Australia’s best pie has a Malaysian prawn curry filling – and its bakers have even bolder flavours in mind

Ryan and Chan Khun of Country Cob bakery in Victoria have won accolades for their satay fish and Cambodian pork pies, with a Singapore chilli crab filling on its way When Ryan Khun first arrived in Australia from Cambodia in 2012, aged 27, he had never tasted a pie. That is, until his older brother Chan took him to a servo for a meat pie: flaky pastry on the outside, a molten mince slurry in the middle. His first meal in Australia, unfamiliar tastes in a new land. Continue reading...

By Bertin Huynh