NEW ENGLAND ROAD TRIP – THE PIE TOUR
The Piefather Alan Hollebrandse samples the delights from Armidale, Uralla, Inverell and Glen Innes.
THE LOWDOWN
Alan Hollebrandse’s love of pies began when he was a teenager in Sydney, where he grew up. He’d spend long days at the Sydney Cricket Ground, sitting in what was then known as the Sheridan Stand.
“Besides having a great view, it also had the uniqueness of the pie shop underneath – the aromas would drift up during the morning,” he says. “The biggest decision of the day would come when there were 10 minutes till the lunch break and one had to make a decision – stay and watch what was happening out on the field, or leave and perhaps miss something vital, but gain prime position in the line to get a Sergeant’s pie and the free tomato sauce. Inevitably, on most occasions, I took the pie line.”
GOLDFISH BOWL, ARMIDALE… chunky steak
“First impressions are good – the top is well browned with an interesting mix of herbs. It feels sturdy, smells good and the pastry is light and flaky. There’s a generous serving of beef within, which is tender, evenly sized and wrapped in a very thick and tasty gravy. It’s a really lovely pie, served in a great cardboard box making it a perfect takeaway option and is very, very moreish.”
Monday-Friday • 7am-3pm
Friday • 5.30pm-8.30pm
Saturday • 7am-1pm
Sunday • 7am-12.30pm
THE PIE MECHANIC, URALLA… free ranger
“The thigh meat used in this chicken, pea and tarragon pie is a great call – it really adds to the interesting mix of vegetables and the sweet gravy within. It’s an unusually deep pie, with a very generous filling in your classic tin foil packaging. The top crust is rustic, evenly baked, with a sprinkling of sesame seeds, while the body pastry is soft, tasty and easy to negotiate. It’s a great tasting, good looking pie.”
Monday-Friday • 6am-5pm
Saturday • 7am-4pm
Sunday • 7am-3pm
Macintyre hot bread shop, inverell… plain beef
“This is a solid classic, a beef mince pie. The pastry’s edging is smooth all the way around and the first taste is impressive. The texture of the mince is even and well supported by the rich gravy within – the contents is evenly distributed too, filled corner to corner, no gaps. There’s an almost spicy taste to the beef, which very much adds to the overall flavour. This is a good working man’s pie that will fill you on the go.”
Monday-Thursday • 5.30am-4pm
Friday • 5.30am-4.30pm
Saturday • 5.30am-1.30pm
the glen pie shop, glen innes… chicken mornay
“Straight away you can see this pastry is very flaky and beautifully even. It’s interestingly identified by the crescent pastry piece on the pie’s top, and I assume the yellow pastry signifies that it’s chicken. Inside are bite-sized, tender chicken pieces surrounded by a very tasty, solid mornay sauce. It’s certainly a very hardy pie and a great meal.”
Monday-Friday • 7am-4pm
Saturday • 7am-1pm
Words Alan Hollebrandse
Photography Steph Wanless
