Peter Kuruvita

Chef, restaurateur, author, TV presenter, Hotel consultant, Peter Kuruvita, has been a highly regarded member of the Australian food scene for over 30 years.

Peters’ restaurant, Sydney’s iconic Flying Fish, is renowned for its’ creative modern dishes with a strong seafood focus and stunning setting. More recently opened is Flying Fish Fiji, located literally on the beach, at Denarau Island, Fiji.

Peter spent his childhood in Sri Lanka, where he developed his love of food and flavours by spending many happy hours in the kitchen watching his grandmother prepare ancient family recipes. His idyllic memories of this time inspired his recent cook book ‘Serendip’, a rich collection of Sri Lankan recipes, memories, and a photographical insight into the culture and beauty of the unique island nation.

Peter continues to explore his Sri Lankan heritage in his latest TV series, My Sri Lanka, where the chef travels this beautiful country exposing traditional cultures and delicious recipes.

Books:
My Feasts with Peter Kuruvita, Hardie Grant Books, April 2013

Peter Kuruvita

Peter Kuruvita's Recipes



 
Vanilla poached prawns
Vanilla poached prawns

Peter Kuruvita’s vanilla poached prawns marries the delicate notes of the spice with the sweetness of the prawns with added heat from the chillies

Avg user rating: 3 out of 5 stars



intermediate

Total time
40 min

Seared red snapper with salsa verde
Seared red snapper with salsa verde

Peter Kuruvita’s fish dish takes the classic salsa verde of Argentina and adds a twist with some Mexican flavours and fresh red snapper

Avg user rating: 3 out of 5 stars



easy

Total time
25 min

Dal soup
Dal soup

Peter Kuruvita’s rich dal soup flavoured with garlic, ginger and mustard seeds is ideal as a vegetarian starter or light dinner

Avg user rating: 3 out of 5 stars



easy

Total time
35 min

Braised beef with green chilli
Braised beef with green chilli

Braised beef with green chillies, also known as chilli con carne verde, is true cowboy food from the north of Mexico

Avg user rating: 3 out of 5 stars



easy

Total time
3 hrs

Coconut ice cream with chilli caramel pineapple
Coconut ice cream with chilli caramel pineapple

Peter Kuruvita’s coconut ice cream is simply made, with no eggs, so requires no cooking. The ice cream is served with caramel chilli pineapple

Avg user rating: 3 out of 5 stars



easy

Total time
55 min

Devilled beef
Devilled beef

Devilled beef, is a quick-to-make dinner and is like a mixture between sweet and sour dish and a stew

Avg user rating: 3 out of 5 stars



easy

Total time
25 min

Lamb curry
Lamb curry

Lamb curry, is simple to make and full of wonderful aromatic flavours from the toasted spices

Avg user rating: 3 out of 5 stars



easy

Total time
1 hr 10 min

Pecan and cinnamon doughnuts with coffee anglaise
Pecan and cinnamon doughnuts with coffee anglaise

Peter Kuruvita’s pecan and cinnamon doughnuts, also known as buñuelos, is a twist on the original recipe adding pecans and coffee anglaise instead of anise and brown sugar

Avg user rating: 3 out of 5 stars



intermediate

Total time
1 hr 10 min

Pork belly skewers
Pork belly skewers

Pork belly skewers are simple and quick but with lots of flavour, they make a great dish cooked on the barbecue

Avg user rating: 3 out of 5 stars



easy

Total time
20 min

Rosehip and hibiscus sorbet
Rosehip and hibiscus sorbet

Rosehip and hibiscus sorbet is a good recipe to make in an ice-cream maker - it's vivid colour and flavour makes a great dinner party dessert

Avg user rating: 3 out of 5 stars



easy

Total time
1 hr 15 min