dimanche 3 avril 2011

Quay Restaurant, Sydney

Peter Gilmore, Executive Chef, Quay

The whole point of restaurants, says Peter Gilmore, is to eat things you wouldn't bother making at home. He gestures at his mise en place, components of which take several hours, and says he would never make the dishes he makes at Quay at home. "Not unless I had a full kitchen team!" he says with a laugh.

It's my first time dining at Quay, and as I stride

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