Proudly serving Geelong families since 2005
  171 Pakington St, Geelong West
  Open 7 days
  03 5221 6004
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Dolce & Gabbana Sicilian Pistachio Panettone available from Geelong Fresh Foods
Dolce & Gabbana Sicilian Pistachio Panettone available from Geelong Fresh Foods
Dolce & Gabbana Sicilian Pistachio Panettone available from Geelong Fresh Foods
Dolce & Gabbana Sicilian Pistachio Panettone available from Geelong Fresh Foods
Dolce & Gabbana Sicilian Pistachio Panettone available from Geelong Fresh Foods
Dolce & Gabbana Sicilian Pistachio Panettone available from Geelong Fresh Foods
Dolce & Gabbana Sicilian Pistachio Panettone available from Geelong Fresh Foods
Dolce & Gabbana Sicilian Pistachio Panettone available from Geelong Fresh Foods

Dolce & Gabbana Sicilian Pistachio Panettone | 1kg

$165.00

Panettone with Pistachio cream coated in white chocolate and Pistachios, without raisins and candied orange peel.
Baked confectionery product with spreadable Pistachio cream.
Hand packaged.

Out of stock

Category: Dolce & Gabbana Tags: d&g panettone, dolce & gabbana panettone, dolce & gabbana panettone geelong, geelong dolce & gabbana, geelong panettone, High end panettone, Panettone

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Geelong Fresh Foods

Contact us

  03 5221 6004
  171 Pakington St, Geelong West
  info@geelongfreshfoods.com.au
  • Monday8:00am - 6:00pm
  • Tuesday8:00am - 6:00pm
  • Wednesday8:00am - 6:00pm
  • Thursday8:00am - 6:00pm
  • Friday8:00am - 6:00pm
  • Saturday8:00am - 5:00pm
  • Sunday10:00am - 3:00pm

Open all public holidays 10:00am - 3:00pm.
Closed Christmas Day, Boxing Day, Good Friday & Easter Sunday.

Step into a haven of quality produce, friendly smiles, and a community spirit that makes every visit special. Your journey to freshness begins here!

geelongfreshfoods

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Sep 11

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Scissor cut pasta with broccoli, garlic and chilli. If you rarely have the patience to roll out and cut pasta dough like me, this scissor cut method the quickest and most satisfying way to make homemade pasta. It takes under 30 minutes from start to finish and is well worth it!

Recipe makes 1 very generous portion 
Pasta:
100g plain flour 
1 egg
pinch of salt

1 head of broccoli chopped into small florets. Stems peeled and also chopped.
5 cloves garlic finely chopped
1 long red chilli seeds removed and finely sliced
5 anchovy fillets
Zest and juice of half a lemon
20g parmigiano reggiano plus extra to serve

To make the pasta, place flour in a mixing bowl and make a small well in the centre. crack in the egg and add a generous pinch of salt. Mix with a fork until you have a shaggy dough. Tip out onto a clean surface and bring dough together with your hands. Knead for a few minutes until it’s uniform. If dough is a little dry, wet hands and continue kneading. 
Place in plastic wrap to sit while you make the rest of the dish.

Head a pot over medium and add 3 tbsp olive oil, the broccoli florets and stems. Allow to gently brown for a few minutes then add 1/2 cup of water. Cook until all the water has evaporated and you’re left with sizzling broccoli again. Add the garlic, chilli and anchovy and mix, breaking up the anchovy fillets. Take off the heat while you make the pasta.

Take rested dough and snip into small noodles using scissors onto a lightly floured plate. You can do this directly over boiling water into a pot too, but I find the dough steams up too much.
Tip cut pasta into salted boiling water and cook for 3-4 minutes or until cooked through but al dente.

Remove pasta using a slotted spoon and place into broccoli mix back on low heat. Add pasta water starting with 100ml and mix to coat the pasta. Add more water if need be.

Add parmesan, lemon zest and juice and cracked pepper and serve. @bylaurenmorgan

geelongfreshfoods

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Sep 11

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This is one for the dip-and-spread enthusiasts.

A beautifully smooth cultured cashew spread with preserved lemon for a bright, tangy hit, fresh dill for a little herby goodness and premium olive oil bringing everything together. Spread it generously over sourdough, add it to a grazing board, dollop it alongside roasted veggies or crackers, or use it anywhere you'd normally reach for a creamy dip.

Plant-based, beautifully fresh and very easy to become obsessed with.

geelongfreshfoods

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Sep 9

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One of the little signs that winter is finally packing its bags.

Fresh asparagus is starting to make its way back into season, and honestly, it doesn’t need much help to be delicious. Grill it with olive oil and lemon, roast it with parmesan, wrap it in prosciutto, toss it through pasta or serve it on toast with a runny poached egg.

Simple, fresh and very welcome after a long Geelong winter.

geelongfreshfoods

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Sep 7

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@truedates have been absolutely flying off the shelves lately 👀

Soft, chewy dates coated in fun candy-inspired flavours, they’re the sort of snack that somehow feels a little more sensible while still fixing the sweet craving.
We’ve got a mix of flavours in store, but honestly, they’re not hanging around long enough for us to confidently list them 😂

If you spot a bag, grab it. Future you will be very pleased.

geelongfreshfoods

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Sep 6

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Happy Father’s Day from Geelong Fresh Foods!

Today is all about celebrating the dads who love a good BBQ, never say no to an extra serve, snack straight from the fridge and somehow manage to find the best bits on the platter!

We hope your day is filled with delicious food, full plates, happy bellies and plenty of time with the people you love most. ❤️

Here’s to all the amazing dads, grandads, stepdads and father figures. You deserve that extra piece of steak… and dessert too! 😉

Happy Father’s Day! 💙

Love from all the team at Geelong Fresh Foods 🥰

geelongfreshfoods

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Sep 5

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@not_a_chef_diary Hot Honey Halloumi & Eggs One-Pan

Ingredients

* 225g halloumi, diced
* 2 tbsp olive oil
* 1 tomato, diced
* ½ red capsicum, diced
* 6 eggs
* Salt, to taste
* Black pepper, to taste
* A pinch of paprika
* Hot honey, to drizzle @bippi.foods 
* Fresh parsley, chopped

Method

1. Heat the olive oil in a large pan over medium heat. Add the diced halloumi and cook until golden brown on all sides. Remove from the pan and set aside.
2. In the same pan, add the diced tomato and red capsicum. Sauté for a few minutes until softened.
3. Return the golden halloumi to the pan and season with salt, pepper and a pinch of paprika.
4. Crack the 6 eggs directly into the pan, spacing them out evenly.
5. Cover with a lid and cook until the eggs are cooked to your liking.
6. Finish with a generous drizzle of hot honey and a sprinkle of fresh parsley.

#breakfast #brunch #lunch #proteinrecipes #eggandhalloumi
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