OUR STORY

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.

Barbecued Garlic Prawns

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

Ingredients

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.

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