Australian produce meets Sardinian flavours.
Rock oysters with finger lime dressing
Rock oysters with finger lime dressing
Feast like a Sardinian with Giovanni Pilu's guide to a long lunch
Giovanni Pilu has been satisfying Sydney diners for 15 years using only the best Australian ingredients. Here, the chef-turned-producer uses his own bottarga – a winner in the delicious. Produce Awards last year – in a menu rich in the flavours of his Italian island birthplace.
Kingfish, radish, watercress, campari and orange dressing
Kingfish, radish, watercress, campari and orange dressing
Fresh kingfish is key here.
Redclaw crayfish alla catalana
Redclaw crayfish alla catalana
A colourful entree, perfect for a beachside soiree.
Whole salt-baked coral trout and salsa verde
Whole salt-baked coral trout and salsa verde
This fish-focused main will be the star of the table.
Bucatini con polpa di granchio e pomodorini (bucatini with crab, grape, tomatoes and bottarga)
Bucatini con polpa di granchio e pomodorini (bucatini with crab, grape, tomatoes and bottarga)
This flavoursome pasta dish serves 4 as a starter.
Fresh ideas
Grapes
Grapes are at their peak right now, look for firm, bright fruit for a sweet juicy snack.
Pastiera napoletana with poached pear
Pastiera napoletana with poached pear
Pastiera Napoletana is a Neapolitan tart made with cooked wheat and ricotta.
Casadinas (Sardinian ricotta and pecorino tarts)
Casadinas (Sardinian ricotta and pecorino tarts)
“If you have a pasta machine, use it to roll the dough as finely as possible; if you don’t, use a rolling pin. This recipe makes quite a few – it can easily be halved, but they’ll keep for a week covered and refrigerated; just warm them through in a 100°C oven for 10 minutes or so before serving” – Giovanni Pilu.
