Barker’s pie in the sky

By Grace Jones | posted on September 20, 2018

AFTER taking the time and care to hand deliver an assortment of Mount Barker Country Bakery’s finest pies to Melbourne last week for the Official Great Aussie Pie Competition, the team behind the counter will be able to add another nine medals to their growing collection.

Qualified pastry chef and bakery founder Mick Dumbrell and wife Kristine have visited the competition every year since the bakery opened its doors.

“We had to really pack the eskys tight with newspaper and ice packs for the trip in the plane. But it was worth it,” Ms Dumbrell said.

“We’ve always done really well at the Aussie Pie Competition.

“Our staff is critical to producing great results and fantastic pies.

“Our pies are the biggest part of our business and we make sure that every pie is made fresh and from scratch.”

This year the bakery received a medal for each pie submission, with their chunky mince, kangaroo and chorizo, and cauliflower and blue cheese pies all receiving gold medals.

Their chicken carbonara, braised lamb, surf and turf, Sri Lankan pork curry and barbeque pork all received silver.

“We’re really proud that our chunky beef pie was named the second best pie in Australia,” Ms Dumbrell said.

“What we put in a pie is the same quality as what you find in a restaurant and it made the difference.”