Articles

  1. Crafting traditional poi with modern twists in our Polynesian kitchenPoi has been a cornerstone of Pacific Island cuisine for centuries, a smooth, starchy paste made from the corm of the taro plant. Long before it ever reached a…
  2. Why our grilled pineapple salsa elevates every fish tacoThere is something quietly extraordinary about a fish taco that gets every element just right: a tender fillet, a warm tortilla, a bright salsa that ties…
  3. ishing cocktails with fresh orchids and edible bloomsAt South Pacific Cafe & Lounge, every drink that leaves the tiki hut gets a finishing touch that goes beyond the shaker. Orchids and edible flowers have become…
  4. A Fresh Look at Sunday Brunch at South Pacific CafeSunday brunch is at its best when the table feels generous, relaxed and a little bit unexpected. At South Pacific Cafe & Lounge in Battle Ground, Washington,…
  5. Coconut rice pilaf at South Pacific Cafe and LoungeTucked into the leafy streets of Battle Ground, Washington, South Pacific Cafe and Lounge has built a quiet reputation for turning Polynesian flavours into…
  6. How We Infuse Rum with Local Fruits for Specialty DrinksAt South Pacific Cafe & Lounge in Battle Ground, Washington, our rum drinks begin with a simple idea: fresh fruit should remain recognisable in the finished…
  7. The anatomy of our house-smoked turkey club sandwichThe sandwich has become quiet shorthand for a relaxing afternoon in Australia, where the simple act of stacking bread and protein into a portable tower often…
  8. How We Create A Seasonal Pumpkin And Taro SoupAt South Pacific Cafe & Lounge in Battle Ground, Washington, seasonal cooking starts with ingredients that can carry warmth, colour and island character in the…
  9. The technique for making a proper Hurricane cocktailFew cocktails capture the feeling of a tropical escape quite like a Hurricane. Born in 1940s New Orleans at Pat O'Brien's bar as a clever way to use up surplus…
  10. Smaller portions and quicker service: how our lunch menu worksThe midday meal in Australia has shifted dramatically over the past decade. Long, leisurely lunches once defined the working week, particularly in mining towns…