FOODTOURISMINTHESOLOMONISLANDS

Whatneedstobedone?

FoodTourism– Whatisit?Culinarytourismhasemergedasacentralfacettoanytouristexperience.Itencompassesculturalpractices,thelandscape,thesea,localhistory,valuesandculturalheritage.*Foodservestoconnectuswiththeland,ourheritageandthepeoplearoundus.Itisadiverseanddynamicchannelforsharingstories,formingrelationshipsandbuildingcommunities.Bycombiningtravelwiththeseedibleexperiences,foodtourismoffersbothlocalsandtouristsalikeanauthentic“tasteofplace”.

*SOURCE:UNWTOSecondReportonGastronomyTourism

FoodTourism– Whatisit?Bycombiningtravelwiththesetastyexperiences,foodtourism(alsoknownasculinarytourismorgastronomictourism)offersbothlocalsandtouristsalikeanauthentictasteofplaceinthecity,town,region,orcountryinwhichthey’revisiting.

Itincludesanytourismexperienceinwhichapersonlearnsabout,appreciates,consumesor– darewesay– indulgesinfoodanddrinkthatreflectsthelocalcuisine,heritage,orcultureofaplace.

Foodtourismisnotlimitedtogourmetfood.Itisaboutwhatisunique,authentic,andmemorableaboutthedeliciousstoriesadestinationhastotell.Thisincludesfarmers,coffeegrowers,fishermen,touroperators,accommodationproviders,andeveryoneinbetween.

Someexamplesoffoodtourism

FoodMarkets CocoaFarmtours

Roadsidefruitandvege stalls

StreetFood/nightmarketstalls

WhatcanwedointheSolomonIslands?

• Showcasequalityandvarietyoflocalseafoodonourmenus

• Identifygoodgrowingareasintheislands andwhatcropswilladdvaluetothetourismindustry

• Trainandeducateourchefs,owner/operatorsofrestaurants,lodgingsandhotelstoincreasetheirunderstandingandproductionofcontemporaryislandcuisineusinglocalproduce,especiallyourseafood.Classestobeprovidedthroughoutthedifferentregionsandislands.

• Buildconfidenceandprideoflocalcuisinethroughuseofcookingcompetitions

WhatcanwedointheSolomonIslands?

CHEF’STRAINING

WhatcanwedointheSolomonIslands?

• Createfoodfestivalstohonour thebestareasandproductsthataregrownorharvestedineachregionofthecountry

• Promoteentrepreneurship.– Createvaluechainsfromlocallygrownproducei.e.makechips,

snacks,juices,sauces,jamsandchutneys– DevelopbothaSolomonIslands‘brand’aswellasabrandfor

eachproductandregion.Brandscanleadtogreaterreputationandcustomersatisfaction

• MinistryofAgricultureshouldpromotefarminginareaswheretherearegoodresourcesandprovidetherightsupporttogrowproducethatisessentialfordevelopingfoodtourism.Introducenewvarietiesthatareneededtogrowhealthyandorganic,colourful andattractivecropsthatarebothtastyandeasytouse.

WhatcanwedointheSolomonIslands?

FARMTOURS

WhatcanwedointheSolomonIslands?

• Createfarmorseatotablelinkage.Forexamplefarmersandfishermantohotels.Thiswillgetlocalproviderstoselldirectlytotheclosesthospitalityoutlet.

• MinistryofFisheriesshouldidentifythebestvarietiesofseafoodforuse,needtoimplementsustainablepractices.E.g monitoringsizesandnumbersofcatch. Introducefishfarmingandaquacultureasappropriate,alsoseafoodhandlinganddistributionaswellasincreasetraininganduseofseafoodinthehospitalityindustry.

• TourismDept.(SIBB)needtopromotethespecialnessofourkeyfoodsanddrinkscreatedbythebestchefsinthehospitalityoutlets.

• Createnationalandregionalfestivalstohighlighttheseasonalandculturaldiversificationandexcellenceofthepeople,produceandfood.

Howtouseoneofourbestassetstocreatefoodtourism:

OurabundantandhighqualitySeafood

Analysis,Preparation,CookingTechniquesandMenuitems

HavingtravelledaroundthePacificasachef,theSolomonIslandsseafoodisthebestI’veseen.

FISH– RAW,filleted&marinated

• Poke– Hawaiian-stylerawfish• Tartare – European-stylerawfish• Sashimi– Japanese-stylerawfish• Tataki – Japanese-stylesearedrawfish• Carpaccio– Italian-stylerawfish• Kokoda,oka,ika mata,poisson cru,ceviche–island-styleraw&marinatedfish

• Rawfishsalads– withfruitsandgreens

FISH– COOKEDWHOLE

• Pan-fried– (crispyw/dippingsauceordrizzledw/dressingorsauce,normallyAsian-style)

• Steamed– (seasonedbeforeorafterwards)• Deep-fried–(crispywithsauceatservice)• Baked– (wrappedinfoilorti leaves,pre-seasoned,unwrapped,sauced&garnishatservice)

• Split&Smoked– (flakedandusedinpies,pates,casseroles)

FISH– COOKED FILLETED

• Pan-simmered– (floured&eggwashed)• Pan-seared– (skin-on,crisped,finishedinoven)• BBQ-grilledorpan-grilled• Deep-fried– (batteredorcrumbed)• Steamed– (filletsteaksorslicesonvege pillows)• Smoked– (cutintoskin-onservingportions)• PureedorGround– (fishcake,fishballs,dumplings,patties,fritters)

• Chopped– (burgers,tacos,burritos,quesadillas,roti)• Diced– (curry,chowders,pastasauces,quiches,omelets,stews)

CRABS&CRAYFISH/LOBSTERSWHOLECOOKED

• Steamed&Cracked–(servedhotorcoldw/diporsauce)• SplitorButterflied,thengrilled,bakedorsteamed– (sauceover

ordipontheside)• Cut-uporCracked- (stir-friedw/sauces&seasonings)• Cooked,thencracked&picked.Meatusedin:• CraborLobstercakes• Ravioli,dumplings- (steamedorboiled,thensauced)• Wontons– (deep-fried)• 0pen-facedWontonsorCrostini• Salads&Tacos• Quiches• Pastasauces• Curries&Stews

PRAWNS&SHRIMPS(TAILS)• TempuraorCrumbed– (butterflied&pounded)• Skewered,thenpoached,grilledordeep-fried– (sushi,

salads,crostini)• WholeSplitorButterflied– (seasoned&stuffed,then

bakedorgrilled)• Stir-fried,peeledorshellon- (OrientalorItalian)• Combosw/otherseafood– (pastasauces,pizzas,salads,

stir-fryw/noodles,riceand/orveges,soups,fritters,paellas,cioppino,bouillabaisse)

SHELLFISH• Steamedinshells– (pasta,stews,stir-fries)• Fritters– (meatonlyw/veges,servedwithsauces)• Dropfritters– (deep-friedinlightbatter)• Grilledon½shell– (garlicbutterortoppings)• Cookedw/egg– (omelets,quiches,tarts)

OCTOPUS• Poached– (cleaned,slicedassashimi,salads,pastasauce)

• Stewed– (combinedwithlocaltaroleaves,veges &rootcropsasalocalstew)

• Dried,smokedorBBQ’d asasnackordelicacySEAURCHINS&SEACUCMBERSSEAWEEDSQUID&CUTTLEFISH