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 & information.
Welcome to our latest catalogue of delicious ingredients and desirable treats. We travelled widely through Italy and Spain this year visiting our suppliers, encountering many wonderful people and some absolute characters – the prize taken by the scary-looking three Ängered, toothless, ruby-earring wearing man in Calabria, who turned out to be kind enough to actually show us to our destination. Phil rapidly developed new defensive driving skills when faced with some of the local driving practices which are – to say the least – a little different to our own. Nothing like facing cars in the middle of the road heading towards you at great speed… regularly! However we survived and returned with orders placed for the new ingredients you will see gracing our shelves and those of our retailers. If you missed some of the published accounts of our travels and are interested to know more, they can be found on the blog on our new website. For many years we have enjoyed our collaboration with local chefs and foodwriters Julie Le Clerc and Ray McVinnie. This year we are fortunate to welcome a selection from the delightful, talented UK-based chef Peter Gordon to our fold. This range is a bow in the direction of his 1
passion for fusion cuisine and can be enjoyed both as condiments and ingredients. What other delicious useful ingredients should you add to your pantry this year? What about organic French chestnuts for your Christmas stufÄng – or perhaps the sister purée of Bourbon vanilla infused cream? Try the Huilerie Lapalisse artisan milled hazelnut or walnut oil in a user friendly 250ml size – or the silky Äne egg pasta from AlÄeri in Piedmont – perhaps accompanied by quality wine from the Rocca family operation. Have you tried the Seville orange tortas from Ines Rosales? If you thought the originals were good – then taste these. The making of them is one of the most impressive sights we have witnessed. Like a line of magicians 16 local women in a small factory just outside Seville turn small balls of the simple dough of unbleached Åour and extra virgin olive into Åattened, sugared rounds with the Åick of their wrists in a split second. No men need apply for these positions – they have been trialled and found to be unable to cope with the pace! Then of course there are the special treats for Christmas. Venchi have been discovered by Giorgio Armani (just a little behind NZ) – testimony to their quality. Our wonderful panettone and nougat from Flamigni and Fiasconaro are here, also soft amaretti and baci biscuits from new supplier Rippa, as well as many gorgeous treats from Leonie, Cudié and 1880. Serve the classic mustard fruits from Fieschi in Cremona with your ham and if you shop instore try our even larger range of smallgoods and cheeses, including French raw milk cheeses and some very Äne organic, naturally aged free range beef and lamb from Ti Kouka farm in Hawke’s Bay. Our kitchen is busy making our Christmas mince pies… We would like to thank Ray McVinnie, Claire Aldous, Julie Le Clerc and Ginny Grant for taking our cooking classes – you will Änd some of the recipes over the page. Classes will continue during 2011. Other news of interest is that despite the gst increase, favourable exchange rates have allowed us in fact to offer lower prices on many products. We wish you a wonderful festive season.
Jacqui & Phil and the team at Sabato.
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Ginny Grant’s Cockles, Chorizo & Sherry 2 tbsp extra virgin olive oil 100g chorizo rojo (hot) cut into batons ½ small onion, Änely chopped 2 cloves garlic, peeled and Änely chopped
1kg cockles or clams, cleaned ¼ cup Manzanilla or Fino sherry 2 tbsp Italian Åat leaf parsley, chopped
Heat a large heavy saucepan until very hot. Add the olive oil and chorizo and fry for a minute then add the onion and garlic and cook for another minute. Add the cockles and sherry. Cover with a lid and cook over a high heat for a few minutes until the shells have opened. Discard any that haven’t opened. Scatter over the parsley and serve in bowls either with some bread to mop up the juices. Add the parsley, serve immediately. Serves 2-4 3
Claire Aldous’s Chickpea, Fennel and Manchego Cheese Salad with Serrano Ham and Date Dressing The lovely sweet/savoury Åavours in the dressing bring all these quintessential Spanish ingredients together. 2 oranges 1 large fennel bulb, julienned with fronds reserved 1 x 325g jar El Navarrico chickpeas, drained 1 radicchio lettuce, shredded
½ cup Marcona roasted almonds, roasted and roughly chopped Manchego cheese Serrano ham 4 thinly sliced fresh dates
Salad: Peel the oranges with a knife to remove all the pith and cut between each membrane to remove the orange Ällets. Place the fennel and chickpeas in a bowl and toss with half the dressing. Transfer to a serving platter and scatter over the radicchio and oranges. Tuck the Serrano ham amongst the salad and shave over the Manchego cheese. Scatter with the almonds, sliced dates and fennel fronds. Drizzle with the remaining dressing or serve separately.
4
Date Dressing 3 fresh Iranian dates, stoned and roughly chopped 2 Ortiz anchovies, roughly chopped 1 clove garlic, crushed ½ cup water
2 tsp Änely grated orange zest and juice of one orange 2 tbsp Sotaroni sherry vinegar 4 tbsp extra virgin olive oil sea salt and freshly ground pepper
Dressing: Put the dates, anchovies, garlic and water in a small saucepan and bring to the boil. Simmer until it forms a soft paste and most of the liquid has evaporated. Place in a small food processor, add the remaining ingredients and blend until smooth. Season. Serves 6
Ray McVinnie’s TrufÅed Mortadella Involtini Roll slices of TrufÅed Mortadella around a small piece of Provolone Dolce cheese and a slice of artichoke. Secure with a small skewer and place side by side on a serving platter. Serve with drinks. 5
Peter Gordon’s Fusilli with Moorish Chicken, Chickpeas and Walnuts 500g dried Montebello or Rustichella fusilli (or other short pasta) 2 tbsp avocado oil 1 large red onion, peeled and thinly sliced 4 chicken breasts, off the bone, skin removed, sliced 5mm thick ½ jar of Peter Gordon Moorish Moroccan Relish
1 tbsp extra virgin olive oil 3 large tomatoes, cut into 2cm dice 150g El Navaricco chickpeas, drained a handful of picked Åat leaf parsley a small handful of mint leaves 3 tbsp roughly chopped toasted KerNelZ walnuts 4 tbsp thick strained yoghurt
Bring a large pot of salted water to the boil and cook the fusilli until al dente. Meanwhile, heat a sauté pan and cook the onion in the avocado oil until wilted. Add sliced chicken and cook it for a minute, stirring often. Mix in half the Moorish relish and cook another minute. Tip the contents into a warm bowl. Place the pan back on the heat. Add the olive oil, tomatoes and chickpeas and cook over a high heat, stirring, for 3 minutes. Return the chicken to the pan and simmer until fully cooked. Season. Stir 4 tbsp of the pasta water into the chicken mixture. Drain the pasta, then toss together with the chicken mixture, herbs and pinenuts, in a large bowl. Serve with yoghurt and the remaining Moorish Moroccan Relish. Serves 6-8 6
Ray McVinnie’s Spicy Salmon and Potato Salad 800g fresh salmon Ället, diced 3cm 1 tsp La Chinata sweet smoked paprika 2 tbsp Colonna or Mas Portell lemon infused olive oil plus extra for drizzling 900g new potatoes, washed and well scrubbed 2 handfuls Sabato rocket leaves
2 tbsp Julie Le Clerc Harissa (or more to taste) 1 Julie Le Clerc preserved lemon, diced 1cm Salt and freshly ground black pepper ¾ cup Romulo caperberries Lemon wedges for squeezing ½ cup chervil sprigs
Rub the salmon with lemon infused olive oil combined with the smoked paprika. Place on an oven tray and bake at 180áC for about 8 minutes. Boil the potatoes in plenty of well salted water until tender, drain well and lightly crush with a fork. Don’t mash them. Add the rocket, harissa and preserved lemon. Season and mix well. Place on a warm serving plate. Place the salmon on top of the potatoes. Sprinkle the caperberries on top. Drizzle with lemon infused olive oil and sprinkle with chervil. Serve with lemon wedges on the side. Serves 6
7
Julie Le Clerc’s Warm Salad of Sherry Vinegar, Roast Chicken and Farro 12 chicken thighs or Maryland chicken ½ cup Sotaroni Pedro Ximenez sherry vinegar 2 tbsp J. Friend honey 2 tbsp extra virgin olive oil 2 tsp Gangi Dante Condimento per Carne (dried oreganobased herb mix) Salt and freshly ground black pepper
1 cup Montebello farro perlato ½ cup Marcona roasted almonds ¼ cup Sabato salted capers, rinsed and drained ¼ cup currants (soaked in a little sherry vinegar to plump) 3 tbsp extra virgin olive oil 150g Sabato rocket or baby salad leaves
Heat oven to 180°C. Place chicken thighs in a roasting pan. Pour over the sherry vinegar then drizzle with honey and olive oil. Scatter with Condimento per Carne and season with salt and pepper. Roast for 30-40 minutes or until the chicken is golden brown and tests cooked, basting once or twice during cooking. Add a little chicken stock or water to the roasting pan if the liquid starts to dry out. At the same time, add farro to a saucepan of boiling water and simmer for 20 minutes until just tender to the bite. Drain well and then place in a bowl. Add almonds, capers, currants and extra virgin olive oil and toss well to combine. Season with salt and pepper, to taste. Lastly toss through the salad leaves. Arrange farro salad on a platter and top with cooked chicken; drizzle with juices from the roasting pan. Serves 6
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Claire Aldous’s Duck Breast with Quince Sauce 4 single Gameford Lodge duck breasts, skin on Herb Paste: 1 tsp Spice Traders fennel seeds, toasted and ground
1 tbsp Änely chopped fresh rosemary 2 cloves garlic, crushed 1 tsp Iblea sea salt 1 tbsp extra virgin olive oil
Using a very sharp knife, lightly score the skin of the duck breasts in a crisscross pattern. Mix all the paste ingredients together and spread over the Åesh side of the duck. Heat a sauté pan over a low heat. Season the skin with salt. Place skin side down and cook for 10 minutes until golden and crisp and a lot of the fat has rendered into the pan. Turn the duck over and cook for a further 4-5 minutes. This will give you medium-rare duck but cooking time will depend on the thickness of the meat. Transfer to a plate, cover loosely and rest for 5 minutes. Quince Sauce: ¼ cup Pedro Ximenez sherry ¼ cup raisins 1 clove garlic, crushed 1 small sprig thyme 100 g El Corazon quince paste, chopped
1 cup strained, freshly squeezed orange juice 1 cup Sabato beef stock sea salt and freshly ground pepper 1 tbsp chopped Italian Åat-leaf parsley
Put all the ingredients except the parsley in a small saucepan and bring to the boil, stirring to dissolve the quince paste. Season and simmer for about 30 minutes or until syrupy and reduced by half to about 1½ cups. To serve: Slice the duck thinly on the diagonal and arrange on a serving platter. Add the parsley to the quince sauce and spoon over the duck. Serves 4 9
Ray McVinnie’s Ricotta Cake with Chocolate Sauce (Budino di Ricotta con Salsa di Cioccolato) 5 eggs ½ cup caster sugar ½ tsp ground cinnamon Finely grated zest of 1 orange and 1 lemon
