Marcus first found his forte towards cooking when he enrolled in a cooking college in Southport. Being surrounded in a food-orientated family - his father being the owner of fruit and vegetable business and his brother being a chef, made it clear to why Marcus would choose the path of gastronomy. Graduating college led Marcus to his first kitchen job as a chef at the Savoy Hotel, a year after the job, Marcus headed to Le Gavroche for further training with renowned chef Albert Roux. Helping Marcus along the way with his knowledge of French Cuisine include Pierre Koffman, Guy Savoy and Gordon Ramsay.

Marcus Wareing came to Sydney last year as part of the Sydney International Food Festival. A festival which is held every October of each year which consists of great food, great wines and a line up of talented chefs.

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Me: When and how did you know you wanted to become a chef? Who or what inspired you to cook?

Marcus: I didn’t know I wanted to be a chef until I started at catering college.  I did a two year course and from the day I started I just loved it and felt very inspired.  I started the course in the first place as it was the natural thing to do; my elder brother was already a chef and I was interested in what he was doing.  In addition my dad supplied veg, fruit and potatoes to restaurants and local schools.  Dad worked very long hours so I used to spend time at the warehouse with him helping out which generally meant packing potatoes! He taught me about managing waste – nothing ever got thrown away!

Me: You have clocked hours in a few great restaurants including Le Gavroche with Albert Roux and in France with Guy Savoy, Who has been the most inspirational person you have worked with through your culinary journey so far?

Marcus: It is very difficult to choose the person who inspired me the most.  I learnt so much from all of the ones you mention.  I am still inspired by all of them – look at The Roux family, they are incredible.  Le Gavroche has been open for more than 40 years yet still it has a fabulous reputation.  The Waterside Inn just celebrated 25 years of 3 Michelin stars – how amazing and still the family offer the best hospitality.

Me: Can you tell us about your style of cooking and the inspiration and philosophy behind the menu and your restaurant? What should/will  the diners expect when dining in your restaurant.

Marcus: It’s quite difficult to describe.  Although we are often described as a French Restaurant I am not sure that is very accurate any more. We use French techniques as we have always done but I think the food has evolved.  It is much lighter, we focus on the flavours of the beautiful ingredients.  Our menus and dishes change all the time as new British ingredients become available.  I would never claim to use only English ingredients but I certainly try to follow the seasons.
When dining in the restaurant although the setting is formal, the personalities in my team make it very friendly.

Me: Attaining not 1 but 2 Michelin stars must be hard work, like a military operation in a way, what were your feelings when you received your first star and your second?

Marcus: I think on each occasion it was disbelieve.  The first time I got 1 Michelin at L’Oranger I was 25/26 which was very young and I was not something I had even considered.  Achieving two was the icing on the cake.  It is a pleasure and honour to hold two Michelin stars but of course ultimately I want happy guests!

Me: The new trend of cooking is ‘molecular gastronomy’, many chefs are turning their kitchens into labs, one such as Heston Blumenthal and Ferran Adria, what do you think about the whole concept of using these methods, do you use ‘molecular gastronomy’ in your cooking as well?

Marcus: I think good luck to everyone.  I do not follow that route although I follow it and enjoy it.  I do not have a scientific lab for research but our food changes continually – it may have a different title but I would not say we ever stop researching or using new ideas.  We use a number of cooking techniques in the kitchen depending on the ingredients we have.  I do not want every dish to taste the same or have the same texture but equally I like to encourage new ideas within my team.

Me: A few people coming into the industry are coming in with a bad attitude; they are not passionate about cooking but want to be a star, the whole idea of ‘celebrity chef’, what are your thoughts about it?

Marcus: Well I think the celebrity chef has put cooking on the map for many people so I cannot really criticize it.  I although think it depends what you want to achieve in life – to cook good food and run restaurants or be on TV.  I am not sure both can be achieved on a full time basis but who knows.  On my recent trip to Sydney I was astounded by the wealth of food and wine knowledge.  Media including TV and the internet play a huge role in sharing this knowledge about food so I think it must be a good think – of course there are extremes.

Me: Your family must be very supportive of your work; do you think your kids will want to be chefs as well in the future or would you try to lead them into another career path?

Marcus: Hmm.  Not sure.  They are all keen eaters!  All three are happy to try food, probably to impress dad and of course they have the opportunity to try many different things which I didn’t as a child.  I do not have the chance to cook with them very often but they all get involved with chopping and baking whenever they can.  The eldest is now 9 so I think he possibly could start to learn.  Actually on holiday this year he did learn the basics of a lasagna!  I just want my children to work hard and be the best that they can.  Once they have a good education I will support them in anything they do – even cheffing!

Me: Favourite ingredient and why?

Marcus: It has to be salt.  Food can be so bland without it! Actually the question is unfair – how can I possibly choose!

Me: Top 3 items you must have in your pantry.

