Comfort food, Italian-style Think tender roasted eggplant, creamy ricotta, the new Deli To Go @dorsognasmallgoods ham, and rich tomato sauce… all baked under a golden blanket of mozzarella and Parmesan It’s the perfect dish for cosy nights, casual dinners or feeding the family with zero fuss Watch Video INGREDIENTS (Serves 4): For the eggplant rolls: 8 eggplant slices (about 5mm thick) 3 tbsp olive oil ½ tsp salt ½ tsp black pepper For the filling: 250g ricotta cheese 8 slic

Want a flavour bomb in one pot? This is it. The centerpiece of your next family meal is here — 🍗🔥This “Arroz con pollo” with D’Orsogna chorizo is a one-pan South American inspired classic — tender chicken, fragrant rice, crispy chorizo and pops of colour from capsicum, peas & olives. It’s hearty, vibrant, and ready to steal the spotlight at your next family dinner. Watch Video INGREDIENTS (Serves four): For the chicken & chorizo: 4 bone-in, skin-on chicken thighs 1 tsp salt

Soft, creamy, tangy and stacked with shaved chicken — this tramezzino is a total game-changer. Watch Video INGREDIENTS (Makes four tramezzini): 8 slices soft white bread (crusts removed) 1 small ripe avocado, sliced ½ tsp lemon juice ½ tsp salt ¼ tsp black pepper 4 tbsp mayonnaise 1 tsp Dijon mustard 200g @dorsognasmallgoods Shaved Chicken ½ small cucumber, thinly sliced 👨‍🍳 STEP-BY-STEP: Prep the avocado: Slice the avocado and season with lemon juice, salt and pepper. Ass

Watch Video I’ll be honest, before moving to an English speaking country I was blissfully unaware that certain days of the week were matched with classic food offerings. But what a great idea that it! The crunchiest, most flavour-packed fish tacos EVER with D'Orsogna's crispy streaky rindless bacon and golden beer-battered flathead! INGREDIENTS (Makes four epic tacos): For the beer-battered flathead: 300g flathead fillets, cut into taco-sized strips ¾ cup plain flour ¼ cup co

Watch Video Recipe by: Dezi Madafferi Prep time: 10-15 mins Cooking time: 20 mins Serves: 12   Ingredients:   2 eggs 1/2 cup vegetable oil 1 medium B rown O nion - diced 3/4 cup  D'orsogna Champagne leg Ham  - chopped in small squares 1 cup of   T asty cheese - grated 2 Z ucchini (grated equivalent to 3 cups) - grated 1 cup S elf raising flour Olive oil spray    (to line muffin tray)   Method:   Preheat oven to 200°c fan forced In a large bowl add the eggs and beat together A

Serves 8-10 Ingredients 1 vienna Sourdough loaf 200g D’Orsogna dry Italian salami 200g Premium leg ham 200g coppa 200g Stracciatella or burrata 200g provolone cheese 1 large packet rocket 1 recipe olivada Method Slice the salami loaf into thick, even pieces, perfect for layering. Cut loaf in half horizontally. Carefully hollow out the loaf by removing the soft bread inside, leaving a sturdy 2cm-thick crust intact. Begin preparing the artichoke olivada. Spread the burrata arou

Recipe by: Dezi Madafferi Prep time: 10 mins Cooking time: 15 mins Serves: 4   Ingredients: 1 box Farfalle P asta 1 punnet C herry T omatoes - halved 1 bunch flat leaf P arsley - roughly chopped ¼   R ed O nion - finely sliced 1 L emon Salt & cracked B lack P epper Olive oil 180g Riverina Dairy Co. Haloumi cheese - sliced into batons then squares D’orsogna Baked Leg Ham - sliced into strips ½  cup H oney ½   B unch of fresh T hyme   Method: Bring salted boiling water to a rol

Ingredients 180g + 325g frozen peas 5 cloves garlic, finely chopped 1 bunch mint, leaves picked 125ml water 1 x 400g bag spaghetti Salt 480g D’orsogna rindless streaky bacon, diced???? Need to change to anothe r one. 1 medium onion, finely diced 100ml thickened cream 100g parmesan, finely grated ½ lemon Freshly milled pepper Method Bring a large pot of salted water to the boil. Toss in 180g of the peas and cook for 2 minutes, then use a slotted spoon to transfer to handblende

Watch Video Makes 8 tramezzini Prep time: 15 minutes
 Cook time: 15 minutes   Ingredients: 12 large prawns, peeled and deveined 1 red chilli, finely chopped (adjust based on heat preference) Zest and juice of 1 lemon 2 tbsp extra virgin olive oil Salt and pepper, to taste 8 slices of D’Orsogna Rolled Pancetta 8 slices of soft white bread (preferably without crusts) 1 tbsp fresh parsley, chopped (for garnish)   For the herb mayo 6 tbsp mayonnaise 1 small garlic clove, finely m

