With its rustic but bright interior you’ll be surprised by the foodie treasures you’ll find at The Deli. Tucked away on Targo Street, this café and delicatessen stocks a range of gourmet meats and cheeses, and is fast becoming known for bringing back a few retro classics like everyone’s favourite barbecue starter – the cob loaf. 

While their delicious gourmet sandwiches, pizzas, cobs and quiches are enough to have diners coming back time and time again, it’s behind the scenes that you really see the heart of the business.

The Deli is a part of the Integrated Disability Support Service; a not-for-profit organisation providing real-world skills and experience to people with a disability.

“All of our staff are fully-waged, meaning they get paid the same as any hospitality worker, without subsidies. They are also required to do the same job and have all their certificates and Responsible Service of Alcohol training,” manager Ashton Matthews said.

“We’ve had a few staff come through The Deli that have gone on to bigger and better opportunities, based on that initial training we gave them. Every staff member, like in any job, has their strengths, and we find their niche and put their unique skills to good use.”

The Deli creates stunning cheeseboards and offer full catering services from small office gatherings to large scale events. They also accommodate gluten free and vegan dietary needs.

The Deli’s Cob Loaf

Get your next barbecue off to a great start with The Deli’s signature cob loaf. Try making it at home using the Deli’s base recipe or buy one ready-made. 

Cob loaf (or individual bread rolls)

250g cream cheese

160ml cream

Salt & pepper to taste

300g mixed cheeses. The Deli use a secret blend of cheeses, but you can experiment with combinations to suit your taste. Try tasty, vintage, brie, fetta, blue, ricotta or goats cheese to name a few.

Pick your own hero ingredients to add. The Deli’s most popular combinations are bacon and shallot, blue cheese and spinach and chicken and corn.

Cut off the top of the cob loaf and remove bread from the inside, leaving a 2cm border around the crust.

Cut top and inside bread into rough pieces. Place in a 180 degree oven for 10 minutes until toasted.

Mix all other ingredients together in a saucepan. Heat on low until combined, there are no lumps and the mixture is hot. Add in your other flavour ingredients and mix. 

Pour dip into hollowed out cob loaf and serve immediately with bread chunks for dipping.


The Deli 31 Targo Street, Bundaberg. (07) 4198 3710