Easter @ Deli Planet

We are open for Easter trading this Wednesday, Thursday and Saturday closed Good Friday and Easter Sunday. We have so much instore for all your Easter entertaining. Easter cupcakes

Cheese of the Week

We are loving truffle pecorino at the moment (we are using on our truffle pizza along with fresh mozzarella and fresh local black truffles) A delicious combination of aromatic pecorino and black truffle which adds adds a delicate perfume to the grassy, nutty finish of this classic sheeps milk cheese. Serve it on a cheese plate or shave it over your favourite pasta or pizza.

Featured Cheese

Pont l’evêque this Normandy milky, grassy washed rind cheese was eaten by Norman monks at the end of meals and it’s still a pitch-perfect way to culminate a great dinner. Cut open the cute, compact orange square and watch the ivory paste ooze fabulously. Eat the whole thing, rind and all. Its bark is bigger than its bite; it’s got a strong smell, but a delicate, mild flavor. Sweet-tart, creamy, and addictive. Serve with Champagne, Pinot Noir, or Gamay. A pont l’evêque and pear sandwich makes a pretty awesome lunch.

Autumn Cafe News

We have a great new range of locally baked artisan cupcakes with suprise centres including molten chocolate and caramel. Try our delicious Autumn pizza special of Fig and proscuitto. Plus we have Dream cuisines extended range of macaroons (kids love the rainbow and peppa pig macaroons).

Featured Supplier Pialligo Farm Smokehouse

We are loving the smoked products from Pialligo Farm Smokehouse. New to Deli Planet our favourite is Pialligo Farm Smokehouse dry-cured bacon, smoked using traditional Northern European methods with no added water or unnecessary additives in the curing process. With excellent texture and a distinctive flavour – Delicious bacon!!

A sustainable approach to the smoking process sees premium French oak wine barrels once used at Pialligo and other local vineyards recycled into smoking chips, thus imparting their rich flavour to the foods. All ingredients used to semi-cure or marinate are hand crushed and no preservatives, colourings or artificial flavours are used. Smoking methods are traditional Northern European.