Peter’s food opera
“ANY TIME I’VE HAD A REALLY GOOD COFFEE IN THE UNITED KINGDOM WAS BECAUSE AN AUSTRALIAN OR NEW ZEALANDER WAS BEHIND THE MACHINE.”
Peter Gilmore works in what is arguably one the best office settings in Australia, if not the world – the Sydney Opera House. Each day he looks out over Sydney Harbour at Bennelong restaurant with a “strong” piccolo latte in hand, and marvels at how lucky he is.
“It’s pretty cool,” Peter says. “I get to work in one of the most recognisable and beautiful buildings in the world – it’s certainly a great motivator. I try to do justice to the building and represent how great Australian cuisine is, so you do feel a weight of expectation, but it’s a great honour.”
As Executive Chef of Bennelong and Quay, Peter is fortunate to work with some of Australia’s greatest producers, from farmers to fishermen, breeders to providores, and coffee roasters are no exception.
“The thing about coffee is that it’s often the last thing your customers have at your restaurant,
