It is made with my Mother's recipe using Pepe Saya Cultured Butter, free range eggs and local lemons.
I remember as a child always having a jar of lemon curd, or lemon butter as I called it, in the fridge.
Sensational on fresh bread, as a filling for a tart or cake, or just enjoy by the spoon.
Maple butter is made by rolling Pepe Saya Butter in vanilla bean, then sinking it in 100% pure Canadian maple syrup.
The soulmate to a stack of buttermilk pancakes or waffles.
Passionfruit curd is made with our cultured butter, free range eggs and local lemons & passionfruit. It is a jar of buttery, tropical, tangy deliciousness.
Perfect smeared on fresh crusty white bread, dolloped on your pavlova, in a Victoria Sponge, to fill a tart or just by the spoon.
Pepe Saya butter is made from Single origin creams from grass fed cows that are procured from Allansford, Victoria, Hunter Valley & Picton, NSW – The two creams are not mixed together – each batch of butter is from a single origin (a particular farm) – the batch number marks where the cream originates from.
The cream arrives from the farm direct (Pasteurised at farm), is ripened for 1.5-2 weeks in cool-room, the cream is turned into Creme Fraiche by inoculating with a lactic culture and fermented for 20hours, an additional 3-4 weeks of ageing is allowed before churning the crème fraîche into butter, the butter is then washed and hand kneaded until the desired consistency is achieved.
Size: 200g
Pepe Saya cultured butter that has been carefully smoked by Pino’s Dolce Vita in Sydney with their signature wood blend.
Perfect tossed through pasta, rested on a steak, melted on a corn cob, stirred through a risotto or simply spread on bread.
Pepe Saya butter is made from Single origin creams from grass fed cows that are procured from Allansford, Victoria, Hunter Valley & Picton, NSW - The two creams are not mixed together - each batch of butter is from a single origin (a particular farm) - the batch number marks where the cream originates from.
The cream arrives from the farm direct (Pasteurised at farm), is ripened for 1.5-2 weeks in cool-room, the cream is turned into Creme Fraiche by inoculating with a lactic culture and fermented for 20hours, an additional 3-4 weeks of ageing is allowed before churning the crème fraîche into butter, the butter is then washed and hand kneaded until the desired consistency is achieved.
Size: 225g
Pilu Bottarga di Muggine is sourced and produced in Australia by Giovanni Pilu. In 2018, it was awarded ‘Outstanding Artisan Produce’ in the DELICIOUS Produce Awards. Known as Sardinia’s favourite seasoning, bottarga is deliciously salty air dried fish roe made from mullet fished on the far north coast of NSW.
Bottarga can be eaten grated over pasta and fresh seafood or shaved over salads or crostini topped with ricotta. Bottarga butter is also fantastic on steak and fish.
Bresaola is air-dried, salted beef that has been aged for 2 to 3 months until it becomes hard and turns a dark red, almost purple in colour. It is made from top (inside) round, and is lean and tender, with a sweet, musty smell. It...
Wagyu Bresaola has a much richer taste and texture than the Bresaola.It is air-dried, salted beef that has been aged for 2 to 3 months until it becomes hard and turns a dark red, almost purple in colour. It is made from top (inside) round,...
In older times, when hunters were trekking they needed to take food with them that was lightweight to carry and lasted for many days. Hence, cacciatore meaning “hunters” in Italian, was invented. Available in mild or spicy flavours.
A traditional salami which originates from southern Italy. It is flavoured with chilli, red wine and capsicum sauce. This is the salami predominantly made by Italian families in the winter and famously strung in their garage to dry.
Cheeses and cold meats are delivered in the Adelaide Metropolitan area ONLY. For all local delivery enquiries, please contact Bottega 1995 directly at (08) 8362 0455. Thank you
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