Cellar Door and Farm Shop
Open Seven Days 9:30 – 5:00pm

02 6230 2487
431 Nanima Road
Springrange NSW 2618
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Pea and smoked ham soup

Serves 6


50 g butter
1 tbsp olive oil
1/2 cup chopped carrots
1/2 cup chopped Spanish onion
1/2 cup sliced leek
1/2 cup chopped celery
4 cloves garlic
1 small red chilli
1 litre vegetable stock
2 bay leaves
2 tbsp fresh oregano
1/2 cup split green peas (soaked overnight)
1 smoked bacon bone
100g Poachers smoked ham, diced
1/2 cup chopped parsley
Salt and pepper to taste


Melt butter and oil, sweat onions , leek and carrot. Add celery, garlic and chilli. Cook for further 5 mins. Add stock, bay leaves, oregano, bacon bone and split peas, bring to the boil. Reduce heat and simmer, stirring occasionally, for 50 mins. Remove flesh from bone and add diced smoked ham. Season with pepper and stir through parsley.

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  • The best part of a Friday is to sit down to a fresh charcuterie board filled with the delicacies from the kitchen.
  • Sue, our boss/business owner/ creative founder is off for a gap year to seek inspiration from around the world’s food and wine scene! First stop Argentina, will it all be beef and big reds?
  • The perfect food and the perfect location for the bride-to-be.
Wednesday 14 February 
Wedding open night. 
Free tickets available through our website. ♥️🍾
  • If I had more hands, I'd drink more wine.
  • Veggie Patch Feast
Saturday 3 March

Enjoy a continual feast in the the veggie patch paired with the lovely Wily Trout wines.
Just perfect. 
#poacherspantry  #feast #dinningroom
  • Our van may have finished its work this week, though our restaurant doors are still open.


  • Stocking the farm dam with some rainbow and brown trout. 🍾🌞🎣
  • After a belter of a summers day it’s time for some hydration.
  • Flash back to our first mechanical harvest in 2000. That little tacker riding on the harvester is me 👍🏻
  • Classic Aussie summer.
  • Vintage 2018 shaping up nicely. ✂️✂️
  • Riesling’s in, just before the storm! Don’t mind the wind 💨 #thebossmademedoit