PETER GILMORE
Executive chef, Bennelong and Quay, Sydney
I am beyond thankful that we were able to reopen the restaurants and get back to work between the two major NSW lockdowns. It has been a tough year for all and I am so glad that we were at home in Australia when we had to face a global pandemic – I feel that overall we have, and will continue to, get through this as best we can as a community by coming together. For all of its hardships, I am thankful 2021 allowed me to try my hand at ceramics, which has long been of great interest to me, having worked closely with my friend Paul Davis on a number of bespoke ceramics for Quay and Bennelong over the years. 2021 also granted me more time with my family throughout the lockdown, which was a huge positive, particularly as my boys get older.
SARAH BALDWIN
Chef and owner, Joy, Brisbane
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Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
