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Bar Merenda's Pine Mushroom Tagliatelle by Andy & Claire Ainsworth

Name: Bar Merenda's Pine Mushroom Tagliatelle
Brand: Andy & Claire Ainsworth
Price: 112.0 AUD
Availability: InStock

Dining at Bar Merenda feels like being welcomed into someone’s home - if that someone was Andy Ainsworth, who has a quiet gift for making people feel well-fed, well-wined, and gently unsure when they were meant to leave!!

A2 - $140.00 $112.00 A3 - $110.00 $88.00

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This poster features a painting by Bar Merenda co-owner Clare Ainsworth, who paints much like the kitchen cooks - instinctively, seasonally, and with one eye always on what’s quietly beautiful. Her work tends to grow out of what’s already on the table: fennel fronds, stone fruit, a half-finished glass of something good. This one’s a tribute to their Pine Mushroom Tagliatelle ... earthy, silky, and just the right kind of atmosphere (being at Bar Merenda!).

The dish was brought to life by chefs Oliver Edwards and Brianna Smith, and painted just down the hall by Clare - a collaboration born entirely in-house!

• One poster purchased = 10 meals donated
• Available in A3 and A2 format
• Printed on 135gsm Extract paper, made from 100% recycled materials
• Unframed posters are delivered rolled in paper and sturdy packaging — packed with care in our Collingwood studio and shipped worldwide
• Complimentary framing service — order a poster and frame in matching sizes and we’ll frame it at no extra cost

All orders are packed and shipped worldwide from our Melbourne studio.

Orders are sent with tracked delivery — you’ll receive a tracking number once your order is on its way. Please allow 1–2 business days for us to pack your order, in addition to delivery time frames below.

Estimated delivery times during Black Friday.
• Australia: 10 business days (Standard), 10 business days (Express)
• New Zealand: 7–12 business days

• International: 10–20 business days

Click & Collect:
Pick up from our studio at 55 Cromwell St, Collingwood VIC 3066
Available Monday–Thursday, 9am–4pm

You’ll receive an email when your order is ready to collect.

When you purchase a poster and a matching-size frame, we’ll frame it for you at no extra cost.
Once it arrives, it’s ready to hang on your wall.

• Made from solid teak, featuring clear plexi-glass and built-in hanging hardware.
• Available in three sizes to fit all Food For Everyone posters
• Available in a selection of colours to suit different styles
• Suitable for both portrait and landscape orientation
• Durable turnbuckle closures that are easy on the fingers
• Please note: as no two trees are the same, each frame may feature unique natural variations in grain and colour!

Taste For It

Bar Merenda's Pine Mushroom Tagliatelle

Lunch Dinner

10 MINS
10 MINS
Serves 4

This seasonal recipe comes from the team at Bar Merenda and featured in our poster collaboration. Pine mushrooms, with their meaty texture and earthy, nutty flavour, are a true autumn delicacy in Australia, usually appearing in the cooler months after the first rains. If you're lucky enough to spot them at your local grocer - trust us, this is one of the best and easiest ways to enjoy them!

“In Autumn, we get most excited about Pine mushrooms. And is there anything better than a big comforting bowl of egg yolk pasta, mushrooms and butter when it’s cold outside?” – Clare Ainsworth, Bar Merenda.

500gm Pine mushrooms, sliced
5 cloves garlic, minced
5 sprigs thyme
1/4 cup chopped parsley
250ml dry white wine
200gm butter
100ml Olive oil
Parmesan
400g egg yolk tagliatelle

Step 1.

Bring a pot of salted water to the boil.

Step 2.

Heat olive oil and 100g butter in a fry pan, add garlic and thyme. Once starting to brown add mushrooms and toss until golden. Deglaze with wine.

Step 3.

Once water is boiling, add pasta. Cook for desired time and retain a small cup of pasta water before draining.

Step 4.

Add a spoonful of pasta water, more butter and pasta to your mushroom base and toss well, continuing until the sauce is emulsified and glossy. Serve into bowls and finish with chopped parsley and Parmesan.

Bar Merenda's Pine Mushroom Tagliatelle

Prep: 10 MINS
Cook: 10 MINS
Serves: Serves 4

Ingredients

500gm Pine mushrooms, sliced
5 cloves garlic, minced
5 sprigs thyme
1/4 cup chopped parsley
250ml dry white wine
200gm butter
100ml Olive oil
Parmesan
400g egg yolk tagliatelle

Method

Step 1.

Bring a pot of salted water to the boil.

Step 2.

Heat olive oil and 100g butter in a fry pan, add garlic and thyme. Once starting to brown add mushrooms and toss until golden. Deglaze with wine.

Step 3.

Once water is boiling, add pasta. Cook for desired time and retain a small cup of pasta water before draining.

Step 4.

Add a spoonful of pasta water, more butter and pasta to your mushroom base and toss well, continuing until the sauce is emulsified and glossy. Serve into bowls and finish with chopped parsley and Parmesan.

We Ship Worldwide1 Poster Purchased = 10 Meals Donated900,000 meals donated & counting!