Australian Meat Pies
When the Milisits family escaped the Hungarian revolution in 1956 and set out for Adelaide, South Australia, they had no idea their son Vilmos, or Vili as he came to be known, would revolutionise the Australian Meat Pie to become, amongst other things, a pastry cook. Vili started a baking revolution with words like “A meat pie should only contain meat”. And not just any meat, but high quality lean beef – not soy bean substitute and artificial ingredients. “It must be fresh” became another Vili philosophy. Through innovation, quality products and customer service Vili's believe you will always “Taste the Difference”.
It took until 1990 for Vili’s to expand from the original homemade bakery to the modern export facility we have today. However, some aspects will never change. Many of Vili`s products are still hand made, using the freshest ingredients, including vegetables grown especially for Vili’s. Although continental cakes and yeast products are still a key part of our business the pies have taken place as our premium-selling product through innovation of new flavours, drawn from Europe, Asia and our Aboriginal Bush Tucker.
Vili’s is known in the market place for being a sought-after product of high quality, a standard which Vili has always striven for, since commencing the business in 1968.