Best of the Gold Coast 2017: Here are the best pies on the Gold Coast voted by you

IT’S called a pie hole for a reason, pie belongs in there! Here are the top 10 best pies on the Gold Coast. No. 1 might shock you ...

There are 10 pies on offer at Flour of Life. Find out where it placed on the list. Picture: Glenn Hampson

IT’S called a pie hole for a reason, pie belongs in there! Here are the top 10 best pies on the Gold Coast. No. 1 might shock you ...

10. Goldsteins Bakery

Ashmore City, Currumburra Rd, Ashmore

Martin Goldstein, owner of Goldsteins.

There are 12 Goldsteins locations all around the Gold Coast, but the story actually began with Julius Goldstein in early 1900s Germany. He moved to Brisbane in 1939 and started his first shop in Brisbane, migrating to the Gold Coast in 1950s, opening across the road from the beach in Surfers Paradise. Goldsteins Ashmore is close to their Molendinar bakehouse and a favourite among pie-lovers.

9. Outpost Cafe

44 Christie St, Canungra

The iconic Canungra Outpost Cafe’s pies are popular for riders and drivers.

Outpost Cafe’s Tania Bobermien says their pies are very popular among motorcycle riders and four wheel drive enthusiasts visiting the ideal inland tracks and roads. “They’re all made on premises with real, good quality chunky meat. They’re perfect for people stopping in for a quick bite. The bestsellers would be the steak, bacon and cheese, the bacon and Guinness, and the chicken and mushroom.”

8. 5B2F Bakery

55 Brooke Ave, Chirn Park

5B2F owner Mr Moonsun Yoo is incredibly proud to be on this list. Picture: Mike Batterham

Moonsun Yoo only makes two pies at 5B2F, but he’s incredibly proud of them. “We start with real chunks of beef that we put in a pressure cooker with red wine, celery, carrots and onion for about two or three hours. Then we take it out, pull the beef apart by hand, make the gravy, add it all together and then cook it again. We make the pastry from scratch too so it’s a long process but it’s the all natural way.” Moonsun also does a chicken and mushroom pie.

7. Fuel Bakehouse, Currumbin Waters

44 Currumbin Creek Rd, Currumbin Waters

Pies from Fuel Bakehouse, Currumbin.

They do things a little differently at Fuel Bakehouse. Owner Ben Edwards says to satisfy the hoards of tradies their pies are around 100g larger than your average pie. There’s no mince or chunky steak, instead there’s seven hour slow cooked pulled beef. The flavours are special too — beef and bush pepper, chorizo and cheese, chunky cheese, mushroom and Guinness, plus chicken and vegetarian options.

6. Fosters Bakery

1/2227 Gold Coast Hwy, Nobby Beach

The famous lamb and rosemary pies from Fosters Bakery at Mermaid Beach. Picture: Mike Batterham

Two generations and 30 years later, Foster’s Bakery is still onto a winning recipe. “I’d say our bestsellers would be the bacon and cheese, the lamb and rosemary and the chicken and vegetable, which has a beautiful creamy mornay sauce,” Stuart Foster says. “There might be some new variations in the pipeline but we haven’t formulated the perfect recipe yet so I can’t say.”

5. Quinney’s Pies

32 Taree St, Burleigh Heads

Tony Quinn of Quinney's Homemade Gourmet Pies. Picture: Scott Fletcher

Pie lover Tony Quinn has been keeping himself busy making hundreds and thousands of pies. He says the ‘Pie of the Month’ generally causes a bit of a stir, with pepper chicken, bacon and egg and even a vindaloo pie on the line-up previously. “Half the time I come up with them just thinking about what I want for dinner,” Tony laughs.

4. Main Beach Bakery

24 Tedder Ave, Main Beach

Main Beach Bakery owner Nathan Swadling with a Jack Daniels Pie. Photo: David Clark

You can just imagine how many hungry rev heads will be tearing through Main Beach Bakery this weekend. Owner Nathan Swadling has spent the weeks preparing for the onslaught. “At the moment we’re gearing up for the GC600, we always do record numbers. It’s the busiest weekend of the year for sure.” There’s no special car shaped pie but we suspect the Jack Daniels pie will be a hit.

3. Yatala Pies

48 Old Pacific Hwy, Yatala

Journalist Ryan Keen trying out the special edition Cyclone Debbie pie, which featured a ring of cheesy pineapple on top. We think he liked it. Picture: Glenn Hampson

After feeling the wrath of Cyclone Debbie this year, this iconic pie shop is back and better than ever. The clean-up and refurbishment — including ovens and all equipment — took months to carry out and cost over half a million dollars in repairs, but owners Graham and Christine Porter and daughter Susan have been completely touched by the public support, which included a visit from Queensland Premier Annastacia Palaszczuk. The Porters concocted a special Cyclone Debbie pie to mark their reopening, which featured a ring of cheesy pineapple on top.

2. The Flying Pieman

1162 Pimpama Jacobs Well Rd, Jacobs Well

A potato and bacon pie from The Flying Pieman Pies at Jacob's Well Bakery.

The crew at The Flying Pieman jumped from No. 8 in 2016 to second place this year, although it’s not due to any major changes, it’s due to staying the same. Now in their seventh year of business, owners Tim and Kellie Cook are in the shop putting in the man-hours themselves, Tim’s the baker and Kellie is front of house. Crowd favourites include the curried beef, potato and bacon and chicken and vegetable, but Kellie recommends the chicken, cheese and shallot pie.

1. Flour of Life

20 Siganto Dr, Helensvale

Flour of Life are a vegan bakery, meaning these pies are completely meat and dairy free. Picture Glenn Hampson

Some of you might be wondering how a vegan bakery could win best pie. Well it turns out some bakeries have been preening your palate for decades. “The product we use as a meat substitute is called texturised soy protein (TVP),” owner Steve O’Brien says. “To ensure we’d never run out I found a second manufacturer and this particular product they’d sold for about 30 years. I was a bit shocked by that, I thought it’d be a fairly new thing considering the increase of veganism, so I asked ‘Who’s been buying this?’ and they said a lot of Asian restaurants and pie shops use it to bulk up their meat. So it’s not a new flavour to a lot of people and it explains why people don’t have a problem with our pies. We get a lot of tradies come through and their only complaint is that we don’t sell cans of Coke.” What they lack in cans of Coke they make up for in pie varieties, and there are plenty of options. “We’ve got 10 pies now and most of them we use that base. We add pepper for the pepper pie, cheese for the cheese pie, throw potato on top for a potato pie — you get the idea,” he says. “But the biggest thing is our staff, my staff are awesome. They’re the glue that holds this place together.”