Peter Gordon: Avoid a sticky situation
Q: As a teacher of food technology, I appreciate the way you explain the scientific concepts underpinning your craft. I am hoping you can help me understand why some recipes specify not to stir a sugar...
View ArticleRecipe: Three ways with barbecued sausages
Sausie salad Barbecue, sausage, salad. But when you can't face one more snarler in white bread and a toss of lettuce salad, ring the changes. Cook sausages (preferably good spicy butcher-made ones),...
View ArticlePeter Gordon: With condiments
Q: While down Tauranga way some years ago, I purchased a few bottles of orange vinegar made with locally grown oranges. Strawberries have never tasted the same without first marinating them in this...
View ArticlePeter Gordon: Going with, not against, the grain
Q: I am a bit confused about the differences between couscous, Israeli couscous and quinoa - are they interchangeable in recipes? I've seen salads in shops using a big fat bulgur wheat too, is that the...
View ArticlePeter Gordon: The good oil on aioli
I have been experimenting with making my own aioli as I want to have one free of preservatives to serve my family. We all love roasted purple-skinned kumara with a good creamy aioli. However, when I...
View ArticlePeter Gordon: The good oil on coconut
The executive chef of dine by Peter Gordon at SkyCity answers your cuisine questions. Inspired by a recent trip to Bali I have been trying my hand at Indonesian cookery. I have query on the use of...
View ArticlePeter Gordon: The seeds of a delicious dessert
Q: I have tried numerous recipes for passionfruit pulp and they are either too sweet or too thin, and also the seeds float to the top. Ideally, I would like it to turn out like store bought, not too...
View ArticlePeter Gordon: More to cauliflower than cheese
Q: I think I remember you saying that you bake whole cauliflower in olive oil in the oven - can you please tell me the how? Many thanks, Linda A: A few years back I was travelling in Israel with my...
View ArticlePeter Gordon: Grate alternatives
Maybe I've been watching too many cooking shows, but last weekend I was craving a fancier dessert at home and the thought popped into my head that the perfect accompaniment for my scoop of English...
View ArticlePeter Gordon: Turn over a new leaf
I have just bought my first halloumi, Zany Zeus, and read your ideas for this. However, I have always wondered when a recipe says vine leaves, can they be from any vine? I have two different vines of...
View ArticlePeter Gordon: Salted or unsalted butter?
It seems every baking recipe calls for unsalted butter, yet sometimes salt is added to the recipe. Unsalted butter is never on special and I wondered if it makes such a big difference in baking? - Many...
View ArticlePeter Gordon: Sticking with crumbing
My wife and I like to have crumbed fish and schnitzel from time to time. I know it makes me sound like a tightwad, (which I am) but it irks me to have to use a whole egg in the crumbing process when I...
View ArticlePeter Gordon: Zesty ideas for lemons
I have been making my own lemon syrup using the old gran/great-gran recipe with great success. I have all this yummy sugared lemon pulp and puree left over which I have used in a banana cake recipe....
View ArticlePeter Gordon: Single and double trouble
Hi Peter, can I use the cream from the supermarket in recipes that state what type of cream to use e.g. pouring cream, heavy cream, single cream? I know terms refer to the different levels of fat in...
View ArticlePeter Gordon: When East meets West
Today's spring rolls are worlds apart from their genesis in China. When I first came to New Zealand years ago I used to buy a couple of "spring" rolls for my lunch. The other day I bought a spring roll...
View ArticlePeter Gordon: Frozen fruit fine for jam
I have been given loads of frozen, ripe, whole plums. I have made all sorts of things but would now like to make some jam. Could you please tell me just how I go about weighing the plums so I can add...
View ArticlePeter Gordon: Out of the frying pan ...
We are looking at getting a set of frying pans for general use - steak, poached eggs and so on. Do you suggest cast iron, stone or aluminium? We like to put pans in the dishwasher. If we use non-stick...
View ArticlePeter Gordon: Spreading the word on butter
In many recipes for cakes and baking the advice is to cream butter and sugar before adding other ingredients. Softening the butter makes the process easier, but how soft can the butter be? If the...
View ArticlePeter Gordon: Casserole meat, to fry or not to fry?
Most recipes ask you to prep meat by patting dry and frying before making a casserole; why is this necessary? - Joan and Peter Minchin Your question is interesting because although the browning of meat...
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