Traditional recipes

With America’s Cup, New Zealand Cuisine Shines in San Francisco

With America’s Cup, New Zealand Cuisine Shines in San Francisco

Hundreds of Kiwis already have descended on the Bay Area to participate or cheer as the country’s team races in the world’s most important sailing competition — and more are expected.

With few, if any, serious New Zealand restaurants in the U.S., most Americans have no concept of New Zealand food, much less the cooking approach. So, two fine dining restaurants have taken on the mantle of specializing in New Zealand cuisine over the next months, in an effort to expose it to the world: Waiheke Island Yacht Club, a pop-up restaurant created by one of New Zealand’s most renowned restaurateurs, Tony Stewart, and Waterbar, the venerable San Francisco waterside seafood establishment that has devoted a sizable portion of its menu and wine list to New Zealand’s ingredients, products, and culinary sensibility.

Waiheke Island Yacht Club: After winning "three hats" (roughly equivalent to Michelin stars) for his Auckland restaurant, Stewart followed his instincts and sense of adventure and whipped up the Waiheke Island Yacht Club, located within the locus of the America’s Cup action on San Francisco’s Pier 29 Embarcadero waterfront. Stewart built the restaurant quite literally from scratch in three months from an unoccupied street-facing pier building. He imported resources from home — macrocarpa cypress wood for the tables, molded black sand from the beaches for the countertops, and furniture maker Douglas and Bec to create stylish leather sling chairs. The result is a 6,500-square-foot bar and restaurant with a rugged sophistication.

The New Zealand menu is, however, fine dining, blending local Bay Area bounty with New Zealand specialty products like Silere Merino lamb, Hawkes Bay venison, Silver Fern Farms beef, Mt. Cook Alpine salmon, as well as cheeses. One of the biggest draws is the bar, serving Moa, a New Zealand craft beer, a Kiwi-inspired creative cocktail menu invented by Kiwi Geeling Ng, and a raw bar that includes the country’s Coromandel Oysters. Waiheke turns the venison into a cervena tartare, the wonderfully tender beef fillet into a dish with dashi and miso, and renders the lamb with olive and feta.

Waiheke Island Yacht Club will remain open through December and, who knows, possibly longer. Stewart is keeping his options open.

"New Zealand cuisine focuses on the main ingredient in a dish and lets it shine through," says Stewart, who personally welcomes guests with New Zealand’s legendary friendliness. "California has a similar approach. They blend well."

The 1995 Citizen Cup featured the first all female crew aboard Mighty Mary of the America 3 Foundation syndicate, defender of both the Citizen Cup and America's Cup.

SailYachtSyndicateYacht ClubNation
USA󈞃 America³ America 3 Foundation San Diego Yacht Club   United States
USA󈞗 Mighty Mary America 3 Foundation San Diego Yacht Club   United States
USA󈞎 Stars & Stripes Team Dennis Conner San Diego Yacht Club   United States
USA󈞐 Young America PACT 95 San Diego Yacht Club   United States

America 3

Bill Koch's 1995 entry was an all women's programme. When it was first announced in March 1994 the team attracted over 600 applicants. [1] The team sailed the 1992 boat America 3 (USA󈞃) before the arrival of Mighty Mary (USA󈞗) in time for the fourth round robin. Tactician Dave Dellenbaugh joined the crew for the final round robin. Dawn Riley was captain of the team which included J. J. Isler and Leslie Egnot. [2]

Team Dennis Conner

Team Dennis Conner sailed Stars & Stripes (USA󈞎) during the challenger series, which many judges considered to be the slowest of the three 1995 defenders. [3] During the semi finals USA󈞎 began taking on water and the crew put on life jackets as they feared the boat might sink. However the team sailed well and won the Citizen Cup and the right to defend the America's Cup. Dennis Conner led a team that included helmsman Paul Cayard.


PACT 95 was based in Maine, founded by Kevin Mahaney and managed by John Marshall. The team developed Young America (USA󈞐) which, despite being badly damaged twice, finished the Citizen Cup with the best record of 24-12. However they lost to Team Dennis Conner in the final. Young America was used by Team Dennis Conner as they unsuccessfully attempted to defend the America's Cup.

The crew included Mahaney, Robert Hopkins, John Kostecki, Matt Welling, [4] Andreas Josenhans and Ken Read. [5] [6] [7]

The Ultimate in Pop-Up Restaurants: Waiheke Island Yacht Club Coming to Pier 29

One of the savory courses (hapuka, smoked agria, serrano, pea, and hen’s yolk) at Clooney (check out the yolk on that egg!). Photo courtesy of Clooney.

