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.”