On a Saturday some weekends before Christmas, I set off with two companions to the Christmas Barn in Bredbo for Christmas-y nonsense. I had never visited the Christmas Barn before. It was a curious experience. But this is pie blog, not a creepy doll blog, so I shan’t go further on that.

Having completed the Christmas Barn experience, we desired nutrition. A pie! Why not? So we went to the nearby bakery or pie shop or whatever it’s called, seeking the good stuff.

They were all out.

‘Rather than waiting, why not go to Cooma?’–says I. ‘Okay’–says the companions. And so we set off for Kuma Pies of Cooma.

I was greeted, on arrival, with a number of options on display. But which to choose? I decided to go with the Beef & Cracked Pepper Pie ($7.20) in search of some spice.

Ah, t’was a good looking pie! The top pastry was caramelised, glossy on top. It was a delightful golden brown colour and appeared very sturdy. And its flavour matched its appearance–it was indeed well-seasoned and sturdy, providing a suitable casing for the contents therein (though, I did think later that the pastry on the top tasted a bit underdone).

The contents is where things got curious, as I was greeted with a meat and gravy that was grey-brown in colour, instead of an anticipated deep brown, with flecks of black pepper. There were big chunks of meat engulfed in a gravy which was creamy rather than runny. The flavour was peppery but in a subtle rather than in-your-face way–as a fan of pepper, I could have done with a bit more of a hit. The meat was fairly tender and noticeably of good quality, well-seasoned and complemented by some caramelised onion. But still, the dominant feature of the pie was just how subtle and creamy it all was, the creaminess almost overwhelming the beef. But still, a tasty and generous pie.

A companion went for the Steak, Potato and Cheese Pie ($7.20). They too commented on the quality of the chunky steak and the decent pastry and summarised the experience as an enjoyable one.

In the end, a decent enough pie despite being somewhat unexpected. It hit the spot and was worth the extra drive. Kuma Pies proved to be a decent country bakery offering a range of the usual pies and other baked goods.

A vegan-oriented companion provides the following opinion of the vegan Pumpkin and Lentil Pie from Mogo Pies ($6, $6.70 with sauce) on a recent trip during which I sadly hadn’t the appetite to partake myself:

The pumpkin and lentil filling was rich–the pumpkin was sweet while the lentils were earthy, accompanied by a hint of curry spice. The pastry was impeccable–chewy on the inside and flaky on the outside, it provided maximum structural integrity for ease of eating. Delicious!

Sounds like a very competent effort–a welcome vegan addition that makes Mogo Pies an appealing destination for those so-inclined. I very much look forward to returning to try the pies out for myself.

The end of a weekend’s camping and the long drive home brought with it the opportunity to try out another rural pie stop. It was also an opportunity to overcome the mild disappointment of the prior experience (see previous post). Several hours in, we neared the Nimmitabel Bakery–this seemed a fine place to stop. It even had a curious elephant statue out the front (a brief internet search reveals its name to be ‘George’).

T’was a busy day with many like-minded adventurers seeking pastry goods to satiate their hunger. I entered the bakery with my two companions and perused the options. I settled on Steak & Mushroom. Alas, there were none ready. Never mind! How about a Pepper Steak? Still in the oven. Tish Tish! Would you happen to have a Chunky Steak?

At this point I was becoming a bit concerned. What started out so promising was swiftly becoming a debacle. Et tu, Nimmitabel? I feared I had left reality and entered the pie equivalent of Monty Python’s cheese shop sketch. Perhaps that should be ‘Monty Piethon’. I’ll grab my coat…

Returning to the narrative–I readied myself for rejection and it appeared to be coming. But no! They’ve just come out of the oven. Marvellous. I took the Chunky Steak Pie and parted with my $5.80.

I went outside to eat the pie, taking a seat near George. First impressions: very blonde and a bit on the small side. Its pale tint had me concerned that the bakers had rushed it out to deal with the onslaught of customers, sacrificing quality for the capitalist imperative in a manner that reminded me of an experience at Pie Fest 2019. But these worries quickly dissipated as I commenced the consumption. The pastry was balanced and complemented the filling very well. It had a pleasing texture, crispy and not at all soggy. It was not necessarily remarkable beyond this but that’s not really a problem. A buttery pastry may sound like a treat but really a well-textured pastry that contrasts with a rich filling, rather than competing with it, it my ideal. This pastry had the goods.

But what of the filling? Again–a pleasant surprise given the initial outlook. The filling was comprised of big chunks of tender meat complemented by soft, sweet caramelised onion. The gravy was tasty, complex, and well-seasoned. It had a peppery hit balanced by a hint of sweetness. This gravy had that little bit extra while retaining an honest quality of a straightforward steak pie. As noted, the filling and pastry complemented each other wonderfully. This was a tasty treat and a joy to eat.

