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Morso.

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03.02.2022 ‘Bigoli in salsa’ - one of my absolute favourites pastas EVER! Pasta dishes with just two ingredients should not taste this good, but when those two ingredients are the absolute best you can get your hands on (cipollini onions from Somerset Heritage Produce, and Cantabrian anchovies), then you can see why this plate is so much more than the sum of its parts. One of three new pasta options on this weeks Morso@Home menu. See you Saturday!

24.01.2022 Have a special occasion coming up, or want to surprise someone with a little treat at home? We’ve been busy putting together some Morso@Home Packs recently outside of our normal Friday/Saturday schedule for those who either miss out on ordering or need their food mid-week. Get in touch if this sounds like you, and we’ll have a care package on your doorstep that’ll brighten your (or someone else’s) day! . On this birthday menu (pictured) - Sourdough Focaccia - Mushroom & Spi...nach Arancini - Caprese Salad - Rigatoni with Morso Napoli - Wild Rocket & Fennel Salad - Flourless Chocolate Cake - ‘Holy Goat’ Chèvre - Wines from @ditc.wine See more

24.01.2022 As the days get warmer, expect to see lots more Morso@Home menus featuring our beloved Ortiz anchovies and Caprese salad Just make sure you have extra sourdough focaccia for mopping up all the olive oil! . @parkerblain

24.01.2022 Something a little spicy... Berkshire pork and nduja ragu with fusilli al feretto. Very Calabrian, very addictive! . On the current Morso@Home menu, but there’s not much left. Be quick! @ Melbourne, Victoria, Australia

24.01.2022 Beach wines. One day again soon...

23.01.2022 Perfect dinner most nights tbh. Sourdough focaccia, salumi, olives and a Negroni. . @chawks

23.01.2022 Blood orange and Campari torta. A Negroni in cake form On this week’s Morso@Home menu. See you all next weekend! @ Melbourne, Victoria, Australia

22.01.2022 Good Emilian food deserves good Emilian wine - wine that is as unpretentious and delicious as the food of the region is. Wines like the ‘Giandon Rosso’ from @ilfarneto_agricola, situated just outside Modena. . And for those of you who have yet to choose what you’ll be drinking with your Morso@Home order this weekend, keep your eyes peeled for some helpful info over the coming days

21.01.2022 Our new Morso@Home menu is now live for next weekend and we’re in LOVE! Swipe across for a peek, and order via the bio . What started with chocolate mousse and pork terrine turned very quickly into a bit of a French-themed menu this week! But fear not, there is still pasta, amongst other amazing things. We think you'll love it! . @parkerblain

21.01.2022 Farfalle verde, duck ragu & Venitian spices. On next weekend’s Morso@Home menu in very, very limited numbers. Get in early when we release the new menu at 9am tomorrow morning! #pastafattaamano

21.01.2022 FOR SATURDAY Available until sold out. Can’t wait to see you guys! A little about each pasta 'Bigoli in salsa'... A Venetian classic, and one of my favourite pasta dishes of all time! This pasta contains just two ingredients - new season cipollini onions from Somerset Heritage Produce, and Ortiz anchovies. These are cooked down ever so slowly, ready to coat strands of bigoli - a thick, tubular spaghetti. 'Lasagne alla Portofino' (v) Layers of our beloved pesto Genovese (traditional basil pesto), rich besciamella (white sauce), and fresh egg pasta sheets topped with Parmigiano Reggiano combine to make a traditional lasagne from Liguria that is made for summer! Ricotta gnocchi, sugo and olives (v) Pillow-soft ricotta gnocchi, stirred through our classic San Marzano sugo with Mt Zero kalamata olives and a whole lot of basil. Finished with some aged Parmigiano and a good olive oil, this is summer comfort in a bowl!

