Panisse Fries made with our Panisse, are the true representation of what we stand for.

Real food, Conviviality, Indulgence and Emotions.

When the Panisse made its way to our kitchens here in Melbourne, we embraced it, adding our own twist to this beloved classic. What started as a simple fry became a canvas for creativity, bringing people together with the joy of flavour.

We began with the classic Nature Panisse fries, where the simplicity of salt and crispness celebrated the essence of the dish. Then, one day we added a dash of garam masala, creating Indian-spiced Panisse fries that danced on the palate with warmth and spice.

Last summer, Kalamata Olives found their way into the mix. The result was Black Olives Panisse fries, bursting with Mediterranean flair and a tangy bite that transported us back home.

With such a strong Italian influence in Melbourne, we could not ignore the possibility of creating a Red Pesto Panisse fries, with the sweetness of sun-dried tomatoes and the richness of nuts, a flavour that felt both familiar and new. Basil Pesto Panisse fries followed, offering a fresh, herby contrast that became an instant favourite.

With each new flavour, the Panisse fries brought us closer, uniting us in a shared experience of discovery and delight. Whether gathered around a table or enjoying them on a sunny porch, these fries became more than just a snack they became a way to connect, to celebrate our differences, and to find joy in the simple act of sharing food.

From Provence to our homes, Panisse fries remind us that even the simplest things can bring us together, creating memories and flavours that are as diverse and rich as the people who make them.

Ingredients:

Panisse of your Choice ! How crazy are you ?

Simplicity : Nature
Explorer : Indian, Sun-dried Tomato, Basil Pesto 
Ticket to Space : Black Olives

Instructions:

Heat the Oil

• Fill a deep fryer or a large, heavy-bottomed pot with enough oil to fully submerge the Panisse fries. Heat the oil to 180°C.

Fry the Panisse:

• Carefully lower the Panisse fries into the hot oil in batches, ensuring they have enough space to fry evenly without sticking together.
• Fry for 3-4 minutes, or until the fries are golden brown and crispy on all sides.

Drain and Serve:

• Use a slotted spoon to remove the fries from the oil and place them on a paper towel-lined plate to drain excess oil.

• Season with salt or herbs while they’re still hot, and serve immediately with your favourite dipping sauce.