Catalogue 2015

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Do you find that every year seems to be more eventful than the last one?

From a personal point of view it's been an interesting year, as for most of it Phil has had a broken left wrist – having broken it not once, but twice! This has, of course, limited his ability – amongst other things – to carry bags. Phil is, however, now fully versed in the art of hand rehabilitation and, unfortunately, frozen shoulders. Best to avoid fractures if you can really, limits your cooking...

To read about the highlights of our European adventures and travels, while sourcing new European products, please visit our blog via the Sabato website www.sabato.co.nz.

Despite all Phil’s misadventures we did have the pleasure of travelling to Jerez in the south of Spain to see Capirete vinegar. On arrival we found a lovely family producing an absolutely wonderful ingredient to use. Among the recipes presented in this year’s catalogue you will find Julie Le Clerc has used Capirete vinegar very deliciously as a stellar ingredient in her Sherry Vinegar Roast Chicken Salad.

Other equally fabulous new ingredients have found their way to our shelves during the course of the year. One, also from Spain, is the Pons set of extra virgin olive oils in a spray form. They come in plain, truffle or Tabasco. The Tabasco flavour stands out immediately as a necessity for summer cooking – there is nothing quite like a little heat spritzed over fish, steak, pasta and seafood. It's sure to liven up your summer barbeques.

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We just love the Albo sardines – they are particularly divine when mashed with a little Forvm Cabernet Sauvignon vinegar. It is always particularly pleasing when something that is so good for you also tastes so delicious! These sardines hail from Galicia – an area of Spain rich in seafood, with some excellent versions contained in those little Albo tins.

Try the cod in Biscayan sauce, the whole mini squid in American sauce or the sardines in hot sauce. Just perfect eaten as is, or enhanced with a squeeze of lemon or a dash of one of our great selection of vinegars – or with a dollop of our aioli. Accompany them with a few 'picos' (small Spanish breadsticks), a bowl full of Marcona almonds, the same of Gordal olives and a glass of the Pons Sisquella or Alges wines – and you have a veritable gourmet feast. For those who desire a little fizz, without the alcohol, try the spritzy, full berry flavour of the new Rocca Succuva – sparkling grape juice made from the local Piemontese Dolcetto grape.

Cheese, cheese, cheese! We have a truly fabulous selection – and a dedicated cheesemonger to care for and curate it all to ensure you have the very best quality and selection available. Calum is a Kiwi who has had the unrivalled experience of working with cheese at London's famous Neal's Yard Dairy. A wide and delicious selection of excellent local and imported farmhouse cheese is now featured on our website as well as in our showroom. We also now know why our Montanari & Gruzza Parmigiano Reggiano is so good. It comes from 'happy cows'! Unfortunately, there is a lot of Parmigiano-Reggiano made from intensively farmed animals, with a DOP being a guarantee of region, not a quality level.

Of course, we also have our wonderful Christmas selection ready to add enjoyment and sophistication to your Christmas celebrations, and as special gifts to share with family and friends. The panettone, the nougat – as well as all our other mouth-watering confectionery – have all arrived, including more new treats – all awaiting your selection.

Please enjoy an excellent festive season, followed by a long and relaxing summer spent sharing leisurely meals, with an abundance good food and equally fine company.

Warm wishes

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Ingredients in italics available from Sabato.

Orecchiette with Broccoli Sauce

Cook the orecchiette in plenty of salted boiling water for 15-20 minutes, or until al dente. While the pasta cooks, make your sauce.

Heat the EVO and garlic over a low heat to flavour the oil. Add the chopped broccoli stalk and cook for 5 minutes. Add the chopped broccoli head and the chilli flakes and cook for a further 5 minutes. Pour in a little water and bring to a simmer. Cook until the water has evaporated.

When the pasta is cooked, drain, reserving a little of the cooking water. Add the cooked pasta to the sauce, along with a little of the cooking water and the butter. Cook for 3 minutes. Season with salt and pepper, and a squeeze of lemon to taste.

Place in a serving dish and sprinkle with walnuts. Grate over some pecorino and drizzle with Colonna lemon infused EVO to finish.

Serves 4 as an entrée Recipe by Glen File, Baduzzi

200g La Genuina orecchiette 30g garlic, sliced100ml extra virgin olive oil (EVO)100g broccoli stalk, roughly

chopped to 3mm150g broccoli head,

finely choppedpinch of Spice Trader chilli flakes

20g Lewis Road Creamery butterIblea sea salt and freshly ground

black pepperJuice of a lemon, to taste50g KerNelZ walnut

pieces, toastedPecorino cheese, grated, to finishColonna lemon infused oil

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Slow Cooked Lamb Shoulder with Polenta

Pre-heat the oven to 160˚C.

Season the lamb pieces with salt and pepper. In a hot casserole add the lamb and colour on all sides. Remove meat from the casserole and set aside.

Pour the excess fat from the casserole and lower to a medium heat. Add the onion, carrot and celery and sweat until tender but not coloured (add a little extra virgin olive oil if needed). Add the garlic, thyme and rosemary and cook for a few minutes until aromatic.

Deglaze the casserole with the vinegar and red wine, and then simmer until the liquid has reduced by half. Return the lamb to the pot, then add the olives, tomatoes and stock to cover.

Lamb shoulder:600g piece boned lamb shoulder,

cut into large piecesIblea sea salt and freshly ground

black pepper200g onions, chopped to

medium dice100g carrot, chopped to

medium dice100g celery, chopped to

medium dice

30g garlic, chopped20g thyme20g rosemary100ml Forvm Cabernet

Sauvignon vinegar150ml red wine200g Nuciddara green olives330g Sabato cherry tomatoes

in juice500ml Sabato chicken stock50g Italian parsley, chopped

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Bring the casserole up to a simmer, put the lid on and place in the oven. Cook for 2 – 2½ hours or until just tender.

Once cooked, remove from the oven and let the lamb rest in the sauce for 20 minutes. Once rested, remove the lamb from the sauce and set aside. Bring the sauce back to a simmer and reduce until thickened. Check seasoning and add the lamb back to the sauce with the chopped parsley.

In a large saucepan bring the milk to a simmer. Rain in the polenta, and whisk into the milk as you add it. Once all the polenta is added, stir with a wooden spoon until the polenta thickens – add more hot milk if necessary to keep a smooth texture. Remove polenta from the heat and stir in butter and Parmigiano. Season with salt and pepper.

To serve: Spoon some polenta onto plates, top with a few pieces of lamb and drizzle the lamb sauce over.

Serves 4 Recipe by Glen File, Baduzzi

Polenta:1L Lewis Road Creamery milk250g Moretti lampo polenta

(quick cook)3 Tbsp Lewis Road

Creamery butter

½ cup Parmigiano Reggiano, finely grated

Iblea sea salt and freshly ground black pepper

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Rustichella Lumaconi with Clams and Buerre Blanc

In a small bowl combine the ingredients for the gremolata and loosen with a dash of lemon oil. Set aside.

Over a saucepan shuck the fresh clams, retaining the clam juice in the pan. Reserve the clams in the fridge.

Gently bring the clam juice to a simmer to coagulate the protein. Strain the liquid through a clean tea towel into a clean saucepan. This will catch the proteins and leave a clear juice to make the sauce. Reduce the strained juice by half.

Add verjuice, garlic, bay leaf, pepper, rosemary, coriander, shallot and zest and reduce by ¾. Add the cream and reduce to thicken. Gradually whisk in the butter to form the butter sauce – ensure the sauce is at a moderately low temperature, as if it is either too hot or cold the sauce will separate. Season with sea salt and fresh lemon juice. Strain and set aside.

Gremolata:2 Tbsp Italian parsley, choppedZest of ½ lemon¼ garlic clove, chopped

Pinch of Iblea sea salt Colonna lemon infused oil,

to loosen

Clams:24 fresh diamond shell clams

(6 clams per person)

Buerre Blanc:Reserved clam juice¼ cup The VineCo

Riesling verjuice½ garlic clove, crushed1 fresh bay leaf2 black peppercorns, crushed1 sprig rosemary6 Spice Trader coriander

seeds, crushed

½ shallot, slicedZest of 1 lemon¼ cup Lewis Road

Creamery cream100g Lewis Road Creamery

unsalted butter, diced and chilled

Iblea sea salt, to tasteJuice of half a lemon, to taste

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To Serve: Rustichella Lumaconi, 4 pieces per person.

Cook the Lumaconi in simmering water for 16 minutes or until al dente, drain.

Gently warm the reserved clams in the Buerre Blanc being careful not to overcook them. Toss the clams and sauce with the freshly cooked pasta. Dress 4 plates with the pasta, drop over a little gremolata and serve.

Serves 4 as an entrée Recipe by Des Harris

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Veal Scaloppine, Warm Brussels Sprout Slaw and Duck Fat Roasted Baby Kumara

Combine breadcrumbs, zest, chives and the grated cheeses in a large bowl. Dust the veal scaloppine in flour, dip in the egg and then coat each piece in the cheese crumb.

In a fry pan heat EVO to a moderate heat. Fry each piece of veal on both sides until crisp and golden (place in a warm oven to keep warm while frying other pieces).

Crumbed Veal Scaloppine:600g Mahy Farms veal

scaloppine, approx 100g per person

150g Sabato Parmigiano &

herb breadcrumbs

Zest of a lemon2 Tbsp chives, chopped50g Parmigiano Reggiano,

finely grated

50g Feta, finely grated50g Provolone, finely gratedGirolomoni ‘00’ flour, for dusting1 egg, whiskedExtra virgin olive oil (EVO),

for fryingLemon wedges, to serve

Warm Brussels Sprout Slaw:400g Brussels sprouts2 Tbsp extra virgin olive oil (EVO)1 tsp toasted sesame oil Maldon sea saltFreshly ground black pepper

Pinch of Spice Trader sumac1 Tbsp Giusti Bianco Vinegar2 Tbsp chervil, chopped3 Tbsp Pinoli pine nuts, toasted6 slices Serrano ham, torn

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Cut off the stems of the Brussels sprouts. Separate all the outer leaves and set them aside. Finely slice the inner hearts or cut them into quarters. Heat both oils in a fry pan and quickly fry off the outer whole leaves. When crisp remove from pan, drain on paper towels and season with Maldon sea salt. Reheat the oils and fry the sliced hearts for 2–3 minutes. Remove and drain on paper towels.

Place cooked hearts in a bowl, add salt, pepper, sumac and the Giusti Bianco vinegar. Fold through the chopped chervil, toasted pine nuts, Serrano ham and the crisp sprout leaves.

Preheat the oven to 180˚C. Heat the duck fat in a pot until boiling. Add the garlic and thyme and infuse. Season the kumara in a baking dish, pour over the hot infused duck fat and roast kumara until soft.

To serve: Plate the veal with lemon wedges, and enjoy the slaw and kumara from shared platters.

Serves 6 Recipe by Kate Fay

Duck Fat Roasted Baby Kumara: 12 ‘Little Ruby’ baby

kumara, halved

1 jar Lafitte duck fat2 garlic cloves2 sprigs fresh thyme

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Roast Duck Breast with Xocopili Pepita Mole and Herbed Fregola

Heat the EVO in a heavy based fry pan with a lid. Score the skin of the duck. Place the duck breasts skin side down in the hot pan and cook until the fat has rendered and the skin is crisp – approximately 7 minutes. Turn the breasts over, place the lid on the pan ajar and cook for a further 5 minutes until the duck is medium rare. Remove from the pan and rest.

Roast Duck Breast: Extra virgin olive oil (EVO)6 Gameford Lodge duck breasts

Xocopili Pepita Mole:2 Tbsp extra virgin olive oil (EVO) 250g red onions, thinly sliced8 garlic cloves, thinly sliced2 tsp Spice Trader coriander

seeds, lightly crushed2 tsp Spice Trader cumin seeds

1 tsp Spice Trader fennel seeds2 Spice Trader cloves1 Spice Trader cinnamon quill,

snapped into 43-5 canned chipotle chillies,

chopped (to taste)

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This makes quite a lot, more than you will need, but it can be frozen successfully.

Heat EVO in a pan, add the onion, garlic, seeds, cloves and cinnamon and cook until caramelised. Add the chipotle chillies, smoked paprika and tomatoes and cook for 5 minutes. Blitz ¾ of the pepitas in a food processor (reserve the remaining ¼ for garnish). Add to the mixture along with the orange zest and juice, vinegar and stock.

Bring to the boil and simmer until thickened, stirring frequently.

Add the toasted cacao and cook 2 minutes. Stir in the Xocopili until melted and season to taste.

Set aside and serve warm with the roast duck.

Heat 1 Tbsp EVO in a pan. Add the fregola and toast until it darkens slightly. Set aside in a heatproof bowl. Add a little more oil to the pan and caramelise the onion, garlic and ginger. Add the fregola along with the hot water and boil for 6 minutes with the lid off. Remove from the heat, put a lid on and leave to cool. Mix in the herbs and spring onions and taste for seasoning.

To serve: Slice the duck 4mm thick and arrange on plates with the fregola mix. Top with a dollop of the warm mole and garnish with the remaining toasted pepitas.

