60 kilometres from the Gold Coast’s CBD Owner and chef of Pipit restaurant, Pottsville
“Most people know the Tweed or Northern Rivers as a stretch of amazing beaches,” says Ben Devlin. “What many forget, is that it’s also anchored with amazing green hinterland to the west, great waterfront along the Tweed River, and has the scenic backdrop of Mount Warning and the Border Ranges. I grew up in Byron Bay, but I moved to Brisbane for my apprenticeship and work. After being away in the cold winters of Copenhagen for two years, it was a family trip back home that made me decide that actually the sun, the surf and the community of this area was what I wanted. I was approached about a short-term gig at Halcyon House, and I ended up staying for more than three years. The dream of opening my own restaurant never died during this time, and we made a decision that the Northern Rivers was the best place for it. It was a mix of luck, availability, and timing that landed Pipit in Pottsville.”
EAT: Pottsville Pizzeria
“Valter Arenzani took over and revamped the local pizza place across the street from us last year. He has restaurant experience in Europe and brings that extra attention and quality to a genre that can be fairly average and ubiquitous in some places. The pizza crust, in particular, is great – and we love the simplicity of the prosciutto pizza. And with a sweet tooth, it’s very hard to avoid the knock-out tiramisu.” pottsville-pizzeria.com
HIDDEN GEM: Tropical Fruit World
Denne historien er fra July 2020-utgaven av Gourmet Traveller.
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Denne historien er fra July 2020-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
Kimberley Moulton
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
Tom Wallace
We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.
Best in class
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A taste of refuge
Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.
BE OUR GUEST
Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
Barcelona BUZZ
A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.
HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
The art of...relishing restaurants
Does working in hospitality make someone a better or worse diner
HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
