A feast of fresh vegetables piled high in the market at Nadi. Vegetables are all organic as growers don't have the cash for fertilisers. Photo / Alan Gibson For most Fijians, using kava for anything other than drinking is unthinkable. But kava-seared tuna and kava icecream were two items on the menu when Salt Restaurant, at the Sofitel Fiji Resort & Spa, won best restaurant at the Fiji Tourism Awards last year. The resort's executive sous chef Ajay Zalte says he and the other chefs went out on a...
Full Story: NZ Herald
