One of Adelaide’s most distinctive dining experiences is evolving, with West Lakes restaurant Tunki Ceviche & Woodfire Grill launching a new series of ceviche masterclasses this April, inviting guests to experience the precision and artistry behind its signature dish.
Led by Chef Krish Dutt, the classes offer a rare opportunity to learn directly from a chef whose career has spanned global kitchens, from Michelin-starred restaurants to his role as Private Chef de Cuisine for the Royal Family of Jordan. Now based at The Lakes Hotel, Krish brings decades of experience and a deeply personal approach to seafood and flavour.
“Ceviche is about precision and respect for the ingredient,” he says. “I want to share my knowledge in Tunki’s intimate setting, so those who deeply appreciate culinary chemistry can understand the process in fine detail.”
At the heart of the masterclass is the iconic leche de tigre, the citrus-based marinade that defines ceviche. Often described as the soul of the dish, it requires a delicate balance of acidity, seasoning and timing. Guests will witness this process unfold step by step, beginning with the filleting of a whole fish and culminating in the final plating.
The experience reflects Tunki’s broader culinary philosophy, rooted in Nikkei cuisine, a fusion of Peruvian tradition and Japanese precision. It is a style that has become synonymous with Krish’s approach, where texture, temperature and flavour are carefully orchestrated to achieve what he describes as a “surgical balance”.
General Manager Michelle Davis says the masterclasses are a natural extension of what makes Tunki unique within Adelaide’s dining scene.
“Chef Krish has devoted his career to the technical chemistry of ceviche – cooking seafood without heat,” she says. “We saw this as a great opportunity to extend his knowledge and expertise to guests with these unique masterclasses.”
Beyond the technique, the classes also offer a glimpse into Krish’s culinary journey. Raised in Fiji, his early connection to food was shaped by cooking over a backyard woodfired stove, developing an instinctive understanding of fire, seafood and flavour. That foundation has since been refined through international experience, including his time at MASU by Nic Watt in Auckland, where he contributed to multiple Chef Hats.
Today, at Tunki, that journey culminates in a menu that blends tradition with experimentation. The masterclasses open the door for guests to experience that philosophy firsthand, in an intimate and interactive setting.
With limited numbers and strong interest already building, the sessions are expected to book quickly. For those with a passion for seafood, flavour and technique, it is a rare chance to learn from one of the best, and to see the art of ceviche from a whole new perspective.
For more information and to book, visit: tunki.au
