00:00If there was ever a $20 meat pie,
00:02that's what it would look like.
00:03Please blow this up.
00:05So we've just arrived at Lode Pies and Pastries
00:08on Crown Street in Surrey Hills.
00:10We're gonna try the $20 meat pie.
00:17We have our signature pie,
00:19it's a Lode PdV, caramelized pork,
00:21Stalige mushrooms, and chicken gravy.
00:23So this is the most popular?
00:25This one and the bagu,
00:27bagu, beef and mushroom, they're the most popular.
00:30We sell more of the beef,
00:32and we don't make as many.
00:34We do only limited pieces,
00:37because we cannot keep up,
00:38so that's why we always sell out,
00:40because it's intense labor.
00:44So how long does it take to make it?
00:45Probably we do all different components,
00:48probably three, four days.
00:49From the morning, we start to assemble it.
00:51It gets ready by the time we go home,
00:55so we always do one day ahead.
00:57Even just the glazing,
00:59we need to glaze twice,
01:00it's a race,
01:01the first egg wash and it's to dry,
01:04before we can apply another coat,
01:06otherwise you don't get this nice shine.
01:08Even all this coating,
01:09it's like all different steps.
01:11My pleasure.
01:13Do you guys want one more?
01:14We made two for you.
01:15Okay.
01:19We came for a pie.
01:22Let's take this thing down the road and go smash it.
01:25This is what happens when you hit up a pastry shop
01:28at the end of the day.
01:29John's breaking the fourth wall.
01:32So...
01:33Alright, we'll just do it here.
01:35This is a nice wall.
01:40$20 meat pie.
01:41So we've ducked into a back alley to see this pie and try it out.
01:46I'll tell you what, when he said,
01:48when the chef said that this is a three or four day process,
01:52my jaw dropped.
01:53But at the same time, it's not necessarily surprising,
01:56because look at that.
01:57If there was ever a $20 meat pie,
02:00that's what it would look like.
02:01It's one of these foods that's quite funny,
02:03because it's like...
02:03It's a viral food,
02:05but it's actually so impressive.
02:07It's not like those dirty donuts that we had that time.
02:10It's not just like...
02:12a smash burger.
02:14This is like three or four days of just love, effort, practice.
02:18When I was...
02:19When I first tried this,
02:20I had no idea what to do with this,
02:21because I wasn't looking on social media.
02:22But you actually pour this sauce down the chimney.
02:25There's a nice little spout there.
02:27And that is like genius.
02:28I really get concerned when people just spray tomato sauce
02:32all over the top of their thing and just eat it.
02:34It just looks wrong.
02:35But injecting it inside is the way.
02:37I'm one of those people that will take the top off a pie,
02:40spray the sauce inside,
02:41put the top back on the pie.
02:43So this is elite.
02:44This is a step up.
02:48All right.
02:49There's definitely a technique to doing this, but...
02:52All right.
02:53Let's try it.
03:04I think it's meant to sit in this well.
03:10Oh, it's going in.
03:11Come on, come in.
03:14I don't think I should stick my finger in there.
03:18Questionable.
03:19Whoa, that is good.
03:22It's crazy because this place is like,
03:24it's one of these places that it's like restaurant food
03:28in like a shop front.
03:29It's like a cafe,
03:30but it's all restaurant quality food.
03:32Like these pastries.
03:35Oh, man.
03:36We've done chicken crunch tests,
03:38but this might be the king of the crunch test.
03:39I never thought a pie would be the king of the crunch test,
03:42but let's find out.
03:44Crunch test on the $20 load meat pie.
03:55That is so good.
03:56And I haven't even got the meat.
03:59Damn.
04:01Why is pastry like the best thing on earth?
04:03It's soft.
04:04It's not...
04:04It's like crispy without being doughy.
04:08But I want to crack into the meat.
04:17I reckon if you serve this to average tradie,
04:19they're just fucking...
04:19Their mind would explode.
04:21It would just blow.
04:22Get a look at the inside of that thing.
04:28And I don't think we've got any napkins.
04:29Which is classic.
04:31I just want to drink the sauce.
04:35I hope the chef's not watching this, but...
04:38I almost want to have some of the filling on its own, but...
04:40I don't really have a fork.
04:42It's...
04:42You know what?
04:44Look away.
04:45Yeah, please blur this out.
04:50It's something like...
04:50The filling is...
04:52It's like premium, right?
04:53But...
04:54It's like something your grandma would make.
04:55The pork is like salty.
04:57It's just classic.
04:57It's pork.
04:58It's delicious.
04:59And when you put it with all these special ingredients and stuff
05:01and all these little veggies,
05:03it just elevates it.
05:04So the thing about a $20 meat pie,
05:06is...
05:07It's not necessarily...
05:09Better...
05:10Than your like...
05:10$10 to $14 meat pies.
05:12Your classic traditional Aussie beef pies.
05:14Your Wagyu's.
05:15Your red wine juice.
05:16Whatever you want to say.
05:17But...
05:17If you were going to create a $20 meat pie,
05:20this is what it would be.
05:21It's beautiful.
05:22It's like a work of art.
05:23It takes days to repair it.
05:24And I'm glad it exists because...
05:26It's probably worth every cent.
05:39So this has been the Lode Potivier Meat Pie.
05:42It's worth every cent for this $20.
05:44It is like an out of body experience having this thing.
05:47Believe the hype.
05:47It's one of these things where...
05:48You just got to believe it.
05:49It's delicious.
05:50It's amazing.
05:50It's like nothing else I've had.
05:52So this has been another Monday Munchies.
05:54Make sure you like and subscribe.
05:55If you want to see more of this stuff.
05:56We've hit up many more places in Surrey Hills for lunch.
05:59So check that series out.
06:00When it hits the YouTubes.
06:01Soon.