SALT

PEPPER

BUTTER

Me: Favourite restaurant/s to dine in around London?

Marcus: There are many and the scene in London is getting better.  In Knightsbridge in particular we have Bar Buloud and Koffmans with Heston as well.  I love Scotts in Mayfair.  Trinity and Chez Bruce in SW London are local favourites.  Bruno Loubet recently returned from Australia and is receiving great reviews.  Anthony Demetre and Will Smith of Wild Honey and Arbutus fame have just opened Les Deux Salons which I am really excited to try…………there are so many.

Me: Favourite menu to cook on a lazy Sunday?

Marcus: A lazy Sunday would be a roast dinner, probably lamb or it could be a fried breakfast (even for dinner).  I am also really keen on dishes that use every item from the fridge and create great comfort food such as shepherds pie, bolognaise etc.
Sunday is a lazy day but it is the one day a week when I sit down with the entire family to eat so it’s really important.

Me: Great tip when cooking duck.

Marcus: Cook whole very very slowly, then turn up at the end to crisp the skin.

Me: What was the first dish you learnt to cook?

Marcus: I used to make cakes with my mum

At college I cannot remember – it was probably how to make a roux sauce!

Me: Best advice you would give to someone who wants to be a chef and someone who is a chef?

Marcus: Keep trying.  Don’t give up.  Work hard.  Respect those around you and the food you work with.

Me: Having been to Australia now, how do you find the cuisine here compared to London?

Marcus: I liked the cuisine in Australia just I like the cuisine in London, there are good and bad places everywhere you go!  The influences are probably different in Sydney, perhaps more Asian than London but I cannot say that one city is any better than another they are just very different!  I now want to visit Melbourne as I hear its different again.

Me: It was also your first time in Sydney, how did you find it? The people, the places, the opera house, how did it go? 

Marcus: I really enjoyed my trip to Sydney.  It is a beautiful city, I love the way it spreads around the waterways of the harbor. I thought the city was very clean and didn’t seem as crowded as London. It was a fabulous experience to actually see some of the monuments that I normally see on TV on NYE!

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MARCUS WAREING

2 Michelin Stars

S.Pellegrino top 96 restaurant in the world

http://www.marcus-wareing.com/

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COOKBOOKS

- How to cook the perfect…..

- One perfect ingredient, Three ways to cook it

- Nutmeg and Custard

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Marcus Wareing At The Berkeley

The Berkeley Hotel, Wilton Place

London , United Kingdom SW1X 7RL

(44)  20 7235 1200

http://www.the-berkeley.co.uk/marcus_wareing.aspx

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The Gilbert Scott

Euston Road, St Pancras

London, United Kingdom NW1 2AR

(44) 207 278 3888

http://www.thegilbertscott.co.uk/

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Tetsuya’s cuisine is the classic fundamentals of Japanese Fusion but what can be done to make it more modern and interesting is the use of jellies, gels and foams.  English born chef, Martin Benn first started his career back home in London at The Oak Room under chef Michel Lorrain, before heading off to work under legendary chef, Marco Pierre White. Arriving in Australia in 1996, Benn clocked hours at Dietmar Sawyere’s Forty one including Tetsuya Wakuda’s Tetsuyas. The accolades that Benn has achieved over the years is amazing, with him also being crowned as this year’s chef of the year. However, the talent doesn’t end here with Benn, along with head chef Daniel Puskas, the dishes that are brought out are carefully inspected with techniques and finesse that are visible on the plate.

Being wanting to dine at Sepia restaurant for a very long time does send excitement to my mind, with many choices on the A la carte menu – I reckon the best gamble to go for is the degustation option.

Bread, Salt and a quenelle of Butter

Kingfish in Dashi Butter

Amuse Bouche of kingfish sashimi in dashi butter was a heavenly pair. The subtle flavour of the dashi fragrances the butter giving it a unique flavour combination, not heavy but very light – a great way to start my lunch.

Tartare of yellow fin tuna, house made goat milk fromage blanc, miso mustard, dashi jelly, shaved katsuobushi

I can’t think of any other clever ways to introduce dashi to a dish apart from a jelly or gel. The freshness of the tuna hinted with soy and mirin is very much balanced with the creaminess of the fromage blanc, a kick from the miso mustard comes in and cleaning every bite is achieved by the dashi flavoured jelly.

“Scallop sushi” Nori rolled scallop, pickled ginger, puffed sushi rice, avocado cream

“Scallop sushi” Nori rolled scallop, pickled ginger, puffed sushi rice, avocado cream

A unique dish living up to its name of “scallop sushi”.  The slight ‘burnt’ flavour from the nori rolled scallop is very interesting. The use of ginger gel and avocado cream adds a dimension of texture to the dish and who needs wasabi when the nasturtium leaf promotes a peppery flavour.

