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Nigel Jeffery is currently pastry chef at the renowned Quay restaurant in Sydney, Australia. Working for Peter Gilmore who has won the Good Food Guide Restaurant of the Year for the second time and with it the prestigious three hat award for outstanding food Quay restaurant now stands shoulder to shoulder with Rockpool and Tetsuya for innovative modern Australian cooking. Following on from his apprentiship Nigel worked at Metzaluna in Sydney before moving to the UK where he developed his passion for pastry as Senior Sous Chef at Branston Hall in Lincolnshire. After travelling extensively throughout Europe and America, Nigel returned to his native Australia in 2004.
Sample Dishes:
Salad of fresh figs, roasted spring onions, young fennel, basil, goat’s curd and Tunisian brick pastry cigars Confit of lobster, slow cooked eggplant, masterstock chicken, enoki, jellyfish, kuzu udon, sesame Roasted John Dory, shaved cuttlefish, globe artihoke, young leeks, chive flowers Poached Glenloth squab, grilled dates, lemon jam, roasted garlic, shallots, cumin and pastilla Muscatel raisin semi freddo, caramelised figs, amaretto cream, chocolate sorbet, Florentine Five textured chocolate cake Sauternes granita, crème caramel, Sauternes ice cream |