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  • Six Things You Should Know About Baladin

    Six Things You Should Know About Baladin

    Baladin is Italy's leading craft beer maker and its eccentric and passionate founder Teo Musso has been a influential force on the craft beer movement around the the world. Here are 6 things you should know about this extraordinary man and his beer:

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  • Cheap Prosecco: Who Pays the Price?

    Cheap Prosecco: Who Pays the Price?

    The temptation to buy inexpensive wine is real. There aren’t too many people in this world who actively turn away a bargain, a point proved recently by the hundreds of people who queued for hours at a supermarket in England to buy Prosecco at £3.33 (roughly AUD$5) a bottle. The

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  • Orecchiette Pasta with Cime di Rape

    Orecchiette Pasta with Cime di Rape

    The pasta shape called Orecchiette (literally little ears) is one of the most emblematic dishes of Apulian cuisine. Traditionally they are cooked with cime di rapa, a green leafy vegetable grown in Puglia in the cooler months, also known throughout the world as broccoli rabe, rapini or turnip tops. However,

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  • Marsala in a Glass

    Marsala in a Glass

    Who needs a time machine when you’ve got chicken Marsala? This signature dish of many gingham tablecloth restaurants in the 70s and 80s is what we typically associate with a Marsala wine—a wine that actually deserves to stand on its own. Even the bombastic and peculiar American food TV personality,

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  • Benanti: Kings of Mount Etna

    Benanti: Kings of Mount Etna

    Mount Etna’s popularity as a wine producing district has skyrocketed over the last few years. This is mostly due to a few hard-working and persistent winemakers who believed in the potential of the unique climate and soil of the volcanic region. One of those pioneers was Giuseppe Benanti, a man

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  • Linguine al Nero di Seppia

    Linguine al Nero di Seppia

    It is cuttlefish ink that makes this pasta black, but don’t expect a very noticeable seafood flavour. In fact it’s only when the pasta is prepared with seafood, does the cuttlefish ink really become apparent.  This recipe harnesses the flavours of this pasta and looks stunning on the plate.

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  • Lemon Laganelle with Prawns & Peas

    Lemon Laganelle with Prawns & Peas

    Lemon Laganelle are narrow ribbons of pasta made with free-range eggs and semolina to which the zest of fresh lemons has been added. When cooked, this egg pasta has a brilliant yellow colour and fresh, lemony aroma. The lemon flavour is distinct without being overwhelming and combines well with so

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  • Alto Piemonte Re-Invigorated Re-Discovered

    Alto Piemonte Re-Invigorated Re-Discovered

    280 Million years ago, long before vines were part of the landscape, a prehistoric collision of continents coupled with the massive implosion of a supervolcano bestowed Alto Piemonte (Upper Piedmonte) with some of the most unique soils and geomorphology in the world.

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  • A Salad of Substance

    A Salad of Substance

    Pasta, rice, farro and fregola are four popular staples in Italian regional cooking. We mostly see them presented as cold weather foods being served steaming hot usually with other wintery ingredients. But Italians use them all year round to add flavour, texture and nutritional value to cold dishes too. Here

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Contact Us

Enoteca Sileno
920 Lygon Street, Carlton North 3054 VIC Australia
OPEN: Mon - Fri 9.00am - 6.00pm; Sat 9.00am - 5.30pm

T: 03 9389 7000

ABN: 73 004 756 834