Sure these anchovies don’t have the fancy packaging of Ortiz.
by Ed
Three years ago I went on a boozy winery tour with a busload of artist mates. Somehow along the way I managed not only to buy two small olive trees, but also two magnificent French oak wine barrels to plant…
There’s a rumour that Melbourne hospitals lay on extra staff in the Emergency Department at this time of year. Yes, it's tomato season and given our vast migrant population, there will invariably be a few home-bottling and canning disasters. Every Italian…
Making yoghurt at home is really simple and doesn't take much science. Here we make two different styles of yoghurt using both cows' and goats' milk.
It took four hours of a Saturday afternoon to construct this gigantic pie.
The recipes available are all pretty similar, three different types of pork with herbs and spices surrounded by jelly and encased in a hot water pastry. This one…
There's a lot of meat and fat in a pork pie including the hot crust pastry which is made with lard and butter.
I bought a whole tub of dripping, which is basically like lard (pig fat) but from beef, as…
Five days later and the bacon is cured. Salty and sweet, with a hint of juniper and sage, it was worth it.
Nothing is ever easy for me. Frustrated by the poor quality of filling and pastry in local pork…
We don't see much innovation in cookbooks nowadays but The Family Meal: Home Cooking with Ferran Adria is as you'd expect from one of the world's most innovative chefs.
What most…
Consult a financial adviser before drinking from a Riedel.
Dishwasher tablets erode your glasses and crockery. Use liquid instead.
Decant heavier reds at least 8 hours before drinking.
If you want to drink…
Three years ago I went on a boozy winery tour with a busload of artist mates. Somehow along the way I managed not only to buy two small olive trees,…
There’s a rumour that Melbourne hospitals lay on extra staff in the Emergency Department at this time of year. Yes, it's tomato season and given our vast migrant population, there…
Making yoghurt at home is really simple and doesn't take much science. Here we make two different styles of yoghurt using both cows' and goats' milk.
One of the most exciting chefs to be in town for the Sydney International Food Festival was the witty and erudite David Thompson. If you aren't familiar with Thompson, the…
I recently had a non-brush with death while eating what turned out not to be my last meal.
It made me think of all the meals I'd wasted. A bad…
Neil Perry (left), Thomas Keller and Heston Blumenthal (bald). Courtesy of the Melbourne Wine and Food Festival.
On the SBS Food site you can see my story on meeting Thomas Keller…
Typical. Just as the world peaked Paul Levi, the man who had no small part in bringing us the slightly dubious word “Foodie”, launches the Gastrosexual, a man with more…
With thanks to the Melbourne Food and Wine Festival.
It's 3.50 on a Friday afternoon. I've just finished a great meal cooked by Scott Pickett at The Point in Albert Park…

{ 10 comments… read them below or add one }
Ed, would you do me a favour, and look on the tin and see who the importer is?
thanks
katie
Grocer, I’ve chucked it out but i’ll get some more tomorrow and let you know.
Are these packed in salt? My partner has issues with oversalty anchovies so it is hard for me to sneak them into cooking…
i shall eagerly await…
Grocer, imported by olivera at olivera.com.au. i should add the tin is 30g as with Ortiz but seems to have many more fillets.
Hmmm, I kind of like the look of the packaging – the price tag on the other hand not so much.
Purely hypothetical question(s):
How easily could one acquire a couple of tins of these babies if they find themselves in a certain country of the mediterranean (hint: it rhymes with rain…or plain…) at some point in the future?
If you were to persuade someone to stuff their suitcase with these things and haul them back to terra australis would that be a remarkably irresponsible thing to do???? Just wondering.
Yes I too have purchased these most excellent quality anchies from Olivera and highly recommend for anchovy fiends. Much better quality than any I have found in Australian supermarkets.
I bought 2 of the small packets of Ortiz anchovies at the David Jones food hall in Sydney yesterday as well as two Wilkin & Sons 2lb Tiptree Christmas puddings from England.
They were approx $55 each and I bought them for my dad as he couldn’t get any in QLD. Apparently they’re the best Christmas puddings. Anyone else heard of these famed puddings?
thanks ed
details! details!
for anyone else that might be going to the website the link is actually http://www.oliveria.com.au/