13 crazy pie flavours from across SA
FROM a salt and pepper squid pie, to those influenced by Asian cuisine and even burgers — here’s a baker’s dozen of South Australia’s craziest pie combinations.
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IT’S not just buns bakery owners Toff and Cara West have got in their oven.
The couple behind Home Grain Bakery are also pie pioneers, creating wacky flavours monthly from Shark and Chardonnay to the current Hog and Hops.
“A big part of our bakery is being involved in the local community, and our community in the Fleurieu is a very food and wine-rich place to be,” said Mr West, 29, who has a Home Grain Bakery in Aldinga and McLaren Flat.
“Every month we do a pie of the month, which features another local supplier. This month we’re using Goodieson’s Pale Ale, in the Hog and Hops — a pork pie with the pale ale, and strip of crackling on the top.”
One of their former pies of the month, dubbed Shark and Chardonnay, featured hake with wine from DogRidge, while a Chicken, Chorizo and Grapple Cider pie is now a permanent menu item at Oxenberry Farm, which provides the cider.
“If a customer comes into our bakery and asks for a plain pie, I tell them we don’t have any plain pies,” Mr West said. “We have a bit of fun with it. I think the pie is very uniquely Australian and people love it, and I think that if we can liven it up a bit, make sure there’s some good real food in it, it shines through in the end product.”
Aldinga Bay Fresh Fish & Takeaway/Cafe is also helping reinvent the great Aussie meat pie — and even Hollywood actor Russell Crowe is a fan, having enjoyed one of their creamy garlic prawn pies while in town.
Co-owner Derek Matheson said other drawcards included their laksa and Peking duck flavours.
“Every now and then we throw something different into the mix … you can go anywhere and get a run-of-the-mill pie but we try and do something that’s a little but more obscure,” he said.
“(People say), ‘wow — I’ve never seen that before’, and I guess that’s the reaction we’re looking for.”
BAKER’S DOZEN — OUR WACKIEST PIES
Chicken, chorizo and grapple cider pie
What started as a pie of the month at Home Grain Bakery is now being served as a meal at Oxenberry’s Cellar Door & Cafe in McLaren Vale. It’s made with Oxenberry grapple (grape and apple) cider, chicken and chorizo, and is served with sides. $22.75
Laksa pie
Aldinga Bay Fresh Fish & Takeaway/Cafe’s laksa pie is an Asian-style delight complete with noodles, crab, calamari and prawns. $5.90
Cheeseburger pie
More than 14 years ago a customer told Pik A Pie owner Geoff Dellow he only ate burgers. And so the cheeseburger pie was born. Contains a beef patty with extra cheese, dill pickles, mustard and sauce. Available at Pik A Pie McLaren Vale and Meadows. $5
Salt and pepper squid pie
Many screw their noses up when spotting this flavour at Pik A Pie, but that changes upon the first bite. The squid is covered in a white pepper sauce, making this pie one of Pik A Pie’s bestsellers. $5.
Goat and fennel
Domenic Tiani of Butterfingers in North Adelaide regularly creates small batches of unusual flavoured pies, so be sure to check what’s on offer to avoid disappointment. This one will be ready at Butterfingers tomorrow. Goat is slow braised until tender and combined with, fennel and lemon zest. $11.
Peking duck pie
Aldinga Bay Fresh Fish & Takeaway/Cafe’s Peking duck pie also features a plum sauce with other flavours including honey and soy. $6.90
Moussaka pie
Described by owner James Katsarelias as a “Greek shepherd’s pie”, it includes spiced beef mince, grilled potato and eggplant with a bechamel sauce top. Wild Loaf makes its own baharat spice, which Mr Katsarelias says makes it “quite aromatic, more exciting than your ordinary meat pie”. Malvern and Central Market, $6.
Lasagne pie
One of the most popular creations at Lovell’s Bakery in Woodside — mince, a layer of pasta and bechamel sauce. $4.20
Bushman’s kangaroo pie
The humble Aussie pie tops the true-blue scale with this one — contains kangaroo meat, red wine and onion. Mt Pleasant Bakery, Melrose St. $6.95.
Parmi pie
Parmi or pie, parmi or pie ... why not have both? Veal schnitzel is chopped up with pie meat and mixed with tomato paste, topped with grated cheese. At Bradley’s Bakery in Christie Downs. $5.60.
BBQ Ribz with Cheezy Macca Pie
What makes this pie even crazier is that it’s entirely vegan. Chopped smoked seiten in a smoky BBQ Sauce, topped with sauteed broccoli, red capsicum and baby spinach with a heap of macaroni and cheese. At Cherry Darlings Bakehouse in Forestville. $7
Tom yum pie
Yankalilla Bakery’s tom yum pie features chicken in a white sauce with Asian flavours such as lemongrass and ginger. $4.80
Barra, prawns and blue swimmer crab pie
Butterfingers’ seafood pie changes regularly. This one includes barramundi, prawns and blue swimmer crab, which is cooked with eggplant, zucchini, leeks, cherry tomatoes, smoked paprika and coriander. $13
-With Roxanne Wilson and Sophie Perri