Whatever you have a hankering for, rest assured, there’s a food delivery platform for you. Here are the main offerings around Australia.
The lowdown: Berlin-based company that started as Suppertime. Available in Sydney, Melbourne and Brisbane and includes favourites like Biggie Smalls, BL Burgers and The Dolphin Hotel.
Perks: “There is the option to check in with customer service throughout your ordering process, almost 24/7,” says Foodora’s Charlotte Rijkenberg.
The lowdown: A vegan food service spanning Middle Eastern, Western, Asian, Indian and South American cuisines. Available across Sydney, Melbourne, Brisbane and Canberra.
Perks: Soulara is the only dedicated, plant-based, meal delivery service in Australia. It’s also preservative-free, low GI and mainly gluten-free.
The lowdown: A digital dessert parlour delivering freshly made goodies, on demand, in Canberra. “The Sugar Deli was born from my pregnancy-induced sugar cravings,” says owner Renee Douros.
Perks: It offers same-day delivery and nostalgic treats like cola-flavoured cupcakes and iced finger buns.
The lowdown: It started four years ago in London before launching in Australia in 2015. Today, it’s available in a host of major cities across the country, servicing 3,200 restaurants including The Burger Project, Nobu and Messina.
Perks: Predominantly works with restaurants that don’t deliver, so they tend to be more high-end or gourmet.
The lowdown: A curated service by Matt Germanchis and sommelier Ainslie Lubbock (ex-Pei Modern), offering dishes from some of Melbourne’s top restaurants in a single order (MoVida, Lee Ho Fook, Saigon Sally), out of two purpose-built kitchens. A Sydney site is also in the works. It outsources to UberEats.
Perks: Endulj paves the way for punters to pull off the ultimate dinner party coup by letting you serve signature dishes from some of the country’s best.
The lowdown: A Melbourne retail shop and meal subscription service offering “eco food pampering” – ready-made meals with ethical and locally sourced produce that also caters for severe food intolerances.
Perks: Everything is made from scratch by chefs, with a strict no calorie-counting policy. “We produce food in here as you would in your own kitchen. It tastes and looks homemade,” says owner Tracey Sisson.
The lowdown: Available in Adelaide, Brisbane, Gold Coast, Melbourne, Perth and Sydney, with a restaurant portfolio including Supernormal and Three Blue Ducks.
Perks: With no base order requirement, you’re a step closer to that nightcap of fries.
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