PERHAPS A GIFT VOUCHER FOR MUM?: MOTHER'S DAY
PETER GORDON was born in the New Zealand coastal town of Whanganui. After moving to Melbourne in 1981, completing a four-year cookery course and working for five years as a chef in various restaurants, his spirit of adventure and culinary curiosity led him to travel through Asia for a year. This life-changing experience was to become a major influence on his culinary style. In 1986, he moved back to Wellington to become the Head Chef at the original Sugar Club restaurant, a role that would make his name as a chef. His entrepreneurial spirit combined with his curiosity about food triggered his move to London in 1989. There he gradually introduced his eclectic cooking style, now called fusion, and won wide acclaim for his cooking at the two London branches of The Sugar Club in Notting Hill and west Soho. These days, Peter has restaurants in London (The Providores and Tapa Room in Marylebone, and Kopapa in Seven Dials, Covent Garden) and Auckland (Bellota and The Sugar Club - the fourth iteration of the iconic restaurant brand). He is also involved with artisan doughnut company Crosstown Doughnuts, which launched in London in April 2014. Peter has written seven books and contributed to a dozen others. He has appeared on British television, in programmes such as Saturday Kitchen and Nigel Slater and Jamie Oliver's Channel 4 food series, as well as being a guest judge on MasterChef New Zealand. Most recently, he presented and was the executive producer of Native Kitchen (TV3 and Maori Television in NZ), a 10-part TV series in which he mentored a group of aspiring, young Maori chefs through a 10-day culinary boot camp. In 1999, Peter was the first to receive the New Zealander Of The Year award from The New Zealand Society in London. He is widely recognised as an ardent promoter of the food industry, and in 2009, he was awarded an ONZM (Officer of the New Zealand Order of Merit - the NZ equivalent of an OBE) by The Queen for his services to the food industry.
This, his eight book, dishes up a dazzling, Technicolour new world Observer Food Monthly The traditional salad gets an all-year-round, inventive makeover from the chef often regarded as the godfather of fusion. Centurion With global flavours, meat/fish/poultry ideas and stunning photographs, salad steps centre stage. Eat Healthy a compilation of salads for every season. Harper's Bazaar
Baking Vegan Bread at Home
Beautiful Everyday and Artisan Plant-Based...
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