An island state of mind

By Kahla Preston
August 28 2012 - 3:00am
Island cuisine ... red mullet fillets with zucchini, tomato and pecorino.
Island cuisine ... red mullet fillets with zucchini, tomato and pecorino.

It took Giovanni Pilu five years to coax Sydney diners into sampling foods from his native Sardinia. Rather than succumb to the usual Italian menu of lasagne and carbonara, the chef was determined to showcase the flavours of the Mediterranean's second-largest island.

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