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: The Sugar Club, and Bellota, an authentic Spanish tapas bar in the heart of the Federal Street dining precinct. The Sugar Club’s focus is all about showcasing the best seasonal New Zealand produce and combining it with flavours from around the world. Sustainably caught fish will sit alongside black truffles from Canterbury, whilst feijoas and NZ made chocolate might grace a dessert. The wine list includes the best of New Zealand whilst a carefully curated cocktail list can be enjoyed in the gorgeous bar with a panorama of the Hauraki Gulf looking towards Rangitoto and the other Gulf islands. Located on Level 53 of the Sky Tower the views, as you’d expect, are as enjoyable as the food.

Follow Peter’s exploits here