Latest from Peter Gordon

Peter Gordon

Chef, restauranteur and author

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Check out Peter’s latest content

Peter Gordon: Avoid a sticky situation

Recipe: Three ways with barbecued sausages

Peter Gordon: With condiments

Peter Gordon: Going with, not against, the grain

Peter Gordon: The good oil on aioli

Peter Gordon: The good oil on coconut

Peter Gordon: The seeds of a delicious dessert

Peter Gordon: Get ready to wok and roll

Peter Gordon: More to cauliflower than cheese

Peter Gordon: Grate alternatives

Peter Gordon: Turn over a new leaf

Peter Gordon: Salted or unsalted butter?

Peter Gordon: Sticking with crumbing

Peter Gordon: Zesty ideas for lemons

Peter Gordon: Single and double trouble

Peter Gordon: When East meets West

Peter Gordon: Frozen fruit fine for jam

Peter Gordon: Out of the frying pan ...

Spreading the word on butter

Peter Gordon: Casserole meat, to fry or not to fry?

Peter Gordon: Getting all steamed up over meals

Peter Gordon: Try a little tenderness

Peter Gordon: Don't chicken out of cooking duck

Peter Gordon: Tricks for frying halloumi

Peter Gordon: Best of baking when the heat is on

Peter Gordon: Devouring the particulars of protein

Giving 'em a taste of Kiwi at the Games

Peter Gordon: Noodling around with shirataki

Peter Gordon: A well-oiled baking method

Peter Gordon: The chef's tart reply

Peter Gordon: Time for some real flavour

Peter Gordon: Stewing over perfect chowder

Peter Gordon: Turning on the heat

Peter Gordon: Pour some sugar on me ...

Peter Gordon: Pull the other one

Peter Gordon: Sweet and sour notes

Peter Gordon: Talking a whole lot of tripe

Peter Gordon: Brings tears to the eyes

Peter Gordon: Clearing up the mess

Peter Gordon: Top tips for a foolproof pav (+recipe)

Peter Gordon: Hamming it up

Peter Gordon: Not just a vampire killer

Peter Gordon: The trouble with truffles

Peter Gordon: Keeping herbs for longer

Peter Gordon: The secret to crispy duck

Peter Gordon: Different from the zest

Peter Gordon: Get your wobble on

Peter Gordon: As keen as mustard

Peter Gordon: Good looks versus practicality

Peter Gordon: Finding flavour with vegetarians

Peter Gordon: Secrets to a tastier risotto

Peter Gordon: Christmas with a new twist

Peter Gordon: A toast to the party season

Peter Gordon: Little leaves have their uses

Peter Gordon: A bit of a sticking point

Peter Gordon: Ultimate cheese sammies

Peter Gordon: The salts of the earth

Peter Gordon: No such thing as a bad egg

Ask Peter Gordon: Coming to the crunch

Peter Gordon: Green with envy over avo glut

Peter Gordon: Rooting for a bit of fire

Peter Gordon: First catch your lobster ...

<i>Peter Gordon</i>: When the chips are up

Peter Gordon: Sticky situation with onions

Peter Gordon: Scalloped edges

Peter Gordon: Crumbs of wisdom

Peter Gordon: Seaside rival to asparagus

<i>Peter Gordon</i>: Proof of the pudding

<i>Peter Gordon</i>: A glut of capsicum

Peter Gordon: Talking turkey - wild, that is

Peter Gordon: Keep your wellingtons dry

Peter Gordon: Getting saucy with pork

Peter Gordon: Rising to the occasion

Peter Gordon: Shelling out a few ideas

<i>Peter Gordon</i>: Pigging out on pork chops

<i>Peter Gordon</i>: Cheese at its most versatile

<i>Peter Gordon</i>: The proof is in the black pudding

<i>Peter Gordon</i>: All power to the paua

<i>Peter Gordon</i>: Dried food at your fingertips

<i>Peter Gordon</i>: How to be offally successful