Toscano's

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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

05/10/2026

October at Toscanos â˜€ïžđŸ’đŸ«›đŸ„­

23/09/2026

🩐 🩐 🩐

The are back to welcome in the warmer weather with one of Jo’s go-to pasta recipes: Pasta ai Gamberi (Prawn and cherry tomato pasta)

This is an incredibly quick and easy recipe to make, using super sweet cherry tomatoes, some chilli, garlic, parsley, and of course, top quality fresh prawns

You’ll need: (serves 2)
🔾1 large red chili, deseeded and chopped
🔾2 cloves garlic, chopped
🔾5 - 6 sprigs fresh Italian parsley
🔾300g fresh cherry tomatoes (best available), cut in half
🔾1 tbsp capers (in salt are best)
🔾100ml dry white w**e
🔾200g dried pasta if your choice
🔾200g fresh prawns, peeled and deveined

Method:
- Bring a large pot of salted water to the boil
- Wash the parsley and pluck the leaves from the stalks. Reserve the leaves for later. Finely chop the stalks
- In a separate fry pan, sauté the chili, garlic and parsley stalks for 1 - 2 minutes over medium-high, until fragrant
- Rinse the capers then add to the sauce
- Add the white w**e and cook until incorporated. Turn the heat to medium-low
- As the sauce comes together, add the pasta to the boiling water and cook to packet instructions, minus one minute
- At half way point for the pasta cooking, add the prawns to the sauce and return to medium-high
- When pasta is ready, reserve a half-cup of the pasta water before draining and adding to the pot with the sauce
- Pour in as much pasta water as required to emulsify and loosen the sauce
- Top with the parsley leaves and serve immediately

🏈🏈🏈Open all weekend for the AFL Grand Final📣 Our Kew and Hawksburn stores will also now be opening from 8am on Sundays -...
21/09/2026

🏈🏈🏈

Open all weekend for the AFL Grand Final

📣 Our Kew and Hawksburn stores will also now be opening from 8am on Sundays - starting this Sun, 27th September

07/09/2026

Cut into a 36kg wheel of Comte Bleu with us 🧀

ComtĂ© is one of our favourite cheeses. A semi-hard to hard alpine cow’s milk cheese from the Jura and Doubs region of eastern France (bordering Switzerland)

Marcel Petite are ComtĂ© masters. As ‘affineur’, they are experts in the slow and careful aging of these gigantic wheels of cheese, ensuring the maturation is even and developing complex and characterful flavour and texture. The cavernous subterranean rooms in a converted former fort in the Haut Doub are perfect for maintaining constant cool temperatures, and ideal conditions for aging.

‘ComtĂ© Bleu’ is aged for 12 months on traditional Spruce boards, and is rigorously checked for quality before release. Only the best cheeses receive the coveted Green Bell marking around the rind.

Pair Comté with fresh nuts and dried fruits, and a splash of rich and textural white w**e. Think Chardonnay or the local Vin Jaune of the Jura.

Our cheese team have just cut into one of these magnificent wheels, so drop in and chat all things Comté

🏆 About Monday night
We were incredibly honoured to be recognised by Melbourne Food & W**e this past Monday, with their ...
02/09/2026

🏆 About Monday night


We were incredibly honoured to be recognised by Melbourne Food & W**e this past Monday, with their Local Hero: Legend award for 2026.

The whole family was there, with a who’s who of Melbourne’s vibrant food scene, to hear some super kind words by Pat Nourse

Awards are not why we do what we do, nor have done for 75 years. We get all the satisfaction we need from customers with smiles on their faces, excited at the prospect of what they might cook after visiting our stores. But to receive this recognition, in a room full of amazingly creative and passionate food people, was truly humbling

Congratulations to all the other recipients on the night. Melbourne food is in great hands, now and into the future

Thank you to all the organisers Melbourne Food & W**e OpenTable Australia vic.government

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

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 🙏

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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