vzraydar.blob.core.windows.netvzraydar.blob.core.windows.net/documents/hvaqdi3lzmdlqw1... · web...

PRESS KIT

Host: Peter KuruvitaDirector/Producer: Josh Martin

Executive Producer: Henry Motteram

Broadcaster: Special Broadcasting Service CorporationInitial Broadcast Date: TBC

For more information, please contact:Tim WhiddonThe Precinct StudiosLevel 1/58 Robert StreetRozelle NSW 2039

Mob: +61 412 532 946Ph: 61 2 9555 8885Fax: 61 2 9555 888

2012 Special Broadcasting Service Corporation; The Precinct Studios Pty Ltd

The Precinct Studios Pty Ltd

Series Synopsis

ONE SENTENCEJoin acclaimed chef Peter Kuruvita as he weaves a passage through South East Asia and the Pacific, discovering the vibrant intricacies of island life and the tradition, passion and flair behind local cuisines.ONE PARAGRAPHFresh 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.ONE PAGEFresh 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 South East Asia and the Pacific. While island life is full of familiar sights, Peter’s path through the diverse region allows him to experience many aspects of vibrant culture, breathtaking panoramas and distinctive, freshly cooked local cuisine for the first time. While learning from the locals who call paradise home, Peter traverses scenic locations across the Philippines, Indonesia, Vanuatu and the Cook Islands.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.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 two 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.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.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.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.


Synopsis – Episode 1

ONE SENTENCEPeter Kuruvita follows his lifelong appreciation for seafood and fishing culture to the culturally diverse northern region of the Philippines.ONE PARAGRAPHCelebrity chef Peter Kuruvita embarks on his latest island-hopping culinary journey, commencing his travels in the fascinating surrounds of the northern Filipino island of Luzon. First stop is the coastal town of Pagudpud, where Peter takes in local fishing techniques before investigating the culinary and architectural results of 300 years of Filipino, Spanish and Mexican cultural fusion in the town of Vigan. Peter’s journeys on to the serene Banaue rice terraces, where he is honoured to plant next year’s rice crop with the locals and learn the process involved in creating sweet rice wine.ONE PAGEChef Peter Kuruvita embarks on his latest culinary journey, commencing his travels in the fascinating surrounds of the northern Philippine island of Luzon. First stop is the coastal town of Pagudpud, where Peter joins a local fisherman as he brings in his morning catch in a small, motorised outrigger. Peter takes in the local fishing technique of using nets by hand before returning to the beach to cook his version of a classic Filipino dish, spanner crab kinilaw.Heading south, Peter stops by a far different coastal town by the name of Vigan. This town was built under Spanish rule and governed from Mexico for 300 years and as a result, what remains culturally and architecturally is a fusion of three different influences. Keen to see how this has affected the local modern cuisine, Peter tries to discover the secret ingredients of regional delicacy, the longanisa sausage, before being taught the method behind preparing distinctive empanadas in nearby markets. Inspired by the appeal of this unique street food, Peter then takes note of the local love of pork and incorporates it into a dish of crispy pork belly and longanisa pangrattato, which he prepares in the bustling cobbled streets.


Once his latest meal has been tasted and given the thumbs up by locals, Peter climbs aboard a bus to take him to a place where indigenous culture is fiercely preserved, the ancient Banaue rice terraces. Here Peter is honoured to don local garb and plant next year’s crop of heirloom Tinawon rice with local women. The women’s singing echoes through the valley as they work. After a day of solid labour, Peter takes a break to cook a simple meal atop the rice terraces, looking out over the magnificent view. Using the local Tinawon rice as a base, Peter serves a Filipino salad with freshly sourced ingredients from the local area.As the sun drops, Peter meets Banaue elder Juan to discover another use for rice, the brewing of rice wine. Drawing upon a technique passed through generations, Juan takes Peter through the steps of the 12-day fermentation process. Peter is treated to a taste of the finished product and savours its sweet, clean flavour as he prepares to continue his journey south.



