Food unites through Kiwi chef’s fusion menu

Tainted by the bad press of football violence and last August’s earthquake, Times writer Cath Urquhart found Istanbul to instead be beautiful and friendly, helped in no small way by the diverse fusion menu at the hip Changa restaurant – designed by renowned New Zealand chef, Peter Gordon, formerly at London’s Sugar Club.


Tags: Changa restaurant  Peter Gordon  Sunday Times  The Sugar Club  

We Are Writing Our Own Food History

We Are Writing Our Own Food History

In an article for UK newspaper The Independent, New Zealander Molly Codyre, editorial assistant and food and drink writer for the publication, decides to find out what New Zealand cuisine really…