A private gathering of Queensland’s tourism trade was treated to an ‘evening in Fiji’ at Stanley Restaurant in Brisbane, Australia. At the event, the hosts, Stanley Restaurant’s head chef Louis Tikaram and Nanuku Resort’s general manager, Logan Miller, announced a new partnership.
In true Fijian style, the event took place on the upper level of the landmark heritage-listed Howard Smith Wharves building, boasting panoramic views of the river and city skyline.
An intimate group were treated to a night of Fijian-inspired cocktails and mouth-watering canapes, including a classic Fijian ‘kokoda’ (ceviche) - a national dish with a ‘Stanley twist’. Paired with the Stanley signature was an intricate assortment of small plates, such as Sydney rock oysters with a rice wine vinaigrette, free-range crispy pork belly with English mustard, and cumin-spiced lamb ribs with chilli, sesame and lime, to name a few.
Growing up on a cattle farm in Australia and Fiji, Tikaram developed a passion for food while cooking alongside his Fijian-Chinese grandmother, Collette. The first recipe his grandmother passed down to him was a vegetarian ceviche made with fresh coconut cream. Tikaram’s culinary skills have seen him work across the globe at some of the most reputable restaurants, including Tetsuya’s, Longrain and as executive chef at West Hollywood’s EP & LP restaurant.
Tikaram shared his excitement to be collaborating with Nanuku Resort at the private gathering.
“I am thrilled to begin this new friendship with the entire Nanuku Resort team. Reconnecting with my childhood home Fiji, and the very roots of my style of cuisine”.
The evening marked the start of a special relationship between Nanuku Resort and Tikaram. Later this year, Tikaram will bring his culinary mastery to Fiji for a significant Nanuku Resort event.