From Sydney's Harry's Café de Wheels tiger pie to Adelaide's legendary pie floater, Hobart's Tasmanian pepperberry beef pie to Darwin's water buffalo pie, Rockhampton's beef capital pies to Orange's truffle-infused creations — every city, every style, every tradition.
Minced beef and rich gravy in a shortcrust pastry case with a puff pastry lid. Eaten with Heinz tomato sauce squirted on top. Australia's national dish.
Four'N Twenty brand pies at AFL stadiums are a sacred Australian sporting ritual. Melbourne's MCG football pie is the most iconic stadium food in Australia.
Adelaide's invention — a pie dropped upside-down into thick green pea soup with tomato sauce on top. Listed on the SA Heritage Register. A must-try once in your life.
From Hervey Bay scallop pie to Cairns barramundi pie to Darwin mud crab pie — coastal Australian cities have created exceptional seafood pie traditions.
Kangaroo, crocodile, emu, wombat, and water buffalo pies alongside native spices like pepperberry, wattleseed, and lemon myrtle are increasingly available across Australia.
Hunter Valley shiraz pie in Newcastle, Margaret River cabernet pie in Bunbury, Orange district pinot pie, Tamar Valley wine pie in Launceston — wine country Australia does pies exceptionally well.
Click your city for the best pie bakeries, local traditions, must-try pies, prices and insider tips
Sydney to Darwin, Melbourne to Hobart, Rockhampton to Orange — every major Australian city and region covered
Every city has a distinctive pie identity — Adelaide's pie floater, Sydney's tiger pie, Darwin's buffalo pie, Bendigo's Chinese-influenced pork pie
Darling Downs beef in Toowoomba, Riverina beef in Wagga, Hunter Valley beef in Newcastle, Tasmanian grass-fed in Hobart — we track the beef to the paddock
From $3 Vili's pie in Adelaide to $28 Orange truffle wagyu pie — every budget covered in every city
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