Sautéed Chilli Prawns with Pomodoras Sweet Chilli Balsamic: A Deliciously Bold Seafood Recipe If you’re on the hunt for a quick yet extraordinary seafood dish, look no further than these Sautéed Chilli Prawns with Pomodoras Sweet Chilli Balsamic. This recipe brings...
Sweet, Sticky & Savoury: Balsamic Glazed Almonds Recipe You’ll Keep Coming Back To If you’ve ever had a handful of balsamic glazed almonds, you know they’re dangerously moreish—crispy, sweet, salty, and just a little bit tangy. But did you know you can easily make...
Have you ever wondered what the difference is between Tomato Compote, Chutney & Relish? Compote, chutney, and relish are all condiments or accompaniments that add flavour, texture, and complexity to dishes. While they may share some similarities, they have...
A Little Jar of Festive Magic When winter rolls in here in Australia, it’s the perfect excuse to crank up the oven, light a few candles, and pretend we live in the Northern Hemisphere for just a moment. That’s why Christmas in July is one of our favourite...
A Salad That Feels Like Summer in a Bowl (Even in Winter!) When it comes to easy entertaining or elevating a mid-week meal, this Fig and Walnut Salad is your go-to. It’s fresh, flavour-packed, and feels a little bit fancy—without the fuss. At Pomodoras Fine Foods, we...
If there was one dessert that had people sneaking a peek at the dessert menu before they’d even ordered their mains at Pomodoras on Obi, it was this: Chef Chris’s signature Chocolate Fondant. Rich, gooey, and gloriously indulgent, this dish is the very definition of...
Plum Crumble Gets a Gourmet Glow-Up There’s something deeply comforting about a warm fruit crumble—the golden, buttery topping, the bubbling fruit underneath, and that first spoonful melting into a scoop of ice cream. But what if we told you your next crumble could be...
Roast Plums with Orange Vincotto: The Dessert That’s Too Easy Not to Make Stone fruit season in Australia is one of our favourite times of year. With markets overflowing with ripe, juicy plums, peaches, nectarines and apricots, it’s the perfect moment to lean into...
The Beetroot Dish That Made Diners Ask for the Recipe Some dishes never leave you. At our Pomodoras on Obi restaurant, one of those was our roast beetroot with Orange Vincotto Balsamic Dressing. It wasn’t flashy or fussy—just beautifully roasted beets, caramelised in...
Brussels Sprouts Worth Fighting Over Hands up if you’ve ever turned your nose up at Brussels sprouts 🙋♀️. I get it. For years they were the soggy afterthought of Sunday roast dinners — boiled within an inch of their lives and served with pity more than passion. But...