Broadsheet Sydney Food is the essential guide to more than 100 of the city’s best bakeries; grocers; delicatessens; markets; fishmongers; butchers; sweet shops; bottle shops; tea and coffee shops; and cook and tableware shops.
To celebrate its release, we’re giving away a prize a day for 12 days. Each prize includes a copy of the book and goods from a producer or supplier selected from the book. Enter now for your chance to win.
On paper, Formaggi Ocello is a simple sort of place. There are 200-plus cheeses in a big cabinet, you pick what you want, they wrap it up and you take it home. The thing is, those cheeses cover an astonishing amount of ground: soft, hard, washed, blue, goats, cows, sheeps, Australian, Swiss, Italian, French and so on. The team turns some of them into towering cheese cakes – wheels of cheese stacked atop one another and decorated with flora.
Away from that all-important cabinet, there’s a large selection of cheese accompaniments, including crispbreads, olive oils, pastas, mustard fruits and panettone. If you need a sturdy wooden board to present your purchases on, Formaggi Ocello has a wide range of sizes, some up to nearly a metre wide. In short, this is a good place to shop if a horde of relatives will be descending on your place this Christmas.
Alternately, you could try and win this prize, which collects some of the Ocello team’s favourite cheeses.
- 250 grams of cave-aged Swiss gruyere.
- 250 grams of mimolette, a French, Edam-like cheese flavoured and coloured with annatto seeds, giving it a hazelnutty flavour and deep orange hue.
- 250 grams of Trebbione mature pecorino, which is matured in hay to impart extra flavour. Nutty, grassy and sweet with a faint lanoline finish.
- 250 grams of genuine Roquefort, a creamy blue cheese.
- 180 grams of Mothais sur Feuille, an AOC goat cheese from western France with a soft, runny texture that becomes denser as it ages. While maturing, it’s wrapped in leaves left in a humid room. The combination of the lemony, earthy notes from the cheese and the mould from the leaf wrapper give this one a particularly unique flavour.
- 250 grams of epoisses, a stinky runny cheese washed with a local grape spirit during its maturation, to encourage the development of a sticky orange rind, with rich mushroom and cured meat flavours.
- Jar of pear and walnut jam.
- Mario Fongo crispbreads.
- A copy of Broadsheet Sydney Food.
Entries for the 12 Trays of Christmas competition are now closed.