Welcome to your FIX. by Peter Gilmore menu.
I’ve had the pleasure of creating this three course menu for you. It is full of my much loved recipes that should feel comforting, but will surprise and delight you with exciting flavours and textures, taking your at-home dining to a new level.
From West Australian scallops, to indulgent pork belly with freshly picked green beans and a rich potato galette, you’ll get to experience some of Australia’s best produce throughout this meal.
For dessert, I’ve created the at-home version of my Golden Crackle - the dish that debuted on the Masterchef 2021 season finale before being added to my menu at Bennelong. It’s a super-complex take on the nostalgic Chocolate Crackle treats of childhood. I hope you enjoy this playful dessert.
Have a great evening,
Serves: Generously feeds two.
Entrée: Seared Abrolhos Island scallops, roasted XO eggplant, eschallots, peanuts, sesame.
Main: Roasted pork belly, spinach purée, potato galette, green beans, shiitake mushrooms with yuzu miso butter, smoked trotter sauce.
red baby gem, sherry vinaigrette.
Dessert: The Chocolate Crackle.
This menu has been prepared by the STIX team. It will be delivered cold in an insulated box ready for you to heat, serve and enjoy!
Store refrigerated below 5°C until ready to prepare your meal.
Consume within three days of delivery.
STIX Shiitake - my good friend and fellow FIX. chef, Brian Murray has grown these shiitake mushrooms at STIX HQ in Marrickville.
Gooralie near Queensland’s Darling Downs is a family owned and operated pig farm. Their pigs are ethically-raised and free range from day one, enjoying a stress free environment, just as nature intended.
Abrolhos Scallops get their name from where they’re wild caught - near the Abrolhos Islands in Western Australia. They recently became the first scallop fishery in Australia to receive sustainability certification from the international-recognised Marine Stewardship Council.
Entrée: Scallops, eggplant, tomato, eshallot, chicken stock, pipis, spring onion, ginger, garlic, butter, squid, bacon, shiitake, fermented chilli paste, chilli flakes, peanuts, sesame, sorghum, xanthana, salt.
Main: Pork, chicken, sherry, onions, carrots, butter, shiitake, kombu, egg, spinach, grapeseed oil, potato, shiitake, yuzu, miso, green beans, salt. Lettuce, sherry vinegar.
Sonoma Miche Baby Loaf: Wheat flour, water, leaven (12%), linseed (4%), soybean (4%), iodised salt, wheat malt flour, vitamins (thiamin, folate).
Dessert: Flour, butter, sugar, eggs, chocolate, cream, vanilla
Contains: Mollusc, soy, milk, wheat (gluten), peanuts, sesame, sulphites, egg.
Peter Gilmore is the Executive Chef at two of Australia’s most exciting and dynamic restaurants - Bennelong in the Sydney Opera House, and Quay across the harbour in The Rocks.
Born and bred in Sydney, Peter is one of the most awarded chefs in Australia, having taken the helm of Quay in 2001. Under his guidance, Quay has been awarded Three Chefs Hats for an unprecedented 18 consecutive years in The Sydney Morning Herald Good Food Guide.
Inspired by nature, and on a mission to express multiculturalism through food, Peter is a passionate gardener and heralder of local producers. He was one of the first chefs in the country to embrace heirloom vegetables, and continues to put the finest produce at the forefront of his work.