Pialligo Estate & Smokehouse
Pialligo Estate is an historic farm with an award-winning smokehouse. We produce only the finest, 100% Australian culinary experiences in the heart of Canberra.
Blog post update for Pialligo Estate and Farm Springtime September 2014
The months have flown past and here it is already September and springtime —possibly the most pleasant time of the year in Canberra.
Work continues on site at the Estate, both in terms of the building work and the farm, as well as the surrounding gardens. The Farmhouse Restaurant and outdoor terraces are really taking shape now — and the combination of stone cladding with the recycled timber, designed by Thor’s Hammer in Yarralumla, looks spectacular.
The orchard is in blossom and the market garden is about to planted with potatoes, pumpkins, beetroot, lettuces, tomatoes, aubergines, chillies, carrots, zucchinis, strawberries and herbs.
The Pialligo Estate team has been invited to participate in a series of panel discussions at this year’s Floriade Festival, together with other leading local food and wine producers. Our Food Week sessions are as follows:
Spice is Nice – Thursday, 25 September 11.00-11.30am (Floriade)
Spice flavours and profile appear both in food and wine. Recognise the different spices and herbs, taste both wine and food, and travel down the sensory path with the panel. Moderated by Ian Hemphill, featuring Pialligo Estate, Dennis Hart from Dog Trap Vineyard and Jim Lumbers from Lerida Estate.
Spice is Nice – Thursday, 25 September 7.00-7.30pm (*Night Fest)
Spice flavours and profile appear both in food and wine. Recognise the different spices and herbs, taste both wine and food, and travel down the sensory path with the panel. Moderated by Ian Hemphill, featuring Pialligo Estate, Dennis Hart from Dog Trap Vineyard and Chris Shanahan the Canberra Times wine writer and Phillip Clark from ABC 666 Breakfast.
Spice is Nice – Thursday, 25 September 9.00-9.30pm (*Night Fest)
Spice flavours and profile appear both in food and wine. Recognise the different spices and herbs, taste both wine and food, and travel down the sensory path with the panel. Moderated by Ian Hemphill, featuring Pialligo Estate and Plonk Wine and Beer from the Fyshwick Markets.
Bouncing Bubbles – Sunday 28 September 10.00-10.30am (Floriade)
Allow some bubbles to bounce around your palate and taste some local artisan produce. Featuring Pialligo Estate, with Fergus McGhie from Mount Majura Vineyard, Bindy Welsh author of the Canberra Regional Cookbook, and Darren Perryman from Autolyse Bakery.
It’s a Fizz Fest – Sunday 28 September 11.00-11.30am & also 12.00-12.30pm (Floriade)
Welcome to our table. The Living Room’s celebrity chef, Miguel Maestre, will be our host: feasting, tasting and talking local wine and produce with Pialligo Estate, Robyn Rowe from Robyn Rowe Chocolates, Greg Gallagher from Gallagher Wines, and Daniel Keogh from C Dine Bar.
Bouncing Bubbles – Sunday 28 September 7.00-7.30pm (*Night Fest)
Allow some bubbles to bounce around your palate and taste some local artisan produce. Featuring Pialligo Estate, with Fergus McGhie from Mount Majura Vineyard, and Lish Fejer from ABC 666 Sunday Brunch.
We will also be showcasing our products at The Forage, which will be held on Saturday, 27 September from 2.00-7.00pm at the historical 1940 Aircraft Hanger #47 located at the Fairbairn Precinct (8-10 Point Cook Avenue). You’ll be able to buy Pialligo Farm Smokehouse bacon at our stall, as well as taste some delicious creations from our visiting chef and master smoker, Tom Andrew, from UT Si Café in Perth, Tasmania (pictured below).
Tom is with us for a few weeks on a cultural exchange. He was born in Canberra, and trained and worked as a chef in Sydney (ex-Bistro Moore and La Disfida), and now works at UT Si. He is experienced in ‘nose to tail’ charcuterie and is keen to learn what we produce at Pialligo Farm Smokehouse, as well as adapt and exchange ideas about smoking and curing smallgoods.
Interest in our Pialligo Farm Smokehouse bacon continues to grow, especially since the announcement of the Best Australian Artisan Bacon award.
We are proud to be dry curing and cold smoking certified free range Mayfield Farm pork for meat and poultry provedore, Feather and Bone, who sell to the Sydney market.
In Sydney, we also supply Harris Farm Markets, together with four outlets of hudson meats, as well as their store in Melbourne. On that note, Flinders Island Meat is now distributing for us in the Melbourne area.
In Canberra, we have extended into the Friendly Grocer at Spence, IGA Supermarkets in Cook, Garran, Yarralumla and Chapman, as well as Campbell and Ainslie. You will also find our bacon at 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.
Don’t forget, you can also enjoy Pialligo Farm Smokehouse bacon at Lonsdale Street Roasters in Canberra city, and 38 Espresso and Penny University in Kingston, ACT.
Up north, 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.
Cheers for now, see you at Floriade or The Forage…
Charlie and the team
Pialligo Estate & Smokehouse 
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