That’s gold! Inverloch’s Paul the Pieman wins Aussie gold
Up against hundreds of pie shops and bakers from around Australia, Inverloch’s Paul the Pieman has taken gold with their famous ‘Brisket, Mac & Cheese Pie'. But wait, there's more...
THERE it is! Up against hundreds of pie shops and bakers fromaround Australia, Inverloch’s Paul the Pieman has taken gold… again!
Their famous ‘Brisket, Mac & Cheese Pie’ has won the gold medal in the Gourmet Pie Class 8 Section at Australia's Best Pie & Pastie Competition, organised by the Baking Association of Australia (BAA).
And not just that.
They’ve also claimed silver in the prestigious ‘Traditional Pastie’ section, quite a feat up against literally dozens and dozens of the best pasties from around the nation.
Hot off the plane from Queensland, where the awards were announced on Tuesday, Wednesday and Thursday, June 16-18, at a glittering event at the Gold Coast Turf Club, general manager Mitchell Woods, was back on the tools on Friday.
But he acknowledged having a spring in his step after success on the big stage.
“Absolutely rapt. These are the only awards organised by the baking industry so they’re the ones everyone wants to do well in,” said Mitchell Woods.
“And to come away with a gold, five silvers and a bronze is acknowledgement from our industry that we’re putting out a great product.
“It’s excellent to get that recognition,” he said.
Highly esteemed and recognized as one of the most prestigious food competitions in the Australasian region, by entering Australia's Best Pie & Pastie Competition, bakeries from around the country receive experienced feedback and assistance through an open and transparent judging process, which has seen the competition grow stronger each year.
According to BAA National President and QLD Chair Amanda McDonald the rewards of participating in the annual baking awards go beyond winning titles such as "Australia's Best Pie" or "Australia's Best Pastie.
“Marketing your product as Australia's Best Pie or Australia's Best Pastie elevates its status and informs consumers across the country that your product is of exceptional quality, as recognized by our independent judges,” Ms McDonald said.
Getting ready to compete
It’s quite a process getting ready to compete, according to Mitchell Woods.
“They’re effectively the pies we put out in the shop each day with a bit of each work on the presentation.
“If we were just going down to Melbourne it would be a lot easier but we bake about 40 pies for the competition and then select three for each category, freeze them and package them in individual packages for the trip to Queensland. There would have been 20 to 25 pies and pasties making the trip.
“As well as the gold medal, it was great to get a silver in the traditional pastie category. There’s a lot of entries for that and they don’t give out many.
“So, yes, once again, great for the team here to get that recognition.”
Mitchell said he was proud to be able to put out such a great product locally and to play his part in promoting the area.
“We definitely get people coming in because they want to try the award-winning pies. People sort of go on pie hunts, pie tours to the best bakeries and we’re on the map, you could say.”
Another thing Mitchell and the Woods family are proud of is giving hundreds of local people a start in their working life with upwards of 30 people on staff at peak times during the year.
“Everyone is pleased with the awards and we’d like to encourage people to come in and give something different a try,” said Mitchell.
The award winners
Paul the Pieman’s Awards were as follows:
- Class 2 - Chunky Plain Beef Pie BRONZE
- Class 3 - Flavoured Beef Pie Pepper Pie SILVER
- Class 6 - Poultry Pie Butter Chicken SILVER
- Class 8 - Gourmet Pie Brisket, Mac & Cheese GOLD
- Class 8 - Gourmet Pie Brisket Beef Cheek Pie SILVER
- Class 8 - Gourmet Pie Brisket Lamb Souvlaki SILVER
- Class 11 - Traditional Pastie SILVER
The ‘Brisket, Mac & Cheese’ review
So, what’s it like, the gourmet pie, gold medal-winning ‘Brisket, Mac & Cheese’?
The Sentinel-Times gave it a try…
“Right from the first bite, the Brisket, Mac & Cheese is full of flavour with the light covering of mac and cheese perfectly complimenting the chunky beef filling and its flavorsome BBQ-style sauce, encased in melt-in-your-mouth flaky pastry pie.
“This isn’t just a pie, it’s a full-flavour meal, truly an incredible taste-sensation packed in a pie case and honestly, at $8-a-piece, an absolute bargain.
“You wouldn’t need anything else to make a great meal. Although, if you took a few home for dinner, some green veggies and a dob of mashed spud on the side would top it off nicely.”
Apprenticeships available
If you would like to join the award-winning team at Paul the Pieman in Inverloch, you're in luck. Paul the Pieman presently has apprenticeships available for immediate start for the right people in the time honoured craft of Pastry Cook. Contact them now at info@paulthepieman.com.au or check out their website at paulthepieman.com
