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Farm to table – Chef’s passion is infectious

Oliver joins growing new food movement

Award winning chef and author Robert Oliver is not one to rest on his laurels. The two-time winner of the world’s most prestigious cookbook awards for his Pacificthemed cookbooks (see below), the celebrity chef who grew up in Samoa and Fiji is passionate about leveraging this success for Samoa and other islands of the Pacific. “The awards have sparked a genuine global interest in Pacific cuisines,” says Oliver, who will be showcasing some of these at a major event on the margins of the SIDS conference. “Cultures around the world take pride in their cuisines. Take French cuisine, for instance. People travel all the way there to try it out. That’s what we need to do in the Pacific – make cuisine a sought after part of our tourist offering.”

Oliver is not just a chef and author. He is also a thinker and philosopher. While talking of the importance of packaging Pacific cuisines as a part of the general allure of Pacific destinations, he also values the role of local produce, smallholding growers and their traditional methods of farming, which are inherently natural and organic. He is also deeply concerned with the alarming incidence of non-communicable diseases (NCDs) in Samoa and the Pacific. “Cuisine is about people, identity, health, nutrition, livelihoods, the economy and of course the well being of the community,” he says passionately. “Many foods have deep traditional significance, which is also related to specific stages in the life of men and women. There is a whole of list of foods that facilitate lactation, rejuvenation and so on. We are in danger of losing that knowledge.” The chef is working intensely on a project that touches all these aspects of food and cuisine. Along with the well-known Samoan NGO Women in Business Development Inc (WIBDI), he is working with a range of organic farmers to grow and supply produce to popular hotels and restaurants around Samoa.

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