A Celebration of Fiji’s Culinary Heritage: Chef Fuzz Ali at VOMO Island Resort
Three days of storytelling, traditional flavours and exceptional island dining brought the rich culinary heritage of Fiji to life at VOMO Island Resort.
From the warmth of a traditional lovo to the aromas of a freshly prepared curry and the delicate flavours of seafood from Fiji’s waters, VOMO Island Resort recently welcomed Fijian-Australian chef, food writer and broadcaster Fuzz Ali for a three-day culinary immersion celebrating the diversity, history and extraordinary flavours of Fijian cuisine.
Held from 23–25 October, the experience brought together three distinct expressions of Fiji’s food culture: Ko Viti, Fijian Kitchen and Fiji Pantry, and Waitui. Each offered guests a different perspective on the traditions, ingredients and stories that have shaped the nation’s culinary identity.
For Fuzz, whose food philosophy is deeply connected to his Indo-Fijian heritage and childhood memories, the opportunity was particularly meaningful.
“My time at VOMO was very special. To have been recognised by one of Fiji’s finest properties as a leading Fijian voice in the Australian food environment is a great honour,” he reflected.
“My food practice has always centred on championing Fijian cuisine and culinary techniques, which I believe are underrepresented and not appropriately understood as being wonderfully complex and sophisticated. VOMO allowed me the opportunity to take that practice and put it in context – in paradise.”
Ko Viti: The tradition of gathering
The immersion began with Ko Viti, a celebration of the traditional lovo and the important role food plays in bringing people together.
Guests were invited to witness the preparation of the lovo, with Fuzz sharing stories and insights into this time-honoured cooking tradition. As evening arrived, the celebrations continued at Vuda Restaurant with cocktails on the sand, a traditional meke performance by VOMO’s own dancers, singers and musicians, and the opportunity to enjoy kava with the team.
The evening culminated in a feast cooked in the lovo, with the unmistakable aromas of chilli, garlic, ginger, coconut and lemon leaf filling the air. Fireside storytelling brought the evening to a memorable close, offering guests a glimpse into the fascinating history and cultural traditions of Fiji.
Fijian Kitchen and Fiji Pantry: The flavours of home
Saturday brought a more hands-on exploration of Fijian food, with an interactive cooking experience at Vuda Restaurant.
Guests joined Fuzz to prepare a selection of dishes inspired by the food enjoyed in Fijian homes. From curing fish for kokoda and preparing fresh coconut miti to making vakalolo with cassava and coconut, the experience celebrated the simple ingredients and thoughtful techniques that create such distinctive flavours.
The workshop also explored the foundations of Indo-Fijian cooking, with guests learning how to build an aromatic curry base using garlic, ginger, fresh chilli, curry leaves and carefully selected spices.
Alongside the cooking demonstration, Fiji Pantry brought together local artisan makers in a pop-up market, creating an opportunity for guests to discover more of the people and products contributing to Fiji’s vibrant food culture.
For Fuzz, these everyday recipes and techniques are an important part of telling Fiji’s culinary story – a story shaped by generations, migration, family traditions and the coming together of cultures.
Waitui: Six courses from Fiji’s waters
The culinary immersion reached its finale on Sunday evening with Waitui, an intimate six-course degustation at The Rocks Restaurant, overlooking the ocean and Vomo Lailai.
Inspired by the bounty of Fiji’s surrounding waters, the menu brought together local seafood, traditional flavours and contemporary culinary techniques.
The journey began with kokoda, featuring pearl oyster, lime, coconut miti and nama, before moving to cawaki – sea urchin served with crisp dalo cake, kumquat and bongo chilli, dressed tableside.
Further courses explored the versatility of local ingredients, from taro leaf soup with oversized garlic croutons to stone-grilled eggplant with spiced coconut cream, seared tuna and puri. A half lobster tail with shell curry sauce, coriander oil, lentil rice and kachumbar provided a memorable centrepiece, followed by soursop sorbet and cassava cake with toasted coconut and candied ginger.
Each course was thoughtfully matched with wines from New Zealand, France, Germany and California, adding another dimension to the evening.
More than a dinner, Waitui was an expression of the diversity and sophistication of Fijian cuisine, and a fitting conclusion to a weekend devoted to celebrating its heritage.
A shared passion for Fijian food
While the guest experiences were a highlight of the weekend, one of the most meaningful aspects of the immersion was the opportunity for Fuzz to work alongside VOMO’s culinary team, led by Chef Ajay.
Fuzz was particularly impressed by the team’s passion, skill and commitment to excellence.
“The absolute highlight for me though was working with VOMO’s world class culinary team, led by Chef Ajay, but a team that is predominantly Fijian. The culture in their kitchen is one of absolute excellence, and there is no wonder why VOMO is celebrated for its incredible food offering.”
VOMO Island General Manager Leon Pink said the culinary immersion series was created to bring meaningful experiences to guests while encouraging creativity, collaboration and continued development within the resort’s kitchen.
“When we first came up with the concept of the culinary immersion series, our goal was two-fold. We wanted to offer our guests distinct culinary experiences and give our team access to world-class chefs that will inspire with new ideas, skills and flavours,” Leon said.
For Fuzz, the opportunity to share his knowledge and celebrate the food of his heritage with both guests and the VOMO team was an experience he hopes will have a lasting influence.
“My hope is that my time with the team will encourage them all to continue to be champions of our food, the food of our homes, our heritage, and our hearts.”
At VOMO, food has always been about more than what is served at the table. It is about connection, generosity, discovery and the stories that bring people together. Chef Fuzz Ali’s visit was a beautiful reminder of the richness of Fiji’s culinary heritage – and the extraordinary experiences that can be created when culture, creativity and a shared love of food come together.