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In the latest issue of Selector we go behind the kitchen and winery doors to meet and celebrate the people who create our meals, and who ensure that our wine gets from vine to bottle and into our glass.

We speak to Freshwater restaurant’s Giovanni Pilu on his early cheffing years and how they’ve helped shape the kitchen he leads today; hear from two of Pilu’s team, head chef Federico Porceddu and sous chef Luke Papalia, about the family atmosphere that prevails in Pilu’s kitchen; and head into the wineries to chat to such figures as Sandy Hallett, owner and director of Alkoomi Wines, about the incredible array of roles involved in making a successful winery hum. All this and, of course, the usual spread of food, wine and travel stories, for a bumper issue bursting with goodies to see in spring!

Two Blues Sauvignon Blanc 2014
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