New Zealand's Best Gourmet Pies by Derek Morrison takes readers throughout the country, as we search out the nation's very best pies. An icon of New Zealand's culinary culture, the pie is as close as we get to having a national dish. This visually charged coffee-table book is as much a feast for the eyes as it is an account of New Zealand's love affair with the pie.
 
New Zealand’s Best Gourmet Pies traces a journey that zigzags from the Far North to Invercargill and takes in 38 of the country’s best pies, their creators, and the places they call home. Approved by tradies, respected chefs, and bakers alike, this book is a must-have for anyone who loves a pie.
 
Discover the rare and elusive rendang pie from Otago, the original paua pie from the East Cape, the wild meat pies of the West Coast, the giant lamb shank pie of the Maniototo and many more mouth-watering creations.
 
The book was conceived around a smoky campfire one summer’s evening on the West Coast, as a group of mates discussed their dream coffee-table book. Louie poked his stick in the fire and a whole stream of embers shot up like fireworks. He turned to the group and blurted out “PIES!” at the top of his lungs.
 
We instantly formulated the vision: a sumptuous book featuring New Zealand’s finest gourmet pies, their creators and the places they work. Within minutes we had appointed a team of 20-plus under-the-radar pie testers. The next morning we dispersed throughout the land and gathered intelligence from every corner … and pie crumbs. Crumbfall became a badge of honour.
 
Tucked down a little alleyway off one of Lyttelton's fascinating streets, stumbling across Hope River Pies is like finding a secret door to another world. It's a world where deliciously creative concoctions fill golden pastry, in the same way art fills your heart.

To read the rest - and to try your luck finding pies as good as Hope River Pies' - you’ll have to grab the book. With beautiful photography and poetic writing, it’s worth every crumb!