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Gourmet Reviews

Antoniou: The Fillo Pastry Specialists

Many would view our small product range as a negative; however, we have always seen being “specialists” in what we do as a significant positive and a major reason for our success.  We are a privately owned family business established in 1960 by post war migrants, Chris and Marina Antoniou, that is now proudly being …

Using Fillo Pastry

The most important point when using fillo pastry, either fresh or frozen, is that it is allowed to thaw completely before you open the plastic bag in which it is sealed. If you try to unroll the pastry flat whist it still has any “chill” left in it, will make the pastry brittle and prone …

Crème Fraiche

Crème Fraiche is the most versatile cream – suitable for heating, dolloping and baking across a range of both sweet and savoury recipes, functioning as a standard dollop of cream and a sour cream in one tub! This is the most flexible and multipurpose cream available, it is perfect for sweet and savoury dishes as it resists …

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