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Smokehouse Restaurant

Coffee and sweets | smokehouse platters Monday to Sunday from 9.30AM.

Thursday to Sunday, 2 and 3 course lunch from 11.45am

Cellar Door and Farm Shop

Seven Days 9:30 – 5:00pm

02 6230 2487
431 Nanima Road
Springrange NSW 2618
See map >

Smoking masterclass and three course dinner: 5 November

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Join us for an exclusive masterclass on how to smoke produce at home. Hosted by Poachers Founder, Susan Bruce, you will learn all there is to know about the art of smoking.

 

You will taste the produce that has been demonstrated over a sensational three course dinner matched with Poachers Vineyard wine. And you will receive a discount voucher for your very own Poachers Classic Smoker and recipes for you to recreate at home.

 

Join Founder, Susan Bruce and Wine Grower, William Bruce for a night of regional food and wine at its finest.

 

Friday 5th November, 7pm inΒ the Smokehouse Restaurant.

 

$200 per person. Bookings are essential.

 

T&Cs: If you have a smoking masterclass voucher, please phone 62302487 to book.Β 

Minimum of 10 people for experience to go ahead.

 

To book online, click the “book now” button below. Select the date you would like to book – 5th November.
Follow the prompts and select “Smoking Masterclass” as your booking option. Payment is required in full at the time of booking.

BOOK NOW
BACK TO EVENTS

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For monthly Poachers updates, including events, smoked meat and wine news and Poachers at home recipes, sign up to our mailing list.

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poacherspantry

View

Nov 28

Open
Escape to the country; Poachers’ wine grower, Will Bruce will be offering splash tastings at the cellar door this weekend through to Christmas 🍷

poacherspantry

View

Nov 25

Open
𝑷𝒐𝒂𝒄𝒉𝒆𝒓𝒔 𝒂𝒕 π’‰π’π’Žπ’†: A Classic Marmalade Glazed Ham inspired by @donna.hay. Enjoy with our Poachers Vineyard Pinot Noir. π—œπ—»π—΄π—Ώπ—²π—±π—Άπ—²π—»π˜π˜€ + 2 cups orange marmalade + 1/2 cup honey + 1 cup orange juice + 1 whole Poachers leg ham (9-10kg) + cloves for studding π— π—²π˜π—΅π—Όπ—± 1. Preheat oven to 200Β°C. Place the marmalade, honey and orange juice in aΒ saucepan over high heat and whisk to combine. Bring to the boil and cook forΒ 5–7 minutes or until thickened slightly. Set aside to cool slightly.Β  2. Using a small, sharp knife, score the ham fat in a diamond pattern and cover the hock with aluminium foil.Β  3. Place the ham on a lightly greased wire rack in a baking dish lined with non-stick baking paper. Push a clove into each diamond and brush with the glaze. Cook for 90-110 minutes, brushing with the glaze every 10 minutes, or until the ham is golden and caramelised. + To remove the skin, use a sharp knife to score the skin around the hock, then use your fingers to gently remove the skin from the ham. Trim any excess fat. + For a half leg ham (4-6kg), halve the ingredients & reduce cooking time.

poacherspantry

View

Nov 21

Open
The Poachers Vineyard Shiraz after a little vine trim today. The vines have been enjoying the warm spring days & cool evenings. πŸ‡

poacherspantry

View

Nov 16

Open
A selection of Poachers Vineyard wines curated by second generation grower, William Bruce, for you to enjoy at home or gift to friends or family this Christmas. Find out more about our new and improved Poachers Wine Club and wine club vouchers at poacherspantry.com.au

poacherspantry

View

Nov 13

Open
Poachers award winning traditionally smoked chicken, ham, bacon and kangaroo products are free range and sourced from farms dedicated to animal welfare. The cold smoked streaky and short cut bacon, chicken breast and thigh products are nitrite free. πŸ₯“

poacherspantry

View

Nov 9

Open
A Christmas meat update: our Smoked Whole Leg Ham on the Bone is now sold out. We are still taking pre-orders for the Half Leg Ham on the Bone, our Boneless Little Ham and Turkey Breast Rolls. Order yours online at poacherspantry.com.au πŸŽ„

Follow
Poachers

@poacherspantry
@poacherspantryweddings

poacherspantryweddings

View

Nov 17

Open
Accommodating up to 240 guests, the Poachers marquee is the obvious choice for the couple wanting to celebrate their big day in style! πŸ₯‚πŸ€ @jennywuphotography

poacherspantryweddings

View

Nov 13

Open
A spectacular shot of Dana and James' Poachers celebrations, captured by @across_the_forest 😍

poacherspantryweddings

View

Nov 10

Open
With a wealth of hospitality and event experience, the Poachers team are passionate about bringing your wedding vision to life. Think quality ingredients, country hospitality, a stunning setting in the Yass Valley and expertly-produced Poachers Vineyard wines! 🍷🌿 @projectimage_

poacherspantryweddings

View

Nov 6

Open
The established trees around the Poachers grounds offer an idyllic backdrop for your wedding; get in contact with our Weddings Manager, Adam to book a venue tour. πŸ“Έ @miltongan

poacherspantryweddings

View

Nov 3

Open
The restaurant is the perfect space for an intimate country reception, complete with rustic touches and a stunning stone fireplace! πŸ₯‚

poacherspantryweddings

View

Oct 30

Open
One of our lovely couples Bianca and Corey, exploring the lush Poachers gardens 🌳😍 keepsakephoto

Sign up to our Mailing List

For monthly Poachers updates, including events, smoked meat and wine news and Poachers at home recipes, sign up to our mailing list.

