This is Country Cob Bakery, a Victorian bakery known for its award-winning savoury pies and vanilla slices. Crowned ‘Australia’s Best Pie Maker’ on five occasions—in 2018, 2019, 2020, 2023 and 2026—the bakery is particularly recognised for its Asian-inspired pie fillings alongside more traditional beef and seafood offerings. We picked up some of their pies from one of their Sydney stockists.
Beef Pies
Beef & Mushroom ($7.80)
This pie featured ground beef in a brown gravy with mushroom. It won Australia’s Best Chunky Beef & Mushroom Pie in 2026.
The pie presented in a square format with a flaky pastry lid contrasting against a firm base. Initial contact delivered a familiar beef pie profile, with tender ground beef and mushroom in a gravy carrying rich meaty depth and a warm, spiced acidity reminiscent of Worcestershire sauce. Through the mid-palate, the mushrooms contributed additional umami while their substantial slices provided textural contrast against the ground beef. The gravy remained sufficiently concentrated to bind the filling without overwhelming the meat and mushroom. The finish resolved into lingering savoury beef and mushroom notes with the spiced acidity providing lift. Structure: balanced and cohesive.
Curry Beef ($7.80)
This pie won Australia’s Best Flavoured Pie in 2018.
The pie presented in a square format with a flaky pastry lid contrasting against a firm base. Initial contact delivered ground beef in a relatively fluid gravy, giving the filling a looser texture than the other pies in the range while remaining in good proportion. Through the mid-palate, the curry developed considerable depth, with warm spices and aromatic notes reminiscent of Japanese-style curry. The Worcestershire-like savoury depth of the gravy was broadened by the addition of Indian spices, creating a more complex profile than the typical curry beef pie. The ground beef retained its texture within the liquid gravy, providing contrast against both the sauce and pastry. The finish carried lingering warm spice and savoury beef. Structure: layered and cohesive.
Pepper Beef ($7.80)
The circular pie featured ground beef cooked in a pepper-spiced gravy. It won Australia’s Best Pepper Steak Pie in 2017 and 2024, Australia’s Best Pie in 2020, Australia’s Best Flavoured Beef Pie in 2020, 2022, 2023, 2025 and 2026.
Initial contact delivered freshly ground black pepper with an aromatic, mellow character. Through the mid-palate, the pepper intensified progressively into a lingering warmth that reached a distinctly spicy level without becoming harsh. The gravy retained the bakery’s underlying rich savoury depth, preventing the pepper from becoming one-dimensional. The tender ground beef provided a substantial centre to the filling, while the flaky pastry lid contrasted against the firm base. The finish resolved into persistent pepper warmth alongside savoury beef and gravy. Structure: bold but controlled.
Cowboy Beef Pie ($8.40)
The pie featured ground beef cooked in a barbecue-spiced gravy with cheese, bacon, mushroom, chilli and mustard. This pie won Australia’s Best Flavoured Beef Pie Award in 2026.
Initial contact delivered a familiar beef pie profile, with tender meat and a rich savoury gravy. The cheese contributed a pleasant stretch and additional richness, while the flaky pastry lid contrasted well with the firm base. Through the mid-palate, the chilli introduced gentle warmth, while the bacon and mushroom added both textural interest and savoury depth. Together, these ingredients elevated the pie beyond the comfort of a traditional Australian meat pie without compromising its familiarity. The finish resolved into lingering savoury notes with mellow warmth. Structure: a well-executed twist on a classic.
Slow Cook BBQ Beef with Mac & Cheese ($8.90)
The pie featured slow-cooked diced beef in a Jack Daniel’s barbecue sauce topped with creamy mac & cheese. This pie won Australia’s Best BBQ Pie in 2021 and Australia’s Best Gourmet Pie in 2024.
Initial contact delivered a sweet, smoky barbecue gravy with considerable depth, immediately distinguishing it from a traditional beef pie. The generous chunks of slow-cooked beef remained tender while retaining their structure, contrasting with the creamy macaroni topping. Through the mid-palate, the mac & cheese proved more reminiscent of a smooth béchamel than a stretchy cheese sauce, softening the sweetness of the barbecue gravy without diluting its character. The tender macaroni introduced further textural variation alongside the diced beef, while the flaky pastry continued to provide a crisp structural contrast. The finish resolved into lingering smoky barbecue sweetness balanced by creamy dairy notes. Structure: rich, comforting and cohesive.
Steak, Mince and Cheese ($8.90)
The pie featured slow-cooked diced beef and minced beef in gravy, topped with melted cheese and enclosed in flaky pastry.
Initial contact delivered a familiar beef pie profile, with tender meat and a rich savoury gravy. The cheese contributed a pleasant stretch and additional richness, while the flaky pastry lid contrasted well with the firm base. Through the mid-palate, the filling remained balanced and satisfying, offering the comfort expected of a traditional Australian meat pie without introducing any particularly distinctive flavour elements. The finish resolved into lingering savoury beef and cheese notes. Structure: classic and well-executed, albeit less distinctive than the bakery’s signature offerings.