21.01.2022 Trenette with pesto Genovese - this week on the Morso@Home ‘Classics’ menu. . Trenette is a long, flat dried pasta similar to linguine, but with a firmer, almost chewier texture. The trenette we use is, as always, bronze-extruded, which means that the pesto clings to the rough surface much better than many other dried pastas. And because we love a bit of tradition, we serve this pasta with green beans and potato cubes, just like it has been served for hundreds of years in Liguria. #classicsneverdie

21.01.2022 Gnocchi, basil pesto, peas and pangrattato. On this weekends menu, via the bio

20.01.2022 For next weekend. Comfort food, with a slight lean towards central-Italy. Just pretend you’re in a little Tuscan farmhouse with an open fire and many bottles of Chianti @ Prahran, Victoria

20.01.2022 The home of Ragu alla Bolognese... . Our preparation of ragu alla Bolognese is based on the recipe from Pellegrino Artusi’s groundbreaking book ‘Science in the kitchen and the art of eating well’, which was first published in 1891. A version of this recipe was later certified for historical purposes by the Bologna Chamber of Commerce in 1982, making it somewhat of an ‘offical’ recipe. . Authentic ragu alla Bolognese is a brown meat sauce, not a red sauce, and one which contai...ns very few of the ingredients that most recipes call for nowadays. Olive oil, garlic, herbs (with the exception of a solitary bay leaf), spices, tomatoes, red wine, mushrooms, and chilli are all frowned upon as ‘cheat’ ingredients added to mask true flavour and cooking skills. Bolognese is a simple meat sauce made from ground beef, pancetta, vegetables, a little tomato paste, white wine and milk. The quality of ingredients, the cooking techniques used, and time are what produce a classic ragu that is far more than the sum of its minimal parts. . Most importantly, ragu alla Bolognese should never be served with spaghetti, which is an egg-less dried pasta from Naples (many hundreds of miles from Bologna) which will fail to properly ‘grab’ any of the sauce. Historically, and for good reason, tagliatelle is the perfect accompaniment, along with a grating of some amazing quality Parmigiano Reggiano. @ Bologna, Italy See more

20.01.2022 Simple things... Buche de chèvre and Ash’s seeded crackers. Just add something red and fruity from the Loire.

19.01.2022 HNY See you guys on Saturday! x

18.01.2022 Rigatoni with ‘Morso Napoli’ - confit garlic, San Marzano tomatoes and basil, cooked for hours and hours. Because sometimes simple is best... On this weekend’s Morso@Home menu, via the bio

17.01.2022 Paccheri with Genovese ragu. One of our absolute favourite meat-based pasta dishes, and on this weekend’s Morso@Home menu. . Despite its name, Genovese ragu is not from Genoa in the North of Italy, but has in fact been a staple of the Neapolitan kitchen for many hundreds of years. For our version, we take grass-fed beef, Berkshire pork, and many kilos of sliced onions, then cook everything together for five hours. The resulting ragu is equal parts rich and sweet, and marries perfectly with large, chewy pasta like paccheri. Wonderfully comforting fare from the South.

17.01.2022 Sunny Melbourne days got us dreaming...

17.01.2022 Verde #pastafattaamano @ Melbourne, Victoria, Australia

17.01.2022 FORZA EMILIA!!! We’re so beyond excited to share this menu with you all From the region of Italy that bought us ragu Bolognese, mortadella, Parmigiano Reggiano and balsamic vinegar - Emilia Romagna. . We’ve introduced a few special food and wine packs this time around, working closely with our good friends at @ditc.wine and @quelvino. Because if you’re going to eat Emilian food, you should be drinking Emilian wines! . For pick up and delivery next weekend (September 11 & 12). See you soon and much much love x

17.01.2022 One of our favourite wine bars in the world, in one of our favourite Italian cities. A little hint for tomorrow’s special menu... Does anyone know where this is? . Our new menu for the weekend of September 11/12 will go live at 9am Friday, and we can’t wait to share it with everyone! Lots of dishes close to our heart, and some incredible wine pairings too

