Tagged: the sugar club

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Slow Food Ireland: The Future of Irish Food

The Future of Irish Food If you’re interested in sustainable food production, all three Dublin Slow Food Convivia are hosting a film screening and debate at the Sugar Club in Dublin on Tuesday 8 May. The films that will be shown are: Fowl, an Irish documentary by Andrew Legge, which examines modern day chicken farming and western people’s relationship with food; and The Power of Community – How Cuba Survived Peak Oil, a film about how a country can successfully traverse the reduction and loss of finite fossil fuel resources.

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Peter Gordon’s Tomato and Chilli Jam

A couple of my jars of 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.

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Peter Gordon's Tomato and Chilli Jam

A couple of my jars of 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.