Toscano's

Toscano's Toscano's specialise in the best quality fruit, vegetables, everyday essentials, right through to those hard to get gourmet ingredients.

Located in three convenient locations. Toscano's Kew - 217 High St, Kew, 3101 - (03) 9853 7762
Toscano's Richmond - Victoria Gardens Shopping Centre, Cnr Victoria & Burnley St -(03) 9429 6064
Toscano's Hawksburn - 547 Malvern Rd, Toorak, 3142 - (03) 9827 3714

31/08/2026

Heading into Spring, it’s time to make the most of the local Artichokes. They are still so tender and wonderfully flavoursome right now.

A lot of people are intimidated by cooking Artichokes, but Dom is here to demonstrate just how easy they are to prepare.

Of course, there are a lot of different ways of preparing and cooking Artichokes, so have a chat to our team if you’d like more tips and advice

25/08/2026

Amici di Toscanos - Baker Bleu

We’re always on the lookout for local producers who embrace tradition, and the slow, artisanal methods for making food. Those who obsess over the quality of what they produce, in the same way we obsess over the ripeness of every tomato in our stores. For this reason, we were immediately drawn to Baker Bleu.

Mike and Mia Russell founded Baker Bleu in 2016 with their first Elsternwick bakery, and the quality of their bread was apparent from day one. The long and slow fermentation process, that spans over 48 hours, produces bread that is deeply flavoured, textured and completely transparent. No shortcuts are taken. Every loaf is baked using the best natural and ethically sourced local ingredients, with sustainability at the core.

We were lucky enough to get a peek behind the curtain during baking time. Come with us to see where the magic happens – from sourdough starter, to that iconic dark crust.
 
We’re so thrilled to have Mike and Mia’s delicious loaves available across all our stores. Produced with love, and delivered fresh daily.
 
Grazie to the Baker Bleu team ❤️

While we’ve always been a family business, we’re eternally grateful to all our amazing staff, many of whom have been wit...
20/08/2026

While we’ve always been a family business, we’re eternally grateful to all our amazing staff, many of whom have been with us for decades. Our de-facto family, if you like

So many passionate and knowledgable people who have years of experience, and love nothing more than sharing it with our customers

Grazie a tutti, grande familia ❤️

13/08/2026

One of the vegetables we look forward to every year - Cime di Rapa, Broccoli R**e, Rapini - it has a million different names, and also a million different uses

Being from the Canola (R**eseed) family, this wonderful leafy green has a nutty, lightly bitter flavour that puts it somewhere between spinach, chicory and broccoli

Dom recommends frying in garlic oil and chili for Cime Di Rapa at its simplest. But you can also find the Greedy Cousins’ recipe for Orecchiette con Rapi linked in our stories

Buon apetito

Cold nights call for something hearty. Something oozy. Something rich and generous.We’ve got just the thing to thaw your...
07/07/2026

Cold nights call for something hearty. Something oozy. Something rich and generous.

We’ve got just the thing to thaw yourself out - our house-made Lasagne.

Made daily, using the same top quality produce that you find on our shelves. Available in small or family sizes.

If you escape to Italy for the Melbourne winter, here’s the next best thing 🔥

Ruben is really impressed with the early season artichokes -“One of my favourite winter vegetables. We are early in the ...
04/06/2026

Ruben is really impressed with the early season artichokes -

“One of my favourite winter vegetables. We are early in the season, but artichokes are already tender and flavoursome. Looking good for the season ahead”

Many people are intimidated by artichokes, but they’re actually pretty simple to prep and cook. Check our stories for a link to Domenic’s quick explainer. Or come in and speak to Ruben and the team, and they’ll give you all the pointers you need 🙏

We need to make a correction - Angelo reliably informs us that he’s actually been working with us for 32 years☝🏻, not th...
27/05/2026

We need to make a correction - Angelo reliably informs us that he’s actually been working with us for 32 years☝🏻, not the “30 years” quoted on his apron. And like a 4 year-old pointing out that they’re actually “4 and a half”, we dare not refute him 🙌

Whether it’s 30 or 32 years, Angelo has been a community-favourite for exactly that length of time. We’re so grateful to have his experience, his knowledge, and his kind-hearted personality as part of the Toscanos story.

