Colin Chung is a strong advocate for healthy eating and reducing dependence on imported food in Fiji. Over the past four decades, he has traveled extensively across the Pacific, teaching communities how to utilize fresh, locally grown produce in making modern island cuisine. Chung’s goal is to combat non-communicable diseases, such as diabetes, while simultaneously supporting local farmers, which he believes is beneficial for the Fijian population.
Together with his friend Greg Cornwall, Chung founded Pacific Islands Resort Consultants Ltd to raise awareness about the importance of consuming fresh produce and investing in local agriculture. They have developed a trusted network and offer cooking sessions, menu redesign, and culinary training workshops aimed at enhancing culinary skills and menu planning.
During his travels, Chung observed that many locals were reliant on imported and processed foods. He expressed disappointment upon seeing residents consuming tinned fish and two-minute noodles when, as he pointed out, they have a wealth of fresh seafood right at their doorstep. He encourages the use of nutritious local ingredients, such as the often-overlooked breadfruit, which he suggests can be transformed into chips or mashed dishes, offering a nutritious alternative to processed foods.
At 81 years old, Chung has been on a mission to shift mindsets towards embracing fresh, local produce. He has visited various resorts and schools in Fiji, conducting private cooking sessions that inspire individuals to explore healthier, fresher alternatives. His culinary expertise allows him to create budget-friendly meals using ingredients such as amaranthus, sea grapes, and taro.
In collaboration with the Ministry of Agriculture, Chung conducted culinary workshops for young aspiring chefs in Yasawa, showcasing how to prepare local seafood and land produce in innovative ways. His cookbook, “Kana Vinaka,” highlights Fijian contemporary island cuisine and has been recognized in the Gourmand World Cookbook Awards.
Recently, Chung and Cornwall hosted a cooking demonstration at the Novotel Hotel’s conference kitchen in Lami, where they crafted a three-course meal from local ingredients sourced at the Suva Municipal Market. Their sessions aim to familiarize expatriates with the local produce available and how to incorporate it into their cooking.
By promoting the idea that up to 75-80% of a menu can be made up of local ingredients, Chung encourages supporting local farmers to create exciting and nutritious dining experiences. The success of these initiatives not only reinforces the importance of healthy eating but also fosters economic growth in local communities.
This culinary initiative paints a hopeful picture for Fiji’s food future, as Chung and Cornwall work to elevate local cuisine and inspire lasting change that benefits both the health of the population and the livelihoods of local farmers. With a solid foundation laid, there is optimism that more Fijians will appreciate and embrace their rich agricultural resources.
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