Nici Wickes has been revealed as this year’s Bakels NZ Supreme Pie Awards celebrity chef judge.

As a food writer and editor, published cookbook author, recipe developer, food stylist and a serious foodie, she knows from experience a good pie when she tastes it.

In her successful World Kitchen TV series, Wickes travelled the globe in search of new culinary experiences.

It broadened her appreciation of how well New Zealand performs on the global food stage.

And while a pub pie served well in the UK is a thing of delicious delight, Wickes still believes New Zealand makes the best pies in the world.

“When I’m tootling around the country I can still remember locations that sell really top quality pies,” she says.

Wickes says she can’t wait for judging day on July 24 to find the 2025 Supreme winner.

“I feel as though I’ve eaten so many pies in my life that I know a great pie as soon as I bite into it.

“I absolutely love a pie, I cook pies. They’re one of my favourite snacks.

“If I’m out and about and on the run, or if I go to a quality café and they’ve got a pie, I’ll find it hard to go past that.”

Her ‘go to’ pie to cook is a chicken pie.

“I think bakeries and cafes have really nailed meat pies, the mince and cheese and the beef pies, but I don’t know that we’ve got the chicken pie quite sorted yet.

“I often find that there’s a bit too much very gelatinous gravy and not enough chunks of chicken.

“I’m not sure what that’s about. So, when you make one at home you can be in control of that.

“I often have a leek in the house, so a chicken, leek and mustard pie is super easy to throw together.”

Wickes says she’s open to the various flavour trends for pie fillings, but you can’t beat a classic like a pepper steak.

“I was famous at one point for a beef, pinot noir and mushroom pie which was just glorious.

“Those classic kinds of flavours that really deserve to be encased in a gorgeous pastry.”

In judging, Wickes will be looking for a good ratio of meat to gravy, quality pastry that is not too thick or undercooked.

“The Gourmet Meat category is always interesting because you can have so much license with that.”

Wickes says pies have a specialness to them, but they’re really accessible to all Kiwis.

“And that’s so unique to New Zealand. I really miss a meat pie when I travel overseas.

“You just can’t believe that no one else does a really good meat pie overseas.

“New Zealand has really mastered the art of mass producing them and having them so you can grab them on the run.”

When it comes to judging, Wickes will be casting her votes on pies that aren’t a subtle gesture, that are full of great flavour with a perfect pastry encasing.

“It’s all about the ingredients. It’s hard to make good food out of bad ingredients.

“So, start with quality ingredients and you’ll get a great finished product. That’s the number one rule in cooking.”