at Loloata Island Resort

Food REVIEW

BOOTLESS BAY RESTAURANT LOLOATA ISLAND RESORT

BY ROBERT HAMILTON-JONES | PHOTOGRAPHS: SUPPLIED BY LOLOATA

Port Moresby’s very own island retreat serves up an authentic Indian feast.

I had last visited Loloata Island Resort 15 years earlier, and the contrast could not have been starker. On my original visit, the place was all about the world-class diving – the island is surrounded by no less than 29 separate dive sites – but the facilities were basic and somewhat tired.

In 2019 it was transformed into a luxury island resort with its natural assets complemented by tasteful accommodation (including waterfront suites and over-water villas), three conference rooms and great food.

The resort’s main all-day restaurant, the Bootless Bay, is in the elegant main resort building. This is not just open plan, but also open air to make the most of the island setting. The atmosphere is relaxed and informal, but also calm and comfortable.

Head chef John Gomes was born in India, so it is no surprise there is an enticing ‘Indian and Tandoor’ section on the menu. We decided to share the tandoori chicken tikka and the butter chicken. Though the latter was specifically recommended, I was a bit hesitant as this dish can often be sweet and bland. Here, on the contrary, it had a rich, fresh flavour deriving from a subtle blend of spices, and just a touch of heat. Cooked in an authentic Indian clay pot tandoor, the chicken tikka was

TEL. 710 88000 ONLINE loloataislandresort.com OPEN: Daily. Breakfast 7–10am. Lunch: 12–2.30pm. Dinner 6–10pm. STYLE Relaxed open-plan resort setting. The menu is wide-ranging, but the Indian dishes are the star of the show. GO-TO DISH Butter chicken BYO No PRICES Indian dishes K49–69; pizza K55; burgers K65; baos K39; softshell tacos K40; desserts K39.

Above left: Butter chicken. Above right: Loloata’s pool area outside the restaurant. Left: A chicken katti roll.

succulent and as good as I’ve had. Vegetarians are also well catered for with the mixed veg curry and the yellow dal tadka.

The rest of the menu is wideranging, from pizzas and burgers to salads and tacos, while incorporating local ingredients like barramundi, seafood and fresh vegetables.

Given everything Loloata has going for it, the food did not need to be quite this good, so I was even more impressed that it was.

Sport FORMER KUMUL JOINS HUNTERS

BY ROBERT UPE | PHOTOGRAPH: SUPPLIED BY SP PNG HUNTERS

Retired rugby league great Tommy Butterfield is playing an important off-field role for the SP PNG Hunters this season. Butterfield was appointed as the team’s Head of Football Operations in late February, after calling time on his highly decorated playing career last year. He spoke to PNG Now about his new role, and life after retirement as a player.

What does your new role involve? I’m working in the background to ensure the football department can focus solely on preparation and games, and day-to-day support for the players when required. What did you learn from your playing career that will help you in this role? The ability to relate to players and understanding the ups and down of rugby league. Are you based in Queensland with the team? I am fortunate to live in Redcliffe, so I am operating from the Gold Coast Performance Centre where the team is staying for this year’s competition. What has it been like transitioning from player to management? While I was playing, I completed a bachelor’s degree

TOMMY BUTTERFIELD THE PLAYER

☛ PNG Test debut for the Kumuls in 2017 ☛ Four Queensland Cup grand final appearances for Redcliffe Dolphins and Easts Tigers ☛ Stepped back from rugby league in 2018 to focus on his career in aged care and diversional therapy ☛ Returned to the Queensland Cup to play two games for the Hunters in 2021 Along with his success as a player, Tommy brings with him more than 10 years of experience working in managerial capacity in residential care. He has a unique skillset and will be an asset to the club.

SP PNG HUNTERS CEO, SCOTT BARKER

Tommy Butterfield, Head of Football Operations for the Hunters.

Butterfield in action during his playing days.

in Sport and Exercise Science, which ultimately led to my first job in aged care (in Queensland) as a diversional therapist. This led to me implementing and coordinating a wellness centre for seniors. After four years I transitioned into managing a retirement village, which led to my last role as village general manager. My upbringing with my family in Alotau and the values that I followed throughout my football career have supported my progression in my working life. The opportunity to be a part of the PNG Hunters is an opportunity too good to refuse. The values, vision and leadership in place at the Hunters cemented my decision. How tough on the players is the relocation to Queensland? The players and staff have made a big sacrifice to relocate to Runaway Bay for the entire season, so it’s important they have support. PNG Now: What are your expectations and hopes for the team this season? To cultivate a good vibe around the team and for the playing group to be happy and proud of its performances.