Last year marked 75 years of diplomatic relations between Sri Lanka and Australia and in celebration of these enduring diplomatic ties and cultural exchange, the Australian High Commission joined hands with Dilmah Tea to mark the occasion with ‘Brewing Ambition’ – an evening steeped in history and gastronomic innovation.
The event brought together distinguished guests, renowned chef Peter Kuruvita, and the talented chefs of Dilmah’s Empowered Culinary and Hospitality School (ECHS) – a socially-focused initiative that empowers underprivileged youths by offering training and opportunities in the culinary and hospitality industries.
Dilmah Tea CEO Dilhan C. Fernando
Speaking at the event, Australian High Commissioner to Sri Lanka Paul Stephens underscored the robustness of the partnership between the two nations, noting: “The state of the relationship is really strong. Sri Lanka is a great destination; it has tourism, culture, and sport. In the future, we hope to move into new areas, like renewable energy. There is lots of scope for different areas.”
Stephens further expressed Australia’s commitment to assisting Sri Lanka in achieving stability and growth, especially in light of the current economic challenges. He emphasised that the connection between the two countries had evolved significantly over the past 75 years. “A few decades ago, most Australians didn’t know where Sri Lanka was – an exotic far-off location. Now, because of the diaspora and strong links to education and tourism, we see Sri Lanka very much as a partner.”
One of the pivotal figures who serves as an ambassador of this enduring Sri Lankan-Australian connection is distinguished Sri Lankan-Australian chef, author, restaurateur, and entrepreneur Peter Kuruvita. The High Commissioner praised Kuruvita’s role as a cherished ambassador for the Sri Lanka-Australia relationship. Having moved to Australia in 1974, Kuruvita has played a pivotal role in promoting Sri Lankan hospitality and cuisine on the global stage.
For the evening marking 75 years of Sri Lanka-Australia relations, Kuruvita collaborated with the Dilmah ECHS to craft an extraordinary menu that celebrates the beauty of Sri Lankan flavours and cuisine in a fine dining context. The chefs responsible for creating the exquisite dishes (under Kuruvita’s supervision) were a blend of ECHS chefs and talented winners and contestants from the Australian Government-funded Sri Lankan cooking TV show competition ‘Supreme Chef’.
Kuruvita, the mastermind behind the menu, shared that he had designed the menu around Sri Lankan ingredients and flavours. In testament to Dilmah Tea and his 38-year-long association with its Founder Merrill J. Fernando, who passed away in July this year, Kuruvita had attempted to incorporate tea and tea infusions into all aspects of the menu. Kuruvita’s innovative approach involved using local ingredients to create an authentic culinary experience, subtly weaving Dilmah Tea products into the dishes through tea-infused sauces and accompaniments.
Last year marked 75 years of diplomatic relations between Sri Lanka and Australia and in celebration of these enduring diplomatic ties
Dilmah Tea CEO Dilhan C. Fernando also spoke passionately about the journey that had led to this celebration, recounting his father’s decision to take Sri Lanka’s tea industry to Australia, a step that had been met with open arms. Fernando also reflected on Merrill J. Fernando’s legacy, a global brand built upon a resilient and kind-hearted business which today encompasses a myriad of programmes that touch upon women’s welfare, entrepreneurial development, nutritional growth, and more.
Fernando also highlighted the significance of Dilmah Tea’s partnership with the Australian High Commission, expressing gratitude for the role Australia had played in nurturing his father’s dream in taking Sri Lankan tea to the world. He also emphasised how this celebration resonated deeply, as it honoured the potential for excellence inherent in Sri Lankan products and cuisine.
Kuruvita elaborated on his approach to crafting the menu, which was grounded in utilising local ingredients while preserving the authentic flavours and traditions of Sri Lanka. “Making from local ingredients is not hard; you just need to use your imagination,” he stated. His commitment to promoting genuine Sri Lankan cuisine is driven by a desire to preserve the diversity and richness of the culinary heritage for future generations.
The menu featured traditional renditions of dishes like Jaffna kool as well as innovative approaches to dishes using Sri Lankan ingredients like grilled prawns with gram salad inspired by Mount Lavinia’s kadala carts, and orange cake with a green tea peppermint syrup with ashwagandha.
Kuruvita also stressed the importance of educating people about Sri Lankan food, which had emerged from the shadow of being mistaken for Indian cuisine. He urged a return to the roots and traditions of Sri Lankan fare, ensuring that the authenticity and uniqueness of the cuisine remained intact.
The event, a testament to the enduring friendship between Sri Lanka and Australia, showcased the potential that lies within cultural exchange and collaboration. Through the artistry of cuisine, shared vision, and unwavering dedication, the celebration of 75 years of diplomatic ties illuminated the path toward a future of mutual growth, understanding, and partnership.