‘Spectacular’ best pie takes judge back in time
The best pie in New Zealand is a “spectacular” potato top pie baked in Napier with cloud-like mash, rich mince and perfect pastry — and it’s from a supermarket.
Martin Bosley, chef and judge of the 19th annual Bakels New Zealand Supreme Pie Awards, said the winning pastry brought back fond memories for him. The potato pie hailed from New World Bakery in Greenmeadows, Napier. It was the first time a potato top category was cluded in the awards. “It was a spectacular pie,” he said. “Everything about it . . . the pastry crust was perfectly executed, cooked all the way through. It was the perfect ratio of potato topping, the mince was lovely and rich tasting, a good balance with the gravy. The potato was just a cloud-like mash, just enough crispy.
“It reminded me of my gran’s shepherd’s pie — I was immediately transported to [her] kitchen as a young boy.”
Two Auckland bakeries took out gold awards for their pies.
The best bacon and egg pie can be found at Mairangi Bay Bakery and the For more food stories and great recipes visit
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HSupreme award: Potato top, New World Greenmeadows, Napier Bacon & egg: Vong Hean, Mairangi Bay Bakery, Auckland Gourmet fruit: Sao Bunarith, Dairy Flat Bakery, Auckland (blueberry & spiced apple) Chicken & vegetable: Srieng Choeu, Fresh Bun Cafe, Tuakau Gourmet meat: Srieng Choeu, Fresh Bun Cafe, Tuakau (Butter chicken) Mince & gravy: Khemara Yin, The Bakehouse Cafe, Thames Steak (diced) & gravy: Buncheon best gourmet fruit pie (blueberry and spiced apple) can be found at the Dairy Flat Bakery.
A bakery just south of Auckland, the Fresh Bun Cafe in Tuakau, took out two gold awards, for its gourmet meat (butter chicken) and chicken and vegetable pies. Keo, One Tree Bakery, Mount Maunganui Potato top: New World Greenmeadows, Napier Vegetarian: Bunthy Te, Angkor Wat Bakery & Cafe, Waipukurau (bok choy, carrot, parnsip & kumara) Mince & cheese: Sopheap Chouk, Te Awamutu Bakehouse Cafe Steak & cheese: Roger Cathro, Pak‘nSave, Petone Commercial wholesale: Phil Lyons, Couplands Bakeries, Christchurch Cafe boutique: Zaqeeyan Zakhiyon, Divine Cakes & Desserts, Christchurch
“A great pie is a thing of nostalgia, it evokes the past. A real tug of the heartstrings. It’s the same for everyone I meet,” Mr Bosley said.
“Everyone tells me ‘ Man, I love a pie’ and can then tell me where their secret pie shop is, what they love about their favourite sort.”
Despite being a chef for more than 30 years, he was a late arrival to pastry, admitting that the chemistry and precision of baking daunted him.
He was impressed that the judging panel of bakers, led by veteran chief judge Tim Aspinall (in his 12th pie awards), knew exactly what they were looking for as they examined and tasted some 5200 entries from more than 500 bakers across the country.
Mr Bosley was also keen on the fruit pie winner of the cafe boutique category. Zaqeeyan Zakhiyon of Christchurch’s Divine Cakes and Desserts combined pear, blue cheese and caramelized walnuts. Judges called it “a veritable work of art”.