Christmas is just around the corner. Have you booked your Christmas function?

Bundanoon Pizza is available for group bookings and private functions all through December.

We'll be opening extra days over the Christmas New Year period as follows:

Up to Sunday 23rd December with normal trading hours.

Open from Wednesday 26th (Boxing Day) right through to New Years Eve.

Normal trade from 5pm, dine in and take away applies every day except New Years Eve.

On New Years Eve we'll be hosting a celebratory evening with a set 3 course menu for $40 per person. Bookings are essential so please call the restaurant on

(02) 4883 7733 to reserve a table.

Numbers are limited so be quick!

Come and bring in the new year with friends and family at Bundanoon Pizza this year. We'll take care of the food so you can take care of the fun.

Spring is in the air - blossoms, bees and sunshine. While we haven't had nearly enough rain, we can still celebrate the change of season.

We've been searching for inspiration and we've found way too much for one season.

We're starting Spring with a seafood bent, so check out our specials menu - Fritelle di Baccala and Octopus Salad, perfect on long summer nights.

Our Salmone pizza is super popular, so we'll keep that on through September and October. Meanwhile we've added a sopressa and goat cheese pizza - The Cabrita. A great mix of flavours that really pop in your mouth. Worth a try.

A few little changes in the restaurant have been happening.

Check our new mural near the takeaway counter. It took a few days by a local artist, but we're pretty happy with the outcome.

We've put new lights up outside so the al fresco area is better lit for the coming summer nights. It's a cheerful display that should encourage you to relax and linger with a pizza and a wine.

Buon Appetito a Primavera

So this weekend will be the Final Highland Fling run by Wild Horizons. And this weekend is our first foray into lunch time trade. With so many people in town we thought we'd try a reduced menu to see what the appetite is - pun intended.

Come along and check out our tasty pizzas and the newest addition - shoestring fries with aioli.

Spicy pizza - yum. More chilli with that? Yes please! Bundanoon Pizza and Pasta have a Spicy Chorizo, a Pepperoni and the super delicious Moroccan that can all be called 'spicy'. So what wine is the best to pair with this?

We think something lean, youthful and fruit driven will do the job nicely. Syrah and Grenache blend perhaps - whether from the Rhone Valley or Chile or even McLaren Vale or Barossa. Australian Shiraz is a good deal heavier with riper fruit and stronger flavours, but still a good match for spicy pizza.

Another option for the whie lovers among you, but certainly harder to find, is Austria's signature grape - Gruner Veltliner - grown throughout Austria and a few eastern European countries but only recently planted further afield. We have tiny plantings of gruner in the Adelaide Hills (Hahndorf does a good one), Canberra district and Tasmania. It makes a distinctive, unwooded, refreshingly crisp dry white. It's a very adaptable food wine and if you like sauvignon blanc, try this as an alternative.

There is a right and a wrong way to eat pasta - and it usually entails a fork and sometimes a spoon.

1. Purists (and many Italians) reject the spoon! Take a small amount of pasta near the edge of the bowl and twirl until you create a little nest which you then pop oh-so-elegantly into your mouth.

Check out this video for perfect instructions on pastas and forks:

https://youtu.be/GT7Ed3Xj7Io

2. It's equally acceptable in most establishments to tackle the strands with a fork and spoon. Similar principles - take a small amount on the fork and, using the spoon as a base, twirl to make a neat nest and straight into your mouth.

Either of these two will see you maintain your decorum in the face of spaghetti or fettucine or buccatini with aplomb. Just remember that you want a tidy nest on the fork, not a slithering, dripping mass.

3. Originally, pasta was eaten with just the hands - straight to the mouth. While this is a 'traditional' method, we don't recommend it if you want to dine with your friends again.

Buon appetito!

Pizza - what can possibly make it any better when it already holds pride of place as the best food in the world? Wine of course.

This little series will try to suggest some wines that will make your next pizza even better.

Let's start with BBQ Chicken. There is a distinct smoky flavour to BBQ sauce that really packs a punch on pizza. We find that a Malbec is great to pair with this pizza. The fruit is forward and counters the sweetness in the sauce quite nicely.

If you're adventurous, try to find a Touriga Nacional (from Portugal). It works equally well, and did you know that the official fauna symbol for Portugal is.... the rooster!

Bundanoon Pizza and Pasta is setting up a gallery wall where we can display local and budding artists' works and help provide some exposure and maybe some sales.

We're super thrilled that our first artist is Christopher Armstrong. Christopher is an abstract landscape photographer who works with his iPhone.

Christopher has just won 'Best abstract photo' for his piece entitled 'You touch me deeply' at the iPhone Photography Awards and has been named in Time Magazine's top photographers for 2017.

A collection of his photographic artworks that we will display – including some from Broken Hill and Broome – will come hot from his first show as part of the Above/Below group exhibition.

What a thrill to have his work on show. Something a bit different for our diners. Works will be displayed through August 2017.