The Pie Floater

The pie floater is a distinctly Australian dish that may sound unusual, but it’s far more delicious than its name suggests! With its origins rooted in South Australia, the pie floater has become a beloved comfort food, and it’s a treat that’s best enjoyed late at night. The South Australian version of the pie floater, even recognised as a South Australian Heritage Icon by the National Trust of Australia, consists of a hearty beef meat pie placed upside down in a bowl of thick pea soup. The pie is then generously topped with tomato sauce and a dash of mint sauce, creating a unique combination of rich, savoury, and tangy flavours.

While the South Australian version has become iconic, there’s also a variation from New South Wales that offers its own twist on this dish. The NSW version uses thicker mushy peas, that have a consistency similar to mashed potatoes. Sometimes this version is smothered in gravy or topped with a dollop of potato mash. The pie floater variation photographed above is the classic South Australian style, often served as a popular takeaway snack around Adelaide. The New South Wales variation (pictured left), often referred to as the “tiger pie,” originates from Harry’s Café de Wheels, a famous pie cart in Woolloomooloo. This version combines the potato mash, peas, and gravy, and has become a staple in Sydney, with several locations now serving up variations of the pie floater, including pea-only or potato mash-only topped options. Whether you prefer it with pea soup or mashed peas, the pie floater is a uniquely Australian dish that delivers comfort and flavour in every bite.