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‘Samoa arrives on world cuisine stage’

“I didn’t win the award. Samoa won the award,” Oliver said when his second book based on the cuisines of the Pacific islands, ‘Mea’ai Samoa: Recipes from the Heart of Polynesia’, won one of the world’s most prestigious awards earlier this year. The book, along with its associated television cooking show, Real Pasifik won the Gourmand Award for Best TV Chef Cookbook In The World 2013 at an award ceremony in Beijing. The globally sought after accolade is considered the Oscars of cookbooks, coming from the well-regarded house of Cointreau, the family that brought to the world the famous Cointreau liqueur, as well us the Cognacs Frapin and Rémy Martin. “It signals Samoa’s arrival on the world cuisine stage,” he says. For Oliver and the Pacific, winning this award was a bit of de ja vu. In 2010 his earlier tome titled Me’a Kai, the Pacific Island Cookbook was named the Best Cookbook of the Year at the 2010 Gourmand World Cookbook Awards in Paris. The European media called it the gastronomic upset of the year. “We’d won the big one before so this year’s award was wholly unexpected,” says the passionate chef. The book beat 187 participating countries. Finalists were from Australia, New Zealand, South Africa, the United Kingdom and the United States of America. Winning the award a second time in such a short period of time only means there is something special about Pacific Island cuisine. Natural ingredients, simplicity of preparation and cooking processes and a range of clean, subtle flavours directly reminiscent of the origins of the ingredients – the ocean and the pristine land – have proved a winning combination for the chef and Pacific cuisine.

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