Kelm­scott baker brings home top prize

Comment News (Armadale) - - Front Page -

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 mak­ing them 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 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 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 such as chilli beef, penang curry and mex­i­can chilli.

Pic­ture: Jon Hew­son­mu­ni­ d474150

Andy Le with a se­lec­tion of his award-win­ning pies.

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