Re-run Rutherglen: Part 2 - Parker Pies

It’s unthinkable.  It’s in equal measures true and devastating… What could possibly make me this distraught?  The other night I opened the freezer and made a horrifying discovery.  M and I are down to our last Parker Pie.  Yes, that’s right there’s not even enough to share.

(An even number of pies was originally purchased, however, whilst M was out gallivanting I was chowing down on a pie… Which has resulted in my current state of pielessness *gasp*).

The humble meat pie, quintessential Aussie cuisine, easily and frequently executed poorly, but mouth-watering, glorious and divine when done well.  What distinguishes the good from the bad?  For me: a thick, rich meaty filling encased in a pastry that is buttery and flaky.  But I am no professional. I’ll leave that to the judges of the Official Great Aussie Pie Competition.  

In my search for the perfect meat pie I have learned a few things.  For one you will not find the perfect meat pie down the frozen food aisle of your local supermarket. Why? Food Standards Australia and New Zealand only require a ‘meat’ pie to contain a minimum of 25 per cent ‘meat flesh’!  In fact, after reading this Choice report you might choose to avoid supermarket pies altogether. I wouldn’t blame you.

I have unearthed some true gems in my quest… Ok, only one.  But this journey of discovery is only beginning.  This initial discovery has inspired me to explore, taste and gorge all in the hopes of finding that singularly irresistible meat pie.

This leads me to Main Street, Rutherglen. Diagonal from Tapsell’s second hand bookshop, across from the IGA, between the Bank on Main and The Victoria Hotel you’ll find Parker Pies, a place where the humble pie is elevated to magnificent heights.

Re-run Rutherglen: Part 1

It was only a few posts ago that I alluded to my love of chocolate.  And it was more than a few ago that I told you that we had traveled to Rutherglen and loved it.  It was in that same post that I promised to share some highlights in the coming weeks and months.  So, it's been months, what are you going to do about it?


Renaissance chocolates is a jewel. Located several kilometres off the Murray Valley Highway, down Booraham East Road, you'll come across a dilapidated tin shed.  Surrounded by eucalypts and bordered by a wood and wire fence you'd almost be forgiven for not stopping and not giving a second though to it.  However, if you knew what this place was home to, you'd regret, and not be forgiven, for not stopping, especially if you didn't give it a second thought.

Inside this unassuming shed is a treasure for all chocolate lovers.  The love that the owners Robyn and Neil Funston have for chocolate and the region is palpable.  They infuse their chocolates with the best that the region has to offer - from Beechworth honey hidden inside a milk chocolate beehive to a Rutherglen muscat flavoured ganache truffle.

From back: Rich caramel log, velvet vanilla, chilli block, ruby orange, beehive, cinnamon square

Rapscallionism in Rutherglen

I don't know whether what happened in Rutherglen was actually rapscallionism, but I do like the sound of that the alliteration makes, and that's all that really counts right?

About a week ago M, my dad and I took a trip to Rutherglen.  It’s about a 4 hour drive from Canberra, through Holbrook, passed Albury / Wodonga in north-eastern Victoria.    

The area is probably most famous as a wine region.  However, with stretches of dry paddocks, windmills and the odd dilapidated corrugated iron shed, Rutherglen is also quintessential regional Australia.  It is at once quaint, small and feels somewhat remote and isolated, while at the same time it is cultured offering beautiful wines, fine dining and amazing produce.

A Rutherglen paddock in the morning ©dhdesign