Tommo’s Pies
ADDRESS: 1/3 Howell Street, Berrimah PHONE: 8947 1001 OWNER: Andrew Thompson BAKER: Lotty Smith MAINS: $5 to $12 OPEN: Monday to Friday, 6am to 3pm, Saturday, 9am to 2pm STAR QUALITY: 4.2/5
Tommo’s Pies is a Territory icon of epic proportions. Established in Katherine in 1978 by baker Paul Thompson, sons Andrew and Josh took over the business and moved it to Pinelands in 2004, then to the city, then to its present home last year.
Brother Josh fell in love with a Scottish nurse and has settled down to raise a family in bonny Scotland.
Andrew remains with his beautiful partner Lotty and they work long and hard, keeping up the family tradition of providing us with the best pies, pasties and award-winning sausage rolls.
They, in fact, took out silver in national titles for their yummy sausage rolls and sensational buffalo and red wine pies.
I, like Andrew, get a little annoyed that Tommo’s Pies are not found in more places around the Top End.
Homegrown, locally produced, delicious pies must be worth stocking over the massproduced, generic, oversalted blandness that seems to be everywhere. How un-Territorian is that? I was given a taste of one of Andrew’s creations, a slow-cooked, chunky beef pie.
Simply sensational. Rich, full-flavoured, tender beef in a thick, tasty gravy. His pastry is very good and a guarded family secret — 10 outta 10.
At the front of the bakery sits a small cafe that sells direct to the “clued up” public.
Open for fresh and delicious breakfasts and lunches, this is certainly a popular spot with tradies and those who are out on the road during the day.
An interesting selection of hot pies are on offer. On the day I visited, curry chicken, Thai chicken, chilli, cheese and steak, and my old favourite steak and kidney, were some of the flavours available.
And don’t forget the award-winning sausage rolls. There was even a bacon and cheese roll to be had. Ready-to-fly fresh rolls and wraps looked appealing too.
Everything was ready to go, so you don’t waste valuable time. And don’t forget the sweet temptations, all made on the premises.
Not into meat? Try the delicious spinach and feta turnover. I took one home and had it cold later that night. The pastry was even good cold — that is testament to a good baker.
Andrew and Lotty have spent the past 18 months going through the gruelling process of HACCP certification. This is the highest hygiene standards for food preparation businesses and they can stand proud and tall, ready to take on the big boys.
Talking of big boys, I took a box of mini pies to an Aussie Day party.
Big boy Rob Palmer of Better Homes and Gardens fame was there and wolfed down a number of them. Being a tradie, Rob knows a good pie and he was well impressed. Star status pies indeed!
We can all do our patriotic duty and support this local icon.
If you can’t make it to Berrimah, perhaps demand your local lunch place stock Territorymade Tommo’s Pies to save you the drive.