Damian Sandercock

His passion for charcuterie was ignited by a trip to France in 1999 and stumbling across a can of Rillettes du Canard in a small shop in the Latin Quarter and pairing it with a bottle of new season Beaujolais and fresh bread. It was simple and delicious and it was the beginning of a little plan.

damina-sandercockDamian Sandercock grew up in restaurants. His parents were cooks and his grandparents were caterers. He tried to avoid it but it was inevitable and he completed his cookery apprenticeship in Adelaide in 1997.

He has cooked mostly in fine dining restaurants in Adelaide, UK and Melbourne before starting a family and moving to Central Victoria. Living in Kyneton, he identified the need for a quality family friendly restaurant, so in 2006 he built a wood fired oven and opened Pizza Verde. The restaurant was an immediate hit and won many awards. Damian sold Pizza Verde in 2010 to fund his long held dream of becoming a chacutiere.

His passion for charcuterie was ignited by a trip to France in 1999 and stumbling across a can of Rillettes du Canard in a small shop in the Latin Quarter and pairing it with a bottle of new season Beaujolais and fresh bread. It was simple and delicious and it was the beginning of a little plan.

Damian collected books, talked to experts, translated recipes and practiced methods throughout the years. One year, he found Jane Grigson’s 1967 classic ‘Charcuterie and French Pork Cookery’ in a second hand bookshop. It is dog-eared and falling apart but is never too far away. It is an incredible resource and has been the starting point for many of Piper St Food Co.’s products.Piper Street Food Company quickly managed to cement itself as one of the region’s most respected brands. They supply their range of terrines, rillettes, pâtés, pies and sausages to over 60 quality delis, food stores, caterers and restaurateurs around Victoria.
Del Produce -medalist      Del 2013 Winner      FFAA_SILVER_MEDAL_25mm_CMYK    RA_099_FINE_FOOD_MEDALS_Art

All of the products are hand crafted and based on traditional methods and recipes. Because of the simplicity of this ancient craft the quality of the ingredients is everything. Each of the ingredients has its own provenance whether its the local Redesdale rabbits, free range eggs from Hanging Rock Hens or salt from Pink Lake.

The quality and integrity of the products has been recognised with numerous gold and silver medals from the Royal Melbourne Show Fine Food Awards 2012, 2013 & 2014, a delicious Magazine medalists award, 2013 Winner’s Trophy from the delicious Magazine Producers Awards for the Pork Rillettes  and most recently in 2014 as a medalist with the delicious Magazine Producers Awards for the Pork Rillettes  (From the Paddock/Artisan Category).

On the 16th of November 2015 Piper St Food Company received a Silver award from the RACV Victorian Tourism Awards in the category for New Tourism Business.

Bryanna and Damian RACV award web

Sharing his knowledge and passion for charcuterie is also important to Damian and he does this through demonstrations at regional food events such as the Regional Producers Day at The Lakehouse, Glenlyon Food Fayre and the Hanging Rock Harvest Picnic. He also runs a series of popular Cooking Classes throughout the year which are sponsored by KitchenAid, AGA Australia, Le Creuset, Opinel & Hesket Estate Wines. Take a look at our cooking classes that are available here.

 

 

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It was our pleasure to host Q1 today for our traditional Korean Masterclass Q1 is a classically trained chef working as the in house chef for the beautiful @kynetonoldrectory We’re keen to get him back for a couple more classes this year so please sign up to our email list because NEW CLASSES will be released next week and the email list finds out first ... See MoreSee Less

2 days ago  ·  

Happy Valentines Day! Today we had Damien from Piper St Food Co host a tradition pork pie cooking class in our showroom! It was the perfect kind of romance for the foodies at heart #realflamegeelong #porkpies @ Geelong, Victoria ... See MoreSee Less

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Ooooh yay it’s FRIDAY NIGHT PIZZA NIGHT
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