Pie floater
Pie floater[edit]
A pie floater is a traditional Australian dish particularly popular in South Australia. It consists of a meat pie submerged in a thick pea soup, often topped with tomato sauce, vinegar, salt, and pepper.
History[edit]
The pie floater is believed to have originated in Adelaide, South Australia, in the late 19th century. It became a popular late-night meal, often sold from pie carts that operated in the city streets. The dish has since become a cultural icon in South Australia, although its popularity has spread to other parts of the country.
Preparation[edit]
The preparation of a pie floater involves placing a hot meat pie, typically filled with minced beef, into a bowl of thick pea soup. The soup is made from dried split peas, which are soaked and then cooked until they form a thick, smooth consistency. The pie is usually inverted in the soup, allowing the pastry to absorb the flavors of the soup.
Serving[edit]
Pie floaters are traditionally served with a variety of condiments. Tomato sauce is the most common topping, but some variations include mint sauce, malt vinegar, or Worcestershire sauce. The dish is often seasoned with salt and pepper to taste.
Cultural significance[edit]
The pie floater holds a special place in South Australian culture. It is often associated with late-night dining and is considered a comfort food by many locals. The dish has been featured in various media and is celebrated as a unique culinary tradition of the region.
