Mine host at Amy's Cafe and Bar, formerly the Bridge Tavern in Millers Flat, Jim unleashed his innovative variation of one of Otago's most-loved pies on some of his customers recently.
The verdict? ''They like them,'' he says, having tried them out initially on some admittedly sceptical regulars recently and getting the thumbs up.
Then, a couple of nights ago, Jim decided to test his new dish on members of the Riversdale curling team. They clearly like a challenge too - (''they said they had to try them'') - and gave it the same thumbs-up result.
''You couldn't ask for a better endorsement'', says a delighted Jim, who gleefully adds that he is the ''only one in the world doing it''.
Well, I don't doubt that claim for a second, but it does beg a pretty big question: why a deep-fried pie?
Jim explained it was his solution to a problem of not knowing how many pies he should keep in the warmer each day, not wanting to waste the leftovers and his dislike for microwaving pies, because they go soggy.
He reasoned that donuts and jam rolls worked perfectly well in a deep frier, so why not a flaky pastry-wrapped pie (yes, without batter)?
But, I asked Jim, what did he think ''Mr Jimmy's Pies'' himself, Denis Kirkpatrick, of Roxburgh, would make of the creation?
''He might think it's an improvement,'' he said with a laugh, adding ''but he'll have to try one before being critical.''
So I passed on that challenge to Denis yesterday and, between bursts of laughter, he accepted - ''I bloody well will then.''
Denis said he had heard of deep-fried Mars Bars before but not Jim's version of a Jimmy's.
''I can't imagine it,'' he said, adding with a chuckle: ''It'll be something new. He might have started a rage. With the ski season starting soon he might be on to something.''
• This is from Dave Cannan's column The Wash in the print ODT.