One of the desserts at Clooney (Valhrona, cherry, and sorrel). Photo courtesy of Clooney.

During my trip to New Zealand, I had the pleasure of making my way through all the appetizers at Clooney in Auckland, a very chic and contemporary restaurant from restaurateur Tony Stewart (he is also behind The Hamptons in Auckland). At the time, he told me he had a pop-up, New Zealand-inspired restaurant and bar project that was going to open in San Francisco for the America’s Cup. After waiting on some finalized details, I can finally spill the beans on


, opening Thursday July 4th on Pier 29.

First, I need to explain Waiheke Island a bit. It’s an island off that is a short ferry ride away from Auckland. And let me tell you, it’s the picture of dreamy. It has wineries, gorgeous beaches, winding roads, delicious food, and a wonderful easy-breezy vibe. I was so sorry I was only there for the day—I was ready to just show up with my toothbrush and move there. (You can peek at some images—and stories—from my friend Nathan Branch in his blog post here and his fantastic photos here.)

Tony Stewart is going to be re-creating the relaxed, unpretentious, and comfortable feeling of Waiheke in San Francisco, along with bringing the progressive New Zealand cuisine style (and some ingredients—including Silvers Fern Farm’s SILERE merino lamb) that his projects are known for. There will be a four-course menu (with choices) each evening, plus two-, three-, and four-course menus at lunch many of these dishes are also available on the bar menu, so you can just swing by for a drink and a bite as well. Look for brunch to launch in August.

His culinary team includes head chef Hayden McMillen (TriBeCa, Vinnie’s, Huka Lodge, Meredith’s, The French Café), who is known for an innovative style that is built around seasonality and purity of flavor. His sous chef is local boy Nicholas Patchen (Boulevard, Ritz-Carlton Half Moon Bay, Spruce, Campton Place, and All Spice in San Mateo). The specialized menu will have a modern/contemporary sensibility, intersecting with local ingredients.

The stylish yet laid-back space is going to feature many design elements from New Zealand, including slabs of macrocarpa cypress polished by hand, American white oak furniture that was handcrafted in New Zealand by Douglas and Bec, and even the pottery was brought over. Stewart has been working with architecture/design firms Sutro Architects (local) and Fearon Hay Architects (New Zealand) on the project. (For those of you into floorplans, you can check it out here.) The restaurant seats 85, plus 12 at the chef’s counter and 20 at the bar.

The bar is going to be a highlight of the experience, made in New Zealand. There will be craft beer from brewer Moa, and sommelier Geeling Ng will be handling the wines and pairings (although don’t expect New Zealand wines—due to some contractual obligations with America’s Cup, the wines will be from Napa Valley). There will also be a cocktail list conceived by Clooney’s bar manager, Needham Woodward.

The stadium (in America’s Cup Village) is just next door and will feature more than 30 live music concerts (Sting performed there last week), so it’s a convenient place to grab a bite before a show as well. Even though the America’s Cup 2013 finals will wrap in late September, Waiheke Island Yacht Club will stay open through December 31st. Am very much looking forward to experiencing this unique Kiwi import!

Revealed: The Crème Brûlée Cart's Brick-and-Mortar Location in the Mission

The window at the Crème Brûlée Cart shop (photo via Facebook).

A few weeks ago, Eater and Uptown Almanac were discussing the upcoming brick-and-mortar Mission location for the

, but didn’t have a lock on the exact address. Crème Brûlée honcho Curtis Kimball has landed a space at 3338 24th Street (between Mission and Valencia), previously Yojoa Express, a check-cashing place. Nope, it’s not that far from where he originally rolled out his cart a few years ago. And yes, after scoring some weed by the BART stop, you can swing by and indulge your munchies. There’s also pinball! And housemade drinks and take-home dessert sauces. The grand opening is Saturday June 15th, and hours will be Wed-Thu and Sun 2pm-10pm and Fri-Sat 12pm-12am. Closed Mon-Tue. 3338 24th St. at Bartlett.

Replica of schooner America set to begin epic tour

In this March 5, 2015 photo, captain and owner Troy Sears steers the yacht America during a whale watching trip off the coast of San Diego. Sailor and businessman Troy Sears is heading out on an epic nautical road trip that might not end until he’s circled the globe with his schooner America, a replica of the boat that gave the America’s Cup its name. AP Photo/Gregory Bull, File

SAN DIEGO >> Sailor and businessman Troy Sears is heading out on an epic nautical road trip that might not end until he&rsquos circled the globe with America, a replica of the schooner that gave the America&rsquos Cup its name.

