Artisan Pie maker Ryan Broomfield shares how to bake the ultimate all-butter pastry fish pie. Learn to make delicious all-butter pastry from scratch and then discover the secrets to the ultimate fish filling for your homemade pie. Then feast on the fruits of your labour over a long pie lunch where you will also get to sample some of Broomfields other unique flavour combinations inspired by Australia and Ryan’s British roots.
Broomfields strives to bring you the best tasting pie, made with the best produce possible, in the most sustainable way. During the workshop Ryan will also share a few anecdotes about running his own pie business and will chat about why he follows paddock to plate principles and only uses outdoor raised, pastured and free-range meat from certified organic and certified biodynamic farms in NSW. Broomfields pies support the war on waste and NSW farmers by working with whole beast butchers in Sydney.
Photo: Richard Mortimer photography. Profile photo: @SpooningAugust
Ryan Broomfield learnt the art of pie making from his brother Neil, Britain’s most awarded pie man and Supreme Pie Champion of Britain 2015. Ryan had an idea to provide ‘take and bake’ pies to Manly commuters; offering a bistro quality meal (in a pie) that can be taken home and baked in 20 minutes. In May 2017 he launched the PieCycle at Manly Wharf. The PieCycle is a nod and a wink to Sydney’s illustrious pie history and its original flying pieman William Francis King who in the 1840/50s sold pies to Parramatta steamer passengers. It also references the pie hawkers of Victorian England who would sell pies from a barrow or a shallow (trays carried on the head).