16.01.2022 Images of people tearing into our sourdough focaccia will never get old... . @parkerblain

15.01.2022 Cannot wait for scenes like this again! Until then, there’s Morso@Home - food from the heart, in the comfort of your own home. Warm some sourdough focaccia, boil some water for pasta, and open a bottle of something amazing... . Our menu for next weekend is now live via the bio, and this week it’s full of some of our favourite Italian classics. Because #classicsneverdie . Photo by the amazing @madelinekatephotography

15.01.2022 Pasta fresca forever . This right here is where it all starts... Quality dried pasta absolutely has its place, and we use it regularly on the Morso@Home menu. But nothing compares to handmade pasta made with nothing but incredible eggs from happy chickens, and locally-milled flour. No mixers, no food processors - just a fork, your hands, and maybe a pasta tool that’s been around for many hundreds of years. Simplicity, always.

15.01.2022 New Morso delivery whip? . @folfols

14.01.2022 Lasagne verde alla Bolognese - the lasagna to end them all. Layers of fresh sfoglia verde pasta, ragu Bolognese, bechamel and aged Parmigiano Reggiano. On this next weekends ‘Emilia Romagna’ menu on very limited numbers. Via the bio, until it’s gone!

14.01.2022 Papprdelle, lamb shoulder ragu & garden peas. Little throwback to Sunday lunches as a kid, because who doesn’t love a little nostalgia On the menu for this weekend, via the bio. Just add a cheeky bottle of 2018 Mauro Veglio 'Angelo' Langhe Nebbiolo from @ditc.wine to make a good thing great!

12.01.2022 Ragu alla Bolognese. There’s nothing quite like it... Shown here with garganelli, one of only two pasta shapes we consider acceptable for this most iconic of meat sauces. #forzaemilia . Our preparation of this classic meat sauce from Emilia Romagna is very true to the recipe first published in 1891 by Pellegrino Artusi, which was later certified for historical purposes by the Accademia Italiana della Cucina, as commissioned by the city of Bologna in 1982. Authentic ragu alla ...Bolognese is primarily a brown meat sauce, not a red tomato-based one, and it contains almost none of the myriad ingredients that many modern interpretations call for. Olive oil, garlic, herbs, spices, tomatoes, red wine, mushrooms and chilli are all frowned upon as ‘cheat’ ingredients added to mask the true flavour of quality primary ingredients. Ragu alla Bolognese is a simple sauce made from ground beef chuck, pancetta, vegetables, tomato paste, white wine and milk. The cooking techniques used, and time, are what produce a ragu that is far more than the sum of its minimal parts. Topped with aged Parmigiano Reggiano, we don’t think there is a more perfect plate of pasta. See more

12.01.2022 Pappardelle with Berkshire pork ‘ragu bianco’. Last chance for this weekend’s orders - due to the huge demand we’ll close it off later this morning. Thanks so much everyone!

11.01.2022 The wine that a few of our lucky prize winners will be enjoying this weekend - Frank Cornelissen’s iconic ‘Susucaru’ Rosato from the volcanic soils of Mt Etna in Sicily. Lyndon from @ditc.wine has a way with words when it comes to describing producers and wines like this, so we thought we’d steal his . Frank Sinatra. Frank Zappa. Frank Lampard There are many famous Franks, but when it comes to lo-fi winemaking, Frank Cornelissen is one of the truly famous names that has ...transcended wine into popular culture. The Belgian-born, once Japan-based mountain climber who now calls the Northern valley of Mt Etna his home, has transfixed natural wine lovers for over a decade with his wines of paradox. Franks wines always steer your thought and conversation into places you might not have gone before - the crunch and mineral energy that comes from volcanic soil, the seemingly powerful yet elegant presence of the Nerello Mascalese grape. It all adds to the mystery and profoundness of these wines. . The guys at DITC are currently sold out of Susucaru (as is pretty much everyone in Australia haha), but if you’d like to try some of Frank’s other incredible wines, visit them ASAP! See more

08.01.2022 Spring has officially arrived! Which means a daily dose of broad beans, peas, mint and whipped ricotta on our own sourdough. Delightful

