Quay: Food Inspired by Nature by Peter Gilmore

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    • Categories: Main course; Vegetarian
    • Ingredients: purple potatoes; rock salt; black truffles; violet leaves; silver leaf; milk; agar
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    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: blanched almonds; pine nuts; sunflower seeds; butter; rosemary flowers; vegetable stock; Lecite; Jerusalem artichokes; olive oil; toma della rocca cheese
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    • Categories: Salads; Main course; Vegetarian
    • Ingredients: Ligurian olives; goat curd; sheep milk yogurt; heirloom tomatoes; calendula petals; sorrel; elderflowers; borage flowers; bronze fennel; baby watercress; chive blossoms; pea shoots; grapeseed oil; arugula flowers; parsley flowers; preserved radicchio
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    • Categories: Jams, jellies & preserves; Salads; Main course; Vegetarian
    • Ingredients: baby fennel; baby radishes; radish pods; French breakfast radishes; baby turnips; purple garlic; baby leeks; scallions; white asparagus; asparagus; pea pods; broad beans; purple potatoes; baby red carrots; palm hearts; garlic chives; borage flowers; nasturtium buds; nasturtium leaves; pea shoots; garlic flowers; radish flowers; rocket flowers; violet blossoms; bronze fennel; red garnet cress; lemons; brik pastry; butter; goat curd; red onions; parsley flowers; radishes; purplette onions; wasabi flowers; lemon blossoms; onion chive flowers
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    • Categories: Soups
    • Ingredients: French shallots; celery; xantana; chestnut mushrooms; winter truffles; button mushrooms; milk; spring onions; baby radishes; brown onions; chicken stock; carrots; peas; pea blossoms; eggs
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    • Categories: Side dish; Vegetarian
    • Ingredients: Comté cheese; pine nuts; sunflower seeds; puffed quinoa; hazelnuts; white asparagus; mineral water; butter; nasturtium leaves; rocket flowers; borage flowers; elderflowers; bronze fennel; milk; liquid vegetarian rennet; parsley flowers; cucumber flowers; onion chive flowers
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    • Categories: Salads; Main course; Vegetarian
    • Ingredients: globe artichokes; olive oil; thyme; honey; grapeseed oil; walnuts; goat curd; salad burnet; pea shoots; nasturtium leaves; shiso leaves; red garnet cress; lemons; rosemary sprigs; black truffles; red elk leaves; red dandelion greens
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    • Categories: Salads; Main course; Fall / autumn; Vegetarian
    • Ingredients: olive oil; truffle honey; Banyuls vinegar; Asian red shallots; brik pastry; goat curd; red garnet cress; nasturtium leaves; baby watercress; rosemary flowers; baby beetroots; black figs; violet blossoms; baby golden beetroots; baby pink beetroots
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    • Categories: Main course; Vegetarian
    • Ingredients: aubergines; wakame; sesame oil; bamboo fungus; silken tofu; black sesame seeds; garlic; milk; agar-agar; grapeseed oil; Japanese seaweed; palm hearts; sesame seeds; enoki mushrooms; rice flour; spring onions; white soy sauce; xantana; radish pods; white tea; garlic chive flowers
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    • Categories: Side dish; Vegetarian
    • Ingredients: green almonds; milk; watermelon radishes; French breakfast radishes; white radishes; baby white turnips; red onions; agar-agar; butter; garlic flowers; almonds; radish flowers; radishes; baby pink turnips; Japanese turnips; onion chive flowers
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    • Categories: Rice dishes; Main course
    • Ingredients: palm hearts; summer truffles; French shallots; butter; chicken stock; white corn; cream; black truffles; Parmigiano Reggiano cheese; rice
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    • Categories: Main course
    • Ingredients: winter melon gourds; fennel; white celery; spring onions; grapeseed oil; milk; agar-agar; French shallots; wakame; xantana; chicken stock; rock oysters; radish pods; bonito flakes; pea shoots; okra sprouts
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    • Categories: Sauces for fish; Main course
    • Ingredients: wakame; snapper; grapeseed oil; young ginger; spring onions; sake; glutinous rice; white soy sauce; periwinkles; sea scallops; white turnips; samphire; mustard cress; sushi rice; chicken stock; rock salt; fish heads
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    • Categories: Jams, jellies & preserves; Salads; Main course; Australian
    • Ingredients: marron (shellfish); fennel; spring onions; Lebanese cucumbers; warrigal greens; samphire; nasturtium leaves; limes; crème fraîche; mineral water; white tea; konbu; nori; wakame; white soy sauce; titanium-strength gelatin leaves; hasuimo; pea flowers; white Chinese kale flowers
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    • Categories: Salads; Main course
    • Ingredients: mud crabs; palm hearts; white cucumbers; coconut; limes; grapeseed oil; coriander sprigs; cucumber flowers; cucumber tendrils; Mexican sour cucumbers
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  • Warm salad of swordfish belly and octopus with artichoke aïoli and chilli threads
    • Categories: Salads; Sauces, general; Main course
    • Ingredients: globe artichokes; thyme; rosemary; egg yolks; swordfish; octopus; cherry tomatoes; olive oil; rocket flowers; rocket sprouts; sorrel; preserved radicchio; onion chive flowers; Korean chilli threads
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    • Categories: Soups; Australian
    • Ingredients: squid; octopus; radishes; butter; rosemary flowers; garlic flowers; radish flowers; garlic; milk; egg yolks; chicken wings; grapeseed oil; brown onions; carrots; white celery; sake; chicken breasts; egg whites; violet blossoms; pea flowers
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    • Ingredients: smoked eel; white-fleshed fish; mashed potatoes; crème fraîche; grapeseed oil; egg whites; radishes; horseradish; sashimi grade kingfish; white soy sauce; sashimi grade tuna; elderflowers; bronze fennel; celery flowers
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    • Categories: Main course; Australian
    • Ingredients: chicken wings; grapeseed oil; vongole clams; white celery; spring onions; young ginger; sake; glutinous rice; white soy sauce; Murray cod; oysters; white cucumbers; elderflowers; black moss; milk; egg yolks; butter; garlic chive flowers
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    • Categories: Rice dishes; Main course
    • Ingredients: mud crabs; fresh ginger; spring onions; glutinous rice; mustard cress; carrots; white celery; chicken stock; garlic chive flowers; pea flowers
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  • ISBN 10 1741964873
  • ISBN 13 9781741964875
  • Published Oct 01 2010
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries Australia
  • Publisher Murdoch Books
  • Imprint Murdoch Books

Publishers Text

From the culinary genius Peter Gilmore, one of the top 50 chefs in the world, comes this much anticipated book. Quay's stunning design and photography perfectly echoes Peter's nature-based philosophy and the organic presentation that is synonymous with the fine dining experience at Quay. Peter's recipes, including the irresistible eight-textured chocolate cake and his signature iridescent sea pearls, will take you on an inspirational adventure, exploring flavour, texture and technique. Start with a single component, build to a show-stopping dish, or simply enjoy the visual and culinary journey. Key points: signature recipes from Australia's Restaurant of the Year 2008/2009; recipes are broken into more approachable individual components making them easier to recreate in a home setting.

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