The Takurua O ‘Avaiki Raro, ‘Avaiki Vaenga, Manavanui programme was designed to showcase Cook Islands feasts and cuisine through a series of workshops, site visits and events.
Takurua was held over the course of one week from the 26th of June – 2nd July starting with a taste of traditional dishes for the international chefs and various stakeholders at Highland Paradise.
Following this event was a series of visits to plantations, vegetable gardens and a fishing excursion to showcase what’s on offer to develop a creative menu.
A panel discussion followed the site visits focusing on the topics of supply and demand (food security), healthy foods and culture & foods with experts in these fields discussing the cuisine challenges faced in the Cook Islands.
These few days beforehand helped to set the scene and a foundation for the international chefs to prepare them for the Takurua launch.
The launch of Takurua ended in spectacular style with a special dinner prepared for invited guests at Te Vara Nui Village on Monday the 2nd of July.
By infusing the past and present through Takurua, Cook Islands Tourism Corporation with the assistance of other stakeholders will develop a Cook Islands Cuisine strategy as a way forward.
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