ONE SENTENCEChef Peter Kuruvita takes to the roads of the Philippines by adventurous means and explores the idea of sustainability amongst fishing communities in the Visayan Islands.ONE PARAGRAPHBelieving that travelling by road in the Philippines is best done by local means, chef Peter Kuruvita experiences a road trip in all manner of regional contraption. Hitching a ride south in Luzon takes Peter to the docks in Pampagna where he witnesses local fishing methods before hopping a boat to the island of Apo, where sustainability has been prioritised to ensure a healthy reef teeming with life. Along the way Peter enlists the help of local chef Claude Tayag to offer some native insight on Filipino cuisine.ONE PAGEIn the midst of exploring the beautiful surrounds of the Philippines, chef Peter Kuruvita hitches a ride south from the mountains of Luzon to the plains of Pampagna. Peter travels in style, on the roof of a jeepney. The jeepney is one of the area’s most common and audacious methods of transport, a modified jeep which is the amalgamation of many influences with a distinct Filipino twist. To Peter, Filipino cuisine is much the same and often surprises him in its construction, so he seeks clarification from local chef, Claude Tayag.Claude’s wooden home doubles as a restaurant and here Peter learns of vinegar’s significance as an essential ingredient in local cooking. Claude also teaches Peter how to make a favourite dish called kare kare over his wood-fired stove. Peter shares the meal with Claude and his family, realising Filipino cooking is as much about a communal passion for food as it is the distinct combination of ingredients.


Back on the road for a 3-hour drive to Manila, Peter stops by a roadside barbeque. A very simply roasted chicken from this vendor cures Peter’s driving fatigue and is a prime example of delicious Asian street food.Peter travels further south from Manila to the Visayan Islands and ends up on another stretch of road known as the Tuna Highway, this time zipping along in a Filipino tricycle - yet another excitingly modified means of transportation. Arriving safely at the docks, Peter watches as fishermen unload their catch after weeks at sea. The number, variation of species and size of the fish surprise Peter as examples of how more traditional means of fishing can work to protect the area’s natural resources. However Peter notes that there’s a way to go to embrace sustainability, as local fishermen are still bringing some immature fish ashore for sale. With this in mind, Peter prepares a dish encouraging sustainability. He cooks charred bonito with achara salad on the dock as the ships moor around him.Nearby Apo Island is an encouraging example of a community where sustainability has been successfully prioritised. Peter travels out to the small island by boat, explaining that the community of 800 people used to fish the reef surrounding their island with explosives left over from World War II. Now these practices have been banned and what remains is a beautiful reef teeming with life, a sight popular amongst scuba divers. Happy having swum with a turtle on the reef, Peter comes ashore to cook on the beach, preparing a fresh seafood soup known as sinigang.



ONE SENTENCEOn the last leg of his Filipino tour, chef Peter Kuruvita carefully explores the mysterious voodoo island of Siquijor, as well as the party island of Bohol and its famous Chocolate Hills. ONE PARAGRAPHNever faint of heart, chef Peter Kuruvita puts superstitious murmurings aside and heads to the voodoo island of Siquijor in the Philippines, a place not often visited by tourists. Here Peter has his scepticism tested by a local faith healer and cooks a dish with its own natural medicinal value before sailing to the nearby party island of Bohol. On Bohol Peter samples the Filipino national dish of adobo, makes a festive favourite dish on a party beach and prepares a common Filipino dessert in the picturesque Chocolate Hills.ONE PAGEBefore leaving the Philippines and its 7000 islands, chef Peter Kuruvita adventurously visits one island that many leave off their holiday plans, the voodoo island of Siquijor. This place is shrouded in folklore mystique and is known for the voodoo and faith healing techniques practised by locals. Peter is sceptical of these practices but puts his doubt aside when meeting Lola, the local faith healer. Lola sets about healing Peter’s ailments and praying for him by way of her own unique methods, which leaves Peter feeling surprisingly rejuvenated.Embracing his good mood, Peter prepares his own version of a healing remedy, a dish of beef with sautéed Mushrooms and ampalaya. The ampalya, or bitter gourd, is known to have medicinal


value and be of particular advantage for those suffering from diabetes. A short boat trip from Siquijor is the larger island of Bohol. Here a local named Ricky teaches Peter the simple traditional method of foraging for sea urchins with forked sticks. Peter enlists the help of some local experts to shell the sea urchins and then eats the roe in the way he sees as best, fresh from the shell with the sea still licking at your feet. Before moving on, Peter cooks a festive favourite, barbecued pork belly skewers with a special secret ingredient on the party beach of Alona.Travelling inland on Bohol, Peter samples the national dish of the Philippines, adobo. It is prepared in many different ways but primarily consists of tender pork with a perfect balance of garlic, vinegar and fat. Having had the favourite local meal, Peter wants to make the much-loved local dessert known as halo halo. To prepare this dish Peter gathers some purple yams with the help of a farmer and then treks to the picturesque Chocolate Hills. Here, against a breathtaking backdrop, Peter prepares the colourful and delicious halo halo for a group of appreciative onlookers.



