Winter is coming up and at home entertaining somehow seems a bit more appealing than venturing out into the cold. Sri Lankan cuisine is one of the most delicious and exciting cuisines around and Flying Fish chef Peter Kuruvita is at the forefront with his Pyrmont based seafood restaurant. But for those of you that can’t make it to the restaurant he has now released a new range of cook at home sauces, marinades, pickles, flours and salts with the distributor Chook Pen Inn. And for one lucky Not Quite Nigella reader, you will win his entire set of goodies plus a signed copy of his new cookbook Serendip: My Sri Lankan kitchen, a gorgeous book inspired by his homeland. Are you thinking what I’m thinking? Sri Lankan Dinner Party! 
In this pack one lucky winner will receive:
Flying Fish Bringal Pickle
Flying Fish Black Pepper Curry Leaf Sauce
Flying Fish Black Pepper Caramel
Flying Fish Chillie Salt
Flying Fish Ginger Chilli Shallot sauce
Flying Fish Salad Dressing
Flying Fish Salt & Pepper Rice Flour
A signed copy of Serendip: My Sri Lankan Kitchen by Peter Kuruvita
All worth $185 retail!
Yellow fin tuna with sweet pork crackling and ruby grape fruit and Black Pepper Caramel
My favourite products are the Bringal Pickle and the Black Pepper Caramel which I used drizzled over some roasted vegetables and chicken. I also had a tuna dish with this at this year’s Taste of Sydney which was quite simply heavenly. Bring on the Sri Lankan Dinner party!
To win this pack, all you need to do is tell me which product in the lineup do you fancy using the most and why. Simply add your answer as a comment to the story. The competition ends at Midnight AEST 30th May, 2010. You can enter this once daily. And good news everyone, this is open to anyone in the world!
***The winner is: Jacqui H. of South Australia!***
Best of luck!
Love,
Lorraine
xxx
P.S. If you can’t wait Chook Pen Inn are having a special with free delivery until May 31st, 2010
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194 Comments | Add your own
So hard to choose, all looks divine! I’d love to get my hands on the book-I adore Sri Lankan food but have very little experience cooking it so this would provide some inspiration!
All products sound like they are ‘to die for’, the Flying Fish Black Pepper Curry Leaf Sauce sounds divine….I ♥ Sri Lankan food….
Blast. Another contest I can’t enter because I don’t live in Australia. Someday…
What a fabulous package! That looks like a beautiful cookbook. Happy Friday, Lorraine!
mm hard to choose, but probably the Chillie Salt – this sounds like i could replace normal salt, but with a bit of heat.. i love my hot food!
Happy Birthday wishes Lorraine, hope you have a lovely day and Mr. NQN spoils you rotten
Sri Lankan cuisine is new to me, so I’d love to experiment. I’m intrigued by the black pepper caramel.
Thank you. Hope you have a terrific weekend!
I really want the cookbook. I’m sure it would take me places I’ve never been.
Serendip: My Sri Lankan Kitchen. I have never cooked Sri Lankan food before, this looks very exciting project!
This looks delicious! Simply mouthwatering! If I had to choose one product and one only…I’m with you Lorraine, it just has to be the Bringal pickle. They could feed me the stuff intravenously and I still couldn’t get enough of it!
The cookbook. My partner has Sri Lankan heritage, but we rarely cook that way!
The Black Pepper Caramel sounds loaded with possibilities but I think the Bringal Pickle sounds like the least-likely to be found in the US, so I am curious about that.
Flying Fish Black Pepper Caramel – I’ve never tried that before, sounds like an amazing combination – am looking forward to it!
Peter’s signed copy of Serendip would certainly be an inspiration for the upcoming winter dinner parties. Would love to try out his recipes thanks Lorraine
Having tried the black pepper curry leaf sauce with prawns at the Taste of Sydney festival, I’m DYING to recreate this dish myself. Not the mention having grown up with Sri Lankan buddies in NZ and missing their mums cooking us delicious SL feasts!!!!!
