Peter Kuruvita about what he's up to at the Noosa Food & Wine Festival this year. " />

December, 2017

October, 2017

September, 2017

  • Win a pro toastie pack

    18 September, 2017 Win a pro toastie pack

    Indulge in the ultimate comfort food with this kit, including a no-mess Breville press, a copy of Darren Purchese's Chefs Eat Toasties Too and a subscription to Cooked.
    Read more…

August, 2017

July, 2017

June, 2017

  • Winter entertaining with Gill Meller

    08 June, 2017 Winter entertaining with Gill Meller

    Gill Meller is in the country, his first time to Australia, showcasing his beautiful book Gather with a series of dinners and classes. We caught up with him to find out what's on the menu for his Aussie guests.
    Read more…

May, 2017

April, 2017

February, 2017

January, 2017

December, 2016

October, 2016

September, 2016

August, 2016

July, 2016

June, 2016

May, 2016

April, 2016

March, 2016

February, 2016

January, 2016

December, 2015

November, 2015

  • Christmas basics: the perfect custard

    27 November, 2015 Christmas basics: the perfect custard

    We're looking at those staple recipes that can make or break your Christmas spread. First up, the much-misunderstood sweet seductress, custard.
    Read more…

  • Halfway Home

    16 November, 2015 Halfway Home

    I’ve been sugar-free for a total of two weeks, and things are going surprisingly well...
    Read more…

  • Bubbles or nothing

    11 November, 2015 Bubbles or nothing

    Out to impress this party season? To take your entertaining game to the next level, we’ve teamed up with our friends at Halliday Wine Companion to share tips on matching sparkling wines to a range of show-stopping canapes.
    Read more…

  • The anatomy of the perfect burger

    11 November, 2015 The anatomy of the perfect burger

    Looking for your next weekend challenge? Why not have a crack at making your own cheeseburgers from scratch? Chef Daniel Wilson shares the secret recipe to recreating his famed Huxtaburger, from bun to patty and everything in between.
    Read more…

  • No Sugar November

    04 November, 2015 No Sugar November

    This month while the boys are growing staches, I’ll be growing a conscience about all the confectionary I consume.
    Read more…

October, 2015

September, 2015

May, 2015

April, 2015

March, 2015

February, 2015

January, 2015

December, 2014

November, 2014

October, 2014

September, 2014

August, 2014

July, 2014

June, 2014

May, 2014

April, 2014

March, 2014

February, 2014

  • Margaret Fulton's expert guide to preserves

    27 February, 2014 Margaret Fulton's expert guide to preserves

    Jams, pickles, chutneys, sauces, compotes and conserves are the best way to preserve abundant produce so you can enjoy your fruit and veg all year round. Margaret Fulton shares her guide to the art of preserving.
    Read more…

  • Melbourne Food & Wine Festival 2014 | Our picks

    27 February, 2014 Melbourne Food & Wine Festival 2014 | Our picks

    The Melbourne Food & Wine Festival, running from February 28 to March 16, begins in just over a week. We’ve put together our picks of the fest.
    Read more…

  • Philippa Sibley's expert guide to sweet pastry

    24 February, 2014 Philippa Sibley's expert guide to sweet pastry

    Master of the dough Philippa Sibley shares her step-by-step guide to making sweet shortcrust pastry, taking you through everything you need to know to perfect the art of peerless pâte.
    Read more…

  • In season | Eggplant

    21 February, 2014 In season | Eggplant

    The unsung hero of the nightshade family, eggplant is found in cuisines the world over. From Sicily to South East Asia, the Middle East to the Mediterranean, many signature dishes feature the versatile aubergine. We sing the praises of the humble eggplant.
    Read more…

  • Everything you need to know about cuts of pork

    17 February, 2014 Everything you need to know about cuts of pork

    Meat expert and chef Adrian Richardson explains the different cuts of pork, and what you should use them for.
    Read more…

  • Sticky business | A guide to meat on sticks

    14 February, 2014 Sticky business | A guide to meat on sticks

    Skewers, kebabs, shaslicks, yakitori … Whatever you call them, meat just tastes better when cooked on a stick. We share our tips to help you ace the skewers at your next barbecue.
    Read more…

  • In season | Figs

    06 February, 2014 In season | Figs

    Figs evoke the flavours of exotic decadence. Sweet and visually striking, figs make for a decadent tart topper, a sumptuous sticky jam or a delightful savoury venture with cold meats. We share some of our favourite fig recipes.
    Read more…

  • Guide to styling handmade edible gifts

    05 February, 2014 Guide to styling handmade edible gifts

    There's nothing more thoughtful than a handmade edible gift. April Carter shares her tips and tricks for making beautiful and delicious treats for those you love.
    Read more…

January, 2014

December, 2013

November, 2013

Peter Kuruvita on the Noosa Food & Wine Festival

By
Casey Warrener
Added
19 April, 2017

We chat to chef and Sunshine Coast local Peter Kuruvita about what he's up to at the Noosa Food & Wine Festival this year.