Serves 6 Recipe by Peter Gordon

Herbed Fregola: 3 Tbsp extra virgin olive oil (EVO)60g Quisardegna fregola1 red onion, diced2 cloves garlic, finely sliced2 tsp ginger, finely chopped

or grated

200ml water, hota handful mint leaves, shreddeda handful coriander on the stalk,

cut 1cm lengths2 spring onions, thinly sliced Iblea sea salt and freshly ground

black pepper

1 tsp La Chinata sweet smoked paprika

300g Sabato cherry tomatoes in juice

120g toasted pepitas (pumpkin seeds)

2 strips finely julienned orange zest

juice of ½ orange3 Tbsp Forvm Merlot vinegar150ml Sabato chicken stock40g Valrhona grué de cacao,

toasted at 160˚C for 5 minutes60g Valrhona Xocopili chocolateIblea sea salt and freshly ground

black pepper

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Sherry Vinegar Roast Chicken Salad with Romesco Sauce

Sherry Vinegar Roast Chicken Salad:

500g free-range skinless chicken breasts

3 Tbsp Capirete Pedro Ximénez

Sherry vinegar

2 Tbsp extra virgin olive oil (EVO)

Iblea sea salt and freshly ground black pepper

250g green beans, trimmed and sliced in half

1 cup podded broad beans, shells removed

75g baby kale leaves200g pecorino cheese, cut into

1cm cubes100g roasted Marcona almonds

¹∕³ cup Salvagno pitted olives

2 Tbsp fresh mint, chopped¼ cup Italian parsley, chopped

¼ cup extra virgin olive oil (EVO)¼ cup Capirete Pedro Ximénez

sherry vinegar

Romesco Sauce:1 small tomato,

coarsely chopped2 slices stale ciabatta bread,

crusts removed1 garlic clove, choppedPinch Spice Trader chilli flakes100g El Navarrico

piquillo pimientos50g roasted Marcona almonds,

coarsely chopped60ml extra virgin olive oil (EVO)1 Tbsp Capirete Pedro Ximénez

Sherry vinegarIblea sea salt and freshly ground

black pepper

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Preheat oven to 190°C. Place chicken breasts in a low-sided oven pan. Drizzle with sherry vinegar and olive oil and season well with salt and pepper. Roast for 20-25 minutes (depending on size of chicken breasts) until cooked through. Remove to rest until cool enough to handle then tear chicken into bite-sized pieces. Set aside to cool completely.

Blanch green beans in boiling water for 1 minute then plunge into ice cold water to cool. Drain well.

Place all the salad ingredients in a large bowl, drizzle with olive oil and sherry vinegar, season with salt and pepper and toss well to combine.

To make Romesco Sauce, place tomato and torn bread in a food processor and process to chop. Add garlic, chilli, pimientos, and almonds and process to puree. Add remaining ingredients and process to combine into a rough textured paste. Season with salt and pepper, to taste.

Serve the salad with the Romesco sauce on the side to spoon over.

Serves 4 Recipe by Julie Le Clerc

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Farro and Calamari

Place the olives on a tray and dry in an 80°C oven overnight. When dry finely grate. You can use the olives finely chopped from the jar if you wish.

Wash the red onion and pickle in vinegar for around 3 hours.

In a pot heat the EVO and sweat the shallots without colour. Add the bay leaf and thyme. Add 4 cups of warm stock, then add farro and bring to boil. Simmer, allowing the farro to slowly absorb the stock until it’s cooked and double in size with almost a risotto like consistency. Add squid ink, anchovies and chives, and combine. Check the seasoning and keep warm.

Bring the fish stock to the boil and season with salt and olive oil. Quickly blanch calamari tubes and remove from the stock. In a bowl gently mix the calamari with rocket and lemon oil.

To serve: Spoon farro into serving bowls. Place the calamari and rocket on top then some pickled onions and some dried grated black olives. Squeeze a touch of lemon juice over and serve. You can also use your favourite white fish in place of the squid – cook it as per this recipe.

Serves 4 Recipe by Michael Meredith

1 Tbsp Salvagno pitted olives1 cup red onion, thinly sliced2 Tbsp extra virgin olive oil (EVO) 2 shallots, diced finely 1 bay leaf1 sprig of thyme4 cups vegetable stock, warm1½ cups Girolomoni organic farro 1 tsp Nortindal squid ink 2 Ortiz anchovies, finely chopped

2 Tbsp chives, chopped 500ml fish or vegetable stock Iblea sea saltExtra virgin olive oil (EVO)300g calamari tubes, cleaned

and scored 100g baby rocket 1 Tbsp Colonna lemon infused oilJuice of half a lemon, to finish

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Porcini Dusted Venison with Parsnip Purée and Vincotto Vinegar

Place the parsnips and bay leaves in a saucepan and cover with milk. Bring to a simmer and cook for 30 minutes until tender. Strain the parsnips, reserving milk. Discard bay leaves. Put parsnips into a food processor and blend until smooth. Add butter and just enough reserved milk to make a velvety purée. Season lightly with salt and pepper.

Preheat oven to 180˚C. Heat EVO in a fry pan with ovenproof handle (add a touch of butter if desired). Sear venison on all sides and season with salt and pepper. Place the pan in the oven and roast venison for 8 minutes. Remove to a warm plate and dust with porcini powder.Rest for 6-8 minutes.

To serve: Spoon some parsnip purée onto each plate. Slice the venison thinly and arrange over the purée. Drizzle with Vincotto vinegar and garnish with fresh thyme.

Serves 4 Recipe by Martin Bosley

For the venison:4 x 100g venison striploin

(one per person)30ml extra virgin olive oil (EVO)

1 Tbsp Sabato porcini powderVincotto vinegar, to serveFresh thyme, for garnish

Parsnip Purée:4 large parsnips, peeled

and diced2 bay leaves600ml Lewis Road Creamery milk

1 Tbsp Lewis Road Creamery unsalted butter

Iblea sea salt and freshly ground black pepper

Forvm Chardonnay vinegarWater

Raw Bluff oysters

Forvm Vinegar Granita with Bluff Oysters

Mix together equal amounts of Forvm Chardonnay vinegar and water. Freeze. When fully frozen scrape with a fork to create a snow like texture.

Serve in a chilled side dish to accompany raw Bluff oysters.

Alternatively you can serve the oysters in the half shell or on a Chinese soup spoon topped with a small spoonful of the granita.

Recipe by Des Harris

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Duck Breast with Beetroot and Lentils

Preheat the oven to 200°C. Place the beetroot in a dry roasting dish. Place in the oven for 1 hour or until tender when pierced with a skewer. Remove from the oven, cool, peel, dice into 2cm pieces and reserve.

Cook the lentils in plenty of boiling water until tender. Drain and set aside.

Heat 3 Tbsp of the EVO over a moderate heat and add the onion, carrot, celery, coppa and garlic. Fry gently, without browning, for 10 minutes or until the onion is soft. Add the beetroot, mix well, turn up the heat and add the wine. Mix well and let the wine bubble for 30 seconds. Add the stock and bring to the boil. Boil until slightly reduced and the vegetables are tender. Take off the heat and reserve.

Season the duck breasts well with salt and pepper. Heat the remaining oil in a clean frying pan and add the duck breasts, skin side down. Fry gently for 8-10 minutes until the skin is crisp and browned. Turn and fry for about 4 minutes on the flesh side. Remove from the pan and rest for at least 5 minutes.

Pour the duck fat from the pan – this can be stored in the fridge and used in future recipes. To the pan add the reserved vegetable mixture and cooked lentils and bring to the boil. Reduce the heat and season to taste.

Slice the duck breasts across the grain of the meat and place on a warm deep serving platter, or on individual plates. Spoon the vegetable and lentil mixture around the duck. Sprinkle the spring onions on top. Place spoonfuls of yoghurt on top and drizzle vincotto over the yoghurt.

Serves 6 Recipe by Ray McVinnie

2 large beetroot

½ cup Girolomoni organic lentils

4 Tbsp extra virgin olive oil (EVO)

1 onion, finely chopped

1 carrot, finely diced

1 stick celery, thinly sliced

75g coppa or whole pancetta,

finely diced

3 garlic cloves, finely chopped

150ml red wine

500ml beef stock

6 Gameford Lodge duck breasts,

trimmed of excess fat and skin

scored in a crisscross pattern

almost down to the meat

Iblea sea salt and freshly ground

black pepper

2 spring onions, thinly sliced

6 Tbsp Zany Zeus

smoked yoghurt

Vincotto vinegar or Giusti

balsamic for drizzling

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Antipasti in Insalata

Preheat the oven to 100°C. Core the tomatoes, slice each in half through the equator and remove the seeds and pulp. Place the tomato halves side by side in an ovenproof dish, cut sides up.

Put the EVO, garlic and oregano into a bowl. Mix well and brush over the cut sides of the tomatoes. Season well and sprinkle with a little sugar.

Place in the oven for two hours or until slightly shrivelled. Remove from the oven, cool and reserve while you make the salad.

Preheat the grill. Place the cos and radicchio leaves on a large platter. Place the prosciutto on top of salad leaves and sprinkle the figs and pinenuts over the top. Mix the EVO and vinegar together well, taste and season. Spoon this over the salad. Pile the cheese onto the crostini and place under the grill until melted and bubbling. Place the tomatoes and provolone toasts around the salad and serve.

Serves 6 Recipe by Ray McVinnie

For the tomatoes:6 medium sized tomatoes3 Tbsp extra virgin olive oil (EVO)1 garlic clove, finely chopped½ tsp oreganoCaster sugar for sprinklingIblea sea salt and freshly ground

black pepper

For the salad:2 handfuls baby cos leaves

1 handful radicchio leaves6 slices prosciutto,

each slice halved¼ cup candied figs, thinly sliced¼ cup Pinoli pine nuts, toasted4 Tbsp extra virgin olive oil (EVO)

2 Tbsp Forvm Cabernet

Sauvignon vinegar

12 Sabato crostini

200g Provolone dolce, grated

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Chestnut Panna Cotta with Forvm Merlot Vinegar Blackberries and Tortas

Slowly bring the milk, cream, vanilla and condensed milk almost to boiling point, whisking occasionally as it heats up, then turn the heat off and leave for a few minutes. Soak the gelatine in very cold water for 5 minutes, then drain, gently squeezing out excess water.

Gently whisk the gelatine into the hot cream along with the chestnut purée. Strain and pour into dariole moulds. Cool to room temperature, then cover tightly and place in the fridge to set for at least 6 hours.

Put the sugar in a saucepan and cook over medium heat without stirring until it turns a light caramel colour. Add the blackberries and vinegar (be careful as it will create some hot steam). Cook until some of the berries collapse into the caramel, mashing a few with a spoon as they cook. Take off the heat and leave to cool.

Dip each mould into a bowl of hot water for a few seconds then invert in the centre of a plate and shake gently to release the panna cotta. Spoon the berries and their juice on top and around the panna cotta. Serve each panna cotta with 2 quarters of a torta.

Fills 8 x 170g moulds Recipe by Peter Gordon

Chestnut Panna Cotta:

300ml Lewis Road Creamery milk

400ml Lewis Road

Creamery cream

1 tsp Heilala vanilla paste

1 x 400g can condensed milk

6 leaves gelatine

250g Bio chestnut purée

Forvm Merlot Blackberries:

100g caster sugar150g blackberries (use frozen if

fresh are not in season)

1½ Tbsp Forvm Merlot vinegar

To serve:4 x Ines Rosales sweet olive oil

tortas, snapped into quarters

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Valrhona Dulcey Cremeux with Tamarillo and Chia

In a saucepan heat the cream. In a bowl whisk together the egg yolks and sugar until pale, whisk in the cream.

Return the cream mixture to the saucepan and using a thermometer bring the temperature of the anglaise up to 75˚C. Keep stirring with a spatula. Strain into a bowl.

Soften the gelatine leaf in a little cold water. Once it has bloomed, wring out the excess water. Add to the anglaise with a pinch of salt and stir to combine. Add the chocolate stirring well to melt the chocolate.

Cool the anglaise evenly over an ice bath then fold in the semi-whipped cream.

Pour into a container and refrigerate until set, approximately 2 hours.

Valrhona Dulcey Cremeux:125g Lewis Road

Creamery cream2 free-range egg yolks¹⁄8 cup caster sugar

1 gelatine leafPinch of Iblea sea salt125g Valrhona Dulcey fèves185g Lewis Road Creamery

cream, semi-whipped

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Put all ingredients into a small saucepan, so that the tamarillos sit snug in the bottom. Cover with a cartouche, and place a plate or weight on top of that. Double over a piece of cling film big enough to cover the top of the saucepan and secure using electrical tape so it is completely sealed. Place onto a low heat and poach the fruit until the cling film has completely blown up into a dome. Place the saucepan onto the bench until it is cool enough to put in the fridge.

Take the tamarillos gently from the cooking liquor. Slice off the stem and remove the skin gently. Cut in half. Divide the tamarillo between four serving bowls. Scoop a dollop of cremeux into the bowl. Garnish with the freeze-dried blueberry slices. Give the cooking liquor a quick mix to disperse the chia seeds and spoon over the dessert.

