Fiji Foods

Food at Fiji Showcase 2019 (LegendFM Taste Test)

2020-01-17T15:36:00.001+12:00

Shangri-La Hotels and Resorts today announced its ‘Sustainable Seafood Policy’ including the commitment to cease serving shark fin in all of its operated restaurants as well as accepting new orders for shark fin products in banqueting with immediate effect.

2012-01-18T10:13:00.000+13:00

Congratulations to these guys! A BIG hotel chain based in Hong Kong and throughout the Asia region!

Shangri-La Announces Sustainable Seafood Policy And Discontinuing Use Of All Shark Fin Products in 72 hotels and resorts

17 Jan 2012

Shangri-La Hotels and Resorts today announced its ‘Sustainable Seafood Policy’ including the commitment to cease serving shark fin in all of its operated restaurants as well as accepting new orders for shark fin products in banqueting with immediate effect.

Future banquet bookings made prior to this date will be honoured as per the signed contractual agreement. At the same time, Shangri-La announced that it will phase out Bluefin tuna and Chilean sea bass in all its operated restaurants within the year. In December 2010 the company initiated the process with the removal of shark fin products from its restaurant menus. The new policy is a continuation of Shangri-La’s journey towards environmental support.

The company launched its first CSR initiatives in 2005 which were streamlined and formalised in 2009 in the three main areas of Sustainability, Embrace and Sanctuary towards a strategic commitment to Corporate Social Responsibility.

‘Sanctuary, Shangri-La’s Care for Nature’ project was introduced specifically to ensure consistency in biodiversity, conservation and habitat protection across all resorts. Projects include the development of marine sanctuaries to ensure reef protection and stability of the underwater and marine life. Two years later, in May 2011, the company published its first Sustainability Report outlining the company’s progress in the areas of environment, health and safety, employees, supply chain and stakeholder relations.

Shangri-La’s ethos and core values show a commitment to the environment that the company does business in. As part of the CSR efforts, Shangri-La has been working on a number of projects related to sustainability for several years. The sustainable seafood campaign has been on the forefront as the initiative will deliver immediate results.

Shangri-La will continue to review and refine its overall programmes including environmental and sustainability issues.

Shangri-La Hotels and Resorts today announced its ‘Sustainable Seafood Policy’ including the commitment to cease serving shark fin in all of its operated restaurants as well as accepting new orders for shark fin products in banqueting with immediate effect

The Mango Café

2011-12-11T17:41:00.000+13:00

The renovated premises of The Mango Café are a vast improvement over the old cafe: 2 stories now, air-conditioned, with a pleasant balcony along one side, and lots of glass and light. The atmosphere is relaxed and informal; the decor: muted.

Mango café offers breakfast, lunch and dinner menus ... and a sandwich bar. Whilst we've tried the lunch menu (the burgers and pasta dishes are good), this review is mainly concerned with their all-day breakfast menu.

Lunch in Suva: The Mango Café

Fijian Food from Market to Table | Culinary Colorado

2011-04-15T11:28:00.000+12:00

Lautoka market vendors sells the foods that Bulou cooks with total authenticity

The market of Lautoka, a town diagonally across Fiji’s Viti Levu island from the capital at Suva, exerted a magnetic on me and my four colleagues heading to Bulou’s Eco-Resort.

We stopped “for 10 minutes” and reluctantly emerged something like 40 minutes later, having met vendors (“Bula!” was a welcome not to encourage us to buy), gazed a familiar and unfamiliar produce and were told what this or that root vegetable was called and perhaps how it was prepared.

This enormous mostly-indoor market is open daily except Sunday. Most vendors have tables, but others sell off blankets on the edge of the hall or outside. I have heard that it is Fiji’s largest market — and if it, I’m guessing it’s close to the biggest. Below are some market images, mostly uncaptioned because even stretching our10-minute plan, we moved too fast for photos and notes.

Full article here: Fijian Food from Market to Table | Culinary Colorado

Recipes of Fiji, Food of Fiji

2011-01-06T20:09:00.000+13:00

In general, native Fijians and the Fijian-Indian populations use their hands to eat. Meals are eaten on the floor while the family sits on mats. If you make a Fijian meal to share this month, consider incorporating these eating customs into your meal plan.

