Pacific Island Living Issue 9

ISSN 2200-9566

9 772200 956005

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Wedding Packages Hair Massage Natural facials Body Wraps Manicures Pedicures Waxing

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Volcanic Hot Stone Massage 1 hour 6,000vt Couples 11,000vt

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Treasure trove

My Favourite Things

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ustralian television weatherman Steve Jacobs says his favourite things include his family - especially his mother-in-law, Vanuatu and having fun.

1. I travel most of the year for work so spending time with my family and having fun with our kids is definitely my favourite thing in the world.

2. I love being an ambassador for the Children’s Hospital at Westmead (Sydney). I have met some of the most inspirational people in my life and they are all such amazing kids. 3. Spending weekends at the beach with my family and dogs is a real treat, especially when you find random lounges perched on the cliffs. Ahhhh the Aussie sense of humour!

4. The Boathouse Vanuatu at Dream Cove. This is the place that keeps us coming back for more. So tranquil and serene with amazing snorkelling and a chilled out flip flop luxury atmosphere. A real hidden gem. 5. Anything that glows in the dark makes me smile. Whether it be fireworks, lanterns or face paint! 6. I am a huge fan of classic cars and my pride and joy is a 1961 Mercedes SL 190. For me they symbolise the craftsmanship and beauty of days gone by. 7. My two favourite people in the world are my wife and mother-in-law. Yes you heard it right ... I love my mother-in-law. They are hilarious and fun and live life to the max. They are my inspiration and light up my life. 8. My favourite pastime is travel and I am so lucky to visit extraordinary places with my work on the Today Show.

This is Hobbiton in New Zealand where the Hobbit films were shot. 9. There is nothing better than a cuddle with our dogs. Lola also loves a dress up!

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SEE VANUATU IN STYLE * New Vehicles * Competitive Rates * Free delivery & Pick up

Go to the Avis counter upon arriving in Vanuatu and present your boarding pass for great deals on your next car hire.

Asco Motors Lini Highway Port Vila Monday - Friday 7:30am - 5:00pm Saturday,Sunday and Public Holidays 7:30am - 12:00noon

AVIS

Phone: (678) 22497 Mobile: (678) 5542341 Web: www.avis.com.vu Email: reservations@avis.vu

Come and have a taste of the opulence, glamour and excitement of Monte Carlo right here at Vanuatu’s premier casino. The Grand Hotel & Casino is in the heart of town, with crystal chandeliers, gold leaf ceilings and meticulous attention to detail throughout, you’ll feel like you’re there, and best of all it’s at a price you can afford!

With Roulette tables starting with a minimum bet of only 100vt, as well as Blackjack, Baccarat and our newest game Texas Hold’em Bonus. Or just try your luck on any of our state of the art poker machines and have a chance of winning one of our many jackpots for as little as 1vt.

p +678 27344 hotel Lini Highway, Port Vila, Vanuatu e info@grandcasinovanuatu.com www.grandvanuatu.com

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Visitors can choose the luxury of Uepi and the Wilderness Lodge, or go for simple but gorgeous guesthouses along the Marovo Lagoon.

Diana Tam Vanuatu’s best known artist

Oil paintings, watercolours and gift cards. Hand painted table cloths, table runners, guests towels, cushion covers and men’s shirts.

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Visit her gallery off the Pango Rd, just 10 minutes from Port Vila’s CBD. Monday - Friday 1.30 - 5.00pm & Saturday 2.00 - 4.00pm Closed Sunday and Public Hoildays.

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PRIVATE

ISL AND

Far left: A tree house on Kakula island makes use of a banyan. Left Above: Kamalaya on Koh Samui gets the gong.

Left Below: Outdoor daybed. Above: Ratua Private Island in Vanuatu has recycled Javanese buildings for the entire resort.

Below: A Vanuatu rental villa continues the four-poster theme.

Bottom left to right: Rock-on in Thailand and use nature as a wall; InterContinental Fiji’s take on outdoor bathing; local logs as stools and table timber.

to get the best from the environment and make great use of the outdoors by using local materials to reflect the culture and ambience of the area.

Coffee and Pandan Flan Makes 6 I was inspired to make this dish after being invited in Sulawesi, Indonesia, to harvest the seaweed that is used to make agar agar. I always smile to myself when I think about these very simple ingredients making their way into the kitchens of some of the best chefs in the world. Agar Agar has been used by Asians for centuries and is now sold at exorbitant prices in specialty stores as part of spherification kits for molecular gastronomy. The people who harvest this commodity would be astonished to know how far their product travels.

ingredients

• Sliced mango, whipped cream and grated palm sugar (jaggery), to serve Base • 2 teaspoons agar agar powder • 875 ml (3 1/2 cups) good-quality plunger-brewed coffee, double-strained • 100 g (3 1/2 oz/ 3/4 cup) grated palm sugar (jaggery) • 2 teaspoons vanilla essence or seeds from 1/2 vanilla bean Top • 2 teaspoons agar agar powder • 875 ml coconut milk • 100 g grated palm sugar (jaggery) • 2 cm piece of pandan leaf • 1 teaspoon vanilla essence or 1/2 vanilla bean, split and seeds scraped • 1/2 teaspoon salt

and Sri Lanka taking in the Philippines, Indonesia along the way.

made up of about 17,000 islands. Rice is a staple ingredient throughout and sambals a popular accompaniment. In Sri Lanka the Dutch, English, Tamils, Muslims and many others have had a hand in this cuisine’s evolution. Kuruvita says “Sri Lankan food, to me, is a healthy, vegetarian and rice-based cuisine. It is varied, unique in its preparation and cares for the main ingredient in every dish while allowing the cook to add his own flair.”

