There’s only so much you can fit into a weekend getaway, and thankfully Red Neds Gourmet Pie Bar made it onto our itinerary!
I first read about Red Neds at Citrus and Candy, and it has since been on my to-eat list!
Why, you ask? Apart from a wall studded with framed awards and medals, which is a good enough reason in itself, there are over 50 varieties of pie available! That’s seriously enough variety to have a different pie for every meal of every day for over two weeks!
Some of the flavours to name are Lambs Fry with bacon and onions, Thai Green Curry Lamb in coconut cream and vegetables, African Chicken and so so much more!

Red Neds Gourmet Pie Bar

Red Neds Gourmet Pie Bar - awards and medals

Red Neds Gourmet Pie Bar - over 50 varieties of pie every day

Red Neds Gourmet Pie Bar - interior of shop

We start with the Japanese Wagyu Beef Pie which is filled with tender chunks of Wagyu, onion and cheese in a hearty sauce. The crust is rich and flaky – absolutely scrumptious.

Red Neds Gourmet Pie Bar - Japanese wagyu beef with onion and cheese pie

We also have the Lobster, Prawn and Barramundi Pie which is finished with sesame seeds and flakes of parsley. The creamy white sauce has luscious notes of coconut but we find the barramundi’s fishyness unpleasantly overpowering.

Red Neds Gourmet Pie Bar - lobster, prawn and barramundi in coconut cream pie

Like tomato sauce, I think having chips on the side enhances the pie experience; and these crunchy beer battered chips are the perfect match.

Red Neds Gourmet Pie Bar - beer battered hot chips

I would have liked to taste more varieties but my stomach said no. I guess the Drunken Beer Steak and the Smoked Chicken & Camembert Cheese pies will have to wait for whenever I’m next in town.

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Red Neds Gourmet Pie Bar
Shop 3 / 17-19 Stockton St, Nelson Bay, NSW
Phone: (02) 4984 1355

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Jennifer is the founding blogger of I Ate My Way Through (originally, Growing up in the multicultural melting pot of Sydney’s Inner West as a second generation Australian (of Vietnamese refugee parents of Teochew Chinese ancestry), Jen has always had a deep curiosity about global cuisines, culinary heritage and the cultural assimilation of immigrants. For Jen and her family, food is always at the centre of all celebrations, life events and milestones. A lover of the finer things in life, as well as cheap eats, her blogging ethos is all about empowering and inspiring people to expand their culinary repertoire. When not running her two companies (she is also the Managing Director of The Bamboo Garden online marketing agency), Jen can be found exploring old-world charms at vintage markets and delving into local eats around the world. She has a weakness for fried chicken.
  • Over 50 varieties of pie!! OH MY!!!!

  • Bri

    I would find it so hard to choose!

  • I love Red Neds a go there everytime I’m in Nellie. Last time we had the Garlic Prawns and Teriyaki kangaroo – will be back in Nov for a visit 🙂

  • Wow! Lobster, prawn and barra pie… must have been pricey.

  • Oh not so good for the indecisive when hungry – like me! I dont think I have ever had a seafood pie, but I am definitely intrigued. Thanks for making me feel like pie Jen!! 🙂 That shot of hot chips had me at hello…

  • Oh my that’s alot of pie! =D
    Now you have a reason to go on holiday more often 😉

  • You cannot beat a good pie in my opinion but they are certainly hard to come by. It absolutely has to be a meat pie though, I find the seafood ones a bit disconcerting.

  • Lambs fry? Yummo! I’d love to visit this place and try some of the stranger combos.

  • Jen

    It is perfect for going with a group of people who have completely different tastes! lol

  • Jen

    I took my time imagining how each flavour would taste, lol, i’m glad they were patient with me!

  • Jen

    Cool – I really wanna try the garlic prawn one.

  • Jen

    Not too ridiculously priced. Seafood pies were $5.80, meat-based pies were $5 and vegetarian ones were $4.80

  • Jen

    Hehehe… such good comfort food!

  • Jen

    LOL… Ah if only that were possible

  • Barry “Red Ned” Kelly

    Hi Guys,
    Thank you for all the accolades.From some of your picks it looks like you visited us before all our new illumimated menu and logo signs at the front of the shop were installed.and our latest awards from The Tasmania Royal Agriculture Society 2 gold 4 silver and 3 bronze from 10 entries. The latest creation is “Surf and Turf” steak base and seafood mornay topping. Hope to see you soon.
    Kind Regards
    Barry”RedNed”” Kelly and Margaret Body