Restaurants and resorts in Samoa are invited to show off their skills in the 2015 Friendship Week Restaurant Challenge. This event is designed to provide some friendly competition for local chefs, allow restaurants to test out new ideas, and introduce diners to fresh Pacific flavours. Originally started as a one-off event organised by the New Zealand High Commission in 2012, popular demand has kept the Restaurant Challenge going for three years.

It’s a 100% vegetarian version of our famous Kokoda or Oka. In this recipe we added a can of tuna (because you know we like our fish), however if you want a full vegetarian dish, do not add the tuna. Traditionally, the eggplant is usually cooked over open fire which gives it that nice smoky flavor and is the point of difference for this dish. This recipe serves 4 people, however to serve more mouths, just double or triple the ingredients and away you go. Oh and last thing serve with either a side of dalo, cassava, sweet potato, kumara or even potato. RECIPE:  1 x Eggplant 1 x can coconut milk 3 x firm tomatoes  1 x onion 1 x lemon 2 x cans of Tuna Chilli Salt and Pepper Coriander for Garnish (optional) Method Step 1 - Make Miti (coconut sauce) Shake the can well Open and add to a mixing bowl Dice onions and then add to mixing bowl Dice tomatoes and add that in too Give it a mix Season with salt and pepper Taste (add more salt and pepper if required) *Key with Miti ( or cooking with coconut milk/cream) is to have good amount salt because it helps bring out the flavor of the coconet.  Step 2 – Fry the Eggplant  Heat oil over medium heat Cut the Eggplant into thin slices Once oil is hot, add eggplant in a few at a time  Once cooked on one side, flip over and cook the other side Step 3 – Combine all ingredients Once all the Eggplant is cooked, add them to a flat baking dish, and using a fork shred it into bite sized slices Add Miti over the top

Grace Lockwood and Elise Norman show us their favourite way to eat their scallops! Nice, simple, and easy to make! 

Learn how to cook delicious char grilled lobster with fresh coconut cream sauce & our chef Otila gives you tips on how to know you've picked a nice fresh one!  . INGREDIENTS  Lobster 1 cup of coconut oil I bowl of Coconut grated teaspoon sugar teaspoon salt Local organic tomatoes Dip fried grapefruits . INSTRUCTIONS Cut the lobster in half. Strain the coconut cream from the grated coconut into a bowl. Pour cup of coconut oil into the BBQ then place the lobster onto it,  Leave it for 2minutes on each sides. Now for the sauce pour coconut cream into frying pan add a pinch of sugar and stir until it’s ready to serve. Chop up organic tomatoes into a bowl add a pinch of salt and ¼ cup of coconut oil, now put it onto the BBQ and stir for a while. Then serve On wooden board/plate, place lobster on dip fried Grapefruits then pour cooked coconut sauce on top of it.

Miss Hawaii USA 2014 Moani Hara takes us around Eat the Street in Honolulu as she indulges in some local "Kind-Grinds" and checks in with some of the locals. Eat the Street is a local food festival that happens once a month on the last Friday of every month. A sundry of food, culture and music guarantees you'll leave happier than you arrived! Island eating at its finest-aloha style. If you're ever in Honolulu make sure you check it out for some amazing Hawaiian soul food! Special Thanks to: Outrigger Hotels & Resorts Hawaii Tourism Authority

It's all about that organic life in the islands. Learn to make a dish that you can easily make in ya backyard.  Eke (Octopus) with coconut cream    Ingredients 1 octopus finely chopped 1 small onion finely chopped 2 cups of coconut cream 2-3 grated garlic salt Steps Boil chopped octopus win water for 15-20 minutes. Add onions. Strain the octopus and put it back in the pot. Turn the heat on again and add coconut cream. Add grated garlic, turmeric and salt. Serve with rice.

Check out this easy recipe for making fa'ausi, the sweet samoan delicacy with coconut caramel sauce and bread! It's the Samoan version of a bread pudding that you can have for breakfast, lunch, dinner and dessert! ____________________________________ Coconut bread: 2 cups of flour 1.4 cup sugar 1/2 cup coconut flakes pinch of salt 1 teaspoon baking powder 1 cup coconut milk Need parchment paper to wrap coconut bread . Coconut caramel sauce 1 1/2 cup sugar 3/4 cup coconut milk Video Courtesy of TasteoftheSouthPacific 

Chloe Faaiuaso tells us about 'Whipped' Apia, Samoa's first gelato store! They're the only ice cream / gelato store that serves dairy free options for people in Samoa..

