Getting to Know: Frank and Manny from Pickadeli

This month we caught up with Frank and Manny, owners of Pickadeli in the Food Hall. 

Frank

Tell us a bit about you and why you chose to be part of South Melbourne Market.

I’m a chef by trade and have owned various cafes and restaurants in my time. I’ve known the previous owner, Koula since the late 90s when she started Pickadeli here at the Market. She approached me when she was selling the business to see if I’d be interested in taking it over.

I have a strong connection with the Market. My uncle owned Emerald Hill Poultry when it was in the Food Hall and I worked for him for a few years. My parents owned a butcher, too so I was behind the counter from a very young age. It’s safe to say retail is in my blood!

How do you source your products and how do you choose your suppliers? 

The quality of our products is so important to me. I try and taste every new product that comes into our stall. I also often ask our staff to try products too as it’s important we are selling things that our staff and customers like, not just what I like!

Our biggest sellers are our Truffle Manchego cheese and the very unique Espresso BellaVitano (espresso covered cheese) from the USA – don’t knock it ‘til you try it!

What makes Pickadeli different to other delis?

As a deli, it’s important to stock the usual crowd pleasers but we also like to stock unique products that are exclusive to our deli here at the Market.

If you could only take one dish to a desert island, what would it be?

Definitely small goods.  Some good quality bread, salami and of course, a bottle of wine. This would keep me happy for a while!

Do you have a Market ritual? Where do you get your coffee fix? 

For me it’s a visit to Burhan’s Espresso first thing in the morning.

My family often open the fridge to find a surprise selection of Market produce but this always includes some of our delicious dried cured bacon and salami. 

Manny

Tell us a bit about you!

My background is in finance, and I was a finance broker for many years. I sold my business in 2021 and the plan was to retire. I spent some time travelling and also enjoyed some quality time with my beautiful grandchildren.

After a while, I decided that retirement wasn’t for me (not just yet anyway!). Deep down I felt like I needed to do something else with my life and when Frank approached me to go into business with him, I didn’t hesitate to say yes.

What made you decide to run a deli and why did you choose South Melbourne Market?

I love food and I love markets! I'm a regular at Prahran Market and Queen Vic Market but there is nothing quite like South Melbourne Market. I love the uniqueness, hustle and bustle and the community vibe. I really love interacting with people and building relationships, so South Melbourne Market felt like the right place to be.

How do you source your products and how do you choose your suppliers?

My business partner Frank is an ex-chef and very serious about the quality of the products we sell. He tastes every product to ensure it is of the highest quality. We also choose to purchase our products from various wholesalers and suppliers, rather than stick with one. At the end of the day, we want our customers to keep coming back for our quality goods, it’s what we want to be known for. 

What makes Pickadeli so special? 

For us it’s all about the quality of our products and our exceptional customer service. We have a young team who are passionate and excited to be here and who take the time to talk to our customers.

If you could only take one dish to a desert island, what would it be?

Easy! A charcuterie board with truffle salami, truffle cheese and a beautiful crusty baguette.

Do you have a Market ritual? Where do you get your coffee fix? 

It’s either a coffee from Brad at Canteen or we head to Burhan’s Espresso to see Ziggy and Mel. My wife often calls me when I’m finishing up and asks me to grab some fresh gözleme from Koy for the whole family - they don't last long in my house! 

Find Pickadeli in the Market Food Hall open every Wednesday, Friday, Saturday and Sunday from 8am.