CHEF Peter Kuruvita
Noosa Beach House, Noosa, Australia.
@peterkuruvita Splitting the majority of his established career between Australia and Fiji, Chef Peter has turned his capable hands to TV presenting, writing multiple books, guiding culinary tours and F&B consulting. This passion for food and ingredients has allowed him to travel extensively, learning new techniques along the way which he continues to share with his audience and customers alike. Welcome to this months Chef of Chef Works, Peter Kuruvita...
Chef Peter with his award winning team at Noosa Beach House.
1. Your restaurant/business:
I'm a Restaurant Consultant, Head Chef at Noosa Beach House and proud Ambassador for Dilmah tea .
2. Describe your kitchen:
Our restaurant is within the Sofitel Noosa Pacific Resort just opposite Noosa Beach featuring local seafood, world flavours and my signature style of Sri Lankan spices. For Dilmah my ambassadorial work takes me around the globe.
3. Favourite Chef Works item and why?
My Professional light chef pants are great look -both light and fashionable. My Rochester cotton jacket is light, breathable and I love the ease of the zipper.
4. First job:
I started as an Apprentice Chef at Crabapple restaurant in Mortdale, Australia in November 1979.
5. Favourite cookbook:
The Great Chefs of France by Quentin Crewe and Anthony Blake.
Sri Lankan Snapper Curry featuring Roast Carrot Sambal and Basmati Rice.
6. Your awards:
Winning Australian Good Food Guide Chef Hat Awards since 1987 - in the best 3 for Australian Good Food and 2 Hat awards. Sydney Morning Herald Restaurant of the Year and Business of the Year and more…
7. Your cooking inspiration:
Other chefs and our guests are my cooking inspiration.
8. Your speciality dish:
Our Sri Lankan Snapper Curry, a favourite on the menu at Noosa Beach House.
9. Favourite dish to eat:
Anything spicy, but Sri Lankan rice and curry is my go to.
10. Weirdest thing you ever ate:
Cat, dog, snake, monkey, grubs of all sorts, ants, crickets…..I have tasted most!
11. Favourite ice cream flavour:
Rum & Raisin.
Yellow Fin Tuna with Twice Cooked Pork, Ruby Grapefruit, Crackling and Jaggery Caramel.
12. Favourite drink:
An Old Fashioned with good quality Bourbon.
13. Favourite wine:
A 2016 Rockford Basket Press Shiraz from the Barossa Valley, Australia.
14. Who would you most like to cook for?
Negumbo Soft Shell Crab with Spicy Marsala, Coriander and Lime.
15. And who would you least like to cook for?
16. Favourite things to do when not cooking:
Restoring vintage motor bikes, household repairs, general handyman stuff and gardening.
17. Your latest project:
Replacing 100 sqm of decking!
18. Favourite city?
Colombo in Sri Lanka, my childhood home and base when not in Australia.
19. Your greatest indulgence?
20. And finally, your all-time best culinary tip?
Spend nine months in South East Asia.
Salty Dingo and c/o Chef Peter.
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