Fiji’s Sago Palm
A short video to promote the sustainable harvest of the Fiji Sago Palm. The Sago Palm fronds are used as thatch and there is a high demand from resorts and hotels.
Man on a mission – Colin Chung
GLOBETROTTING Hawaiian chef Colin Chung is putting together a cookbook which focuses entirely on how to conjure up exotic dishes by utilising local ingredients. He is a man on a mission. A journey, he says, began 40 years ago.
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Ura (prawn), Ota & Heart of Palm Salad
Delicious prawns from the farm tossed in coconut cream based dressing served atop Pacific heart of palm The light crispy crunch of the fresh gourmet heart of palm contrasts with the soft but firm Fijian river prawns to make a fresh tasting taste in our fine dining restaurant COLIN CHUNG
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Millionaire’s Salad with Heart of Palm
Millionaire’s Salad, so called because it is composed of delicious ingredients that are bound to leave anyone who tries it feeling like a millionaire!
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Avocado & Hearts of Palm Chop Chop Salad
Pairing ripe, buttery lightly nutty and soft avocados with the firm yet soft hearts of palm has been a tradition in my family, for special occasions.
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