Kate Fay's Valrhona Chocolate Truffles
Indulge in these rich and velvety Valrhona chocolate truffles, created by Kate Fay for our event with Albert Roca of Forvm. A touch of Forvm Cabernet Sauvignon vinegar adds a...
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Read moreGrain Bowls with Salsa Verde & Egg Mayonnaise
Dive into this colourful bowl of flavour. With organic farro, premium Callipo tuna and our very own Sabato mayonnaise made with free-range eggs, this recipe is great enjoyed during summer.
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Roasted Chickpeas with Nduja & Corn
Callipo nduja is a powerful blend of their own estate-farmed pork meat, fat, Calabrian chilli peppers, salt and olive oil, resulting in a rich, spreadable salami-like paste. Nduja has a...
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Mediterranean Farro Salad
An easy, three-step recipe with maximum flavour impact. Enjoy this farro salad made with quality ingredients such as Salvagno pitted olives and our Sabato salted capers, for a light lunch...
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No-Stir Traditional Polenta
A creamy and comforting polenta is a great alternative for potatoes or pasta. This recipe is particularly good for grilled polenta. Simply make it 2-3 days ahead for a crisp...
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Nduja Baked Beans with Eggs
Enjoy a relaxed start to the day with this tasty brunch dish. A full-flavoured tomato sauce, with a kick of spicy nduja, lends great flavour to the wholesome white beans...
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Olive Oil Braised Chickpeas
El Navarrico chickpeas (larger and creamier in texture than other brands) shine in this delicious dish complemented by the punchy flavour of lemon, olives and capers, spicy chorizo, paprika and lush olive...
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Porcini & Chestnut Sauce with Creamy Polenta
This recipe is decidedly wholesome, boasting bold flavours and textures to boot. With a spritz of Giuliano Tartufi white truffle spray to garnish and a glass (or two!) of Rocca Giovanni Nebbiolo d'Alba, this Porcini...
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Spanish Pimiento & Chickpea Tortilla
A Spanish classic with a Sabato twist! Enjoy the flavours of piquillo pimientos, sweet white garlic and olives complimented with El Navarrico chickpeas in this delightful tortilla by Julie Le...
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Polenta-Topped Eggplant Pie
This hearty dish celebrates seasonal eggplant and is perfect for a cooler autumn evening. The rich flavours of the eggplant filling are complemented with the creamy polenta topping scented with garlic, pesto and Parmigiano Reggiano.
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Harissa Roast Baby Carrots
Take your carrots to the next level with this easy recipe using our Julie Le Clerc spicy harissa. Serve it alongside your weekend roast and a simple rocket salad.
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Roast Brussels Sprouts with Pons Apple Condiment
With just a few key ingredients, you can transform the humble brussels sprout into something fabulous! Pons apple condiment provides a lovely balance of acidity and sweetness, while Pinoli pine...
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Roasted Butternut with Pear, Marcona Almonds & Preserved Lemon Dressing
Wedges of golden roasted butternut, soft roasted pear and sweet pickled pumpkin combined with the textured crunch of Marcona almonds and saltiness of Parmigiano Reggiano make this dish a winning...
