RENOWNED Chef Peter Kuruvita has urged all those involved in the food business to use local ingredients.
His sentiments stem from about a decade of experience operating the Flying Fish restaurant at Sheraton Fiji Resort, Nadi.
Holding a cooking demonstration for patrons of the resort last week, Mr Kuruvita said in order to be truly successful in a foreign country, people needed to embrace their culture.
He first opened Flying Fish Fiji nine years ago and since then has established a world renowned brand creating signature seafood dishes.
“The secret in Fiji is in using ingredients that are available here,” he said.
“Yesterday (last Saturday) we went to the market and it was absolutely amazing. I know all the food here, I know the processes and talking to the ladies I explained all the different foods in Fiji, what was available what you can do with it, how you can cook it, where its comes from.
“It gives people a really good understanding of how diverse Fiji is.”
Flying Fish at Sheraton Resort is listed as one of the top 10 restaurants in the Pacific region.
In 2014 Mr Kuruvita opened another restaurant at Sheraton Resort and Spa on Tokoriki Island.
Earlier this year another restaurant was opened at the Sheraton Samoa Aggie Grey’s Hotel and Bungalows.