4 tbsp Moretti 00 Flour 650g ricotta, beaten smooth 100g marzipan, diced 1cm 300ml cream, whipped 150g candied orange peel Ällets
Preheat the oven to 190°C. Butter a 24cm springform cake tin and line the bottom with baking paper. Beat the eggs, sugar, zest and cinnamon until thick, creamy and tripled in bulk. In a separate bowl mix the Åour and ricotta until smooth. Stir the ricotta into the egg mixture. Pour into the tin and sprinkle the marzipan evenly on top. Place in the oven and bake 3540 minutes until a skewer inserted into the middle of the pudding comes out clean. Remove from the oven, cool. Remove the side of the tin and invert onto a serving platter. Peel off the paper. Chill. To serve, spread the whipped cream over the top of the pudding. Drizzle some the following chocolate sauce over the cream and serve the rest separately in a jug. Sprinkle the orange Ällets in a border around the edge of the cream and drizzle with chocolate sauce. Salsa di Cioccolato 2 tbsp golden syrup 125g Valrhona Manjari dark chocolate, chopped
150ml water 2 tbsp Valrhona Cocoa, sifted
Put the golden syrup, chocolate, water and cocoa into a small saucepan and mix well making sure there are no lumps of cocoa. Bring to the boil, stirring constantly then remove from the heat. Cool and chill. Serves 8-10
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Boxed gift selection Personal and corporate gifts are available, with a great range of hampers for you to choose from. Alternatively, you can choose from our wide range of ingredients and packaging. 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 Ärst. More ready-to-go gift options are available on our website: www.sabato.co.nz
Morning Glory Luxurious treats to help you make the most of your morning. Ines Rosales sweet olive oil tortas, Sabato Sicilian orange marmalade and Harney & Sons Royal English breakfast tea. Boxed and gift wrapped. $30.00
Chocolate Box Fine sweet treats from France, Italy and Spain. Valrhona manjari chocolate tablet, Leone gianduioso hazelnut cream, Cudié mini catànies, and two Cuba Venchi unico chocolate bars. Boxed and gift wrapped. $40.00
Bellini Box The classic Italian apéritif of Prosecco and peach nectar. Alain Milliat red peach nectar and Adami Prosecco. Boxed and gift wrapped. $45.00
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Sabato Selection A versatile selection of useful Sabato essentials. Sabato wild cherry preserve, Sabato olive bruschetta, Sabato pronto rosso paste and Sabato garlic aioli. Boxed and gift wrapped. $50.00
Antipasto Pack With this pack, summer entertaining is as easy as opening a jar! Accoceberry cornichons, Sabato tomato bruschetta topping, Mas Portell sweet white garlic, Ciappine classiche crackers, Salvagno olives in brine and Sabato semi-dried cherry tomatoes. Boxed and gift wrapped. $65.00
Kiwi Koha An assortment of New Zealand made products. Cathedral Cove macadamia nuts, Julie Le Clerc beetroot salsa, J. Friend & Co pohutukawa honey, Peter Gordon sunny avocado oil & pomegranate molasses dressing and Sabato aioli. Packed into a woven palm bag. $75.00
Getaway Pack Delicious indulgences for the perfect getaway. Ciappine classiche crackers, Accoceberry cornichons, Rocca Giovanni Dolcetto d’Alba red wine, Salvagno olives in brine, Sabato caper bruschetta topping and Valrhona guanaja chocolate. Packed into a woven palm bag. $80.00
Barbecue Box A sophisticated set for the gourmet griller. Gangi Dante organic herb rub for meat, Julie Le Clerc smoked paprika tomato sauce, bamboo skewers, Mas Portell garlic infused olive oil, Peter Gordon Ă„ery red chilli relish and Iblea Sicilian sea salt. Packed into a wooden box. $90.00
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Paella Kit With all the ingredients you need to create a taste of Spain in your very own kitchen. Calasparra rice, El Serpis olives with chorizo, La Chinata sweet smoked paprika, Pons traditional extra virgin olive oil and Sabato tomato passata. Packed into an authentic steel paella pan. $95.00
Chefs’ Collection A stylish selection of condiments designed by top Kiwi chefs. Julie Le Clerc balsamic honey mustard, Julie Le Clerc Moroccan chutney, Peter Gordon chunky Äg, walnut & whiskey chutney, Peter Gordon sunny avocado oil & pomegranate molasses dressing, Peter Gordon famous sweet chilli sauce and Ray McVinnie Saigon splash dressing. Packed into a wooden box. $100.00
Organic Gourmet An assortment of gourmet goodies for the organically inclined. Ferron Vialone Nano rice, Montebello conchiglie pasta, Gangi Dante oregano bunch, Harney & Sons iced green tea, Montebello farro, J. Friend & Co. manuka honey, Pons olive oil, Salvagno olive paste and Montebello tomato and basil pasta sauce. Packed into a wooden crate. $135.00
Tapas Toolkit Delicious essentials for entertaining with a Spanish twist. Terracotta tapas dish, The Little Tapas Cookbook, Accoceberry banderilles, El Serpis olives with Jamón Serrano, Mas Portell sweet white garlic, Marcona roasted almonds, Ines Rosales Seville orange tortas, bamboo picks, Mas Portell Arbequina olives and Lustau sherry* (optional extra). Packed into a wooden crate. $125.00 / $150.00*
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Mediterranean Feast Enjoy a taste of Europe with this cornucopia of superb Åavours. AlÄeri pappardelle, Callipo tuna in seawater, Sandoliva breadsticks, Leone lemon jellies, Sabato olive bruschetta, Giusti Premio balsamic, cocktail serviettes, Sabato salted capers, Montebello couscous, Sabato salsa verde, Vincotto with Äg, Salvagno extra virgin olive oil, Sabato basil pasta sauce and Rocca Giovanni Langhe Chardonnay* (optional extra). Packed into a willow tray. $185.00 / $200.00*
The Sabato Pantry Jam packed with our fabulous essentials. Accoceberry Basque mustard, Ferron Carnaroli risotto rice, Sabato pesto, Giusti red label balsamic, Julie Le Clerc harissa, Laurieri cantucci biscotti, Sabato blood orange marmellata, Mas Portell sweet white garlic, Sabato crostini, Montebello linguine pasta, Pons Arbequina olive oil, Sabato porcini bruschetta, Romulo capers in brine, Rustichella orzo pasta, Sabato semi-dried cherry tomatoes, Salvagno pitted olives in oil, Sabato pizzaiola pasta sauce and Valrhona manjari chocolate. Packed into a large wooden box. $250.00
Gift vouchers Available in denominations of $10, $25, $50 or $100 and attractively presented in their own special gift folder. An ideal way to share your enthusiasm for food! 14
Bach Kit An indulgent collection of easy meal staples and sweet treats just perfect for lazy summer days at the beach. Nuccidara black olives, Tenuta Rocchetta extra virgin olive oil, Forum Chardonnay vinegar, Ferron Carnaroli risotto rice, Sabato pronto rosso paste, Rustichella lemon laganelle pasta, Adami prosecco, Sabato fruit of the forest marmellata, Stam’s organic apple syrup, Alain Milliat passionfruit nectar, Sabato puttanesca pasta sauce, Loire Valley mustard, El Navarrico butter beans, Ortiz anchovies, Callipo tuna in olive oil, La Chinata smoked paprika, Flamigni soft nougat and a Valrhona gift tin of Abinao chocolates. Packed into a large wooden box. $385.00
Ultimate Indulgence Spoil someone special with an impressive selection of super luxurious treats. El Navarrico sliced piquillo pimientos, Colonna extra virgin olive oil, Giusti Riserva Carlo balsamic, Adami Prosecco, Valrhona Guanaja chocolate, Loire Valley mustard, Giuliano tartuÄ white trufÅe butter, Sabato pronto rosso paste, Puma artichokes in olive oil, La Genuina cavatelli pasta, Sabato peperoni bruschetta, Cudié catànies, Il Mongetto grape chutney, Peter Gordon famous sweet chilli sauce, Sabato fruit of the forest marmellata, LaÄtte bloc duck foie gras, Salvagno pitted olives in oil, Ortiz anchovies, Alain Milliat red peach nectar, cocktail oatcakes, Flamigni soft nougat, two sets of printed paper napkins and two Christmas crackers. Packed into a large wooden box. $495.00
To order your gift voucher, simply provide us with the recipient’s name & address and we will do the rest. 15
Customer card
Custom
er Card
days land Open 7 en, Auck ad, Mt Ed .co.nz anby Ro w.sabato 57 Norm ww 51 30 87 Tel 09-6
We like to reward our many loyal customers. Spend by client name is captured and every time you reach $500 you will be sent a gift voucher for $25. This can be redeemed by mail order or in person, in our showroom. Email, call us, come in, or register online.
How to order Order form: For environmental reasons we have chosen not to print an order form this year – one is available to download from our website. Shop online: You can view and buy our products directly from our website: www.sabato.co.nz By phone: order by phone with your credit card on: 09 630 8751 or toll free on 0800 SABATO (0800 722286). Hours for phone orders are: 8.30am – 4.30pm Monday – Friday, however you may leave your order details on our answerphone after hours. By email: info@sabato.co.nz By fax: 09 630 8763
Freight & Packaging Charges: Metropolitan Auckland (per address) $9.00 Rest of North Island (per address) $15.00 South Island (per address) $20.00 Chilled freight will be extra (call us to arrange)
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 & information. 16
2011 Selection Our range is continually evolving so visit www.sabato.co.nz for up-to-the-minute products & prices.
alcohol and nectars basque products beans & legumes bread sticks & crackers chestnuts coffee & tea – see website Äsh & seafood anchovies, tuna, sardines, squid, octopus, cuttleÄsh ink Åour & grains Åour, polenta, couscous foie gras fruit & nuts peaches, marmalade, jams, fruit paste, mostarda, apple syrup walnuts, cherries, marcona almonds herbs, salt & spices dried herbs, smoked paprika, sea salt, saffron kitchenware – see website mushroom products dried mushrooms and trufÅes olive oils & other oils extra virgin olive oils, infused oils, pure oil, nut oils olives pasta artisan, organic and egg pastas pastes, mustard, sauces, spreads & preserves rice paella and risotto rice snails sugar, vanilla & extracts vegetables artichokes, asparagus, caper products, eggplant, garlic, onions, peperoncini, piquillo pimientos, tomatoes – sun-dried vincotto vinegar balsamic vinegar, other vinegars sweet treats and christmas delights
18 18 18 19 19 19 19 20 20 20
22 22 22 23 25 25 27 29 29 29 30
31 31 33
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Alcohol & nectars See our selection of wine on page 44.
Luxury 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 and granita or jelly. 14.90 16.50 16.70 15.80 10.80 19.90 17.50 17.90 17.50
Basque products Accoceberry Accoceberry is a small artisan enterprise in the town of Espelette in the heart of the Pays Basque. Espelette is famous throughout the gourmet world for its ‘Piment d’Espelette’, a type of chilli pepper indigenous to the area, which in 2000 was awarded its own ‘Appellation d’Origine Contrôllée’ (AOC). Espelette pepper Åakes (A.O.C.) 45g
25.90
The famous red-gold of the Basque region with an appealing, slightly smoky non-aggressive heat – use as an ingredient or condiment.
Espelette pepper jelly 100g
12.60
Red-orange jelly made from Piment d’Espelette, to accompany pâté, cheese or meat.
Espelette pepper purée 100g
12.60
Purée of seasoned Espelette peppers cooked with spices. Adds a touch of heat to dishes – can be brushed on meat, poultry and Äsh.
