Claim to fame?
I set up the kitchen and devised the menus at the original Sugar Club restaurant in Wellington in 1986. I never owned it, or the subsequent London incarnations, which I also set up. Due to them I've been known ever since as the father of fusion cuisine,
which I continue to cook and create at my various restaurants - see my website, peter-gordon.net. I was awarded an ONZM in the 2009 New Years Honours List for services to food, and was presented this by the Queen at Windsor Castle in December 2009.
Where does your passion for food come from?
The ability to pursue a creative and inquisitive career, having a good palate, a liking and appreciation of all cuisines, not just the classic European ones, the discovery of new ingredients and flavours.
Career high?
Cooking two hangi at Turangawaewae marae in the past two years, working with a dedicated team of people, all of whom were doing it because they loved it. And opening The Providores restaurant in London in 2001.
Career low?
Being told, aged 19, that I cut had to cut my two-coloured mohawk off as it would affect my cooking (yeah, right).
Influences?
The world. Every cuisine has something to offer.
Current favourite ingredients?
Tahini paste is popping up in my dishes, and I always have room for miso in its various guises.
What's always in your pantry?
Pomegranate molasses - always good for salad dressing and to add dash to a gin and tonic.
Friends are coming around for dinner on Thursday night, what will you serve?
A whole roast cauliflower, drizzled with garlic oil. Trim the green leaves from a cauli, boil or steam for five minutes. Drain, then sit on a baking parchment-lined tray that you've scattered sliced garlic over. Drizzle over 1/4 cup hot water and 5 Tbsp extra virgin olive oil. Season and roast in your oven as hot as you can until it's caramelised and cooked. Serve on a large plate and people can slice pieces off as they need.
Guiltiest pleasure?
Turkish delight.
Anything to add?
Eat well and be inquisitive.
* Appearing Thurs 12.30pm.
Peter Gordon. Photo / Chris Lambert
Claim to fame?
I set up the kitchen and devised the menus at the original Sugar Club restaurant in Wellington in 1986. I never owned it, or the subsequent London incarnations, which I also set up. Due to them I've been known ever since as the father of fusion cuisine,
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