The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

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Cruise control: Captain Kent of the Emerald Princess

We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.

Midnight in Melbourne style

After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.

Recipes by David Thompson

Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.

Reader dinner: Quay, Sydney

Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.

GT's party hamper

We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.

Aerin Lauder’s Morocco

Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.

A hotel dedicated to gin is opening in London

A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.

Dan Hong's salt and pepper calamari with lime aioli

The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.

Pilu at Freshwater
  • End of Moore Rd,
    Sydney, NSW
  • (02) 9938 3331 ,
  • Lunch Tue-Sun noon-2.30pm

    Dinner Tue-Sat 6pm-10.30pm

Pilu at Freshwater

The menu and wine list at this dining landmark are rich in Sardinian terms opaque to even fellow Italians, yet the waiters make it all as clear as the blue skies above the beach beyond the windows, and at least as appealing. You can still set your watch by the house signatures: suckling pig, served for two on a splendid cork tray, is milky tender meat under a crackling golden skin, the benchmark example in Australia. Tagliolini is laden with a sweet-on-sweet combination of baby leeks and spanner crab, while perfectly giving baby calamari shine against a backdrop of sheep's milk ricotta cream accented with dried squid ink. Sheep's milk also makes a strong case for dessert, in the form of a racily jiggly yoghurt panna cotta with a mandarin consommé. Service strikes the right balance between warmth and professionalism, not least when it comes to getting the best out of the superb all-Italian wine list, a volume packed with regional gems.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Three glasses
  • Price:
  • E $28-$29

    M $45-$50

    D $18

    Sat dinner/Sun lunch set menu, 3 courses $89

  • Feature:
  • Licensed
    Private room
  • Cards:
  • American Express
    Diners Club
  • Bookings:
  • Bookings recommended
  • Chef:
  • Giovanni Pilu



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