As a fourth-generation pear farmer, it’s fair to say working the land is in Damien McArdle’s blood, but things didn’t quite start out that way for the owner of Paracombe Premium Perry.
“I left school in year 11 so I could complete my trade as a diesel mechanic,” he tells me as we walk among the pear trees lining his property. “I guess the plan was always to come back on the family farm, be useful, and if everything turned pear-shaped, at least I had a trade to fall back on,” he says with a chuckle.
McArdle’s choice to return in 2010 proved to be the right decision, for both his family and the long-term future of the farm. Nestled among several wineries in Paracombe at the foot of the Adelaide Hills, Paracombe Premium Perry was struggling to turn a profit as fruit prices dipped in an unstable market. Realising he needed to diversify the farm’s revenue streams, McArdle began using the second-grade fruit to brew homemade cider. This was right around the time craft breweries were becoming a thing.
“We started selling bottles at various farmers markets and then realised our customers wanted to visit our farm and learn all about it, not just see us in a carpark,” McArdle says.
With positive feedback fueling his ambition, McArdle understood there was a gap in the market, so he and his wife, Amelia, began hosting tasting sessions and tours of their property, along with getting their ciders into local supermarkets across the state.
Despite a lack of experience, McArdle hit on a winning formula, with many of Paracombe Premium Perry’s early creations winning awards both locally and nationally.
The added attention meant Paracombe Premium Perry began attracting more and more customers with a thirst not only for McArdle’s tasty cider but also an understanding of how cider is brewed and what goes into running a pear orchard. There was also a lot of interest in where pears come from. “You would be surprised how many people don’t know a pear comes off a tree,” McArdle tells me with a shake of his head.
But it wasn’t until 2015 that the idea for the Shed Door became fully realised.
“We were visiting my sister in Melbourne and her partner made us sourdough pizzas and they were brilliant,” McArdle says. A light went off in his head. McArdle recognised if they served food that could be easily made on the premises, like pizza, they would be able to offer a greater service and attract more visitors.
Installing a traditional wood fire pizza oven, McArdle and his wife, along with his parents, began hosting larger groups of weekenders looking for the cellar door experience in a beautiful setting just 30 minutes from Adelaide’s CBD.
“By opening our Shed Door and providing food onsite, guests can visit and stay much longer and learn about a commercial organic fruit orchard,” Mcardle says.
The Shed Door has done wonders for the business, turning over more money during the few days it’s open than the orchard does selling pears in a week. It’s not hard to see why. The recently renovated outdoor space offers picturesque views of the orchard and makes for a great romantic afternoon for two or an enjoyable lunch spot for larger groups. They’ve even hosted several weddings over the past few years.
“We are old fashioned when it comes to service, where you order from real people,” McArdle says proudly. “All our staff are amazing and always happy for a quick chat. This is the kind of place where you become part of our family for the day. We want you to melt into your chair, relax and enjoy the views and the company of those around you.”
Recently awarded Reader’s Choice 2024 for their pizza by Australian Good Food Guide, Paracombe’s Premium Perry artisan wood fire pizzas take inspiration from the backpackers who have worked on the orchard over the years. While McArdle tells me the Margherita BBQ Meat Lovers are popular, he recommends the Pear and Blue Cheese pizza paired with the Perfect 5 Perry Cider.
Paracombe Premium Perry also offers a wide range of experiences to help educate people about the pear business while also having a bit of fun. Activities include picking your own pears, learning about the tree-to-bottle process, crafting your own cider or indulging in a tasting pallet highlighting the different ciders made on the property.
As we sip cider by the fireplace overlooking the rows of pear trees covering the grounds, I ask McArdle what makes Paracombe Premium Perry an award-winning cider.
“Our Perry Pear Cider is pretty unique to us, as we grow the fruit and can make a whole range of single varieties or blend in different styles,” he explains. “All the fruit we use is organic and free of concentrates, giving our ciders, spritzers and juices a fresh, natural taste that helps them stand out from the pack.”
Having tasted a bottle of the famous Perfect 5 Perry Cider during our chat, it’s hard not to agree with McArdle’s assessment. Plus, nothing beats a fresh and tasty cider with a slice of pie alongside a roaring fire on a cold winter afternoon.
The Specifics
What: Paracombe Premium Perry
Where: 169 Murphy Road, Paracombe
Paracombe Premium Perry is open every Saturday and Sunday by appointment between 12pm and 4pm.
Find out more about Paracombe Premium Perry here.
