Family Size Pithivier by Federico Zanellato of LuMi Dining - Kurobuta Berkshire Pork Belly, Onion, Escarole & Mustard


This delightful Pithivier (puff pastry pie) is from the extraordinary Federico Zanellato of two hatted LuMi Dining in Sydney's suburb of Pyrmont. Federico was awarded The Good Food Guide's Chef of the Year in 2017. Federico is responsible for some of the most innovative and original food on the Sydney dining scene. A distinctly Japanese aesthetic applied to his native Italian cuisine. 

This savoury Pithivier contains perfectly braised Kurobuta Fullblood Berkshire Pork belly, white wine, escarole, red chilli, garlic & mustard. Beautifully crafted and adorned with fennel, coriander & sesame seeds.

Each pie will feed 4 people.  

Available for delivery from Wednesday 20th October.

Cooking Instructions:

Pre-heat your oven to 180 degrees celsius (fan forced). Place pie on a tray in the middle of your oven and bake for 30 minutes. Use a toothpick to pierce the center of the pie and test for doneness.

Allow your pie to rest for a few minutes before serving.

Pork Belly, onion, escarole, carrots, celery, garlic, mustard, white wine (sulphites), chilli, black pepper, fennel seeds, coriander seeds, juniper berry, kombu, white sesame seeds, black sesame seeds, egg yolk.

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