Author: Greg Henry

A Taste of Moorea and Poisson Cru

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Once you’ve arrived on the island of Moorea (just a short hop across the channel from Tahiti) it doesn’t take long for the idea to creep up on you. It might be the intense blue of a tranquil lagoon, or the unbelievably starry night skies. It could be the tropical breezes and the endless sunshine,…

Tahiti Road Trip: Teahupo’o and The Vanira Lodge

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Turquoise seas. Infinity pools. Gourmet buffets. Silk shirts with floral prints. Air-conditioned thatched-roofed huts hovering on stilts above palm-fringed lagoons. Glass floors that allow you to see colorful fish without leaving your room. Fresh fruit baskets delivered to your fare by a well-muscled hot tāne in a sarong. That’s Tahiti, right? Right… but it’s also Hawaii,…

Day One: Papeete, Tahiti – Briefly

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How many times have you heard it? “I’ve always dreamed of running away to Tahiti.” I’ve only just arrived in Papeete, the capital city of Tahiti, the most famous of a world-renowned chain of islands known as the Society Islands. Still, it doesn’t take long to realize why so many people share the fantasy. Tahiti…

Herb-Topped Chilled Red Bell Pepper Soup

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It’s July and it’s hot where I live. Is it hot where you are too? Well, when it’s hot it’s time to consider a few changes to your culinary habits. So I have a simple summer Chilled Red Bell Pepper Soup. It’s a great starter for an al fresco evening or even a light meal…

Chicken Cordon Bleu Grilled Cheese Panini Outdoors

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A French classic served American grilled-cheese style on Italian bread. Why would I do such a thing? Well, for starters it’s Bastille Day. Though admittedly Bastille Day doesn’t have quite the same pull in North America as Independence Day or Canada Day. Still, they all have one thing in common and that’s the season they’re celebrated…

Avocado Pâté with Extra Graisse if I May

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I think I know what a pâté is. And I thought I knew what it isn’t. However, there’s a wide world between what is and what is not for just about anything. It’s that gray area where creativity abounds. Although, when talking about pâté, it’s probably best to forget the word gray. But how about green? How…

Serve Swordfish (Again!) with a Simple Pan Sauce

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A pan sauce is a simple way to dress up sautéed seafood. However, it’s becoming increasingly difficult to know which fish to choose these days. Many species are overfished or are harvested using horrendous practices that destroy the very environment needed to keep them viable and available to the seafood-loving public. I mean how much…