Organum by Peter Gilmore

Organum book launch Quay

Chef Peter Gilmore needs no introduction. He’s at the helm of our top Sydney restaurant Quay, and has been lighting its beacon for some time now.

In his beautiful new book Organum, Gilmore guides us through his food philosophy, and celebrates the farmers and producers. The cover like the contents and Gilmore’s food, is gentle and embracing and textural. Inside his book, dedicated to both the farmers and producers and to young chefs, the glossy pages emanate more than these stories, in a personal account of all that is right about great food.

His story though, at the book launch this week, about the naming of the book, gives us further insight. His wife, his “honey” gives a lot of her time love and energy supporting him with research. When Gilmore was struggling to find a name that captured all that he wanted to say, she came up with this. Organum, of the medieval Gregorian Chants, encapsulates like the essence of the book, the harmony of many voices. Gently, and once again, in celebration.

Capturing the essence of world-renowned chef Peter Gilmore’s food: nature, texture, intensity, purity.

“While there is a layered complexity to world-renowned chef Peter Gilmore’s ethereal – yet grounded – cuisine, his philosophy of cooking is relatively simple. Just four elements are required to create perfect unison in a dish: nature, texture, intensity and purity.

In his new book, Peter invites the reader to share in his private obsession with nature – when not in the kitchen at Sydney’s Quay restaurant, he is working in his experimental garden where he grows a huge array of edible plant species. Each component of a plant, from sweet, earthy roots to bitter fronds and fragrant blossoms, is potentially destined for inclusion in one of the 40 exquisite dishes featured here. Peter also introduces us to the many influences on his cooking, and to the people who grow, catch and source key ingredients. Images include intensely beautiful food and ingredient shots, as well as producers and produce photographed on location.”

Organum is published by Allen & Unwin

And in a forward thinking move to technology, the new Peter Gilmore app was launched on the same night (you can see it pictured in the image on the screen). The app sensitively unfolds the Peter Gilmore philosophy in a series of recipes, and, like the book, is highly recommended.

Photos by Belinda Rolland.

Chef Peter Gilmore signing Organum

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