Sydney’s best pie?
Noodlies, Sydney food blog samples a popular Newtown icon
In case you didn’t know it, the choice is always subjective based on a person’s tastes and predilections. And so, when asked, I cautiously accept the potentially contentious commission of being SBS Feast Food Awards‘ NSW judge (again).
Around noon on a crispy and sunny Sydney day, I am faced with this – slow roasted shredded pork with apple & bbq sauce from Newtown’s The Pie Tin. It’s a handsome, traditional-looking pie (in contrast to the flakier ones from Black Star Pastry down the road). And sturdy too, dense with sweet, melting pork – the filling covers every nook and cranny of the tall pastry. And of course, The Pie Tin pies are served up in homely tin plates.
All the pies are made on the premises and there’s a bewildering choice – over 20 savoury pies, traditional to modern, multicultural executions: classic mince, chicken leek, chunky steak, slow roasted beef brisket, North African roasted lamb, cajun style pork, even chicken carbonara.
The decor is rustic, farm-yard-authentic consistent with the traditional, generous pies; naked brick walls, large windows with a giant, sturdy communal table as centre-piece.
There’s sweet pies too, here there’s even more to choose from – the strawberry and cream as well as date & walnut butterscotch rustic pies catch my eye, but alas there’s no room after the belly-busting shredded pork pie. Those wanting something different might think about indulging in a slice or two of the sticky date pudding or oreo cookie pies.
Oh, and you want to know if The Pie Tin takes out the title of NSW’s best pie? My advice is to get a copy of the September issue of SBS Feast magazine, out early August.
For now, my lips are sealed.
The Pie Tin
1a Brown St, Newtown (off King St)
(02) 9519 7880