July 2018 | A Cambodian migrant is making Australia’s best pie

Date: 9 July 2018

Source: SBS

When I show up to Kyneton’s Country Cob Bakery on a Wednesday afternoon, I expect the place to be quiet, but every single table is taken and there’s a queue for takeaway orders snaking from the register. Things have been especially busy at this Macedon Ranges business since its seafood satay pie – by owner Chan Khun – was crowned the country's best last month by the Baking Association of Australia.

1700 entries from 350 bakeries competed for the top award. While Khun is grateful, he’s not shocked by his victory. “It’s not a surprise because it took me eight years to become pie champion. Every night when I sleep, I dream of making pies for the competition,” he tells SBS Food.

“Satay seafood is something different in the market, usually you see satay with chicken or beef, but not with seafood,” he says of his prize-winning entry. Its satay sauce is mild enough not to overpower the fish and prawns, yet still be sweet and spicy. Khun says that poaching the fish in coconut milk is key. Luckily for curious diners, the pie is also available for $6.50 in his bakery, where it can be eaten on the spot or bought as takeaway, warm or cold.

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