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Read more about the cuisine of Europe and Africa and the vast diversity of food. As mentioned by Ranieri Sabatucci, EU Ambassador to the African Union, it is our profound belief that diversity is something to celebrate and to build on, and it drives our commitment to this relationship. Culture in general and food in…

Te Maeva Nui Festival is a week-long national culture and dance event held each year to celebrate the August 4th birthday of the Cook Islands as an independent nation. It is the cultural highlight of the Cook Islands year. This National Event has grown over the years drawing international visitors from across the globe to Rarotonga…

Over the past 100 years, ‘ulu and many of Hawai‘i’s other heritage crops have taken a back seat to imported, highly processed factory foods, which has had negative impacts on the local economy and community health. With revived interest in indigenous rights and local, national, and global food systems in recent decades, traditional Hawaiian crops…

CacaoFiji has two awards for its Fijian cocoa bean chocolate at multiple international chocolate competition this year. It has won Silver award for 70% Dark Dreketi Matasawalevu chocolate with their partner Arete at the Americas International Chocolate  Award and won the Silver award for the 90% Dark Chocolate by Armstrong Chocolate at the prestigious London Academy…

In Fiji, the word “kusima” describes not only an overwhelming appreciation of seafood but, also the insatiable desire to eat seafood. The word is the inspiration of a new cookbook that aims not only to provide seafood recipes but, also promote sustainable seafood practices and celebrate the role women play in Fijian fisheries. The cookbook…

On the island of Nevis, it literally rains mangoes in the summertime. The abundant stone fruit has melted into the cuisines, cultures and hearts of the people who live on the idyllic Caribbean sister island to St Kitts. Six years ago, in an attempt to boost tourism in the slow summer months, Nevis Tourism Authority…

For nearly three decades, grassroots organisation Slow Foods has worked around the globe in over 160 countries to prevent the disappearance of local food cultures and traditions and counteract the rise of a fast life. It strives to combat people’s dwindling interest in the food they eat; where it comes from; and how our food choices…

The best ideas are dreamed up when doing what you love. As Hawaii’s Bryan Fujikawa sat on his boat fishing, rocking quietly, the idea for Sun Dried Specialties was born. The fisherman –turned chef opened a small family business producing and selling local delicacies 19 years ago, which has evolved into the Kona Grill House…

A group of Food Warriors have set out to show the world how eating indigenous foods has a dramatic effect on the health of their respective country’s people.  Spearheaded by Kiwi Chef Robert Oliver, the Pacific Islands Food Revolution is an initiative to tackle the health crisis taking place in the Pacific currently.  His passionate…

The food we grow up eating forms an integral part of our identity, inextricably linked with our senses. A whiff, a bite, a sip – all have the ability to evoke treasured memories which can instantaneously transport us to a different time and place. But what happens when the cuisine you know and love is…

Situated atop Tuvu Mountain, off the Kings Highway in Lautoka, is a picturesque restaurant imbued with a multitude of stories – stories of perseverance and determination, of ingenuity and innovation, of culture and equity, of acceptance and dignity, of Fiji – masterfully conveyed through its cuisine, décor and aesthetics, and practices and values. Sounds like…

One of the Caribbean’s fastest-growing food festivals is back again this summer. The Nevis Mango & Food Festival, now in its fifth year, is set for July 4-7 with a focus on the island’s growing culinary power. The Nevis Mango and Food Festival is an entire weekend totally dedicated to the mango and the deliciously creative cuisine…

She fondly referred to her product as “nature in a bottle” and she foresees a good future for Guyana’s coconut industry, but one of her biggest aims is to convert 50 acres of land into an agriculture-tourism destination. Such are the plans of farmer Vilma DeSilva. She is investing in training and educating her children…