Real Pasifik - Series One

Episode One - The Cook Islands
In this opening episode of the first series, Host Robert Oliver heads to the Cook Islands and is based at Rarotonga's Pacific Resort where he takes the talented chefs under his wing. Together they visit a marae for a kai blessing, before tasting goat and taro from an an umu (earth oven) during an inspiring sunset dinner on the beach. He also goes lagoon spearfishing, samples pink potato salad (aka 'mayonnaise') and serves up a banquet of locally-cooked food to assembled VIPs.

Episode Two - Samoa
Samoa is on its way to becoming the world’s first organic nation, with a focus on traditional farming practices. Robert Oliver takes the team of chefs at Aggie Grey’s Resort in Upolu to create a menu using local produce. They visit the certified organic farming village of Sagone, before Chef Joe Lam leads a tour of the local fish market. The team also meets traditional healers, Taulasea, who share plant-based remedies and traditional cooking techniques.

Episode Three - Fiji
Robert Oliver returns to his childhood home of Fiji,. He visits Suva's Pearl resort to help the chefs craft dishes reflecting Fiji’s vibrant multicultural cuisine. Together they visit a traditional farm cultivating heirloom vegetable varieties, learn treasured dessert recipes from a Kailoma (Fijian-European) household, and draw inspiration from the flavours of a Fijian-Indian wedding banquet.

Episode Four - Vanuatu
Robert Oliver travels to Melanesia, visiting Vanuatu’s Iririki Resort in Port Vila. He works with the resort’s chefs, learning to prepare Vanuatu’s national dish, laplap from an expert in indigenous cuisine, and stuffed simboro taro leaves at a traditional Kastom village. They sample tender free range beef at Santo Beef farm and explore Vanuatu’s French influence at Au Péché Mignon pâtisserie.

Episode Five - New Zealand
Back in Aotearoa, Robert Oliver connects with the Sofitel Hotel Restaurant in Auckland with the aim of creating an indigenous banquet by week's end. He reintroduces the team of talented Māori and Pasifika chefs to the traditional flavours and techniques of their heritage, which their work in fine dining doesn't always allow. Māori chef Charles Royal leads a fishing and foraging excursion, while Pasifika chef Michael Meredith incorporates traditional Pasifika cooking into modern dishes. 

Episode Six - Kingdom of Tonga
Robert Oliver's trip to the kingdom of Tonga coincides with a national effort to encourage traditional and healthy eating practices, to counteract the huge popularity of fast food. The home base of this episode is the luxury Scenic Hotel. Oliver introduces young chef Uinita to the national icon Papiloa Bloomfield Foliaki, who cooks with pele (Tongan spinach) grown in her garden. The team also visit the Tongan royal family and their chefs, strengthening pride in their authentic cuisine. 

Episode Seven - Pasifika on a Plate
In this final episode, Robert Oliver reflects on their culinary journey and shares unseen footage from earlier episodes — especially of the special beverages and sweet treats! Oliver enjoys a luxury mocktail with papaya and honey in Samoa, a traditional watermelon drink called otai in Tonga, and a banana and coconut custard from iconic chef Michael Meredith in Aotearoa. This compilation episode shows the community and pride that comes from connecting to one's culinary heritage.