IT’S official – the nation’s finest pies are right here in Kelmscott.
Four Seasons Patisserie came home from the Official Great Aussie Pie Competition in Sydney with some brand new awards to add to its already impressive trophy cabinet.
Owner and baker Andy Le’s apple pies were named the best in Australia, and his mince pies were the overall runner up in the heavily-contested plain pie category.
“It feels great, it’s very exciting. This is the second year in a row I’ve won this,” Mr Le said.
“It’s a very big competition, with about 15,000 pies. I still get a bit nervous.”
Mr Le has been making pies for about 10 years, and said he loved it as soon as he tried it in his mother’s friend’s bakery.
“For a good pie, you have to use very good meat, the right equipment at the right temperature. The pastry can’t be too thick or too thin, and you need the right amount of salt and pepper,” he said.
Chief judge Mike French said Mr Le’s pies stood out for their attention to good ingredients and craftsmanship.
“It’s his pastry. He’s got a very good recipe for his pastry, and his apple filling,” Mr French said.
“There are 19 criteria for every pie. Thickness of the bottom, thickness of the top, the meat to pastry ratio… it’s like putting your car through a workshop.”
This is the 28th year of the Official Great Aussie Pie Competition, with bakeries all over the country sending their best creations to be judged.
“They send the pies overnight and they’re received the next morning, and we start judging that day,” Mr French said.
“They come from all over Australia; far north Queensland, Exmouth, Tasmania.”
As well as the old favourites, the pie competition had entries this year like chilli beef, Penang curry, Mexican chilli, chicken peri peri, and chilli chocolate.