16 La Genuina orecchiotte semola
Extra virgin olive oil (EVO)
530g jar Sabato tomato pasta sauce of choice
1 large head broccoli, cut in florets
2 cloves garlic, chopped
2 Tbsp fresh oregano leaves
50g Parmigiano Reggiano, finely grated
1/4 cup cream
Sal de Añana spring salt
Freshly ground black pepper
Parmigiano Reggiano, shaved, to serve
Orecchiotte (big ear) semola (to stuff) pasta shells are made by artisan producer, La Genuina, in Puglia, Italy. Drawing on the recipes of their grandmothers and high-quality durum wheat semolina, these traditional Pugliese pasta shapes are lovingly hand-formed. The hard wheat, combined with La Genuina’s long and slow drying process, creates pasta that holds its shape well and tastes delicious – especially with a fabulous filling and cooked in a tasty Sabato pasta sauce.
Match with: Rocca Giovanni Nebbiolo d’Alba
Recipe by Julie Le Clerc
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As the ultimate 30-year anniversary treat, one lucky Sabato retail customer will be given the opportunity to immerse themselves in the Robertson Lodges experience at either Kauri Cliffs, Northland, Cape Kidnappers, Hawke’s Bay or Matakauri Lodge, Queenstown.
Simply join the Sabato and Robertson Lodges email database (using the entry form below) and shop at Sabato, in-store or online, from 7 September to 29 October 2023, inclusive, and every time you make a purchase you will be entered into a draw to win a stay at a magnificent Robertson Lodge of your choice*.
The Lodge at Kauri Cliffs offers a true sense of escape and the quintessential Northland coastal experience. Panoramic views across acres of rolling hills leading to a vast expanse of ocean, dotted with islands, sets the scene for rest and rejuvenation. The property offers a range of activities, including world-class golf and a spa. Luxuriate in comfort and style while enjoying attentive service and exquisite cuisine by Executive Chef, Paul Froggatt.
The Farm at Cape Kidnappers sitting in the heartland of food and wine country in Hawke’s Bay, is an inspiring destination for gourmets and outdoor enthusiasts alike. With 6,000-acres to explore every day brings potential to enjoy adventure, a world-renowned golf course or spa treatment. Cocoon in your stylish suite, savour delectable cuisine by Executive Chef, James Honoré, and enjoy the country life.
Matakauri Lodge in Queenstown offers the perfect base to explore the stunning Central Otago region and all it has to offer, or the many appealing attractions nearby. The landscape is stunning with the vast beauty of the lake and mountains a breathtaking backdrop to the luxurious Matakauri experience. Comfort and style prevail, while fabulous cuisine by Executive Chef, Jonathan Rogers, will evoke lasting memories of your stay.
Enjoy a luxurious, two-night stay for two guests, on a double/twin occupancy basis, at one of these stunning properties. After check-in, settle in, relax, and unwind before leaving the comfort of your suite to orientate, while taking in the stunning, panoramic views. As the sun starts to set, it is time to wander over to the main lodge building for canapés and pre-dinner drinks, followed by an exquisite five-course tasting menu. After a hearty breakfast the following day, more leisure awaits with plenty of the great outdoors to explore and a full day of adventures ahead. Another gorgeous evening to enjoy the property and all it has to offer, followed by breakfast the next day before your homeward journey. Like so many guests before you, it will be hard to leave…
* Terms and conditions also apply, and these are detailed below.
Terms & Conditions Sabato & Robertson Lodges prize draw
To be eligible for entry in the prize draw you will need to:
Purchase any Giusti product between 29 August and 1 October 2023 and you will be eligible to go into the draw to win a very special bottle of the finest quality 100-year-old Giusti balsamic vinegar (valued at $1,900.00).
All online purchases of Giusti balsamic are automatically entered into the draw. If you purchase in our retail store, please ensure you are a member of the Sabato Loyalty Programme to make sure your entry is valid and we have your contact details if you are the lucky winner. Excludes trade purchases.
During our recent visit to Italy, we were honoured with a truly special gift. This was presented by Claudio Stephani on behalf of the family, to mark our 30-year anniversary, and equally long relationship with Giusti. We were given an extraordinary bottle of finest quality 100-year-old Giusti balsamic vinegar. Like a fine vintage, these are limited to only 400 numbered bottles a year and are very valuable. Ours was reverently carried back to New Zealand with much care and we have decided that one very lucky Sabato customer will to be presented with it, via a draw.
