Victorian favourite Ferguson Plarre is giving pie lovers a delicious new reason to visit its bakehouses this winter, with the launch of deep-filled round pies celebrating the best of local produce. Rolling out across more than 80 locations from 11 August, the new shape promises more filling in every bite – and it debuts with the mouthwatering Steak & Three Cheese pie, made with grass-fed Gippsland beef and sharp, full-flavoured Maffra Cheddar. Three existing favourites – Cauliflower, Leek & Cheddar, Butter Chicken, and Ultimate Chunky Steak – will also make the switch to the new round design.
Head Baker Michael Plarre says the change is all about showcasing Victoria’s finest ingredients while giving customers more of what they love. “We’ve hand-selected ingredients from the Gippsland region and beyond to celebrate our state’s reputation for quality produce,” he says. “From premium grass-fed beef sourced from top local producers to Maffra Cheese’s rich cheddar, we’ve crafted pies that truly hero their flavours – especially in the new Steak & Three Cheese.”
While the round shape is here to stay, the Steak & Three Cheese pie will be a limited-edition treat available for just one month – the perfect warming indulgence to close out the cold season. All four pies can be enjoyed in-store or ordered online, with Ferguson Plarre continuing its long-standing tradition as an Australian-made, family-owned bakehouse delivering comfort food with a local twist.
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