Cooking

Cruising With Blue Lagoon’s Tony Kali

Restaurant: On the beach on Nanuya Island on a Blue Lagoon Cruise by MV Princess. Barman: Chef cum Barman Tony Kali. “To set the mood for the festive season, I
01 Jan 2017 16:19
Cruising With Blue Lagoon’s Tony Kali
Barman Tony Kali with the signature cocktail Nanuya festive fantasy. Photo: Waisea Nasokia

Restaurant: On the beach on Nanuya Island on a Blue Lagoon Cruise by MV Princess.

Barman: Chef cum Barman Tony Kali.

“To set the mood for the festive season, I decided to create some new cocktails whilst the MV Princess was moored on Nanuya Island with guests enjoying great cocktails to suit the occasion,” he said.

Experience: The 35-year-old started his career as a chef but changed his mind.

“I always love and wanted to meet people; I was more focused in interaction rather than away from guests in the kitchen so I changed career and do enjoy it,” he said.

He has worked at the Raffles Gateway, Pizza King Restaurant, Smugglers Cove, Pearl Resort and Spa.

He also worked at SkyCity in Auckland, New Zealand, before joining Blue Lagoon Cruises in 2011.

Background: Mr Kali has maternal links to Vanuadina, Tokatoka, in Tailevu.

He attended Assemblies of God High and Nasinu Secondary School respectively before completing his Certificate and Diploma in hotel management at the Fiji National University.

Cocktail: Nanuya festive fantasy (This is a “built up” cocktail).

 

INGREDIENTS

30ml Bounty White Rum, 15ml Cointreau, 15ml Midori melon, 60ml Lemonade, Dash of coconut cream, Dash of Grenadine.

 

PREPARATION:

Quarter fill a tall cocktail glass with ice and add Cointreau and Midori Melon ,

Top up with lemonade

Pour in the Bounty White Rum and the dash of Grenadine

Add in the dash of coconut cream to float on top.

Put a garnish on the side of glass and serve.

Santa’s delight (This is “frozen” Cocktail).

Recipe: 30ml Czarina Vodka, 15ml Cointreau, 60ml Cranberry juice, 5ml Lemon juice, Dash of Grenadine.

Put some ice in a blender and add the Czarina Vodka, Cointreau, Cranberry juice, lemon juice and dash of grenadine

Pour the mixture from the blender into a martini glass

Garnish with berries on the side and serve.

Feedback: waisean@fijisun.com.fj

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