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Sabato We have the answer to afternoon tea - biscotti from one of the oldest bakeries in Italy! Try our new Lazzaroni cantucci, available in classic almond or chocolate chip.


Lazzaroni Cantucci with Chocolate
www.sabato.co.nz
This cantucci with chocolate chips are rich and crunchy, perfect with coffee or dessert wine. 16 May at 15:32

Sabato Happy Mother's Day! What scrumptious goodies have been prepared for you so far today? 13 May at 17:31

Sabato Grace is about to start cooking the risotto, hope to see you soon!

12 May at 12:01

Sabato What's cooking this weekend?

Saturday - Grace shows you how to make our delicious, no-stir Ferron Risotto (if you saw this on MasterChef New Zealand then this is a great reminder too!).

Sunday - May cooks Farro & Lentil Soup. A delicious winter warmer.

Demos start approx midday.

See you there!

11 May at 16:42

Sabato Our latest blog: London dining and Darlington's


London - Darlington's & Dining Out...
www.sabato.co.nz
On the advice of Johnnie, the seasoned, frequent traveller who you will find in our showroom dispensing both cooking and travelling tips when he's in the country, we caught the Underground from the airport to South Kensington. This was both quick and cheap at £5 per head - though you did have t... 11 May at 15:11

Sabato Give mum the gift of good food with a gorgeous gourmet treat from Sabato! See our gift ideas in store or online at www.sabato.co.nz

10 May at 13:12

Sabato The perfect Mother's Day breakfast recipe from J. Friend and Co New Zealand Artisan Honey.


Wall Photos
Grilled Banana, Brioche, Yoghurt and Honey. Perfect for Mothers Day breakfast!
2 bananas
2 Tbsp J. Friend and Co Manuka Honey slightly warmed
2 Thick slices brioche, toasted
½ cup Greek yoghurt
Preheat grill to 200 degrees. Peel and slice the banana lengthways. Place the halves in a baking paper lined tray and drizzle with 1 Tablespoon of honey. Place under the hot grill for 2 minutes or until golden.
Place on top of brioche and spoon over the yoghurt and finish with a drizzle of honey! 6 May at 22:48

Sabato Blog: Some travel gripes...


Be Aware: Travel Warnings...
www.sabato.co.nz
At this point we will just unload a few salient points about airports and airlines thus far during this trip... Airports Rome If you are going out of Rome, then allow at least an hour for security as the two occasions we passed through, we waited in a long, long queue as only one xray m... 5 May at 18:14

Sabato Meet the Makers! In store until 2pm today.

5 May at 11:24

Sabato This weekend:

Saturday - Meet the Makers: Kiwi Artisans at Sabato. Come and meet and try Coppersfolly Pure Wasabi, The Salmon Man and Gusto Apple Syrup (11am-2pm).

Sunday- May cooks Tarta de Santiago (approx midday).

Look forward to seeing you!


Events
www.sabato.co.nz
See our schedule of instore events below & watch this space for some delicious dates! Cooking ClassesOur cooking classes are a chance for you to pick up some insider tips and tricks of the trade from NZ's best known chefs and food writers, and our own knowledgeable staff. Classes typically last ... 4 May at 13:02

Sabato Blog: Sicily, Part II ...


Our new Sicilian suppliers...
www.sabato.co.nz
Alicos is our producer of the tasty Salsa pronta di Pomodoro (bottled in the cute stubby bottle with an eye-catching red and white label), artichokes in extra virgin olive oil, chilli paste with a punch and moreish tuna and onion paste. It is a small artisanal operation run by father and son, Gae... 1 May at 15:46

Sabato Our Spanish shipment has just arrived - which means ladyfingers are now back in stock!


Lady Fingers
www.sabato.co.nz
Lady fingers known in Italy as Savoiardi, an essential ingredient for Tiramisu. Each packet contains 21% fresh eggs.Two 100g packs per packet. Delicious served with ice cream or used in trifles or charlottes. 30 April at 16:14

Sabato We're relatively new to Pinterest but would love some friends! Who else is on there?


