Salad of Pickled Gooseberries, Red Cabbage, Hazelnuts & Coriander

Preparation info

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    • Difficulty


Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

This is a dish that I first made at the original Sugar Club in Wellington, and it’s still one of Ashley and Viv’s favourites. Pickling was something my grandmother got me interested in as a kid. Years later, as I began to eat at Japanese restaurants, I realised the role that pickles play in their cuisine as an aid to digestion and a stomach teaser. The pickles here are best made at least one week in advance and will keep for several months in the fridge.