Peter Kuruvita’s Seafood Feast at Terrigal
Seasoned Aussie chef Peter Kuruvita has returned to the Central Coast to cook up a seafood feast and share a message close to his heart.
From the waterways of his homeland Sri Lanka to the shores of his home state Queensland, Peter is passionate about protecting the marine environment and seeing all seafood survive and thrive.
Well known for his seafood skills, whether it was during his time at Flying Fish in Sydney or at his Sunshine Coast restaurant – Noosa Beach House – the fruits of the sea are Peter’s forte and he wants to see all species fished sustainably for future generations to enjoy.
Pre-dinner drinks at Peter Kuruvita’s seafood feast at Crowne Plaza Terrigal
Peter’s ‘Seafood from the Heart’ dinner at Crowne Plaza Terrigal begins with a glass of bubbles in the luxe comfort of the Lord Ashley Lounge.
As dusk settles over Terrigal Beach, more than 100 eager diners flow into the beautifully-styled Seasalt Restaurant, finding their place amongst glass lanterns and sea fans.
“Everything on the menu has been caught, fished and farmed sustainably,” Peter explains as he greets his guests.
While we nibble on steaming, stringy roti, he speaks from the heart about seafood.
“There are 150 species of fish we can and should eat. Have a think about what seafood you eat and start asking for sustainable fish.”
The table is set for Peter Kuruvita’s seafood feast at Crowne Plaza Terrigal
The five-course seafood feast starts with wild scallop sashimi drizzled with a miso dressing.
The scallops have been sourced from Queensland where the government has taken steps to protect the delicious seafood after overfishing reduced the State’s stocks.
Next up is a Scotch egg with local Albacore tuna, which Peter argues tastes as good as the more popular yellowfin and bluefin species, which are being threatened by overfishing.
BBQ calamari and squid ink crackle at Peter Kuruvita’s seafood feast at Crowne Plaza Terrigal
Continuing the theme of sustainably sourced local seafood, the third course is calamari, caught in ‘tinnies’ off the Coast of Terrigal, with a jamon crumb and crunchy squid ink crackle. It’s inventive and delicious.
For the main course, line-caught blue eye trevalla from the South Coast is served with the classic French combination of hazelnuts, burnt butter, grapes and capers to create a mouth-watering seafood symphony.
Coconut custard with brown bread ice-cream at Peter Kuruvita’s seafood feast at Crowne Plaza Terrigal
While all of Peter’s dishes surprise and delight, dessert is always the most intriguing.
Tonight it’s a soft and sweet diamond of coconut custard with burnt orange crisps, macadamia crunch and something completely unexpected – brown bread ice-cream.
Chef Peter Kuruvita
We all leave the seafood feast on a sweet note, and with something to think about.
To ensure there are plenty of fish in the sea for future generations, Peter says we need to look after our oceans and fish sustainably.
His advice: Have a go at trying different fish and once you’ve found some sustainable seafood that you like, eat a lot, because seafood is good for you.
Coastal Chic Tip: Learn more about how to eat seafood sustainably by downloading Australia’s Sustainable Seafood Guide, available in app stores or online