There is not a great deal of historical reference to the culinary traditions of these regions. Recipes aren’t written down but passed on cook to cook, generation to generation.

With My Feast, Kuruvita not only provides a noteworthy book of tempting recipes and sumptuous photographs but an important record of Island cuisine.

method

• To make the base, place all of the ingredients in a saucepan over low heat, stirring until the sugar dissolves, and bring to the boil. Remove from the heat and divide among six 200 ml capacity glasses.

Cool, then refrigerate for 1 hour or until set.

• When the bases have set, make the top. Place the agar agar, coconut milk and palm sugar in a saucepan over low heat and stir until the sugar dissolves. Add the pandan leaf and bring to the boil, then add the vanilla and salt and combine well.

• Remove from the heat and leave to cool, then remove and discard the pandan leaf. Pour the mixture over the top of the bases and refrigerate for another 2 hours or until set.

• Garnish with the mango, cream and sugar to serve.

Note: If you wish to serve the flan unmoulded, make the top first, then cover with the base. Turn the flan out of the mould like you would jelly.

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Opp Vansec Bldg 2nd Floor next to Lotus Day Spa & Cafe P.O.Box 3267

Tel: 23153

Email: vilafitforlife@gmail.com

Web: www.vilafitforlife.com

Eating Out

Dine-in Delights Craig Osment finds teppanyaki on the premises while Tiffany Carroll ventures into the Kitchen in Fiji.

Wild Ginger, Le Lagon Port Vila, Vanuatu

Recently appointed executive chef Brian Topham has until his arrival at the Warwick Le Lagon Resort and Spa in Port Vila been well acquainted with the food of the Pacific due to his previous posting in Fiji where he took a great interest in training the local talent. This is exactly what he has been doing at Le Lagon and declares that he isn’t one of those chefs that ‘arrive, put on the big hat and don’t share’. He believes his restaurants are only as good as his staff and wants to ensure that he passes on all the knowledge he can as their boss. His mantra is ‘education, communication, action’ and he’s on the case in his quest to lift standards and consistency Wild Ginger has long enjoyed a reputation for fine Japanese-influenced food and the central teppanyaki station is a great place to sit and watch the theatre as his team toss, flip and sauté the many fresh ingredients that go into the delicious range of dishes they produce. This includes, lobster, salmon, chicken, prawns, beef and vegetables and a variety of combinations of all these. But the menu isn’t limited to just teppanyaki.

Entrées include ‘nature’s superfood’ edamame beans to be eaten straight from the pod, coconut shrimp, salt and pepper tofu or squid, Vietnamese rice paper prawn rolls and Tom Yum soup a selection that ranges across South East Asia. Also from the à la carte menu there is a choice of a seafood grill or a Thai red duck curry among others.

There’s also a selection of sushi and a tempting dessert list with several exotic ice creams and a crème brûlée.

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The restaurant location within the spectacular grounds of the resort is in prime position with views over Erakor Lagoon to Erakor Island and beyond and has its own outdoor deck reached through the wall of bi-fold doors that keep the place breezily cool at all times. For bookings call +678 22 313.

The Kitchen@Westin, Fiji

When I’m on holidays, the last thing I want to do is eat at the same resort every night. I’d rather try local food, meet local people and see the sights. And besides, quite often in-house dining can be over-priced and rather disappointing.

However, as I’ve recently discovered, refusing to eat where you sleep may just result in missing out on the best dining experience of your holiday.

Take The Kitchen@Westin in Denarau, FIji. Formerly The Steahouse by Peter Kuruvita (see our extract from Peter’s new book, My Feast, on page 52), The Kitchen is beautifully designed to reflect the Fijian culture amid the warm, relaxing ambience of the South Pacific.

The Westin is located next door to The Sheraton hotels at Denarau and all guests are welcomed to dine at The Kitchen.

Steak is still the specialty, athough if you’re a seafood lover you will not be disappointed.

Local fish, crab and lobster, the finest selection of imported salmon, prawns and scallops. There’s also duck and lamb on the menu too.

Next door to The Kitchen is the Westin’s chic wine and cigar bar, with a full range of NZ, Australian, French, Italian and Spanish wines complementing the restaurant.

A sommelier is on hand to help choose from the 750+ bottle range. So relax, unwind and indulge.

Above: Not just another ‘man in a big hat’, one of Brian Topham’s kitchen colleagues ready to serve up some of Vanuatu’s best Japanese fare at Wild Ginger’s teppanyaki station. Above right: Fresh ingredients abound and come straight from the grill.

Below enjoy absolute beachfront dining at The Kitchen@Westin or a sunset drink (right) and fantastic steak (below right).

islandliving | 67 pacific

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Vanuatu Food Safari

Slip your curiosity in high gear and join me on a culinary day out on our beautiful island. You are invited on my own cook’s journey through the South Pacific, a unique food experience that’s inspiring, informative and fun!

Cooking classes by appointment.

For details, bookings and availability please contact at the following:

W: www.vanuatufoodsafari.com T: +678 26 108 M: +678 775 1793 E: bookings@vanuatufoodsafari.com Conducted by Christiana Kaluscha Food Editor of Pacific Island Living

Vanuatu Villa Rental

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Contact Christiana or Toga. Flipkey property number is 760445 T: (678) 775 1793 or (678) 568 9375 E: info@paua.co W: www.flipkey.com or www.paua.co

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