{"id":2826,"date":"2016-10-27T09:11:00","date_gmt":"2016-10-27T09:11:00","guid":{"rendered":"https:\/\/www.australian-macadamias.org\/?p=2826"},"modified":"2024-09-30T17:38:20","modified_gmt":"2024-09-30T07:38:20","slug":"a-macadamia-moment-with-giovanni-pilu","status":"publish","type":"post","link":"https:\/\/www.australian-macadamias.org\/zh\/a-macadamia-moment-with-giovanni-pilu\/","title":{"rendered":"A macadamia moment with Giovanni Pilu"},"content":{"rendered":"<h3 class=\"wp-block-heading\"><strong>Where did you grow up and how did you get to where you are now?<\/strong><\/h3>\n\n\n\n<p>I grew up in a tiny village of 300 people on the Italian island of Sardinia. I moved to Australia in 1993, and with my wife Marilyn, opened our first restaurant, Cala Luna, in Sydney in 1997. Seven years later, we made the move here to Freshwater and started <a rel=\"noreferrer noopener\" href=\"https:\/\/www.pilu.com.au\" target=\"_blank\">Pilu<\/a> and we\u2019ve been here ever since. We love it here. We thought that if we\u2019re going to make this restaurant our life, where better place to do it?<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Where do you look for inspiration when you are creating a menu?<\/strong><\/h3>\n\n\n\n<p>Local, seasonal produce.&nbsp;If you work with what\u2019s around you and what\u2019s in season, you can create amazing cuisine anywhere in the world. Over 90% of our menu is prepared using Australian produce and I\u2019m a passionate supporter of Australian farmers &#8211; we have to make sure we\u2019re behind them all the time. That\u2019s part of the reason I\u2019ve worked so hard to create a culture in my restaurant that\u2019s all about seasonal cooking.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>What\u2019s the one ingredient you can\u2019t live without?&nbsp;<\/strong><\/h3>\n\n\n\n<p>Olive oil. The only thing I don\u2019t put it in is coffee! It is such a great ingredient and now Australia is producing fantastic olive oil at a good price.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>How closely do you follow food trends?<\/strong><\/h3>\n\n\n\n<p>It\u2019s important to keep trends in mind, because people look for them and it\u2019s an exciting part of the job, but the focus must always be on local produce. I think some trends can go too far. For example the molecular gastronomy trend went a bit too far in recent years \u2013 too many powders, purees and foams. In moderation that\u2019s fine, but it\u2019s important not to stray too far from what we do best.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Do you remember when you first tried a macadamia?&nbsp;<\/strong><\/h3>\n\n\n\n<p>Growing up in Sardinia, we had almonds, walnuts and chestnuts. It wasn\u2019t until I came to Australia in my 20s that I first tried a macadamia. To me macadamias are something truly amazing &#8211; so tasty and rich, that unique crunch. I absolutely love them. I use them on our menu in all kinds of dishes \u2013 sweet, savoury, meat\u2026whatever! The philosophy that lies at the heart of Sardinian cooking is the use of produce that is both local and in season. So while macadamias aren\u2019t Italian, when I use them on our menu, it\u2019s still in line with the Sardinian approach to cooking because I\u2019ve sourced them locally.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>What\u2019s your favourite way to enjoy macadamias?&nbsp;<\/strong><\/h3>\n\n\n\n<p>Roasted and tossed in salt. I can\u2019t stay away from them!&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Can you tell us about your Locavore menu?<\/strong>&nbsp;<\/h3>\n\n\n\n<p>Locavore means \u2018local\u2019, so I create these menus as a celebration of local produce. It\u2019s a six-dish menu that showcases fresh produce sourced within New South Wales and each menu is designed around three key local ingredients. Recently we did one featuring macadamias grown in the Byron Bay region. We had a main course of slow roasted lamb shoulder topped with crushed macadamias, and for dessert a choice of macadamia semi-freddo or sticky date and macadamia pudding.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Where is your favourite place to eat, anywhere in the world?&nbsp;<\/strong><\/h3>\n\n\n\n<p>My home. There is nothing like finishing the week on a Sunday night, when I\u2019ve done a massive lunch service, and picking up some fresh ingredients on the way home. I\u2019ll throw some prawns and cherry tomatoes through some beautiful paccheri (a large tube pasta produced near Naples), make a tomato and burrata salad, steal some focaccia from the restaurant and make a Negroni with blood orange and Campari. For me there\u2019s nothing better! Marilyn complains that I never want to go out, I always want to stay home. But I love my home!&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Do you still visit Sardinia?&nbsp;<\/strong><\/h3>\n\n\n\n<p>Yes we go back once or twice a year to visit my parents and see what\u2019s happening on the food scene there.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>What do you like to cook at home?<\/strong>&nbsp;<\/h3>\n\n\n\n<p>Last night we had lamb shoulder, salad with radicchio and Brussels sprouts.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>What\u2019s your favourite TV show or movie right now?<\/strong>&nbsp;<\/h3>\n\n\n\n<p>I really liked Eddie the Eagle \u2013 I was in tears at the end!&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>If you were an ice cream what flavour would you be?&nbsp;<\/strong><\/h3>\n\n\n\n<p>Definitely chocolate &#8211; no question! Chocolate is the best thing in the world, isn\u2019t it?!<\/p>\n\n\n\n<p>Click the image to sign up and download your free macadamia e-recipe book<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/lh3.googleusercontent.com\/MSKcFNzZh6jyF1YdluKNiI_1z_RjtlloIEPp8dxWecPZSUUY3RcpNvOCQh8SK3vv7UE0XzS2z9GlRkpsP_7L=s0\" alt=\"\"\/><\/figure>","protected":false},"excerpt":{"rendered":"<p>Where did you grow up and how did you get to where you are now? I grew up in a tiny village of 300 people on the Italian island of Sardinia. I moved to Australia in 1993, and with my wife Marilyn, opened our first restaurant, Cala Luna, in Sydney in 1997. Seven years later,&#8230;<\/p>","protected":false},"author":4,"featured_media":3577,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1103],"tags":[],"class_list":["post-2826","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-macadamia-makers"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>A macadamia moment with Giovanni Pilu - Australian Macadamias<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.australian-macadamias.org\/zh\/a-macadamia-moment-with-giovanni-pilu\/\" \/>\n<meta property=\"og:locale\" content=\"zh_CN\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A macadamia moment with Giovanni Pilu - Australian Macadamias\" \/>\n<meta property=\"og:description\" content=\"Where did you grow up and how did you get to where you are now? 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