about Peter Little

Peter little became a chef because his mum’s dinners at times where were cooked until they were “beyond recognition.” While his mum could create a decent meal when she put her mind to it, most of the time she was so busy helping his dad run their bus company that she would put something on the stove and then forget it was there.“It was mostly boiled potatoes, boiled peas and boiled sausages,” Peter recalled. At age 14, New Zealand-born Peter decided to take over the reins in the kitchen with much prompting and support from his brothers and sisters and he well remembers the first dish he cooked.“It was Gypsy Potatoes, cooked from Mum’s recipe cards and brothers and sisters were blown away by how delicious it was.
“All I did was layer sliced potatoes and tomatoes, add chicken stock, sprinkle parmesan on top and bake it in a large ceramic baking dish. “Often it is the simple things cooked with care that work the best,” he said.
He realized that cooking was his forte and soon started work in restaurants when he left school. Backpacking around South Island, New Zealand, and various jobs, including fruit picking and working on fishing boats and farms provided him with opportunities to learn everything about cooking, from filleting fish to working 600m above Lake Wakatipu at Queenstown’s Skyline Restaurant. Australia then beckoned and he worked at fine dining establishments including Sydney’s Menzies Hotel (in a large kitchen brigade environment of 120 chefs and apprentices) and Eliza’s restaurant in Double Bay.
He then formalized his experience, Qualifying as a chef at Ryde College of TAFE, while continuing to train under many talented chefs in Sydney.
He eventually decided that Melbourne was the place to bring up a family, but not before travelling again, this time to London where he worked for trust house forte at their flagship hotel, the Grosvenor House, securing employment in the pastry section.
He was in dessert heaven,earning his spurs preparing desserts for the largest hotel ballroom in Europe (2,000 seated), ending his tenure there creating gateaux trolleys and finely crafted plated desserts for the  ninety park lane restaurant ,the hotels one Michelin star restaurant,who often hosted members of various royal familys,after all, Buckingham palace was just down the road .
After that it was Tokyo, Japan, where he trained to be a master chef at the Ramada Renaissance,Ginza tobu Hotel, in the Ginza. After two years working and training in the perfection-driven and highly skilled Japanese kitchen environment, Peter was ready to return to Australia.Peter Says ,"that if you have the passion and desire to work and try hard,people will give you a chance,no mater what country,spoken language or how fancy the hotel you are in".
“I’ve experienced every facet of the culinary industry and realized that creating dessert master pieces is my passion. “Making desserts allows you to showcase your skills and creativity and if a chef messes up the dessert, he or she has may loose the customer,as it usually is the last thing they eat at the end of a beautifully crafted meal” Peter said. His love of great dessert making still shinning bright, he started his own Desserts manufacturing business 10 years ago and now makes his delectable range of thermo reversible restaurant quality dessert cremes in 150g single serve ready to eat retail tub,a 280g create at home retail tub and a 5KG catering tub,all details on these unique desserts are on this Website,all these products are made in his own HACCP certified manufacturing plant.“The lemon tart is a classic favourite and you can create your own desserts from the recipes on my Website. Creating desserts for the retail shelf has allowed
Peter to introduce the concept of great dessert making at home with the time consuming and messy part already done. 
“Although the dessert crèmes is a main component of the dish there is still lots of room for the professional chef or home cook to add their personal touch.“The Callebaut Belgian Chocolate adds a touch of luxury and is ideal for profiteroles, cannoli and more,” he also adds“the lemon makes a stunning lemon meringue pie, the recipe for Italian meringue is in the recipes on our Website” and the vanilla, I ask? with a laugh he says"I could write a book on the vanilla creme".The Website also lists the retail outlets where you can buy Lush Desserts.

LUSHDESSERTS 2010