Giusti has been making stunning balsamic vinegar with great passion and expertise for the last 400 years in Modena, Italy. The business has stayed in the family all this time and is now in the hands of the 17th generation, so as you can well imagine tradition holds a strong place for Giusti. With their treasure trove of ancient wooden barrels and commitment to the finest quality, it is easy to see why their vinegar is sought by all the finest chefs in the world.
Explore the Giusti balsamic range.
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Cudié is a family business of craftsmen, devoted to producing delicious varieties of chocolate bonbons. The company has continued its customary handmade production for over fifty years, using secret recipes to create delectably moreish sweet treats. Cudié’s famous Catànies are whole caramelised Marcona almonds, smothered with their secret recipe nut praline, and dusted in cocoa. All their new creations maintain the purest essence of the traditional Catànies while adding new nuances and flavours. Their flavour offering includes crème brûlée, green lemon, Himalayan salt, coffee chocolate, dark chocolate and yoghurt. For hazelnut lovers, there is also the Antoni Gaudi-inspired offering of caramelised hazelnuts coated in praline, and dusted with cocoa - amazing!
Torrons Vicens was established in 1775, and generation-after-generation of fine confectioners continue to prepare their artisan turrón (nougat) using long-established techniques. They choose from only the best local hazelnuts and almonds and use only natural ingredients selected especially to create a fine palate of flavour. Vicens create a fabulous abundance of turrón, candies and chocolates, made as always, by hand. In addition to the more traditional turrón, they also create some bold and distinctive products such as their brittle lemon, almond & pistachio nougat and strawberry & pistachio nougat.
Back at home, we love to take a Sabato Spanish culinary journey by making our own tapas and we have sourced everything you would need in the way of authentic ingredients to readily achieve this. Thinking of this summer and relaxed al fresco dining, we asked Julie Le Clerc to create a collection of exquisite tapas dishes for you to enjoy over the season ahead. Julie has created a fabulous group of recipes, showcasing not only her own undeniable talent but including so many of our unique tapas ingredients. For seafood lovers, Julie presents grilled scallops with nduja butter and paprika prawn & chorizo skewers, while vegetables take centre stage with charred onion petals with porcini bruschetta and Spanish chickpea fritters. Equally delectable, are the baked salami antipasto bites and the Catalan tomato bread with artichokes and anchovies. We hope you enjoy Julie’s recipes as much as the team at Sabato does, and that you will be inspired to make your very own tapas to share with family and friends, over the months ahead.
Menozzi source their liquorice root from Calabria, they boil it down in large cauldrons to render the extract, and then dry it to a scrunchy, liquorice powder. Unlike Menozzi, most commercial brands use aniseed oil and a minute amount of actual liquorice root extract. Menozzi liquorice contains the highest quality liquorice powder and less sweeteners than other confectionery-style liquorices, producing pure liquorice with a true, slightly bitter flavour. Menozzi use the extrusion method (similar to making pasta), which results in a beautiful gloss and perfect texture.From the Menozzi range we have available; fusilli and cinture liquorice straps, and the new, small boxes of liquorice in the shapes of spaghetti, fusilli, ruote and tubetti. We also have our very popular liquorice pillows, with their delicious sweet fillings - little bites of Italy's finest.
]]>Considering such a laborious and carefully nurtured process, you would expect an exceptional product – and you would be correct to assume this. Our Calogiuri vincotto is made from a carefully guarded family recipe, developed in 1825, near Lecce, in Puglia, Italy. It is an incredibly unique product, as the two grape varieties used to create this vincotto are only grown in Lecce. This exquisite vincotto was only shared with the rest of the world in 1999, when Gianni Calogiuri decided it was time for everyone to be able to enjoy this special ingredient.
Vincotto Calogiuri, the original vincotto, is syrupy and boasts rich and deep flavours that are equally enhancing for both sweet and savoury dishes. Vincotto is very nutritious, it is rich in polyphenols and contains no alcohol, colouring or preservatives. We also love Calogiuri’s range of fruit-infused vincotto vinegar – fig, raspberry, lemon and pomegranate, each eliciting a unique flavour experience. To create the fruit-flavoured vincotto, fruits from the Calogiuri family orchard, as well as their own vincotto vinegar, are added to the original vincotto and left to infuse.