Sears will leave San Diego on Tuesday evening on a tour that will take him to yacht clubs and races up and down the East Coast and then to the Caribbean. His calendar is largely booked through the final race of the America&rsquos Cup in late June 2017 in Bermuda.

From there, he plans to head to Europe and points beyond.

&ldquoI&rsquom hoping the tour will take me all the way around the world,&rdquo Sears said. &ldquoIf I go all the way around the world, I&rsquod end up in San Diego.&rdquo

At the very least, it&rsquoll be a voyage of a lifetime for Sears, 53, whose company, Next Level Sailing, has operated America&rsquos Cup boats for charters and whale watching trips since 2003.

&ldquoThis is the only time in my life I will be doing it,&rdquo he said. &ldquoIf you only go once in your life, you want to touch as many clubs and organizations as possible.&rdquo

Sears, an America&rsquos Cup aficionado who has had a relationship with two-time defending cup champion Oracle Team USA, visited 34 yacht clubs with his 139-foot America on a West Coast tour last fall.

The purpose of the tours is to generate awareness of the 35th defense of the America&rsquos Cup. While the cup is still held by San Francisco&rsquos Golden Gate Yacht Club, the racing will be in Bermuda.

America is scheduled to make more than 100 stops along the East and Gulf coasts between May 7 and just before Thanksgiving. After traversing the Panama Canal, Sears will arrive in New York just in time for the America&rsquos Cup World Series regatta. His 2016 schedule will end with a stop at the Ernest Hemingway Marina in Havana. Then it&rsquos on to the Caribbean and finally Bermuda for the America&rsquos Cup.

&ldquoI have come to learn there is a millennial generation which does not know about the event at all, and a baby-boomer generation that has a huge variety of emotions,&rdquo Sears said. &ldquoThey range from being super excited about the catamarans that are used today, to wanting to see the cup remain exactly the way it&rsquos been since they&rsquove been alive. They love the boats that have been sailed in the cup, the monohulls, since World War II.&rdquo

The original America was built to showcase the superiority of American naval architecture at the Great Exhibition in London in 1851. It beat a fleet of British ships around the Isle of Wight in 1851 to win the trophy that became the America&rsquos Cup.

&ldquoWe have always maintained that living history with the boat,&rdquo Sears said. &ldquoWe&rsquove never tried to be a classic tall ship. We have always conducted ourselves exactly the way we feel. We&rsquore a racing boat. Just a replica of a 166-year-old racing boat, and we will be racing this summer.&rdquo

America, with its crew of nine, will race in the Figawi off Cape Cod and then in the Newport Bermuda Race, in which Sears hopes to begin classic matchups with the Spirit of Bermuda.

Sears considers this to be the largest and most comprehensive tour of clubs and sailing organizations in U.S. history.

&ldquoThis far-ranging tour of many sailing clubs will introduce thousands of Americans to one of the most exciting stories in the history of sports,&rdquo America&rsquos Cup historian John Rousamaniere said. &ldquoThat&rsquos the decisive victory of the underdog schooner America over the English fleet in 1851, when the U.S. was just beginning to be noticed as an international power.&rdquo

Sears has entered into a partnership with North Sails, which makes the jibs for the catamarans used in the America&rsquos Cup. Just before the Newport Bermuda Race, America will be outfitted with 6,000 square feet of new sails in Mystic, Connecticut. They&rsquoll be made of modern Dacron with a traditional look, said North Sails executive Kimo Worthington, a veteran of several America&rsquos Cup and Volvo Ocean Race campaigns.

&ldquoHe&rsquos doing a great thing for sailing,&rdquo Worthington said. &ldquoHe&rsquos getting people excited about sailing. We think it&rsquos a great thing. He&rsquos going to have more than 100,000 people sailing on his boat. I don&rsquot think that&rsquos hot air. Holy smokes. And he&rsquos just a good guy. We want to help him.&rdquo

Sears and his wife, Kathy, a doctor, are about to become empty-nesters. While San Diego will remain their home, they&rsquore selling their house and she plans to leave her job and join him on tour.

&ldquoIt will be nice to have a doctor on board,&rdquo he said. &ldquoThis is a big life change for us. We&rsquore fully committed to the tour.&rdquo

After the America&rsquos Cup in June 2017, Sears plans to head to Europe. He knows there are possible destinations elsewhere in the world, including Hong Kong, Australia and New Zealand.

Eventually he&rsquoll return to San Diego. He just doesn&rsquot know when.

