Food Philosophy

My aim is to create original beautifully crafted food with a big emphasis on texture, harmony of flavours and a sense of overall balance. Food that tastes beautiful that takes you on a journey of different sensations. It's all about what’s happening on your palate.

I am very inspired by nature’s diversity and have been a passionate gardener for years. We have set up close relationships with like minded passionate farmers.

In my test garden I grow heirloom and rare plants to experiment with and then have them grown on a larger scale for Quay by farmers like Richard & Nina Kalina at their organic farm situated in Blackheath in the Blue Mountains and Tim Johnstone at his farm in Berkshire Park.

This ground breaking relationship with the Kalina’s was established over 6 years ago and has seen the introduction to previously unavailable rare & heirloom vegetables for Quay and other Sydney restaurants.

Continuing on this journey with small independent growers will see even more beautiful and unique produce grace Quay’s menus.

One of Australia’s key resources is the diversity of our beautiful seafood. I am fortunate to Work with passionate providores and fisherman such as Jules Crocker and Wayne from Joto who work with fisherman like Mark Eather who line catch and hand dive for seafood from the pristine waters of Tasmania which is inspirational.

Also having people like David Blackmore who produces world class wagyu beef, Richard Gunner who produces the very best Suffolk lamb and the numerous smaller farmers who are passionate about preserving rare breeds which have superior flavours and textures are essential for the quality of Australian cuisine .

The development of an open minded creative produce driven Australian cuisine is coming of age, It has had a lot to do with our multicultural society,.

I was brought up experiencing a multitude of cuisine traditions from around the world, this has had a strong influence on my development of a chef and has kept my mind open to the possibilities whether it be techniques or flavour marriages.

Over the years my food philosophy has evolved into a personal style that celebrates being a cook in Australia. It embraces natures diversity and seeks to achieve a sense of balance and purity through produce, technique, texture, flavour and composition.

PETER GILMORE