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Speaker 1: We've heard our judges take on the sims, brisket and jalapeno.

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Speaker 1: Now time for the cheapest of the lineup, weighing at

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Speaker 1: six dollars from Harvey's Bakehouse, the trusty old steak and cheese,

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Speaker 1: starting with afaa, i'me hungry today, Yes, promise Martin, I

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Speaker 1: eat my fellow. Number two thoughts.

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Speaker 2: It doesn't have a strong smell to it.

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Speaker 3: You're talking the pie or yeah, I've many many times

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Speaker 3: given me the pie, give me the pie, So it

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Speaker 3: was all right.

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Speaker 2: It's okay.

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Speaker 1: What about Albert?

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Speaker 4: Personally, I like this brown finish on the paste. So

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Speaker 4: with this one, they've done a good job of crispy,

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Speaker 4: of giving that chrispy dop and I believe it adds

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Speaker 4: to the flavor.

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Speaker 1: It's to the character, gives it gives it some volume.

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Speaker 4: And yeah, I can see that you've they've got a

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Speaker 4: bit of cheese and you're not as much as I

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Speaker 4: would it would expect it. But yeah, I'm not blown away.

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Speaker 4: I've gone taste as much flavor in the met so

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Speaker 4: I could. It's the first one.

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Speaker 1: We probably shouldn't have gone with the jialapeno first.

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Speaker 4: But yell and all that not a bad pie.

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Speaker 1: Not a bad pie, right feet decided to give that

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Speaker 1: one a miss, So back to Afya for our final

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Speaker 1: contender of the morning, the Red Devon steak pie from

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Speaker 1: Tamar Farm, the most expensive of the lot, coming in

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Speaker 1: at eight dollars each, also the most logistically challenging, which

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Speaker 1: I was a bit nervous about because as head chef

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Speaker 1: I had to drive all the way out to Mount

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Speaker 1: Somemmers to get them, which meant in order for them

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Speaker 1: to be warm, I had to give them a touch

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Speaker 1: of reheating when I got back into town. Despite that,

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Speaker 1: Richard and Chrissy will be pleased to hear this.

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Speaker 2: Really like the pastry. It's a nice smell to it.

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Speaker 2: It's a thicker gravy than the others.

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Speaker 1: Isn't that almost like gelatine? Give it a we wiggled.

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Speaker 2: Because we're we bit at the front flag on that.

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Speaker 2: But no, it seems a lot nicer. I like the cooking.

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Speaker 2: It's a lot thicker gravy, a lot.

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Speaker 1: Thicker n fork to get through that gravy.

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Speaker 2: But the pastry is beautiful. I'm not saying it's a

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Speaker 2: miss the means, but that's what their pastries like. As well,

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Speaker 2: I'm going to stay in their pastries a lot of

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Speaker 2: like nice and flaky and fluffy and stuff.

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Speaker 1: So how much are they paying you for dry and Fiona?

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Speaker 5: But I'm gonna have to agree with them. This is

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Speaker 5: a really good pie. The pastry can like thickness and

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Speaker 5: flakinness is just perfect and good level of gravy in.

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Speaker 5: They're mixed with meat which is quite tender, so that's good.

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Speaker 1: Yeah, a lot to chew over there, which comes out

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Speaker 1: trumps