Professionals Serendipity 
It’s no secret by now that Tamborine Mountain is home to some of the finest cuisine in the Gold Coast Hinterlands, all with their own unique mountain stylings. Mexican, Italian, Indian, and— most relevant to our subject today— French. Helen Johnson from Pippin Took², the French-inspired restaurant with a name that will delight eagle-eyed fans of fantasy, takes us into their kitchen to get acquainted with the faces, and the dishes, that make this “bistronomie” such a five-star experience.
by Kyle Hitchmough
How long has Pippin Took² been in business?
We opened 3 years ago, just before COVID hit us. We have lived on beautiful Tamborine Mountain for 26 years and have always been attracted to this site. So… an idea was born.
Where does the name come from? You’re a Lord of the Rings fan, obviously?
In Tolkien’s Lord of the Rings, Peregrine “Pippin” Took was a cook who always cooked two breakfasts and always indulged in elevenses.
What was your inspiration to open this location? How did you get started?
This lovely business is the second version of the highly successful original Pippin Took which was located in Brisbane for 12 years. Pippin Took² is a “bistronomie” meaning eating a high-quality meal at a reasonable price – being a mix of “bistrot” and “gastronomie”.
How does it differ from the original?
The space has been re-invented, incorporating a modern design homage to the original. We can accommodate 300 inside and we have a charming courtyard with a firepit, beneath large, impressive and over 200 years old oak trees, wonderful for alfresco dining.
What else do you offer here?
We offer all styles of dining – an intimate dinner for two, dinner parties for small or large groups, weddings, business groups, meetings…. any celebration, in fact, any event that you would like to create, in an atmosphere providing the perfect environment to relax and enjoy.
What kinds of food do you offer? What are some of your standard menu options?
The food is French inspired. Some dishes are purely our creation, others are our modern interpretation of a classic, and we always aim for consistently high quality in everything we do. Ross has always utilised local produce to craft artisan menus that reflect fresh products in season and are designed to be relished by those requiring good affordable food, and at the same time, reflecting consideration to sustainability. Some days you just want that divine confit duck with the OMG pickled red cabbage that could fix many a woe. Or maybe the baked vanilla custard, with the caramel crunch pastry, caramel sauce and crème anglaise.
Is there a dish that is more popular than others, a bestseller or customer favourite?
It would have to be our eye fillet of beef, steak fries with red wine jus.
Where do you source your ingredients from?
At the moment, we source from wherever the freshest ingredients are available. Every dish is a handmade product, so it is an imperative to have fresh ingredients. This creates a difficulty as deliveries to the mountain have now been restricted to one day a week, which has meant that we can only open for half of our original trading hours.
Are there any particular trends in your clientele, any notable demographics you see more of than others?
Our general demographic is 40 and up. The trend is simple – people who are looking for good food, good service and value for money. We are very popular with visitors to the area from the Gold Coast, Brisbane, and Sydney.
Are you a local? What is your opinion on Tamborine Mountain as an area and a community?
We’ve been here 26 years, and I cannot speak more highly about the community here.
What do you think Pippin Took² provides to the area?
Great food and lots of fun. The prime focus of Pippin Took² is to exceed guest expectation. The journey incorporates creating not only fresh, delicious food but also a memorable experience that ignites a buzz and a desire to return. Pippin Took² is a delightful place to sit and enjoy quality dining, in a charming setting, with honest, efficient service. So it’s as much the professional discipline as the passion for food, that keeps our standards high and our guests happy.
What do you enjoy most about your job?
The customers. They all have common ground. They are aware of what tastes wonderful, they are aware of value, impeccable manners, soooo much fun… and the food!
Can you tell us more about your award-winning chef?
The Pippin Took² kitchen is helmed by Ross Howell. Ross brings his world-class skills and genius. He has won multiple awards and has had a stellar career with many years of industry experience. He has successfully competed locally, nationally and internationally, winning the fiercely competitive Global Chef Challenge to represent the Pacific Rim region, then competing in Santiago, Chile as one of the seven finalists, where he was placed 3rd in the world. Ross has also been selected to represent Australia on two occasions at the Bocuse D’or World Cuisine in Lyon, France and attending the International Culinary Olympics where he was awarded two gold, one silver and three bronze medals. He has been recognized both locally, by winning the Queensland Chef of Chefs and nationally, with two prestigious Australian Gold Plate Awards.
Is there anything else you’d like to go on the record?
Together, we have run a series of award-winning venues while collecting an impressive array of industry accolades. Our restaurants in Brisbane included the Australian Gold Plate award-winning Pippin Took and Dish Bar & Bistro. The combination of Ross‘s creative ability, and my wealth of industry experience and expertise makes us a formidable team.
We are always looking for new topics for our blog. If there’s something you like to see more of, email your suggestions to: social@professionalsserendipity.com.au, or email the writer at kyle.hitchmough@hotmail.com.
