Marani Deli

05/11/2026

PANETTONE - FLAMIGNI.
The panettone have arrived!
It’s that time of year again (already!) when these delightful beauties come to our shores.

Flamigni is based in Forli in Emilia Romagna - Italy. They have been baking for almost 100 years! Their panettone are soft, moist, fragrant, decadent… simply delicious and some of the very best ones you’ll ever give to your tastebuds.

I’ve chosen to bring your favourites from previous years:

Panettone Milano:
The iconic with Sicilian orange, Calabrian cedro and sun dried raisins. In 2 sizes: 1kg (green wrapping) and 500g (citrus/grape print gift bag).

Panettone Pallini Limoncello:
Filled with a decadent limoncello cream. (350g).

Available for sale & pre orders now.

More about Xmas pre orders shortly including Flamigni torrone, Bonci panforte, my housemade Valrhona chocolate truffles, the marrons glacés arriving from France later on this month, and more!)

30/10/2026

BIALETTI FAMIGLIA.
Here is our caffettiera family from Bialetti Italia.
The Italian cafetière is the only way to have coffee if you ask us!
We brew a pot at opening on the weekend and share it hot with you while you make good deli decisions in the morning.

A nice range currently at the shop:
-Moka Express (3 cups)
-Moka Express wearing the Italian colours (6 cups)
-Moka Induction red (4 cups)
-Alpina with its Cappello Alpino (3 cups)
-Brikka to get the perfect crema! (4 cups)
We can source different sizes and colours for you too!

Have you been to Caffe Bianchi, the coffee roaster in Leichhardt? They have a fantastic selection so you can find your favourite coffee. Ours is Velluto, a strong espresso blend, ground 1kg bags available at the deli.




Bialetti_Australia
Bialetti Global
Bialetti Italia
Caffe Bianchi

29/10/2026

🐐 FLORENCE & CHARLOTTE.
My favourite sisters from the Adelaide Hills!
Florence 🍩 & her little sister Charlotte.
2 delicious goat’s cheeses.
A velvety rind hiding an oozy creamy layer and a firmer heart. I really love how they both have a strong personality and are not afraid to express themselves, they could be Sicilian! ❤️
Available and in the counter from October to March only.




Woodside Cheese Wrights

28/10/2026

Thank you Broadsheet Sydney ! How delicious is our city?!

Plus, the Sydneysider shares his favourite Chinese restaurant, the Rozelle bakery he swears by and a corner shop for empanadas. Plus, a “Roman heaven” in Pyrmont.

26/10/2026

FINAL SUPRA FOR 2026 - ABINETT W**E.
Nic is joining us all the way from her urban w**ery in… Marrickville! She has built the most incredible backyard w**ery. Believe me it’s impressive, she managed to fit georgian Qvevri in there! Her w**es are beautiful, with the fruits mainly coming out of the Canberra District and the Hunter. 🎶 There is fizz, there is skin contact, there is flor. There is chilled red, chardy & more! 🎶

The snacks will revolve around Nic’s British heritage. Also, being the last supra for the year and Xmas only being a month away I’ll add touches of celebrations on the menu.

Wednesday the 25th of November 6.30pm - $100pp
6 w**es & full dinner snacks menu

Bookings via email at [email protected]

More about our supra nights:
‘Supra’ is the Georgian word for ‘feast’. At these special one-off Supra events we are
collaborating with natural w**e importers & w**emakers we love to bring you exclusive w**e tastings. Every selection is thoughtfully matched with a whole dinner menu of snacks curated from the shelves of Marani Deli.
Each Supra night is exploring a region, producer, style of w**e or even a particular season or time of year. We do a lot of research and cook for a couple of days leading up to the event to create something very special for us all! Gather ‘round the big table at Marani Deli and let your tastebuds be guided by our passionate colleagues in a very convivial, casual and intimate setting. Just like we did in Georgia outside the Marani when we first visited w**emakers a few years ago.




Abinett W**e | Nic Midgley

**eSupraNight

23/10/2026

TOM-TOMME.
A new Alpine cheese I cut open yesterday.
It’s made by the team at Woodside Cheese Wrights in the Adelaide hills.
Tom is the cow brother of 3 goat sisters (Charlotte, Florence and Edith).
Looks like the Morbier you might have had in Jura. Or even the South Australian Mont Priscilla which was in the counter until last year. The taste is quite similar to the latter.
It’s gentle with a lovely sweetness, some bright and lactic tones tickling your tongue. A grassy rind and an earthy touch with the line of ash through its centre. Delicious!

