Pukara & Our Story

Pukara Estate was founded by Bruce Eglington, who planted the first trees in 1999 and was joined   12 months later by Steve Goodchild. The first commercial harvest took place in 2003 and the Pukara Estate brand was launched. Pukara Estate’s Extra Virgin Olive Oils and Vinegars are amongst Australia’s best, winning over 60 awards nationally. The products are produced and packaged on site, guaranteeing the freshest product throughout each season.

Pukara’s entire focus is about exceeding expectations through the delivery of absolute freshness, innovative flavour and consistent quality.

Steve and Racquel Goodchild now manage Pukara Estate’s operations across the country with an ever increasing range of products and distribution. The freshness, flavour and quality of our products are testament to the creativity, passion and commitment of our entire team. Our extensive range of products offer something gourmet for everyone to identify with, enjoy and indulge!!

Myself & my husband Stuart back packed around the world 2008/2009 where we found a job on the olive grove with Bruce, Steve & Racquel. We were part of the production/Pukara Team. We found a good friendship and business relationship that when we got back to the UK/Ireland we decided to import Pukara Products. We go back once a year now to do this harvest of the olives and get caught up with our friends in oz. We now do event throughout Ireland, N.Ireland & Scotland and supplie high end deli’s within thoose areas. We are always looking to grow our business.

Recipe Ideas

Barbedcued Garlic Prawns

Simple food at its best. Try this over the barbecue or on the stove top. Use big king prawns if available for maximum impact


24 large green prawns, peeled leaving tail intact, deveined.

150mL Pukara Estate Garlic Flavoured Extra Virgin Olive Oil

1 small red chilli, finely chopped

1 tsp smokey paprika

small handful chopped parsley

How to Cook

1.In a large bowl, combine the prawns, garlic oil, chilli andamp; paprika. Cover and refrigerate for 2 hours.

2.Preheat a lightly greased barbecue or char-grill plate to high. Grill prawns, turning once they are turning opaque. Once cooked, transfer to a large plate sprinkle with chopped parsley andamp; serve with a wedge of lemon and a good dollop of Pukara Estate Garlic mayonnaise.



It has been a hot one so far down under on the estate while we are all sitting in front of our log fires….. swap that cup of HOT tea with a glass of sparking wine with a dash of our guava vinegar. A must try….

You can still find Chris at our stall every saturday at st Georges market to get all those products top up after the christmas period. We may even have a few sneaking specials for the month of January.

We have a recipe here that will delight any meat-eater….



1kg Lamb ribs
100ml Pukara Estate Blackcurrant Balsamic Vinegar
½ cup brown sugar, firmly packed
2 tsp cayenne pepper
1 tsp dried oregano
¼ cup Worcester sauce
2 tsp mustard powder
1 tsp Pukara Estate Chilli Smoked Salt Flakes

Mix all ingredients, except the ribs together in a bowl until combined. Using a fork pierce the meat all over. Add to marinade and massage together.

Cover and refrigerate for 4-6 hours or overnight. Remove marinated ribs from the bowl with a little extra marinade, covering exterior of the meat and wrap tightly in foil.  Barbecue on medium heat for 45-60 minutes. Unwrap the ribs and check if cooked through but still juicy. If so, remove from foil, turn the heat up and cook over flames for 5 minutes, just to charcoal.

Allow the ribs to rest for 10 minutes, slice them up and serve immediately.