Laucala Encyclopedia
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Transcript of Laucala Encyclopedia
Laucala Encyclopedia
Limited Edition of 5
Laucala September 2010
Laucala Encyclopedia
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The inspiration of this little book is simply the fascination of Lauca-la Island. Islands have always had a myriad of adventure, perfect hi-deaways and many legends told ... There are so many aspects and facets of this island that it is hard to de-cide where to begin. This book is meant as the first part of the Laucala Encyclopedia, describing the creation of the resort, the concepts and ideas evolving with all that is related ... from the island, of the island and around island ... there are many stories to tell …
Islands are a give and take for the people living on them … emotional ties to the beauty and to the day to day challenges. The infrastructure is a challenge for sure to produce electricity, maintain water supplies for the entire island, communication to the outer world, just to name a few.
On the contrary to the resorts operational side, you will experience a complete unspoiled side of a tropical environment. My favorite examp-le is the passing of the seasons - it gains a whole different meaning, when you see one tree flowering, small buds growing and spring and fall colored leaves in the crown ... all at the same time.
Laucala’s wildlife is truly exceptional. Laucala is known to be home of the rare Golden Dove, you can see around the Rock Lounge with its bright orange color - and the island is home to the little red and greed parrot finches flying through the plantation.
We hope you will enjoy this expedition to culture, philosophies, flora & fauna, a few Laucala recipes and many more aspects: Remember beautiful moments that last for eternity !
Laucala Encyclopedia
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Stations of the island excursion
Villa Design & Architecture
Cultural Village
Spa & Flower garden
Herbgarden
Orchidhouse & Hydroponics
Horsestables
Farm
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3
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5
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Essentially the design brief was to be true to its destination Laucala Is-land. So a lot of our inspiration was taken from nature itself and the island provided such natural beauty. The origins from the designs evol-ved from exploring the island and adopting an organic approach to the design vernacular, with soft curves, free flowing shapes and use of na-tural materials.
The design ethos for the villas and the lounges is essentially relaxed, casual & contemporary island style. Using unusual and funky designs for furniture to re-enforce the local style using some really interesting woven and textured materials, such as driftwood lamps, root coffee tab-les, raintree vanity’s, coral sand plaster walls and pacific island inspired fabrics.
The creation and selecting the design was purely influenced by elements of the island. Plants, leaves, ferns, aged driftwood, pebbles from the beach, colors of insects and the variety of the reflecting ocean in various blue and turquoise colors ...
Villa Design & Architecture
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Many of our materials and furniture were es-pecially designed and made for Laucala Island. The most spectacular designs is the giant ‘Jel-lyfish’ chandeliers which are made with the local ‘magi magi’ (coconut thread) tentacles with hanging shell like discs which float from the airy thatched ceilings above. When it first was hung up it swayed gently in the breeze, it appeared as if it were swimming.
Each Villa has handmade custom rugs, made to measure to fit the or-ganic shaped floor plans, again all these rugs are inspired by nature and represent through texture; coral, sand, and water for example. The light fixtures resemble birds’ nests, silk cocoon and seagrass.
Most of our patterned fabrics were taken from the archive collection of the late Florence Broadhurst, who was known for her flamboyant pacific style influenced fabrics. The fabrics then were custom colored and scale manipulated, if required, to create exclusive Laucala fabrics.
Most of the artwork within the resort are originals. Decorative items and accessories were sourced locally and internationally, we sourced Oceania antiques, original watercolors of the island flowers, birds, and breathta-king scenery, and utilized natural shells or pebbles as pictures.
The black and white photography in the Plantation House Bar are out the Pacific Tattoo collection of the Italian artist Gian Paolo Barbieri. During his journey to Oceania he captured amazing images of people, animals and their cultures. On one of our travels we found a silver crab almost identical to the photograph – this carb has now its place on the dining table. Beriberi’s tattoo images inspired us to design custom crockery for the Plantation house as the decorative plate for the dining room set up.
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Architecture
The design approach for Laucala island was to have an organic ap-proach, avoiding hard edges and straight lines - Inviting curves soft edges free flowing shapes. Combining nature with modern design being seductive with vibrant energy.
