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Polynesia and Hawaii are places known for its summer breeze and tropical weather. Geographically, Hawaii is located at the northern part of the Polynesian triangle, along with other islands pertaining to New Zealand and Pacific Ocean.

Polynesian cuisine is characterized as diverse. This is due to the many cultures and traditions acquired by its people over the years. The so called ‘smaller cultures’ of Polynesia made the cuisine even more interesting, considering the various elements and mixtures of flavors and tastes.

Many regard Hawaii as the home of fusion cuisine with Polynesia bearing the intricacies of what others refer to as smaller yet distinct type of cooking. Historically, Hawaiian food has various elements in it, all the way from the Chinese to Japanese influences. This can be similarly associated to Polynesian cuisine, all because these two regions share certain features and components.

The featured dishes speak of a great mix between traditional ways and foreign influences. Good examples of which are the prepared salads and appetizers, featuring items such as tuna, mussels, vegetables and seasonings. On the contrary, the Polynesian’s close proximity to New Zealand paves way for other food choices and this includes beef sukiyaki. Others can also notice the presence of Chinese-inspired dishes like the Manapua, which is the local version of dumplings. Seasonings and herbs such as soy sauce and ginger are also present in Polynesian cooking, which is another way of showing the extent of the Chinese influence.

Vegetables also comprise this cuisine, particularly ones from the Asian region. This feature likewise highlights the common denominators shared by other Asians and Polynesians, in terms of flavor and abundance of fresh produce.

Ingredients Utilized in Polynesian Cuisine

Meat:

Chicken, Pork, Beef

Seafood:

Salmon, Tuna, Crimson Snapper, Moonfish, Squid, Butterfish, Mullet, Swordfish, Ruby, Limpets, Mahi-mahi (Dolphin fish)

Root Crops/Vegetables:

Taro, Sweet Potato, Yam

*Taro- this item is the prime component of Poi, which is a type of side dish. Poi is made from Taro roots that are steamed and mashed to turn into a thick paste.

Seasonings and Spices:

Tomato, Onions, Chili, Sugar cane, Soy Sauce, Ginger

Fruits:

Banana, Pineapple, Mountain Apple, Passion Fruit, Kiwi, Strawberry, Mango, Papaya, Orange, Coconut, Fig, Breadfruit

Nuts:

Macadamia, Kukui (native Hawaiian nut)

Indeed, Polynesian cuisine takes us to a different kind of ride, by letting us into the realm of Hawaiian food and cooking. While these two cuisines share a bond that is so strong in itself, we can still define Polynesian cuisine as another version of Hawaiian cooking. However, this idea should not be misinterpreted as lacking in identity and worth, for the Polynesian people surely made their culinary world, as a way of life that is equally fulfilling.

From the various fresh fruits and harvests, to the mound of cultures present in every dish, we can say that Polynesian cooking continually evolves and is also dynamic. Moreover, with the presence of foreign influences along with the abundance of tropical treats, we can definitely recognize Polynesian cuisine as truly fresh and exciting.

Authentic Polynesian Recipes

Teriyaki Beef or Chicken Recipe

Recipe Source: polynesia.com

Beef or chicken slices grilled our broiled in a sweet teriyaki marinade.

Ingredients:
• 3 – 4lbs beef or chicken
• 2/3 cups soy sauce
• 1/2 cups sugar
• 2 tablespoons sherry or white wine
• 3 cloves garlic, minced
• 1 inch piece ginger, crushed
• 3 stalks green onion, finely chopped
• Chinese parsley (cilantro)

Directions:
Mix all ingredients. Soak beef or chicken for 4 hours or overnight in sauce. Bake in shallow pan. Turn pieces over and marinate with sauce. Bake 325 degrees for 1 hour or less – medium is best. Serves 6 people.Ten minutes before turning heat off, pour rest of soy sauce mixture. Serve with chopped green onions and Chinese parsley.

