Posts Tagged ‘Kalamata olives’

We regularly make pizza at home, and when we do, our toppings are almost always the same.  After several years of trial and error, we’ve found the combinations that suit the discerning palates of our sons and we rarely waiver from them.  That certainly doesn’t make them boring – quite the contrary – after a long week, it’s often nice to eat something familiar and comforting.

Our basic bread recipe makes enough dough for four large bases. We always start with a potato pizza, followed by a pizza each for the boys, and one for Pete and I.

Small Man’s pizza is topped with homemade tomato passata, mozarella cheese, dry cured pancetta, Swiss Brown mushrooms, Sicilian and Kalamata olives, Italian anchovies and fresh oregano.  Last time we also included some San Daniele prosciutto, at the suggestion of my friends at Real Food has Curves.  In pizza terms, we don’t really use a lot of cheese, just a thin layer under the toppings to hold them down.

Big Boy’s pizza has the same base ingredients, but is covered with finely sliced Spanish onion in place of the olives and anchovies, neither of which he can stand.  Small Man, on the other hand, can’t abide onions.  It was either make two different pizzas, or feed them both a meat-lover’s special.

Can you suggest any interesting toppings? Pete and I share one  between us, and it would be lovely to have some new ideas for our pizza, even if the boys won’t eat it!

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Harnessing my inner Lois Lane, I whipped out my camera and took some photos of my weekly pilgrimage to the Paesanella Cheese Shop.

Have I mentioned how much I love my little Lumix camera?  These photos were taken through the glass cabinets, without a tripod or flash.  The colours were perfect, despite the overhead fluorescent lighting (bless you, Adjustable White Balance function).

Some of these cheeses are pretty funky, particularly the La Tur, which made Daz’s eyes water when he tried it at our picnic in the Botanic Gardens.

la tur3

The French Fromager Des Clarines is a special treat – you heat it up in its little wooden box, then poke a hole in the middle of the cheese and fill it with a slurp of champagne.  The last time we did this, Gorgeous Terri brought Pomeroy as the accompaniment!


These soft Tartufo goat cheeses  – imported from Italy – are studded with large pieces of black truffle.

truffle cheese3

If you want seriously stinky, the locally made (and outrageously expensive) Holy Goat is an interesting cheese.  I once bought a wafer thin slice for $8.  It has a bumpy, almost quilted texture which makes you want to touch it.


Delicious olives in assorted shades – our favourites are the pitted, marinated Kalamatas on the bottom right.  They also sell stuffed bell capsicums – the ones on the left are filled with pesto, and the other ones with mascarpone.

cheese 006

cheese 007

Paesanella make their own fresh cheeses, including three or four different styles of ricotta, the rocket and chilli caciotta in the photo at the top of the page, as well as a multitude of fresh, smoked and brined mozzarellas.  They even make their own buffalo mozzarella, using locally sourced milk, which means it’s tangy, but lacks the unpleasant sourness of the frozen-then-defrosted imported stuff.

baked ricotta

There is, of course, oodles of other stuff in this shop – I just didn’t get a chance to take any more photos.  I came away with a large tub of warm ricotta, a new hard cheese to try, some St Agur (oh, how I love that they stock St Agur), Kalamata olives and the week’s supply of deli meats.  Happiness is a fridge full of gourmet goodies!

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Paesanella Cheese Shop
88 Ramsay Rd
Haberfield NSW 2045
Tel. 02 9799 8483
or visit their online store :
DeliVer, Gourmet Food Distribution

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