Where To Find Different Pie In Melbourne Food Experience?

In Australia, there is a wide variety of pies to choose from. It's a must-have during football games, a late-night munchie between bars, fair game in eating competitions, and the cause of an unlimited number of tongue burns.

We aren't too picky about whether it comes from a bakery or a pub, but there are a few requirements. To begin with, a pie needs to be very hot, nearly too hot to eat right away.

The crust needs to be flaky, the filling needs to be decadent, and the crust needs to cover the entire pie. Pastry-topped stews are exactly what they sound like. It's not like eating a pie.

The meat pie is the most iconic dish of Australian food and, in many ways, symbolises the country's culture. Australia is a melting pot of ideas and influences from all over the world, and the meat pie is a perfect example of this. The qualifications for the best pies in Melbourne are not particularly complicated: flaky pastry, premium ingredients, and a filling that is rich and hot enough just to burn through your palate if you are not careful.

Where things start to become interesting is in the component parts that make up that filling. It can be anything from the traditional chunky beef and gravy to chicken in Thai green curry, scallops in saffron, beef bourguignon, or rosemary lamb. The possibilities are endless. Pies are a perfect example of multiculturalism baked into a flaky crust.

Here's Pie In Melbourne Food Experience

When did someone eat all the pies? We went on a daring and calorie-laden mission to track down Melbourne's most prestigious pies. This selection of Melbourne's finest will whet your appetite whether you require traditional crusts or want creative twists on old favourites.

The best and cheapest food in Melbourne is not restricted to pies; we also have burgers and toasties. So, why not end the meal with a sweet doughnut?

Nothing says "comfort food" like an Australian meat pie, so while you're in Melbourne you might as well sample some of the finest examples of this classic dish.

This ranking takes into account not just the crust's golden colour but also the quality of the fillings, which in this case are the steaming morsels hiding beneath the pastry.

The Pie Shop

In May of 2017, the space was transformed into The Pie Shop by chef and former owner. For quite some time now, it has been secretly producing some of Melbourne's finest pies.

Next door at Pope Joan, the Allen have their meat and vegetable stuffing made. Shortcrust pastry cups are filled with the mixture. Wilkinson gathers in a cramped area by The Pie Shop's front window, where he uses a specialised equipment to roll out long, yellowish sheets of dough that he then bakes in the store's back kitchen. Past pies have included the crimped-edged turkey, sweet potato, and spinach pie known as the Daryl; the pork-based spaghetti bolognaise known as the Bruce, which is baked in a pastry bowl with the pasta still inside; and melted cheddar and mozzarella cheeses; and the vegetarian Middle Eastern mix known as the Clancy, which is a pumpkin, Swiss chard, and halloumi calzone.

The Shazza pie, which is filled with caramelised onion, potato, and cauliflower-cheese and is based on a croquette recipe, was a hit during Broadsheet's last visit. Dessert pies in the style of a diner can be ordered by the slice (or in whole if you give them 24 hours' notice) and come with a side of aerosol whipped cream. In this case, they switch off every week.

Both balsamic stewed strawberries and rhubarb, and buttermilk and Rooftop Honey, have made appearances. St. Ali coffee, chilled Mars, hot chips, and Snickers bars, and deep-fried dim sums in convenient pre-packaging round out the selection.

Le Derrière

Need to give your pie a little bit of a French twist? South Yarra residents in the know can stop by Le Derrière to pick up some savoury boeuf bourguignon pies to enjoy later.

Moreover, a plate of sausage buns sprinkled with black sesame seeds. Then, if you're looking for a creamy winner, you should try one of their pies stuffed with chicken, mushrooms, and thyme.

Baker D Chirico

The Baker D team is like Macgyver unleashed on a supply closet full of butter, flour, and sugar.

This St. Kilda bakery is famous for three things: their fermented whole wheat bread, which has a loose-knit structure and nutty sesame crust; their Easter fruit buns (be advised, the waits in April are mayhem); and their waitresses' fashionable pinnies.

Stylish knee-height tables, wicker baskets, and paintings of women with bread loaves for heads make this restaurant a sight to behold. Have them come up for some custard-filled doughnuts, or bring some prosciutto-stuffed baguettes and nougat to Albert Park so you can boo the runners.

