''I honestly don't know anything about pies.''
That's the modest response from New Zealand's best pie maker after making history on Tuesday by winning his sixth Bakels New Zealand Supreme Pie Award.
Pat Lam has been labelled the country's king of pies after the win but says there is no secret to his success, other than his competitive nature and his willingness to try different flavour combinations.
"Who would have thought roast pork belly would go with creamy mushrooms? But it came out really nice''.
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Throw in some caramelised onions and cheese, and the judges certainly agreed.
He said the creamy mushroom, cheese infusion had bought home two previous supreme awards, however, every year Lam liked to up the ante.
''We just do a good pastry and a good filling.''
Yesterday, the pies were flying out of the oven while he was tied up in Auckland fronting media.
''My baker told me they had sold out and I tried to get back early to Tauranga to make some more pies but I've been busy talking to people.''
Lam owns Patrick's Pies Cafe in Bethlehem and Gold Star Bakery on Old Taupo Rd in Rotorua, and has regularly featured in the awards since winning his first supreme best pie title in 2003 for a mince and cheese entry.
The bakeries produced about 500 pies a day each with 26 different flavours.
* Pat Lam won a cheque for $7500 and the coveted New Zealand Bakels Supreme Award Trophy as well as $1000 for each of the three Gold Awards he has won.
* His roast pork and creamy mushroom pie won the Gourmet Meat category and Supreme Pie Award.
* The Supreme pie this year went up against 5491 other pies at judging in Auckland on July 26. It had to beat 275 other Gourmet Meat category entries through rigorous quality control tests before even being tasted.