Quay Cookbook by Peter Gilmore...

Quay Cookbook By Peter Gilmore

From the culinary genius Peter Gilmore, one of the top 50 chefs in the world, comes this eagerly-anticipated book. Quay’s stunning design and photography perfectly echoes Peter’s nature-based philosophy and the organic presentation that is synonymous with the fine dining experience at Quay. Peter’s recipes, including the famous snow egg and his signature iridescent sea pearls, will take you on an inspirational adventure, exploring flavour, texture and technique. Start with a single component, build to a showstopping dish, or simply enjoy the visual and culinary journey. 

Quay Cookbook by Author: Peter Gilmore includes: signature recipes from Australia's Restaurant of the Year 2008/2009; recipes are broken into more approachable individual components making them easier to recreate in a home setting. About The Author Peter Gilmore has been the executive chef of Quay restaurant since August 2001 and in that time has elevated the restaurant to 3-hat status for the past 7 years. Peter's creative and original food has brought Quay international accolades and the restaurant was recently ranked one of the top 50 restaurants in the world. His unique philosophy is 'food inspired by nature' and he encapsulates this in his picture perfect dishes that celebrate nature's beauty and diversity.

Review - Peter Gilmore's Quay cookbook Quay to the city Call it the snow-egg effect. Peter Gilmore’s Sydney restaurant has been booked out for months. Now the chef with a passion for produce presents a sumptuous cookbook – and that recipe. “Making the snow egg at home would be a bit of a challenge,” says Peter Gilmore, master of understatement (if you'd like to give it a try, here's the guava snow egg recipe). The Quay chef is thrilled by the reaction his best-known dessert has drawn following its appearance as the ultimate challenge on this year’s season finale of MasterChef. We were the first to sing the dish’s praises in its various guises here at GT, and the current version, an orb of poached meringue with a crisp toffee shell and a custard apple ice-cream nucleus sitting pretty in a glass with the blissful textural contrast of strawberry guava fool and granita, at once rich and refreshing, still probably tops our list of the country’s most swoon-worthy sweets. For the record, Gilmore thought that Callum Hann and Adam Liaw acquitted themselves fairly on the show with their attempts, even if they had two hours in which to do it. “We normally have a team doing it at Quay, of course,” he says, “but I think if I had Angus Jones, my pastry chef, on, he could have done it in an hour.” Quay is currently booked out well in advance. The MasterChef stint is the latest in a series of triumphs for the Sydney fine-diner, following two years at the top of GT’s national top 100 and its appearance in April as the top-placed Australian restaurant (ahead of Tetsuya’s) in the S.Pellegrino World’s 50 Best Restaurants list. If you want to taste the snow egg, though, along with the restaurant’s other signatures, you’re in luck. Next month, Murdoch Books publishes Quay, quite possibly the most sumptuous cookbook to have come from an Australian restaurant.