Queensland spanner crab and buckwheat risotto, mustard butter, shellfish essence

The risotto was perfectly cooked as well as the spanner crab. The strong flavours of the shellfish essence and mustard butter sums up the dish and brings it altogether.

Hiramasa kingfish, braised daikon, pearl barley, sake cured trout roe, black olive, barley and popcorn dashi

The hiramasa kingfish gently cooks as your waiter pours the popcorn dashi onto your plate. Not only the barley looked pretty on the kingfish, it actually makes the overall dish very textural – One element that I realised is present in every dish I’ve tasted so far, is the textural element. It feels like drinking a brothy soup but a poshy version of course.

Roasted Aylesbury duck breast, smoked confit eggplant, yoghurt, native finger lime, licorice

With the menu indicating that the there is finger lime on the dish – you will want to find it. In this case, surprisingly it is in a form of caviar – every burst of the finger lime caviar gives a really strong acidity yet a sweet aroma of the lime. The classical marriage of eggplant and duck is no doubt a perfect one, with beautifully cooked duck and smoky eggplant, there is no complains to make.  licorice and yoghurt? works for me!

Roasted pasture fed Angus beef tenderloin, braised short rib, buffalo milk “tofu” sansho roasted quinoa, garlic flowers

One of the best beef I’ve tasted for a very long time – very tender and was rare which I love my wagyu beef to be. The buffalo milk tofu tasted beautiful and not only its silky texture complements beautifully with the beef, it also cuts through the richness of the braised short rib.

Cocoa and sansho seared Mandagery Creek venison, baby golden beetroots, rhubarb, boudin noir crumb

The venison was cooked top bottom perfection but however, the boudin noir (black pudding) crumbs was too strong for my palate. The flavours are fantastic especially the rhubarb and the golden beetroot just highlights the plate with a fresh colour.

Apple Pie

The pre-dessert of ‘Apple pie’ is to die for. It can beat any apple pie any day – I am surprised that it only takes three elements to replicate the same flavour of the real deal.

“Chocolate forest” Soft chocolate, chestnut, elderflower cream, mandarin and bergamot sorbet, blackberry candy green tea, licorice, chocolate twigs, crystallised lemon thyme

“Chocolate forest” Soft chocolate, chestnut, elderflower cream, mandarin and bergamot sorbet, blackberry candy green tea, licorice, chocolate twigs, crystallised lemon thyme

This dessert can easily take out any desserts, every spoonful of this dish packs an intense amount of crunch and textures. The bergamot sorbet was refreshing cutting through every spoonful of chocolatey goodness, which is good but I am finding it hard and really confused as the chocolate flavour – it does cover up the subtle flavours of the green tea and lemon thyme.

I thoroughly enjoyed my experience at Sepia – Martin Benn and the kitchen brigade deserves an applaud and long rein it may be.

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Sepia Restaurant and Wine Bar

201 Sussex Street, Sydney

New South Wales 2000

(02) 9283 1990

http://www.sepiarestaurant.com.au/

Sepia twitter page: http://twitter.com/#!/sepiarestaurant

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SMH TWO HATS – 2011

MARTIN BENN – SMH CHEF OF THE YEAR – 2011

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A laywer turned chef, Chui completed her university degree in law but good food, eating out and great company made her think twice of her current career path. Testing the industry with a work experience session with Christine Manfield at Paramount (now Universal) was sufficient to satisfy her need to cook. Clocking hours with chefs such as Kylie Kwong (Billy Kwong), Dannii Chouet, Annabelle Saville and Tim Pak Poy – it is clear to say her culinary knowledge is at its Peak.

Chui is the 4th and current owner of Claude’s which was first opened by French chef Claude Corne. Since then however, Damien Pignolet and Tim Pak Poy had spent their times cooking in this 35 year old establishment.

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Me: You specialise in modern French cuisine with an Asian twist, how did this passion for French cuisine start?

Chui: My aim has always been to express myself through my cuisine and restaurant. It’s an ongoing search. The present permutation looks to the outsider like French with a modern twist. My process is to fully understand the technique and/or ingredient that I’m interested in., and which later may appear in a harmonious dish on the menu.

I like the logic and rational nature of French cuisine. It was the main cuisine which was practised in Australia when i started thinking about a professional career hence my interest in it.

Me: How did it feel when you had the opportunity to run the award winning Claude’s restaurant.

Chui: It was a very emotional and exhilarating time, to take over the running of the restaurant from my then mentor figure.

Me: Can you tell us more about the menu and philosophy behind Claude’s. What will the diners expect when dining at the restaurant?

Chui: Everyone is interested in understanding every aspect that they are involved in at the restaurant from chef, waiter to kitchenhand. The diner is welcomed into what’s essentially the domain of crafts people who are proud of what they’re doing. We want the diner to enjoy a unique experience interacting with all the things that everyone is passionate about.

Me: A good tip when cooking chicken.

Chui: overcooked chicken tastes like sawdust.

