ASK PETER GORDON
Peter Gordon: scaling up
I make dinner for an extended family group on a Friday, which can be up to 10 adults (including two healthy teenagers) and five youngsters (aged from almost 5 to 12). I like to make a nice meal, so...
Read MorePeter Gordon: World's best caramel slice
I’m always interested to read Peter’s answers to so many cooking dilemmas, as I find I’m in the same boat as many when things don’t turn out a splanned. One such thing for me is caramel slice. I...
Read MorePeter Gordon: sugar anguish
As a home baker my question concerns the seemingly high quantity of white sugar in many cake, biscuit and slice recipes. In aiming for a healthier option, would you recommend using raw sugar...
Read MorePeter Gordon: Caramel cheese sauce
Many years ago, I arrived late at a dinner party and most of the food had been devoured, except a tray of some leftover broccoli and carrots served up in a caramel cheese sauce. At the time, I...
Read MorePeter Gordon: kiwifruit, a careful balance
There are loads of kiwifruit coming into the stores, but I’m bored with just eating them raw. They don’t cook up very well, and I can’t have pav or sweet puddings every night. I’ve tried them in a...
Read MorePeter Gordon: on a roll
I love reading Bite in the NZ Herald every Monday. I work in a cafe, love cooking and am a cookery student. I want to learn how to make salmon roulade, but don’t have the New Zealand-style recipe,...
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