Common food of Fiji:
Rice, taro, breadfruit, sweet potatoes, cassava, fish & coconut

Lovo

A communal village feast for special occasions such as weddings, festivals or the inauguration of a new chief. Lovo is prepared by digging a large pit and lining it with dry coconut husks. The husks are set on fire, then stones are heaped on top. When the flames from the coconut husks die down, the food is wrapped in banana leaves and lowered into the pit. Meat and fish are always put in first, and the vegetables are put on top. Everything is covered with more banana leaves and stones and left to cook for about 2 ½ hours. When it’s ready, it’s a feast for all!

Recipes of Fiji, Food of Fiji: "- Sent using Google Toolbar"

Food and Recipes of Fiji

2010-05-14T17:28:00.000+12:00

Common food of Fiji:
Rice, taro, breadfruit, sweet potatoes, cassava, fish & coconut

Lovo

Maya Dhaba Review at Frommer's

2010-01-21T14:05:00.000+13:00

This chic, noisy Victoria Parade bistro is Suva's hottest and most urbane restaurant. Regardless of ethnicity, local couples and families all flock here for authentic Indian fare at extraordinarily reasonable prices. The menu runs the gamut of the Subcontinent, from Punjabi tandoori chicken tikka to huge vegetarian masala dosa (rice-flour pancakes wrapped crepelike around potato curry) from Madras. In fact, vegetarians will have many choices here. My old standby, butter chicken, has a wonderful smoked flavor here. Little guess work is required since the menu explains every dish.

Maya Dhaba Review at Frommer's

Ashiyana Restaurants in Suva - Lonely Planet Travel Information

2009-10-13T15:20:00.000+12:00

Lonely Planet review

For an Indian feast in more refined surrounds, Ashiyana is a step up in atmosphere and style from the curry houses and serves good thali and tandoori dishes.

The spicy curries here are legendary - even the taxi drivers consider them hot.

Ashiyana Restaurants in Suva - Lonely Planet Travel Information

The Bounty Bar & Restaurant

2009-06-17T20:54:00.002+12:00

The Bounty is located on the Queen's Road in Martintar, Nadi. It is close to the Nadi International Airport and a close taxi drive from most hotels and resorts in the Nadi region.

They offer International cuisine with Fijian specials.

Great place to eat and drink with many local dropping in after work.

Opening hours are from 9am till 10pm.

Phone 672 0840

The Bounty Bar & Restaurant - Nadi Fiji Resorts and Hotel Accommodation News

Facebook | Username

2009-06-13T20:31:00.000+12:00

Starting NOW, you can choose a username for your Facebook account to easily direct friends, family, and coworkers to your profile.

To select your username, visit the link NOW:
http://www.facebook.com/username/

To learn more about usernames, visit the Help Center:
http://www.facebook.com/help.php?page=89

Recipes of Fiji, Food of Fiji : Kokoda

2009-06-10T20:53:00.000+12:00

A traditional Fijian dish that tastes much better than it sounds. The traditional dish is prepared with mahi-mahi; we used halibut, but you can use white fish of your choice. Again, very simple to prepare – just be sure to leave enough time to marinate the fish in the lime. You’ll need a minimum of 6 hours.

Ingredients
2 White Fish Fillets
Juice from 3 large limes
½ teaspoon sea salt
1 cup Coconut Cream (be sure to use the cream and not the milk)
1 Onion, finely chopped
1 hot pepper, deseeded and finely chopped
2 Tomatoes, deseeded and finely chopped

Directions

1. Cut the fish into bite-size pieces and place in a glass or plastic bowl (avoid metal as it will react with the lime juice and ruin your dish) Add the lime juice and salt. Mix well, cover and marinate in fridge for 6-10 hours.

2. Just before serving, add coconut cream, onion, and the pepper. Stir thoroughly then place onto serving platter using slotted spoon. Top with chopped tomatoes and serve with a flourish.

Recipes of Fiji, Food of Fiji

Fiji’s Tourism industry has been largely unaffected by the recent flooding

2009-01-21T12:50:00.000+12:00

20th of January 2009

PRESS RELEASE

Tourism Fiji in collaboration with key industry partners including the Fiji Islands Hotel and Tourism Association (FIHTA), Society of Fiji Travel Associates (SOFTA) and Air Pacific confirmed that the necessary infrastructure, facilities and equipment to operate Fiji’s Tourism industry has been largely unaffected by the recent flooding with only minor damage reported by member Hotels, Resorts, Transport, Transfer and Cruise Operators, and International and Domestic airlines.