ONE SENTENCEPeter Kuruvita lands on the Indonesian island of Sulawesi and moves from the hustle and bustle of the seafood markets in the capital of Makassar, to the salt fields and ship building yards along the south coast.ONE PARAGRAPHOne of Indonesia’s many islands, Sulawesi is home to unique vistas, familiar seaside aromas and friendly locals hailing from hundreds of ethnicities. Chef Peter Kuruvita is lured first to the island’s capital of Makassar where he is delighted by the treasures offered by local fishing culture at the markets. After barbecuing by the beautiful harbour, Peter takes a ride along the south coastline, exploring distinctive salt fields, learning the age-old craft of traditional ship-building and demonstrating how to make variations on Indonesia’s favourite condiment, sambal.ONE PAGEPeter Kuruvita lands on the Indonesian island of Sulawesi and stops first by the bustling seafood market in the island’s capital of Makassar. Here the air is full of familiar seaside scents, the roads are lined with carts of dried fish and the local market is home to a surprisingly diverse spread of fresh offerings from the sea.Amidst the array of choice, Peter buys a medium-sized trevally and prepares it by the backdrop of Makassar harbour. Influenced by local customs, Peter slowly barbecues the fish whole over a charcoal fire


and demonstrates how to make a simple sambal, the most favoured of Indonesian condiments. Once the cooking is done for the day, Peter takes a sunset stroll along the walls of Fort Rotterdam, a physical reminder of Indonesia’s history of Dutch occupation, one shared with Sri Lanka.A new day sees Peter heading east, not so quietly thrilled by the adventure of navigating the local interpretation of highway etiquette. Off the road along the way is the unique sight of the salt fields. Here people work every minute of the day, gently harvesting coarse salt from rock pools. Impressed at how easy the workers make it seem, Peter tries his hand at carrying heavy baskets full of salt from the pools to the stockpiles and causes some local laughter along the way.The half-day road trip comes to an end in the popular tourist destination of Bira, where Peter is met by local Bob, whose family have crafted the renowned wooden Bugis Pinisi schooners here for centuries. Peter enjoys a dinner of coconut rice and tamarind fish with Bob’s family high on a picturesque lookout before descending to the beach. Once settled on the sand, Peter cooks the dried fish he picked up by the road in Makassar and provides instructions on how to make another deliciously simple variation of sambal. Peter packs up the hot meal and takes it for a walk along the beach with a cold beer by the sea.

As introduced by Bob, the picturesque coastal town of Bira is home to exceptionally skilled traditional shipbuilders. Peter takes a visit to one of the shipyards on the beach and witnesses the culmination of a year and a half’s labour on one single majestic vessel. After learning of the historical significance of the schooners in enabling the trade of goods, spices and knowledge through many generations, Peter cooks a meal of fried crayfish and crispy anchovies for the friendly craftsmen.



