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.
Author Biography
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.
