A clever collaboration between local wine-maker, Nick Humphrey from Bindoon Estate, local baker Anne-Maree Hagge from the Bindoon Bakehaus and local butcher Jason from Northern Valleys Quality Meats has created a uniquely local pie which has wowed judges at a national pie competition.
The Lamb Shank Pie, carefully crafted by Anne-Maree, features a whole lamb shank (local lamb of course) bursting out of a double-sized pastry base. The shank and trimmings are slow-cooked for hours in Bindoon Estate Shiraz, making a rich and decadant gravy.
Anne-Maree entered the 400 gram masterpiece into the annual ‘Australia’s Best Pie Competition’ organised by the Baking Association of Australia, where it took out silver in the prestigious Gourmet Pie class.
Serious locavores and hungry carnivores alike will love this hearty winter warmer, but be quick – only 40 pies are made each week and they are only available on Fridays, Saturdays and Sundays – only at the Bindoon Bakehaus