FESTIVAL PROGRAM

Menu: Amuse - Seared tuna, nori sauce, crispy buckwheat and dashi pearls. First Course - Grilled miso aubergine, tamarind caramel, grapefruit, green papaya and coriander. Second Course -Smoked Walu, sautéed bread-fruit, toasted sourdough crumbs, chocolate, date and chipotle chilli purée. Third Course - Grilled NZ lamb cutlets, sake ginger risotto, cauliflower tahini raita and local greens. Fourth Course - Gulab jamun with coconut vanilla tapioca and mango passionfruit salsa.

Please visit the sign on sheets in the foyer of the Sheraton to choose your festival lunch restaurant for each day. You will receive 1 lunch ticket per day, and must hand this in to the restaurant that you choose on arrival.  Available restaurants are - Flying Fish ( Sheraton), Moo Moo ( Westin), V ( Sofitel), WaterCourt ( Radisson),  Nuku ( Hilton), then the participating restaurants at Port Denarau - Amalfi, Hard Rock, Lulu, Nadina, Indigo, Bonefish, Mamma's Pizza.

Join Sofitels Executive Chef - Brendon Coffey on a new and exciting journey to learn about 'Pacific Indian' cuisine, as he and his guests talk about local Indian culture, and their passion for life and food.

 Menu - Entrée - Sashimi of Scallop, Crème Fraiche & Wasabi Crunch. Sorbet - Passionfruit & Tropical Mint. Main - Blackened Mahi Mahi - With Spinach, Avocado & Sesame Dressing. Dessert - Lime & Honey Posset with Papaya Salad

Menu - JAFFNA KOOL - Fresh tiger prawns, blue swimmer crab, snapper, squid, clams, cooked with a fresh tamarind and chili broth with sambar rice. WAHOO - Wahoo with red onion soubise, snake beans and green papaya salad. SCALLOPS - Seared white scallops with braised OX tail and cauliflower puree. SPATCHCOCK - De-boned & pressed Spatchcock with morels, water chestnuts, prune, preserved lemon & verjus - CHOCOLATE TORTE - 70% amedei chocolate torte with peanut brittle, banana and oat muesli with cookie dough ice cream. PETIT FOURS - Love cake

 Masterchef finalists Craig, Kumar and Rachel will lead the next generation of culinary masters through an interactive, hands on adventure through the kitchen that ends with the kids eating their own creations. With its focus on fun as well as education this is the event for 8-16 year olds that will ignite lifelong passions in junior foodies. Additional cost for attendance is $185 FJD ( $99.90 AUD).

 Using a secret Aussie bush technique Ben O'Donoghue will demonstrate how to choose the salmon, prepare the marinade and the all-important correct barbeque technique to freshly smoke the most amazing hot salmon dish you have ever tasted! Expect some delightful woody aromas at this class! 

 This is a rare opportunity to learn professional techniques and personal touches from our celebrity chefs. Cameras will put every detail on a large screen so you don’t miss any of the tips and tricks that have made these masters household names. A live presentation that allows you to interact with the chefs as you take in their knowledge, expertise and personality.

Menu - Amuse Plate - Kokoda Nama, Eggplant Choka on Roti Chip. Soup - Pawpaw Gazpacho, with crisp vudi chip. Appetizer - Sashimi Samoa, Karisi and Mango with Coconut Oil dressing. Magiti: Pork  Belly, Tamarind Chutney and Pineapple, Ota , Lolo, Vudi, With spices. Dessert - Savusavu Chocolate Sorbet with Coconut Soup with fruit.   

Receive 15 tickets and exchange each one for a different tasting plates and drinks at any one of the 6 participating restaurants in Port Denarau. Nadina Fijian Restaurant ( Fijian), Indigo Restaurant ( Indian), Amalfi Italian Restaurant ( Italian), Bonefish restaurant (Seafood), Cardos Restaurant ( Steak and Seafood), Cardos Chinese Restaurant. Tickets can be purchased at a cost of $95 FJD. See Book Now page for details.