SUSTAINABLE SEAFOOD
GOOD FISH PROJECT
Good Fish is the first sustainability guide for seafood consumers in Australia. It is designed to help chefs and diners make informed seafood choices to reduce overfishing and its impact on our oceans.
Download the app and full details on their website > HERE.
Since 2019, Pipit has been one of the first restaurant ambassadors.
We also use seafood in various creative ways to explore a “closed loop” of using fish both before and after they land on plates. This includes:
ART PRINTS - Gyotaku fish prints.
ON MENUS - Seafood dishes, cured meats, garums
CERAMICS - Fish bone “waste” reclaimed into bone china and glazes
Before Plates: GYOTAKU FISH PRINTS
To celebrate local produce in a different way, Ben uses “Gyotaku” - a Japanese method of printmaking to learn, share and explore our seafood.
Learn more > HERE
After Plates: FISH BONE CERAMICS BY GRIT CERAMICS
In collaboration Grit Ceramics, we also use Pipit’s kitchen “waste” in the ceramics process – such as our wood grill ash in glazes, fish bones in bone china and shells in ceramics. This includes premiums plates that are used in our dining room such as the “Stingray Platter”, which has fish spine bone ash glaze with a satin finish. It is shaped is inspired by the Aboriginal stingray design and fish bone “waste” harvested from the Pipit kitchen
