Adelaide Central Market’s 150 year celebration has boisterously continued with another recent launch.
Described as ‘meat pioneers’, Marino Meat & Food Store unveiled a new look last weekend which expands past just a refurb.
The shmick new fit out, courtesy of Adelaide based company, Sans-Arc who are hot property in the world of hospitality venues, mixes the best of traditional Italian design elements and the necessary modern outlook that ushers Marino into their new age.
Facing Gouger street, everything about Marino has had a face lift including the branding.
Hand painted gold leaf branding by Tristan Kerr from Uppercase Studio is not only gorgeous but we’re told displays the essence of current owner, Riccardo Marino.
Taking the helm at age 23, Ric has made it his mission to take Marino to new levels. The new design reflects what Ric and the team see as Marino now, a space that’s rich with history but stands as a pioneer.
The topic of ownership gets reiterated a few times but in interesting ways.
With 50 years in the business and still a family organisation at heart, Marino are a testament to prosperity with family values at the forefront of processes.
Employees all come with a story of firstly being a ‘central market kid’, reminiscing a youth which involved running around the aisles amongst the noise and bustle.
The passion is evident from the way Ric and his mother, Marilena exude hard work and an old-school hospitality from every interaction. We jump in and out of conversation with both as they serve customers who look over the impressive new look.
It’s not only the look though, the stock has also seen an upgrade with products that Ric and the team feel are on par with their ethos.
Ric has taken the opportunity to update his entire range of products. All of the small-goods, cheeses, antipasti and grocery items have been carefully hand-picked by South Australian food specialists and range local and international produce. Some of which you’d be hard pressed to find anywhere else.
Notably a dry aging meat fridge shelved with pink Himalayan salt bricks that offers something quite exclusive and highly sought after by chefs around Adelaide.
Dry aging meat is a process requiring meat to be stored at a specific temperature facilitating a natural biochemical process, enhancing tenderness and flavour. The Himalayan salt bricks allow the meat to boast a deeper flavour that is not achievable via any other process.
You’re also spoilt for views with the new theatre settings. Firstly a section to watch your pasta be made before your eyes. Another to see the meat you’re purchasing be sliced and finally the piece de resistance; a pop-up facing the market where your cannoli is freshly piped (with a spectacular gluten free canolli on offer) and your porchetta rolls spit-roasted.
With a fresh look and a fresher range of products, Marino Meat & Food Store is now officially open.
You can find the Gouger storefront at GO52-54/52 Gouger St, Adelaide.