The ingredients of a winning pie

We caught up The Goods Shed Executive Chef Konstantin Putkin to unpack what it takes to make Ballarat's Best Pie. 

Q. Can you share the story behind your Grand Prize-winning wild orchard apple and Vansetter Vodka pie?

During the concept stage, my pastry chef and I didn’t really have our thoughts on winning the competition. We spoke about what we thought would work as a sweet and wintery option that would also sell well. That lead us down the path of an apple pie (which let’s be honest, is always a winner!). Considering an apple pie is a classic, we wanted to find a way to make it unique, which is why it is bright red in colour.

Q. How did you decide which local produce to highlight? 

With this pie being the submission for Itinerant Spirits, we knew we had to feature either gin or vodka in it somehow. Seeing as we’d already decided to braise our venison in their Gallivanter Gin for our Nolans' pie, we figured vodka was the way to go. We utilised Itinerant's Vansetter Vodka in the pastry to add a depth of flavour to it. As well as Vansetter Vodka, we used the amazing butter from Inglenook Dairy to craft our pastry, as well as their milk and cream to make our pine nettle ice cream. Additionally, we used eggs from Green Eggs, a variety of apples from local growers and pine needles from our pastry chef’s brother's farm in Buninyong. 

Q. How do the apples and Vansetter Vodka enhance the flavor profile of your pie?

Good apples are key to a good apple pie, and we're fortunate to be in a region that grows some great apples. Blending this with Vansetter Vodka is a perfect pairing to sharpen the taste buds and create a smooth finish.

Q. What have your customers told you they love about the pie?

Feedback that we have received on the pie is that it's familiar yet different. A nod to the classic cult favourite apple pie with a twist. Additionally, many have mentioned how unexpectedly delicious the accompaniment of the pine nettle ice cream is.

Ballarat's Best Pie runs until August 31.