Pipit Restaurant in Pottsville, New South Wales | Restaurant

Pipit Restaurant

Locality: Pottsville, New South Wales

Address: 8 Coronation Avenue 2489 Pottsville, NSW, Australia

Website: http://www.pipitrestaurant.com

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25.01.2022 Ben's twist on Tiramisu (Macadamia Meringues with Mac. Mascarpone & Coffee) paired with our Mac. & Coffee Martini - in collaboration wth @brookiesgin The martini is regularly on the drinks menu The tiramisu is not so much ...though maybe we could lobby hard to @benydev on this one! ... To make the Pipit martini at home = 15ml Mac. by Brookie’s 30ml Mr Black coffee liqueur 15ml Adelaide Hills Distillery Orange Bitter 15ml Brookie’s Byron Dry Gin Stir all the ingredients together in a cocktail mixing glass with ice, then strain into a martini glass. Garnish with a twist of orange. I have the full dessert recipe too if anyone wants a text copy to try it at home, let us know. (**Email [email protected] and i will send it there) From Yen See more

22.01.2022 It's been a weird year, so for Good Food Month (NSW) we are reminiscing about 2019. The @goodfoodau Regional Restaurant Award was extra meaningful to us in our first year, and so we wanted to acknowledge all things GOOD FOOD and all things REGIONAL For the month of October special dishes will be on our lunch set menus with a focus on some of our favourite local Northern Rivers producers. Set menus booking on the website for Thursdays t...o Sundays (*all of October, except we are closing 11-21 Oct) The full Good Food Month and Friends of Good Food program (mostly Sydney-based) can be found on their website https://www.goodfoodmonth.com/sydney/ @goodfoodmonth #goodfoodmonth P.S Look out for the revised Good Food Guide 200 format coming out in November too From Yen See more

21.01.2022 The weather feels like it is getting hotter, seasons changing, and we start to see stonefruits coming on. Served them with a side of duck, specifically this one has early season nectarines. Duck breast grilled over ironbark charcoal, glazed with herb stem vinegar. Served with kohlrabi, nectarine and shiso (pictured on side/right) and pictured underneath is red stripe peanut miso, stonefruit ketchup and tasty paste (fermented greens paste) ... Find it on our set menus with booking Thursday to Sundays Reposted from @benydev See more

20.01.2022 PIPIT BOOK In case you missed it the first round, the Pipit Book and the ENTIRE Take Away Series 1 across all venues, has been re-released for sale. Visit @somekind_press for all the details (and for upcoming new books in an exciting Series 2) #SAVEHOSPO Last week @gourmettraveller / @leehofook reported that they have now been closed to dining for longer than they have been open!?!! That is a staggering and heartbreaking statistic. Thes...e books are a small yet direct way to support them and other Victorian venues even if you don't live there. From Yen See more

20.01.2022 SATURDAY SNACKS Recent new canapes on our LONG menus included: 1. Zucchini flower filled with finger lime and red stripe peanut miso 2. Zucchini filled with pickled squid and fresh peanut 3. Grilled pineapple filled with duck nduja (sausage)... Canapes are bites designed to get the appetite going, before the first course start. We write Long Menu as "5 courses" but it really it ends up more like minimum 10+ tastes of things (5 courses + 1 bread + 2 butters, 2-3 canapes, 1 palate cleanser, 1-2 petite four sweets). Catch all this at the LONG MENU sittings available on: 7:30, 8pm - Thurs, Fri, Sat dinners 1:30,2pm - Sun Lunch 11:30am, 12pm - Fri, Sat Lunch (*SHORT set menus, 3 courses, runs the other sitting times) From Yen See more

20.01.2022 Quackburger has sold out! Wowser, that was faster than we thought and hadn't expected the line up before we opened! THANKS SO MUCH for the support of the first pop-up. NEXT POP-UP... We are skipping December due to Xmas so the next one is planned for the new year. We are pulling together some fun themes and excited to also support the business ideas of Pipit staff. Also keen to hear community input if there is a specific food genre you want to see happen in Pottsville, send us a note. From Yen See more

