Recipes

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

Wild Boar Ragù Pasta Recipe

pasta recipe
Pasta with wild boar ragù recipe by Chef Rosa Mariotti.

Masters of Mixology

adult shave ice on maui
Thirsty? We've compiled some of Maui's tastiest and most beloved cocktails and 'mocktails' for you!

ʻOpakapaka

opakapaka fish recipe
Learn how to create crispy 'opakapaka fish dinner at home.

Ahi Shoyu Poke

raw fish poke
Get this tasty recipe for ahi shoyu poke from Chef Chris Damskey at the Montage Kapalua Bay.

Sake, for Goodness Sake

sake ohyama nigori
Pure, expertly crafted sake is a great alternative to more traditional beverages. Move beyond traditional cultural pairing, and you’ll find an array of compatible offerings.

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.

Jackfruit Popsicles

Halo Halo Popsicles
Get a recipe for creamy, frozen coconut-ube-jackfruit popsicles.

Papaya Crisp

papayas
Enjoy Kumu Farms’ papaya fruit crisp recipe courtesy of Emanuela “Manu” Vinciguerra.

Japanese Cheesecake

lilikoi dessert
Japanese cheesecake served with fresh lilikoi. You can substitute other fruit toppings, such as Maui Gold pineapple or pink soursop.

Duo’s Tofu Scramble

tofu scramble
Hungry for an indulgent yet guilt-free breakfast? Skinny up to a Southwestern-style tofu scramble.

Macadamia-Nut-Crusted Mahimahi

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

Turmeric Tonic Spritzer Recipe

Turmeric tonic spritzer
Enjoy this tasty cocktail recipe featuring Hali‘imaile Distilling Company’s Paniolo Blended Whiskey.

Naughty & Spiced

maui mixology
Holiday cocktails? No time like the present!

Corn Tamales

award winning corn tamales recipe
Executive Sous Chef Raymond Nicasio's award winning recipe for corn tamales.

Stuck on Kiawe

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

Italian Meringue Buttercream

Italian meringue buttercream
Mahalo to Chelsie Higgins, Chef Instructor at Maui Culinary Academy for this Italian meringue buttercream recipe.

Squid Lū‘au Recipe

Use this recipe to make up to 50 portions as a side dish.

RECIPE: Coriander and Chili Gremolata Sauce/Marinade

John Sandbach
Texas native John Sandbach pays homage to both Texas and Maui in his culinary creations.

Kona Lobster Potstickers Recipe

lobster potstickers
Mmmm! Kona Lobster Potstickers recipe with Shiitake Mushrooms, Heart of Palm, Soy-Chili Vinegar

Attack of the Killer Daqs at Esters Fair Prospect

Sea Hag cocktail
Get the Sea Hag cocktail recipe from Wailuku's new tiki bar.

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."

Sugarcane Grilled Prawns

grilled prawns recipe
This artistic and tasty prawn appetizer handily won the award for "Best of the Fest" at the 2009 Kapalua Wine & Food Festival.

A Splash of Color

Four Seasons Talisman cocktail
If winter left you feeling blue, your luck is about to change. These recipes from two of our favorite resort lounges will brighten your day . . . and they’re easy as pie. Sweet!

The Gregular

cow pig bun, best cocktail in maui
The owner of Cow Pig Bun created this classic Old Fashioned. He makes it with Japanese whiskey, which “tends to be a little peaty, more like a scotch."

Opakapaka & Mango Ceviche

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

Inasal: Grilled Vegetables & Meat

chef abby star noodle
This recipe recommends serving the grilled vegetables and meat with rice and green papaya salad.

Spinach Salad

spinach bacon salad
Add some bacon to your spinach salad!!! Mmmmmmm!

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.