The Big Mac that’s not a burger
IT'S a decadent gold-medal-winning two all-beef patties with special sauce, cheese, onion and pickles, but you won't find it at the Golden Arches or between a sesame seed bun.
This "Big Mack" is encased in sesame seed pastry and has made a welcome return at a decorated Queensland country pie shop.
Blackbutt Bakery, 120km northwest of Brisbane, has brought back the Big Mack following repeated requests over the past year, according to owner Roberta Anson.
"It's been almost 12 months since we had it on the menu, and when we posted it on Facebook we had one person call saying they would take 20," an overwhelmed Ms Anson told The Courier-Mail.
Two years ago the Big Mack won the best gourmet pie in the same year the bakery won best game pie for its Croc-a-Thai offering, containing crocodile meat in a Thai curry sauce, at the Great Aussie Pie Competition in Melbourne.
The bakery also won another 11 gold, four silver and one bronze medal for its fare that year.
The Big Mack and the Croc-a-Thai are but two of a number of exotic and wacky pies on offer across southeast Queensland and northern NSW.
Piefection, on Brisbane's southside, offers lasagne and blue cheese lasagne pies, while Byron Gourmet Pies offers bolognese in pastry.
Piefection owner Matt Roman said he first makes 10 large lasagnes which he slices and encases in pastry while the pulled pork, smoked barbecue wagyu brisket with hash browns and cheese pie was also popular.
"We do a range of gourmet pies and sometimes it's hard to know how many to make because we have runs on them," he said.
Way out west where the rains don't fall, Birdsville Bakery is off the charts for delicacies.
It offers pies containing either kangaroo, rabbit, lamb shank, spicy chook or camel.
"Our curried camel pie is our number one seller and the kangaroo and claret pie is our third best," said Birdsville bakery pie chief Sebastian Badey.
"The camel meat is very tender."
The only setback for the bakers is the time and effort in producing some of the more exotic pies, says Ms Anson.
The dedicated baker said she only charges $6.50 for the Big Mack when the costs should most likely be a few dollars more.
"A lot of effort goes into making gourmet pies and you could charge more but you want people to be able to afford them because you want them to enjoy it," she said.