19.01.2022 Thanks Darren Robertson's Eat Trip for the mention and kind words. "Where Chefs & Reviewers Really Eat!" https://www.goodfood.com.au//top-chefs-and-good-food-guide

19.01.2022 FISH to > PRINT to > prep to plated FOOD> to bone waste > to bone china CERAMICS > to more fish! this is the seafoood "circle of life" we are working on Pipit Stoked to share that Ben @benydev has been shortlisted in the @Patron #patronPayItFoward Craftsmanship Grant. Fingers and toes crossed for the Nov 23 & 30 announcement rounds for this game-changing $25K grant. This was a bit of a punt! - so excited to make this first round. The video application talked about th...e wider craft of restaurant experience (the numerous parts we make in design, food, service etc). If successful in this grant, we would like to accelerate 2 x key craft areas relating to our seafood produce, namely - 1) fish bone china and 2) gyotaku fish prints. These two things connect to our guest experiences, our local suppliers, and feel they have the most collaborative industry potential to scale up if we could Specifically hoping to help @grit_ceramics bone china by funding time, equipment & mentoring. Helping gyotaku prints, through paper-making equipment, and an "artist in residency" training idea to visit sustainable fisheries learning more about seafood while also doing custom ink prints in collaboration with @goodfishproject. Our dream seafood wishlist is places like Flinders Island and WA, NT. QLD places which we wouldn't usually be able to get to. ...anyway it's all kind of wishing and day-dreaming at this point! Winners announced at the end of the month, Good luck to all the other designers and makers (in furniture, fashion, ceramics etc) P.S I've noticed hospitality doesn't always fit neatly into other grant or design programs - so thanks to Patron and the judges for their really notable multi-disciplinary #designthinking view and acknowledging the craft of food, chefs and restaurants by shortlisting Ben/Pipit. From Yen See more

19.01.2022 Thanks Peter Gilmore & Jane Lawson Escape.com.au for including us in your Byron Bay/ Northern Rivers road trip! We hope to return the favour and dine at Quay Restaurant, next time we are in your Sydney neighbourhood! From Yen ... Here's the Full article with many great locals faves > https://www.escape.com.au//acd5e1ad899f6204b717a1ea2bf63ca5

19.01.2022 Thinking Xmas presents? We now sell the Pipit Book in the dining room and until this Sunday you can also PERSONALISE any copy in the series, if you buy online via @somekind_press. They can print names and messages in the inner cover for you - how fun/unique is that! Outside the initial crowdfunded period, retail and wholesale Some Kind book purchases still help hospo venues as a % profit share ongoing #savethegrill. ... PIPIT100 We also keep a personal copy of the book in our dining room. Every time someone in our Top100 dines we are asking them to sign our family copy, in the hope to collect them all in the next 12months I've flagged all the names I could find in our booking system (if past diners), but we might not have all - so, if you are in the Top100 list, please do shout out next time you dine, we'd be honoured if you sign our book! . From Yen See more

18.01.2022 BAMBOO Fresh and grilled elatus bamboo shoot served with macadamia miso, pickled squid, lemon balm and preserved yuzu skin, finished with squid garum and macadamia oil. The new bamboo dish on the set menu, Thurs to Sun... It's related squid print is available in @pipitimprint shop. via our website ...and our squid garum recipe is found in the Pipit book! From Yen See more

18.01.2022 SAVE THE DATE: The next Pipit Pop-UP is 24 JAN (Sunday dinner) Southern Supper captures the fun and flavour of food from Southern U.S.A through the lens of our local produce. This pop-up concept is being led by Sam & Gabby @sambartlettroylance @gabriellevacher... MENU Much like loading your plate up at a Southern BBQ but delivered in a kind-of bento box. Each meal box has a main and set sides. There will be 3 meal boxes based on: 1) Bay Lobster Mac & Cheese - $30 2) Duck smoked sausage - $30 3) Vegan Mac & Cheese (V, GF) - $24 + Beignets fritter desserts + Beers PREORDER A slight format change from our last pop-up, this event will be online pre-orders for both takeaway and dine-in. (Preorders are now open and will close 72hrs ahead) Full menu, info and pre-order now on the website https://www.pipitrestaurant.com/events-1 Grab your crew for that long weekend, and we hope to see you there! From Yen See more

