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Fiji Awesome - Vomo Island Resort 2008
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Fiji Awesome - Vomo Island Resort 2008 Presentation Transcript

  • 1. a f i j i i s l a n d
  • 2. v o m o ›› f i j i’s h i d d e n j e w e l ‹‹
  • 3. WELCOME to Vo m o I s l a n d Fi j i ... Vomo; a sanctuary, Vomo stands strategically centred betWeen the a safe harbour, a mamanucas, the yasaWas and mainland fiji. a perfect beautiful restful location for shelter, adVenture, indulgence and island, the retreat recuperation. for unforgettable moments and of the Western unique experiences. join us on this Visual and chiefs of fiji. culinary exploration of Vomo, the hidden jewel of fiji.
  • 4. VOMO
  • 5. 1 ea full head garlic Roughly chop garlic, onion, chilli and 500 g white fish fillets* 3 ea onions, medium tomato. Heat the oil in a medium sized 3 ea limes (or lemons), large 12 ea red chillies, small heavy-based pot add the garlic, onion, 1 cup fresh coconut cream Chilli Sambal 2 ea red capsicum, large chilli and tomato. Cook over a low 1 ea onion, large, chopped fine 4 ea tomatoes, small heat until all ingredients are soft and 1 tsp tabasco (or potent chilli) 2 ea tomatoes, medium, diced +entrees 1 tbls shrimp paste, roasted just begin to caramelise. Blend hot Shane’s 1 tbls palm sugar ingredients until smooth but not fine, 1 ea green capsicum, large, diced 3 fresh lemongrass return to the pot, add lemongrass, lime pinch salt +soups 6 ea lime leaves leaves, shrimp paste and jaggery, season 60 ml virgin olive oil with salt and pepper, cook until fragrant. +mains so... fun +snacks Cut fish into bite-sized pieces. + f r e s h Marinate overnight in juice of limes +desserts and salt. Add coconut cream, + f l a v o u r f u l ! chopped onion and chilli just before +sauces serving. Decorate with tomato and capsicum. Serve in a large bowl, or + e x o t i c +fruits as individual servings on a bed of lettuce in a coconut half-shell. + e n t i c i n g +veggies Note: if you refrigerate the kokoda for too long after combining the + e x q u i s i t e ! ingredients, the coconut cream +seafood will solidify. Different parts of the + v a r i e d Chilli Sambal fried Beans Pacific have different methods of +spices with fresh Grated Coconut preparation: some drain off the + v e r s a t i l e . . . marinade before mixing the fish bunch fresh green beans +meats into the coconut cream, others 20 g fresh sliced chilli marinate for a shorter time. French 100 g fresh grated coconut 50 g sambal paste, as above Polynesian fish salad can be +local marinated as little as 10 minutes. Blanch the beans in a pot of boiling salted water for 2 to 3 minutes and then refresh in a bowl if ice water. Slice the chilli long ways down the centre and scrape out the seeds (or Serves 6-8 +imported keep them in for a little extra heat) then slice the chilli into pieces. Fry the chilli in a pan * walu, rock cod or mahi mahi. with a little oil and then add the sambal paste, gently add the blanched beans and toss together until warmed through. Place into a nice serving dish and sprinkle with the fresh grated coconut. This is a great dish to serve with some freshly caught fish. + . . . s o V o m o ! +delicious!
