If you’re craving the ultimate Australian meat pie, a top chef says there’s one place that never fails to deliver – and it’s in a Sydney beachside suburb.
Toby Wilson, the celebrated chef behind Taco King and Ricos Tacos, revealed his go-to pastry fix is The Upper Crust on Pittwater Road in Collaroy which has been serving Northern Beaches locals for decades.
‘The chicken and white wine pie is absolutely the move,’ Wilson told Broadsheet, calling the shop his ‘childhood pie stop.’
And judging by the queues snaking out the door most days, Wilson is not alone in his love for the bakery’s pie prowess.
On offer is a mouthwatering menu of classics and inventive twists: steak, potato and cheese; pepper steak; chicken, avocado and brie; beef and burgundy; lamb and rosemary; even a spicy Mexican-style pie for the more adventurous.
There are family-sized pies, party pies, sausage rolls, and even excellent coffee for the full lunch hit.
The reviews are glowing and, at times, poetic.
Toby Wilson, the celebrated chef behind Taco King and Ricos Tacos, revealed his go-to lunch spot is none other than The Upper Crust
Located at 1003 Pittwater Road, Collaroy, The Upper Crust has become something of a pilgrimage site for pie lovers across Sydney – with queues snaking out the door most days and loyal fans declaring it ‘the best pie shop in the whole city.’
With chefs, locals, and foodies united in praise, The Upper Crust might just be Sydney’s most legendary pie stop – and worth the trip no matter where you’re coming from
‘Just as in Greek mythology the song of the mermaids attracted sailors, the mouth-watering scent of freshly baked pie crust draws you in irresistibly,’ one fan wrote.
Another reviewer confessed they’re not usually a fan of pies but were completely converted: ‘The minced steak and Mexican pies were beyond expectations… the guy next to me told his mates ‘hands down the best pie I’ve had in my life’ – and I have to agree.’
One devoted customer even declared: ‘I’ve just walked from Dee Why across the shark-infested lagoon and back to buy my pies. It’s always worth it.’
Others praised the ‘friendly, helpful staff’ and said it was the crust, and not just the fillings, that kept customers coming back – with some items selling out fast during peak hours.
There’s a small outdoor seating area, and one customer even received a complementary mince pie with their order.
With chefs, locals, and foodies united in praise, The Upper Crust might just be Sydney’s most legendary pie stop – and worth the trip no matter where you’re coming from.
This article was originally published by a www.dailymail.co.uk . Read the Original article here. .