&ldquoThat&rsquos the unique part of this,&rdquo Sears said. &ldquoMy vision is, is as long as there is a group of junior sailors who are interested, and adults who want to have this conversation, we&rsquore going to keep going. Hopefully it will take us around the world.&rdquo

By Julian Guthrie, SFGate It was the fall of 1976 when Sally Lindsay went looking for a college student named Stan Honey to repair her Volvo 122S. She was told that Honey, an engineering major at Yale, had a car like hers, and was a guy who could fix just about anything. “I towed my

Chicago, IL (August 17, 2013) – No one could have scripted the extraordinary day experienced by the fourteen J/111s that are sailing in their inaugural J/111 North American Championship. With a forecasted easterly breeze in the 4-7 knots range and an insane amount of chop bouncing off the Chicago city waterfront (with a few thousand

27 Essential Cookbooks by Black Chefs, Authors and Historians

Make room: These titles need a permanent spot on your shelf.

Related To:

Photo by: Photo by Jerelle Guy for Jubilee/Courtesy of Clarkson Potter

Photo by Jerelle Guy for Jubilee/Courtesy of Clarkson Potter

African American food is American food. Years of enslavement and servitude, followed by a bustling invention and reclamation of soul food and Southern cooking, build on African cooking traditions that date back centuries. Black Americans haven’t just contributed to American food, they are central to it. Their traditions provided the foundation for American agriculture, and American food traditions. African immigrants across the globe have brought their own traditions with them, offering insight into the flavor and spice diversity found across the massive continent. Until very recently, Black food has often been depicted as one-dimensional, but the authors of hundreds of cookbooks spanning generations show the range, intellect and ingenuity of Black chefs and Black culinary traditions across the diaspora.

This is why it’s so important that cookbook shelves include Black perspectives on food and cuisine — and why we must make room for more voices whenever possible. Below is a list of essential cookbooks by Black chefs, cookbook authors and historians across the diaspora. This list by no means exhaustive, but it provides important and timeless reads that remind the world of the limitless genius — and tastiness — of Black cooking.

Jubilee: Recipes from Two Centuries of African American Cooking

Few authors have encapsulated Black cooking, history and joy in the way of food historian, writer and Cook’s Country editor-in-chief Toni Tipton-Martin. As the first African American editor of a major American newspaper’s food section, the Cleveland Plain Dealer, Tipton-Martin’s role in the Black food history cannon is prominent. Jubilee shines light on important but often ignored or underappreciated figures of American food history such as Samuel Fraunces, Freda DeKnight and Chef George Crum. In giving life to their stories, Tipton-Martin undertakes the remarkable task of rightfully placing the source of American food and culinary culture with the Black Americans who invented it. As she offers thoughtful context and history, the author provides tantalizing recipes for dishes like Gumbo Z'herbes, Pork Chops with Rich Lemon Caper Sauce and Coconut Lemon Layer Cake. Who says one can’t learn meaningful history and eat well at the same time?

The Africa Cookbook: Tastes of a Continent

Dr. Jessica B. Harris is the leading scholar of African foodways in the United States, and has shaped how and why we talk about Black food today. A living testament to the importance of prioritizing Black history and culture, Dr. Harris has traveled around the world to unearth the stories, techniques and recipes that made African food — and subsequently Black food — what it is now. The Africa Cookbook provides more than 200 recipes that span the African continent, and an account of a Black history and culinary past that extends far beyond the enslaved narrative of the Americas.

What Mrs. Fisher Knows About Old Southern Cooking

Abby Fisher is known as one of the nation’s first Black cookbook authors. Born into slavery, the exceptional cook moved from Alabama to San Francisco and lived as a free woman, authoring an impressive collection on more than 150 recipes from her southern upbringing. The book was reprinted in 1995 and used copies are still available online.

Rufus Estes' Good Things to Eat: The First Cookbook by an African-American Chef - Rufus Estes

Though African Americans played an essential role in developing what we now know as American cooking, many of their efforts and recordings were ignored, and discarded. Thanks to the work of historians and documentarians like Arturo Alfonso Schomburg and Tipton-Martin, we do still have some records from the past. Rufus Estes' Good Things to Eat, is one of those essential records. Authored during the Taft administration by formerly enslaved chef Rufus Estes, Good Things to Eat is the first cookbook to be written and published by an African American chef. A gateway into the world Estes inhabited, his cookbook captures the tastes and flavors of his time, such as Chestnut Stuffing with Truffles, Peanut Soup, Codfish Cones, Corned Stew With Cream, and nearly 600 other recipes. Skilled in French and African cooking techniques, Estes’ prose and instructions provide a lens into the world of a man who was talented, confident, determined to provide his account of what good things to eat should taste like.

