Ben Devlin is the chef and co-owner, with his wife Yen Trinh, of Pipit restaurant in Pottsville, Northern NSW. He grew up in the Tweed/Byron region and with the small wood fired grill restaurant aims to make food that tells the story of the region’s climate, environment and people.
Pipit was named Good Food Guide Regional Restaurant of the Year in 2019, its first year of operation.
Get to know Ben
Describe your cooking ethos.
"I like to use sustainable methods, traditional techniques and unique produce to tell a re-imagined story about the region that I’m from."
What do you love about your career?
"I love the connection that my career has gifted me to the people that are living their lives through food around the world. I have been lucky enough to have experiences that are amazingly unique that would have been otherwise out of my reach."
South Australian produce is…
"Wild and free."
Favourite South Australian region to travel to?
"I've been to the Eyre Peninsula before, that was absolutely amazing."
Give us a sneak insight into your Tasting Australia dishes.
"We are doing a by-produce inspired dinner: Wasted. I'll be spit roasting wild boar."
What are you looking forward to most about Tasting Australia?
"Just being a part of the festival atmosphere and seeing some of Australia’s best chefs!"