The executive chef of dine by Peter Gordon at SkyCity answers your cuisine questions.
I'd like to make my own tomato sauce for pizza bases to use up my tomato crop - can you give me a few ideas of what to add to make it super-tasty?
Tamarind paste, dried chilli flakes, smoked paprika, Thai fish sauce and soy sauce all add immense flavour.
I've been asked to take a Greek salad to a dinner party, but my version seems a bit plain. How would you suggest I give it a bit of oomph?
My version is diced ewe's milk feta, black olives, fleshy tomatoes, grated lemon zest, lots of parsley and mint, and a little dried wild oregano. Adding grilled red capsicum and capers is good, as is a tangy red wine vinegar with your extra virgin olive oil dressing.
You mentioned that figs are great in chicken stews. Could you please provide a recipe or tell me where I could find one?
Lightly caramelise onions, garlic, baby carrots and chicken pieces. Add thyme, a cinnamon quill, light stock and bring to a simmer. Add a handful of quartered figs (fresh or dried) and slowly cook, covered, for an hour or so. Season well.
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