Mount Louisa deli of­fers a mouth- wa­ter­ing se­lec­tion

Townsville Bulletin - - -

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

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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.

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