It looks like the next foodie import trend to hit LA is coming in form of sweet and savory Australian snack pies. These flaky filled crusts certainly beat that “Shrimp on the Barbie” movie, a vegemite sandwich, or a “Crocodile Dundee” outback-style clothing wave as far as trends from down under are concerned.
Well-known pie baker Nathan Garlick of Garlo's from Sydney and his brother – former Rugby star Sean Garlick —have already harnessed the Westwood Village foot traffic and nearby UCLA campus population with the smell of their cheese and bacon pies wafting out on Glendon Street. These are perfect after a boozy night out, for a quick mid-day snack, or with a strong cup of Italian espresso in the morning – another national pastime and passion of Australians. Other favorites include the mushroom, spinach and cheese, or why not just bake your mac-in-cheese fix in a slider-size pie crust? Done.
Downtown has the Bronzed Aussie, also launched by a culinary duo from the beach-loving land of OZ, which offers savory meat pies and their nod to the classic American blueberry version – and you have the option of ordering them frozen to taking them home for true die-hards. Don’t forget the ‘brekkie’ with eggs, bacon, and sausage. Vegans are in luck too with the tofu curry or ratatouille pies. Act like you know what you’re talking about and order a short white or tall black Longshot Espresso to sip.
To round out the trio, Santa Monica is opening the Aussie Pie Kitchen who will roll three- and five-inch pies in croissant dough filled with meat and veg by “Chopped" Champion Chef Joe Youkhan, along with sausage rolls and kale-feta filled options. As the Aussie’s say: good on ya mate!
More on The Bold Italic's Los Angeles coverage here.
Image from Aussie Pie Kitchen