trip
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2
Adventure touring

Traveller Rating

 

Activities
  • Food safari
  • Hands on cooking demonstrations
  • Market visits
  • Cultural & adventure touring
Accommodation
  • 15 nights hotels
Meals
  • 13 Dinners
  • 11 Lunches
  • 15 Breakfasts

16 Days$5299USD

Hit the trails with confidence

COVID safety measures
are in place with extra cleaning and hygiene protocols

Remote adventures
means social distancing comes naturally

Small groups only
Guided group sizes are strictly limited to maximum 16 people, average of 8-10


 
 
Trip Code: PKN

Trip highlights


  • Travelling in the company of renowned chef, restauranteur and TV personality Peter Kuruvita
  • Fish Markets in Negombo
  • Exploring the ancient city of Pollonnaruwa
  • Local recipes and hands on cooking demonstrations
  • Exploring the variety of food, smells and tastes of Sri Lanka from street stalls to some of Sri Lanka's best restaurants
  • Cooking cool and crab curry with local ladies in Jaffna
  • High Tea on the lawn at the Colonial Hill Club in Nuwara Eliya
  • Stunning coastal regions of Pasikuda and the north east
  • Early morning fishing expedition to haul in the catch of the day
  • Spot wildlife on a safari in Wilpatthu National Park
  • Stunning and well positioned accommodation throughout
  • Private meditation session in Colombo
  • Meeting Sri Lanka's most revered chef, Chef Publis

On this jam packed, exciting new trip no stone is left unturned. Escorted by chef, restauranteur and TV personality, Peter Kuruvita you will delve into the hidden and undiscovered areas of Sri Lanka's north and east. From the palm fringed west coast region of Negombo, we explore the Buddhist caves at Dambulla before making our way up the coast to Jaffna. Jaffna has seen few tourists in recent years with its mix of colonial charm and Tamil (mainly Hindu) culture. In Jaffna we meet the locals and uncover the food culture of the north before heading south to the stunning beach areas of Trincomallee and Pasikuda. On the way we meet the locals, cook our catch of fresh fish over clay pots under the shade of palm fringed beaches and explore the cultural coastal regions. We'll explore the ancient capital of Pollonnaruwa and discover the incredible cave temples at Dambulla. In Nuwara Eliya we'll learn the art of making tea infused cocktails and mocktails and take High Tea on the lawn of the Grand Hotel Hill Club. You'll meet friends and locals families and uncover the secrets of traditional recipes. In Colombo you'll explore the night food stalls, have a private breakfast session with the famous local Chef Publis to learn how to make herbal rice porridge, explore mind and body with a private meditation session and top it off at one of Sri Lank's best restaurants, the Ministry of Crab. This trip is absolutely not missed and will appeal to lovers of food, culture and all things spicy! We hope you can join us!


You will arrive into Sri Lanka just before midnight. (Recommended flight is SQ468 departing Singapore at 2240 and arriving into Colombo at 2355 or direct Sri Lankan Airlines flight from MEL arriving Colombo around 1030) You will be met and transferred to the newly refurbished Goldi Sands Hotel, Negombo.

Meals:  Nil

This morning, even though we had a late arrival we will have an early wake up and head out to the hustle and bustle of the Fisheries Harbour, known as Lellama. We will visit the Fish Market and experience the fish auctions, where Peter will be jumping straight in to buy his catch for our dinner. We will enjoy a traditional Sri Lankan rice and curry lunch at a local restaurant before embarking on a city tour where we will discover the mix of cultural influences that have shaped Negombo, including the Dutch canals where we will witness local village life. We will have a welcome dinner tonight with a beach BBQ where Peter will join the cooks of the hotel in the preparation of our meal. Overnight Goldi Sands Hotel

Meals:  B,L,D

Today we depart Negombo and commence our journey towards the regions of the first capital city of the country, the cradle of Buddhism where we stop off within the regions of Chilaw. We'll stop at Kinsley’s family restaurant, where we will enjoy a simple yellow rice lunch which will be flavored and enriched by the lagoon prawns of Chilaw and Putlam. Fresh prawns will be made and available for us with all the required ingredients where Peter will cook us our prawn curry based on his own recipe. Following lunch we'll proceed to the Wilpatthu National Park for an afternoon safari, and then continue to the regions of Anuradhapura to settle into the comfort of the Rajarata Hotel or Miridiya Hotel for a nights relaxation. Overnight at Rajarata Hotel or Miridiya Hotel.

