Girl Gang 2025: Celebrating Women, Sustainability, and Fine Dining on the Tweed Coast

On 26 October 2025, Pipit Restaurant hosted its 4th Annual Girl Gang Chefs Collab in Pottsville NSW. This unique event that has become a highlight of Tweed Coast fine dining and a celebration of female chefs, local producers, and sustainable dining in Australia.

This lunch brought together leading women from across the Northern Rivers food community to collaborate, create, and share their passions and skills as part of Savour The Tweed Festival.

A Collaboration Model Unique to Pipit

The Chefs Collab series is one of Pipit Restaurant’s signature industry initiatives that is designed to connect and showcase the best of local hospitality talent, produce, and creativity.

Since 2021, the series pairs four chefs with four mentors to design a one-off menu. Each event is a celebration of place, purpose, and collaboration which are also core values in Pipit’s approach to sustainable dining.

By bringing producers and chefs together, Pipit highlights how partnerships, regenerative agriculture, sourcing, and low-waste cooking can also shape the future of Australian dining.

Girl Gang 2025: Female Chefs and Producers in Focus

This year’s Girl Gang Chefs Collab shone a well-deserved spotlight on women in food and farming.

Chefs Beatrice Hook and Naomi Hare from Pipit joined guest chefs Daisy Koutsoubos (Fig Tree Restaurant) and Carla Duschletta (Three Blue Ducks / Carlita’s Quince) to create a five-course menu inspired by the Tweed Coast’s natural abundance.

They partnered with an incredible lineup of female-led producers, including:

Raven Place Farm, Clothiers Creek – Michelle Kuramochi & Rachael Sanderson
Cheeses Loves You, Burringbar – Deb Allard
Algamarine Seaweed, Tweed Heads – Isabella Keski-Frantti
Boon Luck Farm, Tyagarah – Palisa Anderson

Each dish told a story of provenance and partnership — from coastal seaweed and local dairy to diverse vegetables grown just kilometres from the restaurant.

More on THE MENU

1) Snacks of
> Kombu cured yellowfin tuna on Gim Bugak
> Baby corn, watercress and romano cheese custard
> Mushroom skewer
2) Swordfish tataki, Wakame Ponzu, Seaweed & swordfish ham XO, Sea spaghetti, Sea rocket “capers”,
3) Braised sugarloaf in chicken broth with broad beans, mint, shiso, spearmint, and pickled daikon pods
4) Venison Sausage with tropea onions. Quince Mustard, Atherton Raspberry Jus, and Fresh Borlotti Beans and Cavalo Nero/ Pumpkin Tendrils salad
5) Dairy Dessert of
> Kefir sorbet with malted cereal foam and berries
> Roasted hay and molasses crème caramel
> Savoury eclair with peppery cheese

Inside Pipit, the open-plan kitchen gave guests an intimate view of the collaboration in action. The all-Australian wine list, curated by Restaurant Manager Chloe Wilson, also featured female winemakers. Together, the food and wine told a story that was as much about community and care as it was about flavour and technique.

In championing female talent and local producers, Pipit Restaurant shows that the most memorable meals are those that honour both people and place.