Poach Pear the creation of Adam & Marissa Bielawski, is very much a marriage of craftsmanship and branding, in every sense a true hospitality love story. Adam the classically trained chef and expert in the art of Charcuterie and Marissa the driving force behind the branding and vision of the business both united by a driving passion for excellence.
Adam’s family have a long association with quality smallgoods. Hailing from Dorset UK, farming since the 1800’s, Adam’s great great grandfather a prominent meatsmith set up an on-farm slaughterhouse and co-op recognising way back then that it was important to be able to produce local smallgoods.
The traditions have run strong through Adam’s family and today here in Australia we see Adam adhering to similar principles and following many of the family’s safeguarded recipes. They travelled to Europe, where Adam had the opportunity to perfect his charcuterie making skills and immerse himself in the art of classic French cookery.
Returning to Perth Marissa and Adam opened Piccos Kitchen, a Maylands eatery which soon grew a cult like status around its incredible hand-made charcuterie offerings. Chefs in the know stalked out Adam’s luscious terrines and silky pates. Both labour intensive products which require an immense amount of skill, word of mouth amongst the restaurants created a demand which led to Poach Pear being born.
In 2019 Gerry Matera, a Nyoongar traditional landowner became a part owner and joined Poach Pear. He is a qualified chef with more than 25 years’ experience and has provided food to some of the world’s biggest facility management companies like Sodexo and Compass and to airlines, including Qantas.
Dale Tilbrook is our Native Food Specialist. Dale is an Aboriginal Elder, a Wardandi Bibbulmun woman from the Margaret River area of Western Australia. Dale’s expertise in the field of Australian native edibles or bush tucker has taken her around Australia and the world, speaking at forums, conferences and workshops. Dale is on a number of committees and boards, predominantly in the Aboriginal Tourism and Foods industries, including Australian Native Foods and Botanicals, WA Parks Foundation and Swan Valley and Eastern Region Slow Food Convivium.
Today, Poach Pear, part of Gather Foods operates from HAACP approved facilities. The every growing range of products are created to bring the best out of native foods, meat and local produce and are delivered across Australia and the globe. It is here that the company develops new techniques, recipes and flavour combinations for a diverse range of clients.
Providing real food is our true passion and being an Aboriginal organisation we are dedicated to health in a truly Australian way. We will provide full, fair and reasonable opportunities for communities to participate in our projects, via the supply of goods and services and provide employment and training opportunities.
To showcase the full Poach Pear range and offer customers the opportunity to explore our bespoke charcuterie the company opened their flagship store, Black Pig Deli & Co, along the ever popular foodie strip, Beaufort Street Inglewood.
