Ferguson Plarre’s Bakehouse has introduced a second instalment of its savoury pies created in collaboration with celebrity chef Darren Purchese.
The two new varieties include the Free Range Chicken, Mushroom and Bacon with Fowles ‘Farm to Table’ Chardonnay, and the Cauliflower, Leek and Maffra Cheddar, each said to be spotlighting the best produce in Victoria.
Mr Purchese says this partnership was initiated to create the perfect, premium product that is comforting and delicious for the colder months.
“There is nothing us Aussies love more than a good pie, and these newest releases I’ve created with the team at Ferguson Plarre are no exception,” he says.
“The Free Range Chicken, Mushroom and Bacon pie is the ultimate winter comfort food, balanced perfectly by the full-flavoured citrus and oak notes of Fowles ‘Farm to Table’ Chardonnay – both an ingredient and an essential wine pairing to elevate your pie experience.
“The tastes of Victoria are abundant in these pies. The Cauliflower, Leek and Maffra Cheddar variety has an edge with the cheese creating a smooth yet salty finish. The milk is from a single herd of Holstein Friesians and embodying the richness of Gippsland’s dairy country.”
Ferguson Plarre’s Bakehouse has partnered with Victorian producers Fowles Wine and Maffra Cheese Co to help Mr Purchese’s gourmet Aussie pie dreams “come to life”.
Ferguson Plarre CEO Steve Plarre says it was an honour to work with Mr Purchese and other Victorian producers that are known and loved among the community.
“Darren has brought so many delicious ideas to the table and has been a real pioneer for this premium range,” he says.
“Darren’s immaculate cooking and flavour expertise, paired with our bakeries’ strong grounding in the Victorian community were the perfect combination to create a collection not to be missed this season.
“We are so excited for lovers of Ferguson Plarre to taste our second batch of winter warmers and get to know our partnering brands too – we couldn’t have made these mouth-watering pies without them.”
