Pie floater: Difference between revisions
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{{short description|A traditional Australian meat pie served in a unique style}} | |||
{{Use Australian English|date=October 2023}} | |||
{{Use dmy dates|date=October 2023}} | |||
A ''' | ==Pie floater== | ||
[[File:Pie floater in Adelaide SA.jpg|thumb|right|A pie floater served in Adelaide, South Australia]] | |||
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== | ==History== | ||
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== | |||
[[File:Pie floater in Adelaide SA.jpg|thumb|left|Close-up of a pie floater]] | |||
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== | ||
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. | |||
The | ==Cultural significance== | ||
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. | |||
== | ==Related pages== | ||
* [[Meat pie]] | * [[Meat pie]] | ||
* [[Pea soup]] | * [[Pea soup]] | ||
* [[Australian cuisine]] | |||
[[Category:Australian cuisine]] | [[Category:Australian cuisine]] | ||
[[Category:South Australian cuisine]] | |||
[[Category:South Australian | |||
Latest revision as of 05:23, 16 February 2025
A traditional Australian meat pie served in a unique style
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.
