Mea Kai The Food And Flavours Of The South Pacific
Winner of the 2011 Best Cookbook in the World for 2010 at the Gourmand World Cookbook Awards.
Me'a Kai: The Food and Flavours of the South Pacific is a beautiful book which celebrates Tongan cuisine along with its Pacific neighbours, their culture, cooking and traditions. The book promotes the 'farm to the table' concept, introducing the reader to the easy and delicious local foods which are available off the typical tourist route.
The cuisines of the South Pacific island nations are noted for their sensational use of coconut cream, fresh fruit and the most delicate fish. Away from the big resort hotels, skilled local cooks make the most delicious meals, whose range would surprise most tourists. Two years ago, New Zealand-born chef Robert Oliver, who has had a stellar career in the United States restaurant industry, went back to Fiji, where he grew up, to rediscover the art of Pacific cooking. He travelled to Tonga, Niue, Tahiti, Samoa, Vanuatu and the Cook Islands to track down the most skilled local cooks.
Adapting their recipes for modern kitchens, this outstanding, landmark book brings together a treasury of South Pacific cooking, arranged country by country, with 90-plus recipes and photos that capture the essence of the Pacific. And there's much more than just recipes. Along the way Robert pauses to tell fascinating stories from his encounters with both local cooks and food producers. Flipping through its pages is like going on holiday
Underpinned by a philosophy of sustainable tourism, sustainable agriculture and sustainable cuisine, Me’a Kai is much more than just a cookbook.
The author’s goal is to improve the quality of food offered to the South Pacific region’s tourism market and to contribute towards rural prosperity in the Pacific by creating an increased demand for locally grown foods.
Robert Oliver is a New Zealand-born chef who has spent much of his highly successful careeer working in leading overseas restaurants. Raised in Fiji, he is deeply commmitted to sustainable food production and tourism in the South Pacific and wants to elevate the appreciation of the Pacific's local cuisines and produce. He worked on this innovative book, which was a two-year project, with New Zealand academic Dr Tracey Berno and photographer Shiri Nam