Serves 4 Recipe by Des Harris

Poached Tamarillo:4 tamarillos, scored½ cup caster sugar½ cup water½ cup The VineCo

Riesling verjuice

Zest and juice of 1 lemon1 Tbsp chia seeds

To serve:Fresh As blueberry slices

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Bitter Valrhona Chocolate and Coffee Tart

Chocolate and coffee were made for each other and this tart has enough of both to form the perfect couple. Replace the Aperol with juice from an orange if you prefer – it will not make much difference to the flavour, as it’s there mainly to balance the richness of the chocolate. Cream is essential to serve and be generous with it – whipped into billowing peaks or poured over by the jugful.

In a food processor, mix together the flour, baking powder, salt and sugar. Work in the butter and egg yolk until it comes together in a smooth dough. Rest the pastry in the fridge for at least an hour. Roll out to fit a 24cm fluted tart tin, pressing it to the edges. Leave to rest for 20 minutes.

For the pastry:175g Girolomoni organic

“00” floura good pinch of baking powdera good pinch of salt

65g caster sugar125g Lewis Road Creamery

unsalted butter1 free-range egg yolk

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For the filling:150g caster sugar90g Lewis Road Creamery

unsalted butterZest of half an orange2 free-range eggs1 Tbsp Girolomoni organic

“00” flour

200g Hazelz roasted hazelnuts, chopped

100g Valrhona Guanaja chocolate, grated

1 tsp coffee beans, finely ground2 Tbsp Aperol or juice of

an orange

Preheat oven to 180˚C. Cream the sugar and butter until pale and creamy. Add orange zest. Lightly whisk eggs and mix into the butter mixture. Add flour, hazelnuts, chocolate, coffee, Aperol and mix to combine. Pour the batter into the tart shell and bake for 30 minutes.

Remove from the oven and leave to cool before taking it out of the tin.

Serve with a generous amount of whipped cream and drizzle with Pedro Ximénez sherry or Vincotto if desired.

Serves 8 Recipe by Martin Bosley

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Tel 09-630 8751 www.sabato.co.nz

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Rural delivery addresses will be charged extra and will take an additional 3 days to deliver.

Chilled freight will be extra (call us to arrange).

We cannot include our chilled and frozen goods here, however we have a delicious range of small goods including Spanish hams, chorizo, Italian salami and prosciutto as well as a wide range of New Zealand, French, Italian and Spanish cheeses.

Visit us instore to discover our delicatessen and purchase these gourmet products. Many of our chilled goods are also now available to purchase on our website – visit www.sabato.co.nz to view the range and details.

2015 Selection Our range is continually evolving so visit www.sabato.co.nz for up-to-the-minute products and prices.

bread sticks and crackers 26condiments, chutneys, pastes and sauces 26-29 chutneys, relishes, sauces, dressings, mustard, aioli and mayonnaise,

bruschetta toppings, tomato sugo and passata, pastes and pesto

foie gras and duck fat 29fish and seafood 29-30

anchovies, tuna, sardines, cuttlefish ink

flour, grains and pulses 30-31 beans and legumes, pulses, flour, lentils, polenta, couscous

fruits, nectars, jams and preserves 31-33 fruits, jams and marmalade, fruit paste, honey, syrups, mostarda

kitchenware – see website

mushroom products 33-34 dried mushrooms and truffles, mushroom and truffle condiments

nuts 34

chestnuts, hazelnuts, almonds, pine nuts, walnuts

olive oils and other oils 34-36

extra virgin olive oils, infused oils, pure oil

olives, tapas and antipasto 37 caperberries, sweet garlic, cornichons, olives

pasta 38-39 artisan, organic, gluten-free and egg pastas

rice 39-40

paella and risotto rice

snails 40spices, herbs and salt 40-41 Espelette pepper, paprika, sea salt, saffron

sugar, vanilla and gelatine 41vegetables 41-42

artichokes, asparagus, capers, onions, piquillo pimientos

verjuice, vincotto and vinegar 42-44

verjuice, vincotto – original, infused, balsamic, wine vinegar, sherry vinegar

sweet treats 45-48wines 49-50gift vouchers 51gift hampers 52from our kitchen 53delicatessen 54instore events 55

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Bread sticks and crackersSabato crostiniLittle toasts made from thinly sliced French baguettes that have been brushed with Romulo extra virgin olive oil and baked until crunchy.

150g 9.00

new Fratelli CominoA selection of Italian bread products, produced entirely by hand using quality ingredients and traditional recipes.

Lingue

Extra virgin olive oil 120g 8.50 With rosemary 120g 8.50

Thin, crispy Italian flatbreads with delicate flavours of olive oil.

Tocchetti

Extra virgin olive oil 150g 6.50 With black olive 150g 6.50

Small pillows of crispy, fragrant bread.

Rubbata

Extra virgin olive oil 200g 7.90 With black olive 200g 7.90

Crunchy breadsticks – wrap with prosciutto for a hors d'oeuvre.

new Pico BonvallisTypical of Andalucia, these natural crunchy bread sticks are made with extra virgin olive oil.

200g 11.50

A perfect accompaniment to cheese, jamon, chorizo and all kinds of tapas.

View a wider selection of crackers on our website www.sabato.co.nz

Condiments, chutneys, pastes and saucesChutneys and relishes

Darlington's

A family-owned traditional English range.

Bramley apple sauce 312g 8.90

Proper old-fashioned apple sauce, made with only the best English Bramleys. The perfect accompaniment to roast pork.

Cranberry sauce 200g 7.90

A true cranberry sauce which is both tangy and sweet. Made with only cranberries and sugar.

Horseradish sauce 180g 7.50

A creamy, pungent sauce full of finely diced horseradish. Mix with a little crème fraiche and dill, and serve alongside smoked salmon.

Mint sauce 180g 6.90

A classic take on this favourite sauce for all your lamb dishes.

Julie Le Clerc

Blending the talents of food writer Julie Le Clerc with a Sabato flavour or two gives us this small-batch produced range.

Arabian date chutney 275ml 13.90

A well-balanced blend of dates, apples, raisins and fragrant spices with a ginger kick. Serve with roast meats or ham off the bone, or as a condiment for aged cheeses.

Balsamic honey mustard 275ml 13.90

Wholegrain mustard made with New Zealand honey and Giusti balsamic vinegar.

Beetroot salsa 275ml 13.90

Classic beetroot with an undertone of fresh oranges and ginger.

Capsicum chilli jam 275ml 13.90

Serve with bread and cheese, add to stir-fried vegetables or use as a dipping sauce.

Moroccan chutney 275ml 13.90

Try with aged cheeses, ham off-the-bone, or as a dip for vegetables.

Preserved lemons 314g 15.90

Incorporate in traditional Moroccan tagines, stews, salads and seafood dishes.

Smoked paprika tomato sauce 250ml 13.90

Serve with Italian sausages, savoury pies or frittata.

Spicy harissa 275ml 13.90

Hot and complex with roasted spices.

Peter Gordon

Some of the most popular condiments from Peter Gordon's restaurants,

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made in our commercial kitchen so you can enjoy them at home.

Chunky fig, walnut and whisky chutney 250ml 13.90

Try with aged cheeses, ham off-the-bone or turkey. Toss through hot roast kumara.

Famous sweet chilli sauce 250ml 13.90

Teams brilliantly with grilled pork chops, roast duck and seared salmon.

Fiery red chilli relish 250ml 13.90

Serve as a dip for samosas, spring rolls and wontons or use as a marinade for meat and fish.

Moorish Moroccan relish 250ml 13.90

Spicy and sweet, this Moorish-style relish is great with lamb, poached chicken and couscous.

Sunny avocado oil and pomegranate molasses dressing 250ml 17.90

The layers of flavour enhance a simple green salad and green beans, peas and broccoli. Can also be used as a marinade for fish or chicken.

Martin Bosley

A range of delicious condiments from one of New Zealand's most highly regarded chefs.

Marty sauce 250ml 13.90

This sauce goes with anything – use to give a dish a lift of gentle spices and hot flavours without excessive heat. Pour over grilled meats, deep fried fish dishes, seafood or vegetables, sandwiches and more.

Nam Jim dressing 250ml 19.50

The gorgeous flavours of this Thai dressing are a delicate balance of hot, sour and tangy. Excellent over grilled meats and fish, or tossed in salads with mint, coriander, beef, chicken or prawns.

Palm sugar dressing 250ml 13.90

A sweet and tangy Asian dressing that can be used on almost anything. Martin hasn’t changed the recipe in 20 years, it’s that good! Use it with salad greens, barbecue duck salad, potato salad and seafood.

MustardMartin Pouret Prestige

Stoneground traditional mustard from Orléans.

Sweet Chardonnay mustard 200g 16.90

Traditional mustard 200g 16.90

Julie Le Clerc

Balsamic honey mustard 275ml 13.90

For that element of sweet and sour, made with Giusti balsamic vinegar.

Aioli and mayonnaise

Sabato

Our mayonnaise and aioli range is produced in small batches, on site in our own commercial kitchen. Made with free-range eggs and selected locally sourced ingredients, as well as our own premium European products, these are also dairy and gluten-free.

Garlic aioli 275ml 11.90

Made with Romulo olive oil, NZ verjuice and confit of garlic. Spread on crostini and top with an anchovy fillet and a caper; or serve alongside arancini (risotto balls) or roast vegetables.

Egg mayonnaise 275ml 11.90

Made with Romulo olive oil and vinegar from the Champagne-Ardenne region of France. Mix with Callipo tuna and use as a sandwich filling, or as a bruschetta topping.

Mustard mayonnaise 275ml 11.90

Made with Romulo olive oil, Mas Portell Moscatel vinegar and French mustard. Add to mashed potatoes, or use to dress a potato salad.

Tartare mayonnaise 275ml 11.90

Made with Romulo olive oil and capers, Basque cornichons and Mas Portell Moscatel vinegar. Serve as a dipping sauce with chunky potato chips or pan-seared snapper.

Bruschetta toppings

Sabato

Much more than just a topping for crostini, these bruschetta can be used with pizza, pasta, or polenta; with grilled meats; or stirred through butter beans or lentils.

Caper 280g 12.90

A blend of capers, sundried tomatoes and herbs.

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Don’t limit yourself to eating these with pasta only. Also great for braises, pizza, lentils, polenta or beans.

Sabato cherry tomatoes in juice

Fresh Italian cherry tomatoes simply cooked in their own thick juice.

530g 10.90

Delicious in braises, paella, pasta and more.

Alicos salsa pronto di pomodoro

A flavoursome, ready-to-use sauce made from Sicilian cherry and mini plum tomatoes, which gives a sweet and delicate taste.

330g 7.90

Use from the bottle to dress pasta, on pizza, in sandwiches, or as a tomato sauce.

Pastes and sauces

Sabato

Our own artisan-made range imported from Italy – a selection of pastes using quality ingredients and traditional techniques – intense and delicious.

Pesto all'arrabbiata 180g 8.50

Based on an ancient Roman recipe, this flavoursome Italian sauce is made with olive oil, sundried tomatoes, garlic, sweet peppers, chilli, and a blend of herbs.

Pesto alla genovese 130g 11.50180g 15.50650g 45.90

Made with fresh basil, Parmigiano Reggiano, olive oil, pine and cashew nuts. Try it diluted with extra virgin olive oil to dress green beans or pasta.

Pesto sweet peppers 180g 9.00

Similar to a Spanish Romesco sauce, this pesto is made from sweet peppers, olive oil, basil and a blend of cashews, pine nuts and almonds. A delicious spread for crostini.

Porcini crema 130g 11.20180g 14.50

Made with 54% porcini, so the flavour is rich and authentic. Delicious in risotto.

Olive 280g 11.00

Chunks of green and black olives, red peppers, celery, carrots and onions make this a vegetable garden in a jar.

Peperoni 280g 11.00

A velvety combination of diced red and yellow capsicums with a hint of garlic and mint.

Porcini 280g 15.00

A rich blend of chopped porcini mushrooms, olive oil, tomatoes, garlic and wine vinegar.

Tomato 280g 11.00

Full of the flavours it contains – tomato, oregano and capers – this tasty mix is great on bruschetta, crostini, pizza bases or as antipasto.

Tomato sugo and passata

Girolomoni organic

Made using fresh, ripe tomatoes grown organically in the province of Piacenza in Italy, this sauce is bottled just hours after the tomatoes have been picked to preserve their quality, freshness and flavour as much as possible.

Pasta sauce with basil 300g 8.00

A rich organic tomato sugo simply bursting with the flavour of fresh basil.

Sabato passata

A blend of Southern Italian fresh tomatoes, basil and extra virgin olive oil.

720g 11.20

A great sauce, pizza base topping or ingredient.

Sabato pasta sauces

Fresh Italian tomatoes, extra virgin olive oil, smaller quantities of salt and other top quality ingredients mean these sauces are healthier and richer than commercial versions – even the organic ones. Slow cooked rather than thickened with tomato paste or flour.

Pasta sauce with – basil 560g 14.90eggplant 560g 14.90peppers and chilli 560g 14.90porcini 560g 18.40puttanesca 560g 14.90ricotta forte 560g 14.90rocket 560g 14.90

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Pronto rosso 180g 11.90

A tasty, silky, concentrated blend of sundried tomatoes, basil and chilli. Try as a base for pizza.

Salsa verde 130g 9.60180g 12.80

A blend of capers, parsley, cashew nuts, garlic and anchovies. A classic with seafood, fish or poached meats.

Salvagno

Full-flavoured and satisfying organic black olive paste.