Check out the locals as they skillfuly scrape out a giant sea clam. #IslandEating

Our real island guy Fesui shows us how to cook Suafa'i ..... the real island way The Samoan Style: Suafa'i (Banana pudding)   Ingredients 5-6 peeled and chopped bananas 1 cup coconut cream Lemon leaves 1/4 cup tapioca starch Water Steps Add bananas in a pot and add water to its level.  Bring it to boil. Stir occasionally. Add tapioca starch and stir occasionally. Add lemon leaves and cook for 5-8 minutes. Turn of the stove and stir while adding coconut milk. Let it sit for 5 minutes. Serve and enjoy! Manaia!

Fijian Chef Bertrand Jang shows us how to make his favourite Fijian Curry dish. . RECIPE: * 1 whole chicken  * 2 Red/White Onion  * 50g Ginger, thinly sliced  * 30g Garlic, thinly sliced  * 2 Tsp Coriander Seeds  * 2 Tsp Cummin Seeds  * 3 Tsp Curry Powder  * 2 Tsp Garam Masala * 2 Tsp Turmeric Powder  * 1 Tsp Chilli Powder  * 2 Tsp Salt  * 1 Bunch of coriander  * 150ml Vegetable oil  Chop chicken into rough cuts  Roast & blitz dry seeds  Heat oil, brown ginger, add onions & garlic and cook for 3 minutes  Add spices and salt, roast for 10 mins on low heat  Turn heat on high & sear chicken  Cook for 10 mins, add potato and cook until potatoes are cooked Add coriander, seasoning and serve.

Fijian chef Bertrand Jang shares his Fijian purini recipe with us. An oldie that he remembers his grandmother making for their family. Fijian Purini (for 6 inch cake mould) Ingredients Vakalolo Sauce ½ cup Brown sugar 2 cups Castor sugar 200ml Coconut milk 200ml Coconut cream 2 cups Flour 1 tsp Baking powder ½ tsp Baking soda 5g Ginger 1 tsp Orange, zest . Preheat oven to 160®c and grease a 6-inch cake mould.  You will also need a deep baking tray and a jug of boiling water. Caramelize sugar till smoky, add coconut milk and cream.  In a bowl sift dry ingredients and zest orange and ginger. Fold dry ingredients into vakalolo, mix till well combined. Pour into greased cake tin. Place in the centre of the baking dish and fill dish 1/3 to the height of the cake tin. Firmly cover with aluminium foil and steam bake for 1 hour or until cooked.

Fijian chef and baker Bertrand Jang shows us how to make Fijian Roti which you can pair with any curry dish. Ingredients:        Flour -2 Cups Salt - 1 Tsp Butter - 1Tsp Water, boiling hot - 1 cup Oil- 1/2 Cup   Method: In a deep bowl, add flour and salt and make a well.  Add the butter into the centre and pour in hot water.  Mix together till butter has melted.  With a spoon, combine, till forms a sticky dough.  Transfer onto clean surface area and knead till just combined.  With your hand, portion out even balls and place separately on bench, dust flour on all the balls and on the surface area. With an even rolling pin, roll out clean thin circular shapes, you want them big even to fit the frying pan of your size. On medium heat, allow the pan to come to temperature.  With a clean thin towel, dip the corner end into the ½ cup of oil and lightly spread the oil onto the hot pan.  Add the dough onto the pan.  When light air bubbles begin to form, flip the roti over.  Dip your cloth into the oil and firmly press onto the roti in a circular motion, allowing the oil to dampen the whole roti.  Once the air pockets begin to form on the second half, place the cooked roti onto a clean tea towel and cover. This keeps the roti warm and prevents it from drying.

Our favourite Maori - Olly Coddington - shows us where to find Kina! 

A staple in any Tongan household, Lu Sipi (Lu: taro leaves and Sipi: lamb) has been a traditional Tongan dish passed from Grandmothers to mothers to daughters. Creamy, filling and delicious, it’s hard not to love this delicacy from the Friendly Islands. Cook along with Tongan mama Papiloa Bloomfield Foliaki as she shows you her simple yet oh so yummy recipe for those big family gatherings!  

