Meat pies

 

 

Driving up the Pacific Highway from Sydney to Byron Bay is like taking a snapshot of a country in transition. Back in the day, small towns and businesses were built to cater for the heavy traffic heading up and down the coast. Kilometre by kilometre these towns have dried up, now just little off-road ramps as the government has put in safer roads and built bypasses along he highway.

There are, however still some towns left standing along the highway that will give you a window into regional Australian life. In Frederickson, you'll pass single storey weatherboard homes with wrap around verandas that are raised off the ground to combat the flooding that creeps through the town every few years. Jacaranda trees will bloom in the front yard, carpeting the ground in purple flowers, and dairy fields will roll around the valley and hills, dotted with black and white coloured cattle. There's an old dairy next to the highway, an old cheese factory attached to the dairy.

Frederickson is six hours from wither Sydney or Brisbane, making it the perfect rest break if you’re driving up the highway. But the one thing that has cars pulling up on either side of the highway and people running across the road dodging traffic is a humble little pie shop called Fredo's.  There are some things that define Australia, and the humble meat pie is one of them. The meat pie has always been the classic working mans meal, the gourmet highlight of trips to the football and the ultimate on the go Australian snack. Traditionally the Australian meat pie has consisted of beef mince in thick tasty gravy encased in a thin golden pastry with a crunchy, flaked pastry top.

In the early 1990s, a small general store along the highway in Frederickson started selling a dozen or so homemade meat pies during the winter to travellers that were sick of the usual soulless hamburger and hot chips style fast food on offer at most petrol stations. Today, Fredo’s is a Pacific highway icon, offering over 50 different types of savoury pie per day from a rotating menu of 160 different pies. Walk into the tiny shopfront and you’ll glimpse beef & burgundy, steak &onion, apricot chicken, lamb & mint, curry, steak & kidney pies, as well as fresh sausage rolls pulled straight from the oven.

Some of the pies on offer are a little left of the centre.  Along with your usual suspects, there’s a kangaroo pie, one made of emu, and their most famous creation: the croc pie, made out of crocodile meat. While I’ve never been game enough to give these pies a go, it’s partly because my favourite pie- the steak & onion is simply so good, with it’s thick tender chunks of beef in a thick onion gravy. The hardest part once you’ve picked your pie is working your way through the three deep queue to the front counter to pay.

The pies have been named some of the best in Australia and while it’s a fairly contentious title, Fredo’s has to over 70 regional and national awards to back up its claim to the throne. The pies are a local operation, and where possible, ingredients are sourced from the local area, generating income for what is a tiny community. Even the beef in the pies comes from cattle grazed on the fields around Frederickson.

Most people eat their pie standing up outside, and there’s always a bit of traffic chaos around Frederickson for your dining entertainment as the truckies pull up and run in to stock up on pies for their long haul run. But the best entertainment is the pie shop’s next door neighbour. Living next door to the pie shop is a giant overweight Rottweiler. The dog is a real ham, using his powerful puppy dog eyes to beg for a bit of your pie just as you’re down to the last, satisfying bite.

Judging by the size of his belly, a sucker is born every day. In my experience though, he’s had to suffer through with just a pat. These pies are just too good to share.

 

 

By Shaney Hudson