Two of Australia's most celebrated regional chefs are set to combine their culinary firepower for an exclusive two-night dining event in the heart of the Hunter Valley this autumn.
A Culinary Powerhouse Collaboration
Ben Devlin, the mastermind behind the two-hatted Pottsville restaurant Pipit, will travel to the Hunter to work alongside Frank Fawkner at his equally acclaimed two-hatted Pokolbin venue, EXP. Restaurant. The collaborative dinners are scheduled for March 1 and 2, 2026.
Each evening will showcase a specially crafted six-course degustation menu, a joint creation by Fawkner and Devlin. The innovative dishes will be paired with a selection of special back vintages and experimental wines from renowned Hunter Valley winemaker Usher Tinkler.
Mentoring the Next Generation
In a move highlighting the event's community spirit, a special Q&A session for young chefs and apprentices will be held at EXP. on Sunday, March 1, before the first dinner. This offers a rare chance for aspiring culinary professionals to gain insights directly from two leaders at the pinnacle of regional hospitality.
"This collaboration is about more than just food - it's about sharing knowledge, supporting the next generation, and celebrating the spirit of regional hospitality," Frank Fawkner explained.
Accolades and Excellence
The event brings together two powerhouse venues. EXP. Restaurant in Pokolbin boasts an impressive trophy cabinet, including Gourmet Traveller's Best Destination Dining award in 2024 and the Sydney Morning Herald Good Food Guide's 2026 Regional Restaurant of the Year title.
From the Northern Rivers region, Pipit is famed for its sustainable seafood, unique Gyotaku (fish printing) art experiences, and expert wood-fired cooking. The restaurant is a former Regional Restaurant of the Year itself, and chef Ben Devlin earned a spot on the prestigious 2025 global Best Chef List. Pipit has held consecutive Two Chefs Hats since 2019.
Bookings for the collaborative dinners are essential and can be made via exprestaurant.com.au or by calling 0478 374 677.
More Hunter Valley Food News
Bottomless Brunch with a View: QT Newcastle is launching its 'Sunlit Spritzes' bottomless brunch on Sunday, January 25, from noon to 2pm. Held at the Rooftop at QT, it features share-style bites and Tanqueray gin cocktails. Prices start at $69, with a bottomless cocktails upgrade for $99. Further sessions are scheduled for February 22 and March 29.
Healthy Fast-Food Alternative: Australian chain Oliver's, founded by Port Stephens dietitian Natalie Sharpe, has launched a new 'Feel-Good Meal' for kids. Priced at $14.95, it offers choices like mini grilled chicken burgers, pure beef burgers, or baked nuggets, served with baked chips or steamed greens, a fruit juice popper, and a toy. It's available at all Oliver's east coast locations, including Wyong, Port Macquarie, and Bulahdelah.
Yum Cha in the Vines: For a limited time until the end of March, voco Kirkton Park Hunter Valley is offering a Yum Cha lunch menu at its Locavore Restaurant. Available Wednesday to Sunday from noon to 3pm, the $88 per person set menu features classics like siu mai, har gow, and soup dumplings, followed by hot dishes and desserts. Overnight guests can access the experience for $66 per person.
Short Bites: The popular 'A Little Bit of Broke' event returns to the Hunter on Saturday, March 14, with 15 venues participating. Flatfish Cafe in Wickham begins dinner service on Friday and Saturday nights from January 16. New dining options have opened at Newcastle Airport, and Muse Restaurant is now open for Saturday lunch bookings.
