Organum by Peter Gilmore

Quay – Australia. Ranked #95 in the top 100 restaurants of the world 2017

Ranked #98, 2016

Ranked #37, 2014
Ranked #48, 2013
Ranked #29, 2012
Ranked #26, 2011
Ranked #27, 2010
Ranked #46, 2009

While there is a layered complexity to world-renowned chef Peter Gilmore’s ethereal – yet grounded – cuisine, his philosophy of cooking is relatively simple. Just four elements are required to create perfect unison in a dish: nature, texture, intensity and purity. In his new book, Peter invites the reader to share in his private obsession with nature – when not in the kitchen at Sydney’s Quay restaurant, he is working in his experimental garden where he grows a huge array of edible plant species.

Each component of a plant, from sweet, earthy roots to bitter fronds and fragrant blossoms, is potentially destined for inclusion in one of the 40 exquisite dishes featured here. Peter also introduces us to the many influences on his cooking, and to the people who grow, catch and source key ingredients. Images include intensely beautiful food and ingredient shots, as well as producers and produce photographed on location.

About the Author

Peter Gilmore has been the executive chef of Quay restaurant since August 2001 and in that time has elevated the restaurant to 3-hat status for the past 8 years. Peter’s creative and original food has brought Quay international accolades and the restaurant was recently ranked one of the top 50 restaurants in the world.

His unique philosophy is ‘food inspired by nature’ and he encapsulates this in his picture perfect dishes that celebrate nature’s beauty and diversity.