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Snow Egg
Quay is a restaurant in Sydney, Australia. It is owned by Leon Fink, and is run by chef Peter Gilmore. It has won several awards in Australia, and has appeared in The World's 50 Best Restaurants several times. Description Quay is located in the Overseas Passenger Terminal, Sydney Harbour, with views towards the Sydney Harbour Bridge. The restaurant is owned by Leon Fink. Chef Peter Gilmore joined the restaurant in 2001. It reopened after a major overhaul in July 2018. Menu Quay serves contemporary Australian cuisine. The restaurant has several signature dishes, including the "Snow Egg", an egg-shaped poached meringue with an ice cream centre, which is coated in a sweet tuile by using a blow torch. It is served on a bed of fruit fool and granita. The "Snow Egg" was re-created in the finale of the 2010 series of ''MasterChef Australia'' and after achieving cult status was phased out in 2018. Another signature dish is Gilmore's "Eight-Textured Chocolate Cake", which in an earlier ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peter Gilmore (chef)
Peter Gilmore (born 18 May 1968) is an Australian chef. He is the current executive chef of the Quay restaurant, which has been included in The World's 50 Best Restaurants since 2009, and the Bennelong, at the Sydney Opera House. Gilmore is also a recurring guest on ''Masterchef Australia ''MasterChef Australia'' is an Australian competitive cooking reality show based on the original British ''MasterChef''. It is produced by Endemol Shine Australia and screens on Network 10. Restaurateur and chef Gary Mehigan, chef George Cal ...'', where his signature dessert the "Snow Egg" was touted as one of the toughest ''Masterchef'' challenges. Career He was inspired to cook at a young age and started his apprenticeship at 16, then spent his twenties working in kitchens overseas and in country New South Wales, developing his own style. Critical recognition came in 2000 when Peter was the Head Chef at De Beers Restaurant at Whale Beach and Terry Durack, food reviewer for ''The S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bluefin Tuna
Bluefin tuna is a common name used to refer to several species of tuna of the genus ''Thunnus ''Thunnus'' is a genus of ocean-dwelling, ray-finned bony fish from the mackerel family, Scombridae. More specifically, ''Thunnus'' is one of five genera which make up the tribe Thunnini – a tribe that is collectively known as the tunas. ...''. {{Animal common name Commercial fish Thunnus Fish common names ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buildings And Structures In Sydney
A building, or edifice, is an enclosed structure with a roof and walls standing more or less permanently in one place, such as a house or factory (although there's also portable buildings). Buildings come in a variety of sizes, shapes, and functions, and have been adapted throughout history for a wide number of factors, from building materials available, to weather conditions, land prices, ground conditions, specific uses, prestige, and aesthetic reasons. To better understand the term ''building'' compare the list of nonbuilding structures. Buildings serve several societal needs – primarily as shelter from weather, security, living space, privacy, to store belongings, and to comfortably live and work. A building as a shelter represents a physical division of the human habitat (a place of comfort and safety) and the ''outside'' (a place that at times may be harsh and harmful). Ever since the first cave paintings, buildings have also become objects or canvasses of much art ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
2001 Establishments In Australia
1 (one, unit, unity) is a number representing a single or the only entity. 1 is also a numerical digit and represents a single unit of counting or measurement. For example, a line segment of ''unit length'' is a line segment of length 1. In conventions of sign where zero is considered neither positive nor negative, 1 is the first and smallest positive integer. It is also sometimes considered the first of the infinite sequence of natural numbers, followed by 2, although by other definitions 1 is the second natural number, following 0. The fundamental mathematical property of 1 is to be a multiplicative identity, meaning that any number multiplied by 1 equals the same number. Most if not all properties of 1 can be deduced from this. In advanced mathematics, a multiplicative identity is often denoted 1, even if it is not a number. 1 is by convention not considered a prime number; this was not universally accepted until the mid-20th century. Additionally, 1 is the s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Restaurants In Australia
This is a list of notable restaurant chains in Australia. A restaurant chain is a set of related restaurants with the same name in many different locations that are either under shared corporate ownership (e.g., McDonald's in the U.S.) or franchising agreements. Typically, the restaurants within a chain are built to a standard format through architectural prototype development and offer a standard menu and/or services. Restaurant chains in Australia * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * File:85 cafe in Eastwood Sydney 2017.JPG, A 85C Bakery Cafe location in Sydney File:Din Tai Fung Sydney.JPG, A former Din Tai Fung restaurant in Sydney Image:shingleinnmacarthurcentralbrisbaneaustralia.jpg, A Shingle Inn location at MacArthur Central, Brisbane File:Fast Eddys sign.jpg, A Fast Eddys location in the Perth CBD File:Hungry J ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tetsuya's
Tetsuya's is a restaurant in Sydney, Australia, owned and operated by chef Tetsuya Wakuda. Tetsuya's cuisine is based on Australian, Japanese and classic French cuisine, and makes use of Australian ingredients. The restaurant is known for its signature dish, the Confit of Tasmanian Ocean Trout, referred to as "the world's most photographed dish" (by ''Financial Review)'', which has been offered since 1987. Tetsuya's, along with the French establishment Claude's, is credited with bringing a new style of fine-dining cuisine to Sydney. Location In the late 1980s and 1990s, Tetsuya's was located in a terrace house in the typical style of the Sydney inner-western suburb of Rozelle. In 2000, Tetsuya's moved to the former Suntory building in the Centre of Sydney. Style of cuisine Tetsuya's serves a set ten course degustation menu. American chef Charlie Trotter said, "Tetsuya is part of an elite group of international chefs that has influenced other chefs through their personal s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gourmet Traveller
