The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

Sydney's best dishes 2016

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Restaurant of the year 2010: Quay, Sydney

Yes, lightning really can strike in the same place twice. If anything, the Quay that is Restaurant of the Year today is, dare we say it, a better place than it was 12 months ago when it first won the award. All the things that made it great then – the unmatched commitment to sourcing unique and interesting premium ingredients, the superb waterside setting, chef Peter Gilmore’s distinctly individual and seamless way of integrating bright flavours from the field and waters, the plays of texture echoing the best of Chinese or Japanese cooking – are more emphatic this year.

If you’re not familiar with Quay, much of what makes it special happens before anyone in its massive, space-age kitchen even picks up a knife. Where once Peter Gilmore’s aesthetic was all about subjugating produce to crisply delineated squares and circles on the plate, now the horse is pulling the cart, and, at the risk of making him sound more like an Edwardian country lady diarist than he really is, nature is his inspiration. This is not to say that the elegance of presentation at the restaurant has suffered a jot, of course; it has just taken a new direction, and is all the better for it.

Take the fine shavings of South Australian squid and slices of octopus. The marriage of their slow-cooked tenderness with the silken wobble of the garlic custard that accompanies them is a very clear expression of the attention to texture which we now recognise as one of Gilmore’s hallmarks. There are echoes of the ideas of Cantonese cooks, the masters of textural manipulation and great admirers of its subtleties, here, and a grasp of how a few degrees or moments difference in cooking makes all the difference between that perfect giving suppleness and the rubberiness or mush on either side of the textural divide. A waiter pours a small amount of hot consommé made from roast squid onto the bowl at the table, enriching it further without overshadowing the main event.

The thing that really makes this dish striking, though, is the ring of fine slices of baby radishes encircling the ingredients, and the scattering of native Australian violets imparting a discreet perfume and making the arrangement pop for the eye. That, and the fact that it tastes bloody good.

Few chefs have quite the access Gilmore does to rare blooms and exotic heirloom vegetables, many of which are grown solely for him in the Blue Mountains by Richard and Nina Kalina at Berridale Farm. Fewer still have the large brigade necessary to pick and prep the scores of shoots, buds, flowers, seeds and nuts that accentuate every dish. And it’s a very unusual restaurant kitchen indeed that has a room dedicated to the care and storage of baby violas and chive and rosemary blossoms. The thing about Quay is that you don’t need to give any of this horticulture or technique a second’s thought, because despite Gilmore’s relationships with growers and the time he spends in the garden, his food comes across as pretty rather than precious, and out-and-out tastiness – the phwoar factor, if you will – is still the prime consideration.

Quay is what you want it to be. There are fascinating stories behind how the slow-cooked belly in the signature pork with tofu, abalone and cuttlefish comes from rare-breed pigs and so on, but it remains a dish that can also be pretty damn rapturous on its own terms; the only thing that will interrupt the flow of conversation between you and your friends or loved ones here will be the occasional eye-rolling groans of delight. It’s that damned good.

Things have improved appreciably on the service front, meanwhile, with a rich cast of engaging professionals taking the stage where once it was held together by a more varied handful of players. The cellar is now a living and dynamic thing rather than a shaky brag-list too. Head sommelier Daniel Wegener has broadened its reach and made a concerted effort to connect with both the kitchen and the diners. Where Quay’s selection of wines by the glass has at times been an object of lukewarm interest at best, it now contains falanghina from Campagnia alongside Canowindra semillon, Rhône red next to King Valley nebbiolo, and spans a range of prices.

On this foundation, most importantly, we now see a greater confidence, an ease and assurance that makes every aspect of the Quay experience more pleasurable for the diner. Quay is now being recognised as not just an Australian great, but a restaurant that is talked about around the world. And so it goes.

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

WORDS PAT NOURSE PHOTOGRAPHY TENY AGHAMALIAN

This article is from the September 2009 issue of Australian Gourmet Traveller.

Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Gilson opens in South Yarra, Melbourne
06.12.2016
Where to buy Christmas hams and glazes
05.12.2016
Behind Africola’s new look with James Brown of Mash Design
29.11.2016
Hot Plates: Ume Burger, Barangaroo
29.11.2016
Matt Moran kicks off Aria 2.0 with lobster French toast
25.11.2016
Brisbane’s Restaurant Two will close on Christmas Eve
24.11.2016
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

You might also like...

Albert Street Food & Wine

Philippa Sibley may have left the building, but Albert St F...

Ananas Bar & Brasserie

With a soundtrack laden with dance beats and a dark, moody ...

Aravina Estate

The family-friendly nature of Aravina explains the terracot...

Assaggio

Assaggio's very red, very mod fit-out has undeniable flair,...

Aubergine

The grey-whiskered Ben Willis could pass for a maturing, bu...

Annie Smithers' Bistrot

Annie Smithers may have decamped for Du Fermier, but the bi...

Aquitaine Brasserie

The name is a nod to France's south-west gastronomic heartl...

Bacchus - Brisbane

Rydges doesn't exactly leap to mind when you think "complex...

Balla

Pronounce it "bah-la" for Piedmont-born artist and composer...

Balthazar

The mixing of business and pleasure comes second nature to ...

Boucher

Escargots, foie gras, bouillabaisse - the expected French s...

Carlton Wine Room

The relaxed ambience and witty, irreverent service may say ...

Celsius

A land of smoke and mirrors, Celsius is an urbane, nightclu...

Citron

Mark Newman's cassia beef cheek is the type of dish that ce...

Da Noi

While many chefs bang on about provenance, few can top Piet...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×