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Tēnā hono mai ki a Peter Kuruvita i ā ia e haerēre ana ki ētahi o ngā hapori moutere ātahu rawa atu o te ao. Ka waatea te On Demand ki Aotearoa mō ngā rā 30.
Join 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.
In 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.
The 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.
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.
Peter Kuruvita learns how to hunt and gather the traditional islander way, against the stunning backdrop of sunny Vanuatu.
Peter Kuruvita navigates Indonesia’s spice islands by sea, finds favourite ingredients at their source and prepares a feast fit for a sultan.
Peter 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.
Peter 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.
On 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.
Peter prepares a dish encouraging sustainability. He cooks charred bonito with achara salad on the dock as the ships moor around him. Serves 6.
Peter Kuruvita follows his lifelong appreciation for seafood and fishing culture to the culturally diverse northern region of the Philippines. This recipe serves 4.
Francis and Kaiora Tipene are the passionate proprietors of Tipene Funerals. Join them behind the scenes,…
New series premieres, Thursday 13th April, 7.30pm.
Ko tā Peter Gordon, he whakakotahi i āna tāwara makau mai i ngā whenua huri noa i te ao. Ka whai wāhi a ia…
Currently off air. Available On Demand.