{"id":15883,"date":"2012-12-11T14:53:51","date_gmt":"2012-12-11T14:53:51","guid":{"rendered":"http:\/\/www.jomec.co.uk\/altcardiff\/?p=15883"},"modified":"2012-12-11T14:53:51","modified_gmt":"2012-12-11T14:53:51","slug":"pie-magazine-launches","status":"publish","type":"post","link":"https:\/\/cardiffjournalism.co.uk\/altcardiff\/2012\/12\/11\/pie-magazine-launches\/","title":{"rendered":"PIE magazine launches"},"content":{"rendered":"<div id=\"attachment_15985\" class=\"wp-caption aligncenter\" style=\"width: 480px\"><a href=\"https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2012\/12\/Pork-Pie.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-15985\" title=\"Pork Pie\" src=\"https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2012\/12\/Pork-Pie.jpg\" alt=\"\" width=\"480\" height=\"220\" srcset=\"https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2012\/12\/Pork-Pie.jpg 480w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2012\/12\/Pork-Pie-300x138.jpg 300w\" sizes=\"auto, (max-width: 480px) 100vw, 480px\" \/><noscript><img decoding=\"async\" class=\"size-full wp-image-15985\" title=\"Pork Pie\" src=\"https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2012\/12\/Pork-Pie.jpg\" alt=\"\" width=\"480\" height=\"220\" srcset=\"https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2012\/12\/Pork-Pie.jpg 480w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2012\/12\/Pork-Pie-300x138.jpg 300w\" sizes=\"(max-width: 480px) 100vw, 480px\" \/><\/noscript><\/a><p class=\"wp-caption-text\">A Christmas favourite: the pork pie<\/p><\/div>\n<p>Today marks the launch of PIE, the magazine that explores the\u00a0gastronomic\u00a0world of that very British\u00a0tradition: the pie.\u00a0<\/p>\n<p>It&#8217;s mission is to seek out the very best\u00a0recipes, restaurants, trends and characters in the industry. It also goes off the beaten track to lift the lid on the best kept secrets in the pie sphere.<\/p>\n<p>Check out this\u00a0inaugural\u00a0issue with a very Welsh flavour. Try your hand at baking your own classic crust with the easy-to-follow recipe for lamb and leek pie. Find out what filling tickles Cardiff&#8217;s\u00a0taste buds\u00a0and enjoy\u00a0immersing\u00a0yourself in the exotic, with feature article: fusion pies. Also take a look at the interview with Stephen Hallam of the Melton Mowbray Pork Pie Association. Bake, taste and enjoy!<\/p>\n<p>&nbsp;<\/p>\n<div>\n<div style=\"width:420px;text-align:left\"><a href=\"http:\/\/issuu.com\/cardiffmagazinejournalism\/docs\/pie_mag_book?mode=window&amp;backgroundColor=%23222222\" target=\"_blank\" rel=\"noopener noreferrer\">Open publication<\/a> &#8211; Free <a href=\"http:\/\/issuu.com\" target=\"_blank\" rel=\"noopener noreferrer\">publishing<\/a> &#8211; <a href=\"http:\/\/issuu.com\/search?q=cardiff\" target=\"_blank\" rel=\"noopener noreferrer\">More cardiff<\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Today marks the launch of PIE, the magazine that explores the\u00a0gastronomic\u00a0world of that very British\u00a0tradition: the pie.\u00a0 It&#8217;s mission is to seek out the very best\u00a0recipes, restaurants, trends and characters in the industry. It also goes off the beaten track to lift the lid on the best kept secrets in the pie sphere. Check out this\u00a0inaugural\u00a0issue with a very Welsh flavour. Try your hand at baking your own classic crust with the easy-to-follow recipe for lamb and leek pie. Find [&hellip;]<\/p>\n","protected":false},"author":252,"featured_media":15985,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[21],"tags":[2763,2236,2764,2765,22,2766,2753,1949,2316,2767,199],"coauthors":[],"class_list":["post-15883","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-bake","tag-british","tag-enjoy","tag-flavour","tag-food-2","tag-issu","tag-magazine","tag-mince-pies","tag-pie","tag-taste","tag-welsh-food"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>PIE magazine launches - alt.cardiff<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cardiffjournalism.co.uk\/altcardiff\/2012\/12\/11\/pie-magazine-launches\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"PIE magazine launches - alt.cardiff\" \/>\n<meta property=\"og:description\" content=\"Today marks the launch of PIE, the magazine that explores the\u00a0gastronomic\u00a0world of that very British\u00a0tradition: the pie.\u00a0 It&#8217;s mission is to seek out the very best\u00a0recipes, restaurants, trends and characters in the industry. 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