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Peter Kuruvita at Pinetrees


Peter Kuruvita has worked at the core of fine Australian cuisine for over 20 years. After refining his skills at the Three Star Michelin restaurant, The Waterside Inn, in England, Peter returned to Australia and worked with Neil Perry and Tony Bilson at iconic restaurants such as Blue Water Grill, Barrenjoey House and Bilsons. During his 6 years as Head Chef at Bilsons, the restaurant was awarded two hats by the Sydney Morning Herald. More recently, Peter spent two years as Executive Chef at Hayman Island Resort and then opened his own restaurant, Flying Fish, on the Jones Bay Wharf in Pyrmont, Sydney. Flying Fish is considered one of the best seafood restaurants in Australia and in 2012 was awarded two stars by Australian Gourmet Traveller.

In July 2012, Peter spent a week at Pinetrees teaching cooking master classes. The classes featured recipes from Peter's recent highly acclaimed television series ‘My Sri Lanka’ and ‘Island Feast’, and his stunning cookbook ‘Serendipity’. Peter cooked amazing dishes that combined ‘fine food’ with subtle Sri Lankan flavours. His ‘popcorn prawns’ and ‘squid curry’ were highlights for our guests who sampled 15 dishes over 4 days.

Peter had worked with our chefs, Paul Brown and Leigh Laird, over the last 10 years at Bilsons, Hayman Island and Flying Fish, so there were plenty of stories about the shenanigans of hard working chefs. If you’ve read Kitchen Confidential then you’ll understand.

Thanks Peter for a great week! We’d love to have you back again.

Peter cooking in the Pinetrees kitchenPlating some sushi 

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