Artisan Files

Adam Bielawski is in the House

To poach means to boil gently, allowing the food to cook delicately whilst absorbing a little of the cooking liquid …

A pear … a sweet fruit, distinctly shaped and versatile in its culinary uses.

What do you get when you poach pear? In theory, a delectable and rather sophisticated dessert, both visually and texturally unique. But in reality (especially in West of Australia) … a brand of exquisite pate, terrine and other traditional delicacies of the sort.

Artisan House is pleased to have had the opportunity to work on this Whole Beast feature with the chef and co-founder of Poach Pear and now one of our featured Beast Masters, Adam Bielawski!

Interviewing Adam provided affirmation of his well-deserved title of Beast Master. We found out that his culinary inspiration is rooted to his family history enriched in smallgoods, and the desire to keep these traditions alive. He reveals: “It is very important to me to make others aware the ‘odd bits’ are not only nutritious but extremely flavoursome. The more I read about traditional methods of cooking odd bits, the more I get excited at my personal challenge to reinvigorate the classics.”

Listening to Adam’s responses to the interview, it’s easy to feel his passion for utilizing the whole beast. He explains that using all parts of the beast, “not only do I get to use the ‘odd bits’ but also enjoy great flavours from cuts such as shoulder, hocks and jawls.”

We were put in our place with Adam’s response to the question: What is the most unusual animal part you have used? 🙂 As he proceeded to explain that the only odd thing about it was the question itself as “I have used most parts of the animals and don’t see any as ‘unusual’. What I do love to use is caul fat from the pig as it has a beautiful texture, provides a slight sweetness and is extremely versatile in artisan products.” And it is this very caul fat that Adam speaks of that features prominently in the first recipe he has kindy shared with us: Faggot.

Asked to comment on his choice of recipes shared, here’s what Adam had to say:

Faggot: “I have always wanted to make faggots as a tribute to my grandmother. My English heritage evolved from Dorset, which is a county in the S-W England. Faggots were a thrifty meal made by the farm wives for the farmers to take out for their lunch. This recipe evolved from an old recipe book given to me by my grandmother Marjorie. Marjorie told me during the war this dish was cooked often, due to the shortage of meat.”

.Potted Pig

Potted Pig: “My grandmother Miriam used to make old fashioned brawn and for me Potted Pig is my take on brawn, adding plenty of herbs and lemon to cut through the richness of the pigs head. It’s amazing to see how many more people eat it when it is labelled ‘Potted Pig’ instead of brawn.”


On a final note, sound advice from Beast Master Adam Bielawski to those readers who may not be accustomed to eating offal-based dishes, “For those not having tried odd bits previously, I would recommend starting with beef odd bits.”

Adam Bielawski Spotlight - Beast Masters Line Up

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By sitemanager in Beast Master, Chef, Interview

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