WA
PINJARRA BAKERY
“I always think about foods and cuisines I enjoy eating, and then find a way to translate those flavours and feelings into a pie. It has to evoke emotion. This pie made me feel FOMO from not jetting to Europe this winter! We wanted to create something unique for delicious, so we whipped this pie up especially, but we might release it as a limited-edition pie.” – Darren Rowe
FOLLOW US: @pinjarra_bakery
TAS
SUMMER KITCHEN BAKERY
“When we took over the bakery in 1997, we only made vegetarian pies. Many of our customers at Salamanca Market were requesting a meat pie. We wanted to use ingredients that were available locally and John, being Scottish, started thinking about the stews of his childhood. We also decided that wallaby would have been part of many Tasmanians’ diets for a long time, and so the wallaby & potato pie was born.” – John Glendinning and Marie Van de Gumster
FOLLOW US: @summerkitchenbakery
SA
PORT ELLIOT BAKERY
“My Dutch grandmother made a cauliflower cheese bake sprinkled with crispy breadcrumbs when I was a little girl. This is where the initial inspiration for this pie came from. We added broccoli and turned it into a cauliflower broccoli cheese pie. As a vegetarian myself, it’s a real treat! We’ve had it on offer every winter at our family-owned bakery for the past three years.” – Sharon Horrocks
FOLLOW US: @portelliotbakery
CAULIFLOWER BROCCOLI CHEESE PIE
SERVES 8-10
2 sheets frozen puff pastry, thawed
½ cup (25g) panko breadcrumbs
2 tbs extra virgin olive oil
1¼ cups (150g) grated four-cheese blend
Salad leaves, to serve (optional)
FILLING
500g each broccoli and cauliflower4 cups (1L) milk, plus 300ml extra2 tsp each of black pepper and fine salt1½ tsp each of sweet paprika and garlic powder¼ tsp freshly grated nutmeg125g cornflour2½ cups (300g) grated four-cheese blend
