Padula's Delicatessen

04/06/2026

Based at The Mill Castlemaine, is a small-scale artisan cheesemaker, recognised as one of the best in Australia. They create deliciously-different hand-made cheeses, mainly in the French style, but with a definite Australian identity. All products are hand-made from certified-organic cow’s milk from a nearby family-owned farm. And we have finally managed to get our hands on some! Drop in to the deli to dry some of their big hitters, like:

Banksia: 2025 winner of a gold medal at Mondial du Fromage, the world’s premier cheese comp, Banksia cheese took top honors among entries from France, Switzerland, UK & US. Similar to a Tomme de Savoie or Abondance, Banksia has a natural rind, with paste that is firm and elastic, yet creamy & melty, packed full of sweet-grassy and buttery-savoury flavours. Incredible!

Driftwood: Bark-belted, Driftwood’s like a French Vacherin Mont d’Or, and can be baked to make a personal mini fondue!

Silver Wattle: A soft bloomy lactic cheese in the style of a French St Marcellin. Fudgy and lemony when young; soft, creamy and pungent when ripe - a small soft lactic cheese, with a thin Geotrichum rind, mousse-like texture and lemony ye**ty flavour. Great paired with a dry sparkling wine. ✨

Granite: A clothbound cheddar with a natural rind, and aged in Long Paddock’s cheese cellars for 10-12 months, Granite is made in the traditional style of Somerset cheddar, using multiple layers of cotton cloth and lard. The lard both protects/seals the cheese and helps the complex rind to develop over the months with the help of a community of favourable yeasts, bacteria and moulds. Great with an ale or robust white wine. Enjoy with crusty bread or crackers; ploughman’s style with pickles or relish; or do try it with something sweeter like fruit bread or fruit cake!

Ironbark: A 12-month aged cooked-curd Alpine-style semi-hard cheese, in the same family as Comté, Beaufort and Gruyère, but with its own Australian identity. It’s a complex & sophisticated cheese, aged to perfection in Long Paddock’s cheese cellars, with an excellent balance and length of flavours.

Find these beauties on the “Celebrity Stand” in Padula’s Delicatessen!

04/06/2026

03/06/2026

Meet The Beast - its spiky metal maw ready to chew your favourite grating cheese into submission!

Any of our quality grana-style cheeses, cut fresh from the wheel to your specification, will be ready to adorn your home-cooked meals in a blink of an eye - and without any elbow grease on your part!

Or - if you prefer the theatre of the table-side grate, you can swerve The Beast and grab a block of your fave to take home with you. Freshly grated cheese is a world away from the stuff sitting on a shelf: with or without dodgy additives, the texture and flavour of grated cheese deteriorate very quickly in room temp-stored products.

If you’re going to the effort of cooking a wholesome meal, come and select your favourite grating cheese in the piece as you need it - or let The Beast give you a head start on dinner. You can select and taste before grating - so you know exactly what you’re taking home for your family: the King of Cheese, Parmigiano Reggiano; or its close high quality Italian cousin, Grana Padano. For your convenience, we also regularly grate an excellent local parmesan that’s refrigerated and ready to grab and go - and because it’s so popular and has a quick turnover, you can be sure you’re getting a fresh and flavoursome product. The Beast is at your service!

28/05/2026

Pasta so good, it has its own PGI*: Using pure water from the Gragnano springs, bronze die cast to achieve its characteristic sauce-catching rough surface, and dried slowly at a low temperature, pasta from Gragnano is rightfully renowned. But unlike some others, La Fabbrica della Pasta di Gragnano uses only the best locally sourced Italian durum wheat flour too. All that aside, though - behold this particular shape! I honestly think it’s the most beautiful pasta I have ever seen - even the box it comes in looks like a treasure chest. And it’s not just a pretty face either: how perfect are those curves for cradling your favourite sauce?! Gorgeous in every way.

*Protected Geographical Indication 👌🏻

25/05/2026

Iconic: Since 1932 - only premium Galician spuds, olive oil and Atlantic sea salt. Eso es todo. 🇪🇸

14/05/2026

We are beyond excited to be able to share Del Bocia’s phenomenal butter with our deli family!

’s butter is made the old way: from high quality Australian grass-fed pure cream, with slow processing and careful churning. Flavour is built naturally, resulting in a butter that melts properly, cooks beautifully, and actually tastes like butter should. This butter is uncultured, preservative-free, and naturally lactose free - crafted with heart and respect for tradition.

