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Phuket Lifestyle: Seven’s heaven for our Lady Pie



PHUKET: After last year’s successful involvement with the rugby world’s premier 7s tournament, Phuket’s Lady Pie can claim world renown and will once again fill more appreciative bellies with their themed and delicious fare at the 2012 event that starts tomorrow.

Now in their sixth year of operation in Cherng Talay, Lady Pie owners Susan and Harry Usher are thrilled with another opportunity to promote Phuket’s growing international culinary reputation in the world arena, or at the Hong Kong Stadium at least, with their range of crusty puff pastries.

A few facts and figures for academic digestion suggest this is a ‘takeaway’ of mammoth proportion that goes some way to satisfy the appetites of over 120,000 players and spectators, who will enjoy one of the world’s top annual sporting events.

Four aptly named types of pie will complement the gallons and gallons of alcohol traditionally quaffed at the 7s, with the Aussie Beef Ruck, Chicken and Mushroom Maul and the Steak and Kidney Scrum providing vital sustenance for rugby and pie enthusiasts over three days of guaranteed revelry.

Lady Pie was asked to prepare 5,500 Aussie pies, 2,000 chicken and mushroom pies and 840 steak and kidney pies for this global feast and the following details are what literally goes into fulfilling an order of this size.

The weight of minced beef required is 220kg, while beef alone weighs in at 50kg. Over 4kg of kidneys are needed in addition to 72kg of chicken and the 45kg of vegetables. All the fillings dealt with, Lady Pie’s tireless staff then prepares 420kg of puff pastry and 620kg of short crust pastry.

It’s evident that the pies are a source of pride for Susan, but she is quick to admit it’s her staff that make it all possible.

“If it wasn’t for my girls we wouldn’t be in this position,” said Susan. “They work so hard to get everything done on time. Some of the preparation is very precise and can only be done by eye. Due to weight restrictions on the flights we have a tolerance of just half a kilo per 20kg container, but they get it right every time. Absolutely fantastic, they’re brilliant,” she added.

While discussing the Hong Kong 7s, Susan kindly offered a new addition to the menu for our delectation in the form of sticky hot cross buns.

It will be Easter on Phuket all year round now and with Lady Pie on our doorstep it’s easy to taste a little of the atmosphere Hong Kong will enjoy tackling next week.

For more information visit

— Neil Quail


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