The Cut : The Cut - Winter 2016
152 THE CUT “Udu”, an exclusive Fijian mansion that offers ultimate privacy for two and uninterrupted ocean views from various levels of living spaces and outdoor pavilions. Delana (Hilltop) Estate, meanwhile, is where the boss stays when he’s here, a sort of resort within a resort, with two guest villas and outdoor landscaping designed around a huge asymmetrical pool with 360-degree views of the island. Each villa has its own electric buggy at the door for guests’ use. Laucala Island’s serene spa has four couples treatment villas with private treatment room, hot stone relaxation room and outdoor bathtub. The spa menu includes facials, body treatments and rituals, massage therapies and salon services. All essential oils, bathroom amenities, soaps and candles are handmade on the island from ingredients grown organically in the central spa garden. “Not only are we a resort,” says Ganster, “we set a high value in taking a holistic approach of self-sustainability in growing all fruits and vegetables on our own farms, breeding poultry and cattle, making our own honey and bottling the purest volcanic mineral water, baking our own breads – providing the best quality of produce possible for our restaurants. “We offer our guests ‘cuisine à la Laucala Island’ in various restaurants and bars, from degustation dinners in the colonial Plantation House Restaurant, Asian-influenced dining in the treetops of the Seagrass Lounge and Restaurant, spectacular sundown cocktails in the Rock Lounge, avant-garde finger food at the Pool Bar and light meals and barbecues at the Beach Bar.” A superbly stocked wine cellar, he adds, is a “treasure trove” for the discerning wine buff. These days the resort is 70-80 per cent self-sustainable and what doesn’t come from the farm, gardens or plantation comes from the sea via fishermen who deliver their daily catch – including lobster, clams and crabs – directly to the kitchen. The fishing grounds around Laucala are known as the largest protected fishing area within Fiji, famed especially for deep- sea snapper and a Fijian delicacy, the pakapaka. Yellow and blue-fin tuna, marlin and swordfish appear regularly on the menu. Laucala even has its own coffee blends, while bees in the plantation deliver fresh honey... A land of milk and honey, then? Or we could simply call it the bee’s knees. www.laucala.com Sunset dining with the family overlooking Seagrass Bay.
The Cut - Spring 2016