How does Ostrich in coconut cream, sundried tomato and parmesan sound to you? Or maybe you prefer Crocodile in parsley, shallots, and white wine sauce or Scallops & Prawn in honey lime & chilli sauce. Well Red Neds does it all....in pie form.
Weh-weh, MiniB and I spent the week in Nelson Bay and I’m so bummed that we only discovered Red Neds on the last day of our stay.
Red Neds pie bar is labelled to be one of Australia’s top pie establishments and the wallpaper of awards, accolades, and articles truly showed that they’re number one when it comes to pies. With over 50 varieties of pies baked on the premises, master pie maker Barry “Red Ned” Kelly, prides in using the freshest ingredients (yearling beef sourced from the Hunter Valley regions) and boy does it show in his pies. Not only is the menu unique, and the ingredients are fresh, the pie designs look pretty awesome too - check them out on their website.
Weh-weh went for the Kangaroo with leeks and mushrooms in Teriyaki sauce and was surprised that the flavours blended very well. Firm tender chunks of kangaroo mixed the sweetness of the Teriyaki sauce and subtle hint of the leek coming through all encased in perfectly crisp and flakey pastry.
Being by the seaside I had to try the Garlic Prawns pie. Good sized whole pieces of prawns beautifully combined with leeks, carrots and good slices of roasted garlic – mmmm!! At first I thought a cream sauce may be too rich but it really combined will with the garlic.
Next time, the thought of having pies for breakfast, lunch and tea to try all of Red Neds 50 varieties of pies is good reason to go back to Nelson Bay. As their motto goes "I'd kill for a Red Neds pie".
Oh and here’s a few happy snaps of attractions we did around the Bay (The Bay & Beach, Feeding our animal friends @ Oakvale Fauna World, and feeding and patting Sharks & Rays @ the Shark Centre).
Till next time...we eat!!