Nanuku Auberge Resort Fiji has beaten off strong opposition from several of Fiji’s top hotels and resorts to claim the prestigious ‘Dining Experience Award’ at the 2016 ANZ Fiji Excellence In Tourism Awards .
Nanuku Auberge resort Fiji’s award winning team – Executive Chef, Pranil Prasad, Food & Beverage Director, Logan Miller and Chef Consultant, Jacques Reymond.
The award, viewed by many in the industry as one of the ‘jewels in the crown’ at the annual awards, is major recognition of the very high standards the Pacific Harbour resort has achieved since opening less than two years ago.
The accolade serves as a major entrée for recently-installed General Manager, Mark Stanford who payed tribute to the resort’s Food and Beverage Director, Logan Miller, consulting chef Jacques Raymond and staff.
“We are extremely proud to accept this award,” Mr Stanford said.
“Not only does it reflect both the highest standard of quality and service that our guests have come to expect when staying at Nanuku, it also underlines the F&B department’s dedication and commitment to providing a product that is playing a major role in establishing Fiji as the culinary capital of the South Pacific.
Serving breakfast, lunch and dinner daily, the resort’s now award-winning Kanavata Restaurant And Lounge features world-class cuisine inspired by local ingredients.
Presented with the hallmark passion and authenticity behind every Auberge culinary experience, Nanuku’s all-inclusive guest dining experience ranges from inventively crafted cuisine to familiar comforts with menus inspired by the highest quality and locally sourced ingredients,
Garden fresh, organically grown produce and fresh caught seafood and the finest of imported meats all blend to create a fabulous fusion of both international and Fijian dishes.
Guests even have the option to join staff in visiting local markets, a mud crab farm and catch freshwater prawns as part of the resort’s unique ‘Nanuku Food Safari’ and have those very ingredients prepared by the resort’s culinary team and served for dinner.
Adding an extra layer to a Nanuku epicurean experience, guests can also opt for a private in-villa dining experience complete with personal chef and wait staff.