Executive Chef Daniel Boller often leads this bespoke experience, or your personal Tau will guide you in a sustainable discovery that covers the main farm area, herb garden, nursery, hydroponic garden and fruit orchard by vehicle. The tour continues to the other side of the island, where you will be able to visit the horse stables offering freshly split coconuts as treats, survey our Wagyu and Longhorn cattle grazing paddocks, piggery, as well as the poultry shed populated with prized Austrian Sulmtaler chickens.
Every experience is personalised to your interest: pick vanilla pods we use for our desserts and ice-cream, stop by the beehives for a taste of island honey, collect chicken, duck or quail eggs for your breakfast or forage for banana, papaya or cassava in time for our weekly Fijian ‘Lovo’ dinners.
This is a unique way to experience all the island has to offer, recalling nostalgia for a simpler time and way of life. You will also gain insight into the traceability of your food during your stay, with our menus crafted from local produce which can also be adapted to plant-based and organic diets if necessary.
Chef Boller also showcases the breadth and freshness of the island’s resources with his daily degustation menus where you will be able to taste an array of in-house cured meats, dry-aged beef, terrines, freshly pickled vegetables, homemade jams and more exotic ingredients that grow wild like vanilla pods, heart of palm, coconuts and fern tips.
