Advance oysteralia fare, our new pie
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.
OH, SHUCKS: Tracey Matheson at Coffin Bay with her renowned oyster pie.