Competition Highlights Unique Pies and Personal Stories

A recent pie competition showcased the culinary creativity of local bakers, with twenty-five unique entries celebrated for their exceptional flavors and techniques. The top three pies were selected for their standout quality, but it was the personal stories behind each creation that truly captivated the judges and spectators alike.

Lynne Fellowes represented her home state of Tasmania with a distinctive scallop pie infused with curry, a beloved flavor combination from her region. The judges praised this innovative take, which reflects the cultural significance of local ingredients. Another notable entry came from Fay Dodds, who presented two crayfish pies, a nod to her connections to Southland. Dodds also created a rich Royalburn lamb shank pie, sharing her experience of a challenging day in the kitchen. “I don’t like to lose, and I am not good with homemade pastry,” she joked, referring to the competition’s strict rules against using store-bought pastry, a sentiment echoed by fellow bakers.

The diversity of pies included two pumpkin varieties, one topped with a crunchy streusel and the other featuring walnut brittle made from locally sourced pumpkins. Carolyn Hammond won the contest with her blackcurrant shortcake pie, made using fruit harvested from her family’s farm and preserved in her freezer. This emphasis on homegrown ingredients resonated with the judges and audience.

Among the entries, Adrianne Kinsey won in the surprise category with her mince potato top pie, a reminder of the classic Kiwi pie. The judges highlighted the importance of creativity in pie-making, emphasizing that while complex fillings are not necessary, quality and craftsmanship are paramount. The essence of pie-making lies in the care and attention given to each ingredient, transforming them into delightful dishes to share.

In addition to the competition entries, an adapted recipe provided insight into creating a rich and flavorful pie at home. This recipe, inspired by Vicci Lawrence, draws from her Austrian friend’s casserole technique and showcases accessible ingredients.

The recipe serves four and includes:

– 1 kg stewing beef (shin, cheek, chuck, or blade)
– ¼ cup flour
– 2 tablespoons olive oil
– 20 g butter
– 1 diced onion
– 4 rashers of bacon, sliced
– 2 diced carrots
– 2 sticks of diced celery
– 2 large cloves of sliced garlic
– 2 cups of diced mushrooms
– 2 tablespoons tomato paste
– 1 cup merlot
– 500 ml beef stock
– 1 bouquet garni (fresh bay leaf, thyme, rosemary, parsley tied with string)
– 3 sheets flaky puff pastry, defrosted

To prepare, cut the beef into 2 cm pieces and toss in seasoned flour. In a large saucepan, heat olive oil and butter, then fry the onion and bacon for two minutes before adding the remaining vegetables. Brown the beef in the same pan, then combine everything with tomato paste, wine, and stock. Simmer for three hours until the meat becomes tender. Once cooled, fill a pie dish with the stew, cover with pastry, and bake at 200°C for 30 minutes.

To further indulge pie lovers, the winning blackcurrant shortcake pie recipe serves ten and includes:

– 250 g unsalted butter
– 250 g caster sugar
– 2 large eggs
– 370 g plain flour, sifted
– 2 teaspoons baking powder
– 750 g blackcurrants, stalks removed
– 1 cup icing sugar
– 2½ tablespoons cornflour
– 1 tablespoon vanilla essence
– 3 tablespoons caster sugar, for dusting

This recipe emphasizes simplicity and flavor, calling for a straightforward preparation method that produces a rich dessert.

The pie competition not only highlighted exceptional culinary skills but also fostered a sense of community and sharing through food. Each pie told a story, celebrating local ingredients and the passion of the bakers who created them.