Melbourne masterchef Raymond Capaldi hangs up the apron to focus on his passion for pies

MELBOURNE is set to get its first “pie school’’ after a renowned culinary chef hung up the apron to focus on his pastry passion.

Austin and Zahlia have a try at making some pies with Melbourne chef Ray Capaldi. Picture: Tony Gough

MELBOURNE is set to get its first “pie school’’ after a renowned culinary chef hung up his apron to focus on his pastry passion.

Once a fine-dining devotee, chef Raymond Capaldi has opened a suburban pie factory where lovers of the great Aussie staple will soon be able to pull up a pew in a test kitchen.

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“Pies are making a major comeback,’’ Capaldi said.

“But forget the million-dollar fit-outs, the Instagrammable cafe look and feel — it’s all about the pie and not the paint job.’’

Melbourne chef Ray Capaldi is about to unveil Melbourne's first “pie school”. Picture: Tony Gough

Capaldi has opened a no-frills factory outlet in Bulleen, and hopes the test kitchen will provide a space for masterclasses where new products can be created and the love of pies celebrated.

The award-winning chef said he hoped to expand as interest in old-school pie making continued to grow.

He travelled Australia with the Wonder Pies team to learn what it would take to enter the tough market.

Austin and Zahlia help Melbourne chef Ray Capaldi make some pies. Picture: Tony Gough

He said the result was a range of deep pan pies using a water-based crust with a puff pastry top and French glaze.

“In the old days they didn’t use butter in the puff pastry, as it doesn’t hold, it dries and the product suffers,”

“Wonder pies use lard, like the old method which means it holds better, digests better and the consumer doesn’t suffer from the richness.”

wonderpies.com.au

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