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Quickly poaching business from other purveyors of fine foods


When it comes to serving fine food at home, things have gotten a whole lot more diverse and oh-so much easier these days. Growing up in the 1980s, when I’d witness dinner hosts putting on spreads for friends, the closest thing to fine food on the charcuterie board, aside from the regular spiced salami and honeyed ham, would be chicken paté plucked from the shelves of Woolworths or Coles. Nowadays, we’re absolutely spoilt for choice and, as a grownup who now hosts occasional dinner parties of my own, one brand I’ll regularly be turning to is Poach Pear, makers of delicious and unique artisan foods.

Poach Pear began as a humble start-up of married couple Adam and Marissa Bielawski, he with a background as a classically trained chef, she quite successful on the hospitality scene. The couple used to own and run a quaint café in Maylands called Picocs Kitchen from which they’d experiment in creating artisanal tasting plates, testing these on their customers (most responding with a resounding ‘More please!’).

The business’ first products included a chicken paté (one that was far posher than the aforementioned) and a couple of terrines, the latter having been created when the Bielawskis realised a niche in the Australian market for locally made terrines making the most of fresh, local ingredients. To this day, some of those ingredients come straight from the Bielawskis’ backyard – and you can’t get more ‘paddock to plate’ than that!

Since the business’ inception five years ago, Poach Pear has expanded to deliver an array of products including seven terrines, four rillettes, a plethora of patés, and colourful variety of condiments. New additions to the brand’s range include a Pork & Prune terrine, a Duck & Orange paté, and a Duck, Chicken & Porcini rillette. Now, if the main ingredients in these product titles sound rich to you, wait till you actually taste these delectable products. The paté is the silkiest you’ll find on the market; the terrine thick with richness and texture; and the rillette checks off more than the average protein diet requirements.

But it’s the added ingredients that truly make each product unique in flavour; the hints of nutmeg, oregano and added orange peel in the duck and orange paté, the bay leaf and juniper berries that infuse the pork rillette, the touch of seeded mustard and horseradish hidden in the beetroot relish… and so on.

So, what is the secret to the tastiness of all this good food?

“We create products with a nose-to-tail mentality,” reveals Adam about the products’ main contents, “using all the odd bits with the most flavour to really pack a punch. We also like to use fresh and sustainable [vegetable and herb] ingredients – some as local as our own kitchen garden.”

So much of a punch has Poach Pear packed, the brand is currently stocked in over 120 retail outlets throughout Western Australia, Victoria, Queensland and South Australia. Indeed, things are growing so fast for the business, there are plans to expand to Singapore and other South-East Asian markets.

As if the quality of the food isn’t enough to brag about, Poach Pear recently took home a trophy for best new packaging design at the prestigious Dieline Awards, and deservedly so. Thanks to Perth boutique agency, Dessein, each item is wrapped in easy-to-spot packaging with a die-cut window offering a sneak-peak of the produce within, while simple silhouetted illustrations reveal the product’s primary ingredient.

But enough talk about how tasty and tasteful the products and their packaging are. Experience the goodness yourself. Like me, you’ll be hooked. And never, ever will your charcuterie board look boring again.  Antonino Tati


For stockists visit www.poachpear.com.au.

Photography by Jessica Wyld. Food styling by Styled Notion.


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