Black olive paste 160g 10.90

Can be spread on toasted ciabatta or used as a pasta sauce. Also try searing lamb or beef, smearing with the paste, wrapping in prosciutto and baking until cooked.

Tutto Gusto

Crema Tartufata 540g 33.50

A blend of champignon mushrooms and black truffles. Delicious with beef or stirred through pasta.

Foie gras and duck fatLafitteTraditional, quality free-range foie gras from Landes, France.

Bloc duck foie gras – 30% added slivers 130g tin 57.50200g tin 84.70

Whole duck foie gras 130g jar 76.20180g jar 102.60

Bloc goose foie gras – 50% added slivers 65g tin 48.80200g tin 133.00

Whole goose foie gras 65g tin 73.00130g jar 129.70Duck fat 320g jar 14.50

Fish and seafoodAnchovies

Talatta

Talatta, the name the ancient Greeks gave the sea, is a third generation family-run company based in Sciacca, Sicily, who are known for their attention to detail.

Fresh off the Mediterranean fishing boats, within 24 hours the anchovies are hand-cleaned and washed in brine, before being cured in sea salt for up to 12 months. The anchovies are then filleted by hand and packed into jars, seasoned with local ingredients including Trapani sea salt, Sicilian extra virgin olive oil and Pantelleria capers.

Anchovies in olive oil 48g tin 5.4095g jar 9.90720g tin 55.50

Hand filleted anchovies packed in Sicilian extra virgin olive oil and seasoned with Trapani sea salt.

Rolled anchovies with capers 95g jar 10.90

Anchovy fillets wrapped around fine Pantelleria capers packed in Sicilian extra virgin olive oil. A ready-made bruschetta topping – simply pop on a crostini with a dollop of aioli.

Anchovy paste 60g tube 5.40

Made from only anchovies, Sicilian extra virgin olive oil and Trapani sea salt.

Anchovies with hot pepper 90g jar 9.90Anchovies with truffle 90g jar 13.50

Hand filleted anchovies packed in Sicilian extra virgin olive oil and seasoned with chilli or summer truffles.

Ortiz

Artisan anchovies from the Cantabrian coast of Spain, these delicious fillets are known as the 'caviar' of anchovies and have been covered in olive oil after being cured in salt. Ortiz anchovies have been known to convert hardened anchovy-avoiders. Fleshy, subtle and a pantry essential, best stored between 5˚ – 12˚C.

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Tuna

Callipo

Tradition, experience and innovation are the cornerstones of Callipo, who have been canning high quality tuna for 90 years in Calabria, Italy. Dolphin-safe, they process yellowfin tuna, which comes packed in a choice of olive oil or seawater.

Yellowfin tuna in olive oil 200g hand-packed jar 21.903 x 80g tins 11.50300g tin 18.001kg tin 58.90

Rich and meaty yellowfin tuna fillets with a light sweet finish. Breaks into finer pieces. Perfect for pasta, pizza, mayonnaises, sauces, sandwiches etc.

Yellowfin tuna in seawater 3 x 80g tins 10.50160g jar 7.90200g hand-packed jar 21.90

Meaty yellowfin tuna packed in seawater which does not mask its delicate flavour. Perfect with pasta or salad.

Mister Ton

Yellowfin tuna in olive oil 3 x 80g tins 7.60

These are the smaller pieces of tuna from the Callipo production, packed under a second label.

Ortiz

Artisan white Bonito del Norte tuna. A very delicate flavour and texture compared to other tuna.

White tuna belly fillets in olive oil 110g tin 23.80White tuna back fillets in olive oil 220g jar 28.90

Holds its shape well in salads and pasta. Perfect for a Niçoise salad or stuffing.

Flour, grains, beans and pulsesBeans and pulses

El Navarrico

An artisan supplier from Navarra in the north of Spain. These differ from

47.5g tin 14.9078g tin 23.9095g jar with fork 27.90450g tin 99.90

Melt in extra virgin olive oil and toss through long pasta along with sautéed garlic, chilli and parsley – an Italian classic.

Sardines and other seafood

Albo

From Galicia, Spain, an area famed for its bounty of the sea, this selection is ‘cutting edge in a can’.

Sardines in olive oil 120g tin 8.60 Baby sardines in olive oil 120g tin 12.90

Delicate and delicious. Try with either Forvm vinegar or fresh lemon juice.

new Sardines in hot sauce 120g tin 7.90

Albo's famous sardines from the Atlantic coast of Spain, in a delicious hot sauce – enjoy as easy tapas.

new Bacalao in Biscayan sauce 115g tin 9.90

Bacalao, more commonly known as salt cod, in a Biscayan sauce with flavours of tomatoes, red peppers and spices. Enjoy with cornichons and Spanish cheese.

new Stuffed squid in ink 115g tin 13.80

A northern Spanish specialty – baby squid cooked in their own ink with onion, tomato and fresh spices. Heat gently and serve with chopped preserved lemon, sweet white garlic and parsley, or serve with aioli as tapas.

new Stuffed squid in American sauce 115g tin 13.50

Small stuffed squid in slightly hot American tomato sauce. Enjoy with Sabato aioli on fresh bread, or heat gently and toss through fregola or rice.

Nortindal cuttlefish ink

Also known as squid ink.

4g 2 x sachet pack 2.7090g jar 15.00500g jar 61.90

Use to colour paella, risotto or pasta.

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the commercial tinned versions – they have much better flavour and a smooth texture.

Butter beans (judion) 560g jar 19.60

Large white butter beans with a wonderfully buttery flavour and a smooth, melt-in-the-mouth texture.

Chickpeas 325g jar 8.00660g jar 11.80

Nutty and creamy, try serving these in soups, stews and salads, or simmer with a blend of tomatoes, chorizo and La Chinata paprika.

FlourGirolomoni organic '00' flour 1kg 10.50

Finely milled high grade, soft wheat flour from organically grown wheat. Has a higher gluten content, making it stronger and more durable when cooked. The Italians swear by it for cake and biscuit making. We recommend using it in recipes which call for 'all purpose flour.'

Moretti hard durum wheat flour (semolina) 500g 8.70

Hard durum wheat flour perfect for home-made pasta. Makes great gnocchi alla Romana.

Grains

Girolomoni organic

Whole wheat couscous 500g 9.20

Couscous has a long history and today it remains one of the world’s most widely eaten dishes, along with rice and pasta. Pre-cooked in steam and dried at low temperatures, this artisan organic couscous is made using the highest grade organic whole durum wheat semolina.

Farro perlato (pearled emmer wheat) 400g 8.00

Emmer wheat is an ancient grain that is believed to be one of the parents of all durum wheat. Organically grown and artisanally milled.

LentilsGirolomoni organic mountain lentils 400g 9.50

Grown at the foot of Mt. Cuoco in the Marches, Italy. These superior quality lentils do not need soaking and have fantastic flavour and texture. Organically grown.

Sabarot Puy lentils 500g 12.90

These nutty little green-blue lentils do not require sorting or soaking. ‘Appellation d’origine contrôlée’, grown without fertilisers and cultivated only in the area around Le Puy-en-Velay, France. Great with duck confit, in slow cooked dishes, pasta or as a salad.

Polenta

Moretti

Traditional bramata 500g 6.20Quick cook 500g 6.70White polenta 500g 6.20

Coarse ground and made from husk-ripened maize, for a higher yield and more flavour.

Fruits, nectars, jams, preserves and syrups

Fruits

Candied Fruits

Red cherries 200g pottle 15.90Candied orange peel fillets 150g pottle 10.80Candied whole oranges per kg, vac-packed 56.00

Weight per orange is approx. 230g

Candied citron cups per kg, vac-packed 62.90

Weight per piece is from approx. 200g

Candied whole clementines per kg, pottle 55.70

Weight per pottle is approx. 150g

Candied whole figs per kg, pottle 58.60

Weight per pottle is approx. 150g

El Navarrico peaches

Whole yellow peaches preserved in a light syrup.

2.65 kg jar (8 – 10 per jar) 42.50

Eat at room temperature, or sprinkle with sugar and heat in the oven with some of the syrup. Dust with Valrhona cocoa and serve with Vincotto and mascarpone.

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Legendary lemon curd 320g 9.90Passionfruit curd 320g 10.90Luxury fruit mincemeat with brandy 410g 10.90Damson plum jam 340g 10.50Morello cherry jam 340g 10.50Seedless raspberry jam 340g 10.50Thick-cut orange marmalade 340g 9.50

Quince pasteCorazón del Sol membrillo – pure Spanish quince paste. 240g 8.90400g 14.90

Pure quince paste from Spain. Use on cheese boards, ice cream, or as a glaze for meats – delicious with pork or turkey!

Sabato marmalades Fruit-filled marmalades made for Sabato in Abruzzo, Italy.

Sicilian lemon marmalade 350g 8.40Sicilian orange marmalade 350g 8.40

Made with Sicilian citrus fruit picked at the peak of freshness and produced in small batches using an old family recipe.

HoneyWe stock J. Friend and Co single varietal New Zealand honeys – see the selection at www.sabato.co.nz

SyrupsMiddle Eastern condiments

Classic Middle Eastern and Northern African condiments perfect for adding an exotic touch to your dishes.

Pomegranate molasses 300ml 8.50 Rose water 300ml 6.50Orange blossom water 300ml 6.50

Martin BosleyTwo mouth-watering syrups from one of New Zealand's most highly regarded chefs.

Blood orange syrup 250ml 13.90

Made only twice a year when blood oranges are in season, this syrup has the gorgeous red

Fresh As freeze dried fruits

See the range instore or on our website www.sabato.co.nz

Fresh As freeze dried fruit – powders 40g 9.90Fresh As freeze dried fruit – whole or sliced (variable weights) 9.90

Sabarot griottes

Naturally sour and slightly sweet, pitted Morello cherries.

370ml jar 13.70

Bring a fruity touch to poultry, game or your favourite cake or pudding.

Alain Milliat

NectarsLuxury artisan-made French nectars. Peaches from the vineyards of the Brévenne Valley, raspberries from the hills of Lyon and mangoes from Cameroon. Chill and drink straight or use in cocktails, granita or jelly.

Apricot 1L 17.50Mango 330ml 16.50Passionfruit 330ml 16.70Raspberry 330ml 14.90Red peach 330ml 10.80Red peach 1L 19.90Summer pear 330ml 13.50Summer pear 1L 17.50White peach 330ml 15.80Yellow peach 1L 17.90

Juicenew Autumn Pear 1ltr 15.50

Preserves, jams and marmalades

Darlington’s

Mrs Darlington and her daughters have been producing high quality preserves since 1981, when Mrs Darlington’s husband encouraged her to make a big batch of lemon curd with the extra eggs from their farm.

Today Darlington's is still a family run operation with the same commitment to creating delicious products with a real homemade taste.

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colour and the sweet raspberry-citrus flavour of blood orange. Mix with sparkling water or sparkling wine to create a Bellini cocktail.

Lemon syrup 250ml 13.90

Drizzle over ice cream, use to brighten cakes, make into sorbet or use it to make a refreshing drink.

Stam’s Pure Apple Syrup

Sweet apple syrup 250ml 13.90Organic apple syrup 250ml 14.90Tart apple syrup 250ml 13.90Tart apple syrup 750ml 26.50

These syrups are made with 100% pure New Zealand orchard apples. Try this syrup with breakfast pancakes or waffles, drizzled over ice cream, with bacon or roast pork.

The Vineco verjuice and vanilla bean syrup

Whole vanilla bean infused in a light syrup made from Riesling verjuice. Perfect for poaching fruit.

375ml 13.90

To make a delicious jelly, allow 1 gelatine leaf per 150ml syrup. Poach fresh fruit in the syrup, while soaking the gelatine in cold water for a few minutes. Squeeze the gelatine and whisk into the poached fruit mixture. Set in the fridge.

Mostarda

Fieschi Mostarda di Frutta

Augusto Fieschi has made these 'mustard fruits' in Cremona since 1867. Carefully selected fruits are candied in a sugar syrup infused with mustard oil. The resulting sweet and hot flavours of this traditional Italian preserve complement cold meats and cheese. Contains no colouring or preservatives.

Mixed fruit 380g 22.90Green fig 380g 24.90

Whole candied fruits macerated in mustard oil gives this condiment its classic spicy/sweet balance of flavour.

KitchenwareRachel Carley ceramics, Keith Brymer Jones ceramics, Peter Lorimer knives, Laguiole cutlery, Bourgeat cookware, La Rochère glassware, terracotta cazuela, paella pans and more. See the range instore or on our website www.sabato.co.nz

Mushroom and truffle productsDried mushroomsSoak dried mushrooms for at least 20 minutes in warm water, then strain. Save the soaking liquid as it is packed with flavour!

Gigante Porcini (Italian)

Creamy, large pieces of dried porcini mushrooms.

20g 10.9050g 27.70100g 48.50

Sabarot (French)

Selection forestière 40g 9.40Cèpes 40g 15.90

Other mushroom products

Sabato

Porcini crema 130g 11.20Porcini crema 180g 14.50

Made with 54% porcini, so the flavour is rich and authentic. Stir through risotto, pasta or use to enrich any meat dish.

