There’s a disconnect between Fiji’s tourist resorts and local farmers, with much of the food eaten by tourists imported – even some of the tropical fruits.

Celebrity chef Colin Chung is encouraging the thriving tourism industry to utilize local ingredients. He was at the Shangri-La Fijian Resort recently to help showcase how food can be prepared and presented with locally grown products.

Renowned Raglan chef Colin Chung’s first cookbook went to the printers last week – but don’t expect it to grace every second coffee table around the country.

A three-day training for local chefs is expected to strengthen links between the tourism and agriculture sectors, says Ministry of Industry, Trade and Tourism Permanent Secretary Shaheen Ali. Jointly sponsored by the Ministry of Industry, Trade and Tourism and the Ministry of Agriculture, the Contemporary Island Cuisine Training at Botaira Resort on Naviti Island, Yasawa

Fiji offers some of the best tasting and unique tropical foods of anywhere in the world, but some local farmers are turning once-worthless produce into a harvesting goldmine. In this new monthly series, Chef Seeto goes in search of local ingredients that are now the pride of Fijian resort menus.