  • 6. steamed half-shell lobster with coconut curry sauce mussels with wine, 2 ea lobster or crayfish chilli and garlic 1½ tbls olive oil 1 kg green-lipped mussels, 2 cloves garlic, minced de-bearded, cleaned 3 tsp red thai curry paste 1 ea red chilli, large, sliced 1 ea red pepper, cut into thin strips 4 cloves garlic, sliced 1 ea yellow pepper, cut into thin strips 1 ea onion, medium, sliced 1 can coconut milk 4 ea ripe tomatoes, diced ¾ cup cream fi n e d i n i ng; 1 bunch parsley, chopped 2 ea small tomatoes, each cut into 8 wedges ½ cup white wine 4 ea spring onions cut into 2” lengths, use greens h at o pt i o n al 30 gm butter ½ cup fresh basil, chopped 1 ea french stick ½ tsp fish sauce In a large pot, bring 2 inches of water to the boil. Add lobsters and cover. Heat a small amount of oil in a deep pot that you have a Steam for 9 minutes. Pick the claws, knuckles and tails. Slice the tail meat in lid for, once the oil is smoking hot add the onion, garlic, half lengthwise. Remove tail meat from the body and set aside. Heat oil in a mussels, chilli and tomatoes and stir quickly, then add the large pan and sauté the garlic and curry over medium heat for 1 minute. Add white wine and cover for about four minutes or until all the in the red and yellow peppers and sauté for 2 minutes. Add coconut milk and mussels have opened, the ones that don’t open discard as reduce by half over high heat. Add cream and simmer for 3-4 minutes until they are no good to eat. Scoop the mussels out and add slightly thickened. Add tomato, spring onion, basil, fish sauce and lobster butter to the liquid and stir until combined. Pour over the Miti meat. Continue to cook for 1 minute or until heated through. Serve with rice. mussels, serve with crusty french stick and a cold beer. TradiTional Fijian dressing Chilled Crayfish with mango, served wiTh seaFood jalapeno and mayonnaise curried scallops with coconut cream Traditionally the coconuts are grated 1 doz half-shell scallops, cleaned and washed grilled 2 doz half-shell mussels fresh and then squeezed to get pure A simple recipe to get the full taste of the cray. 20 ml oil ¾ cup pecan nuts, chopped coconut cream. 50 gm red curry paste half-shell ¼ cup grated parmesan cheese 1 cancoconut cream 1 ea fresh crayfish or lobster 1 tin coconut cream mussels ¼ cup fresh parsley, finely chopped ¼ ea cucumber, peeled and sliced 1 cup mayonnaise small bunch fresh coriander, chopped 2 tbls fresh lemon juice, divided 1 ea tomato, ripe 4 ea large jalapeno, finely diced also: fish sauce, fresh lime juice, and sugar with pecan 1 tbls lemon peel, finely grated 1 ea onion, medium 1 ea fresh mango, peeled and finely diced Heat the oil in a small pan and fry the curry paste for about 2 gremolata 1 clove garlic, small, minced 1 ea red chilli small bunch fresh coriander mins, stirring constantly, add the coconut cream and reduce Apart from mussels, add all the ingredients into a food processor small bunch coriander, chopped Boil cray for 9 minutes in salted water, and by half until the sauce thickens. Add a squeeze of lime juice, a and blend until roughly chopped, set aside. Remove the mussels 1 ea lemon, large, juice only chill in an ice bath). Mix all remaining splash of fish sauce to taste and a teaspoon of sugar, and half from the shell and make sure they are clean, remove the tongue as salt and pepper, to taste ingredients together and serve on the side the chopped coriander. Spoon some sauce over each scallop this can be tough, put the mussels back into the shells and drizzle Combine all ingredients, let marinate for with the crayfish, together with a green salad and place under the grill for four minutes or until the scallops with olive oil and sprinkle with the gremolata mix, grill under a hot a few hours. Serve on the side with fish and a glass of fine Chardonnay. are cooked, sprinkle over the rest of the coriander and serve. grill for 2 minutes and serve. or seafood.
  • 7. nasi Goreng with nonya Chilli Mud Crab prawn skewers rolls 2 ea large fresh mud-crabs* (total 1 kg) 1 cup corn flour nasi goreng 1-2 cups oil for frying 2 ea eggs 3-4 ea long red chillies, roughly chopped 1 4 tsp / salt 3-4 ea small red chillies, dried or fresh 1 3 cup / cooking oil 2 tsp shrimp paste 3 clovesgarlic, finely chopped 200 g sushi rolls 1 stalk lemongrass, sliced thinly 1 ea onion, finely chopped 30 ml sushi vinegar 3-4 ea fresh galangal, sliced 2 ea red chilli, seeded and 1 ea bamboo sushi mat 2 tbls virgin olive oil finely chopped sushinori seaweed 10 ea red shallots, thinly sliced 1 tsp shrimp paste 6 ea cooked prawns, peeled, 5-6 ea cloves garlic, thinly sliced cut in half length ways 1 tsp coriander seeds 3-4 cm piece fresh ginger, finely grated ½ tsp sugar ½ ea avocado ¾ cup chicken stock (to 1 cup) 1 ea carrot, cut into sticks, 400 g raw prawns, peeled and de-veined 1 3 cup / tomato sauce cooked and chilled 200 g steak, finely sliced 2 tsp sugar pickled ginger 1 cup long grain rice, cooked and cooled 2-3 ea green onions, thinly sliced qp japanese mayonnaise 2 tsp kicap manis (sweet soy sauce) ½ cup fresh coriander, roughly chopped wasabi paste 1 tbls soy sauce 2 ea limes, juiced Kikkoman soy sauce ½ bunch spring onion carrot, cut into thin strips Beat the eggs until foamy, Heat a fry pan and brush with a little oil, pour in ¼ Remove head (top shell) from crab. Remove gills, internal organs and rinse clean. Use diakon radish, cut into thin strips of the egg and cook for 2 minutes over a medium heat until the omelette sets, only as much water as you have to (you don’t want to wash away any flavor from the turn over for another 30 seconds and remove from the pan. Do this with the meat). Cut the crab body into 3-4 