Pipit in Pottsville is the first solo venture for awarded chef Ben Devlin (ex Paper Daisy) and his partner Yen Trinh. Pipit celebrates the best seasonal produce from the Northern Rivers area, with local native ingredients brought to life through wood-fired cooking. The menu features 12 dishes that will change with the seasons, while diners that want to go on a more in-depth culinary journey can opt for a four- or seven-course tasting menu. Expect smaller plates like cobia marinated in riberry vinegar and kelp oil, through to larger dishes like fig-leaf-baked celeriac with grain porridge, almond and chrysanthemum, grilled sugarloaf cabbage stuffed with mud crab and macadamia, and spent-beer-grain parfait with a custard apple and wattleseed ganache to finish. As for the wine, the list focuses on Australian and international wineries that are located within 150 km of a coastline – this selection process is driven by the fact that mineral content and saline soils help these coastal wine varieties pair well with Pipit’s style of food.