Fiji Times Monday 03 July 2017 IF niche markets are about making your mark, then The Fiji Orchid’s Farm to Fork tour is well on its way to establishing itself as a business known for covering all its bases.
The tour, which promotes food tourism and touches on the different aspects of Fiji’s food culture, involves a hour-long immersion into the intricacies of growing sugar cane, and the processing of raw sugar through to the making of Fiji rum at the distillery in Lautoka.
This interaction is followed by a practical introduction to another local culinary gem, the coconut.
Those on tour also indulge in a demonstration where coconut milk is extracted from freshly grated coconut which is then used in Fiji rum cocktails that are sampled by the “foodies”. Read more…