08.01.2022 In case you missed it, we changed our Morso@Home format a little last week, and the feedback has been super positive! Instead of offering a full ‘a la carte’ menu each week, we’ve streamlined things a little. Choose a dinner size, select a pasta and dessert, and add any extras. So simple . Each dinner includes sourdough focaccia, whipped ricotta, Mt Zero olives, pasta, green salad, dessert and a bottle of wine. ‘Dinner For Two’ - $69 ‘Dinner For A Crowd’ - $99... . Each week, there’ll be two pasta options and two dessert options, plus you can add some salumi, cheese, extra pasta, or a very special bottle of matched wine if you’d like. . Pickup and delivery is still spread across Friday and Saturday, and we still deliver for free within 10kms of Prahran. . We’re so grateful for everyone’s ongoing support with Morso@Home, and we look forward to keeping it going even as we start to get back to ‘business as usual’ with events and private dinners over the coming months. Because if there’s one thing we know for certain, it’s that sometimes you just want to sit on the couch with an amazing bowl of pasta and a good bottle of wine! See more

07.01.2022 Take a trip with us to the south of Italy next weekend... Orders via the bio. Grazie mille!

07.01.2022 Paccheri, Berkshire pork & our own nduja. Spice up your weekend with this fiery little number Via the bio link

06.01.2022 A trio of gratuitous #sourdoughfocaccia shots to let you know that Morso@Home will be available this coming Saturday, January 8th! A private event cancellation means that if you hit the bio link before Friday night, you’ll have fresh pasta, torta Caprese, and of course Melbourne’s best focaccia in your hands on Saturday. Pick up and delivery is available, there’s bottles of Sicilian wine, and I’ll probably bake some ricciarelli for everyone too. Because we all need a little ...something to smile at right now! Dinner for two is $69 Dinner for 4-6 is $149 ANDIAMO!!!

06.01.2022 Pasta and wine. Every day

05.01.2022 The perfect carbonara. Eggs, pecorino Romano, guanciale, black pepper, and bronze-extruded pasta. Nothing more, nothing less... . We often get asked if we can put a Carbonara sauce on the Morso@Home menu, but alas, such a sauce cannot be pre-prepared (at least not an authentic version). But the good news is that with the right ingredients, some instructions, and a helpful step-by-step video over on David’s page (@davidjpowell), you can create this masterpiece at home, with just one pan and in no more than 10 minutes . The ‘Morso Carnonara Kit’, complete with everything you will need, will be back on the menu next week, so you can create your own plate of perfection at home! @ Melbourne, Victoria, Australia

05.01.2022 Friday night spread. Have a great weekend everyone! . @chawks

05.01.2022 On Sundays, we meditate... #caramelle #pastafattaamano

05.01.2022 Trafilata al bronzo... Most of the dried pasta you see on supermarket shelves has been extruded through Teflon-coated dies, which is fast and cheap. Producing pasta in this way results in a shiny, smooth, attractive (?) product, but one which ultimately fails to ‘grab’ any sauce when used in a dish. Extruding dough slowly through a bronze die, combined with slow drying over several days, results in pasta which is very rough, porous, and irregular - perfect for ensuring you don’t end up with a sad pool of sauce at the bottom of your plate.

04.01.2022 WIN DINNER ON US! Negronis and Susucaru included ANDIAMO! It’s no secret that we love feeding people, so with the help of our good friends @ditc.wine, we’re giving away dinner, cocktails, and wine on us this coming Saturday! There’ll be three lucky winners, each prize is valued at $169, and includes two Negronis, focaccia, antipasti, salumi, spaghetti alla Norma, salad, cannoli and torta Caprese, plus a bottle of Frank Cornelissen’s incredible 2019 Susucaru Rosato. What... a spread! Plus, we’ll deliver it all to you. Want to enter? We’ve made it nice and easy... Follow @morso.food and @ditc.wine Like this post Tag three friends in the comments For an extra entry, share this post to your stories We’ll pick three winners at random from the comments on Thursday October 1st at 5pm. The competition is open to anyone in Metro Melbourne, and you must be over 18 to enter. Good luck!

