Gourmet Pantry

Made from Yarra Valley shiraz wine from our good friend Rob Dolan. This jelly is fruity and intense, and is great with brie and other soft cheeses. It also partners well with goat cheese and some light blues.

The sweet fragrant raspberries give this jam a full flavour that is balanced with a tart finish.

This relish is sweet from the peppers and has a tangy finish from the tomatoes. It goes well with just about anything and is particularly good in sandwiches and burgers, with barbequed meats or under melted cheese on toast.

Made from the sweetest strawberries in the Yarra Valley, this jam is full of fruit pieces and is bursting with flavour. 

This rich bone broth is extracted from grass fed, free range beef bones over a 24 hour period.

Simply heat and serve, adding a pinch of salt for flavour.

Ingredients: Water, grass fed beef and beef bones, Apple cider vinegar, rosemary extract (Natural antioxidant).

Artisanal sardines made from the freshest fish in Portugal. Hand-selected, hand processed, hand wrapped works of art.

When it comes to sardines, it’s safe to say that Pinhais & Cia are sticklers - in the best possible way.

Since 1920, this iconic Portuguese brand has been blowing the competition out of the water with their fastidiously handcrafted artisanal sardines, NURI.

What’s their secret? Attention to detail.

First, they hand-select the freshest sardines from local master fishermen. Grown in the cold waters of the Atlantic, these fish contain unique nutritional properties and remarkable depth of flavour.

Rather than machines, each fish is prepared slowly by hand according to secret family recipes. They’re gently ‘vapour cooked’, packed in premium 100% Refined Olive Oil and hand-wrapped in beautiful vintage packaging, in a final act of craftsmanship.

This honey has been sourced from the beautiful Black Spur, located approximately 80km North East of Melbourne between Healesville and Narbethong in Victoria.

It is the tallest flowering plant and one of the tallest trees in the world, second to the coast Redwood.

Notes: bold, robust, caramel, golden syrup, earthy.

A rich, pure bone broth extracted from free range Australian chicken bones over a 24 hour period. Made the authentic way with no vegetables, our broth is rich in life-boosting minerals and amino acids.

Simply heat and serve, adding a pinch of salt for flavour.

19g of protein per 250g!

Ingredients: Water, free range chicken and chicken bones, apple cider vinegar, rosemary extract (natural antioxidant).

Raspberries, strawberries, blackberries and blueberries combine deliciously to make a jam with deep berry flavours.

The city of pickles wouldn't be complete without the New York deli. Handmade the traditional way, this old faithful from the block is as natural as it is lipsmackingly tasty. Upgrade your sandwich side-kick or show your cheeseboard who's boss.

This fully flavoured vegetable stock is made the traditional way with at least 50% organic vegetables and herbs.

We choose market-fresh, unblemished vegetables, slowly simmer them for at least 8 hours, and then reduce the liquid. the result is a stock with a remarkable intensity and depth of flavour. use generously in risottos, stews, soups and more. no preservatives, no additives. it’s real food.

Ingredients: water, onions, carrots, celery, tomato, leeks, parsley, black peppercorns, rosmarinic acid (natural antioxidant), bay leaves. made with at least 50% organic vegetables.

Provenance of vegetables: at least 50% of vegetables used are certified organic, all vegetables are sourced from victorian markets.

A rich, sweet preserve with the texture crunch of dried figs. Great with Stlton and string blue cheese. Spread on a cracker or fresh bread with some goat cheese it make a delicious canape.

The tartness of rhubarb and the sweetness of ripe strawberries result in a perfectly balanced jam.

The finest Yarra Valley Apricots give this jam an intense sweet sharpness.

Great with cheese, dips, pate and antipasti, unlike traditional water crakers, our wafer crackers have a fine melt in the mouth texture with subtle taste. 

Australian golden roasted peanuts, ground to creamy smooth perfection and lightly salted. That’s it! No sugars. No hydrogenated oils. No preservatives. Just the non-stop thrill of peanut butter splendour.

Pastificio dei Campi is located in Gragnano, an exceptional place for pasta production, where industrial development has led to the loss - partial at least - of the magic linked to the art of this white gold. Our firm aims to restore and sustain the tradition of Gragnano pasta IGP, and seeks to do this in a way that respects craftsmanship and traditional production methods, allowing the raw ingredients and stages of production all the time they need to create a pasta of the very highest quality, the best pasta ever.