The villas have been designed to fully open – interiors flowing into the surrounding landscape. Only twenty-five residences widely spread on the northern tip of the island, were set in the former Plantation area, in the Seagrass bay and on the plateau of the Nawi Hill. All villa living spaces have a seamless transition from indoor to outdoor living, each with its own freeform infinity edge pool.
The reference to local architecture was very important. To recreate Fi-jian authenticity using local materials as Thatch roofs (made from the Sago Palm leaf ) Doga timber (Mangrove wood), Bala Bala (stems of the fern tree) and the traditional coconut husk weave named Magi Magi.
In former times Bala Bala was used to mark the village entry and its boundaries. Today you often find the Bala Bala with native artistic car-vings at the entrance of houses. The coconut weave Magi Magi string was used to tie the timber of house structures together since nails were not yet invented. beachbar
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Magi Magi is used in the natural brown color and in black. In order to achieve the black coloring of the coconut string it will be buried in mud to darken. The weaving methods are mostly in geometric forms and only at special occasions you can see designs of persons, animals within the weaving. This is only done to honor the chief of the village.
The architecture of the restaurants and the lounges of Laucala, like the pool and beach bar or the Seagrass lounge were inspired by mighty plants with leafy canopies or flying shells.
They remind one as they are leaping out of the ground like giant leaves providing an amazing space under their canopy. Throughout the villas and the resort Tikki torches and poolside fires are lit at dusk. The Tikki torch in former times was situated at the vil-lage entry. While they were lit at sundown the Lali Drum was beaten to signify to the village people that darkness is coming and that they should come back into the village for protection.
On Laucala a Lali Drum is placed at the villa gate instead of a door bell. The landscaping of the gardens was one of the most challenging parts in the building of the resort. Retaining existing trees during the con-struction was the top priority. Also the landscaping of the gardens commenced at a very early stage, in order to have a mature vegetation around the villa lush and fully grown enough for the opening.
Poolbar & Leisure center
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Cultural village
Fijian Culture is made up of many aspects, being social, celebrating traditions, speaking the native language, cooking traditional food in the “Lovo” (Fijian for ground oven) and the gatherings of the Kava Ceremonies.
Laucala’s Cultural village is one of the few traditional villages left in Fiji, which showcases true authentic Fijian architecture. The main buil-dings are the Bure Kalou, the former spirit house; the village hall and the chiefs hut.
The village is used frequently by our staff holding their Kava ceremonies and performing traditional music. Our artists work on a daily basis in their huts, carving wooden sculpture, weaving mats and baskets and making the Masi art. This is emphasized to cultivate traditions and to give our guest an indication of Fiji‘s indigenous community.
Bure Kalou meaning literally the „spirit house“ or temple: Because this structure traditionally housed the ancestral gods, it was always the tal-lest building in a Fijian village. Strings of white cowry shells hang from the peak of the roof to indicate the highest form of respect.
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In the Bure Kalou, the bete or priest would sit at the bot-tom of a long strip of white masi or bark tapa cloth hung from the ceiling. He was the only person allowed there, and was considered a medi-um through whom the god spoke.
When a chief wanted to be successful in leadership or in battle, he would take food offerings and sacrifices to the Bure Kalou regularly and consult with the priest.
Vale Levu: The chief ‘s hut The Chief ’s hut always occupied the most prominent position in a tra-ditional Fijian village. It was also the largest structure, and was elevated above all other buildings except the Bure Kalou. Its chiefly stature was further marked with white cowry shells on the doors and at other various points, both inside and outside the house. The high and steep-pitched roof is designed to drain rainwater quickly and efficiently. It also allows for good ventilation and air circulation, important factors in warm and humid climates.Of the four doors in the vale levu, commoners and servants used the front one to enter. The chief ‘s wife and family used the two side doors and the back door was reserved for the exclusive use of the chief. Anci-ently, any person beside the chief who entered through that door was
put to death. As a remnant of that tradition, it‘s still common to see Fijian men standing guard with war clubs at important events.The chief ‘s house was also the most decorated in the village, with finely crafted masi or tapa cloth used extensively. The masi features typical Fijian geometric stenciling and motifs patterned after nature. Many patterns are associated with the particular village where the Masi were made. Anciently, the patterns often had genealogical significance and were used as a recording device of a family‘s progenitors.