The industry is unified in its efforts and working hard to reassure visitor’s considering travel to Fiji to take advantage of Fiji’s tropical climate, excellent deals and of course to enjoy Fiji’s biggest asset – it’s warm, friendly people.

Key strategies to lure visitors to our shores include wide ranging familiarization visits commencing early next week to key tourism areas by prominent Travel Wholesalers, Travel Agents and Trade Press to demonstrate first hand the experiences Fiji has to offer. This will be followed up by great value holiday deals initially in the key source markets of Australia and New Zealand driven by Tourism Fiji and its partners.

In a meeting with the Minister for Tourism on Monday, the Minister reinforced his support for the industry and assured stakeholders that Government will facilitate road upgrading and other necessary infrastructure works to key Tourism areas as a priority. Government recognizes the resilience of the Tourism industry, its ability to quickly facilitate economic recovery, and its widespread importance to the local community.

The private sector continues to invest heavily in the industry with new hotel developments coming on line this year and new routes being opened up by Air Pacific.

Fiji’s Tourism Industry offers a wide range of Holiday experiences for local and international tourists, and support to Fiji’s tourism industry is critical to generate important foreign exchange enabling assistance to areas that have sustained damage by flooding.

The Tourism industry acknowledges and thanks the support offered by Government and global industry partners and will continue to cooperate closely with key stakeholders to achieve targeted visitor arrivals. The industry also realizes the importance of working with the media and seeks their support in the recovery process.

For further information please contact:

Mr Josefa Tuamoto
Chief Executive Officer
Tourism Fiji
Phone: 6722433

Fiji’s Tourism industry has been largely unaffected by the recent flooding

Fiji: Food

2008-10-14T13:03:00.000+12:00

Local Fijian food (non Indian) consists of a lot of great flavours found in the area. Things such as seafood and local fruits can be found readily and the way they prepare it, is quite simple.

The other side of the spectrum is finding Indian food that poses strong, aromatic flavours. If you like curries, Fiji is loaded with curry houses but if you are looking for something less aggresive, you will not find it difficult to find Chinese, American/European, or Italian if that is more up your alley.

If you are staying at a hotel, you will definately not find any issues with finding food that will be to your liking. I am one who loves to venture off into things that are unknown, so if you can, get a taste of the local Fijian food as eating is sometimes the adventure.

I get into some details below about different things I have tried while in Fiji, so take your time to read through them and you may find something that could help you plan your trip.

Fiji: Food

L'Opera Italian Restaurant

2008-09-13T16:38:00.000+12:00

L'Opera Italian Restaurant is the 11th to be opened by long-time Italian business partners, Paolo Nesi and Moreno Mattel.

Chef Moreno said that "the success and the competitive advantage of L'Opera have always been the food because [they] are a kitchen-driven organisation rather than a management driven operation."

The restaurant offers both a set menu and ala carte. The restaurant also caters for any kind of occasion.

To try out some authentic Italian cuisine, visit L'Opera at 59 Gordon Street, Suva.

Their contacts are telephone + 679 331 8602 or e-mail: pnesi@loperagroup.com.

Eating in Fiji

2008-05-21T19:14:00.003+12:00

With the wide variety of peoples and cultures that populate Fiji, the place abounds with good things to eat, good food and good cooking. Guides currently availability hardly hint at this (and indeed are often wildly wrong).
This blog hopes to give an idea, a taste of the food in Fiji, from the humblest barra and bhajis sold at the roadside through Fijian lovo feasts to the fine dining in the more upmarket resorts. It will give ideas of where to go, what to try, opinions of the food and, importantly will be a recent idea of the food, not just one rehashed through 6 editions of a guidebook. So, as we eat, we'll be able to let you know where, how much and how good!

Righto, I'm off for me dinner.

Vilisite’s Restaurant

2008-05-09T16:21:00.000+12:00

Vilisite’s Restaurant
Location: Naibale Village, Korolevu. Ph: 6530054.
Cuisine: Fijian, Indian, International.
Specialty: Seafood.

Opening hours: 7am - 9pm (7 days).

Recommended choice: Kokoda and whole fish in lolo (coconut cream).

Ample parking provided. BYO corkage fee $5 per bottle Catering & take-out service available. Functions: Can comfortably seat up to 50 people for private events. Main course price range: FJ$10 - $35.

Major credit cards accepted.