Meals:  B,L,D

This morning we commence our journey and proceed to one of the most important Buddhist locations in Sri Lanka, Mihintale, where Arahath Mahinda, the chief disciple of Lord Buddha preached the very first ever Doctrine of Buddhism, to the ruling king of Anuradhapura. As we have a long drive today, we will drive to the western end of the complex (otherwise its a climb of 1800 steps!), where we experience and witness the entire cave complex and visit the main shrine of Mihintale where the first preaching took place (socks for hands and feet are recommended as there are metal bars to hold on to which can get hot!). We then commence our 4 hour journey towards Jaffna, stopping along the way in the shade of a tree for a roadside cook-up lunch. Once in Jaffna, we'll settle into our hotel before heading out and explore some of the sights of Jaffna including the Nallur Kandaswamy Hindu Kovil and the fort and ramparts of Jaffna. In the evening we will wander through the nearby Chandhi Market and enjoy a simple dinner of Dosai and Masala at a local restaurant. More a south Indian concept dinner overnight at the Jetwing Jaffna

Meals:  B,L,D

Today we explore the city of Jaffna, visiting the library and the Nallur Hindu Temple. We will visit a traditional Jaffna home where the ladies of the house will join Peter in the preparation of some delicious Jaffna cool and crab curry. After lunch we return to our hotel and then proceed to the Rosarian Convent to taste their unique Nellie Wine. We will then explore Jaffna on foot. For dinner we will visit the Murugan Restaurant where we will try Pittu and Jaffna crab and Prawn curry. A meal in Jaffna is not complete without traditional Kiri Kahata with Hakuru (traditional black tea boiled in fresh cow’s milk served with a piece of palmyra juggery. Overnight at Jetwing Jaffna.

Meals:  B,L,D

While in Jaffna we buy some fresh salted sprats and dried fish with freshly grown big onions which we will cook during our journey of travel to the east coast of Tricomallee, here too our journey is quite long and blessed with very simple and basic resources hence today lunch will be our own preparation in a shady location where we'll prepare a spicy seeni sambal enriched with salted dried sprats and dried fish and a fresh coconut milk influence saffron flavored white creamy lentil or dhal (Parippu) vegetable. We will once again pull out our picnic collection of pots, pans and stoves. We'll have freshly prepared white rice with cumin and cardamons wrapped in banana leaf (prepared by the hotel), and will enjoy this with our seeni sambal and hot dhal vegetable that we will prepare followed by a hot masala chai sweetened with condensed milk and flavored with Sri Lankan spices! We continue our journey towards the region of Trincomallee to check in to the comfort of Trinco Blue by Cinnamon

Meals:  B,L,D

We head out early this morning with the local fisherman to join them on deep sea fishing experience. We return to our hotel for breakfast and then set out to explore Trincomallee, visiting Fort Fredrick, the spectacularly located Koneshwaram Hindu Temple and Swami Rock and the Commonwealth war graves. We head back to our hotel for lunch of vegetable samosas and chutney served with hot salted or sweetened lassi or moru, and then spend the afternoon taking in some rest. This evening you will join Peter and the chefs at Trico Blue who will present us a quality and detailed cookery demonstration and detailed cookery class where you can join in and assist in the preparation as we cook the fish we caught. Overnight at Trinco Blue by Cinnamon.

Meals:  B,L,D

We depart Trincomallee and travel via Habarana and Pollonnaruwa to the regions of Pasikuda. The drive is approx 6 hours today, but very scenic and we'll be making sure we have some interesting stops along the way. In Kanthale we'll enjoy some mouth watering buffalo curd and Palmyra treacle, where we can take a short break and witness the production of curd (if it is in production that day) and thereafter we continue our journey towards the region of Polonnaruwa where we stop to meet Deva a simple village farmer at his home where he and his family have prepared a traditional Sri Lankan lunch. On arrival in Pasikuda we'll check in to the luxury of the Amaya Beach Hotel.

Meals:  B,L,D

This morning we have time to relax and soak up the spectacular Pasikuda Beach. For lunch, Peter and the hotel chefs will prepare will prepare our Sri Lankan crushed karalla soup. The afternoon is for further relaxation and in the evening you'll learn the art of making pittu and the famous milk hoppers (kiri Arppa) that are unique to the eastern coast of Sri Lanka. You'll learn how these unique side dishes are made and dinner will be served with your creations along with a black fish curry and kutter sambal. Overnight at Amaya Beach Hotel.