pieces, cutting between legs and claws (leave legs and Cover the sushi rice with water and cook as you would normal rice, around eight remaining egg in batches, when the omelettes are cold roll then and slice into claws attached to the body pieces). Crack the claws using the back of a large knife, a minutes on a simmer covered. Remove and spread out on a tray and sprinkle the fine strips and set aside. pestle or a meat mallet. In a large tray or large bowl, dust crab pieces in corn flour. Heat oil in wok, add crab pieces, and fry until shell is beginning to turn bright red. Set aside. sushi vinegar over the warm rice and cover with a damp cloth to stop drying out. Combine the garlic, onion, chilli, shrimp paste, coriander and sugar in a food processor or mortar and pestle and process or pound until a paste is formed. Meanwhile, using a mortar and pestle; pound chillies, shrimp paste, lemongrass and Place the sushinori seaweed onto the sushi mat and spread the rice over the Heat 1 to 2 tablespoons of oil in a wok or large fry-pan, add the paste and galangal to a paste. Set aside. Depending on the size of your pan or wok, it may be seaweed in a half cm layer leaving a 2cm clear space at the top of the mat. In the cook over high heat for one minute, add the prawns and steak and fry until easier to complete recipe in batches. In a large flat pan or using a wok; heat oil, add centre smear a small amount of the wasabi along the rice and also a small amount they change colour. Add the remaining oil and the cold rice, stir-fry breaking shallots, garlic and ginger. Cook 2-3 minutes or until soft. of the QP mayonnaise, lay the prawns, carrot and avocado along the centre as well. any lumps until the rice is heated through. Add the kicap manis, soy and Add chilli/shrimp paste combination and cook further 1-2 minutes (until fragrant). Add spring onions and fry for another 2 minutes. Serve. Wet the clear space on the seaweed where you didn’t put the rice so it will stick to crab pieces toss to coat in paste. Add chicken stock, tomato sauce and sugar, stir to the roll, roll the sushi mat away from you and make sure it is kept tight, one you get nonya Prawns skewers combine. Bring to a simmer, cover and cook 7-8 minutes. Flesh should be tender and only just cooked through. If needed adjust consistency of the sauce, with a little water or to the end where you wet the nori use that to seal the roll. You now have your sushi Peel and de-vein prawns and place them on skewers, marinate them in natural stock. Remove cover, add green onions and coriander and lime juice. Serve immediately. roll. Slice the roll with a sharp knife into 1cm pieces. yoghurt, tumeric, masala powder and coriander for 2 hours and then fry in a little oil. *place in freezer 15 minutes before cleaning (this puts the crab to sleep). Serve with some pickled ginger, wasabi, soy sauce and the carrot and diakon salad. ...enjoy!
  • 8. fresh fish with Papaya, 50 g tea leaves tea Avocado and Prawn Salsa 50 g rice 180 g piece white fish fillet 12 ea coriander seeds Smoked ½ ea avocado, diced 5 ea fresh prawns (peeled, de-veined) ¼ ea pawpaw (papaya) or mango, fresh ½ ea green papaya (thinly sliced) Prawns 6 ea cherry tomatoes, cut into quarters ½ ea cucumber (thinly sliced) 4 ea prawns, cooked and chilled ½ ea carrot (peeled and thinly sliced) with coriander, chopped fine 20 gm sugar lemon juice 50 ml mirin Green virgin olive oil fresh coriander (chopped) salt and pepper, to taste 1 ea red chilli, seeded and sliced Papaya 2 tbls fish sauce Here we have used fresh walu ( Spanish Salad fresh lime juice mackerel ) which is a Fijian favourite, or you can use ooooooo ooooo. Best to leave mango jam and the skin on as it protects the fish, you can get it 1 ea ripe mango flesh only and diced nice and crispy, and it tastes great! ½ ea small onion finely diced Mango 2 tbls white vinegar F o r T h e s a l s a : Peel prawns and slice down the 10 g fresh ginger, grated jam middle. Mix all the ingredients together and season salt and pepper, to taste with the lemon and salt and pepper, splash a little olive oil in there as well to loosen everything up. Place the mango into a small saucepan and add the onion, ginger and vinegar. Slowly reduce down until it resembles F o r T h e F i s h : You want a good non-stick pan a jam-like consistency, season with salt and pepper. and dry the skin side of the fish with a paper towel to remove any moisture to ensure a crisp skin. Heat smok ed Pr awns the pan until smoky hot and add a little oil and place To smoke the prawns mix the tea leaves, rice, coriander the skin side down carefully and then turn the heat seeds in a small fry pan and heat until smoking. Place the down low and leave the fish for at lease five minutes. prawns on top and cover with foil and turn the heat down If the fish seems like it is sticking don’t touch it as to low and leave for 3 to 4 minutes. Remove from the heat it will loosen itself in good time. Season the flesh of and uncover and set aside. the fish with salt and pepper and then put the pan g r e e n Pa Paya C u C u m b e r s a l a d with the fish in it in the oven at about 220 ˚ C for 4 Boil the mirin and sugar together. Once the sugar has minutes. Once cooked, squeeze over a little lemon dissolved pour over the green papaya and let cool. juice while it is still hot and simply serve on some Combine with the carrot, chilli, coriander and a little of of the salsa and spoon some over the top of the the mirin liquid. Add the prawns and toss together, season fish. Fantastic on a hot Fijian night with a glass of with the fish sauce and lime juice to taste. Pile into a Sauvignon Blanc. serving bowl and place the mango jam around the plate.
