In honour of this legendary combination, Ferguson Plarre is partnering with Victorian winery Fowles Wine to launch a new beef and shiraz pie from for a limited time only.
The new pie combines local Victorian grass-fed chunky beef steak with aromas from garlic, shallots, rosemary, thyme, balsamic vinegar and butter.
Fowles’ Farm to Table Shiraz offers tannins that tenderise and enhance the flavour of the beef, creating a mouthfeel experience you simply can’t get in a plain beef pie.
Ferguson Plarre chief executive Steve Plarre said this collaboration with Fowles Wine marked an exciting relationship between the two Victorian producers.
“We are always looking for new ways to engage with and support other local Victorian businesses like our customers support us, and the team at Fowles Wine are such incredible people to work alongside,” he said.
“Right from the concept development to our final taste tests, we worked together to nail our protein and wine pairing to ensure both the meat and the wine shone through as hero flavours.
“After several iterations, the cool climate shiraz was a clear winner to complement our grass-fed chunky steak.”
Fowles Wine owner Matt Fowles said the family-owned Strathbogie Ranges winery was really excited about this new collaboration with Ferguson Plarre.
“Our award-winning Farm to Table Shiraz tastes delicious on its own, with notes of blackcurrants, berries and spice,” he said.
“When paired with rich flavours like beef, we get a smoother and almost fresher taste, thanks to the fat being broken down by the tannins.
“Not all red wine is made equally, and thanks to its plush flavour, our shiraz was the perfect choice to enhance Ferguson Plarre’s newest pie.”
The new beef and shiraz pie will be available in store and online until Sunday, November 30.
Ferguson Plarre’s Bakehouse is a family-owned business and its products are made from all-Australian ingredients.
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