Recipes

Hungry? Check this page for island-inspired recipes from Maui chefs and culinary stars. You won’t be disappointed.

Cake Noodles Recipe

A delicious Tylun Pang recipe for cake noodles with veggie stir fry.

Ahi Bruschetta Recipe

Ahi Bruschetta recipe
Mark Ellman's ahi bruschetta wins Maui No Ka ‘Oi Magazine's "Best of the Fest" award at the 2012 Kapalua Wine and Seafood Festival. Learn how to make it.

Powered by Poi

kalo field
Kalo, a legendary plant, has deep roots in Hawaiian culture.

Ginger-steamed Kahuku-farmed Moi Recipe

steamed moi lup cheong
Ginger-steamed Kahuku-farmed Moi with Chinese Sausage, Ginger, Green Onions, Chinese Parsley, Soy, and Sizzling Peanut Oil.

Stuck on Kiawe

kiawe cocktail
Our thanks to Sunny Savage for sharing her recipe for this kiawe cooler.

Pickled Green Papaya

green papaya achara
After it's ready, you can save Achara for up to 6 months in jars in the refrigerator. Use it as a relish on sandwiches, or add it to lettuce wraps. The extra vinegar mixture can be used as a base in marinades and salad dressings.

Coconut Cream Filling

coconut cream filling
Coconut cream filling.... Mmmmmm!!!

Lilikoi Bars

Start drooling... this sweet recipe from The Hali'imaile General Store Cookbook will stir your passions!

ʻAhi Poke Tacos Recipe

best ahi poke recipe
Follow this recipe from Pineapple Grill

Macadamia-Nut-Crusted Mahimahi

mac nut crusted mahimahi
Another delicious recipe from Chef Tylun Pang's "What Maui Likes To Eat."

Opakapaka & Mango Ceviche

This light and flavorful raw fish appetizer is a favorite at Mama's Fish House.

Macadamia-nut-crusted Brie

brie
Chef Honda shows how to brown—not melt—the Brie. Honey-drenched Brie qualifies as pupu or dessert. Coat with mac nuts ground as fine as panko crumbs.

Prime Rib au Jus

Prime Rib au Jus recipe
Mahalo to Island Gourmet Markets for this tantalizing prime rib recipe.

Masters of Mixology 2016

guava cocktail
Eight locally-made cocktail recipes to savor.

Coconut Tapioca Dessert

ginataan recipe
Chef Sheldon Simeon prepared some amazing dishes for our 2014 Holiday Test Kitchen, including this Filipino recipe for coconut tapioca dessert.

Homemade Portuguese Sausage

Portugese Sausage
Learn how to make homemade Portuguese sausage with this recipe from our dining editor.

Breadfruit Nog

ulu egg nog
Ross Steidel of Perfect Pour Maui created two versions of ‘ulu nog: one with eggs and cream, one vegan.

The Pie That Binds

Each Thanksgiving, the family behind Four Sisters Bakery bake 6,000 pies to “raise dough” for local nonprofits.

Chicken Tinola

chicken tinola
Our dining editor shares a recipe from a Big Island cook for chicken tinola, a soup-based dish from the Philippines.

Banana Bread

banana bread recipe
Javi Barberi shares the recipe for Breakwall Shave Ice's rich and creamy Banana Bread with Lilikoi Cream Cheese.

Kanto Zouni (Ozoni)

ozoni recipe
Try Japengo Chef Jin's recipe for ozoni, a seafood broth traditionally enjoyed during Japanese New Year.

Tomahawk Steak

steak chimichurri
Private Chef Riko Bartolome shares his recipe for his tomahawk steak accompanied by stuffed, tempura fried squash blossoms.

Rib-eye Marinade

beef marinade recipe
Mahalo to Chef Craig Erickson of the Sea House Restaurant for this marinade recipe.

Sashimi Recipe

best sashimi recipes
Mahalo to Chef Cameron Lewark for this sashimi recipe.

Hana Haze

hana haze cocktail
Bartender Eric Martinez from the Four Seasons Resort Maui conjured up this magical cocktail. His choice of garnish was inspired by the lush environment of Hana: a candied hibiscus.

Fat Daddy’s Brisket Dry Rub

Maui BBQ
Any barbecue joint worth its rub knows that the secret is in the sides. At Fat Daddy's Smokehouse, Chef Chris Schobel has that covered with his brisket dry rub.

Ooey Gooey Chia Brownies

chia seed brownies
These gluten-free treats require no baking.

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.