RECIPE: Coriander and Chili Gremolata Sauce/Marinade
Texas native John Sandbach pays homage to both Texas and Maui in his culinary creations.
Braised Kobe Beef Short Ribs
This sumptuous short rib entree was served at the 2011 Aipono Awards Gala.
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.
Banyan Tree Thymeline
Sip the garden with this refreshing cocktail, muddled with fresh cucumber, thyme and Tanqueray Gin.
Hamoa Lemonade
Add strawberry lemonade vodka to this recipe to transform Travassa's mocktail into a true cocktail.
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.
Rib-eye Marinade
Mahalo to Chef Craig Erickson of the Sea House Restaurant for this marinade recipe.
Crantopia Martini
If you are using fairly chunky cranberry relish, simply combine all the ingredients in a blender with a few cubes of ice and blend until smooth.
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.
The Gregular
The owner of Cow Pig Bun created this classic Old Fashioned. He makes it with Japanese whiskey, which “tends to be a little peaty, more like a scotch."
Fig Mango Papaya Parfait
Get a recipe for Fig Mango Papaya Parfait plus an alternative recipe for fig & clementine parfait.
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.
Uncle Kunkel’s Green Beans & Grilled Tri-tip
Take boring green beans and make them exciting with this tasty recipe from Rob Wheeler & Dave Singha.
And the Winner Is . . .
Fourteen Maui restaurants vie for Best of Fest at the Kapalua Wine and Food Festival’s seafood finale.
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.
Sangrita Bloody Mary
A Bloody Mary mix turned fruity, it’s the perfect accompaniment to a shot of blanco tequila.
Sansei Special Roll
This delicious sushi roll recipe comes from D.K. Kodama's Sushi Chronicles From Hawaii.
Kona Lobster Potstickers Recipe
Mmmm! Kona Lobster Potstickers recipe with Shiitake Mushrooms, Heart of Palm, Soy-Chili Vinegar
Maui Coffee Genoise Cake
Mahalo to Chelsie Higgins, Chef Instructor at Maui Culinary Academy, for this stimulating dessert recipe.
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.