Banderilles 660g
14.50
Tapas of gherkin, red pepper, olive and white onion – pre-skewered and ready to eat with terrine, sausages, chorizo and Serrano ham.
Guindillas 330g
21.00
Semi-sweet whole green chillis bottled in sweet vinegar. Use as tapas or serve with charcuterie or cold meats.
18
8.90
Grown in the Basque region – baby gherkins with a very appealing crunchiness and Åavour.
Basque hot mustard 200g
Alain Milliat nectars
Raspberry 330ml Mango 330ml Passionfruit 330ml White peach 330ml Red peach 330ml Red peach 1 litre Apricot 1 litre Yellow peach 1 litre Summer pear 1 litre
Cornichons 345g
13.40
Beans & legumes El Navarrico Artisan supplier from Navarra, northern Spain. Totally different from the Åavourless commercial versions. Farmhouse beans (judion) 560g jar
19.60
Large Spanish butter beans with a wonderful buttery Åavour and creamy texture.
Chickpeas 325g 660g
8.00 11.80
Nutty and creamy, simmer with tomatoes, chorizo and La Chinata smoked paprika.
Bread sticks & crackers Ligurian Åatbreads and short or long grissini, Åavoured or plain, made with olive oil. Ciappine classiche crackers 110g 6.90 Ciappine alle olive crackers 110g 6.90 Ciappine al rosmarino crackers 110g 6.90 Bebicetti classici short grissini 130g 6.90 Bebicetti al sesamo short grissini 130g 6.90 Sandimais plain grissini 150g 6.90 Sandoliva olive grissini 130g 6.90
Ines Rosales Handmade in Seville, exclusively by women, for the last 100 years. Six individually wrapped artisan crackers using unbleached Åour and extra virgin olive oil. Ideal for cheese or coffee. Sweet olive oil tortas with aniseed and sugar 180g 9.20 new Seville orange 9.20
Sabato crostini Little toasts made from thinly sliced French baguettes that have been brushed with Romulo extra virgin olive oil and baked until crunchy. 150g bag new
9.00
Chestnuts
Organic French chestnut products are perfect for creating sweet confections and stufÄngs. Chestnut cream 500g
12.50
Flavoured with Bourbon vanilla this is delicious spread on brioche or crepes. Serve on top of yoghurt, fromage blanc or ice cream.
Dried whole chestnuts 210g
14.50
These are peeled, roasted and ready to eat. Use in stufÄngs for meat, and in desserts.
Chestnut purée 435g
12.90
Can be used as a garnish for poultry, game or red meat or as an ingredient in stufÄngs and in baking, for a rich chestnut Åavour.
Coffee & tea Please visit our website for our selection of Allpress Coffee and Harney teas. www.sabato.co.nz
Callipo Experience and innovation are the cornerstones of Callipo, who have been canning high-quality tuna for 90 years in Calabria, Italy. Dolphinsafe, they process yellowÄn tuna. YellowÄn tuna Ällets in olive oil 19.90 10.50 16.50 53.50
Rich and meaty yellowÄn tuna with a light sweet Änish. Perfect for pasta, pizza, mayonnaises, sauces, sandwiches etc.
YellowÄn tuna in seawater 3 x 80g 160g 200g handpacked jar
new
Mister Ton
YellowÄn tuna in olive oil 3 x 80g YellowÄn tuna in sunÅower oil 3 x 80g
6.90 5.90
The smaller pieces of tuna from the Callipo production are packed under this label.
new
Delicius
Hand worked Italian anchovies in olive oil. These anchovies have been salted in barrels for 7 months before being hand Älleted, then packed by hand into jars or tins and covered with good olive oil, thus preserving their fresh, bright taste. Anchovies in oil 46g Anchovies with capers 46g Anchovy paste tube 60g Anchovies in oil jar 90g Anchovies with chilli jar 90g Anchovies with garlic & parsley jar 90g Anchovies in oil tin 720g
5.40 8.50 5.40 9.90 9.90 9.90 55.50
Ortiz
Fish & seafood
200g hand packed jar 3 x 80g tins 300g 1kg
Meaty yellowÄn tuna packed in seawater which does not mask its delicate Åavour. Perfect with pasta or salad.
9.60 7.60 18.40
Artisan anchovies from Cantabria, Spain, and are known as the ‘caviar’ of anchovies. Covered in olive oil after being cured in salt, Ortiz anchovies have been known to convert hardened anchovy-avoiders. Fleshy, subtle – best kept between 5á-12áC. 47.5g 78g 95g jar with fork 530g
14.90 23.90 27.90 120.40
Artisan tuna Quite a different Åavour and texture to commercial varieties. White tuna belly Ällets in olive oil 110g tin 23.80 White tuna back Ällets in olive oil 220g jar 28.90 Holds its shape well in salads and pasta. Perfect for a Niçoise salad or stufÄng
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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 7.40 Baby sardines in olive oil 120g 11.50 Delicate & delicious. Try with either Forum or Sotaroni vinegar or fresh lemon juice.
Octopus in olive oil 116g Stuffed squid in ink 115g
14.90 13.80
Instant tapas, or you can splash with vinegar and add potatoes or salad.
Nortindal CuttleÄsh Ink (also known as Squid Ink) 2.70 15.00 61.90
Flour & grains Moretti Flour “00” Åour 1kg
10.50
Finely milled high grade Åour from Italy. Perfect for pasta, pizza, bread and baking.
Hard durum wheat Åour 500g
Emmer wheat is an ancient grain that is believed to be one of the parents of all durum wheat.
new Lentils 400g
8.70
Hard durum wheat Åour perfect for home-made pasta. Makes great gnocchi alla Romana.
Foie gras LaÄtte Traditional, quality French free-range foie gras from Landes, France. It is not industrially produced, and there is no added water or gelatine. Bloc duck foie gras – 30% added slivers 130g 49.90 200g 73.90 Whole duck foie gras 130g 73.50 180g 101.00 600g 260.00 Bloc goose foie gras – 50% added slivers 65g 45.50 200g 114.00 Whole goose foie gras 65g 62.90 130g 116.00 Other LaÄtte products Duck fat 350g Duck cassoulet 420g
Polenta
Fruit & nuts
We have a great no-stir method for these.
Candied Fruits
Traditional bramata 500g Quick cook 500g White polenta 500g
Amarena cherries 200g Candied citron cups per kg
6.20 6.70 6.20
Coarse ground and made from husk-ripened maize, for a higher yield and more Åavour.
Montebello organic Couscous 500g
10.50 24.90
15.90 62.90
Weight per piece is from approximately 200g
Candied orange peel Ällets 150g 10.80 Candied whole oranges per kg 56.00 Weight per orange is approximately 230g
9.20
Couscous has a long history and today it remains one of the world’s most widely eaten dishes. Pre-cooked in steam and dried at low temperatures, this artisan organic couscous is made using the highest grade organic whole durum wheat semolina.
20
9.50
Grown at the foot of Mt Cuoco in the Marches, Italy- these superior quality lentils do not need soaking and have fantastic Åavour and texture.
Foie gras
For risotto or paella. 4g 2x sachet pack 100g jar 500g jar
Farro perlato (pearled emmer wheat) 400g 8.00
Stonehouse organic kirsch cherries 400g 14.40 Fresh pitted cherries preserved in syrup with added kirsch (cherry brandy) which enhances the natural Åavour of the fruit. Delicious spooned over ice cream or as an accompaniment to warm chocolate desserts.
El Navarrico peaches
Green Äg 380g
Whole yellow peaches 2.65 kg jar (8-10 per jar)
70% candied fruit puréed to make a smooth mousse texture. Strong mustard Åavour on the palate.
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.
Sabato fruit preserves Fruit-Älled preserves made for us in Abruzzo, Italy. Wild berry preserve 350g Wild cherry preserve 350g Sicilian lemon marmalade 350g Sicilian orange marmalade 350g
8.40 8.40 8.40 8.40
Sabato marmellata Sicilian sun-ripened fruit add terriÄc Åavour. Summer in a jar. Fantastic quality. Blood orange marmellata 360g Mandarin marmellata 360g Tart lemon marmellata 360g Fruit of the forest 360g
12.50 12.50 12.50 15.30
Made with fruit picked at the peak of freshness and produced in small batches using an old family recipe. Try these marmellatas spread on bread or croissants, serve over ice cream or use as a Älling for fruit tarts.
Fruit paste Corazón del Sol pure Spanish quince paste. 240g 400g
8.90 14.90
Pure quince paste from Spain. Use on cheese boards, in ice cream, or as a glaze for meats – delicious with pork or turkey!
Mostarda new Mostarda di Frutta
Augusto Fieschi has made these ‘mustard fruits’ in Cremona since 1867. After carefully selecting the fruits they are candied in a sugar syrup infused with mustard oil. The resulting sweet and hot Åavours of this traditional Italian preserve complement cold meats and cheese. Contains no colouring or preservatives.
Mixed fruit 380g
24.90
22.90
80% whole candied mixed fruits macerated in mustard oil gives the classic spicy/sweet balance of Åavour.
Il Mongetto Mostarda di uva 200g
25.70
Must of Barbera grapes with Ägs, quinces and walnuts. Serve as a condiment with cheese or meat.
Stam’s Pure Apple Syrup Sweet apple syrup 250ml Organic apple syrup 250ml Tart apple syrup 250ml Tart apple syrup 750ml
15.50 15.90 15.50 29.50
Produced in the Bay of Plenty, these syrups are made with 100% pure New Zealand orchard apples. With no added sugar, just pure apple juice, try this syrup with breakfast pancakes or wafÅes, drizzled over ice cream, with bacon or roast pork… delicious!
Marcona almonds Spanish Marcona almonds are the most appreciated of all varieties, and are considered a delicacy worldwide. Unique in shape and texture, they have a sweet and delicate Åavour, and a crunchy yet smooth texture. 150g lightly roasted and salted 12.70 150g raw 11.50 Eat as tapas or use in your cooking. These are a great source of protein, calcium, phosphorus and Vitamin B.
KerNelZ Walnuts in shell 400g Walnut pieces 150g Walnut pieces 1kg Walnut halves 100g
8.90 8.50 49.50 8.40
These are superb fresh walnuts from the South Island – delicious as is or on a cheese board with El Corazon quince paste and cheese.
Walnut Åour 500g 1kg
9.90 17.90
After pressing the walnuts to make oil, the remaining walnuts are ground and dried to make this walnut Åour.
21
Stonehouse pickled walnuts new
Central Otago company Stonehouse only use locally cultivated produce to make a range of gourmet pickles and preserves. All products are batch produced and contain no artiÄcial colours. Cider and honey 400g Spiced vinegar 400g
13.50 12.50
Use in antipasto platters, pizzas, salads and cheeseboards, or add to beer casseroles!
Hazelz Roasted hazelnuts 100g Roasted hazelnuts 200g
6.90 13.20
of pimiento are smoked slowly over a low Åame to produce a superb, intense Åavour. Available in sweet, bittersweet or spicy. 70g tin 350g tin
10.90 30.00
Use as an ingredient in paella, as a rub (try with salt and lemon infused oil), or with roasted root vegetables, mussels, marinades and pastry.