We’ve managed to snag a haul of Del Bocia’s:
🧈Salted: Made with Olsson’s sea salt, this butter is perfect for spreading on bread, cooking, or baking. It’s not just any butter - it’s a mix of good farming and a touch of the sea, adding something special to your food.
🧈Truffle: This one combines rich Victorian cream with premium WA truffles - perfect on its own with bread, in risottos, and pastas. And, dare we say, atop a perfectly cooked steak, or under the skin of a roasting chook!
🧈Crispy Chilli: The ultimate flavour explosion - a with Six-Eyed Scorpion and their iconic Crispy Chilli Oil. Perfect for spreading, cooking, or finishing - your go-to for adding a spicy twist to meals.
🧈Australian Herbs: Infused with native thyme, native oregano, eucalyptus peppermint, and cinnamon myrtle. This butter brings a fresh, earthy kick to every dish- ideal for spreading, cooking, or finishing - a delicious way to add depth and a uniquely Australian twist to your meals.
🧈Parmesan & Pepperberry: Parmigiano Reggiano 24 months and Tasmanian pepperberry blended with grass-fed Victorian cream - smooth, savoury, and perfect for pasta. We love this one with steak too - or in cheese-level slabs on excellent ! 😅
and
🧈Anchovy: made with premium Cantabrian anchovies, in collaboration with Movida - umami to the ma###! And next level melted over baby boiled potatties served with whole roast flounder. 👌🏻

Pease do your taste buds a favour and come grab some of what is sure to be your new favourite schmear!

12/05/2026

What makes so special?:

🥖Seasalt Sourdough uses flour from , located in Gunnedah NSW. Their flour is sustainably produced and verifiably chemical free, produced by passionate growers, farmers and millers; and Seasalt Sourdough endeavours to use as much local product as possible in the production of their specialty sourdoughs, championing and supporting other local businesses, producers, and artisans.

🥖With family struggling with non-coeliac gluten sensitivity, they found that sourdough was the only bread that didn’t have adverse effects. Long, slow fermentation in the sourdough proving and baking processes helps break down gluten - in their experience, 100% Spelt being the ultimate winner in belly happiness ☺️.

🥖It’s (by country Australia standards😅) local to us: located in Swan Reach, Seasalt Sourdough is one of the first commercial producers of true sourdough in our area - filling a gap chef Andrew noticed when they moved to the area in 2009. We jumped on to Andrew’s delicious product the same year Seasalt Sourdough was born, and the year that we bought the deli (2019) - serendipity!

🥖Their sourdough is baked strictly to order- in keeping with a zero waste approach, to ensure nothing is thrown away unnecessarily.

‼️ If you haven’t yet, and would like to try this special local product - please call the deli during trading hours, and by COB on any given Wednesday, so that we can include your loaf in our weekly order (we too don’t like to throw anything away unnecessarily!). Seasalt Sourdough delivers to Sale once a week on a Friday, around midday. Follow us for weekly shoutouts, letting you know when their delicious loaves have hit our shelves. 👍🏻

📷

11/05/2026

We’ve expanded our Pure Garlic freeze dried garlic range - and, ICYMI, here are some about this amazing Gippsland product:
⭐️ is family-owned, and based in Gormandale.
⭐️Their 100% Australian garlic is grown using organic methods, free from any nasty chemicals.
⭐️Freeze-drying better retains the nutritional value of the garlic, compared to other drying methods.
⭐️The result is a high-quality, full flavoured garlic powder that has superior flavour, and packs a real punch.
⭐️The powder is ultra-concentrated: 1tsp = roughly 2 cloves of fresh garlic.
⭐️Each 35g jar of freeze dried garlic contains the equivalent of approximately 125g fresh garlic.

I can attest that you’ll find this a very handy pantry superstar to have in your kitchen arsenal!

And now we’re happy to be able to offer also their naturally flavoured salts:
Plain Garlic 🧄
Lemon Pepper 🍋
Rosemary 🌿, and
Chilli🌶️
All use 100% Australian ingredients. 👌🏻

Pure flavour! What’s the difference

04/05/2026

If mum’s a lover of fine food, hedge your bets with one of our gift vouchers for Mother’s Day! And deliver it to her with a delicious breakfast in bed - try Padula’s Breakfast of Champions or Continental Breakfast for guaranteed Brownie Points 😉👌🏻. Easy peasy gourmet cheesy!

And remember: any time is at Padula’s - come see us to put together a hamper packed with gourmet treats for mum!

🔥 tip 💡: Order early for quick pickup - call the deli on 03 5144 7701 during trading hours to secure your treats!

01/05/2026

Emmental de Savoie: Made from whole raw cow’s milk, this cheese is among the largest in the world weighing in at 65kg. The Chabert family run a number of small fruitieres or dairies in the region, making speciality Savoie cheeses.
Emmental de Savoie has a natural rind and is matured in mild temperature cellars that encourage the large, walnut sized holes to develop in the pale yellow paste - the hallmark of this cheese. Matured for a minimum of 12 months, the resulting flavour is buttery, with a distinct sweet fruity flavour and smooth, soft, springy texture.