10 March 2020
The unforgettable tastes of regional Italy will steal the show at this year’s Hunter Culinary Association (HCA) Autumn Lunch when Sardinian chef Giovanni Pilu demonstrates the art of authentic pasta-based cooking in a masterclass to remember at Bistro Molines in Hunter Valley Wine Country.
Guests will be treated to all the pleasures that come with the Pilu at Freshwater chef’s unique blend of hospitality and incredible cuisine in a cooking demonstration that will see Giovanni prepare three Sardinian-style pasta dishes.
Giovanni will draw back the curtain on his modern interpretation of his native specialties originating in areas from Lombardy in Italy’s north to Campania in the south. He said he was looking forward to sharing his passion for the cuisine of his home country.
‘My philosophy is “Food, and the hospitality associated with sharing it, is integral to the Sardinian way of life”, and it will be wonderful to bring that to this event,’ Giovanni said.
Following the demonstration, guests will be treated to a three-course meal highlighting the seasonal produce of autumn, prepared by the team at Bistro Molines. The menus will be complemented by a selection of local wines.
HCA Chairman Gus Maher said the autumn seasonal lunch was always a highly anticipated event.
‘We are really excited about getting a glimpse into Giovanni’s Sardinian-inspired culinary world,’ he said.
‘HCA workshops are always aimed at educating apprentices, members and guests about the importance of fresh, seasonal produce and this is a perfect fit for what we aim to do.
‘Our events have always attracted some of Australia’s finest chefs and food experts to the region, including Alessandro and Anna Pavoni, Josh Niland, Tetsuya Wakuda and Colin Fassnidge – this year is no different.
‘It is an opportunity for our industry experts and guest chefs to share their knowledge, talent, experience and passion with local apprentices, members and guests. This type of industry exposure can make a huge difference to a young chef’s career development and the HCA is passionate about guiding and empowering the up and comers of the region through mentoring and guidance.’
HCA AUTUMN SEASONAL LUNCH
Date: 10 March 2020
Cost: $100 for HCA members, $130 for non-members and $30 for apprentice chefs.