casa e cucina

Born in London, Peter Kuruvita spent time as a child in Sri Lanka where he was
introduced to the delights of cooking by watching his grandmother prepare ancient
Sri Lankan dishes in her simple kitchen. A later move to Sydney led to early
experience working alongside Greg Doyle at Rogues restaurant and nightclub,
where Doyle introduced him to the finer side of cooking, followed by a stint at the
one Michelin star Rue St Jacques in London. Peter has since worked at hotels and
resorts all over the world (Four Seasons Hotel, Philadelphia USA; Yasawa Island
Lodge, Fiji) and some of Sydney's top restaurants (Barrenjoey House; Bilson's;
Hayman Island Resort).
Drawing on his extensive international experience, Peter now co-owns and runs the
beautiful Flying Fish Restaurant & Bar at Jones Bay Wharf in Sydney's Pyrmont,
where he, and his dedicated team, cook delicious modern Australian dishes with a
strong seafood focus. Peter also consults to Flying Fish at the Sheraton Fiji Resort
and has just launched Flying Fish & Chips
within Sydney's new The Star Casino restaurant precinct.
Peter finds inspiration among peers like Ferran Adria from El Bulli for "for inspiring
and leading a new group of chefs in his style of cookery, and proving that there is a
science to food", Thomas Keller from French Laundry, and Neil Perry from Rockpool.
Cooking on days off for his family (wife Karen and their three growing, hungry boys)
usually involves something simple, although curry once-a-week is a must.

Born in Wiltshire UK, chef, food consultant and writer, Tom Kime is currently Executive Chef of Sydney’s first sustainable seafood cafe, Fish & Co in Annandale. Tom Kime has an insatiable appetite for his craft, having worked in some of the most famous restaurants in London, including Terence Conran’s Le Pont de la Tour, and The River Café. He has worked with celebrity chef Rick Stein at the Seafood Restaurant as well as the award-winning restaurants Cicada and Darley Street Thai in Sydney. Tom opened Fish & Co. the sustainable seafood café in Annandale in Sydney in July 2010 (Fish & Co, 41 Booth St Annandale, Sydney).

In 2010, Tom presented his third TV series, ‘Tom’s Kitchen’, which aired on New Zealand Prime TV and Air New Zealand In-flight in April 2010. In 2011 Tom filmed 20 episodes for his third series of ‘Ready Steady Cook’ in Australia for Channel Ten. Tom’s recipes are the most requested from the Children’s cooking quiz show ‘Kitchen Whiz’ where he has filmed over 30 episodes. Tom has also appeared regularly on the daily cooking program ‘Fresh’ on Channel 9, ‘Mornings with Kerri – Anne’ on Channel 9, and on ‘Sunrise’. He has appeared with Jamie Durie on ‘The Outside Room’ in Australia. Tom has filmed with Rick Stein, showing him around Vietnam for his recent BBC TV series ‘An Asian Odyssey’. He appears regularly for the BBC’s ‘Saturday Kitchen’, and on ‘Market Kitchen’ in the UK. He has recently filmed an episode with Bill Granger for the new series of ‘Perfect’ in the UK.

In 2009 Tom launched his fifth book ‘Fish Tales’ stories and recipes from sustainable fisheries around the world with the Marine Stewardship Council. Published by Kyle Cathie 2009. Fish Tales won the World Gourmand Award for Best Sustainable book 2010. The influential Dutch newspaper De Volkskrant named the Dutch version of the book “Best Cookbook of the Year 2009′. The US magazine, Food and Wine placed it in their top 25 books for 2010. Tom’s Fourth book ‘Tom’s Table’ published by Parragon, won the World Gourmand award 2008 For Best Entertaining Cook Book. Tom’s books ‘Street Food’ and ‘Asian Bites’ were both published by Dorling Kindersley in 2007 and 2008 to critical acclaim.

Tom’s first book ‘Exploring Taste and Flavour’ published by Kyle Cathie 2005 was named ‘Best First Cook Book in Britain 2005′ by the World Gourmand Awards. The book was a finalist at The International Association of Culinary Professionals (IACP) awards in the United States, and also at the Cordon Bleu World Food Media Awards. ‘Exploring Taste and Flavour’ will be reprinted in February 2012.