Story: Restaurants and food outlets

The Sugar Club menu, late 1980s

Wellington restaurant the Sugar Club (which ran from 1986 to 1989) was a pioneering exponent of the Pacific rim style of cooking, which combined classical French cooking techniques with fresh local produce and pan-Mediterranean and Asian ingredients – things like the lemongrass and wasabi in dishes on this menu. The owners, including Sugar Club chef Peter Gordon, opened a restaurant with the same name in London, England, in 1995 and introduced Pacific rim food to British palates. Gordon became one of New Zealand's best-known chefs.

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Peter Gordon

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How to cite this page:

Perrin Rowland, 'Restaurants and food outlets - New dining experiences', Te Ara - the Encyclopedia of New Zealand, (accessed 18 August 2022)

Story by Perrin Rowland, published 5 Sep 2013