We sat down with Peter Kuruvita, Head Chef and owner of Flying Fish Restaurant, to talk about his favourite foods to cook, his food philosophy and his food inspiration.
My favourite food is…Seafood.
I realised I wanted to be a chef when… My dad told me to go into our local restaurant and ask for a job, it came so naturally, and the passion that my parents and grand parents had for food all made sense, I had found my calling.
My last meal would be… Black pepper and curry leaf Mud crab washed down with a beautiful Austrian Gruner Veltliner.
My food inspiration comes from… My grandmother, my parents, great produce the talented chefs I work with and all the passionate people who love food.
The food I make for my loved ones is… Healthy hearty and simple
The next big thing in food will be….back to the basics; we have pulled it apart and separated every flavour so it can be combined again in your mouth. Now let’s look back at the classics with a modern twist.
The best I have had was… Lunch at Troigras restaurant in France, I was a back packer and had to place my suit under my bed to iron out the creases, the meal cost the equivalent of 1 months travel, but I still remember every detail.
My favourite place to eat is… Flying Fish restaurant.
Can you please nominate what you think best typifies Australia’s national dish and why?
Old school has to a Lamington, because no one else would put chocolate and desiccated coconut on a square of sponge. It is thought that the Pavlova is our national dish but it is from NZ. Lastly the meat pie, what other country has made up a song about a simple pastry filled with mince and other stuff. Remember the jingle “football meat pies kangaroos and Holden cars” can’t get more Ozzie than that.
What is your favourite seafood dish and why? Ginger chilli mud crab. I have been doing it for almost 20 years and the recipe has never changes, it compliments the sweet flesh of the crab perfectly and it is one of Flying Fishes most famous dishes.
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