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Savour the Pacific: A discovery of taste We dream of distant white–fringed coral atolls in a tropical, deep blue ocean, a place where sea and wind rule and life is another day of freedom. The daily rhythym of the pacific is unfettered by modern life–routines and rituals have remained unchanged for centuries Here, you will find an extraordinary bounty of exotic fruits and vegetables, fresh seafood and, from the rainforest harvests of wild aromatics such as ginger, galangal, vanilla and chillies. Add in a rich culinary heritage drawn from the entire Pacific Rim and beyond, and discover a new world of exciting flavours and tastes. Join Annabel Langbein as she explores the ingredients of the Pacific and the vibrant new cuisine they inspire. This book explores the ingredients of the Pacific and the vibrant new cuisine they have inspired. More than an exciting recipe collection, it unearths the fascinating lore and history behind the Pacific kitchen, and shows how to use and enjoy the exotic ingredients and flavours of the Pacific we now find readily available on our doorstep. This mouth–watering book is divided by the time of day, starting with break of day and concluding with at dusk, presenting the new cooking of the Pacific at its best – fresh, simple, light and bursting with vibrant flavours. Suited to cooks of all levels, draws on the fresh palate of the Pacific. Winner at the World Cookbook Awards, 2000. Cover photographs show Passion fruit and Vanilla Terrine and vanilla flowers inset against edible banana flowers. From the bookThis book is my own cook's journey through the South Pacific. Inspired by extraordinarily resourceful people and a way of life far from the trappings of Western civilisation, I have attempted to unearth the lore and history behind the Pacific kitchen, and reveal some of the unique cultural and culinary rituals, many of which remain intact and are enjoyed to this day. I shared my travels with photographer Kieran Scott, whose evocative images have so wonderfully captured the free spirit of the region.The recipes in this book do not represent the traditional cooking of the Pacific, which tends to be rather bland subsistence fare, but rather are my own interpretations as a cook – drawing on the wonderful palette of vibrant Pacific flavours, the influences of the diverse peoples who live there and their bountiful environment. These simple, fresh recipes use ingredients easily found in supermarkets and specialty food stores. Before you start to cook, read the whole recipe through, gather everything you will need and then prepare the ingredients in the order they are listed. Feel comfortable about what you are setting out to achieve and the steps needed to get there. Where practical, measures are given in cups and spoons. A metric 250ml cup is used, 1 tsp = 5ml, 1 tbsp = 15ml. All conversions are approximate and have been rounded up or down for convenience. Follow one set of measurements, do not mix metric and imperial. While the recipes have been tested in a conventional oven, be aware that each oven will vary slightly and you may need to adjust cook times accordingly. If you use a fan–forced oven, the heat will be about 10–15% more powerful and food will cook more quickly
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 "Savour the Pacific: A discovery of taste")