If you don’t know Peter Gilmore, you certainly know his food. His desserts include the snow egg and the eight-texture chocolate cake but, over a 20-year career at leading fine-diner Quay, the chef’s signature dishes are many. So, too, are the accolades. Quay has been awarded three hats by the Good Food Guide for an unprecedented 17 consecutive years and has been named Restaurant of the Year on multiple occasions by both the Sydney Morning Herald Good Food Guide and Gourmet Traveller. Across the water at Bennelong, inside the Sydney Opera House, Gilmore has ushered the iconic restaurant into a new phase since taking over in July 2015. Gilmore, a keen gardener, has just released a book on rare and heritage vegetables, which joins his other two books Quay and Organum.