Pure Pie, 383 Bay Street, Port Melbourne. Phone: 9041 5004
The email offer of a free pie went barely noticed among the usual blizzard of spam and inane, clunky PR approaches.
But then Consider The Sauce spied the handsome pies in the display cabinet at a very groovy and fine Kensington cafe.
Upon hearing of their source, I lose little time in making my way to Port Melbourne to redeem my email offer.
Pure Pie, as well as being a pie factory, is a cool cafe space situated at the city end of Bay Street.
As such, there is a relaxed vibe quite different from the retail/hospitality hubbub further towards the bay.
And there’s heaps of parking capacity!
Along with my free pie – braised beef with red wine and rosemary ($8.90), the most establishment’s most popular I am told – I also get a pork, apple and fennel sausage roll ($5).
The sausage roll is good, with dense, firm sausage meat though – I feel obliged to say – not much by way of apple or fennel.
My pie is something else.
It’s tall, with fabulous pastry.
The filling is rich and flavoursome, with lusty beef chunks high in number.
Yes, very much so.
So Impressed am I, that I buy a couple more pies to take home – chicken with corn, bacon and leek; and beef with Guinness and cheddar.
Bennie and I have them for dinner a few night’s later.
Served with great green beans dressed with olive oil, lemon juice, salt and pepper, these pies constitute a meal for which we’d happily pay $20+ in a pub or restaurant.
Look at the meatiness of our beef number.
How often does a chook pie seem all glutinous gravy and not much else?
So we’re very happy to eat a chicken pie that has multiple meat chunks packed with flavour.
I like Holly and Michael and their products so much, we’ve tentatively set a date for a Consider The Sauce event early in 2015.
Check out the Pure Pie website here.