  • 9. OMO
  • 10. Vomo island’s long white sandy beaches have historically been known as breeding grounds for turtles, whose fijian name is vonu.* the belief is that the name Vomo derived from this. a turtle breeding program was established on the island in 1999 and continues successfully to this day. turtle eggs laid in the interior of the island (which have little chance of survival due to natural predators) are taken into the program. all eggs laid on the beach above the high-water mark, are left to their natural cycle. the program, supported by the fisheries department, sees the release of the turtles into the wild when they are large enough. this has subsequently led to a notable increase in the numbers of the turtles in the tropical waters embracing the island. * turtles are also known as ika bula feeding or the Friendly Fish ...
  • 11. q u a i l | i s l a n d d o v e | s p a r r o w | w i n g d i n g | f r i g a t e b i r d || r e e f h e r o n s | r e e f h e r o n
  • 12. 3 underwater photos kindly supplied by subsurface fiji
  • 13. VOMO OMOV CRISS SSORC Gremolata nut crusted eggplant, croutons, avocado and lime 6 ea eggplants, small Cut the eggplant in half 6 slices bread lengthways, bake in the oven 30 ml virgin olive oil at 180 ˚ C until soft. Brush the g r e m o l aTa n u T C r u s T slices of bread with olive oil, grill lightly. 1 tbls garlic, chopped Mix all the ingredients for 2 tbls lemon zest, grated nut crust, spread over the 3 tbls fresh parsley, chopped cut sides of the cooked ½ cup cashew nuts, chopped eggplant. Grill lightly. Mix the F o r T h e av o C a d o a n d l i m e ingredients for the avocado 1 ea avocado, diced fine and lime. ½ ea red onion, diced fine To serve, place the crouton 2 cloves garlic, crushed on the plate, two pieces 2 ea limes, juice and zest of eggplants and then the 1 tbls parsley, rough chopped avocado and lime. Garnish salt and pepper, to taste with chopped herbs.
  • 14. souP: 1 ea avocado 1 ea continental cucumber Paulo’s 150 ml milk fijian 150 ml coconut milk 4 stalks coriander, root, stem and leaves chicken salt and pepper, to taste chilled cucumber, coconut curry with AVOCADO soup lemongrass rice and Grilled chicken with mango salad mango and mango chilli jam* salsa 1 ea chicken breast, roasted 500 g fresh chicken breast, diced mango salsa *Mango 2 ea 8 cloves 30 gm onions, medium, peeled and diced garlic fresh ginger, peeled and diced jam recipe on page COCONUT 1 ea mango, ripe 30 g red onion finely diced 1 ea chilli, seeded and finely 00. small bunch coriander chopped 1 tsp black mustard seeds small bunch fresh coriander, chopped small handful fresh curry leaves Soup: Blend all ingredients above. 30 ml virgin olive oil 1 tsp cumin powder Heat some oil in a pan and add the 1 ea grated coconut 20 ml mirin minT ChuTney: 2 tbls tumeric powder black sesame seeds until they start 1 ea green chilli, sliced finely salt and pepper, 2 tbls curry powder to pop, add the curry leaves, ginger, 2 cm ginger, grated to taste ¼ cup fresh mint leaves 2 tbls masala powder onion, garlic and fry until tenderr. ½ tsp mustard seeds ¼ cup coriander, leaves + stem 1 tbls oil 2 tsp chilli powder Add cumin, tumeric, curry, masala This is a very simple salad, great for a hot afternoon 2 tsp palm sugar 8 ea curry leaves 100 ml oyster sauce and chilli and fry for a few minutes. lunch with a glass of wine, you can use fresh fish as 1 tbls tamarind puree 50 ml dark soy sauce Add the diced chicken and cook Place coconut, ginger, green well. Mix all the ingredients together for the salsa. Slice 1 ea green chilli 300 gm jasmine rice in the spices, add about 100ml of chilli in the robot coupe, blend till the roasted chicken and set aside. Mix together some 1 tsp fresh ginger, grated 1 litre water water, oyster and soy sauce and cook thoroughly mixed, but not paste like. washed baby coz leaves, cherry tomatoes cut in half, pinch salt rice for about 20 minutes. Add the fresh Heat oil, add mustard seeds, when Spanish olives, sliced cucumber, avocado ... anything ¼ ea green capsicum 2 stalks lemon grass coriander. Season with salt if required. crackling add the curry leaves, mix you really like ... in your salad, add the chicken and Mint chutney : mix all ingredients until smooth. Cook rice as per normal but add the spoon over some of the mango salsa. Sit back and enjoy. with the coconut, season and serve. To serve: Pour soup into soup plate, drizzle bashed lemongrass sticks. Serve with with mint chutney & a spoon of crème fraiche. mango jam and poppadums.
