Marani Deli

Marani Deli Cheese, Charcuterie & Provisions /
Local, French, Italian & Georgian /
Hospitality pit stop

đŸŒ» DINNER AT BABUSHKA’S.🍒 Anastasia is coming back for 2 more dinners! This time she has curated a beautiful winter menu....
05/06/2026

đŸŒ» DINNER AT BABUSHKA’S.🍒
Anastasia is coming back for 2 more dinners! This time she has curated a beautiful winter menu. I’m putting a new Georgian wine list together with some exciting bottles landing on our shores later on this month.
It will be cosy, warm and delicious! 🍯

Details & everything you need to know on the first 2 pics.
I’ve also included a few pictures captured by during our last event.

If you are just finding out about our collaboration:
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 a couple of months ago 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.






SAHAWIQ - RIO VISTA X PAUL FARAG. A delicious olive oil collab between chef Paul Farag & Rio Vista Olives from SA. This ...
29/05/2026

SAHAWIQ - RIO VISTA X PAUL FARAG.
A delicious olive oil collab between chef Paul Farag & Rio Vista Olives from SA.
This one is called ‘Sahawiq’, a reference to a Yemeni spicy herbaceous condiment. It reminds me so much of the herbs heavy dishes of Georgia like Chakapuli, Kharcho or Chakhokhbili.
The process is very interesting. The ingredients: herbs (parsley, coriander, mint), garlic, lime and chili rather than being infused are co-pressed with the olives.
It’s so bright, zingy, fresh, herbaceous with touch of heat!

I have a bottle open for tasting.

Thank you for the recommendation and Bea for the olive oil tasting the other day!







GEORGIAN CHACHA-WASHED KRG. I thought it could be interesting to wash the already delicious milky King River Gold (from ...
15/05/2026

GEORGIAN CHACHA-WASHED KRG.
I thought it could be interesting to wash the already delicious milky King River Gold (from the Milawa Cheese team in VIC) with Georgian Chacha. Here I’ve used the 24mo Chacha from Pheasant’s Tears, aged in oak in Sighnaghi, in the beautiful region of Kakheti. I added a shot into a brine solution and washed the cheeses every day for a week. Giving them a sticky & fudgy texture, a brassica funky & boozy edge.







CHEBRIS. CHEvre (goat) - breBIS (sheep). A hard cheese from south western France made with a mix of goat’s and sheep’s m...
14/05/2026

CHEBRIS.
CHEvre (goat) - breBIS (sheep).
A hard cheese from south western France made with a mix of goat’s and sheep’s milk.
Ossau Iraty funk meets the sweetness of a goat tomme. A delicious wheel of cheese I cracked open yesterday!

In the deli counter right now.


WINE SUPRA NIGHTS. Coming up:13th of May - FRANCE COAST TO COAST.From the Bay of Biscay to the Mediterranean Sea.With Li...
12/05/2026

WINE SUPRA NIGHTS.
Coming up:

13th of May - FRANCE COAST TO COAST.
From the Bay of Biscay to the Mediterranean Sea.
With Liz from Vivant Selections.
[Tomorrow! 4 seats available due to last minute cancellations, DM / email now!]

17th of June - ABRUZZO.
The land of Montepulciano.
With Fabio from Dispensing Solutions.

1st of July - EMILIA ROMAGNA.
Discovering Corte d’Aibo wines.
With Harry & Aidan from Eva’s Track.

22nd of July - TOUR DE FRANCE.
Exploring the regions of the 2026 edition of the bike race.
With Christophe from French Flair.
[Sold out - join our waitlist]

Wednesdays 6.30pm $95pp.

A few pics about past wine lineups and menus for you here. More on our supra highlights!

If you are new to our Wine Supra Nights:
‘Supra’ is the Georgian word for ‘feast’. At these special one-off Supra events we are collaborating with natural wine importers & winemakers we love to bring you exclusive wine 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 wine 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 as we did outside the Marani when we first visited winemakers back in Georgia in 2018.




HAM, CHEESE, PICKLES & DREAMS. Townmag issue 3 is out! Come grab your copy!Thank you so much for including us and for ev...
08/05/2026

HAM, CHEESE, PICKLES & DREAMS.
Townmag issue 3 is out! Come grab your copy!

Thank you so much for including us and for everything you do for Newtown & Enmore! đŸ’Ș .au .sydney




06/05/2026

Mother’s Day gift ideas from the deli


A nice selection of cheeses is also a great option! 🙃




SCOOPS AND COUPES x x A delicious pop up at Marani Deli. It was so wholesome to spend a Sunday afternoon with a scoop ...
05/05/2026

SCOOPS AND COUPES
x x
A delicious pop up at Marani Deli. It was so wholesome to spend a Sunday afternoon with a scoop and a coupe or two under the sunshine. Felt like hanging out on the banks of the Canal St Martin. Top vibe!

Thank you all for stopping by!




ROUGH RICE.New at the Deli! Made by Adam, self-described fermenter and experiment maker in Nipaluna - Hobart.Hot sauces:...
30/04/2026

ROUGH RICE.
New at the Deli! Made by Adam, self-described fermenter and experiment maker in Nipaluna - Hobart.

Hot sauces:
đŸŒ¶ïž Mothership fermented chilli, a 10 year old+ affair, great depth.
🌿 Gooseberry & Dill, with tarragon and green Sichuan pepper, spent 2.5 years in ceramic. Green zing!
đŸŠȘ Angasi Oyster, umami, hot Bouillabaisse vibes!

Seasonings:
Freeze dried Mothership hot sauce / Angasi oysters with shiitake, katsuobushi and kelp. Mixed with Tasmanian sea salt. Must-have in the pantry, perfect finishing touch!

Samphire pickle, in kelp infused raw vinegar and allium oil. Top crunch!

I have samples of everything in the fridge so pop by for a taste!

Also not pictured but coming soon is a limited Borscht and black pepper fermented seasoning (collab with ).






SMOKED BLUE MACKEREL.Line-caught on the NSW South Coast by Craig Lukey (of Soueast Seafoods), based in Ulladulla. A cham...
29/04/2026

SMOKED BLUE MACKEREL.
Line-caught on the NSW South Coast by Craig Lukey (of Soueast Seafoods), based in Ulladulla. A champion when it comes to sustainable seafood. Craig has been supplying some of the best restaurants in town like Mister Grotto & Saint Peter.
Gently smoked. Great texture, incredible taste. Top quality!






Address

Shop 7&8, 80 Wilson Street
Newtown, NSW
2042

Opening Hours

Monday 10am - 6:30pm
Thursday 10am - 6:30pm
Friday 10am - 6:30pm
Saturday 9:30am - 3:30pm
Sunday 9:30am - 12:30pm

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