Fijian-born cook Arrnott Olssen’s shares the flavour of Fiji with barramundi Kokoda and coconut caramel cake

With nearly 80 per cent of travellers now choosing destinations based on what they’ll eat, food has become one of the most powerful ways people connect with a place, its culture and its people.

Yet despite its rich culinary heritage, Fiji remains one of the region’s most overlooked food destinations — something Fijian-born cook and food storyteller Arrnott Olssen is determined to change as travellers increasingly seek authentic experiences beyond the typical tourist trail.

Olssen joined The Morning Show to share his favourite recipes that showcase all Fiji has to offer foodies.

Arrnott’s Coconut Cake with Coconut Syrup, Whipped Cream & Salted Coconut Caramel

Prep Time: 20 minutes

Cook Time: 45 minutes

Serves: 24

Ingredients

• 250g butter, softened
• 2 cups caster sugar
• 4 large eggs, separated
• 1 cup moist coconut flakes
• 2 cups plain flour
• 2 tsp baking powder
• 1 tsp sea salt
• 1½ cups coconut cream (Kara)

Method

1 Preheat your oven to 180C and grease a 23cm x 33cm cake tin.

2 Beat the butter and sugar until pale, light and fluffy. Add the egg yolks one at a time, then stir through the coconut flakes.

3 In another bowl, whisk together the flour, baking powder and salt.

4 Fold the dry ingredients into the butter mixture, alternating with the coconut milk, until just combined.

5 Whisk the egg whites until soft peaks form, then gently fold them through the batter to keep it light.

6 Pour into the prepared tin and bake for 45 minutes, or until golden and a skewer inserted into the centre comes out clean.

7 Allow the cake to cool slightly before brushing generously with the warm coconut syrup.

Coconut Syrup

Ingredients

• 2 cups caster sugar
• 2 cups water
• 1 cup coconut flakes

Method

1 Combine the sugar, water and coconut flakes in a saucepan.

2 Bring to a gentle simmer over medium heat, stirring until the sugar has completely dissolved.

3 Remove from the heat, cover and allow the syrup to infuse for 30–60 minutes.

4 Strain through a fine sieve, discarding the coconut flakes.

5 While the cake is still slightly warm, brush the syrup generously over the surface, allowing it to soak into the sponge.

Salted Coconut Caramel

Ingredients

• 1 litre coconut cream
• 2 cups brown sugar
• 100g butter
• 2 tsp sea salt

Method

1 Combine all ingredients in a saucepan over medium heat.

2 Bring to a gentle simmer, stirring regularly until the butter has melted and the sugar has dissolved.

3 Continue simmering until the sauce thickens enough to lightly coat the back of a spoon. As it cools it will continue to thicken.

4 Allow to cool slightly before serving.

To Finish

1 Whip fresh cream until it reaches soft peaks. I like to add a little thickened cream stabiliser (or a spoonful of mascarpone) to help it hold its shape, especially if I’m serving it at an event.

2 Cut the cake into generous pieces and top with a dollop of whipped cream before finishing with a generous drizzle of the warm salted coconut caramel.

Arrnott’s Humpty Doo Barramundi Kokoda

Serves: 4–6

Prep: 20 mins

Cure: 45–60 mins

Ingredients

• 600g Humpty Doo Barramundi, skin removed and diced into 1cm cubes
• Juice of 6–8 lemons (enough to just cover the fish)
• Juice of 1 orange (my addition)
• Sea salt
• 1 bird’s-eye chilli, deseeded and finely diced
• Miti (coconut cream sauce)
• 400ml Kara coconut cream
• Juice of 1 lemon
• Sea salt, to taste

Garnish

• 1 large red chilli, deseeded and finely diced
• 2 tbsp finely sliced chives

Method

1 Season the diced barramundi with sea salt. Cover with the lemon and orange juice and refrigerate for 45–60 minutes until just cured.

2 Meanwhile, combine the coconut cream, lemon juice and sea salt. Taste and adjust the seasoning until bright and balanced.

3 Drain the fish, season if needed, then gently fold through the bird’s-eye chilli and a generous splash of the miti.

4 Spoon a little miti into serving bowls, top with the Kokoda, finish with more miti and garnish with the red chilli and chives.

5 Serve with: Cassava chips, sweet potato crisps or taro chips.

Arrnott’s Tip: I use Humpty Doo Barramundi because it’s saltwater farmed, giving it a beautiful clean flavour and a naturally higher fat content. It holds its texture perfectly during the citrus cure, creating a silky, delicate Kokoda every time. In Fiji they would use any deep sea fish, like walu (Spanish mackerel) mahi-mahi or snapper.

The orange juice is my own little twist. Traditional kokoda doesn’t include it, but it adds a gentle sweetness that reminds me of the Fijian moli karo (wild lemon) I grew up eating in Fiji.