Like
a lucky Dream
by
Jochen Kern
THE PACIFIC CHAPTER
The Pacific is really a relaxing and refreshing place especially after China.
The sea, the people, the Management and the friendly staff like Hakim, Elini, Sirelo and the other friends helped in making our life there marvelous.
The Fijian Shangri-La Resort shines like the jewel of Yanuca Island, with all possibilities and set ups to be a really top place. The slogan here is "Everything You Want, We Have." It is not a joke as we have everything including crystal clear waters in which you would want to dive in, just by looking.
Motivation is another thing on this island. It makes life very easy and the people are so happy, simple and normal. The monarchy of the Kalevu and Religion keeps this island together. Diving in Fijian waters, mountain tracking with the four-wheeler, lagoon cruises and ceremonies like Meke or Kava with the washing down of Fijian Baby keeps life exciting.
afternoon
tea at the Fijian / a happy gang the fijian cooks
Deep-sea fishing with the fleet lady, Captain Cook’s Table with Eleni, picnics on any of the 320 Fijian Islands, the villagers with their own special charm and food cooked in the ground called Lovo, the small beautiful hotels all around the coast line and the magical barrier reefs full of fishes and other sea life gives you endless possibilities of enjoyment.
I nearly forgot the
fantastic Bounty Rum made here by the second largest sugar
producers in the world. The Dark Bounty Rum tastes better than
the Carribean or any other rum. I know this for sure as I have
consumed quite a lot.
the
first Lovo(between hot stone cooking)in a Restaurant /
a gold medal for that fish at the Fiji cooking exhibition
Tavini, one of the islands is well-know for the beauty of its huge coconut plantations and large sharks. There are Hammerheads, Tigersharks, White Tip, Reefsharks, Nursesharks and Black Tips.
The Fijian believe here in Tavini that sharks are the ancestors. A shark won’t bite a good person, it only hurts or eats a lousy human. Every Wednesday, the sharks ar feed by Adrian’s Cattle Farm. Adrian who is a shark fanatic feeds them with whole cow guts of freshly butchered cattle and the meat is thrown on the beach. The shark’s fins and heads brings the water to boil and the locals start praying at this sensational show.
you
still remember the Raki Raki adventure?
fom
left Wolfgang Appeltauer, Andreas Stoessel, Carl van der Husen,
all the Wife's , Juergen Keune and Michael Gross
Mike, my dive buddy and me toured all around. We dived Benga waters, the magic island of the fire worker, Kontiki and Lorelevu, dived Fijian Treasure and Morgans. Enjoyed raki-raki with Rosi, Simon, Patric, Mr. Lee and Tom accompanied by Black Jack, eat Palusami and Daal soup in the Crows Nest, drunk Lesters Fijian Riesling wine with Pizza at Casa Blance and Rum in Singatoka Club or at the Bilo Bar, survived Cyclone Sina and the few strikes without harm, and gambled over crab races with Franky at the Black Marlin Bar.
left
Patrick Lau and right Franky Heng with hotel guest at the Captain
Cooks Chefs table
I could write so much more as life is ongoing. We left with promises which we can hopefully fulfill, one day. "We enjoyed ourselves very much in your outstanding Fiji, Mr.Randiki!"
Senga Na Lenga!
Barkat,
myself , Santa Sirilo, Hakim and Sing by the Christmas
preparations
Moce.
The local Recipe
Fijian Lovo are the top specialety of Fijian Folks cooked in a Sandhole. Meats, fish and vegetables wrapped in palm leafs placed on hot stones and coconut hasks and covered with sand for 3 hours . This vapeur and roast effectet meal is served with Miti (coconut milk , chopped onion , lime juice, garlic and chili) for that special tropical flavour at events all over Fiji.
Fijian Lovo before and after, when ready ! ( Starship, Thanks for the Photos )
A CREAMY COCONUT SOUP / VAKALOLO
SAUTE FRESH SEASHELLS IN CHOPPED GARLIC, ONIONS AND CHILLIES. ADD IN FRESH COCONUT MILK AND LET IT SIMMER FOR A MOMENT. SEASON WITH SALT AND PEPPER. SPRINKLE FRESHLY CHOPPED BELL PEPPER, AND A LITTLE RED CHILLI CALLED DYNAMITE, BEFORE SERVING.
COCONUT MILK IS THEMAIN INGREDIENT IN FIJI’S CUISINE.
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