Tours Travel

Fiji: The New Organic Culinary Spot

When I left Australia to work in one of the iconic resorts on the island of Fiji, I thought I would not be here for more than 12 months. Train locals, install new menus, sample local cuisine, and move on to the next task, probably a more food-oriented Asia, as Fiji has never been known as a culinary hotspot. I really didn’t mean to get so absorbed by an ancient culture or be so fascinated by its fresh foods and wild diet. We have many top-notch produce in Australia, but I quickly learned that Fijian culinary delights were unlike anything we’ve seen in Western kitchens for many decades. Local produce is mostly organic, not genetically modified, and fresh food tastes like it used to be in years gone by to people living outside of Fiji. Fijians are surrounded by this abundance of unadulterated food fresh from the sea, land and its rivers. Its mineral-enriched soil from its volcanic landscape provides fertile ground that is the envy of the world, and with minimal commercial fishing, its oceans still provide an abundance of wild fish for both the local market.

The other incredible contrast to the West is that there are virtually no food allergies here in Fiji. Unlike the growing health epidemic around the world, most Fijians can eat anything and everything. Fijian natives are descendants of a different hominoid lineage than Caucasians, so their unique genome excludes the key genes that trigger celiac disease and other food-related allergies, caused in part by genetic and synthetic changes in the food chain. So it was no wonder that when I arrived in Fiji, most of the local cooks didn’t understand why tourists order gluten-free meals. And watch out for the MSG or monosodium glutamate in your Fiji food. Banned in most countries due to its link to asthma and breathing difficulties, monosodium glutamate is affectionately called here “Chinese salt” and is used in handfuls by local cooks to enhance the flavor. I am very sensitive to MSG, but Fiji’s heavy hand with MSG is quite common as their traditional cuisine lacks the use of herbs or infusions to create depth of flavor.

I have been very fortunate to have a cultural experience beyond what many tourists or foreign workers in this country can achieve. The Supreme Chief of the Mamanuca Island Group, home to many of the major Fiji Islands resorts, has supported me as their cultural ambassador to educate tourists about their ancient traditions and history and to share modern experiences with their people. Since the pre-colonial days of Fiji, a foreigner has not become that close to a Fijian chief, and for that I am eternally honored and grateful, as it has allowed me to understand and capture the essence of their food and culture in my modern interpretations. . of your kitchen. Seeing how the women of the villages prepare their traditional meals, with recipes passed down through generations, is like experiencing an ancient culture before my eyes. But the recipes are basic and limited. Without the same level of food history, culinary influence, or exposure to food in the media as other cultures, Fijian cuisine has remained essentially unchanged for many decades.

Through my weekly food column in the nation’s best-selling newspaper, I had the unique opportunity to teach a nation new ways to cook their local produce at home. I recently returned from a Fiji food safari in the outer islands, visiting villages amid dense rainforests and on remote islands, and I was surprised that they even knew or cared who I was. “You’re that chef from the newspaper! We cut your stories and recipes every Sunday!” So how rewarding and personally rewarding it is for me to share my knowledge with people who have taught me about humanity, respect, and how to be happy.

While traditional Fijian cuisine in the villages is simple, it is refreshingly organic and fresh. The humble coconut, or tree of life, as it is known throughout the South Pacific, dominates Fijian dishes. Coconut oil is extracted from grated coconuts and infused with water to produce a creamy milk that cannot be compared to canned coconut milk. Lolo, or coconut milk, is used as a poaching liquid, salad dressings, and in many Fijian desserts. It is the base of miti, a side of fish, chicken and vegetables, with onion, tomato, chili, lemon and salt to create a silky coconut sauce. On my Food Safari tour of Savusavu in northern Fiji, I adapted the miti for a new Kokoda salad that I was serving for a VIP dinner presentation. Kokoda is the classic Fijian walu cured mackerel salad with citrus mixed with miti and similar to a ceviche. I wanted to use the sweet lobsters and shells that I bought from the local market, so I added freshly squeezed wild ginger and local oranges to the miti to give the dish subtle warmth and citrus undertones. The local cook had never seen this made, and when her eyes lit up after tasting it, I knew she had preserved the essence of the dish without destroying tradition. But another classic Fijian fish recipe that I haven’t changed is Ika Vakalolo, poached fried fish in miti. The flavors and balance of this traditional dish are perfect for me, and it is a dish loved by young and old in every home and roadside café in Fiji.

Many foreign chefs make the mistake of trying to reinvent Fijian food, but there is nothing wrong with the culinary wheel here. The basic flavors and techniques are there, you just have to add a bit of sparkle and flair without losing the essence of the dish. The challenge for Fijian resorts is balancing the expectation of a fine meat or seafood dish with the adventurous palate of the gourmet traveler who is also looking for a culinary experience of culture. Fiji is on the brink of embracing food tourism, but tourists don’t necessarily want the same food they can get at home. Singapore has its signature chili crab, Hong Kong has its dim sum, and Europe is steeped in the classics, but with more advanced training from local cooks, Fiji may one day be able to hold its own in the region as a culinary hotspot for organic islands. and tropical. meal.

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