Me: Favourite ingredient and why?

Chui: Chestnuts. It can be used as a savoury or sweet ingredient. My challenge is to bring its subtlety in whatever dish I’m incorporating them in.

Me: What was the first dish you learned to cook?

Chui:  Baking cakes with my mother.

Me: Favourite dish to cook on a lazy Sunday afternoon.

Chui: Simply flavoured things. Current favourite is soba noodles in chicken broth.

Me: Do you have any tips or opinions to anyone who wants to become a chef?

Chui: Humility as you can learn from any person and situation you come in contact with.

Me: What are you future plans for yourself and the restaurant?

Chui: As far as future plans are concerned: Claude’s required total commitment from those involved in it including myself, I plan to continue contributing to the development of the artisanal nature of the restaurant so long as I can keep offering new ideas.

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Claude’s Restaurant

10 Oxford Street, Wollahra

New South Wales 2025

(02) 9331 2325

http://claudes.com.au/

Claude’s twitter page: http://twitter.com/#!/chuileeluk

Claude’s facebook page: http://www.facebook.com/pages/Claudes/206626712703960

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SMH TWO HATS – 2011

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Albert now resides in London managing his chain of restaurants – Chez Roux whilst the legendary Le Gavroche is run by award winning chef and son of Albert, Michel Roux Jr.

Sofitel Sydney initially organised the Albert Roux event last year but due to volcanic eruption and ash happenings, flights were unable to proceed. Postponing the event to this year was not at all a bad thing, having a full booking of the whole restaurant for lunch shows how popular the Roux brothers are, even in Australia.

Garden Court Restaurant

The Wine Menu

The Lunch Menu

The menu is designed by Albert Roux himself and no doubt the menu is based upon his experience of classical French cooking. To go with the courses are three fantastic wines to pair.

Moreton Bay Bug Mousse Wrapped with Spinach, Vodka Sauce

Moreton Bay Bug Mousse Wrapped with Spinach, Vodka Sauce

The Entree of Moreton Bay bug mousse wrapped with spinach was a great way to start the meal. The mousse was light as air and was accompanied very well with the creamy vodka sauce. Not only did the spinach retained moisture when cooking the mousse, it also gives the dish a clean finish and does cuts through the richness of the sauce.

Roast Loin of Veal, Wild Mushrooms, Pomme Fondant, Veal Jus

All the flavours of the dish worked well for me. However a disappointment when you bite through the veal and it turns out to be slightly overcooked. The pomme fondant was lovely and ended with notes of butter, the veal jus does its thing summing up all the elements into one. Tres bien!

Exotic Fruit Ravioli, Kaffir Lime Leaf and Coconut Sorbet

Exotic Fruit Ravioli, Kaffir Lime Leaf and Coconut Sorbet

The fruit ravioli is no doubt a French classic dessert. The base of rice pudding  is topped with exotic fruit pieces and then coated with a jelly. The  kaffir lime leaf soup was quite overpowering but was well complemented by the coconut sorbet and with tropical fruits to chew on, it makes it all worthwhile.

Petit Four Plate

The Petit Four Plate consisted of berry macaroons, jellies, coconut cookies and chocolate truffles. A great way to finish up the meal was ending it with an espresso.

Albert Roux

At the end of the lunch, Albert Roux made his way to the tables to have a chat with the diners, I was very fortunate to have the privilege of having a one on one conversation with him and also a ‘mini’ book signing session.

Overall the dining experience has had its ups and downs but to know that you are having one of the top top chefs to prepare food for you is not an everyday thing. I cannot wait for my next England trip so I can savour the very best in each of his many restaurants.

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Le Gavroche

43 Upper Brook Street,

Mayfair, London W1K 7QR

United Kingdom

http://www.le-gavroche.co.uk/

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Albert Roux Consultancy

539 Wandsworth Road

London SW8 3JD

United Kingdom

http://www.albertroux.co.uk/

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Tucked in the corner of Phelps Street and Bourke Street hides a Jewel, opened in 2005 by Jeremy and Jane Strode, they achieved their very first chef hat after two years in the running. Being the Protege of renowned French chefs, Michel Roux and Pierre Koffman, it is no surprise what Jeremy put up is of excellent quality. On the other hand, Jane has hone her pastry skills under renowned chef Lorraine Godsmark, the ex Pastry Chef of the famous Rockpool Restaurant which makes the dessert menu a bit of WOW factor. Husband and wife team describes their cuisine as British-Australian and continues to strive excellence with the opening of their second restaurant – Bistrode CBD.

If you are looking for a place for a sugar-hit, Jane’s divine creation are sure to make you feel guilty yet cheeky after having one of them desserts. Though the dessert list is small, all of the dishes are made to top bottom perfection.

Chocolate Creme Brulee

A great way to start my sugar hit with the Chocolate Creme Brulee! The intense chocolate custard packs a punch and the crisp sugar caramelisation is just a heavenly pair. Jane sure knows how to impress her chocoholic diners by turning this classic dessert into an chocoholic delight!