Porcini bruschetta 280g 15.00

A rich blend of chopped porcini mushrooms, olive oil, tomatoes, garlic and wine vinegar. Use as a topping for crostini or stir through beans, pasta or risotto, or serve as an accompaniment to chicken, polenta or cheeses.

Porcini powder 30g 15.50

100% dried Italian porcini mushrooms ground into a fine powder. Add half a teaspoon to 250ml of hot water to make a rich porcini stock.

Tutto Gusto (Italian)

Crema Tartufata 540g 33.50

A blend of champignon mushrooms and black truffles. Delicious with beef or stirred through pasta.

TrufflesGiuliano Tartufi (Italian)

Small Umbrian supplier of genuine Italian truffle products.

Whole summer truffle 25g jar 29.90

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Marcona almonds

Spanish Marcona almonds are the most appreciated of all varieties and are considered a delicacy worldwide. Unique in shape and texture, they are available in limited quantities and have an unrivalled sweet and delicate flavour, and a crunchy yet smooth texture.

150g raw 12.50180g lightly roasted and salted 14.50

Eat as tapas or use in your cooking. These are a great source of protein, calcium, phosphorus and Vitamin B.

Pinoli pine nuts

Premium pine nuts from Marlborough, NZ. These are fresh, ivory-coloured, have a satiny surface appearance and a crisp bite. Highly nutritious and best kept stored in dark, dry and cool conditions.

70g 9.90200g 26.00

For a nutty addition to your salads, dry-toast the pine nuts in a pan, over low-medium heat, shaking frequently, until golden. Remove from heat immediately.

Walnuts

KerNelZ

Walnuts in shell 400g 9.50Walnut pieces 150g pottle 10.301kg bag 51.90Walnut halves 100g pottle 9.50

These are superb fresh walnuts from the South Island – delicious as is or on a cheese board with El Corazón quince paste and cheese.

Stonehouse pickled walnuts

Spiced vinegar 400g jar 14.80Cider and honey 400g jar 15.80

Olive oils and other oilsAll our Italian extra virgin olive oils come from olives that are estate grown, picked, pressed and bottled. As a consequence they are thicker and more flavoursome than commercial

new Sliced summer truffles 50g jar 46.50new Cream of summer truffle 50g jar 44.90Summer truffle butter 75g jar 19.00Whole bianchetto truffles 18g jar 45.90Sliced bianchetto truffles 50g jar 58.90

The bianchetto truffle is similar in appearance to the prized white truffle but with a bolder, less refined flavour. Heat doesn’t tend to affect the flavour as much as other truffle varieties, which means they can be lightly cooked.

White truffle butter 75g jar 22.70

Considered to be the most aromatic of all truffles, white truffles are the most rare and cannot be farmed or cultivated. Rich and garlicky in flavour, with a honeyed, peppery edge.

NutsBio Chestnuts

Organic French chestnut products are perfect for creating sweet confections and stuffings.

Chestnut cream 500g jar 19.90

Flavoured with Bourbon vanilla this is delicious spread on brioche or crêpes. Serve on top of yoghurt, fromage blanc or ice cream. Fold in whipped cream for a classic Mont Blanc.

Dried whole chestnuts 210g tin 21.90

These are peeled, roasted and ready to eat. Use in stuffings for meat, and in desserts.

Chestnut purée 435g tin 14.90

Can be used as a garnish for poultry, game or red meat. This can also be used in stuffings. Try in baking for a rich chestnut flavour.

Hazelz hazelnuts

Roasted hazelnuts 100g 6.90Roasted hazelnuts 200g 13.20

New Zealand grown Whiteheart hazelnuts. Roasted and peeled for your convenience.

Hazelnuts in shell 500g 10.50Hazelnut butter 190g 13.50

Freshly roasted New Zealand hazelnuts milled to a paste. Use as a spread, add to a biscuit mix or make hazelnut satay sauce.

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extra virgin olive oils. Their acidity is natural and not achieved chemically. These oils are delicious for dipping and cooking as their antioxidant nature makes them more suited to heating than some other oils. Our Spanish oils are naturally extra virgin, some from single estates and others from farms selected by the Pons family.

Extra virgin olive oils

Colonna classic (Italian)

From Marina Colonna’s estate in Molise comes this delicious, golden, fruity, free-flowing oil. The oil is extracted using the Sinolea method so is free run juice. Ten varieties of olives are grown and every harvest a vintage is produced.

250ml Anfora 24.90500ml 29.90750ml Anfora 49.901L 52.505L tin 198.90

An elegant and harmonious oil. A complement for all foods.

Goccia di Sole (Italian)

From Bari, southern coastal Italy, Goccia di Sole translates literally to 'Drop of the Sun,' and this is just what has been captured and bottled, unfiltered. For you to enjoy as you would any good EVO: over salads or pasta, in sauces and dressings.

500ml 24.90

Soft and fruity this oil is well balanced with a gentle peppered finish.

Etichetta Verde 500ml 18.90

A fruity, creamy oil with a slight 'prickle' to its finish – goes well with tomatoes.

Mas Portell (Spanish)

From the Mas Portell estate, near Lleida in Catalonia, this oil is pressed solely from select, handpicked, organically grown Arbequina olives.

500ml 22.00Organic 500ml 26.00Organic 3L tin 87.80

The oil is a rich yellow with greenish hints and has a rounded buttery flavour with a slightly almondy character and peppery finish.

Girolomoni organic (Italian)

The Calabrian Grossa di Cassano olives used to produce this oil are cultivated according to strict organic standards.

Organic 750ml 33.70

Creamy and fresh tasting.

Pons (Spanish)The Pons family has been growing and harvesting olive trees since 1945, following a tradition that half a century later allows us to enjoy quality Spanish olive oils.

Traditional 500ml 15.50

Pressed from Cornicabra and Arbequina olives. It is well-balanced, with a fresh aroma and a slightly peppery but soft finish.

Arbequina 500ml 17.30

Pressed from the pick of the Arbequina crop. It has hints of buttered sweetcorn, and the fruity aroma of apples and bananas.

Organic 500ml 17.30

A certified organic olive oil blended from Cornicabra and Arbequina olives. With fresh aromas, creamy fruity flavours and a sweet taste. A gentle zing of pepper at the finish.

new Early Harvest 200ml spray can 16.90

From Arbequina olives harvested by hand due to their low level of ripeness in the first days of November. This extra virgin olive oil is highly scented, dense and deeply fruity with a spicy touch. In a convenient spray can, spritz over salad, fish and pasta for a finishing touch.

Romulo (Spanish)

Sweet, green and aromatic. Great for general use.

750ml 23.403L tin 66.00

Late harvest cold-pressed olive oil made with Arbequina olives. Imbued with wonderful tropical fruit flavours.

Romulo pure olive oil

Pure oil – pressed from Spanish Arbequina olives. Fresh tasting with subtle fruit flavours and a clean finish. A great quality general purpose oil.

Romulo 1 Gallon (4L) tin 78.00

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Granverde and Mandarino 5L tin 265.00

A Sabato favourite is Colonna granverde splashed over salad greens with Forvm Chardonnay vinegar.

Giuliano Tartufi (Italian)

Small Umbrian supplier of genuine Italian truffle products.

Black truffle 55ml 12.90White truffle 55ml 13.90

Extra virgin olive oil bursting with the perfume of Italian truffles. Use to flavour eggs or drizzle over risotto.

Mas Portell (Spanish)

Quality Arbequina extra virgin olive oil from Lleida, Catalonia, infused with natural products. So easy to use, just drizzle when you want to complement or boost a flavour. Ideal as a barbecue condiment.

Basil 250ml 19.90Chilli 250ml 19.90Garlic 250ml 19.90Lemon 250ml 19.90Porcini 250ml 19.90Clementine 250ml 22.90

Cold-pressing Arbequina olives from the Pons family groves with carefully selected Mediterranean clementines creates an oil bursting with citrus flavour. Use to dress salads and roasted vegetables, chicken and fish and in baking.

Black truffle 250ml 28.50White truffle 250ml 31.60

Small amounts go a long way. Drizzle over risotto, mashed potato or add to aioli.

Pons (Spanish)new White truffle 200ml spray can 24.90

Pons quality Arbequina olive oil, infused with white truffle to create a decadent and delicious infused spray. Spritz over risotto, mushroom dishes, pasta and pizza for a finishing touch.

new Tabasco 200ml spray can 21.90

Pons quality Arbequina olive oil, infused with Tabasco to create an exciting piquant seasoning. Spritz over seafood, meat and vegetables for a spicy finish.

new Tabasco 125ml bottle 11.90

Pons quality Arbequina olive oil, infused with Tabasco to create an exciting piquant seasoning.

Salvagno (Italian)

A small family company situated about 10 minutes out of Verona in Italy. Due to the unique microclimate of the area, the mosque (the fly that can affect olive trees) cannot survive. This means that no sprays are used, so all Salvagno olives are naturally organic – and the oil is certified organic. Giovanni Salvagno has invented a modern version of the stonewheel, which gently extracts the oil from the olives to produce a balanced and distinctive style. Try their olives and paste as well.

Organic 500ml 25.90Organic 1L 48.90

Bright and grassy with hints of almond, this oil is perfect with fish, salads and chicken.

Tenuta Rocchetta (Italian)

A wonderful Sicilian oil pressed from the most highly regarded olive in Sicily: Nocellara del Belice. A prizewinner in the most prestigious Italian extra virgin olive oil competitions.

250ml 31.60500ml 49.90

Lush with the smell and flavour of ripening tomatoes.

New Zealand extra virgin olive oilsA changing selection available, view the range instore or on our website www.sabato.co.nz

Infused extra virgin olive oils

Colonna (Italian)

Lemon (granverde), mandarin (mandarino) and orange (arancio) infused oils from Colonna – obtained by pressing the citrus fruits with the olives. Delicate but intense, use these by themselves or team them with the Forvm vinegars or Giusti balsamic.

250ml Anfora 29.90500ml 39.901L Granverde 64.90

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Olives, Tapas and Antipasto

Tapas and antipasto ingredients

Romulo caperberries

Capers are the unopened flower buds, caperberries are the ripened fruits.

In brine 240g jar 10.50

Caperberries are perfect for adding a salty depth to your dishes. Use just like a caper.

Mas Portell sweet white garlic

Spanish sweet white garlic – treat as an olive and eat as an hors d’oeuvre.

280g jar 12.90

Skewer with sliced chorizo and serve as a tapa with a drizzle of extra virgin olive oil.

Sabato semi-dried cherry tomatoes

Quality sweet, semi-dried cherry tomatoes in olive oil from the north of Italy.

190g jar 12.90

Perfect straight from the jar onto pizza, diced into pasta, served as antipasto, tossed through a bean or grain salad, in casseroles or tagines and with fresh basil and buffalo mozzarella.

Accoceberry Cornichons

Grown in the Basque region. 345g jar 11.00

Pleasantly crisp pickled baby gherkins with a light sweet-sour finish. Enjoy cornichons as tapas, with cold meats or in sandwiches.

Olives

Salvagno (Italian)

Estate grown and cured black Favorol olives – from the same producer as the excellent olive oil and olive paste.

In brine 280g jar 8.90Pitted olives in extra virgin olive oil 185g jar 12.90900g jar 45.00

Delicious roasted with baby potatoes and EVO.

new Tenuta Rocchetta (Sicilian)

Sicilian estate-grown Nuciddara green olives in brine.

440g jar 18.60

A firm textured olive, perfect for eating or for martinis.

Sabato – Gordal (Spanish)

Large, green Spanish 'queen' olives in brine – meaty with a citrus tang.

350g jar 24.50

Serpis – Manzanilla (Spanish)

Founded in 1926, this family-owned company is now in its third generation and is the market leader in Spain. This particular cultivar of the green Manzanilla olive is small and round, the texture of the fruit is not too soft or firm, the size of the stone and the fat level is low.

Stuffed with anchovy paste 200g tin 6.00350g tin 8.001.525kg tin 39.40Stuffed with boquerones 300g tin 8.00Stuffed with blue cheese 300g tin 7.20Stuffed with chorizo 300g tin 7.20Stuffed with serrano ham 300g tin 7.20Stuffed with pimiento 350g tin 6.70

Mas Portell – Arbequina (Spanish)

A small, light brown round olive which is a specialty of Catalonia. The benchmark for Spanish olives.

300g jar 7.90

Number 29 (New Zealand)

Manzanilla olives from Church Bay, Waiheke Island.

300g sachet 13.501kg tub 34.50

Meaty and ‘sweet’, these olives are perfect for antipasto platters.

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Alfabetto 5.50

Organic pasta in the shape of tiny numbers and letters. Perfect for soups such as minestrone, or for creating charming children’s meals.

Grano duro wholemeal (integrale)

Integrale means wholemeal – this is organic whole wheat pasta made using durum wheat grown organically and stoneground.

Fusilli 500g 5.50Penne 500g 5.50Spaghetti 500g 5.50

Delicious combined with feta, roasted pumpkin, Italian parsley and piquillo pimientos.

Senatore Cappelli – bronze extruded

This variety of durum wheat semolina is named in honour of an Abbruzzi Senator who promoted agrarian reforms in the early 1900s. It is grown organically in the hills of the Marches region and has a high protein content.

Fusilli 500g 7.20Penne 500g 7.20Spaghetti 500g 7.20

This pasta is bronze extruded, producing a rough, porous surface which helps sauces cling to the pasta.

