Delivery with Standard Australia Post usually happens within 2-10 business days from time of dispatch. Please be aware that the delivery time frame may vary according to the area of delivery and due to various reasons, the delivery may take longer than the original estimated timeframe. When Tom asked if you can roll it by hand or if you need a pasta-making machine, the chef told him: “You can roll it out by hand. It’s a good workout! You need a good surface, like a wooden surface, and a rolling pin. If you’ve got a pasta machine, that’s even better.” Speaking more about his mother’s influence, the chef said: “My mother was a brilliant cook. She had this pantry, which was the messiest pantry you’ve ever seen in your life, but it was full to the brim. She always put the chocolate on the top shelf so that I couldn’t get to it! Available for tables of up to six people. Please speak to a member of the team if you have any dietary allergies or intolerances. All prices include VAT at the current prevailing rate. A discretionary 12.5% service charge will be added to the final bill. Please note that the Regional Tasting menu is created by Chef Theo to represent one particular Italian region with carefully selected unique products and wines. Due to this, we are not able to offer vegetarian and vegan alternatives and may not be able to accommodate other dietary needs.

Mozzarella-Mozzarella with mixed tomatoes, basil, toasted pagnotta bread and shaved ricotta salata 219kcal Mixed leaf salad with fresh goat’s cheese, datterini tomatoes, cucumber, mint, basil and aged balsamic vinegar 98kcal Pan roasted Sea bream fillet with Datterini tomatoes, capers, Taggiasche olives with Swiss chard and slow roasted Sicilian red peppers 380kcal Insalata mista -Mixed leaf salad with fresh goat’s cheese, datterini tomatoes, cucumber, mint, basilYou won't be able to resist." - Jamie Oliver"Theo Randall's Italian food is some of the best I've ever eaten." - Diana Henry's Autumn 2022 Best Cookbooks, The TelegraphElevate your cooking and eating the easy way with The Italian Pantry. World-renowned chef Theo Randall shares his 10 pantry staples and reveals his favourite ways to cook with them through 100 fabulous recipes covering Tomatoes, Porcini Mushrooms, Parmesan, Lemons, Leafy Greens, Ricotta, Polenta, Pine nuts, Honey and Breadcrumbs.

World-renowned chef Theo Randall shares his 10 pantry staples and reveals his favourite ways to cook with them through 100 fabulous recipes covering Tomatoes, Porcini Mushrooms, Parmesan, Lemons, Leafy Greens, Ricotta, Polenta, Pine nuts, Honey and Breadcrumbs. From simple pasta dishes and more extravagant dinners for when you have people over, to delectable desserts and classic Italian cakes, you'll delight in Theo's take on the very best of Italian home cooking. Ravioli di zucca-Fresh pasta stuffed with roasted delica squash, ricotta and Parmesan,with sage and butter 341kcal Theo Randall’s Italian food is some of the best I’ve ever eaten." – Diana Henry’s Autumn 2022 Best Cookbooks, The Telegraph Heat another tablespoon of the olive oil in a separate saucepan, then add the garlic. Fry the garlic for 30 seconds, then add the passata and cook the mixture gently for 20 minutes, until reduced by half. Season with salt and pepper, then stir through the basil.So, I’m just sort of one of those cooks that likes to use ingredients from my pantry, and that’s where the book comes from. And a lot of the recipes are dishes that I’ve cooked at home, and there’s lots of stories about cooking at home for my children and that kind of thing.”

The Italian Pantry is released Thursday 1st September. For more Information visit theorandall.com . Theo will be appearing at his first ever CarFest South this year! Insalata mista- Mixed Italian leaves, basil, mint, cucumber and datterini tomatoes with fresh goat’s cheese and aged balsamic vinegar 110kcal Chef Theo Randall joined the Chris Evans Breakfast Show with Sky to talk about his fourth cookbook, The Italian Pantry. Please note that our menus are subject to change depending on the availability and seasonality of the freshest ingredients. Roasted guinea fowl stuffed with prosciutto di Parma, lemon zest, thyme and mascarponeon pagnotta bruschetta, with Swiss chard and portobello mushroomsArrosto di faraona - Roasted guinea fowl stuffed with prosciutto di Parma, lemon zest, thyme and Mascarpone on pagnotta bruschetta with swiss chard, portobello mushrooms 390kcal If you’re daunted about making Italian food, then you needn’t be. Theo said: “The thing about the cookbook, and the food I cook, it is quite simple. It’s not over-complicated. Italian food, there’s nowhere to hide. It’s all about the quality of the ingredients, so all the dishes in there, there’s not that many complicated recipes, it’s just simple home-cooking, which is what Italian food is really mostly about.” Whilst the Heinz ravioli recipe didn’t make it into Theo’s new book, he told Tom that there are plenty of fresh pasta recipes in there, and he even gave listeners one to try, describing it as, “an absolutely perfect recipe for pasta.”