18.01.2022 PIPIT BOOKS out in the world! How fun it is to start seeing people getting the Pipit book in their mailboxes from @somekind_press (P.S if you ordered other titles it should come when the others print) Big thanks to the first 100 who have their names printed in the back too (swipe across)... This might appear as a random list to most but who this list to us is actually : > Mums, sisters, sisters in law > Family friends, new friends, old friends > Pipit staff, and Pipit alumni > ex Paper Daisy, ex Esquire crews > Hospo peers, other chefs, suppliers > Foodies and diners, both locals and interstate WHAT A LIST!!! This and the 300+ how bought the book. This collective list of all our favourite types people in the world Those who trust in the vision, in us, in our team - and it's hard to fully articulate what that means personally. The restaurant game feels illogical at times so feeling connected, supported and understood by this book list, by postive diners is what keeps the Pipit fire going. Literally and metaphorically #savethegrill. From Yen

18.01.2022 Thanks GQ Australia for including us in your Tweed/ Northern Rivers "hidden gems of Australia" list. Great to share this with Tweed Eco Cruises who are hosting us on our first cruise event - (30 Nov "Tasting the Gibbum" with CurrieCountry Tweed has sold out") https://www.gq.com.au//i/187bef20869c0c4291410aa7c83db88f The Tweed

18.01.2022 Much like our kitchen menu, the Pipit drinks menu is also seasonal, changes frequently to respond to flavours, unique availability, and aims to support great producers. The evolving list by sommelier @aaron_pedro_wigg is focused strongly on all Australian wines and natural wines. The latest list has been updated on our website, and NEW by bottle and by the glass choices include = > 2020 Gilbert Pet Nat Riesling, from Clare Valley, SA ...(by Will Gilbert) > 2019 Arfion Fever P.Gris/Gewurz/Chard/Sava/P.Noir, from Yarra Valley, VIC (by Dave Mackintosh) > 2019 Gilbert Sur Lie Sauvignon Blanc, Orange, NSW (by Will Gilbert) > 2019 Mac Forbes Yarra Valley Pinot Noir, from Yarra Valley, VIC (by Mac Forbes) **PIPIT WINE CLUB** Our private dining group packages can also include extra wine experiences, such as special pairings and 'wine class' setting to get more in depth. All our "dine-and-learn" Pipit Experiences are listed on our website and function enquiries can be made to [email protected] Grab a wine pairing with the long set menu next time you dine! Bookings from Thursday to Sundays From Yen See more

17.01.2022 CRAB! Steamed mud crab seasoned with crab garum, sour tomato juice and native pepper. Served with tomatoes that have been buried in embers, macadamia miso and a few different basils On the long set menu. CRAB PRINT The mud crabs are also my new personal faves in the @pipitimprint shop on www.pipitrestaurant.com. To make the crab print, Ben removes and prints the legs individually We have 2 special copies of the crab on new Mulberry Wasi... Paper (textured paper) in the online shop now for $180. From Yen See more

17.01.2022 Need long weekend dinner plans next week? **POP UP - 13TH JUNE** Susie's BCL pop-up is bringing the ultimate comfort food Indian-Italian hybrid to Pottsville ... Highlights include: > BCL (Butter Chicken Lasagna) > PSL (Paneer Spinach Lasagna) - vegetarian option > Rosewater Raspberry Dessert - mascarpone layered with pistachio cake, rosewater jelly and raspberries. The full menu and pre-orders on our website. We hope to see you there! From Yen See more

