From Grove to Table The Goodchild Family's 25-Year Journey at Pukara Estate

WORDS LIANE MORRIS

IMAGES SOURCE PUKARA ESTATE

Tucked away in the rolling hills of the Upper Hunter, Pukara Estate has become one of Australia’s most recognised names in premium olive oils and vinegars. For more than two decades, the brand has stood at the intersection of tradition and innovation, bringing the distinct flavours of the Hunter Valley to kitchens across the country. Today, under the stewardship of Steve and Racquel Goodchild, Pukara Estate continues to thrive - Hunter-made, family-run, and passionately committed to quality.

The story of Pukara Estate began in the late 1990s when the Hunter Valley’s potential for premium olive production was only just being realised. Among the trailblazers was Steve Goodchild, who had been running international olive industry research tours from his Queensland base since 1996.

“Both Steve and I come from generational farming families, and he always knew that he wanted to be a farmer-producer,” said Racquel.

Steve could see the potential for farming olives commercially and would tour places like California and Argentina to learn about the industry. The property in Denman was purchased in 1999, and the first olives were planted that year. The Hunter Valley was the ideal location to really begin their journey.

Racquel and Steve’s approach is anchored in values that feel both deeply personal and proudly Hunter. Attention to detail, respect for the land, and a hands-on involvement in every stage of the process define the estate’s ethos.

“As a husband-and-wife team, our shared purpose has always been to create exceptional products that bring people together. Society is so tech-heavy and intense these days, as a family, we value the times spent around a table, enjoying good-quality food, talking and connecting with each other. Our products enable people to do just that with minimal effort. If your ingredients are good quality, you don’t have to do so much to prepare your food, and our flavoured products, especially the oils and vinegars, provide the wow factor for these special moments.

“This is very much a family business. Our kids have grown up on the estate and can’t imagine a life without it. They love it. Our eldest daughter, Georgia, has been working in retail sales across our three locations – Muswellbrook, Pokolbin, and Newcastle- and is now learning the ropes from Steve in terms of tasting, judging, and blending. She has a great palate. Annabelle, our youngest, is sitting her HSC this year but has already helped us out with her photography and graphic design skills. We’re hoping she’ll join us after university.”

Georgia and Annabelle’s involvement underscores just how much Pukara Estate has always been about family. It’s not just a business, but a way of life —one that blends heritage with innovation and ties each generation to the land.

Over the past 25 years, the Goodchilds have developed an extensive range of award-winning products, but it is their extra virgin olive oils and vinegars that have cemented Pukara Estate’s reputation as an Australian leader in the gourmet food industry. Their oils capture the unique character of the Hunter Valley groves - from the robust and peppery styles loved by chefs to more delicate and fruity oils perfect for everyday cooking. Each season’s release brings anticipation, with their much-loved Novello oil marking the start of harvest and celebrated for its fresh, vibrant flavour. Made from the very first olives of the season and pressed within hours of harvest, Novello is bottled unfiltered to capture its intense, grassy aroma and bold, peppery finish—a pure expression of fresh, new-season oil that has become a highlight for loyal Pukara customers and collectors each year.

While the oils established Pukara Estate’s name, it is the vinegars that truly set them apart.

"The mother culture was sourced from Seppeltsfield in the Barossa, and has been in continuous production since the late 1800s. In 2006, Steve laid down 12 oak barrels of aged balsamic vinegar using a rolling blend method, drawing from the barrels while topping them up with new stock. Made with Hunter Valley grapes and wine, this continuously nurtured mother culture creates an authentically Australian aged vinegar, rare (if not unique), in a market where most high-quality vinegars are imported.”

Their range of caramelised balsamics and fruit-driven varieties has become a signature of the brand. The now-iconic Caramelised Balsamic Vinegar remains a best-seller, but innovations such as fig, pomegranate and Racquel’s favourite, guava, continue to inspire both home cooks and chefs.

“Our vinegars are about making flavour accessible,” Racquel explains.

“You can take the simplest dish - grilled vegetables, a salad, even fruit - and transform it with just a drizzle. That’s what excites me, giving people the confidence to create something special without overcomplicating it.”

Pukara Estate’s reach extends far beyond the Hunter Valley, with products distributed nationally, sold directly to restaurants and retailers such as Harris Farm, exported internationally, and available through their own retail outlets and online.

“We grow it, make it, and distribute it ourselves. That’s how we started when we were small, and it’s the approach that has stayed with us ever since.”

The journey from grove to bottle is intensive. Unlike countries where olives are hand-picked and processing is widely available, Steve was involved early on in mechanising harvests and establishing on-site facilities - essential steps to ensure olives are pressed quickly while still fresh.

“Olives take a whole year to grow, often in challenging conditions, and there’s only a small window to create a quality product. It’s essentially a fruit juice that will deteriorate if you don’t act fast.”

Vinegar, by contrast, follows a completely different process; it complements the oils perfectly and adds breadth to Pukara’s product range, giving the brand more shelf presence and helping build a sustainable business.

A dedicated team works together to bring the estate's vision to life. Every product either features one of Pukara’s base ingredients or is crafted to complement them. Recent innovations include a high-quality pasta sauce range made with Australian tomatoes and a fresh Chimichurri that has quickly gained a following.

"Steve and I are always exploring new product ideas. We're constantly researching and developing, experimenting with ingredients, and refining until we achieve exactly what we are looking for, and that’s been our approach across the board - from sauces to our skincare range. Everything we create has to reflect the quality and flavour our brand stands for,” says Racquel.

While Pukara Estate is renowned for its olive oils and vinegars, the estate’s offerings extend far beyond the bottle. Richly flavoured condiments, artisan jams, pesto, and dukkah all complement their core products, while an extensive range of gift packs makes sharing a taste of the Hunter Valley effortless. Visiting one of Pukara’s tasting rooms in Muswellbrook, Pokolbin, or Newcastle offers a full sensory experience: guests can sample oils and vinegars, explore the product range, and see for themselves the care, craftsmanship, and passion that go into every bottle.

One of the most unexpected products in their range, and one that illustrates Pukara Estate’s commitment to sustainability, is their olivegrazed lamb. Introduced several years ago, this innovative system allows lambs to graze directly in the olive grove. The animals naturally manage undergrowth and lower branches, reducing the need for pruning and eliminating the use of herbicides between the rows.

The lambs do the work and at the same time they’re contributing to a more sustainable ecosystem. It’s a beautiful synergy, reducing costs, protecting the land, and producing a premium product that carries the subtle flavours of the olives they graze on.

This unique diet yields a lamb with a delicate, distinctive taste profile, known as a “passive flavour infusion,” which has quickly caught the attention of local chefs and food enthusiasts. Through a partnership with Hunter Valley Premium Meats, Pukara Estate’s lamb is served in iconic regional pubs, restaurants, and at gourmet dinners, providing yet another example of how the estate blends innovation with respect for tradition and the land. It’s the one product you won’t find in their outlets!

Beyond food, Pukara Estate has extended its passion for natural, high-quality ingredients into skincare with the Earth & Grace range. Using the estate’s signature olive oils alongside other nourishing botanicals, the collection includes hand creams, body lotions, and balms designed to hydrate, protect, and rejuvenate the skin. Like their culinary products, each item reflects the care, authenticity, and attention to detail that define the Pukara ethos.

For home cooks and enthusiasts, Pukara Estate offers even more ways to experience their products. The Connoisseur Club offers members early access to new releases, including the Novello oil,