Humble meat pie just the best in Kiwi kai

We New Zealanders share many things with our nearest neighbours the Australians, some we admit to, others we deny.

But one we must surely all agree is that we share a love of the humble meat pie.

Whereas the Brits seem to go nuts over kippers and mushy peas and Yanks drool over American hot dogs, we Kiwis and Aussies love to sink our teeth into the old meat pie.

So much so that nationwide competitions are held to try to weasel out the very best pies and to reward the bakers who make them.

Our Masterton pie expert Michael Kloeg has savoured the sweet smell of success many times but this year missed out, with the supreme Bakels award going to Viands Bakery, Te Awamutu.

Now, whereas beauty is in the eye of the beholder, pie appreciation is in the tastebuds of each individual.

In other words, one man's pie may be another man's garbage disposal fodder.

The Te Awamutu winning pie was a gingered peach and pear with cointreau pie.

Sounds great for a dessert but wouldn't cut the mustard with me when it came to lining up against a good old steak and mushroom, or a potato top.

Bohemian tastes, you may say, but I would counter that by saying the Te Awamutu pie would be more at home on a plate belonging to what I unkindly refer to as latte drinkers, preceded by a scant main of expensive rocket lettuce leaves dressed with jus, a slice of acid-free tomato and two or three olives.

Whereas my pie preference would be happy to be smothered in tomato sauce, accompanied by a second pie and washed down with a pint of Tui.

In other words, good old, satisfying traditional Kiwi kai.

So, whereas innovation and experimentation with pies is to be applauded, I suggest most of us would just settle for a great meat pie.

One that has a good crust but isn't all pastry, doesn't go flat when your teeth puncture the pastry on the first bite, has real meat - not processed alternatives - and is well seasoned.