Meat Pie Recipe

Today, We are going to learn and prepare the most traditional and classic Australian dish i.e. “Meat Pie Recipe”. I have explored many types of meat pies around the globe but Australian Meat Pie is something great and tasty, attracted and inspired me to share my views here. Now, it it has become one of my favorite meat pies. It is great top enjoy by both young and old and come in different sizes from individual sizes to family sizes. This dish is also referred by some people as “National Dish of Australia”.

What is an Australian Meat Pie?

Australian Meat Pie, an Aussie iconic food in Australia that has a short crust with filling. In simple words, it is a hand sized meat pie stuffed with chunks of steak, diced or minced meat, onions, and sometimes with cheese and mushrooms. The short crust is made of using puff pastry and crust pastry base. Aussie meat pie is also a most famous dish in neighboring country, New Zealand. It is often consumed by people as a take away snack.


The dish was former described by Bob Carr, Former New South Wales Premier as Australia’s National Dish in 2003. On the other hand, New Zealanders consider the dish as New Zealand National Identity since it is the part of New Zealand Cuisine. The meat pies are humble iconic food as Aussie as that and simple Australian’s answer to American’s love to hamburgers.

Australian’s are the biggest consumers of meat pies and it has been stable since 1960’s with over 250,000,000 eaten annually. But the type of meat used for stuffing is changed significantly and the data is found clearly explained by Australian Bureau of of Agricultural and Resource Economics and Sciences (ABARES).

According to the study and research done by the Ian Arthur on “The Meat Pie: Australia’s Own Fast Food” for Australian Society for History of Engineering and Technology (ASHET), some interesting facts have come out. We have rounded it off for you to understand better.

  • The meat pie was first developed during second century AD for the purpose of holding cooked meat.
  • The short crust made of pastry is the idea came into picture to serve the purpose of cooking the meat in.
  • During middle ages, the meat pie was available with pie vendors on the streets, later they hit the Australian stores at the time of First Fleet.
  • Since there were plenty of meat and meat varieties available in Australia, Sydney people worked on meat pies very early on.
  • The first large Pie Makers are from “Sargents”. Sargents, a commercial pie factory or bakery in Sydney’s Pitt Street and the owner to this factory was George Sargent.

The traditional Australian Meat Pie is about 6 inches (15cm) in diameter, topped with tomato sauce, and large enough to fit in one’s hand. The stuffing is usually with minced or steaks of chicken, pork, and meat in a thick gravy.

Where to buy an Australian Meat Pie?

The yummy Meat Pies are found everywhere and mostly at bakeries and take away shops. It is sold in a traditional way i.e. hot with tomato sauce and ready to eat, packed in a paper bag. Traditionally, they are also served at pie stalls and shops arranged at Agricultural meetings and shows, Football matches, and other such places where people congregate. Also, many places from San Francisco to NYC sell Australian Meat Pies. In fact, Australian meat pies have become Aussies iconic fast food in the company of Mexico’s Taco, America’s hamburger, Britain’s Fish and Chips, and Italy’s Pizza.

They often found at school canteens, cafeteria’s, gas stations, stadiums, corner stores, take away’s, events, and more! Actually, you can make this classic dish at home as it is easy to prepare with simple ingredients. The home made ones tastes much better and especially delicious when made with red wine and fresh rosemary.

I already told you right, Aussies are the biggest consumers of meat pies! And this is proved by ‘Four n Twenty’, that produces 50,000 meat pies every hour. You can imagine the demand for pies in Australia! Mostly frozen meat pies are available in the grocery stores and stores like Four n Twenty and Sargents but they are the branded meat pies.

Which type of meat is best to enjoy Meat Pies?

The major content in Australian Meat Pies is ‘Beef Meat’. Yes, Australians most commonly use beef meat to fill the meat pie along with other savory ingredients. Beef meat is used come in a variety of styles and forms while using in pies that includes skirt steak, steak and onion, beef with veggies, beef with tomato and onion, etc. Beef Skirt Steak is the most flavorful variety among all the other forms of beef which is also used most commonly in making stir fries and Fajitas. Chuck Steaks are also commonly used in meat pies but these come in chicken and lamb meats. Some people like chicken with vegetables and other savories.

A small caution to American, Aussie, and other Friends around the Globe: Usually people get confused with the American pot pie and Aussie meat pie. Let us learn why people often get confused between these two!!

American Pot Pie is available at any grocery store in the frozen food section. It is available in a foil pie pan such that it is easy to cook it in. As the crust pastry is too thin to pick it up, use forks to eat it up. Where as Australian meat pie is also available in frozen section at all grocery stores but without pie pan. To cook it, we need to bake it by placing straight on to the baking sheet (cooking tray). It is easy to pick it up with your hands when it gets cooled off, because the crust pastry is thick enough to hold and eat.