Honey Tart & Peanut Butter Ice Cream

This dessert, you can say is one of Jane’s signature dishes. It has been going back and forth the menu for a few years now and is always a hit. “The inspiration behind this dish was from my childhood, I used to have peanut butter and honey sandwich and it was rare for me not to enjoy at least one of it” Jane explains. The sweetness of the honey tart is balanced out with the ice cream which has a unique salty and sweet peanut butter flavour to it, the vanilla bean shines through the ice cream and makes it overall delicious. The pastry was cooked beautifully and with every bite of the flaky and buttery pastry makes any worries go away.

Pink Champagne & Strawberry Jelly, Peach Custard

This is a classic summer dessert which you would find on any menu across Britain. Using either Pink Champagne or Rosé wine for the base flavour of the jelly is beautiful to the palate. Peaches are now in season and what better way to utilise it than making a peach custard. Jane’s jelly is divine, sweetness in the jelly with every bite bursting with the flavours of berries and with combination of the anglaise, it is just perfect.

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Jane’s talent for sweets and puddings are noticeable and definitely worth a visit. The menu is small but however is constantly changing, you never know what she has up her sleeves so the best thing to do now is ring and make a booking.

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Bistrode

478 Bourke Street ,Surry Hills

Sydney, New South Wales

Tel: (02) 9380 7333

http://www.bistrode.com

Sydney Morning Herald Good Food Guide – 1 Chef Hat 2010

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Bistrode CBD

Level 1, Cnr York & King Street

Sydney, New South Wales

Tel: (02) 9240 3000

http://www.merivale.com/#/cbd/bistrodecbd

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Jane and Jeremy Strode has two cookbooks titled ‘Bistrode’ and ‘Two’s Cooking’. Both of the books are available for purchase at the restaurant and even better, get it personalised.

Bistrode – $34.95

Two’s Cooking – $19.95

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Jane has been making jams and relishes for friends and family since starting her apprenticeship at Rockpool in 1996 and has always dreamed of having her own label. After a constant stream of nagging, and with the access to the Bistrode kitchen Jane has finally been able to launch her own label, Kitchen Sync.

For more information – visit: http://www.bistrode.com/kitchen_sync.php

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Lanzafàme Trattoria is small and cozy restaurant located in the quiet suburbs of Woolloomooloo on Crown street. I arrived here for lunch with high expectations knowing John’s reputation as a brilliant and amazing chef.

The lunch menu of $15 for entrees, pasta and pizzas is definitely worth a visit, with not only a few choices available but a wide one to pick from (delicious ones as well) it does make you think twice before ordering.

Antipasto

When visiting an Italian restaurant, I believe it is a must to try the Antipasto plate as part of your dining experience.  The Antipasto plate is definitely worth trying at Lanzafame’s, it has a range of Salumi (cured meat) complemented with fruity olives with a slight salty finish, a chunk of Percorino cheese and not to mention the beautifully marinated vegetables.

Pappardelle - Rabbit Ragu top with Parmesan

The pasta was cooked al dente, a rich sauce to complement it and the rabbit was moist just as anyone would want it to be.

Pork Belly and Raddichio Pizza

The combination of pork belly and raddichio was surprisingly good with a crispy crunch with every bite,  a feast for all senses.

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It was no surprise that i thoroughly enjoyed every dish placed on my table – In my opinion, John is an fantastic chef and I definitely recommend any pizza lovers out there to dine here as it will be an experience you will never forget!

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Lanzafame Trattoria

88 Crown Street , Woolloomooloo

(02) 9331 8881

http://www.jlanzafame.com

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John Lanzafame has produced two cookbooks :

His first cookbook titled Pizza modo mio is a must have for any pizza lovers out there, RRP of $39.95. A bargain!

His latest cookbook titled Family Italian reflects the recipes from his childhood and his family. RRP: $45.00

Get your copies from any good bookstores and get them signed and personalized from the restaurant.

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The theme of the BBQ this year was sustainable seafood and having said that, last year was Nose to tail. With producers explaining where each seafood comes from and how its grown, it ignites something in you to want to understand more about their passion and to support their industry.

The line up of chefs this year included

- Warren Turnbull – Assiette

- Massimo Mele – Hugo’s Manly

- Morgan McGlone – Flinder’s Inn

- Richard Ptacnik – Otto Restaurante

- Darren John

and a few more

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Warren Turnbull's Miso Glazed Marlborough King Salmon with Japanese Radish Salad and Aubergine Puree

The Salmon was beautifully cooked, a crunch of subtle miso glaze with every bite. Aubergine puree was light and smooth. Combined textures from the salad was amazing. The elements of the dish puzzles up fantastically.