Meals:  B,L,D

This morning we commence our journey to Habarana en-route we visit the ancient city of Polonnaruwa, the second capital of ancient Sri Lanka, a region that reveals that true ancient Buddhist culture and heritage. Thereafter we will stop off at the Thides Arana village restaurant for a traditional lunch experience before continuing to the comfort of the Aliya Resort and Spa. Dinner and overnight at the Aliya Resort & Spa

Meals:  B,L,D

We depart the regions of Habarana/ Sigiriya and commence our journey towards the regions of the central hills of Kandy – en route we take a break to visit the spectacular rock cave temples of Dambulla, undoubtedly one of the very best and most unique creations of Buddhist art and sculpture found in Sri Lanka. From Dambulla we'll stop off at the Spice Garden where a native doctor will do a unique demonstration for us of herbal medicines explain the theory of Sema, Whatha, Pitha, the three main causes of disease within the human body and how to counter attack these three.The village ladies will then teach us to make string hoppers and kiri hodi,which we'll enjoy with poll mallum with fried sprats and pollos ambula. We'll continue to Kandy where we'll have a short city tour and buy some fresh fruits before settling in to the comfort of the Cinnamon Citadel Kandy for an evening of relaxation- Dinner. Overnight Cinnamon Citadel Kandy.

Meals:  B,L,D

Further exploration of Kandy today takes us in local tuk tuk uphill to the Bahirawaknada Buddhist Viharaya, an ancient temple to the primitive god of protection, Bahiravar. It stands at 88 feet in height and is one of the biggest Buddha statues in Sri Lanka. Here we will make offerings of flowers and fruits before we continue our journey to the regions of Nuwara Eliya, where we will stop off en-route at a family run restaurant that serves one of the best rice and curry lunches within the country! Once in Nuwara Eliya,we'll check into the luxury of the modern Black Pool Hotel. Dinner is not included this evening however Peter will join the bar tender to make two different tea infused cocktails and a tea infused mocktail, which will be served with different varieties of mini cocktail size savory rottis as accompaniments. Overnight at Black Pool Hotel

Meals:  B,L

A relaxed day today where we'll visit the Haggala Botanical Gardens, with a brief stop at the Hanuman Temple. We'll explore the town centre and then head to the Pedro Tea plantation to experience the production of Ceylon Tea, before settling into the comfort of the Hill Club of Nuwara Eliya and take high Tea on the lawn. We return to the luxury of our hotel for a dip in the heated pool and a spectacular buffet dinner. Overnight at the Black Pool Hotel.

Meals:  B,D

We depart Nuwara Eliya and commence our journey down to Colombo via the Kandy Road. Travelling down to the regions of Ambeypussa we take a break at one of the oldest bakery`s within the country the famous Perera and Sons Bakers who have been in business for over 100 years where we will enjoy what is called a short eat lunch (not included where anyone can order their personal preference from a massive choice of over 50 items or more). On arrival into Colombo we'll have a city tour and indulge in any preference of shopping, before traveling south to the historic Mount Lavinia Hotel, where we all meet up for a drink, and slightly late in the evening (after the Colombo traffic has settled) we board our tour coach and travel to Galle Face Green to experience one of the country’s best experiences of street food, for a true street food dinner. Overnight Mount Lavinia Hotel.

Meals:  B,D

This morning we wake up early and meet the legendary Chef Publis Silva of over 70 years fame at the Mount Lavinia Hotel, who will join Peter and give us an educational insight how to make kola kanda or herbal rice porridge. Following breakfast we'll travel a short distance to the Sarvodaya Vipassi Bhavana Centre, where we as a group will participate in a few hours of very simple recollection and mind and body relaxation meditation. In the aftrenoon you have the option to relax by the ppool or beach, or if there are enough takers, transport can be arranged for a shopping expedition back in Colombo. This evening we put the icing on the cake with our grand and final group dinner at the Ministry Of Crab. Overnight Mount Lavinia Hotel.

Meals:  B,D

Our tour concludes today. Check out is at midday (late checkouts can be arranged - additional cost at own expense). Late afternoon/early evening transfer to the airport for onward flights.