Vermicelli is one of the most ancient Neapolitan pasta shapes, so much so that once upon a time pasta-makers were known as vermicellari. A document dated 1284 attests to their sale, while the first published recipe probably dates back to the 15th century, in the "Libro de arte coquinaria" (1464-65), by the celebrated Mastro Martino. The name refers to their shape, reminiscent of small worms (vermi).

Made from rose pink ruby grapefruit, this marmalade has a pithy grapefruit tang and chunky texture

Extracted over a 24 hour period, these bone broths are rich in health-boosting gelatin, amino acids and minerals. The per-pack amino acid concentration surpasses many amino acid supplements and is more than triple that of other bone broths.

As with all The Stock Merchant bone broth products, there are no filler vegetables used - just water, grass fed, free range chicken or beef bones and apple cider vinegar. This range is perfect for consumers who want the best possible bone broth solution for improving their gut health.

3 times as concentrated as other bone broths on the market. Regarded as medicine for people with gut health issues. 4 servings per pack, great value proposition considering concentration. Rich and pure with health-boosting properties.

Ingredients: Water, grass fed free range beef and beef bones, apple cider vinegar, rosemary extract (natural antioxidant).

Sweet caramelized onions with some balsamic vinegar, brown sugar and some subtle spices give this versatile condiment a lovely rounded flavour. Excellent with bangers and mash, on a hamburger or served as a canapé in pastry cases with soft goats cheese on top.

Deliciously sweet with a hint of chilli, this chutney is ideal to cool down a hot curry or add to a chicken salad. It can also be used to baste roast pork or chicken and is an excellent glaze for baked ham.

Artisanal sardines made from the freshest fish in Portugal. Hand-selected, hand processed, hand wrapped works of art.

When it comes to sardines, it’s safe to say that Pinhais & Cia are sticklers - in the best possible way.

Since 1920, this iconic Portuguese brand has been blowing the competition out of the water with their fastidiously handcrafted artisanal sardines, NURI.

What’s their secret? Attention to detail.

First, they hand-select the freshest sardines from local master fishermen. Grown in the cold waters of the Atlantic, these fish contain unique nutritional properties and remarkable depth of flavour.

Rather than machines, each fish is prepared slowly by hand according to secret family recipes. They’re gently ‘vapour cooked’, packed in premium 100% Refined Olive Oil and hand-wrapped in beautiful vintage packaging, in a final act of craftsmanship.

This honey has been sourced from the magificient Pyreness ranges located approximately 200km North West of Melbourne between Avoca and Ararat.

An Australian all time favourite with a pleasant delicate flavour.

Notes: sweet, fresh, waxy, mild and delicate

This fully-flavoured stock is made the traditional way with genuine Australian grass fed, free range cattle.

We roast the bones in small batches, slowly simmer them with our specially selected vegetables and herbs for at least 12 hours, and then reduce the liquid.

Ingredients: water, free range beef and bones, roasted carrots, tomato paste, roasted onions, celery, rosmarinic acid (natural antioxidant), bay leaves.

Provenance of beef bones: exclusively grass-fed, free range cattle from the pastures of victoria and new south wales, with no supplementary food or chemicals used.

Australian golden roasted peanuts, ground to chunky perfection and lightly salted. That’s it! No sugars. No hydrogenated oils. No preservatives. Just the non-stop thrill of peanut butter splendour.

Pastificio dei Campi is located in Gragnano, an exceptional place for pasta production, where industrial development has led to the loss - partial at least - of the magic linked to the art of this white gold. Our firm aims to restore and sustain the tradition of Gragnano pasta IGP, and seeks to do this in a way that respects craftsmanship and traditional production methods, allowing the raw ingredients and stages of production all the time they need to create a pasta of the very highest quality, the best pasta ever.

A much-loved shape used all over the Italian peninsula but originating in Liguria. Linguine go very well with Genoese pesto or with fish or shellfish-based sauces. A classic Gragnano dish is linguine with clams.

Lucia’s tomato based products are only made seasonally over the summer months while the Australian tomatoes are at their best, ensuring freshness quality and a great product and most importantly a unique and fresh tomato flavour.