ONE SENTENCEAncient journeys are retraced and new generations of renowned fishermen are met as Peter Kuruvita sets sail along the old spice trade routes of picturesque Indonesia.ONE PARAGRAPHJourneys of rich cultural significance are retraced as Peter Kuruvita sets sail along the ancient spice trade routes of picturesque Indonesia. Plotting a course through the Banda Sea on board the hand-built traditional sailboat Matahariku allows Peter to encounter and learn from the nomadic Bajau people whose fishing skills are world-renowned. Peter and crew also dock on the island of Buton, home to a special ingredient known as agar agar, which is sought after by contemporary chefs all over the world.ONE PAGEChef Peter Kuruvita boards the hand-built traditional sailboat Matahariku and sets sail from the coast of Sulawesi. While hoisting sails and soaking in the peaceful surrounds, Peter and crew plot a course through the Banda Sea and up over the equator to retrace the Indonesian spice trade routes frequented by similar vessels centuries ago.Once all traces of solid land on the horizon have been lost, Peter and crew come across a group of local fishermen floating in the deep ocean. These fishermen are the Bajau people, otherwise known as Sea Gypsies and are world renowned for their maritime expertise. Peter and the Matahariku’s Dutch Captain Eric approach the fishermen in a smaller boat and excitedly watch the battle as one fisherman manages to catch a 25-30 kilogram yellowfin tuna with nothing but a single hook and a handline. Peter admits he’s never seen such a feat and buys the tuna to take back and prepare for the crew. Peter carves some tuna sashimi on deck before delivering the rest of the amazing catch to the ship’s chef, 18yr old Farzy. Farzy cooks up a spicy traditional thick Indonesian fish curry as Peter watches and learns.Sailing onward over several days and nights leads Peter and crew closer to the Indonesian Spice Islands, encountering more Bajau people along the way. Peter befriends 33-year-old Kippli and joins him spear fishing in the pristine blue waters of an untouched lagoon Kippli calls home. Having caught several tasty fish on a deceptively primitive looking spear, Kippli takes Peter back to his Bajau village for a home-cooked meal. The locals here have slowly moved from a


purely nomadic life to set up homes on stilts above the water and Peter has the honour of being invited inside one for a feast of barbecued fish and dry roasted cassava. Peter takes in the sights and smells of this small bustling family kitchen and eagerly learns how to prepare a local delicacy he has never encountered.The sails on the Matahariku eventually pull Peter and crew into the port of Bau-Bau on the island of Buton. The city is tranquil with markets brimming with fresh produce. Peter navigates the stalls, buying supplies for the ship before investigating the 16th Century Buton Fort Palace overlooking the city. The walls of the fort stretch over 3 kilometres and within them Peter finds one of the oldest mosques in Indonesia.Buton also happens to be home to an increasingly sought-after ingredient used by chefs around the world – agar agar. This ingredient derived from seaweed is a vegan substitute for gelatin and Peter heads out in a small boat to find a crop ripe for harvesting after 7 months of cultivation. Once back on board the Matahariku, Peter puts some agar agar to good use in creating a very simple dish: the Indonesian Coffee Flan.



ONE SENTENCEPeter Kuruvita navigates Indonesia’s spice islands by sea, finds favourite ingredients at their source and prepares a feast fit for a sultan.ONE PARAGRAPHPropelled north through the Banda Sea, chef Peter Kuruvita crosses the equator to reach his final Indonesian destinations of the vibrant Maluku, or Spice Islands. Here the unique landscapes share a significant past of trade, war and occupation and are also the native home to the rich culinary flavours of nutmeg, cloves, mace and sago. Peter explores the natural surrounds with infectious enthusiasm, learns from local chefs, and prepares a feast fit for a sultan.ONE PAGEAfter a couple of adventurous weeks at sea aboard a majestic hand-built vessel, Peter Kuruvita crosses the equator and reaches his final Indonesian destinations of the vibrant Maluku, or Spice Islands. Here the unique landscapes are born from volcanic activity and are the native home to the rich flavours of nutmeg, cloves, mace and sago. To Peter, spice is an integral aspect of cuisine and he excitedly comes ashore at Bacan, eager to discover some spices at their source. Bacan was historically an important location in the spice trade but is not a usual tourist destination. As such, Peter finds it a pleasure to traverse its green, clean surrounds with the locals. Unharvested nutmeg is a short moped and hike away from the port. Peter explores the plantation, witnesses the processing done by hand and talks through nutmeg’s different uses and flavours, plus those of mace, which is derived from the outer shell. Surprisingly close by is another plantation home to one more ingredient exported all over the world – sago. Peter works his way through the jungle in the sticky heat and introduces the sago palm in its natural environment. Once back at sea aboard the Matahariku, Peter draws inspiration from the mace and sago to prepare his mother’s recipe for a simple sago pudding as the sun sets over the ocean.Coming ever closer to the final destination of Ternate, Peter and crew pass a tiny island known as Gura Ici. Off the coast here Peter meets some local fisherman and buys fresh rainbow runners from them before taking to the water himself for a dive. Under the water