Beef Cheese Chilli Jalapeño ($8.90)
The pie featured slow-cooked diced beef in a barbecue-style gravy topped with cheese, chilli and generous slices of jalapeño.
Initial contact delivered an immediate jalapeño-forward flavour profile, with the pickled chilli notes dominating both the beef and cheese components. The pastry again provided a pleasing flaky contrast to the substantial filling. Through the mid-palate, the jalapeños continued to overshadow the savoury richness of the beef and cheese. Their texture and visual prominence made them the defining component of the pie, producing a flavour profile more reminiscent of a supreme-style pizza than a traditional meat pie. The finish carried a lingering pickled chilli character with moderate warmth. Structure: bold but unbalanced, with the jalapeños overwhelming the supporting ingredients.
Truffle, Mushroom & Steak ($8.90)
The pie featured diced steak and mushrooms in a creamy truffle-infused sauce.
Initial contact delivered an intensely aromatic truffle profile that was immediately evident upon cutting into the pie. The mushrooms were plump and succulent, while the beef provided a tender yet pleasantly chewy bite. Through the mid-palate, the earthy truffle integrated seamlessly with the creamy sauce, complementing rather than masking the mushrooms and beef. The filling offered excellent textural contrast against the flaky pastry lid and well-structured base, both of which supported the generous filling effectively. The finish remained rich and savoury, with lingering earthy truffle notes and mushroom umami. Structure: aromatic, texturally satisfying and highly cohesive.
Chicken Pies
Chicken & Mushroom ($8.50)
The pie featured diced chicken thigh with a roasted sesame mushroom sauce and fresh mushroom.
Initial contact delivered a pronounced roasted sesame nuttiness that immediately distinguished the pie from a conventional chicken and mushroom filling. The chicken thigh remained juicy and tender, avoiding the dryness associated with breast meat. Through the mid-palate, the creamy sesame mushroom sauce developed alongside the chicken, while the mushroom pieces provided further savoury depth and textural variation. The chicken, mushroom and gravy remained in good proportion, with the sauce sufficiently thick to hold the filling together without leaking into the pastry. The finish resolved into lingering roasted sesame and mushroom notes. Structure: creamy, cohesive and well-balanced.
Seafood Pies
Cambodian Fish Amok Pie ($11.00)
The Cambodian-inspired pie featured barramundi gently cooked in a rich fish amok curry of coconut cream, aromatic spices and fresh herbs, encased in a flaky pastry lid and shortcrust base. The pie was awarded Australia’s Best Pie overall in 2023.
Initial contact delivered a rich and fragrant coconut curry filling with a thick, creamy consistency. The barramundi was tender and clean-tasting, contributing a delicate seafood character without any overt fishiness. Through the mid-palate, the coconut cream developed alongside aromatic notes of Thai basil and spices, producing a balanced and layered flavour profile. The creamy filling contrasted particularly well with the flaky pastry lid and sturdy shortcrust base, both of which retained their structure throughout. The finish remained savoury and gently aromatic, with the curry spices lingering without overwhelming the subtle flavour of the fish. Structure: cohesive, creamy and well-balanced.
Malaysian Prawn ($9.95)
The pie featured prawns cooked in a Malaysian-style curry with aromatic spices, curry leaves and coconut milk. This pie won Australia’s Best Pie in 2026 Australia’s Best Seafood Pie in 2026.
Initial contact delivered an immediate aroma of curry leaves that carried directly through to the palate. The prawns remained succulent and sweet, contrasting with the thick, richly flavoured curry enriched by coconut milk and aromatic spices. Through the mid-palate, the curry developed additional herbal and warming spice notes while remaining balanced enough for the prawns to retain their identity. The golden flaky pastry provided an effective structural contrast to the creamy filling throughout. The finish resolved into lingering curry leaf fragrance and gentle spice supported by coconut richness. Structure: aromatic, balanced and deeply satisfying.
Overall, a pie specialist defined by inventive flavour combinations, strong filling-to-pastry ratios and consistently well-executed pastry, with the strongest results occurring where aromatic sauces added complexity without overwhelming the primary ingredient.
The Cambodian Fish Amok Pie, Malaysian Prawn and Truffle, Mushroom & Steak were the clear standouts. The Fish Amok demonstrated particularly strong balance between barramundi, coconut and aromatic spice, while the Malaysian Prawn delivered a similarly effective curry-based filling with succulent seafood. The Truffle, Mushroom & Steak distinguished itself through its intense truffle aroma, substantial mushrooms and textural contrast without becoming excessively rich.
Country Cob Bakery is located inside BP Silverwater South at 51 Egerton St, Silverwater NSW 2128.