One companion bought a Chicken and Corn Pie and had similar remarks about the texture of the pastry and the quality of the filling. Another companion selected the Curry Vegetable pie and was also impressed.

The Nimmitabel Bakery was a charming oasis. Though we didn’t stay long, I shall remember it as the pie stop that redeemed the trip. The pies were top notch and it was easy to understand why it was so well patronised. It’s well worth the visit if you’re down that way. Say hi to George.

On a warm Spring morning, I set out with two companions for a weekend of camping. In preparing for this journey, I had recognised the opportunity for pie-stops en route. First up was the Bemboka Pie Shop.

From the range of pies on show, I chose the Chunky Steak Pie ($5.20).

The pie was middle-of-the-range in size with a blonde bottom and a browned top. The pastry itself had an unfortunate, slightly uncooked flavour to it–there was some noticeable flour-notes. That aside, the pastry was fine but unremarkable.

The pie was filled with tender meat complemented by a smooth, meaty, tasty gravy–a good start. But then some hiccups. There was a surfeit of chunky steak given the naming of the pie. Perhaps more importantly, it was underseasoned. While the gravy was tasty, it was a mellow tasty and lacked a punch. Absent the necessary seasoning then, it was an understated affair which was compounded by the limited chunks of steak in the notionally chunky steak pie. The several hours of driving had primed me for a pie but this had not quite hit the spot.

A hungry companion decided to go with a Chicken Curry Pie ($5.20) which was described as ‘middle of the road’. Regrettably for a second hungry companion, there were no vegan options.

Our Bemboka Pie Shop experience was, sadly, a bit of a disappointment. By no means a bad experience but just not what we were looking for. Nevertheless, one of the few stops out that way for a pie with a decent range.

I arose early on Saturday 29 June 2019. The air was crisp and fresh. I set out with my two companions with purpose–the purpose of pie. Destination: Pie Fest 2019 at the Bong Bong Racecourse in Bowral, NSW.

Pies, glorious pies.

The weather was perfect for this gathering on pie enthusiasts. There was pie eating, pie throwing, pie cooking, beer, cider, and wine, and oddly enough various other non-pie food stands who could not be more out of place. We were here for pie. Pie, pie, pie, pie, pie. PIE.

Round 1: Steak, Bacon, and Cheese; Smokey Brisket; Sneaky Vegan

We had a quick look around and quickly set forth for a pie. We’d eaten light, stopping just for a coffee, our bellies readied for the pie feast to come.

I opted for the Snake Creek Smokey Brisket Pie ($8.00–middle) from Snake Creek Cattle Company (Werai, NSW). It was an attractive pie, with flaky pastry. The meat was chunky, with a mild smoke. I found it a bit gristly and texturally unappealing. Disappointing. My meat-consuming companion didn’t have the same gristle experience and quite liked it.

My meat-consuming companion obtained a Steak, Bacon, and Cheese Pie ($6.50–left) from Robertson Pie Shop (Robertson, NSW). This pie was creamy on the inside with a buttery pastry on the outside. It was rich, crisp, and flakey–a fine balance of flavours. My meat-eating companion, who favours this particular combination, called it a good job at a classic pie, solid and dependable.

My non-meat-eating companion snagged a Sneaky Vegan ($10.00–right) from Broomfields Pies (Cromer, NSW). This pie was big on the mushroom and herbs. This was a veg pie done well. My non-meat-eating companion raved about the quality of the gravy compared to what is usually the case with vegetarian pies and remarked on the the umami savoury goodness it provided.

With that we set off for a bit of a walk, managing to spot Sammy Sauce and Penny Pie, giving ourselves a rest before getting back to more pie.

Round 2: Steak Mince; Potato Greens; Superman (Boeuf Bourguignon)

During the break I ventured upon the winners list for the NSW/ACT Pie Competition. Regulars to this blog will recall that my pie preferences are humble. I like a classic steak mince, a foodstuff whose delight is in part in its simplicity. I therefore couldn’t pass up the Steak Mince Pie ($5.00–left) from Heatherbrae’s Pies (Heatherbrae, NSW). This had won the ‘Best Steak Mince Pie’ at the NSW/ACT Pie Competition. The pie was pale. The pastry tasted undercooked, a bit floury. The filling was also light coloured and mild in flavour. It was also noticeably not at all hot internally. The pie was fine but a disappointment given its accolades. It also seemed that they were a bit rush in getting the pies out which may have contributed to its undercookedness. What a shame.

Meanwhile, my non-meat-eating companion got a Potato and Greens Pie ($7.50–centre) from Moonacres Kitchen (Robertson, NSW). She described it as a pie that grows on you, starting slowly but finishing strong. It was a bit gritty but otherwise delicious, with a peppery, creamy sauce–perhaps featuring some dijon? I agreed with this assessment wholeheartedly.

