Peter Gordon Everyday

Mimi ON Nov 06, 2012 AT 5:45 pm

by Chrissy Iley

I’d always known about Peter Gordon. I’d known that he was the godfather of fusion cuisine, the blending of the spicy and the exotic with the local. I knew he was from New Zealand and he had a famous restaurant in Wellington called The Sugar Club. A version of this arrived in London and then in 2001 he was the first person to make Marylebone High Street a go-to area with the opening of Providores and the tapas room downstairs.

This has long been an elegant and gorgeous place to have a quick bite or a lingering deliciousness. I remember one time having red champagne. It was called Vampire Spit. Very delicious.

It wasn’t until I started travelling Air New Zealand that I realised the genius that is Peter Gordon. For a start how can anyone create food on a plane that can taste delicious – that make it actually taste. Subtle intensity and surprising textures are his trademark. He likes extremes that meet and melt in the mouth and carry on the party.

Peter Gordon Everyday

His latest cook book Peter Gordon Everyday embraces another extreme. Food that you think is too clever and complicated made simple. It’s an amazing book with wonderful breakfast recipes like chorizo on tomato rubbed toast and soft boiled egg; cherry fritters with smoked chicken and tomatoes; raspberry, banana and avocado smoothie. It’s the inclusion of the avocado that makes it sing.

There’s a chapter of gorgeous soups, unbelievable risotto and pastas; farfalle with golden beetroot pesto, peas and mint makes me drool to look at it. There’s light meals and salads such poached chicken salad with green beans, peaches and pecans; hot smoked salmon, potato and pea salad with tahini yoghurt dressing.

The dinners are full on wonders of the world. Imagine the heaven of chicken macadamia curry with banana raita.

And then there’s wondrous desserts and pastries and cakes. Ginger melting moments look irresistible. He says they are a biscuit from his childhood but the ginger chunks take them to an adult level.

You can taste the emotional journey in his food. There’s always a child and an adult. When recipes say they are simple I can rarely follow them. For instance Jamie Oliver is virtually incomprehensible.

The Peter Gordon book has incredible food that looks sophisticated and clever but the Everyday cookbook means that it is not as complex as you might imagine, but every mouthful seems to have an emotional twist.


Peter Gordon Everyday out November 1 published by Jacqui Small, £25.00.


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