Based on Captain Jared’s local knowledge of Vanuatu, we set the bar pretty high with respect to our charter menu. Jared had praised the local beef highly, followed closely by the chicken and pork. However, the chef always worries about his suppliers and until I had seen it for myself I reserved judgment. I need not have been concerned. The local beef, especially that from the Island of Santo, is as good as you would get anywhere in the world (and having seen the conditions under which cattle are raised, I can understand why). The quality of the veal ensures that Saltimbocca alla Romana will be permanently on our menu here.



Don’t bother asking for free range chickens, that’s how they’re all raised. And the local ham and pork are from very well fed pigs.

So much for the basics.

It’s the day to day opportunities that make life interesting for the chef.



How about pre-dinner pina coladas from coconuts traded with the locals and hand prepared by Charlie with his trusty bush knife, the implement of choice for all Ni – Vanuatu.



Or grilled lobster, minutes from the rocks and still very much alive.

Oh yes, it’s a tough life for a chef in Vanuatu.