Australia’s best pie has a Malaysian prawn curry filling – and its bakers have even bolder flavours in mind

When Ryan Khun first arrived in Australia from Cambodia in 2012, aged 27, he had never tasted a pie.

That is, until his older brother Chan took him to a servo for a meat pie: flaky pastry on the outside, a molten mince slurry in the middle. His first meal in Australia, unfamiliar tastes in a new land.