Fusion cuisine - ie. selecting and mixing different cuisines, regions, spices and techniques - has been very popular lately. Peter Gordon the pioneer in fusion kitchen has been with us some years ago - the following set of menu is from his latest book Fusion.
- Pork steamed in coffee, star anise and anise candy sauce, quice (China and Italy)
- Kumara, spinach, feta tortilla & sumac yogurt (Spain, Middle- East)
- Ginger poached deer, parmesan sauce and broccoli couscous (Europe and Maghreb)
- Pomegranate, panna cotta, pear and basil jelly (Middle- East and Italy)