Rediscover fusion  Peter Gordon, the godfather of fusion
cooking, is the inspiration behind these flavoursome recipes
Sat, Aug 3, 2013, 00:00   Fusion was that awful catchphrase (or
was it a movement?) that at a certain stage, people started to
despise as much as some of the dishes it spawned. Cocoa and date
dumpling with sea bream foam and wasabi beignets, anyone? But
New Zealander and London-based chef Peter Gordon, the godfather
of fusion, as he was branded, really did embrace it quite
enthusiastically back in the 1990s and I remember dining on
delicious and elegant, yet quite robust dishes in his Sugar Club
restaurant, once upon a time. Despite many poor attempts to
recreate his dishes, chefs sometimes succeeded, and the fusion
movement really kick-started trends to push the boundaries with
combinations of ingredients. Nowadays, chefs are highly
globalised, with an added touch of xenophobia. These days, we’re
all focused on local, and in some ways fusion food sounds dated.
But Gordon makes the point tha