Queensland has its very own Pieologist, helping locals to fill their mouths with only the best of the iconic Aussie bite.
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Brisbane man Josh Wilson is an insurance broker for a crust, but his true passion is for meat pies, which he documents on his blog The Pieologist.
"I'm a motorcyclist, and often the only stores open before an early weekend ride are bakeries," he said.
"Eventually we started planning our routes around bakeries, and a friend of mine who's now passed away started telling me to start a pie blog."
Wilson rates Piefection at Mt Gravatt, Le Campagne at Greenslopes and The Goat Pie Guy at Deagon as clear favourites.
He said temperature, size, cost, ingredients and viscosity are all factors in how he rates pies.
"My favourite pie is a curry pie, but as far as the meat goes, I don't care," he said.
"Pastry has a massive impact on the score though; on top, the flakier the better."
Wilson said the standard meat pie is not falling by the wayside, but bakers are getting more experimental.
"For example, Piefection do a pork rib pie with an actual pork rib sitting on top," he said.
"There's a bakery at Caloundra that does a pulled pork and apple cider pie with a piece of crackling on the top."
Josh's talent for sniffing out a great pie came to light after Brisbane Times revealed one Brisbane man's quest to find the city's best pub parmigiana.
Mitchelton accountant Stephen Humphreys is chronicling his culinary adventures on Brisbane's Best Parma, where he's currently 15 meals into a 50-week experiment.
The article prompted Andrew Hill and Paul Coffey to contact BT to seek more willing contributors for their own website, Parmihunter.
Coincidentally, Hill and Coffey are also accountants, and began Parmihunter last year to find the best pub meal staple.
"We've put up around 40 reviews so far," Hill said.
"We're mostly south east Queensland so far, but we hope to get more people involved to cover the rest of the state."
Hill said ultimately they would like to transform the website into an app that showed users good parmis nearby via geo-location.
"But we're going to need to bring someone on board with the tech skills for that," he said.
The pair said they fell on the "parmi" side of the argument rather than Humphreys' "Parma" – but agreed it was a bellweather dish.
"It's a pub classic – if they don't have one on the menu, don't waste your time," Coffey said.
"And if the parmi is good you know the rest of their food will be good."
