orange chocolate.

Torroncini Siciliani 250g bag 19.90250g octagon gift box 24.00350g square gift box 33.00Assorted 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. 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.

80g 11.001kg boxed 69.90A soft yeast cake rich in butter. Toast and serve with vanilla crème fraîche.

Flamigni Panettone

Chocolate & fig 1kg 69.90Chocolate & orange 1kg 69.90Chocolate & pear 1kg 69.90Chocolate & citron 1kg 69.90Chocolate & cherry 1kg 69.90Chocolate & apricot 1kg 69.90Boxed panettone studded with chocolate & candied fruit.

Mini panettoncini 60g 11.0060g with chocolate drops 12.00Traditional panettone, but in minature. Decorate your tree with these edible decorations.

Christmas gift bag 500g 48.40Traditional glazed panettone packed In a festive red bag.

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Glassato rustica 1kg 69.90Handwrapped glazed panettone in red wrap.

Contadino (wrapped) 1kg 69.90Candied pear, apple, peach and apricot - no raisins.

Traditional 1kg 75.00Handwrapped glazed panettone in traditional wrapping.

Hatboxes "Arabesque" 1kg 119.40Traditional glazed panettone with almonds in a beautiful fabric hatbox adorned with sequins.

Crocodile 1kg 128.70Traditional glazed panettone with almonds in a beautiful gold crocodile print hatbox.

Fiasconaro

A family concern who make artisan confectionery using the best of Sicilian products - superb candied fruit, pistachios from Bronte and almonds from Avola.

Panettone Tradizionale 500g 32.001kg 53.00Traditional panettone with candied orange and sultanas, flavoured with Marsala and Zibibbo (an ancient vine grape).

Panettone Cioccolato 500g 32.001kg 53.00Traditional panettone with chocolate drops, topped with a sugar glaze icing.

Panettone Madonie 1kg 53.00Traditional panettone with sultanas, topped with a sugar glaze and hazelnuts.

Panettone Mandor d'Avola 1kg 53.00Traditional panettone with sultanas, topped with a sugar glaze and Avola almonds.

Panforte

Masoni Pietro

A small family concern near Siena who produce wonderful panforte.

Margherita 100g 11.90250g 19.90450g 33.00Made 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 coated 450g 38.90Irresistible! Masoni family secret recipe with sweet almonds, candied fruits, spices and cocoa, smothered in a dark chocolate shell.

Fig and walnut 100g 13.50450g 38.90A unique and delicious panforte made with sweet figs and creamy walnuts.

Panpepato 100g 11.90440g 34.90A darker, spicier version of panforte dusted with freshly ground cinnamon.

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WinesProsecco

Adriano Adami

Adami is a family owned winery in the Veneto that was established in 1920. Franco Adami has been the president of the Prosecco consortium since 2002. Wine & Spirits Magazine International have recently announced Adami Winery of the Year for 2009 after receiving several awards for their prestigious wines.

Bosco Di Gica Brut Prosecco 750ml 29.90Made from the Prosecco grapes selected from the superior sites of Valdobbiadene and Conegliano. Straw yellow in colour with a hint of apple and peach. A dry finish which makes it the perfect aperitif.

Garbel Prosecco 750ml 29.60Made from the grapes grown on the hills located between Venice and the Alps. Straw yellow in colour with a delicate bubble. Fruit driven bouquet with a light acidity and a clean off-dry finish.

Other Italian wines

Damilano

Damilano is a modern family-run company who use the famous enologist, Beppe Caviola. Their wines have been well rated by Robert Parker and Decanter magazine. Barolo wine, described as ‘the king of wines and the wine of kings’ is made from the Nebbiolo grape in selected zones in and around the small town of Barolo, Piedmont.

Barolo ‘Liste’ DOCG 2004 750ml 112.90Attractive strawberry, floral and prune aromas lead to hints of cherry liqueur and tarry toffee on the palate. A polished, full-bodied wine with firm, silky tannins. This wine promises to develop spectacularly with age. Try one now and keep the rest until after 2010.

