Coral Coast, Fiji – 3 September 2026: Tambua Sands Beach Resort has introduced a new plant-based menu built around locally grown Fijian produce, reflecting a wider shift in the tourism sector toward sourcing food closer to home.
The menu, developed under Resort Manager Angela Bob, features 28 dishes using rourou, kumala, cassava, dalo, coconut and tropical fruits, ingredients grown throughout Fiji rather than imported. Dishes include the Coral Coast Buddha Bowl, Rourou-Stuffed Roasted Kumala, Fijian Coconut Vegetable Stew, and Coconut Red Lentil Dhal, alongside lighter options such as the Island Chia and Papaya Bowl and Coconut Sago with Tropical Fruit.
“I wanted to introduce a menu that reflects how people are choosing to eat today while remaining connected to Fiji,” Ms Bob said. “We have wonderful local ingredients such as rourou, kumala, cassava, dalo, coconut and tropical fruits. This menu gives those ingredients an opportunity to shine in a fresh, colourful and exciting way.”
The move mirrors a broader trend among Fiji resorts building stronger links to domestic agriculture, driven by traveller demand for fresh and plant-based options as well as the economic case for sourcing locally. Greater use of Fijian-grown produce in resort kitchens supports local farmers and reduces reliance on imported food, a recurring theme in discussions on strengthening Fiji’s tourism supply chain.
“Plant-based dining should never feel limited or unexciting,” Ms Bob added. “This menu is not only for vegans or vegetarians. It is for anyone who wants to enjoy food that is fresh, satisfying and full of island flavour.”
The menu is prepared by the resort’s local culinary team and is now available to guests and visitors at Tambua Sands, an adults-only resort on the Coral Coast.