There are many types of Australian meat pie recipes and here i am going to tell you a few my favorite ways to make a delicious meat pie.

Method 1

Ingredients to fill

1. 1kg or 2 pounds chuck or round steak trimmed

2. 2-3 Bacon or Beef slices (rashers) chopped

3. 1 1/2 large onion peeled and finely chopped

5. 13 fl.oz. or 375 ml water

7. 1/2 teaspoon black pepper

8. 2 table spoons all purpose plain flour

Instructions to fill the Meat Pie

1. Firstly, prepare as many as you want individual pies. We have shown the measurements for making 6 individual meat pies. Size should be of 15 cm or 6 inches in diameter.

2. Now remove all the fat if any getting attached to the meat. Then cube the meat into about 3/4 inch or 1 1/2 cm pieces.

3. Saute the bacon slices and finely chopped onions until they turn soft and then add cubed meat to it. Frying these ingredients adds more flavor and taste to the recipe.

4. Now let us enhance the taste more and more by adding seasonings. We are seasoning with salt, pepper, and thyme along with required or mentioned amount of water. Cover it up with a lid and let it cook for an hour. I knew 1 hour is too long to wait but you had to wait to enjoy yummy and delicious meat pies!

5. Meanwhile, we will prepare a mixture using the plain flour. Take another bowl and flour in it. Add water slowly to make a runny, smooth mixture. It should not be too thick like a dough.

6. Once your flour mixture is ready, just pour it into the bowl where meat mixture is cooking slowly and by stirring until the whole mixture gets thickened. If you see mixture getting thick, then switch off the flame and let it cool.

7. TIP: Make sure the filling mixture is cold before you spoon it into the prepared shell. Because the hot mixture of filling results in soggy and oily crust.

How to make the perfect crust for preparing meat pies?

Pastry Bottom Method


1. 2 cups or 300 gr all purpose or plain flour

2. A pinch of salt to taste

3. 2 ounces or 65 gr of butter or margarine

4. 5 1/2 fluid ounces or 155 ml of cold water

5. 1 1/2 tea spoons vinegar or lemon juice

Instructions to Prepare

1. Take a bowl and add required amount of flour and salt into it. Now, cut the margarine or butter into the flour until nicely mixed with the flour.

2. Add water to the dough while adding vinegar or lemon juice is optional to make a lighter pastry.

3. Now gently place the dough on the surface sprinkled with flour lightly and keep it in mind that handle the dough smoothly to avoid hardening of dough due to overwork on it.

4. Let the dough sit for 20-30 minutes and then make 4 mm thick rolls out of it.

Pastry Top Method

1 packet commercial and thawed puff pastry pack available at grocery stores

The Pie Method

1. Line up 6 small pie dishes and fill them up with cooled meat mixture.

2. Take out the 4 mm thick puff pastry rolls and cut out 6 pie tops.

3. Rim of the pies are usually dry in nature so we need to moisten them in order to get our pies out of it so easily. We do this step using milk or beaten egg such that the tops will stick to that.

4. Now it is time to place our cut pastry circles on top of top of each pie. This seems like a lid and cut off the excess.

5. Using fork press the edges together in order to seal it. Also make a hole in the center of the pie such that we are creating way for the steam to escape.

Cooking Method:

We use baking method to cook the pies. So, bake the pies at 180 degree centigrade or 375 degree Fahrenheit for about 15-20 minutes. Or you can bake until the pies turn brown color. That’s it! Yummy and delicious meat pies are ready to serve hot with tomato sauce on top of it.

Hope you understand all the ingredients and method and also enjoyed the recipe. Wanna try something different!? Then try Aussie pie floater, nothing but a meat pie served in a bowl of pea soup which is very delicious and tastier. Try it and enjoy the taste.

Second Method of making Meat Pies

As I already told you that meat pies tastes more like a heaven when you prepare it with rosemary and red wine. Here is the recipe for you!! Have a look.

Suitable for Course: As a lunch, dinners, and for picnic foods as well

Cooking Time: 1 1/2 hr

Preparation Time: 15 minutes

Baking Time: 15-20 minutes

Servings: 4 Persons

Cuisine: Australian and New Zealand


1. 2 sheets of frozen short crust puff pastry

2. 2 plain frozen puff pastry

3. 1 1/2 large onions diced

5. 750 gr or 1 1/2 lbs steak cubed into small pieces

6. 1 1/2 tablespoon tomato sauce

7. 1 1/2 teaspoon fresh and chopped rosemary

11. Salt and pepper (according to taste)

13. 2 table spoons Worcestershire stock

14. 1 1/2 table spoon water for slurry

15. 1 1/2 table spoon corn starch

Instruction s to Prepare

Step-1: Preheat the oven to 180 degree centigrade or 350 degree Fahrenheit

Step-2: In a sauce pan, take little oil and fry diced onions and garlic for few minutes until they become soft and translucent. Then add the cubed beef pieces (cube meat pieces after removing the fat content) until it turns brown. It just takes 5-10 minutes on medium flame so keep an eye while sauteing meat pieces.

