We wanted to get shots of the local fish being caught, so today I hopped on a boat with a couple of guys and headed out round the island. Ordinarily they would travel out to another island and a better fishing spot but with the lily-livered kaivalagi on board we thought we'd try our luck around Kaibu.
It wasn't our day for fishing, and it was a bit choppy in the channel they wanted to trawl across - the boys were worried about me losing my breakfast and I was worried about losing my gear overboard! Upshot: we caught vistas instead of fish. Once we'd decided the fish were on holiday today, we headed back inside the reef and I asked the guys to stop in a couple of places so I could photograph the water. Without doubt, it is the most incredible water I have ever seen in my life. I wanted to get back on land in time to help with everything happening in the kitchen, so - in potentially one of the greatest errors of my life to date - I didn't swim, but I will remember that water for a long time!
Back on dry land, the fascinations with frangipani and food continue.
Highlights from dinner were an octopus and lobster salad that used ota (fern shoots) and hearts of palm with a lime and coriander aioli. The main course was a Vuda pork loin chop stuffed with grilled pineapple and iwi nut, served on a bed of hashed local root veges: we used purple kumala, yellow cassava, yellow dalo (taro) and breadfruit. It was glazed with a pork and starfruit reduction, garnished with starfruit and baby watercress, and accompanied by Asian slaw made with jicama root from the garden here (and which tastes like a nashi pear). Bon appetit!