In our kitchen, we use vincotto as a dressing for salads, grilled vegetables and lentils, we also love to drizzle it over tomato or cheese bruschetta, pasta and soup. It is such a versatile ingredient, adding so much to sweet dishes too. Stirred through whipped cream, mascarpone or natural yogurt, drizzled over grilled stone fruit like nectarines or peaches, with panna cotta, ice cream, lemon tart or our Sabato blueberry & almond friand cake (pictured above). Vincotto is a great accompaniment to gourmet sausages, grilled beef and lamb, chicken, or duck. It is also particularly lovely paired with soft white cheese like ricotta or goats’ cheese. You can see why we can’t live without this versatile flavour bomb in our pantry.
]]>We encourage you to include polenta in your repertoire, it is a rewarding addition to your culinary offering, and like all good grains, it brings vital fibre and nutrients to the table.
]]>This part of our offering has grown over time as we discover more fabulous cheese we want to share with you, evolving alongside our larger and more diverse wine selection. Here we have paired some of our favourite local cheeses, each with two different wines. The pairing moves from classic through to the more unexpected and we promise you it’s an enjoyable journey.
Below image from the left: We would love you to try – Grinning Gecko truffle brie matched with Alba De Vetus Albariño and Chablis Domaine Moutard, Evansdale Tania smoked brie alongside Izadi Blanco Rioja and Tezza Corte Majoli Pinot Grigio, Meyer cumin and clove gouda paired with Tezza Valpolicella and Rocca Giovanni Dolcetto d’Alba and Grinning Gecko Kau Piro washed rind cheese with Izadi Rosé and Dom Margalleau Vouvray SEC.
Below image from the left: Mahoe blue cheese paired with Sichel Sauternes and Clos Pons Alges, Cartwheel Creamery Doe Rei Mi washed rind goat's cheese matched with Rocca Giovanni Langhe Chardonnay and Alba De Vetus Albariño, Mount Eliza Red Leicester alongside Izadi Selección Rioja and Pruno Ribera del Duero and Clevedon Buffalo Co. walnut gouda with Izadi Blanco Rioja and Dom Margalleau Vouvray SEC.
As we head towards the end of the year we want to thank you so much for your support of the Sabato family during difficult times. We have all really appreciated the commitment you have made to purchasing our products, while the ongoing enthusiasm for what we do has meant so much to us all.
Wishing you all the very best for a safe and happy Christmas.
]]>Dedicated to quality, Valrhona controls each step in the ‘Grand Chocolat’ process and own or deal directly with plantations. They have a dedicated buyer who visits the cocoa plantations regularly and works closely with them aiding and advising on the growing and treatment of the cocoa beans and post-harvest procedures.
This attention to detail and selection of the finest cocoa beans at source combined with their unique approach to chocolate making - individual roasting of each bean type, sophisticated blending of beans and long conching (up to 100 hours as opposed to around 7 hours by others) results in an exceptional product.
Valrhona is an intensely flavourful chocolate whose notes linger on the palate. The colour of Valrhona is perfectly uniform, glossy, dense and smooth. The aroma tickles the nose and the break is clean - intensifying the aroma. When you bite into it, you will notice how fine the texture is - creamy but not oily - quite light. It melts slowly, and you find that the flavour grows, intensifies and lingers.
Because Valrhona focus on single-origin chocolate, they can offer very distinctive flavour profiles. One of our favourites is Manjari, a single origin grand cru dark chocolate made from rare cocoa beans from Madagascar giving it a fresh bouquet with red fruits notes and a background of sweet almonds.
You also can’t go past one of Valrhona’s more recent creations, Dulcey. A blonde bombshell with a creamy, velvety texture and buttery, toasty notes with a biscuity flavour and pinch of salt. Simply divine!
Sabato have enjoyed a long-standing relationship with Valrhona and as part of Sabato’s 25-year anniversary celebrations, there will be 25% off the Valrhona chocolate range from 1 – 15 August 2018 both in-store and online* (excluding trade).
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