Here’s to 30 or 32 more years, Angelo! 😉

25/05/2026

Wild Mushroom newbies - this one’s for you! A beginner’s guide to foraged fungi

While Portobello do a great job keeping us Mushroom-devotees covered year round, in Autumn, the truly amazing mushrooms arrive. These wild-foraged varieties, most commonly Pine Forest and Slippery Jack, are packed with flavour and personality, that the cultivated versions just can’t match.

There are several key pointers to understand before you jump in though:

🍄 First and most importantly, ONLY buy wild-foraged mushrooms from reputable suppliers and retailers. Foraging for yourself can be very risky

🍄 Secondly, supply can be very fickle, with crops highly contingent on small swings in the weather. Check with your local store for availability

🍄 Thirdly, each variety is different, with a different texture and flavour. Getting a mix is great for complexity, but some may require more cooking, and some less, so factor this in

Watch our intro guide for some quick pointers on prepping and cooking Pine Forest and Slippery Jack mushrooms - and head to our website for a bunch of recipes featuring mushrooms

20/05/2026

We love a Pinot at this time of year for its lightness and versatility. But but if you’re looking to branch out, here’s a couple of suggestions for alternatives on the same theme:

🇫🇷 Gamay: finding its home (and often its name) in the Beaujolais region of France, Gamay has suffered from an out-dated reputation for making overly-fruity ‘glou glou’ wines. When sourced from the ‘Cru’ of Beaujolais (10 smaller villages in the north of the region), Gamay can be complex and delicious, combining both savoury and sweet fruit, like Pinot does

🌋 Etna Rosso: if the locals have gone to the effort of cultivating the niche variety of Nerello Mascalese on an active Sicilian volcano for centuries, it must be something special. And it is! Planted at altitude, and on basalt-rich soils, expect vibrant red fruits, wild herbs and a lick of smokiness that you might expect from this unique terroir

🇮🇹 Nebbiolo: often referred to as Italy’s answer to Pinot, but undoubtedly with a little more structure, Nebbiolo is the jewel of the northern Piemonte region. Try wines from the ‘Langhe’ region for a great introduction to the style. Or grab a bottle from the area surrounding the town of ‘Barolo’ to taste what many consider Italy’s greatest red wines, with structure and power for days

Plenty more options available in store, including some great locally produced versions of the grapes above. Drop in and chat to our wine team

We are in PEAK Brussels Sprouts right now, with produce coming from both Mount Barker (SA) and Coldstream (VIC)They’re s...
13/05/2026

We are in PEAK Brussels Sprouts right now, with produce coming from both Mount Barker (SA) and Coldstream (VIC)

They’re so sweet and tender, you hardly have to do a thing to them to make them sing. In fact, the less you do the better. If there’s a GOLDEN RULE for sprouts, it’s AL DENTE! Don’t overcook them

We recommend slicing in half, tossing in oil and seasoning generously. Then they just need 15 mins in a very hot oven or pan, cut-side down, and they will get all charry, caramelized and delicious

Another fabulous way of serving them is raw. Just slice them very finely and leave to soak in an anchovy mayo-vinaigrette. One of the best coleslaw you’re likely to taste 🙌

Address

217 High Street, Kew
Melbourne, VIC
3101

Opening Hours

Monday 8am - 6pm
Tuesday 8am - 6pm
Wednesday 8am - 6pm
Thursday 8am - 6pm
Friday 8am - 7pm
Saturday 7:30am - 5pm
Sunday 9am - 5pm

Telephone

+61398537762

Website

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