It was in the middle of Saturday night’s gala dinner at the Great Barrier Feast that the drawcard celebrity chef, Quay’s Peter Gilmore, dropped a bomb – his plans to open a more casual, funkier spin-off of Australia’s top-rated restaurant in Sydney. Sometimes it pays to be a social media geek: thanks to some frenetic iPhone typing from the five-star Qualia resort in Hamilton Island, Gosstronomy was the first to break the news on Twitter.
The next day, I had the extra-special privilege of having some face-to-face time with Gilmore (along with a couple of other select media folks), whose Sydney fine diner now ranks as No 26 on the S. Pellegrino World’s Top 50 list. The conversation kicked off with his firm stance against genetically engineered (GE or GM) food, and then, with video camera in hand, I grabbed the opportunity to ask him about his plans for Quay’s sister restaurant.
It turns out, there’s no site selected yet, but it’s obvious from what Gilmore had to say that he’s given it quite a lot of thought and the wheels are in motion. Check out the above video of our talk to hear about his plans for next year.
Peter Gilmore interview timeline:
1:34 – Diversity of produce, and what he’d like to see in supermarkets
2:20 – *Quay’s new sister restaurant*: a casual, funky, young environment
4:40 – The crucial need to hang onto our Sydney growers, especially in the Hawkesbury
5:37 – On the Slow Food movement in Sydney
6:31 – How we have Quay to thank for the fact that we now get purple (and other non-orange) carrots in Australia
7:19 – What produce we should be expecting or demanding to see in our aisles
There’s more to come about Gilmore’s cooking on the Great Barrier Feast, so make sure to check in later in the week.