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.
Chef and Owner, The Square
Food and Beverage Director
Chef de Cuisine, Restaurant Gordon Ramsay