In a packed house in Noosa Heads, Alba by Kuruvita hosted an evening of seafood decadence on Thursday 13 October, featuring a four-course feast with premium wines.
On a mission to kickstart the future viability of the abalone species and the marine ecosystem, renowned chef, restaurateur, and television presenter, Peter Kuruvita, created a mouth-watering menu, leaving no space for anyone to refuse to taste the creature unknown to most.
Guests were able to hear how these fascinating creatures are harvested using an age-old technique, along with stories of close shark encounters from second generation professional abalone and sea urchin divers and specialists, Greg Ryzy of Abalone Association of New South Wales (AANSW) and Greg Finn.
Peter told guests the story of how, 30 years ago, he convinced his wife Karen to try abalone for the first time.
“One of the first things Karen told me was that she didn’t like seafood,” Peter 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.“
More than three decades later, Peter’s passion continues to ignite a room full of people to have that same love of seafood.
To keep an eye out for future events, visit albanoosa.com.au
