Caseificio Artigiana Burrata Bicchiere - Burrata (Cup)
Mozzarella di Bufala Campana
3B Latte Caseificio Camembert di Bufala - Camembert from Buffalo Milk
Sold Out
Pecorino Stagionato del Fiorini
3B Latte Caseificio Bergamino da Latte di Bufala - Bergamino Cheese from Buffalo Milk
Stracchino Nonno Nanni
Prosciutto di Parma Deboned
Mortadella
Mortadella
$53.00
Salame Milano
Salame Milano
$56.00
Bresaola
Bresaola
$79.00
Platter - Parma Ham, Mortadella, Speck
Platter - Finocchiona, Spianata Calabra, Salami Milano
Australian Salmon Fillet
Yellowfin Tuna Loin
Calamari Tube
Calamari Tube
$173.00
Ocean Trout Fillet
Ocean Trout Fillet
From $214.00
Swordfish Loin
Swordfish Loin
$142.00
Organic Seabass Fillet
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Tomato Datterino Red
Sold Out
Tomato Datterino Yellow
Tomato Piccadilly
Green Bean
Sold Out
Green Bean
$30.00
Avocado
Avocado
$47.00
Melon Retati
Melon Retati
$190.00
Romantic Pasta for Two

Romantic Pasta for Two

Ingredients
Pasta
Pasta Sauce of your Choice
Olive Oil
Salt & Pepper
Cheese (optional)

The way to His / Her heart is through the stomach…

  1. Run the Hot Bath
    Bring a pot of water to boil and add 2 tablespoons of salt
  2. Cook it Real Nice
    Add the pasta to the pot of boiling water and cook according to the time indicated on the packaging, strain. (Gianni’s Tip: Al Dente is only for dried pasta)
  3. Getting Saucy
    Bring the sauce to a simmer in the pan and combine with any fresh ingredients you’ve curated on your Mercato Gourmet journey! Don’t be shy, get creative!
  4. Mix, Mix, Mix it Real Good!
    Add the cooked pasta to the sauce and give it a good mix!
  5. Voila
    Plate and serve, with your affection, cheese, an extra drizzle of olive oil to taste. Garnish as desired. Buon appetito!

Cooking Tips:

  • Al Dente is only for dried pasta
  • Add a pasta water or broth of your choice to your sauce
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In Love with Steak (Perfect for two)

In Love with Steak (Perfect for two)

Ingredients
Steak
Salt & Pepper Rub
Olive Oil

The way to his/her heart is through the stomach…

  1. Dry Off
    Gently pat your steak dry with a paper towel.
  2. Season
    Brush with olive oil and pat down with a generous sprinkling of Gianni’s love blend and freshly ground black pepper. Massage it in gently, like you would your lover.
  3. Turn Up the Heat!
    Get the Pan Hot — Really Hot.
  4. Skinny Dipping
    Put the steak into the pan. Start with the sides, and then allow your steak to sit in the pan for a few minutes on each side to develop the crust. You’ll know it’s time to flip the steak when it comes loose and can be moved freely around the pan.
  5. Butter it Up (optional)
    After flipping the steak, add a dollop of butter onto the steak. Allow it to melt into the steak. Baste the steak using the melted butter and juices to caramelize the crust.
  6. Cook to perfection
    Cook the steak according to preference on temperature.
  7. Give it a rest
    Prior to serving, allow the steak to rest for a few minutes. This will allow all the juicy goodness to be retained by the meat and redistribute all the flavours evenly.
  8. Voila
    Carve and serve, with condiments or on its own. Buon appetito!

Cooking Tips:

  • You can rest the cooked steak in aluminium foil or between two plates
  • The best way to prepare an intimate meal for two is to have a sharing dish in the middle!
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Pasta alle Vongole

Pasta alle Vongole

Ingredients
500g Pasta
500g Clams (with shell on)
2 cloves of Garlic
200g Extra Virgin Olive Oil
Chili (Flakes or Fresh)
200ml White Wine
Half a bunch of Italian Parsley, chopped

Recipe

  1. Add pasta to salted boiling water and cook according to the time indicated on the packaging, strain. (Gianni’s Tip: Al Dente is only for dried pasta)
  2. Chop the garlic garlic and lightly sauté with chili flakes in a pan
  3. Add clams and white wine, simmer for 4 minutes
  4. Remove some clam shells for garnish
  5. Remove pasta from heat and strain
  6. Add pasta to the cooked clams
  7. Allow the sauces to be absorbed by the pasta
  8. Sprinkle some parsley and black pepper to taste
  9. Serve
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