At the renowned signature Wicked Walu Seafood Restaurant at the Warwick Fiji Resort, adventurous dining awaits you and your taste buds.

The eatery located on its own island surrounded by coral and glimpses of reef sharks is among the star attractions in this unique location.

The resort is about a two-hour drive from Nadi and Suva. And the man behind the mouth-watering Wicked Walu delicacies is head chef Joe Fiu.

Chef Fiu has been in the food industry for the past 21 years.

The 40-year-old chef from Losa, Rotuma, was inspired by his mother, who was a Home Economics teacher.

He started his career at the age of 19 at the then Regent of Fiji on Denarau, now The Westin.

He was part of the opening team for Jack’s of Fiji Restaurant in Suva before moving to the Cook Islands for a six-year stint.

Chef Fiu returned to Fiji and joined Vatulele Island Resort where he spent seven years.

He moved to Namale Island Resort in Vanua Levu which is owned by renowned American motivational speaker, Tony Robbins.

And for the past four years he has been a part of The Warwick Fiji’s great menus. Below is one of the dishes he and his team prepared.

RECIPE – INGREDIENT

1 Whole Mud Crab

Salt and Pepper flour mix

200 ml sweet chilli

50 gr Sambal Oleck (chilli paste), 200 ml tomato puree, 1 no. diced Spanish onions, 5 gr chopped spring onions

10 gr ginger

5 gr garlic slivers

20ml Shao Hsing wine

METHODS

Clean mud crab free of dirt and gills.

Cut into 4 equal parts. Coat evenly with salt and pepper flour, deep-fry until cooked

Sweat off onions, ginger and garlic

Deglaze with shao hsing wine and add tomato puree and chillies

Bring to simmer and add mud crab

To serve, coat evenly in sauce and set on plate, pouring extra sauce on top

Served with steamed rice and lime wedges.

Edited by Ranoba Baoa

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