Award-winning chef Peter Gilmore is the force behind Sydney’s most show-stopping desserts, such as the snow egg and eight-texture chocolate cake. Featuring award-winning, nature-based recipes from Gilmore himself, this lavishly designed cookbook, named after his harbor-side restaurant, bravely pushes the boundaries of modern Australian cuisine.
Quay, one of the top 50 restaurants in the world, is a showcase for Peter Gilmore's culinary genius. Peter's nature-based philosophy and the organic presentation that is synonymous with the fine dining experience at Quay is reflected in the stunning photography and illustration of this eagerly anticipated book. Quay's recipes…will take you on an inspirational adventure, exploring flavour, texture and technique.
Whenever I feel the need for a little food inspiration this is the book I turn too. I never tire of looking at Gilmore's beautifully created dishes and the books truly stunning photography.
Some of the most gorgeous food photography! Definitely on my bucket list to make my way Sydney and try this place.
Quay by Peter Gilmore. The food photos in the book are pure food porn. Peter is an artistic genius .
Chef de Cuisine, Restaurant Gordon Ramsay
Head Chef of The Ledbury
Chef Patron of Benares
Food and Beverage Director
Chef and Owner, The Square