Serving up slices next to the Mobil Samabula servo in Suva, this Airstream trailer food truck is putting the Pacific in pizza. Order the ‘The Fiji Pizza’, topped with traditional smoked fish cooked in lolo (coconut milk), with rourou (taro leaves), capsicum and onions.

A gastropub with venues in both Nadi and now Suva, this concept from acclaimed Aussie chef Lance Seeto explores Fijian culture through the archipelago’s unique culinary influences. Make room for Polynesian coconut bread, chicken potstickers, seared ducked Kokoda and coffee-rubbed beef rib-eye.

Based in the Pacific Harbour, this family-owned craft distillery is the boozy brains behind ‘Blue Turtle Gin’, the first and only Fijian craft gin in the world. Their spirits are created from scratch using Fijian sugarcane products, water and botanicals, including kava, native ginger and fresh curry leaf.

This small chocolate farm in Savusavu on Fiji’s northern island makes 150 bars a week and their tours are an insightful intro into chocolate-making. As well as growing cocoa, they harvest cinnamon, rambutan, mangosteen, ginger and jackfruit to infuse their chocolate with hints of the landscape.

Enter a world of Fijian superfoods, edible native greens and medicinal herbs and spices at this hilltop farm on Fiji’s Taveuni island. The signature ‘Spice of Life’ farm culminates with a lunch prepared using homegrown superfoods, such as acai, vanilla, starfruit, peppercorns and turmeric.

Squeals are just the start of Sigatoka River Safari’s jet boat adventures, with the highlight being a visit to one of the local villages on Fiji’s largest river for a local meal cooked with heart. First you kava, then you feast on the floor on chicken curry, coconut steamed buns, grilled eggplant and tuna, pumpkin and roti.

There’s only one dish more iconic to Fiji than kokoda (fish served ceviche style in coconut milk) and that’s lovo. This traditional way of cooking everything from pork and chicken to fish and vegetables under the earth involves digging a pit and covering it with hot coals. Try it at Jean-Michel Costeau Resort in Savusavu or Yasawa Island Resort. (Photograph: Yasawa Island Resort)

Pioneers of Fiji’s locavore movement, this farm-to-table café were the sole Fiji winners of the ‘UN Food Systems Summit, Good For All Competition’ last year, which recognises small businesses making an impact in food sustainability. Tours to their 30-acre organic farm in Nadi invite travellers to see beyond the plate. (Photograph: Tourism Fiji.)

Catch your own dinner at this resort on Fiji’s Pacific Coast. Staff head out early morning to set the mud crab traps and then you’ll cruise through this magical ecosystem on a kayak in search of crustacean. If your mud crab meets the requirements, the chef will prepare it for your dinner. (Photograph: Tourism Fiji.)