Sea salt Iblea Sicilian sea salt, Äne 250g Fine 750g Medium-coarse 750g
5.90 7.80 7.80
Naturally cultivated and great to cook with!
New Zealand grown Whiteheart hazelnuts. Roasted and peeled for your convenience.
Iodised salt, Äne 250g Iodised salt, Äne 750g
Hazelnuts in shell 500g
Try this delicious iodised sea salt from Sicily.
10.50
Other salts
Herbs, salt & spices
Please visit our website for our full selection of salts. www.sabato.co.nz
Gangi Dante Organic Herbs new
The Sicilian Gangi family grow organically grown Puanta oregano and other herbs to create this range. Dried oregano 25g bunch 30g jar
7.90 15.70
Perfect in tomato sauces, with grilled Äsh, on pizza or in pasta.
Fish condiment 50g jar
10.70
A blend of oregano, garlic, basil, majoram, sage, bay leaf, coriander, thyme, chilli and salt. Useful on more than just Äsh.
Meat condiment 50g jar
10.70
Oregano, garlic, basil, sage, bay leaf, rosemary, chilli and salt. Rub onto meat or use in meatballs or braises.
Pasta condiment 50g jar
5.90 7.80
10.70
A classic mix of garlic, chilli, parsley and salt. Simply dress pasta with olive oil and sprinkle with this mixture.
Saffron Miguel Sanchez Romera freeze dried saffron 4g
118.00
Iranian saffron Saffron tips 1g Saffron tips 10g Saffron powder 10g NZ Ida Valley saffron .5g
19.30 160.20 178.70 19.90
Kitchenware Rachel Carley ceramics, Laguiole cutlery & La Rochère glassware – please visit our website for full selection www.sabato.co.nz
Mushroom products Gourmet dried mushrooms
Please visit our website for The Spice Traders range of spices.
Soak dried mushrooms for at least 20 minutes in warm water, then strain.
La Chinata smoked paprika
Sabarot (French)
Not irradiated, this is the world’s Ärst spice with DOC status, from La Vera, Spain. Three different varieties 22
Cèpes 40g Morels 16g Selection forestière 40g
15.90 24.50 9.40
Gigante Porcini (Italian) Creamy, large pieces of dried porcini mushrooms 20g 50g 100g
10.90 27.70 48.50
Other mushroom products Porcini crema 130g Porcini crema 180g
11.20 14.50
Made with 54% porcini, rich & authentic Åavour.
Porcini bruschetta 280g
15.00
A rich blend of porcini mushrooms, olive oil, tomatoes, garlic & wine vinegar. Use as a topping for crostini or stir through beans, pasta or risotto, or with chicken, polenta or cheeses.
Porcini powder 30g
15.50
Use to add a touch of porcini to your cooking.
Tutto Gusto (Italian) Crema Tartufata 540g
TrufÅes – J. Gaillard An authentic supplier from Périgord. TrufÅe juice 80g 81.00 Summer black (French) 50.00 94.00
Winter black (French) 12.5g jar 25g jar
All 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 Åavoursome than commercial 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 – classico
33.50
A blend of champignon mushrooms and black trufÅes. Serve with beef, pasta or risotto.
50g jar 100g jar
Olive & other oils
84.40 164.00
TrufÅes – Giuliano TartuÄ Small Umbrian supplier of genuine Italian trufÅe products.
From Molise this is an elegant and harmonious oil. Anfora 250ml 500ml 750ml 1 litre 5 litres
32.40 47.00 68.00 77.00 229.00
new Goccia di Sole
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, unÄltered. For you to enjoy as you would any good EVO: over salads or pasta, in sauces and dressings. 500ml
24.90
Whole summer trufÅe 18g 23.50 Purée of summer trufÅes 50g 44.90 Summer trufÅe butter 75g 19.00 Sliced summer trufÅes 50g 46.50 Whole bianchetto trufÅes 18g 45.90 Purée of bianchetto trufÅes 50g 55.60 Sliced bianchetto trufÅe 50g 58.90 White trufÅe butter 75g 22.70 Whole white trufÅe 18g 178.00
Soft and fruity this oil is well balanced with a gentle peppered Änish.
TrufÅed salt
500ml 1 litre
100g 200g
28.60 43.30
Etichetta Verde 500ml Etichetta Verde 5 litres
18.90 149.90
A fruity, creamy oil with a slight ‘prickle’ to its Änish - goes well with tomatoes.
Salvagno From Verona in Italy. Bright and grassy with hints of almond, it is perfect with Äsh, salads and chicken. 29.90 53.50
23
Pons
Tenuta Rocchetta
The Pons family has been growing and harvesting olives since 1945, following a tradition that half a century later allows us to enjoy a Spanish selection of quality farm oils, some single varietal.
A wonderful Sicilian oil lush with the smell and Åavour of ripening tomatoes. Pressed from the most highly regarded olive in Sicily: Nocellara del Belice. A prizewinner in the most prestigious Italian extra virgin olive oil competitions.
Traditional 500ml
15.50
Pressed from Cornicabra and Arbequina olives. It is well-balanced, with a fresh aroma and a slightly peppery but soft Änish.
Hojiblanca 500ml
15.50
A buttery single-variety oil with fruity and fresh aromas, hints of capsicum, and a light, peppery Änish.
Picual 500ml
15.50
A single variety olive oil with tints of gold-green and an intense aroma. It is very smooth and fresh on the tongue, and has a robust and piquant Änish.
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 certiÄed organic olive oil blended from Cornicabra and Arbequina olives. With fresh aromas, creamy fruity Åavours and a sweet taste. A gentle zing of pepper at the Änish.
Romulo Sweet, green and aromatic. Great for general use. 750ml 3 litre
23.40 66.00
Late harvest cold-pressed olive oil made with Arbequina olives. Imbued with wonderful tropical fruit Åavours.
Mas Portell Pressed from Arbequina olives from Catalonia, this oil is buttery & grassy with a peppery Änish. Quality and versatility are the catchcries with these oils. 500ml Organic 500ml Organic 3 litres
22.00 26.00 87.80
Montebello Organic From the Calabrian Grossa di Cassano variety of olive. The olives used to produce this oil are cultivated according to strict organic standards. 750ml
24
33.70
250ml 500ml
31.60 49.90
Sotaroni Spanish estate-grown Arbequina extra virgin olive oil from Alicante. Toravella 500ml
27.60
New Zealand extra virgin olive oils A changing selection available, please visit our website www.sabato.co.nz
Other oils Colonna Infused Extra Virgin Olive Oil 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 Forum vinegars, Thevineco verjuice or Giusti balsamic. Anfora 250ml 500ml Granverde 1litre Granverde & Mandarino 5 litres
40.50 59.80 95.90 366.00
A Sabato favourite is Colonna granverde splashed over salad greens with Forum Chardonnay vinegar.
Romulo Pure oil – pressed from Arbequina olives. A fresh tasting oil with subtle fruit and a clean Änish. A great quality general purpose oil. Romulo 1 gallon (4 litres)
78.00
Mas Portell infused extra virgin olive oils 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 Åavour. Ideal as a barbecue condiment.
In brine – 280g
Porcini – 250ml
185g 900g
19.90
Drizzle over rice, soups and other dishes.
Garlic – 250ml
19.90
9.80
Pitted olives in extra virgin olive oil
14.90 48.50
Dowse potato chunks with garlic infused oil, season and bake until crispy.
Delicious roasted with baby potatoes and extra virgin olive oil, then tossed with freshly chopped coriander.
Basil – 250ml
Tenuta Rocchetta
19.90
Sicily’s best olives.
A dried basil Åavour, very intense.
Chilli – 250ml
19.90
Warmth in a bottle.
Lemon – 250ml
19.90
Apparent right at the front of your palate.
Rosemary – 250ml
19.90
The freshness of the rosemary makes this ideal for combining with lamb, potatoes or kumara.
Oregano – 250ml
19.90
The natural Åavour of the oregano lends itself to ratatouille, chicken or dried beans.
Sweet paprika – 250ml
19.90
Vibrant orange in colour, use a splash when sautéeing.
TrufÅe – white 250ml TrufÅe – black 250ml
31.60 28.50
Small amounts go a long way.
new Huileries Lapalisse nut oils
Delicious toasty French Ärst-pressed nut oils. Walnut 250ml 500ml
17.00 28.50
Try in a classic French vinaigrette with Orléans mustard.
Hazelnut 250ml 500ml
17.90 29.90
Classic fresh toasted hazelnut Åavour.
19.90 18.70 18.60
Spanish Arbequina A small, light brown round olive which is a specialty of Catalonia. 300g
7.90
Manzanilla Olives from El Serpis. Seasoned olives 350g 7.60 Stuffed with anchovy paste 200g 6.00 350g 8.00 1.525kg 39.40 Stuffed with pimiento 350g 6.70 Stuffed with boquerones 300g 8.00 Stuffed with blue cheese 300g 7.20 Stuffed with chorizo 300g 7.20 Stuffed with serrano ham 300g 7.20 Gordal Large, green Spanish olives in brine – meaty with a citrus tang. 350g 24.50
Pasta
Olives
new
Italian All our Italian olives are estate grown and cured. new Goccia di Sole
Black olives in brine 540g
Giarraffa black olives 420g Nuciddara black olives 420g Nuciddara green olives 440g
19.90
Medium-sized olives, juicy and meaty with a velvety mouth feel.
Salvagno From Verona – black Favorol olives from the same producer as the excellent olive oil and olive paste.
AlÄeri
This Änely 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. Simply cook this pasta in lots of boiling, salted water for a short time. Albesi 500g Fettuccine 500g
15.90 17.90
25
Pappardelle 250g Riccioli with Salmon 250g Tajarin 500g Tajarin with TrufÅe 500g
10.90 10.90 18.90 16.90
La Genuina La Genuina is an artisanal traditional pasta from Puglia, Italy. Orecchiette – small earshaped Semola – plain 500g 16.90 Multicolore – 5 Åavours – plain, spinach, chilli, beetroot and saffron Åavoured 500g 17.50 Orecchiotte Semola 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 13.80 Fricelli – longer cavatelli 500g 13.80
Montebello organic Organic stoneground semolina combined with pure spring water. Grano duro wheat Spaghetti 500g Linguine 500g Penne 500g Conchiglie 500g Cannelloni 250g Lasagne 500g
5.50 5.50 5.50 5.50 5.80 8.90
Grano duro wholemeal Fusilli integrale 500g Penne integrale 500g Spaghetti integrale 500g
5.50 5.50 5.50
Senatore Cappelli Fusilli 500g Penne 500g Spaghetti 500g
7.20 7.20 7.20
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. Bronze extruded.
Graziella Ra Farfalle 500g Penne 500g Spaghetti 500g
26
8.90 8.90 8.90
Graziella Ra is a type of wheat found on a archeological dig in Egypt in the 1970s. This wheat variety is particularly rich in protein, mineral salts and selenium. Bronze extruded.
