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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Tukunga
Hi, Can you remember the name
Sandi Champaneri (not verified)
13 o Hepetema 2016
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