The Battle to be Australia’s Best Pie

Australia’s Ultimate Pie Showdown: A Four-Day Tournament Celebrating National Flavors

Brendan Carter took quick sips of the pie test at the event and grimaced, declaring it overly salty before returning it to the plate. Around him, judges delicately sampled Australia’s iconic savory delight—a staple enjoyed daily in homes and across busy roads alike.

The meat pie holds a cherished place in Australian culture, eaten year-round after sports matches or nationwide road trips. Australians devour roughly 270 million meat pies annually, typically smothered in ketchup and served piping hot. This humble pastry remains an egalitarian comfort food—from office shirts to casual tees.

Each year, dedicated competitors convene to crown the finest pastry-and-filling combination in this venerable tradition. Over four days, sixteen judges evaluate 1,800 individual pies and sausage rolls crafted by Australia’s leading bakers, chefs, pastry artists, and butchers at the Official Great Aussie Meat Pie Competition, held this week at the Fine Food Australia trade fair in Melbourne. Founded in 1989 and now one of the country’s largest events, the contest demands both skill and stamina from judges, who sample up to sixty pies daily in pursuit of excellence.

Senior judge Brendan Carter exemplifies the dedication behind the craft. Last year he demonstrated the challenge by sampling more than a hundred pies in a single morning session. Though committed to the profession, this seasoned baker acknowledges that the occasion leaves little appetite beyond the contest—the rich pies already satisfy his passion.

Beyond classic meat pies, participants offered inventive creations ranging from butter chicken pie and wood‑smoked wallaby to prawn‑garlic and chipotle‑pork‑pineapple blends, plus sausage rolls featuring Texas BBQ glaze or Mexican bean cheese. Judges worked in pairs to rate dimensions such as crust uniformity, meat juiciness, fill ratios, and visual appeal.

Pies, Sweat and Tears

Among the finalists were pioneering sisters Sandy and Hannah Do, who take command of the renowned Ming’s Bakery in Perth. The family patriarch opened the shop in 1991 and passed it to the sisters when he died nearly eight years ago. This year their entries earned multiple medals, including gold for a meat pie prepared with his secret “family recipe,” which Sandy received ten days before his passing.

When recounting their journey, siblings recount how their father escaped Vietnam during the conflict and arrived in Australia with virtually nothing. Lacking formal baking knowledge, he taught everything from dough handling to crafting hearty meat fillings. The sisters speak often of feeling his presence during this momentous gathering.

“On my toughest days, I think of Dad completing everything with nothing—there’s proof I can survive and achieve anything,” Sand​y said. “Just hope Mom’s proud,” she added.

The Official Great Aussie Meat Pie Competition was established in 1989 to elevate pie standards across the nation. Its popularity has grown so great this year that organisers capped total entrants.

Meat pies occupy a special spot in public imagination—in 2018 then‑prime minister Malcolm Turnbull sparked national debate by attempting to break the tradition with a knife and forks instead of hands, sparking #piegate.

An Enduring Symbol

Competition concluded as aspiring competitors gathered to learn their results. Top honors in most categories—best plain pie, best pastry, and best sausage roll—were awarded this year

Steven Watson, operator of The Little Red Grape bakery in rural South Australia, explains the significance of recognition for these artisans. With a typical schedule of seventy hours per week at the win, the pair celebrates this accolade alongside fellow bakers.

Sarel Hok of Buddy Bakery Melton, Victoria, captured best plain pie with his signature focus on bold flavour—he emphasizes enhancing every layer from base to crust.

Other notable victories include a roo rendang curry pie, crowned best overall gourmet pie, and a jalapeño beef‑cheese sausage roll taking home best overall sausage roll.

As celebrations unfolded, the judging panel wheeled in a large container for disposing the remaining cold entries. Savory odours lingered until the bins were emptied and the festivities closed. Chief judge Mike French reflected on pies’ cultural endurance, assuring attendees that despite evolving tastes and techniques, “pies won’t die”—they remain a cornerstone of Australian life.

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