Dolphins and whales arched through the air in crystal turquoise waters, as cascading waterfalls draped along dense forestry in the surrounding cavernous mountain ranges.
That dramatic landscape was my first day’s exposure and taste of Kauai’s southwestern coastline aboard a spacious catamaran from Captain Andy’s Sailing Adventures & Raft Expeditions. This 5.5-hour sail and snorkel was merely an introduction to both a scenic and culinary journey of Hawaii’s island of Kauai. Known as the Garden Isle, Kauai overflows with exotic foliage and flavours of creative cuisine.
A short distance from the Lihue Airport sit the South Shore’s white beaches of Poipu and the former sugar plantation town of Koloa, established in 1835. This is where I spent most of my week’s stay, being pampered in paradise with endless choices of eateries, fine dining, and tropical beauty to savour.
First, I sampled the array of exotic fare at the palatial Kauai Marriott Resort, decorated with elaborate fountains, statues, and gardens, and boasting rooms with ocean views.
Heard of farm to table? Marriott chef Guy Higa actually brings in his own selection of organic delicacies from his nearby farm to prepare fresh salads and entrees for the guests. My evening meal contained a sampling from Higa’s herb and vegetable garden: from fresh guava, passion fruit, papaya, and mangos to curry leaves, kale, and thyme with a twist of calamansi (a citrus fruit he used in a lemonade and vinaigrette).
I realized that using local produce was the forthcoming trend in Kauai’s cuisine, from local restaurants to hotels. This was such a different experience than that which I encountered on a visit some 15 years back.
More delectable delights
My next night’s dinner at the nearby Sheraton Kauai Resort’s RumFire Restaurant on Poipu Beach consisted of the most delicious fried brussels sprouts with a mouth-watering miso vinaigrette, sweet sausage, and crunchy macadamia nuts. The Hawaiian Paella of tender fish, shrimp, sausage, and clams was also a winning dish. Chef Michael Young describes his creations as Hawaiian-inspired cuisine with a global influence.
The ultimate in fine and affordable hotel dining was lunch at the elegant but comfy Grand Hyatt Kauai Resort and Spa’s Ilima Terrace, surrounded by picture-perfect gardens. The menu featured a filling Hawaiian Pesto Crusted Island Fish and Prawn Salad. I could also have created my own salad, with an ample selection of local farm fresh veggies to choose from.
My tasty culinary experiences at these impressive South Shore hotels led me to Koloa’s four-hour Tasting Kauai South Shore Food Tour, where a small caravan of cars followed our tour guide Michelle through six local stops in several closely knit shopping centres. According to Michelle, there are 90 different farms where local restaurants choose their fresh produce. The creator of this tour, Marta Lane, has also written a cookbook featuring local fare, which was available for us to buy.
Our first stop was at one of the many popular food trucks for a tasty taco followed by a visit to a sushi bar for a succulent salad on rice with three varieties of raw fish (ahi, ono, and salmon). At the Poipu Shopping Center, I enjoyed the house-made gelato at Papalani Gelato, which comes in a wide assortment of tempting flavours.
The highlight of the tour was to the local farmers market at The Shops at Kukuiula where I had Kauai Sugarloaf Pineapple (an extra-sweet, low-acid, white flesh fruit that literally melted in my mouth), savoury Kobe sliders from Living Foods Market, and a buttery stuffed croissant.
National Tropical Botanical Garden
However, I experienced a true taste of Kauai’s countless green plants and herbs—and the largest off-site collection of Hawaiian flora in existence—on my 3.5–hour tour of the National Tropical Botanical Garden (NTBG). The tour includes the 259-acre McBryde Garden and the 83 acres of vegetation in the Allerton Garden. The Allerton has 400 varieties of plants, including 50 varieties of fruit. Its sculptured fig trees were featured in the movie “Jurassic Park.”
The main purpose of the NTBG is for scientific research, public education, and preservation. Especially eye-catching were the sweeping swathes of purple bougainvillea carpeting the landscape. Also, on the new Biodiversity Trail, I was able to walk through time, covering 450 million years of nature’s richness.
For a more 360-degree view of this luscious landscape, one can take a helicopter ride or a 3.5–hour whisk on Kauai’s longest zipline. The Koloa Zipline over the island’s generous greenery was my final thrill on the trip.
My exploration of fragrant florals, vivid colours, and exotic tastes, plus the spectacular scenery of Kauai’s South Shore, was over. I left with these words of farewell: Aloha, A Hui Hou … Goodbye, until we meet again.
MORE INFORMATION
Hawaiian Airlines has 30 regular flights daily into Lihue Airport: www.hawaiianairlines.com
Kauai Visitors Bureau: www.kauaidiscovery.com
Tasting Kauai: www.TastingKauai.com
Capt. Andy’s Sailing Adventures & Raft Expeditions: www.napali.com
Koloa Zipline: www.koloazipline.com
National Tropical Botanical Garden: www.ntbg.org
Kauai Marriott Resort: www.marriott.com
Sheraton Kauai Resort: www.sheraton-kauai.com
Grand Hyatt Kauai Resort and Spa: www.kauai.hyatt.com
Beverly Mann has been a feature, arts, and travel writer in the San Francisco Bay Area for the past 30-plus years. She has received numerous accolades in various fields, including a Bay Area Travel Writers Award of Excellence in Newspaper Travel Writing.
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