Introducing our Curry Ayam Pie
 
Shaped like a gold bar, a nod to Ballarat's gold rush roots and our own Malaysian heritage, brought together the best way we know: through food.
 
Every pie starts by hand, potatoes peeled, mashed, mixed into a gluten-free pastry, rested, then pressed into the mould by hand. Simple, yet challenging to make each pie individually.
 
This year marks our first entry into the Ballarat Best Pie competition 2026; Our town, our community, our first go at the race. We wanted something that felt true to us, so we made Curry Ayam with our loved ones in mind, especially friends who are gluten-free and often miss out. Because in Malaysia, curry ayam and potato simply just belong together.It follows our Beef Rendang Pie, a small test batch that sold out before Christmas and proved Malaysian flavours can feel right at home in an Australian pie, this time cottage style in the form of a Gold Bar.
 
Big thanks for the photographer: Chris McConville