I returned to Suva late last Friday to have a week to do research for my book, Kana Vinaka and prepare physically and mentally for conducting the Pacific Chefs training session next week, sponsored by SPC, SPTO, and USP in Nadi. Up early on Saturday morning to search the markets for any new produce and to find out what is and isn't in season, I purchased some classic and fresh seafood and fresh local produce to prepare some new dishes for my book and to help Hogamata Farms with the marketing of their very special HoP, hearts of palms. Because I'm so enamoured with the taste, texture, appearance and versatility of this local treat, i get Dick Watling to get me 10 kg of HoP to show, demonstrate and develop new recipes and dishes for some of the top restaurants and hotels in the Suva and Pacific Harbour area over the last 5 days... Eden Restaurant, Governors, 5 Princes, Novotel & Tanoa Hotels, The Pearl, Nanuku and the Fiji Army's Officers' Mess. We will visit and work with the Shangri-la Fijian today and tomorrow entreat other hotels in Nadi to learn to use HoP creatively.
What we created was fun, exciting, tasty and healthy as well, all from a versatile renewable local resource.