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Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

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Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

Ben Shewry's favourtie souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

AA Gill's final column for Gourmet Traveller

We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Restaurant of the Year 2009: Quay, Sydney

Chinese artichokes, tiny purple onions, native violets. White carrots, white borage and the rare and elusive white broad bean. Blossoms of carrot, rosemary and pea. Celtuce. The tuber known only as sweet root. Peter Gilmore’s shopping list sounds, at times, like a cross between a naturopath’s mini-bar and Act 4, Scene 1 from Macbeth. At Quay, though, it’s not so much fire and cauldron, as midnight oil burning and thermoregulator bubbling; it’s this union of contemporary technology with cool and unusual fruits of the natural world that puts it up there with the world’s best.

In some respects, Quay’s menu hasn’t changed dramatically since Gilmore settled in back in July 2001, yet, subtly, the restaurant has inexorably moved closer to the top of the tree and towards our Restaurant of the Year award in association with Electrolux. “As far as direction goes for our cuisine, I had a pretty good idea of where I wanted to go when I started,” says Gilmore, “and it was always about texture and flavour, primarily, with quite controlled presentation.” Presentation is the clearest change on the plate to the casual observer. The tight, laser-edged circles and squares are gone. But it’s only the tip of the iceberg. “We’ve evolved away from being rigidly geometric on the plate,” agrees Gilmore. “I think as I’ve more thought about the diversity of nature, that’s led to a more organic look. Rather than going down the hot-jelly-foam sort of route, I’m looking to nature for my inspiration. Letting the natural produce speak. There’s so much out there, so much elegance and beauty – to me, it’s about the organic nature of food and letting flavours and textures speak for themselves.”

In the past seven years, Quay’s reputation has grown. The restaurant has garnered attention, both locally and internationally, as a place of repute. Its kitchen has blown out from a sizeable staff of 12 to a small army of 20. Controlled low-temperature cooking is now a staple technique, and Gilmore spends more time looking at seed catalogues than cookbooks.

With the backing of the Quay’s owners, Leon and John Fink, the restaurant now supports a farm in the Blue Mountains, where Richard and Nina Kalina manage crops of little-known and less-seen produce grown specially for Quay’s kitchen. It’s not such a huge leap to suggest that diners are intrigued by these sorts of offerings when the choices of what we can buy on the supermarket shelves are so limited.

“Absolutely,” Gilmore says. “You look at what’s on offer in the supermarket and it’s four or five standard choices of apple when it wasn’t that many years ago that it was 20 or 30 choices... Each might have only been in the market for a couple of weeks, but it brought something new and exciting, and you’d look forward to it… In other cases, like these Chinese artichokes we’re having grown, no farmer in his right mind would consider growing them commercially because you’ve got to get on your hands and knees to dig them up.” Gilmore knows this because he grows many of the plants in his own garden, “ I spent two hours getting just 50 artichokes, but they’re wonderful, you’ve never seen anything like them, and you can’t get them in any other restaurant.”

But his shopping list is only half the brilliance, of course; the kitchen consistently demonstrates an almost preternatural sense of balance and restraint. Whether it’s a luxe take on congee that’s rich with mud crab, a very unusual, Cantonese-inspired slow-cooked beef tendon with prune and sherry consommé and fresh black truffle, or an extraordinary dessert such as the pear crème caramel with Sauternes jelly, pear ice-cream and caramel cream, they’re turning out food that is exciting but leaves an impression, above all, of delicacy and judicious taste. 

Gilmore hopes people will come to the restaurant with an open mind. “I really want them to experience things they can’t experience anywhere else,” he says. “We’re sitting on one of the most beautiful harbours in the world, and Quay is in a very fortunate position because it showcases it like no other restaurant can, so the nature on the plate is a really beautiful marriage with the setting of Sydney harbour.” It certainly gets our vote.

Quay, Upper, level, Overseas Passenger Terminal, The Rocks, NSW, (02) 9251 5600,


This article appeared in the September 2008 issue of Australian Gourmet Traveller.


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