Nowhere else in Australia, perhaps, are scallops so plentiful that you’ll find pies full to bursting with them. But it’s a Tassie tradition.

As Shirley Smith of Smith’s Family Pies explains, the fishing boats used to come in to the Hobart docks and sell scallops for a shilling a bucket... and people would buy them to make them into pies. Mrs Smith’s pie recipe (inherited from her grandmother) uses a shortcrust pastry for the base and puff pastry on top, while inside a generous handful of scallops is bound in a light mornay, spiced up with a little curry powder - another uniquely Tasmanian thing.

Legend has it that the curry in the mornay (Keen’s curry powder, of course) made the pies very popular with drinkers in the dockside pubs... and of course, made them good and thirsty too. The pastry is made with Tasmanian butter and, Mrs Smith says, ‘lots of Tassie TLC’.