Peter Gordon

Homeland, Auckland

A household name here and abroad,

Peter has spent 40 years cooking food that combines a vast array of international influences and now spearheads Homeland, his Auckland restaurant, cook school and ‘food embassy’, which celebrates the produce of Aotearoa and the Pacific. His career has encompassed everything from authoring eight books, to founding award-winning restaurants everywhere from London to Istanbul, to founding annual charity event Who’s Cooking Dinner?, which raises money for leukaemia research. In his free time (ha!), Peter has cooked for Barack Obama, created recipes for Air New Zealand and acted as a judge on television shows from New Zealand Masterchef to The Great

Kiwi Bake Off. Here, he shares his twist on a classic Kiwi Christmas dessert.

How do you usually spend Christmas?

Peter: I try to do as little as possible as December is hectic for hospo people and we all need a break. But usually it’ll be with whānau of mine or my partner Al’s.

What are some of your favourite things to do over the festive season?

Peter: Rest up, swim in the ocean, walk the dogs, catch up with friends and whānau.

What are you looking forward to cooking and eating this Christmas?

Peter: Likely lots of kai moana and salads, berries and chardonnay as it’ll hopefully be warm and sunny, and these are all easy prepping.

What’s some early summer produce you’re excited about this year?

Peter: Asparagus, artichokes and sweetcorn.

Tell us about the recipe you’ve shared with us.

Peter: I love a pav any time of the year, but they go particularly well with summer berries and cream. They can be made in advance and kept in an airtight tin (sans topping) for when friends drop around, so they’re a great holiday treat to have at hand. The banana caramel mascarpone is delicious on the pav but also try it spooned over ice cream or inside a layer cake.