Vale ni Bose or „Village Hall“: A building of this size would serve a Fijian community as a ceremonial center for both official and private occasions. Ceremonial use might include the welcoming of another chief, discussing official matters, or carrying out the yaqona or kava ceremony. During any official mee-tings, women and children were forbidden to enter. Only the Chief and his counselors were permitted inside.
ArtistWeaving Mats and baskets in the village At other times, women and children could use the vale nibose as an arts and crafts center. Baskets and other useful household items would be woven here using Pandanus leaves. The thinner and closer the weave, the more valuable the crafted product is rated.
Mats are generally rectangular and vary in de-sign between provinces. They are made from the Pandanus plant, a saltwater marsh plant found throughout the Pacific and South East Asia. The leaves are boiled, pounded with a heavy wooden mallet and then dried and rolled
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into bundles. They are then woven into mats of varying design. The colors are normally an earthy beige and black or brown with dyes used from the mangrove tree, though now some modern materials are used such as colored yarn to make frilled edges. The exchanging of mats has been common practice in all forms of Fijian ceremony from ancient times.
Carving Only was practiced by the men; car-ving would be used for items of practi-cal use and simple shapes and design were used. A lot of effort was put into well adorned weapons and items for the home and kava ceremonies.
Masi
Masi is the Fijian word for tapa or bark cloth. Masi is known as tradi-tional Fijian art with its sharply defined, repetitive, black, brown and white patterns. Fiji‘s masi are among our strongest visual memories of the arts of Fiji. Large pieces of Masi - usually topping a pile of hand-woven and decora-ted mats - are presented to family representatives at the celebrations for births, weddings, circumcisions, and mourning gatherings. Masi is used to wrap the newborn baby collected from hospital and at the other end of the lifecycle, Masi wraps the room where the body lies in state before burial, covers the coffin and is spread over the grave. traditionell making baskets
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Making of Masi The method of making this style of paper or cloth was bought to the Pacific on voyages as early as 600 BC. Different cultures across the Pa-cific and Fiji, have developed diverse methods and distinctive styles of decorating and using the cloth. The paper is made out of the bark of the Mulberry Tree or in Fiji Vau bush.
Young plants are cut when they are 8 to 10 months old. The outer layer is se-parated from the core of the stem and the dark outer bark is scraped off. The strips of fiber are placed on a wooden anvil which looks like a low stool. Wo-men beat the fiber on the anvil with wooden clubs, beating and folding it repeatedly until it is almost half a me-ter wide. Pieces are then overlapped and beaten at the joints to form larger pieces. The white cloth is dried in the sun.
The designs are produced with stencils - originally cut from banana and pandanus leaves. On Laucala the masi is made from trees grown on the island and the art pieces are made on the island in the cultural village.
Masi prints on Tapa paper
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and reinforcements gave great advantage in battle and would ensure victory. Sea battles involving hundreds of canoes were frequent. The canoe, which inspired fear and awe and so often held the balance was the mighty Drua, one of the most elaborate and beautiful artifacts of Oceania, the Druawas a product of considerable group efforts and hu-man sacrifice. The craft of Canoe building was traditionally reserved for the male.
Over the past year two original Drua Canoes were restored on Laucala and are sailing the waters around the island again.
Lovo Fijians traditionally prepare their food in a lovo or earth oven, which is essentially a steam cooker that uses pre-heated rocks and the mois-ture from leaves and or banana stumps.
After the rocks are heated and any remaining charcoal removed, leaves and pieces of banana stumps are laid on top of them, then the food, fol-lowed by more leaves to seal in the steam. In cases of large items such as pigs and goats, heated stones are also sometimes put into the body cavities to ensure thorough coo-king.
Canoe Buildingwas another art practiced only by the men, canoes were not only the major form of communication, but were important in all aspects of Fijian society, from the gathering of food and transporting of crops to use in presentation ceremonies and they were instrumental in wars and politics which were rife in Fiji.
