Weaving a passage across this diverse region spanning the Philippines, Indonesia, Vanuatu, and the Cook Islands, Peter takes in the vibrant cultures and breathtaking panoramas for the first time. He also savours the distinctive and freshly cooked local cuisine including Filipino adobo, Indonesian sambal, Vanuatu lap lap, and ika mata from the Cook Islands.
Peter’s expedition begins in the beautiful surrounds of the Philippines. Comprised of over 7,000 islands, the Philippines is home to a rich array of natural delights and unique cultural heritage. Ever adventurous, Peter travels its islands by means of the local outrigger boat, tricycle, and jeepney where he meets fishermen, chefs, and farmers along the way. With an emphasis on personal stories, each Filipino he encounters elaborates a little more on the secrets of local cuisine and traditions. Here, Peter is honored by an invitation to plant heirloom rice together with the locals in the ancient rice fields of Banaue, gets the opportunity to cook Filipino national dishes adobo and halo halo against striking backdrops, and discovers the mysteries of healing herbs on the voodoo island of Siquijor.
Peter then stops briefly on the buzzing Indonesian island of Sulawesi where he explores local markets and gains a deep appreciation for the backbreaking work at rock salt mines and traditional boat-building yards. He sets sail on the hand-built phinisi schooner, the Matahariku, and spends two weeks at sea with the ship’s crew retracing the ancient Indonesian spice trade routes frequented by similar vessels centuries ago. While cooking with the ship’s chef and developing sturdy sea legs, Peter encounters and learns from the illustrious and extremely skilled Bajau people who live in villages on stilts above clear Indonesian seas. He also discovers the adverse effects of over-fishing in these waters and visits the spectacular native origins of some of the world’s favourite spices like cloves, before preparing a feast fit for a Sultan.After the time at sea, Peter’s arrival in Vanuatu’s capital of Port Vila signals a refreshing change of pace. Vanuatu’s Melanesian people, like many islanders, are self-sufficient; adept at living from their natural reserves. Vanuatu is stunningly pristine and in a bid to preserve its beauty, the locals have adopted modern sustainable approaches to organic farming on the island of Ratua. They impart their knowledge of traditional methods of hunting and fishing, and teach Peter how to cook a customary feast on the picturesque volcanic island of Tanna.
Peter’s voyage finally comes to rest in the charming Cook Islands where locals are friendly, the scenery is remarkable, and relaxation is the way of life. These islands are considered by many to be the heart of the Pacific. While here, Peter is treated to blue lagoons and deep-sea diving metres from the shores of Rarotonga. Peter learns from Cook Island locals how to truly live from the sea. He watches with astonishment as the deft locals expertly catch prawns, crabs, octopi, and trevally with deceptive, ease using time-honoured methods. Peter cooks these ocean treasures in a variety of newly discovered Cook Island techniques as well as a using a couple of old favourite recipes.Don’t miss TLC’s new series "Island Feast With Peter Kuruvita" this June and join this spectacular expedition where the intricacies of island life are discovered, remarkable communities are met, magnificent meals are made, and a sense of living in harmony with nature prevails.
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