But the real winner of the bunch–and of the day–was the ‘Superman Pie’ (Boeuf Bourguignon–$7.50–right) from Stones Patisserie (Berrima, NSW). This was certainly the best looking pie of the day, golden, crisp, puffed, and flaky, sporting a fetching Superman ‘S’. The steak was chunky but perfectly cooked, melting away as I ate it, rich in flavour. The smell was heavenly and it truly had the flavour of boeuf bourguignon. The rich, crisp pastry perfectly complemented the delectable filling. My meat-eating companion thought it was delightful and the ‘whole package’, featuring a ‘cool design on top that [she] really liked[d]’. Yum.

Round 3: Banoffee; Pumpkin, Peanut, and Chilli Jam; Cherry and Apple

We waddled around for a bit more and then thought that dessert was due. Well, not my non-meat-eating companion–her interest was piqued by the Pumpkin, Peanut, and Chili Jam Pie ($5.00–right) from the Loch (Berrima, NSW). My companion remarked that this small pie was a bit dry but had some interesting texture from the peanut. I found it to be pastry-heavy.

My other companion bought a Cherry and Apple Pie ($4.00–centre–I forgot to take a cross-section) from Heatherbrae’s Pies. This sweet pie was served cold. I didn’t find it overwhelmingly sweet as there was from tartness from the cherry. It was well-complemented by the short pastry and was a deep and attractive crimson red on the inside. My companion described it as a ‘delightful cherry pie’.

I decided to finish off with the Banoffee Pie ($7.00-left) from Gumnut Patisserie (Berrima, NSW)–another competition winner (Sweet Pie Category). I had to wait for this as when I first tried to get one they had sold out and were cooking more. This was sweet and subtle, a wonderful example of a Banoffee. My companions commented that it was ‘delightful’ and that ‘[she] rated that’.

And so the day came to a close, our bellies full of pie, enough to last a year–or a week, at least. The standout was the Superman Pie but there were so many good things, too many to try them all. The day was a triumph. I look forward to Pie Fest 2020, as well as the other events accompanying Pie Time in the Southern Highlands of NSW.

On a crisp Sunday in Autumn I travelled with some friends to the 2019 Collector Village Pumpkin Festival. All manner of pumpkin and squash oriented goods were on offer — from soup to scones and even ice cream. But this is a pie blog!

Bryants Bakery Cafe of Goulburn had a stall and were selling a number of baked items, including the controversial inclusion of non-pumpkin options. I decided to take a break from my usual meat fare and obtained a hot, savoury pumpkin pie as well as a cold, sweet pumpkin pie (both $4).

The savoury pie was in a very solid casing and indeed it proved to be quite solid on eating. It was a pretty mediocre pastry effort that suggested something wrong with the recipe or perhaps the dough was overworked.

The filling was pumpkin with celery also recognisable. The flavour was subtle, not a particularly strong pumpkin flavour. Importantly the texture was quite good — smooth, not grainy. All in all, this was a quite yummy pie and warming on what was a cool day.

Now to dessert. This pie had a wonderful aroma of cinnamon and other spices. It was sweet and, indeed, spiced. The pumpkin filling was creamy and complemented by the subtly-sweet shortcrust pastry. In short: a tasty treat.

Once a year, Collector is flooded by Canberrans seeking pumpkin. I’m still not exactly sure why that is. Anyway, The pies were enjoyable enough, though I doubt I would seek them out sans the festival atmosphere.

On a Saturday in Autumn, I ventured to Braidwood for a relaxing and enjoyable afternoon. I also happened upon the Braidwood Bakery to check out their pies.

Braidwood Bakery had a few pie varieties for sale though nothing too fancy. I opted for the classic — a steak pie ($3.90). Me and my companion (who bought a vegetable pie, their first choice of a spinach and feta roll being unavailable) walked to a nearby park to enjoy our baked goods.

The pie was nice and hot, even after a five minute walk to the park. This was a decent-sized pie with a nice golden exterior and flaky pastry, accompanied by a pleasing aroma.

Tasting the pie, the first thing to notice was that the pastry was nicely cooked and indeed flaky. The filling was a minced steak, simply done. It wasn’t completely uniform with some chunkier bits. The gravy was of a good consistency and mild in both flavour and colour. There was a pepperiness to this pie which I enjoyed. On the downside, the pie was slightly underseasoned and there was a bit too much gristle for my liking.

In sum, the steak pie was a serviceable pie at the right price point.

I didn’t try the vegetable pie but my companion described it as ‘a bit general’ and ‘very underseasoned’. We also had an apricot danish for dessert which was similarly inoffensive.

The bakery is adequate and not without charms, though admittedly modest.

Braidwood Bakery offers a no frills experience but this matches the relaxed, rural setting. Their steak pie is a serviceable pie that is to be enjoyed with fresh air and good company.