In a delightful culinary twist, two brothers from Cambodia have captured the hearts—and taste buds—of Australians with their award-winning Malaysian prawn curry pie. Ryan and Chan Khun, the masterminds behind Country Cob Bakery in Springvale, Victoria, have made waves in the Australian food scene, not just with this latest accolade but through a series of innovative pies that celebrate multicultural flavours.
A Journey from Cambodia to Culinary Stardom
Ryan Khun’s introduction to pies was less than conventional. Arriving in Australia in 2012 at the age of 27, he had never encountered the flaky pastry delight before. His first taste came when his brother Chan took him to a local service station for a classic meat pie—an experience that left him less than impressed. “There is something I don’t really like,” he recalls, reflecting on those initial bites.
Fast forward to today, and the Country Cob Bakery proudly displays a hefty trophy proclaiming them the “2026 Australian Best Pie Competition Official Overall Winner.” Remarkably, this marks the fifth time in eight years that the bakery has clinched this prestigious award from the Baking Association of Australia (BAA). Their winning creation this year, a Malaysian-style prawn curry pie, features a delectable filling of coconut-poached prawns infused with galangal, lemongrass, chilli, and ginger, all enveloped in golden pastry.
Mastering the Art of Pie-Making
Ryan and Chan’s journey from novices to pie connoisseurs is a testament to their hard work and determination. Relocating to Australia in search of better opportunities for their families, Ryan transitioned from a career in IT to join Chan in his bakery located in Kyneton, Victoria. Initially, the brothers focused solely on bread, with pies sourced from a third-party supplier. However, as Ryan candidly admits, “They were too dry, too salty,” and thus the brothers decided to take matters into their own hands.
Their pie-making journey began in earnest after enrolling in a baking trade school while juggling their demanding bakery hours. The first pie they created was a garlic prawn variety, which remains a staple on their menu. Their dedication paid off in 2018 when they won their first BAA award with a satay fish pie, described by one judge as “unbelievable” for its smooth satay flavour and perfectly cooked seafood.
Embracing Diversity in Flavours
The brothers faced initial resistance from a largely traditional customer base, yet they persevered by adjusting their recipes to align with local palates. “The fillings are slightly sweeter and not as spicy,” Ryan explains, showcasing their commitment to appealing to a diverse audience. At Country Cob, a multicultural team collaborates to brainstorm and refine new pie flavours, with the Malaysian prawn pie taking an impressive three months to perfect.
While success has been sweet, not every experimental flavour has hit the mark. Ryan admits that some adventurous attempts, like kung pao chicken and kimchi pork, didn’t resonate with customers. Nonetheless, they continue to innovate, with exciting flavours like Singapore chilli crab and “super cheese” currently in development.
The Growing Legacy of Country Cob Bakery
Country Cob Bakery has expanded beyond its original Kyneton location, now boasting branches in Boronia and Springvale, as well as a production kitchen in Dandenong South. Here, the team bakes over 10,000 pies weekly, filling the air with the irresistible scent of freshly baked goods.
Customers flock to their Springvale store, eager to taste the award-winning prawn pie. Malaysian-Australian retiree Yvonne Au visited with a friend, noting that while the pie may not taste traditionally Malaysian, it is undeniably delicious. Meanwhile, Bob Reggio, who made the trip from Sydney with fellow Mustang drivers, couldn’t hold back his enthusiasm: “Absolutely delicious… it brings a tear to my eye.”
Teresa Nguyen, another devoted fan, echoed this sentiment, celebrating the bakery’s adventurous spirit: “We’re not a boring country. We’re not monoculture.”
Why it Matters
The success of Ryan and Chan Khun transcends the boundaries of a single bakery; it embodies the spirit of cultural fusion in Australia’s culinary landscape. Their journey from Cambodia to becoming celebrated bakers highlights the rich tapestry of multiculturalism that defines modern Australian society. As they continue to innovate and inspire, their story serves as a reminder of the power of food to bring people together and celebrate diversity.