Peter witnesses first hand the devastation overfishing and other unsustainable fishing practices have caused to the reef. Nearby on Gura Ici a festival is underway to promote awareness about protecting marine life. Peter stops by the festival, witnesses the culture and meets the local people, as well as observing the government’s plan for repairing the environmental damage. As the festivities continue, Peter retreats to the beach, where he serves up an Indonesian variation on a ceviche made with rainbow runners.With the Indonesian leg of Peter’s travel reaching an end, he sails north into the ancient sultanate of Ternate. This striking island was settled around a volcano and is home not only to the oldest unbroken line of royal family in Indonesia, but is also the origin of the fragrant dried flower buds known as cloves. Once ashore, Peter meets local groom-to-be Sofian, who invites Peter to behold the marathon food preparations involved in feeding guests for a large wedding. Sofian guides Peter through three kitchens working around the clock to serve a feast for the couple and their 200 guests before teaching Peter how to make a traditional dish resembling a brioche.While cooking for a wedding of 200 people is daunting, Peter finds cooking for one can be just as intense. Ever aware of the island’s significant historical past, Peter moves from Sofian’s kitchens to meet the sultan in his ancient palace. As the day ends, Peter uses the local cloves to serve twice-cooked spiced duck in the lavish surrounds.



ONE SENTENCEPeter Kuruvita learns how to hunt and gather the traditional islander way, against the stunning backdrop of sunny Vanuatu.ONE PARAGRAPHDeriving food from pristine waters and dense jungles is a way of life for the people of Vanuatu. In the capital of Port Vila, Peter learns how to hunt elusive native fare from a local village chief, before taking instruction from local fishermen who catch their fish by way of bow and arrow off the coast of Espiritu Santo. Peter also explores the private island of Ratua and their sustainable farming and organic cattle rearing techniques.ONE PAGEAfter a 5000 kilometre seafaring journey, Peter Kuruvita sets foot on the islands of Vanuatu for the first time. Here the local way of life runs to a slower pace than Indonesia and the Philippines, and Peter finds rhythm in the relaxed outlook. Port Vila, the nation’s capital, is Peter’s first stop where he witnesses Vanuatu’s commercial hub in operation and explores the nation’s fresh food offerings at the markets. Peter samples lap lap, a local staple dish consisting of fish, spinach and boiled cassava (a starchy vegetable similar to potato).Having thoroughly canvassed the markets, Peter boards a small boat with local village chief Mau Mau to enlist his expertise in hunting for the elusive coconut crab. Mau Mau leads Peter to a burrow in the roots of a large tree, reaches in and searches blindly through it by touch, pulling out a large coconut crab with deceptive ease. Peter watches stunned, and having never cooked this type of crab before, happily decides upon preparing a dish worthy of a chief. After setting up a small cooking area on the beach, Peter cooks the coconut crab in coconut cream, surrounded by fresh local shellfish. Chief Mau Mau shows Peter how best to eat the crab and they enjoy the meal together by the sea.Further north is Vanuatu’s largest island of Espiritu Santo. Here, nestled in the dense jungle, Peter explores the debris and crumbling remains of the island’s wartime history before trekking to the coast.


Local guide Patrick takes Peter by boat to Malo Island for a traditional fishing experience where, with a group of other locals, he learns how to use coconut as sunscreen and catch fish with a bow and arrow. Peter catches a fish in what the locals laughingly refer to as ‘a lucky shot’, and then cooks the day’s catch in a traditional manner over an open fire.Peter then visits the private island of Ratua, home to an abundance of sea life, a not-for-profit resort and an organic farm. Owner Mark tells Peter of his aim to operate sustainably and protect the island’s vast natural beauty. He shows Peter his farming practice and organically bred cattle herding techniques. After herding on horseback, Peter cooks a cut of the island’s beef on the beach as the tide rises and the sun sets.