The art of Canoe building was varied across the group and had several different types but of a similar design, the Camakauwas a small twin hulled canoe for fishing or small transportation purposes. The most impressive of Canoes in Fiji were that of the Drua, found in Fiji’s early history before European involvement. Control of the seaway was a ma-jor and decisive objective. Disrupting or cutting off the enemies supply Preparing Lovo
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aning water. Upon hearing this the mixer will add more water and repeat the same action until he hears the herald say “Waidonu”. He then knows the Kava is a good mix and is now ready to be served, he puts his hands together and circles the Tanoa with his hands only and says “ Qai darama saka tu na YaqonaVaka turaga”(with respect the chiefs Yaqona is ready to drink). Then he cups his hands, claps three times and begins to serve the Yaqona in a Bilo (coconut shell cup).
This will then be carefully taken to the chief poured in his personal bilo which only he will have (all others will drink of the same cup) he will re-
ceive the bilo of Kava by cupping his hands and clapping with a very bass like sound and then he will take his bowl and drink. As he is drinking everyone will clap in slow time when he is finished the herald will exclaim “Maca”. All will clap three times and the same will be repeated for the he-rald, but all will clap only twice when he has finished.
For a time they will drink as such, once he feels it appropriate the herald will signal to the mixer to open the drinking of the Kava for everyone, he will then touch either side of the Tanoa and say “Taki vakavo na Yaqona vaka turaga”(now all may drink of the chiefs Yaqona) and then claps twice.
All participating then will be allowed to drink with the order of drin-king following the order of seniority. If someone comes in the middle of drinking he must bring a small offering (sevusevu) of Kava
Kava Ceremony
Yaqona or Kava is a cousin of the pepper plant.The root and stem are washed and dried tho-roughly, then pounded into a powder to be mixed with water and filtered through a silk cloth. Befo-re the introduction of silk special reeds were used.
The Kava ceremony is a central and ancient part of Fijian culture. Whereas these ceremonies were once only performed by priests, chiefs and elders, it is now consumed by all.
The ceremony takes place on a rectangular Pandanus mat. At one end is a Tanoa (wooden or clay mixing bowl). The front area has a Magimagi rope (coconut fiber rope) and cowry shells attached to the Magimagi string. This rope is laid out toward the chief or the person honored with this ceremony, while next to the chief will be his spokesman and other senior men. Behind the Tanoa generally three people are placed: one mixing and two to serve and gather water as needed.
Once the person mixing has all materials he needs in front of him he will sit cross legged and upright touch the Tanoa and then say “Qai sakarau lose saka na Yaqona vaka Turaga”( I will respectfully mix the Yaqona for the Chieftain).
After mixing he takes the coconut shell bowl and fills it with Kava and lifts it high and then lets the juice pour back into the Tanoa so the Chiefs herald can see the “Yaqona / Kava”.
The herald on seeing it is too sosoko (strong) will exclaim “Wai” me-
Kava Plant
Kava ceremony
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as a sign of respect he will announce himself with a respectful greeting and then the senior members drinking will invite him to join.
He will say a few words of respect when he places his Kava on the mat before the others and then a member of the drinking party generally the herald will touch the Kava and say a few words ending with “Tarai Saka tu na sevusevu Levu” as an acceptance of the token of respect (Sevusevu) and the drinking session will continue along with many stories.
Once the Tanoa bowl is empty the herald sees’s it fit to end.
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The herbgarden plays a vital role on island for a variety of uses for coo-king, within our spa products and in the organic Laucala tea selection.
A dictionary described herbs as „a plant or plant part valued for its medicinal, savory, or aromatic qualities.“
We can look practically in every culture around the world to learn something about the history of herbs. It begins with Chinese herbal medicine, Ayurvedic treatments and the proud Asian history of using herbs in their kitchens. Indigenous cultures throughout the world have used herbs for centuries, anything from tanning leather, dying fabrics to curing various aches and pains for human and animals. In Fiji herbs and spices are still today used in medical practices within the villages.
Herbgarden
Mint(Mentha arvensis)
Chili(Capsicum)
Lemongrass(Andropogon citratum)
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Pesto à la LaucalaIngredients:3 cloves fresh Garlic2 cups or 100 gr. fresh picked green and purple Basil Leaves 3 Tablespoons slightly roasted Pine Nuts Salt and Pepper to your liking 1/2 cup Extra Virgin Olive Oil1/2 cup grated Parmesan Cheese
How to: Put the Basil leaves in a blender with a little olive oil. Add the roasted pine nuts to the mixture and continue blending. Then add half of the Parmesan. Stir gently and slowly add the olive oil. Season with salt and pepper to your liking. You may add just a little squeeze of lemon juice at the end to give it a little twist.
