There are trillions of living microorganisms living inside the gut that make up the microbiome. What goes on in your gut links to your brain, your mood and your behavior. Happiness starts with a gut-friendly diet at Six Senses Fiji.
Ever felt hangry (hungry angry)? If the answer is yes, you’re probably already aware that eating has a direct effect on how you feel. Balancing your diet helps to take care of your gut bacteria or microbiota (gut buddies), enabling you to feel more positive. The Wellness Kitchen, based at the Gourmet Deli at Six Senses Fiji, is a hub for the ultimate in haut health incorporating a delicious dose of wellness into your stay.
Enjoy hot out-of-the-oven bread or sesame crackers, ideal for supporting a celiac diet or sensitive tummy. Gluten-free products are available at the Gourmet Deli, presented in glass jars to reduce packaging.
Living by name and nature, homemade probiotics and tonics are created with fresh ingredients – the majority grow right on the property. These special drinks help cleanse the digestive system to keep the gut happy.
Keeping zero waste in mind, leftover pineapple skin is used to create tepache, which eats up sugar during the fermentation process to produce a delicious soda probiotic.
Another re-use of a waste product is whey from making kefir, a type of yoghurt. Through a lacto-fermentation process, a living lemonade can be made along with a seasonal mandarin moli-ade during the winter months.
Ades are created by fermenting locally-sourced ingredients with Fijian sugar. Following the traditional recipe for natural ginger beer, the kitchen produces sodas not only with ginger but also with turmeric, and even one that uses local wild ginger called layalaya. Aside from ades, kombucha, or mushroom tea, is a well-known concoction in Fiji.
Spicing things up
The Wellness Kitchen also creates infused spirits such as pineapple rum, rosemary vodka and house-made gin, along with local aromatics including layalaya, bush lemon and kumquat.
Shrubs and syrups
Shrubs (vinegars) are made with local fruit macerated with Fijian sugar then balanced with house-made cider vinegars. These are then partially fermented to create delicious thirst quenchers.
The Wellness Kitchen also produces its own house-made tonic syrups. While readily available in Fiji, most commercially made tonic waters are made using synthetic quinine and high fructose corn syrup, an unnatural and high-sugar product. Using cinchona bark, local Fijian sugar and flavoring, such as layalaya, a tonic syrup is created to be enjoyed alone or with a dash of gin at sunset.
Bitters are next on the list. Tincturing over 30 different barks, spices, herbs, flowers, fruits and vegetables has created a flavor database. This allows the perfect bitters to be brewed and added to the living cocktail range. Many tinctures are local ingredients including the ubiquitous kava (pepper plant root) and the bark of the koakoa tree, known by locals as the honeymoon tree.
The Gourmet Deli sells all of these beverages including house-made bitters, while the Tovolea and Rara restaurants serve the entire range of living drinks, mocktails and cocktails, from a pineapple spice (fresh pineapple juice, living lemonade and mint bitters) to the Vuna B Mary (vodka, green juice of green apple, celery, cucumber, bele leaf from the hibiscus family, lemon juice, cucumber and celery bitter, and chili bitter).
For more information or reservations, please call +679 666 5028 or email firstname.lastname@example.org.