Rustichella This is superior artisan-made bronzeextruded pasta. Made from 100% stoneground, hard durum wheat and pure mountain water, it has fantastic Åavour, texture and yield. If you cook too much, refrigerate it lightly dressed with oil and consume within four days. It reheats quickly and well. The yield is higher than other pasta which means that 1kg will serve 10–12 people. Capellini – angel hair 1kg 16.90 Spaghettini 1kg 16.90 Spaghetti 1kg 16.90 Bucatini 1kg 16.90 Linguine 1kg 16.90 Fettuccine 1kg 19.90 Penne lisce 1kg 19.90 Rigatoncini – corrugated tubes 1kg 19.90 Tubetti rigate 1kg 19.90 Farfalloni – bows 1kg 19.90 Caleidi/Trenne – triangular penne 1kg 19.90 Fusilli – corkscrew 1kg 19.90 Casareccia – ‘S’ shaped scroll 1kg 19.90 Orzo – rice shaped 1kg 15.90 Lumaconi 500g 13.80 Organic Made from organically grown hard durum wheat. Stelline 500g
11.50
A small star shape, this is ideal for soups or a children’s pasta dish.
Farro spaghetti 500g
18.90
From the oldest wheat known to man, try this with cooked prawns and Colonna lemon or mandarin infused extra virgin olive oil.
Egg pasta This has six eggs per kilo instead of the legally required four. A 250g bag will serve 5 – 6 people. Garganelli 250g Pappardelle 250g Tagliolini 250g
13.70 13.70 13.70
Lasagne 250g Lemon laganelle 250g
13.70 17.90
Try the lemon laganelle with heated Salvagno pitted olives and one of our tunas tossed with a few fresh herbs.
Squid ink pasta Calamarata 500g Tonnarelli 500g
17.90 16.90
Try with pan fried squid, Äsh or shellÄsh, with rocket and chilli, with tuna or sun-dried tomatoes, or toss with lots of herbs and garlic.
Gnocchi Gluten free 500g
12.50
Proudly made from the local Abruzzese potato, these cook in two minutes. Serve immediately or surrounded with sauce & baked.
Quisardegna pasta 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.
Pastes, mustard, sauces, spreads & preserves Mustard 13.40
Smooth & spiced with Piment d’Espelette.
Loire Valley mustards Stoneground traditional mustard. Sweet Chardonnay mustard 100g 200g Traditional Onctueuse mustard 100g 200g 800g
14.00 17.50 11.50 14.60 36.70
Julie Le Clerc Balsamic honey mustard 275ml
Olive 280g
13.90
Made with sweet/sour Giusti balsamic vinegar.
Sabato aioli Delicious garlic mayonnaise made with our olive oil, verjuice, Champagne vinegar and fresh garlic. 275g 11.90
11.00
Chunks of green and black olives, red peppers, celery, carrots and onions make this a vegetable garden in a jar. Use on bruschetta or serve with polenta, lentils, rice or Äsh.
Tomato 280g
11.00
Full of the Åavours it contains – tomato, oregano and capers – this tasty mix is great on bruschetta, crostini or pizza bases.
Caper 280g
12.90
A blend of capers, sun-dried tomatoes, herbs and more. Use it straight out of the jar as a topping for toasted Italian-style bread. Perfect served through pasta or with chicken, lamb or seafood.
Peperoni 280g
11.00
A velvety combination of diced red and yellow capsicums with a hint of garlic and mint. Use straight out of the jar as a topping for toasted Italian-style bread. Perfect served through pasta or with chicken, lamb or seafood.
Porcini 280g
15.00
A rich blend of porcini mushrooms, olive oil, tomatoes, garlic & wine vinegar. Use as a topping for crostini or stir through beans, pasta or risotto, or with chicken, polenta or cheeses.
Sabato passata Blended southern Italian fresh tomatoes, basil & extra virgin olive oil. 720g
Accoceberry Basque hot mustard 200g
Sabato bruschetta toppings
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. Pasta sauce with: Basil 560g Eggplant 560g Rocket 560g Peppers and chilli 560g Porcini 560g Pizzaiola 560g Puttanesca 560g Ricotta forte 560g
14.90 14.90 14.90 14.90 18.40 14.90 14.90 14.90
Don’t limit yourself to eating these with pasta only. Also great for braises, pizza, lentils, polenta or beans.
27
Sabato pastes
Harissa 275ml
Our own artisan-made range imported from Italy – a selection of pastes using quality ingredients and traditional making methods – intense and delicious.
Hot and complex with roasted spices.
Pesto 130g 180g 650g
10.80 14.20 42.00
Lemon relish 275ml
13.90 13.90
The addition of fresh horseradish adds an appealing slight bite.
Beetroot salsa 275ml
13.90
Classic beetroot with an undertone of fresh oranges and ginger.
Preserved lemons 314g
15.90
Fresh basil, Parmigiano-Reggiano, olive oil, pine and cashew nuts. Try diluted with extra virgin olive oil to dress boiled new potatoes.
Incorporate in traditional Moroccan tagines, stews, salads and seafood dishes.
Porcini crema 130g 180g
new
11.20 14.50
Made with 54% porcini, so the Åavour is rich and authentic.
Salsa verde 130g 180g
9.60 12.80
A classic with Äsh or poached meats – capers, parsley etc all blended to a tasty paste.
Rivierasca 130g 180g
11.80 14.90
A gutsy blend of tomato, anchovy, black olives and chilli. Very tasty with El Navarrico white beans or chickpeas.
White onion paste 130g 180g
11.20 14.30
A delicate smooth paste of slow cooked Italian white onions.
Pronto rosso 180g
11.90
Peter Gordon range
Some popular condiments from Chef Peter Gordon, made by us in small individual batches. Fiery red chilli relish 250ml
13.90
Serve as a dip for samosas, spring rolls and wontons. Use as a marinade for meat and Äsh.
Moorish Moroccan relish 250ml
13.90
Spicy and sweet, this Moorish-style relish is great with lamb, poached chicken and couscous.
Fig, walnut & whiskey 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
A tasty, silky, concentrated blend of sun-dried tomatoes, basil and chilli.
Teams brilliantly with grilled pork chops, roast duck and seared salmon.
Julie Le Clerc preserves
Sunny avocado oil dressing 250ml
Blending the talent of prominent food writer Julie Le Clerc with a Åavour or two from Sabato gives us this smallbatch produced range. 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.
Smoked paprika tomato sauce 275ml 13.90 Serve with Italian sausages, savoury pies or frittata.
Balsamic honey mustard 275ml
13.90
Wholegrain mustard made with New Zealand honey and Guisti balsamic vinegar
28
17.90
The layers of Åavour enhance a simple green salad or green beans, peas and broccoli. Can also be used as a marinade for Äsh or chicken.
Ray McVinnie dressings From one of New Zealand’s most prominent food writers come a couple of his favourite dressings. Saigon splash 250ml
14.90
A zingy Vietnamese-style dressing and dipping sauce. Great as a dipping sauce with grilled pork, beef or chicken; excellent drizzled over steamed rice and grilled prawns; delicious over a crunchy mint and cucumber salad or splashed onto pan fried Äsh with dill and basil.
Madrid dressing 250ml
17.90
A mellow, smoky Spanish-style dressing and sauce. Try drizzled over roasted or barbecued chicken; great over vegetables such as
potatoes, beans broccoli or cauliÅower; excellent over pan fried salmon and delicious over a salad of tomatoes and crunchy green leaves.
Montebello organic Made using fresh, ripe tomatoes grown organically in the province of Piacenza in Italy, these sauces are bottled just hours after the tomatoes have been picked to preserve their quality, freshness and Åavour as much as possible. Passata 700g
9.60
An exceptionally Äne sauce made using organically grown tomatoes.
Pasta sauce with basil 400g
8.00
Salvagno Full-Åavoured and satisfying organic black olive paste. 12.50
Can be used on toasted ciabatta as yuppie vegemite or as a pasta sauce. Also try searing lamb or beef, smear with paste, wrap in prosciutto and bake until cooked.
Tutto Gusto Crema Tartufata 540g
33.50
A blend of champignon mushrooms and black trufÅes. Delicious as an accompaniment to beef and stirred through pasta.
This superb short grain Spanish rice from Murcia is considered to be a gourmand’s rice for paella and other rice dishes. 15.90
500g
18.90
Organic and wholegrain, this black rice is nutritious and mineral-rich. Deep wine-red colour when cooked.
Visit www.sabato.co.nz for the no-stir recipe you can use with this brand.
Snails Tinned top quality, authentic Burgundian snails from France. 3 dozen medium snails 2 dozen very large snails 8 dozen very large snails
14.00 15.80 68.60
Achatines – large, fat snails, but without the earthy taste. Just rinse and add to your favourite snail recipe.
6 dozen large size – tin
36.90
36.60
Use for classic French-style presentation.
Sugar, vanilla & extracts Béghin Say
Bomba
Santo Tomas
À la Perruche
The other superior Spanish strain of rice. Santo Tomas is grown In the Albufera Natural Park in Valencia. Absorbing up to 3 times its weight in stock, the grains stay ‘al dente’ and separate creating the perfect paella and other rice dishes.
Natural cane sugar cubes from France. White or brown.
1kg cloth bag
18.50 17.90 19.90
Worked with 18th century wooden pestles.
Snail shells No. 6 for large (24 shells)
Calasparra
new
Carnaroli 1kg Vialone Nano 1kg new Vialone ai Pestelli 1kg
Firm but tender. Try them sautéed with butter and garlic and sprinkled with fresh parsley.
Rice
1kg cloth bag
Use when ‘arborio’ is required. Two strains grown organically and milled in an artisan way, from Riseria Ferron, in Verona, Italy. Carnaroli is a superÄno rice and is a larger, longer grain which makes a slightly drier risotto than the starchier, semiÄno Vialone Nano.
new Riso Venere intergrale
A rich tomato sugo simply bursting with the Åavour of fresh basil.
Black olive paste 160g
Ferron risotto rice
17.90
new 250g
1kg
6.50 16.90
Cassonade An exceptionally Äne natural brown sugar for brûlées and other desserts. 900g
16.90
29
Try dressed with the Forum Chardonnay or Cabernet Sauvignon vinegar, or drizzled with walnut oil.
Sabato gelatine leaves Silver quality. 26g approx. 10 leaves
5.60
Vanilla new Heilala organic vanilla
Vanilla pods 15g (3 pods)
13.80
‘A’ grade, long vanilla beans from Tonga.
Vanilla extract 100ml Vanilla paste 100ml
22.00 23.50
100% pure vanilla extract with added vanilla seeds. Add a gourmet touch to your whipped cream, desserts and baking.
Organic vanilla sugar 335g
9.00
Organic vanilla beans dried naturally under the South PaciÄc sun, mixed with premium organic sugar. Sprinkle over cakes, biscuits, French toast and pancakes.
Pure vanilla syrup 500ml
20.40
Caper products Capers are the unopened Åower buds while caperberries are the ripened fruits. Romulo Spanish caperberries in brine – 240g 10.50 Capers in brine 7mm – 60g 6.90 Capers in brine 7mm – 140g 11.20 Sabato Salted capers 6–7mm – 125g 13.50 Rinse well and soak for ½ hour to overnight, changing water, for a fresh caper taste, and a meaty texture.
Garlic
Pure vanilla syrup produced only from the Änest beans. Drizzle over pancakes, French toast or fresh fruit or add to cocktails, smoothies or milk shakes.
Mas Portell
Nielsen-Massey Vanilla
300g
Madagascan vanilla extract 59ml 118ml
14.50 27.50
Produced from only the Änest vanilla beans. Use it in favourites like ice cream, crème brulées, cakes, crème fraîche and icings.
