Cuisine
Hawaii Island Retreat’s organic gardens and orchards are a living celebration of the Big Island’s extraordinary abundance, yielding a rich variety of exotic fruits and vegetables. Much of what we grow—from tender salad greens to lychee and sunrise papaya—finds its way directly into our hotel kitchen.
Our private chef crafts thoughtful farm-to-table menus inspired by the day’s harvest and the island’s seasonal offerings. Guests are also encouraged to explore and support the many award-winning local cafés and restaurants nearby, each showcasing the vibrant flavors of Hawai‘i.
Enjoy healthy Hawaiian food such as Poi.Kālua.Haupia.
FRESH CUISINE
Organic Eats
It is elegant green travel at it's best. Our garden-side dining room opens onto fragrant plantings. Here you will enjoy organic farm-to-table cuisine. You will find our Hawaiian spa cuisine menu rich with local accents, whole-grain breads, Pacific Rim dishes, and international menus. Our chefs are brilliant in the kitchen. When they are not out gathering herbs for an appetizer dish, they are about the region sampling local dishes for new menu ideas.
Avocado Salad
2 Tbsp. white wine vinegar (or lemon juice)
1 Tbsp. Dijon mustard
1/2 Tsp. salt
1/2 Tsp. ground black pepper
1 Pinch of white sugar
1 Tsp. chopped fresh parsley
1 Tsp. fresh lemon juice
2 cloves garlic, chopped
1 avocado, peeled, pitted and cubed
4 c. mixed salad greens
1/2 c. sliced almonds or walnuts
2 Oz. Feta cheese, crumbled
In a large bowl, whisk together the olive oil, white wine vinegar, mustard, salt, pepper, sugar, parsley, lemon juice, and garlic. Add the avocado and stir to coat with the dressing. (Refrigerate). Just before serving, add the salad greens and toss to coat with dressing. Sprinkle sliced almonds and Feta cheese over the top.
Haupia Coconut Pudding
¼ cup granulated sugar
5 tablespoons cornstarch
½ cup water
Combine water and cornstarch (or arrowroot) and set aside. Bring coconut milk and sugar to a simmer, whisking constantly. Whisk in cornstarch mixture and continue whisking until thickened (about 10-15 minutes). Pour into a baking dish or square container and refrigerate until fully set (about 6 hours). Cut into squares and serve
Banana Bread
2/3 c. white sugar
2 very ripe bananas, mashed
1/4 c. applesauce
1/3 c. nonfat milk
1 Tbsp. vegetable oil
1 Tbsp. vanilla estract
1 3/4 c. all-purpose flour
2 Tsp. baking powder
1/2 Tsp. salt
1/3 c. chopped walnuts
Preheat oven to 325F (165C). Spray a bread pan with non-stick cooking spray and dust with flour. In a large bowl, beat eggs and sugar in a large bowl until light and fluffy, about 5 minutes. Beat in bananas, applesauce, milk, oil and vanilla. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir flour mixture into banana mixture, mixing just until blended. Fold in walnuts. Pour batter into prepared pan. Bake in preheated oven until golden and a toothpick inserted into center of the loaf comes out clean, about 1 hour. Turn bread out onto a wire rack and let cool. Cook for 1 hour.
