I only know Dub FX by name, I don’t know his material at all.

Ah, the meat pie. An amazing snack food. Pies have been in production for well over a century, by multiple smaller businesses (some of which are now huge). Adopted from our English heritage, the meat pie is often considered, informally, as the Australian national dish! The best known manufacturer since the 1940s is Four ‘n’ Twenty, which sells many thousands of pies annually, particularly at Australian football matches. There are now dozens of top quality pie manufacturers, with many having national distribution.

Just about every local bread bakery also sells a range of pies. There are countless regional competitions to judge best pies.

The meat pie is typically a short crust pastry case filled with beef mince and gravy. Many flavour variations now exist; it started with variations on steak or minced beef, like steak and onion, steak and kidney, beef bacon and cheese. The range can be ridiculous in some bakeries, with fillings like lasagne, butter chicken, beef stroganoff.

My favourite way to eat a good steak pie is the pie floater, made popular by Vili Militsis in Adelaide. A genuine chunky steak pie, with a rich gravy, short pastry case, puff pastry top, floating in a bowl of thick green pea soup, with a big dollop of tomato sauce on the pie.

I’ll prepare a more in-depth article on the great Aussie pie as soon as I get some time!