28th October 2021 By Monique Steele | firstname.lastname@example.org | @foodtickernz
Chef Peter Gordon is using the temporary shutdown of the cooking school at his Auckland food venture Homeland by launching a range of retail products.
The Homeland @ Home range was pushed out this month and comprises 10 products, including a sweet chilli sambal based on one of the internationally renowned chef’s recipes, a gun powder sprinkling from head chef Naga Sunkara’s, and a lemon yuzu curd.
The range is available for sale at the Homeland online store and when Auckland moves to Covid-19 alert level 2 would be sold at the shop at Homeland’s Wynyard Quarter base, which includes a dining room, film studio, cooking school, food innovation hub and community space.
With the Homeland restaurant now operating only with click-and-collect services and the cooking school closed under Auckland’s level 3, head of business development Connie Clarkson told the Ticker it was the perfect time for the business to launch the new range.
“A product line has always been part of the plan,” she said.
“This lockdown has produced the business opportunity for us to be able to bring this new range to fruition.”
Clarkson added that a wider retail distribution was not yet in the plans for the products.
On returning home from London last year, Gordon and business partner Alastair Carruthers launched Homeland New Zealand Enterprises in November as a “food embassy” to showcase New Zealand and Pacific Island food and food producers.
Fellow Auckland chef Sid Sahrawat launched a range of sauces and spice kits prompted by the popularity of his restaurant’s lockdown takeaway service in November.