Butter isn’t just something you use to spread on your bread while making a sandwich anymore.
Today, Australian butter has been elevated to become an important culinary experience of its own.
And one of the best in the business is Alberto Borghi of Borghi’s Dairy, whose Del Bocia products picked up two of the most prestigious awards at the 2026 Sydney Royal Cheese & Dairy Produce Show for their gourmet butter range.
Del Bocia picked up two awards at the 2026 Sydney Royal Cheese & Dairy Produce Show. (Instagram @DelBocia)
Held annually as part of the Royal Agricultural Society of NSW’s Sydney Royal competitions, the show attracts entries from across Australia, all judged by a panel of leading industry experts.
In 2026, around 600 exhibits were assessed, with only a select number of products recognised as champions in their respective categories.
Borghi’s Dairy stood out by securing two major titles: Champion Butter for its Del Bocia Australian Herb Butter, and Champion Sheep, Goat, Buffalo or Camel Milk Product for its Del Bocia Buffalo Cream Butter — a remarkable achievement that highlights both innovation and craftsmanship.
Originally from a small town near Venice in Northern Italy, Borghi moved to Australia over a decade ago, driven by a strong personal connection to the country through his family.
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Borghi moved to Australia over a decade ago. (Instagram @DelBocia)
His mother was an Australian citizen, and he had always been curious about life on the other side of the world. That curiosity turned into something much bigger after a trip with his wife.
“We came to Australia for a month’s holiday – 15 days in Melbourne and 15 in Sydney – and we both fell in love,” Borghi said.
“We went back to Italy, sold everything, and decided to start a new life here.”
The couple settled in Melbourne, where Borghi began working in the dairy industry as a sales manager for a leading cheese company. It was during this time that he developed a deep appreciation not only for Australian produce, but also for the hospitality industry and its close relationship with high-quality ingredients.
“That’s where I really fell in love with dairy in Australia,” he said.
“And butter, in particular.”
Despite this growing passion, Borghi had never actually made butter before launching Del Bocia.
“I knew exactly the flavour I was looking for, but I didn’t know the process,” he said. “I didn’t know where to start, and I didn’t realise how complex it would be – especially when it comes to regulations and getting a dairy licence in Victoria.”
What he did have, however, was a clear memory – one rooted in his childhood in the Dolomites.
He recalls long drives with his father into the mountains, visiting small alpine farms producing burro di malga, a traditional Italian butter known for its deep colour, intense aroma and rich flavour, derived from cows grazing on fresh mountain grass and herbs.
Borghi with his father. (Instagram @DelBocia)
Traditionally, this butter is produced in small batches from cream that naturally separates from milk, often left to rest overnight, before being churned slowly – sometimes in wooden churns. The result is a high-fat, highly aromatic butter with a soft texture and relatively short shelf life.
Inspired by this tradition, Borghi began experimenting at home, using the best Australian cream he could source and applying a slow, respectful process designed to preserve its natural characteristics.
Rather than replicating the Italian product exactly, he adapted the philosophy behind it to suit Australian conditions and ingredients.
Over time, his experiments evolved into a product he felt confident sharing with chefs in Melbourne. Among the first to recognise its potential was chef and restaurateur Guy Grossi, who Borghi describes as one of the earliest supporters of his work.
One of the brand’s standout products, the Del Bocia Australian Herb Butter – which went on to win Champion Butter – took approximately six months to perfect.
Del Bocia Australian Herb Butter took six months to perfect. (Instagram @DelBocia)
“The herbs come from a farm in Victoria,” Borghi explained.
“You have native thyme, native oregano, eucalyptus peppermint and cinnamon myrtle.
“The biggest challenge was making sure people could taste every single element without overpowering the butter – and without adding garlic.
“At the first bite, you have a very delicate, creamy base. Then the thyme and oregano come through at a similar time, followed by the cinnamon myrtle, and at the end the eucalyptus peppermint cleans the palate.”
The result is a butter that evolves in layers, offering both complexity and balance. It has been embraced by chefs not only as a cooking ingredient, but also as a product to be served simply, allowing its flavour to take centre stage.
In contrast, the Del Bocia Buffalo Cream Butter – which also secured a champion title – offers a completely different sensory experience. Made from 100 per cent buffalo cream sourced in Victoria, it has a naturally pale colour, similar to buffalo mozzarella, and a unique texture.
‘I knew exactly the flavour I was looking for, but I didn’t know the process.’ (Instagram @DelBocia)
“It’s incredibly delicate,” Borghi said.
“It has a high fat content, and the way it melts on the palate is very smooth and refined. It’s richer than traditional butter, but also lighter in perception – very elegant.”
The product is typically produced unsalted, allowing chefs and consumers to pair it freely, whether with salt, caviar or other ingredients.
In just a few years, what began as small-scale experimentation in a home kitchen has grown into one of Australia’s most respected artisan butter brands.
Del Bocia products are now used in leading kitchens, featured in premium venues, and stocked in selected retailers and food events across the country, including recent activations in Costco stores.
His butter is now being sold at Costco and specialty retailers. (Instagram @DelBocia)
Despite this rapid growth, Borghi remains grounded in the same philosophy that inspired him from the beginning: respect the ingredients, take the time to do things properly, and never compromise on quality.
Beyond the product itself, Del Bocia’s identity is deeply rooted in tradition. Its packaging, inspired by classic Italian playing cards, reflects a sense of nostalgia and simplicity – a deliberate choice that connects the brand to Borghi’s heritage.
“That’s exactly the feeling I wanted,” he said.
“We are original, we are traditional, and we keep things simple.”
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Dining and Cooking