How we make a spicy tuna poke with sesame and soyThe first time our kitchen team built a spicy tuna poke bowl, it was less of a recipe and more of a quiet argument about what counts as authentic. Some of our…
The story behind our 21+ tiki hut lounge designThe moment we walked out of Queenstown Airport and into a South Island evening, with the light dropping fast and the wind off Lake Wakatipu carrying the smell…
How We Ferment Our Own Hot Sauce for Zesty DishesAt South Pacific Cafe & Lounge in Battle Ground, Washington, heat is treated as a flavour rather than a dare. Our house hot sauce begins with fresh chillies,…
What Makes Our Teriyaki Burger Stand OutA great teriyaki burger needs more than a sweet sauce and a name that hints at the islands. It needs contrast: savoury beef, a glossy glaze, crisp toppings, a…
How We Prepare A Classic Loco Moco With GravyA classic loco moco is comfort food with a distinctly island-inspired rhythm: steamed rice, a seasoned beef patty, a soft fried egg and generous brown gravy…
Why Our Seafood Chowder Uses a Coconut Milk BaseA good seafood chowder should taste generous without feeling heavy. At South Pacific Cafe & Lounge in Battle Ground, Washington, we use coconut milk to create…