The Australian meat pie descends from medieval European "coffins": bland pastry parcels meant to preserve the food they contained (and not originally meant to be eaten). After British settlement, the meat pie became one of Australia's first fast foods. Wandering vendors sold them on 19th-century streets: they'd stab pastry tops with their thumbs and fill the resulting holes with "gravy" (glorified salty water), according to Jan O'Connell, author of A Timeline on Australian Food.
Thankfully, the meat pie has evolved in more hygienic ways. Food Standards Australia New Zealand has strict rules about the selling of this staple: it must contain at least 25 per cent meat flesh (with pastry, gravy and vegetables likely filling the rest). This dish also keeps progressing with our culinary landscape. Chan and Ryan Khun are four-time winners of Australia's best pie: the owners of Victoria's Country Cob bakeries have been awarded for flavours - like caramelised pork and pepper - that reflect their Cambodian migrant roots. Here's how other industry talents would rethink this Aussie classic.
COREY GRECH
Native Foodways, NSW
Kangaroo chilli pie
Corey Grech's meat pie is far from theoretical: it's something you can try at Native Foodways, the First Nations bakery he oversees in Sydney's CBD. "For 60,000 years or more, First Nations people have been sustainably living with kangaroos," says the Gamilaraay, Wonnarua and Wayan (Weilwan) chef. He believes the meat pie is the best introductory format for this native protein. To offset kangaroo's gamey taste, he adds Sichuan-style tingles of pepperberry and unique kicks of saltbush. "It gives a flavour like nobody knows about." Grech first sold this pastry at the Koori Knockout, an Indigenous rugby league event that's been running for more than 50 years.
This is a footy pie that symbolises the landscape that's endured here for millennia.
この記事は Gourmet Traveller の April 2024 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、8,500 以上の雑誌や新聞にアクセスしてください。
すでに購読者です ? サインイン
この記事は Gourmet Traveller の April 2024 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、8,500 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
Barossa Valley
We hit the road for a weekend escape, exploring the best regional Australia has to offer. This month we head to the Barossa Valley in South Australia.
Legends of reinvention
As ultra-luxe hotel group Rosewood takes on three benchmark New Zealand lodges, MICHAEL HARDEN gets the read on this next chapter.
EVERYDAY
Easy entertaining, weeknight dinners and suppers to share, all made with speed, without sacrificing flavour.
Australia's most wanted
For love or money, building a wine collection pays dividends. NED GOODWIN reveals the Australian fine wines to put away.
MEET THE MAKER GREG LAMBRECHT
When US-based engineer Greg Lambrecht invented wine preservation system Coravin a decade ago, he changed the way we drink premium wine.
SANDALFORD
Following its recent reboot, this historic WA winery restaurant is ready to wine and dine a new generation of guests, writes MAX VEENHUYZEN.
PITZI
The team behind Fico trot out a chic new pasta bar which makes simplicity something special, writes ALIX DAVIS.
BATHERS' PAVILION RESTAURANT
A new era is dawning at a lower north shore landmark, writes MATTY HIRSCH, with an astute new recruit leading the way
VUE DE MONDE
A Melbourne icon emerges from a makeover refreshed and energised, writes MICHAEL HARDEN.
STEPHANIE ALEXANDER
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet chef, author and original cook's companion, Stephanie Alexander AO.