Meals:  B


Inclusions

  • 15 breakfasts, 11 lunches, 13 dinners
  • Accommodation in 4-4.5 star hotels
  • Arrival and departure transfers on Day 1 and Day 16
  • Special hands on cooking demonstrations with all ingredients and beverages provided as outlined
  • Special market visits to purchase ingredients and fish for Peter's cooking evenings
  • All internal transport by air conditioned deluxe private vehicle
  • Excellent English speaking local leader
  • All sightseeing and site entry fees as listed
  • Special culinary experience with Chef Publis Silva from Mount Lavinia Hotel
  • Special Meditation Experience
  • Luxury VIP final Dinner at the Ministry of Crab
  • Trip escorted by Peter Kuruvita

  • International flights or taxes
  • Aerated & alcoholic drinks (except for some selected meals)
  • Items of a personal nature such as phone calls, laundry, etc.
  • Travel insurance
  • Visa
  • Tips

About Your Leader

After 3 decades as an award-winning chef and restaurateur, Peter has diversified his career to encompass the roles of TV presenter, author, industry speaker and restaurant consultant.

Peter is well known for his time at Sydney’s iconic Flying Fish Restaurant & Bar which he opened in 2004, and successfully led the kitchen team as Executive Chef for 8 years before moving on. Peter’s love of the Pacific & passion for seafood led to the opening of Flying Fish at Sheraton Fiji Resort in 2008, listed on Tripadvisor as one of the Top 10 Restaurants in the Pacific Region. Flying Fish Tokoriki located at Sheraton Resort & Spa, Tokoriki Island, Fiji followed in 2014. Peter’s signature style of fresh quality seafood, stunning ambience and beachside locations can also be experienced in Australia in his home town of Noosa at Noosa Beach House. 2016 saw Peter’s restaurant portfolio expand across the Pacific to yet another idyllic beachfront location at The Sheraton Samoa Aggie Grey’s Hotel & Bungalows located in the center of the picturesque town of Apia. In July, 2016 Aggie Grey’s by Peter Kuruvita opened its doors.

Peter’s childhood experiences cooking with his grandmother in the traditional kitchen of his ancestral home in Colombo, Sri Lanka inspired his first cookbook “Serendip – My Sri Lankan Kitchen”. His next cookbook “My Feast with Peter Kuruvita” takes food lovers on a culinary and cultural journey through the island communities of Asia and the South Pacific.

Peter has now presented 4 TV series produced by The Precinct Studios for SBS Television, which air on many networks worldwide. His shows; “My Sri Lanka with Peter Kuruvita”, “Island Feast with Peter Kuruvita”, “Mexican Fiesta with Peter Kuruvita” and “Peter Kuruvita’s Coastal Kitchen“ combine beautiful scenery with sensational local cuisine.

You can find Peter on social media: Twitter, Facebook, Instagram, and YouTube


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Total Priceper person from

$5299USD

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Essential Information

Ready to book? Make sure you download and read the detailed My Sri Lanka - Northern Food Trails with Peter Kuruvita trip notes which contains all the essential information you need to know before booking. Once you’ve booked, we will supply you with a Pre-Departure document which contains a detailed gear list and other important information to help you prepare for your adventure ahead.


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Why travel with us

Award Winning Adventures

Enhancing your journey with authentic experiences, genuine cultural exchange and real exploration are the focal points on all of our adventures. In 2019, we were crowned by our peers as the best in adventure travel at The Travel Awards in Sydney.

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Responsible travel is at the heart of every program we offer as a fundamental and long held philosophy. When you book one of our 100% carbon offset adventures you’re supporting true sustainability in the protection of local communities, natural environments and wildlife.

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 When you book one of our adventures, you will receive quality services at the best prices with plenty of inclusions. There are no hidden costs, single travellers don’t pay more and you’ll enjoy many ‘extra touches’ that ensure your holiday is excellent value for money.

Positive Impact Travel

By joining this trip you are directly supporting positive impact projects in line with the UN Sustainable Development Goals (SDGs).

We’ve offset the carbon emitted by this trip by purchasing credits that support important projects that address the UN’s seventeen SDGs, like reducing poverty, affordable and clean energy, reducing hunger, clean water and climate action.

Proceeds from this adventure purchase carbon credits through the world’s largest and most awarded carbon project developer, South Pole, which are invested into projects accelerating the transition to renewable energy sources in developing countries.

Supported projects are based on internationally recognised standards and are third-party audited. They entail a series of positive impacts on the ground, which benefit local communities and ecosystems, that are aligned with the UN Sustainable Development Goals.

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