Vudi Vakasoso


grand-pacific The Grand Pacific Hotel Executive Chef, Mo Arun, shares with us this Fijian delicacy.



2 ripe plantain bananas I 2 cups coconut milk I 50g brown sugar I 4 cardamom pods I

½ cinnamon stick.

Caramel sauce

150g sugar I 100ml water I 70ml cream.



50g dry coconut I 50ml coconut milk froth I Some mint leaves.


Place the peeled plantain bananas in a medium pot, together with the coconut milk, sugar, cardamom and cinnamon and let it cook on slow heat, stirring the mixture a few times to allow the sugar to dissolve. Bring it to the boil for 15 minutes, turn the plantain and cook for a further 10 minutes. Take the pot off the heat and let it cool down.

To prepare the caramel sauce, put the water and sugar into a small pot and let it boil till it turns light brown. Add the cream and whisk the mixture for smoothness.

To serve, place the sliced plantain on a plate and garnish with the dried coconut, milk froth, caramel sauce and mint leaves. Serve warm.

grand-pacific-fijiPrince Albert Restaurant @ The Grand Pacific Hotel, Fiji.

Located within the iconic Grand Pacific Hotel in Suva, Prince Albert is fit for royalty. Opulence reminiscent of colonial times surrounds you everywhere, at what is affectionately known as ‘the grand old dame’ of Fiji.

Huge tall ceilings, hard wood floors, oversized French windows and glass doors; you could be in an English palace, but one infused with the flavour of the tropics.

The tropical zest is also reflected in the menu. Executive Chef Mo Arun has created original and exciting dishes to present ‘A taste of the South Pacific’. Sourcing the freshest and most interesting of ingredients, the menu draws on the flavours and traditions of the Pacific, marrying the traditional with the contemporary.

In the menu, dishes such as ‘Vudi Vakasoso’ pay homage to traditional Fijian dishes; plantain bananas poached in coconut milk infused with cinnamon and cardamom and drizzled with sugar cane caramel, a delicious dessert. For main, try the ‘Ika (fish) Vakalolo on Vudi Croquette’ or the ‘Fennel Crusted Roast Pig Loin with Boiled Lauan Uvi In Coconut Water.’ There are many more to chose from on the ‘Taste of the Pacific’ menu. Feel like royalty, if only for a night, as you visit Prince Albert restaurant.