Tip: As a variation use Rocket instead of Basil for a fresh and spicy taste !
Thyme(Arenaria serpyllifolia)
Basil(Ocimum basilicum)
Vanilla Orchids(Vanilla planifolia)
Rocket(Barbarea vulgaris)
Sage(Salvia lyrata)
Coriander(Coriandrum sativum)
Dill(Anethum graveolens)
Spring onion(Cepa sissilis)
Fennel(Foeniculum vulgare)
Parsley(Petroselinum crispum)
Garlic(Allium sativum)
Rucola(Eruca sativa)
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Spa & Flower garden
The creation of the spa concept was a time of exploring the island for its indigenous botany, researching of the Fijian healing traditions and adding Asian finishing touches. The result was a beautiful spa concept combining herbs, spices, flowers and the variety of citrus fruits out of which we created the four signature scents:
Molikaro, Wainimate, Senikau and Qele that are integrated into all our tailor made spa journeys. Wainimate meaning herbs or herbal medici-ne uses local curing botany, Molikaro, the wide variety of native cit-rus trees, Senikau, countless tropical blooms and Qele, our indigenous roots, woods and spices.
The heart of our spa is the spa garden. In this display garden you will be able to explore about one of Fiji’s finest collections of tropical flowers, herbs, spices and fruits. All the different ingredients of herbs, spices and flowers growing in our garden are implemented in the spa products, re-presented and interpreted in their roles for the spa. It is truly a botanical array of exciting scents and textures. The flower garden showcases a large variety of flowers ie. Heliconias, Gingers, Anthuriums and many more. Our resorts florists get the flowers for their arrangements on a daily basis from the gardens.
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The spa has a small coconut oil press to make fresh coconut milk and cold pressed coconut oil. The coconuts are pressed in small batches, allowing us to have fresh virgin oil and milk for our daily use in the spa and kitchen. The ability to infuse and then adapt this pure coconut oil to our recipes gives us the elemental essence of our products.
Starting with a base of virgin pressed coconut oil harvested from our very own coconuts, a range of personal care products based on the entire coconut itself – milk, flesh, oil and more will be hand made in the spa kitchen. Applying cold pressed soap making techniques with aromathe-rapy, sulphate and paraban free formulas, gives us a range of chemical free soaps, shampoos & lotions according to age old recipes for personal use in your residence. All products are freshly prepared.
Traditional Method of making coconut milk
How to open a coconut: The weakest points on a coconut are the three dark eyes at the end of the nut. Place the coconut that this side is facing upwards. Keep a nail on one of these indentations and drive it in using a hammer.
Once you have made the hole, drain the coconut water in a glass. If you find no water coming out, then try making holes on the opposite side of the coconut to let air in. After you have drained the coconut, keep it in the center of a towel, which is spread on the ground. The towel should be big enough in size to wrap the coconut in it. Care-fully wrap this towel around the coconut by covering all the loose ends, so that when you break open the coconut, nothing flies out.
Now comes the best part. Hold your ham-mer tight and bang it hard on the wrapped coconut. 4 to 5 hard blows should be suffici-ent to crack the shell.
Coconut milk productionOpen the coconut and cut the flesh into medium sized pieces. Scrape the meat into a bowl using a coconut scraper or a kitchen scraper until the coconut flesh is shaved into a fine coconut flakes. Pour some co-conut water into the bowl. Squeeze the finely scraped coconut flesh as hard as possible. Let the milk mix with the coconut water. Strain the freshly squeezed coconut milk into a jug and cover, keep the milk cool and use within two days.
The squeezed coconut meat is a good fertilizer for the gardens or great as chicken feed.
Spa lounge & garden view
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Relaxing home spa treatments – created in the Laucala spa
Laucala Body glowIngredients 1/2 cup of sea salt 1/2 cup of coconut oil (You can also use a light cold pressed oil instead of coconut oil)1 tablespoon of lime juice 15 drops of your favorite citrus essential oil. (We recommend lime, lemon or grapefruit flavor to add some tropical feeling.)
