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Australian chef Anthony Healy creates inspired seasonal menus at Laucala Island

August 22, 2014 Food & Beverage No Comments Email Email

Located in the north west of Fiji, Laucala is a private island of breathtaking natural beauty with coral sand beaches, turquoise lagoons, rich green mountains and stands of  palm trees. 

One of the many pleasures of staying on Laucala is exploring the island, and the sustainable practices put in place in order to minimise environmental impact and support local communities.

unnamed (1)True luxury is reflected in the resort’s 25 villas with their interiors by leading UK based designer Lynne Hunt.  As well, guests have the opportunity to experience a variety of activities spontaneously, from golfing to beachside horseback riding to snorkelling, scuba diving and more.

Laucala Island is almost completely self-sufficient with the support of its 240-acre (97-hectare) farms devoted to full-blood Wagyu cattle, Limousine cattle, wild goat, quails, chickens (three breeds for meat and eggs), pigs (two breeds), sheep, ducks, coconut crabs and bee hives.

The hydroponic garden currently produces a vast range of fresh and exotic vegetables, while the herb garden provides an invigorating selection of wild herbs.

unnamed (2)Romantic candlelight dinners on the private beach, fine dining in the Plantation House Restaurant, authentic Asian flavours in the Seagrass Restaurant, spectacular sundown cocktails in the Rock Lounge, innovative finger food at the Pool Bar and barbecues at the Beach Bar, all capture the tropical atmosphere and provide a broad variety of culinary rarities that fulfill every wish.  A superbly stocked wine cellar acts as a treasure trove for the most discerning of oenophiles.

Australian-born, Anthony Healy, who was formerly part of the culinary team at leading Australian reef resorts including Lizard Island and Hayman Island and who has also gathered experience at La Cote Saint Jacques in France, has been on board at Laucala Island for several months as Executive Chef.  He follows French born chef, Martin Klein, of Salzburg’s premier restaurant Ikarus.  Healy is continuing Klein’s philosophy of creating refined seasonal menus from fresh produce mostly grown on the island or harvested from the seas surrounding.  Mouth-watering dishes from Healy’s current menu at Plantation House Restaurant include line caught Walu with fennel, citrus and heart of palm, Laucala farmed quail with artichoke, coral trout, coconut, samba, spiked eggplant and for dessert, apple caramel parfait with Fiji vanilla ice cream.

unnamedThe chef highlights:

“The Plantation House evening menu changes daily.  Menu descriptions are very simple as we like to surprise guests with each dish and with the use of each ingredient.  We offer an eight course menu every night, and if you come to the restaurant every night during your stay you will not receive the same dish twice.”

Healy has brought over Sydney-born chef Paul Wilson as sous chef and not long ago brought onboard, Thai chef Piak, as chef de cuisine for Seagrass Restaurant who has strong culinary credentials that include The Mandarin Oriental, Bangkok and who has formerly worked at Laucala for over two years.  The island is also delighted to have pastry chef, Jon Gladson as part of its culinary team, who has come directly from the Setai Hotel in Miami and who was formerly executive chef of Guy Savoy Las Vegas (two Michelin stars).

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