Boscastle

The creator and chief pie-maker at Boscastle, who got the idea while living in a North Cornish village in England, moved the business to Melbourne with the intention of making traditional Cornish Pasties using only the highest quality local ingredients.

As a result of their success over the past 28 years, Melbourne's Boscastle has expanded into a national pie supplier. Consequently, Black Angus beef is a popular choice.

Pure Pie

Whether you're looking for something sweet or savoury, snack-sized or a family's worth, we've got you covered. All of the varieties are available at Pure Pie in Docklands, and they're all delicious. Pies filled with feta and spinach and covered in a sour cream and butter crust get a spicy kick from chipotle chilli beans. Or, for something a little different, there's the aromatic butter chicken in a mildly curried gravy, which you can order online and have brought to your door or picked up at the kerb.

The first Pure Pies were made in a St. Kilda flat and sold at local farmers' markets. Eight years later, they have locations in both Port Melbourne and the Docklands. The friendly Port Melbourne shop has numerous freshly baked pies in the warmer, as well as a variety of pies for takeout, including larger varieties suitable for a family.

Country Cob Bakery Boronia

The pies at this little establishment won Best in Australia in 2020. In 2016, two brothers purchased the Country Cob Bakery in Kyneton and two years later launched a second outlet in Boronia. The parking lot is usually completely packed.

When you go in, your nose will probably be drawn to the aroma of freshly baked pies; however, you should take a moment to appreciate the wide variety of pastries and other delights on display. Danishes, brownies, scrolls, and more are regulars on the menu, though the selection is always changing. Standard fare includes vanilla pie, eclairs, custard tarts, and doughnuts.

Those golden, savoury pies, however, steal the show. Those who prefer traditional fillings can choose between plain beef and pepper beef (This is the one that won the Best in Australia award). Big, juicy pieces of beef fill both options. The satay seafood pie and the barbeque, whisky, and quail egg pie, both of which pay homage to the brothers' Cambodian ancestry, are the way to go if you're looking for something a little more out-there. Insane, but effective. The lamb ragu is only one of many delicious options.

Handmade pies are in high demand, therefore each day hundreds are produced. You may get them hot or cold, buy a whole box or just a few to snack on in the vehicle. In addition, they are cheap, with most retailing for less than $10.

Boxed Naughton's Pub Pie

There will be a magician appearing at your door who performs in a pub. In time for exams, Naughtons Hotel has revived its popular pub-in-a-box service. Along with your choice of hand-made pie, you can also choose feta-filled spaghetti and jars of delicious pickled beetroot.

Those with a carnivorous bent might try the chicken, dill cream, and mustard pie, while vegetarians can savour the roasted pumpkin and goat cheese treat.

Botanical Hotel

Having trouble getting to the Botanical Gardens? Their local grocery store uses Provider to deliver takeout orders, including huge pies perfect for sharing.

Eat a delicious lamb shepherd's pie topped with fluffy whipped potatoes while you cheer on your team. Or the Milawa chicken, which is served with leek, mushroom, and a sauce that's loaded with herbs.

Pie Thief

A new pie business has drawn customers from all around town to the resurgent neighbourhood of Footscray. The ex-Supernormal co-owners' restaurant, Pie Thief, specialises in, you guessed it, pies (plus a couple of delicious sausage buns).

Standard options include steak and cheese and bacon and egg pies, but the out-of-the-box lasagne pie is what really gets people in the door.

Wonder Pies & Deli 

A Scottish chef and his American public relations consultant wife run Wonder Pies & Deli. Capaldi started his wholesale pie business, Wonder Pies, in a former factory in 2017. The first iteration of his pie shop, Wonder Pies & Deli, opened in the Central Business District in 2018. The store in Collingwood first opened its doors in 2020.

There are dozens of pies in the fridge. The Pleasant and Cheesy Works Unlike the Piesagne, which consists of layers of pasta, wagyu beef, and bechamel, this one is filled with bechamel, macaroni, cheddar, mustard, and Cheezels. The confit duck version features an orange-infused sauce, while the butter chicken version features plenty of ginger and masala. Morning visitors should have the breakfast pie, which features free-range eggs, smoked bacon, and cheddar.

Vegans can enjoy the mince, carrot, and potato pie, while traditionalists can enjoy the chunky meat and gravy pies, the traditional beef and lamb sausage rolls, and the Cornish pasty filled with braised beef, potatoes, and vegetables.