Watch Video Serves 6–8 Prep time: 10 minutes + 3 hours resting time
 Cook time: 20 minutes   Ingredients:   For the dough 500 g strong bread flour 3.5 g (½ sachet) dry yeast 350 ml lukewarm water 1 tablespoon salt 1 tablespoon olive oil, plus more for greasing and folding   For the topping 2 x 400 g tins whole peeled tomatoes 2 garlic cloves, finely minced salt and olive oil dried oregano 300 g  mozzarella or fior di latte, torn or grated 4–6 marinated artichoke hearts, quart

Makes 5 piadina wraps Prep time: 5 minutes
 Cook time: 15 minutes   Ingredients:   For the Piadina 200 gr of Laucke Easy Bakers Gluten Free Meals & Grains Mix 250 ml of room temperature water Olive oil to grease the pan   For the topping: 6 slices high-quality cooked D’Orsogna Premium River Gum Ham  (such as prosciutto cotto) Floridia Stracciatella cheese 4 tablespoons of jarred mushroom in oil Rocket Freshly cracked black pepper Extra virgin olive oil (optional)   Method:  

Watch Video Serves 4 Prep time: 20 minutes
 Cook time: 30 minutes   Ingredients:   For the filling: 250g ricotta cheese 2 large eggs 2 tbs of chopped parsley 100g pecorino cheese, grated Zest of 1 lemon Salt and freshly ground black pepper, to taste 1 zucchini, sliced into rounds Olive oil for cooking   For the rest of the tart: 1 sheet puff pastry 100g D’Orsogna Dry Salami , sliced thinly 1 medium zucchini, sliced into thin ribbons using a vegetable peeler 1-2 tablespoons ex

Serves: 4–6
 Prep time: 20 minutes
 Cook time: 2 hours   Ingredients:   For the Involtini: -       8 thin D’Orsogna Rolled Capocollo beef fillets  (about 150g each) -       8 slices of capocollo (or another cured pork, sliced thin) -       100 g grated Floridia Parmigiano -       1 bunch flat-leaf parsley, finely chopped -       2 garlic cloves, finely chopped -       Extra virgin olive oil, for frying -       Salt and pepper, to taste -       1 cup red wine -       2 cans (4

Here’s a challenge this Italian isn’t scared of: burgers! But with some Italian attitude! It’s World Burger Day — and we’re celebrating with a Turkey Burger with spicy sliced chorizo! Watch Video 🛒 INGREDIENTS: (Makes two burgers): For the patties: 250g turkey mince 1 garlic clove, minced ½ tsp smoked paprika ½ tsp salt ¼ tsp black pepper 1 tbsp grated parmigiano Lemon zest (just a bit!) 1 tbsp olive oil (for frying) For the crispy chorizo: 6 thin slices of D’Orsogna salami

Ham and cheese tart (or pie?) Watch Video 🛒 INGREDIENTS: 2 butter puff pastry sheets 2 eggs 2 tbsp mascarpone 1 cup melty cheese (I use tasty + mozzarella) 200g D'Orsogna honey leg ham off the bone Salt & pepper (optional) 1 egg for egg wash painting This tart that fed nine kids and kept the peace. Mum’s ham & cheese tart was her no-fuss dinner hero — creamy, melty, and always a hit. Her twist? Mixing a spoonful of mascarpone into the eggs. It makes the filling extra silky a

Need a quick dinner idea? We've got you covered! Quick & Easy Broccoli & Chicken Bake Watch Video 🛒 INGREDIENTS: 2 broccoli stems, finely chopped 3 carrots, grated 160g D'Orsogna Shaved Chicken, diced 150g mozzarella cheese, shredded 6 large eggs Salt & black pepper, to taste 👩‍🍳 STEP-BY-STEP: Chop the broccoli into small pieces and grate the carrots. Dice the D'Orsogna Shaved Chicken into small chunks. Pop the dish into a preheated oven at 180°C and bake for around 30 min

Best Chip Ever!! You Can’t Go Another Day Without Trying These! Crispy Polenta Tasty Sticks with D’Orsogna Tasty Sticks. Watch Video 🛒 INGREDIENTS: 1 cup of polenta (follow package instructions) D’Orsogna Tasty Sticks, sliced Grana Padano cheese, grated Oil for frying 👩‍🍳 STEP-BY-STEP: Prepare the polenta according to the package instructions until thick and creamy. Spread half of the cooked polenta evenly in a lined baking tray. Layer the Tasty Sticks: Arrange D’Orsogna T