LOCATIONIn West End’s lively restaurant quarters, stretching Hardgrave Road. Five minutes from the city.
PROFILED BY DE GROOTS MEDIAAt Wild Pepper, the pizza begins with fresh, hand-rolled dough, which is then baked to emerge from the oven flawlessly thin and crispy. Then topping choices pave the way! Dabble in the delight of a pesto pizza, with succulent lamb atop spinach and fetta, or try the deluxe chilli prawn masterpiece with king prawns resting on a bed of basil leaves, and sprinkled with chilli and fresh oregano. The savoury specialties featured on the vegetarian menu – which, might I add, is quite a vast selection – excites the little eggplant in all of us! Try the “farmer” option topped with seemingly endless gourmet veggies such as deli-fresh kalamata olives, sun-dried tomatoes and field mushrooms. Wild Pepper’s salads are also divine; observe the delicious roasted pumpkin tossed with baby spinach, grated parmesan, a sprinkling of pine nuts, garlic, herbs and a little seeded mustard.
Wild Pepper is perfectly positioned next to a liquor store, ensuring everything one’s appetite could desire is close by. Laid-back and super friendly, owner Margie is avidly passionate about local produce, making the weekly trek to the Rocklea produce markets for the freshest ingredients and sourcing the tastiest cheeses (including vegan toffudi cheese) from Caboolture dairy farmers. Sweet-tooths take note: Wild Pepper re-writes the ideals of traditional pizza with the culinary art form that is the “dessert pizza”. Imagine a crispy base with caramelised brown sugar, melted chocolate and diced fresh fruit, served with a huge dollop of the creamiest ice-cream imaginable. We do encourage you to uphold a little post-dessert dignity by refraining from licking the plate… at least try. Wild Pepper’s sleek, stylish yet comfortable surroundings and gourmet pizzas complement any seasoned diner’s bottomless goblet of wine.
Katharine Chapman