Salads with interesting ingredients like brown rice, pomegranate seeds, pesto, and sunflower kernels; or pickled beetroot, za'atar, and dill, can be found at the original location. There are also sweeter options, such as jam-doughnut bread and butter pudding and jumbo-sized chocolate Royals with salted caramel frosting from Gaytime.

Here, the vanilla custard filling is enclosed in a mille-feuille (a thin, layered French pastry) for a twist on the traditional vanilla slice.

Fatto A Mano

Fatto a Mano, a bakery in Fitzroy, is well-known among locals, in no little part due to the quality of its pies. Taking one bite of the mushroom, spinach, and halloumi pie will convince you that the husband and wife team behind the eatery have been at it for at least half a century. All the people who need to avoid gluten can still enjoy themselves.

Rustica 

If you're a fan of sourdough and live south of the river, you'll be pleased to know that the Rustica empire has expanded by opening a flagship store in South Yarra to complement its outposts in Hawthorn, Maribyrnong, and both central business districts. The new Chapel Street location, directly across from the Jam Factory, is the largest Rustica to date, with seating for one hundred.

The head chef is in charge of a small menu that includes some unique dishes in addition to certain worldwide standards. Lobster benedict comes on a milk bun with onion rings, salmon roe, and gochujang mayo, while a fried chicken burger (a sheep's milk cheese.

French croissant and is served with salted caramel, and mascarpone chantilly cream. The drink selection is focused on regional producers. There's Polperro wine from nearby Red Hill, as well as Noble Boy and Bodriggy brews from nearby Abbotsford.

Tonight, you can choose from a short yet tasty list of cocktails. Try the rosé vermouth Negroni or the Bloody Mary with a healthy dose of sriracha.

The neutral decor, which has marble and timber surfaces and hanging plants, was designed by architect Fiona Drago. You can see the world go by through the floor-to-ceiling windows that front the street, and you can see what goes on in the kitchen through the similarly large glass panels that run along the ceiling.

M&G Caiafa

Add M&G Caiafa's savoury quiches from the Queen Vic Market. Spinach with feta and mushrooms with halloumi are two examples of meatless variations.

You could also just make the classic quiche Lorraine, which is filled with bacon and spring onions. If you are within 10 kilometres of the market, you can place your order online and pick it up at the stall.

Daniel’s Donuts

The iced and cream-filled doughnuts at Sure Daniel's are legendary. What you may not have known is that they make excellent puff pastry pies. Try some old standbys like a hearty steak and pepper or chicken and leeks.

Include a pair of ruffle-sealed Cornish pasties and some vegetable pies for your vegan friends. Use the Uber Eats service to get them delivered.

Babka

Babka, a brunch spot in Melbourne known for its Eastern European twist, has been satisfying locals for over 15 years. In addition to the regular bakery fare and some more out-of-the-ordinary options, the bakery also offers six different pies produced in-house.

Exceptional results may be found in the combination of beef, red wine, and mushrooms; the generous use of wine yields a robust flavour while meltingly tenderising the steak.

Tony’s Pies

Tony's Pies have become so famous among Essendon locals that the secret blend of herbs and spices used to make them is so closely guarded that Tony won't even tell his son, the shop's co-owner, what it is.

Take a seat beneath the front umbrella with a plate of Tony's famous chunky beef pies and a heated discussion about whether or not tomato sauce belongs on a meat pie. Insinuate, yes.

Zaatar

Since they acquired Zaatar in 2015, not much has changed. In that case, you're in luck: the Lebanese bakery was established by the offspring of the man behind Brunswick's beloved A1. The community feel in both places is strong and should be left alone.

One can pick from a small selection of pies. Zaatar is the traditional bakery bread, and it features the spice blend that gives the shop its name: thyme, sesame seed, sumac, salt, oregano, and olive oil. There's an east-meets-west Vegemite and halloumi pie, and for the more daring, there's the Shanklish, which combines aged cow's cheese, onion, and tomato.

The menu enables you to mix and match between the many different pizzas, mezze, dips, and salads that are offered. Kibbeh and sambousek go well with hummus and fattoush salad, whereas falafel goes well with eggplant dip and tabouli.

