A modern Australian woodfire restaurant in the heart of Minchinbury uses local ingredients as they showcase the art of cooking. Their woodfire techniques are firmly in the ‘out there’ column with the smell of baked brie, bone marrow and moreton bay bug filling the air. Birdhouse has mastered the pistachio craze with their moorish pistachio french toast with toasted sweet brioche, white chocolate snow and pistachio mascarpone.
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