He’s the genius behind two of Sydney‘s most iconic fine-dining restaurants, but acclaimed fine-dining chef Peter Gilmore has cravings just like the rest of us.
When he isn’t plating up dishes for A-listers and global tourists, at his iconic eateries Quay at The Rocks and Bennelong at the Sydney Opera House – he’s hunting out the best pizza, pasta and gelato in town.
Peter has also lifted the lid on the meals that truly inspire him – including what he calls the best dining experience he’s had in Australia.
Despite being a proud Sydneysider, Peter admitted his most memorable meal this year wasn’t actually in his home city.
Instead, it was at Vue de Monde in Melbourne, helmed by celebrated chef Hugh Allen.
‘[It] was five months ago,’ Gilmore revealed in an interview with the Sydney Morning Herald. ‘I loved the attention to detail in the dishes.’
And it seems chef Hugh has made a lasting impression with Peter admitting he’s already excited for his next project.
‘He is opening a new restaurant called Yiaga towards the end of the year, and I’m looking forward to trying it,’ he added.
Peter Gilmore (centre) is the celebrated executive chef behind two of Sydney’s most iconic fine-dining restaurants:Quay at The Rocks and Bennelong at the Sydney Opera House
Despite being a proud Sydneysider, Peter admitted his most memorable meal this year wasn’t in his home city but Vue de Monde in Melbourne
Helmed by celebrated chef Hugh Allen, Vue de Monde is regarded as one of the hardest restaurants to secure a reservation due to their global reputation and high demand
Closer to home, he made note of a long list of go-to Sydney haunts that also have his seal of approval.
In Sydney’s Inner West of Newtown, he’s a regular at Café Paci, where he ‘always’ kicks off with their famous potato and molasses bread before diving into a menu where, he said, ‘every dish is delicious.’
And his favourite bar is conveniently down the road in the suburb – Ante Bar, which he loves for its ‘sake list and signature shiitake pasta’.
When it comes to a great breakfast recommendation, Peter’s sweet tooth regularly leads him to ONA Coffee in Marrickville.
A must-try according to the executive chef is the Dutch pancakes topped with crystallised pineapple.
While Only Coffee Project in Crows Nest, on the Harbour City’s north shore is his pick for a piccolo or filter brew, usually made from the prized gesha variety.
‘They don’t do food – it’s only coffee, as the name suggests,’ he pointed out.
However, when he wants to combine a sea view with great food, Bathers’ Pavilion in Balmoral, also on the north shore, is top of his list.
Closer to home in Sydney’s inner west, Newtown, he admitted to being a regular at Café Paci where he said, ‘every dish is delicious’
He also swears by Regina La Pizzeria in Redfern, where he orders either the fiery Diavolo with hot salami or keeps it classic with a simple margherita
Peter revealed that Hobart, Tasmania is his favourite food city – not just because of its buzzing dining scene but because it’s where he tends his own farm of 60 fruit trees, from heritage apples and pears to stone fruit
‘The tasting menu is really good. It includes excellent potato scallops and gnocchi fritto,’ he said.
Even a fine-dining chef has a craving for carbs though, and for Peter, it’s pizza – but not just any pizza.
He swears by Regina La Pizzeria in Redfern, where he orders either the fiery Diavolo with hot salami or keeps it classic with a simple margherita.
‘One of the best pizzas I’ve eaten recently was at Regina La Pizzeria,’ he admitted – high praise from a man who spends his life tasting some of the country’s most refined dishes.
But his biggest indulgence is ice cream’s silkier Italian cousin that takes the cake… or should we say gelato?
‘I love the texture of a well-made gelato over a cream-based ice-cream,’ he confessed. ‘I would usually buy gelato from a speciality gelato shop, not a supermarket.’
But his biggest indulgence is ice cream’s silkier Italian cousin – gelato. But he only buys it fromspeciality gelato shops, not the supermarket
When he’s not dining out, Peter divulged that he is just as passionate about cooking at home, with his go-to family meal of pork and fennel sausage pasta on regular rotation.
‘It has a high impact from a flavour point of view, without requiring too much preparation, [but] it’s essential to buy good-quality Italian-style pork and fennel sausages.’
He also revealed that Hobart, Tasmania is his favourite food city – not just because of its buzzing dining scene but because it’s where he tends his own farm of 60 fruit trees, from heritage apples and pears to stone fruit.
‘The growing conditions are ideal for vegetables,’ he explained, noting that the cool climate means even tomatoes take their time to ripen until late summer.
After decades at the helm of Australia’s best kitchens, Peter said his most important culinary rule is simple: ‘You are only as good as the produce you’re using, and nature is the greatest source of creativity.’
From Michelin-level meals in Melbourne to neighbourhood pizza joints in Redfern, Peter has made it clear great food is everywhere.