Yo Ho Ho and a Bottle of Rum Caribbean Salsa

Recipe Source: food.com

Ingredients:

• 1 papaya, peeled and diced
• 2 mangoes, peeled and diced
• 1 red sweet bell pepper, diced
• 1/4 cup chopped red onion
• 3 tablespoons cilantro, chopped
• 3 tablespoons lime juice
• 3 tablespoons orange juice
• 2 tablespoons dark spiced rum (Captain Morgan’s)
• 3 tablespoons shredded coconut
• salt, to taste

Directions:

1. Combine all and toss.
2. Chill in fridge.
3. Meanwhile, share the remaining rum left in the bottle with friends, drinking until you can see the bottom of the bottle.
4. Remove salsa from fridge if you can find it.
5. Serve with grilled jerk chicken or pork.

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Denmark is so proud right now of her chef, Chef Rasmus Kofoed, for having taken home the first prize of the prestigious and sought-after culinary competition, the 2011 Bocuse d’Or.  This was held last January 25 to 26 of this year in Lyon, France, and the next one will take place two years from now.

The 2011 Bocuse d’Or competition asked that the contestants whip up two dishes – a meat and a fish dish.  For the meat dish, they were to work with Scottish lamb, and for the fish dish, they had to work with Scottish monkfish and langoustine as well as crab.  They had five hours and a half to prepare and cook the dishes; plus, they also have to create three garnishes to complement their signature dishes.  Once the time was up, they had to present their creations to the panel of judges made up of 24 prominent chefs representing each of the competing country.  The panel of 24 judges was headed by yet another three influential chefs – the President Founder (Chef Paul Bocuse himself), the Honorary President, and the President of the International Jury.

Chef Kofoed was among the 24 contestants who took part in the prestigious competition, and he truly deserves the title of 2011 Bocuse d’Or winner, particularly since he won first place at the Bocuse d’Or Europe competition last year.  He got to take home not only the most-coveted Bocuse d’Or trophy, but he also got to take home the prize money worth a whopping €20,000.  Of course, there is also the prestige that comes with being this year’s Bocuse d’Or winner, an honor that he shares with his country.

It is without a doubt that Chef Kofoed really deserves the title.  After all, he has prepared for this event for almost a decade, what with winning Bocuse d’Or bronze (2005and silver (2007) trophies prior to the 2011 Bocuse d’Or competition.  This automatically makes him as the first chef to have ever won multiple medals from the Bocuse d’Or competition.

The second place went to Sweden’s Chef Tommy Myllymaki.  He got to take home the Bocuse d’Argent rophy, and as for prize money, he received €15,000.  As for the third place, this went to Norway’s Chef Gunnar Hvarnes who went home with the Bocuse de Bronze trophy.  The prize money that he received was €10,000.

There were other awards though that were handed out at the 2011 Bocuse d’Or.  Japan’s Maiko Imazawa won the best commis award; Switzerland’s Franck Giovanni won the best fish platter award; and France’s Jerome Jaegle won the best meat platter award.  Guatemala also won a Bocuse d’Or trophy for having the best promotional campaign; while Spain won the best poster award.

It was indeed an exciting two-day duration for chefs all over the world as they watched and waited with bated breath who will win the grand prize of the 2011 Bocuse d’Or.  Countries rejoiced when their representative chefs made it to the top, and other countries were also disappointed as their bets ranked low.  However, we are bound to see them again in two years’ time, battling it out with the best of the best chefs in the world.

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The 2011 Madrid Fusion has come and gone, but the results of the three-day culinary conference will linger.  For those who were not able to attend and participate at the said events, then here is a recap of what went on during the 2011 Madrid Fusion.

The First Day

The first day of the 2011 Madrid Fusion dealt with cuisine and technology.  Here, celebrity chefs shared their techniques when it comes to using science and technology in their cuisine.  One of the topics that were tackled was a new machine, the Cryotuv.  This machine deals with vacuum cooking as well as the use of liquid nitrogen.

Other topics that were tackled included the Phillips crockery, the Slow Food Movement, innovations in kitchen appliances and products, among others.  The day was also interspersed with cooking demonstrations sponsored by a number of big chefs in the industry.

The Second Day

The second day dealt about the “cuisine without frontiers” concept.  The talk was brought about by the fact that, right now, the cuisines are changing.  Because of globalization, there are now lesser limitations when it comes to searching for new tastes, flavors, and textures.  So to capitalize on the changes, one is urged to use his imagination, creativity, and, yes, even sense of humor when it comes to whipping up innovative dishes.  The discussion led to talks of food pairing as well as food balance, which ultimately led to a cooking demonstration that showed how you can mix three different cuisines to come up with a very elegant dish.

