Living between London and Auckland, Whanganui born chef, author and restaurateur Peter Gordon is renowned for his unique culinary philosophy, fusion, influenced by his extensive travels around the world. Often credited as the 'godfather' of fusion cuisine, his approach lies in respectfully blending elements of different cuisines' traditions and ingredients into one dish.
In Auckland Peter has two restaurants: Bellota and The Sugar Club on Level 53 of the Sky Tower. Peter has travelled extensively through Spain for decades and he set up Bellota in 2006 to share his love of Spanish cuisine, wines and culture. Bellota showcases produce from across the Iberian Peninsula from it’s incredibly delicious jamon Iberico de bellota for which he named the restaurant – bellota means acorn - which the Iberico pigs eat and which contributes to their flavour. Chorizo is made in house, Spanish cheeses are served on platters or mixed into tasty croquettes, and you’ll find many Spanish grape varieties on the menu alongside sherries and cocktails. Bellota is all about celebrating Spain, an incredible country.
Follow Peter’s exploits here