If you remember the 1980 film Blue Lagoon – the one where a tanned, baby Brooke Shields swans around in a loincloth – you’ll very likely recall it’s incredible island backdrop.

Well, dear travellers, this island is a real-life, barefoot-luxury destination called Turtle Island, in Fiji. And, its new culinary offerings are tempting us to don a slightly-less-skimpy Blue Lagoon-influenced look of our own and sample its fare.

The privately owned island offers a secluded spot to try Fiji’s traditional cuisine, in a choice of jaw-dropping, naturally beautiful settings.

Chef de Cuisine, Simon Orviss, is working in close partnership with Fijian Sous Chef, Beni Betekoaka, to bring the best of the island to food-loving guests – with a menu influenced by the local land and sea.

A five-acre garden on the island boasts 150 garden beds that supply the island’s kitchens with plentiful, fresh ingredients, while beehives provide golden, saccharine honey on site.

From the surrounding waters come slipper lobsters, yellow fin tuna and a bounty of other fresh seafoods.

Guests can choose to dine privately on the floating pontoon (where meals are brought across by boat), on the beach, at Cliff Point, or on the verandahs of their bures.

Or, for those who enjoy company, dine as part of a communal ‘dinner party’ at a single long-table setting with exquisite views.

 Then, once weekly, Fijian Lovo is brought to life in an underground oven (followed by a Meke and kava ceremony).

New dishes on the menu include coconut clam soup with Turtle garden herbs, and Fijian rourou – spinach balls with fresh lobster.

And, at the bar, fresh fruit cocktails await thirsty guests – think cucumber basil coolers using ingredients from the island’s garden.

To find out more about Turtle Island or to make a booking visit turtlefiji.com.