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Which Pie Reigns Supreme? Ryan Khun from Country Cob shares which Pie was Judged the Best for 2023.

It's a war that's been waged for decades among regional bakeries the country over: who's dishing up Australia's best pie? Whose pastry comes closest to perfection? Which filling reigns supreme? Well, 2023's top dog has officially been named, with Victoria's Country Cob Bakery taking out top honours at this year's edition of Australia's Best Pie and Pastie Competition. Ryan Khun is my special guest this morning to talk about why his pies have been judged the BEST in the country….so tune in after 8am.

While you might have your own thoughts about which pie makes the best road-trip accompaniment, goes down best at the footy or makes for the ultimate comfort food, this nationally recognised contest is run by the experts at the Baking Association of Australia.

The 2023 competition saw professional judges sample pies from hundreds of bakeries across three days. And for the fourth time — including in 2018, 2019 and 2020 — Country Cob claimed the top title, this time winning over tastebuds with a Cambodian fish amok pie, which was named the Best Seafood Pie as well.

Country Cob not only has form, but has a range of ace pies. Back in 2020, it won for a pepper beef pie creation loaded with local ingredients. In 2019, it came out on top with its caramelised pork and pepper pie — and its satay seafood pie took out the top gong in 2018.

It's an impressive run for baker brothers Ryan and Chan Khun, who've owned and operated the bakery since 2016. Over that time, they've won more than 350 trophies and medals for their baked goods.

If that doesn't put their bakeries in Kyneton, Boronia and Springvale on your must-visit list, then we only have one conclusion: you hate pies.

In 2023, the two backed up their big win with a slew of other awards, including taking out the title of Best Pepper Beef Pie, Best Mushroom Pie and Best Meat Pastie.

And if you're new to fish amok — or amok trei (អាម៉ុកត្រី) — it's a Khmer steamed fish curry. Made with a mousse-style texture, and thought to date back to between the 9th and 15th centuries, it's one of Cambodia's national dishes. In pie form, it's clearly now an Aussie favourite as well.


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