Sea Pearls Collection

Signature creations as Gilmore's Sea Pearls Collection place two Sydney chefs with the best in the world.

Chef Peter Gilmore was driving past the Australian Museum in Sydney when he saw a poster for an exhibition about pearls.

The image stayed with him, until one day it was the inspiration for a dish that helped propel Quay Restaurant to the rarefied rank of 46 in the S. Pellegrino list of the World's 50 Best Restaurants.

Gilmore's sea pearls collection is a painstaking dish to create - one chef devotes each day's work to making its elements. One type of pearl is made with an eye dropper using egg whites.

Most chefs have a signature dish - a unique creation that illustrates their skill, creativity, direction and food philosophy.

It was 15 years ago when owner of Tetsuya's Restaurant, Tetsuya Wakuda, created his most celebrated dish, confit of ocean trout. The owner of the 17th-best restaurant in the world wanted to cook the fish until it had the consistency of a soft-boiled egg.

More about eating Sea Pearls Collection here.

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