GIO­VANNI PILU

Virgin Australia Voyeur - - CALENDAR -

The two-hat­ted chef of Pilu at Fresh­wa­ter shares what he’s most look­ing for­ward to at this year’s Noosa Food & Wine Fes­ti­val.

What are your favourite events at the fes­ti­val? I love the buzz of the Fes­ti­val Vil­lage, in par­tic­u­lar the Pro­duc­ers Pav­il­ion, where you get to meet lots of pas­sion­ate ar­ti­sans and taste their amaz­ing pro­duce. There are plenty of op­por­tu­ni­ties to pick up great cook­ing tips and learn from the pro­fes­sion­als on the Main Stage and in the var­i­ous mas­ter­classes. The Vil­lage is also a great spot to catch up with friends, many Noosa restau­rants will be show­cas­ing their menus and of course there’s plenty of op­tions for drink­ing, whether you’re into craft beers, cock­tails or fan­tas­tic wines. Why do you think Noosa is such an ex­cit­ing culi­nary des­ti­na­tion? The re­gion of­fers an abun­dance of fresh and lo­cal pro­duce and is home to many pas­sion­ate ar­ti­san pro­duc­ers. The area is now renowned for world-class restau­rants and cafes. What can guests ex­pect from the Noosa Food & Wine Fes­ti­val this year? The best week­end — great fun, lots of eat­ing and drink­ing in one of Aus­tralia’s most beau­ti­ful places. What best sums up your food phi­los­o­phy? Us­ing sea­sonal, qual­ity in­gre­di­ents to pro­duce sim­ple, de­li­cious dishes. My favourite dish would have to be spaghetti, von­gole, zuc­chini flow­ers and bot­targa.

Noosa Food & Wine Fes­ti­val takes place 17–20 May; Noosa; www.noosafoodand­wine.com.au.

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