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Wednesday 10am - 3pm Thursday 10am - 3pm Friday 10am - 3pm Saturday 11am - 3pm

Gault's Deli

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Gault's Deli

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Gault's Deli: artisan foods, delivery 🚪, tastings & cooking classes with Master Chef Judge Simon Gault.
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At Gault's Deli, we're passionate about providing our customers with the finest foods from around the globe. Our on-site kitchen is a foodie paradise, where our deli assistants will tantalize your taste buds as you sample our extensive range of premium products. We're more than just a deli, we're also a wholesale distribution company, providing the very best in fine foods to the New Zealand hospitality industry. We specialize in products from Italy and Spain, as well as the best from New Zealand, France, Australia, and Japan. Our range includes premium dry goods, oils, balsamic vinegars, rice, truffles, cured meats, seafood, fresh cheese, preserved vegetables, meats, chef equipment and much more! Our story began when Simon Gault returned to New Zealand after working in Italy and France, and couldn't find the high-quality products he had taken for granted overseas. So, he set out to establish a network of suppliers to provide premium quality cheeses, balsamic vinegars, and canned goods for his restaurants and the New Zealand market. Through our international networking, we've been fortunate to establish strong and lasting relationships with several long-established family-run producers who continue to supply us today. In many cases, we feel like part of the family, rather than just a supplier and customer. We source the very best of New Zealand products and are committed to providing our customers with the finest quality and taste. Visit Gault's Deli, and discover the world of fine foods.

29/10/2026

Pizza night this weekend? 🍕 Fresh pizza doughs just $1.50 each at Gault's Deli this Saturday! We've got everything you need to make cracking pizzas at home, plus loads of goodies to taste.

📍 3 Hannigan Drive, St Johns
🕙 Saturday, 10am to 3pm

Come and see us!

27/10/2026

🐟 I reckon Auckland's just got one of the best fish shops around!

Mapari Meats has doubled in size, and now they've got Real Good Fish under the same roof. And I'm telling you, this place is epic!

Fresh oysters, Akaroa salmon, smoked fish, incredible seafood, dry-aged beef and plenty more.

And wait until you see the monster burger I get stuck into at the end! 🍔

Come and have a look around with me. If you love good food, you'll want to know about this place!

26/10/2026

🍅 There's a new sheriff in town!

Meet Nolano Italian tomatoes. These could be your new secret weapon for making outstanding pizza at home.

No cooking, no fancy ingredients. Simply give them a quick blitz, season with a little salt, and you've got a cracking pizza sauce ready to go.

Sometimes the best cooking is about doing less and letting great ingredients do the talking.

Available at Gault's Deli

24/10/2026

Spaghetti with Parmigiano Fondue, Crispy Olive Breadcrumbs

I love recipes like this. A few really good Italian ingredients and you've got something pretty special. We're using Liguori spaghetti, tossing it through a creamy Parmigiano-Reggiano sauce, then finishing it with crispy breadcrumbs and chopped Bernal Manzanilla olives. But here's the clever bit. A drizzle of Malpighi's six-year-old balsamic vinegar over the top. You might not think of putting balsamic on pasta, but trust me, it works. The sweetness and acidity against that rich Parmesan is absolutely delicious.

Serves: 4
Prep time: 10 minutes
Cooking time: 15 minutes

Ingredients
Spaghetti & Parmigiano Fondue

280 g Liguori Spaghetti
100 ml cream
100 g Parmigiano-Reggiano, finely grated
Salt, for cooking the pasta

Crispy Olive Breadcrumbs

60 g breadcrumbs
20 g Bernal Manzanilla Olives, pitted and finely chopped
Extra virgin olive oil, for frying

To Finish

Malpighi Saporoso 6 Year Old Italian Balsamic Vinegar, for drizzling
Extra Parmigiano-Reggiano, finely grated (optional)

Method

1. Make the Parmigiano fondue. Pour the cream into a small saucepan and gently heat to approximately 80°C. Remove from the heat, add the grated Parmigiano-Reggiano and blend with a stick blender until smooth and creamy. Keep warm, but don't allow it to boil.

2. Prepare the crispy breadcrumbs. Heat a drizzle of extra virgin olive oil in a non-stick frying pan over a low to medium heat. Add the breadcrumbs and finely chopped Bernal Manzanilla olives. Cook, stirring regularly, until the breadcrumbs are evenly golden and crisp. Remove from the heat and set aside.

3. Cook the spaghetti. Bring a large saucepan of generously salted water to the boil. Add the Liguori spaghetti and cook until just al dente, following the packet instructions. Before draining, reserve a cup of the pasta cooking water.

4. Bring it together. Transfer the drained spaghetti to a large frying pan with the warm Parmigiano fondue. Toss gently over a low heat for 1 to 2 minutes until every strand is coated in the creamy sauce. Add a splash of reserved pasta water if necessary to loosen the sauce and give it a silky consistency.