Morgan McGlone's Seared Barramundi, Kipfler Potatoes, Sauce Vierge

This Barramundi is absolutely gorgeous, people tend to get a slight muddiness flavour to the barramundi when eating them because of the environment they tend to come from. Barramundi tend to be found in swamps which gives it the natural muddy flavour which sometimes can be quite unpleasant to the palate. This Barramundi however was grown in the prestigious waters of Cone Bay in Western Australia. With currents sweeping in everyday, it gives sufficient exercise to the fish giving it a sweet and not so fatty product. Morgan cooked the Barramundi simply which I had the chance to taste the true flavor of the fish, dressed with a sauce vierge, a lemon and olive oil dressing. The skin was crisp, textures again from the potatoes and tomatoes, it is just a marriage made in heaven.

Massimo Mele's BBQ Fremantle Octopus Salad with Fresh Herbs, Chilli and Extra Virgin Olive Oil

A burst of flavor with every bite, from the garlic, chili, parsley. The Octopus was tender and the olive oil dressing just suits the dish so well.

Richard Ptacnik's Rainbow Trout with Fregola, Tomato, Fennel and Olives, Pancetta and Fennel Puree

The Rainbow trout stuffed with Fregola adds dimensions of textures with every bite, the slight saltiness from the crisp pancetta was very well balanced with the fish. Fennel puree was a bit thick otherwise well combined but overall a fantastic dish.

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The overall experience was fantastic, loved every minute of it and getting a chef cook breakfast for you is not an everyday opportunity. I appreciate the time and effort, the chefs and the festival team put up and cannot wait for next year’s highlight of SIFF!

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SIFF Website :  http://www.cravesydneyfoodfestival.com.au

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“I left year 10 to do my apprenticeship in 1984.” Peter explained. “I actually got the job there because I did work experience from school, the chef then recognized that I was passionate.”  Three years through his apprenticeship, Peter headed off to the UK to work in premium hotels and country house hotels before heading back home. In August 2001, Quay was lucky to have their new executive chef, Peter Gilmore to join to restaurant team.

Me : Peter, you are very inspired by nature and its diversity. Your dishes are very nature inspired as well, how did this passion all start?

Peter : It started about 5-6 years ago. I started growing vegetables in my own backyard and as a chef it was always what I wanted to do but didn’t have the space to do it, so I moved into a place that have a backyard and started growing and just really loved it. Just really from that experience and then started looking at catalogues to find out what was available and the different variety of vegetables, it really just sort of sparks something in me that really sort of changed the way I cooked in a lot of ways because you know looking at the growth cycles of plants and you know the seeds, the pods and the shoots. All that sort of things and I made a lot of discoveries along the way like pea flowers and things like that, that I can use in my cooking. And really it became a passion.

Me : You use very much of baby vegetables and baby flowers in your dishes.

Peter : Yes, we do. We actually team up with a farmer up in the blue mountains, a guy called Richard and we got him to grow some of the things I have been experimenting with on a commercial scale so we can use them in the restaurant.

Me : Can you tell us more about your philosophy of cooking here in Quay restaurant?

Peter : Well look, really, my philosophy of cooking falls down to quite a simple thing really, it’s about ingredients and bringing out the very best in the flavors of the ingredients. Use of texture, flavor and really trying to find balance and harmony in each dish. You know I am quite inspired by Asian cooking, Japanese and Chinese cooking and the use of texture as one of the main components in cooking so my philosophy really within a dish is to let the ingredients speak to me and work out how I should cook them to present them at their best.

Me : Your restaurant Quay has been awarded many awards including ‘Restaurant of the Year’, ‘Three chef hats’ and now more exciting for yourself, the restaurant is labelled top 27th restaurant in the world by San Pallegrino, were you surprised when that happened?

Peter : Well look, last year was the first year that we were on the list and that was a real thrill getting into the top 50 restaurants in the world and this year, we were invited again and we weren’t sure where we would be place. But as the night unfolded, we actually realized that we are gonna be in the 20s, number 27th and being named the best restaurant in Australasia was a huge honor and really it was something that we are very proud of.

Me : Your cookbook, ‘Quay’ is coming out soon, end of this year. Can you tell us more about the book and the inspiration behind it?

Peter : Well the book, really is a representation of the food that we do here in Quay so its all recipes, all the techniques and all the philosophy behind the dishes. Its a book for very keen cooks to buy, its not a how to cook book, its a book that represents the food that we do here in Quay and the inspiration behind the dishes. Beautifully photographed and its very exciting work, really proud of it. It will be out in October.

Me : Have you got a good tip for cooking seafood?

Peter : I think with seafood especially, you need to cook it quite delicately, you need to respect its natural sort of flavors. Seafood to me is quite a subtle thing and I think really to bring out the best is to.., I prefer to cook seafood quite gently. But depending on what kind of seafood and what it is , like abalone for example, you can cook it very slowly for 6-7 hours and make it incredibly tender or you can slice it very thin and cook it very quickly. Again, depending on what seafood it is but I think looking at the natural flavors. I mean Seafood is one of the most creative ingredient that a chef can work with, it lands itself to a lot of great flavors. But you really don’t wanna overdo it or you wont be able to taste the lobster for example.

