In Cronulla, Fred’s Providore has become a neighbourhood essential – part café, part premium grocer, part butcher. Now, with its new “Fred’s After Dark” experience, the beloved local is adding a sultry chapter to The Shire’s dining scene. By night, the lights dim and the mood shifts, unveiling an intimate European-inspired wine bar and bistro where caviar crumpets meet dry-aged bistecca. With a thoughtful drinks list curated by sommelier Jeff Beresford and share plates designed for indulgence, Fred’s After Dark blends elegance with warmth – a place where craftsmanship, conversation and flavour linger well past sunset.

As part of Fred’s After Dark’s philosophy of indulgence in the details, even the simplest combinations are elevated. This recipe captures that ethos: creamy stracciatella layered with spicy nduja, sweet caramelised peaches, pangrattato crunch and a drizzle of basil oil. It’s a dish that balances richness with freshness, designed for sharing but unforgettable enough to steal the spotlight on its own. Straight from the kitchen at Fred’s Providore, it’s proof that thoughtful produce and considered technique can turn a handful of ingredients into a late-night masterpiece.

Ingredients

• 150g stracciatella (we love Vannella Cheese)
• 30g nduja (we love De Palma Salumi)
• 50g fresh peaches, sliced into wedges
• 2 tbsp basil oil (see recipe below, or substitute 1 tsp pesto mixed with 2 tbsp olive oil)
• 2 tbsp pangrattato (see method below)
• Olive oil/butter

Basil oil

1. Bring a small pot of water to the boil.
2. Blanch a large handful of fresh basil leaves for about 30 seconds, then plunge into iced water.
3. Pat dry.
4. Blend the basil with 1⁄2 cup extra virgin olive oil and a pinch of salt until smooth.
5. For a clearer finish, strain through a fine sieve or muslin.

Method

1. Make the pangrattato: Toast 2 tbsp fresh breadcrumbs in a pan with a little olive oil or butter and a pinch of salt until golden and crisp. Transfer to a bowl and set aside.
2. Heat 1 tbsp olive oil in a pan and grill the peach wedges until caramelised on both sides. Remove and set aside.
3. Warm the nduja gently with 1–2 tbsp olive oil until it melts into a rich oil.
4. To assemble: spread stracciatella on a plate, spoon over the nduja oil, arrange the peaches, scatter with pangrattato and finish with a drizzle of basil oil (or the pesto–olive oil mix).

Want more recipe inspiration? These are the spring salads we're whipping up in the warmer weather.