I took a deep breath in trying to savour the entire moment – the quiet rustling of coconut palms, the endless blue waters lapping against the smooth ivory sands. Here, life is simple and the food, pure and rich.
We were lucky to be hosted by Aunty and Uncle, and especially Aunty who spoiled us with her beautiful cooking.
Here’s a taste:
Sticky Soy Fish with Watercress Salad – Salty and sweet with a chewy texture well accompanied by the peppery watercress and fresh cherry tomatoes.
Swamp Yam Cake – Warm and beautifully soft with an earthen taste of yam and sweet coconut
Cassava, Taro and Swamp Yam Cake
Islander Roasted Tray of Chicken, Pumpkin and Taro
Curried Fish with Veges – Sweet fish fillets covered with a crisp curried coat.
Lobster Curry – Juicy white morsels of lobster in a rich curry
Banana Leaf Roasted Taro and Cassava
Fijian Pudding – Warm with flavours of coconut, brown sugar and sultanas.
Sticky Soy Eggplant with Crispy Fish
Coconut Fish – Delicately poached fish fillets floating in rich coconut cream with bursts of cherry tomato
Mud Crab Curry – Sweet soft lobster flesh soaked in spicy creamy curry.
Curried Shellfish – Tender shellfish soaking up the flavoursome curry
Fire Roasted Fish with Coconut Flesh
Tuna and Snakebean Curry – The tuna adds an interesting meaty texture to the beautiful curry spiced with mustard seeds, cardamom, cinnamon, fennel and cloves.
A thick red banana used for steaming which creates a sweet and chewy accompaniment.
Fire Roasted Local Potato and Pig
Steamed Fish with a light Soy and Shallots
Banana and Cassava Pudding – The banana sweetens the soft doughy cassava and the smooth coconut milk rounds it all off.
Here, the food reflects the pure beauty of the land and its people.