Salad dressing!! I’m still looking for that elusive yummy bottled salad dressing!
Oh I spent 2 fabulous weeks in Sri Lanka over 30 years ago & have never forgotten the more than delicious food. I love curries so any of the items would be appreciated but if you’re going to twist my arm I’ll say the Flying Fish Black Pepper Curry Leaf Sauce. Then maybe I could transport myself back to that magical Island of Sri Lanka…Fabulous prize Lorraine, many thanks for the chance of winning it.
Cheers, Elaine
I’m SriLankan and I love cooking a dish called ‘pittu’ which is steamed rice flour. Now i noticed the ‘salt and pepper rice flour’ as one of the products in the line up and thought ‘WOW! This would so give my pittu a kick!’ My mum’s coming to Sydney for a visit next month, and I wouldn’t mind impressing her with my spiced-up pittu
I don’t think I can wait for the competition to end and will have to go and buy all of them for myself.
The black pepper caramel sounds amazing, I’d love to try that with thinly sliced sirloin. Yum. We cook a lot of Indian food at home as my husband has regular cravings for the food of his childhood, but I’ve never ventured into Sri Lankan food before. I’ll have to get the book!
the Serendip cookbook – we have this brilliant Tuesday evening Sri Lankan buffet (just between Darwin and Palmeston), and I’d love to play with making the flavours myself.
All the products look wonderful, but I think my favourite to use would be the salt and pepper rice flour. I’ve recently been cleared of a shellfish/crustacean/molluscs allergy after 17 years of being denied my favourite food! I’m now making up for it and I think this would be awesome teamed with squid.
Happy Birthday, Lorraine! Hope you have a great day, and Mr NQN spoils you like you deserve!!
Flying Fish Chillie Salt! Good food is always about good seasoning, and this give it a little more bang! also its such a sexy looking little product!
sam
The black pepper caramel sounds divine, and so versatile!
The Ginger Chilli Shallot sauce…I love the sauce that come with Hainanese chickens and this will let me do something similar at home!
I had the chance to purchase the chilli salt many years ago on a chance visit to the restaurant. It was guarded zealously and rationed out over several years. God help anyone who touched my chilli salt! Yet another reason my friends think I am a food nutter. Now no longer living in Sydney, I would love the chance to reacquaint myself with my salty love!
Sri Lanka has always had a very special place in my heart as my grandma came from there. She used to tell me as a child about this beautiful and peaceful place called Ceylon and her memorable childhood memories picking tea leaves and spices with her family. I truly love her Cinnamon Tea cake recipe from her mother, its unique flavours never fail to ignite that passion that I love about Sri Lankan cuisines, which are highly influenced by its rich spice trading history with the Portuguese, English, Dutch, Arabs, Indians, Malays, Moors, etc. Those are beautiful memories and lessons indeed.
The Flying Fish Bringal Pickle would make a great companion to my fish curry, always a family favourite. My English husband loves having his bread with the curry as always. The pickles would add a new dimension to the spiciness of the curry, which I’m sure would re-seduce our taste buds with its zest and transport me (AND my husband) back to our “historical” roots.
Having friends that are Sri Lankan I would love the cookbook so that I can produce a meal that shows them I can do it too!! Would also love to get my hands on the Black Pepper Caramel!
The ginger chilli shallot sauce… yuuuum…. just because I have a fiery raging passion for shallots.
All sounds delicious, but the black pepper caramel is the most intriguing to me. First introduced to Sri Lankan foos by a girlfriends mum at school and would love to learn to cook it so this book sounds like a must have
The Flying Fish Salt & Pepper Rice Flour has gotten me excited! I love all things salt and pepper related and this mix just simplifies it for me! I can definitely imagine using this to make my favourite salt and pepper squid
What a job to choose …think I’d have to go for the Black Pepper Caramel as it sounds so
decadant without going over-the-top. I’d use it on meats and char grilled vegetables
…and I’m sure I would find many other ways to use it too.
