Peter Gilmore, the chef known for running Sydney fine-dining institutions Quay at The Rocks and Bennelong at the Sydney Opera House, said the best meal he has had in Australia this year was not in his home city but at Vue de Monde in Melbourne.
Gilmore told the Sydney Morning Herald that the meal at Hugh Allen’s restaurant occurred "five months ago" and that he admired "the attention to detail in the dishes." He said he is also looking forward to trying Allen’s new project, a restaurant called Yiaga due to open later this year.
Closer to home, Gilmore listed a string of Sydney venues he frequents and recommended. In Newtown he said he is a regular at Café Paci and typically begins with the potato and molasses bread; nearby he favours Ante Bar for its sake selection and a signature shiitake pasta. For breakfast he named ONA Coffee in Marrickville as a sweet-tooth favourite, recommending the Dutch pancakes with crystallised pineapple, and singled out Only Coffee Project in Crows Nest for piccolo or filter brews made from the prized gesha variety. When he wants a seaside setting with quality food he pointed to Bathers' Pavilion in Balmoral.
Gilmore also praised Regina La Pizzeria in Redfern for pizza, saying one of the best pizzas he has eaten recently was there and that he often orders a Diavolo with hot salami or a classic margherita. He said he prefers gelato to cream-based ice cream and normally buys it from specialist gelato shops rather than supermarkets.
Away from the city scene, Gilmore described Hobart, Tasmania, as his favourite Australian food city. He cited Hobart not only for its dining scene but because he tends a small farm there with about 60 fruit trees, including heritage apples and pears and stone fruit. He noted the cool climate’s effect on growing seasons, saying even tomatoes take longer to ripen into late summer.
When not eating out, Gilmore said he cooks simple, flavourful meals at home: a family favourite is pork and fennel sausage pasta, which he described as high-impact in flavour without extensive preparation, provided the sausages are good quality and Italian-style.
After decades at the helm of prominent kitchens, he offered a succinct rule for cooks and restaurants: "You are only as good as the produce you're using, and nature is the greatest source of creativity." His remarks underline a focus on ingredient quality that spans Michelin-level tasting menus and neighbourhood pizza joints alike.