Australian-born chef Joshua Seeds has built a career defined by curiosity and connection to his surroundings. As Executive Chef, he champions both his Australian roots and the vibrant rhythm of life in the South Pacific, where local produce and island flavours shape his menus. How would you describe Fijian culinary culture to Australians — where do they overlap, and where do they differ? Fijian cuisine, to an Aussie palate, is a vibrant fusion of fresh Pacific flavours — seafood, coconut, tropical fruit, and root vegetables like taro and cassava — with rich Indian spices like curry and turmeric, and touches of Chinese influence, offering familiar elements like curries and grilled fish. Where they overlap is the love of seafood and communal dining. The lovo is an event where people come together, much like Australian BBQ culture. How does your chosen recipe reflect the spirit of Tokoriki Island? Snapper & Cassava Cakes are a crowd favourite. They use primarily locally sourced ingredients. They are a riff on a humble fish cake, but on the island work perfectly as a starter or snack with an icy Fiji Gold Lager. 5 Minutes with Joshua Seeds Executive Chef at Sheraton Resort & Spa, Tokoriki Island, Fiji Old Town Hong Kong Kitchen I have been eating here for years. The kitchen shuts well after midnight, with amazing duck and pork belly hanging in the windows and lots of cold beer. Joshua Seeds’ 3 Favourite Sydney Restaurants: 3. What does a perfect day off look like for you on Tokoriki, and what are you eating? Up early for a dive or two, then home to spend time with my wife and son. After lunch, it’s likely back to the beach for another swim. A late-night footy game rounds off the perfect day. What’s a simple island-inspired flavour combination home cooks can borrow for summer entertaining? Most definitely Kokoda—a refreshing dish similar to ceviche, with fresh local fish cured in lime or lemon juice, mixed with coconut cream, chilli, tomatoes, onions, and herbs. @oldtownhongkongcuisine 2. Porcine A beautiful French bistro cooking everything from scratch. I cannot fault the food, service and friendliness of the team there. My younger brother also works in the kitchen, which really makes this one a personal favourite. @norcino.sydney Norcino Salumeria A Roman Trattoria and Deli curing all things pork with three simple ingredients: salt, meat and time. It’s authentic and tasty, with amazing coffee and natural wines. Their house made Porchetta and Guanciale are next-level good. @porcinebistro Norcino Salumeria Porcine Bistro Old Town Hong Kong Kitchen FOR THE FOODIES 1. We want the guests here at Tokoriki to connect with the island, have a sense of place, an emotional connection and be able to tell a story after dining.” @sheratontokoriki Sheraton Resort & Spa Tokoriki 10
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