In this beautiful book, internationally acclaimed chef and ‘godfather’ of fusion cooking, Peter Gordon, encourages you to throw away any preconceived ideas about what makes a salad and to instead create inventive, mouth-watering dishes that you’ll want to make time and again.
Created to be enjoyed all year round as a main meal, part of a sharing plate or as a side dish, every recipe combines ingredients that work harmoniously together. Smooth textures complement crunch, a sharp citrus note setting off the sweetness of a roasted grape, a fiery chilli enlivening a sweet mango. Chapters are identified by a core ingredient, be it meat, fish, grain, cheese or vegetable, but no single ingredient is king – it is the perfect combination that makes the dish.
Following Peter's ethos that cooking should be fun, creative and fulfilling, you’ll find these recipes infused with delicious originality. Try dishes as diverse and tempting as: Asparagus, almonds, spiced quail eggs and shiitake miso dressing; Puy lentils, quinoa, pomegranate, roast grapes and tomatoes, chilli mint and basil; Chilli- chocolate teriyaki mackerel with samphire, Jersey royals and orange; Confit duck leg, caramelized onions, almonds, porcini, cavolo negro and blue cheese. There is something here for everyone to enjoy.
Peter Gordon was born in the New Zealand coastal town of Whanganui. After moving to Melbourne in 1981, completing a four-year cookery course and working for five years as a chef in various restaurants, his spirit of adventure and culinary curiosity led him to travel through Asia for a year. This life-changing experience was to become a major influence on his culinary style. In 1986, he moved back to Wellington to become the Head Chef at the original Sugar Club restaurant, a role that would make his name as a chef. His entrepreneurial spirit combined with his curiosity about food triggered his move to London in 1989. There he gradually introduced his eclectic cooking style, now called fusion, and won wide acclaim for his cooking at the two London branches of The Sugar Club in Notting Hill and west Soho.
Peter has written seven books and contributed to a dozen others. He has appeared on British television, in programmes such as Saturday Kitchen and Nigel Slater and Jamie Oliver s Channel 4 food series, as well as being a guest judge on MasterChef New Zealand. Most recently, he presented and was the executive producer of Native Kitchen (TV3 and Maori Television in NZ), a 10-part TV series in which he mentored a group of aspiring, young Maori chefs through a 10-day culinary boot camp.
In 1999, Peter was the first to receive the New Zealander Of The Year award from The New Zealand Society in London. He is widely recognised as an ardent promoter of the food industry, and in 2009, he was awarded an ONZM (Officer of the New Zealand Order of Merit - the NZ equivalent of an OBE) by The Queen for his services to the food industry.
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Shipping & Delivery
In order to make things simple and convenient, we have set our delivery pricing with our couriers based on a standard delivery box, with dimensions of 330mm L x 250mm W x 310mm H, and a maximum weight of 18kg.
To get an idea of how much that is, the delivery box fits up to 12 bottles of wine, one kitchen mixer, or a feather and down duvet inner. Your total delivery charge is automatically calculated in the checkout – simply enter your delivery region and let our system do the rest.
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Moore Wilson’s is a Cash and Carry business, but we’ve negotiated some fantastic rates with our couriers:
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Some of our products – such as beer and grocery items – can be bought individually in store, but we can only courier them in set quantities (such as boxes, cases or cartons). It is often quite a lot cheaper to buy in these quantities, which is why we show both the individual and bulk prices on the product pages. It’s always nice to know what you’re saving!