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Chef's Kitchen

Chef’s Kitchen stories published in Maui Nō Ka ʻOi Magazine.

Ahi Tartare

ʻAhi Tartare

The Grand Wailea's Humuhumunukunukuapua'a takes its name from Hawaii's state fish. So it's no surprise the restaurant's chef de cuisine knows his way around this savory raw dish.
pineapple grill

Sugarcane Skewers

Chef Ryan Luckey of Pineapple Grill shows how to use sugarcane in style.
steak chimichurri

The Ultimate Match

For our annual luxury issue, we asked Riko Bartolome, a private chef in Kapalua, to share the recipe for a wonderful dish we had the pleasure of enjoying at a friend’s home.

Holiday Test Kitchen 2011

The staff of Maui No Ka Oi get a lesson from Chef Ralph Giles of Catering from Soup to Nuts, and share his recipe for beef Wellington and sides.
Steak Crudo Recipe

RECIPE: Steak Crudo with Finadene

Hone your culinary skills by recreating a recipe from one of the finest chefs & restaurants on Maui!
monchong fish recipe

Monchong with Soba Spaetzle and Curry

This recipe by Chef Joey Macadangdang won Best of the Fest and Fan Favorite at the 2014 Kapalua Wine & Food Festival.
chef made tiramisu

Hana Hou, Chef Ho!

For his many contributions to Maui Culinary Academy, this year's Noble Chef honors Stanton Ho, and shares this recipe created by Teresa Shurilla, who says she was inspired by Ho.
Kalo crusted Mahimahi

Crusted Mahi Mahi

Mahalo to Chef Justin Pardo of Market Fresh Bistro for this recipe.
Korean short ribs

Ruth’s Chris Executive Chef

What’s a local boy doing in a Ruth’s Chris kitchen?
maki-su

Maki-su

Add a maki-su, a simple rolling mat of woven bamboo reeds, to your kitchen cache and you’ll be rockin’ the maki rolls in no time.
charred octopus

And the Winner Is . . .

Fourteen Maui restaurants vie for Best of Fest at the Kapalua Wine and Food Festival’s seafood finale.

Best of the Fest Winner 2018

Jason LaMotte, executive chef of Tommy Bahama Restaurant & Bar in The Shops at Wailea, earns the Gold Award for "Best of the Fest."
maui bbq brisket

Smokey & the Bean

Homestyle recipes make this Kihei restaurant smokin' hot.
next generation maui chefs

Next Generation Chefs

We what inspires these Maui chefs?
maui culinary arts job corps

Corps Values: Maui Job Corps

Chef Larry Tuzon teaches professional culinary arts to young people who have taken a nontraditional path.

Toro! Toro! Toro!

Get the recipe for Morimoto’s Toro Tartare with Dashi Soy.
Three's Bar and Grill in Maui

Three’s Company

A trio of surf-loving chefs is making waves in Maui's dining scene.
cameron lewark

L’eau tomate (tomato water)

Introducing tomato water by Chef Cameron Lewark.
Mick Fleetwood kitchen

Holiday Test Kitchen 2016 + Mick Fleetwood

We cook with Mick Fleetwood! ????
homemade dried fruit mix

Dried Fruits-Rehydrated

Tips for incorporating dried fruits in savory dishes.
herb mix

Multi-purpose herb mix

When prepping for dinner at Il Teatro in Wailea, Chef Kulis personally harvests herbs from the restaurant’s garden.
Jojo Vasquez

Agar agar

Chef Jojo Vasquez, assisted by Pastry Chef Ashlie Koehler, conjures up molecular magic with the help of agar-agar.
Chef Cameron Lewark

The Romantic Pancake

Chef Cameron Lewark, of Spago Maui, reveals his recipe for the ultimate romantic pancake – the perfect way to show some love to your love this Valentine’s Day.
Waialua Chocolate

Waialua Chocolate

Attention, Hawai‘i locavores: Add chocolate to the list of gourmet goodies grown within a 100-mile radius of your home.
Chefs Kitchen Alvin Savella

Killin’ It

Get Chef Savella’s Lechon Pork Belly Recipe in this story featuring Alvin Savella, the 2018 Maui Chef of the Year.
sushi chef kitchen maui

Holiday Test Kitchen 2009

What would you give for a great island cookbook? Our staff puts local chefs’ recipes to the test.
Maui chef Chris Kulis

Command Performance

Chef Chris Kulis offers his recipe for the best opakapaka fish dinner — a crispy-skinned fish with a kale-, sorrel-, and bone-marrow emulsion.

Island Recipes

Maui Dining & Food Stories

Maui Restaurants

lilikoi passionfruit

A Passion for Liliko‘i

Lilikoʻi is the Hawaiian word for passion fruit. While lilikoʻi can be eaten raw, its naturally high acidity makes it perfect for blending into baked goods, frozen custards, and drinks.