03.01.2022 Strichetti verde, duck & cinnamon. @ Melbourne, Victoria, Australia

03.01.2022 Handmade farfalle verde with Venetian duck ragu. A warming plate for the upcoming cool nights... Order via the bio for this coming Friday and Saturday.

03.01.2022 Millawa chicken, braised in mustard, creme fraiche & tarragon. Of course, we would be remiss if we didn’t serve this with green beans, kipfler potatoes, and a big hunk of baguette to mop up that addictive sauce! On the menu for this weekend, via the bio

02.01.2022 Slow-cooked organic lamb, caponata agrodolce, and salsa verde. Such a great combination of flavours, available on this weekend’s Sicilian/Southern Italian-focused menu. Order via the bio link

02.01.2022 Strawberry and mascarpone tart. One of our dessert options this weekend! Hit the bio link to lock yours away before they’re all gone . In case you missed it, we changed our Morso@Home format a little last week, and the feedback has been super positive! Instead of offering a full ‘a la carte’ menu each week, we’ve streamlined things a little. Choose a dinner size, select a pasta and dessert, and add any extras. So simple . Each dinner includes sourdough focaccia, whipped r...icotta, Mt Zero olives, pasta, green salad, dessert and a bottle of wine. ‘Dinner For Two’ - $69 ‘Dinner For A Crowd’ - $99 . Each week, there’ll be two pasta options and two dessert options. In addition, you can add some salumi, cheese, extra pasta, or a very special bottle of matched wine. . Pickup and delivery is still spread across Friday and Saturday, and we still deliver for free within 10kms of Prahran. . We’re so grateful for everyone’s ongoing support with Morso@Home, and we look forward to keeping it going even as we start to get back to ‘business as usual’ with events and private dinners over the coming months. Because if there’s one thing we know for certain, it’s that sometimes you just want to sit on the couch with an amazing bowl of pasta and a good bottle of wine! See more

01.01.2022 You. Always you... #tagliatelle

01.01.2022 Orecchiette, mint & almond pesto, garden peas. A little taste of Spring for next weekend’s Morso@Home menu. Order now via the bio link

01.01.2022 Spaghetti alla chitarra... Ask me to choose my favourite shape of pasta, and this traditional pasta from Abruzzo will always be right up the top. A thick, square noodle with unmatched texture, perfect for this week’s spiced lamb ragu. Via Morso@Home in the bio link. . Pickup: Friday (4-7pm) and Saturday (11am-7pm) @toorakcellars Delivery: Saturday 10am-3pm. FREE delivery within 10kms of Prahran. @ Melbourne, Victoria, Australia

01.01.2022 For this weekend Via the bio link. @ Prahran, Victoria

01.01.2022 Saturday night! We hope everyone loves cooking their Morso@Home dishes tonight Open a bottle, put some water on the boil, and dive in! . @parkerblain

18.12.2021 Calabrian pork ragu - a bit of a Morso@Home staple these last few months, and with good reason! Just add pangrattato, pecorino Romano, and maybe some extra Calabrian chilli oil if you’re that way inclined One of three pasta options on the menu for this weekend, alongside a San Marzano sugo, and a cheeky prawn and nduja number. Dessert is, of course, torta Caprese made with Valrhona ‘Guanaja’ chocolate. Again with that ‘crowd favourite’ theme Orders close tomorrow night (Friday). See you this weekend! X

29.11.2021 Ciao bella! We hope you've been well. No doubt you're thoroughly enjoying being allowed out into the big wide world once again? Speaking of which, HOW GREAT ARE RESTAURANTS AND BARS!!! Hahaha Any-hoo, we took last week off because of a very special Emilia Romagna-themed dinner at the restaurant (oh my god I'm still dreaming of the tortellini in brodo!), but we're back with some Morso@Home goodness just in time for a rainy weekend.... And we've bought a new pasta with us! It's a bit of a riff on our most popular pasta at the restaurant - squid ink bucatini with Mooloolaba prawns, house-made nduja (that wonderful spicy Calabrian salami), and crunchy pangrattato. HEAVEN! You'll also see a couple of old favourites on offer, because we all need a warm comforting hug every now and then. Have a great week ahead, stay dry, and we'll see you soon. Much love!