21/10/2026

SEASONS COLLECTIVE.
New producer joining the shelves of the deli! We met Anne-Maree a couple of months ago and tried the fennel jam she makes with a touch of orange. We straight away knew we were onto something good.

Anne-Maree grew up on a five-acre orchard in Dural. Season after season she transforms her beautiful produce into wonderful jams, pickles and preserves.

I patiently waited for the mulberries to be ripe before placing our first order.

Available at the deli:
Pickled Fennel.
With apple c***r vinegar, orange juice & zest, star anise, fennel & coriander seeds.

Mulberry & Lemon Jam.
With the juice and the zest of the lemons!

Fennel Jam.
Orange juice & zest and a nice touch of sea salt and vinegar.

Feeling right at home with these stunning handpainted Italian candle holders.




Seasons Collective

15/10/2026

🍒 DINNER AT BABUSHKA’S. 🌻
Marani Deli X Anastasia Zolotarev
Anastasia is coming back with a spring menu! One night only! I’m putting a new Georgian w**e list together for the occasion!

Join us!
Wednesday the 18th of November - 6.30pm start.
$135pp including arrival drinks.
Georgian w**e list available on the night.
Communal tables - space limited.
Bookings via email only.

If you’re new to our collab:
At Marani Deli we celebrate our families’ heritage and we want you to feel like you’ve stepped into our grandparents’ kitchens.
I met Anastasia last year and we instantly connected on our shared and never ending mission to honour what our Mamies / GrandMa / Babushka cooked for us and with us when we grew up.
Anastasia Zolotarev is a local cook and the author of the beautiful Sour Cherries & Sunflowers cookbook.




T&Cs:
Full menu payment required to secure your booking. 72 hours notice for cancellation & refund. Due to the nature of this event we cannot modify the menu to cater for dietary requirements.

15/10/2026

ALCANTARA FORMAGGI.
🧀 🌋 🍋 🍇 🇮🇹
Last time we went to our home away from home, aka Castiglione Di Sicilia - where GrandMa grew up, a beautiful town perched on top of a hill overlooking Mt Etna, we stopped by Caseificio Alcantara Formaggi - the local cheesemaker and grabbed a few cheeses. Most of them made it back to Australia.

We cut them open last night for our Etna W**e Supra Night, they are now in the counter in a very limited quantity until they disappear again… And we go back to Sicily!

The Caseificio Alcantara Formaggi is run by Giuseppe and his family, they are making cheeses showcasing the terroir of Etna Nord.

Pecorino Castiglione Di Sicilia Alla Nocciola Dell’Etna:
A raw sheep’s milk cheese with local hazelnuts, aged for 4-5 months.

Provola Al Limone:
A raw cow’s milk pasta filata cheese aged for 7-8 months. When the curd is stretched and the cheese is shaped, an unripe lemon is placed at the centre of it. The citrus oil aroma is amazing!

Nerello Dell’Etna:
A raw cow’s milk cheese, tomme style. Immersed in Etna marc for about 60 days. After that, macerated Nerello grapes are pressed onto the rind.

Caprino Dei Nebrodi:
A fresh goat’s cheese named after the mountains north of the town. This one would not have been able to travel so we ate it at home before returning to Australia.




𝐀𝐳𝐢𝐞𝐧𝐝𝐚 𝐂𝐚𝐞𝐬𝐚𝐫𝐞𝐚 𝐂𝐚𝐦𝐮𝐠𝐥𝐢𝐚

02/10/2026

🌼 ACACIA FLOWERS 🍓 🫐
Every year when I was a kid back in France we would go pick acacia flowers in spring.

The most common things to do was to dip a few stems into a doughnut batter and fry them up. You then pull the stems out, the flowers stay inside, sprinkle some icing sugar and you have fragrant flower doughnuts!
(Works well in crêpes, waffle or pancake batter too!)

These days I also like to infuse the flowers in milk just like you would with a vanilla pod for lots of sweet preparations. Think custard, gelato, …

Here is a classic tart with a sweet short crust pastry base, a thick crème pâtissière made with acacia flowers-infused milk. Some fresh berries & flowers for decoration! Available today & this weekend until sold out.

If the weather holds and the flowers are still out there next week, I might make my ´Ciuri²’ an acacia flower fior di latte gelato…

🌼 look up, go pick some flowers this long weekend and have fun in the kitchen!