It’s coming !!we will be open every Friday night for dinner at @tilbrookestate . A perfect casual / pizza night in lobethal / lenswood area . 5.30-8.30 pm . Book your seats and spread the voice . Take away pizza available too.

New entry on Friday night dinners , on top of the regular dough , you can try my Pizza in pala Romana . See you at @tilbrookestate . Friday night service will start the 7th of July! Book your table!

Up to 500 ° , 80 different size . In this case this model 721 , I’m able to fit 4 / 33 cm pizza 2 pizza in pala 1 meter long 6 loafs of bread at the same time . My suggestion? Always go bigger if space permitted . I order the 722 same size but double deck . As I want to add pizza in pala for my Friday night! Work smart not hard . @skanos_pizzasolutions

New menu out this weekend . Friday night dinner start the 7 of July . New vintage Shiraz by @tilbrookestate Book your table !

Stretching the pizza - toppings cooking - plate it. 🔁 The whole process required different skills level to be able to deliver a great final product. Skipping or doing without care will end in a different final product. So.. the dough is not the only important part of making pizza. Be able to keep up the precision when you are busy, that is called skills. Same for the chef that can pump out pasta with the same quality under pressure. In the pizza world pizza is changing, not anymore 100 pizzas, not anymore 100 seats pizzeria. Fewer people, more care, more service, and quality control. I always say pizza can be a very easy thing to do, but complicated at the same time if we want to make it that way.

Km 0- Local - Organic - Sustainable. E.S. Pizza 🍕! Nowadays pizzerias are more prompt to use fewer ingredients and are more seasonal, local, and available as mother nature provides, something that has traditionally never been used in pizzerias, a big menu of 100+ pizzas, and most of the ingredients are frozen, tin, or pre-made. I change many other colleagues this view of seeing pizza as “pizza”, a small menu, seasonal, and local ingredients and starting from 0 to process our ingredients. See you at @tilbrookestate. Our veggies are from 2 local Organic farms. @scarfoorganics and Biopark.

0 waste. “It’s just flour and water people usually say when they trashed “ Putting the effort to re-elaborate a dough that technically is too fermented to be a pizza, and twisted into bread it’s fantastic and satisfying. First as food cost, second you offer a fantastic product if well made that you have to buy otherwise. As with everything, takes time, early morning wake up. It is an investment, but to save this planet, to create something we need energy in any sort of way. Before you throw away food, think if you can be manipulated and use it in something else. You can find the sourdough loaf at @tilbrookestate during the weekend.

My best friends 🔒! Often I get the question : “it is worth to buy an expensive oven and dough mixer” ?? Do you ever see a Michelin chef star using ikea knifes and pots? Simply , in modern pizza , you need a quality equipment , especially on oven and dough mixer . It will change completely the way of you baking - oven recovery - final product and gluten structure when you create your dough. Plus they will be the two object that you will use the most in a daily base. So.. big yes, investment on those two things will make your life easier on the long run. In pizzeria there are “essential” that you can’t shortcut .

👸 Margherita Book your table at @tilbrookestate . E.S. Pizza 🍕

After many queries about night time opening, from the 7th of July , we will opening every Friday night for dinner . “Italian night “ Pizza + wine + Beers! 5-8.30 pm Take away available . The perfect spot to catch up with your mates and loved ones in our cosy cellar door . Book your table ! Looking forward to have you for dinner at @tilbrookestate

Diavola will be twisted for the new winter menù.. stay tuned !! See you Friday - Sunday at @tilbrookestate .

Pizza alla pala Romana : Light - crunchy- perfect to pair with any ingredients or simply served as focaccia or pizza rossa . It’s is become a trend here in Australia too. If you want to learn how to do it properly , Book your course . 1-1 private class, the best way to learn !