Pie Floater

The Pie Floater is one of South Australias most beloved and distinctive dishes, particularly famous in the city of Adelaide. This hearty comfort food features an Australian-style meat pie, served upside down in a thick green pea soup, and topped with a generous swirl of tomato sauce.

From British Roots to Australian Identity

The origins of the Pie Floater can be traced back to British cuisine, especially from northern England, where pea soups and meat dishes were commonly paired. Historical records from the 19th century mention similar meals such as Pea and Pie Supper from Yorkshire, Pea Soup with Eel, and traditional dishes like Suet Dumplings and Saveloys.

Interestingly, the term Floater also comes from old English food culture it was once used to describe small dumplings or savory pastries that floated in soups. Its likely that early settlers in Australia borrowed the term to describe this unique dish of a floating pie.

Who Invented the Pie Floater?

While the dishs inspiration may be English, its creation in Australia remains a topic of friendly debate. Historical sources credit two individuals in Adelaide the spiritual home of the Pie Floater.

The first is Ern Shorty Bradley, who is said to have invented the dish in the 1890s. The earliest known written record, however, comes from an advertisement in the Port Pirie Recorder newspaper dated May 16, 1914, promoting his evening café with the line:

Cross the road for a good supper hot pies, pasties, and our special hot sausages, bread, and Floaters.

The second is James Gibbs, a Scottish immigrant who arrived in Adelaide in 1880. He opened one of the citys earliest pie carts at the corner of King William and Rundle Streets, selling hot pies and what would later be known as the Pie Floater.

What Makes a Pie Floater Special

A traditional Pie Floater uses a classic Australian meat pie filled with minced beef, rich gravy, and sometimes vegetables baked in a flaky, golden puff pastry. The pie is then placed (upside down) into a bowl of thick pea soup, made from Blue Boiler Peas, a variety of dried peas prized for their creamy, hearty texture when cooked.

To finish, a sweet-style Australian tomato sauce is drizzled on top. Some diners add mint sauce, Worcestershire sauce, or a dash of black pepper for extra flavor.

The Golden Age of the Pie Cart

By the early 1900s, Pie Floaters had become a street food icon in Adelaide, sold primarily from pie carts mobile food stands that served city workers by day and late-night crowds after pubs and football matches by night.

These carts became part of Adelaides social fabric, providing not only warm meals but also lively meeting spots for conversation and camaraderie.

Although the dish originated in South Australia, it eventually spread across other regions, particularly through the famous Harrys Café de Wheels in Woolloomooloo, Sydney, which helped introduce the Pie Floater to a broader audience.

A Cultural Treasure of South Australia

For South Australians, the Pie Floater is more than just food its a symbol of community, resilience, and local heritage. In 2003, the National Trust of Australia officially recognized the Pie Floater as a South Australian Heritage Icon.

Today, it remains a nostalgic favorite, served in cafés, pubs, and markets a humble yet iconic reminder of Australias culinary creativity and warmth.

You can find all the ingredients for your Pie Floater at Rimping Supermarket.