Black Star Pastry x Tippity Tea

This is the first post, of soon to be many, of our little fledgling blog (yeah, there were two others, but they were well over a year ago and don't really count). Once a week - maybe twice - we will throw up a blog post ourselves or have a guest blogger write about an aspect of the incredible world of tea. So without further ado...

                                                                               Black Star Pastry, Newtown. (Photo cred. jackyoung.com.au)

                                                                               Black Star Pastry, Newtown. (Photo cred. jackyoung.com.au)

Black Star Pastry are officially stocking Tippity Tea. It has been in the pipeline for a little while, but as with all good things, it has taken time and we wanted to get it right. They have a great little selection of our teas in both the Rosebery and Newtown stores, with another location (sssshhhhh) on the boil, ahem.

 Orange Cake with Persian Fig (Photo cred. Timeout Sydney).

 Orange Cake with Persian Fig (Photo cred. Timeout Sydney).

 

With this awesome new relationship comes a kettle full of exciting colaborations! This past Sunday saw the Sydney Tea Festival and with it a Tea and Dessert pairing workshop lead by Chris Thé, mastermind of Black Star, and I. We walked 40 lovely people through 5 different combinations and I'm fairly sure everyone's taste buds were set alight. So much so, that there is talk of bringing these awesome combos in store to Black Star, so watch this space. A couple of examples to get those buds salivating; Australian Houjicha with Orange Cake with Persian Fig and Cream Cheese Icing; Lapsang Souchong with Candied Cumquat Chocolate Lipsticks. 

Candied Cumquat & Chocolate Lipsticks (Photo Cred. Christopher Thé)

Candied Cumquat & Chocolate Lipsticks (Photo Cred. Christopher Thé)

 

As well as Sunday's Tea Fest. We'll be working with the Black Star team on MOJO by Luke Mangan's next warehouse party 'Brunch of Fun', as well as a host of other local Sydney food legends.

There are plenty more events in the pipeline as well. 

 

 

Ludwig of Launceston's Incredible Copper


Lara Copper Cookware Tippity Tea

For the last 20 years Ludwig Engler has been hand-spinning copper cookware from his home in Launceston in the north of Tasmania. As far as anyone can deduce, Ludwig is the last remaining Redsmith (trade talk for Coppersmith or a Blacksmith that works with copper) in Australia. 

Everything about Ludwig's work screams authentic and quality, two things that we are obsessed with. After stumbling upon his incredible wares in Koskela in Sydney's Roseberry, we were so taken by his beautiful craftsmanship that we were compelled to contact him. The result is our beautiful copper Teaspoons and Tea Ladle.

Both items were designed by Ludwig exclusively for Tippity. As every item is handmade by Ludwig each is unique, with such incredible character that they will only grow with age as the metal develops its patina. 

Lara Copper Cookware Tippity Tea

If you are in search for a new pot, roasting dish or set of measuring spoons head to www.laracopper.com and see Ludwig's incredible wares for yourself. 

Pinbone ...our first official customers...

...and we couldn't be more excited!

dinner wed-sat 6pm-late * brunch sun 8am-4pm * 3 jersey rd, woollahra nsw 2025

The team behind this exciting new restaurant in Woollahra, chefs Mike Eggert (ex-Duke, Billy Kwong), Jemma Whiteman (ex-Three Blue Ducks, Berta, Billy Kwong) and front of house Berri Eggert (Bar at the End of the Wharf, Moncur Terrace) have been friends of ours for a long time and we couldn't be more excited for them venturing out into the big, bad, grown-up world of having a permanent address.

Prior to opening at the old Buzo site, they garnered a strong following with pop-ups at big name eateries around town and the odd market or two; obviously this nomadic existence has paid dividends, because from the moment they opened the doors to 3 Jersey Rd, they haven't had a second to stop and catch their collective breath. 

We are trilled to be involved, however small the contribution, and look forward to many Sunday breakfasts (which are unbelievable) and Friday evening dinners at what is shaping up to be the most exciting addition to Sydney's dining scene in a very long time. 

People have been saying that Buzo was an institution and, not to take anything away from the incredible team behind Buzo and their loyal groupies; They haven't seen anything yet!

Chef and Owner, Mike Eggert

Chef and Owner, Mike Eggert