Latest news with #meatpie
News.com.au
07-07-2025
- General
- News.com.au
‘Lid on or off?': Viral meat pie debate divides Aussies
Few things get Aussies more fired up than debating the 'correct' way to eat one of our national dishes. From the ongoing argument about how thickly to spread Vegemite on toast, to which snag deserves to be on the sambo at the Bunnings sausage sizzle, we love defending our food rituals. Now, the humble meat pie – arguably the pinnacle of Australian cuisine – is once again at the centre of heated online discussion. While you might think it's a straightforward task, it turns out there are many popular methods for enjoying this iconic servo staple. It all started when an Aussie took to Reddit, showing four distinct pie-eating techniques, rating them out of 10. The first method involved removing the lid and eating the filling with a spoon. This was slammed as a '0/10' and 'unAustralian'. According to the original poster, 'a meat pie should not be on a plate'. The second method – and probably the most widely accepted – involves taking a bite, squirting sauce directly onto the exposed filling, and repeating until the pie is finished. This scored a 9/10 for delivering an 'equal meat to sauce ratio' in every bite. The classic 'on the go' approach – sauce on top, pie in hand – received a 7/10 with the caveat: 'provided you keep adding sauce as you go along'. The final method, where the eater uses the pastry lid as a makeshift spoon to scoop out the filling, was given a savage score of -12. The verdict was that it is 'so messy, so soggy and basically the worst'. Naturally, comments were full of people equally passionate about the right way to eat a pie. The four main points of contention were: – The order of eating the pastry and filling – The role of sauce (on top, mixed in, or not at all) – The method of consumption (cutlery versus hands-on) – Whether to add extra flavour or not Some suggested a hybrid approach. 'What about taking the lid off, adding sauce, then putting the lid back on?' proposed one. 'I take the lid off, add shredded cheese, then put the lid back on if it's a plain meat pie,' said another. Context also plays a part, with many admitting their method depends on the situation. 'If I'm at home, I'll whip out my finest silverware, but if I'm on the go, number two all the way,' wrote one. Another added: 'If it's a good meat pie, it's on a plate and I'm using utensils because I'm not an animal,' another said, 'but if it's a footy pie or a bakery pie ready to go, just blow on it'. Burnt tongues were a common concern, with one swearing by the lid-off method to avoid scorched fillings. 'Taking the lid off means I don't get burning meat all over me and burn the crap out of my mouth,' said a user. There were also many sauce sceptics. One boldly claimed, 'A good pie needs no sauce'. 'The pie should speak for itself,' another agreed. Then, the creative approaches began rolling in. 'I cut it straight down the guts 'cos it's piping hot and I can blow on the meat before devouring each half with my head tilted to the side a little,' shared one. 'I usually have two pies. I eat the lids, then pour the extra meat into one pie,' shared another pie fanatic. 'Real pie eaters take the lid off, flip it so it's flakes crust down to avoid losing that stuff and then smash that bad boy like an apple,' argued another. 'I crack open the top, squirt in the sauces (tomato and BBQ in equal measure), mix it all together with the mince, replace the top, and then eat it,' said someone else. And of course, the traditionalists chimed in, 'Order your pie, chuck on your sauce, and take a bite – easy as that,' said someone. Like any food debate close to our hearts, it's clear there's no single 'correct' way to eat a meat pie – just a lot of fiercely held opinions.
Daily Mail
07-05-2025
- Entertainment
- Daily Mail
Top chef names his favourite Aussie pie shop - and it's a tiny hole in the wall on a busy main road
If you're craving the ultimate Australian meat pie, a top Sydney chef says there's one place that never fails to deliver - and it's on a main road in a beachside suburb. Toby Wilson, the celebrated chef behind Taco King and Ricos Tacos, revealed his go-to lunch spot is none other than The Upper Crust, a humble pie shop on Pittwater Road that's been serving locals for decades. 'The chicken and white wine pie is absolutely the move,' Wilson told Broadsheet, calling the shop his 'childhood pie stop.' And he's not the only one obsessed. Located at 1003 Pittwater Road, Collaroy, The Upper Crust has become something of a pilgrimage site for pie lovers across Sydney - with queues snaking out the door most days and loyal fans declaring it 'the best pie shop in the whole city.' On offer is a mouthwatering menu of classics and inventive twists: steak, potato and cheese; pepper steak; chicken, avocado and brie; beef and burgundy; lamb and rosemary; even a spicy Mexican-style pie for the more adventurous. There are family-sized pies, party pies, sausage rolls, and even excellent coffee for the full lunch hit. The reviews are glowing - and often poetic. Located at 1003 Pittwater Road, Collaroy, The Upper Crust has become something of a pilgrimage site for pie lovers across Sydney - with queues snaking out the door most days and loyal fans declaring it 'the best pie shop in the whole city.' 'Just as in Greek mythology the song of the mermaids attracted sailors, the mouth-watering scent of freshly baked pie crust draws you in irresistibly,' one fan wrote. Another reviewer confessed they're not usually a fan of pies but were completely converted: 'The minced steak and Mexican pies were beyond expectations... the guy next to me told his mates 'hands down the best pie I've had in my life' - and I have to agree.' One devoted customer even declared: 'I've just walked from Dee Why across the shark-infested lagoon and back to buy my pies. It's always worth it.' Others praised the 'friendly, helpful staff' and said the crust was the reason people keep coming back - with some items selling out fast during peak hours. There's a small outdoor seating area, and one customer even received a complimentary mince pie with their order. With chefs, locals, and foodies united in praise, The Upper Crust might just be Sydney's most legendary pie stop - and worth the trip no matter where you're coming from.
