delicious.’ KerrieMcCallumfindsthewarmestofwelcomesonFiji’s
most exclusive island resort, where life’s a beach, boy or girl.THE BEACH BOYS sang about a place called Kokomo, “that’s
where you wanna go to get away from it all”, and although
these famous lyrics didn’t actually inspire the ethos of Fiji’s
most luxurious private island, they could have. The epitome
of privacy, luxury and space, it’s interesting to learn Kokomo
was actually named after its Australian owner’s – the billionaire
property developer Lang Walker – first dinghy!
Kokomo is a 45-minute seaplane ride from Nadi. As you fly
over the vivid blue streak of Astrolabe Reef – the fourth largest
in the world – there are few more picture-perfect settings in
which to land. The property sits on the edge of the Kadavu
Island Group; 56 hectares of lush rainforest and white shores
surrounded by sea the most perfect shade of Tiffany Blue.
Even the palm trees seem to be waving at you.
On arrival, the staff gathers to sing welcome, handing out
lei and fresh coconuts. Once you’ve checked in via the
impressive waterfront ‘Beach Shack’ (more spectacular villa
than shack), everything is inclusive. We walk next door to our
three-bedroom villa – incredibly spacious and with its own
infinity pool abutting the white sandy beach – and a swim in the
sea seems like the first logical step. Especially as there’s a water
trampoline metres from shore. As we bounce up and down,
screaming and laughing in the middle of the ocean with not
a soul in sight, it’s hard to believe just a few hours earlier we
were checking in at busy Sydney Airport.FINER DINING ON THE MENU
In the two years since opening, Kokomo has deservedly earned
a reputation for standout food (a rarity in Fiji, let alone an island
resort). Australian executive chef Anthony Healy has just
handed over the reigns to the accomplished Cory Campbell,
formerly of Barangaroo House and Vue de monde. The resort
has established three dining options for guests, staffed by the
island’s 36 chefs. Our favourite, Walker D’Plank, is named for
the island’s owner. It was inspired by his travels in the
Mediterranean where yachts anchor and hungry travellers
come ashore to eat whatever is freshly caught. There is no
menu, and engaging local chef Caroline Oakley combines Fijian
and Asian flavours to cook whatever is in season from the
island’s farm via her open kitchen and fireplace above the deck.
Caroline chats to us about what we like, and dishes follow,
tempting my kids to try tuna tartare; coconut poached trout;
mackerel seared in soy, lime and sesame seeds; Singaporean
chilli lobster; and fresh chicken dumplings. Its laid-back
location is also hard to beat, with an open bar and eatery
perched over the ocean. The cocktails are superb, and a
cucumber spritz with gin and lime hits the spot. My kids
sit happily at the bar drinking too many mocktails (I think!)
and chatting to the bartenders, or explore the rock
pools below the deck as I sit and
enjoy my meal in paradise.@kerriemccallum @kerrie_mccallum
KOKOMO
DOWN IN
132 delicious.com.au