This competition is closed.
Congratulations to our winners
- M. Jamos (NSW)
- T.Eames (QLD)
- E. Walsh (NSW)
"The food in this book is the culmination of my upbringing and my travels through the subcontinent," Peter Kuruvita says in Lands of the Curry Leaf. "I've brought together recipes that reflect the diversity of the regions, their landscape, their history and my life."
"The food I grew up with; the food that shaped me and everything I do to this day."
In this brand-new cookbook, Peter travels through Afghanistan, India, Pakistan, Nepal, Bangladesh, Bhutan and his home country, Sri Lanka. He shares over 100 recipes, bringing together the region's exciting spices, grains, pulses, fruit and vegetables to bring together a trove of plant-based flavours. Like this Mumbai frankie, an amazing snack for those on the run - spicy, tasty and so easy to make. Get this recipe right here.
The book inspires us to look beyond meat and let other ingredients take centre stage. It's a reflection on the changing way we eat, using simple, health-giving ingredients to produce meals to share and linger over.
"I am honoured to have the opportunity to share a piece of myself with you," says Peter. "The food I grew up with; the food that shaped me and everything I do to this day."
"Essentially, I hope this food, my food, becomes part of the fabric of your life."
Some of our favourite Peter Kuruvita recipes:
Sri Lanka’s favourite street food brought to Margaret River Australia. It’s now an Australian dish. A pair of stainless steel paddles are pretty handy for cooking this dish, but you can also use 2 wide spatulas. Peter Kuruvita's Coastal Kitchen
Garlic and chocolate? It works, believe me, but if you don’t think it’s for you, then just use this great chocolate mousse recipe and serve with roasted strawberries without the black garlic. Peter Kuruvita's Coastal Kitchen
The added skill of making paneer will open so many new culinary doors for you and is also great just spread onto some toasted sourdough. Peter Kuruvita's Coastal Kitchen
"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 little shellfish. Make sure you don’t cook the sugar for too long - it will set your XO sauce like a rock." Peter Kuruvita, Peter Kuruvita's Coastal Kitchen
"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 of this classic flourless citrus cake." Peter Kuruvita, Peter Kuruvita's Coastal Kitchen
Win one of three signed copies of the book
Enter your details below for a chance to win a signed copy of Lands of the Curry Leaf.
Each prize consists of one copy of Lands of the Curry Leaf, and we have three books to give away.
Don’t be bound by my ingredients list – make this curry your own by using any limp veg. For a yummy soup, add another cup of stock, remove the cinnamon stick at the end, and blend on high for a few seconds.
Thai green curry gets its name from the colour of the finished dish, which contains fiery green chilli, as well as coconut milk, palm sugar, fish sauce and a range of aromatics. This bowl is the perfect balance between heat and sweet. The Chefs' Line
This Malaysian family favourite uses a whole fish head for maximum flavour and visual impact. Food Safari Water
Avocado, curry, salt, capers and lemon- what more could you ask for with crab? Peter Kuruvita's Coastal Kitchen
All the vitamins and minerals that zucchini, beans, spinach and peas bring, teamed with whole grain rice and the lean protein of the chicken make this a perfectly balanced dish will keep you fuller for longer.
This Sri Lankan curry, fragrant with ginger and lemongrass, will feed your family in less than an hour. Food Safari Water