Fiji
Solomon Islands
Vanuatu

Samoa
New Zealand

We had our final meal at the Honiara Hotel. It doesn't have a particularly wide range of foods, but what it does prepare is beautifully presented European style cooking that has been very heavily influenced by Melanisian cooking (cuisine is too subtle a word for Solomon Island food preparation) and ingredients. I had a duck soup as a starter, Lucy had a mixed grill of lamb, crayfish beef and prawns for her main course and I had snapper cooked in a lime butter sauce for main. The fish had an excellent tang but had to be eaten quickly before the butter solidified.