Pialligo Farm Smokehouse just keep on winning. This boutique traditional kiln smokehouse located on the Pialligo Estate winery site has only been in operation for the past six months, but it’s clear that the owners’ 10-15 years experience in smoking meats and seafood is really shining through. They’ve just won a total of 12, yes 12!, medals at the Wrest Point Royal Hobart Fine Food Awards which were held in Tasmania on 25-28 July. Pialligo Farm won Gold medals for their dry cured bacon, dry cured and smoked bacon, Gravlax sliced, Gravlax unsliced and duck. They also grabbed three silver medals and a further four bronze medals. They also collected the Champion Seafood award for their smoked Tasmanian Gravlax, and the Reserve Champion Smallgoods award for the Pialligo farm duck. These awards are testament to the quality of products coming out of the Canberra region right now, and how good some of the Market stallholders really are at what they do. Well done Pialligo Farm and congratulations!
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This month we would like to warmly welcome two new stallholders – ZV Bakery and Pialligo Farm Smokehouse
ZV Bakery owner, Ben Hoitink, may have just started at the market, but he’s been in the baking industry for over 30 years. Having formerly owned Yarralumla Bakery with his brother, Ben is a qualified pastry chef by trade who wanted a lifestyle change, and so ZV was born. Ben has established his new business with a range of bagels in several varieties, family quiches and pies, sausage rolls and seasonal bakery goods for Christmas and Easter. Baking everything on his commercial premises in Scullin, the goods are brought fresh to the market every week and with winter upon us, his family pies and quiches make a wonderful hearty meal. Varieties include chunky beef, red wine and mushroom pie and his mixed grill pie with sausage, caramelised onion and bacon. Delicious quiches are available with salmon and dill, roast potato and pumpkin and spinach and pine nut varieties. Yum!
Pialligo Farm Smokehouse is also new to the market. Hailing from the Pialligo Estate winery site, just to the south east of the Canberra City Centre, owners Charlie and Peter have been busy creating a new range of smoked products from their boutique traditional kiln smokehouse which has been in operation for the past six months. Together they have around 10-15 years experience in smoking meats and seafood. We first welcomed them at the market on 8 June and they’re already proving popular with smoked products including salmon, trout, eel, duck, chicken and bacon. Come talk to Charlie and Peter, find out about the products and why they are also the proud winners of three medals and the Champions trophy for their smoked salmon at the 2013 Sydney Royal Fine Food Show.