The New-Wave Delis Cropping Up Around Australia

“North Street Store is the corner shop of our dreams. Drop by for terrific house-baked goods – the cinnamon scrolls are the stuff of legend – daily lunch and dinner specials and a tight edit of staples including bread, milk, free-range eggs and butter. – Max Veenhuyzen, Perth editor”

“A brilliant combination of fresh seasonal fruit, specialty meats, artisan breads and carefully sourced deli products makes Standard Market Company the go-to modern delicatessen in Brisbane. Depending on the time of year, you’ll find everything from crisp, sweet Batlow apples to Darling Downs-sourced nine-plus marble score Wagyu and Bangalow Sweet Pork products. There are two locations but the James St Market store is best, a simple browse for fresh produce landing you in the middle of one of the city’s most beautiful retail and food precincts. – Matt Shea, Brisbane editor”

“Marino's Meat and Food Store has been a Central Market fixture, and a crucial stop for Adelaide shoppers looking for meats, imported cheeses and hard-to-find European deli products, since the 1970s. Last year the shop had a schmick makeover courtesy of designer Matiya Marovich of Sans-Arc Studio and typographer Tristan Kerr of Uppercase Studio, and the result is a stunner. Best of all, there’s now pasta made on-site daily (you can watch the process while you shop), and a stall serving hot and crackly porchetta rolls and freshly piped cannoli. – Daniela Frangos, Adelaide editor”

“Shannon Martinez is a pioneer when it comes to contemporary vegan dining in Melbourne. And at her NYC-meets-Fitzroy deli, it’s easy to forget that everything – from the salami to the almond croissants – is plant based. My pick? The Egg & Sausage McMartinez (and maybe a crème brûlée doughnut). – Ellen Fraser, Melbourne editor”

“You wouldn’t call this Newtown backstreet deli traditional. It sells cured meats and creamy cheeses, sure, but also some of the city’s best drinks. Our pick is the Mar-tinny (the Can hatten is pretty good, too), which is batched and canned on-site, along with other delicious things such as fish. I like to go on a Saturday afternoon, order a Gilda (guindilla chilli pepper, olive and anchovy on a toothpick) and then let the ace bar team choose the rest. – Sarah Norris, Sydney editor”