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Foodle Reviews
on 31 Aug 2024
Chef Ben Devlin with Strawberry and strawberry gum.
Strawberries grilled over strawberry gum leaf, served like a tartare with strawberry juice jelly, bee pollen and a tea made from strawberry tops dried over the grill, strawberry gum and macadamia miso gateaux, financier cake and native bee propolis.
🧑🍳: @benydev
🏠: @pipitrestaurant
📍: Pottsville, NSW
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on 01 Aug 2023
Chef Ben Devlin with dry aged duck, anise myrtle, black sapote and blueberry.
👨🍳: @benydev
🏠: @pipitrestaurant
📍: Pottsville, NSW
ATTN chefs, want us to feature your dish? Simply tag us in your next post or story.
on 22 May 2023
Up on the pass this week is @pipitrestaurant Chef Ben Devlin
Link to the article in bio ☝️
Award-winning Chef @benydev shares his flavour-enhancing secrets! From caramelised fish sauce to duck fat, he knows how to take any dish to the next level. Join him on a culinary exploration at Pipit restaurant, where wood-fired cooking and local produce create unforgettable flavours.
#feature #Latestfromthepass #chefLife #chefinterview... More
on 30 Jan 2023
Chef Ben Devlin with this dry aged, coal roasted duck breast, glazed with sourdough bread amazake caramel and kampot pepper oil 🦆
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Served with smoked preserved plum paste, charred green eggplant, red stripe peanut, shiso and peanut miso. Finished with sides of duck naem wrapped in squash and curry leaf, fresh fig and duck ham
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👨🍳&📷: @benydev
🍽️: @pipitrestaurant
📍: Pottsville, NSW
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ATTN chefs, want us to feature your dish? Simply tag us!
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#duck... More
on 15 Jan 2023
Chef Ben Devlin serving up squid cooked in brown rice sake and squid garum 🦑
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Served cool dressed with smoked squid wing oil. Accompanied by ronde de nice squash tartare seasoned with preserved yuzu, sea lettuce, horseradish, macadamia miso, grilled white cucumber split with smoke koji oil, chrysanthemum and dried squid dashi jelly and squid garum caviar.
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👨🍳&📷: @benydev
🍽️: @pipitrestaurant
📍: Pottsville, NSW
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ATTN chefs, want us to feature your dish?... More
on 18 Jul 2022
Chef Ben Devlin with this grilled choko and cucumber with sorrel, roasted kelp shoyu, preserved yuzu and wasabi leaf 🥒
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👨🍳&📷: @benydev
🍽: @pipitrestaurant
📍: Pottsville, NSW
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ATTN CHEFS, want us to share your dish? Tag us with @lifeonthepass
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#nsw #nswchef #goodfood #instagood #Foodporn #dishoftheday #goodfoodau #cheflife #chefslife #Chefs... More
on 25 Apr 2022
Chef Ben Devlin with this Pine Mushroom poached in lobster stock, grilled and glazed with lobster coral garum 🍄🦞
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Served with potato dumplings poached in blue swimmer crab sauce and horseradish.
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👨🍳&📷: @benydev
🍽: @pipitrestaurant
🍄: @bellyoftheworldmushrooms
📍: Pottsville, NSW
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ATTN CHEFS, want us to share your dish? Tag us with @lifeonthepass
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#mushroom #Seafood #nsw #tourismnsw... More
on 17 Feb 2022
Chef Ben Devlin with line caught Mahi Mahi, salt brined and served with shiso vinegar, smoked bonito frame jelly, fresh bamboo, macadamia miso, green yuzu, bonito garum and smoke bonito bone oil 🎣
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👨🍳&📷: @benydev
🍽: @pipitrestaurant
📍: Pottsville, NSW
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ATTN CHEFS, want us to share your dish? Tag us with @lifeonthepass
.
#food #restaurant #Foodporn #dishoftheday #goodfoodau #cheflife... More
on 03 Feb 2022
Chef Samuel Bartlett Roylance is practicing his craft with this Dodine de Canard aux Macadamia 🦆
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Stuffing consists of mountain pepper, macadamia, native shiitake, duck livers and thigh meat.
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After seeing Michel Roux Jnr making this 5 years ago, he wanted to attempt it for himself and which it wasn’t perfect first time, the flavour was there and he knows how to make it better next time… all part of the process.
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Great stuff @sambartlettroylance 👏
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👨🍳&📷: @sambartlettroylance
🍽:... More
Address
Shop 4/8 Coronation Ave, Pottsville NSW 2489, Australia
Hours
Phone
+61 490 380 117
Website
https://www.pipitrestaurant.com/