The humble Pineapple Pie is the dessert of choice for every island family lunch, dinner, church meeting and bingo gathering! Check out this yummy version by Robbie Kainuku, whose culinary talents have been tasted all of over the world, INCLUDING Jay Z and Beyonce!  . PINEAPPLE PIE     Ingredients   Base 2 blocks of butter 4 cups of self raising flour 4 eggs 1 cup sugar Custard   Filling 3 crushed pineapples   You can use anything for toppings: whipped cream with peanuts taste great though!   Steps   In a large bowl mix butter with sugar.  Add eggs one by one and mix. Add flour and mix. Knead with hands.   In a large aluminium tray, spread the pastry and make gentle holes with a fork.    In a pot, boil pineapple and add your pre-made custard to it.   Not sure how long to keep the pastry in the oven so can you please add the end bit.  

Sapasui, or chop suey, is a mainstay in any Samoan household for Sunday lunch, Monday lunch, Tuesday lunch, ANY day lunch! With it's unique flavor and asian roots, it's hard not to love this island dish! Although each mama and aunty has their own version of sapasui, here's a chicken version that you can try at home for those family affairs! Check out some other Island Eats from Samoa!

Fill your home with the fragrant and mouth-watering sent of a beautiful Fijian curry. A dish that echoes the multi-cultural flavours of the land itself... Download the instructions and then cook along with Fijian Master Chef Seru Mar as he shares a recipe he learnt watching over his Fathers shoulder. Get your feast on Island people! SUGGESTED LINKS Check out how they make Takihi on the 'Rock' Heading to Fiji soon? Check out the hottest spots in Suva City Brush up yourFijian language skills here

Check out Doe Donuts, and their fresh new twist on Poly influenced treats!  You can order Doe Donuts online here  or Crumb Cafe in Grey Lynn also stocks a supply of them .... but you better be quick!  They sell out fast! 

Fijian chef Bertrand Jang shares why he's 'Fresh out da Box' with his cake making skills and the island flavours he uses in his recipes. Stop in at Sweet & Me bakery next time you're in Onehunga at 235 Church Street. Or you can order online here 

Pisupo (Corned Beef) the famous staple food of the Pacific that can be made so many different ways!   No matter what you put in your falai - make sure you drain the fat off first, and try adding some fresh veggies to add some goodness into your pisupo eating pleasure. Fun fact: Pisupo is a transliteration of 'pea soup' because these were the first types of canned food that were brought to Samoa by the early sailors and traders. When corned beef came along in a can and became the most popularly eaten canned food-the generic name for tins of food 'Pisupo' still stuck.

Lavinia Uhila & Nastassia Wolfgramm together with Chef Sio show us how to make a fave island drink perfect for summer - Otai (Juice) The Tongan Taste: 'Otai (Watermelon fruit juice)    Ingredients 1/2 sliced and grated watermelon 1/2 cup chopped pineapple 1/4 cup grated coconut sugar to taste 1/2 cup coconut milk Steps Mix all the ingredients together and stir. Add ice if desired and enjoy! Ifo!

Fijian chef Bertrand Jang, owner of the Sweet & Me cakery in Onehunga shares his recipe for Babakau (Fijian Fried Bread). Smother it with butter and jam - Set!   Serves 5 - 6 people  . Ingredients  500g flour  20g sugar 7g yeast 3g salt 20ml oil 350ml warm water  . Method In a bowl, add all ingredients and mix well until it forms a wet sticky dough  Do not add ANYMORE flour, this dough will come together after continuous kneading and rest  Transfer dough onto a clean floured surface and knead firmly for about 5 to 7 minutes Place dough back into bowl, cover with a tea towel and allow it to double in size Once doubled, transfer dough back onto clean floured surface and cut dough in half and roll out into half an inch in width  Cut into evenly sized squares so that your bread cooks evenly on the heat In a shallow frying pan, add oil (either canola or linseed) enough so you can shallow fry Bring temperature to medium heat before adding in dough Carefully place your squares into the pan and allow to brown evenly on one side before turning to cook the other side  Once cooked add to a bowl with a clean tea towel or paper napkin - this helps drain excess oil Serve hot. You can dust a mix of icing sugar and cinnamon on it or have it with butter and jam and nice big cup of tea.

The small island of Manihiki is famous for its black pearls but also for the delicious oyster meat that houses these treasures of the Pacific. Pearl meat is the firm flesh that is the muscle of the oyster (Pinctada magnifera) and is a highly sought after delicacy in Asia. The white meat is characterised by its tender texture and unique flavour, similar to abalone or scallop and is thought to have aphrodisiac properties. Pearl Meat oyster meat is a gourmet delight and only small quantities are harvested each year depending on seasons. It is now becoming to be a gourmet ingredient and here local food expert Rangi  Mitaera-Johnson makes her karori parau into a popular Cook Islands raw seafood dish. Thanks Rangi for sharing and your dish looks coco-liscious!

