IN FIJI’S CUISINE
On a tiny little island in the Fijian archipelago, where the bluest of waters lap quietly on the shore, I sit on a private deck overlooking an infinity pool, sampling a divine dish called kokoda. I’m at Malamala Beach Club with Lance Seeto, a multi-award winning Australian chef and travel writer who is credited with starting a food revolution in Fiji. His mission: to reinvent the Fiji food scene for tourists, but also improve the cooking standards, diet, health and life expectancy in his adopted country.
Guests to Malamala can sample Seeto’s delicious a la carte menu (all made from scratch), including kokodo – a raw fish salad drizzled with milk that has been squeezed from coconut flesh scorched over hot rocks. There are watersports for those feeling energetic or you can laze the day away in one of the private beach cabanas – butler service for cocktails and food is only a phone call away!
Having travelled to Fiji several times, I’ll be honest and say that it was never at the top of my list as a foodie destination, but things have drastically changed here since my last visit. Seeto and other local chefs have been leading this change.
Back on the mainland, I’m staying at the beautiful Westin Denarau Island Resort & Spa, Fiji, to experience Underground Gourmet – a series of culinary events at Marriott International’s properties in Fiji, Samoa, New Caledonia and Far North Queensland. Each event features local chefs, produce and “underground” cooking techniques to bring to life the culture of this beautiful place.
During my visit, I attended the Coco Palms Cultural Experience, an outside dining event with traditional lovo cooking in an earth oven, kava tasting, Fijian music, dance and storytelling.
On other nights I sampled many of the 14 dining venues and was even treated to a private beachside dining experience.
Another highlight was the fork-to-farm tour and lunch hosted by chef Prabhat Prawin. I toured the hotel’s very own farm, where they grow fresh produce such as lemongrass, eggplant, green beans and baby carrots for the fine dining restaurants including the Westin’s Zing and The Kitchen Grill instead of relying on imported or frozen goods. The farm also shares farming techniques with local suppliers and farmers. Over lunch I sampled the sweetest pineapple I have ever tasted, more kokoda, fresh coconut juice, mahi mahi fish fillets, Moroccan-spiced chicken, roast kumara and stunning desserts.
This trip has well and truly opened my eyes to the delights of this vibrant emerging culinary scene.