This humble roadside bakery on the South Coast is an Illawarra institution. Owner Hayden Bridger has his finger in many pies, from minced chuck steak suspended in gravy to a spicy Thai green curry, all wrapped in flaky pastry, made from Pepe Saya butter and Manildra flour. Purchase a family-sized pie to take a slice of Hayden’s home with you. 2/166 Princes Hwy, Ulladulla; haydenspies.com.au

Culinary titans come together to create A.P Bakery’s brisket pie. The meat is smoked by LP’s Quality Meats before heading to the honchos of heritage baking. Tender meat, a rich jus with a good whack of pepper and smoke, in pastry made with organic butter and single grain wheat, it’s little wonder folks are heading for the Hills. 80 Commonwealth St, Surry Hills; apbakery.com.au

Less bakery, more local institution, this Northern Rivers favourite is devoted to pies and pies alone (excepting a few sausage rolls). You will find no shortage of exceptional pies here, both sweet and savoury. And while flavours such as eggs benny and Thai green curry are available, it’s the roast chicken which is the real crowd-pleaser. 42 Richmond St, Wardell; @wardellpieshop

The Pie Mechanic bridges the gap between a good old country pie, and something a little bit fancy. Encased in flaky, house- made pastry, you’ll find fillings such as wild boar, truffle, sage and honey; or lamb, beetroot, lager and goat’s cheese. Traditionalists might prefer classics such as tender smoked brisket in rich stout sauce, or free-range chicken in creamy tarragon. 66 Bridge St, Uralla; @thepiemechanic

Good onya, Keith. This casual Murwillumbah cafe (with plenty of cool factor) is as well- versed in pies as it is in coffee, Keith partners generous chunky fillings with a more restrained pastry lid among its baked goods. While you’ll be able to nab more traditional flavours here, it’s the butter chicken and the Thai green curry which sell out. 132 Murwillumbah Rd, Murwillumbah; @keith.murwillumbah