Recipes

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

Puffy Pancake

puffy pancake recipe
Mahalo to Chef Cameron Lewark, chef de cuisine of Spago in Wailea, for this great recipe.

Homemade Portuguese Sausage

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

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.

Bouillabaisse

Bouillabaise recipe
You will need monchong, mahimahi, and skinless red snapper for this tasty Bouillabaisse recipe.

Mmmmangoes

mangoes
Mangoes were introduced into the Islands in 1824; today no fewer than fifteen hybrid varieties have taken root.

Braised Kobe Beef Short Ribs

braised kobe beef short ribs
This sumptuous short rib entree was served at the 2011 Aipono Awards Gala.

Hamachi Carpaccio

Hamachi Carpaccio
This recipe uses a Vitamix and 8 ounces of hamachi (amberjack).

Crab Cannelloni Recipe

Taverna Restaurant Maui
Contrasting flavors of creamy cheesiness and bright, fresh tomatoes dazzle your taste buds in this recipe for Taverna’s Maui Crab Cannelloni / Manicotti.

Ti-Leaf Baked Mahimahi

baked mahi recipe
Mama's Fish House Executive Chef Perry Bateman is creating a dish just for us: mahimahi wrapped and baked in ti leaves.

Fire and Ice

mango paloma cocktail
Locally grown Hawaiian chili pepper spikes up these icy, spicy drinks.

Crab-crusted Monchong

crab crusted monchong recipe
Pacific Rim flavors permeate this dish, with furikake flakes mixed into the crabmeat topping.

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.

ʻAhi Poke

best ahi poke recipe
You will need 2 pounds of sashimi-grade ʻahi for this ʻahi poke recipe from Chef Sheldon Simeon.

Maui Banana Bread

banana bread chef
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 cocktail recipe
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.

Lemon-Macadamia Olive Oil Cake

lemon macadamia cake recipe
Featuring Sammy’s Beach Bar Macadamia Nut Rum Glaze.

Kona Lobster Potstickers Recipe

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

Obachan’s Backyard Koko

pickling ingredients
This recipe provides approximately 2 quarts and needs 2-4 days for fermentation.

Kaua‘i Shrimp Recipe

Kauai shrimp recipe
Get an amazing recipe for Kaua‘i Shrimp Cedar-wrapped with Kula Herb-Garlic Butter and Sea Asparagus.

Karaage Chicken Wings

karaage chicken wings recipe
The prep time for this karaage chicken wings recipe, including marinade, is 2 hours.

Kim Chee

how to make kim chee
Get this tasty kim chee recipe from Chef Sheldon Simeon.

Rack of Lamb

lamb chops
Rack of lamb gets a warm reception, arriving dressed in a pistachio-panko crust.

The Great Beer Cocktail

beer cocktails
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.

Taro Gnocchi Recipe

homemade gnocchi
Mahalo to Chef Brian Etheredge for this taro gnocchi recipe.

Mascarpone Polenta

polenta appetizer
Mick Fleetwood passes the polenta pupu during our 2016 Holiday Test Kitchen.

Cool Brew

Funky Cold Mahina Cocktail
Try this coffee-inspired recipe for the Funky Cold Mahina.

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.