Borgogno Francesco

Borgogno Francesco is a family operation and is very traditional. They are a small winery, well known in the local area of Barolo.

Barbera d’Alba DOC 2008 750ml 26.90This is one of the most popular wine-styles in Piedmont. It has a rich, yet delicate bouquet with vanilla, roses and liquorice on the nose. It is medium-bodied, velvety and dry.

Nebbiolo ‘Langhe’ DOC 2009 750ml 27.50Nebbiolo is made from the same grapes used to make Barolo, but it goes through a different process. This results in a lighter, more delicate wine. The colour is ruby-red and it is perfumed with strawberries and roses. A mouth-filling wine with hints of raspberries and a clean, dry finish. With ageing it will become velvety and soft.

Barolo ‘Brunate’ DOCG 2005 750ml 66.90Following the rigorous traditions of Barolo, this wine is aged for 3 years in oak and bottle-aged for 12 months, before release. It is a robust, powerful and full-bodied wine, with an intense bouquet that hints of tar and roses.

Rocca Giovanni

Rocca Giovanni is a small family winery located in the Langhe hills of Monforte d'Alba In Piedmont. Here, singular grape varieties have been grown for generations by the Roccas, in selected areas of land particularly suited to wine-making. Father and son, Giovanni and Maurizio, monitor every stage in the wine-making process, from the cultivation of the vines right through to the cellaring of the bottles.

Langhe Chardonnay 2010 750ml 18.90This Chardonnay is typical of many Italian whites in that it is unoaked. It is clean and fresh with notes of fresh herbs and tomato-leaf. Ready to drink right now with antipasti, seafood, salads, risotto or just on its own.

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Dolcetto d’Alba ‘Sant’Anna’ 2009 750ml 18.90Made from 100% Dolcetto grapes. Ruby and violet-hued, it is perfumed with cherry jam and blueberries. A rounded, harmonious wine. Great drinking at any time. We recommend drinking these wines at 16ºC and to store the bottles on their sides in a cool place.

Barbera d’Alba ‘Pianromualdo’ 2008 750ml 27.90Made from 100% Barbera grapes. Barrique-aged for 10 months, then in bottles for 7 months. A long-lived wine, scented with rose petals, blackberries and chocolate. Full-bodied with firm tannins. Try it with duck. Best served at 16ºC and store the bottles on their sides in a cool place.

Nebbiolo d’Alba 2008 750ml 27.90Made from 100% Nebbiolo, Oak-aged for 10 months and then bottle-aged for 7 months. It is garnet-hued with flecks of orange. On the nose, it is intense and fruity with notes of cherries, prunes and violets. In the mouth it is full, pleasantly tannic and harmonious. Match it with dishes like porcini risotto. We recommend drinking these wines at 16oC and to store the bottles on their sides in a cool place.

Barolo 2006 750ml 64.90This most famous of Italian wines is referred to as ‘the king of wines and the wine of kings’. 100% Nebbiolo grapes are aged in Slovenian oak for 30 months and then in bottles for 7 months. The aroma is intense and fruity, with notes of cherry, prune, hazelnuts and cinnamon. A dry, full-bodied, tannic but harmonious wine, well-structured and long-lived. Match it with dishes like osso buco. We recommend drinking these wines at 16oC and to store the bottles on their sides in a cool cellar.

Spanish wines

Clos Pons

Clos Pons winery is located in Les Garriques district, in the south of the Lleida province, Spain.

Clos Pons Sisquella 750ml 24.90Representing the modern direction in Spanish winemaking, this white wine is young and fresh. A delicious nose of honey and caramel notes is followed by the flavour of juicy pears. It is crisp with a little sweetness. Perfect as an aperitif or with our blue cheeses or our home baking.

