Passion main ingredient in Pacific cooking odyssey

When this book landed on my desk, my first reaction was "wow". It is simply gorgeous. Not a word usually used to describe a book, but when you see it you'll know exactly what I mean.
The colours are vibrant and it just begs to be picked up and read. Once opened, you just can't help but smile. The photographs are stunning. Happy people and delicious food burst off the pages.
Later, when I met the author, I understood where part of this vibrancy comes from. Robert Oliver is passionate about his book Me'a Kai: The Food and Flavours of the South Pacific.
"It's the most fantastic thing I've done so far in my life," he said.
Robert was in Hawke's Bay visiting his parents, Dennis and Jean Oliver, who live in Havelock North, and his brother and sister who live in Napier and Hastings.
With co-author Dr Tracy Berno and photographer Shiri Ram, Robert travelled the South Pacific meeting the people and gathering knowledge about their food.
Me'a Kai means "come eat with me", and Robert said he and his team were overwhelmed by the response they got from Pacific Island people.
"We were welcomed with open arms wherever we went," Robert said.
"Pacific Islanders use food to be with people. Mealtimes mean fun and companionship.
"The spirit with which they cook is amazing and we all felt privileged that they wanted to share all this with us."
The book has a purpose other than sharing recipes.
It's about sustainability - one of those words that makes many of us cringe. However, the way Robert explains it just makes so much sense. Sustainable tourism is created when hotels buy their food locally.
The farm-to-table concept lowers food costs, integrates refined local culture into menus, economically empowers host communities, offers visitors highly nutritious food, is a great marketing tool and supports the environment, he said.
Robert was born in New Zealand and moved to Suva, Fiji, with his family. Over the past 20 years, he has worked as a chef in places as diverse as Fiji, New York, Miami, Sydney, Las Vegas, the Virgin Islands, Barbados, St Lucia and Trinidad.
For his restaurant ventures, the culinary product remains firmly rooted in the foods and flavours of the world's tropical diaspora, while keeping pace with trends in the world's restaurant capitals.
He said the best thing about writing the book was "cooking, of course, but also laughing with people".
"The Pacific Island people have a humble way about them.
"I just loved every minute of it."
Robert has been hired by NZ Trade Enterprise as a consulting chef to create interest in New Zealand food in the Asian market.
After reading this book, I'm sure he'll be a huge success. Asia won't be able to resist.
REVIEW
Me'a Kai: The Food and Flavours of the South Pacific
By Robert Oliver with Dr Tracy Berno and Shiri Ram, Random House, $75
This is far more than a recipe book. It's a celebration of South Pacific people and their food.
Author Robert Oliver has captured the spirit of the people and put together a stunning book that takes readers on a journey through the South Pacific.
The recipes are easy to follow and delicious, with ingredients readily found at supermarkets, farmers' markets and your own pantry.
With 490 pages packed full of information and gorgeous photos, cooks can take their pick from tasty Samoan fai' ai l'a sosi esi (coconut-crusted parrot fish) to Tonga's watermelon otai (watermelon smoothie).
Some might feel it's a bit pricey but, believe me, it's worth every cent. Fabulous.