Papua New Guinea may not be known for Michelin-star restaurants, but it does have one of the world’s best eating experiences.
In this issue we reveal everything there is to know about the mumu, a traditional way of cooking in a pit with hot rocks.
The food – it can be anything from freshly caught fish, to pork, or local organic vegetables – is wrapped in big banana leaves and slow cooked.
Our story, ‘Pleasures of the mumu’ describes the process of a mumu on the beach at Kokopo. We take you from market to mouth, and celebrate this simple but delightful way to eat.
The gourmet theme continues in the magazine with a story about Brisbane’s booming dining scene.
The Australian city is one of the busiest for Air Niugini, so if you’re landing there we have all the tips on where to eat (and drink), from casual and affordable places, right through to fine dining.
Sydney airport, another busy destination for Air Niugini, has just undergone a food revolution, with new restaurants and celebrity chefs setting up in the international terminal.
We outline the developments, including a new restaurant by Wolfgang Puck who has catered to the Oscars in the US for the past 21 years.
To work off the calories, this issue of Paradise crisscrosses the country for a surfing adventure near Kavieng, motorbike riding near Lae, and remote-area fishing for PNG’s legendary black bass in the Gulf Province.
Port Moresby’s newest hotel, The Stanley, is reviewed and our featured destination is Milne Bay.
It is one of the country’s most popular tourist destinations, known for its tropical islands, turquoise waters and the incredible experience of swimming with manta rays.
Renowned PNG photographer David Kirkland has taken our stunning cover shot of a beautifully decorated traditional sailboat in Milne Bay as well as the mumu (above).
Happy reading and flying.
Robert Upe, Editor
Paradise Magazine, September/October 2016