17.01.2022 NATIVE RASPBERRIES This week some of the team ventured to @boonluckfarmorganics to pick wild raspberries. On an earlier visit, Palisa pointing in the distance that patch is harder to get to but has the best berries", I couldn't even see how you would reach them and though "oh no, Ben will take that as a personal challenge to forage!" Haha ... PRODUCE FUN FACT In Australia, there are just eight indigenous species (compared to much more diversity in northern hemisphere). The native fruits are a bit less juicy/plump than commonly known supermarket raspberries, but it means they last longer in the fridge too RECIPE FUN FACT These will be make their way on to the menu, probably dessert, probably preserves. The ideas weren't fully formed at the time of picking, but that feels indicative of the rapid response unit kitchen that jumps on unique availability wins and figures it out later. This creative process I see as a bit of winging it" and a bit of letting the seasons inspire Pics by @benydev @optimusprimechicken_ See more

16.01.2022 If you had read the earlier native raspberry post and were particularly curious on "where the heck did they actually end up?!?!" ANSWER: Dessert! Wild bramble berry served on fromage blanc mousse, honey meringue, bees wax ganache, jam and honey mead sorbet. Served with a side of bees wax infused ice cream and banksia flower vinegar honey... Desserts are included on both short and long sets menus - bookings from Thursdays to Sundays From Yen @benydev See more

14.01.2022 RIBERRY with white nectarine sorbet + macadamia milk and bees wax ganache, + fresh nectarine [#PipitPPP. Produce >to>Plated] PRODUCE FUN FACT ... Q: "They look the same, what's the difference with lily pily and riberry?" A: Riberry is more pear shaped, with smaller edible seeds. (compared to rounder lily pily with bigger seed) Both are crunchy and tart when used fresh, -can be interchangeable in recipes but some would say riberry have better flavour. Spot them around most suburban streets (SE QLD> N NSW). Riberries mark the start of Christmas seasons for us. Our extended Xmas hours also now bookable for 23rd to 31 Dec via the website From Yen plated: thanks for dining with us @jonnywoodstock produce: @benydev See more

13.01.2022 Thanks Craig / Traveller for the quick mention of Pipit and #TheTweed in this feature of our Gold Coast neighbours. It's a fun article, with some humorous observations of coastal culture that feel spot on - like how you wear "dress up-thongs" or "beach thongs" to bars & restaurants, yep, you can in Pipit too. https://www.traveller.com.au/gold-coast-queensland-travel-g

13.01.2022 New to the Pipit beer list is Buck's YUZU LAGER Most might know Buck and Anne @bucks.farm for their award-winning finger limes, citrus fruits, and citrus skin/health products, but some might not know they also make beer from their fruits!! Refreshing, easy to drink, light with a malty backdrop They had started beers for weddings and parties on the farm, and got into production/ bottling after positive encouragement by their guests.... We were chatting at the start of border closures, and learnt how impacted they had been in covid - with large interstate orders vanishing overnight, the loss of QLDers to the farm stall etc. ....so when life gives you lemons/yuzus, you make more yuzu beer! We are always excited to be able to share small batch, unique, local things on our menus - but this one also feels extra special to support local producers who are working hard to creatively adapt, diversify their businesses too. VISIT CHILLINGHAM There's always something great to taste, thing to buy, and new to learn when visiting them (open 7 days, 8:30-5pm) - and/or you can buy via their online store too. - www.bucksfarm.com.au Located about 30mins northwest of us - them and all our suppliers in driving distance are linked on our website to plan out your own foodie stayacation on #TheTweed Brews are on everyday Thursday to Sundays, lunch and dinner (*also wines and other drinks if you are not cool with beer) From Yen See more

12.01.2022 ANATOMY OF THE GRILL That's it for wood-fired week - we hope some of the info was helpful. All the how to videos (x9) will continue to live on our website. Find extra resources on @pigandpilgrim and/or drop a question below if there is also a specific wood-fire cooking topic you want to know about. The videos include... PART 1: COOKING PRINCIPLES - Basic set up - Equipment starter kit - Passive cooking PART 2: FIRE - Starting a charcoal fire - Starting a wood fire - Ending a fire PART 3: RECIPES - Grilled flatbread - Grilled fish - Grilled duck FUN FACT: Any given Pipit dish will go through 3-6 heat zones/stages on the grill before it lands on a plate. See and taste how this works in our open-plan kitchen from Thursday to Sundays. Set menu bookings are available online Spaces still available for this week From Yen See more