Thanks for the opportunity
Gail from NZ
The chilli salt! Great way to bring some heat to the winter season(ing).
I’ve always like the indian brinjal pickles they are so good esp a little spoon at the side to spice up a fish or a steak! yum
Having eaten there I would just love the book so that I can test out loads of the recipes and my 8 year old daughter would be ecstatic as she loves this type of cuisine. The salt & pepper rice flour sounds like a winner for super simple seafood starter any day!
Black Pepper Caramel, because I’d love to try it on top of some good-quality vanilla bean icecream… or maybe on my morning oatmeal? Mmmm…
The ginger chillie shallot sauce sounds awesome, but I know the chillie salt would definitely get a work out in this house.
Ohh the caramel …glazed over something pork … Not quite sure what Exactly but something pork!!!
FYI long time listner, first time caller love your blog
the salt and pepper rice flour! I hope it’s as gluten free as it sounds!
Wow delicious! Hard to pick but I think the black pepper caramel is something I’d just HAVE to come up with something fabulous for. So I’ll pick that one. Yum
Happy Birthday Lorraine – Hip Hip Hooooray!! xoxo B.
The flying fish salad dressing as I am sure it is perfectly balanced and would make a healthy salad taste great too.
The cookbook is my favourite in the pack…because it lasts a life time and more. Hope you are having a fabulous birthday weekend!!
What a fabulous giveaway! I would love to try Flying Fish Black Pepper Caramel especially, I’ll totally make that yummy looking tuna!
Definately the Chillie Salt. A must have on home-made chips! As well as a fantastic addition to fish or calamari. It reminds me of long weekend lunchs at Flying Fish pre-baby!
Wow! What an amazing giveaway, Lorraine.
I’ve never tried Sri Lankan cuisine but all these things sound absolutely amazing! That black pepper caramel is gorgeous, of course, but I’m very intrigued by the Ginger Chilli Shallot sauce. I’d love to try it with fish, or maybe as dressing on a wilted salad.
The salt and pepper rice flour sounds fabulous! I would use it to coat some fish to get that light texture and amazing flavour. Thanks Lorraine!
Hi Lorraine,
What a yummy set of goodies.
My favourite is the Flying Fish Black Pepper Curry Leaf Sauce.
I love the aroma of curry leaves.
I would love to try the black pepper caramel. I’m intreagued.
Black Pepper Caramel, I can’t wait to try it out on prawns or a nice piece of juicy meat!
Everytime that I read your blog my mouth waters, and I think that my waistline grows in anticipation.
Your favourites of the Bringal Pickle and the black pepper caramel drizled over roast vegies and chicken sounds so yummy!
I like the sound of the ‘Flying Fish Ginger Chilli Shallot sauce’ & the ‘Flying Fish Salad Dressing’, but I would definitely need the book for recipes to know what ingredient to use & where for the most flavoursome and delectable meal
Having travelled to Sri Lanka, I am in love with the flavours of the region, although never seem to be able to replicate the dishes I sampled! Sounds like I need help from Peter Kuruvita and his fabulous cookbook! Thanks for the opportunity to win such a great prize!
I fancy the cookbook! I’ve not had much experience with Sri Lankan cuisine, but I have a very adventurous appetite and actually learning how to cook the cuisine will certainly broaden my culinary horizons.
The Flying Fish Chillie Salt – so I can recreate Peter Kuruvita’s famous hand cut chips in the comfort of my own home!
Anything spicy so my friend will stop suggesting to goto Wagamama just JUST for there chilli oil
Not an entry. Logged in today to wish you happy birthday!
Hope you’re having a great day!
