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Hero image for Peter Gordon's Pacific Harvest

Part one of three from this full length documentary.

Part two of three from this full length documentary.

Part three of three from this full length documentary.

Part one of three from this full length documentary.

Part two of three from this full length documentary.

Part three of three from this full length documentary.

Peter Gordon's Pacific Harvest

Television (Full Length) – 2001

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Whanganui-born chef Peter Gordon helmed the Sugar Club in Wellington in the 80s, before moving to the UK and started up a series of acclaimed restaurants, including Providores and Tapa Room (opened shortly after this doco was made). Plaudits as a pioneer of ‘fusion’ cooking followed. Here the ‘kai magpie’, takes in everything from paw paw to paua on a homecoming taste trip: raw fish in Rarotonga, Waikato River 'tuna', deer at Wairarapa’s Te Parae, Seresin organic olive oil, Marlborough koura, Stewart Island oysters, and more. The one-off special screened on TV One and on BBC2.

Fusion food takes, as it's starting point, the belief that any ingredient, from any part of the world, has the potential to be cooked and eaten. Who is there to say, for example, that we must never use a Malaysian ingredient in a traditional Yorkshire dish? Perhaps the dish will benefit. Perhaps it will change it, but surely if it tastes all the better, or even, if it tastes intriguingly different, then that can be a positive thing.
– Peter Gordon on fusion food, from his website