WHEN Arrnott Salesi Olssen stepped off that plane in Sydney in December 1995, his mother was waiting.
Six years had passed. And for the first time since Nancy Olssen had kissed her boys goodbye in Nabua and crossed the world for them, they were together again.
“I was excited when I moved to Sydney. Because mum was already here so wherever she was – it was home. We immersed ourselves in church and I began exploring different creative opportunities.”
This, he said, was where food became his connection to Fiji. It was also where his performing life began to take shape.
“In 1999 a friend of mine Paulini had auditioned for a local performance group called TDP in Bankstown. They asked her if she knew anyone else who could sing and she took me along. After that I auditioned for Popstars in 2001 for a group and then in 2004 for a solo act.
“I began singing around Australia… and opening for international DJs, then launched a fashion and lifestyle site called Rogue Homme and worked as a stylist with Men’s Health magazine.”
Popstar in Aussie
In the wake of launching Bardot in 2000, Popstars announced they were looking for a group and many were encouraged to audition.
“I was discouraged by a lot of Fijians I knew to not audition, as they’d probably make fun of me and I’d have a problematic experience. My mum was the voice of reason and encouraged me to chase my dreams.
“I’m glad I did – that experience led to me auditioning for the solo Popstars in 2004 and I’ve had some amazing music and performance opportunities and experiences because of that.”
“Doing Popstars in 2001, which was a huge hit, gave me a national platform which then allowed me to do other things. It’s been a challenge, and sometimes I wish I could just get a 9-5 job but it’s not what makes me happy so I stick it out on this creative journey.”
For Arrnott, performing was more than a platform.
“I thought I’d have to let it (performing) go once I started this food journey but there seems to be opportunities to perform and connect it to my food constantly. Performing gave me a national platform that I have been able to use to create opportunities for me.”
Losing Nancy
In 2018 and the years that followed, everything came to a halt.
“I lost my mum and that really shook me. Not long after that we hit lockdown. I knew I wanted to do food so I auditioned for Masterchef but I wasn’t ready to share about my mum so after producer auditions didn’t end up on the show.
“A year later I saw MKR was returning and Nigella was going to be a judge so I applied and had to find someone to do the show with me. Post that I had a food column in the Daily Telegraph, I’m a regular chef on The Morning Show and Sunrise and launched my Pop Up restaurant called The Kana Club.”
MKR 2022, said Arrnott, came with its challenges.
“I went in with one goal: to highlight Fiji as a foodie destination and more than just a beach holiday destination.
“I knew people in Fiji who had been struggling through COVID, and Australia was really pushing Australians to holiday locally. I had a mission to showcase Fijian cuisine and inspire Australians to visit Fiji.
“I had to find someone who would be ok with the same mission so I went with a fellow Fijian who I thought had the same goal, but my on-show experience with this person became challenging and it took a lot to stay focused on my mission and continue to tell the Fijian food story.
“Post show, I’ve been focused on The Kana Club and sharing my childhood stories and recipes and enjoying that journey.”
Maintaining connections
The Kana Club is where that mission lives now.
“Fijian food is not just a connection to my heritage – it’s my connection to family, to memories and to my childhood. My goal with the Kana Club is to show that Fijian flavours and cuisine has a place on the world food stage, to introduce people who have never tried Fijian food to what makes our food so unique and delicious.”
Losing his mum also led Arrnott somewhere else entirely.
“After losing my mum in 2018 it hit me harder than I realised, then lockdown hit and I was alone at home with my thoughts. For someone who always thought I was mentally strong, this really took its toll on me and I had to find a way to heal.
“Sharing and crying really helped, and I knew a lot of friends especially gents who were struggling but couldn’t share. So Men Lets Talk was born to encourage and foster community and communication.”
Fiji in everything
Fiji is the at the heart of everything Arrnott commits to.
“Fiji is who I am, it’s the food I share and it’s the story I tell with every opportunity I get. For me, Fiji will still be home. I’m in the midst of creating and planning with a company to begin bringing tours to Fiji and I’m excited to have a reason to visit more.
I also hope to be in Fiji in November for my Gospel School 65th Blue Sapphire anniversary, and maybe host a Kana Club pop-up in Suva.”
For anyone daring to dream, Arrnott Salesi Olssen has one message.
“Don’t be afraid to dream big. If a kid from the housing commission in Nabua can make it three times on national Australian reality TV and be doing what he loves, so can you.”
From his mother Nancy’s kitchen in Nabua to pop-up dining events across Australia, Arrnott Olssen is on a mission to put Fijian cuisine on the world food stage. Picture: SUPPLIED
In his element – Arrnott Olssen in the kitchen, where every dish connects him to his Fijian roots and the mother who inspired it all. Picture: SUPPLIED
Right: Arrnott Olssen prepares his signature Fijian Humpty Doo Barramundi Curry at a Kana Club event in Sydney, one of several dishes he uses to introduce Australian audiences to the flavours of home. Picture: SUPPLIED