Vegetables Artichokes
Sweet white garlic – eat as an hors d’oeuvres – treat as an olive.
Piquillo pimientos El Navarrico Only pimientos from Lodosa are recognised as DOC products in Spain. These are smallish, triangular peppers which have been smoked over oak, skinned and stored only in their own juices. 220g sliced 225g whole
Puma
10.60
19.90 22.90
Handworked and preserved in virgin olive oil, crisp not pulpy – an ingredient for antipasto, pasta and risotto dishes or with salmon.
Whole pimientos can be Älled with Äsh, meat or vegetables – also delicious plain or topped with anchovies, almonds, capers or Forum Cabernet Sauvignon vinegar.
Plain – quartered 280g Chargrilled – pieces 280g
Tomatoes
24.50 26.40
Slice the artichokes and add to pasta with crisped prosciutto or coppa.
Asparagus 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.
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Fresh Italian cherry tomatoes simply cooked in their own thick juice. 530g jar
El Navarrico
345g
Sabato cherry tomatoes
18.80
10.90
Sabato semi-dried cherry tomatoes Quality sweet, semi-dried cherry tomatoes in olive oil from the north of Italy. 190g jar
12.90
Perfect on pizza, diced into pasta, served as antipasto, in casseroles or tagines and with fresh basil & buffalo mozzarella.
Original infused with chocolate A blend of vincotto and chocolate.
Verjuice
375ml 750ml
Unfermented grape juice from Thevineco in Hawke’s Bay.
Delicious on ice cream, pannacotta or whipped up with mascarpone. Try with red meat or game.
Riesling verjuice
Original infused with orange
This is crisp and appley with a pleasing tartness.
Southern Italian bitter oranges aged in the original vincotto. Pure pleasure.
375ml 750ml
12.50 17.00
46.90 67.50
50ml 250ml
14.80 36.80
Use with olive or walnut oil in dressings, to deglaze pans, or with oysters.
Great with fruit, mascarpone, yoghurt, compôte, cake, or anything chocolate.
Cabernet Sauvignon verjuice
Vincotto & vinegar
The palate is initially sweet with robust bramble and berry Åavours and aromas with a crisp clean acid Änish.
A blend of original vincotto and aged wine vinegar. Fruity and mellow.
375ml 750ml
16.00 18.00
Use in place of wine or vinegar in your marinades, salads or cooking.
Verjuice & vanilla bean syrup Whole vanilla infused in a light syrup made from Riesling verjuice. Perfect for poaching fruit or making jelly. 375ml
12.50
Vincotto
Original 13.40 34.60 59.90
Drizzle over fruit, ice cream, cheese or yoghurt, or use as a savoury condiment with meat, poultry or lentils.
Original infused with black Äg A blend of vincotto and black Äg. 250ml 500ml
26.60
Combine with oil to use as a dressing, add a drizzle to Änish your favourite Äsh or meat dish or use as a marinade.
Savoury infused vincotto A blend of vincotto and aged wine vinegar, infused with lemon, Äg or raspberry. 50ml 250ml
12.00 28.00
Use as a dressing or condiment for salads, vegetables, meats, cheeses and fruits.
Vinegar
Much copied, but only one company produces authentic vincotto. Made to a carefully guarded recipe, by the Calogiuri family in Lecce, from grape must which is then oak-aged to render a syrupy, delicious liquid, rich in natural polyphenols. 50ml 250ml 500ml
250ml
28.90 51.00
Great with cheeses, meats and sweet treats like cake and ice cream.
Giusti balsamic vinegar Since 1605 the Giusti family have been the oldest producers in Modena. Their maxim has always been the same based on the selection of the choicest grapes, traditional seasoning in old barrels and the careful process which gives their vinegar its particular Åavour. Castello Estense 500ml Premio 500ml Red label 250ml Gold label 250ml White label 250ml White label 500ml Riccardo Giusti 250ml Vecchia 250ml Cordon Rouge 250ml Giusti cork pourer
16.20 21.60 21.60 37.90 46.40 82.00 53.40 74.20 125.00 11.90
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Giusti Family Reserve
El Majuelo Sherry glaze
To celebrate the birth of family members, Giusti start a special battery of barrels. These are a release of some of their very special contents.
Made in Jerez from Pedro Ximénez grapes which are sun-dried, pressed and oak-aged.
Il Calamaio di Vittoria 50ml Riserva Carlo 250ml Riserva Costanza 200ml Riserva Pietro 250ml L’Ampollina di Anna 100ml
26.90 51.50 61.20 88.50 216.90
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 354.60 Riserva (70 year) 100ml 929.00 Riserva (100 year) 100ml 1245.00
350ml
36.50
Use to drizzle over meat, small goods, vegetables or cheese.
Loire Valley A range of French vinegars made using the Orléans method. Cider 250ml
9.90
Made in the same way for the last 500 years using Normandy apples and Orléans wine fermented in oak barrels.
Champagne 250ml
11.90
Aromatic and delicious, this vinegar is ideal to marinate Äsh and Åavour shellÄsh.
Mixed berry 250ml
15.00
Wine vinegar
White wine vinegar infused with raspberries, blackcurrants, bilberries and redcurrants.
Forum
Raspberry 250ml
From the Forum cellars in Tarragona, Spain. Use these by themselves – they are mellow enough – or combine with Thevineco verjuice, or plain or infused extra virgin olive oils.
Classically combined with walnut oil as a dressing.
Chardonnay vinegar 250ml 500ml
Tarragon 250ml
29.60 44.50
Try combining Forum Chardonnay vinegar with Colonna lemon-infused extra virgin olive oil for a zesty dressing that is sure to become a Ärm favourite.
Cabernet Sauvignon vinegar 250ml 500ml
25.60 33.60
Mas Portell Moscatel vinegar 500ml
21.30
A perfect partner for fresh seafood. Or, for something different try it drizzled over peaches or pawpaw that have been sprinkled with La Perruche cassonade sugar and grilled.
Romulo A traditional sherry vinegar from Jerez, Spain, which has been aged in American white oak barrels for eight years. Sherry vinegar 375ml 750ml
14.80 22.90
Combine with Colonna orange infused oil and smoked paprika for a lively dressing.
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Shallot 250ml
13.50
9.80
The crisp, clean Åavour is perfect for making hollandaise sauce or enriching meat gravies.
9.80
Beautifully perfumed and light - try using this vinegar to make your own Béarnaise sauce.
Sotaroni Sherry vinegars Pedro Ximénez 12 year 250ml 16.30 750ml 31.30 Pedro Ximénez 25 year 200ml 21.60 Made from the Pedro Ximénez grape and aged in American oak barrels. Great for deglazing pans, dressings, sauces and using alone.
Moscatel vinegar 12 year 200ml
19.90
Delicious white sweet and sour Muscat vinegar aged for 12 years In American oak barrels. Use alone or with oil for a tangy dressing.
Sweet treats and Christmas delights Choc-o-Lait The best thing since sliced bread? Hot chocolate on a stick! Quality Belgian chocolate is set on the end of a wooden stick. Drop the stick into a cup of hot milk and stir. The chocolate dissolves, and you have a steaming mug of hot chocolate faster that you can say mmmmm! However, if you can’t wait, they easily double as chocolate lollipops. Choose from 4 Åavours including milk, dark, hazelnut and Cointreau.
Amaretti Lucani 90g box 200g bag 250g box 500g bag
5.40 8.70 11.70 18.80
Unusually nowadays, these are made with actual almonds – 18%!
Cantucci 90g box 200g bag 250g box 500g bag
5.20 8.70 11.20 18.80
A very good version of the traditional almond biscuit we call ‘biscotti’.
LadyÄngers LadyÄngers, known in Italy as Savoiardi and in Spain as Bizcochos, are an essential ingredient in the decadently rich Italian dessert, Tiramisu. LadyÄngers are also fabulous served as an accompaniment to ice cream and can be used in triÅes or charlottes.
Single stick Twin pack Gift pack of 4 assorted sticks with cup
3.70 6.90 37.00
One of each Choc-o-Lait Åavour accompanied by a ceramic Choc-o-Lait mug.
Two 100g packs per packet.
Gift tin of 9 sticks
200g
45.50
3 milk, 3 dark and 3 hazelnut Choc-o-Lait sticks beautifully presented in a metal gift tin.
Laurieri Laurieri make authentic crispy amaretti, cantucci (biscotti) and lemon biscuits using real almonds, almond meal and natural Åavourings.
6.30
Leone Renowned throughout Italy, Leone are one of the oldest confectionary producing companies in Europe. Their delicious sweets are Åavoured with natural Åavourings and Leone selects and uses only the highest quality ingredients. We promise, Leone sweets will have your taste buds tingling for more. Pastilles 30g box
5.00
Flavours include aniseed, absinthe, coffee, lemon, mandarin and polar strong.
Pastilles 42g tin
9.40
Flavours include alpine herb, aniseed, peppermint and mixed Åavours.
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Pin up girl pastilles 42g tin
9.90
A special release series of tins. Flavours include aniseed, cinnamon, lemon, mint, strawberry and mixed Åavours.
Music Club pastilles 42g tin
9.90
A special release series of tins. Flavours include cinnamon, lemon, liquorice, strawberry, violet and mixed Åavours.
Cubifrutta 500g box Flor frutta 370g box
31.90 41.30
Beautiful Italian jellies made with 20% real fruit pulp. Flavours include peach, strawberry, pear, lemon, orange and apricot.
Leone cubes (4 kinds)
17.50
Choose between wild strawberry jellies, tangerine jellies, lemon jellies, violet pastilles or sugared almonds.
Gianduioso 115g tube
11.60
Gianduioso is a delicious paste of Piedmontese hazelnuts, Italian cocoa and vanilla. Nutella for grown ups!
Chocolate coated coffee beans 150g 39.90 Bite through a coating of rich dark chocolate to Änd a crunchy, high quality roasted Arabica coffee bean. Beautifully presented in an airtight tin.
Mini tins 20g Barone – plain Nanetti – mint (menta) Old English – pure Spezzatina – strong
7.40 7.40 7.40 7.40
Tins 40g (slightly larger pieces than in the 20g tins) Favette – mint (menta) Rombetti – aniseed (anice)
9.00 9.10
Bianconeri White candy-coated vanilla & mint – 50g tin 9.00 Sassolini Vanilla, mint & aniseed sugar coated ‘pebbles’ – beach baby tin 20g 7.40 40g 9.00 Menozzi De Rosa Attention all liquorice fans! Born in the monastery of Atri in 1836, Menozzi de Rosa make soft liquorice the aÄcionados here heartily endorse.
These festive pastilles evoke the scent of home-baked gingerbread biscuits.
Penne & telefoni 90g bags Belts or fusilli lengths Pillows – 90g bag Small liquorice wheels 90g bag
Liquorice
Valrhona Grand Cru
Amarelli
The choice of top Michelin-starred chefs, this is considered to be the Rolls-Royce of chocolate. Valrhona have their own speciÄcations for bean selection treatment and conching (the process which gives chocolate its character, balance and Änal texture).
Christmas candy 30g
5.00
The 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. Liquorice of this quality protects the respiratory system, combats sore throats, acts as an expectorant and regulates the digestive system. NB. do not consume if you have high blood pressure.
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3.50 3.50 3.50 3.50
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.
