With just two weeks to go until judging day for the Bakeles NZ Supreme Pie Awards, widely acclaimed pie king Patrick Lamb says his success so far has been down to sleepless nights and years of developing new pie flavours with his bakery team.
So, as July 25th approaches, he’s understandably “not getting any sleep” right now, hoping he’s come up with the perfect recipe to impress this year’s judges.
25thNumber At last year’s memorable Bakeles NZ Supreme Pie Awards Patrick was called on stage to receive his 8th Supreme Award and when it was announced he was totally surprised as he was seen pointing his mobile phone camera towards the stage to capture the winner – he couldn’t believe it was him!
His entry in the gourmet meats category, Roast Duck with Onions and Mushrooms, beat out all other competitors after years of working on his duck pie recipe.
Patrick says, “Yes, of course (sleepless nights). Every year I try to think of new flavours to create and impress the judges every year. I think hard all day long. I keep trying and trying until I find a new flavour combination that I’m happy with. I entered a duck pie last year as well, but I’ve been trying duck pie for years but never got it the way I wanted. I’m happy that I finally succeeded last year.”
The best pie classic
While Patrick says gourmet meats is his favourite category to compete in, his top-selling Supreme award-winning product is actually a classic New Zealand pie.
“Gourmet meats give you more freedom to try different flavours – there’s a lot more variety in ingredients and flavours. But of the top eight prizes, our biggest seller is mince and cheese – it’s a New Zealand classic. Everyone loves mince and cheese so they come in looking for the best taste.”
Patrick Lamb says he never takes for granted how far he has come in the world of making award-winning pies, and celebrates each award with his family and staff.
“Last year, I celebrated with my family as I always do and took all my staff out to dinner as a celebration and treat. I also went on a trip abroad with my wife, as we hadn’t done so in a long time.”
Patrick says, “I always knew I could win the competition and make the best pie in New Zealand, but I never expected to win eight times. It’s taken a lot of hard work, dedication and a bit of luck to get to this point. I really didn’t expect it so I’m very happy with the result.”
The Bakels NZ Best Pie Award will be announced on July 30th.
NZ Bakels Managing Director Brent Carsell said: “It takes a lot of hard work to create a pie worthy of winning the Supreme Award and the other 11 categories – can your local bakery do it? If they can, you’ll be sure to see their pies lined up on judging day on July 25th – and may the best pie win!”
Looking for inspiration?
Fillings in the Gourmet and Café Boutique categories can be very creative with ingredients such as:
Alpaca stew
Pork and watercress
Japanese Beef Curry
Venison, blackcurrant and red onion jelly
Pork belly with apple cider and bok choy
Beef cheek, apricots, prunes
Venison, mushrooms, bacon, cheese
Turkey with Ginger and Lime
Matariki Boiled Up Pie
Pohutukawa Smoked Beef Brisket and Slow Cooked Beef Brisket
Roasted Pork Belly with Spiced Peach
Corned beef, mushrooms, bacon, cheese
Fiordland Wapiti Shoulder (Wild Venison)
Paua
Kale, kumara, zucchini, smoked gouda
Rabbit, quince, juniper berries, barley
Mexican Pie – Minced Meat & Chili Mexican Beans
Parsami Pie – Corned Beef
Curried goat meat
Steak, bacon, kidney, roasted grains
Toffee Apple Tart
Cointreau, pear, apple and cherry cheesecake
Pear and plum custard flavoured with Cointreau
Toffee Apple
Toffee Caramel, Roasted Apple & Pecan
Apples and Turmeric
“Flintstone” – beef brisket (with the bone sticking out of the batter on top), bone marrow, mash
Fresh pineapple pie
British pork pie
Mussels, salmon and shrimp with grilled lemon slices
Vegetarian BBQ Cheeseburger, Beyond Meat Patty
