It’s the Best Bakery Bake-off time, and the Bendigo Advertiser has some terrific entrants for the contest. Our independent bakeries seem to have survived the muscle power of the big supermarkets by offering tastes and service their customers appreciate, as they return time and again for the experience.
Feature sponsored by these bakeries-
Elmore Bakery www.facebook.com/elmorebakery/
Country Cob Kyneton countrycobbakery.com.au/
Bridgewater Bakehouse www.facebook.com/Bridgewater-Bakehouse-246430112078845/
Bendigo Original Pie Shop www.zomato.com/bendigo-vic/bendigo-original-pie-shop-bendigo
at these fine establishments you will find not just beautifully baked hot pies and pasties, but fresh aromatic loaves of bread and delish coffee scrolls.
Now here is some digestible meat pie information, and whether you like your meat pie with oodles of sauce or a dash of chutney on a plate, or nibbled straight from the paper bag, it will add to your enjoyment of the humble pie, a popular Australian icon.
Pies were a delightful meal as far back as Egyptian times though the more familiar crusts were not present until ancient Greece.
Originally, pies were a simple mix of water and flour that would be wrapped around a piece of meat, fish or fowl and then baked.
Today the great Australian meat pie and an afternoon at the footy screaming your team to victory go together, like shoes and socks, and potatoes and gravy.
The meat pie can be classed up there with our national dishes such as ANZAC biscuits, Lamingtons, Damper and Pavlova.
With the arrival of white settlement to Australia the British and Irish brought with them a lot of their traditions to the new colony and one of those was the meat pie.
Both the English and Irish settlers, the convicts as well as their guards, had their own versions of the pie.
The English pie dates back to medieval times and included such styles as steak and kidney pie and Cornish pastry. The Irish can lay claim to the Guinness pies.
Our meat pie was originally made from mutton because it was far cheaper to produce than vegetable ones were at the time.
Our famous Aussie pies have stood the test of time with brands such as Sargent, Four and Twenty, Gillies and Mrs Mac’s being able to trace their history back many generations. Australians each eat an average of 12 meat pies a year, that’s 270 million pies, while in New Zealand they are even more popular, with the average Kiwi eating 15 meat pies.
A meat pie is great tucker in any land!