Food stylist and magazine food editor
I love Peter Gordon's food. It's always been delicious, exciting and packed with the flavours that I adore. I think its the slightly crazy Antipodean mix that I'm drawn to but then who could say no to a bowl of spiced laksa or chilli and rocket mussels, plantain fritters or beef pesto. These are all recipes with gusto, as is the sweet chilli sauce, which is still a constant in my fridge.
Food writer and author
I browse through this book now and am always struck by the number of ingredients and ways of cooking them it introduced me to. I love fusion food when it is done thoughtfully and with Peter Gordon I never feel as though anything is extraneous. It was all a bit of an eye opener.
Chef Peter Gordon considered "The Father of Fusion Cuisine" in the UK, this breakthrough book is tucked full of spice-filled mouth-watering recipes.
Over 20 years old now it was once cutting edge fusion – and the chilli jam and scallops is still a firm favourite.
Founder of Rococo Chocolates
Founding Director, Modern Pantry