By Peter Gilmore
While there is a layered complexity to world-renowned chef Peter Gilmore's ethereal - yet grounded - cuisine, his philosophy of cooking is relatively simple. Just four elements are required to create perfect unison in a dish: nature, texture, intensity and purity.
In his highly anticipated second book, Peter invites the reader to share his private obsession with nature - when not in the kitchen at Sydney's Quay restaurant, he is working in his experimental garden where he grows a huge array of edible plant species. Each component of a plant, from sweet, earthy roots to bitter fronds and fragrant blossoms, is potentially destined for inclusion in one of the 40 exquisite dishes featured here.
I was commissioned by the team to produce a series of intricate line drawings of key ingredients, exploring the concepts of the book in a romantic, botanical fashion.
Creative direction and Design - Rueben Crossman
Photography - Brett Stevens
Illustration - Adriana Picker
Publisher - Murdoch Books