ʻAhi Poke
You will need 2 pounds of sashimi-grade ʻahi for this ʻahi poke recipe from Chef Sheldon Simeon.
Opakapaka & Mango Ceviche
This light and flavorful raw fish appetizer is a favorite at Mama's Fish House.
The Great Beer Cocktail
Beer cocktails as luxury drinks? You bet your tankard! The refreshing, ice-cold bubbly from Maui’s craft breweries can stand up to some of the continent’s best craft beers.
Hook, Line & Supper (VIDEO + RECIPES)
Our private chef turns an invasive species into a yummy meal. This story includes recipes for Macadamia Nut Caper Sauce and Green Chermoula!
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.
Japanese Cheesecake
Japanese cheesecake served with fresh lilikoi. You can substitute other fruit toppings, such as Maui Gold pineapple or pink soursop.
Maui Banana Bread
This wonderful banana bread won 1st place at the 2011 Maui Ag Fest The bread was moist and sweet, its flavor reminiscent of sun dried bananas.
Rye Whiskey Cocktails
Rye whiskey is an American spirit with a history as old as the United States. More than two centuries later, rye is still sprouting up on Maui in cocktails with tropical fruit and syrups.
Kanto Zouni (Ozoni)
Try Japengo Chef Jin's recipe for ozoni, a seafood broth traditionally enjoyed during Japanese New Year.
Braised Kobe Beef Short Ribs
This sumptuous short rib entree was served at the 2011 Aipono Awards Gala.
Puffy Pancake
Mahalo to Chef Cameron Lewark, chef de cuisine of Spago in Wailea, for this great recipe.
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.
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.
Cranberry Cake Recipe
This joyous cake is chock-full of tart-sweet cranberries, cranberry compote and a sweet orange icing.
Fat Daddy’s Brisket Dry Rub
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.
Mmmmangoes
Mangoes were introduced into the Islands in 1824; today no fewer than fifteen hybrid varieties have taken root.
Lemongrass-cured Salmon
Clever pastry spoons loaded with salmon and roe wowed guests at the 2010 Noble Chef gala.
Duo’s Tofu Scramble
Hungry for an indulgent yet guilt-free breakfast? Skinny up to a Southwestern-style tofu scramble.
Kula Onion and Surfing Goat Dairy Cheese Flatbread
Recipe from Chef Tylun Pang's "What Maui Likes To Eat."
La Dolce Vita
Italian cuisine goes al fresco at this beach picnic on Maui. The menu: chicken Milanese on flatbread, pasta fregola salad, and marinara and cheese-filled panzarotti.
Island Recipes
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.
