Global Cuisine, Australian Style

  • Tay Ho Weekend Market

    Over the next few weeks, we’ll be running a ‘Sausage Sizzle’ and ‘Hamburger Grill at the Tay Ho Weekend Market. Our goal is to use, as much as possible, fresh ingredients sourced primarily for other vendors at the market, in order to showcase the wonderful produce that is available.   Our bread will be locally…

  • Lovely Fish Pies

    Lovely, lovely fish pies! With Easter just around the corner, we thought we’d share a few thoughts on some of our latest and tastiest pies. Now, Chicken Pies are nice, they really are, especially when they have mushrooms in them, or mixed vegetables, or even a bit of curry, but it’s hard to go past…

  • Happy Easter

    Well, its been a while since we last updated this page, so here’s some of the latest news. A short while back, Tsc,  “The Pieman,” stepped onto a hidden cavity, under the road, which caved in and buried him hip deep in the road. To add insult to injury, an old neck and shoulder injury of his…

  • What are the qualities of a ‘Real’ Pie?

    What is it exactly, that defines the quintessential savoury pie? I’ve been wrestling with this issue for quite some time. A while back I came across the following on another site, and I’d like to share it here: Seven Things to Look for in a Great Pie 1. The meat must be lean & tender 2.     The pastry must…

  • We’re Back!

    Wow! After a whirlwind visit to “The Longhouse” Raymond Island, Australia, we’re finally back in Hanoi and looking to get settled in again. It’s been a couple of weeks and we’re missing all our friends. Catch you all soon. B4N.

  • From the Kitchens of Villa Tempest

    Hi, I’m ‘The Pie Man’ and I’ll be making savoury pies for Villa Tempest after Tet (Spring Festival). You may have heard, that for much of the past year or so, I’ve been exploring the various options for hand held pies here in Hanoi, and have not found much and what little there is, leaves…