News & Events

Peter Gilmore’s Snow Egg creates a sensation as the final dish on Masterchef.

Touted as the toughest MasterChef challenge ever, Peter Gilmore’s signature dessert, the “Snow Egg”, was the deciding factor in the country’s most popular television food competition ever. Watched by almost 5 million food fans, the secrets of the mouth-watering dessert were revealed after being presented live on the show by Peter Gilmore.

While the Masterchef finalists Adam Liaw and Callum Hann struggled for three hours to recreate the dish, replacing guavas and custard apples for nectarines, it became clear why Peter Gilmore is one of the world’s top chefs. One of Quay’s most heavenly desserts, the Snow Egg is a poached meringue egg, with a “yolk” of custard apple ice-cream, coated in a crunchy golden praline maltose shell, sitting on a bed of guava granita and a slick of guava fool.

As Peter Gilmore has said, “The snow egg, really, is my favourite dessert”. Watch the creation of the Snow Egg, the way Peter Gilmore does it, as part of his Inspiration Series.

 

PETER GILMORE FEATURES ON MASTERCHEF AUSTRALIA

On Monday 3rd May, three contestants on this years MasterChef Australia were given the pressure test of cooking Peter Gilmore's Poached Free Range Chicken with Black Truffle and Garden Vegetables.  If you missed the chance to see the episode you can view it here.

Peter also had a part in the MasterChef finale where Adam and Callum had to recreate his signature Guava and Custard Apple Snow Egg dessert which can also be viewed here and here (in two parts) on the MasterChef website.
 

QUAY ROCKETS TO #27 IN THE WORLD

On Monday 26th April in London, Quay was voted in at Number 27 on the coveted S.Pellegrino World’s 50 Best Restaurants list, as well as being named Best Restaurant in Australasia. 

The restaurant first broke onto the list in 2009, joining such hallowed establishments as Noma, El Bulli, Fat Duck and The French Laundry, with a ranking of 46^th. This year, Quay jumped a fantastic 19 places to score in the top 30 restaurants in the world and to become one of only two Australian restaurants on the list (along with Tetsuya’s) and the highest ranked Australian restaurant in the world.  

Quay’s amazing performance on the S.Pellegrino World’s 50 Best Restaurants tops an incredible twelve months for the restaurant. Last September, Quay rewrote restaurant award history in Australia by scoring a “double double” win, having been named Restaurant of The Year for the second consecutive year in the industry’s two top awards, theAustralian Gourmet Traveller Restaurant Awards 2010 andThe Sydney Morning Herald Good Food Guide 2010.


Peter Gilmore (centre) and John Fink (right), accepting the award. 

Peter Gilmore, Executive Chef at Quay for the last nine years and the quiet genius behind its stellar rise through the ranks, said of the win: “We are absolutely thrilled. To be honest, we are still getting used to the news. I just can’t wait to get back to Australia to celebrate with the team.”

John Fink, General Manager of the Fink Group who own Quay and Otto restaurants, added:  
“This is great for Quay, but it’s also great for the restaurant industry. Sydney has some of the best restaurants
in the world, and now hopefully, the world will pay us a visit to enjoy them.”