MOCKA'S Turns 50

Nigel Quinn, Owner

Picture by David Leith - Words by Sharon Timms

A Piece of the Pie

Meat pies form part of our national identity, sitting on a pedestal alongside lamingtons, Eskies and rubber thongs (that’s flip flops to you non- Aussies). Yep, we take these pastry parcels seriously. From the coast to the Cape, Mocka’s Pies have reputably the flakiest

Mocka’s Pies became world famous because of a secret recipe invented by Mocka’s mum, Belle Cheyne, who first created the pies and sold them out of the Port Douglas Central Hotel as counter meals. A crisp, short pastry base filled with the chunkiest of fillings and topped with a flaky, buttery lid became the standard lunchtime fare for locals, workers, kids and grownups. Eventually, with the help of her son Maurice (Mocka), and the Mockettes – the local ladies who worked alongside the famous baker - Mocka’s Pies opened across the road from the pub on Macrossan St. Three changes of ownership, a venue move and fifty years on the lunch time staple is still going strong.

Owner, head baker and pie maker Nigel Quinn took over the business almost 10 years ago. A chef by trade, Nigel – like so many others – had childhood memories of the Port Douglas pie institution. “We’d come here on the weekends with Dad, the smell of the pies would get to us from miles away! Flaky pastry, chunky insides, sitting down on the beach, scoffing a pie. Most people who have holidayed or grown up here have similar memories.

“It’s a privilege to be operating a business that’s synonymous

Along with another venue change to Grant Street, the bakery has expanded with artisan breads, desserts, gourmet sandwiches and coffee but its essence hasn’t changed. “When I bought the business, the previous owners – who also respected the store’s heritage - stayed around to make sure the recipes were being honoured. In fact, they still come around now and again, always through the back door, just like the old days,” says Nigel. “I spent time with them making sure the perfect pie continued on, but I’ve also added a few things to the range, supplying specialty breads to local restaurants as well as having our own range of sweets and sandwiches.”

Cooking up the coat of arms and turning it into a filling is exactly what Mocka’s Pies does best. With an unbeatable pie selection including Red Kangaroo (‘roo and red wine), spicy Croc Laksa (crocodile Thai curry) and a mixed seafood (chock full of wild barramundi, scallops and prawns) these pies satisfy even the most interesting flavour cravings. This Port Douglas institution has been pleasing customers for over 50 years with pies that pack a punch, so here’s to 50 more.

Mockas’s Pies, 9/34 Grant St, Port Douglas