13.11.2021 A wet weekend ahead, according to those in the know Perfect weather for Melbourne’s best finish-at-home pasta and Netflix binges Orders are now live via the bio for Saturday. See you this weekend!

02.11.2021 For this Friday and Saturday! No doubt you’ll be out painting the town red to celebrate our new-found freedom (that is if you secured a coveted reservation or three!), but for those after some comfort at home, or those having some mates over ($109 to feed four people!), we’ve got you covered Tortelloni is back, along with ‘Gnocchi alla Sorrentina and a lamb ragu flavoured with the spices that made Venice rich - cinnamon, star anise and white pepper. There’s Cantabrian ancho...vies, litre bottles of organic wine from Piedmont, and, of course, everyone’s favourite torta Caprese. Order via the bio, and have a great week! Xx Dinner For Two $69 Everything (serves four) $109 A litre of organic Italian wine $44 Lasagne (serves two) $39

26.10.2021 Talk to us Head to our stories and answer a couple of questions to help us tailor the Morso@Home offering to what you guys want in this new and exciting post-lockdown world! We’re going to keep offering Morso@Home for the foreseeable, but we want to make sure that it’s working for those of you who have been so good to us! And also, how good is eating and drinking at actual venues with mates! My god we’re happy ... Hope you’re all well, and see you out for a wine or five soon!

09.10.2021 For this weekend! We’re fully expecting most of you to be out painting the town red to celebrate our new-found freedom (that is if you secured a coveted reservation or three!), but for those after some comfort at home, or those having some mates over ($109 for four people!), we’ve got you covered with a few feel-good classics on offer to assist in your weekend culinary adventures via the bio. Have a great one! Xx Dinner For Two $69 Everything (serves four) $109 A litre of ...organic Italian wine $44 Lasagne (serves two) $39 See more

24.09.2021 Uno, due, tre! Rigatoni with San Marzano sugo. Eat it on Saturday night, or save it for Sunday lunch when you’re inevitably hungover after making the most of your freedom this weekend! Stay safe and, most importantly, eat and drink exceptionally well! Xx

17.09.2021 Rigatoni, lamb ragu ‘in bianco’, Spring peas & pecorino. Giving us huge ‘Sunday lamb lunch as a kid’ vibes, in the best possible way! This is easily one of our favourite offerings this year, and a lot of people are in for a treat this weekend If you missed out on this one (or if you ordered other options instead), fear not. We have a feeling it’ll become a bit of a staple on the Morso@Home menu

29.08.2021 The forecast for is for rain and PASTA! Hit the bio to order, and we’ll see you this weekend! DINNER FOR TWO $69 GIVE ME EVERYTHING! $139... Cantabrian anchovies $12 Lasagne for two $39 Extra pasta or gnocchi for two $39 A litre of organic Italian wine! $44

18.08.2021 MEMORIES... I decided to torture myself the other day and scroll back through some photos from past trips to Italy and a couldn’t get this one out of my head for days. Trofie with pesto Genovese, beachside in Liguria. Now I’m craving it, hard, which means it’s on the Morso@Home menu this weekend so I can eat leftovers! And if you opt for this pasta on Saturday, there’s a free dinner and wine for the best recreation of this image. Port Phillip Bay looks basically the same, no?... Link via the bio for all orders. See you this weekend! * Full disclosure, if I was making trofie for a few people, each individual piece would be hand-rolled, but alas I am only one man, so this weekend they’ll be of the extruded and dried variety. But don’t worry, they’re still incredibly delicious and in all honesty, probably a more accurate representation of what you actually get in most Ligurian pasta shops! Allora x