Kokoda: the perfect fish opener from Fiji

Fiji Hideaway Resort & Spa on Viti Levu's famed Coral Coast is an ideal getaway in the South Pacific.

Head chef Faiyaz, comes from a family of Indian chefs and worked his way from dishwasher to chef in a year. One taste of his Indian-Fijian cuisine explains it all.

Here's the recipe for Kokoda, the Indian-Fijian version of ceviche.

Fiji Hideaway Resort & Spa Kokoda

1 generous pound of Walu fillet (Spanish mackerel or any soft white fish can be substituted)
2/3 cup (scant) lemon juice
1/2 onion, diced
1/4 tsp. chilli, diced
3/4 cup (generous) coconut milk
1 medium tomato, diced
1 TBS. capsicum, chopped
1 tsp. coriander, chopped
3 tsp. spring onion, chopped
salt and pepper to taste.

Cut fish into half-inch cubes. Pour lemon juice over, mix and leave to marinate 2 hours at room temperature or until cooked through. Drain lemon juice, rinse fish and combine with coconut milk and vegetables. Season to taste and serve cold.

El Tovar cheesy biscuits

Staff at our national parks are preparing for summer's onslaught of visitors and their appetites for adventure, stunning scenery, new experiences and delicious food.

The chefs at El Tovar, the signature lodge at the Grand Canyon, know just how hungry a day of exploring can make a traveler. These cheesy biscuits sound like just the thing to fill in all of the corners and to give taste buds a new treat.

El Tovar Cheesy Biscuits

Yield 25

10 oz. all-purpose flour
1 TBS. baking powder
1/8 TBS. baking soda
2 1/2 TBS. sugar
1/4 TBS. granulated garlic
1/4 TBS. fresh garlic, chopped
1 1/2 cups shredded cheddar cheese
1 TBS. dried chives
5 oz. salted butter
3/4 cup buttermilk

Mix dry ingredients together. Cut in butter to pea size. Add buttermilk and mix until just blended. Roll out to 1.4-inch to 1/2-inch thickness. Cut with 2-inch cutter.

Bake at 325 degrees for 12 to 14 minutes. Brush with garlic butter.

Serve and watch disappear.