He explains his early influences growing up in Wanganui, training in Melbourne and travelling the world.
His food can be tasted at dine by Peter Gordon and Belotta, both in the Auckland Sky City tower, and at Providores in London.
Exotic flavourings have been incorporated into classic dishes over the centuries - spices, dried fruit, tomatoes, chilli - but Gordon takes this a step further, using things like fish sauce in chutney, sumac on an omelette, five-spice and dates in a sweet corn fritter, dolmas filled with prawn and ginger, or blue cheese chocolates.
However unusual his yoking of ingredients might be, he is still concerned about balance and flavour harmony or contrast.
However, there are many explanatory sections, a glossary of exotic ingredients, and he offers substitutes for some.
The following is an extract from Peter Gordon: A Culinary Journey with photography by Jean Cazals. Published by Penguin Group NZ. RRP $70.
• Feta and Manchego omelette with spinach, chorizo and sumac
This is my idea of brunch heaven. Spicy, oily, eggy - what could be better?
As I've mentioned previously in the book, you want to make sure you buy cooking chorizo for this dish, the type that is made to be cooked, not to be sliced.
I had some Manchego in my fridge at home, as I usually do, but if you don't have any then you can substitute it with Pecorino, Zamorano or Parmesan - just choose a lovely firm cheese.
Sumac may seem like an odd breakfast garnish here, but it's the astringency it offers to the dish which makes it a perfect breakfast spice - it's a real pick-me-up.
• For 2
- 1 red onion, peeled and sliced
- red chilli, sliced (more or less, to taste)
- 10ml (2 tsp) olive oil
- 150g cooking chorizo, sliced
- 4 eggs
- 50g feta, cubed
- 2 Tbsp grated Manchego cheese
- 10ml (2 tsp) extra virgin olive oil
- 50g steamed or sauteed spinach, shredded
- a handful of coriander, shredded stalks and leaves
- 2 tsp sumac
Fry the onion and chilli in half the olive oil until the onion begins to caramelise.
Add the sliced chorizo and continue to saute; the fat will render from the chorizo and help the onion cook. Keep warm at the back of the stove.
Use a fork to lightly beat the eggs with the cheeses, the extra virgin olive oil and 20ml cold water, then season with a little salt and pepper.
You want the eggs to be streaky, not a one-coloured mass.
Heat up two 15cm-20cm non-stick frying pans (or cook these one at a time) and drizzle the remaining oil into them once they're hot.
Quickly pour the egg mixture into them and shake the pans for a few seconds to distribute the eggs.
Scatter the cooked spinach on top, then place the chorizo mixture down the centre.
Sprinkle the coriander on and when the egg looks like it's almost cooked, take the pan off the heat.
To serve: Using a spatula, flip one side of the omelette over itself, then carefully roll it out of the pan on to a warm plate, sprinkle with sumac and eat it while it's hot.
(Sumac is a tart, slightly lemony red spice widely used in Middle Eastern cuisine. It can be found in the international sections of good supermarkets.)
