There have been huge changes to our team over the past two months. Bryony, our longest serving team member,has chosen a new career path. Andrew our evening manager has moved to Brisbane and our Head Chef, Daniel Wilkinson has become a father again and decided to put his feet up for a rest & help Mum out. We were very fortunate to be able to replacell of these people through internal promotions.

There are also a lot of other new faces to carry on the Hot Pipis traditions of excellent food and exceptional service. Stuart Frater has stepped into the role of Head Chef, ably supported by Tennille Lilly as Second Chef. Jeleasa Robinson has taken on a stronger role along with her waitressing duties and I know they will all do us proud!

In fact, it has been a very rewarding experience to receive the many, many compliments from our guests on how wonderful the team are. In the service industry it can often be difficult to keep smiling with all the pressures of trying to please so many different personalities. I do gain so much pleasure from receiving compliments for our team. So thank you to all those who take the time to let us know.  It’s means so much to the whole team.

We have a lot coming up to tell you about.

The Mooloolaba Mile Beach Festival is on Saturday 6th March.

We also have our next Wine Dinner on Thursday 25th March.

In line with the holiday spirit we had our New Year’s Eve competition and Surfboard Competition.  Congratulations to our winners – Barb Browning of Buddina won the Christmas Surfboard and the New Year’s Eve table was won by Suzanne Riley. Suzanne brought three of her friends along to help her get through a dinner for four & a bottle of French Champagne.
Looking forward to seeing u @ the Pipi soon.

Regards, Jo & Nipper

Bag A Bargain

Is anyone looking for a cheap outdoor table or some great stacking party chairs? We have some of our old solid timber fold down restaurant tables available for sale @ $50.00 each. They are great for outdoor settings. 1200 x 800 We also have 80 Sebel School chairs (our old restaurant chairs) available for sale @ $10.00 each. They are not necessarily the prettiest chairs, but Sebel are a strong durable brand & great for school, home & outdoors.

Are very happy to sell either individually or in bulk. So if you think your local school could use them please pass on this information as they are a steal at $10.00 each.
Contact Jo via email: jo@hotpipis.com.au if you are interested.

Competition Winner

LuckyWinner!!!!

Barb won this great Mini Mal for Christmas because she took the time to enter our competition.

All she had to do was eat at Hot Pipis to be able to go in the draw!

Hot Pipis Wine Dinner

Hot Pipis Wine Dinner
25th March.
Zontes Footstep Vineyards, Langhorne Creek,
South Australia.
Four courses and matched wines
$65.00 per person

Featured wines include Verhelho, Viognier, Shiraz
Viognier and a Cabernet Malbec blend.
Numbers are limited, as always.

Zonte’s Footstep Vineyard is in the heart of Langhorne
Creek, one of Australia’s best grape growing regions.
Remember, if you would like to be notified of upcoming
Wine Dinners, email me at info@hotpipis.com.au
so that I can add you to our list of fans!

Book your table now, for 25th
March, 6:30 pm
Look out for further details and menu in our March
Newsletter. Word of mouth has already
attracted a number of bookings so don’t miss out:-
Book by calling:- 5444 4441

Did You Know?

Did you know….

• An enzyme from coffee beans can convert group A human blood calls to group O.
• A Giraffe can go without water longer than a Camel can Donald Duck comics were banned from Finland because he didn’t ware pants
• Fortune Cookies were actually invented in America in 1918

1/2 cup pistachio nuts, roasted & finely chopped

1/2 cup almonds, roasted & chopped

1/2 bunch mint leaves, finely chiopped

1/2 bunch coriander leaves, finely chopped

Zest of one lime

Zest of one lemon

Unsalted butter, melted

Ingredients: Balsamic Reduction

125ml good quality Balsamic Vinegar

60gm fine brown sugar Ingredients: Salad

1/4 Jap pumpkin, peeled, cored &
diced into 2cm cubes

1 med sweet potato, peeled & diced
into 2cm cubes

250gm rocket

1 red onion, finely sliced

Lemon oil

Ingredients: Salmon

4 x 200gm skin off Atlantic Salmon
fillet Method: Enjoy!!!

1. Combine nuts, herbs & zest in a bowl & mix in melted butter to a ‘wet sand’ consistency to bind the crust

2. Toss all salad ingredients together

3. Put balsamic vinegar & brown sugar into a pot & stir to dissolve the sugar. Bring to the boil & continue to boil

until a thick sugary consistency. Remove from heat & cool

4. Sear the salmon in a pan for 2 minutes on each side. Remove & push the crust onto one side of the salmon.

Finish in the oven (250 degree) till golden brown

To Serve: Drizzle balsamic reduction in a pattern on the plate, place the salad into the centre of the plate & place

salmon on top of the salad. ]]> http://www.hotpipis.com.au/pistachio-almond-herb-citrus-crusted-altantic-salmon/feed/ 0 http://www.hotpipis.com.au/staff-profile-bryony/ http://www.hotpipis.com.au/staff-profile-bryony/#comments Tue, 30 Jun 2009 21:25:44 +0000 http://www.hotpipis.com.au/?p=86 If you want to know about whiskey, Bryony is your girl. Her knowledge of Scottish Whiskey is excellent and well listen.

And so we spotlight Bryony Seehuusen. Many of you will know Bryony who has worked with us for some time now. A Scottish lass, Bryony has worked with some very elite establishments in both Scotland and Sweden. She came one night for dinner and loved it so much she decided to join the PiPi team. Bryony was introduced to Hospitality by her parents as child labour at the tender age of 11. She went on to work in bars and restaurants to fund her studies and was the youngest person to ever manage Bellhaven Brewries in Scotland.
Employed at the oldest Hotel in Sweden, Stora Hotellet, Bryony has looked after the likes of Abba, the Swedish Royal Family and many other Swedish celebrities. (not listed because we don’t know them!!) As another string to her bow, Bryony was the first girl to ever lead the Drummers in the Pipe Band at Edinburgh Castle.

