Polynesian cuisine is a living tapestry, rooted in ancestral techniques, shaped by the bounty of the Pacific, and seasoned with a spirit of sharing. After exploring firifiri donuts, poisson cru and vanilla‑laced mahi‑mahi in Volume 1, we now turn the page to discover new favourites that keep island tables vibrant.
The cuisine still centres on the sea, but fruit trees and forest crops play their part. Picture Banana Fritters sizzling in coconut oil, tender ‘Uru Crêpes, and juicy Coconut‑Oil Shrimp Skewers. Cool down with a Banana and Tahitian vanilla milkshake. Coconut milk binds it all, slow‑braising Coconut‑Milk Pork or adding creaminess to a Coconut‑Milk Risotto. Finish with Homemade Coconut‑Chocolate Bars or a rum‑free Virgin Colada beneath the palms.
And when families gather for celebrations, the ahī ma‘a (earth oven) still takes centre stage, stones glowing beneath parcels of taro leaves and fresh lagoon fish. Grown in Tahiti’s rich volcanic soil and harvested at dawn, every ingredient speaks of place, and every recipe in this volume invites you to taste that story anew.
Some recipes not to be missed!
Tahitian banana fritters
Plump slices of ripe banana are dipped in a whisper‑light batter, kissed by hot oil until bronze, then dusted with vanilla sugar. A quick treat you’ll smell before you see, perfect with morning coffee or as a sweet street‑food bite.
Homemade bounty bars
Our DIY take on the famous “Bounty”: a tender heart of grated coconut bound with cream, coated in dark chocolate and chilled until snappy. Proof that you can taste the islands even when the sea is miles away.
Coconut‑Oil Shrimp Skewers
Juicy lagoon shrimp are brushed with fragrant coconut oil, threaded onto bamboo sticks and flashed on the grill. A squeeze of lime, a pinch of sea salt, and you have the essence of a Polynesian sunset on a plate.
Pineapple–Tahitian Vanilla Jam
Sun soaked pineapples from Moorea meet the world famous vanilla of Tahiti in this glossy conserve. Spread it on warm brioche or swirl a spoonful into yoghurt for an instant island breakfast.
‘Uru (Breadfruit) Crêpes
When breadfruit is milled into a fine flour it lends an earthy sweetness to French style crêpes. Fold them around seasonal fruit, or drizzle with coconut caramel for a uniquely Polynesian dessert.
Crispy Parrotfish Fillets
Firm, coral fed parrotfish is coated in a light manioc crumb and pan fried until the exterior sings with crunch. Serve alongside lime, pickled vegetables for a balanced, reef‑to‑table lunch.
Banana and Tahitian vanilla milkshake
A velvety blend of chilled coconut milk, double ripened bananas and freshly scraped vanilla seeds. No ice cream needed, the fruit does all the thickening work, while the vanilla supplies its unmistakable perfume.
Coconut-milk pork
Lean pork shoulder is slow braised in coconut milk, ginger and turmeric until spoon tender. The result is a silky, aromatic stew that pairs beautifully with steamed taro or fragrant rice.
Fresh and smoked tuna rillettes
Line caught yellowfin is lightly cured, then folded with ribbons of house smoked tuna, chives, and a touch of lime zest. Spread on crusty baguette for an elegant apéro straight from the lagoon.
Virgin Colada
All the tropical lift of a classic piña colada, minus the rum. Pineapple juice, coconut cream and a dash of vanilla shake together into a frothy cooler that plays well with sand between the toes afternoons.