Australia's southern climate is perfect for producing sweet flavour filled tomatoes. Lucia‘s has a purpose built haccap approved tomato manufacturing facility.

Full of large pieces of aubergine, this spicy pickle makes a fantastic base for a Middle Eastern style pizza. Or stir it through natural yoghurt with chopped fresh coriander and serve it on the side of grilled foods.

A classic blend of orange, lemon and grapefruit, this marmalade is light and fresh with a tangy citrus finish

Made using ripe blood plums, this jam has a decidedly European flavor with a delightful sour finish.

This traditional bittersweet Spanish-style merlot based finishing vinegar is crafted from premium merlot grapes from selected cool climate southeastern Australian vineyards.

Garnet red and full-bodied, it displays rich red berry fruit aromas underpinned by tinges of toast and mulled pears, leading to a structured, complex, long palate with a spicy final twist.

Pastificio dei Campi is located in Gragnano, an exceptional place for pasta production, where industrial development has led to the loss - partial at least - of the magic linked to the art of this white gold. Our firm aims to restore and sustain the tradition of Gragnano pasta IGP, and seeks to do this in a way that respects craftsmanship and traditional production methods, allowing the raw ingredients and stages of production all the time they need to create a pasta of the very highest quality, the best pasta ever.

Wider than linguine, the name of this shape comes from its resemblance to the strips used for the hems of clothes. Fettucce are ideal with meat-based sauces, or with shellfish.

Pastificio dei Campi is located in Gragnano, an exceptional place for pasta production, where industrial development has led to the loss - partial at least - of the magic linked to the art of this white gold. Our firm aims to restore and sustain the tradition of Gragnano pasta IGP, and seeks to do this in a way that respects craftsmanship and traditional production methods, allowing the raw ingredients and stages of production all the time they need to create a pasta of the very highest quality, the best pasta ever.

Together with orecchiette and trofie, this is one of the Pastificio dei Campi shapes produced with a special machine called a baresina. It's a dried durum wheat pasta version of the traditional home-made egg pasta shape made using a comb-like tool.

This fully-flavoured stock is made the traditional way with genuine free range Australian chickens.

We slowly simmer the bones with our specially selected vegetables and herbs for at least 10 hours, and then reduce the liquid. the result is a stock with a remarkable purity and depth of flavour. use generously in risottos, stews, soups and more.

Ingredients: water, free range whole chicken and bones, onions, carrots, celery, rosmarinic acid (natural antioxidant), bay leaves.

Provenance of chicken bones: certified free range chickens from victorian farms.

Pastificio dei Campi is located in Gragnano, an exceptional place for pasta production, where industrial development has led to the loss - partial at least - of the magic linked to the art of this white gold. Our firm aims to restore and sustain the tradition of Gragnano pasta IGP, and seeks to do this in a way that respects craftsmanship and traditional production methods, allowing the raw ingredients and stages of production all the time they need to create a pasta of the very highest quality, the best pasta ever.

Together with maccheroncini al pettine and trofie, this is one of the Pastificio dei Campi shapes produced with a special machine called a baresina. Originally from Puglia, this shape takes its name from its distinctive shape, like little ears.

An intensely sharp and bitter marmalade with distinctive bright shreds of orange peel

Dark and treacly, this Scottish style marmalade is rich and dense with bitter caramel notes.

The Ras El Hanout (or Rass el Hanout) is a traditional Moroccan spice mix, essential for making tagines, couscous, and pastillas but it is also widely used in western cuisine. It is quite an amazing mix, containing up to 30 ingredients, depending on the tastes and inspiration of the spice maker who concocts it. However, some ingredients are essential like cumin, cubeb pepper, ginger, nutmeg, turmeric, cinnamon, fenugreek and green anise.

Ras el Hanout literally means “the head of the store”, as only someone who was highly qualified could concoct this complex mix according to the traditional recipe. This mix comes from Morroco’s imperial cities (Fes, Rabat, etc) whose elegance, refined lifestyle and gastronomy are still wide-reaching after more than 1,200 years.

It has spicy, hot, sweet and sour, supple and enchanting flavours, releasing complex yet harmonious notes.

