Alexandra Tylee, owner of Pipi Cafe, is selling up with a view to a new chapter with husband Chris Morris. Photo/File
Alexandra Tylee, owner of Pipi Cafe, is selling up with a view to a new chapter with husband Chris Morris. Photo/File
Opinion
After a dozen years impressing diners in Havelock North, Pipi owners Alex Tylee and Chris Morris are selling up. Alex tells Mark Story the rush of service remains addictive.
What will you miss the most about Pipi?
The contact with people whether it is people dining at Pipi, the person whocollects our rubbish or who we buy herbs from, all the interaction is meaningful and yes I will miss them. The relationships you build up over the years with people when you have a restaurant are very special. I still think about people who used to come to my coffee business in Wellington and love it when they come to Pipi in Havelock North as they did to Pipi in Greytown and some even came to Pipi in Sydney. I will miss the rush of service. I think anyone who has worked in hospitality will agree it's addictive, you have to juggle about six things at once and still look as if you have just been to a relaxing yoga class. But it is fun and then afterwards you finally get to sit down and it's often very late and strangely quiet, but as long as everything has gone to plan it's a great feeling.
What will you miss the least?
Well I don't know, we actually still love Pipi. Having to tell people we have run out of sticky date pudding when they have driven miles to have one.
Does the sale also mean you're divesting yourself of Pipi Truck?
Yes, the truck and the restaurant are for sale. The truck is a big part of the restaurant. Initially we built it to help the restaurant on busy nights but it has become a really good way of getting Pipi to people who cannot come to the restaurant. The pizza truck is Chris' baby and he and his team have done an amazing job of really bringing the truck to life. They are a great ambassador for Pipi going to all the cool parties and events. I know Chris will miss the truck. Even though it can be full on, it is what they do and they love the challenge of a really busy night.
I note you're not averse to pineapple on pizza . . . many chefs slam the practice, what say you?
Pipi is not in the habit of telling people what they can and can't do. And our pizzas, while inspired by the best Italian examples, are very much our take on the idea so yes, we do sell pizzas with pineapple. Children are a big part of Pipi and children like pineapple on pizza but I don't think this in any way defines us. We also have pizzas with things like pecorino, broad beans and roast peaches on them or one we are about to try with free cherries and Holly bacon. We are not trying to prove anything with our menu/food the aim of Pipi has always been to make people feel at home and valued as after all Pipi is just as much about the people who come and dine there as it is us.
Your top three tips for making fabulous pizza at home?
1) A really hot oven. We cook ours at between 350 and 400 degrees and so the hotter you can get your oven the better.
2) Always use the best ingredients but use them sparingly, less is more when it comes to pizza. One of my favourite pizzas is really ripe tomatoes slowly roasted in the oven until they are sticky and sweet but not hard, fresh mozzarella marinated in good olive oil and salt and pepper, then when it is cooked throw over lots of fresh basil and more oil.
3) Put baking paper on the oven tray and then sprinkle it with a coarse polenta, this will stop the dough sticking.
