Coat of arms in a pie

Dream Cuisine has created a "coat of arms" pie to mark centenary celebrations this Canberra Day weekend, March 11.

Co-owner Marilyn Chalkley says the pie is made with kangaroo and emu, and incorporates red wine from the Canberra region. It also has mushrooms and Australian bush spices such as mountain pepper in the mix, and wattle seeds on top.

Dream Cuisine sells from its store in Fyshwick as well as at the markets, and the centenary pies will also be on sale at a stall in the parliamentary triangle near the High Court on March 11. They'll also offer handmade sausage rolls, beef and beer pies, made with grass-fed beef and Coopers Brown Ale, and a centenary macaron.

Pies and sausage rolls might send alarm bells banging at the back of your neck, but if you're going to eat them, Dream Cuisine's are the ones to eat, given the purity of the ingredients - they make their own pastry using organics.

The macaron is gold and flavoured with lemon myrtle.

The stall operates noon till 9pm, or until the food runs out.