Frequently Asked Questions

• What regions in Australia do you supply to?

Delphic services the whole of Australia with a focus on Victorian Market.


• Do you import directly from your suppliers overseas?

We have direct supply routes set up with all our suppliers. This ensures the highest product quality and integrity.


• How do you know what you are importing is of good quality?

Delphic has been in business nearly 45 years, apart from having experience to know who produces good product, we visit the factories and check product and facilities.


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• What about HACCP on imported products?

Delphic for years have had a policy of only dealing with suppliers who are HACCP rated and certified.


• What is the difference between Feta cheese and White Cheese In Brine?

In reality the Feta cheese and white cheese in brine are exactly the same product. As Feta is a product of designated origin as deemed by the European courts, Greece is the only country allowed to call their sheep's milk cheese Feta. Other countries such as Bulgaria that produce Feta are not allowed to call it by that name and such it is called white cheese in brine. Check out Delphic's Cheese range examples available on this website.


• I bought olives and I wanted big ones and I chose the large size and they were small, how can this be?

In fact, there is an international code of sizes. It is unusual, but the word large actually denotes a size of olive which is small. The bigger olives are known as Giants, Colossal and Super Colossal. A mid-range olive would be Jumbo or Extra Jumbo. This may be confusing however each word means a certain count of olives per kilo.


• What is the difference between Dolmades and Yelantzi?

Dolmades and Yelantizi are both the same product. They are both vine leaves stuffed with rice and rolled. There is a slight difference in flavour as the Turkish product tends to have more spices in it, however, as a basic food it is just terms used in separate languages. Check out Delphic's example of Gourmet Grocery range available on this website.


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• Why do olives get crushed?

The word "crushed" when used with olives does not mean the physical pressing down of the product. It actually indicates a slit being cut along the length of the olive which enables the olive to marinate and to mature. These are the preferred olives used by people who add various spices and flavours to their olives the crushing of the olive allows the olive to draw the flavour in. Check out Delphic's Olives range examples available on this website.


• What is Saganaki?

Saganaki is a piece of fried cheese normally served as an entrée on a Greek or Greek influenced menu. It is frying of Kefalograviera Cheese. To make a proper Saganaki, Kefalograviera made from sheep's milk must be used so the cheese does not melt across the fry pan and of course, the offering will then have the correct flavour.


• What sort of fish is Bacalao?

This is the traditional wet salted cod fish either from Norway or Iceland. Delphic stocks a variety of quality fish. Check out Fish range examples available on this website ranging from Canned Sardines, Boxed Herring, Mackerel, Cod Fish, Ling Fish, Cod Roe and Tarama Paste.


• What is ground Mahlepi?

Mahlepi is a spice made from finely ground pip of the wild cherry. This unusual Greek spice has a distinctive, fruity taste. The sweet smell of mahlepi always suggests the aroma of freshly-baked tsoureki, a traditional sweet bread flavored with mahlepi and baked for Greek Easter or used in holiday cakes and cookies.

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