The criteria for the holiday were simple; it must be kid friendly (I was travelling with my eight and four-year-old), warm, close to home and with great food. I started whittling down the options and the obvious choice was Denarau, a short hop from Nadi airport, an easy three-hour flight from Auckland. But I'd heard less than complimentary things about the food in the resorts, that it was overpriced and average in quality. Not to be deterred I decided that would be our destination. The trip couldn't be easier, one film later and we were there, with barely a whimper from the kids.
We were staying at the Fiji Beach Resort and Spa which is managed by the Hilton. Without exception, all the resorts on Denarau are good, with their own distinct feel and offering. What I love about the Hilton is the wide expanse of grass sweeping down to the beach, great for kids to play on, and a real a feeling of space and privacy from our incredibly well appointed two bedroom apartment. It is completely set up for self catering, but let's be honest, I had no intention of doing that.
The first night we experienced the Hilton's famous private beach dining. A stunning table was set up on the beach in front of our apartment, underneath a gazebo draped with billowing white curtains, flickering lanterns, candles and fairy lights. The food was prepared by a chef in a mobile kitchen set up beside us. We started with some delicious and fiery Harissa tiger prawns with a fresh sweetcorn salsa, followed by snapper grilled in a banana leaf served alongside a mussel and prawn curry. The flavours were clean and fresh and very apt for the setting, not to mention impressive given the beach side kitchen! The kids were also well catered for, on the whole the kids menus across all the resorts we visited were excellent. A long way past the standard fish and chips and burgers, with plenty of fresh fish, fruit and veges.
The executive chef at the Hilton is New Zealander Clinton Webber. Surprisingly, he is one of the only kiwi ex pats living and working on Denarau. It is his second stint working in Fiji and he is passionate about changing the way resort food is viewed especially by the predominantly New Zealand and Australian tourists who visit.
"Everyone has this perception that Fiji is a non foodie destination. I came here determined to change that. I'm not sure if I will do that, but this time I want to make my stamp on it." He says he tries to avoid following trends back home, but rather work with the produce he can access to make the best meals possible. Clinton first worked in Fiji almost ten years ago and says the big difference is how the rest of the world has opened up to them.
"We are now able to access ingredients we could never get our hands on before. We are incredibly limited in what we can grow here and so most of the things I need I have to bring in." Where possible those suppliers are Kiwi, they have Mac's drinks for sale across the resort and will soon be the only stockists of Kapiti products in Fiji.