Instagram story viewer> @delbocia> Tagged

Del Bocia | Cult Uncultured Butter | Australian Made

@delbocia

6.9K

followers

1195

following

🧈 Premium uncultured, preservative-free, lactose-free
👑 A BUTTER NOT FOR ORDINARY PEOPLE
💛 Made with tradition and passion

POSTS STORIES REELS TAGGED

WHAT. A. WEEKEND 🇮🇹🍸🔥

Two days of good food, great drinks and even better company at Bar Italia!

A huge grazie to everyone who pre-booked a seat, joined us at the table or stopped by the bar to be part of it all. To our incredible sponsors and partners who came down to experience Bar Italia firsthand, thank you for helping bring the concept to life.

And to everyone who made it happen behind the scenes ❤️

Until the next one 🤌🏼

Bar Italia — presented by Loro.

#BarItalia #MelbourneItalianFesta #Loro#

51

15

Melbourne knows how to do an Italian Festa 🫶🏼❤️🇮🇹 @melbourneitalianfesta @royalexhibitionbuilding

334

33

@melbourneitalianfesta CULTURA | CIBO | COMPARI

Days like this remind me where I come from.

Walking through the crowds, there were Nonni talking amongst themselves and others, kids running between stalls with gelato on their faces, and amici greeting each other like family. Because that’s what we are.

Our genitori and nonni brought more than recipes when they came here. They brought a way of living: sharing a table, feeding whoever walks through the door, and never letting anyone leave hungry. Seeing that alive in Melbourne, passed down and celebrated, honestly is moving.

To the organisers, the stallholders who shared their food and their stories and everyone who stopped to say ciao: thank you for keeping our culture loud, proud and full of flavour.

Such a wonderful event, and now bring on @mpitalianfesta

La cultura non si dimentica, si vive. 💚🤍❤️

#reliablesugo #melbourneitalianfesta #cultura #cibo #compari

121

15

Italian Festa, you filled my heart!

So much love, laughter, delicious food and beautiful moments shared with our Italian community.

Nothing makes me happier than seeing our culture, traditions and love for life come together. So grateful to be part of it all!

Che bella festa! 🇮🇹❤️

#ItalianFesta #TheModernDayNonna #ItalianHeritage #ItalianFood #MelbourneFoodie

102

4

Visited our friends today at @melbourneitalianfesta So much to see, try and taste! Make sure you head there today and tomorrow and support the community 💙

327

9

Our cacio e pepe made it onto Nine News! 🍝📺

What an amazing morning at yesterday’s launch of @melbourneitalianfesta! A huge thank you to Elaine Bocchini and the whole team for having us. We had so much fun cooking our cacio e pepe for the pasta-eating competition.

Apparently, we made it a little too good for a race… one contestant preferred to slow down and savour it 😂 We’ll take that as a compliment!

A special thank you to @delbocia for the beautiful butter that went into our pasta. It was also so good to see everyone enjoying Grana Padano @granapadanopdo and Prosciutto di Carpegna @consorzio_carpegna. Three of my favourite ingredients, and such a pleasure to share them with everyone ❤️

We’re so proud to be part of this celebration of Italian food and community. We can’t wait for the weekend!

Come and see us 17–18 October at the Royal Exhibition Building & Grounds, Carlton. Come hungry! 🇮🇹🍝

58

1

MALAYSIAN KARIPAP PUSING

This spiral chicken curry puff is hands down the best curry puff you'll ever eat! And the secret is in the spiral layered pastry that creates a flaky, crispy, crunchy shell encasing a delicious chicken and potato curry filling.

Water dough
● 400g plain all-purpose flour
● 175g water
● 1 tsp salt

1. Mix plain flour, water and salt in mixing bowl until it forms a rough dough. Rest covered for 30 minutes while you prepare the oil dough.

Oil dough
● 200g rice flour (read my notes on using rice flour in the pinned comments)
● 150g @delbocia salted butter

2. Mix rice flour with softened butter until it forms a smooth pliable dough. Rest covered for 30 minutes.

3. After resting, knead water dough for 1-2 minutes until smooth. Divide into 4 equal portions.
4. Divide oil dough into 4 equal portions. Form into tight balls.

Combining doughs
5. Roll out water dough into a circle. Place oil dough in the middle and fold water dough to seal.
6. Repeat for remaining portions.
7. Rest all doughs for at least 30 minutes.
8. To shape and laminate, place combined dough seam-side up and roll into a long rectangle (lightly dust working surface, if required).
9. Then roll it up into a log.
10. Rotate the dough 90-degrees seam-side up and repeat the process. I like to rotate the dough a couple of times to roll it out length-wise and width-wise.
11. Roll it up into a log again. Seal the end with water.
12. Cut log into 8 equal portions. Set aside covered.
13. Repeat for remaining combined doughs.

