Peter Gordon's first collection of recipes, "The Sugar Club Cookbook", concentrated on his signature dishes at the restaurant. Now this brilliant young chef turns his creative attention to dishes and menus to prepare at home. Fresh ideas for breakfast - tea-smoked salmon with poached eggs, toast, spinach and hollandaise; inpsired picnic ideas - roast carrot and parmesan risotto cakes; menus for celebrations - fiery chicken, green chilli and lemon grass stir-fry; and lots of tips for marinades and dressings, cocktails and canapes - all display Peter's trademark combination of modern British food with Pacific flavours.