ONE SENTENCEChef Peter Kuruvita bids farewell to pristine Vanuatu by cooking atop a volcano, sharing in a traditional Melanesian feast, and discovering the effects of the potent kava root.ONE PARAGRAPHChef Peter Kuruvita finds an intriguing mix of excitement and relaxation on the island of Tanna in Vanuatu. This volcanic island is home to a steadfastly preserved traditional way of life and its chiefs grant Peter the adrenaline-filled pleasure of cooking atop the slopes of its active volcano, Mt Yasur. Having entered at his own risk and emerging unscathed with a batch of fire-roasted seafood cakes, Peter soaks in some hot springs, helps prepare a traditional Melanesian feast and discovers the calming effects of the famous kava root.ONE PAGEAs his time in Vanuatu concludes, Peter Kuruvita mixes adrenaline and leisure on the volcanic island of Tanna. One of Vanuatu’s more untouched islands, Tanna is governed by a board of chiefs, tourist numbers are strictly controlled and locals live a very traditional way of life. The active volcano Mount Yasur is an attraction that has been luring people to the island for centuries, including Captain Cook in 1774. While the chiefs at the time prevented Captain Cook from climbing the mountain, Peter is fortunate enough to have been granted access to not only climb Mount Yasur, but to be the first person to cook on its slopes. Surrounded by volcanic rock, smoke and freshly set lava, Peter prepares seafood cakes with roast Banana and breadfruit in an open fire.Having emerged from the volcano unscathed and relaxing briefly in hot springs, Peter is invited to a traditional Melanesian feast in a


nearby village. The main meal is a pig caught locally, which Peter has the honour of butchering as other villagers each prepare aspects of the dish. Finally all the ingredients and flavourings are added with care to one large parcel wrapped in palm leaves and cooked traditionally in an underground fire pit. The result is a delicious blend of flavours that Peter feels privileged to share.Time in Vanuatu cannot be spent without coming across the concept of ‘island time’, or at least noticing the locals’ relaxed approach to life. Peter elaborates that some attribute this laid back attitude to the chemical effects of local root, kava. The root is often prepared for consumption in a male dominated ceremony and Peter is invited to join. Taking instruction from seasoned villagers, Peter chews the root and spits out the pulp. Once enough pulp has been chewed the men drain it in to a concentrated liquid, water is then added and the final product is shared amongst the group. Peter relaxes into the routine and notes that the effect of the root is numbing and calming.Peter retires to the black sand of a Tanna beach and starts cooking his final dish in Vanuatu, an experimental recipe he’s called ‘Tanna Chicken’, inspired by the area. Peter stuffs and marinates a whole chicken, wraps it in some black sand and cooks it slowly in a fire on the beach. A few hours later the meal is a success and as Peter carves the chicken he reflects on his time in the refreshingly pristine environment of Vanuatu.



ONE SENTENCEThe island of Rarotonga in the Cook Islands provides Chef Peter Kuruvita with not only spectacular vistas but also unique opportunities to learn from friendly locals on how to hunt and gather native fare.

ONE PARAGRAPHChef Peter Kuruvita explores the postcard perfect Rarotonga in the Cook Islands, where self-sufficiency is a necessary way of life. With the aid of friends old and new, Peter learns how to search for octopi, catch freshwater prawns, and goes deep-sea fishing just metres from the coast with surprising results. Back on land, local cook Kafo invites Peter into her home to learn some secrets of Polynesian cuisine.

ONE PAGEThe Cook Islands are considered by many to be quintessential examples of island paradise. Chef Peter Kuruvita, intrigued by the beauty of the Rarotonga lagoon, meets local woman Kura and enlists her significant skill to track an octopus in the shallow waters. Using only a spear and looking for telltale signs of disturbed rocks and pipi shells, Kura guides Peter to catch a hefty octopus, which he cooks by the water with surf clams and an udon noodle salad.Travelling inland by moped, Peter finds his way to the home of Kafo who has invited him to her kitchen to learn about the staples of Polynesian cuisine. Together they make ika mata, which is a raw fish salad found all over the Pacific by different names. Together they also discuss taro leaves and how they cause an unpleasant reaction when eaten raw, but can make a delicious dish when prepared


correctly. Peter and Kafo demonstrate how to cook taro leaves with care, Kafo admonishing Peter, telling him not to scare people into avoiding them.Having shared a beautiful meal with Kafo and family, Peter meets an old friend, Tiri, who now calls Rarotonga home, and together they net some freshwater prawns. Prawning is best done at night but they manage to catch enough to cook and eat with a beer by the sea.Heading out to sea on a boat, Peter explains that Rarotonga is an example of a volcanic island that sits in the water like an iceberg, with only the tip visible above the water. This means that only 200 metres from shore, the ocean becomes very deep and allows for deep-sea fishing. Peter fishes excitedly with Tiri and friends before eventually catching a large wahoo, which is rare for the season. Once ashore, Peter sears his fresh wahoo and serves it with snake beans and green papaya salad.Synopsis – Episode 10

ONE SENTENCEIn a fitting conclusion to Island Feast, chef Peter Kuruvita explores breathtakingly beautiful areas of the Cook Islands, learning how to spearfish and hunt mud crabs by traditional means, before cooking a crowd favourite with a local twist for his final meal.

