Fiji Recipes and Memories Launch – The Fiji Orchid, 26th February 2015

The book Launch at the Fiji Orich is now almost one month back – and it was a great evening! Thanks very much to all the dedicated people who make it such a success and an unforgettable moment! Go back in memories and look at the great moments captured during the evening and read Peter Bourke’s opening message.

Peter Opening Message

Message by Mr Peter Bourke, Launch of Fiji Recipes & Memories, The Fiji Orchid, 26th February 2015

Your Excellencies, The President, Ratu Epeli and First Lady, Adi Koila Nailatikau. The Honourable Minister for Tourism, Mr. FaiyazKoya, Ladies & Gentlemen.

I am delighted, indeed honoured to be invited here to launch this most wonderful and charming book “FIJI RECIPES & MEMORIES” written by the “NEW KID ON THE BLOCK” of literary circles, the very talented Lynette Mercer.

At one level, this book is a free flowing, easy read, full of anecdotes, quips and stories with plenty of pictures and no pretensions of literary prowess. However, I would draw your attention to something at another level. This book is a unique vehicle in which the author has placed her heart on her sleeve as she shares with humour and imagination, her recipes, her life experiences, and her love for Fiji, for all to share. Continue reading

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For years my friends have been asking me for my recipes. The main reason I have very seldom given any away in the past, is because I could rarely remember what I put in them in the way of quantities.
So now I’ve been putting pen to paper to write down all those things people have been asking me for, and about, over the years … recipes and memories from my life in Fiji.
This is therefore not a recipe book as such … or maybe one illustrated mostly by stories, though there are plenty of pictures too! … Well I don’t know … I’ll leave it to you to figure out!
We will officially launch the book 26th Feburary 2015 in Fiji!
Lolomas, Lynette

ROUROU Soup

Taro leaves.Made ROUROU SOUP today!… adapted for Oz… & Europe!
Used Silverbeet leaves & canned lolo (coconut cream)

  • One small bunch of de-stalked and shredded rourou leaves
  • Choose white veined leaves, red veined are more likely to itch
  • Place in rapidly boiling water with 1/4 tsp soda and 1 medium onion chopped
  • Only takes a few minutes to cook through, srain well
  • Put the pulp into a blender with
  • 1 pkt of Cream of Continental soup …gotcha … great trick that!
  • Top with lolo and blend until smooth
  • Transfer to pot and add more lolo.

…if its too rich for your family, add milk instead & adjust your seasonings & a dash of chilli! Should make about 8 serves … have fun!