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Chef Interview – Peter Gilmore

Peter Gilmore is executive chef of Quay restaurant in Sydney. His award winning restaurant have recently been titled the top 27th restaurant in the world and having said that it has been labelled restaurant of the year as well as having three chef hats stuck on it. I was very lucky and privileged to be joined by Peter Gilmore for an interview.

“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.

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Posted by on July 4, 2010 in Chef Interviews

 

My Sydney Feast~> Maggie Beer Products

She is one of Australia’s most respected culinary icons, Maggie beer has produced 6 cookbooks and has her television show ‘The cook and the chef’ which finished airing late last year. She describes the show as a big part of her life and felt bittersweet to wrap the show up. Her style of cooking is described as regional and it respects the region’s produce and the tradition of Barossa Valley. Maggie has her own brand of products which range from pastes, jams, pates, preserves, stocks, sauces through to Icecreams and soups.

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.

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. Keep Reading

 
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Posted by on June 11, 2010 in My Sydney Feast ~>

 

My Sydney Feast ~> Quay Restaurant

“Any favourite restaurants in Sydney?” I asked. ” If I’m looking for somewhere serious to eat and I’m taking people out for a celebration, probably go to Quay restaurant.” replied Sean Connolly of Astral/Sean’s Kitchen. I am not having a celebration however I am looking for somewhere serious to eat! Sean is an amazing chef and his advices are never wrong when it comes to food. Quay has been awarded three chef hats, restaurant of the year and this year Quay has gone up 19  places on the top 50 world’s best restaurants list making it the top 27th best restaurants in the world from top 46th last year which is a massive achievement I would say. so Congratulations Peter!

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

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Posted by on June 5, 2010 in My Sydney Feast ~>

 

MyRecipe~> Chili Mud Crab

Chili Mud Crab

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Posted by on June 2, 2010 in MyRecipe~>

 

Chef Interview – Albert Roux

The Roux brothers, Michel and Albert opened the award winning Le Gavroche in 1967, with driven passion to provide the highest quality of ingredients, cuisine and service. In 1982, their hard work paid off as the restaurant got labelled three stars by the Michelin guide and also the very first restaurant in Britain to do so. Keep Reading

 
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Posted by on June 1, 2010 in Chef Interviews

 

My Sydney Feast ~> Buon Ricordo Restaurant

“Italian food was not Italian food back when I arrived in Australia, It was terrible. Garlic bread which was from my region, Well it wasn’t garlic bread at all” explains renowned chef Armando Percuoco. Everyday Italian ingredients were not readily available when Armando arrived in Australia and it was his hard work and contribution that allowed these ingredients to be available nowadays in supermarkets, markets and specialty food stores. His contribution to the Australian food scene is indeed major and I thought why not try his restaurant and thus I’m here. The two hatted restaurant was opened in 1987, located in quiet Paddington here in Sydney which features a two-storey restaurant with elegant and beautiful interior.

I arrived at the restaurant for lunch and was greeted by Gemma who is the manager of the restaurant. Coincidentally, Armando was also there and I was honored to be greeted by the Grand chef himself. I sat down in the restaurant and browsed through the menu and the Degustazione menu (Degustation) caught my eyes. I wondered what to have for my six courses and Armando came and asked if I wanted him to do the honors of choosing the menu. I was delighted and went for it!

Bread, olive oil and condiments

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Posted by on May 26, 2010 in My Sydney Feast ~>

 

Sydney Food Event ~> Taste of Sydney 2010

Taste festival started off in the UK and having being popular, the idea was brought to Australia last year. This year, the festival is bigger and better than last year offering more variety of food, produce and chefs. I arrived here in the morning and starting browsing around my favorite restaurants and having the best for my stomach.

First up was Aria Restaurant, Matt Moran’s home from home, I had a chance to try out their entree and their main and it was absolutely gorgeous.

Cured ocean trout with cucumber and radish

The ocean trout was fresh and fab, with a crunch from the radish and cucumber sets this dish up the top.

Slow roasted Moran family lamb roast

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