Pineapple Salsa
Laureen Jensen of Haliimaile Pineapple Company shares her recipe for pineapple salsa.
Holiday Test Kitchen 2012
We asked Chef Isaac Bancaco to guide us through the preparation of a four-course feast. The innovative chef enthusiastically agreed to share a few of his favorite recipes.
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.
Snapper Recipe
"My cooks come up with two fish specials every night, allowing them to get creative in the kitchen.
Bouillabaisse
You will need monchong, mahimahi, and skinless red snapper for this tasty Bouillabaisse recipe.
Japanese Cheesecake
Japanese cheesecake served with fresh lilikoi. You can substitute other fruit toppings, such as Maui Gold pineapple or pink soursop.
Karaage Chicken Wings
The prep time for this karaage chicken wings recipe, including marinade, is 2 hours.
Mmmmangoes
Mangoes were introduced into the Islands in 1824; today no fewer than fifteen hybrid varieties have taken root.
Tasty Temperance: Mocktails + Recipes
Story by Becky Speere
On a recent visit to the Four Seasons’ ‘Aipono Award-winning Lobby Lounge, my daughter and I ordered mocktails—and found paradise in...
Sangrita Bloody Mary
A Bloody Mary mix turned fruity, it’s the perfect accompaniment to a shot of blanco tequila.
Duo’s Tofu Scramble
Hungry for an indulgent yet guilt-free breakfast? Skinny up to a Southwestern-style tofu scramble.
Roasted Vegetables
Mahalo to Chef Brian Etheredge for this recipe for roasted vegetables with lobster vinaigrette.
Crab-crusted Monchong
Pacific Rim flavors permeate this dish, with furikake flakes mixed into the crabmeat topping.
Ti-Leaf Baked Mahimahi
Mama's Fish House Executive Chef Perry Bateman is creating a dish just for us: mahimahi wrapped and baked in ti leaves.
Freddie’s Cocktail
"Leblon Cachaca is so vibrant and has such a unique, grassy profile. Kiwi and pineapple work well together and bring out the fresh, green, earthy characteristics of Cachaca," says mixologist Freddie Sconfienza.
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.