I have no trouble accepting samples of products, especially when they are locally produced by good people. You know the people I mean; the hardworking, not trying to cut corners to make a buck people using local produce to support fellow producers, and just downright kind folks. Such are the people at Poach Pear.
I met Marissa, owner of Poach Pear, at the very delightful Piccos Kitchen in Maylands. Live near there? I suggest you visit. Great coffee and a fabulous assortment of sweet and savoury plates on offer. Marissa and I sat down to talk all things Poach Pear. I draw mountains of inspiration from people like Marissa that have broken out of the ‘norm’ and are living their dream, doing what they love most.
Poach Pear’s chef (and owner) is Adam Bielawski. His passion is quite simply to produce beautiful fine food with love, to be shared with family and friends. An artisan producer using local, high quality produce to create restaurant quality handmade products. Doesn’t that just sound divine? Well, wait until you sample their pate.
I have to say, before I start raving on about the pate, that I had sampled other Poach Pear products before. Their terrines are deliciously fresh and abundant with taste, their onion jam is heaven in a jar (and very addictive I might add) and the beetroot relish is the best I have tried yet. And rightfully so, this is what these guys do every day. They live and breathe good, hearty, quality food.
So the pate. Firstly, I had already tried the Chicken Liver Pate. When I was a kid my mum used to make liverwurst sandwiches (it feels somewhat sacrilege discussing liverwurst in the same conversation about pate, but stay with me). I remember enjoying the stuff on toast too, so whenever I open a jar of pate that subtle hint of the smell of liver takes me back. Poach Pear’s pate has a scent of its own, you can taste the ‘fresh’ wafting out of the open lid. Know what I mean? Well if not, then you haven’t tried Poach Pear’s pate.
Onto my newest sampling, the Duck & Orange Pate. May I just say, without sounding like a prat, OH EM GEE! The second I eased off the lid I got this beautiful smell of citrus. Atop the pate is an orange jelly layer made with juice freshly squeezed from oranges from the Swan Valley. Seriously delightful. Marissa told me she scrapes the orange jelly off to dive straight into the pate, whereas I enjoyed the jelly mixed with the pate on top of some freshly toasted Pane di Casa. And dill pickles, something I remember loving with liverwurst as a kid. The pate texture is velvety and smooth, and the taste rich but not in an overpowering way. It’s like eating duck liver flavoured whip, it quite simply melts in your mouth.
Marissa told me the story on how Poach Pear came about. Adam had been making pate for years and they would serve it on their menu at Piccos Kitchen, much to the delight of cafe goers. Now they make the pate in small batches, by hand (they tried a machine at some stage but found the taste wasn’t up to standard, so went back to hand making it), and all the locals of Perth are delighted. I’m not even joking.
To get your hands on some of Poach Pear’s products you can either drop by Piccos Kitchen Maylands, or you can find them at Fresh Provisions Mt Lawley & Bicton, Herdsman Fresh in Churchlands, Peaches in South Fremantle, Nosh in East Victoria Park, Supa IGA in 2nd Ave Mt Lawley, Nedlands, City Beach, Captain Stirling and The Downs, Boatshed in Cottesloe, Brighton Road Food Market in Scarborough, Pimlott & Strand in North Perth, Karutz Smallgoods in Subiaco, Farmer Jacks in Subiaco, Carine Cuisine in Duncraig, Deli Devine in Claremont, Hills Fresh in Mundaring, Kent Street Deli in Rockingham, Black Truffle in North Fremantle, Solomon Merchants in Albany and Swanbourne Market, Swanbourne.
Some stockists don’t stock the Duck & Orange delight, so be sure to ask your local store to get it in. If you need more information or want to contact Marissa to find out how you can get some Poach Pear products she can be contacted via email at email@example.com.
While you’re at it I highly recommend the chicken and pistachio terrine. And the beetroot relish. Try the onion jam too, great for grilled sandwiches. Oh and the tomato chutney is DIVINE. Yeah, just get one of each.
Disclosure: I was gifted samples of Poach Pear’s Chicken Liver and Duck & Orange Pates. Opinions here are of course my own (no-brainer).