Advance oys­ter­alia fare, our new pie

Sunday Mail - - NEWS - ERIN JONES

IT hardly looks like a gourmet de­light but Tracey Mathe­son swears by her oys­ter pie.

And the owner of Cof­fin Bay Pizza & Take­away says they’re a big hit with lo­cals and tourists.

Made with short­crust pas­try and a creamy kilpatrick fill­ing, Mrs Mathe­son says the pie has a cult fol­low­ing.

“Mostly, it’s tourists and car­a­van­ners who buy them, some­times 30 at a time,” she says.

“If I have peo­ple ring up and place an or­der, I’m more than happy to send them.”

Mrs Mathe­son first started work­ing on the oys­ter pie idea dur­ing a cook­ing class at Craig­more High School 30 years ago and has since been re­fin­ing the recipe.

“It took a while to get it per­fect – 30 years to be ex­act,” she says. As an oys­ter lover I was a lit­tle ap­pre­hen­sive to bite into an oys­ter pie, not know­ing if the two dishes would work to­gether. But I was pleas­antly sur­prised.

The white, kilpatrick-style sauce that fills the pie is rich and mor­eish. The gen­er­ous serv­ing of oys­ters in the fill­ing made them the hero of the dish and

“The fill­ing is made to an oys­ter kilpatrick recipe with a white sauce which has a twist and, of course, I’m not re­veal­ing it.”

Or­ders for the pie dur­ing the lunchtime rush come thick and fast, keep­ing Ms Mathe­son and her hus­band, Craig, busy pre­par­ing more than 250 of them each week.

“They are quite time-con­sum­ing to make as you have to wash the oys­ters at least three times each, blanch them, and then mix in the sauce,” she says.

“It’s very unique, so I think that’s why peo­ple like them and they’re Cof­fin Bay oys­ters, so the juici­ness of them is com­pletely dif­fer­ent to what you get else­where.”

An­other un­usual temp­ta­tion are the shop’s mus­sel pies. At the town’s re­cent “A Day on the Bay Fes­ti­val”, the small eatery sold out of its 100 oys­ter and 50 mus­sel pies. were for­tu­nately not over­whelmed by the sauce.

The pas­try was cooked to per­fec­tion. If you love oys­ters, or are sim­ply a lit­tle bit cu­ri­ous, it’s well worth bit­ing into one of these.

The pie is avail­able at Cof­fin Bay Pizza & Take­away, Harder St, and costs $8.

Pic­ture: TAIT SCHMAAL

OH, SHUCKS: Tracey Mathe­son at Cof­fin Bay with her renowned oys­ter pie.

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