Peter Gilmore

Chef

Exterior of Italian coutnryside villa with grape vines in foreground. Location of Michelin star restaurant Italy Ristorante Reale

Five must-visit Michelin-star restaurants in Italy, according to top chef Peter Gilmore

With more than 330 Michelin stars lighting up its culinary landscape, how do you decide which Italian fine-dining experience to embark on? PETER GILMORE shares his guide to Italian icons.

A Hida Beni red turnip

What are Hida Beni?

It's vividly scarlet on the outside, and beautifully streaked with red and white on the inside. Quay chef Peter Gilmore explains the history of the unique Japanese vegetable.

Salt-baked pumpkin with Pyengana cream and toasted grains

Peter Gilmore’s salt-baked pumpkin with Pyengana cream and toasted grains

This is an impressive entrée to bring to the table. Crack open the crust at the table so your guests get the scent of pumpkin, then take it to the kitchen to finish the presentation.

Grilled shiitake mushrooms with umami butter

Peter Gilmore’s grilled shiitake mushrooms with umami butter

Butter makes everything better.

Smoky chestnut soup

Peter Gilmore’s smoky chestnut soup

This soup is an ideal way to enjoy the seasonal chestnut. Skip our smoking step if you're after a clearer flavour.

Grilled wagyu rump cap

Grilled wagyu rump cap

The wagyu can be replaced with a good cut of Angus beef, so long as it's a large piece. Serve with a simple winter green salad.

Grilled marron on a stick with citrus butter, flowers and herbs

Peter Gilmore’s grilled marron on a stick with citrus butter, flowers and herbs

Pete Gilmore recommends substituting the grilled marron for king prawns, delicious when cooked within the melted citrus butter.

Winter green salad

Peter Gilmore’s winter green salad

This simple winter salad compliments a rich beef meal, like a wagyu or well-marbeled Angus rump.

Peter Gilmore's roasted carrots with feta, almonds and sherry caramel

Peter Gilmore’s roasted carrots with feta, almonds and sherry caramel

The interplay of texture with crunchy almonds, sweet roasted carrots and creamy feta is simply delicious.

Quince, pecan and crème caramel trifle with Gretchen's honey cream

Peter Gilmore’s quince, pecan and crème caramel trifle with Gretchen’s honey cream

A showstopping dessert from the Quay and Bennelong executive chef.