همه قسمت‌ها

Justine highlights some of the freshest ingredients native to Noumea. Grilled Wahoo fish is served with a New Caledonian inspired sauce vierge. Sweet, ripe bananas are the hero in her light, crispy fritters, and with the help of local ‘lobster hunter’ Julius, Justine barbecues freshly caught lobster by the beach.

In The Isle of Pines, Justine prepares pan-fried Mahi Mahi with a bold sweet and sour sauce, and later goes foraging for snails with the help of some of the locals. Those snails are then transformed into ravioli and served in a rich bisque She also prepares a tropical cocktail using papaya, banana, and French champagne.

Justine goes exploring to find some exotic local ingredients like inyam, taro, and river prawns. The prawns are simply pan fried with shallots and butter while the inyam goes into a rich, slow cooked octopus stew.

Justine shares a simple yet flavour filled way to cook local prawns, and serves a seriously luxurious venison and foie gras burger.

A whole coral trout is going on the barbecue as Justine prepares lunch by the waters edge. Then Jerome from the Meridian elevates chicken and vegetables to a fine dining standard, and Justine whips up a white chocolate mousse with tropical fruits.

Justine takes some of Noumea's native root vegetables to put a spin on potato fritters. Then with some of the world's finest vanilla, local chef Christophe bakes his silky creme brulee. Finally Justine changes up a French classic, tuna Nicoise, with a New Caledonian twist.

Justine goes fishing and gathers a spectacular array of fresh seafood for a beachside barbeque. Later, using delicious local ingredients, she puts together a simple parrotfish salad.

Justine celebrates the fresh, flavoursome seafood available among the waters of Noumea by serving up the ultimate prawn and crab sandwich. That's followed by a decadent chocolate tart, crafted by one of New Caledonia's leading chocolatiers.