How to:Mix all ingredients in a sealed jar and let it sit for a few hours. Apply with gentle strokes in the shower on wet skin and rinse it off.
Followed by an
Ocean citrus bath Ingredients: 1 cup sea salt 2 - 4 teaspoons Coconut oil Lime, Lemon and Orange cut into slices 5 drops of Grapefruit Essential oil
How to: Mix the salt and the coconut oil together. Use only enough coconut oil to cover the salt.Add the Essential oil. Fill the bath with warm water and the citrus fruits – add the salt coconut oil ingredients shortly before you step in.
Tipp: Use the peel of the citrus fruits to squeeze the essential out
Spa at Laucala
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Before the arrival of the first Fijians, all the island was covered in fo-rest. Some wet and dense, others more open and dry. It was in these forests that Laucalas land fauna evolved and adapted. It is only natu-raly that most of Laucalas animals, especially the endemic ones, are forest species.
This is well demonstrated by the birds: even though they can all fly, most of the endemic species will not venture outside the forest. There are exceptions and our Collared Lory is one of these.
Seabirds where highly significant to the early Pacific voyagers both in showing the presence and direction of land and as a food source. As a result Pacific islanders developed a great rapport with seabirds and a deep insight into seabird lore.
Given the small land area and remoteness of Fiji, it is perhaps suprising that we have that many seabirds. Fijians have long been aware of the peculiarity of the migrant shorebirds without knowing the details. A well-known Fijian proverb notes how something is „as difficult to find as the egg of the Dilio (Pacific Golden Plover)“.
Birds of the island
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Reef Heron(Egratta sacra)
Lesser Frigatebird(Fregata ariel)
Giant Petrel(Macronectes sp.)
Bridled Tern(Sterna anaethetus)
Bristle-thighed Curlew(Numenius tahitiensis)
Ruddy Turnstone (Arenaria interprss)
Pacific Black Duck(Anas superciliosa)
Sea & Shore Birds
Masked booby (Sula dactylatra)
Reef Heron(Egratta sacra)
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Orange Dove(Chrysoenas victor)
Collared Lory(Phygis solitarius)
Red Shining Parrot (Prosopeia tabuensis)
Kadavu Fantail(Rhipidura personata)
Common Mynah(Acridothere trstis)
Pacific Swallow(Hirundo tahitica)
White-collared Kingfisher (Todiramphus chloris)
Land Birds
White-throated Pigeon(Columba vitiensis)
Eastern Grass Owl (Tyto longimembris)
Pacific Pigeon (Ducula pacifica)
Friendly ground dove (Gallicolumba stairi)
Spotted Dove(Streptopelia chinensis)
Australien Magpie (Cracticus tibicen)Fiji Goshawk
(Accipiter rufitorques)
Purple Swamphen(Porphyrio porphyrio)
Friendly ground dove (Gallicolumba stairi)
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On Laucala we have the luxury of having two areas in order to grow and nurse many species of tropical flowers, plants and shrubs: the nur-sery, the orchid house and the flower garden. The nursery is the backbone of all our gardening for the resort, the vil-las and all landscaping. This is the place where young plants are being nursed until they reach the strength and size in order to be planted in the resort gardens. Cuttings resulting from the daily maintenance in the gardens are brought to and cared for in the nursery.
There are several stages before a young plant is mature enough to be planted in the villa gardens. At first they young plants are placed with a specific soil mix and placed under shade cloth to start the growing process. After the plant has reached a certain size it will slowly be placed from shade into sunlight to slowly get adjusted to different en-vironment. Only if a plant is strong enough it will be planted in the resort gardens.
Only one nursery shed is used for pot plants which are displayed throughout the resort. Pot plants are changed every two weeks. This allows us to strengthen these plants and nurse them back with nutri-ents and fresh soil.
Orchids & Nursery
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Larger flowers and various species are grown in the flower garden at the spa. These plants may be used for replanting within the resort, flowers decorations or bridal bouquets.
The orchid house at the nursery is one of our biggest treasures with over more than 3500 colorful orchids.