Me : In terms of gentle cooking, do you use very much of Sous-Vide?

Peter : I use a little bit of Sous-Vide, definitely. I use quite a bit of temperature control cooking, we also do a lot of things like poaching and what we sort of use is like a water bath, the technology for that is to maybe to be able to hold some butter or maybe ginger and spring onion infused oil at an exact temperature for that protein to set in. So, rather than just cooking it in a bag, we are actually cooking in a flavored medium and using either the Sous-Vide technique or the temperature control bath of liquid to poach things in.

Me : Have you got a favourite herb?

Peter : Not really, there is so many great flavors out there. It is hard to have a favourite. One of the most useful herb I think is thyme but look, a favourite would probably be… I like Chervil.

Me : Have you got a favourite ingredient and why?

Peter : Again, that is a really difficult one. Because they are so many fantastic ingredients out there. Abalone will be right up there because of its texture and it is sort of expensive rare ingredient that is really nice for people to enjoy in the restaurants and it is not something that you will be probably do at home.

Me : Top five items to have in your pantry?

Peter : I think that’s pretty standard in some ways, because the most useful things are  things like Parmesan cheese, Olive oil, Pasta. For me it will also be chocolate and I reckon Balsamic vinegar.

Me : Have you got a favourite restaurant in Australia?

Peter : Obviously, there are some great restaurants in Australia and it is hard to have a favourite but besides Quay, I would recommend Attica. Attica in Melbourne, I think what Ben is doing is fantastic and he is a creative young chef.

Me : Have you any tips for anyone who wants to be a chef?

Peter : Look I think you’ve got to be passionate about cooking, you gotta love it and thats going to be the main reason why you want to be a chef. And then I would say, get experience wherever you can to start off with and don’t stop trying to get into a good place but you don’t necessarily have to start at the very top, you got to have to start somewhere as long as you don’t get stuck and you move forward. And my big tip would be read and read a lot.

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Meeting one of the top 50 chefs in the world was such a thrilling opportunity and it was something that I will never forget. Having Peter accept my interview was very generous of him. Dining in his restaurant was incredible but having to meet the chef behind the dishes and having an interview with himself was truly a can’t buy experience. Congratulations Peter on staying in the list as the top 50 restaurants and I definitely send my best wishes to him and the restaurants. Happy Cooking Chef!

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Peter Gilmore’s cookbook QUAY will be out in bookstores in October, keep an eye on the book as I think it would be an incredible one.

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Quay Restaurant

Quay Restaurant

Level 3, Overseas Passenger Terminal

Circular Quay West, The Rocks, Sydney

New South Wales

(02) 9251 5600

http://www.quay.com.au/

Quay Youtube Page : http://www.youtube.com/user/QuaySydney

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27th best restaurant in the world 2010 – San Pallegrino

Best Restaurant in Australasia 2010 – San Pallegrino

46th best restaurant in the world 2009 – San Pallegrino

Restaurant of the year 2009/2010 – Sydney Morning Herald Good Food Guide

Restaurant of the year 2009/2010 – Australia Gourmet Traveller Awards

Restaurant of the year 2008 – Restaurant and Catering Awards NSW/National

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I have three favourite products that i would like to introduce and a simple recipe that goes with it, one of which is Maggie’s recipe.

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Burnt Fig Jam

This is a favourite from Maggie’s childhood. Her mother always burnt fig jam, not by design but because she always seemed to be distracted at the crucial moment! It was quite an exercise to replicate that very particular flavor in commercial quantities, but we’ve done it and the result is the thickest, fruitiest jam you can buy. We simple reduce the figs with no water at all, then add sugar and cook the lot until ‘burnt’ to perfection before sharpening the jam with a little lemon juice.

Multigrain toast with Maggie’s burnt fig jam, fresh figs and honey.

The burnt fig jam is a beautiful product, a very fruity flavor to it and a slight bitterness as well. I love using the jam on fresh hot multigrain toast with fresh figs and honey, its absolutely gorgeous with honey as it gives the flavor clash of bitterness and sweetness which pairs beautifully.

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Quince Paste

Maggie’s love for the quince came from the beauty of the tree in the flower, so after reading prolifically about it, she trialled her first ‘membrillo’ or quince paste.

Chicken Marylands and Maggie’s Quince Paste

This recipe can be found on the Maggie Beer website. I can say this dish is absolutely gorgeous, the chicken runs off the bone easily and the chicken was tender and complemented by the fruity quince paste sauce, an acidic finish from the lemon too. The sauce was fragrant as well from the herbs, lemon rind and the caramelized onions.

