Savour ─ Salads for All Seasons

What defines a salad? Is it merely a few ingredients tossed together in a bowl with a dressing, or is it more complex than that? Acclaimed chef Peter Gordon shows us that salads are versatile and fun dishes that harmoniously combine a mixture of individually prepared ingredients, that when coming together, can either be very similar in texture and colour, or ones that oppose each other--such as crunch supporting smooth.

Peter demonstrates how salads can be made to suit your mood; some salads are perfectly crafted assemblages, whilst others are quickly put together. By adding a contrasting flavor or texture to a mix, it can often highlight other ingredients in the same dish. Throughout the recipes within Savour, you'll discover that it is the shock of a sweet roast grape that highlights sharp citrus notes, or a spicy chilli being used to add excitement to a sweet mango.

Peter's salads are wide-ranging and the recipes within Savour reflect this; from vegetarian dishes such as aubergine with gem, quinoa and pistachio, to red meat based salads such as poached veal with anchovy mayonnaise and potatoes. Whatever your mood, the occasion or season, there will always be a saladto complement it.

Peter Gordon set up the kitchen of the original The Sugar Club restaurant in Wellington, New Zealand in 1986 followed by two British incarnations in London's Notting Hill and West Soho. In 2001 he opened The Providores and Tapa Room Restaurant on Marylebone High Street with his partner Michael McGrath. In 2004, he set up the Dine by Peter Gordon restaurant in the SKYCITY Grand Hotel in Auckland soon followed by the Bellota tapas bar in 2006. Peter and Michael are also co-owners of the lauded vineyard Waitaki Braids in North Otago, New Zealand. In 2011, Peter's latest London restaurant Kopapa opened at the heart of Seven Dials, bringing innovation and creativity to one of the capital's most vibrant eating areas.