Mataura pie maker, Murray Gray was both surprised and honoured to hear his mutton pie had made the rankings at his year's Bakels NZ Supreme Pie Awards last night (30 Jul).

LISTEN to our interview with Murray

Up to 2000 Mataura Mutton Pies are baked each week and available throughout the south. Photo: On The Spot Collingwood, Invercargill

Gray's Mataura Mutton pie, Southland's only pie to receive honours this year, was highly commended (4th placed) in the competition's gourmet meat section.

"There's some good pies around Southland [so] to be chosen at the top is pretty good," Gray said.

Around 600 pies compete annually, over 11 sections, with the ultimate pie being crowned the Bakels NZ Supreme Pie.

Gray said he had always been a foodie, but his interest in pies started after being handed-down a pie recipe from Mataura's legendary pie makers - the Gillans.

"The pastry is a 15th century French game pastry and the pastry and meat combination come from Queen Victoria's kitchen."

Gray originally only made the pies at home for his family, however when word got out, things changed.

Gray - who had never worked in a bakery in his life - converted his basement garage into a commercial kitchen and got baking.

"I made all my own plant - being an engineer (by trade)," he said.

"The first day I left my job and the first day doing it on my own - was the first day of the lockdown, so I thought I [had] just hit it at the wrong time."

"But I got through quite good," Gray now admits.

Five years on, Gray credits the success of his mutton pie to using only top-quality meats and ingredients.

Up to 2000 Mataura Mutton Pies a week are now produced from Gray's kitchen and sold across the south, from Stewart Island to Alexandra, and of course in Mataura.