The "Zoccacia '' is a giant folded and toasted sandwich at Zaatar, packed with ingredients like soujok, halloumi, kofte, or bastourma (sweet and smoky cured beef).

The room is spacious and light, with enough room for roughly 85 people to sit at tables. One of the tables is a community one, decorated with beautiful Moroccan tiles. After you've finished eating there, you should look into what you can take out.

Dinkum Pies

Dinkum Pies is the best option for a quick snack on the fly. Dinkum has been making meat pies, pasties, and sausage rolls for almost 40 years, and bills itself as a "icon" of the Melbourne pie shop scene.

You can have a slice or two of pie in the sunshine of their laneway patio before sweeping crumbs from your pants.

Candied Bakery

Sugar may be the latest nutritional villain, but we're not the only ones cheering for him on Spotswood's modest neighbourhood shopping strip. The allure of Candied Bakery, an Australian establishment with an American flair, draws significant audiences.

Patriotic treats like hot dogs, marshmallow chocolate chip cookies, and shakes represent the United States; uniquely Australian treats like lamingtons and sausage rolls embody the spirit of Down Under; and European treats like During your lunch break, croissants, fresh pancetta, and provolone-stuffed paninis include a taste of Europe.

The Philly cheesesteak roll at Candied is a delicious ode to Philadelphia's famed street cuisine, with a pillowy long white roll (made in-house), buttered and stuffed with sparkling caramelised onions, thin pieces of sizzling, grilled meat, and a gorgeous crown of melted cheese.

Slightly more delicate is a tart slice that skirts the salty-sweet line with cubes of fluffy pumpkin, tomato slices, and dollop of goat cheese floating in an eggy custard.

Hold off on eating until after the dessert course. Soft serve made from St. David's dairy products (a micro-dairy in Fitzroy) was churned out by Candied Bakery, and we saw countless happy customers strut out of the shop, matcha or vanilla cone in hand and five dollars lighter.

If you come back soon, we could have peaches and cream or bananas and buttermilk caramel. With the right amount of short pastry, a piece of apple pie can be as huge as a New York pizza and will be stuffed with cinnamon-spiced stewed apples and topped with a buttery crumble. The bars of chocolate-coated sponge here are soft and delicious, especially if you're a fan of traditional lamingtons, but the intensely red strawberry jam inside might be too sugary for other people.

A neon-yellow sign and stools provide some flair to the otherwise plain bones of a high-street bakery; flour aprons have been swapped out for hot dog print hoodies and t-shirts; and the communal table has been replaced with a more casual seating arrangement (for sale, if you fancy). It adds a bit of surprise to an otherwise mundane strip, which is appreciated.

For five years, Candied Bakery has kept its sweet shape, satisfying both traditionalists looking for a classic beef pie in a beautiful puff pastry shell and a cappuccino (from Proud Mary roasters) and adrenaline junkies in search of vanilla slice doughnuts. The apple pie is shaking (Apple pie is mixed directly in).

A1 Bakery

The initial establishment on Sydney Road was opened in 1992 by Elias Farah, his brother-in-law Chafic Choueiry, and Elias's sisters Nadia and Noha. Since then, A1 Bakery has been a huge hit with customers.

Amidst the elderly and their grandchildren from Lebanon sit cash-strapped students.

Bustling spot serving Spinach and cheese pies, pizza from Lebanon brimming with delicious haloumi; and sweets; the decor is all little steel tables and Arabic posters. No item ever costs more than a few dollars, yet everything is of high quality.

You can get sumac, rose water, pomegranate molasses, and anything else you need to make real Middle Eastern food at home from the bakery, which also serves as a cafe and Middle Eastern store.

Keith’s Pies

Suburban institution Keith's Pies is reminiscent of a simpler period when men were men and pies were pies. Whether you like it or not, you'll likely be referred to as “Darl”. Because of its antiquated nature, the restaurant does not provide the classic mix of beef and mushrooms in a pie.

Since their curry pie is the best in Melbourne, we'll overlook this transgression. Making the call, then. The curry sauce will have that granular store kick, there will be a few sesame seeds, and the shell will be softer (Keith doesn't like shatter pastry that explodes on impact).

This curry pie will change your mind if you've been on the fence about trying them before. Guaranteed. If they ate five of these, we would be smiling and ready to run a beep test.