Farm-to-Fork Yandina Station

A Signature Culinary Experience with Chef Peter Kuruvita

Step into a truly unforgettable culinary journey with acclaimed chef Peter Kuruvita, set against the stunning backdrop of one of the region’s most picturesque venues. Your experience begins with a walk through the scenic grounds, where you’ll sample premium produce from leading local and regional growers. As you move through the venue, you’ll meet the producers, hear their stories, and gain insight into the origins and flavour profiles of the exceptional ingredients featured on the menu.

At the heart of this experience is a live cooking demonstration by Peter Kuruvita, bringing the story of each ingredient to life as he prepares a thoughtfully curated banquet-style lunch. This menu celebrates the very best of the region’s produce, beautifully paired with local beers, wines, and non-alcoholic beverages to elevate the dining experience.

To complete this immersive event, guests will have the rare opportunity to take in breathtaking views of the surrounding landscape from above - thanks to a hot air balloon experience with Sunshine Coast Ballooning. It’s an extraordinary way to finish a day rich in flavour, connection, and discovery.

Menu Highlights

• Drink on arrival paired with Buffalo Kofta from Maleny Buffalo, cooked on a Wild Fire Pitt
• Tanglewood Organic Sourdough with Coconut Sambal Butter
• Slow Roasted Shoulder of Mary Valley Lamb with Jaffna Spice, Hummus, Crispy Chickpeas, and Tamarind Chutney
• Roasted Reef Fish Fillet from Rockliff Seafood Mooloolaba with Ginger and Chilli Shallot Sauce
• Chicken Biriyani from Mountain View Poultry with Mint and Coriander Chutney
• Grilled Eggplant from Suncoast Fresh with Bengali Salad
• Cooroibah Greens with Ponzu Dressing
• Crispy Hand-Cut Potatoes from Good Harvest Organic Farm with Peter Kuruvita’s Chilli Salt
• Roasted Carrots from Falls Farm Mapleton with Pomona Honey, Orange & Tahini Dressing, and Pistachio Dukkah
• Noosa Reds Tomatoes with Preserved Lemon & Red Onion Salad
• Pannacotta made with Maleny Buffalo Milk, paired with Green Valley Finger Limes and Macadamia Praline from Yandina Nutworks

Don’t miss your chance to be part of this celebration of local food, regional stories, and world-class culinary talent. Seats are strictly limited. Book now to secure your place at this signature event.