Day 2 - Paradise
I haven't explained properly why I am here in Fiji. My friend Colin - who is also from Raglan - has worked as a hospitality consultant in the islands for many years. He is planning to write a cookbook about using local Fijian ingredients in contemporary ways, in the hope of inspiring more use of local ingredients. I am fortunate enough to be the photographer he has chosen to work with. Lucky, lucky me.
I love reviewing each day of my life by seeing how the photos have turned out, and daily reviews are going to be essential here in order to avoid drowning in the tropical tide of photographs. Here is the story of our day in words and photographs. Our first assignment was a journey - out to the privately owned island of Kaibu, managed by Colin's great friends, Rob and Lynda.
Once there, it was time to look around and get a sense of the island.
Given what we are here in Fiji to do, it wasn't long before our thoughts turned to what produce is available on and around the island. A team went out to see what fish they could bring in for us: tuna and onaga (deep sea snapper) were the catch of the day.
Through the day, I showed one of the local women who bakes here at Kaibu how to make scones. We made two batches and gave one a tropical twist - adding banana, coconut and lime zest.
Lastly, we had a gorgeous dinner. Colin made sashimi from the tuna caught hours before. Despite having lived in Japan I've never been a sashimi fan: until today. Colin made poke from more raw tuna and the seaweed we gathered yesterday at Natadola, and the onaga became a beautiful main course. All the fresh ingredients were grown or sourced here on the island: truly outstanding local food.
I may need to go on some sort of fast-till-the-end-of-the-year diet when I get home.