Masterchef fans and dessert enthusiasts, listen up because this is one piece of information you don’t want to miss. Peter Gilmore of hatted Sydney restaurant Quay has announced that he is cutting his infamous Snow Egg dessert from the menu.

Speaking to Good Food, Gilmore revealed that the dish, which was launched into cult status after it featured on Masterchef in 2010, will be served for the very last time on April 1st, 2018. 

“Saying goodbye to our signature dishes is a way of forcing evolution to happen,” Gilmore told Good Food on the news. 

“It’s great that people love these dishes, but sometimes the only way to move forward creatively is to leave that behind and start a new chapter.”

As the publication has shared, once the dish appeared on the cooking show in a challenge, the Quay website received somewhere in the realm of 100,000 hits, causing the site to crash. Since it first hit the menu, more than 500,000 Snow Eggs have been served at Quay. 

If you’re yet to discover what all the fuss is about, the dish is made from the following:

The famous sphere is made of poached meringue and ice-cream, served on a bed of custard fool and granita. Flavours over the years have included white nectarine, cherry, strawberry, guava, custard apple and jackfruit.

The restaurant shared a tribute to the dessert on its Instagram account, thanking patrons for their praise and support:

Thank you for all the tributes and support yesterday after we announced that when we pauses service for our major renovation, we will also farewell the Snow Egg. Over the course of its 10-year lifespan, over half a million-snow eggs have been made with over 20 flavour changes. It has featured on five front covers and aired on Masterchef to over 3.9 million people. The night the snow egg aired, we received over 100,000 hits to the website causing it to crash, people lined up outside the restaurant to request a “take-away” Snow Egg and the phones did not stop ringing. As @chefpetergilmore said “I’ll always be very proud of creating the Snow Egg and the fact that it’s become a celebrated dish but to move Quay forward and create something new, sometimes you have to let go of the past.” Exciting times ahead! #snowegg #Quay #quayrestaurant #PeterGilmore @buffet.digital

A post shared by QUAY (@quayrestaurant) on

Farewell dear Snow Egg, you made our Instagram feeds more ‘lit’ than we could ever imagine. 

Image: Quay/Instagram

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