10.01.2022 Our friends @boonluckfarmorganics @palisaanderson are going to be on the T.V! - and Ben tagged along for one of the episodes about fish sauce/ garums in Pipit "Palisa Anderson's Water Heart Food" premieres tonight on @sbsfood Sunday 29th NOV, 7pm. It's a 5 part series and Pipit is in one of the December episode but you should just watch them all from the start anyways! The title is inspired about living by a Thai principle. Nahm-jai, w...hich translates to "water of the heart, means overflowing others with your kindness ....the series explores early food memories of Thailand with a handful of Australia’s most respected and emerging chefs to discuss and celebrate that which connects them across cultures and borders. image/repost via @projucer/ @sbsfood P.S You can also taste the vegetables and fruits from Boon Luck Farm at Pipit weekly on our set menus - bookings Thursday to Sunday. From Yen See more

10.01.2022 SPECIAL EVENT A Mushroom Meander 6th June, Sunday We spriuk about local produce & suppliers all the time, but nothing quite beats seeing directly where things comes from to best appreciate what is on your plate. In this special event we are excited to get you direct to the source and outside in nature... This event package includes: FORAGE TOUR about edible and wild mushrooms with @bellyoftheworldmushrooms SET MENU with small batch and unique wild mushrooms you can't taste anywhere else WINE PAIRING with a premium selection of Australian Chardonnay and Pinot Noirs as best mushroom matches Full information and bookings are now open online FAQs: The menu will show mushroom creativity in every course - but it is not vegan/vegetarian. FAQs: It is encouraged as a full package, but you can attend in parts. Please let us know if you have any other event questions. We hope to see you there! From Yen Artwork credit to @emma_anna_chatter See more

09.01.2022 FRONT OF HOUSE ROLES Are you a looking for your next career move? Or know someone awesome who is? We have upcoming waitstaff and supervisor roles available.... We pride ourselves on being a small, creative, supportive team and are looking for people who can bring their personality, care, and smarts to Team Pipit. > Min 1- 2 years restaurant experience > Wine & bar experience highly valued > Part time or casual - with flexibility to tailor roles for the right people Full info & applications via our Seek ad seek.com.au/job/52413626 OR please email questions and CVs directly to Aaron at [email protected] Thanks From Yen See more

09.01.2022 2020 Lucy M ‘Vino Rosso’ Merlot / Pinot Noir by @lucymargauxwines WINE WEDNESDAYS (Reposted - sommelier @aaron_pedro_wigg) ... I’ve managed to finally get some of Anton Van Klopper’s heralded wines Anton is one of the Godfathers of the natural wine movement in Australia. About 10 years ago back when there were already a number of small-scale producers making low-tech wines in the country, Anton, James Eskrine (Jauma), Tom Schobbrook (Schobbrook Wines) and the late Sam Hughes came together and decided to disrupt the Australian wine scene with their ideological The Natural Selection Theory which was a collaborative experiment in natural winemaking with the purpose of energising the public and offer an alternative to what the group deemed overindustrialised wines. Since then a lot has changed (as the group broke up in 2012), but the inspiration, innovation and uncompromising focus on natural quality remains the same. Organic Natural Yeast Unfined Unfiltered Zero additives No chemicals are used in the winery (not even to clean) Lucy M Vino Rosso 2020 Merlot 70% Pinot Noir 15% Lees 15% Carbonically fermented Merlot covered with Pinot Noir for 10 days in a 2400L wooden barrel. The lees component is a collection of all the lees from all the wines which is left to settle before being added to the wine before bottling. Rosso is bright, light and fun, she has a savoury palate with fine generosity. A wine to love everyday and night. Drink it riding your bicycle on the way back from work. Ciao! -Lucy M Try it out with our set menu dining Thursdays to Sundays, bookings online. See more

09.01.2022 Thanks The Weekend Edition Gold Coast for highlighting us in the Tweed Artisan Weekend. Our cruise event on Monday is sold out but check out all the other great things happening this weekend via Destination Tweed #thetweed

