I like pie. You guys up for pies? Course. Cooool. Conversation seems so short and to the point these days. Take that conversation for instance, 2 replies and it was organised with a group of old friends. But with pie involved, need there be much disagreement? Pie in itself is only a 3 letter word. What on earth am I talking about. Anyway of late, it seems like The Pie Tin in Newtown is quite possibly the most blogged about eatery this year. I mean who doesn't like a little braised portion of meat with good old puff pastry slapped down with some ketchup? It's not far from my uni; just a 10 minute walk down City Road into the hip part of New Town. Wait hold that, all of New Town seems pretty exciting, from your second hand stores, book shops and some $6.50 Thai to cure an academic's ailing stomach so pretty much all of it is worth exploring.
Autumn. It's the season of cardigans, gloves, heavy boots and scarves, sunny yellow/ burnt orangey hues, apples, hearty roasts, pumpkins, cinnamon and cocoa. Its the season with that hit of coolness; a reason to get all cosied up and take brisk strolls around the park while watching the occasional Autumn sky light up with a burst of crimson purple. It's the season where all those cheesy childhood memories of running around while brown leaves were spin/floating around come to be. From the tree, the transition from summer into autumn is so apparent with the shock of vibrant maroon gradually taking over. Autumn's such a wonderful season.
Communal tables down the centre, hanging lamps, exposed brickwork with a dash of quirky colour and vintage decorations make this a very welcoming dining area. I'm already won over immediately stepping in.
|Tender Steak, cheddar cheese, smokey bacon 11 with chips|
|Lamb and Rosemary 6.80|
|Slow Roast Beef Brisket, hickory smoke and mushrooms 12 with sides|
There wasn't too much sharing go around but I did manage to be force fed a stack of chips. Thanks to Heston Blumenthal, I can't even look at the humble chip the same anymore. They way he describes it: a glass like outer layer with a fluffy inside just makes me want to make some. Now I view all chips with a critical eye. These ones were soft and not particularly crunchy and thanks to my high salt tolerance, the over seasoning was only just bearable.
|Lemon Meringue Pie 7.50|
You might think that is a whopping amount of meringue but it works really well to counteract the tartness of the lemon and I love a good acidic creamy lemon curd. You might want to have some of that with the more neutral double cream which does wonders counteracting that sweetness.
|Snickers Pie 7-50|
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