The orchid family is not only the largest, but one of the most diverse plant flowering families in the world. The orchid was one of the first plants to evolve on earth – about the time of the dinosaur, over 120 million years ago. The most famous orchid in the world is the vanilla orchid (planifolia), which we proudly breed on Laucala Island in the herb garden.
Orchids are very beautiful plants and that is why so much time and care is put into growing them. Two employees are only there for the care of our orchids.
Wild orchidsLaucala has many varieties of wild orchids. They are rare and are so diverse is its ability to reproduce. Therefore we are ensuring the best environmental climate for the orchids to survive on the island.
The appearance is quite different than we usually know the orchid fa-mily. Wild Orchids grow on old trees showing mostly small leaves gro-wing on the bark of the tree, having just a few, mostly yellow blossoms.
Wild orchid Roots which never reach the ground are produced by certain plants whose seeds, lodged upon the boughs or trunks of trees, grow there and make an epiphyte, or an air-plant.
Apostasia odorata1. the flower
2. the stamens and style3. a cross section of the ovary
4. a seedLindley, 1853
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Hydroponics (from the Greek words hydro, water and ponos, labor) is a method of growing plants using mineral nutrient solutions, in water, without soil.
Terrestrial plants may be grown with their roots in the mineral nutri-ent solution only or in an inert medium, such as perlite, gravel, mineral wool, or coconut husk.
Researchers discovered in the 19th century that plants absorb essential mineral nutrients as inorganic ions in water. In natural conditions, soil acts as a mineral nutrient reservoir but the soil itself is not essential to plant growth.
When the mineral nutrients in the soil dissolve in water, plant roots are able to absorb them. When the required mineral nutrients are intro-duced into a plant‘s water supply artificially, soil is no longer required for the plant to thrive.
Almost any terrestrial plant will grow with hydroponics.
Hydroponics
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Guava
Hydroponics has its beginnings alongside the formation of the first ma-jor civilizations. Hieroglyphic records show that the ancient Egyptians were probably the first people to attempt to grow plants in a soil-less environment. Some suspect that the hanging Gardens of Babylon may have used primitive hydroponic technology. The Roman Emperor Ti-berius is believed to have used hydroponic techniques to grow cucum-bers out of season.
On Laucala we operate three greenhouses, two are for herbs and lettu-ce and the third is used for tomatoes and capsicum. We use the green-house to get mature and strong plants before we plant them outside in the ground. Pesticides or herbicides are not used; we would rather use quality controls.
Some of our homegrown products are:
Pineapple
Cassava
Goose Berries
Giant TaroWild Ginger
Egg Plant
ChiliSpinach
Banana
Breadfruit
Mango
Sugar Cane
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During the late 1870’s the former owners of the island had qui-te some extensive farming grounds on the east side of the island. Thanks to the mountains ridge this areas is very well protected.
A strong emphasis of the “Laucala of today” is the resort‘s self sus-tainability to about 70% to 80%. The former farming areas were carefully cleared, and the farming area is divided into various fields and pastures for the animals. Every effort has been made to preserve or restore the authentic vegetation. Only those plants that kept back the original vegetation were removed.
Traditional Fijian farming methods are used to grow a large variety of plants, fruits and vegetables on the island. A team of about 10 employees harvest the farms around the island on a daily basis.
Through the years several fruits multiplied themselves on the island, creating lush mature trees and bushes. We harvest fresh chilies, wild pumpkin, gingers, dalo and cassava (part of the potatoes family). The variety of tropical fruits varies depending on the season from bananas, papaya, mangos, glass apple, star fruit, breadfruit, bush limes and many more.
Farm
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Planted farm crops are:Dalo, cassava, tapioca, bele spinach, eggplants, three kinds of sweet po-tatoes, beans, turnips, capsicum and more. Young coffee, cocoa and tea plants are planted. We can expect first harvest from these trees within the next 2 to 3 years. Fruits and citrus plants range from orange, lemon, lime, pineapples, passion fruit, guavas, avocados - additional to the fruits which are growing wild.
For many years wild goats established themselves around the island. It is difficult to keep track of their numbers, but the goat curry has become quite famous.
