Re-run Rutherglen: Part 2 - Parker Pies

It’s unthinkable.  It’s in equal measures true and devastating… What could possibly make me this distraught?  The other night I opened the freezer and made a horrifying discovery.  M and I are down to our last Parker Pie.  Yes, that’s right there’s not even enough to share.

(An even number of pies was originally purchased, however, whilst M was out gallivanting I was chowing down on a pie… Which has resulted in my current state of pielessness *gasp*).

The humble meat pie, quintessential Aussie cuisine, easily and frequently executed poorly, but mouth-watering, glorious and divine when done well.  What distinguishes the good from the bad?  For me: a thick, rich meaty filling encased in a pastry that is buttery and flaky.  But I am no professional. I’ll leave that to the judges of the Official Great Aussie Pie Competition.  

In my search for the perfect meat pie I have learned a few things.  For one you will not find the perfect meat pie down the frozen food aisle of your local supermarket. Why? Food Standards Australia and New Zealand only require a ‘meat’ pie to contain a minimum of 25 per cent ‘meat flesh’!  In fact, after reading this Choice report you might choose to avoid supermarket pies altogether. I wouldn’t blame you.

I have unearthed some true gems in my quest… Ok, only one.  But this journey of discovery is only beginning.  This initial discovery has inspired me to explore, taste and gorge all in the hopes of finding that singularly irresistible meat pie.

This leads me to Main Street, Rutherglen. Diagonal from Tapsell’s second hand bookshop, across from the IGA, between the Bank on Main and The Victoria Hotel you’ll find Parker Pies, a place where the humble pie is elevated to magnificent heights.

Quality over quantity

I know, I know, Easter was over a week ago, and I'm probably a little bit late inviting you all to be jealous of my chocolate-goodness, but never late than never.

It’s true what they say: less is more, particularly when it comes to good quality chocolate.

We spent this Easter in Melbourne this year, and were lucky enough to uncover this gem while wandering through South Yarra and Chapel Street:  Ganache Chocolate.

M and I decided to spoil each other, by buying each other a chocolate bunny.  As a lover of rich, dark chocolate M bought me the 75 per cent dark chocolate Swiss Bunny and how could I resist getting him the milk and white chocolate Bunny in an egg? (By the way: I do realise that bunnies do not emerge from eggs, but it was still super cute!)

To me, good chocolate is about striking that perfect balance between flavour and texture.  I love dark chocolate for its stronger, less sweet flavour, and the ganache dark chocolate bunny epitomises these qualities.

I highly recommend that the next time you’re in Melbourne you visit Ganache, you will not be able to resist the temptation of buying beautiful handmade pralines or some textural and eye catching chocolate bars – we didn’t, and I suggest everyone try the fig and almond milk chocolate bar. Yum!

Recipe road test: Hot cross buns from Matthew Evans' The Real Food Companion

This entry is inspired by the spirit of all the things that are good about Easter – chocolate eggs, fish on Good Friday and, of course, hot cross buns.

To bring to fruition this Easter inspiration I delved into my collection of cook books trying to find a suitable recipe.  That’s when I came across this gem, in Matthew Evans’ The Real Food Companion.

The Real Food Companion by Matthew Evans