Clos Pons Alges 2008 750ml 29.90The fruit for this very first vintage comes from the village of L'Albages. Low rainfall, extreme temperatures and rough land provide the perfect combination to produce high quality wines. Clos Pons Alges is the result of hand-harvested Temperanillo, Garnacha and Syrah grapes, blended, and then aged in 80% French and American oak for 9 months.Definitely youthful, but powerful, balanced, fragrant and fruity. Rich garnet hues, brambly, raisiny fruit with a big luxuriant mouthfeel. All wrapped in a light wood that adds subtlety and elegance. A very good cellaring prospect, especially the magnum.

Clos Pons Roc Nu red 2008 organic 750ml 49.90Intense, concentrated, silky, lively and fresh. A blend of organic Tempranillo, Garnacha and Cabernet Sauvignon from vineyards In La Pobla de Cérvoles. Hand harvested. Twelve months in new and first year French oak barrels.

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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

Kiwi Koha $90.00An artisan assortment of ingredients, produced right here in New Zealand.

J. Friend & Co. native honey collection (set of 3), Aroha elderflower cordial, Pinoli pine nuts 70g, Sabato tartare mayon-naise and Julie Le Clerc beetroot salsa. Packed into a black woven flax bag.

Sabato Set $70.00A delicious selection of our “go-to” ingredients

Ray McVinnie Saigon Splash, Julie Le Clerc Moroccan chutney, Sabato pronto rosso paste, Sabato pasta sauce with sweet peppers & chilli and Peter Gordon fig, walnut & whiskey chutney. Packed into a cardboard gift box.

A Sweet Escape $60.00A delightful range of unique sweet treats, sourced from our favourite corner of the world.

Choc-o-Lait dark twin pack, Valrhona Manjari chocolate, Leone gianduioso hazelnut cream, Leone lemon jellies, and Cudie mini catànies. Packed into an orange suitcase.

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Paella Kit $100.00Cook paella confidently with this easy-to-use set, complete with recipes and authentic pan.

Sabato passata, Santo Tomas Bomba rice, saffron tips, Pons Alges 2009, Arbequina EVO and La Chinata smoked paprika. Packed into a Spanish carbon steel paella pan, with red handles.

Gentleman’s Gift $130.00A sophisticated set for all the male gourmands in your life.

Laguiole steak knives, Borgogno Francesco Langhe Nebbiolo 2009 red wine, and Valrhona Guanaja dark chocolate.Packed into a natural wooden box.

Moroccan Medley $130.00An array of exotic essentials.

Pomegranate molasses, Tagine cookbook, Julie Le Clerc harissa paste, Peter Gordon Moorish Moroccan relish, El Navarrico chickpeas, Alexandra’s Bazaar Ras El Hanout, Montebello organic couscous, and Julie Le Clerc preserved lemons. Packed into a natural wooden crate.

Spanish Feast $200.00Savour the flavours of Spain with this hamper of culinary delights

Calasparra rice, Mas Portell lemon infused EVO, Ines Rosales tortas de aceite, Clos Pons Alges 2009 red wine, Romulo sherry vinegar, roasted Marcona almonds, Romulo capers, Serpis cornichons, Mas Portell sweet white garlic, La Chinata smoked paprika, Ortiz anchovies, Corazon quince paste and Serpis olives with jamon. Packed into a wooden box.

Create your own theme gift hamper – you will find us more than happy to help.

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Cucina Italiana $220.00A taste of the sun, a taste of the sea – you’ll find it all in this basket brimming with delicious authentic artisan ingredients.

Giusti Red Label balsamic, Salvagno EVO, Iblea sea salt, Alfieri egg pasta, Sabato pasta sauce with ricotta, Rocca Chardonnay 2010, Ferron Carnaroli rice, Gangi Dante organic oregano, Salvagno olives in brine, Sabato salsa verde, Sabato porcini

crema and Sabato Sicilian lemon marmalade. Packed into a woven basket.

The Bach Kit $325.00The perfect mix of pantry staples and indulgences for a summer at the bach.

