Olive Oil Monchong
This tasty recipe by Chef Joey Macadangdang won two awards at the 2014 Kapalua Wine & Food Festival.
Macadamia-Nut-Crusted Mahimahi
Another delicious recipe from Chef Tylun Pang's "What Maui Likes To Eat."
Birds of a Feather: The Birdcage Bar & Lounge
No matter what your druthers, the Birdcage Bar and Lounge at Hotel Wailea can deliver.
A Splash of Color
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!
Tiger Balm
Make this fun cocktail to celebrate 2022, the Year of the Tiger, or simply to ring in the weekend!
Mmmmangoes
Mangoes were introduced into the Islands in 1824; today no fewer than fifteen hybrid varieties have taken root.
RECIPE: Steak Crudo with Finadene
Hone your culinary skills by recreating a recipe from one of the finest chefs & restaurants on Maui!
Jungle Juice
The Cheeky Monkey transports you to a lazy, gently swaying hammock on Gilligan’s Island.
Attack of the Killer Daqs at Esters Fair Prospect
Get the Sea Hag cocktail recipe from Wailuku's new tiki bar.
Big Island Abalone Congee
Serve this recipe for Big Island Abalone Congee garnished with crumbled nori.
Duo’s Tofu Scramble
Hungry for an indulgent yet guilt-free breakfast? Skinny up to a Southwestern-style tofu scramble.
Breadfruit Nog
Ross Steidel of Perfect Pour Maui created two versions of ‘ulu nog: one with eggs and cream, one vegan.
Kona Lobster Potstickers Recipe
Mmmm! Kona Lobster Potstickers recipe with Shiitake Mushrooms, Heart of Palm, Soy-Chili Vinegar
Turmeric Tonic Spritzer Recipe
Enjoy this tasty cocktail recipe featuring Hali‘imaile Distilling Company’s Paniolo Blended Whiskey.
Coffee Challenge + 3 Amazing Recipes!
Get 3 amazing recipes: Black Sesame Doughnuts, Malasadas with MALA Mocha Sauce, and Hawaiian Coffee-rubbed Pork Tacos with Mango-Coffee BBQ Sauce!
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.