Oh happy day, oh happy day! The Goat Pie Guy has opened his first retail outlet in Deagon this week!
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| Random gospel singers hear the news and spontaneously break into song. The dude on the right has just crapped himself with excitement. |
That means that we can get our fix of goaty deliciousness whenever we want without having to go through the torture of following the wife around the markets at some ungodly hour on a Saturday morning with a screaming hangover. I think you'll agree that it's cause for celebration. These people certainly thought so:
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| Praise the baby Yeezus! |
Not only that, but he's now doing breakfast offerings, like this awesome looking brekkie pie which has triple-smoked free range bacon through it. I ate one this morning, and it rocked.
But wait, there's more...the best news of all is that the Tassie scallop pie is going to be a permanent fixture on the menu. Now this pie is truly a thing of wonder and a joy to behold. This is the Jen Hawkins of pies (as opposed to one I had at the Aspley Hornets football club the other night, which was the Stephen Hawking of pies).
It's only been released as a special edition in the past, which is why I haven't tortured you by telling you just how wonderful it is. Suffice it to say that if you have the remotest interest in seafood and pies then you should do yourself a favour and hustle over to Deagon & try one for yourself.
If you've been to Tassie, you'll know that it's famous for 4 things:
- Two-headed inbreeds with chips on both shoulders from being born on a rainy island that 'real' Australia didn't give enough of a fuck about to even include on the map during the Commonwealth Games opening ceremony;
- Foo Fighter-loving miners who dig holes that promptly collapse on them;
- Producing arguably the greatest ever AFL footballer and worst ever scrapper: Alastair Lynch (seriously, Al couldn't knock the skin off a custard);
- Scallop pies.
Now your garden variety Tassie scallop pie is usually a Keens curry type pie. But not in this case. Mick has decided to get all chefy with his and come up with a concoction which, to my palate is quite French...or at the very least European. Yes, it's that sophisticated. In chef-speak, it's a creamy citrus veloute.
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| Mmmmmmmm, scallopy |
The size and pastry are as per the goat pies, that is, large and hand-formed inside straight-sided rings. Check out those lids - it doesn't get much better than that. Just as an aside, you'll note that the lids don't have a vent to stop the pie from bubbling over and ruining the lid.
Inside is luscious, creamy, buttery scallopy goodness, with hints of leek, egg, herbs, and citrus. It's seasoned to perfection. It's enough to make a monkey bite it's mother. It's up there, price-wise at $9.50, but having said that, each pie has 8 roe-on scallops in it, and quality don't come cheap. Just ask Eliot Spitzer. It's not an every-day type of pie (unless you're on the Clive Palmer diet), but it is the type of pie that you could serve at a dinner party - and everyone would ask you for the recipe.
It cruises in for an effortless 9.5/10, with the only 'fault' (if you could call it that) being that you'd need to be Clive Palmer to afford them on a regular basis. Having said that, if you're the kind of person who doesn't mind paying for quality you won't be disappointed. They will be available this Friday 5th December.
The shop itself is actually GPG's production space, with a retail section at the front. There are ample tables and chairs, a serious-looking coffee machine, an extended menu that includes a lot of non-pie items (such as baked kipflers with truffle salt), and early indications are that they'll be busy. The cycle of Brisbane's various markets will - happily - continue.
