Kōrero: 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.

Te whakamahi i tēnei tūemi

Peter Gordon

This item has been provided for private study purposes (such as school projects, family and local history research) and any published reproduction (print or electronic) may infringe copyright law. It is the responsibility of the user of any material to obtain clearance from the copyright holder.

Ngā whakaahua me ngā rauemi katoa o tēnei kōrero

Te tuhi tohutoro mō tēnei whārangi:

Perrin Rowland, 'Restaurants and food outlets - New dining experiences', Te Ara - the Encyclopedia of New Zealand, http://www.TeAra.govt.nz/mi/zoomify/39612/the-sugar-club-menu-late-1980s (accessed 3 July 2022)

He kōrero nā Perrin Rowland, i tāngia i te 5 Sep 2013