Fijian chef and host, Arrnott Olssen, known for his appearances on My Kitchen Rules and The Morning Show in Australia, is sharing the flavours of Fiji with the world, showcasing traditional dishes and modern twists through his pop-ups and culinary events in Australia.
Olssen, who has paternal links to Vanuabalavu in Lau and maternal links to Matei in Taveuni, grew up in Fiji witnessing the creativity of his mother and neighbourhood aunties in the kitchen.
He says his parents separated early due to his father being abusive and violent so he grew up with his single mother and brother, witnessing the struggles of a single-parent household in Fiji.
Olssen says watching his mother and other Fijian mothers turn almost nothing into amazing, delicious dishes really stuck with him and shaped his love for cooking.
He says growing up in Fiji, he was surrounded by a mix of cultures at every meal, including his mother’s Kailoma and English influences, indigenous Fijian dishes, Indian curries, Chinese chop suey, all coming together on one table, and that is what shaped his food identity.
The Fijian chef says he moved to Australia about 30 years, where he has continued cooking and preserving Fijian culinary traditions, leading him to become a chef, media host, and advocate for Fijian food on the world stage.
Olssen says people in Australia are always curious about Fiji, but they do not see our food outside of the resorts so he wants to bring those flavours to them, and show that Fijian cuisine is more than just what is on the hotel menu.
He says through his pop-up initiative, the Kana Club, he has introduced dishes like Barramundi kokoda with sweet potato crisps, coconut cream curries, and coconut toffee scrolls, blending traditional recipes with his own modern twists.
Olssen will be bringing the flavours of Fiji to Melbourne at Queen Victoria Market, in partnership with Brick Lane Brewing.
He says running for three days from the 18th to the 20th of September, the event features a four-course menu including spicy potato sliders, Barramundi kokoda, Barramundi with coconut cream sauce, and a dark chocolate and coconut cream tart.
Olssen says each night also includes panel discussions on Fijian food and culture, as he shares stories from his upbringing and highlights traditional ingredients with a modern twist.
The chef hopes his efforts will inspire global recognition for Fijian cuisine.
Olssen is also planning food tours in Fiji next year, aiming to showcase the country’s food culture to visitors and inspire a new generation of chefs.
He has also begun work to release a cookbook next year.
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