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Kokomo Island Fiji
The resident farmer harvesting produce at The Farm at Kokomo Private Island Fiji

The Farm

Embracing the ‘farm to table’ concept, Kokomo boasts a 5.5 acre (2.2 hectare) farm that practices organic methodologies, growing a wide variety of local vegetables, herbs, sprouts, edible flowers and exotic fruits from zucchini to sweet basil and pineapples, the list is extensive. The Hydroponics garden is large enough to supply fresh lettuce all year round, extra production of tomato vines, cucumbers and seedling tables; this method excludes the need for soil to grow produce.

Our vanilla plantation allows the production of fresh vanilla beans for the pastry kitchen and desserts. Beyond the gardens, 16 beehives are home to an Italian cross-breed of bees that produce a rich, delectable honey, as well as 170 free range chickens providing nutrient-dense daily eggs that sustain the hotel. All island grown produce features on the menus.

Some of Kokomo’s Produce:

  • Bananas (3 varieties)
  • Passion fruits
  • Pineapple
  • Watermelon
  • Rockmelon
  • Beetroot
  • Carrots
  • Chilli
  • Sweet basil
  • Thai basil
  • Purple basil
  • Lemon basil
  • Cinnamon basil
  • Lemongrass
  • Curley parsley
  • Italian parsley
  • Coriander
  • Chives
  • Honey
  • Chicken eggs
  • Tomatoes
  • Spring onions
  • Vanilla
  • Pumpkin
  • Yellow squash
  • Zucchini
  • Rosemary
  • Marigold
  • Lettuce
  • Eggplant
Resident farmer at Kokomo Private Island Fiji

Farm to Table

Kokomo’s secluded location has heightened the necessity of embracing sustainability as a focal point, which is why the Kokomo culinary team works so closely with the island’s fishermen and on-site farmer (Pat), focusing on what the island has to offer as opposed to relying on external suppliers. Embracing the ‘farm to table’ concept, Kokomo boasts a cascading and tiered 5.5-acre farm that practices organic methodologies, growing a wide variety of local vegetables, herbs, sprouts, edible flowers, and exotic fruits from zucchini to sweet basil and pineapples, that the culinary team utilizes on the often daily-changing menus on the island, beautifully showcasing the all-island grown produce. The Hydroponics garden is large enough to supply fresh lettuce all year round, in addition to tomato vines, cucumbers, and seeding tables. The vanilla plantation yields the production of fresh vanilla beans for the pastry kitchen and desserts. Beyond the gardens, 16 beehives are home to an Italian cross-breed of bees that produce a rich, delectable honey, as well as 170 free range chickens from Suva, which provide nutrient-dense daily eggs that sustain the property.

A fresh healthy meal served at Kokomo Private Island Fiji

Farm to Table @ Kokomo