Are Media is an Australian media company that was formed after the 2020 purchase of the assets of Bauer Media Australia, which had in turn acquired the assets of Pacific Magazines, AP Magazines and Australian Consolidated Press during the 2010s. It is owned by the Sydney investment firm Mercury Capital. History Australian Consolidated Press Consolidated Press was formed in 1936, combining ownership of ''The Daily Telegraph'' and Frank Packer's ''Australian Women's Weekly''. It was renamed Australian Consolidated Press (ACP) in 1957, and acquired '' The Bulletin'' in 1960. ''The Daily Telegraph'' was sold to News Limited in 1972; the same year ACP founded ''Cleo'' and took over Publishers Holdings (including ''Australian House & Garden'', ''Wheels'', and others). Two years later, Frank Packer died, and his son Kerry took over the company. In 1988, ACP acquired John Fairfax's magazines (including ''Woman's Day'', ''People'', '' Dolly'', and ''Good Housekeeping''). In 1994, AC ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sydney Morning Herald
''The Sydney Morning Herald'' (''SMH'') is a daily compact newspaper published in Sydney, New South Wales, Australia, and owned by Nine. Founded in 1831 as the ''Sydney Herald'', the ''Herald'' is the oldest continuously published newspaper in Australia and "the most widely-read masthead in the country." The newspaper is published in compact print form from Monday to Saturday as ''The Sydney Morning Herald'' and on Sunday as its sister newspaper, ''The Sun-Herald'' and digitally as an online site and app, seven days a week. It is considered a newspaper of record for Australia. The print edition of ''The Sydney Morning Herald'' is available for purchase from many retail outlets throughout the Sydney metropolitan area, most parts of regional New South Wales, the Australian Capital Territory and South East Queensland. Overview ''The Sydney Morning Herald'' publishes a variety of supplements, including the magazines ''Good Weekend'' (included in the Saturday edition of ''The Sy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aquaculture
Aquaculture (less commonly spelled aquiculture), also known as aquafarming, is the controlled cultivation ("farming") of aquatic organisms such as fish, crustaceans, mollusks, algae and other organisms of value such as aquatic plants (e.g. lotus). Aquaculture involves cultivating freshwater, brackish water and saltwater populations under controlled or semi-natural conditions, and can be contrasted with commercial fishing, which is the harvesting of wild fish. Mariculture, commonly known as marine farming, refers specifically to aquaculture practiced in seawater habitats and lagoons, opposed to in freshwater aquaculture. Pisciculture is a type of aquaculture that consists of fish farming to obtain fish products as food. Aquaculture can also be defined as the breeding, growing, and harvesting of fish and other aquatic plants, also known as farming in water. It is an environmental source of food and commercial product which help to improve healthier habitats and used to recon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Argyrosomus Japonicus
''Argyrosomus japonicus'' is a silvery to bronze-green colored fish, a member of the family Sciaenidae, which may grow up to in length. It is known as Japanese meagre (FAO), mulloway or jewfish on the east coast of Australia, butterfish in South Australia, kingfish or river kingfish in Western Australia, and dusky/squaretail kob, dusky salmon, salmon or kabeljou in South Africa, Ô-nibe (大鮸, オオニベ) in Japan. The name jewfish refers to its large otoliths, which are prized as "jewels" by some fishers. Description ''Argyrosomus japonicus'' is a large, slender fish which can grow to . It has a copper-colored head and is silvery with a bronze-green dorsal surface and paler belly. It has a row of distinctive white spots running along the lateral line. The caudal fin is angular in juveniles but becomes more rounded in larger fish. Distribution and habitat ''Argyrosomus japonicus'' has an Indo-Pacific distribution occurring in coastal waters surrounding Australia, Africa, Indi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mousseline Sauce
Hollandaise sauce ( or ; ), also called Dutch sauce, is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper. It is well known as a key ingredient of eggs Benedict, and is often served on vegetables such as steamed asparagus. Origins ''Sauce hollandaise'' is French for "Hollandic sauce". The name implies Dutch origins, but the actual connection is unclear. The name "Dutch sauce" is documented in English as early as 1573, though without a recipe showing that it was the same thing. The first documented recipe is from 1651 in La Varenne's ''Le Cuisinier François'' for "asparagus with fragrant sauce": Not much later, in 1667, a similar Dutch recipe was published. There is a popular theory that the name comes from a recipe that the French Huguenots brought back from their exile in Holland. La Varenne is credited with bringing sauces out of the Middle Ages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lobster Sauce
Lobster sauce is a type of sauce used in American-Chinese and Canadian-Chinese cuisine. It is also sometimes found in Polynesian-influenced Chinese food. It is a type of "white sauce" within Chinese cooking, meaning that it is of a mild flavour, and based on meat stock, as opposed to soy sauce. The sauce itself does not contain any lobster, and may vary in preparation method from place to place or restaurant to restaurant. It can contain chicken broth, garlic, ginger, green onions, fermented black beans, and eggs, and is thickened with starch. Some recipes incorporate pork mince and soy sauce. The colour varies from being pale white to brown, or to a yellow, depending on the quantity of soy sauce used and how the eggs are incorporated into the sauce. Lobster sauce in most of New England, where it is a thicker, brown sauce, is the exception. Origin "Lobster sauce" was invented in North America by Chinese restaurateurs inspired by a method of preparing lobster in Cantonese c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
