“What started as a wild idea and a dodgy Photoshop mockup…”, read an Instagram post published in the lead up to Tooradeli’s opening. “It really was a dodgy job to begin with,” laughed co-owner Steve, when I brought it up.
Unlike the age-old chicken or egg conundrum, it was the big move from Collingwood to Toora that came before Steve and Meghan considered doing anything other than rolling with their current lifestyle flow—Steve, a games developer and Meghan, a publicist. Together, a couple navigating parenthood.
“We never moved with the intention of opening a business or anything. But one redundancy later, we really felt we could do something here because there were a lot of vacant shops.”
Steve and Meghan’s story could be best described as a recipe. Say, how to make a Tooradeli. Ingredients wise, you’ll need: one century-old empty shop front, two city folk with zero reno experience, some Photoshop know-how, and a sprinkle of self-doubt for good measure. Optional (but recommended): an interior designer friend with a husband who welds for a living. Non-negotiable: a local township with unwavering support. The method? Mix all the ingredients together (it’ll feel chaotic at first but trust the process), line each day with sheer determination, and accept all the helping hands you’re offered—especially if that means locals knocking on the door with big bags of freakishly large basil, fresh-as-anything lettuce, and award-winning garlic.
Surprisingly, help didn’t always come in the form of plastering, painting, or designing—although that was plentiful. “I would come home and my lawn was mowed because my neighbour knew I was busy with getting the deli going. Great stuff like that just happens around here.”
When asked about what the first month has been like, Steve asked, “Have you watched The Bear? It was like that. I was crying and screaming every day. I want to get locked in the fridge,” he laughed, “because that would be a great day off”. I joked that all he needed now was to find stacks of cash hidden in tomato tins.
When it came to inspiration that shaped Tooradeli, initially the only place that had a lasting impression was Mortadeli in Torquay. “I ended up going there to try their stuff. I had no idea there was a whole sandwich thing happening at the time”.
“Now, I look at other people’s delis and get deli envy. Like, deli decor is a thing—products covering every single wall. We’re getting there. I handpick everything we stock, and I get all the international stuff you can’t get your hands on around here”.
What to Expect
Open Wednesday to Sunday, Tooradeli is the Melbourne sandwich craze made South Gippsland. No two days are the same with the menu changing on the reg and rotating specials hand-written on a roll of butcher’s paper.
Toasties are up for grabs from open to 11am, then sandwiches are good to go as soon as the bread—baked by Steve, his riff on Italian puccia—is out of the oven.
“All our sandwiches are made to order. Which is stressful as hell”, Steve laughs. “They taste better though, and the quality is higher.”
Currently, the people’s choice award is split between the Reuben and the Cubano, which is ironic considering neither were initially part of the plan.
“Okay so, let’s get this out of the way—I didn’t want a Reuben. I know, controversial, but after I got asked by like, ten different people, I trialled and error-ed my way to something I liked.”
And the Cubano? “A mix up in orders meant the one Portuguese chicken turned up as six, so I figured we needed to make a chicken sandwich.”
California-born Meghan is the pastry genius behind the baked goods. Think New York crumb cake, blueberry muffins, morning buns, and whatever else Meghan whips up that morning at 4am. Apparently though, it’s the chocolate chip cookies that you have to get in your gob.
You’ve got locally sourced goodies from the likes of Amber Creek Farm, Berrys Creek, Ally’s Bakery, Fish Creek Mount of Olives, and top-notch beans from Rumble Coffee for perfectly dialled-in coffee. There are also a decent selection of products imported directly from the green, white, and red motherland that you otherwise can’t find in the area.
The future of Tooradeli is geared towards building up the offering, including the introduction of grab-and-go ready-made meals. At the moment however, Steve and Meghan are navigating the world of liquor licences, with the goal to have alcohol incorporated into the bevs menu. “I’d love to have something where people can buy a bottle of something then sit down to have a glass”. They’ve got the ball rolling with some alc-free tinnies from Gurneys in the meantime.
The Specifics
What: Tooradeli
When: Open Wednesday to Friday 9am to 3pm and Saturday to Sunday 8am to 2pm
Where: 60 Stanley Street, Toora
Stay up to date with the latest specials and more on Tooradeli’s Instagram.
Photography by: Nicky Cawood