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.
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From working at some of the best renowned restaurants like Harveys and Le Gavroche in London, to founding local icons like Est Est Est and Luxe that changed Melbourne's dining landscape, Philippa Sibley has been a pioneer in hospitality. She talks to Gary Mehigan about the biggest challenges of...
Why has the 'I Quit Sugar' empire defined Sarah Wilson's career, even after she sold the business and donated all profits to charity? Gary Mehigan talks to Sarah about the movement, their days together on Masterchef, and how her curiosity for how humans work has defined her relationship with...
He's one of Australia’s best known TV chefs, and although his big break happened by chance, Ed Halmagyi's success is no accident. Ed opens up to Gary Mehigan about his challenges with mental health, reflections on remaining authentic on TV, and how he's grown throughout his career.