Rarotonga-Food From the Island

 Above the final Team Raro 2010, They arrived on this actual plane

They have been having a terrible time.
Night One, Assume The Position with our lovely Eis

Fresh Mahi Mahi on the brand new BBQ thank you Tony and Kathy.

The Beach

 The Electronics

 The pool

 The wildlife

 Dining out.

 The host!

 You have to work for your supper here.

 The waterfall, Hiria, John and Joseph's Big Adventure
They did a trip. It has been so dry on the island the Waterfall had dried up but with the enormous of rain in the past few weeks now it is replenished.  It was a public holiday yesterday... The locals loving having their pool back

 So many people

 Gudday

And this Team have produced the best washer ups

 How about that for a clean kitchen? They can come again.

The produce on this island is amazing. AND cheap if you go to the right places.
This little lot cost me $10, all packed into a big plastic bag, so fresh and beautiful
Stunning.

Dan has been the fish  buyer, we have eaten Sashimi, Ika Mata 3 different ways,
Look at this Tuna, like a jewel

BBQ Marlin with Papaya Salsa nesting on a bed of Rukau.

 Ika Mata variation, Adding some Papaya and Havana Club Rum. Good hit of Chili. Yum.

This Marlin was deconstructed Thai Green Curry

Island Fries.
Using NZ Potatoes, Island Kumara and Taro.

Rukau, For those that don't know, Rukau is the leaves of the Taro plant, they call it the Island Spinach

First you have to remove the fibrous stalk.
Cut it up and cook in in a little water for quite a while. If it is not cooked enough you get "The Itchy Throat"
So then you add some garlic, coconut cream, season it well

and cook it for about another 30 minutes. Divine.

Pizzas,

you name it... we have cooked it (Almost)
Big salads, with Garlic Pizza Bread.

and to top it all off, Fresh Suckling Pig, roasted, with Potatoes (from NZ) and Butternut, Cabbage, Spring onions (all local) and Frozen Peas.
I have only eaten Suckling Pig once at a restaurant in Argentina...This was only killed a couple of days ago, by our Host Tony and he kindly dropped off a leg for us.
It is an amazing cut of meat. So white and clean almost like marble. No hair. Smooth as a baby's Bum!

 Hiria oiling and salting it

 Look at that, How about that crackling?

 And local Butternut and NZ Potatoes

What feasts we have enjoyed, all washed down with a bevy or two.

 Cheers