For generations, one meat pie has been Aussies’ go-to. Now, it’s changing
For generations, Australia’s most popular meat pie was filled with beef mince, usually purchased from a local bakery at lunchtime and eaten on the go.
Now, for the first time in over a decade, it seems beef mince pies are no longer considered the standard. They have been overtaken by chunky meat fillings, driven by growing demand for premium ingredients.
It seems the classic beef mince pie is no longer Aussies' go-to. iStock
That’s according to Mike French, head judge at The Official Great Aussie Pie Competition, who has witnessed this shift firsthand within the contest.
Entries have almost completely transitioned to chunky meat pies and other gourmet varieties across a range of categories.
“Customers have made the change,” French told nine.com.au.
“Basically, they demand more and more gourmet-style products now, so a lot of bakeries do [them] now too.”
Entries for this year’s Official Great Aussie Pie Competition open on July 15 and French will be front and centre, joining a list of 16 judges working in pairs to assess hundreds of entries using 19 carefully-selected criteria.
As well as the usual fan favourites, such as the plain meat pie and traditional sausage roll, this year will see the launch of a new category – the Butcher’s Gourmet Pie Category.
This comes in response to the national surge in butcheries creating their own pies in-house, and is open exclusively to butchers across Australia.
When it comes to judging, French said the panel looks at the pies cold first.
Entries in the Official Great Aussie Pie Competition are now largely chunky-style fillings. iStockphoto
“They cut them open, have a look inside, look at the general appearance, and so on,” he said.
“We break them right down to the pastry thickness, the meat-to-pastry ratio, the quality of the filling ... and each one is marked.”
The pies are then assessed after being heated.
“We have three industrial pie warmers going at the same time. When warm, all the pies are totally different,” French continued.
“You should be able to take a hot pie, and you should be able to cut it in half and hold it, and the filling shouldn’t run out. It shouldn’t be gluggy either.”
He said pies should be served at around 70 per cent heat so they aren’t so hot they burn the mouth, but warm enough to showcase the flavours and the meat.
Aroma is also important: “We also open the pie up and actually smell the filling.”
Competition ambassador 'Pyney the Pie Man' and Vu from the award-winning Para Hills Hot Bread Bakery. Instagram/@officialauspiecomp
"You should be able to take a hot pie, ... cut it in half and hold it," pie judge Mike French says. iStockphoto
While the chunky beef pie is certainly the most popular entry, and French’s personal favourite, he’s also tried some amazingly unique pies such as bacon and eggs, and sausages.
With these entries, French said the “description has got to match the pie”. If it says bacon and eggs, the judges want to see bacon and eggs. If it says sausages, it should appear to be filled with sausages.
Shape isn’t as important, because the pies are cut in quarters for judging.
While most categories offer up some unforgettable pies, French said vegetarian categories are more challenging due to the number of starches included in them.
Gluten-free pies fare a little better and have come leaps and bounds over the past several years. There is even an apple pie category for those who prefer something sweeter.
Apples pies are also included in the contest. iStockphoto
Judges use lemon ice tea as a palate cleanser between tastings. Previously, pineapple chunks were used.
Bakers don’t even have to make their own pie pastry to qualify for entry, as long as this is disclosed, with the filling always the hero.
The competition receives approximately 270 pies each year, which are then carefully categorised and stored ahead of testing.
While the share in over $50,000 worth of prizes is a major incentive, it’s the boost to business that proves to be the most valuable part of winning the competition.
The competition receives approximately 270 pies each year. iStockphoto
This year’s competition will take place in Melbourne at Fine Food Australia.
More than 25,000 people are expected to fill the halls of the Melbourne Convention Centre – most of whom are expected to show a keen interest in who makes the top pastries in the country.
The 2026 winners will be announced on September 3.
The competition alternates between Melbourne and Sydney each year, and is in its 37th year.
The full list of competition categories is as follows:
- Plain Meat Pie (Mince, Chunky & Mince Chunky Combo),
- Apprentice Gourmet Pie (FREE Category) – Poultry (roux base gravy)
- Gourmet Pie (Red Meat, Poultry, Pork, Game, Vegetarian/Vegan, Seafood, Gluten Free, Apple, Brekkie Pie, Shepherd’s Pie/Potato Top Pie & Slow-Cooked BBQ Pie)
- Pastie
- Sausage Roll (Plain, Gourmet & Gluten-Free)
- The John Ross Innovation Award
- Tom Lindsay Pepper Steak Award
- Butcher’s Gourmet Pie
- Manufacturing Category (this category is for larger Manufacturers whose products are mechanically constructed).
