Pie Floater

A pie floater is an Australian dish that is most commonly consumed in Adelaide and Sydney. It consists of a traditional Australian meat pie that is usually submerged upside-down in green pea soup. It is believed that the origins of the dish lie in traditional English dishes of pea soup with eel and suet dumplings (dumplings in soups were known as floaters). The usual accompaniments to a pie floater include tomato sauce or mint sauce, Worcestershire sauce, or malt vinegar. Pie floater has an impressive history that can be traced back to over 130 years. It was invented in Port Pirie, South Australia in the 1890s by a bakery operator named Ern "Shorty" Bradley. The floaters became popular at many pie carts that were in function in Adelaide in the late 19th and early 20th century, with 13 carts operating in the city. Although the last pie cart was closed recently, in 2010, floaters are still present in numerous bakeries, available to everyone who wants a late evening meal. The popularity of the dish is evident in the fact that it was recognized as a South Australian Heritage Icon by the National Trust of Australia in 2003.