Celia xx
I love the sound of the black pepper caramel! I can just imagine making a wonderful fiery toffee with it, sweet on the tongue but pleasantly burning the roof of your mouth afterwards: it seems a natural progression from chili chocolate, which I think has run its course. Now, all I need to do is come up with a recipe…
I would love to use the Flying Fish Salt & Pepper Rice Flour because I think it would make an awesome tempura batter for fresh sea food, you could also marry it with the Flying Fish Ginger Chilli Shallot sauce. I have never made tempura batter for anything and always buy my sea food in restaurants, so I would love a chance to cook something like salt and pepper squid at home.
Hi and Happy Birthday!
Salt and Pepper Rice Flour is my pick
The ginger chilli shallot sauce sounds delicious
The cookbook. I can only use the ingredients once, but I can use the cookbook again and again.
The fave on the list for me is the cookbook, pictures to drool over and inspirational instruction.
I would like to use…the Ginger Chillie Shallot Sauce
Up until recently I never really liked ginger…but now I think it has such a nice flavour, and I think that combination sounds really really tasty 
Ginger Chilli Shallot sauce, my three absolute favourite of all favourite flavours to use in the kitchen, ready to go in one bottle.
Salt & Pepper Rice Flour, no more mucking about seasoning flour, this will be my never fail, all ready to go wonder.
The signed copy of Serendip: My Sri Lankan Kitchen by Peter Kuruvita, so I too can become a master of the kitchen, creating mouth watering favourites without having to leave the house!
Ginger Chilli Shallot sauce sounds great
chile salt! i’m a salt-abuser and love to set my mouth on fire (man, i sound masochistic!), so i’d love to give that a try!
I’d love to win “A signed copy of Serendip: My Sri Lankan Kitchen by Peter Kuruvita” as I have always wanted to cook a Sri Lankan meal but I’ve never got around to doing so & didn’t know how. But If I had this book the inspiration would be there for sure!
Brinjal pickle is one of my most favourite things ever – my (now dead) father introduced me to it years and years ago, and the fact that my 4 yr old son asks for it in his cheese sandwiches (yes, really) is one of the things I really really wish I could tell him. And I haven’t tasted this brand so would love to!
When I moved to Sydney I was so distressed by the lack of Patak’s Brinjal pickle on the supermarket shelves I actually contacted their head office to find out whether I could buy it here. They said no. The day I discovered they had started making it here was a WONDERFUL one!!!
Plus I had the same tuna dish at taste of Sydney and I can almost still taste it! One of the best plates of the night!
I’d love to try the `Flying Fish Ginger Chilli Shallot sauce’. I love the refreshing taste of ginger and having it combined with chilli and shallots, would be sensational.
I would love to experiment with the salt and pepper rice flour- and finally get my own back weeks
on end with trying a recipe from the cookbook every weekend!!! My neighbours are Sri Lankan and there is some hefty dinner envy going on in our unit block!!!! Thanks for the chance of retribution! : )
omg please please please ,the recipe book would just be wonderful
Why would anyone EVER use an ‘ordinary’ one after this?…
FF Salad Dressing would lift even a plain lettuce leaf to gourmet salad standard!
the salt 7 pepper sounds great but overall the cookbook would be my fav thing!
Been trying to learn about Sri Lankan cuisine lately. This will come in hardy for sure. I will love to try the Flying Fish Black Pepper Caramel. Sounds really interesting.
Great minds think alike, hey birthday girl?
After my amazing Sri Lankan eating fest recently, I would so dearly love to get a copy of Serendip. My friend “DeVious”, who is Sri Lankan, has not been a friend of mine for very long and I don’t want to scare her off by inviting myself to her place for dinner every night just to eat delicious Sri Lankan food so it would be nice to be able to make some myself. Added bonus if I could recreate some of the tasty “shorties” I ate at the Sri Lankan New Year festivities, and super double bonus if I could impress DeVious with some Sri Lankan cooking! I can only hope
Wow – Sri Lankan cuisine sure sounds exotic and wonderful! Difficult to choose, though – but It think I’ll go with the book. Two reasons: I love books, they’re small worlds in themselves, and besides: How would you be able to cook delicious stuff without cookbooks?