Filling & wrapping
14. Lightly dust the cut log. Flatten with your palm and roll out into a circle.
15. Flip dough onto your palm and fill with filling and egg (if using).
16. Fold the dough into a half circle. Seal the edges and crimp.
17. Repeat with remaining portioned logs and filling.

To deep fry
18. Heat oil on medium heat to 180°C. Deep fry in small batches, moving them around so the curry puffs don't sit at the bottom creating dark burn spots until golden brown and crispy.
19. Remove and place on wire rack to drain excess oil and cool.

Note: See pinned comment for filling recipe.

#AD #thehousehusbandofsouthyarra #delbocia #karipappusing

5k

240

Sunday breakfast, sorted 🥚🍯🥛

Eggs for brunch. Butter for the crumpets. Honey for toast. Milk, yoghurt, granola and plenty more for the breakfast pantry.

Find us in Harvest Hall at Prahran Market today.
www.whisked.net.au
@prahranmarket

21

2

Discover Del Bocia’s artisan butters, now available in our Fromagerie. Six delicious flavours bring a little indulgence to everyday dishes, from warm bread to pasta and roasted vegetables.

Choose the creamy simplicity of Salted or Unsalted, the earthy richness of Truffle, or the fiery kick of Crispy Chilli. Native Herbs offers an aromatic twist, while Parmigiano Pepperberry combines aged Parmigiano Reggiano with Tasmanian pepperberry for a savoury finish.

Find your favourite flavour in our Fromagerie.

219

16

Congratulations to the winners of the 2026 Melbourne Royal Australian Food Awards 🏆

Producers from across the country came together at Melbourne Showgrounds last Wednesday for the trophy presentation. This year also saw the return of the bread, baked goods and olive oil categories.

Thank you to everyone who entered, and to our judges for their time and expertise.

Swipe to meet some of this year’s champions and see the full results at melbourneroyal.com.au/food

75

6

brown butter, doenjang & spiced poached pear cake. a sweet & gently salted cake using @delbocia unsalted butter <3

recipe ☆ makes 2-layer 7” (18cm) cake feeding 6-8 people

࿔ Poached Pears
4 firm pears, peeled and halved
100g sugar
750g water
1 cinnamon stick
2 star anise
8 cardamom pods

࿔ Brown Butter Sponge
180g @delbocia unsalted butter
160g brown sugar
3 eggs, room temp
150g flour
1 tsp baking powder
60ml oat milk
pinch of salt
1/2 tsp vanilla extract

࿔ Whipped Doenjang Cream
400ml cream
20g icing sugar
7g doenjang paste

࿔ Method
1. For the poached pears (make the night before), add pears to a pot with water, sugar and spices. Bring to a boil, stir to dissolve sugar then reduce heat to low to simmer for 20-30 mins and add a cartouche. Pears are done when they can be pricked easily with a fork. Place pears in a jar to cool with the syrup and leave overnight in the fridge.
2. In a small pan, brown the butter for 6-8 mins until golden brown. Pour into a heatproof bowl to cool, ideally to room temp or cool enough to touch. To speed this up, I put it in the fridge but keep an eye on it as it’ll solidify quickly!
3. Pre-heat the oven to 180C convection/170C fan. Grease and line a 7” (18cm) round cake tin.
4. In a large bowl, whisk the eggs with sugar until pale and foamy. Sift in the flour, baking powder, salt and fold until combined. Add the browned butter, milk, vanilla, folding again til fully combined.
5. Pour into the cake tin, bake for 30-40 mins, checking doneness halfway. When done, the cake should be golden, risen and a skewer inserted comes out clean.
6. Cool the cake for 10 mins then turn out onto a rack to cool completely.
7. To make the cream, combine cream and sugar in a stand mixer, whisk on medium speed for 30 seconds or until foamy. Add doenjang and whip for another 2-3 mins until it reaches stiff peaks. Taste and adjust for sweetness/doenjang adding more of either if needed.
8. To assemble, cut the cooled cake in half, drizzle with pear syrup, pipe round cream blobs and add sliced pears. The next layer will be the top so decorate as you wish (eg. with a pear rosette). Enjoy with your loved ones ❃

AD #delbocia

465

48

Oh what a night.

Our 2026 Melbourne Royal Australian Food Awards Trophy Presentation brought together some of the very best makers and producers Australia has on offer and they all showed up in spectacular style.

A huge congratulations to all our winners - what an absolute pleasure it was to experience such innovation, creativity and excellence.

77

5