Peter Kuruvita's Coastal Kitchen Series 2

30results
Black magic

What’s the deal with black garlic?

And why it's better than the white stuff.
Hey, hot stuff

Is mountain pepper the ultimate Indigenous superfood?

Pepperberry has four times the antioxidants of blueberries and it might stop your food from spoiling, too.
Wheel of Fortune

7 things you probably haven't done with camembert

Whether you bake it whole or use it as a stuffing, camembert cheese will always leave you feeling a little gooey inside.
Australian

Slow-roasted lamb

Roasting a whole lamb on an open fire will take a bit of practice, you could also spit roast the lamb or even roast a leg or shoulder of lamb in your oven or...
Sri Lankan

Kottu roti

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...
Australian

Truffle and potato galette with speck

Known as the black gold of food, highly prized Australian truffles are sold throughout the world. I’ve paired these beautiful black truffles from Western...
Australian

Roast crayfish with truffle sauce crème

Truffle butter might seem like a fancy ingredient, but trust us, the aroma really lifts the flavours of shellfish and is completely worth it. Peter Kuruvita...
Australian

Crab salad with avocado lassi and curry mayonnaise

Avocado, curry, salt, capers and lemon- what more could you ask for with crab? Peter Kuruvita's Coastal Kitchen
Australian

Gin-cured ocean trout with bush tomato emulsion and pickled cucumbers

The discovery of the beautiful and unique West Winds gin from Margaret River is perfect for this dish. Gin is the big craze right now and the creaminess of the...
Australian

Abalone with snow pea tendrils and butter sauce

Abalone is a great conductor of other flavours. If you have larger abalone, this is a great way to deal with them. You’ll need a very sharp knife and a very hot...
Australian

Chocolate mousse with black garlic

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...
Australian

Crispy skin duck with pomegranate, silver beet and pine nuts

Everyone loves duck, but many people are unsure of how to cook it best.  I hope this very simple recipe makes it easier, served with a classic orange sauce...
Bird watch

From poo to plate: How emus help produce Australia’s best native foods

Without this native bird, quandong and other Indigenous ingredients might not thrive.
Australian

Braised kangaroo tail, spiced quandong mash and saltbush salad

Kangaroo tail is so delicious and when it is cooked slowly, it is lip-smackingly good. Peter Kuruvita's Coastal Kitchen
Medium rare

9 ways to upgrade your steak

So you know how to cook the perfect steak, but want a little something extra? From chimichurri to rendang, to crying tiger, a pinch of salt and pepper soon won't...
Advertisement