Growing up in a small town in New Zealand, Peter Gordon didn’ t discover avocados or sushi until he moved to Australia in his late teens. From there he travelled to Asia where a whole new culinary world opened before his eyes.

Often dubbed the ‘ father of Fusion cuisine’ – a culinary style that integrates various regional flavours and cooking techniques in order to create innovative new tastes – Peter reveals in Fusion: A Culinary Journey how he developed his unique culinary philosophy, influenced by his travels around the world, exploring different cuisines, foods, tastes and cooking ideas.

For anyone who thinks they have never eaten – or perhaps have no interest in- fusion cuisine, this book is a real eye-opener: as Peter says, without Fusion, the Italians wouldn’ t be serving Polenta – as corn and maize are from the Americas; Thai’ s wouldn’ t have chillies, peanuts or coriander; the Spanish couldn’ t serve their delicious grilled toast rubbed with garlic, olive oil and tomatoes -as tomatoes too are from another continent.

Illustrated with stunning photography from renowned photographer Jean Cazals, Peter takes us on a journey through Asia, Europe and the Pacific and presents 80 delicious recipes plus the key ingredients that epitomise Fusion cuisine.

'Fusion is a book overflowing with ideas- I'd defy anyone not to be inspired.'

‘The king of fusion shares his latest dishes -they're exciting in concept and, fun to make and, above all, sensational to eat.'

‘Peter Gordon's latest book is tagged “a culinary journey.” It most certainly is.'

'Fusion is a book overflowing with ideas- I'd defy anyone not to be inspired.'

‘ The king of fusion shares his latest dishes -they're exciting in concept and, fun to make and, above all, sensational to eat.'

‘ Packed with dishes that fuse cultures and ingredients, this book is certain to liven up your dinner party repertoire.'

‘ With more than 80 recipes and descriptions of the key ingredients that epitomise fusion cuisine, this beautifully illustrated book will inspire and stimulate, as well as entertain.'

‘ Peter Gordon's latest book is tagged “ a culinary journey.” It most certainly is.'

Peter Gordon is heralded as the Godfather of Fusion food and came to the culinary world's attention as the founding chef of The Sugar Club restaurants in Wellington, New Zealand in 1986, followed by two British incarnations in London's Notting Hill and West Soho.  In 2001 he opened The Providores and Tapa Room Restaurant on Marylebone High Street with three friends. In 2004, he set up Dine by Peter Gordon restaurant in the SKYCITY Grand Hotel in Auckland NZ, soon followed by Bellota tapas bar in 2006. In 2013 he opened the 4th, and current The Sugar Club on the 53rd floor of Auckland’s Sky Tower.  He is a co-founder of Crosstown doughnuts - perhaps London's most loved doughnuts.  Peter has self-authored eight books and writes regularly for The New Zealand Herald.