Like a lucky Dream
by
Jochen Kern


Fiji Islands 1989 - 1990


THE PACIFIC CHAPTER

The Pacific Islnds Fiji is really relaxing and refreshing especially after Beijing, China.

The sea, the people, the management and the friendly staff like Hakim, Elini, Sirelo and the other friends helped in making our life marvelous and very special.

The Fijian Shangri-La Resort shines like a jewel on Yanuca Island. 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 in Fiji, 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

Mikel, 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!"



Barkat, myself , Santa Sirilo, Hakim and Sing by the Christmas preparations



our farwell gift keeping fiji tradition at my house for ever,  Thank You Fiji Friends

Senga Na Lenga! 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.

SEAFOOD & COCONUT MILK IS THE MAIN INGREDIENT IN FIJI’S CUISINE.

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