A RESORT in the Mamanuca Group has revamped its wine and dine menu, committing itself to sourcing and creating new recipes using locally-grown produce and ingredients.
Tokoriki Island Resort executive chef Gerard Marr, whose grandparents are of Chinese descent, was a major influence behind the unique blend of flavours and cooking styles.
“The opportunity at Tokoriki where the sun’s first light touches the sea and ignites nearby islands with light and colour is a well of inspiration,” he said in a statement.
“I am excited and bursting with energy to continue my love affair with food at Tokoriki,” he said.
The resort said Chef Gerard possessed an incredible passion for food, a vast knowledge of local produce, new menus, along with a strong commitment to train, inspire and share his exquisite cuisine with his talented kitchen team.
