Peter Gilmore is the Executive of the internationally acclaimed Sydney restaurant 'Quay'. Since 2009, Quay has achieved a place in the prestigious S. Pellegrino World’s 50 Best Restaurants.

I was approached to design a book for Quay which worked as an interpretation of chef Peter Gilmore’s philosophy on nature based cuisine. The concept explores the unique qualities, layers and textures in his art and of the Australian produce he works with. In deciding to move Peter’s food out of a formal restaurant setting, we developed a more emotive story around the creation of each dish and its relationship with nature. The finished package is a journey of evocative visuals, tactile stocks and subtle finishes, strengthened by a series of abstract artworks that add a unique etherial quality to the overall concept.