It's fresh and local!

Airs 4.30pm, Wednesdays on SBS. Peter mingles with a community of passionate local producers showcasing some of the finest and freshest produce in the region.

Having bid farewell to city life and moved to the tropical seaside town of Noosa, chef and restaurateur Peter Kuruvita is on a journey to uncover the fresh and local...
"This is the first soufflé I learnt back in 1979 and it’s still the best. The most important part of this recipe is to ensure the bananas are super ripe, if not...
"Fresh, light and so sweet, this dish is a combination of great flavours. There are many varieties of whiting; the most common is sand whiting which have a lot of...
With benefits that extend far beyond a delicious honey supply, backyard beekeeping is a growing trend that’s likely to stick around – here’s how you can get...
Cleopatra bathed in it and the Bedouins swore by its nourishing properties. Now this ‘white gold’ is being served up in Australia.

Seafood masterclass

Peter shares his tips & recipes to seafood success! 

Peter Kuruvita is unleashing some delectable seafood dishes in his Coastal Kitchen. Here are his insider tips that'll help you tackle your seafood with ease.
"This is a dish I created back in the '90s after a trip to Singapore. I was a bit disappointed with the Singapore chilli crab – not that it wasn’t nice, but it...
Whether you prefer grilled, baked, poached or with a crispy skin, Peter Kuruvita shares his tips to fantastic fish.
"The fresh seafood on the Sunshine Coast is amazing and being able to go to the markets and pick it up off the boats is so convenient. Chef Woody and I have a...
Go whole or go home with these impressively delicious and easy ways to dish your fish as ahead of tonight's whole fish challenge on #TheChefsLine at 6pm.

Recipes to cook at home

"I first made this in Mexico, using river trout, but Tasmanian Petuna ocean trout takes it to another level. The richness of the fish and the delicate flakes it...
"Ahh the good old days! I remember this dish for so many reasons, but mainly for the amazing culinary lessons I learnt in the 80’s in Australia. Traveling to...
"Fresh, light and so sweet, this dish is a combination of great flavours. There are many varieties of whiting; the most common is sand whiting which have a lot of...
"I spotted millet growing in Crystals garden amongst all the beautiful organic vegetables and it reminded me of a time in Sikkim India where I drank a fermented...
"The beauty of writing recipes is that it’s a journey of discovery. It’s like meeting people through food; their tastes and culture come to life firstly on the...
"So fresh and tasty with lots of flavour and texture, this is a great dish for a summer afternoon. The pommes maxim will be a challenge, but when you perfect it...
"We are so lucky on the Sunshine Coast to be able to have so much food literally between our toes. Clams of any sort or even mussels can be substituted for these...
"When we filmed this show, everyone’s garden in the hinterland was full of ripe sweet mandarins, add macadamias and some nomadic chicken eggs and I was reminded...
"The spice mix on this fish has been used for centuries in Sri Lanka and it is earthy and spicy. Known in Sri Lanka as Ambul Thial, I now serve it in my...
"The coral trout is the sweetest fish around, so treat it with care and respect. Steaming is the best way to bring out the lip smacking flavour and texture of...
"A consommé is a beautiful thing, totally clear and full of flavour. You need to be precise to get the best outcome and remember that all seasoning and any...
"The fresh seafood on the Sunshine Coast is amazing and being able to go to the markets and pick it up off the boats is so convenient. Chef Woody and I have a...
"Indigenous to Australian and hailing from the Sunshine coast, the redclaw crayfish was always considered the poorer cousin of the West Australian Marron and less...
"This is a curry that my Grandmother used to love. It’s full of goodness and really tasty. Deep frying peeled eggs gives it a tofu like exterior that absorbs the...
"Pork neck is perfect to spit roast, if it has skin even better. Ensure the neck is well attached to the skewer; a piece of coat hanger works well. This way of...