A Tasty Journey with ALBA
“The only thing that is constant is change,” claimed Buddha. John Caruso catches up with a restaurateur who’s navigating an ever changing landscape and giving his customers even more reasons to keep coming back.
It’s been two years since Peter Kuruvita first opened the doors to Alba by Kuruvita, a destination that has quickly established itself as a culinary oasis where locals and visitors alike indulge in the finest flavours and experiences that Noosa has to offer.
The renowned chef, restaurateur, cookbook author, and television personality has graced the culinary world for over four decades with an illustrious career opening iconic establishments like Flying Fish Sydney, Flying Fish Fiji, and Noosa Beach House.
He’s brought his signature culinary artistry to Alba by Kuruvita, where guests embark on a gastronomic journey guided by Peter’s deep-rooted passion and knowledge for exotic flavours.
The menu is a symphony of his global experiences, masterfully translated into
a contemporary style that celebrates seasonal produce and local seafood.
I had the pleasure of sitting down with Peter a few years ago, for an episode of our podcast, Everyone Has a Story: Conversations from the Sunshine Coast & Noosa where he shed light on his family history and those first few, tough years as an immigrant kid in the rough suburbs of Sydney.
As Alba by Kuruvita enters its third year, I caught up with Peter to see how the journey has been and what’s in store for the future.
What lessons have there been in the first two years that have helped the brand grow?
Balancing opening hours with staff retention and relentless marketing, which means I’m always open to interview opportunities!
Welcoming guests from overseas and ensuring that they leave with the best impression of not only our business, but also Noosa as a whole; being consistent with service and food and expanding our opening hours; constant communication with tourism bodies for both Noosa and the Sunshine Coast; and being strongly involved with and supporting the local community of producers and providers – these are key things we have learnt to balance and focus on.
Is the vision for year three different?
It will be as Alba matures and we learn more about the position, the clientele, our strengths and where we excel.
The venue is positioning itself as a premium wedding and events destination and we’ve now hosted a few high-profile weddings which received rave reviews.
The space is beautiful with some very desirable green space and we have advance bookings for 2024 already, so this will be another great addition to our revenue stream.
We’ll continue to deliver our Special Event dinners as our regulars love the different experiences and fun.
Chef’s Kitchen is also proving to be a highly requested space, not only for our regular cooking classes and corporate groups, but also for our regular Chef’s Table experiences. It’s a popular, intimate degustation experience with paired wine for up to only 20 people.
Our chef’s cook before your eyes and present the dishes themselves. I’m usually hosting and each menu is unique and bespoke, very different to the menu in the restaurant.
Our next Chef’s Table is ‘Wild Australia’ on 25th January so you can recover the next day on Australia Day. It will be a 5-course exploration of Australian produce and native botanicals expertly paired with wines.
The space is also a beautiful private dining room, as well as a studio, and with the AV equipment it makes a great breakout room for corporate clients.
Now that summer has arrived, it’s important to mention that Alba is fully sealed and airconditioned, which makes it a very comfortable oasis for lunch and dinner, and we’ve got live music for our Lazy Sunday lunches which creates a family friendly environment.
How did the cooking classes evolve?
The cooking classes get rave reviews. People love learning how to choose and break down produce and I guide them step-by-step through the recipes, teaching kitchen skills along the way.
We have an array of cuisines to learn.
I make it fun and relaxed, and did I mention the bar is just next door?!
The kitchen is state-of-the-art and we are now getting lots a private groups book their own class – for celebrations and corporate team bonding.
We love tailoring a personal experience, and the team-bonding clients are always amazed at how much they enjoy themselves. There’s nothing like it between here and Yandina.
Is it challenging maintaining a creative edge in the kitchen as well as running the business and building a brand?
It can be, but without creativity what makes food special?
What will be the focus in 2024?
The focus is always changing, looking at new trends, and setting trends in the food space, new events, special dinners and staying focused on making a visit to Alba the most memorable experience ever. We’ll continue to focus on providing the best events and functions.
The journey has been of continuous innovation and refinement, with each culinary creation a testament to Peter’s passion and dedication to showcasing the finest local produce and weaving Sri Lankan flavours into every morsel.
WANT MORE? You can revisit my chat with Peter on our podcast, Everyone Has a Story.
