We’ve been travelling down the south end of Tahiti near Teahupoo (where “The Ultimate Wave” of Tahiti was filmed). The vibe is super laid back and we’ve been staying in some cool guest houses.


Our tree house has cooking facilities (which isn’t as common as you might think), so we stopped by the dock and picked up some fresh fish. They had flying fish but we opted for bonite (bonito, related to tuna). While we were there a fisherman brought in a 100lb yellow-fin tuna. Now we know why it’s called Yellowfin!!

Sometimes we can cook, but often we can’t and so off to the restaurant we go. Fortunately for us, most every restaurant here serves amazing french-based cooking. It’s expensive (think $28 for an entre) but good. The kids have been pretty open to trying new things, although if steak hache is on the menu it’s hard to pursuade them otherwise.

We stopped in at a Polynesian restaurant for the traditional sunday feast. Most of the food below was cooked wrapped in banana leaves or hibiscus leaves and then burried in the ground. Delicious.

Poisson Cru is on almost every menu. I’ve even seen people having it for breakfast.

Poisson Cru
1 pound very fresh high-grade ahi tuna, diced in neat 1/2-inch cubes
1/2 cup fresh lime juice
1/2 cup coconut milk
1/2 cup diced peeled and seeded cucumber
carrot julienned
4 to 5 scallions, green and white portions, split lengthwise and minced
1 fresh hot small green or red chile, seeded and minced, optional
Several tablespoons shredded coconut, optional
3/4 teaspoon salt, or more to taste
Freshly ground pepper
1 medium tomato, seeded and squeezed to eliminate liquid, diced

It was market day and Ash and I woke early to make it into town by the 8am closing time. We rushed along the beach but found only handful of people selling fresh fruit and veggies, poisson cru, and donuts. Good for eating and for making superhero masks!