A Christmas Feast with Peter Kuruvita

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Sri Lankan

Curd and treacle

In Sri Lanka, this dessert is traditionally made using buffalo milk curd which is thick, rich and creamy, but good quality Greek-style yoghurt makes a good...
Filipino

Achara

This quick pickle of finely shredded green papaya, carrot and daikon is like the Filipino version of a green salad. It goes with just about anything and adds a...
Indonesian

Sambal bajak

This fiery chilli sambal is packed with all the flavours of Indonesia and makes a great accompaniment to seafood or meat. A good, heavy-duty mortar and pestle...
Indonesian

Perfect sambal

Sambal is such a versatile accompaniment and when you try this recipe, I’m sure you’ll never use a store-bought sambal again. It can be served hot or cold and is...
Modern Asian

Whole barramundi baked in banana leaves

The large flexible leaves of the banana tree are used all throughout Asia to wrap food for steaming or baking. They keep the food moist and impart a mild flavour...
Fijian

Kokoda with sweet potato and cassava chips

Like many countries around the world, Fiji has its own version of ceviche or ‘cooking’ fish in an acid such as citrus juice or vinegar. For this Kokoda recipe, I...
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