Dolphins and whales arched through the air in crystal turquoise waters, as cascading waterfalls draped along dense forestry in the surrounding cavernous mountain ranges.
That dramatic landscape was my first day’s exposure and taste of Kauai’s southwestern coastline aboard a spacious catamaran from Captain Andy’s Sailing Adventures & Raft Expeditions. This 5.5-hour sail and snorkel was merely an introduction to both a scenic and culinary journey of Hawaii’s island of Kauai. Known as the Garden Isle, Kauai overflows with exotic foliage and flavours of creative cuisine.
A short distance from the Lihue Airport sit the South Shore’s white beaches of Poipu and the former sugar plantation town of Koloa, established in 1835. This is where I spent most of my week’s stay, being pampered in paradise with endless choices of eateries, fine dining, and tropical beauty to savour.
First, I sampled the array of exotic fare at the palatial Kauai Marriott Resort, decorated with elaborate fountains, statues, and gardens, and boasting rooms with ocean views.
Heard of farm to table? Marriott chef Guy Higa actually brings in his own selection of organic delicacies from his nearby farm to prepare fresh salads and entrees for the guests. My evening meal contained a sampling from Higa’s herb and vegetable garden: from fresh guava, passion fruit, papaya, and mangos to curry leaves, kale, and thyme with a twist of calamansi (a citrus fruit he used in a lemonade and vinaigrette).
I realized that using local produce was the forthcoming trend in Kauai’s cuisine, from local restaurants to hotels. This was such a different experience than that which I encountered on a visit some 15 years back.
