10.228 Tavu Snapper

katch4246

7 years ago

10.228

21 (Wed) August 2019

Tavu Snapper

2.5

at Pullman Nadi Bay Resort and Spa

-Wailoaloa Beach, Nadi, Fiji-

with APPFGH

Mission to Fiji, Day 12.

Day 1 (10.217 Stir-Fried Salt and Pepper Tofu)
Day 2 (10.218 Mapa Tofu + Choysum with Garlic + Steamed Rice)
Day 3 (10.219 Roast Chicken Tikka Masala)
Day 4 (10.220 Grilled Lobster)
Day 5 (10.221 Bibimbap)
Day 6 (10.222 Grilled Lobster)
Day 7 (10.223 Chicken Tandoori Pizza)
Day 8 (10.224 Whopper with Cheese)
Day 9 (10.225 Cheeseburger)
Day 10 (10.226 A Pear)
Day 11 (10.227 Grilled Fish)

In Nadi. Here for the Fifth Meeting of the Asia-Pacific Parliamentarian Forum on Global Health: August 20 (yesterday) to 22 (tomorrow). Having already spent 42 days in/to/from Fiji over the past year across 5 missions to prepare for the meeting (see most recently 10.192 Rourou Moci), and counting down 3 days through the end of the meeting and the return trip home, I can hardly contain the excitement that it will soon be over.

I’ve been accused of micromanaging these events. When I don’t, like when I trusted Parliament to choose the design of the bula shirts, this is what happens. I must admit, however, that the shirts do pop in photographs.

Today was dedicated to field visits to highlight the health impacts of climate change and responses to address those impacts at the local level, sites which we had scoped out on my prior mission (see generally 10.187 Grilled Octopus).

NAMOLI

The first site was Namoli, a coastal village dealing with rising sea levels.

TUKUNI

The next site was Tukuni, both a restaurant that serves traditional Fijian cuisine through environmentally friendly and sustainable practices and a community outreach program that engages with local communities to strengthen their social, health, and economic capacities.

Organic honey – bees kept on-site – personally, I don’t like honey, but *wow* the real deal was amazing.

Organic coconut juice – from coconuts grown on-site.

Tavu instructions – illustrated with lobster!

Emphasizing the importance of hand-washing, a technical component that we had introduced last year (see 9.231 Lechon).

Due to the large crowd, the food had to be served buffet-style.

As a buffet, the food wasn’t as impressive – neither in appearance nor taste – as when we had tested it before (see generally 10.187 Grilled Octopus). Nevertheless, it was still a grand display of Fijian food culture.