Chef Peter Gilmore’s Father’s Day recipes
How chef Peter Gilmore celebrates Father's Day with his sons.
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.
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.
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.
Peter Gilmore’s grilled shiitake mushrooms with umami butter
Butter makes everything better.
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
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.
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.
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
The interplay of texture with crunchy almonds, sweet roasted carrots and creamy feta is simply delicious.
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