Quisardegna

Traditional pasta from Sardinia.

Fregola 500g 10.60

Also known as Sardinian couscous, this cooks in 12 minutes in either stock or water and is a great pasta in soup or salads.

Rustichella

This is superior artisan-made bronze-extruded pasta. Made from 100% stone-ground, hard durum wheat and pure mountain water, it has fantastic flavour, texture and yield. If you cook too much, refrigerate it lightly dressed with oil and consume within four days. It reheats extremely well. The yield is higher than other pasta which means that 1kg will serve 10-12 people.

Simply cook this pasta in lots of boiling, salted water and serve it with one of our delicious sauces or pastes, or simply dress it with one of our selection of extra virgin olive oils and shavings of Parmigiano Reggiano.

PastaDurum wheat pasta

La Genuina

La Genuina is an artisanal traditional pasta from Puglia, Italy.

Orecchiette semola – 'little ear' pasta 500g 16.90

Delicious tossed with garlic, broccoli, anchovies and Parmigiano Reggiano.

Orecchiotte semola – 'big ear' pasta 500g 24.50

The giant orecchiotte should be cooked in gently simmering water for 10 minutes, stuffed, covered and then baked in the oven until cooked – approx. 15 minutes, generally surrounded by a sauce.

Cavatelli – small gnocchi shape 500g 13.80Fricelli – longer cavatelli 500g 13.80

Dress with Sabato pesto all’arrabbiata and anchovies, or Salvagno olives, capers and a drizzle of lemon-infused EVO.

Girolomoni organic pasta

Made from wheat grown by the Girolomoni organic co-operative around Isola del Piano in the Marches. The semolina is stoneground and combined with pure spring water to produce a fine dough.

Grano duro wheat Conchiglie – shells 500g 5.50Lasagne 500g 8.90Penne 500g 5.50

Grand Duro wheat – bronze extruded

These pastas are pushed through bronze dies rather than teflon like commercial pasta. The force of pushing the pasta through the bronze die creates a superior pasta, with a rough, porous surface that helps sauces cling to it.

Linguine 500g 5.60Rigatoni 500g 5.90Spaghettoni 500g 5.60Torchiette – twists 500g 5.60

Pasta made from durum wheat grown by the co-operative using strictly organic methods.

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Lumaconi – shells 500g 13.80Bucatini 1kg 16.90Capellini – angel hair 1kg 16.90Casareccia – ‘S’ shaped scroll1kg 19.90Farfalloni – bows 1kg 19.90Fettuccine 1kg 19.90Fusillotti – corkscrew 1kg 19.90Linguine 1kg 16.90Orzo – rice shaped 1kg 15.90Penne lisce 1kg 19.90Rigatoncini – corrugated tubes 1kg 19.90Spaghetti 1kg 16.90Spaghettini 1kg 16.90Tubetti rigate 1kg 19.90

Egg pasta

Alfieri

This finely rolled, delicate egg pasta is made according to traditional Piedmontese recipes, using the best quality durum wheat. The tajarin shape is unique to the Piedmont region and is particularly suitable for light summer pasta dishes.

Pappardelle 250g 10.90Tajarin – fine ribbons 250g 9.90

Egg pasta made with the freshest A grade eggs, supplied by local farms.

Rustichella

This has six eggs per kilo instead of the legally required four. A 250g bag will serve 5 – 6 people.

Lasagne 250g 13.70Lemon laganelle 250g 17.90Pappardelle 250g 13.70Tagliolini 250g 13.70

Try the lemon laganelle with heated Salvagno pitted olives and one of our tunas tossed with a few fresh herbs.

Rice pasta (gluten free)

Riso Viazzo

Riso Viazzo has developed a secret natural method to create gourmet pasta using 100% Italian parboiled rice which contains more vitamins and minerals than other gluten-free

alternatives and cooks to a perfect 'al dente'. Riso di Pasta is produced in a coeliac safe factory, 100% gluten-free certified and exclusively non-GMO.

Fusilli 500g 9.50Penne 500g 9.50Sedanini – tubes 500g 9.50

Use this 100% gluten-free pasta as you would a wheat pasta. Try tossed with some Sabato semi-dried cherry tomatoes, crumbled feta and fresh herbs.

RiceItalian

Ferron risotto rice

Use these rices whenever you see ‘arborio’ required in a recipe. The two strains are grown organically and milled in an artisan way, from Riseria Ferron, in Verona, Italy.

Carnaroli is a superfino rice and is a larger, longer grain which makes a slightly drier risotto than the starchier, semifino Vialone Nano.

Vialone Nano 1kg 17.90Carnaroli 1kg 18.50

With Ferron rice you can use the 'no-stir' method for your risotto – simply add all your hot stock at the same time and you only need to stir at the very end to produce a wonderfully creamy risotto every time!

See www.sabato.co.nz for our range of 'no-stir' risotto recipes and ideas.

Riso Venere integrale 500g 18.90

Organic and wholegrain this black rice is nutritious and mineral-rich.

Spanish

Calasparra

This superb short grain Spanish rice from Murcia is considered to be a gourmand’s rice for paella and other rice dishes.

1kg cloth bag 15.90

Santo Tomas Bomba

The other superior Spanish strain of rice. Santo Tomas is grown in the Albufera Natural Park in Valencia.

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These have many uses from an ingredient in paella, to a rub (try with salt and lemon infused oil), or with roasted root vegetables, mussels, marinades and pastry.

70g tin 8.90350g tin 24.50

La Chinata dried-smoked peppers

These sweet, mild peppers add a smoky depth to your dishes.

25g 9.90

Use as is or rehydrate and use the moist flesh in paella. Also delicious with eggs, chicken, fish or as a flavour boost in sauce.

new Martin Bosley Vadouvan spice

A little bit French, a little bit Indian, this masala is a sweet, mild and aromatic spice blend and provides an instantly warm, soft curry flavour.

80g 13.90

Sprinkle over fish, poultry or pork, cooked potatoes, carrots, roast pumpkin or cauliflower.

Saffron

Iranian saffron

Saffron tips 1g 9.5010g 79.90

Ida Valley

Ida Valley Saffron 0.5g 21.50

New Zealand saffron from Cental Otago.

Sea salt

Iblea

Naturally cultivated Sicilian sea salt.

Fine 250g 5.90Fine 750g 7.80 Medium-coarse 750g 7.80Iodised salt (fine) 250g 5.90

The volcanic terrain of Sicily produces salt which is naturally sundried (rather than boiled), high in magnesium and sweet in taste. Great for general use.

new Martin Bosley herb salt

Fragrant, all-purpose salt made with fresh, organically grown bay leaves, marjoram, rosemary, tarragon, thyme and Marlborough sea salt.

Absorbing up to three times its weight in stock, the grains stay 'al dente' and separate creating the perfect paella and other rice dishes.

1kg cloth bag 15.90

SnailsSabarot

Founded in the Haute Loire, France, in 1819, Sabarot is still owned and operated by the same family today and are considered to be the European leaders in gourmet tinned snails.

2 dozen very large snails tin 12.305 dozen medium snails tin 26.508 dozen very large snails tin 43.0010 dozen large snails tin 46.40

Firm but tender. Try them sautéed with butter and garlic and sprinkled with fresh parsley.

Snail shells No. 8 for large snails (24 shells) 18.50

Perfect for presenting a classic French snail dish.

Spices, herbs and saltAccoceberry Espelette pepper

Accoceberry is a small artisan enterprise in the town of Espelette in the heart of the Basque country.

Espelette is famous throughout the culinary world for Piment d’Espelette, a type of chilli pepper indigenous to the area, which in 2000 was awarded AOC status.

45g jar 25.90

The famous red-gold of the Basque region, this chilli powder has an appealing, smoky, non-aggressive heat.

La Chinata smoked paprika

Not irradiated, this is the world’s first spice with DOC status, from La Vera, Spain. Three varieties of pimiento are smoked slowly over a low flame producing a superb, intense flavour. Available in sweet, bittersweet or spicy.

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80g 13.90

Use wherever you would use salt. Especially good with roast meats, fish, as a rub or sprinkled over soup.

Maldon flaky sea salt

240g 11.90new 125g smoked 8.50

Perfect in sauces, salsas, or just sprinkled over meat and vegetables.

Sugar, vanilla and extractsGelatine leavesSabato gelatine leaves. Silver quality.

26g approx. 10 leaves 5.60

Use 1 gelatine leaf diluted with 100ml of liquid if turning out of a mould, or 1 gelatine leaf per 150ml of liquid if serving in a glass.

If using cream, milk or fruit you may not need quite as much gelatine.

Sugar

La Perruche

Natural cane sugar cubes from France. White or brown.

250g box 6.60750g box 14.50

VanillaSee our selection instore or on our website www.sabato.co.nz

VegetablesArtichokes

Goccia di Sole

Artichoke quarters, preserved in extra virgin olive oil, from 'Goccia di Sole', a cooperative of local farmers.

Artichokes in extra virgin olive oil 290g jar 19.90

Delicious on pizza with a creamy blue cheese.

Asparagus

El Navarrico

White asparagus – a European specialty – picked at dawn to avoid exposure to sunlight.

Soft and sweet, you can eat it straight out of the jar.

345g jar 18.80

Try dressed with the Forvm Chardonnay or Cabernet Sauvignon vinegar, or drizzled with walnut oil.

Caper productsCapers are the unopened flower buds, while caperberries are the ripened fruits.

Capers are categorised and valued according to their size, with the smallest ones being the most desirable. All our capers can be placed in the 'smallest' category, nonpareil.

Romulo

Caperberries in brine 240g jar 10.50Capers in brine 7mm 60g jar 6.90140g jar 11.20

Capers are perfect for adding a salty depth to your dishes. Use them to make tartare sauce, add to your tomato sugo for pizza or pasta, or serve with other condiments for steak tartare.

Sabato salted capers 6–7mm 125g jar 13.50

Rinse under running water for 5 minutes and then soak for at least 30 minutes. Sprinkle over pan-fried fish with a drizzle of lemon infused EVO.

Onions

Darlington's

Italy’s favourite little onions marinated in balsamic vinegar.

450g jar 11.90

Tangy, sweet, and crunchy – they are the perfect antipasto or tapas.

Tutto Gusto

Borretane onions in balsamic vinegar

500g tin 29.80

These are great for antipasto, delectable in salads, and delicious in sandwiches.

Piquillo pimientos

El Navarrico

Only pimientos from Lodosa are recognised as DOC products in Spain. These are smallish, triangular

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must which is then oak-aged to render a syrupy, delicious liquid, rich in polyphenols, with no acidity.

Original – plain and infused

Original vincotto is thick, syrupy grape must which has been wood-aged.

Vincotto classic 50ml 13.40250ml 34.60500ml 59.90

Try this drizzled over roasted or fresh fruit, ice cream, with cheese or nuts or yoghurt, or use as a savoury condiment with meat, poultry or lentils.

Vincotto with orange 50ml 14.80250ml 36.80

Southern Italian bitter oranges aged in the original Vincotto. A great match with fruit, mascarpone, Greek yoghurt, compôte, your favourite cake, anything chocolate etc.

Vincotto with black fig 500ml 51.00

This velvety and concentrated vincotto is sweetened and flavoured with Italian black figs. Great with cheeses, meats and sweet treats like cake and ice cream.

Vincotto and vinegar – plain and infused

A blend of original Vincotto and aged wine vinegar, plain or infused with fruits.

Vincotto and vinegar 250ml 26.60

Fruity and mellow. Combine with oil to use as a dressing, add a drizzle to finish your favourite fish or meat dish or use as a marinade.

Vincotto and vinegar infused with raspberry, lemon or fig 50ml 12.00250ml 28.00

These can be used to flavour many dishes, both sweet and savoury – use them as a dressing or a condiment for salads, vegetables, meats, cheeses and fruits.

Giusti balsamic vinegar The Giusti family have been producing balsamic vinegar since 1605 and are the oldest producers in Modena. The Giusti maxim has always been the same – the principle

peppers which have been smoked over oak, skinned and stored only in their own juices.

220g jar sliced 19.90225g jar whole 22.90

Whole pimientos can be filled with fish, meat or vegetables – also delicious plain or topped with anchovies, almonds, capers or Forvm Cabernet Sauvignon vinegar.

Verjuice, vincotto and vinegarThevineco. verjuiceUnfermented grape juice from the Hawkes Bay.

Riesling verjuice

This is crisp and appley with a pleasing tartness.

375ml 12.50750ml 16.90

Use with olive or walnut oil in dressings, to deglaze pans, or with oysters.

Cabernet Sauvignon verjuice

The palate is initially sweet with robust bramble and berry flavours and aromas followed by a crisp clean acid finish.

375ml 13.90750ml 17.90

Use in place of wine or vinegar in your marinades, salads or cooking.

Verjuice and vanilla bean syrup

Whole vanilla bean infused in a light syrup made from Riesling verjuice.

Perfect for poaching fruit.

375ml 13.90

To make a delicious jelly, allow 1 gelatine leaf per 150ml syrup. Poach fresh fruit in the syrup, while soaking the gelatine in cold water for a few minutes. Squeeze the gelatine and whisk into the poached fruit and syrup mixture. Set in the fridge.

