Ben Devlin

Murun (emu) egg custard, made with fresh eggs and lobster stock. Seasoned with emu egg white garum, pandanus fruit vinegar and macadamia oil. Served with paper bark roasted spanner crab, pomelo and shaved macadamia @australianbaylobster @fleming_fish_co @grit_ceramics @pipitrestaurant

It starts with ink. Ben Devlin, one of Australia’s leading chefs and a master of Gyotaku, presses fresh fish to paper. The oldest fisherman’s record. A ghost-print of something pulled from the sea that morning. A reminder of where all of this begins. Then the fire. Simon Polkinghorne of Bali’s beloved Mason Canggu takes the pit, coastal, instinctive, unapologetic. Prawns split and charred, whole fish, wagyu seared until it surrenders, flatbread blackened at the edges. Devlin follows with a live cooking demo, produce-led, precise, nothing wasted. As the sun drops over the valley, both kitchens collapse into one table. One menu. The catch, the flame, the table, in that order, exactly as it should be. An intimate cooking demonstration featuring the chef line-up, followed by a shared dining session. Non-alcoholic and alcoholic beverages available for purchase. 📍Indus Restaurant 🗓️ Saturday 30 May 2026 ⏰ 15:30 - 17:30 🎟️ IDR 350,000++ Book your spot through our website at tinyurl.com/UFF26ChefsTable today.

Few cuts of an amazing week, thank you @tastingaustralia Lots of love to @chefkanepollard @duncanawelgemoed @banjohp and everyone who works so hard to make this event as epic as it is, can’t wait to see what you do next time

The flavour and feeling of @africola_soundsystem are off the charts, very happy to bring notoriously huge peri peri fan Yen in here finally Thank you @duncanawelgemoed

A one-night-only four hands collaboration at Syrco BASÈ. On Sunday, 31 May, Chef Syrco Bakker welcomes Australian chef Ben Devlin from Pipit for an evening rooted in Traceability, Nature, and Transparency (TNT). Expect native Australian flavors, locally sourced Balinese ingredients, and an exclusive first taste of several creations from Syrco BASÈ’s upcoming Summer 2026 menu. A night of bold flavors, storytelling, creativity, and connection. Book via Ubud Food Festival website, link in bio.

PIPIT AT THE BROOKLET *New Seats* Only a month to go before “Pipit at The Brooklet” returns on 14 June! Exclusive dine & stay packages are still available to enjoy the whole hinterland property, and we also have NEW limited seats for dining only. 8 course set menu Scenic kitchen with chefs counter Only 10 seats per sitting Sunday long lunches! Best available spaces on: 21 JUNE - 12 or 3:30pm 28 JUNE - 3:30pm 12 JULY - 3:30pm 26 JULY - 12 or 3:30pm Info and bookings via @the.brooklet website $280pp prepaid tickets We hope to see you there!

For the @pipitrestaurant 7th birthday bake sale this year we made 7 meters of cake (7 flavours x 1m ea) Couple of days of baking, couple of hours of set up, 35min of sales before we ran out. Big thank you to the excellent people that lined up, and congratulations to our awesome @pipitrestaurant team for putting it all together

7 YEARS OF PIPIT Our birthday (and bake sale!) are tomorrow, Sunday 10 May. Officially 7 years old ...aka 42 years old in hospo years The annual CEO photo and infographic (swipe across) is our tradition to reflect on fun facts and milestones. THANK YOU to everyone behind the scenes and in front of the scenes. We only exist with the support of lots of great people - our team, diners, suppliers, families, collaborators and cheerleaders Special thanks to Team PIpit: Kitchen: Ben, Jack, Bea, Nomes, Regan, Scarlett Dining: Chloe, Andrea, Matt Restaurants are still facing record high 11.2% closure rates. Things have been down and flat since early 2023* which is overall reflecting Australians dining out less frequently and spending less. Its been hard - so just reaching a birthday is a bigger deal now. Celebrate surviving another year with BIRTHDAY CAKE! 7 x METRES OF CAKE BAKE SALE on Sunday, 10am 7 x BIRTHDAY PARTY OFFERS on our website We hope to see you soon in Pottsville From Yen *source: Creditors Watch (Feb 2026) on industry revenue

Ben Devlin of Pipit, NSW, brings his produce-driven approach and deep respect for native Australian ingredients to Bali for a one-night-only collaboration at Syrco BASÈ. Joining forces with Syrco Bakker, the visionary behind Syrco BASÈ, the two award-winning chefs are united by a shared philosophy of nature, provenance, and ingredient storytelling. Set within the lush garden oasis of Syrco BASÈ, guests will experience a refined menu inspired by Bali’s rich terroir and native Australian flavours, shaped by local produce, creativity, and precision. The evening will also feature exclusive previews from Syrco BASÈ’s upcoming Summer 2026 menu, offering a first taste of the restaurant’s next culinary chapter. Expect bold flavours, storytelling, creativity, and connection in a dining experience that celebrates craftsmanship, sustainability, and produce with purpose. Price includes four bites and seven courses. 📍Syrco BASÈ - RESTAURANT and BAR 🗓️ Sunday 31 May 2026 ⏰ 18:30 - 22:00 🎟️ IDR 1,500,000++ Head to our website at tinyurl.com/UFF26SpecialEvents or tap the link in our bio to get your ticket.

The first big print I ever made, the mahi so big it didn’t fit on our bench. Back then I hadn’t started buying rolls of paper so we had to measure it out in sheets, trying to mark up the dimensions properly so it would look even. I needed jay and lily to help me ink it and hold the paper so it wouldn’t dry on me or the paper wouldn’t move as I couldn’t manoeuvre it by myself. Unbelievably we got them right on the first try, scanned them and used the images. The originals sat for 6 years or so because I couldn’t afford to frame them, and I didn’t have a wall big enough. Finally yen pushed to do something with them, so I wet mounted them to flatten them and made these Perspex frames. They take up the whole wall and have deleted a table from the restaurant. But it is nice to see them get some life.

Next week we are bringing @pipitrestaurant to Adelaide for @tastingaustralia @southaustralia Kicking off with a town square event where we will make #gyotaku artwork from awesome SA seafood and then serve that seafood to some lucky guests, demonstrating a full circle use of the best seafood the region has to offer. Check out @tastingaustralia for tickets

*Menu Update* BIRTHDAY BAKE SALE 7 metres of cake, this weekend 🍰🍰🍰 It’s time to grab your Cake Crew! your Pastry Posse! your Baking Bros! your Gluten Gang! your Foodie Friends! Our 1st birthday was a bake sale during covid lockdowns and we continue this annual tradition on Sunday 10 May from 10am We hope to see you there!