Paracombe Premium Perry

19/07/2026

🔥Fresh scones available today🔥

How'd folks, today we have fresh scones available along with wood oven pizzas and we have plenty of tables available. Happy Sunday!

18/07/2026

Open today 12-4pm with availability for wood oven sourdough pizza and drinks! The sunny winter days are when the Adelaide Hills sparkle most!

17/07/2026

Where is Paracombe? Well it is on Heavens door step this morning.

17/07/2026

15/07/2026

Unfiltered, raw. This is exactly what I envisage as Winter in the Adelaide Hills. Sun rising above the valleys, fog settled over the water ways, and all the colours incredibly positioned. The animals resting before their day starts and the birds chirping. I have always thought we should do a farmers breakfast to share this type of experience with the world. This would have been the view at 7am this morning at our Shed Door.

12/07/2026

Righto, who is a fan of "Bread and Butter" puddings? Here is my take on this classic and why good food usually takes a bit of time.

Back at Easter time, the optimistic me decided to soak a heap of raisins, sultanas etc in Bundaberg Rum Official for hot cross buns. Well I didn't make them, I made coffee ones instead as I needed an extra caffeine hit at that point in my life! Rest assured, nothing was wasted.

A bees dick over 3 months later (For those educated in the city and not the country, that means a little bit) I decided I wanted to use up the heavily intoxicated fruit.

Mixing Fleurieu Milk Company milk with heavy cream, a dash of vanilla extract and a few farmer flicks of cinnamon, 3 eggs and a bit of melted butter, I mixed it all together and then soaked about 500g of all the off cuts and crusts of our in-house baked sourdough bread in the mixture for about 4 hours.

This bit is really important. In life when someone says don't do something, it's usually because they don't know how or why. Sourdough and it's crusts are not recommended for this usually, but soaking the mixture for longer softens the crusts and oh my lord, it's a level worth trying!

Next I cooked this for 30 minutes at 180 degrees with the fan whizzing around as fast as it could go without falling off.

The result is a bread and butter pudding which punches well above its weight. Crispy bits on top,soft underneath and a depth of flavour that is simply incredible. Don't take my word for it, I put it up the test with my elderly audience. Dad grew up with this stuff and thought it was one of the best he has tried, while Pam being my mother in law can be hard to please at the best of times, but said it was to die for!

I'm still pondering about Pam's comment and curious if she meant me or her will die for it, assume it was the latter. Next time you visit the Shed Door, if I am not there i may have misinterpreted this comment.

Anyway, Happy Sunday and have a fantastic week!

Cheers Damian.

10/07/2026

Wood fired sourdough pizza. The only thing better is wood fired sourdough pizza with chilli and anchovies. Open 12-4pm this Saturday and Sunday with tables available.
Happy Friday!

08/07/2026

Real problems take creative solutions. We have just found the answer to increasing our "Greenness"