Using easily sourced ingredients and simple methods, the Godfather of fusion cooking, Peter Gordon, has created over 170 dishes that demonstrate his passion for innovative flavours and textures in everyday setting.
The range of recipes includes Chorizo on Tomato-rubbed Toast with Soft-boiled Egg to start the day, via soups and pasta dishes such as the tempting and comforting Creamy Leek, Red Lentil and Potato Soup or Cannelloni with Mushrooms and Pork to delicious dinners including the mouth watering Braised Pork Belly with Shallots, Orange and Cardamom and Cod Poached in Creamy Leeks, Ginger and Saffron, all finished off with treats that include Spiced Pumpkin, Fig, Pinenut and Gingernut Tart. The sections, including breakfast and brunch, light meals and salads, pasta, rice and noodles, teat trolley and desserts, are complemented by sumptuous photography from Manja Wachsmuth, making this book the stylish answer to eating well, every day.
The sections, including breakfast and brunch, light meals and salads, pasta, rice and noodles, teat trolley and desserts, are complemented by sumptuous photography from Manja Wachsmuth, making this book the stylish answer to eating well, every day.
Peter Gordon is heralded as the Godfather of Fusion food and came to the culinary world's attention as the founding chef of The Sugar Club restaurants in Wellington, New Zealand in 1986, followed by two British incarnations in London's Notting Hill and West Soho. In 2001 he opened The Providores and Tapas Room Restaurant on Marylebone High Street with three friends. In 2004, he set up Dine by Peter Gordon restaurant in the SKYCITY Grand Hotel in Auckland NZ, soon followed by Bellota Tapas bar in 2006. In 2013 he opened the 4th, and current The Sugar Club on the 53rd floor of Auckland's Sky Tower. He is a co-founder of Crosstown doughnuts – perhaps the London's most loved doughnuts. Peter has self-authored eight books and writes regularly for The New Zealand Herald.
