• 1 pkt Orgran Choc Biscotti
• 250g mascarpone cheese or Philadelphia cream cheese softened
• ½ cup cream
• 2 tbsp castor sugar
• 100ml strong coffee
• 2 tabs Frangelico (optional)
• Grated chocolate (gluten free) to serve

Combine cheese, cream, sugar and frangelico until well mixed. Arrange 1 layer of biscotti on the bottom of 4 serving bowls or a larger serving dish. Pour over half the coffee, then spoon over half the cream mixture. Repeat layering. Top with grated chocolate. Chill until set.

Great for winter!

• 50g butter
• 1 onion finely chopped
• 2 garlic cloves crushed
• ½ cup parsley chopped
• 100g bacon, chopped
• 2 sage leaves
• 3 celery stalks sliced
• 2 carrots sliced
• 2 potatoes peeled
• 2 tins, 850g crushed tomatoes
• 1 tbsp tomato paste
• 2 ½ litres Massel Chicken or Vegetable Stock
• 2 zucchini chopped
• 200g frozen peas
• 120g green beans
• 1 tin, 425g borlotti beans
• ¼ cabbage shredded
• black pepper
• 150g Buontempo Macaroni pasta
• Grated parmesan cheese

Melt the butter in a large saucepan and add the onion, garlic, parsley, bacon and sage. Cook over low heat until onion is soft and golden. Add the celery, carrots and potatoes and cook for 5 minutes. Stir in the tomatoes and tomato paste and season with pepper. Add the stock and bring slowly to the boil. Cover and leave to simmer for 2 hours, stirring occasionally. Add zucchini, peas, green beans, borlotti beans, cabbage and pasta. Simmer until pasta is al dente. Top with grated parmesan cheese to serve.

We are very excited to announce that you can now order fresh bread from our website! We have sourced some fantastic gluten free bread from a small bakery in Melbourne, Knead Bakers. The bread is lovingly hand-made in true artisan style. Each loaf weighs 750g, so is larger than most brands of gluten free bread available in supermarkets. Prices range from $6 to $7.50.

Choose from seven different varieties:
· Plain white loaf
· Olive and rosemary
· Fig and walnut
· Seeded loaf
· Sourdough
· Cornbread
· Buckwheat soda bread

The baker at Knead, Angela, is an experienced pastry chef who worked in London for four years with one of the world’s top pasty chefs. She started making gluten free bread based on demand from customers and has spent time perfecting the loaves. Knead have also consulted a local naturopath to make sure that the bread suits a variety of dietary needs.

Ordering information:
You will need to place your order for bread with us by 12 noon each Friday. We pick up the freshly baked bread each Monday morning and send it to you via courier or Australia Post. Most customers should receive the bread within one to three days. The bread keeps well for 7 days, however we recommend putting in the freezer as soon as possible.