A pie floater is a meal available in Australia, particularly South Australia which consists of the traditional Australian style meat pie sitting, usually inverted, in a plate of thick green pea soup. It is typically covered with tomato sauce and mint sauce and salt and pepper are also traditionally added to complement the dish. Another popular condiment is malt vinegar. The pie floater is typically purchased in the street from pie-carts as a late evening meal.
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“Rice and peas fit into that category of dishes where two ordinary foods, combined together, ignite a pleasure far beyond the capacity of either of its parts alone. Like rhubarb and strawberries, apple pie and cheese, roast pork and sage, the two tastes and textures meld together into the sort of subtle transcendental oneness that we once fantasized would be our experience when we finally found the ideal mate.”
—John Thorne, U.S. cookbook writer. Simple Cooking, “Rice and Peas: A Preface with Recipes,” Viking Penguin (1987)