"*" indicates required fields

First Name*
Last Name*

poacherspantry

View

Nov 28

Open
Escape to the country; Poachers’ wine grower, Will Bruce will be offering splash tastings at the cellar door this weekend through to Christmas 🍷

poacherspantry

View

Nov 25

Open
𝑷𝒐𝒂𝒄𝒉𝒆𝒓𝒔 𝒂𝒕 π’‰π’π’Žπ’†: A Classic Marmalade Glazed Ham inspired by @donna.hay. Enjoy with our Poachers Vineyard Pinot Noir. π—œπ—»π—΄π—Ώπ—²π—±π—Άπ—²π—»π˜π˜€ + 2 cups orange marmalade + 1/2 cup honey + 1 cup orange juice + 1 whole Poachers leg ham (9-10kg) + cloves for studding π— π—²π˜π—΅π—Όπ—± 1. Preheat oven to 200Β°C. Place the marmalade, honey and orange juice in aΒ saucepan over high heat and whisk to combine. Bring to the boil and cook forΒ 5–7 minutes or until thickened slightly. Set aside to cool slightly.Β  2. Using a small, sharp knife, score the ham fat in a diamond pattern and cover the hock with aluminium foil.Β  3. Place the ham on a lightly greased wire rack in a baking dish lined with non-stick baking paper. Push a clove into each diamond and brush with the glaze. Cook for 90-110 minutes, brushing with the glaze every 10 minutes, or until the ham is golden and caramelised. + To remove the skin, use a sharp knife to score the skin around the hock, then use your fingers to gently remove the skin from the ham. Trim any excess fat. + For a half leg ham (4-6kg), halve the ingredients & reduce cooking time.

poacherspantry

View

Nov 21

Open
The Poachers Vineyard Shiraz after a little vine trim today. The vines have been enjoying the warm spring days & cool evenings. πŸ‡

poacherspantry

View

Nov 16

Open
A selection of Poachers Vineyard wines curated by second generation grower, William Bruce, for you to enjoy at home or gift to friends or family this Christmas. Find out more about our new and improved Poachers Wine Club and wine club vouchers at poacherspantry.com.au

poacherspantry

View

Nov 13

Open
Poachers award winning traditionally smoked chicken, ham, bacon and kangaroo products are free range and sourced from farms dedicated to animal welfare. The cold smoked streaky and short cut bacon, chicken breast and thigh products are nitrite free. πŸ₯“

poacherspantry

View

Nov 9

Open
A Christmas meat update: our Smoked Whole Leg Ham on the Bone is now sold out. We are still taking pre-orders for the Half Leg Ham on the Bone, our Boneless Little Ham and Turkey Breast Rolls. Order yours online at poacherspantry.com.au πŸŽ„

Follow
Poachers Pantry

@Poachers Pantry

poacherspantryweddings

View

Nov 17

Open
Accommodating up to 240 guests, the Poachers marquee is the obvious choice for the couple wanting to celebrate their big day in style! πŸ₯‚πŸ€ @jennywuphotography

poacherspantryweddings

View

Nov 13

Open
A spectacular shot of Dana and James' Poachers celebrations, captured by @across_the_forest 😍

poacherspantryweddings

View

Nov 10

Open
With a wealth of hospitality and event experience, the Poachers team are passionate about bringing your wedding vision to life. Think quality ingredients, country hospitality, a stunning setting in the Yass Valley and expertly-produced Poachers Vineyard wines! 🍷🌿 @projectimage_

poacherspantryweddings

View

Nov 6

Open
The established trees around the Poachers grounds offer an idyllic backdrop for your wedding; get in contact with our Weddings Manager, Adam to book a venue tour. πŸ“Έ @miltongan

poacherspantryweddings

View

Nov 3

Open
The restaurant is the perfect space for an intimate country reception, complete with rustic touches and a stunning stone fireplace! πŸ₯‚

poacherspantryweddings

View

Oct 30

Open
One of our lovely couples Bianca and Corey, exploring the lush Poachers gardens 🌳😍 keepsakephoto

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Contact Us

02 6230 2487
431 Nanima Road Springrange NSW 2618
PO Box 243 Hall ACT 2618
See map >

Book a reservation

 

Trading Hours

Smokehouse Restaurant

Opening hours – 10:30-5PM daily
Smokehouse platters & wine tastings from 11AM
Lunch from 11:45AM

 

Farm Shop, Coffee & Sweets
Seven Days 9:30 – 5:00pm

Β© Copyright 2023 Poachers Pantry

Lunch Menu

Group lunch menu (10+ adults)

Poachers lunch sharing menu (4+ adults from 14 Dec)

Smokehouse snacks menu (from 14 Dec)

Poachers set menu (for up to 3 from 14 Dec)

Smokehouse charcuterie platters

Cake