Olive.a.twist

We are embracing Winter in all its tones, flavours and aromas for our PRIVATE CHEF clients this week.

Bruschetta toppings for aperitivo on Italian menus are pears sautéed in salted butter with bay leaves, cracked pepper, salt and a good lick of honey from Mudgee Raw Honey Co.

These will sit pretty on charred sourdough baguette with High Valley Mudgee Rouge and Prosciutto (and Barrel Fermented Chardonnay 😉).