Chef Robert Oliver, who is known for his Island cuisine, says the Pasifika community can spend the self-isolation period returning to the basics of cooking food from the garden and preparing healthy meals.
“A lot of my work is showing the original cuisine of Polynesia, before all the instant noodles and white rice. We have beautiful cuisine that supported a good diet and good health. It’s time for a deep reflection of what we eat.”
Raised in Fiji, Robert says the COVID-19 crisis is a time for Pasifika families to reflect on what they are putting in their mouths.
“COVID-19 highlights that so many Pacific people have underlying conditions deeply affected by the virus, like diabetes and heart disease. This means there’s a lot of anxiety and fear about the virus. It’s forcing us to look at ourselves and asking what we are doing that’s right for our health.”.
Robert is a TV celebrity and former judge of My Kitchen Rules. He also fronts the show, Pacific Island Food Revolution, a cooking competition with Pacific Island contestants that focuses on food from the Pacific. He says the introduction of westernized foods, such as takeaways, changed the once healthy Pacific diet and it’s time to return to our food origins.
“The key is real food from the ground and from the ocean. Remember, the original Pacific cuisine was based on vegetables, fruits, coconuts and fish. The Pacific IS the garden of Eden and that’s not just a metaphor.”
He says his key to a well-balanced diet is a three-step rule he describes as “half, quarter, quarter”.
“Fill half your plate with vegetables, a quarter with carbohydrates and a quarter with meat. During this lockdown period, I feel hope – not despondence.”
Samoan/Cook Island dietitian and member of the Pasifika Medical Association, Charlotte Unasa, supports Robert’s push for more Pacific families to follow a healthy diet. She says it’s important, so the immune system is strong enough to fight illnesses, like Covid-19.
“Food helps support the functioning of our immune systems. It’s about having a well-balanced diet and eating from the different food groups. It’s not about fixating on eating perfectly. It’s about doing what you can with what you have.”
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Date: Tuesday 7 April 2020