What a wonderful evening we had last Saturday, with the Deli filled full of the most amazing cheeses and excited turophiles (turophile: a person who loves cheese). This evening was helping to raise funds for the 1st Kallista Scout Troup, particularly for equipment to send their Cub Pack off to Cuboree later in the year.
We started the tasting with softer cheeses. We sampled a fresh herbed Goat cheese and compared it with the fabulous black, wrinkly St Maure.
Next was the Fougerus brie from Rouzaire, a beautiful French brie with a fern leaf laid on top.
This was followed by "L'Affiné au Champagne Rosé", a stunning white cheese washed in pink champagne. This was a real crowd pleaser and we'll make sure to have this in stock.
Next up we had an Australian cheese, Vigneron by Woodside. "The winemakers choice" is a wine-washed goat milk cheese comes wrapped in a vine leaf, so it was like opening a present on Christmas morning. And we weren't disappointed, with this cheese easily demonstrating why it is winning awards.
Finishing the 'first course' we sampled Le Duc Vacherin. This washed-rind cheese from the Franche-Comte region in France was served hot, straight from the oven - a fondue in a box!
Next we moved onto the harder cheeses. Looking like a cross between a rockmelon and a cannonball, our first harder cheese was Mimolette.
Next, we passed around the girolle and took a scrape of Tête de Moine, which gets it's name as the cheese looks like the top of a monk's head.
After that we tasted the amazing Beaufort d'Alpage, a mountain cheese produced by cows grazing the high Alpine pastures.
We were then able to taste a couple of 'guest cheeses' produced by local amateur cheese makers. Richard treated us with a bitey Caerphilly and discussed the cheesemaking process, and Mark allowed us to taste his cheddar. Well done guys!
We all took turns to guess the weight of the cloth-bound Quickes farmhouse cheddar before Tricia set to it with the biggest knife. We were able to compare it to Cantal, which is reputed to be the forerunner to Cheddar.
Rounding out the evening we sampled two blue cheeses - the award-winning Venus Blue from Gippsland producer Prom Country Cheeses, followed by the Italian favourite Gorgonzola.
Thanks to everyone that attended for making the evening such a fun event and special thanks to Ann and Matt Rickard for all of their help organising the night.
Our next tasting night is on Saturday 20 May. This will be a fundraising event for one of our junior staff members, helping her visit Bolivia later this year.
Or join us for a Raclette social evening on Saturady 17th June 2017. For more information or to book a ticket, give us a call on 03 9751 0144 or email [email protected].
If you are interested to join us for a future cheese tasting event, make sure to follow us on Facebook.
14 years ago, my first son was born. As every parent finds out, their little bundle of joy challenges them in ways they never imagined. For me, it was feeding issues, the consequences of antibiotics and our personal discovery of food intolerances.
Things started to develop early. At first it was a reaction to the cow's milk formula, followed by reactions to wheat, egg, yeast and others. I learnt how sensitivities to these foods affected his skin, his temperament, his breathing and overall well-being. I was lucky enough to find an integrative doctor who identified the trigger foods and helped set a path to heal his issues, particularly by managing what he ate.
Fast forward a decade, I wanted to ensure that my little deli would be able to offer decent gluten-free and vegan options because I knew how difficult it had been back then. I wanted to provide options for anyone who had particular dietary restrictions or preferences. I worked with my suppliers to ensure the produce I offered would have satisfied my needs.
Over the past 4 years, my interest and understanding about the influence of diet on well-being has deepened and directly influences the food produced and offered to you. My team truly understands when people have a dietary requirement and we respect when people have a dietary preference. This isn't a token gesture. This is about offering real options.
Any day of the week we can provide gluten-free, dairy-free, fructose friendly, vegetarian, vegan and paleo dietary options as well as good old fashioned quality produce and tasty, home-made items.
It's always pleasing when we can cater for so many diverse needs without forcing customers to compromise. It's the kind of food that I always wanted to have available back when my young boy was growing up.
Thanks for reading my blog. My name is Tricia and I’m the owner of The Deli Platter in Olinda. We do things a bit differently at my deli.
We only use real butter, not margarine. We only use olive oil, not vegetable oil. We make our own mayonnaise. We make our own lunch items such as risotto balls, falafels, fish patties and pork pies fresh, in-house. We only use free range bacon, ham, chicken and eggs carefully sourced from the finest producers. We stock the best quality cheeses and charcuterie from around the world and the finest local produce. We always have a selection of delicious, home-made vegetarian and vegan lunch items. We understand and cater for gluten-free, fructose friendly and low GI needs.
Our breakfasts cater for all tastes and dietary preferences such as our Paleo 'caveman' breakfast and the vegetarian Deli Breakfast. Organic sourdough bread is delivered fresh daily and GF Precint gluten-free bread is always available for those that need to avoid wheat.
While many cafes select their ingredients based on cost, we always select ours based on quality. My whole team has a passion for providing food that nourishes and delights our customers.
On this blog I’d like to share with you why we do things the way we do. I hope to welcome you to my deli soon and to discuss your food passion too!
This year, we started making and selling our own hot cross buns in-house. True – you can pop round the corner and buy your buns from the bakery or from the supermarket. But our hot cross buns have been made from scratch in our kitchen.
The recipe is a family recipe, passed down over many generations. We use the best quality free-range eggs and plenty of authentic spices. And yes, we include fruit peel!
We have endless debates about the right balance of flavours and as a result, we are immensely proud of our buns. They taste like the buns my mother used to serve freshly baked on Easter morning.
So come in over the Easter weekend and if you ‘like’ our Facebook page we’ll let you taste one of our buns for free. And of course, they’ll only be served with butter, not margarine!
My name is Tricia and I’m the owner of The Deli Platter in Olinda. We do things a bit differently at my deli.