Last week it was a $5.5 million Lotto win, this week it’s the title of New Zealand Supreme Pie for Kihikihi.

Viands Bakery successfully defended its national pie-making title at  last night's awards in Auckland with a gingered peach and pear with Cointreau pie.

For Kihikihi bakers Shane and Kathy Kearns it was recognition of ‘‘staying true to fresh produce and flavours’’.

''We entered all ten categories and I have to say we were really happy with every pie we put up,'' Mr Kearns said.

Along with the supreme award Viands also took out a silver medal in the seafood category with their scallop shrimp and prawn with sweet chilli and coriander pie while the gold award went to Taupo’s Paetiki Bakery.

For the more traditional pie fancier Pukekohe’s Target Bakehouse took gold for their mince and cheese rendition.

Last year the Kearns knocked the classic meat pie off its perch with their winning spiced plum, port and apple pie which was a huge boost ‘‘in many ways’’ for the bakery.

''In the first week after winning we doubled our turnover and since then our turnover is up about 30 per cent on the previous year and we are still holding,’’ Mr Kearns said.

Now the question is whether New Zealand’s traditional meat pie makers will be deterred by another dessert pie win.

Judge and Bakels executive chairman, Duncan Loney does not think so.

''I think for any good pie maker, this will only spur them into action,'' he said.

''I don’t think because a dessert pie looks attractive that gives them an unfair advantage. The judges consider a myriad of factors, from pastry to presentation to flavour.''

The judges, including TV chef and celebrity judge Al Brown commented on the “magnificent” standard of entries that included 4,500 pies from 444 bakeries.

''I was very honoured to be part of it. Everything I tasted was magnificent. There were some seriously good bakers for me to listen and learn from,’’ Mr Brown said.

Exotic fillings included Balinese coconut chicken, Asian beef with shitake and star anise, chicken, cranberry and camembert, sweet Moroccan lamb, crab, prawn scallops and vegetables in white sauce, caramelised pork belly with coriander, and curried mutton with coriander.

Hamilton’s Oxford Pies took a bronze award in the commercial category.

Gold Award winners were:

Mince and gravy: Hong Kheng Huor, Whenuapai Bakehouse & Cafe acute;, Whenuapai , Auckland;

Steak, vegetables and gravy: John van den Berk, John’s Bakery and Cafeacute;, Hastings;

Chicken and vegetable: Patrick Lam, Patrick’s Pie Group Ltd, Tauranga;

Gourmet Fruit: Shane Kearns, Viands Bakery, Kihikihi, Te Awamutu;

Gourmet Meat: Jason Hay, Richoux Patisserie; Ellerslie, Auckland;

Vegetarian: David Liem, Greenland Bakery & Cafeacute;, Botany Town Centre, Auckland

Bacon & egg: Tan Kiet Trang, Cherrywood Café, Otumoetai, Tauranga

Mince & Cheese: Nap Ly, Target Bakehouse, Pukekohe

Steak & Cheese: Chris Dockrill, French Bakery, Christchurch

Seafood: Lam Ho, Paetiki Bakery, Taupo

Commercial Wholesale: Paul Barber, Goodtime Foods, Onekawa, Napier

Cafeacute; boutique; Helena Robben, Rob’s Patisserie, Freemans Bay, Auckland

upreme: Shane Kearns, Viands Bakery, Kihikihi

- © Fairfax NZ News

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