Not only wanting to find the best in traditional recipes we also like to
introduce new flavours. A good example is our lamb and rosemary pie,
Australia’s first gourmet lamb pie. The secret here is in how we source,
prepare and cook the lamb. Our most popular chicken pie is that
because we make our own stock starting with the chicken carcass.
And we finish our chicken pie with a touch of flavour sweetness,
pieces of roasted pumpkin.

Click here to read more...

of receiving 100% beef - no off cuts. Matching our passion for
making pies is our strident regard for hygiene. Three years prior to its compulsory introduction we introduced a food hygiene safety production program (HACCP).

As Chefs and owners we do nothing else, but hand make savoury pies. Pies with
wholesome ingredients married to recipes that we believe deliver real flavour and
goodness. For us a good savoury pie doesn’t need to be humble, it’s flavour and
texture should make you warm and sated from the inside.


The basis of any good tasting pie is its’ pastry. Ours is based on a traditional
French recipe of short crust for our pie base and puff pastry for the top.
The best quality milliner flour is used along with real (unsalted) butter.
Butter substitutes, artificial flavours or preservatives are just not the
go in Bulluss Bros. pies.

To match our flavour and today’s health expectations our beef range only
includes selected cuts that are at least 85% lean. And you can be assured