Fusion food sometimes gets bad press from critics who claim it is too complicated and pretentious and that many people don't know what it is.

Revolutionary Fusion Food
Fusion cooking has emanated from the desire to make food more diverse and interesting and to ignite excitement in new ingredients and fresh combinations of ingredients.

The kitchens of Australia and New Zealand are responsible for fusion cuisine. A combination of classically trained chefs, fresh local produce and close links with South East Asia led to the development of a new approach to cooking.

Innovative Fusion Restaurants
Striving to break away from the norm of European cuisine meant that the chefs focused rigorously on the rules for different combinations as they made flavour and excitement their main goal.

Fresh Ingredients
The main principle of fusion cooking is to rely on the freshest ingredients. The freshest fish and best organic meats and vegetables are crucial. In addition, rather than having to rely solely on local and European flavours, the fusion chef has a more extensive larder to draw on.

Fusion food ranges from Asian staples such as jasmine rice and udon noodles to rare spices like Szechuan peppercorns and galangal - variety is the spice of life for fusion restaurants.

Fusion Food in the UK
Peter Gordon is often hailed as the person who introduced fusion cooking to the UK. He grew up in New Zealand, learned his trade in Melbourne and spent the next few years travelling through Nepal, India and South East Asia. On his return he launched the Sugar Club restaurant in Wellington and in 1996 brought the idea to London, starting off in Notting Hill and subsequently moving to Soho in 1998.

Fusion food can be sampled not only at specific fusion restaurants across the capital, many London restaurants now include some fusion food on the menu even if it is not the overriding cuisine, such is its popularity.

Carlina Macdonald