PETER GILMORE NAMED CHEF OF THE YEAR IN THE SYDNEY MORNING HERALD GOOD FOOD GUIDE 2012 Read More.pdfQUAY AWARDED 3 CHEFS HATS IN SYDNEY MORNING HERALD GOOD FOOD GUIDE 2012,FOR THE 10TH CONSECUTIVE YEARQuay's Peter Gilmore is finally honoured in his own right, Chef of the Year.pdf writes Steve Meacham. |
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QUAY VOTED 26TH BEST RESTAURANT IN THE WORLDIN THE S. PELLEGRINO WORLD’S 50 BEST RESTAURANTS 2011On Monday 18th April 2011, Quay was voted Number 26 on the coveted S. Pellegrino World’s 50 Best Restaurants list.The restaurant first broke onto the list in 2009, joining such hallowed establishments as Noma, El Bulli and Fat Duck, with a ranking of 46th.In 2010 Quay rocketed up 19 spots to 27th position.This year, we are proud to announce that Quay has been awarded the 26th best restaurant in the world, named The Best Restaurant in Australasia and is the only Australian restaurant on the list.Read the full review on Quay in the S.Pellegrino 2011 Restaurant guide.pdf
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Peter Gilmore’s Snow Egg causes a sensation on MasterChef.Touted as the toughest MasterChef challenge ever, Peter Gilmore’s signature dessert, the “Snow Egg”, was the deciding factor in the country’s most popular television food competition ever. Watched by almost 5 million food fans, the secrets of the mouth-watering dessert were revealed after being presented live on the show by Peter Gilmore.While the Masterchef finalists Adam Liaw and Callum Hann struggled for three hours to recreate the dish, replacing guavas and custard apples for nectarines, it became clear why Peter Gilmore is one of the world’s top chefs. One of Quay’s most heavenly desserts, the Snow Egg is a poached meringue egg, with a “yolk” of custard apple ice-cream, coated in a crunchy golden praline maltose shell, sitting on a bed of guava granita and a slick of guava fool.As Peter Gilmore has said, “The snow egg, really, is my favourite dessert”. Watch the creation of the Snow Egg, the way Peter Gilmore does it, as part of his Inspiration Series. |
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