Comments on: Paying homage – Dr Sister Outlaw’s Tassie scallop and flathead pie

By: Dr Sister Outlaw

Dr Sister Outlaw — Mon, 27 Jul 2009 21:49:37 +0000

BTW Scott, can you please send me a picture of the Keens Curry sign in South Hobart? I think PDP folks need to know about it. Urgently.

By: Dr Sister Outlaw

Dr Sister Outlaw — Mon, 27 Jul 2009 11:22:14 +0000

Zoe, I knew you two would get along … FDB, the correct pronunciation in Tasmania is Lonseston, and for me a scallop pie evokes memories of catching and killing – note, I mentioned eating these pies on the end of a pier over the estuary? I was at the pier to capitalise on runs of snotty-nosed trevally that my beleaguered single mother and I were catching to take home and eat from for the coming year. Actually, at that time we couldn’t afford scallop pies, but you get the drift … tidally or something.

By: Scott

Scott — Mon, 27 Jul 2009 11:18:59 +0000

Why cheers Zoe, tis an honour to be dubbed a nommer by such an august weblication. And FDB, scallop pies most def aren’t the culinary Nessie of the deep south. Pretty well every bakery in the state has a take on them…tho they are pretty seasonal, eg June till December I think.
Finally, yes Keen’s Curry is the biz. Originated down here on the Apple Isle it did…On the banks of Browns River in Kingston.

By: Zoe

Zoe — Mon, 27 Jul 2009 10:52:52 +0000

Scott, you are a nommer after my own heart! Check out the ham! The scrumpy-making! The mild-mannered crack shot hairdressers! The link to the dead handy potato guide! And what to do with the last of your buck's weekend spit roast (in the nicest possible sense).

By: tigtog

tigtog — Mon, 27 Jul 2009 09:42:14 +0000

Oh, that is lusciously delish. Will definitely have to make.

By: FDB

FDB — Mon, 27 Jul 2009 09:13:52 +0000

Oh PC, you ol’ romantic. The vast proportion of what winds up in any fisho has been frozen at some point, has travelled many hundreds of kilometres, and can still legitimately claim “local” status.

But still, DSO – she’s right. Catching and killing something yourself, putting it straight on ice and bringing it home while said ice is still icy is the only way to be sure.

I was just in Tassie for 2 days, and saw not a whit of evidence that these scallop pies exist. If I had, I’d have been there in a flash. Are they a Hobart as (vehemently) opposed to Launceston thing?

Also, ‘Launceston’. Will anyone join me in belligerently pronouncing it ‘Lornston’? Or even ‘Lonston’? Surely everyone knows the English only put those extra letters in there to seem more French.

By: Scott

Scott — Sun, 26 Jul 2009 22:51:09 +0000

Will have to knock one of these little beauties up!

By: Dr Sister Outlaw

Dr Sister Outlaw — Sun, 26 Jul 2009 22:11:57 +0000

Why, thank you! We are rather further inland than 30km PC, but the refrigerated truck goes straight to the fish markets every morning and comes right home, so they are probably better conditions than an esky in a car boot. Anyways, I did use frozen scallops in this, because the fresh ones were sold out. The beauty of a pie is that you can draw out the flavour, even from a frozen item.