New Summer Spritz Menu

All about Olive Oil

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

Celebrating San Giuseppe

What is San Giuseppe and why do we celebrate?

Viva Viva il Carnevale

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

Sustainability Spotlight

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

All About Our Eggs

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

Get to know our Event team

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

Meet the Sud Forno Queen Team

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

Meet the Bettola Team

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

Regional Feature: Abruzzo

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

Get to know Francesco and Selvano from Terroni Adelaide

Meet the team behind Terroni Adelaide

Introducing our Materia Prima series!

Episode 1: Flour

Shop With a Chef Episode 2: Paccheri al Tonno

Come shopping at Spaccio wirh Chef Ruben

Get to know Linda and Marco - GM and Head Chef at Terroni Queen

Meet the team leading our original location

Regional Feature: Veneto

Learn more about this month’s regional dish features

Sustainability Check-In

Discover how we're making a difference

Shop With a Chef Valentine’s Day Edition: Spaghetti Puttanesca

Get to know Laura and Andrea - GM and Head Chef at Sud Forno Temperance

Meet the tesm leading Sud Forno Temperance

It's Soup Season

Try them for yourself

Our Fresh and Frozen Bread

DIscover all of our kinds of bread

New Winter Menu Design and Dishes

Discover the inspiration that shaped our new winter menu

Introducing our October Regional Menu: Puglia

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

October Cheese of the Month: Rosso di Lago

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

Setting the Bar at Terroni Queen

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

Get to know Director of Operations Albion Macleod

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

Introducing our July Regional Menu: Friuli

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

Fit for our Queen

Introducing Terroni Queen’s new upstairs space

New Summer Menu Design

Discover the inspiration behind our new summer menus

Red White and Green for Festa della Repubblica

Our chefs have created two tricolore inspired dishes to celebrate

Rosetta con Porchetta

Every Saturday at Spaccio

Vino & Vinyl at Spaccio

Discover your new favourite Italian wine!

Get to know our Music Director Ray Gillespie AKA DJ LazyRay

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

Introducing our Monthly Regional Menu Feature: Liguria

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

Get to know Chef Giovanna Alonzi

A Q&A with Sud Forno's Executive Chef

Earth Day: Working Today for a Better Tomorrow

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

Cosimo on Calabria

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.

'Nduja

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

Cornetto or Croissant: What's The Difference?

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

Amaro Lucano - The History of a Long-Standing Italian Tradition

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.

Art and Tradition: Ceramics at Spaccio

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

Truffles

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.

La Dolce Vita

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

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.”

Pizza Stirata Romana

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

Baking Sustainability

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.

26,000 L of extra virgin olive oil imported from Italy every year

We Use Biscotti

Teleterroni

New Summer Spritz Menu

Related Products & Experiences

More Articles

All about Olive Oil

Celebrating San Giuseppe

Viva Viva il Carnevale

Sustainability Spotlight

All About Our Eggs

Get to know our Event team

Meet the Sud Forno Queen Team

Meet the Bettola Team

Regional Feature: Abruzzo

Get to know Francesco and Selvano from Terroni Adelaide

Introducing our Materia Prima series!

Shop With a Chef Episode 2: Paccheri al Tonno

Get to know Linda and Marco - GM and Head Chef at Terroni Queen

Regional Feature: Veneto

Sustainability Check-In

Shop With a Chef Valentine’s Day Edition: Spaghetti Puttanesca

Get to know Laura and Andrea - GM and Head Chef at Sud Forno Temperance

It's Soup Season

Our Fresh and Frozen Bread

New Winter Menu Design and Dishes

Introducing our October Regional Menu: Puglia

October Cheese of the Month: Rosso di Lago

Setting the Bar at Terroni Queen

Get to know Director of Operations Albion Macleod

Introducing our July Regional Menu: Friuli

Fit for our Queen

New Summer Menu Design

Red White and Green for Festa della Repubblica

Rosetta con Porchetta

Vino & Vinyl at Spaccio

Get to know our Music Director Ray Gillespie AKA DJ LazyRay

Introducing our Monthly Regional Menu Feature: Liguria

Get to know Chef Giovanna Alonzi

Earth Day: Working Today for a Better Tomorrow

Cosimo on Calabria

'Nduja

Cornetto or Croissant: What's The Difference?

Amaro Lucano - The History of a Long-Standing Italian Tradition

Art and Tradition: Ceramics at Spaccio

Truffles

La Dolce Vita

Aperitivo

Pizza Stirata Romana

Baking Sustainability

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