1kg bag Jivara 250g bag 1kg bag equatoriale 250g bag 1kg bag
62.10 19.20 59.90 16.90 53.50
Tablets
Araguani – 72% cocoa A bitter base with strong liquorice, raisin and chestnut notes and the use of brown sugar. It gives desserts a silky smooth Änish on the palate.
Guanaja – 70% cocoa An exquisite Grand Cru bitter chocolate, the result of a combination of the Änest South American cocoa beans. Its intense Åavour, heightened by Åoral notes, has a powerful, lingering intensity.
Caraibe – 66% cocoa Grand Cru dark chocolate made from a blend of the Änest Caribbean island cocoa beans. Aromatic and long in the mouth, its fruity and barely sweet taste reveals the delicate Åavours of almonds and roasted coffee.
Manjari – 64% cocoa Stunning 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.
Equatoriale – 55% cocoa Well balanced blend of cocoas with nuances of coconut.
Jivara – 40% cocoa Smooth Grand Cru milk chocolate, the result of a combination of the Änest Ecuadorian cocoa beans, whole milk, brown sugar, and a hint of malt. Its characteristic, distinctive taste, with caramel and vanilla notes, makes it an exceptional chocolate.
Abinao 70g Guanaja 20g Guanaja 70g Caraibe 20g Caraibe 70g Manjari 70g Jivara 20g Jivara 70g
9.90 2.90 9.90 2.90 9.90 9.90 2.90 9.90
Squares Guanaja, Caraibe, Manjari or Jivara 5g 0.90 Guanaja, Caraibe or Jivara 18 piece gift tin 19.90 Drinking chocolate Celaya 1 litre tetrapak
17.90
A wonderful treat – an authentic rich and creamy drinking chocolate.
Chocolate sauce A microwaveable box of delicious ready-to-pour chocolate sauce. 250ml
12.90
Chocolate for baking Small dark chocolate pearls 200g bag
10.00
Wonderful to use in baking.
Crushed cocoa nibs (Grué de cacao) 100g 8.60 Premium cocoa nibs from Venezuela. Use them in baking, through mousses or sprinkled over desserts.
Xocopili 200g bag
19.40
Ivoire – White chocolate with citrus notes.
Savoury 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.
Fèves
Cocoa
Single chocolate drops shaped like a cocoa bean for easy melting
Superb when used in baking. This is naturally pressed rather than chemically dutched cocoa and stays dry when dusted over cakes or trufÅes.
Araguani 250g bag 20.20 1kg bag 63.80 Caraibe, guanaja, ivoire & manjari 250g bag 19.60
250g bag 1kg bag
14.50 45.30
Intense and Änely ground.
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Cudié
Flamigni
Bombons Cudié is a family business of craftsmen, devoted to producing delicious varieties of chocolate bonbons. The company has continued its traditions of handmade production for over Äfty years, using secret family recipes to create delectably moreish sweet treats.
Artisan confectionery from Italy.
Nougat A delectable blend of almonds, pistachio nuts or hazelnuts, egg whites, honey and glucose. Mini Catànies 35g cube Mini Catànies 110g tin
7.00 17.90
Fragments of caramelised Marcona almonds smothered with Cudié’s secret recipe nut praline and dusted with powdered cocoa.
Soft parchment wrapped – almond 150g 24.90 250g 36.90 250g chocolate coated 36.90 Sublime handmade Italian nougat with candied citrus peel.
Catànies 35g cube Catànies 80g bag Catànies 100g cube Catànies 200g cube
27.90
A unique style of Spanish turrón that does not contain egg whites, and has a creamy, vanillainfused milk base. Full of caramelised Marcona almonds and Cudié’s secret recipe nut praline, and dusted with cocoa.
36
24.90 24.90 36.90 36.90
Il Supremo Nougat Parchment envelope 100g Chocolate coated 100g Parchment envelope 200g Chocolate coated
23.00 23.00 36.00 36.00
7.00 12.00 15.00 29.90
Whole caramelised Marcona almonds smothered with Cudié’s secret recipe nut praline and dusted with powdered cocoa.
Turrón de Catànies 200g
Brittle parchment wrapped Almond 150g Hazelnut 150g Almond 250g Chocolate coated 250g
The pinnacle of brittle nougat with at least 65% almonds or pistachios.
Il Supremo al caramello parchment envelope 100g parchment envelope 200g
23.00 36.00
Brittle nougat with caramel and at least 65% almonds.
Il Supremo wooden box 400g 77.00 Chocolate coated brittle nougat cake with at least 65% almonds.
Panettone & Pandoro Especially for Christmas, Flamigni and Fiasconaro bake Panettone and Pandoro – the lighter Italian version of Christmas cake which is ideally suited to our hot, humid summer Christmas. There is a huge difference between artisan-made Panettone and Pandoro and the commercial varieties. The Flamigni and Fiasconaro versions are more moist and Åavoursome with a light, melt-in-the-mouth texture. Flamigni Panettone Traditional 1kg
Fruit nougat 100g 50g 20g
16.90 7.60 3.60
75.50
Handwrapped glazed panettone in traditional wrapping.
Handmade soft Italian nougat Åavoured with either lemon, orange, black cherry or macedonia (mixed fruits).
Torroncini Torroncini assorted 20g
3.60
Flavours include orange, lemon, vanilla, milk chocolate and dark chocolate.
Glassato classica 1kg
68.90
Handwrapped, glazed panettone in red wrap.
Torroncini cylinder 200g
39.90
Brightly coloured bonbon Älled with small soft nougats coated with chocolate. Flavours include orange, lemon, vanilla, milk chocolate and dark chocolate.
Glassato Rustica 1kg
71.90
Handwrapped, glazed panettone
Tronchetto Sticks of almond nougat covered with dark chocolate. 100g soft 100g brittle
18.90 18.90
Contadino (wrapped) 1kg
71.90
Candied pear, apple, peach and apricot – no raisins.
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Chocolate & Äg 1kg Chocolate & orange 1kg Chocolate & pear 1kg
71.90 71.90 71.90
Boxed panettone studded with chocolate & candied fruit.
Christmas gift bag 500g
42.90
Traditional glazed panettone.
Hatbox Snakeskin 1kg
153.00
Traditional glazed panettone with almonds in a beautiful hatbox in golden snakeskin.
Pandoro
Classico – a celebration cake without candied fruit – 80g 10.90 1kg wrapped 71.90 A soft yeast cake rich in butter. Toast and serve with vanilla crème fraîche.
Fiasconaro Mini panettone 60g
9.90
Traditional panettone but in miniature. Decorate your tree with these edible decorations.
A family concern who make artisan confectionery using the best of Sicilian products – superb candied fruit, pistachios from Bronte and almonds from Avola.
Sicilian Panettone and nougat Panettone mignon 100g Hatbox “Winter Garden” 1kg 148.00 Traditional glazed panettone with almonds in a beautiful Åowered hatbox in blue/green or pink/gold.
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14.00
Assorted mignon panettone, available in two varieties: traditional and chocolate drops with a soft toy.
Panettone Tradizionale 1kg 500g
51.00 30.00
Traditional panettone with candied orange and sultanas, Åavoured with Marsala and Zibibbo (an ancient vine grape).
Panettone Madonie 1kg
51.00
Traditional panettone with sultanas, topped with a sugar glaze and hazelnuts.
Torroncini alla Manna Soft mini nougat bites with Manna coating – a special low glucose, sugar-like sap found only in Sicily. 55g box 250g bag
11.50 23.00
Soft mini nougat bars with Manna produced using an artisan Sicilian method.
Torrone Siciliano Traditional soft nougat available in classic or coated in either dark, milk, lemon or orange chocolate. 150g
15.90
Luxury nut pastes Panettone Mandor d’Avola 1kg 500g
51.00 30.00
Traditional panettone with sultanas, topped with a sugar glaze and Avola almonds.
Panettone Cioccolato 1kg
51.00
new Crema di Mandorle d’Avola
180g
19.50
Creamed almonds from Avola, Sicily make this delicious spread or Älling. Make toast, brioche, tarts of fruit something special with this spread.
Traditional panettone with chocolate drops, topped with a sugar glaze icing.
new Crema di Pistacchi di Bronté
Torroncini Siciliani Assorted soft mini chocolate-covered nougat bites. Flavours include orange, lemon, milk and dark chocolate. 36g box 250g bag 250g octagonal box 250g tin
5.20 19.90 24.00 29.00
180g
21.00
Pistachio nuts from Bronté, Sicily are creamed to make this spread or Älling. Wonderful on panettone or any special breads.
1880 Turrón The Änest nougat in Spain. Made by the tenth generation of this family company, using only the famed Marcona almonds and in great quantity – around 70% in fact! Almond ‘Alicante’ brittle turrón 100g cake 200g cake
14.00 20.50
Following an artisanal process, this nougat is made by bonding almonds with orange blossom honey. A little egg white is added to ensure crunchiness.
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Irresistible! Masoni family secret recipe with sweet almonds, candied fruits, spices and cocoa, smothered in a dark chocolate shell.
Fig and walnut 100g 450g
12.90 38.90
A unique and delicious panforte made with sweet Ägs and creamy walnuts.
Almond delights 200g
19.90
‘Almendras rellenas’ are almond-shaped light wafer shells Älled with ground almonds mixed with a touch of lemon.
Panpepato 100g 440g
11.90 34.90
A darker, spicier version of panforte dusted with freshly ground cinnamon.
El Lobo Turrón
Ricciarelli
Using selected Marcona and Comuna almonds and orange blossom honey.
Soft diamond shaped almond biscuits
150g brittle turrón 150g turrón Jijona 200g brittle turrón cake 200g sugar free brittle turrón
11.00 11.00 16.50 15.90
The almonds are ground with honey for a sweet and delicious treat. A percentage of the proÄts go to UNICEF.
Plain 180g box
22.90
Soft, crumbly biscuits made with ground almonds.
Chocolate covered 180g box
22.90
Soft biscuits of almond paste coated in dark chocolate.
Rippa
Masoni Pietro A small family concern near Siena who produce wonderful panforte. Panforte Panforte Margherita 100g 250g 450g
11.90 19.90 32.90
Made with an abundance of candied fruit as well as nuts and spices. It is overly simple to describe it as a compressed fruit cake. Try with coffee.
Chocolate coated 450g
40
38.90
Rippa make their authentic soft white Amaretti and Baci di Dama using real almonds, in accordance with traditional Piedmontese recipes. The Rippa pasticceria limits its daily production so it can maintain the quality and high standard for which it is renowned. Individually wrapped and then packaged with Italian Åair, these make a wonderful gift.
Rhum cuneesi – Cuba al Rhum ‘Cuneesi al Rhum’ are typical of the Piedmontese region. These are delicious, rich chocolates with a top quality Jamaican rum trufÅe Älling. Cellophane bag 240g
28.50
Amaretti White box100g White box200g Cube 100g Cube 200g 100g bag
15.90 28.90 21.00 33.90 15.00
Rhum nougat Baci di Dama White box100g White box200g Cube 100g Cube 200g 100g bag
15.90 28.90 21.00 33.90 15.00
Two delicious soft almond biscuits are ‘kissed’ together, then individually wrapped.