5. Serve. Divide the spaghetti between four warm plates, twisting it into neat nests. Scatter generously with the crispy olive breadcrumbs and finish with a drizzle of Malpighi Saporoso 6 Year Old Italian Balsamic Vinegar. Serve immediately.

Simon Says

The secret to this dish is getting the Parmigiano fondue silky smooth without overheating it. Once the cheese has been added, keep the heat gentle or the sauce can split and become grainy. The starchy pasta water is your best friend here, helping the sauce cling beautifully to the spaghetti.

And don't underestimate that final drizzle of Malpighi balsamic. Its sweet acidity cuts through the richness of the Parmigiano and brings the whole dish together. Just a little is all you need.

Gault's Deli Tip

You can pick up the Liguori Spaghetti, Bernal Manzanilla Olives, Parmigiano-Reggiano, extra virgin olive oil and Malpighi Saporoso 6 Year Old Italian Balsamic Vinegar from Gault's Deli.

Want to make it gluten-free? We also sell gluten-free spaghetti. Just grab some gluten-free breadcrumbs from your local supermarket and you're good to go.

16/10/2026

Love Dubai chocolate? Wait until you taste this!

You know that delicious creamy pistachio filling with the crunchy bits inside those famous Dubai chocolate bars?

Well, we've got something very similar at Gault's Deli, and this Saturday you can come in and taste it!

It's our Italian Pistachio Cream with Kadayif, made in Sicily, and it's absolutely delicious. Rich, creamy, nutty, with those lovely little crunchy bits throughout.

Spread it on a croissant, spoon it over ice cream, use it in desserts or, let's face it, just eat it straight from the jar. We won't judge!

And the best part? It's normally $19.90, but currently just $14.90 a jar.

That's just one of a whole host of delicious things we'll have out for you to try this Saturday.

So pop in, have a taste and discover something new. You might just find your next favourite!

Gault's Deli
3 Hannigan Drive, St Johns, Auckland
Saturday, 10 am to 3 pm

See you there!

Cheers,
The Gault's Deli Team

13/10/2026

Whoever came up with the idea of stuffing Spanish olives with jalapeños deserves a pat on the back! 😂

These Bernal Jalapeño Stuffed Olives are little beauties. Lovely Spanish Manzanilla olives with that salty, savoury flavour, then along comes the jalapeño to give your taste buds a bit of a wake-up call!

I'd be chopping a few up and throwing them on a pizza, adding them to a tomato salad or popping a couple into a dirty martini. Now we're talking!

Mind you, I'd probably eat half the jar while deciding what to do with the rest!

They're $8.90 for a 436g jar at Gault's Deli.

And a little warning: once you start picking at these, it's pretty hard to stop!

13/10/2026

Have you ever looked at what's actually in your favourite seasoning?

You might be surprised how much of it can be salt and sugar.

I've always reckoned salt and flavour are two different things. I want heaps of flavour in my cooking, but I want to decide how much salt goes in.

That's exactly why I came up with my three seasoning blends. I use them all the time at home.

For me, it's pretty simple. Let the seasoning bring the flavour, and add your own salt to suit what you're cooking.

09/10/2026

A bit of good news from Sicily!

Agrisicilia, the Italian company behind some seriously good marmalades, is celebrating being named Best Marmalade Producer in the 2026 All Food Sicily Awards.

One of their marmalades combines orange, lemon and mandarin, and if you're a fan of citrus, it's well worth trying.

I reckon it's just as good alongside a bit of cheese as it is spread on your morning toast.

Always good to see a family business getting recognition for what it does best.

08/10/2026

I’ve got to tell you about this stuff.

I’ve been using Pukara Estate Caramelised Balsamic for ages and it’s seriously good. It’s one of those things that once you’ve got a bottle open, you start finding excuses to put it on everything.

I use it on tomatoes, salads, steak, roast vegetables, avocado, pizza, cheese. Even strawberries. A little drizzle and suddenly something pretty ordinary tastes bloody good.

And judging by how many of you keep buying it from Gault’s Deli, I’m clearly not the only one who’s hooked.

The only problem with the 250ml bottle is it doesn’t seem to hang around very long.

So we’ve now got the big 500ml bottles as well.

If you haven’t tried it, grab the 250ml and see what all the fuss is about.
If you already know... don’t muck around. Get the 500ml.

I reckon this is one of the best things you can have sitting in your pantry.

07/10/2026

Roast potatoes are boring. There, I said it.

These are better.

Address

3 Hannigan Drive
Takanini
1072

Opening Hours

Wednesday	10am - 3pm
Thursday	10am - 3pm
Friday	10am - 3pm
Saturday	11am - 3pm

Telephone

+6492696373

Website

http://www.gaultsdeli.co.nz/

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