Away from the hustle and bustle of the Gold Coast, a 50-minute drive up into the hinterland at Tamborine Mountain, Pippin Took 2 is the passion of Ross Howell and Helen Johnson.
Ross is one of Australia’s most talented chefs and has twice represented Australia at the Bocuse d’Or championship and was placed third in the world at the Global Chefs Challenge. He has wide experience in restaurants and hotels and has now rekindled his original restaurant, Pippin Took in Brisbane, with Pippin Took 2.
The food showcases Ross’s French training. Peking duck spring rolls are simple but generously filled with shredded duck meat. Haloumi, zucchini and corn fritters are full of flavour, complemented by a tomato sugo and aioli. A classic French steak frites comes with freshly made bearnaise sauce and an aromatic red wine jus. Slow-cooked beef cheeks are tender, earthy and rich, bathed in a superb beef gravy and served with a silky Paris mash and a pea puree.
PSST! At the moment, Pippin Took 2 is BYO – but there is a bottle shop next door.