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My Kind of Town by Felicity Kennett

When shopping for food, I love Camberwell Market, where the stallowners are funny and friendly. How can they be so happy when they’ve been up since 4am? Maybe they’re all just a little mad. Not being a fabulous cook, I rely on their expertise, and in most cases the fine cooking of Nick and Sue’s Delicatessen. Oh, and the other thing … you can always get a parking spot.

Heart Among the Thorns by Katie Cincotta, A2 The Saturday Age, 200

Never to be outdone by the Italians, the Greeks also share a love affair with the heart beneath the thorn. Nick and Sue’s Gourmet Deli in Camberwell sell a magnificent ready-made selection of chokes, some chargrilled (cooked in miniscule amounts of olive oil and vinegar to earn the title of ‘No Weight Watchers Points’) and a popular dish called Artichokes Varagouse.
“We stuff the tinned Spanish artichokes with Australian cheddar and five secret herbs and spices,“ said owner Sue Mandas. “At $35 a kilo they present really well and are good for entrees.”

Sue’s husband Nick is equally enthused about the fleshy flower, which he and his father would collect in the countryside, outside of Athens. His eyes light up when he tells me he’s heard rumours that the artichoke (or its wild cousin, the cardoon) sprout freely on Sydney Road, near the old Ford factory.

Super Markets by Caroline Chisholm and Michele Curtis, Herald Sun Food & Drink July 2002

The Camberwell Deli and Nick & Sue’s Gourmet Deli are both awesome; Nick & Sue have the edge, though, with plenty of fresh produce made on the premises.

Market is Holding Up by Matthew Schulz, Progress Leader July 2002

Nick and Sue Mandas, of Nick & Sue’s Gourmet Deli, still maintain their links with their Greek homeland after 20 years at the market. They will soon fly to Greece to visit markets and pick up new ideas for their traditional olives, fish cakes, smallgoods and other antipastos whipped up in the kitchen out the back.
“You’ve always got to introduce new things so that people don’t get bored,” Mrs Mandas said.

20 Golden Greats to Cross Town For, Epicure The Age July 1999

20. Green olives in dill, garlic and olive oil.
Can you improve on an olive? Nick thinks so. Using fine olive oil and a combination of local fresh herbs – dill, parsley and green (spring) onion – and garlic, Nick and Sue raise the humble olive to new heights. The olives come pitted from Salonika, Greece: the recipe came from a customer who took a cooking school tour in Tuscany. Nick doesn’t want to say how many tins of olives he gets through each week, but it’s plenty. Prepared in a tiny kitchen behind their stall at the market, the two Mediterranean food specialists have an incredible range of home-made antipasto ingredients, fresh pasta, imported and local cheeses and smallgoods, but it’s their olives that keep devoted customers coming back for more.

The Best Things in Life, The Sunday Age January 1996

Best deli: Every market has a good one. South Melbourne has Pickadeli, Prahran has Pete-N-Rosie’s, Camberwell has Nick & Sue’s and the Victoria Market has the French Shop.

© Nick & Sue’s Gourmet Deli · Shop 17-19, Camberwell Fresh Food Market