Happy birthday from the not-so-cold-actually-quite-sunny-and-warm Norway, Lorraine!
I would love the black pepper caramel in some whoopie pies……for sure!
I like the look of the caramel your description of it drizzled over the vegetables sounds inviting.
Serendip: My Sri Lankan Kitchen by Peter Kuruvita would be fabulous to own and give me a chance to impress a “certain someone” ,,,
CHILE SALT, IT SEEMS THE MOST VERSATILE.
The Black Pepper caramel sounds fantastic! I’d love to try it.
Chillie Salt
I love the sound of the Black Pepper Curry Leaf Sauce. At home I’d team it up with char-grilled seafood like king prawns or crayfish with a nice juicy wedge of fresh lime. Sadly my only holiday in Sri Lanka many years ago was marred by drinking contaminated water from a bottle, though the wonderful food I had beforehand was some of the most memorable from all of my travels.
Hi, I’d love to try the Flying Fish Black Pepper Curry Leaf Sauce as I’ve never heard of a sauce using that combination. Plus I don’t own a curry leaf plant so having it all in one would be great!
I’d use the sauce in a meat curry served with basmati rice yellowed with saffron and flavoured with cardamon pods.
I don’t think that I have actually tried anything SriLankan, but the Ginger,Chilli and Shallot sauce sounds just the ticket for this cooler weather…mmmm….salivating already!
I’ve never made Sri Lankan food – but just the cover of that cookbook has me wishing I could dive in. Product wise I’d say salt and pepper rice flour – sounds so simple but if it improves my dismal attempts at salt and pepper squid, prawns etc etc I’d be most grateful
Flying Fish Ginger Chilli Shallot sauce- grilled fish with Chilli Shallot sauce top up with some fresh coriander- WOW it will be the work of art!
I’d most fancy the Bringal Pickle because I have absolutely no idea what it is and the most enthralling thing for a curious maiden of the kitchen like me is to try new things!
The Black Pepper Curry Leaf Sauce
would be wonderful to use when making a fish and prawn curry served with steamed rice-I can almost taste it now!!!
My daughter and I share Mother’s Day and her Birthday this year. We also share a cookbook addiction so I have to say the cookbook would be our “must-have” as my kitchen is shared territory – even with my son now when he comes home of a weekend!!
The black pepper caramel is the most unfamiliar. I would imagine it as a good marinade for spicy grilled chicken breast?
Serendip: My Sri Lankan Kitchen – I would love to try and cook Sri lankan for the first time and taste the flavours.
Fancying the salt and pepper rice flour:
1. We are gluten free here
2. We caught (yes CAUGHT) some squid from the jetty last night!
Ooh, the black pepper caramel is the product that instantly got me curious. Sweet, savoury, spicy. So many glorious recipe possibilities!
And then there’s the Bringal pickle – simply because you can never have too many pickles!
Would love to try the black pepper caramel…salt caramel is so passe…
I think the Black Pepper Caramel sounds wonderful. I’d love to try it.
I’d most enjoy the Flying Fish Ginger Chilli Shallot sauce. I absolutely love ginger chilli sauces no matter what and would love to try out a new brand.
I would use the Flying Fish Black Pepper Curry Leaf Sauce first.
The spice of the curry leaf + the hotness of black pepper would complete any spice lover’s dish.
It almost sounds like the sauce used in ‘curry fish head’ actually. That being said, I’d try it with a steamed fish first.
Ginger Chilli Shallot Sauce because it would be wonderful in a stir fry or to marinate fish with.
I fancy the cookbook, I love getting new inspiration
even though not a sri lankan dish, sounds like the Ginger Chilli Shallot sauce would be perfect on maybe steam fish..?
Oh what a treat …. you know never have had sri lankan food i must admit … so i guess a good start would be the chilie salt … can see that been used in a lot of dishes .
