Peter Thornley is one of New Zealand’s leading chefs. He has over 20 years experience working in prestigious restaurants in London and New Zealand.
The winner of numerous celebrated awards internationally, Peter has set up many successful restaurants including heading Auckland’s Soul Bar, The French Farm in Akaroa and Icon at Te Papa in Wellington. He has most recently joined forces with the Simunovich family and opened Bracu, the restaurant on the Simunovich’s olive grove in Bombay, south of Auckland.
Peter is also a consultant chef to many organisations, including Tatua. Peter develops recipes and product applications for Tatua and also travels regularly to Asia to train chefs and airline caterers in the benefits of using Tatua’s Premium Creams range of products.
View Peter’s delectable Baked Silken Lemon Cream & Citrus Salsa recipe |
