CHEF FUZZ ALI SHOWCASES FIJIAN CUISINE AT VOMO ISLAND RESORT
The latest chapter in VOMO Island Resort’s culinary immersion series, sees Sydney-based chef, media personality and founder of Fiji Pantry travel to VOMO Island in a showcase of three distinct elements of Fijian cuisine.
Working with the VOMO Island team, Chef Fuzz will host three days of culinary events from Friday 23rd to Sunday 25th October 2026. The events will explore iTaukei, Indo-Fijian flavours and Fiji’s seafood.
Culinary events will include a traditional love feast, fireside storytelling, a hands-on culinary workshop, pop-up artisan market and intimate seafood feast.
Chef Fuzz said that while each event will be unique, they will be united by storytelling and theatre.
“Fijian food is the food of my family and the food of my childhood. Every dish carries a story about who we are and how we came to be here, and those stories are what I love most about it.
“VOMO is a place I’ve known since I was a child and happens to be one of my favourite places on Earth, so being invited to come to the island to tell those stories properly, with a kitchen team who grew up with the same flavours, means a great deal to me,” said Fuzz.
“It has never been my endeavour to redefine Fijian food, because it doesn’t need that. Fijian food is already the example of simple and complex flavours working together. What I want to do over the three days is take our flavours as they are and give them the setting and the storytelling they deserve.
“Ko Viti is the lovo and everything that comes with it. Fijian Kitchen and Fiji Pantry is hands-on, the things people actually cook at home. Waitui is our seafood, and I think it will surprise people.
“The part I’m most looking forward to is what the VOMO team does with it. These are their flavours too. I hope that as we take our guests on this food journey in paradise, they leave wanting to seek out Fijian food again, but I also hope the team walks away with something they keep cooking long after I’ve gone home.”
VOMO Island General Manager Leon Pink said Chef Fuzz’s visit will provide an ongoing legacy for the team and guests.
“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 worldclass chefs that will inspire with new ideas, skills and flavours,” Leon said.
“At the culmination of these events our team will create a new menu to honour Chef Fuzz’s time on island. The menu will be featured once a week in The Rocks Restaurant for three months.”
Chef Fuzz Ali’s visit will be the second in VOMO Island Resort’s culinary immersion series which launched in May this year with a visit from Chef Nelly Robinson of Sydney’s NEL Restaurant.