VincottoMuch copied, but only one company produces authentic Vincotto. Made to a carefully guarded recipe, by the Calogiuri family in Lecce from grape

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of natural quality based on the selection of the choicest grapes, the traditional seasoning in the old wooden barrels and the careful process which gives their vinegar its particular flavour.

Castello Estense 500ml 9.90Premio 500ml 17.50Red label 250ml 17.50Gold label 250ml 24.50White label 250ml 33.90White label 500ml 59.90Riccardo Giusti 250ml 39.90Vecchia 250ml 90.90Cordon Rouge 250ml 129.90Bianco di Modena 250ml 21.90

White grapes and white wine vinegar aged in ash barrels. Rich notes of ripe, yellow fruits and dried citrus. Fresh and balanced, it complements seafood and vegetarian dishes.

Balsamic glaze

Much richer and stronger than its equivalents.

150ml with fig 12.90150ml with raspberry 12.90150ml with truffle 12.90250ml original 16.90500ml original 25.90

With a smooth velvety texture and a vibrant tang of acidity, this glaze is perfect for drizzling over fresh fruits, cheeses or meats.

Family Reserve

Special delicious balsamic. To celebrate the birth of family members, Giusti start a special battery of barrels. These special balsamic vinegars are a release of some of their contents.

Il Calamaio di Vittoria 50ml 24.50

Specially dispensed

From Giusti’s riserva acetaia (cellar) the peak of balsamico – centuries old mother musts which are blended and aged again.

Tradizionale (30 year) 100ml 427.50Riserva (70 year) 100ml 929.00

new Organic balsamic vinegar

Girolomoni

Born from a partnership with a small family-owned organic farm in Modena and made from selected grapes from the family vineyards.

250ml 19.90

Aged in Slovenian oak, this vinegar is dense and fragrant. Perfect for dressings and sauces.

Wine vinegars

Forvm

From the Forvm cellars of Puig and Roca in Tarragona, Spain.

Use these vinegars by themselves – they are mellow enough – or combine with Thevineco verjuice, or plain or infused extra virgin olive oils.

Cabernet Sauvignon vinegar 250ml 23.50500ml 29.90

Beautiful combined with Colonna mandarin-infused EVO.

Chardonnay vinegar 250ml 24.50500ml 39.90

Try combining Forvm chardonnay vinegar with Colonna lemon-infused olive oil for a zesty dressing that is sure to become a firm favourite.

Flavius vinegar

Made from Forvm's initial reserves which have aged in oak barrels for 20 years, this very special vinegar is a limited production.

250ml 74.50

Deep and rich with an incredibly smooth flavour.

Merlot vinegar

Made from the young Merlot grapes, this Spanish vinegar has a beautiful violet colour and the fresh fruity flavours and accents of both strawberry and cherry.

250ml 18.00500ml 28.90

Try with meats, in salads or use in desserts.

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750ml 22.90

Combine with Colonna orange-infused oil and smoked paprika for a lively dressing.

Capirete

José Páez Lobato is a family business who have been producing fine sherry vinegar in Jerez for 60 years.

Sweet Pedro Ximénez 375ml 17.90

Aged for 4 years in American oak barrels. Rich in colour with a smooth, sweet flavour.

Reserve – 20 year 375ml 17.90750ml 29.90

Aged for 20 years in American oak barrels. Rich in colour with notes of vanilla and dried fruits.

Gran Capirete – 50 year 250ml 24.90

Aged for 50 years in American oak barrels, this reserve vinegar has an intense mahogany colour.

Martin Pouret Prestige

A range of traditional French vinegars made using the Orléans method.

Cider 250ml 14.90

Made in the same way for the last 500 years using Normandy apples and Orléans wine fermented in oak barrels.

Champagne-Ardenne 250ml 16.90

Aromatic and delicious, this vinegar is ideal to marinate fish and flavour shellfish.

Raspberry 250ml 14.90500ml 22.50

Classically combined with walnut oil as a dressing.

Tarragon 500ml 14.50

Beautifully perfumed and light – try using this vinegar to make your own Béarnaise sauce.

Red wine vinegar

250ml 12.50500ml 17.50

Tangy with a rich wine flavour. Use it in reductions, salad dressings and to add brightness dishes.

White wine vinegar

250ml 12.50500ml 17.50

The light wine taste makes this vinegar perfect for everyday cooking including vinaigrettes, pickling, marinades and sauces.

Mas Portell

Moscatel vinegar 500ml 21.30

A perfect partner for fresh seafood. Try it drizzled over peaches or pawpaw that have been sprinkled with sugar and grilled.

Merlot vinegar 500ml 29.90

A bittersweet vinegar made from Merlot wine from Catalonia. Bursting with luscious berryfruit flavours.

Emiliani

Apple must vinegar 500ml 10.90

Sherry vinegar

Romulo

A traditional sherry vinegar from Jerez, Spain, which has been aged in American white oak barrels for eight years.

375ml 14.80

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Sweet treats

Biscuits and Cakes

Babà Napolitani

Naturally leavened cakes, the size and shape of a champagne cork, drenched in either rum or Limoncello syrup are a delightful sweet treat and make a quick and easy dessert. 14-15 Babàs in each jar.

Limoncello 500g jar 24.90Rum 500g jar 24.90 Ideal to serve with ice cream or mascarpone.

Ines Rosales tortas de aciete

Handmade in Seville, exclusively by women, for the last hundred years. Six individually wrapped flaky flatbreads, made using unbleached flour and extra virgin olive oil, and sprinkled with sugar.

Sweet olive oil with aniseed 180g 9.90Seville orange 180g 9.90Ideal to serve with cheese, coffee or sherry.

LadyfingersLadyfingers, known in Italy as Savoiardi and in Spain as Bizcochos, are an essential ingredient in creating Tiramisu dessert. Two 100g packs per packet.

200g 6.30Also delicious served with ice cream or used in trifles or charlottes.

Chocolate

Valrhona SelectionThe choice of top Michelin-starred chefs, this is considered to be the Rolls-Royce of chocolate. Valrhona have their own specifications for bean selection, treatment and conching (the process which gives chocolate its character, balance and final texture).

The levels of cocoa are not indicators of quality as they are with other manufacturers. Valrhona’s tasters determine at which levels they feel each bean tastes best – they use the analogy that a cup of coffee is not improved by the addition of more coffee. Valrhona chocolate contains no added fat, extenders or butter oil.

Abinao – 85% cocoa

An exceptional bittersweet chocolate made from the finest African cocoa beans. It has notes of coffee and cocoa followed by hints of brazil nut and coconut, with a long, powerful, sweetly acidic finish.

70g bar 9.90

Guanaja – 70% cocoa

An exquisite Grand Cru bitter chocolate, the result of a combination of the finest South American cocoa beans. Its intense flavour, heightened by floral notes, has a powerful, lingering intensity.

Caraïbe – 66% cocoa

Grand Cru dark chocolate made from a blend of the finest Caribbean island cocoa beans. Aromatic and long in the mouth, its fruity and barely sweet taste reveals the delicate flavours of almonds and roasted coffee.

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Manjari – 64% cocoaStunning Grand Cru aromatic dark chocolate made with cocoa beans from islands in the Indian Ocean. Refreshing with notes of red fruits on a background of sweet almonds. All the originality of a rare cocoa variety.

70g bar 9.90Fèves 250g bag 20.501kg bag 65.50Single chocolate drops shaped like a cocoa bean for easy melting.

Jivara – 40% cocoaSmooth Grand Cru milk chocolate, the result of a combination of the finest Ecuadorian cocoa beans, whole milk, brown sugar, and a hint of malt. Its characteristic, distinctive taste, with caramel and vanilla notes, makes this an exceptional chocolate which promises to be an extraordinary taste experience.

70g bar 9.90 Fèves 250g bag 20.001kg bag 62.90Single chocolate drops shaped like a cocoa bean for easy melting.

Caramélia – 36% cocoaExtremely smooth and velvety, this milk chocolate courverture has a pronounced, creamy caramel flavour.

Fèves 250g bag 18.501kg bag 59.50Single chocolate drops shaped like a cocoa bean for easy melting.

Caramélia Crunchy Pearls – 36% cocoa

85g bar 8.90 A bar of smooth and velvety Caramélia chocolate layered over crunchy toasted puffed cereal pearls. Contains gluten.

200g bag 13.90 Delicious pearls of Caramélia chocolate with a crunchy biscuit centre. Perfect for decorating cakes and desserts. Contains gluten.

Dulcey – 32% cocoa

Smooth, creamy blonde chocolate with a velvety and enveloping texture. The first notes are buttery, toasty and

not too sweet. With biscuit flavours and a pinch of salt.

70g bar 8.90Fèves 250g bag 22.90 Single chocolate drops shaped like a cocoa bean for easy melting.

new Opalys – 33% cocoa butter

A dreamy white chocolate bar, pure white in colour, with a creamy, velvety texture. Opalys has delicate flavours of fresh milk, natural vanillla and just a touch of sugar.

70g bar 9.90

Satilia

Unlike the single-origin Grand Crus, the Satilia range of chocolate is made from a blend of cocoa beans from different regions.

Fèves Noire (dark) 62% 250g bag 10.50Lactée (milk) 35% 250g bag 10.90Single chocolate drops shaped like a cocoa bean for easy melting.

Ivoire

Lightly sweetened white chocolate with the delicate flavours of milk and vanilla and light citrus notes.

Fèves 250g bag 20.501kg bag 65.50Single chocolate drops shaped like a cocoa bean for easy melting.

Gift tins – 18 piece

Abinao 90g tin 19.90Guanaja 90g tin 19.90Jivara 90g tin 19.90Containing 18 individually wrapped squares.

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Specialty products

Dark chocolate pearls 200g bag 10.90Delicious dark chocolate pearls. Wonderful to use in baking.

Dark chocolate crunchy pearls 200g bag 10.90Delicious dark chocolate pearls with a puffed cereal centre. Perfect for decorating cakes and desserts. Contains gluten.

Caramélia Crunchy Pearls 200g bag 13.90Delicious pearls of Caramélia chocolate with a crunchy biscuit centre. Perfect for decorating cakes and desserts. Contains gluten.

Crushed cocoa nibs (grué de cacao) 100g pottle 9.00Premium cocoa nibs from Venezuela. Use them in baking, through mousses or sprinkled over desserts.

Xocopili 200g bag 20.50Savoury and spicy dark chocolate pearls. 72% cocoa with the addition of paprika, cardamom, curry powder, Basque chilli pepper and salt. Use to enrich and add complexity to sauces.

Cocoa

Superb, with a noticeable difference when used in baking – naturally pressed.

250g bag 17.501kg bag 54.70Intense and finely ground.

Confectionery

LeoneRenowned in Italy, Leone are one of the oldest confectionary companies in Europe.

Flavoured with natural flavourings and made using only the highest quality ingredients, Leone sweets will have your taste buds tingling for more.

Pastilles

30g box 5.00Flavours include aniseed, absinthe, coffee, wild berry, lemon, mandarin, mixed flavours, polar strong and strawberry.

42g tin 9.50Flavours include aniseed, peppermint and mixed flavours.

new Retro Chic 42g tin 9.50Flavours include lemon, liquorice, mixed flavours, peppermint, violet and wild berry.

Circus 15g tin 6.80

Tins with a circus design containing lemon (limone), blueberry (mirtillo) or mixed flavours (miste dissetanti).

Pin up girls 15g tin 6.80Tins with a pin up girl design, containing mint or mixed flavour pastilles.

Sweets

Leone Cubifuttanew Peach, Pear and Apricot 250g cube 27.70new Wild berry 250g cube 27.70Flor frutta 370g gift box 39.90Beautiful Italian jellies made with 20% real fruit pulp. Flavours include peach, strawberry, pear, lemon, orange and apricot.

Leone jellies 190g cube 17.50Choose between wild strawberry, mandarin, lemon or blood orange.

Leone sugared almonds 200g cube 17.50Contains beautiful pastel coloured sugared almonds, designed to look like the pebbles that line the bed of the river Po.

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Liquorice

AmarelliThe Amarelli family in Rossano, Calabria, have been making the highest quality artisan liquorice from the root of the liquorice plant since 1731. It is a pure, hard style of liquorice which is good for the respiratory system.

Pure liquorice Barone 20g 7.40Old English 20g 7.40Spezzata 40g 9.00Small pellets of pure liquorice.

Flavoured liquorice Nanetti 20g tin 7.40Slightly flattened pellets of pure liquorice flavoured with mint.

Sugar-coated liquorice Bianconeri 50g 9.00White candy-coated liquorice flavoured with mint.

Sassolini ~ Beach Babies 20g 7.40Sassolini 40g 9.00White candy-coated liquorice flavoured with aniseed.

Liquorice powder 200g 15.50

Made from Calabrian liquorice root, this finely ground powder is perfect for baking and sauces.

Menozzi De RosaAttention all liquorice fans! Born in the monastery of Atri in 1836, Menozzi de Rosa make soft liquorice the aficionados here heartily endorse.

Penne and telefoni 90g bags 3.50Cinture or fusilli lengths 4.90Menozzi use a bronze extrusion method which results in a liquorice with beautiful gloss and texture – the hallmarks of high quality.

Sabatonew Pillows 200g 6.90Incredibly moreish soft liquorice from Abruzzo, Italy, with assorted flavoured fillings.

