Mount Louisa deli offers a mouth- watering selection
YUM: Brad and Jackie Belford from Skinny’s Supa Deli in Mt Louisa GIANT wheels of vintage cheese, platters of temptingly pink thinshaved hams, aromatic aged salamis and giant olives bursting with exotic stuffings . . . this is one helluva deli.
It is called Skinny’s Supa Deli, and no, it is not called Skinny’s because it sells low fat food – the name comes from the nickname of co-owner Robert ‘‘ Skinny’’ Thompson, who, along with husband-and-wife team Brad and Jackie Belford, have run the popular Mount Louisa deli for nearly three years.
A f ormer convenience s t ore, Skinny’s Supa Deli still stocks some basic grocery items and weekend staples, but its main claim to fame is its wide range of rare and exotic deli items that are attracting an increasing clientele.
With a longtime background in retail and hospitality, including Townsville’s Seaview Hotel, the team decided a career and lifestyle change was in order, and with all three having a taste for good wine, good cheeses and antipasto, headed into the deli game.
‘‘ There is an increasing interest in deli food among customers and getting into this type of business was always a dream,’’ Jackie said.
‘‘ There has been a real resurgence in people doing their own cooking and food preparation, and nowadays, it seems they are more willing to spoil themselves – not so much going out, but spoiling themselves at home with a good bottle or two of wine, and treats such as gourmet cheeses, olives and cured meats.’’
Jackie said their range included gourmet smallgoods, cured meats, cheeses, chutneys, pickles, infused oils, flavoured vinegars, and aisles
I t alian
and dedicated pastas.
The cheeses include everything from gouda, camembert, edam, blue and haloumi to jarlsberg, epicure, cheddar, provolone, pecorini and vintage.
Meats include honey ham, borgo, coppa, veneto, salami, salame pistachio, prosciutto, pancetta and pepperoni, as well as the popular ‘‘ X-Rated Bum Burner’’, coated in chilli seeds.
Jackie said often people coming into their store were time-poor and in a hurry, so rather than waiting for each of their selections to be shaved or sliced, the deli had a range of fresh daily vac-packed meats, cheeses and olives, ready to grab off the shelves and go.