As the fog greets us on this chilly winter morning, harvesting and pruning in the orchard, olives and vineyard on the farm is complete.
We had a great yield of olives this year and the quality is excellent. Our olive oil will be available for sale when we open the cellar door and restaurant in September 2014.
The roof and main structure has gone up on the new kitchen building and our state of the art cooking island has arrived, much to the excitement of our chefs Peter Curry and Jan Gundlach. We are waiting for the roof and the terrace extension to be completed.
Paul Bangay, our garden designer, has been busy putting the finishing touches on the plans for our restaurant garden. Together we are in the process of selecting more than 15,000 plants. Paul is internationally renowned for creating beautiful spaces for people, and is the author of several books, including The Balanced Garden. He draws his inspiration from his extensive travels and from working with architects and designers around the world.
We are also getting ready to plant the market garden and our horticulturist, Michael Thomsett, is planning to grow 20 or more different varieties of vegetables and herbs. He is working with our Executive Chef, Jan Gundlach, to establish a kitchen garden for the restaurant.
Jan (ex Flavours at Fyshwick Markets) is a Michelin-awarded chef with a repertoire developed over an extraordinary career in the culinary arts. Both gold medal winner and jury member at the Culinary Olympics, Jan was Executive Chef for the Mandarin Hotel in Singapore, Peninsula Hotel in Hong Kong and Raffles Hotel in Singapore.
We’ve had our first enquiries from people wishing to hold special events on site. Those with creative vision can see beyond the mud and fog that we’re presently contending with. Others might like to wait until the springtime.
There’s a distinct aroma of wood smoke wafting from our new smokehouse, which will become a key component of the Pialligo Estate experience when we open.
Pialligo Estate bacon is delivered weekly to IGA supermarkets in Campbell and Ainslie, Deli Planet at the Fyshwick Fresh Food Markets, TwentyOne Café and Grocer at Nishi, More than Meat butchery at Westfield in Belconnen, and Essential Ingredient in Kingston. And you can enjoy it at Lonsdale Street Roasters, 38 Espresso in Kingston, and Penny University in Kingston.
A reminder for our friends in Brisbane: our bacon is available from The Standard Market Company in Newstead and Fortitude Valley, Ingredients at Kenmore Village, Naturally Fruit in Taringa, and Zone Fresh in Windsor.