Sabato (sabatonz)
pinterest.com
Sabato is using Pinterest, an online pinboard to collect and share what inspires you. 29 April at 12:02

Sabato Blog: Part 1 in Sicily


Sicily - Visiting Tenuta Rocchetta
www.sabato.co.nz
Eleven generations of Pierluigi Crescimano's family have grown olives and grapes on a site in Castelvetrano, near the ancient temples of Selinunte, where we source the elegant Sicilian extra virgin olive oil Tenuta Rocchetta. Trained as an agricultural economist, it is only since 1996 that Pierluig... 28 April at 17:17

Sabato This weekend we're cooking:
Saturday - Sardine Fritters
Sunday - Tarta de Santiago (traditional Spanish spiced citrus almond cake)
Demos begin around midday. See you there! 27 April at 14:29

Sabato
Your Culinary Passport - A cooking class with Peta Mathias
Peta Mathias was the host of the lastest cooking class at Sabato, taking guests on a culinary journey through France and Morocco... 26 April at 16:10

Sabato Latest blog about a recent Parisian dining experience


Eating in Paris: The Alain Milliat Restaurant...
www.sabato.co.nz
We mainly ate at bistros on the French part of our trip - our favourite being a classic we came across last time in the delightful seventh arrondissement, where you are surrounded by an artwalk of antique shops and interesting art galleries, making window browsing an education in itself. At 29 R... 25 April at 10:14

Sabato The judges of MasterChef New Zealand have sung Pinoli Pine Nuts praises - and we totally agree! Fresh, creamy and deliciously versatile, these Marlborough beauties are a world away from the imported ones. Taste them in store today!


Pinoli Pine Nuts
www.sabato.co.nz
Premium pine nuts from Marlborough, New Zealand. These are fresh, ivory-coloured, have a satiny surface appearance and a crisp bite when you eat them. They are highly nutritious and keep well if stored in dark, dry and cool conditions. Dry-toast the pine nuts in a pan, over low-medium heat, shak... 24 April at 11:54

Sabato This weekend we're doing something a bit special for our Saturday demo... You'll learn how to create the perfect pizza - including dough and all sorts of delicious ideas for toppings!


Events
www.sabato.co.nz
See our schedule of instore events below & watch this space for some delicious dates! Cooking ClassesOur cooking classes are a chance for you to pick up some insider tips and tricks of the trade from NZ's best known chefs and food writers, and our own knowledgeable staff. Classes typically last ... 20 April at 14:22

Sabato Getting ready for tonight's cooking class with Peta Mathias!

17 April at 18:23

Sabato Our latest blog muses on eating in Barcelona...


Musings on Eating in Barcelona
www.sabato.co.nz
Barcelona remains a very cool place to dine. From the humble tapas bar with a small selection of cured meats and padron peppers to the more avant garde Michelin-starred restaurants, the spectrum of Spanish food is well covered. Don't expect the tapas bars or the small local restaurants to be cheap. ... 16 April at 15:14

Sabato On MasterChef New Zealand at 7.30pm tonight watch Ray McVinnie use our beautiful Ferron Risotto Rice. Here is a recipe for you to try at home!


Ferron No-Stir Risotto
As we head into the winter months it is essential to have a good risotto recipe at hand... 14 April at 19:07

Sabato The weekend is almost here, and that means its time for free cooking demos at Sabato!
Saturday - Alfieri Pasta with Mariano's Malaguena Sausages
Sunday - Easy Spanish tapa
Demos start at midday - see you there! 13 April at 15:02

Sabato Have you tried the Ines Rosales tortas? Made by hand (exclusively by the women of the local village) these are not quite a biscuit and not quite a cracker - but seriously moreish! Eat as is, or try them with a dollop of mascarpone and a drizzle of vincotto - yum!

12 April at 15:12