Dark chocolate covered nougat Åavoured with real Jamaican rum and shot with toffee. 250g Cointreau cuneesi
27.90
Rich dark chocolates with a Cointreau and chocolate Älling. 200g bag
24.50
Venchi From Piedmont, this confectionery maker is notable for its chocolate and IGP hazelnut range – one taste and you will know what we mean!
Cubarillo Tartufo Mini cigars Älled with trufÅe paste. 200g bag
24.50
Cubotti Assorted Creme Selection of creamy milk, cuor di cacao,caramel and crema cacao. 200g bag
24.50
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Unico snack bar – choice of seven Åavours 25g Dubledò Assorted Whole roasted Piedmont hazelnut covered with double gianduja (milk and white) 200g bag
24.50
Cigars Nougatine cigar 100g Nougatine in box 100g
12.10 19.20
3.50
Cuba Rhum, caramel cream and wafer, milk chocolate cream, coconut cream ,blueberry, orange or dark chocolate cream.
TrufÅes 200g bag assorted
24.50
Flavours include cacao - trufÅe Älled with cocoa paste and dusted with cocoa powder, latte – trufÅe of milk chocolate ganache, and cocoa – trufÅe of milk and dark chocolate paste and dusted with coconut shavings.
Cocoa pasta and ground caramelised Piedmontese hazelnuts covered with a double layer of extra dark chocolate.
Sicilian orange 100g Sicilian Orange in box 100g
12.10 19.20
Milk chocolate paste with candied Sicilian orange peel covered with a double layer of extra dark chocolate.
Meringato 100g Meringato in box 100g
12.10 19.20
Milk chocolate paste and ground meringue covered with a double layer of extra dark chocolate.
Aromatico in box 100g
19.20
50g Vintage tin
19.00
Assorted individually wrapped cubigusto & cubotti in oval gift tin.
Intense dark cacao paste covered with a double layer of extra dark chocolate.
Cubarillo tartufo 125g tin
31.90
Mini cigars Älled with chocolate trufÅe paste and Piedmont hazelnuts, covered in dark chocolate in a gold tin.
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Fruttati trio 90g gift box
15.50
Dark chocolate shells Älled with orange cream and candied orange, blueberry cream and candied blueberries, and raspberry cream and candied raspberries.
Nocciolato Fondente bar 80g
12.90
Dark Gianduja studded with whole hazelnuts.
Tartufo praline 80g bar
12.90
Gianduja with hazelnut fragments.
Chocolate coated blueberries 100g
14.50
Candied whole blueberries covered with dark chocolate.
Chocolate coated hazelnuts 100g
14.50
Piedmont hazelnuts covered in dark chocolate.
Chocolate coated nougatine 100g
14.50
Caramelised ground Piedmont hazelnuts covered in dark chocolate.
Toy Soldier 100g
12.00
TrufÅe paste covered in a double layer of milk chocolate.
Toy Soldier Gift Box 135g
26.90
Gift box of 10 delightful soldiers made of chocolate and hazelnut cream in a shell of milk chocolate
Assorted dubledò 185g box
39.90
Assorted pearls of milk and dark chocolate pralines.
Gianduja
Giandujone 80g
12.90
Gold-foil wrapped dark chocolate shell Älled with gianduja (chocolate and toasted hazelnut cream).
Bigusto cremino 80g bar
12.90
Layers of dark and light gianduja.
Nocciolato Piemonte bar 80g
12.90
Milk Gianduja studded with whole hazelnuts.
Bigusto cremino 250g box
23.50
Creamy double Åavoured gianduja covered in dark chocolate.
Torrone farcito 200g box
25.90
Creamy double Åavoured gianduja (covered in dark chocolate) layered with brittle nougat.
43
Alcohol Barolo wine, described as ‘the king of wines and the wine of kings’ is made from the Nebbiolo grape in selected zones in and around the small town of Barolo, Piedmont.
Damilano Damilano is a modern family-run company who use the famous enologist, Beppe Caviola. Their wines have been well rated by Robert Parker and Decanter magazine.
Venchi Snacks Nougatine 50g
6.00
Caramelised ground hazelnuts covered in 56% dark chocolate.
Blend #5 40g
6.00
Blend of Äve different single-origin Criollo and Forastero cocoas.
Orange peel 50g
6.00
Candied orange peel covered with 56% dark chocolate.
Sugar Free Unico Chocolight 25g
3.50
Dark chocolate sweetened with maltitol instead of sugar, and enriched with probiotics.
Barolo ‘Liste’ DOCG 2004 750ml
112.90
Attractive strawberry, Åoral and prune aromas lead to hints of cherry liqueur and tarry toffee on the palate. A polished, full-bodied wine with Ärm, silky tannins. This wine promises to develop spectacularly with age. Try one now and keep the rest until after 2010.
Borgogno Francesco Borgogno Francesco is a family operation and is very traditional. They are a small winery, well known in the local area of Barolo. Barbera d’Alba DOC 2008 750ml Gianduja 45g bar Caffe 45g bar Milk 45g bar Dark Hazelnut 100g bar Milk Hazelnut 100g bar Using maltitol instead of sugar.
44
6.00 6.00 6.00 11.70 11.70
26.90
This is one of the most popular wine-styles in Piedmont. It has a rich, yet delicate bouquet with vanilla, roses and liquorice on the nose. It is medium-bodied, velvety and dry.
Nebbiolo ‘Langhe’ DOC 2008 750ml 27.50 Nebbiolo is made from the same grapes used to make Barolo, but it goes through a different
process. This results in a lighter, more delicate wine. The colour is ruby-red and it is perfumed with strawberries and roses. A mouth-Älling wine with hints of raspberries and a clean, dry Änish. With ageing it will become velvety and soft.
Barolo ‘Brunate’ DOCG 2004 750ml Barolo ‘Brunate’ DOCG 2005 750ml
harvested Temperanillo, Garnacha and Syrah grapes, blended, and then aged in 80% French and American oak for 9 months.
66.90 66.90
Following the rigorous traditions of Barolo, this wine is aged for 3 years in oak and bottleaged for 12 months, before release. It is a robust, powerful and full-bodied wine, with an intense bouquet that hints of tar and roses.
Adriano Adami Adami is a family owned winery in the Veneto that was established in 1920. Franco Adami has been the president of the Prosecco consortium since 2002. Wine & Spirits Magazine International have recently announced Adami Winery of the Year for 2009 after receiving several awards for their prestigious wines. Bosco Di Gica Brut Prosecco 750ml
29.90
Made 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 Änish which makes it the perfect aperitif.
Garbel Prosecco 750ml
29.60
Clos Pons Alges 2008 750ml 1.5 litre magnum
29.90 75.00
DeÄnitely 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. A very good cellaring prospect, especially the magnum.
Made 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 Änish.
Vigneto Giardino Prosecco 750ml
36.90
This elegant, small-production, single-vineyard Prosecco is something special. It shows complex fruit aromas which will develop honeyed tones with aging. Ideal as an apéritif.
Clos Pons Alges Clos Pons winery is located in Les Garriques district, in the south of the Lleida province, Spain. The fruit for this very Ärst 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-
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Clos Pons Roc Nu red 2008 organic 750ml 49.90 Intense, concentrated, silky, lively and fresh. A blend of organic Tempranillo, Garnacha and Cabernet Sauvignon from vineyards In La Pobla de Cérvoles. Hand harvested. Twelve months in new and Ärst year French oak barrels.
Clos Pons Alges & Roc Nu gift box 750ml bottles 77.50
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
18.90
This Chardonnay is typical of many Italian whites in that it is unoaked. It is clean and fresh with notes of fresh herbs and tomatoleaf. Ready to drink right now with antipasti, seafood, salads, risotto or just on its own.
Dolcetto d’Alba ‘Sant’Anna’ 2009 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. We recommend drinking these wines at 16ºC and to store the bottles on their sides in a cool place.
Barbera d’Alba ‘Pianromualdo’ 2008 750ml 27.90 Made from 100% Barbera grapes. Barriqueaged for 10 months, then in bottles for 7 months. A long-lived wine, scented with rose petals, blackberries and chocolate. Full-bodied with Ärm tannins. Try it with duck. Best served at 16ºC and store the bottles on their sides in a cool place.
Nebbiolo d’Alba 2008 750ml
Clos Pons Sisquella 2009 750ml
24.90
Representing 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 Åavour of juicy pears. It is crisp with a little sweetness. Perfect as an aperitif or with our blue cheeses or our home baking.
Clos Pons Alges & Sisquella gift box 750ml bottles 54.00 new
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,
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27.90
Made from 100% Nebbiolo, Oak-aged for 10 months and then bottle-aged for 7 months. It is garnet-hued with Åecks 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. We recommend drinking these wines at 16ºC and to store the bottles on their sides in a cool place.
Barolo 2006 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. We recommend drinking these wines at 16ºC and to store the bottles on their sides in a cool cellar.
Delicatessen Please feel free to shop online with us, however we cannot include our chilled or frozen goods with these orders. A visit to our showroom brings the potential to purchase and taste our extensive range of smallgoods.
Meats The Sabato showroom stocks a wonderful range of primarily Italian and Spanish smallgoods. These are sourced from the Ă„nest producers and represent the best quality products available. Come to our showroom and purchase our Spanish hams, chorizo, Italian salami and prosciutto, as well as our New Zealandproduced gourmet sausages. Speciality cuts of meat such as Ti Kouka organic beef and lamb, as well as veal and oxtail are also available.
Cheeses We stock an extensive and distinctive range of cheese sourced from New Zealand, France, Italy and Spain. These are available from our showroom and when you visit you will Ă„nd our staff knowledgeable and helpful. Sabato holds regular showroom tasting events to promote these superb cheeses.
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From our kitchen From 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 chorizo mini mufÄns. Simply heat and eat! We’ve got baked Ortiz anchovy paté, an assortment of delicious dips, and freshly made mayonnaise. There’s meltingly tender duck conÄt, proper French onion soup and meatballs in a rich tomato sugo. And don’t forget our selection of gourmet pies, made with our own artisan ingredients and real butter puff pastry. There’s much more to our From our Kitchen range, but the best way to experience the full range is to contact us, or pay a visit to our Mt. Eden showroom.
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From 13th December 2010 our hours are: Monday – Friday: 8:30am – 6pm Saturdays & Sundays: 9am – 5pm Christmas Eve & New Years Eve: 9am – 4pm December 29th – 31st: 9.00am to 5.00pm and the days marked • we are closed. Normal retail hours resume from January 5th: Monday – Saturday: 9am – 5pm Sunday: 10am – 5pm
Christmas deadlines Orders must be received by midday Thursday 16th December, in order to be processed and delivered before Christmas. 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 Tuesday 21st December, 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. Your privacy We do not rent, sell or give away our mail list, so rest assured that your details will remain confidential to Sabato. If you wish at any time to have your details removed from our records, please call us, or email us at info@sabato.co.nz Sizes Due to the limitations of space the photographs in this catalogue are not to scale. Sizes are generally indicated by weight in the description. Orders See page 16 for detailed instructions.
How to order 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 View: our extensive range visit our Mt Eden showroom at 57 Normanby Rd. South Island Agent: Mercato 100 Fitzgerald Avenue, Christchurch 03 377 6994 0800 MERCATO www.mercato.net.nz ............................................
Quality Commitment Your 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. Š Sabato 2011