Pastry palace gets upmarket boot
The new owners of Robertson's famous pie shop are keeping the roadside restaurant's retro charm and flavour alive while giving it a modern makeover worthy of a Michelin star chef
The new owners of Robertson's famous pie shop are keeping the roadside restaurant's retro charm and flavour alive while giving it a modern makeover worthy of a Michelin star chef.
John and Louise Keats bought the shop in July, taking over from the previous owners of 46 years. The shop was established in 1960, serving sweet and savoury pies sinces and becoming an iconic stop for Illawarra motorist after – or before – a harrowing drive on Macquarie Pass.
Two Italian chefs – Giuseppe Mileto and Stefano Melis, who brings Michelin star experience – have joined the team after being intrigued by the Aussie classic and now work to create mouthwatering, creative pies.
“One's from Sardinia, one's from Naples, and they’re obsessed about cooking quality products,” owner John says.
“We had an existing relationship with the Sardinian chef; he was on holidays living with us on our farm and he didn't even know what a pie was, so we went down and I said, ‘These are an Australian icon.’
“And he just became infatuated with them, researched and studied them. And where he brings the magic to the business is the insides of the pies – he’s a Michelin star chef.”
L to R: Chef Giuseppe Mileto, staff member Zerrin Hensel and owner John Keats. Photos: Patrick Breen
John farms full-blood wagyu cattle in neighbouring Kangaloon at the Woodhill farm, supplying high quality meat for the shop and providing extra local charm for the wares.
Quality and character drive the new iteration of the shop, with the new wagyu pie being a standout item. Beef supplied from the farm is slow-cooked for more than eight hours, creating a gourmet pie costing $11.99.
The chicken leek & camembert pie is also excellent for $9.30.
On the sweet side, family-sized pies cost $24.80, and the cherry pie is never on the shelf for long. Savoury family pies cost between $29.90 and $34.90, and the signature wagyu pie price-tag is $48.
Beef from the farm is sold in the store as well. The cows are pasture fed and finished off with grain and grass in the last 90 days, giving the beef marbling for flavour and to maintain a tender, juicy texture. The farm-to-shop model keeps prices reasonable for the boutique brand.
A wagyu pie at the Robertson shop. Photos: Patrick Breen
The new owners have invested greatly into the old shop, updating the building and equipment while maintaining the 1960s petrol station feel, securing the shop's charm and legacy. Renovations include the front counter and seating areas as well as a dedicated coffee section, with plans for further improvements.
“It's a slow process, but we've just spent a significant amount of money doing a renovation on the outside and we're now currently working on improving all the kitchen equipment,” John says.
“We’ve lived here a long time, and it’s been such an iconic business,
“We’ve tried to keep the look and feel but we’ve also tried to bring some modernisation to it as well.”
The shop is open Monday to Friday from 6am to 5pm, and weekend hours are 8am to 5pm. Menu and socials details are on the website.