  • 15. GRILLED e e f b Start with a top quality ...how piece of beef fillet around 200g. Heat a pan on the to gas with a little oil. Once the pan is slightly smoking season the steak with salt grill and pepper on each side, add the meat to the pan the and seal to get a good caramel colour on all perfect sides. Place in a hot oven at 220 ˚ C on a tray and steak : cook for four minutes then turn over and cook for a further four minutes, LOVO m a k e gentle squeeze the steak The lovo, and it should feel spongy Fiji’s but not to soft. Remove from the oven and rest in a TradiTional warm place for 5 minutes FeasT oF to let the meat relax. Your Food cooked steak will now be cooked to a perfect medium rare, in an if you want it slightly more underground done just cook for a little oven. unique. longer on each side. ...mmm...perfect with delicious... some hand cut chips and ...TasTe The béarnaise sauce! whole experience.
  • 16. KAVA drink Fiji’s traditional dance
  • 17. BREAD FRUIT Breadfruit, known as uTo - or kulu in local dialect- is the sacred fruit of Vomo. traditionally, the fruit is Boiled and serVed as an alternatiVe to cassaVa and dalo. mango | banana papaya | coconut
  • 18. Fruit salsa Great to serve with chicken or fish 1 cup fresh pineapple, peeled and chopped 1 cup fresh mango, peeled and chopped 1 cup yellow or red bell-pepper, chopped 2/3 cup kiwi fruit, peeled and chopped ½ cup red onion, finely chopped ¼ cup fresh coriander, finely chopped 1 tsp fresh lime juice ½ tsp red chilli, minced (with seeds) ground white pepper, to taste Combine all ingredients in medium bowl. Season with white pepper and salt. Can be made 3 hours ahead. Makes about 4 cups. watermelon, basil, chilli and feta salad watermelon, diced into chunks fresh basil leaves red chilli, for a bit of heat crumbled feta cheese Virgin olive oil salt and pepper, to taste Toss all ingredients together and serve.
  • 19. frangipani
  • 20. + twists + spirals + wiggles + rounds + waves + bends...
  • 21. Pa n n a C o t ta . . . Heat the milk, cream, sugar and vanilla pods 500 ml cream and seeds in a sauce pan until it just reaches 250 ml milk the boil. Take off the heat and squeeze any 235 g sugar excess water from the gelatine and add to the 2 ea vanilla pods, split and hot cream mix and stir until dissolved. Chill seeds scraped out over an ice bath until the mix gets cold and 4 ea leaves gelatine, soaked starts to thicken, strain through a sieve and in ice cold water pour into individual moulds. Chill in the fridge for 6 hours. CoConut ICe Cream . . . In a bowl, lightly whisk sugar and egg yolks 200 g castor sugar together,. Put the coconut cream and cream 12 ea egg yolks into a saucepan and almost bring to the 500 ml coconut cream boil, whisk the hot mixture onto the egg and 500 ml pouring cream sugar mix then return the mixture to a clean 4 tbls desiccated coconut, saucepan over a moderate heat. Using a spiced apple crepes lemon Tart lightly toasted wooden spoon, stir constantly until custard coast the back of the spoon. Do not let the 8 ea granny-smith (green) apples Mix all dry ingredients for PaStry: FIllIng: mixture boil. Strain through a fine sieve and 50 gm butter pancake batter, make a well 500 gm plain flour 9 ea eggs chill. Churn in an ice-cream machine and ½ tsp cinnamon and then slowly mix in all 250 gm butter 250 ml cream add the toasted coconut halfway through vanilla Bean panna cotta with 60 g sugar the wet ingredients. Chill 185 gm icing sugar 4 ea lemons: juice of 4, this process. If you don’t have an ice-cream coconut ice cream and caramel 1 ea vanilla bean for half an hour. In a flat ¼ ea vanilla bean (seeds only) grated zest of 2 machine you can put the mixture in the bottom fry pan heat over a 1 ea lemon (grated zest only) 100 gm sugar freezer, whisk every 2 hours to keep smooth. Melt the butter in a pan and add the moderate heat and rub with peeled and diced apples, vanilla pod, For the pastry, ensure all ingredients are cold, mix by hand, allow to a little butter and spoon in Caramel SauCe . . . Combine sugar and water in a small saucepan sugar and a splash of water, stew rest. For the filling, gently mix all ingredients, allow to sit for half an enough batter mix and swirl 250 g sugar and stir over a low heat until sugar dissolves. for 5 minutes until the apple is soft around to cover the pan hour in the fridge before baking. Blind bake the tart shell at 160°C, 60 ml water Bring to the boil and boil without stirring but not mushy, add the cinnamon, base thinly. Cook until the brush the tart shell with mixture while it is still hot, then fill the tart 80 ml dark rum until syrup turns to a dark caramel colour. combine well and set aside. top is not sticky and then shell in the oven. 60 ml cream Immediately remove from the heat and very C r ê P e B at t e r flip over and cook the under carefully, as the caramel spits add in the rum. 100 gm plain flour side and remove. Return to a low heat and stir until smooth, ...desserts with altitude... 