08.01.2022 Hot smoked albacore seasoned with curry myrtle and sea lettuce, glazed with sea lettuce oil. Served with grilled cucumber, salt bush and dried oyster sauce Find it on the current set menu - bookings online Thursday to Sundays ... HOSPO AUCTION This dish has also inspired Ben's latest fish print - and it's the largest single sheet done to date! Approx 1metre albacore supplied by @thebayseafoodmarket We will be selling this print as part of @tipjarfund #ByronforMelbourne fundraising to support relief services for restuarant workers. Check your piggy banks and look out for full details on Saturday morning Our auction will be running on instagram on 14- 15th NOV. @benydev From Yen See more

08.01.2022 PIPIT ON TOUR: Mushroom forage Yesterday we ventured with our supplier, Martin @bellyoftheworldmushrooms, sharing his wealth of knowledge in edible and wild mushrooms Aside from fascinating plant info - the biggest lesson for me was about paying attention. We are often walking past edible and cool things in parks, paths, backyards all the time without knowing it at all! Foraging for mushrooms forces you to slow down, look closer, notice changes, and that principle of p...aying attention is probably also the same magic found in most every craft (be it in food,kitchens, design and otherwise). We discovered things that Martin hadn’t seen before in the location and the vast biodiversity and untapped knowledge of mushrooms is actually really staggering too. It’s a lesson on staying curious. SPECIAL EVENT: 6th June To share more on this topic, we are excited to offer a special tour and dinner in June. Do a 2hr workshop with Martin (10am or 1pm) and then have a special Pipit mushroom menu from 6pm. This dinner will include new dishes and mushroom finds you won’t see in other restaurants locally. Tickets open today and full details on our page (link in bio) From Yen

08.01.2022 PIPIT IMPRINT Celebrating our kitchen produce in a fun different way, Ben's new hobby of Gyotaku (a Japanese method of printmaking that utilises fish as 'printing plates’) has started to further explore vegetable prints, charcoal inks, and paperbark papers. POSTER SALE ... We are making a small run of reproductions of the biggest fish done so far. That was a Mahi Mahi fish so large it was three separate A1 sheets (160cm). These have been scanned/scaled to a more handy A2 poster size (landscape or portrait options 42x 59cm) and can be printed for you on matte poster card ($50) OR archival bamboo paper with giclee ink ($180). Please send @benydev a direct instagram message if you’d like a Mahi Mahi poster (and/or other ink originals). We are working towards having an ongoing range for sale in the restaurant too. From Yen See more

07.01.2022 New to CANAPES (*which are inclusive at the start of meals on the Long set menus) 1. Steamed duck fat brioche filled with duck nduja, celeriac miso and egg white garum 2. Smoked oyster custard with preserved grouper roe, beach plants and mackerel oil... RECIPE FUN FACT Oyster custard? It's made by drying/smoked oysters that are then made into a rich stock. This stock is added with eggs to make a savoury custard in the style of Japanese chawanmushi (Ben's smoked oyster stock swaps out what is traditionally a dashi stock) Set menus run Thursdays to Sundays Pic: @benydev See more

06.01.2022 FROM OCTOBER 1, we welcome back my parents and more QLDers with the recent border changes. but DAYLIGHT SAVINGS will also start 4th October..... just to throw in some extra QLD confusion!!? Please factor this 1 hour difference into your booking / travel times We run NSW time. Subtract an hour to plan QLD time. As example - book us at 1:30pm NSW time if you want to eat 12:30pm QLD time... .....OR better yet - just stay the whole week in #TheTweed @thetweed_nsw and the time difference won't even be an issue! We have accommodation links on our website for the closest and best stays as well. From Yen See more

05.01.2022 Thanks for the mention Northern Rivers Review We are stoked to be shortlisted for the Patron Craftmanship Grant - and the wider creative community and collaborative energy of our region is definitely one of things we love about working and living here! . https://www.northernriversreview.com.au//northern-rivers/