Other activities that took place during the second day included the customary Truffle Auction, the sommelier competition, a discussion dedicated to wines, a discussion on the importance of social media networking, and a discussion on the hospitality sector.  Of course, the second day was also interspersed with cooking demonstrations by renowned chefs.

The Third Day

On the morning of the third day, the discussions were mostly about dessert making.  This included baking as well as pastry making, and this also included renowned pastry chefs sharing their knowledge and technical expertise.  The final day was also interspersed with dessert making demonstrations together with lectures on the theories and principles behind the techniques.

The final day also gave tribute to the top 20 chefs that have been very influential and have made brilliant contributions to the culinary world.  Some of the big names included the head chefs of the restaurants named in the S. Pellegrino, some of which are Chefs Ferran Adria, Juan Mari Arzak, and Andoni Luis Aduriz as well as Chefs Heston Blumenthal, Joel Robuchon, Thomas Keller, among others.

Closing activities for the three-day event included more talks about restaurants and the advertising as well as talks of the latest fad in cocktails.  It also included wine discussions.

Contests were held during the 2011 Madrid Fusion, some of which are the VIII Designer Tapas Contest and the III Recipes Contest, Haute Cuisine with Canned Fish.  Awards were also given, some of which are the Award Revelation Restaurant and the Award for Technical Precision.

The 2011 Madrid Fusion was well-covered by the media and journalists.  In fact, more than a thousand journalists came to the 2011 Madrid Fusion, with almost half of them coming from countries other than Spain.  The rest were from the country.  All in all, the 2011 Madrid Fusion has been a success.

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This year, 2011, marked the 12th celebration of the Coupe du Monde de la Patisserie or the World Pastry Cup.  This huge culinary event has brought together thousands of food lovers all over the globe, especially those who love desserts.  It has also brought together 57 contestants representing 19 different countries to battle it out with each other in the hopes of taking home the much coveted 2011 World Pastry Cup grand prize and title.

Each country was to have three members in their team – a pastry chef, a chocolatier, and an ice-cream maker.  They were given 10 hours to create a mouth-watering array of desserts – three types of desserts made from chocolate, three types of desserts made from frozen fruits, twelve types of desserts served on a plate.  The desserts should represent the latest dessert craze in their own countries; however, it should also represent the traditions of the country, aside from it being the latest dessert trend.  Lastly, the team also has to create a sculpture made from hydric ice, a sculpture made from chocolate, and a sculpture made from sugar.

After creating their dishes, the teams have to present their creations to a panel of judges composed of 19 judges representing each of the competing countries.  The panel is then headed by the leader of the winning team that won the last World Pastry Cup competition in 2009 as well as by the President Founder, two Honorary Presidents, and the President of the International Organizing Committee.

The competition is a very huge feat indeed, considering that the teams only have 10 hours to prepare and create the desserts.  Fortunately, each team more than delivered, but, of course, there could only be one team who will take home the grand prize of €12,000 as well as the coveted title of the 2011 World Pastry Cup champion.  This year, the prestigious World Pastry Cup gold medal went to Spain.  The team from Spain was composed of Bordas Santacreu and Julien Alvarez as well as Josep Maria Guerola, and they garnered a score of 5678.

Second place went to Italy whose team was made up of Davide Comaschi and Emmanuele Forcone as well as Domenico Longo, and they garnered a score of 5450.  They won the silver medal as well as a second place prize money of €7,000.  Third place then went on Belgium whose team was made up of Dieter Charels and Pascal de Deyne as well as Marijns Coertens, and they garnered a score of 5337.  They took home the third place prize money of €4,000 and the 2011 World Pastry Cup bronze medal.

Other awards were also given by the awarding body.  Japan received the best sculpted ice award; South Korea received the best sculpted chocolate award, and the United States received the best sugar creation.  Taiwan took home the best promotional poster award, while England received the best promotional campaign award.  The award for best team spirit was given to Taiwan, while the special press award was given to Japan.  The awards were given on the second and closing day of the 2011 World Pastry Cup, and it was capped off by a dinner gala.

The whole event was indeed a huge success as it brought thousands of people together.  The winning country, Spain, truly deserves the honor of bringing home the 2011 World Pastry Cup gold medal and title.

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