Get your sweet fix on with this delicious Fijian Cassava Cake recipe. Makes 1 x 8inch cake tin Ingredients  800g grated cassava 2 tsp baking powder 1 tsp salt 2 tbsp cornflour 1 cup grated coconut 1 cup water 2 eggs 1/2 cup coconut milk 100g melted butter 1 cup sugar 1 tbsp vanilla essence Extras 2 egg yolks 1/2 cup condensed milk 1/2 cup coconut cream Steps Preheat oven to 160º.  In a large bowl, add cassava, coconut, cornflour, salt and baking powder.  Set aside In a separate mixing bowl add coconut milk, eggs, sugar, water and vanilla essence. Lastly add melted butter. Whisk wet ingredients. The add wet ingredients to dry ingredients and mix all ingredients through. Grease 2 8-inch cake tins. Add mixture to cake tin  Bake for 40 mins.  Once cooked set out on bench and in separate mixing bowl add egg yolks, condensed milk and coconut cream, whisk well. Then pour over the baked cake while forking it to ensure the sauce soaks in.  Bake for an additional 10 mins **when blitzing, make sure to blitz little amounts of cassava at a time to prevent the cassava from being too lumpy**

Cook Islands Doughnuts At every Cook Islands function there are staple foods from the minus (Cook Islands potato salad) to the ika mata (raw fish) but there is one food item that you can't go past - the doughnut! Follow along with Mama Love with this healthier, wholemeal infused recipe.   RECIPE:  This recipe makes about 20 doughnuts  3x Cups Flour  1x Cup Wholemeal Flour  Pinch of Salt  4x Tablespoon Sugar  2 1/2x Cups of Warm Milk  4x Tablespooon Fresh Cream  1x Tablespoon Oil  2x Tablespoon Yeast  1x Tablespoon Vanilla Essence  4x Eggs  Frying oil for cooking  . Follow along with the instructions in the video 

Get some fresh fish goodness in your life with this awesum Kuki Airani take on Ika Mata! Our girl Tatryana breaks down how to put the tang and taste into raw fish with these simple tips n trix! INGREDIENTS  * 500g filletted Kahawai  * 1/2 small onion  * 2 Fresh lemons or limes  * 400ml Fresh or canned coconut cream  * 1 tomato  * 1/2 Cucumber  * 1 1/2 Cup Water  * Salt  RECIPE  Dice up your fish, put in a bowl of water with salt to soak and place in the fridge. Dice up some cucumbers and tomato to make it more delicious. Drain the salted water from the fish and add lemon juice. Let the fish soak in the lemon juice for a few minutes and then drain. Add in diced cucumbers, tomato and spring onion and mix through with the fish. Add coconut milk - do not add any water, coconut cream only.

Disciple Pati enlists the help of her grandfather Fepulea'i Filo to show her how to make fa'alifu kalo or cooked taro with coconut cream.

Who loves Fai’ai elegi? Serrato Social Media Manager Leilani Momoiseā learns how to make a super simple but super delicious dish much loved by Samoans around the world - coconut baked fish or Fai'ai Eleni. Her father Pafelio gives her the ingredients & shows her the steps here. Try it out for to'ona'i!

Check out how Koko Samoa the drink is made from when the Koko is taken from the tree to when it's poured into a mug to drink in liquid form. Watch the instructions and follow along with the recipe and ingredients.

Learn to make Sweet & Me's delicious Lamingtons in a few easy steps. Perfect with a hot cup of tea or cold glass of milk.  Recipe makes 16 squares -  Cake 2 x Eggs  1/2 cup of milk 2/3 cup Oil 1 Tsp Vanilla Essence 1 1/2 Cups of sugar 2 cups of flour 2 Tsp baking powder 2 Tsp baking soda 1 Tsp salt 1/2 cup hot water Chocolate Sauce 2 cups of Coconut Milk 1 cup of dark chocolate buttons 1/2 cup of Cocoa Dessicated coconut (to dip cakes in once covered in sauce) Recipe Preheat the oven to 160°C, grease 1 x square cake 6 inch cake tin. In a bowl add eggs, milk, oil, vanilla essence, sugar and beat until light and fluffy. Fold in sifted dry ingredients, once combined add hot water till incorporated. Pour batter into a cake tin and place in the oven for 40mins or till fully cooked. In a heavy pan, add coconut milk and bring to a boil. Take off the heat and add chocolate and cocoa, vigorously whisk till combined and season with salt. Then dip the cake squares into the chocolate sauce and roll around in the dessicated coconut.