Ines Rosales Seville orange tortas, Peter Gordon sunny avocado oil & pomegranate molasses dressing, Adami Prosecco, Ferron Vialone Nano rice, Forum Chardonnay vinegar, Goccia di Sole EVO, Alain Milliat fruit

nectar, Sandimais breadsticks, Salvagno olives in brine, Sabato pasta sauce with rocket, Sabato garlic aioli, Harney & Sons English Breakfast tea and Julie Le Clerc balsamic honey mustard, Sabato semi-dried cherry tomatoes, Sabato Sicilian orange marmalade, Sabato pesto, Callipo tuna in EVO, Talatta anchovies and Fig vincotto. Packed into a natural wooden box.

Luxury Hamper $450.00The ultimate indulgent gift to spoil someone very special.

Lazzaroni amaretti, Flamigni soft almond nougat, Ferron Vialone Nano rice, Nuccidara green olives, La Genuina cavatelli pasta, Rocca Barolo 2006 red wine, Valrhona chocolate

sauce, Laguiole cheese serving set, Sabato caper bruschetta, Guiliano Tartufi white truffle butter, El Navarrico piquillo pimientos, Giusti gold label balsamic vinegar, Tenuta Rochetta EVO, Ortiz white tuna, Sabato porcini pasta sauce and Sabato pronto rosso paste. Packed into a natural wooden box.

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Italian Christmas $80.00Buon Natale! The festive essentials for celebrating Christmas the Italian way.

Fiasconaro traditional panettone 500g and Adami Garbel Prosecco. Packed into a festive red box.

All The Trimmings $160.00An elegant collection of fine festive fare.

Mini Christmas crackers x 8, Pol Roger Champagne, Fieschi mustard fruits, Darlington’s cranberry sauce and Sabato Christmas mince pies x 6. Packed into a white wooden basket.

From our kitchenFrom 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.

Christmas deadlines

Orders must be received by midday Thursday 15 December, in order to be processed and delivered before Christmas.

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 Tuesday 20 December, 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 time frames 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.

Your privacy

We do not rent, sell or give away our mail list, so rest assured that your details will remain confidential to Sabato. If you wish at any time to have your details removed from our records, please call us, or email us at info@sabato.co.nz

Sizes

Due to the limitations of space the photographs in this catalogue are not to scale. Sizes are generally indicated by weight in the description.

Orders

See page 16 for detailed instructions.

From Monday 13 December 2011 our hours are: Monday – Friday: 8.30am - 6.00pm Saturday & Sunday: 9.00am – 5.00pm

Christmas Eve & New Year’s Eve: 9.00am – 4.00pm

Open Wed 28 Dec – Fri 30 Dec: 9.00am – 5.00pm Open Sat 31 Dec 9.00am – 4.00pm

Days marked • we are closed.

Normal hours resume from Wednesday 4 January 2012:

Monday – Saturday: 9.00am – 5.00pm Sunday: 10.00am – 5.00pm

NB. Xtra clients: To receive our regular emails you may need to check with your ISP that they are not being classed as spam. We have been told this is a problem and recommend you add info@sabato.co.nz to your Favourites to ensure you hear about all our exciting news & information.

Gift vouchers

Available in denominations of $10, $25, $50 or $100 and attractively presented in their own special gift folder. An ideal way to share your enthusiasm for food!

To order your gift voucher, simply provide us with the recipient’s name & address and you can rely on us to do the rest.

December 2011 opening hours

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catalogue 2012

How to orderShop online: You can view and buy our products directly from our website: www.sabato.co.nz

By email: Send your order to info@sabato.co.nz

By phone: 09 630 8751 or toll free 0800 SABATO (0800 722286)

By fax: 09 630 8763

View: our extensive range by visiting our Mt Eden showroom at 57 Normanby Rd.

South Island Agent:Mercato 100 Fitzgerald Avenue, Christchurch03 377 69940800 MERCATOwww.mercato.net.nz............................................

Quality CommitmentYour satisfaction is very important to us. If you have any queries about a product – 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. © Sabato 2012

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