Step-3: Now it’s time to add our magic ingredients that gives completely a new and delicious taste to our meat pie recipe. They are nothing but beef stock, tomato paste, rosemary, Worcestershire sauce, red wine. After adding all these ingredients, simmer for 1 hour.

Step-4: Make a slurry using cornstarch and water. Add the slurry to the meat mixture and cook until it becomes thick. Also add salt and pepper to the mixture and let it cool before you proceed to next step. You can use your refrigerator for cooling in case you are running out of time.

Step-5: Once the mixture is cooled, place the short crust pastry on the counter top and the pie bases upside down on the pastry. You can use pie bases as a guide to cut the pies in to our required shape but the tip here is cut the pie pastry slightly larger than the pie base.

Step-6: Using the same method, cut the puff pastry same size as the pie base. Consider this as your pie top.

Step-7: Take out the pie dish and grease the edges of pie dish with milk or beaten egg. Now place the short crust pastry and fill the pie with beef chunks. Cover the puff pastry top and press the edges using fork to seal. Trim off the excess dough on the edges after covering.

Step-8: Now put the meat pies into the pre-heated oven and bake the pies for 30 minutes or until they turn brown in color.

Step-9: This would be the easy and most awaiting step among all other steps i.e. Serve the hot meat pies topped with tomato ketchup. Enjoy the yummy and delicious MEAT PIES.

Tips for Meat Pie Recipe

  • Prefer to use individual Pie pans and grease to avoid stickiness while removing steak pies.
  • You can also use individual non-stick pie pan.
  • Your filling is basically a casserole/beef stew so any cuts that suits slow cooking method are great while mixing.
  • You need to remove any fat before and after cooking because your mouth filling with fat while eating meat pies does not tastes good. You can see a plenty of fat in the gravy already so no need of excess fat getting into your mouth and stomach.
  • Beef slices need to be cooked completely before using it in making meat pies.
  • A meat pie is said to be good only when the meat is connected with the correct consistency of gravy. The gravy should not be watery.
  • Puff or flaky pastry works effectively to hold the ingredients together.
  • Avoid the strong flavored seasonings because no body wants to miss the beef and pastry taste. Over dosing of strong flavors make the beef taste less dominant after meat pie is cooked.
  • Place a slice of tasty cheese or an extra generous serving of cracked pepper on top of the filling before you attach the lid. It enhances the taste than regular ones.
  • Finally, a respectable meat pie, no matter what type of pie it is, the taste should be enjoyed and celebrated like a piece of art. It should be rolled freely in between the fingers for the whole world to see.

In the both recipes, we have Tomato paste and Tomato ketchup. They both sounds similar but they are not. The method of preparing is absolutely different.

Check out here to know the easy way to make Tomato Paste:

Check out here to know the easy way to make Tomato Ketchup:


The Great Aussie Meat Pie Contest

The Great Aussie Meat Pie Contest was held every year since it started in 1990. The main motto behind this great contest was that to produce more high quality pies and also to gain media attention upon the most iconic food stuff in Australia. This contest helps to find the best everyday commercially produced meat pie produced in Australia.

Various Pie Makers around the country Australia takes part in this contest and show their creativity skills in cooking meat pies. Even the judges judge the pies anonymously to avoid any controversies towards or against specific bakeries or pie production companies. The participants can come up with any variety of pies including the veggies as well. The pies that reach the set quality standards may receive the certificate of excellence along with main prize

Bakels New Zealand Supreme Pie Awards

Bakels New Zealand Supreme Pie Awards, an annual and is a grand pie competition which is been held every year since 1997. The main motto of this competition and pie awards is same as the Great Aussie Meat Pie Contest i.e. to encourage and help foster to bring huge developments within baking category or field, assisting bakers in producing more commercial and quality pies, and to recognize best pie makers or manufacturers in New Zealand. Interestingly, there were 11 categories in this contest such as gourmet meat, mince and gravy, bacon and egg, chicken and vegetables, vegetable and gravy, mince and cheese, steak and cheese, gourmet fruit and steak, seafood and gravy, vegetarian and commercial wholesale pies. Presentation, profile, filling, the quality and appearance of pastry on the top and bottom are taken into account as primary judging elements while selecting the best pies.

