The Pie Floater is a uniquely Australian culinary creation that consists of a traditional meat pie served upside down in a bowl of thick, green pea soup. This quirky combination might raise eyebrows, but it's a beloved comfort food that has been a part of South Australian culture since the late 19th century.

Originally served from horse-drawn pie carts in Adelaide during the 1880s, the Pie Floater became a popular late-night meal for workers and party-goers. In 2003, it was even recognized as a South Australian Heritage Icon by the National Trust of Australia, cementing its place in Australian culinary history.

The dish is remarkably simple to prepare: a hot meat pie is placed upside down in a bowl of hot, mushy pea soup. The pie is typically topped with tomato sauce (ketchup), though some prefer mint sauce or vinegar. The contrast between the flaky pastry, rich meat filling, and smooth pea soup creates a unique texture and flavor combination.

While traditionally made with a classic Australian meat pie, modern variations might feature gourmet pies with different fillings like chicken, curry, or even vegetarian options. The pea soup base can also be modified with additional seasonings or made thicker or thinner according to preference.

In Adelaide, Pie Floaters were once a common sight at pie carts, particularly late at night. Today, while pie carts are less common, the dish can still be found in some cafes and pubs, especially in South Australia. It's particularly popular during the colder months when its warming properties are most appreciated.

From a nutritional perspective, a Pie Floater is quite a hearty meal. The pea soup provides fiber and protein, while the meat pie is relatively high in calories and saturated fat. A typical serving can contain around 450-500 calories. Those watching their sodium intake should be mindful, as both the pie and the soup can be quite salty. However, the pea soup does offer some nutritional benefits, being rich in vitamins A and C, iron, and plant-based protein.