From coconut buns warm from the oven to samosas at a Nadi market bakery — Fiji's bakery culture is genuinely worth exploring. Here's where to start.
From coconut buns warm from the oven to samosas at a Nadi market bakery — Fiji's bakery culture is genuinely worth exploring. Here's where to start.
Indo-Fijian curry is one of the Pacific's great food traditions — 140 years of South Asian culinary heritage, local seafood, and roti. Here's where to find the real thing.
Fish and chips in Fiji is better than you'd expect — fresh reef fish, creative batter, and a price range that runs from FJD $3 market stalls to beachside restaurant plates. Here's where to find the best.
Taveuni's dining scene is small, genuine, and surprisingly good — fresh seafood, Indo-Fijian curries, and resort kitchens that punch well above their weight. Here's where to eat on the Garden Island.
Skip the resort buffets. Fiji's local restaurants, market stalls, and Indo-Fijian curry houses offer extraordinary value — here's where to find them and what to order.
Known locally as tavioka, cassava is one of the most important foods in Fiji. Here's how it's grown, how it's eaten, and where to try it when you visit.
Dalo is the cornerstone of the traditional Fijian diet — boiled, baked in the lovo, turned into palusami, or fried into chips. Here's everything you need to know.
Duruka is one of the world's most unusual edible plants — a sugarcane relative harvested for its flower head before it blooms. Here's what it tastes like and where to find it in Fiji.
From sticky vakalolo and cassava cake to gulab jamun and jalebi fresh from the fryer, Fiji's dessert culture is richer than most visitors expect.
Taro leaves, coconut cream, and slow-cooked in an underground earth oven — palusami is the soul of Fijian cuisine and a dish every visitor should seek out.
Resort dining in Fiji is convenient but expensive. Here's a practical cost comparison to help you balance resort meals with local restaurants, markets, and roadside stalls — without sacrificing the experience.
Roti is the heart of Indo-Fijian cooking — brought to the islands by indentured labourers in 1879 and now woven into daily Fijian life. Here's what to eat, where to find it, and why it matters.