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Burnt Fig, caramel & Honeycomb Ice Cream

With its own cult following, Our Burnt Fig Jam really shines in this ice cream,  along with the crunch of honeycomb. We’re talking grown up ice cream for adult tastes.

Caramelized rum bananas with fresh fig, almonds, Maggie’s burnt fig jam and Burnt fig, honeycomb and caramel ice cream.

No matter what you add to complement the ice cream, it will still be the hero of the dish. The ice cream is rich and creamy from the cream and eggs, the hint of the bitterness from the fig jam comes through as well with a caramel finish to the palate.

Recipe for the caramelized rum bananas :

2 ripe bananas

170g castor sugar

60g glucose syrup

60ml golden dark rum

juice of 1/2 orange

orange zest of half orange

vanilla bean seeds

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Cut the bananas as desired.

Combine sugar and glucose in a heavy based pan and melt over medium heat until dark caramel forms. (watch the caramel carefully as burnt caramel will be bitter and unpleasant to eat, add water if needed)

Remove from heat, add rum, orange zest, juice and vanilla seeds.

Gently toss banana into the mixture and coating it and cooking it on low heat for 2-3 minutes, having the banana a little bit cooked and not too much.

remove the bananas, put in on a tray and drizzle caramel on top. Ready to be served.

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There are many other Maggie Beer products as well but these three shines for me the most. For more information on other Maggie Beer products and where it can be purchased from, it can be found on the website.

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Maggie Beer Farmshop

Barossa Valley, South Australia

(08) 8562 4477  http://www.maggiebeer.com.au/

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Peter Gilmore took control of the kitchens behind Quay since August 2001, with driven passion to provide balance of textures and harmony of flavors in his dishes. Located near the Opera house house in Sydney’s beautiful circular quay, it is the view as well as the food that will delight your dining experience.

I and my friends arrived in Quay for lunch and was quickly seated at a beautiful spot where we could see the opera house, Lucky us! We browsed the menu which took us almost 10 minutes to do so, menu was gorgeous with different variety of choices and mouth-watering selection of desserts!

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Yellowfin tuna sashimi with sour cream and tapioca

The yellowfin tuna was fresh as it can be with the tapioca and sour cream, creamy and textural, violet adds a unique fragrance to the dish.

Sea Pearls - Sashimi tuna, Smoked eel, Dashi and Abalone, Sea scallop

The sashimi tuna pearl was delicate and fresh, the dashi and abalone pearl looked beautiful with a abalone swirl in it, with a clean and fragrant finish from the dashi. Scallops were sweet and fresh and juicy. A gorgeous dish, a celebration of seafood really.

Roasted 300 day grain-fed pure Angus beef fillet, baby spinach, fresh Tasmanian wasabi butter

The medium rare beef was tender, cooked to my liking. The spinach puree was strong of taste complementing the wasabi hinted butter and the beef with a garlic bite from the garlic chive flowers as well.

Raspberries, violets, almond, vanilla cream

The presentation of this dish is beautiful, filled with raspberries, a degustation of raspberries in my opinion. There is a beautiful creamy mini raspberry panacotta , fresh sharp raspberries. very textural with a crunch from the sugar coated almonds and the sugar tuille. Beautiful and fragrant violet flowers and violet jelly.

Eight texture chocolate cake featuring Amedei 'Chuao' chocolate

This chocolate dessert is beautiful and has very in depth of chocolate flavor to it, textural as the name says it.

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Dining at Quay was a memorable one, the dishes were very unique and very balanced. Presentation was pretty with the use of flowers and the special fragrance and flavor from them is surprising, you do not expect such flavors coming out from the little thing. I definitely recommend Quay to any foodie who loves to eat out, but most of all, tasting dishes that is truly prepared with respect of the produce. A very romantic place as well to dine at, at night, where you can get the amazing view of the night scene of circular quay.

Can’t get enough of Quay? Join me as I interview Peter Gilmore to get more insides about the talented man himself. Chef Interview with Peter Gilmore in July. Stay tuned.

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Quay Restaurant

Level 3, Overseas Passenger Terminal

Circular Quay West, The Rocks, Sydney

New South Wales

(02) 9251 5600

http://www.quay.com.au/

Quay Youtube Page : http://www.youtube.com/user/QuaySydney

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27th best restaurant in the world 2010 – San Pallegrino

Best Restaurant in Australasia 2010 – San Pallegrino

46th best restaurant in the world 2009 – San Pallegrino

Restaurant of the year 2009/2010 – Sydney Morning Herald Good Food Guide

Restaurant of the year 2009/2010 – Australia Gourmet Traveller Awards

Restaurant of the year 2008 – Restaurant and Catering Awards NSW/National

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Peter Gilmore’s cookbook titled ‘Quay’ will be released end of this year, scheduled in November. Get it in any major bookstores or a signed and personalized copy of the book when it is released from the restaurant. (release date subject to change)

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