ONE PARAGRAPHAfter 10 weeks of remarkable island exploration, chef Peter Kuruvita concludes his journey in the stunning paradise of the Cook Islands. In this final episode Peter snorkels and spearfishes the pristine waters of Aitutaki, hunts and cooks mud crabs, and finally prepares an old favourite beer battered fish recipe on the island of Atiu, a recipe Peter guarantees will be the best beer batter you’ve ever had.ONE PAGEIn this final episode of Island Feast, chef Peter Kuruvita adopts the art of relaxation in the quintessentially beautiful Cook Islands, at the centre of the Pacific. To Peter, Aitutaki is one of the most stunning lagoons on the planet and is a perfect way to end his journey. Just beneath the water the surrounding reef is teeming with life and Peter happily explores by snorkel before spearfishing in the surf with local fisherman, David. Armed with a considerable amount of skill and a traditional barb-less spear, David catches a large trevally,


which Peter filets on the beach to make a raw trevally salad with pomegranate, a lovely recipe for such fresh fish.Aitutaki has a very small number of permanent residents and the locals have to either pay high prices for imported food or be as self sufficient as possible. With this in mind, Peter meets the fisherman, David, at his home and looks at what else David catches and grows for his own food supply. In his backyard, David has pens with large mud crabs inside, which he catches and feeds fresh fruit to in order to add a clean flavour to the meat before eating or on-selling.Amazed at the apparent ease with which these mud crabs are caught, Peter follows David to their habitat at night where they emerge from holes under the sand. After a little time, David catches a large crab as Peter watches. The next day Peter takes the crab to a local café known for specialising in cooking mud crab. Aunty Tupana invites Peter into the café kitchen and shows him her revered recipe – mud crab with green mango.Peter’s last destination of the series is a small island called Atiu which Peter thinks sums up what island living is all about, as the locals have perfected the art of relaxation while growing their own food and fishing their own reef, living in harmony with nature. Peter meets local Sam, who follows a long family tradition of creating his own home-brewed beer. To Peter the beer is tasty and strong and he decides to take a sample to use in his final dish of the series, a crowd favourite of beer battered wahoo with cherry guava salad. Feeling at home cooking by the beach, Peter explains how to make the best beer batter you’ll ever taste and combines it with the home brew for some unique Atiuan flavour.As Peter eats his meal by the ocean, he reflects on his island adventures, how nations have learnt to use what exists around them, how knowledge has been passed down through families and colonial influences and most importantly, how modern communities are embracing sustainable living to preserve their sections of paradise.


PROFILE: Peter Kuruvita

Acclaimed chef, restaurateur, author, TV presenter, hotel and restaurant consultant, Peter Kuruvita, has been a highly regarded and experienced member of the Australian food scene for the past

30 years.

For the past eight years, Peter has been the executive chef of Sydney’s award-winning Flying Fish Restaurant & Bar, renowned internationally for its creative modern dishes with a strong seafood focus, stunning ambience and location. Three years ago,

Peter replicated this successful model, in partnership with Starwood Hotel group, at Flying Fish at Sheraton Fiji Resort. The venture has proved successful for all parties involved and highly popular with guests and the local population. Peter also currently consults to Flying Fish & Chips within Sydney’s new Star Casino restaurant precinct.


Having worked in Australia with local greats, Peter Kuruvita’s career has also spanned many locations worldwide, including Michelin rated restaurants in England and award winning resorts at Hayman Island and Vatulele Island. No stranger to travel, Peter was born in London to an Austrian mother and Sri Lankan father. Peter spent his childhood in Sri Lanka, where he developed his love of food and flavours by spending many happy hours in the kitchen watching his grandmother prepare ancient family recipes. His idyllic memories of this time inspired his beautiful cookbook, Serendip, and his first 10 part cooking travel television series My Sri Lanka with Peter Kuruvita, which aired to critical acclaim across Australia on SBS One 2011/2012 and earnt Peter his first Logie nomination in the Most Popular New Male Talent category.

