Little Piggy Van delivers top lunches to Hills offices

NAME: Little Piggy Van

PHONE: 9125 0588 or 0412 778 838

PRICES: Rolls $1, entree $5, mains around $10, desserts from $3.

OPEN: Weekday deliveries 11.30am to 2pm. Functions by order

THE slogan for the Little Piggy Van is “happiness is good food’’ and that is so true, especially when it’s delivered to your office.

A huge thank you to Gary Mah and Ian Wijaya from restaurant Cibo e Vino for working together on a great idea and then delivering it.

Their food on the move has been bringing great joy to office workers in Castle Hill, Baulkham Hills and Norwest for a year and the business is about to expand.

Our office was excited to receive the email saying the food was on its way and even more excited unpacking the boxes.

Herbed chargrilled chicken with tomato and cucumber salad and baba ganoush; chicken and mushroom risotto were great but the crowd favourite was the herb, chilli and parmesan chicken drummettes with aioli and salad.

The roasted pumpkin, sweet potato, beetroot and fetta salad ($9) was excellent and a great size. The variety of textures and the oregano dressing was superb.

The slow-cooked pulled pork roll with side of coleslaw ($10) was also a huge hit with a smoky taste and tangy sauce in a large, beautifully baked sourdough roll.

We all loved the passionfruit marshmallows that melted in the mouth in a tangy burst (three for $4).

The honeycomb cheesecake ($5), Belgian chocolate mousse ($4.50) and the brancourt dessert yoghurt with raspberries and almonds ($3) were excellent.

Little Piggy Van delivers top lunches to Hills offices  NAME: Little Piggy Van  PHONE: 9125 0588 or 0412 778 838  PRICES: Rolls $1, entree $5, mains around $10, desserts from $3.  OPEN: Weekday deliveries 11.30am to 2pm. Functions by order  THE slogan for the Little Piggy Van is “happiness is good food’’ and that is so true, especially when it’s delivered to your office.  A huge thank you to Gary Mah and Ian Wijaya from restaurant Cibo e Vino for working together on a great idea and then delivering it.  Their food on the move has been bringing great joy to office workers in Castle Hill, Baulkham Hills and Norwest for a year and the business is about to expand.  Our office was excited to receive the email saying the food was on its way and even more excited unpacking the boxes.  Herbed chargrilled chicken with tomato and cucumber salad and baba ganoush; chicken and mushroom risotto were great but the crowd favourite was the herb, chilli and parmesan chicken drummettes with aioli and salad.  The roasted pumpkin, sweet potato, beetroot and fetta salad ($9) was excellent and a great size. The variety of textures and the oregano dressing was superb.  The slow-cooked pulled pork roll with side of coleslaw ($10) was also a huge hit with a smoky taste and tangy sauce in a large, beautifully baked sourdough roll.  We all loved the passionfruit marshmallows that melted in the mouth in a tangy burst (three for $4).  The honeycomb cheesecake ($5), Belgian chocolate mousse ($4.50) and the brancourt dessert yoghurt with raspberries and almonds ($3) were excellent.

A pizza Italy the family will savour

RESTAURANT: Cibo e Vino

WHERE: Shop 2, 299 Old Northern Rd, Castle Hill. Just across from Castle Towers.
WHEN: Sunday menu is available 5.30pm-10pm. Italian cuisine is available Tuesday to Saturday 6pm to 10.30pm.
HOW MUCH: Sunday menu from $12 to $19.
REVIEWER: Robbie Patterson
PICTURES: Peter Kelly

CASTLE HILL:
FAMILY is the word at Cibo e Vino with their new, quick and tasty Sunday menu bringing the focus back to meals that everyone can enjoy.

Their pizza and pasta Sunday offers some unique and high-quality dishes.

The dishes are not overly complex, with a keep-it-simple strategy that has really paid off.
The artisan, pasta, pizza and piadini (Italian flatbread) are adorned with traditional Italian ingredients that are either made in-house or sourced locally.

The deep-fried zucchini flowers are stuffed with riccota, silverbeet and nutmeg.

This combination provided a sweet, but not overpowering flavour, with quite a surprising and spicy aftertaste.

The nduja (spreadable salami), stracchino (cow’s milk cheese) and Spanish onion piadini is simple, but every element adds to the flavour of this dish.

Sous chef Colin Labruna makes all the dough bases in-house, and the
piadini base is just the right texture and consistency.

The highly spicy Nduja provides an opportunity to try something tasty and different.
The sharp taste of Spanish onion provides an excellent smoky taste, while the creamy, soft
stracchino takes the edge off, making a great combination.

And the chorizo-themed, housemade sausages were sensational on the pizza.

The spicy sausage is not skinned as it is placed on the pizza, giving it a soft texture.

The goat’s cheese is similar to fetta in look, but a less intense flavour means it does not overwhelm the main ingredient. Along with the roasted capsicum it adds a subtle, calming sweetness.

The blood orange gelato and jelly provided a great blend of sweet and sour.

The sweet ice-cream complemented the tangy, sour jelly.

The ice-cream softened the tangy flavour out of the jelly and the added orange pieces provide a great finishing touch.