1 tbls castor sugar to Serve then add the cream and bring to the boil, set pinch salt aside to cool. Warm a little of the apple 1 ea egg mix to the centre of the To serve drizzle the caramel onto a plate and 150 ml coconut milk crêpe and roll, serve with de-mould the panna cotta by dipping the 1 tbls butter, melted some vanilla ice cream and outside in a tub of hot water for 20 seconds 1 ea lemon, zest, grated caramel sauce. and then turn upside down and it should slide out, roll a ball of the ice-cream and enjoy.
  • 22. Pa S t r y m e t h o d : In an electric mixer beat the butter and sugar together until smooth and creamy, but not fluffy. Split the vanilla pods down the centre and scrape out the seeds with the back of a knife and add the seeds to the mixture. With the machine running on a low speed slowly add the eggs, stop the machine once or twice to scrape the sides of the bowl. Sift the flour and salt together and with the machine on the lowest setting add the flour in stages, as soon as the mixture becomes a crumbly dough stop the machine. Gather the dough on a lightly floured surface and briefly knead in so it comes together, but do not over-work it. Divide into 4 portions and wrap in glad wrap and chill for 30 minutes. Once the pastry has chilled take from the fridge, place on a rich lightly floured board and roll out to about 3mm thick. Cut the pastry into sections that will fit your moulds with enough to hang over the edge. Place the pastry into the tartlet mould pressing in the edges and make sure all the edges are trimmed of any excess pastry, do this to the amount of tarts required. Place into the fridge to let the pastry cool and rest for half an hour, blind bake the tarts for 10 minutes at 200˚C S w e e t Pa S t r y For the BaSe or until golden brown. Let cool and then remove from the tartlet cases. C h o C o l at e F I l l I n g r e C I P e 250 g soft butter 180 g castor sugar 100 ml cream 3 ea vanilla pods 300 g dark good quality chocolate, chopped 2 ea eggs, beaten Heat the cream in a saucepan until it is just about pinch salt to boil. Take off the heat, add the chocolate and stir until well mixed and all the chocolate is melted into the cream. Pour into the baked pastry tartlets. Chill in the fridge. Remove from the fridge half an hour before devouring. Enjoy with some fresh berries and vanilla ice cream.
  • 23. lemon tart, vanilla bean ice-cream + pineapple salsa in the fijian tradition, when you make a connection with your l e M o n T a r T : recipe on page 00 yaca (it means namesake, and is van i lla B ean i c e- c r eaM : pineapple and natural pronounced yar-thar) you express honey Bircher Muesli 300 g castor sugar an on-going loyalty to do all you 12 ea egg yolks 500 g rolled oats 2 ea vanilla pods can for each other, and to maintain 300 ml orange juice 500 ml milk the connection... 100 ml natural yoghurt 500 ml cream 80 g sliced toasted almonds so when mere from lautoka met In a bowl, lightly whisk the sugar and egg yolks together, split fresh pineapple the vanilla pods lengthwise and scrape seeds from the pods. up with mary (Maryam) from Paris, pinch cinnamon Place the cream, milk and vanilla seeds and pod into a two litre diaries were created and swopped, 100 g dried banana chips saucepan and bring almost to the boil. Whisk the hot mixture languages exchanged and a drizzle natural honey onto the egg yolks and then pour back into a clean saucepan, Soak oats overnight in orange juice and wonderful friendship ensued. cook on a medium heat stirring constantly until the custard cinnamon. Once oats are soft and have coats the back of a spoon. Strain through a fine sieve and chill, mary dreams of returning to Vomo absorbed the liquid, add yoghurt, almonds, churn in an ice cream machine, store in the freezer. fresh cinnamon, pineapple and dried banana one day, mere dreams of visiting until you get a porridge consistency. Serve delicious! pi n eapple salsa : Paris. with a spoon of yoghurt, a drizzle of honey and 1 ea fresh pineapple Boil the water and sugar until it a dusting of cinnamon. Any fruit is suitable for this recipe. When in season try strawberry peeled & diced 100 gm castor sugar has dissolved and add the diced pineapple, boil for a further two Ta d r a d i n a ! * and grated apple or orange and fresh banana. 30 ml water minutes and chill. * Dreams come true...
