A taste of Italy to be brought to Savour's Long Table

Sardinian-turned-Sydneysider Giovanni Pilu brings a taste of Italy to Tasmania

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Savour Tasmania - Giovanni Pilu

Savour Tasmania - Giovanni Pilu

Savour Tasmania

 

Sardinian turned Sydneysider Giovanni Pilu will bring an authentic taste of Italy to Tasmanian produce at the Savour Tasmania Long Table Dinner on 1 June.

Giovanni will present a main course that is alive with traditional Italian flavour and flair, interpreting local produce in his own unique style that is sure to get mouths watering.

“Giovanni is well-known and respected throughout Australia for bringing authentic Italian flavours to our shores, mixed with a little Sardinian flair,” Savour Tasmania event manager Alan Campbell said. “It will be his first time to the state and we are excited to see what he does with the flavours of Tasmania and bringing them to a new, unique level of Italian interpretation.”

Giovanni is the Executive Chef and owner of Pilu at Freshwater which was recognised in the Sydney Morning Herald Good Food Guide as “Best New Restaurant” in its first year of opening and has received two chef’s hats every year since then.

At Pilu at Freshwater, he uses authentic products imported from Sardinia together with fresh local produce to prepare a menu that is refined and innovative whilst maintaining the strict traditions of his distinctive region. He believes Sardinian cooking should involve simple ingredients, prepared with minimum fuss, allowing the full flavour of the ingredients to speak for themselves.

Giovanni’s first book – A Sardinian Cookbook – was released in August 2012, and in 2013 has been honoured as an IACP Cookbook Award finalist in the International Category. More than 400 titles were entered in the cookbook awards competition this year. Winners will be announced at the IACP Awards Ceremony on Tuesday, April 9, 2013, at The Hyatt Embarcadero in San Francisco.

Giovanni is passionate about encouraging young chefs to learn true Italian cooking and will also present a Master Class for Tasmanian industry and apprentices in Hobart on 31 May.

He will join a host of local, national and international chefs for the Long Table Dinner at Princes Wharf 1 on 1 June, including the Michelin-starred Kobe Desramaults, Maha maestro Shane Delia and dessert demon Darren Purchese, along with Basque-inspired Tasmanian Jahan Patterson-Were and a host of local talent.

Each chef will prepare a course or dish for every diner, with platters to share between six people bringing a more intimate feel to the festivities. A wide range of Tasmanian wines and beers will be available for purchase by the glass or by the bottle, and with breads by Daci and Daci, chocolates by Anvers and canape´s and roving desserts by the state’s budding apprentices, this event will be a true celebration of Tasmania!
 

Cost is $95 per person (food only), with a wide range of Tasmanian wines and beers available for purchase on the night.

For more information click here and scroll down to see links below.

 

BOOKINGS (from March 20th): Phone Wrest Point bookings 1300 795 257 or 03 6221 1700

Regions

  • Hobart (TAS)

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March 19th, 2013
 
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