Peter Gordon

Peter Gordon is perhaps New Zealand’s most internationally recognised chef. Born in Wanganui Peter started collecting recipes from the age of four and began cooking not long after. After completing a chef’s apprenticeship in Melbourne in 1985 he travelled throughout South East Asia, India and Nepal for a year before setting up the kitchen at The Sugar Club in Wellington in 1986. Peter moved to London in 1989 and worked at various restaurants until he established his name as executive chef at Mayfair’s Green Street Restaurant then at the Notting Hill and Soho branches of The Sugar Club. Peter opened his current restaurant The Providores and Tapa Room with his partners in August 2001.

www.peter-gordon.net
www.theprovidores.co.uk

Slice of Life

By Peter Gordon - November 2008

Well I’d hoped that October would be a little less busy and far calmer than September, but I guess I was dreaming. The month started with my photographer friend Jean Cazals photographing The Providores Restaurant for us so that we’d have some PR shots up our sleeve. It was good to take photos of some of the dishes we’ve been serving lately, seeing as we change the menu constantly. Jean and I have worked on four published books together, and he is photographing the cook-book I’m in the midst of writing, due out late 2009.

The following day I took part in a live web-cam feed for Scott Mill’s show on BBC Radio. This was hilarious. http://www.bbc.co.uk/radio1/scottmills/scottcam/highlights15.shtml

Scott and a mate live in Kentish Town, London, and they’d decided to have a sort of Big Brother week at home. There were five web-cameras around the house, including the kitchen, and it was streamed live to the internet – attracting millions of viewers on the web, as well as those listening in on the radio. I turned up, opened the shopping bag and fridge and then cooked a meal. Beef and pumpkin omelette, along with a dessert of spiced rice, chocolate and pineapple pudding.

On the 7th October the 2008 annual KNORR National Chef of the Year competition took place at The Restaurant Show at Earls Court. www.craftguildofchefs.org/competitions/knorr-national-chef-of-the-year/

This is probably the most prestigious culinary competition in the country, held only every two years, and the chefs who enter are of the highest calibre, most being head chefs in their own right. I’ve judged this before and it’s a great event to attend and watch, and the tasting of some delicious dishes is always a bonus too. This year’s winner was Simon Hulstone, and I have to say his dessert was only bettered by his main course.

Two Australian chef friends, Christine Manfield www.universalrestaurant.com and Skye Gyngell http://www.petershamnurseries.com/ayearinmykitchen_skyegyngell.asp. Both released cook-books this month too. Sydney-based Christine’s book is titled ‘Fire’, and I was lucky enough to write the foreword for it. It’s a book rich in stories of travel and adventures, along with some inspiring, inventive and creative recipes. Skye’s book is centred around her restaurant at Petersham Nurseries here in London - the dining rooms are actually in the glasshouses. Skye uses produce sourced from local suppliers which is then served to you by gumboot-wearing wait staff. Christine’s restaurant Universal serves some of Sydney’s best food – I’ll be writing about that next month.

On my way out to New Zealand I stopped off in Singapore to see a couple of friends – who happen to have a dog called Dingo. Whilst there I ate at an astonishing restaurant called Tippling Club. The Financial Times will shortly be publishing my review of it, but let me just say that they serve a wonderful menu of five, 10 or 15 courses, all matched with either a wine or an amazing cocktail. The soup course comprises of a ‘bowl’ made from liquid nitrogen frozen pumpkin soup, filled with a goats cheese foam and hints of chocolate. That may sound disgusting, but I assure you it was a foodie highlight of my life. www.tipplingclub.com

In late October, my teams at dine by Peter Gordon and Bellota restaurants in Auckland changed our menus. We have produced menus with a warming Spring feel to them, making the most of the new seasonal ingredients available in New Zealand. Highlights include scallops with a red onion, chorizo and orange marmalade, and roast lamb chump on a brown rice, curry leaf, baby potato and tamarind pilau with minted coconut labne.

Finally, I’ve been working with Firstlight to create and produce a range of stews and braises, alongside some sauces and condiments to be used in conjunction with their quality cuts of meat. On this visit to NZ the Firstlight team and myself finally got to taste the various finished products – and I have to say everything was exceptional. From the meatballs through to the wagyu braised with shiitake mushrooms, everything was great. I look forward to the day, very soon now, when you’ll be able to buy them yourselves. For information about where and when, give the Firstlight offices a call on 06 878 2712.

This month’s photo is taken in Singapore – just before a torrential downpour.