Macadamia-Nut-Crusted Mahimahi
Another delicious recipe from Chef Tylun Pang's "What Maui Likes To Eat."
Breadfruit Nog
Ross Steidel of Perfect Pour Maui created two versions of ‘ulu nog: one with eggs and cream, one vegan.
Tiger Balm
Make this fun cocktail to celebrate 2022, the Year of the Tiger, or simply to ring in the weekend!
Tomahawk Steak
Private Chef Riko Bartolome shares his recipe for his tomahawk steak accompanied by stuffed, tempura fried squash blossoms.
Rib-eye Marinade
Mahalo to Chef Craig Erickson of the Sea House Restaurant for this marinade recipe.
Hana Haze
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.
Puffy Pancake
Mahalo to Chef Cameron Lewark, chef de cuisine of Spago in Wailea, for this great recipe.
Kona Lobster Potstickers Recipe
Mmmm! Kona Lobster Potstickers recipe with Shiitake Mushrooms, Heart of Palm, Soy-Chili Vinegar
Mmmmangoes
Mangoes were introduced into the Islands in 1824; today no fewer than fifteen hybrid varieties have taken root.
Bouillabaisse
You will need monchong, mahimahi, and skinless red snapper for this tasty Bouillabaisse recipe.
Braised Kobe Beef Short Ribs
This sumptuous short rib entree was served at the 2011 Aipono Awards Gala.
Duo’s Tofu Scramble
Hungry for an indulgent yet guilt-free breakfast? Skinny up to a Southwestern-style tofu scramble.
Kaua‘i Shrimp Recipe
Get an amazing recipe for Kaua‘i Shrimp Cedar-wrapped with Kula Herb-Garlic Butter and Sea Asparagus.
Namasu with Crab and Ogo
This recipe incorporates English cucumbers, spiked with the crunch of ogo grown by island aquaculturalists. Shredded crab meat adds a touch of luxury.
Sugarcane Grilled Prawns
This artistic and tasty prawn appetizer handily won the award for "Best of the Fest" at the 2009 Kapalua Wine & Food Festival.
Big Island Abalone Congee
Serve this recipe for Big Island Abalone Congee garnished with crumbled nori.
Watermelon Shochu Cocktail
Japengo general manager Matt Rapping shared this refreshing recipe that uses Shochu, a distillate usually made from rice, but sometimes from sweet potato or other carbohydrate.
Island Recipes
Maui Dining & Food Stories
Maui Restaurants
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.