Autumn is here, so we’ve hung up the gardening gloves just long enough to cobble together a short newsletter to let you know what’s been happening out at the Estate.
Firstly, we’re delighted to announce that Pialligo Estate Salmon Gravalax was awarded Champions Medal at the Sydney Royal Wine, Dairy and Fine Food Shows 2014; and we achieved nine Medals out of ten entries! Our salmon also took out the honours in 2013, so that’s two years in a row now that our Smokemaster, Peter Curry, has done us proud!
What’s more, The Australian Weekend A Plus recently lined up an esteemed judging panel of chefs specialising in seafood to put smoked salmon to the test—and they ranked our Pialligo Farm Traditional Smokehouse Hot Smoked Honey Glazed Salmon number ONE!
‘The Pialligo Estate salmon gravlax scored highest in the appearance category. “It looked so shiny, so bloody good… [and] that visual impact is so important to the diner,” said Josh Niland, head chef at Fishface in Sydney’s Double Bay.’
With the renovations, we’ll be back to full production with the smoked salmon soon. For now, our smoked bacon is available in Canberra from IGA supermarkets in Campbell and Ainslie, and also Deli Planet at the Fyshwick Fresh Food Markets. We’re also distributing in Brisbane.
Out at the Estate we’re harvesting the Riesling grapes this week with Sangiovese, Merlot and Shiraz to follow. Like many of the region’s wineries we too were affected by late winter frosts, so it’s a smaller harvest this time. Despite a harsh season, the trees in our orchard have grown significantly since they were first planted and we picked an excellent harvest of fruit this season. We have 40 different varieties and more than 1,000 heritage fruit trees—including peaches, apples, nashi pears, quinces, plums, figs, pomegranates and olives. The pumpkin patch is flourishing with Japs, Queensland Blue, Jarrahdale and Golden Nuggets. Among the many vines there are also zucchinis together with several giant pumpkins that we’ll enter in the 2014 Pumpkin Festival at Collector. Once we’ve picked the pumpkins, the green vegetation will be ploughed back in as fertiliser and we’ll plant another green crop over the coming winter. We’re slowly nurturing the farm back to its former market garden status.
Work continues on the cellar door and restaurant and we’ll keep you up to date as we approach the opening towards the middle of this year. That’s it for now, watch this space for more exciting news soon.
Charlie and Peter.