Dining & Entertainment

Food: Turning your garden into a business

AS more Fijians turn to growing fresh produce at home to help reduce food bills, Chef Seeto suggest it is also an opportune time to create income and restart the battle against non-communicable disease at home by learning to eat more nutritionally. One of the not so unexpected outcomes of COVID is that many Fijians have turned to what they instinctually know...

Suva hotel is back with their popular Friday event

Suva’s Tanoa Plaza Hotel had gone through a major uplift and was ready to open after a $10 million renovation when COVID-19 hit us last year. Despite the challenges, the hotel had a soft opening and was operating to assist those who had either got stuck during lockdown or had to travel to oversee their...

Food: Pasta and noodle heaven

The nationwide COVID lockdown has forced many to learn how to cook at home to save food bills and to discover new ways to stretch the household budget with nutritious and filling foods. One of the most fascinating things to have happened since our country has been locked down, is the evolution of the family meal. Throughout March, April and May,...

Food – Mango dishes to fall in love with

Mangoes. Sweet and delicious, healthy and invigorating, all parts of this magical fruit is nutritionally beneficial. Even when raw and green, the king of fruits can be transformed into delicious salads, pickles and achar. So, it was sad to recently read that some mango farmers are having problems selling their harvests due to a lack of demand and over...

Drunken dishes for dad

It’s been more than two years since I’ve seen or hugged my dad, who is safe and well in Australia, but with everyone else celebrating this special day, I’ll be in my kitchen cooking for many of Nadi’s dads and grandads. Like many dads across the world today, alcohol is not only for boozing but used in cooking for added flavour. It’s...

Braised lamb shanks

With the next round of government assistance in the hands of more than 200,000 Fijians, supermarkets have seen a run on groceries as people re-stock the house. Chicken is no doubt the most affordable but many butchers are also selling goat and lamb on the bone. Although a little more difficult to cook than poultry,...

Eating dhal with meats

DURING this time of hardship and unemployment, it is not surprising that a  packet of dhal is in most family’s shop- ping basket or found in food ration packs. The ability to easily transform this dried lentil into a nutritional meal is why the humble dhal  has been sustaining humankind for tens of thou- sands of years. So long as...

Mediterranean cuisine

With diets and immunity on the minds of many people as added defence and healing power against COVID-19, herbal  medicine and fresh produce are increasingly being suggested to be incorporated into the daily  diet. Vevedu juice is seemingly having a positive effect on those recovering from sickness and those wishing to boost immunity with traditional herbs. However, like most traditional medicines,  they are...

Eat more goat

They say variety is the spice of life, and that analogy has never been so important during this period of continued doom and gloom in our second year of battling the COVID pandemic. New and exotic foods can temporarily transport us away from our woes but one Facebook user took this concept to new heights...

Massaman – The middle Eastern curry

Our Fijian curries are a wondrous and subtle blend of spice, tomato, floral herbs and often coconut. Most international chefs agree that the Indo-Fijian version of one of the world’s oldest dishes is distinctly regional and next to kokoda, deserves its place as one of our proud national dishes. Whilst our curries are far less...

Survival recipes during lockdown

Salad dressings So here we are, a few weeks into a national lockdown to isolate the latest outbreak of the coronavirus into the community. Unlike last year when most families had only just begun to tap into their savings, leave or FNPF, those funds have all but disappeared one year on from the 2020 shutdown...

Discovering the sweetness of sour

With the Fijian “winter” approaching in a few months, nature is once again signalling that her food medicines are coming into the season, especially the citrus fruits. Lemon, lime, mandarin, pineapple, guava and cumquat are key sources of vitamin C for Pacific islanders – an important medicine to help build immunity and defence against disease. Without a regular dose of vitamin C,...

Making pizza at home

One of the many new foods that households have learned to make at home over the past year is pizza. Everybody loves pizza. No matter what our age, who can resist the taste of melted cheese over a soft chewy dough basted in delicious sauce and toppings of choice. It is one of those foods that are easy to feed...

Easter: Time for a dietary reflection

In this Easter Sunday food special, chef Lance Seeto suggests that we use this unique opportunity to slow down our way of life, and shares his nutritional views on how the whole family can make changes to become more healthy It is now or never. Whether it’s cyclones, tsunamis or contagious viruses, it seems like...

KANU Gastropub offers a journey of extra special food this Valentine’s Day

IF there is one thing that transcends a global pandemic, cyclones, unemployment and that depressing feeling of not being able to travel – it is love. Valentine’s Day has extra special meaning this year as we show appreciation for loved ones that have stood by our side during these trying times. Gourmet eateries like KANU...

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