Oh, the curry leaf sauce! I just bought a curry plant. I love the taste. I swoon over the smell as I am heating it.
Salt and pepper rice flour for me please.
if I dont win it where can we buy these products in Sydney as i would love to try the rice flour. We have been to Flying Fish and it was fantastic. Food and decor really first class.
Black Pepper Caramel
Black pepper curry leaf sauce…..it just sounds so…YUM!
The cookbook for me because I would love to learn how to make Sri Lankan dishes from my kitchen. All the other products sounds divine, would love a taste of the Black Pepper Caramel.
Flying Fish Chillie Salt would be great, the whole collection does look good though!
Black Pepper Caramel – because it just sounds too good not to try!
It would have to be the signed copy of Serendip – as I have never tried Sri Lankan food… as would love a chance to.
i live in a country – Republic of South Africa – that was first world. now it is thiord world best. I have never seen nor heard of these products. I would love to try them out, even just to prove that i have not dropped to the level of mielie pap and gravy.
I’d like to try the Salt & Pepper Rice Flour because I think that combined with a little cornflour would make the perfect mix for Salt & Pepper Squid/Prawns/Calamari.
Hubby and I dined at Flying Fish for Valentine’s Day, we ordered the degustation menu and couldn’t believe the generous portions. Everything was delicious but we struggled to get through it and I nearly cried when I had to leave some of the yummy dessert on the plate.
It would have to be the cookbook! Its the food photography more than anything else that inspires me grocery shopping and planning dinners. Plus I can read a cookbook like a novel on the couch all afternoon,very very happily!
Nom Nom NOm – how could you even CONSIDER going back the Black Pepper Caramel. I swear I just started drooling into my keyboard at the mere thought of it. Could you imagine it with Pork Belly?? Amazing…
Sri Lankan food.. hmm.. Reminds me of Rick Stein. He’s been there whilst travelling round Asia. It would be great to have a Sri Lankan cookbook, especially some of the ingredients used there. Can’t wait to whip something up!
I think that the black pepper caramel sauce sounds great. I love anything to do with caramel sauce!
Black Pepper Curry Leaf Sauce
I would love to win the Ginger Chilli Shallot sauce this product sounds great and so tasty…
All the products sound beautiful but I am drawn to the Ginger, Chilli and Shallot Sauce. I would imagine it being beautiful with chicken and fish.
Should I win I would throw a giant Sri Lankan dinner party using all the products within HEAPS of recipes from the beautiful book for my gorgeous friends and family! And at the beginning of the meal I would raise my glass to the inspiring Not-Quite-Nigella for making this (and everything in my kitchen lately) possible.
Forgot to say why I would love the Ginger, Chilli and Shallot sauce…
I love the freshness of ginger and the tingle on the tongue of chilli. The smell of shallots frying in the kitchen calms and comforts. This sauce sounds like it would transport me over to Sri Lanka from outer Sydney and feel like with just the twist of the lid. All these joys await, tucked up in a cute little bottle.
Flying Fish Black Pepper Caramel because it just sounds so delicious and unique – never heard of combining those ingredients before!
the Black Pepper Caramel sounds so interesting, would love to try it!
‘Serendip’ is the most exciting part of the prize pack for me, I’ve actually read it before, I borrowed it out from the library. It’s a beautiful book, I greatly admired the photography and design, and the recipes are mouthwatering!
Flying fish salad dressing.. transform my usual boring salad into a real mouthful of delight.
The Flying Fish Ginger Chilli Shallot sauce – flavoursome, and so many different uses!
I would love to taste the Bringal Pickle it would take me back to my childhood and the aromas that came from my mums kitchen as she cooked my dads favourite curries
The black peper curry leaf sauce sounds exotically enticing. Far cry from tartae sauce!
Flying Fish Black Pepper Curry Leaf Sauce – because it sounds so interesting and Im sure it would spice up my curry!
