New Yorker in Adelaide

Tuesday, August 01, 2006

Ah, lovely South Australia. Home of fine Barossa wines, spicy smoked sausages, golden free-range eggs, and abundant produce. Home of the eponymous Cooper's, quenching my thirst with cloudy pale ale or biting lager. Home of the glittering Central Markets, of seafood galore, of more varieties of Asian noodle soup that you can fathom. But most of all, this is the place that invented the pie floater.


What is the pie floater, you may ask. Why, it's only the best drunk-at-1am food ever to graze across my lips. Imagine, if you will, a classic Aussie meat pie: flaky pastry dough cradling chunks of beef bathed in gravy. Now take a big ladle of pea soup and cover said pie with the warm, viscous green goop. Then take your spoon in hand and dig in. If you want to be really Aussie about it, squirt on some tomato sauce (because as all good Aussies know, one can't have a pie without sauce – see photo of Jayson’s pie). Must be enjoyed leaning over the counter of the pie truck late on a Saturday night, particularly after enjoying some beers, music, and the company of good friends at a nearby pub.

It’s not gourmet, but it hits the spot in the same way as a classic New York slice, preferably from Ben’s on the corner of 3rd and MacDougal at 3am. We’re talking foods that are best enjoyed inebriated and in good company. And all of you who have feasted on a late night Rundle Street yiros would be advised to stumble a few blocks down King William instead. Flash a smile at the nice lady, order your pie floater, prop your elbows on the counter to keep your balance, and chow down. It’s heaps good.

2 Comments:

  • looking forward to trying the pie floater!!! Sounds delicious!! Thanks for sharing!

    By Blogger ioyces, at 1:19 am  

  • The pie floater is a joy, it has warmth and rib sticking qualities. I can not honestly imagine life without one. Sure, Aussies claim vegimite as a staple but a floater is filling as well as nutritious. If the tomato sauce is not to your liking, try a little vinegar instead.

    By Blogger sob, at 12:06 pm  

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