Join celebrated chef Giovanni Pilu as he brings the spirit of Sardinia to the Chef’s Table stage. Showcasing premium Australian seafood, Pilu explores the importance of sourcing locally and sustainably, honouring both ocean ecosystems and coastal communities.

At the heart of the demonstration is his award-winning bottarga – traditionally cured mullet roe crafted in Australia using time-honoured Sardinian techniques. Through live cooking and storytelling, Pilu reveals how this prized ingredient transforms simple seafood into something extraordinary. Attendees will discover how heritage, responsible sourcing, and craftsmanship come together to create bold, elegant dishes that celebrate sea-to-plate dining at its finest.