I would have to say the black pepper caramel because it sounds like a delicious combination!
I would have to say I’d love to try Flying Fish Ginger Chilli Shallot sauce, I’d marinade a nice piece of salmon in it (my fave fish!!) wrap in tinfoil with veg and let it roast in the oven, I imagine the chilli flavour would give it a real kick and taste fantastic with vegetables!
I’ll also be interested in how the Black Pepper Curry Leaf Sauce will be like, as i love cooking curry !
I have the book Serendip and simply love cooking out of it, at least once per week! It’s amazing!
I would LOVE to try some of the Chilli Salt. I love a well seasoned meal, and am a total chilli fiend, so the combination sounds like PURE HEAVEN to me.
Thanks!
Decisions, decisions, maybe the black pepper curry leaf sauce, or the chillie salt, or ginger chilli shallot sauce. They all sounds scrumpious.
Flying Fish Black Pepper Caramel because it sounds so interesting – sweet as well, great as I have a sweet tooth.
the flying fish black pepper caramel because it sounds like a really interesting combo, and being a sweet tooth, i just HAVE to choose the only sweet flying fish item in the list!
would also love to try the Black Pepper Caramel, sounds so interesting, but would need to know how to use it!
I’d love the Chilli Salt also (as well as the Ginger, Chilli and Shallot sauce as previously mentioned in a past entry).
There would be a million ways of using the Chilli sauce, I would sprinkle it over everything. I wonder if it would even work with chocolate? hmmm. I’d love to try it!!!!
I would love the book! I am an absolute cookbook horder!
Flying Fish Black Pepper Caramel, because I think it would make a great flavour combination.
Salad Dressing
wow! great comp. and the cookbook looks beautiful. id love to use the black pepper caramel. what a unique flavour and would go great with a sunday lunch roast.
Serendip
the Salad Dressing, to eat during warmer weather.. mmm
Ingredients will soon be gone…
but the book will live on and on.
Serendip would make me flip.
Luv to all.
you can probably tell by now that i really do want to win this set!
i think the chilli salt will be most versatile, could replace the chicken salt on chips…
Oooh I would love this! I’m thinking the Black Pepper Caramel would hit the high notes. Who *doesn’t* love sweet and hot??
The COOK BOOK of course, so I’ll know how to use the other wonderful ingredients to their maximum potential!
MM the chilli salt, just thinking about how it would taste with my fried hokkien noodles is making me droool.
The Flying Fish Bringal Pickle. Mmmmm! On a cracker with a bit of cheese, can’t beat it!
the cook book will be very useful, would love to learn how to cook some delicious dishes!
Ginger Chilli Shallot sauce sounds good
Flying fish chillie salt: I’m a student and i can’t afford to fork out $14 for 180g of flavoursome salt let alone spend $$$ at Flying fish to taste their unique menu. I would use the salt to season some roasted potatoes and oven baked filet fish, a nice warm dinner for the up coming cold nights!
Flying Fish Ginger Chilli Shallot sauce because it sounds like a great flavour combination. YUM!
Fresh crab caught from Brisbane waters central coast cooked with Ginger chilli shallot sauce yumo!!!!
I like the sound of the Flying Fish Ginger Chilli Shallot sauce – maybe with some steamed chicken (hainin chicken rice style), with some quickly stir fryed chinese veg and rice – might save a lot of time pounding the ginger and shallot in the morter and pestle!
Flying Fish Chillie Salt sounds interesting! Sort of a two-for-one!
very interested in the bringal pickle as its something ive tried all over the place but peter’s should be brilliant
the Bringal Pickle sounds great with a curry!
I fancy trying the Ginger Chilli Shallot sauce in a lovely winter warming recipe, it’s bound to warm up the soul as well as the tastebuds – yummo!
the Salt & Pepper Rice Flour will definitely be used for salt & pepper squid… yummm
Flying Fish Black Pepper Caramel because I can’t resist caramel and black pepper would provide just the right amount of bite!