  • 24. Berry and almond trifle, chocolate and orange sauce SPonge: Berry ComPote: 2 Tbls unsalted butter, 300 gm frozen mixed berries melted 150 gm castor sugar 4 ea eggs, large bath Combine berries and sugar in a SALTS ½ cup sugar small saucepan and cook over 1 tsp vanilla a moderate heat until the sugar pinch salt has dissolved and the berries 1 cup cake flour stewed. Chill. SPonge: lemon Curd: ChoC orange SauCe: Melt butter in a small saucepan over low 4 ea lemons, 250 gm white chocolate heat. Pour into small mixing bowl; set juice + zest 250 ml cream nearby. Mix eggs, sugar, vanilla and salt 4 ea eggs 50 ml orange liqueur in a large mixing bowl. Using an electric 315 g sugar Combine all ingredients into mixer, whip egg mixture until it has tripled 160 g butter a small saucepan and gently in volume, about 4 to 5 minutes. Fold flour Add all the above bring to the boil. Chill. into mixture, one third at a time, just until ingredients into a bowl 2 kg rock salt incorporated. Pour about 1 cup of batter a S S e m B ly: and place over a pot 12 drops green food into the melted butter, and fold just until of simmering water. Cut the sponge into colouring combined. Return butter mixture to reserved Whisk occasionally rounds and layer with 4 squirts cold-pressed batter, and again fold to combine. the lemon curd and lemon oil until the mix is thick and well combined berry compote. method: Pour batter onto oven tray 1cm thick. Smooth batter evenly. Bake 10 to 12 minutes (about 30 minutes). Drizzle over the choc Combine all ingredients, or until top springs back slightly when lightly Chill (it will thicken orange sauce, serve. mix well, store in an touched. Cool 10 minutes, then run a table more). airtight container. knife blade around the outside edge of cake, a P P l I C at I o n : freeing the sides and allowing air to get Just add water! under the layer. Invert cake onto rack and allow it to cool completely. (You can just buy a vanilla sponge if you don’t have the time).
  • 25. vomo high lime leaf iced tees long island 15 ml vodka 15 ml tequila 15 ml gin 30 ml lemon juice 15 ml triple sec mix all with ice and 15 ml light rum top with cola.
  • 26. VOMO splash pour over ice : 30 ml malibu 30 ml midori fill glass to almost full with pineapple juice top with pink cream for pink cream , shake together coconut cream , milk and grenadine B a i l e y ’s i s l a n d iced coffee 30 ml Baileys 30 ml vodka 1 shot espresso splash cream Top a cocktail shaker 30ml vodka with ice and add ½ can red Bull the Baileys, vodka, 15 ml midori espresso and cream pineapple and shake shake Bula B u l l guava juice shake. Pour into Over ice pour the vodka, Midori a chilled glass. and Red Bull, splash in some pineapple and guava and enjoy. 30 ml white rum 15 ml orange curacao dash passionfruit nectar VOMO a i Ta i dash lime juice m 15 ml Bounty dark rum Top the glass with ice and add first four ingredients, top with half orange juice and half pineapple. Top with the bounty rum.
  • 27. come, go... p s : v o m o’s v e r y o w n
  • 28. + eat only take chocolate cake! CHOC only pictures steal only Combine chocolate, butter and coffee in a saucepan, warm over a low heat until the chocolate melts, add the time sugar and stir until dissolved. Transfer into a large mixing bowl and whisk in the flour, baking powder and cocoa, when combined add the eggs and vanilla. Grease and 250 gm butter line a 25cm baking tin with grease proof paper, leave 200 gm dark cooking chocolate pour in the batter and bake at 180˚C for about 375 ml strong espresso coffee one hour, set aside and allow to cool. 450 gm castor sugar C h o C o l at e g a n aC h e only 175 gm plain flour 200 gm dark chocolate 1 tsp baking powder 150 ml cream 3 Tbls cocoa powder Heat the cream until it boils and then add chocolate footprints 2 ea ½ ea eggs vanilla bean, split and and stir until combined, cool slightly and pour over scraped the cake and refrigerate.
