Cook Islands - Dining

DINING OUT 

Mix the dining experience with pulsating drums and sensual dance troupes and you are guaranteed a night of special magic, The special buffet style diners and accompanying dance shows are a must for any visitor. 

The traditional Polynesian feast is known as the umukai, and involves baking food in an underground oven. The umu is the underground oven, a deep pit filled with scorching hot stones from mountain streams. Damp sacking and shredded banana trunks are placed over the hot stones which soon causes rising of steam. The traditional food is known as kai and consists of chicken, pork, fish and vegetable dishes. The kai is placed in the umu, whereupon everything is covered up with more leaves and earth and allowed to steam for around two hours, keeping in all the natural juices of the food. 

The feast is followed by enthralling entertainment - kariori. Guests are greeted with the fast paced tempo of drums, followed by sensual dancing by island men and women dressed in traditional costume. Cook Islanders excel at dancing, singing and drumming. Before they are old enough to start school, children pick up traditional music, movements and rhythm. The kariori evening also includes traditional songs and plays, and audience participation is a highlight of most shows.

Rarotonga offers a little of everything so once you have tried the 'umukai' feasts you may like to visit some of the other restaurants. Restaurants range from high class to friendly island style' cafe restaurants. The food selection includes superb international cuisine through to the old favourites - Chinese, Italian and Continental. Much of the food used in restaurants comes from New Zealand and is flown in fresh or frozen, Generally fresh local vegetables are used, as well as seafood. Most restaurants have their own fish suppliers and what is on the menu will reflect the catch of the day. The main fish on the menu will be tuna, mahi mahi (dolphin fish) and parrot fish. Another seafood specialty is curried octopus. Along with fresh fish and vegetables, visitors should sample the tantalising tropical fruits. Even if you don't try the fruit at night, you will find pineapples, pawpaw (papaya) and bananas make a delicious breakfast. The overall quality), and presentation of food in the Cook Islands is very high, and a variety of international dishes are available. 

Where possible try some of the traditional local foods such as eke (octopus), taro (tuber vegetable). rukau (spinach-like taro leaves, kumara (sweet potato) and poke (pawpaw pudding). Coconuts grow all year round, and the cream from grated coconut flesh is used in many island dishes. The best known dish is ika mata, fresh cubes of raw fish marinated in lime and coconut cream - also known as kokada in Fiji and poisson cru in Tahiti. There are no rivers flowing out into the sea through mangrove trees needed for oysters, crabs and prawns, and therefore these are not common in the Cooks. There are crayfish however, and the best place for these is Aitutaki. 

Many of the restaurants, cafes and takeaways have been influenced by New Zealand cuisine and tastes. This is most obvious in the presentation of light fare which may include battered fish and chips (French fries), mixed grill including bacon, sausages, eggs and salad, plus the ever present hamburger and meat pie. The great foods on offer from Rarotongan restaurants are also complemented by European, Southeast Asian and Indian cuisine's. Chinese food is available too, but it is a culinary field which is less represented than in many other countries because Chinese immigration was prohibited by the colonial government for many years. 

Whatever style of cuisine you find tempting, you'll be impressed by the friendly, helpful service. The staff are always willing to meet your every need and are only too happy to explain any dishes you might like to try. Tipping is not customary. All Rarotongan restaurants are licensed with a good selection of ales, wines, spirits and tropical cocktails. For a pure fruit juice sensation you can't go past trying freshly squeezed orange, guava, mango or passionfruit. Most types of Australian and New Zealand wines are available, as well as most types of liquor. Rarotonga Breweries produces a range of natural beer which is very popular. 

Some restaurants have transfers at a nominal charge and accommodation places can also arrange transport. This civilised service is a good start to creating a pleasant atmosphere and also makes the return journey quite safe. When making a booking by telephone, the customer should ask to be collected from their accommodation at a given time, and they are later returned whenever ready. In the cooler months of June through to August, a light jacket or sweatshirt may be required when temperatures drop to around 18'C. Most restaurants have gentle breezes wafting through them with the use of ceiling fans. On the other hand, many restaurants have opted for the open plan look which simply allows the cool evening breezes to drift in.