A week of fine local cuisine

Saturday July 07, 2018 Written by Published in Culture
A tasty-looking vegetarian dish was also included on the menu. PHOTO: CI Tourism. 18070526 A tasty-looking vegetarian dish was also included on the menu. PHOTO: CI Tourism. 18070526

Cook Islands Tourism hosted several events this week in support of their new local cuisine strategy, Takurua.

In addition to a special dinner for invited guests at Te Vara Nui village on Monday night, two more dinners were also put on at Sails Restaurant over Tuesday and Wednesday nights, with the chefs serving the same menu they served at Monday night’s official function.

These dinners were open to the public for $60 a head and included korori pearl meat and coral cod served on a chilled oyster shell, a wild boar and smoked marlin main, a wild goat and black taro course, and an uto coconut dessert.

“It’s showcasing what we can do with local ingredients at a restaurant level,” said a Cook Islands Tourism spokesperson.

In his closing remarks on Monday night, Tourism Corporation chief executive Halatoa Fua said that “the promotion of local cuisine is a key part of the Cook Islands’ distinctive culture”.

“Takurua gives us the tools to integrate our local cuisine into our destination marketing strategies in a way that we have not done before.” 

1 comment

  • Comment Link Hannah Cutting-Jones Thursday, 19 July 2018 19:29 posted by Hannah Cutting-Jones

    Thank you for this article - I am so happy to see local cuisine of the Cook Islands showcased in these ways and hope more hotels and restaurants can get fresh ingredients close-by. You have a beautiful culture and way of life and it should be celebrated! We have spent many weeks in the Cooks and always thoroughly enjoyed our time. We hope to return maybe next year and will look forward to sampling some of these new dishes.

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