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From the Earth

From the Earth

World's Great, Rare and Almost Forgotten Vegetables

Hardie Grant Books


By Peter Gilmore


$60.00

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From the Earth is a celebration of approximately 50 unique and exotic heirloom vegetables and plants through the seasons. Some the author grows himself in his experimental home garden, while others come from suppliers he has developed close and lasting relationships with over his 15 years as executive chef at Quay restaurant in Sydney, Australia.

The book includes full-color photography by Brett Stevens alongside botanical illustrations heroing each vegetable, as well as key information (family group; history and origin; traditional cooking uses; growing conditions; anecdotal stories; and why the author loves them!) and a recipe inspired by the vegetable.

The recipes range from very simple – about the cooking technique with little adornment – to more complex dishes that may feature at Peter's restaurants Bennelong or Quay. All are approachable and achievable in the home kitchen. The key, always, is celebrating the organic beauty of the vegetables and allowing them to shine. In the chef's words: 'Simplicity is key, with a little bit of complexity thrown in'.

Recipes include Fried puntarelle chicory, Kyoto red carrot salad (sheep's milk feta, smoked almond, sherry caramel), Slow braised roveja peas (fermented mushroom and black garlic purée) and Slow cooked galeux d' eysines pumpkin (aged comte cream, truffle).

In addition, the book profiles, in words and pictures, chef Gilmore's home garden and the evolution of his now abiding passion for it, as well as a handful of his most loyal growers and seed suppliers.

More Details

Pages: 256 pp;
Format: Hardcover
Publication: October 2018
ISBN: 9781743793480
Peter Gilmore is one of the most acclaimed chefs in Australia and his restaurant, Quay (where he has been executive chef since 2001), is one of the most awarded. Quay has held a prestigious three-hat and three-star rating for 13 years, as well as rankingin the S. Pellegrino World's 50 Best restaurants since 2009 (as high as 26th in the world in 2011).

Peter describes his cuisine as 'food inspired by nature' and his garden as his 'place of wonderment and imagination'. It is from his garden that the inspiration for world-class dishes comes. He sources rare plants and heirloom vegetable seeds, as well as growing his own at his home property. If vegetables work at his home, they're grown for his restaurants on a larger scale. He was inspired to cook at a young age and started his apprenticeship at 16, then spent his 20s working in kitchens locally and internationally. He received critical recognition as head chef at De Beers Restaurant at Whale Beach in 2000, and moved on to Quay – part of the Fink Restaurant Group – in 2001. He also oversees Bennelong at the Opera House, another Fink Group restaurant. His previous books are Quay (2010) and Organum (2014).