The NSW region’s Pie Time festival kicks off on Tuesday with four weeks of pie tours, masterclasses, dinners, “pie teas” and myriad other pie-themed events with no shortage of puns.

According to Sydney Morning Herald chief restaurant critic Terry Durack, the area became a fertile breeding ground for pies because it’s a food bowl for ingredients. Listen to the podcast to find where Terry is referring to.

Craft Cartel‘s Ben Malouf joins John Stanley for Monday Food & Wine with what makes a good meat pie, a beer-themed Disneyland, and suggestions on how to use Grey Goose vodka for the perfect martini this World Martini Day.

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