We’re excited to introduce Pidapipó Makers Series No.02 Carnation Canteen, launching today 25 June.

Together, Pidapipó and Carnation Canteen have created a Cherry and Custard Pie with Galotyri Gelato, to be served both dine in and takeaway at Pidapipó.

Organic sour cherry compote and custard baked in melt-in-your-mouth croissant pastry and served with a scoop of tangy galotyri gelato.⁠

For Makers Series No.02, we turn our attention to Audrey Shaw, whose two Melbourne venues, Carnation Canteen and Bar Carnation, are known for their produce-led cooking, seasonal menus and quietly confident approach to hospitality. Shaw’s weekly changing menu at Carnation Canteen is loosely Mediterranean, drawing from Italian, Greek, Spanish, and French traditions to celebrate produce at its peak.

The Pidapipó Makers Series is an ongoing platform celebrating the makers, producers and creatives we admire, and the unexpected ideas that emerge when different crafts meet.

“Audrey has created a really authentic culinary world at her venues, grounded in community and an incredible respect for produce. That’s exactly the kind of maker we created this series to celebrate,” says Pidapipó Co-Founder and Creative Director Lisa Valmorbida.

“Lisa and I are long-time friends and when she approached me about making a winter dessert, it made instant sense. We have the same approach to quality ingredients, and so the dessert we’ve made is a cozy indulgence that incorporates organic sour cherries and a tangy, creamy gelato flavour (Galotyri) that is used throughout the menus of my restaurants,” says Carnation Canteen Chef and Owner Audrey Shaw.

Available dine in at Pidapipó (Laboratorio Fitzroy and Windsor) and takeaway from all Pidapipó stores until 16 July.

The dine in pie is a single serve and the takeaway version comes in a larger format, with a tub of galotyri gelato and serves 4-6 people.

Croissant pastry pie base courtesy of our friends at Bread Club and galotyri thanks to Will Studd and the Studd siblings.