New South Wales - award-winning chefs reveal Sydney's best produce

Join Peter Gilmore on a chefs table at Sydney’s World 50 Best Restaurant, Quay. Meet Kylie Kwong, a 5th generation Chinese Australian chef with a knack for using Australian native ingredients in her cooking. New South Wales - award-winning chefs reveal Sydney's best produce
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Award-winning chefs reveal Sydney's best produce

  • Four days
  • New South Wales

Join Peter Gilmore on a chefs table at Sydney’s World 50 Best Restaurant, Quay. Meet Kylie Kwong, a 5th generation Chinese Australian chef with a knack for using Australian native ingredients in her cooking.


What to Expect

  • Enjoy a chef’s table experience at Sydney’s Quay, hosted by World 50 Best chef,  Peter Gilmore and discover his Sydney dining guide 
  • Experience Sydney’s love of Japanese and Italian fusion cuisine at LuMi Dining with Chef of the Year, Federico Zanellato  
  • Embark on a tour of Sydney’s artisan food producers
  • Dates: Before event program

Award-winning chefs, artisan food producers and fresh, seasonal produce are at the forefront of Sydney’s exciting dining scene. Follow the seasonal produce from the garden to the table of some of Sydney’s finest dining establishments, from a chef’s table at Quay with celebrated chef, Peter Gilmore to a lesson in native ingredients with Kylie Kwong at her Potts Point restaurant, Billy Kwong. 

Experience the fusion of cultures that makes Sydney’s dining scene so unique.

Day 1: Experience Peter Gilmore's Sydney

Peter Gilmore of Quay, Sydney, New South Wales

Morning/Afternoon
Check into Pier One Sydney Harbour before heading to The Streets of Barangaroo to enjoy a pastry at Bourke Street Bakery. Then pick from one of the many new restaurants from Spanish inspired, Tapa Vino to Chinese dishes at Lotus Dining and Brent Savage and Nick Hilderbrand’s new restaurant Cirrus.  

Evening
Enjoy a chef’s table with Executive Chef, Peter Gilmore, at World 50 Best Restaurant, Quay. Peter has a knack for sourcing rare plants and heirloom vegetables, and pairing them with rare breed animals and seafood such as Wild blacklip abalone, fermented shiitake chawanmushi, smoked pig jowl, roasted koji and sesame dish. 

Day 2: Peter's Favourite Sydney Food Spots

Mike McInerney of No.1 Bent Street, Sydney, New South Wales

Morning
Explore Carriageworks Farmers Market curated by Mike McInerney, executive chef and owner of No. 1 Bent Street. The weekly Saturday market showcases fresh local produce with stalls operated by some of Sydney’s best chefs. Don’t miss Peter’s favourite stall run by Chef Kylie Kwong of Billy Kwong, who serves up pork buns drizzled with chilli. 

Afternoon
Enjoy one of Peter's favourite restaurants, Firedoor, in inner-city Surry Hills. Chef Lennox Hastie spent five years learning the art of smoking meats at Michelin Starred Restaurant Asador Etxebarri. At Firedoor he uses 13 different types of wood to smoke meats.

Evening
Peter doesn’t tend to use spice in his cooking, so his tip on the best place to experience these in Sydney is at Spice Temple from respected Sydney chef, Neil Perry. Here Neil combines modern Chinese techniques with the flavours and spices popular in regional areas of the country.

Day 3: Sydney producers, native ingredients and fusion cuisine

LuMi Bar & Dining, Sydney, New South Wales

Morning
Begin the day with an insight into Sydney’s breakfast culture at Three Blue Ducks in Rosebery. Follow this up by meeting pastry whiz, Christopher Thé, at Black Star Pastry for a slice of the world’s most instagrammed cake - the strawberry and watermelon delight. Then meet the man behind Sydney’s favourite butter at Pepe Saya Butter Factory.

Afternoon
Next stop is lunch at Billy Kwong where owner and chef Kylie Kwong (ex Rockpool and Bill’s) creates dishes using native ingredients such as crispy salt bush cakes and her signature offering, crispy skin duck with organic mandarin and davidson’s plum.

Evening
Fusing Japanese and Italian techniques, Federico Zanellato of LuMi Bar & Dining will showcase his creative talents, including his signature dishes parmesan chawanmushi and evergreen dessert. Federico has worked in Europe at La Pergola alongside Heinz Beck, Noma and The Ritz in London as well as a stint at Ormeggio in Sydney.

Day 4: Departure

Morning
Departure from Sydney.