Latest news with #GiovanniPilu
Sydney Morning Herald
24-07-2025
- Business
- Sydney Morning Herald
Pilu chef Giovanni Pilu to open spin-off Italian restaurant at iconic Toaster building
It took more than two decades to tempt the duo behind northern beaches dining jewel Pilu at Freshwater across the Harbour Bridge. Now Giovanni Pilu and Marilyn Annecchini will open a spin-off restaurant at Circular Quay, with the project's inspiration going even further back in history. Flaminia, which opens in late November, takes its name from the ship that started the Australian migrant story for the husband-and-wife team who steer the chefs' hatted Pilu restaurant. 'It docked at Circular Quay,' Annecchini said of her mother's arrival from Italy aboard the Flaminia, in 1959. If she'd peered out the east-facing portholes, her first view of Sydney might've been the site where her daughter is now opening a restaurant, perched on the edge of Sydney Cove. Since Pilu launched in 2004, the owners of the award-winning restaurant have fielded several offers to expand to the Sydney CBD. They said it'd take something big, and the view from Q Dining at the Pullman Quay Grand Sydney Harbour matched that criteria, so they've struck a deal with the hotel to take over the restaurant space on level 2.
The Age
24-07-2025
- Business
- The Age
Pilu chef Giovanni Pilu to open spin-off Italian restaurant at iconic Toaster building
It took more than two decades to tempt the duo behind northern beaches dining jewel Pilu at Freshwater across the Harbour Bridge. Now Giovanni Pilu and Marilyn Annecchini will open a spin-off restaurant at Circular Quay, with the project's inspiration going even further back in history. Flaminia, which opens in late November, takes its name from the ship that started the Australian migrant story for the husband-and-wife team who steer the chefs' hatted Pilu restaurant. 'It docked at Circular Quay,' Annecchini said of her mother's arrival from Italy aboard the Flaminia, in 1959. If she'd peered out the east-facing portholes, her first view of Sydney might've been the site where her daughter is now opening a restaurant, perched on the edge of Sydney Cove. Since Pilu launched in 2004, the owners of the award-winning restaurant have fielded several offers to expand to the Sydney CBD. They said it'd take something big, and the view from Q Dining at the Pullman Quay Grand Sydney Harbour matched that criteria, so they've struck a deal with the hotel to take over the restaurant space on level 2.
Daily Mail
19-05-2025
- Lifestyle
- Daily Mail
Top Aussie chef Giovanni Pilu reveals his favourite 'hidden' grocery gem in Sydney - and the no-frills burger joint he swears by
He's the fine-dining king of Sydney 's Northern Beaches, a pasta maestro who brought Sardinian soul to Freshwater, and now, Giovanni Pilu is spilling even more of his foodie secrets. Talking to Broadsheet, Giovanni divulged exactly where he thought the tastiest burger in Sydney is made, and even revealed his ultimate hidden spot to grab the best groceries. With a career spanning decades and a restaurant, Pilu at Freshwater, that's earned a cult following for its breezy beachside elegance, Giovanni is one of Australia's most respected chefs. Known for his refined take on traditional Italian cuisine (and for making bottarga cool again), he's the man behind some of the country's most memorable plates. So, it's refreshing when a chef of his caliber shares where he actually dines, and food shops when he's off-duty. Turns out, Giovanni is just like us. He loves a hearty burger, knows where to find the best falafel, and has a secret go-to spot for groceries that's a food lover's paradise - and won't break the bank. When it comes to stocking the fridge at home, Giovanni skips the big-name supermarkets and heads straight to Carriageworks Farmers Market in Eveleigh, Sydney. 'This is my number one spot for groceries,' he revealed. 'We actually have a Pilu Bottarga stand there once a month, so it's the perfect excuse to stock up. I grab fresh produce from Block 11 Organics, Pepe Saya butter, Sonoma bread, Vanella cheeses, and meat from Hillside Food Forest,' he said. More than just a market run, it's a weekly ritual for Pilu too, and he swears by the community of passionate producers behind the stalls. 'It's a great community of producers, passionate people who really care about what they do. You get to know them and you know exactly where your food's coming from.' When it comes to his favourite take-out, Giovanni he made no effort to gatekeep, telling the publication exactly where the best burger in Sydney is made. Forget fancy truffle aioli and gold leaf – when he's craving a burger, Giovanni keeps it old-school. 'I love JB & Sons in Dee Why. No fuss, just a good burger.' The Northern Beaches burger bar is a local favourite, known for their juicy patties, melty cheese and loaded fries. And if it's good enough for a chef with two hats, it's good enough for us.