Some Studies on Nutritional Value of Meat Pies

Child Obesity Summit in 2002 launched by Bob Carr, Former New South Wales Premier, where he had made some statements on Meat Pies i.e. Children who munch on meat pies, chiko rolls, and sausage rolls was akin to child maltreatment or cruelty.

In 2002 April, The Australian Consumers Association (ACA) had conducted some studies on 22 varieties of frozen meat pies available at different super markets. They had stated that the brands (from whom they collected the samples for study) did not meet the minimum standards (set by Food Standards Australia New Zealand, FSANZ) of containing 25% meat content in meat pies whereas the fat content ranged from 15-35 grams per pie. Since the study by ACA was done for a selected pies from super markets, these results were not accountable to freshly baked meat pies, in which the meat and fat content varies from one bakery to another. Later in 2006, the ACA had again conducted studies on meat pies and stated that 5 out of 23 pies does not meet the standards of containing 25% meat in a pie to be called as a good meat pie. In the same year, ACA awarded “The Choice Shonky Award for UnAustralian Content” to pie manufacturer ‘Black and Gold and their pies contained only 17% of meat content.

Buffalo, Beef, Deer, Cattle, Goat, Poultry, Hare, Pig, Camel, Sheep, and Rabbit are the only meats allowed by FSANZ to make up 25% meat in a meat pie. The definition of meat by FSANZ means ears, snouts, tongue roots, blood vessels, and tendons. The other parts like brain, kidney, liver, heart, tongue, etc. are need to be mentioned with a label and wild animals should not be used in pies.

The best suggestion from an Australian I heard and I wanted to share with you all was that ‘purchase your meat pie from a stadium kiosk or local service station and prefer to eat the pie when it is medium hot while watching a sports event, this is the best combo to have the maximum enjoyment from an Australian meat pie’. I knew that after learning about Australian meat pies, you all are also excited to have a bite of a delicious meat pie. What are you waiting for! If you are not an Australian, book your tickets to Australia and get the opportunity to enjoy that maximum enjoyment from a meat pie.

Individual and Group Contributions


Paul Hogan, Rod Taylor (movie actors) Peter Weir (movie director) Olivia Newton-John, Helen Reddy, and Rick Springfield (singers).


Rupert Murdoch, one of America's most powerful media magnates, is Australian-born Murdoch owns a host of important media properties, including the Chicago Sun Times, New York Post, and the Boston Herald newspapers, and 20th Century-Fox movie studios.


Greg Norman (golf) Jack Brabham, Alan Jones (motor car racing) Kieren Perkins (swimming) and Evonne Goolagong, Rod Laver, John Newcombe (tennis).


Germaine Greer (feminist) Thomas Keneally (novelist, winner of the 1983 Booker Prize for his book Schindler's Ark, which was the basis for Stephen Spielberg's 1993 Oscar winning film Schindler's List ), and Patrick White (novelist, and winner of the 1973 Nobel Prize for Literature).


99 Things You Wish You Knew Before Going to Culinary School

Regina Varolli
99 Series
May 2012

Hindsight is 20/20, sure. But it also tends to come just a bit too late. Fortunately for those considering a career of the kitchen kind, Regina Varolli&rsquos gathered the hindsight of a variety of culinary pros, transforming their regrets and revelations into 99 Things You Wish You Knew Before Going to Culinary School. A tidy addition to the 99 Things series, Varolli&rsquos book isn&rsquot just tips for the academy bound (there are those, too). It&rsquos written, in large part, in response to the lapse between culinary student expectations, costs, and career prospects that may or may not quite line up at the end of the day. As much as she dives into the hard stuff— the book is divided into sections, from the basic &ldquoWhy Go&rdquo to &ldquoWhere,&rdquo and the all-important &ldquoHow&rdquo ($$)—Varolli doesn&rsquot skip over intangibles like &ldquoCamaraderie,&rdquo which she emphasizes as a supportive element in school and professional kitchens alike. She also includes a chapter for &ldquoCareer Changers,&rdquo and doesn&rsquot traipse around the psychological discipline required to endure hours of mindless &ldquoGrunt Work&rdquo as a freshly minted, and inevitably frustrated, graduate. As she says in the intro, &ldquoWith this book, I aim to arm today&rsquos generation of culinary hopefuls with the knowledge they&rsquoll need to never get fooled again.&rdquo Roger Daltry would be proud.
by Emily Bell

Modernist Cuisine at Home

By Dr. Nathan Myhrvold and Maxime Bilet
The Cooking Lab
October 2012