Ferguson Plarre’s Bakehouse has teamed up with Victorian winery Fowles Wine to launch the limited-edition Beef and Shiraz Pie, available from 3–30 November 2025. Celebrating two local favourites – rich Aussie beef and bold red wine – this collaboration is a tribute to Victorian craftsmanship and flavour.
The pie stars locally sourced grass-fed chunky beef steak infused with garlic, shallots, rosemary, thyme, balsamic vinegar, and butter. Fowles’ Farm to Table Shiraz adds depth and tenderness, with its cool-climate tannins enhancing the beef for a perfectly balanced bite. Ferguson Plarre CEO Steve Plarre said the partnership brings together two passionate local producers determined to create a “hero flavour” experience.
Fowles Wine owner Matt Fowles said the pairing showcases how the winery’s shiraz shines alongside hearty dishes. “Our Farm to Table Shiraz has notes of black currants, berries, and spice, and when matched with beef, it becomes smoother and more vibrant,” he said.
Whether enjoyed as a grab-and-go lunch or shared over a bottle of shiraz at home, the new Beef and Shiraz Pie proves that some matches are simply timeless. Available in-store and online until 30 November 2025.
Visit fergusonplarre.com.au for more information.
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