Bon Voyage...

Last week we held a bon voyage lunch for one of our very special customers and a dear friend.

It was a wonderful event, with fantastic food and company!

The highlight of the lunch was definately the delicious dessert - panacotta and sesonal berries, presented in antique glassware - delicious!

Peninsula Piers and Pinots @ Flinders Foreshore

With the long weekend looming - here's a thought - why not come down to the tip of the Mornington Peninsula for the annual Peninsula Piers and Pinots @ Flinders Foreshore
Its on this Sunday 8th March 2009 from 12 – 3pm.

Mornington Peninsula has a special effect on the region's pinots - they relish the long late ripening of a gentle autumn that creates wines with outstanding flavours, balanced natural acidity and fine tannins.Every year on the Sunday of Labour Day long weekend, the grand finale to events throughout the region and in Melbourne, as part of the Melbourne Food & Wine Festival, just follow the flags at Flinders Foreshore to the finish line of the Piers & Pinots yacht race. Mornington Peninsula vignerons will showcase their pinots with matched food.


Make sure you pay a visit!

Happy Valentine's Day

To celebrate Valentine's Day I'd love to share the recipe for the biscuits sold in the shop on Saturday! xoxo

Sugar and Spice Valentine's Shortbread

Makes around 40, Preparation time 25 mins, Cooking time 20mins.

This shortbread can be baked in separate batches if you don't have 3 baking trays. store them in an airtight container in a cool cupboard or in the fridge in warmer weather, for up to 3 weeks.

250g butter, cubed, at room temperature
1/2 cup CSR Soft icing mixture
2 cups plain flour
1/2 cup rice flour
3 tsp ground cinnamon
1/3 cup CSR White sugar

1. Preheat oven to 150 degrees C. Line 3 baking trays with non-stick baking paper.

2. Use electric beaters to beat the butter and icing mixture in a medium mixing bowl on low speed for 1 minute. Increase speed to medium and beat until pale and creamy. transfer to large bowl.

3. Sift together the flours and cinnamon. Add the dry ingredients to the butter mixture in 2 batches and use a wooden spoon to mix soft dough. bring the dough together with your fingers and knead gently on a lightly floured surface until smooth. shape into a disc, wrap in glad wrap and place in fridge for 20 minutes to chill.

4. Roll out 1/2 the dough between 2 sheets of baking paper until 5mm tick. Use heart cutter (approx. 5.5cm across top of heart) to cut out shapes and place on lined trays about 1cm apart. repeat with the remaining dough. re-roll and cut out any scraps.

5. Sprinkle the hearts liberally with the white sugar and bake in pre-heated oven for 20mins or until cooked through and lightly coloured. stand on baking trays for 3 mins before transferring to wire rack to cool.

Enjoy xoxoxo

Here is a quick sneak peak into what the new shop looks like - and some of the produce you may find!

Eat Well and See you Soon!

Welcome one and all....

After much hard work (blood, sweat and tears), Pier Provedore Flinders has opened!

Stocking local seasonal and regional foods from the Mornington Peninsula, as well as home and cook wares. The Provedore aims to support local producers, as well as make peninsula food more accessible to the public.

There is a cute little coffee shop included - which is quickly gaining the name of "Best Coffee on the Peninsula" - the White Chocolate and Raspberry Muffins are to die for as well!

Come in and see us!