Ingredients: Turmeric, coriander, cumin, black pepper, ginger, cinnamon, clove, green cardamom, allspice, brown sugar, paprika, nutmeg, rose petal

Arrabiata is a spicy Italian tomato sauce. Heat 2 teaspoons of this spice mix in a frying pan with olive oil. Add 2 tins of chopped tomatoes (425 ml) then reduce over high heat for about 15 mins. Serve with Penne Rigate or use it as a sauce for pizzas.

Ingredients: Tomatoes, chilli, garlic, basil, thyme, rosemary, oregano, marjoram

Pastificio dei Campi is located in Gragnano, an exceptional place for pasta production, where industrial development has led to the loss - partial at least - of the magic linked to the art of this white gold. Our firm aims to restore and sustain the tradition of Gragnano pasta IGP, and seeks to do this in a way that respects craftsmanship and traditional production methods, allowing the raw ingredients and stages of production all the time they need to create a pasta of the very highest quality, the best pasta ever.

Spaghetti is the dried pasta shape par excellence and emblem of the Neapolitan table. The name comes from their shape, similar to a thick piece of string (spago). The first reference to spaghetti is found in the Vocabolario Domestico by Giacinto Carena (1846), where it is listed alongside "capelloni, spilloni e vermicelli"; a few years later it appears in the famous Dizionario Tommaseo-Bellini, published in 1861-1879.

Pastificio dei Campi is located in Gragnano, an exceptional place for pasta production, where industrial development has led to the loss - partial at least - of the magic linked to the art of this white gold. Our firm aims to restore and sustain the tradition of Gragnano pasta IGP, and seeks to do this in a way that respects craftsmanship and traditional production methods, allowing the raw ingredients and stages of production all the time they need to create a pasta of the very highest quality, the best pasta ever.

The Penne Ziti Lisce di Gragnano are hollow and cut on the diagonal for a great texture on the palate.

Extracted over a 24 hour period, these bone broths are rich in health-boosting gelatin, amino acids and minerals. The per-pack amino acid concentration surpasses many amino acid supplements and is more than triple that of other bone broths.

As with all The Stock Merchant bone broth products, there are no filler vegetables used - just water, grass fed, free range chicken or beef bones and apple cider vinegar. This range is perfect for consumers who want the best possible bone broth solution for improving their gut health.

3 times as concentrated as other bone broths on the market. Regarded as medicine for people with gut health issues. 4 servings per pack, great value proposition considering concentration. Rich and pure with health-boosting properties.

Ingredients: Water, free range chicken and chicken bones, apple cider vinegar, rosemary extract (natural antioxidant).

It gets its name from the delightful little village of Espelette tucked away at the foot of the Basque mountains. Although it’s considered as one of the emblems of the Basque country, it was originally brought back from South America by Christopher Colombus in the 16th century. Its Protected Designation of Origin status means that all the farmers must comply with the specifications that set out the geographical area where the chilli pepper can be produced and certain rules which guarantee the quality of the chilli pepper.

Its aromas of tomato, hay and pepper are delicate and subtle, almost fleeting. Harvested between the end of August and October, the red fruit is oven-dried, where they are turned every 6 hours, then festoons of the peppers are hung outside local houses to dry out further before being ground down to a powder.

Deviliously invigorating, its spicy and fruity flavour and its warm and sharp aroma reflect the light-hearted ambience of the Basque country.

It’s a speciality of Southwestern French cuisine that you’ll find it in every dish, omelettes, salads, bread and even chocolate.

The sweet flavours of pear and apple combined with traditional spices make this old-fashioned chutney the perfect accompaniment to cold roast pork, a good cheddar cheese or a country style terrine.

Pastificio dei Campi is located in Gragnano, an exceptional place for pasta production, where industrial development has led to the loss - partial at least - of the magic linked to the art of this white gold. Our firm aims to restore and sustain the tradition of Gragnano pasta IGP, and seeks to do this in a way that respects craftsmanship and traditional production methods, allowing the raw ingredients and stages of production all the time they need to create a pasta of the very highest quality, the best pasta ever.

The Mezzi Paccheri di Gragnano PGI is bronze drawn, produced with 100% Italian wheat, dried at low temperature in static cells and packaged by hand

Best Before: 19 May 2024