Hot Pipis - Mooloolaba's Award Winning Premier Beachfront Restaurant

We’ve Turned 18

Sat, 10 Dec 2011 05:23:24 +0000

Check out our New Video put together for us for our 18th Birthday.

www.youtube.com/watch?v=-tJ1EaiwAag

Geoff Merrill Wine Dinner

Tue, 15 Nov 2011 04:16:58 +0000

The Wine Dinner with Geoff Miller from Geoff Miller Wines was an astounding success. Geoff’s wines complimented the food magnificently. Not only that, Geoff gave generous praise to our very own kitchen staff in the selection, presentation and preparation of the food for the evening. Check out the video testimonial that Geoff gave below.

[tubepress video="fAj62_G8u5s"]

Hot Pipis Wine Dinner September 2010

Tue, 30 Nov 2010 02:11:22 +0000

Hot Pipis Wine Dinner was a sizzling success. Below we have put together a video of the event. Check it out.

Hot Gossip – October 2010

Mon, 11 Oct 2010 06:43:41 +0000

Each month we put together the latest goings on around the coast and at Pipis. Here is this months.

Hot Pipis Famous Seafood Curry

Fri, 03 Sep 2010 04:13:55 +0000

Our famous Signature Dish…the ‘Seafood Curry’. Here is the recipe for those that dare to give it a try.

FOR THE CURRY

7.2 lt coconut cream
100gm Garlic, crushed
100gm Ginger, crushed
6 Lemon Grass Sprigs
12 Kaffir Lime Leaves
1 cup (250ml) Lime Juice
½ cup Tamarind Paste
200gm red curry paste
200gm tomato paste
200ml of fish sauce
200gm raw sugar
3 large brown onions, diced
1 Bunch Coriander
Snow pea Sprouts for Garnish

Method

Sauté off onions.
Add red curry paste and cook out until it splits.
Add tomato & tamarind paste and cook out until that also splits.
Deglaze a pan with fish sauce, Garlic, Lime leaves & Ginger.
Add Lemon Grass
Reduce & add coconut cream.
Bring to boil add raw sugar & chopped coriander and correct
consistency and cook for a further 10-15 minutes.
Makes approx 20 serves

Seafood for curry: (one serve)

½ Moreton Bay bug, 80gm mussels ,100gm barramundi
2 prawns, 20gm calamari, 30gm scallops

Pan one serve of curry sauce, add seafood except Bug & cook off.
Sear & grill the bug
Serve Curry in a large bowl & build up with the ½ bug.
Add SnowPea Sprouts for garnish.

Hot Gossip – September 2010

Fri, 03 Sep 2010 04:07:08 +0000

All the latest Hot Pipis Gossip.

Hot Pipis | September2010 Newsletter

Hot Pipis Chocolate Brownies

Fri, 27 Aug 2010 01:04:07 +0000

Yumm Yumm…Chocolate Brownies. Let’s check out how we make them shall we?

Prep Time – 20mins + 2 hrs refrigeration

Total Cooking Time: 50 mins

Makes 24 Portions

1/3 cup (40g) plain flour
1/2 cup (60g) cocoa powder
2 cups (500g) sugar
250g (8oz) good quality dark chocolate, chopped into small pieces
250g (8oz) unsalted butter, melted
2 tspn vanilla essence
4 eggs, lightly beaten
1 cup (125g) chopped pecans or walnuts

1. Preheat oven to moderate 180 C (gas 4) Lightly grease a 20 x 30cm (8 x 12”) cake tin & line with baking paper, leaving the paper hanging over on the two long sides

2. Sift flour & cocoa into a bowl & add sugar, nuts & chocolate. Mix tog & make a well in the centre

3. Pour butter into the dry ingredients w the vanilla & eggs & mix well. Pour into the tin, smooth the surface & bake for 50mins (the mixture will still be a bit soft on the outside)

4. Chill for at least 2 hrs before lifting our, using the paper as handles. Cut into pieces & decorate.