Peter Kuruvita is regularly called upon to present his experience at industry events in the form of talks or cooking demonstrations. His highly likeable and approachable personality, along with a love for telling a good story, has seen him invited on many TV programmes and as a regular host of cooking classes for Simon Johnson and Accoutrement. Peter has also been invited as “guest chef” to countless resorts and hotels all over the world.

Fresh from filming in Indonesia, Vanuatu, Philippines and the Cook Islands, Peter’s next television series Island Feast with Peter Kuruvita combines breathtaking locations and scenery with sensational zesty fare in a captivating, brand new ten-part series exclusive to SBS One, airing in May 2012.

About the Production Company - The Precinct Studios

The Precinct Studios is a creative production house.

With a team of award-winning directors and producers, in-house creatives and state of the art post-production facilities include edit and animation suites, The Precinct Studios prides itself on a collaborative atmosphere, managing every aspect of the production process from concept to final delivery.

With our roots in developing engaging content for social media and our steady growth over our five years into a full-service creative production company, we have experience across every broadcast platform and continually demonstrate flexibility in both thinking and execution. In 2011 we produced the acclaimed, 'My Sri Lanka with Peter Kuruvita', earning a Banff World Media Award nomination for


the series and Peter's first Logie nomination for most popular new talent.

Now in our sixth year, we continue to forge a reputation for high quality work without the attitude and ego; our long-term relationships with a number of key clients including, Dilmah Tea and Fujitsu IT Sage Software and Man Investments bears testament to this.

Credits

Presenter Peter Kuruvita

Written by Josh Martin and Peter Kuruvita


Producer (Eps 4-6) Siobhan O’Loughlin

Associate Producer (Eps 1, 2, 3, 9 & 10)

Director of Photography

Chris Vaughan

Gilbert Farkas

Sound Recordist (Eps 1, 2, 3, 9 & 10)

Sound Recordist (Eps 4-8)

Chef’s Assistant

Gary Lacroix

Jerry Batha

Regan Kelly

Editor (Eps 1, 3, 4, 7 & 10)

Editor (Eps 2, 5, 6, 8 & 9)

Assembly Editor (Eps 1-3)

Leah Donovan

Teena Mestres

Vincent Jarrett

Assistant Editor

Post Producer (Eps 1, 4, 5, 6, 7 & 8)

Senior Researcher

Jessie Hildebrand

Tim Lawry

Mary-Ann Harris

Post Production Sound McCrocodile Audio

Online/Grade Piers McDonald

2 Dogs Post

Production Assistant (Eps 1, 2, 3, 9 & 10)

Production Assistant (Eps 4-8)

Gemma Kaczerepa

Plum Stubbings

Production Accountant Lisa Cobbin


Production Manager Tim Whiddon

SBS Production Co-ordinator

SBS Production Manager

Amelia Chin

Gabrielle Jones

Opening Titles and Graphics Melvin Montalban

Tania Lambert

Beto Prado

Fernanda Perez

Web Producers Brendan Doyle

Sarah Foster-Hogg

Music Soundtrack composed by Vicki Hansen

Legals Richard Cohen,

Steven Boyle and Co.

Auditors Christopher Coote and Co.

Thanks to Consuelo Jones

Ryan Sebastian

Philippines Department of


Tourism

Philippine Airlines

Alex Parker

Craig Gibbons

Visit Indonesia Tourism Office

Robin Engel

Songline Cruises

‘Hollywood’ Bob Faisal

Kate Dudman

GTI Tourism

Vanuatu Tourism Office

Air Vanuatu

Gaynor Stanley

PEPR Publicity

www.cookislands.travel

Air Rarotonga

Air New Zealand

Directed and Produced by: Josh Martin

Executive Producer: Henry Motteram


Developed by: Peter Kuruvita and Henry Motteram

SBS Commissioning Editor: Erik Dwyer

[Precinct Studios card, to include copyright text below]

2012 © COPYRIGHT

THE PRECINCT STUDIOS (HOLDINGS) PTY LTD,

SPECIAL BROADCASTING SERVICE CORPORATION

[SBS card, with copy per the PILA]


vzraydar.blob.core.windows.netvzraydar.blob.core.windows.net/documents/hvaqdi3lzmdlqw1... · web...

Documents