Try this quick and easy recipe for banana loaf whipped up by Fijian chef Bertrand Jang, owner of the Sweet & Me cakery in Onehunga. This recipe makes 8 Ingredients  6 ripe bananas (the older they are the better they are) 2 eggs 1 1/4 cup sugar  2 tsp vanilla essence  3 cups sifted flour  2 tsp baking soda 1 tsp ground ginger 1 tsp ground nutmeg Cinnamon  Pinch of salt 150g melted butter  . Steps: Preheat oven to 160º  Grease 1 mini loaf tray (should have 8 moulds) Mash bananas using a whisk Add sugar then mix Add eggs then mix Add half of the flour and using a spatula gently fold in the flour  Add remaining flour, salt, baking soda, ground ginger, ground nutmeg, few sprinkles of cinnamon then gently fold through all ingredients  Lastly add melted butter and mix it in. Divide batter into moulds and bake for 18 minutes. Then enjoy with a slab of butter or some whipped cream.

Coconut, prawn heads and a whole lot of love. Check out this Kuki Mamas 'How To' so you can follow along at home and make this seafood salad with fermented coconut, all on your own. .  Mitiore   Ingredients 2 coconuts freshly grated 5 prawn heads, pounded 1 bunch spring onions Optional An assortment of fresh shellfish including paua, mussels etc. (can be substituted with other meat types)

Hanalei & her Aunty Mele share their recipe for Pai Fala - Half Moon Pineapple Pie. This delicious pie is a favourite for dessert and even for morning/afternoon tea.

Pani Popo or Coconut buns are a popular treat with all Samoan families. Delicious, sweet, buns smothered in yummy coconut cream!   Destiny Momoisea shows us how to make her family's recipe with some guidance from her Mum Taulagi ;)  PANI INGREDIENTS:  1/4 Cup Warm water  2 teaspoons Edmonds active yeast  2 Cups High Grade Flour  1 1/2 Cups Self Raising Flour  1 teaspoon salt  1 tablespoon sugar  3/4 cup warm malk  3 tablespoons melted butter  . COCONUT CREAM INGREDIENTS: 1/2 can (200ml) canned or fresh coconut milk 1/2 can (200ml) water  1/2 cup (100g) sugar 

Lovaina Chapman shows us how to make Poisson Cru (Tahitian Raw Fish) Lovaina takes you through all the steps in making Tahitian raw fish.  We've listed the ingredients for you below. Ingredients: * Red Tuna or fresh salmon  * 1x Cucumber * Grated Coconut (to make the coconut milk) * Tomatoes * Lime * Onion * Garnish - Salt, white pepper & green onions    

An island fave!   Easy to make with this simple recipe. . INGREDIENTS: Meat:  Beef (chuck or rump steak) or chicken (portions or boneless) or Pork. Vermicelli Noodles (buy in packets) Garlic Ginger Mushroom Soy Sauce. . INSTRUCTIONS: Peel & slice onion & garlic  Add oil to the electric fry pan or pot Cut meat into bite size cubes, add & stir fry with onion & garlic Peel & crush ginger Add ginger and enough Mushroom soy sauce to cover the meat then stir & leave to cook for a few minutes. Soak vermicelli in COLD water to soften & then trim with scissors. Add Vermicelli and 1 or 2 cups of water Cover and leave to cook for 5-6 mins Stir and serve! ENJOY!

Nastassia Wolfgramm & Lavinia Uhila show us how to make smooth, velvety, naughty, coco caramel Faikakai Topai - A Tongan Delicacy - Coconut Dumplings smothered in Coconut Caramel Sauce.

Saia Mafile'o shows his grandchildren Malosi and Talavou how to make a favourite dish with Tongans around the world - Lu Sipi and Lu Pulu. Check out all the ingredients you'll need and follow along with them in the video.

Saia Mafile'o teaches his grandson Malosi how to make a Tongan delicacy - Tongan Topai. Check out all the ingredients you'll need and try to cook it yourself by follow along with them here.