Sign Up Here

Each year this event grows stronger and stronger. This year included not only the hugely popular Beach Volleyball and Fun Run, but also a Dash for cash event, Sandsculpting & the very
popular “Dig for Treasure” The major prize for the ‘dig’ was a helicopter joy flight, kindly donated by Grant Kenny.

Now it’s time to gear up for next year’s Mile. I believe strongly in this event. It’s family orientated, fun & challenging & great for Mooloolaba. It promotes families  first, health and is destined to become a major local attraction. It would be great to receive strong interest and support from other local businesses, so if you are interested, please let me know: info@hotpipis.com.au

Well, we’ve started preparing for our third Wine Maker’s Dinner due to the success of our second one, which was held on the 25th March.  The wine was chosen from the  Yalumba  range and Head Chef  Dan  created some amazing meals to compliment the wines.  Darren Cosgrove, from Yalumba was an enthusiastic speaker who clearly loves his wine and food matching. He happily shared his knowledge with all our guests, flitting from table to table with great pleasure.

Yalumba Voignier was matched with Smokey Venison Prosciutto w a caramelised fig, creamy goats curd & wild endive salad.

Pewseyvale Riesling matched with Noosa Sandcrab ravioli in a prawn & lemon myrtle infused bisque w shaved Pecorino cheese  A lemon sorbet palette cleanser was followed by my favourite….

Yalumba Patchwork Shiraz matched with Sezchaun pepper crusted Lamb Backstrap resting on desisee potato & truffle oil fondant w braised red witlof & a kasmundi jus
Heggies Botrytis Riesling matched with Lime Bavarois w charred white peach & cham-pagne crème.

The wine flowed freely and everyone had a great time.
The next Wine Maker’s Dinner will be on Thursday the 18th June. Will keep you posted!

10 king prawns (cooked, peeled and de-

veined)

2 mango cheeks (diced)

100g raspberries

1/4 bunch of coriander (roughly chopped) Ingredients:

Red onion (finely sliced)

Cos lettuce

100mls of virgin olive oil

6 cherry tomatoes To serve:

Gently tear lettuce leaves and arrange on centre of the plate.

Top with tomatoes, raspberries and sliced onion.

Toss prawns in a large bowl with the coriander and olive oil.

Arrange prawns a top of the salad and drizzle with the remaining olive oil.

Enjoy at the beach with a cold beer!! ]]> http://www.hotpipis.com.au/king-prawn-mango-raspberry-salad/feed/ 0 http://www.hotpipis.com.au/preveli-wine-dinner-what-a-success/ http://www.hotpipis.com.au/preveli-wine-dinner-what-a-success/#comments Sun, 01 Feb 2009 22:11:54 +0000 http://www.hotpipis.com.au/?p=111 O’ What a Night!
The ingredients were fine wine, delectable food, a warm and intimate atmos-phere, great service and not to mention  the wine maker himself. What does all this equal – The Preveli Wine Dinner at Hot Pipis. 70 guests were all treated to memorable evening.

Greg Home of Preveli Wines in Western Australia’s Margret River was on hand to share his secrets whilst guests enjoyed his fruits of labour! Greg showcased four of his wines which are all made and grapes sourced around the Coast of Margaret River. Each wine was then matched by one of Dan (Head Chefs) mouth watering dishes. As guests wined and dined Greg walked them through the processes from vineyard to our hot little hands. The Preveli Wine Dinner was a huge success.

The wine flowed freely and we all had a fantastic time. By popular demand, this event is now  a regular on our calendar so get in now for the next one, due around the middle of March 2009.

2 Chicken breast (skin on)

2 parsnip, peeled, diced

1 tablespoon olive oil, for frying

100g wild rocket leaves Ingredients:

1/2 cup maple syrup

2 carrots, peeled, diced

1/2 bunch fresh thyme Method:

Seal chicken, skin side down in a hot frypan with olive oil, once browned, turn over and

repeat

Remove from pan and place in an oven on 190°C for approx. 18-20 mins, whilst in oven,

baste with maple syrup every 5 mins

At the same time, add vegies to the same pan and coat with juices from the chicken, roast

until tender

Toss vegies together with thyme and rocket, arrange on plate, top with chicken and drizzle

with remaining maple syrup ]]> http://www.hotpipis.com.au/maple-glazed-chicken-breast/feed/ 0 http://www.hotpipis.com.au/staff-profile-jeleasa/ http://www.hotpipis.com.au/staff-profile-jeleasa/#comments Sat, 06 Dec 2008 22:39:36 +0000 http://www.hotpipis.com.au/?p=120 Jeleasa Robinson:  Day time floor staff

Affectionately known as ‘Jelly Belly’. Jeleasa has been a member of the Hot Pipis team for just over a year now and has recently celebrated her 18th birthday! Her
vibrant, bubbly personality is infectious!

Dislikes: Getting up early and hot days! Despite this Jeleasa loves coming to work for regular 5:30 AM starts in the heat of summer!!

Likes: Beach, the drums, sleeping, coffee and red bull!

Star Sign: Libra

Jeleasa: Her favourite phrase would have to be ‘sorry’.

The team at Hot Pipis have almost beaten this trait out of her — ‘Almost, but Never’ says Jeleasa! Jeleasa is a generous hearted team member and is always happy to help make your dining experience more memorable. She is a valued team player and we hope she  continues to play a role in this exciting time of  growth for Hot Pipis !