Giovanni Pilu & championing Sardinian food
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Giovanni Pilu says he was always destined to become a chef. Born in Sardinia, he spent his childhood learning to forage and hunt for fresh food on the Italian island. In 1992 he came to Australia and later set up one of Australia's finest restaurants with wife Marilyn, called Pilu at Freshwater. In this chat he tells Gary about learning to hunt for wild game, his love of simple Sardinian cuisine, and how he and his team survived through multiple coronavirus lockdowns.    See for privacy information.
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