Scotch Egg
What is the perfect Scotch Egg? For me, it needs an even coating of tasty, savoury mince around a soft-boiled egg that is gooey in the centre, and it needs a nice, crisp, crunchy breading.…
One Great Australian Bite!
Australia Day has come to a close, and my project is complete. I present to you an, “Aussie Meat Pie.” A beef, onion and black pepper puff pastry pie, in the shape of a stylised…
Tea Master
The PieMan is now a Tea Master. What has been an exploration into all things “Tea” over the past 3+ years has now culminated in graduation from the Dilmah School of Tea, Certified Tea Master…
The Art and History of Pies
This video interview is a fascinating discussion with Calum Franklin, “The King of Pies” and author of the book, “The Pie Room.” What fascinated me was his exploration into British Culinary Traditions and Pie Making…
Announcement!
We at Villa Tempest are proud to announce that, the Australian, “Pie Minister” is now in residence at Villa Tempest. We’d like to wish the Pie Minister all the very best as he strives to…
The Ever Elusive “Egg Batter Dough”
What is a Batter? What is a Dough? And, what is an Egg Batter Dough? Batter and Dough seem to be mutually exclusive, a batter is liquid and pourable, whilst a dough is malleable, and…