Ask Peter Gordon

Peter 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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Peter Gordon
Peter Gordon: stale mate

Why does a bought loaf of bread stay fresh longer (4-5 days) than our breadmaker loaf (2-3 days) before it is hard and stale? Thanks, Adi and Murdoch McLean To be honest, the simple answer is that...
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Peter Gordon
Peter Gordon: cheeky chappie

I’ve been seeing lots of stuff about nose-to-tail cooking —how you can slowly cook the less desirable parts of an animal to get the most out of the beast. But things like pork cheeks or trotters...
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Peter Gordon
Peter Gordon: a sausage, but not as you know it

I don’t have a sausage machine, but saw on MasterChef a few weeks ago one of the contestants had made a duck “sausage’’ using the skin, I think, wrapped around it. Naturally they didn’t show how he...
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Peter Gordon

Peter Gordon: a fishy pickle

I had a dish at an Italian restaurant the other day combining marinated and poached fish (white fish, salmon, squid and some shellfish). I couldn’t work out which seafood would be marinated — I...

Peter Gordon: Pumpernickel

I love that heavy, black pumpernickel bread that you can buy. It has a slightly aniseed/licorice flavour. What is pumpernickel? I have read American recipes that use black flour or black rice, but...

Peter Gordon: Persimmons

We have a persimmon tree fruiting with the astringent variety, which I understand you can’t eat raw until they are really soft, unlike the non astringent sort. Do we need to treat them differently...

Peter Gordon: something's churning

Can you provide some advice for my creamy conundrum? I was given a fancy ice cream maker with a compressor for Christmas and have been having great fun experimenting with different flavours....

Peter Gordon: on the fly

I justhad a trip to London on Air New Zealand in business class. I really enjoyed the food you designed for them, especially the beef ribs. I was worried because I thought there would be bones in...

Peter Gordon: put a lid on it

I always remember my mum roasting meat with the lid on, I tend to do mine with the lid off. Apart from keeping the oven clean, what difference does keeping the lid on make?Regards, Rachael Funnily...

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