Pie Chart

Deluxe Goat Pie

Gold Medal Winner – Official Aussie Pie Competition

The signature pie – rich, tender slow cooked goat meat, infused with honey and thyme, finished with a balsamic reduction (topping – black poppy seeds)

Surefoot Goat Pie

Gold Medal Winner – Official Aussie Pie Competition

RUNNER UP – Best Gourmet Game Pie Australia – Official Aussie Pie Competition

Tender goat meat slow-cooked in a traditional Belgian carbonnade, braised in Mountain Goat Beer’s Surefoot Stout with double smoked bacon, allspice and seeded mustard (topping – mustard seeds)

Grecian Goat Pie

Gold Medal Winner – Official Aussie Pie Competition

Tender, slow-cooked goat meat capturing the essence of Greece, rosemary, garlic, white wine and a hint of lemon zest (topping – parsley flakes)

Moroccan Goat Pie

Gold Medal Winner – Official Aussie Pie Competition

Rich, tender slow-cooked goat meat in a spiced tagine with cumin, coriander, turmeric, sweet potato and dates (topping – sesame seeds)

Tuscan Goat Pie

Gold Medal Winner – Official Aussie Pie Competition

Tender, slow-cooked goat meat in a delicious, rustic recipe of roast tomatoes, Italian wine & rosemary (topping – Italian herbs)

Bali Hai Goat Pie

Gold Medal Winner – Official Aussie Pie Competition

Spiced, tender, slow-cooked goat meat in a sweet and spicy peanut sauce, coconut milk and finished with special chilli sambals (topping – shredded coconut)

Himalayan Goat Pie

Gold Medal Winner – Official Aussie Pie Competition

Tender of slow-cooked goat meat in a rich Nepalese curry with ginger, tomatoes and fragrant spices and a hint of chilli (topping – white poppy seeds)

Indonesian Goat Pie

Gold Medal Winner – Official Aussie Pie Competition

Tender slow-cooked goat meat in a traditional rendang curry with coconut milk, lemongrass, kaffir lime and toasted coconut (topping – desiccated coconut)

The Guv’nor

Gold Medal Winner – Official Aussie Pie Competition

Tender, slow-cooked goat meat in rich gravy of English brown ale, with onions, Lancashire Relish, marmalade and raisins (topping – cracked pepper)

Jamaican Goat Pie

Gold Medal Winner – Official Aussie Pie Competition

WINNER Best Gourmet Game Pie Australia – Official Aussie Pie Competition

Tender goat meat slow-cooked in a spicy Caribbean curry with turmeric, cumin, allspice, chilli and dried thyme (topping – red cayenne pepper)

Goan Goat Pie

Gold Medal Winner – Official Aussie Pie Competition

Tender slow-cooked goat meat in a fiery Goan vindaloo curry with chilli, cloves, cardamom, vinegar, ginger and garlic (topping – chilli flakes)

Fancy Pants Goat Pie

Gold Medal Winner – Official Aussie Pie Competition

WINNER Best Gourmet Game Pie Australia – Official Aussie Pie Competition

WINNER Most Innovative Pie in Australia – Official Aussie Pie Competition

Tender slow-cooked goat meat in a brew of Mountain Goat Fancy Pants Amber Ale with smoky bacon, sage, malted chilli sauce and candied orange rind (topping – black sesame seeds)

Hightail Goat Pie

Gold Medal Winner – Official Aussie Pie Competition

Tender slow-cooked meat in a brew of Mountain Goat Hightail Ale with rosemary, garlic & streaky bacon (topping – dried rosemary)

Hungarian Goat Pie

Gold Medal Winner – Official Aussie Pie Competition

Tender slow-cooked goat meat in a traditional goulash with smoked paprika, red peppers, streaky bacon and caraway seeds (topping – caraway seeds)

Southern BBQ Goat Pie

Gold Medal Winner – Official Aussie Pie Competition

Tender goat meat slow-cooked with our American style barbecue sauce, smoked paprika & oregano (topping – red cayenne pepper)

Baja Goat Pie

Gold Medal Winner – Official Aussie Pie Competition

Tender, slow-cooked goat meat in the Californian Machaca style using paprika, coriander, red peppers, fresh jalapenos and finished with zesty lime juice (topping – oregano)

Wagyu Massaman Pie

Gold Medal Winner – Official Aussie Pie Competition

Rich, mild coconut curry with tender, slow-cooked wagyu beef, ginger, cardamom & peanuts (topping – crushed peanuts)

Baja Wagyu Brisket Pie

Gold Medal Winner – Official Aussie Pie Competition

Tender, marbled, wagyu beef slow-cooked in the Californian Machaca style using paprika, coriander, red peppers, fresh jalapenos and finished with zesty lime juice (topping – strip of oregano)

Southern BBQ Wagyu Brisket Pie

Gold Medal Winner – Official Aussie Pie Competition

Tender, marbled, wagyu beef slow-cooked with our American style barbecue sauce, smoked paprika & oregano (topping – strip of red cayenne pepper)

Cider Pig Pie

Gold Medal Winner – Official Aussie Pie Competition

Tender, slow-cooked free range pork collar butt braised in apple cider with seeded mustard and mild chilli and finished with an apple cider vinegar twist (topping – strip of mustard seeds)

Shanghai Lamb Pie

Gold Medal Winner – Official Aussie Pie Competition

Tender Tasmanian lamb slow-cooked in a Chinese braise with soy, star anise, sichuan pepper, orange & Shaoxing wine  (topping – strip of sesame seeds)

Chiang Mai Chicken Pie

Gold Medal Winner – Official Aussie Pie Competition

Rich, northern Thai style khao soi gai – yellow coconut curry with chicken slow-cooked with aromatic kaffir lime leaves, roasted shrimp paste, finished with coriander & lime (topping – fried shallots)

Saigon Pork Pie

Gold Medal Winner – Official Aussie Pie Competition

Vietnamese Thit heo kho tieu – five-spice caramel pork – a traditional dish of free range pork collar butt, slightly sweet, sticky sauce with soy & star anise (topping – strip of ground five spice)

Hot Smoked Salmon Pie

Gold Medal Winner – Official Aussie Pie Competition

Tasmanian Salmon hot-smoked over macadamia wood with dill, leeks, white wine & creamy bechamel sauce  (topping – dried dill leaves)

Turducken Pie

Gold Medal Winner – Official Aussie Pie Competition

Christmas in July special! A delectable combination of turkey, duck and chicken slow-cooked in a brandy cream sauce with cranberries and fresh sage (topping – dried sage)

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Reheating Instructions

*REHEAT IN OVEN 130 C FOR 15 MINUTES THEN 170 C for 15 MINUTES* (or microwave for 3 minutes on high)

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