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.
Tūtohu Fish. Ngā hua 11 - 20 o te 64 mō
Ngā hua 11 - 20 o 64
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Ngā hua kimi
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Ūpoko 6- Fried Bread and Smoked Fish with Manaaki Dressing, Mango and Manuka Tea
The Kids Kai Kart Challenge for the day is Fried Bread and Smoked Fish with Manaaki Dressing.
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Matau, 2 Ūpoko 3
Ka haere ngā tungāne whakatara ki tētahi wāhi tata ki te Moutere o Rakitu, e kīa ana kei reira te maha o ngā Haku. Ka toa te hangarau hī ika ā Mātene?
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Ūpoko 2 – Fried Bread, Smoked Fish, & Mango Manuka Tea
The Kids Kai Kart Challenge for the day is Fried Bread, Smoked Fish Burgers with Manaaki dressing.
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Panfried Trevally Cooked with Anchovy & Herb Butter, Served with Kalamata Aioli
Today, Anne prepares a Boned Leg of Lamb, Wild Peppercorn in a Bag as well as Steamed Terahiki and Panfried Trevally.
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Steamed Terakihi with Watercress, Fennel Bulb, Sweet Tomatoes, New Season Potatoes & Baby Spinach
Today, Anne prepares a Boned Leg of Lamb, Wild Peppercorn in a Bag as well as Steamed Terahiki and Panfried Trevally.
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Matau, 2 Ūpoko 2
Kei te kimi ngā tungāne Matau i tētahi horotai rerekē i te Motu nui o Aotea, ko te whai tērā.
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Charred Bonito with Achara Salad
Peter prepares a dish encouraging sustainability. He cooks charred bonito with achara salad on the dock as the ships moor around him. Serves 6.
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Smoked Mullet with Potato Bread, Pickled Tomatoes and Watercress
Today, Anne prepares BBQ Lamb, a Pork Bone Broth, Kaipara Flounder, Twice cooked Pork Belly and Smoked Mullet.
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Kaipara Flounder with Gremolata & Fried Egg
Today, Anne prepares BBQ Lamb, a Pork Bone Broth, Kaipara Flounder, Twice cooked Pork Belly and Smoked Mullet.
