"Cooking John Dory on the bone changes it completely - it becomes so juicy and flavoursome." Peter Gilmore
Peter Gilmore's incredible roasted John Dory
Roasted John Dory with baby spinach and umami butter
6 incredible recipes from Quay's Peter Gilmore
Can’t get into Bennelong? Try your hand at these fine-dining classics by Peter Gilmore.
Yabby tails with buckwheat pikelets and creme fraiche
Yabby tails with buckwheat pikelets and crème fraiche
If you can't get a reservation at Sydney's Bennelong restaurant, this is the next best thing. Yep - do try this at home.
Roasted Moreton Bay bug with turnips and radishes
Roasted Moreton Bay bug with turnips and radishes
If you've never tried a Moreton bay bug, now's the time - the sweet, juicy meat is perfect with a fermented chilli kick.
Peter Gilmore's strawberries with lilly pillies, moscato granita and bush honey cream
Strawberries with lilly pillies, moscato granita and bush honey cream
Queensland strawberries add a bit of colour in winter before the season follows the sun down the Australian coast.
Coconut cream with vanilla granita, lychees and raspberries
Coconut cream with vanilla granita, lychees and raspberries
Inspired by coconuts and tropical fruit, this recipe just screams summer!
Pina colada mango sundae ‘snow egg’
Snow egg-inspired pina colada and mango sundae
Remember the snow egg? Created by Peter Gilmore at Sydney’s Quay restaurant, it’s one of the country’s most famous (and difficult!) desserts. This is our re-worked, pina colada mango sundae version. Totally achievable, but just as dreamy and delicious. You’ll need to start this recipe a day ahead, and you’ll need a 1.75L terrine for the ice cream, a shallow metal tray for the mango granita and 6 chilled serving glasses.
