Floater: The Pie That Takes A Bath
There are some Australian meals that need no explanation. Then there is the pie floater. In Adelaide, the humble meat pie gets dropped into a bowl of thick green pea soup, usually upside down, with the pastry sitting proudly above the surface. Tomato sauce is the classic finishing touch. It is an unlikely combination until you realise that Adelaide has been eating it for generations. The pie floater became particularly associated with Adelaide’s late-night pie carts, where it was once a familiar meal for people finishing work, leaving the pub or simply looking for something hot after dark. The pie carts have largely disappeared, but the floater remains one of…