05.01.2022 DAYLIGHT SAVINGS Yes, it's that time of year again! It starts tomorrow A reminder for QLD guests to please factor in the 1 hour-ahead difference into your booking and travel times, as late arrivals can impact our seatings this year. ... From Yen See more

05.01.2022 MAHI MAHI with mullet roe, pomelo citrus and grilled celtuce leaf sauce, is a new dish to the "Early Spring" Menu Also known as "dolphin fish", these are some of the largest fish types we see it the kitchen. It's size inspiring a new Pipit data metrics for fish: How many pastry chef Lilys long? How many CEO Pennys heavy?... This one was 1 x Lily long 1.3 x Penny heavy (17kg) The new metrics in the @benydev Pipit "Fish Print Shop" is also how many sheets of paper? This is a 3 x A1 sheets long triptych. Fish is on everyday, Thursday to Sunday, lunch and dinner. (*set menus can also be adjusted to veg if you are not cool with fish) From Yen @optimusprimechicken_ See more

04.01.2022 Mulberry season is here! Ben is serving them with a side of duck. On the menu as GRILLED DUCK BREAST > Seasoned with strawberry gum and mulberry kosho powder... > Glazed with mulberry and shiso vinegar. > Served with kohlrabi and watermelon radish cooked in embers, + fresh mulberry, shiso, curry leaf and macadamia miso Find it on the long set menu, Thursdays through to Sundays From Yen See more

04.01.2022 2020 Gentle Folk ‘Vin de Sofa’ Pinot Noir, Pinot Gris + Merlot, Basket Range, Adelaide Hills, SA by Gareth + Rainbo Belton @gentlefolkwine, via @nakedbunch WINE WEDNESDAYS ... Reposted from @aaron_pedro_wigg It’s almost like the Basket Range can do no wrong - Gareth Belton is on the cutting edge of the natural winemaking movement. From the soil to the glass, every effort is taken by him and wife Rainbo to preserve the natural vitality of their organically growing fruit. -Different Drop Unfined. Unfiltered. Zero additions. Vin de Soif is a term in French which translates to Wine of thirst which also translates as thirty-quenching, gluggable, smashable, picnic wines. Here Vin de Sofa is a pun on the French term. A wine to drink on the sofa or anywhere for that matter - bright, juicy and full-bodied yayy!! It’s made mainly from whole bunch Pinot Noir - aged in neutral French barriques and Pinot Gris - stainless steel and then with a litttle Merlot - stainless tanks. Served chilled at Pipit, Thursday to Sundays. See more

03.01.2022 Thanks Lonely Planet for including us.

03.01.2022 Thanks to @erinfoudy for dining with us recently and this great capture. This one caught me by surprise actually - realising I've never seen our Elizabeth St side window photographed at night. Something in the moody lighting transported me to a feeling of visiting dense cities - the wandering of laneways, the "stumbled upon"-ness, curiousity and nostalgia for pre-Rona travel. Share your photos via #pipitrestaurant, it's really nice an...d refreshing to see it through new eyes. Catch the moody streetlight at DINNERS on Thursdays, Fridays, Saturdays nights. Booking online for dinner sittings at 5, 5:30pm (Short Menu) 7:30,8pm (Long Menu) From Yen See more

02.01.2022 KANGAROO Kangaroo rump, seasoned with native pepper leaf, poached in roasted duck fat, then grilled and glazed with sourdough bread amazake caramel. Served with grilled laminated turnip, smoked almond, anise myrtle preserved wild plums, salt bush and an emu egg white garum dressing. ... We got in a whole kangaroo (@marrow.meats) and have been aging and breaking it down slowly, the quality of the muscles has been really remarkable, a joy to use so far. This week there will be some salami and garum made and in the future maybe some kangaroo bone-china plates. [repost via @benydev] Try it out on the set menus Thursdays to Sundays Bookings are available online We serve wild game where deemed sustainable/eradicating pests (eg kangaroo, venison). Our food ethos is on our website to learn more. From Yen See more

02.01.2022 Thanks to our duck suppliers Burrawong Gaian for visiting.