A pie pilgrimage
A pie is like a pop song – the ingredients are familiar, the recipe well-worn, a million are pumped out every week and though we may not be able to describe why, we know a great one when we taste one.
People travel long distances for a great pie – there are bakeries dotted around Australia that people make long pilgrimages to; the Country Cob in Kyneton, Pie in the Sky just off the Pacific Hwy in NSW, Yatala Pies on the Gold Coast, the Miami Bakehouse in Mandurah, Bakery 31 in Ross, an hour’s drive south of Launceston.
In Footscray there’s a tiny 80’s brick and aluminum window bakery that sits comfortably on this list.
It’s run by two hospo veterans who had separate dreams of baking great pies long before they met.
After a stint overseas, chef Scott Blomfield (Mighty Boy, Grub, and Supernormal) found himself back in Australia and a regular at Aaron Donato’s, Bar Josephine.
Talking one night, Scott and Aaron’s conversation somehow wound its way around to a shared passion for pies.
This collision of collective dreams sparked something. And in the following months the pie possibilities caramelizing inside their heads demanded to be made real.
When the shop next door to Bar Josephine came up for lease it was a foregone conclusion. Pie Thief was about to be born.
Pastry is a kind of beguiling magic. How can the combination of butter, salt, water and flour, four such non-descript ingredients, create a substance so variable, so versatile and so uncannily in tune with our pleasure receptors be possible?
When he was travelling in the South-West of France Scott Blomfield became intrigued by the way local pâtissiers made puff pastry. He knew if his pies were to be truly great then all of Pie Thief’s pastry would need to be made in-house.
When it came to the fillings it was a lasagne pie experience from Scott’s Kiwi childhood that opened the pair up to pushing the ingredient envelope.
Each week Pie Thief fans eagerly look forward to a new pie filling (announced on Pie Thief’s Insta and FB), from Penang Prawn & Peanut Curry to a classic Chicken Parma. Vegan Spag Bol to last week’s Filipino Goat Stew – the possibilities seem limitless.
If you’re already a regular or you’d like to try a little Pie Thief magic you can now get Scott and Aaron’s pies delivered with your Fair Food order.
From this week we’re featuring three Pie Thief pies for you to heat and enjoy at home.
On the menu we have;
Creamy Mushroom Pie rich, delicious pie and generously filled with mushrooms in a creamy sauce. An absolute crowd favourite.
BBQ Jackfruit Pie This vegan jackfruit pie has a slight kick of jalapeños, paired with the sweet murmurs of house made BBQ sauce. Comforting yet exciting!
Vegan Spaghetti Bolognaise (see pic below) – Vegan spag bol in a pie? Why not! The saucy, pasta filling is topped with cheese and wrapped in flaky pastry – genius.
You can find them all here
Have a great week
Chris
