Dining & Entertainment

Food: Perfect weather for hot pot soup

The recent humidity of hot days and cool means signals an ideal time to stay ahead of possible sickness with nutritiously spicy and medicinal soups. Most Asian cultures have long believed that drinking hot, spicy soups in humid weather helps to regulate body temperature to prevent sickness. Hot pot soups are thought to have originated in cold Mongolia nearly 1000 years ago, as its infantryman...

Food: Making pizza at home

One of the many new foods that households have learned to make at home since the COVID lockdown is pizza. Everybody loves pizza. No matter what age, who can resist the taste of melted cheese over a soft chewy dough basted in delicious sauce and toppings of choice. It is one of those foods that...

Fijian cuisine turns 50

Fiji Day has special meaning to local celebrity Chef Lance Seeto. Not only because the country is celebrating its 50th anniversary of Independence, but because 2020 has become a major turning point in the evolution of food in Fiji. “Food historians and aficionados will look back on this time as the single biggest catalyst for...

FOOD: Budget cooking at home series

Fresh fish and seafood prices have plummeted during the lockdown, especially in the West, because the demand for the tourism and resort industry has declined. The government lifting of the kawakawa ban during their spawning season is also a recognition that fresh fish is one of the abundant sources of food that Fiji is blessed...

Fiji’s first gastropub

One of the positive outcomes from the COVID-19 lockdown has been the exponential growth of food eateries throughout Fiji, especially in the Western Division, where unemployment is driving innovation. From food trucks, fl ea markets, to artisan providores and new cafes and restaurants, Fiji’s food evolution has accelerated during the global lockdown. With international tourism all but shut down, hospitality workers have been...

Tinned tuna – Chicken of the sea

Tinned tuna – how could we possibly live without the canned fish in the Pacific Islands – especially during a pandemic or recession. Once touted as “chicken of the sea” by US servicemen, it’s easy to see the appeal of tinned tuna over fresh fish – it’s convenient, less messy than cleaning a whole fish...

Food by Lance Seeto: Pasta and noodle heaven

The nationwide COVID lockdown has forced many to learn how to cook at home to save food bills and to discover new ways to stretch the household budget with nutritious and filling foods. One of the most fascinating things to have happened since our country has been locked down, is the evolution of the family...

Sweeten your lovo

Every nation has their iconic national dishes. They are recipes that are a reflection of that country’s settlement and have been passed down through generations. Their origins and heritage may have been borrowed from far away lands, but over the generations they have evolved to become distinctly Fijian. Putting down a lovo on Fiji Day...

Healing herbs – Eating for health at home series

As more Fijians turn to growing fresh produce at home to help reduce food bills, Chef Seeto suggest it is also an opportune time to restart the battle against non-communicable diseases, by learning to eat more nutritionally from your own garden. As the country works to determine the future of our economy with less dependence...

Try out these unique dining offers

Tanoa Hotel Group has continued to welcome guests during the global pandemic. This has included keeping most of their food and beverage services open. All hotels have adjusted their menus and dining times to better suit guests with the government curfews. They have also all introduced takeaway menus so families and friends can enjoy their...

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