Peter Gordon's Tomato and Chilli Jam
Before I came to New Zealand I had only vaguely heard of Kiwi chef Peter Gordon. From articles that popped up every so often in the English newspapers that I read, I knew that he cooked at The Sugar Club (still, I think, a truly brilliant name for a restaurant) and that he was designated king of what became known as fusion cuisine. That all changed when I made my first batch of his Tomato and Chilli Jam. Now he is known as the person responsible for coming up with the recipe of this addictive addition to sandwiches, sausages, noodles, patés, cheese, cold meats or just about anything that needs a little zip. I discovered it through an article in Cuisine magazine and you’ll find the recipe right here.