Teleterroni

Learn about olive oil, how to choose the best quality and what makes Terroni EVOO special.

What is San Giuseppe and why do we celebrate?

“A carnevale ogni scherzo vale” - anything goes during Carnival time

Our marketing team visited a local school to teach the students about sustainability at Gruppo Terroni

We chose to source these high quality eggs for their orange-yellow yolks to replicate the rich golden colour of fresh Italian pasta.

As we head into the busiest season of the year, we sat down with our events team to learn more about what they do.

Get to know the leadership team behind Sud Forno Queen - GM Niko and Chef Chris.

Get to know the team behind La Bettola di Terroni: GM Alessia, Chef Costantino along with Managers Josh and Giuseppe

Learn more about this month’s regional dish and wine features

Meet the team behind Terroni Adelaide

Episode 1: Flour

Come shopping at Spaccio wirh Chef Ruben

Meet the team leading our original location

Learn more about this month’s regional dish features

Discover how we're making a difference

Meet the tesm leading Sud Forno Temperance

Try them for yourself

DIscover all of our kinds of bread

Explore all the characteristics and qualities of our cheese of the month.

Discover the inspiration that shaped our new winter menu

This month discover specialties from Puglia, recipes from "Cucina Povera"

With the completion of our new bar, our Terroni Queen renovations are finally done

From coffee maker and dishwasher to Director of Operations, learn more about Albion and his 23 years at Gruppo Terroni

This month discover specialities from Friuli, including our Friulani Executive Chef Daniel’s family recipes.

Introducing Terroni Queen’s new upstairs space

Our twist on the classic Spritz

Our chefs have created two tricolore inspired dishes to celebrate

Discover your new favourite Italian wine!

Discover the inspiration behind our new summer menus

Every Saturday at Spaccio

We caught up with Terroni’s first ever Music Director Ray Gillespie

This month enjoy specialities from Liguria - home to pesto, Portofino, Cinque Terre and the city of Genoa

A Q&A with Sud Forno's Executive Chef

We are passionate about sustainability and are always working to lower our impact on the planet.

My parents moved from Calabria because there was nothing there. My mom family moved here when she was 12. My father was the first of his family that moved here.

Sicily is not only home to some of Italy’s loveliest beaches but untold amounts of assorted Italian salumi.

For 18 generations Nicola Fasano Ceramics have been moulding clay in Puglia, Italy.

Pastry lovers will know that amongst the display at dolci in our Sud Forno display you will find both Cornetti and Croissants.

Amaro Lucano is a herbal liqueur infused with the essence of more than 30 herbs. A product of Basilicata, it has been a staple in the houses of expat Italians for the past 125 years.

Dubbed the ‘diamond of the culinary world’ for their value both in terms of money and flavour, truffles have always been popular with both diners and chefs.

Every meal needs to end with a bit of sweetness. Affogato alla Crema features crema gelato which is then ‘drowned’ in hot espresso for a pick-me-up at the end of your meal.

Aperitivo comes from the Latin word aperire, literally “to open,” and in Italian you still describe the effect of something appetizing as something that “opens your stomach.”

Stirata Romana, often lovingly and simply referred to as pizza bianca in Rome, has ancient origins and is a treasured local favourite.

Sustainability is an environmental concept that focuses on finding an ecological way to meet the needs of the global population without compromising the world for future generations.