THE KANU EXPERIENCE

He has been described as the Jamie Oliver of the South Pacific, but Australian-born chef Lance Seeto says he’s more like the late Anthony Bourdain or Adelaide chef Jock Zonfrillo - gastronomic explorers of international cuisine, culture and the human condition. Seeto says that since moving to Fiji more than 12 years ago, he has found the peace and prosperity that alluded him growing up in Melbourne and given him the clarity and purpose to enjoy what he loves most - amazing food.

Chef Seeto’s deep love and study of the Fijian culture, history and its artisan cooking techniques has uniquely bestowed upon him the knowledge of its ancestors and allowed him to combine the ancient with his Asian heritage and classical training. This is no better evidenced in his latest culinary project, his own chain of restaurants in Fiji known as KANU. The colloquial name for “canoe”, Seeto says his island gastropubs in Nadi and Suva open up a whole new world of flavours and experiences, just as the first Fijian explorers discovered when they arrived more than 3,500 years ago.

The KANU experience is a clever mix of Pacific Island, Indian, Chinese and colonial influences, with some of freshest and seasonal produce brought in from across the islands. This is local food and flavours that many travellers have yet to taste says Seeto. From the pearl oysters and Pakapaka fish of Savusavu, to the mangrove crabs and crawfish of the river delta, and exotic fruits and vegetables grown in the wild - KANU is a gastronomic delight for both locals and international visitors.

www.kanufiji.com @kanufiji