BEAR X DEL BOCIA
BEAR X DEL BOCIA
It’s no secret that I’d sooner die than live a life without butter. A principle I live by is ‘enough butter to leave bite marks’. I was raised on Tasmania’s Duck River Butter, which is a cult favourite among Tasmanians. Since my move to New South Wales in mid 2024, I have been on the hunt for a replacement. Good news mainlanders! I’ve found one that outshines all others (quite literally - the packaging is gold).
My kind of gold bar
Del Bocia was created by the incredible Alberto, who grew up in the Italian countryside with his family and their cow Mafalda. A bond like no other, it’s Alberto and Mafalda depicted on Del Bocia’s logo.
Made with passion, Del Bocia offers premium, uncultured butter, honouring Italian traditions, while lapping up Australia’s authentic ingredients. As they say: a butter not for ordinary people (i.e. me).
My partner Liam often proclaims that I am ‘the target market’ when it comes to packaging. I will choose a slightly more expensive option every. single. time if the packaging is pretty. Del Bocia is no exception. It was their beautiful labels that caught my eye, and sparked the conversation with Del Bocia, the relationship between BEAR and Del Bocia was born.
Since discovering Del Bocia, I have put it through its paces. From whipped butter on lightly toasted sourdough, to turning my vegetables into something sinful. I’ve used it for pastry brushing (hello spanakopita) and added a whopping 250g to a batch of chocolate brownies. I even tried my hand at a whipped Vegemite butter (just to really test its Australian roots). It also copped an absolute beating through hot cross bun season.
Because Del Bocia was kind enough to share their butter with me, I’m going to be kind and share my favourite recipes using Del Bocia with you. Spanakopita, BEAR’s Chocolate Brownies, & Truffle Butter Linguine. I have found my favourite way to enjoy Del Bocia’s crispy chilli butter is by smothering on a piece of toasted sourdough, topped with smashed avo, tomato, goats cheese, salt & pepper, and an extra sprinkle of chilli flakes!
Below are some recipes for you to recreate.
SPANAKOPITA WITH DEL BOCIA SALTED BUTTER
INGREDIENTS
5 eggs
one jumbo bag of spinach (more is more)
a block of feta
a handful of grated cheddar
filo pastry (defrost before attempting to use)
pepper
dried oregano
dried rosemary
1 teaspoon Del Bocia butter, melted
1 teaspoon sesame seeds (optional)
METHOD
Take your filo pastry out of the freezer about 30 mins before you start cooking. Preheat oven to 180°C. Wilt the spinach in a pan over medium heat, then set aside to cool. Beat eggs in a large bowl. Add a healthy crack of pepper, and approximately half a teaspoon of both oregano and rosemary (adjust to your taste). Crumble the feta into the egg mixture, and add in grated cheddar to combine. When spinach is completely cool, add to egg and cheese mixture. Using a square baking dish, lay one sheet of filo pastry across the base (overhang is good), then alternate directions using 3-4 sheets. Pour your mixture into the pastry base, and fold the overhang into the middle. Use an extra couple of sheets for the ‘lid’ - I like to fold mine in half so I get a thicker crispy top. Melt the butter and brush over the top layer of pastry, and sprinkle with sesame seeds. Bake for 40 minutes, or until the top is a rich golden colour.
Serves 4 (or cut into smaller pieces and serve as an appetiser).
That buttery flaky crust
CHOCOLATE BROWNIES WITH DEL BOCIA UNSALTED BUTTER
INGREDIENTS
365 grams of caster sugar
250 grams of Del Bocia unsalted butter
80 grams of cocoa powder
60 grams of plain flour
4 eggs, beaten
1.5 teaspoons vanilla extract
1 teaspoon baking powder
a pinch of salt
a handful of chocolate chips/dried apricots/chopped hazelnuts (whatever floats your boat)
METHOD
Preheat oven to 180°C. Line a baking tray with baking paper. In a large bowl, combine flour, sugar, cocoa, baking powder & salt. There is no need to sift the flour, I promise. In a separate bowl, beat the eggs and add the vanilla extract. Make a well in the dry ingredients, add in the egg mixture and combine SOME of the dry mixture (this is the ensure your hot butter doesn’t cook any of the egg. Melt Del Bocia butter and add to your chocolatey mix while hot. Stir vigorously to combine well. Add in chocolate chips (if you’re using them) while the mixture is still warm and they will slightly melt. The faster you act the better. Add in any other extras and transfer to your baking dish. Cook for 40 minutes or until a skewer comes out mostly clean. Undercooking is better than over cooking. Let cool before cutting into small squares. I find they are better second day when they start to get a little dense and fudgy.
TRUFFLE BUTTER LINGUINE WITH DEL BOCIA TRUFFLE BUTTER
INGREDIENTS
linguine (the good handmade kind that you DIY or get from a deli)
4 tablespoons of Del Bocia truffle butter
3/4 cup of heavy cream
1 cup grated parmesan cheese (don’t you dare get pre-grated parmesan from a packet, grate it yourself from a block with a fine grater)
a good crack of pepper to taste
METHOD
Boil a large pot of water with a healthy crack of salt. Cook pasta until al dente then set aside. In a large pan over low-medium heat, melt Del Bocia truffle butter. Add in cream and whisk until the mixture has thickened. Add pasta to the sauce and stir for about 5 minutes over low heat, just before you take the pan off the heat, add the parmesan and stir to combine. Add a crack of pepper to taste. This dish is best served immediately (much like a carbonara).
My review of Del Bocia is as follows. A velvety, smooth versatile butter that turns cooking into an event. It melts like… well.. butter. The truffle butter is a standout, making it achievable to cook truffle-based recipes at home without the pricetag of truffles/truffle oil. Try the range for yourself and see what impossibly delicious meals you can create (word on the street is that they’ve just dropped their newest flavour Australian Herb Butter)!
Butter me up,
BEAR.