Christmas DelightsEvery Christmas the showroom fills with a tempting array of festive artisan treats. To view the range available this year please see the Christmas insert, browse the Sabato website www.sabato.co.nz or visit us instore.

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Wines and Grape Juice

ProseccoAdriano Adami

Adami is a third generation family owned winery in the Veneto that was established in 1920. They combine family traditions with modern technology to produce these award-winning wines.

Bosco Di Gica Brut Prosecco 750ml 29.60Made from the Prosecco grapes selected from the superior sites of Valdobbiadene and Conegliano. Straw yellow in colour with a hint of apple and peach. A dry finish which makes it the perfect apéritif.

Garbel Prosecco 750ml 29.60Made from the grapes grown on the hills located between Venice and the Alps. Straw yellow in colour with a delicate bubble. Fruit driven bouquet with a light acidity and a clean off-dry finish.

Other Italian winesWe recommend drinking our red wines at 16ºC and to store the bottles on their sides in a cool place.

Please contact us for information on which vintages we have instore.

Rocca Giovanni

Rocca Giovanni is a small family winery located in the Langhe hills of Monforte d'Alba in Piedmont. Here, singular grape varieties have been grown for generations by the Roccas, in selected areas of land particularly suited to wine-making. Father and son, Giovanni and Maurizio, monitor every stage in the wine-making process, from the cultivation of the vines right through to the cellaring of the bottles.

Langhe Chardonnay 750ml 18.90This Chardonnay is typical of many Italian whites in that it is unoaked. It is clean and fresh with notes of fresh herbs and tomato leaf. Ready to drink right now with antipasti, seafood, salads, risotto or just on its own.

Dolcetto d’Alba 750ml 18.90

Made from 100% Dolcetto grapes. Ruby and violet-hued, it is perfumed with cherry jam and blueberries. A rounded, harmonious wine. Great drinking at any time.

Barbera d’Alba 750ml 27.90

Made from 100% Barbera grapes. Barrique aged for 10 months, then in bottles for 7 months. A long-lived wine, scented with rose petals, blackberries and chocolate. Full-bodied with firm tannins. Try it with duck.

Nebbiolo d’Alba 750ml 27.90

Made from 100% Nebbiolo, Oak-aged for 10 months and then bottle-aged for 7 months. It is garnet-hued with flecks of orange. On the nose, it is intense and fruity with notes of cherries, prunes and violets. In the mouth it is full, pleasantly tannic and harmonious. Match it with dishes like porcini risotto.

Barolo DOCG 750ml 64.90

This most famous of Italian wines is referred to as ‘the king of wines and the wine of kings’. 100% Nebbiolo grapes are aged in Slovenian oak for 30 months and then in bottles for 7 months. The aroma is intense and fruity, with notes of cherry, prune, hazelnuts and cinnamon. A dry, full-bodied, tannic but harmonious wine, well-structured and longlived. Match it with dishes like osso buco.

Barolo 'Bricco Ravera' DOCG 750ml 79.90

One for the cellar. This single vineyard Barolo offers the scents of Turkish delight, cherry and cloves. This wine is still closed in structure, but is refined and harmonious with some cherry flavours beginning to show on the palate. Needs some time to integrate but is showing good length.

Barolo 'Mosconi' DOCG 750ml 89.90

One for the cellar. This single vineyard Barolo reveals ‘cherries in Kirsch’ and Christmas cake aromas and flavours matched to a tight, linear frame. Intense and balanced, with firm tannins and a long finish.

Grape Juicenew Succuva 250ml 6.50

100% natural Italian grape juice is lightly sparkling, light and delicious. Non-alcoholic, no added sugar or colouring.

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Tezza Wines

This small production winery is based in Verona, in the Valpantena – a valley that lies in a niche between Lake Garda and the arc of the Alps. This fortunate location gives a uniquely temperate climate that is suitable for plants that are more typical of Mediterranean climes, such as the grapevine, the olive tree, and the cypress. The limestone-derived soils of the region are extremely favourable to growing the well-regarded Aramone and Valpolicella that Tezza are known for.

Valpolicella 750ml 19.90Light and fragrant, produced in a style similar to Beaujolais nouveau and released only a few weeks after harvest. Bright ruby colour with scents of blueberry and dried rose petals. Light and clean in the mouth. Well-balanced, with subtle tannins. Perfect alongside braised meats, roasts and aged cheese.

Valpolicella Ripasso 750ml 32.90Made with partially dried grape skins and seeds that have been left over from fermentation of Amarone or Recioto. This style of wine is tannic, with a deep colour, more alcohol and more extracted than regular Valpolicella. Dark, garnet-coloured, tangy and savoury, this has notes of spice and ripe berries. The palate is smooth, with a polished feel. Best matched with red meats.

Ma Roat Valpolicella Ripasso 750ml 24.90Ripasso is a richer style of wine than Valpolicella due to the ‘repassing’ over the previously crushed grapes used in Amarone, adding flavour and body to the lighter base wine. Ma Roat has a purple-ruby colour with aromas of raspberry and blackberry, black pepper and liquorice. Warm on the palate with smooth, glossy tannins. This wine is best matched with lighter meals, soups and fresh cheeses.

Passito Veneto 500ml 49.90Known as straw wine, or raisin wine, Passito is made from grapes that have been dried to concentrate their juice. Bright gold tinged with apricot. Toffee-apple and crème caramel aromas. Rounded and quite sweet, with good acidity to counterbalance the fruit sugars; golden raisins and dried stone fruit flavours. An excellent dessert wine. The classic accompaniment is Pandoro, Verona's version of Panettone.

Recioto della Valpolicella 500ml 49.90The grapes for Recioto are dried in a cool, airy room for up to 4 months until semidry, which produces concentrated sugars and flavours, resulting in a sweet red wine. Almost opaque red with aromas of morello cherry preserves, subtle balsamic notes, and chocolate. The palate is smooth, with generous fruit and elegant, subtle tannins. A great companion to petits fours and chocolate desserts.

Amarone della Valpolicella750ml 59.90Amarone is a typically rich, Italian, dry red wine made from the partially dried grapes of the Corvina (70%), Rondinella (20%) and Corvinone (10%) varieties. Deep ruby red with scents of cherry preserves, vanilla, black liquorice and tobacco leaf. Warm and smooth in the mouth with bold tannins, this is a wine best enjoyed with aged cheeses, grilled meats and game.

Amarone Riserva 750ml 89.90Amarone is a typically rich, Italian, dry red wine made from the partially dried grapes of the Corvina (70%), Rondinella (20%) and Corvinone (10%) varieties. Garnet and chocolate-hued with sweet spices and ripe figs on the nose. Rich and ripe with flavours of raisins, dried fruits and dark chocolate. A huge 16% alcohol does not detract from the puckish acidity and firm tannins.

Spanish winesClos Pons

Clos Pons winery is located in Les Garriques district, in the south of the Lleida province, Spain.

Sisquella 750ml 24.90Representing the modern direction in Spanish winemaking, this white wine is young and fresh. A delicious nose of honey and caramel notes is followed by the flavour of juicy pears. It is crisp with a little sweetness. Perfect as an apéritif or with our blue cheeses or our home baking.

Alges 750ml 29.90The fruit for this very first vintage comes from the village of L'Albages. Low rainfall, extreme temperatures and rough land provide the perfect combination to produce high quality wines. Clos Pons Alges is the result of hand-harvested Temperanillo, Garnacha and Syrah grapes, blended, and then aged in 80% French and American oak for 9 months. Definitely youthful, but powerful, balanced, fragrant and fruity. Rich garnet hues, brambly, raisiny fruit with a big luxuriant mouthfeel. All wrapped in a light wood that adds subtlety and elegance.

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NB. Xtra clients: To receive our regular emails you may need to check with your ISP that they are not being classed as spam. We have been told this is a problem and recommend you add info@sabato.co.nz to your Favourites to ensure you hear about all our exciting news and information.

Gift vouchers Gift vouchers are also available in denominations of $10, $25, $50 or $100, attractively presented in their own special gift folder. An ideal way to share your enthusiasm for food!

Simply provide us with the recipient’s name & address and we will do the rest.

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Gift hampers Personal and corporate gifts are available. We have a great range of hampers for you to choose from. Alternatively, you can select from our wide range of ingredients and packaging to create a customised selection.

All of our hampers are beautifully presented and can be delivered anywhere in New Zealand. Occasionally ingredients may vary according to availability, but we’ll consult you first.

More ready-to-go gift options are available instore and on our website: www.sabato.co.nz

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From our kitchenFrom our Kitchen is the range of products made on site in our commercial kitchen. Using many of the ingredients we know and love, this range is all about great food made simply and made well, because who says fast food can’t be good food? Make entertaining easy with our selection of nibbles, from blue cheese tarts to prawn empanadas. Simply heat and eat! We’ve got baked Ortiz anchovy pate, meltingly tender duck confit, proper French onion soup and meatballs in a rich tomato sugo. Delicious freshly baked biscuits and our Christmas fruit mince tarts await – and don’t forget our selection of gourmet pies, made with our own artisan ingredients and real butter puff pastry.

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Delicatessen A visit to our showroom allows you to taste and purchase our extensive range of specialty smallgoods and meet our dedicated deli team – including a specialist Cheesemonger.

Our selection of meats and cheeses represent the best quality products available. Italian prosciutto and salami, Jamón, chorizo and Iberico options from Spain and equally delicious products from artisan producers made here in New Zealand.

Our cheese selection is second to none having sourced the best of the best from the UK, Europe and boutique dairies throughout New Zealand.

Many of our delicatessen products are now available to buy online and so, if you are unable to shop in our Showroom, visit www.sabato.co.nz to browse the range.

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Instore EventsWe host various delicious events in the showroom throughout the year. Keep an eye on the events page of our website, our facebook page or visit us instore for details on upcoming events.

Cooking ClassesOur cooking classes are a chance for you to pick up some insider tips and tricks of the trade from some of New Zealand's best known chefs and food writers. Over 1½ hours our guest chefs will prepare three courses, sharing stories and suggestions along the way. You will enjoy hors d'oeuvres on arrival and then a tasting plate of each dish as they are prepared. Recipes are provided, there is a screen to aid viewing and we are open late for shopping after the class so you can buy all the ingredients to make the menu at home.

Cheese ClassesOur cheese classes offer a delicious insight into the wonderful world of cheese. With a different focus for each class, our Cheesemonger will introduce you to several sensational cheeses from our selection. Alongside the cheese you will enjoy a selection of accompaniments, beverages and tasting notes on each cheese.

Meet the MakersEvery now and again some of our incredible suppliers drop in for a few hours in the showroom to share their story. A great opportunity for you to meet some of our artisan producers and taste selected products from their range.

Cooking Demonstrations Every Saturday around 11.30am we cook a delicious, simple dish using our ingredients and you get to taste the results. Keep and eye on our facebook page for weekly updates and recipes.

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Christmas deadlines

In order to be processed and delivered before Christmas, orders to be delivered to the greater Auckland area must be received by midday Monday 15 December and orders to be delivered out of Auckland must be received by midday Thursday 11 December.

We rely on a commercial courier service that is generally very reliable, but sometimes parcels do go astray. If you have not received your Christmas delivery by Wednesday 17 December for Auckland deliveries, and Tuesday 16 December for out of Auckland deliveries, please call us on 0800 SABATO or 09 630 8751

Service standards

Normal delivery times

This depends on how and when you order. Normally orders are despatched the next working day.

For North Island customers, this means you should receive your parcel within 2 – 4 working days.

For South Island customers, this means you should receive your parcel within 3 – 5 working days.

If you have not received your delivery within these timeframes please call us on 0800 SABATO.

Product availability

From time to time there are heavy demands on particular products, especially at Christmas time. As we deal mainly with small, artisan suppliers and some of our range is seasonal, it is not always possible to replenish our supplies immediately. We apologise if the product you seek is sold out and recommend you order early to avoid disappointment.

December 2014 opening hours

M T W T F S S

1 2 3 4 5 6 7

8 9 10 11 12 13 14

15 16 17 18 19 20 21Christmas mail order closes

22 23 24 25 26 27 28• •

29 30 31 1 2 3 4• •

From Monday 8 December 2014 our hours are:Monday – Friday: 9.00am – 6.00pmSaturday & Sunday: 9.00am – 5.00pm

Christmas Eve & New Years Eve: 9.00am – 4.00pm

Days marked • we are closed.

Normal hours resume from Mon 5 January 2015:

Monday – Saturday: 9.00am – 5.00pm

Sunday: 10.00am – 4.00pm

SHOP ONLINE

You can view and buy our products directly

from our website: www.sabato.co.nz

BY EMAIL

Send your order to info@sabato.co.nz

BY PHONE

09 630 8751 or toll free 0800 SABATO

(0800 722286)

BY FAX

09 630 8763

VISIT

57 Normanby Rd, Mt Eden, Auckland.

Open 7 days

Quality CommitmentYour satisfaction is very important to us. If you have any queries about a product – please call us. If a product you have ordered is not available, we will contact you prior to despatching the order. If, for some reason, there is a fault with a product we will replace it at our own cost.

All prices include gst and are correct at the time of printing, but we reserve the right to amend them as necessary. © Sabato 2015