Our latest Centre Newsletter is out this week and can be collected from retailers or outside the Centre Manager’s Office.

Recipes, competitions, specials and sales – this free newsletter makes shopping at Eltham Village Shopping Centre extra special!

Book now at Alta Vita for a sumptuous two course lunch this Mothers Day.
Every Mum will receive a very special complimentary gift.

Bookings Essential.

Call Alta Vita today on 9431 6611

Video Ezy Express Movie Kiosk:

Coming Soon to Eltham Village Shopping Centre!

Serves 4

Ingredients:

1 cup finely grated parmesan cheese *
½ cup mascarpone cheese *
¼ cup milk
100g shadows of blue cheese *
650g potato gnocchi *
2/3 cup roughly chopped walnuts toasted *
1 tablespoon chopped fresh chives
Baby rocket to serve

1. Place parmesan, mascarpone, milk and shadows of blue cheese in a saucepan over medium heat. Cook, stirring, for 3-4minutes or until smooth (don’t boil). Season with pepper.
2. Meanwhile cook gnocchi in a saucepan of boiling, salted water, until tender. Drain. Return to pan
3. Add cheese sauce. Toss to coat.
4. Spoon gnocchi mixture into bowls. Top with walnuts and chives. Serve with baby rocket.

Enjoy with Eltham Deli

• Products available in store

• Tea Box From only $12.95
• Winter scarves only $7.95 to $9.95
• Handbag hooks only $5.95
• Plus much much more!

Serves 4

Ingredients
300ml thin cream 60g grated parmesan*
25g gorgonzola cheese * 50g shredded mozzarella*
50g taleggio cheese* 1 tbs plain
und nutmeg*
500g potato gnocchi* 1 egg beaten *
50g toasted walnuts* 1 tbs finely chopped fresh parsley
2 tbs dried breadcrumbs*

1. Preheat oven to 200C.
2. Place the cream and cheeses in saucepan and stir over low heat for 1-2 minutes until melted.
3. Whisk in the flour, mustard and nutmeg. Season with salt and pepper, and then turn off the heat.
4. Meanwhile, cook gnocchi according to packet instructions.
5. Add the egg to the cheese sauce with the walnuts and parsley, stirring to combine. Divide the gnocchi between four oven proof dishes or bowls, pour sauce over top and sprinkle with the breadcrumbs.
6. Place in the oven for 8-10minutes until golden brown.

* products available in store

Enjoy with Eltham Deli
Shop 4 Eltham Village Shopping Centre, 906 Main Road Eltham 3095
PH: 9439 7333

Preparation time: 

Ingredients

800g marinated octopus *
1 garlic clove crushed
2 tsp smoked paprika*
1 tbs finely chopped oregano*
2 tbs lemon juice
2 tbs extra virgin olive oil *
1 chorizo sausage, thinly sliced *
1 red onion cut into wedges
100g baby rocket leaves
2 tbs capers, drained *

Combine octopus, garlic, paprika, oregano, half the lemon juice and half the olive oil in a large bowl. Season with pepper. Cover with plastic wrap and place in fridge for 15 minutes to marinate.

Preheat a barbecue or char grill pan on high. Add the chorizo and cook for 1 minute each side or until golden. Transfer to plate lined with paper towel.

Reduce heat to low and add the onion. Cook, turning occasionally for 2 minutes or until onion is soft and just starting to caramalise. Transfer to plate.

Place the octopus on the barbecue and cook turning occasionally, for 2minutes or until just cooked through. Remove from heat and set aside for 5 minutes to rest.

Combine remaining lemon juice and oil in a bowl and season with salt and pepper. Arrange rocket, chorizo, onion and capers on serving plates. Top with octopus and drizzle with dressing. Serve immediately.

* products available in store

Enjoy with Eltham Deli
Shop 4 Eltham Village Shopping Centre, 906 Main Road Eltham 3095
PH: 9439 7333

Ingredients:

• 250g frozen puff pastry thawed *
• 150g ricotta*
• 2 tablespoons chopped basil
• Salt and cracked black pepper*
• 8 slices prosciutto, torn into large pieces*
• 100g cherry tomatoes, halved
• 12 kalamata olives, pitted*
• Olive oil to drizzle *
• Torn basil leaves to serve

1. Preheat oven to 200C. Line a baking tray with non- stick baking paper.
2. Roll the pastry block out to 5mm thick rectangle (roughly 24 x 14cm) and place on lined tray. Cover with another sheet of non-stick baking paper and place another baking tray on top.
3. Bake in the oven for 5 minutes or until the pastry starts to rise. Remove from oven. Remove the top baking tray and baking paper. Set aside for 5 minutes to cool slightly.
4. Combine the ricotta, basil, salt and pepper. Spread ricotta mixture over the pastry base.
5. Arrange the prosciutto, tomato and olives over the ricotta. Drizzle with olive oil and bake in oven for 15-20minutes or until pastry is golden brown.
6. Allow to cool slightly then drizzle with a little olive oil and scatter with extra basil leaves. Slice and serve warm or at room temperature.

Enjoy with Eltham Deli.

*products available in store.

Pop these wine tasting details in your diary now –

Friday 4th May
De Bortoli
4pm to 7pm

Friday 11th May
Audrey Wilkinson
4pm to 7pm

Friday 18th May
Houghtons new Banrock Station Infusion Casks
4pm to 7pm

Friday 25th May
Wild Oats
4pm to 7pm

Down Under Cellars is located next to MI Shop near Coles.