Fresh from his personal journey through Sri Lanka, Peter Kuruvita’s passion for culinary adventure propels him on a dynamic exploration of the island nations of our closest neighbours. Peter takes the route less travelled through what is a small region bursting with cultural diversity, island-hopping from the Philippines to Indonesia followed by a segue to Vanuatu before coming to rest in the scenic surrounds of the Cook Islands. Through heartfelt interactions with local families, Peter experiences the spirit of each community’s rich culture and learns the secrets of their unique cuisine.

Island Feast with Peter Kuruvita is a spectacular expedition where remarkable communities are met, magnificent meals are made, and a sense of living in harmony with nature prevails.

The Philippines
Peter’s expedition begins in the beautiful surrounds of the Philippines. Comprised of over 7,000 islands, the Philippines is home to a rich array of natural delights and diverse cultural heritage. Ever adventurous, Peter travels by local means of outrigger boat, tricycle and jeepney, meeting fishermen, chefs and farmers along the way. With an emphasis on personal stories, each Filipino Peter encounters elaborates a little more on the secrets of local cuisine and traditions. Many unforgettable memories are formed. In the ancient rice fields of Banaue, Peter is honoured by an invitation to plant heirloom rice alongside locals, national signature dishes of adobo and halo halo are cooked against striking backdrops, and Peter discovers the mysteries of healing herbs on the voodoo island of Siquijor.

Indonesia
Peter stops briefly on the buzzing Indonesian island of Sulawesi where he explores local markets, the backbreaking work at rock salt mines and traditional boat-building yards before setting sail on the hand-built phinisi schooner, the Matahariku. Peter and the ship’s crew spend 2 weeks at sea, retracing the ancient Indonesian spice trade routes frequented by similar vessels centuries ago. While cooking with the ship’s chef and developing sturdy sea legs, Peter encounters and learns from the famed and extremely skilled Bajau people who live in villages on stilts above clear Indonesian seas. The adverse affects of over-fishing are also discovered before visiting the spectacular native homes of favourite spices now used by chefs all over the world and preparing a feast fit for a Sultan.

Vanuatu
After the time at sea, Peter’s arrival in Vanuatu’s capital of Port Vila signals a refreshing change of pace. Vanuatu’s Melanesian people, like many islanders, are adept at living from their natural reserves. Vanuatu’s surrounds are stunningly pristine and, keen to protect such beauty, locals teach Peter traditional methods of hunting and fishing, as well as modern sustainable approaches to organic farming on the island of Ratua. Peter also learns how to cook a customary feast on the picturesque volcanic island of Tanna.

Cook Islands
Peter’s voyage finally comes to rest in the charming Cook Islands where locals are friendly, the scenery is remarkable and relaxation is a way of life. These islands are considered by many to be the heart of the Pacific. While here, Peter is treated to blue lagoons and deep-sea diving metres from the shores of Rarotonga. Peter learns from Cook Island locals how to truly live from the sea as he watches, often stunned, while prawns, crabs, trevally and octopuses are all expertly caught by supremely skilled locals employing time-honoured methods with deceptive ease. Peter cooks these treasures in a variety of newly discovered Cook Island techniques as well as utilising a couple of old favourite recipes.