  • 29. the national library of australia cataloguing-in-Publication data: vomo - a Fiji island isBn 978 0 9775025 6 1 1. resorts - fiji - Pictorial works. 2. fiji - Pictorial works. 3. fiji - description and travel. 80 p.: ill.; 21 x 15 cm 900.000 published for: vomo island resort - Fiji islands sales@vomo.com.fj www.vomofiji.com Phone + 679 666 7955 designed•photographed•published by : Three loose coconuts info@threeloosecoconuts.com www.threeloosecoconuts.com n i s a m o c e ...
  • 30. Vomo Island Vomo enjoys a rich place in fijian history, as the traditional ‘retreat’ for the in the 1950’s adi mere (a tui Vuda in her time) built the tui Vuda’s house mound high chiefs of western fiji. the current President of fiji - ratu Josefa iloilovatu on Vomo, situated well back from the sea, oblong and measuring 33ft by 20ft of uluivuda - raised stone foundations. is a director of Vomo fiji and the tui Vuda, chief of Vuda tribe, the mataqali ratu Jeremiah’s house site is larger, 33ft x 27ft and sits in the middle of the (traditional native land owning group) of Vomo. village green or rara, but there is no raised foundation, merely a rectangle of Vomo island stands strategically centred between the mamanucas, the stones to indicate its size. Built in the mid 1960’s, when not occupied by ratu yasawas and Vuda. a useful location for shelter, rest and recuperation. Jeremiah or his family it was used as a sort of village hall. legend has it that the first fijians to come to Viti levu arrived in the ship the Patel holiday house faced the mainland and was built in fijian style in kaunitoni, under a chief called lutunasobasoba. they crossed the outer reef, 1936 with the goodwill of the then tui Vuda. the house was destroyed in the between malolo and the entrance to momi Bay, where they rested for some early 70’s and never rebuilt. Patel moved his large library of books to the house time at an island, where the chief’s first son was born. then they sailed on, during the second world war fearing imminent invasion by the Japanese. vomo island resort and at the far shores of nadi Bay they came to where the river leads up to that the island was repository for such a sophisticated collection is a curious Fiji Islands an easily defended crag which they decided to call Vuda; ‘Vu’ being the addition to Vomo’s quiet history as a sanctuary. sales@vomo.com.fj ‘source’, the ‘origin’, the ‘spirit’. several property developers in the 1970’s and the 1980’s sought to acquire a www.vomofiji.com Vomo was first referred to in mariner’s logs as far back as 1790. the lease on the island attracted by its close proximity to nadi international Phone + 679 666 7955 naturalist wilkes visited Vomo in 1840 describing Vomo’s nearest yasawa airport, extensive white sandy beaches and unusual Fish, to taste good, must first swim 3 times ... neighbours as cruel ‘...even to other cannibals by whom they are known Vomo; a sancTuary, topography. these approaches were consistently in water, in butter and in wine. as savage’. POLISH PROvERB a safe harbour, a rebuffed by the native land trust Board, as the island in 1871 Vomo island was purchased by George winter from chief was retained for the personal use of the British royal Part of the secret of success in life is to eat what you nai-soro-wali (sorowale) of Vuda Village in exchange for a 26ft two-masted beauTiful resTful family when visiting fiji, a member of the like and let the food fight it out inside. schooner with an after-locker and complete gear. winter built a house, ran commonwealth. island, The reTreaT MARk TWAIn over 150 angora goats and planted coconuts on Vomo. ‘it was a great place in october 1974, on one such royal visit reported in for turtle’. in 1874 fiji was ceded to Queen Victoria. on 8 June 1883 the sale of The WesTern the fiji times, Prince charles enjoyed breakfast and The most remarkable thing about my mother is that for of Vomo island to winter was finally approved by the Governor and title a beach walk on Vomo with the daughter of the then thirty years she served the family nothing but leftovers. chiefs of fiji. minister of finance. The original meal has never been found. registered as crown Grant #850. the resort was conceived and designed as a 5-star C A Lv I n T R I L L I n after winter died the tui Vuda collected sixty pounds and bought Vomo island back from winter’s estate, the re-purchase being approved by the Governor on resort in the early 1990’s and was purchased by the Tomatoes and oregano make it Italian; wine and 22 november 1898. after consultation, the native commissioner decided that current owning company in 2003. tarragon make it french. Sour cream makes it Russian; the transfer should be made in the name of the mataqali sabutoyatoya today, Vomo is the location of Vomo island resort... lemon and cinnamon make it Greek. Soy sauce makes of Viseisei Village. it was then duly transferred, and registered. it Chinese; garlic makes it good! at some point thereafter, Vomo island began to by used as a peaceful place A L I C E M AY B R O C k to ‘get away from it all’ for the chiefs of the western provinces of fiji.