THE SEARCH IS ON FOR SYDNEY'S BEST PUB PIE
Download
a free iPhone app to find your local pub and vote for your favourite pie
The
hunt is on for Sydney's best pub pie. Coopers, the makers of the finest Australian
ales crafted entirely from natural ingredients, today launched the Coopers Pie'n
Pale Challenge, which will seek out and crown the city's best pub pie.
Now
in its second year, the Coopers Pie'n Pale Challenge is back by popular demand
and taking place for the entire month of October, as part of the Sydney International
Food Festival. A shortlist of over 25 pubs across the Sydney metropolitan area
will be offering their most creative and inventive pie, in addition to a schooner
of Coopers Pale Ale for just $20.
Selected on uniqueness,
taste and presentation, the competition has proven that the humble Aussie meat
pie may be a thing of the past, with the introduction of some of the most inventive
and imaginative pie recipes yet. Finalists include: Nepalese Billygoat pie (Pyrmont
Point Hotel), Rabbit pie with celeriac puree and gooseberry jam (Paddington Inn)
and the Slow braised Pork belly and roast celeriac and blackcurrant pie (Carlisle
Castle Hotel).
For the first time, pie lovers can get behind
their local watering hole by voting for their favourite pie for the People's Choice
Award - cast your vote by downloading the Coopers iPhone App, FREE from the iTunes
store. Pie connoisseurs can vote for their favourite pie and then go into the
drawer to win a luxurious harbor cruise for them and three pals. The public vote
will go towards the overall judging, which will include votes by Colin Fassnidge
(Head Chef, Four in Hand, Paddington), Mikey Robbins (comedian and pie lover),
Joanna Savill (Sydney Good Food Guide Editor) and Coopers' Executive Chairman,
Glenn Cooper.
Comedian and pie-lover, Mikey Robins, explains
what he will be looking for: "That marriage of pastry and filling. Both have
to be top shelf and then you've got to get the balance between them spot on. And
of course it has to go well with a beer, in my case a Coopers Pale Ale is pretty
much the perfect accompaniment."
'Four In Hand' Head
Chef and Coopers Pie'n Pale Challenge judge, Colin Fassnidge, said: "The
humble Aussie pie has been given a gastro-pub make over. With the growing number
of foodies in Sydney, the Coopers Pie'n Pale Challenge has highlighted some of
Sydney's most culinary creative chefs and mouth watering signature pie dishes."
The 2011 Coopers Pie'n Pale Challenge finalists include:
3
Weeds Hotel Rozelle- The Boozy Bore
30 Knots at The Grand Hotel - Chicken &
wild mushroom pie with skordalia
Arthouse Hotel Sydney - Northern Territory
Buffalo pie
Australian Youth Hotel - who's telling porky pies?
Bayview Tavern
- Slow cooked beef & vege pie
Beach Road Hotel - Beach Pie
Carlisle
Castle Hotel - Slow braised pork belly and roast celeriac and blackcurrant pie
Clarendon
Hotel - Lamb and harissa pie
Coogee Bay Hotel - Empanada por Cervesa
Dicks
Hotel Balmain - Spiced Moroccan lamb and lentil pie
Epping Hotel - Lucky Duck
Pie
Hotel CBD - Beef and pale ale pie with potato puree
Kellys on King-
Lamb & Chickpea pot pie
Light Brigade Hotel - Beef brisket pie with encebollado
London
Hotel Balmain - The London ham hock pie
Lord Nelson Hotel - Beef pie with mushy
peas, potato mash and gravy
Paddington Arms Hotel - Brisket and bone marrow
pie
Paddington Inn - Rabbit pie with celeriac puree and gooseberry jam
Pyrmont
Point Hotel - Nepalese Billygoat pie
Rag and Famish hotel - Famished?
Royal
George- Beef & Coopers Pale Ale with a pea and pickled eschallot salad
Royal
Hotel Paddington - The Royal Pie
Royal Oak Hotel - 16 hour pork shoulder pie
Slipp
Inn - Slow cooked lamb and mushroom
The Winston - Beef and mushroom pot pie
Welcome
Hotel Rozelle- The Drunken Piglet
The winner of the Coopers
Pie'n Pale Challenge will be announced at the Four In Hand, Paddington on Thursday
3rd November. More information on the Coopers Pie'n Pale Challenge can be found
on the Coopers website: www.coopers.com.au