Ginger chilli shallot sauce! Sounds nummy!!
i have no experience with sri lankan foods, but the ginger chilli shallot sauce sounds wonderful and I’d love to try them all
I just saw him last night on TV and his seafood was amazing. I would love to try his Ginger Chili Shallot sauce, and a copy of his cook book…..
after watching peter last night on masterchef, i would definitely be wanting to use the ginger chilli shallot sauce on some crustaceans!
I’m lucky enough to live in W.A. and have a friend who works on a marron farm it’s the ginger chilli shallot sauce for me!
Flying Fish Black Pepper Caramel sounds delicious! Would love to try it on some grilled fish!
Flying Fish Ginger Chilli Shallot sauce really add pep to our meals combining the warmth of chillis to that amazing bite of ginger. a must for anyone who loves a bit of zing in their meals to try
Flying fish
In any dish,
would be so sublime.
Bringal pickle,
would make tastebuds tickle,
a winner every time!
so many possibilities with the chilli salt – sprinkle on some fish or even sprinkle on some popcorn!
The Flying Fish Bringal Pickle, only because I have no idea what a ‘Bringal Pickle’ is.
I had tried the Black pepper caramel at the taste of the sydney as well and It was absolute divine. The sweetness and slight peppery caramel I think complements any desserts that I am going to make. So I will have to say Black Pepper Caramel
I really think I need Flying Fish Salt & Pepper flour as I can’t quite perfect a crispy batter for squid and fish. I reckon the book wouldn’t go astray either
It’s the Black Pepper Curry Leaf Sauce for me. Tossed in a wok with succulent crabs, and served with homemade bread to mop up all the gravy <3
The heat…the sweet….the Flying Fish Black Pepper Caramel please! Sounds like a food adventure on its own!
oooh…this is difficult…. the black pepper caramel sounds exciting…all of it does….sigh..
Definitely the Cookbook. We love the food at Flying Fish but hardly ever get the chance to go. Being able to cook this at home would be a real treat.
Flying Fish Black Pepper Caramel – because the tuna pictured above with this condiment just looks delicious and inspires me to try it out (so I hope I win!).
would love to see the recipes in that cookbook and cook some delicious dishes!
lying Fish Bringal Pickle,
Flying Fish Black Pepper Curry Leaf Sauce, Flying Fish Black Pepper Caramel, Flying Fish Chillie Salt. Flying Fish Ginger Chilli Shallot sauce,
Flying Fish Salad Dressing, Flying Fish Salt & Pepper Rice Flour
All sound zingy and tasty love spicy condiments.
A signed copy of Serendip: My Sri Lankan Kitchen by Peter Kuruvita
THAT Bringal Pickle SOUND SUPER INTRESTING <3
The Flying Fish Bringal Pickle. I love making Indian dishes – the hotter and spicier the better. The Flying Fish Bringal pickle would be a great accompaniment, whose flavour would turn my ordinary meals into an Indian banquet.
I’m a procrastinator at heart, so the cookbook is my favorite. Even if the ingrediants spend 3 months in my pantry before I get around to cooking, I can still enjoy the Sri Lankan cuisine now.
the Serendip cookbook! then I can make lots of scrumptious sri lankan recipes especially steaming curry on a cold winter’s night with the black pepper curry leaf sauce of course. =)
Flying Fish Black Pepper Caramel…how to use it? Thats the fun of cooking!! The finding out!!
Bringal Pickle
probably the Flying Fish Chillie Salt…..my husband is indian / malaysian and this would last a month in our house!
Flying Fish Black Pepper Caramelwould be absolutely delicious as the flavours sound great. YUM!
My Sri Lankan Kitchen- my adopted brother was born in Sri Lanka and is now rediscovering his culture and roots. I would love to learn to cook for him.
I like making a flying fish
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