Isla's Baptism

We have been pretty lucky to have some of our valuable customers decide to celebrate their important occasions with us. This time around we helped the De Fazio family celebrate baby Isla's baptism. We are truly humble to play a part in celebrating special occasions like these.

Our new functions pack is available to download from our website http://www.cornerstonepizzeria.com.au/

INDOOR/OUTDOOR

Some of you may have noticed the courtyard under going some minor construction work. The idea is to utilise this space both during winter and summer. The courtyard will transform into a warm and cozy space for the chilly winter nights with a new roof and heaters and be kept cool over the summer with some fans.

We expect the area to be completed by next week.

We apologiesfor the inconvenience and appreciate your cooperation.

WE-SELL-A-DA-SAUCE

So from our successful 3 sauce making days (yes 3 days) we bring you this....... Cornerstone Pizzeria's 'Salsa Di Pomodoro' homemade sauce.

Made from the reddest, ripest San Marzano tomatoes, harvested at their peak in the summer and processed with care and skill to obtain a robust sauce free of skins and seeds, with an inviting sweetness. Can be used as the base for all Italian tomato sauces, soups and braises. Serve with pasta, spread over a pizza base and add your favourite toppings or use as the base for bolognese or ragu.
 

PREPARATION INSTRUCTIONS
Simply heat, season with salt, pepper and Italian herbs to taste. To thicken, add some paste and cook off for 10 or so minutes.

STORAGE INSTRUCTIONS
Naturally preserved. Store in a cool, dry place. After opening, refrigerate and consume within 3 days.


INGREDIENTS
Tomatoes, salt, fresh basil, parsley, onion, garlic, oregano, olive oil and pepper.

Made in Victoria (AUS) from local ingredients.

FROMAGE A TROIS CHEESE AND CIDER FESTIVAL

Cornerstone Pizzeria had the wonderful opportunity to participate in the Fromage a Trois Cheese and Cider festival 2016 with our good friend Giuseppe Colosimo and his mobile wood fired pizza oven.

We set up a shop among the beautiful Werribee Mansion gardens. We couldn't have asked for a nicer day to be making wood fired pizzas for the thousands of punters. The lines were constant, the feedback was positive with many happy returning customers. The team worked their butts off and i couldn't be prouder of them. It was such a great day in the sun, with live music and thousands of people lapping up the wonderful boutique cheese and ciders up on offer.  Get along to next years event, its well worth it.

WE-MAKE-A-DA-SAUCE

So as if we weren't busy enough, Marc decides he wants us to make sauce on our Tuesday off!!

Sauce making is an Italian family tradition. Its a fantastic way to gather up the family and spend a day together making homemade pomodoro. There is nothing like it.

A fun and long day was had boiling, cutting, peeling, passing, cooking, adding, bottling and boiling over 700 sauce bottles. Thanks to the many hands that helped on the day, friends, family, staff and Cornerstone locals. With out your help we would not have done all of this in two days.

FRESH IS BEST

Cornerstone Pizzeria embraces the philosophy of traditional quality over quantity. We like to use the finest and freshest ingredients. This includes head chef Milton Reboe making as many dishes possible off our menu from scratch from fresh pasta like gnocchi, ravioli to sausages, meatballs, arancini and all the deserts on our menu are house made. I do have to say, the house made gnocchi with his four Italian cheese sauce is my favorite.

 

BUILDING OUR OWN VEGGIE PATCH

We had some spare space out the back of the shop and we thought it was a waste. So we came up with the idea of building our very own Cornerstone Organic Veggie Patch. My dad is retired and loves being active, so i have given him the task to not only build the veggie patch but to maintain it. We were inpsired by the CERES community market, check them out...... - http://ceres.org.au

The making of Cornerstone

In December 2014 Sandra and i had purchased the restaurant from the previous owner. This is my fourth restaurant but the first on our own.  It was officially ours!! .

We didn't take long to get our hands dirty and completely gut the place and transform it in to what it is today.  The day we open. We are super excited. Theres been a lot of blood sweat and tears over the 8 months it took to get to this point and its finally arrived.

A huge thanks to all those who lent a hand, from family and friends to  builders and tilers and pizza oven maker..... I owe a few pizzas and beers.

 

 

Quandoo