At Sydney’s acclaimed Quay restaurant, Peter Gilmore’s graceful, harmonious, nature - based cuisine fights for attention with the beautiful harbour views – and still wins hands-down, as every mouthful reveals layer upon layer of flavour. Look, learn and, best of all, taste this truly great chef’s beautifully balanced food, with its almost Asian respect for texture.


  • 5 globe artichokes

  • juice of ½ lemon

  • 100ml white wine

  • 120ml extra virgin olive oil

  • 1 litre water

  • ½ onion, finely chopped

  • ½ carrot, finely chopped

  • 2 bay leaves

  • 2 sprigs thyme

  • 4 eschallots, peeled and finely diced

  • 1 stick white celery, finely diced

  • 1 clove garlic, peeled and finely diced

  • 500ml chicken stock

  • 50g unsalted butter

  • sea salt

  • 4 x 8 bone Suffolk lamb racks (with cap on)

  • 16 asparagus spears

  • 4 pods blanched broadbeans

  • 16 spring onion bulbs

  • 16 young leeks

  • 50g shelled hazelnuts

  • 50g sunflower seeds

  • 50g pinenuts

  • 300 ml clarified butter

  • 20g puffed quinoa

  • 100ml brown butter

  • 400ml fresh Jersey milk

  • 10ml water

  • 1ml rennet

  • 50g unsalted butter

  • 200ml lamb jus

  • 100ml pure cream, whipped

  • 16 pea flowers

  • 16 okra shoots

  • 16 nasturtium leaves

  • 16 rocket flowers

  • 8 wild sorrel shoots


  • Artichokes:

  • 1.

    Cook the artichokes by preparing the cooking liquid. Place the lemon juice, wine, 100ml of olive oil and water in a medium saucepan and add the onion, carrot, bay leaves and thyme and bring the liquid to the boil.

  • 2.

    There are two ways you can cook the artichokes: you can peel them and strip back the outside leaves to expose the heart then poach them in the liquid for 10 to 15 minutes. You will need to cover the artichokes with silicon paper.

  • 3.

    Alternatively you can produce this cooking liquid using only 250ml of water, place it in a cryovac bag with the peeled artichokes, seal the bag and steam it on high for 10 to 12 minutes.

  • 4.

    Once the artichokes are tender split them in half and remove the choke.

  • 5.

    In a new saucepan add the remaining 20 ml of olive oil and the finely diced eschallots, celery and garlic, sweat gently until the vegetables are softened but don’t allow to colour.

  • 6.

    Add the cooked artichokes and chicken stock. Simmer for 15 minutes until almost all the liquid has evaporated.

  • 7.

    Place the contents of the saucepan into an upright blender and add 50g unsalted butter. Blend on high until smooth, pass the puree hrough a fine sieve, season to taste with sea salt and put aside.

  • Lamb:

  • 1.

    Remove the fat cap with a sharp knife. Remove the meat from the bone and completely remove the sinew from the meat. Cut each piece of meat in half to yield eight equal portions. Place the meat in the refrigerator.

  • 2.

    Render down all the fat from the cap of the lamb rack in a small saucepan on a low heat. When the fat is completely melted pass it through a fine sieve and allow it to cool slightly.

  • 3.

    Remove the meat from the refrigerator and coat each piece of meat with the rendered lamb fat. The lamb fat should solidify on the cold meat.

  • 4.

    Place the meat in sous vide bags and seal. Refrigerate the lamb until required.

  • Vegetables:

  • 1.

    Peel the asparagus and cut the heads off at about 4-5cm in length. Reserve the rest of the asparagus for another use.

  • 2.

    Pod the broadbeans, blanch them in boiling water for 30 seconds then refresh in iced water and remove the outer shell to expose the tender inner beans.

  • 3.

    Trim and peel the spring onions and leeks. Put aside the vegetables until required.

  • Nuts, Seeds and Grains:

  • 1.

    Remove the husk from the hazelnuts and cut each hazelnut in half.

  • 2.

    Boil the sunflower seeds for one minute in water, drain and rub on a tea towel to remove the outer husks.

  • 3.

    In a frypan with clarified butter roast all of the nuts, seeds and puffed quinoa separately until golden brown.

  • 4.

    Combine the nuts, seeds and quinoa and dress with the melted brown butter and put aside.

  • To Cook the Lamb:

  • 1.

    Cook the lamb by preparing a water bath at 68°C. Submerge the lamb in the water bath and depending on the thickness of the loins you will need to cook them for between 20 and 25 minutes to produce an even medium rare.

  • To Serve:

  • 1.

    Heat the Jersey milk to 40C.

  • 2.

    Mix the 10ml water and 1ml rennet together.

  • 3.

    Stir the Jersey milk to create a whirlpool in the saucepan and have eight ceramic dariole moulds ready. Add the rennet and water to the swirling milk and quickly fill the eight dariole moulds. The milk will only take a minute or two to completely set and it should be stable and remain warm for a good five to ten minutes in the moulds. Keep the moulds in a warm area.

  • 4.

    In the meantime have a pot of boiling salted water ready. Blanche all the vegetables starting with the onions, then the asparagus and leeks. The vegetables will need about two minutes, in the last five seconds add the double shelled broadbeans. Drain the vegetables and brush them with melted butter and season with sea salt.

  • 5.

    Remove the lamb from the water bath. Cut open the cryovac packets and place the loins on a silicon lined ovenproof tray, season with sea salt. Coat the lamb loins with reduced lamb jus and flash in a medium to hot oven for one minute.

  • 6.

    Reheat the artichoke puree and fold through the whipped cream. Place a small amount of puree in the centre of each plate, place each lamb loin in the centre of the puree.

  • 7.

    Garnish with the seasoned vegetables.

  • 8.

    With a round dessert spoon scoop out each individual Jersey milk curd and place on top of the lamb.

  • 9.

    Sprinkle each curd with nuts and seeds. Garnish with nasturtiums, pea flowers, okra shoots, rocket flowers and wild sorrel shoots and serve.

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