Auckland offers much more than a gateway to this safe, friendly and super-scenic country, writes the National’s Kipat Wilson. “Straddling an isthmus two kilometres wide on North Island, it enjoys a warm climate, superb…
New Zealand chef, London-based Peter Gordon, “the godfather of fusion cooking,” is the inspiration behind recipes recommended in an Irish Times article, which include a frittata topped with Greek yoghurt and sumac. “Gordon really…
One chef who is especially enamoured with the “rehabilitation” of liquorice and its “earthy, powerful flavour” is New Zealander Anna Hansen, chef proprietor of the Modern Pantry in London’s Clerkenwell. Like…
New Zealand-born chef-proprietor of London’s Providores and Tapa Room Peter Gordon is set to open a new restaurant, called Kopapa in Convent Garden in December. Dishes will include Turkish poached eggs with whipped yogurt…
The Times profiles NZ’s most famous cooking export, the “arch-exponent of fusion food” Peter Gordon. As well as owning the Sugar Club, Providores and Tapa Room (all in London), Gordon is consultant…
Actress Kerry Fox interviewed in the Observer ‘favourite eateries’ column and muses on fellow Kiwi, ex-flatmate and celebrity chef, Peter Gordon’s Tapa Room – as well as his influence on her own culinary habits….
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…
The Sugar Club and its sister restaurant Bali Sugar, epitomise the radical, cosmopolitan and mainly beneficial changes that have transformed London’s restaurants over the last decade.
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