Eating out in The Cook islands

Seafood and tropical fruit are the specialty of the Cook Islands with the ever-present coconuts adding their own distinctive flavour to many dishes. The hugely popular umukai is the traditional Polynesian feast and is prepared in an underground earth oven where food is wrapped in leaves and then steamed over hot stones.

One dish not to miss is raw fish marinated in lime juice and mixed with coconut cream. If you have a love of crayfish and coconut crabs, these are delicacies on Aitutaki. There are many types of places to choose to eat from in the Cook Islands, with restaurants ranging from top class eateries to friendly island-style cafes, ethnic restaurants (Italian, Asian, Cajun/Creole, Mexican, European).

For the resorts which have their own restaurants, you can be entertained with an Island Night while enjoying the umakai by traditional dancing and singing. Meals range from $ NZD 10-20 at budget cafes to $NZD20-35 for a moderate restaurant meal and $NZD30 and upwards at a top restaurant.

Most restaurants have their own fish suppliers and what is on the menu will reflect the catch of the day. The main fish on the menu will be tuna, mahi mahi (dolphin fish) and parrot fish. Another seafood specialty is curried octopus. Along with fresh fish and vegetables, visitors should sample the tantalising tropical fruits. Even if you don't try the fruit at night, you will find pineapples, pawpaw (papaya) and bananas make a delicious breakfast.

The overall quality), and presentation of food in the Cook Islands is very high and a variety of international dishes are available. Where possible try some of the traditional local foods such as eke (octopus), taro (tuber vegetable), rukau (spinach-like taro leaves, kumara (sweet potato) and poke (pawpaw pudding). Coconuts grow all year round, and the cream from grated coconut flesh is used in many island dishes.

Many of the restaurants, cafes and takeaways have been influenced by New Zealand cuisine and tastes. This is most obvious in the presentation of light fare which may include battered fish and chips (French fries), mixed grill including bacon, sausages, eggs and salad, plus the ever present hamburger and meat pie.

Whatever style of cuisine you find tempting, you'll be impressed by the friendly, helpful service. The staff are always willing to meet your every need and are only too happy to explain any dishes you might like to try. Tipping is not customary. All Rarotongan restaurants are licensed with a good selection of ales, wines, spirits and tropical cocktails, but bear in mind alcohol is not sold on Sunday's, so stock up the day before.

Most types of Australian and New Zealand wines are available, as well as most types of liquor. Rarotonga Breweries produces a range of natural beer which is very popular. Some restaurants have transfers at a nominal charge and accommodation places can also arrange transport.