Port Douglas & Mossman Gazette - - FRONT PAGE -

A FAR North­ern bak­ery has claimed na­tional praise af­ter turn­ing an Aussie favourite into a gourmet sen­sa­tion.

The Moss­man Bak­ery has baked its way to the top tak­ing out two gold medals, one sil­ver and one bronze at the Great Aussie Pie Com­pe­ti­tion in Mel­bourne.

A stand­out was the chicken and camem­bert pie, which claimed a gold in the poul­try cat­e­gory amid stiff com­pe­ti­tion from across the coun­try.

Its cre­ator is chef Ja­son Pow­ell, whose love of flavour com­bi­na­tions has bol­stered the bak­ery’s range of of­fer­ings.

“As a chef by trade I’ve cooked with chicken, camem­bert and ba­con flavours be­fore, but I’d never re­ally seen it in a pie so I sug­gested it for the shop and also to en­ter it in the com­pe­ti­tion,” Mr Pow­ell said.

Only in­tro­duced six months ago, Mr Pow­ell said it was al­ready a favourite.

Owner Rus­sel Pont said it was very re­ward­ing to win gold for the chicken and camem­bert pies and the pep­per steak pies and passed much of the credit to Mr Pow­ell.

“Ja­son has brought a lot of ex­pe­ri­ence to the bak­ery and his in­put with the fill­ings has been out­stand­ing,” he said.

“We started en­ter­ing this com­pe­ti­tion three years ago and have al­ways done well with sil­ver medals for our corned beef and white sauce pies.”

It claimed sil­ver again this year and the plain mince pie was awarded bronze.


Ja­son Pow­ell and Moss­man Bak­ery owner Rus­sel Pont in the kitchen with their award-win­ning pies.

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