Renowned chef, restaurateur, and television presenter, Peter Kuruvita, has created a mouth-watering menu featuring abalone and sea urchins to kickstart the future viability of the species and the marine ecosystem.
For years, he’s been quietly campaigning for unique wild-caught sustainable Australian seafood to be made more affordable and accessible locally to Australians at home.
The initiative is now diving in the deep end, as Peter is joined by Greg Ryzy of Abalone Association of New South Wales (AANSW) and Greg Finn, second generation professional abalone and sea urchin divers and specialists.
For an incredible price at just $105, the trio wish you to experience these prized and unique species, while learning how these fascinating creatures are harvested using an age-old technique.
Don’t miss the special event on Thursday 13 October, when Alba by Kuruvita in Noosa Heads hosts an evening of seafood decadence, featuring a four-course feast with premium wines.
For Peter, his love of abalone goes back decades.
“Thirty something years ago when I first met my wife Karen, one of the first things she told me was that she didn’t like seafood,” he said.
“I thought, that’s going to be difficult. Our first date was to a restaurant called Golden Century and I ordered an abalone. I guess for someone who says she doesn’t like seafood, to buy her an abalone was probably not the best start. But it ignited a love for seafood and we loved going going back regularly to that same restaurant for years to come.”
Over time, the overseas market for this species expanded so much that abalone became unaffordable for Australians.
“And now when you ask anybody about abalone, they’ve got no idea,” Peter said.
“It’s something most restaurants wouldn’t put on the menu due to the price. And if you did go to ChinaTown and buy it, you’re expecting to part with up to $500.”
“When you price it out of the range of the average person, that’s fine until the export market collapses. And that’s exactly what happened with Covid.
“Australian abalone is prized world-wide. This is a great opportunity for everyone to try a product that has been out of reach for a long time due to its pricing. Along with Greg Ryzy from Abalone Assoc. NSW, Alba is bringing you the opportunity to try beautiful black-lip abalone and sea urchin, along with local Mooloolaba king prawns.
“This product is delicious. People will love it once they try it, but it has always been unaffordable for the general population.”
With so much abalone in the water, Peter said he hopes to see the ingredient in restaurants all over the country.
“Everyone loves a new dish and a new ingredient,” he said.
At the special event on Thursday 13 October, there will be cocktails to start, followed by four courses with beautiful premium wine to match.
“If you’ve got a spare $105, come on down, it’ll be an amazing night. At this price, it is a culinary bargain not to be missed!” Peter said.
MENU
Chilled sea urchin chawanmushi, poached prawns, roasted nori
Alois Lageder Alto Adige Pinot Grigio 2020
Stir fried black lip abalone, snow pea tendrils, lemon, parsley and black pepper butter
La Crema Monterey Chardonnay 2020
Grilled and devilled Mooloolaba prawns, masala sauce
AIX Provence Rose 2020
Noosa Strawberries and cream, Muscat jelly, baked meringue
Frogmore Creek Vintage Tasmania Sparkling 2019
*All dishes are gluten-free
EVENT DETAILS:
Where: Alba by Kuruvita, 3 Alba Cl, Noosa Heads
When: Thursday 13 October, 6pm-10pm
Cost: $105 per person
Welcome cocktail | 4-course Menu
Paired with Premium wine
Bookings essential – Phone: 5211 1555 or visit albanoosa.com.au
