Toscano's

Toscano's Toscano's specialise in the best quality fruit, vegetables, everyday essentials, right through to those hard to get gourmet ingredients.

Located in three convenient locations. Toscano's Kew - 217 High St, Kew, 3101 - (03) 9853 7762
Toscano's Richmond - Victoria Gardens Shopping Centre, Cnr Victoria & Burnley St -(03) 9429 6064
Toscano's Hawksburn - 547 Malvern Rd, Toorak, 3142 - (03) 9827 3714

We need to make a correction - Angelo reliably informs us that he’s actually been working with us for 32 years☝🏻, not th...
27/05/2026

We need to make a correction - Angelo reliably informs us that he’s actually been working with us for 32 years☝🏻, not the “30 years” quoted on his apron. And like a 4 year-old pointing out that they’re actually “4 and a half”, we dare not refute him 🙌

Whether it’s 30 or 32 years, Angelo has been a community-favourite for exactly that length of time. We’re so grateful to have his experience, his knowledge, and his kind-hearted personality as part of the Toscanos story.

Here’s to 30 or 32 more years, Angelo! 😉

25/05/2026

Wild Mushroom newbies - this one’s for you! A beginner’s guide to foraged fungi

While Portobello do a great job keeping us Mushroom-devotees covered year round, in Autumn, the truly amazing mushrooms arrive. These wild-foraged varieties, most commonly Pine Forest and Slippery Jack, are packed with flavour and personality, that the cultivated versions just can’t match.

There are several key pointers to understand before you jump in though:

🍄 First and most importantly, ONLY buy wild-foraged mushrooms from reputable suppliers and retailers. Foraging for yourself can be very risky

🍄 Secondly, supply can be very fickle, with crops highly contingent on small swings in the weather. Check with your local store for availability

🍄 Thirdly, each variety is different, with a different texture and flavour. Getting a mix is great for complexity, but some may require more cooking, and some less, so factor this in

Watch our intro guide for some quick pointers on prepping and cooking Pine Forest and Slippery Jack mushrooms - and head to our website for a bunch of recipes featuring mushrooms

20/05/2026

We love a Pinot at this time of year for its lightness and versatility. But but if you’re looking to branch out, here’s a couple of suggestions for alternatives on the same theme:

🇫🇷 Gamay: finding its home (and often its name) in the Beaujolais region of France, Gamay has suffered from an out-dated reputation for making overly-fruity ‘glou glou’ wines. When sourced from the ‘Cru’ of Beaujolais (10 smaller villages in the north of the region), Gamay can be complex and delicious, combining both savoury and sweet fruit, like Pinot does

🌋 Etna Rosso: if the locals have gone to the effort of cultivating the niche variety of Nerello Mascalese on an active Sicilian volcano for centuries, it must be something special. And it is! Planted at altitude, and on basalt-rich soils, expect vibrant red fruits, wild herbs and a lick of smokiness that you might expect from this unique terroir

🇮🇹 Nebbiolo: often referred to as Italy’s answer to Pinot, but undoubtedly with a little more structure, Nebbiolo is the jewel of the northern Piemonte region. Try wines from the ‘Langhe’ region for a great introduction to the style. Or grab a bottle from the area surrounding the town of ‘Barolo’ to taste what many consider Italy’s greatest red wines, with structure and power for days

Plenty more options available in store, including some great locally produced versions of the grapes above. Drop in and chat to our wine team

We are in PEAK Brussels Sprouts right now, with produce coming from both Mount Barker (SA) and Coldstream (VIC)They’re s...
13/05/2026

We are in PEAK Brussels Sprouts right now, with produce coming from both Mount Barker (SA) and Coldstream (VIC)

They’re so sweet and tender, you hardly have to do a thing to them to make them sing. In fact, the less you do the better. If there’s a GOLDEN RULE for sprouts, it’s AL DENTE! Don’t overcook them

We recommend slicing in half, tossing in oil and seasoning generously. Then they just need 15 mins in a very hot oven or pan, cut-side down, and they will get all charry, caramelized and delicious

Another fabulous way of serving them is raw. Just slice them very finely and leave to soak in an anchovy mayo-vinaigrette. One of the best coleslaw you’re likely to taste 🙌

To all the mammas, nonnas, madres, yiayias - mothers and mother-figures of all stripes:Grazie a tutti. Today is for you....
09/05/2026

To all the mammas, nonnas, madres, yiayias - mothers and mother-figures of all stripes:

Grazie a tutti. Today is for you.

We hope you’re being spoiled rotten

04/05/2026

Autumn nights call for a big glass of Pinot.

Whether local or from further afield, the vibrant fruit and earthy nuances pair perfectly with the produce of the season.

Here’s just a small selection of our range. Drop in and ask for a recommendation 🍷

All stores will be closed this Saturday for the Anzac Day public holiday. All locations will reopen Sunday for regular t...
20/04/2026

All stores will be closed this Saturday for the Anzac Day public holiday. All locations will reopen Sunday for regular trading

Address

217 High Street, Kew
Melbourne, VIC
3101

Opening Hours

Monday 8am - 6pm
Tuesday 8am - 6pm
Wednesday 8am - 6pm
Thursday 8am - 6pm
Friday 8am - 7pm
Saturday 7:30am - 5pm
Sunday 9am - 5pm

Telephone

+61398537762

Website

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