Benvenuto in Mercato Gourmet
LA QUALITÀ È COME LA VERITÀ:SEMPLICE
Welcome to Mercato Gourmet!
QUALITY IS LIKE TRUTH:SIMPLE
Burrata
Sold Out
Burrata
From $40.00
Burrata Solo Latte Pugliese Bio
Sold Out
Stracchino Nonno Nanni
Mascarpone Conca
Pecorino Stagionato del Fiorini
Parmigiano Reggiano
Parmigiano Reggiano
From $50.00
Proscuitto di Parma Deboned
Mortadella
Mortadella
$53.00
Salame Milano
Salame Milano
$56.00
Finocchiona IGP
Platter - Parma Ham, Mortadella, Speck
Platter - Finocchiona, Spianata Calabra, Salami Milano
Australian Salmon Fillet
Calamari Tube
Calamari Tube
$155.00
Yellowfin Tuna Loin
Ocean Trout Fillet
Ocean Trout Fillet
From $201.00
Smoked Rainbow Trout Whole
Swordfish Loin
Swordfish Loin
$142.00
Tomato Datterino Red
Tomato Datterino Yellow
Tomato Piccadilly
Green Bean
Sold Out
Green Bean
$30.00
Avocado
Sold Out
Avocado
$47.00
Melon Retati
Sold Out
Melon Retati
$198.00
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 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 dishes
  • The best way to prepare a meal for two is to have a dish for sharing in the middle!
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Pasta alle Vongole

Pasta alle Vongole

Ingredients
500g Pasta
500g Clam (with shell on)
2 colves 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 boil under tender
  2. Chop garlic and lightly sauté with chilli flakes
  3. Add clams and white wine, simmer for 4 minutes
  4. Remove some clam shells for garnish
  5. Remove pasta while it is still al dente
  6. Combine pasta to clam mixture
  7. Let the sauce be absorbed by the pasta
  8. Add parsley and black pepper to taste
  9. Serve
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