What are you up to at the Noosa Food & Wine Festival this year? With the festival this year we’ve localised it more, which is nice. We’re right in the middle of it in Hastings Street, so we’re always open for business at the Beach House restaurant and bar. The special events that we’re doing are a dinner with Adam D’Sylva [of Tonka and Coda in Melbourne] called Subcontinental Voyage. At first we were going to do an alternate drop with one of my dishes and one of his, but then Adam said, ‘No, let’s try to get both of our food out to everyone’. So that’s the plan, everybody that comes to this event will get to taste all of the courses from both of us, so come hungry. Adam and I have collaborated a few times before, which works perfectly with that whole subcontinental thing we have going on – him with India, me with Sri Lanka and both of us being brought up in Australia – so it should be a good fun night.

There’s also a long table lunch that goes all the way down Hastings Street. Basically we’re creating share dishes for two people for the length of the table. The great thing about this event is that all of the restaurants in the area do it, so you’ve got this huge table that goes down the middle of Hastings Street that’s closed off to cars and people have a lot of fun. I’ve just returned from India on a culinary tour, so the first course from me is a rice papad, which is like a pappadam but much crunchier – it’s like a prawn crisp but made out of rice flour. We’re going to have that with Rockliff spanner crab, Rockliff being a local supplier here, and an eggplant pickle. For the main course we’re doing a Petuna ocean trout served with a ginger, chilli and shallot sauce, which I created after being disappointed by Singaporean chilli crab and deciding I needed to come up with a better sauce. For dessert, I had to do something Sri Lankan, so we’re doing a watalappan, which is a kind of baked custard with palm treacle, cashew nuts and all of the beautiful Sri Lankan spices such as cardamom, cinnamon and cloves. When it’s baked, the treacle sort of leaches out of it – it’s one of my favourite desserts.

The final event I'm involved in is Sunday lunch with Peter Kuruvita, which will be at the restaurant. It’s one of the most affordable tickets on the program and includes two courses, which I decided to make an entrée and a main. The first course, which will again be to share for two people, is an Iranian meze plate with smoked zucchini, garlic dip, smoked eggplant, garlic and pomegranate, steamed spinach with yoghurt, marinated olives with pomegranate juice and house-made garlic flatbread served with cucumber yoghurt. We’ll then go to Mexico with a chilli relleno, which is basically a stuffed poblano chilli that’s been lightly fried in egg whites so that it goes puffy. We’ll layer the sweet poblano chilli with zucchini, potato and fresh local prawns.

Any events that you aren’t involved in, but are keen to check out? Make Peace With Wine is amazing. I’ve cooked on Richard Branson’s island a couple of times. I’ll be around for most of the events. It’s nice to see all of the suppliers come up. I’m really quite happy and proud that our line-up of chefs are mostly local, because we’ve got so many great chefs in this country and for many years these kinds of food and wine events didn’t focus as much on talent at home.

Is it true that Noosa Food & Wine Festival is like Schoolies for chefs? It is kind of. It’s a really good event – it’s like a busman’s holiday for the chefs. As long as they work hard and do their job they’re allowed to have a bit of fun as well. Here, we’re in a great environment, we have surfing competitions and all kinds of other fun stuff, so it’s actually an opportunity for chefs to let their hair down a bit, but also to show us what they’ve got.

You’ve travelled all over the world. What makes the Sunshine Coast special? In the last three months I’ve been all the way from Greece to Iran, UAE, India, Jakarta, Manila and Sri Lanka, and I just have to stop myself when I tell people how beautiful this place really is. Crystal-clear water, 15 or 20 surf breaks, 70 kilometres along the beach to the biggest sand island in the world, which is Fraser Island, 40 kilometres of leash-free dog beach and a really friendly community as well. It’s a cycling heaven, great for stand-up paddleboarding… it has it all. But one of the most important things about this festival is that we could run it all without having to step more than 100 kilometres from Noosa to get all of the produce we need.

Check out the flavour-packed recipes in Peter Kuruvita's cookbook, My Feast

    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again