Olivia took out the Star Baker crown this week off the back of her three-tiered pork pies.
The Brisbane-based waitress was over the moon to be recognised for her pie showstopper.
While Olivia's presentation and flavours helped win her the top gong, she also said today she just "felt really good". Well done Olivia!
Olivia used versatile hot water crust pastry to make her masterpiece, claiming it's a fantastic, versatile ingredient and great for making decorations.
Her filling wasn't just pork, but also fig, quince and apple.
"In terms of the flavours, it can be really difficult when you're trying to balance spices and herbs, and it's just important to get an understanding of what flavours go together," she encourages.
"You need some depth, you need sweetness, you need something salty, you need something that's a bit piquant, and you have to try really hard to make sure they're in balance."
When it comes to the pork, Olivia's main piece of advice is to make sure it is properly cooked!
"You need to make sure you have that meat cooked all the way through, and you'll probably want to take away some of the juices from the top so it doesn't mark you beautiful water crust pastry," she said.
See previous Star Baker tips: