This is Country Cob Bakery, a Victorian bakery known for its award-winning savoury pies and vanilla slices. Crowned ‘Australia’s Best Pie Maker’ multiple times, 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
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 Flavour 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 highly 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.
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.
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 and consistently strong pastry execution, performing best when richly aromatic fillings were paired with restrained seasoning and well-balanced sauces. Even the more traditional offerings were executed to a high standard, although the bakery’s award-winning specialty pies most clearly demonstrated why it has earned national recognition.
The Cambodian Fish Amok Pie, Malaysian Prawn and Truffle, Mushroom & Steak were the clear standouts. The former justified its award-winning status through balanced curry flavours, while the latter delivered exceptional truffle aroma, mushroom character and textural contrast without becoming excessively rich.
Country Cob Bakery is located inside BP Silverwater South at 51 Egerton St, Silverwater NSW 2128.