Eye Into

Sweet Tooth

Fruits allow for great culinary creativity. Besides enjoying them in their natural form, whether sliced or juiced, they can also be a great addition in salads, combine unexpectedly well with fish (and some meats), and finally make for some great deserts.

The more known Banana Bread

The less known Mango pudding (with fresh pieces inside)

Volcanic Soil Aroma

Kona Coffee grows on the slopes of the Big Island's massive Volcanoes, the tallest being the sacred Mauna Kea, the world's biggest mountain if measured from its oceanic base.

This volcanic soil coupled with climatic conditions such as rain and colder temperatures makes Kona Coffee one of the most distinguished beans in the world.

With a firm and intense earthy taste with a low acidity factor, Kona Coffee provides both joy to the palate and a prolonged feeling of alertness.

Raw

The culture of eating seafood raw is many times associated with Japan, and rightfully so, as the Japanese are really the aces in the art of this sublime way of discovering fish and other creatures of the oceans. (dreaming of Hokkaido...)

However eating seafood raw is a practice found in many cultures around the world, including many found throughout the Pacific.

In Hawaii the Poke is a very popular appetizer and consists of raw fish marinated with seaweed (great addition), sea salt, and other ingredients such as onions and chile.

Call it Hawaiian sashimi or Hawaiian ceviche...probably best to just call it Poke.

And now onto another Pacific archipelago, Fiji, where Wahoo or another tasty and fresh white-meat fish is marinated in lime and coconut milk, and combined with onions, chili, and salt to make what is known as Kokoda.

Home Tribute

Following the celebration to 'the Duke' encountered in Sydney, here is the statue erected in his honor in Waikiki.

Hawai'i