Nadia – August-September 2019

(Tina Sui) #1

Ta b ds


o to r


A weekinTahitiservesupanenticingmixofFrench,PolynesianandChinesecuisine
againsta backdrop of majestic mountains, lush foliage and brilliant blue lagoons

t’stheuniquemixofcultureswhich
makesFrenchPolynesiasofascinating


  • andthefoodsodelicious.Frenchis
    theofficiallanguageofthecountry,but
    TahitianandFrenchgreetingsare
    common,andcroissantsjostlefor
    spaceonthebreakfasttablewith
    coconutbreadandpapaya.
    AttimesthecombinationofFrench,Polynesian
    andalsoChineseinfluencescanleadtounexpected
    outcomes– thecasse-croûtechowmein,for
    example, is a local speciality consisting of a baguette


RemoteromanceSunsetsarespectacularinFrenchPolynesia,viewedherefromMo’orea’sboutiquehotelFenuaMatai’oa(thispage)andRelais
Mahana resort on Huahine (opposite).Opposite pageCrafts, vanilla and more for sale at a Huahine vanilla farm; local speciality poisson cru.

filledwithChinesenoodles.Wegetthechanceto
trythiscarbs-on-carbsconcoction,alongwith‘pai
banane’and‘paiananas’(bananaandpineapple
pies),atthesnackoutletofGoldenLake,theonly
ChineserestaurantontheislandofMo’orea.
We’reona Tama’aStreetFoodTour(tama’a
means‘toeat’)runbyMo’oreaFoodAdventures,
whichwaslaunchedbychefHeimataHallearlier
thisyear.BornandraisedonMo’orea,toan
AmericanfatherandTahitianmother,Heimata
lefttheFrenchterritorytostudybusinessinSan
Francisco and then went to culinary school in
Free download pdf