Our cattle is a cross bread of Limousin and Hereford cattle. This breed is bred in Fiji since British colonial times. The original French Limousin cattle was breed for its outstanding meat qualities and that the animal itself easily adapted to survive in harsh conditions. The Hereford needed cattle is known to convert efficiently native grasses to beef.
The breed of sheep we have on island, is called “Fiji Fantastic”, which has been bred over the last 25 years especially for tropical conditions. They need little amounts of water and they shed fur continuously and they do not need to be clipped.
The pigs are a hybrid of wild boar and domestic pigs.
Poultry The poultry section of the farm is widely spread in different locations on the farm side of the island, giving each individual breed the best possible natural living conditions. All our poultry is held in free range pastures and open air barns. Ducks are kept in two pastures with natural ponds creating their required natural environment for them.
The Bush Turkey, a smaller kind of turkey as we know it is typical for Fiji. Breeding this spe-cial Bush Turkey on Laucala has just begun.
Quails are considered a very sensitive game bird to breed. On Laucala we established the crossbreed of two kinds of quails, the wild brown quail and the domesticated white quail. The reason being that, it resulted in a healthier bird with a stronger immune system.
The hatching process of any breed of poultry is a delicate matter, which needs constant and continuous supervision. As soon as the eggs are laid by the mother hen, they are transferred immediately into specific incuba-tors. Temperature and humidity are monitored on a daily basis to ensure the perfect environment for the egg until it is ready to hatch. Once the chick is hatched, it will have 3 different living spaces in order to properly grow until they reach the stage to join the outdoor pastures. A new pro-ject started to establish Austrian chicken breed ‘Sulmthaler’.
(For any animal on the island regular veterinary checks are conducted according to EU standards)
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Coffee blends We have created two exclusive coffee blends especially for Laucala. All aspects of the origin of the beans, their roasting process giving a distinctive taste and creating a recognizable flavor for our blends.
Laucala’s Coffee Blend No 2 is a combi-nation of Indonesian Mandheling, Java Arabica & Ethiopian Limu beans.
Laucala’s Coffee Blend No 4 was created by using bean from El Salvador Bourbon, Brazil Arabica Monte Alegre, Mandheling, Java Arabica and Ethiopian Limu
Laucala Water
Fiji is known for their exquisite waters being far from any pollution deri-ving from cities and industrial areas. Through Laucala’s volcanic origin, water is being filtered through the rocks and mountains for hundreds of years. Several caves under the ground are the perfect source for pure Laucala water.
A sophisticated bottling system allows us to serve still and sparkling water, preserving the fresh and clear taste. The water from the caves is being transported in a sealed delivery system directly into the bottling machine. We only use recyclable glass bottles. Regular quality tests are conducted in Australia and in America.
Laucala Juices Fresh fruit juices, fresh coconut milk or coconut water are made daily, bottled and served in the health bar in the residence and in all our res-taurants. The variety changes daily depending on what fruits were har-vested in the mornings from our farms. Daily fresh fruits are replenished in the villa health bars. Little Vitamin shooters are served throughout the day accompanied with cold, scented towels to our guests in the res-taurants or at the beach.
Coconut Plantation In the South Pacific area the coconut palm is the tree of life, supplying food and building materials and forming the basis for medici-nal and beauty products. In short, it is the mother of all South Seas cultures and the pulsating heart of Laucala.
More than a quarter of this island is covered with coconut groves. The coconuts versatile products shape every visit to Laucala, as it is used as a source of shade, an ingredient in cocktails, culinary refinement or as an in-gredient for home-made wellness products. With almost a quarter of the Island covered in copra plantations, coconuts is one of the signature themes that makes the guest ex-perience on Laucala. Being such a useful plant it is the linchpin of all our agricul-tural pursuits.
coffee plant
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The coconut’s uses are wide & varied including shaved coconut for the kitchen, coconut cream, coconut milk, coconut meal and flour, high grade stock feed and coconut oil. The nuts themselves are used in the freshly picked green state for cocktails & beverages and in the matu-red brown state for coconut oil. Coconut oil is used as a cooking oil, a food additive, a health food supplement, an ingredient in massage oils, soaps, moisturizers, hair conditioner, cosmetics and even as an alternative to diesel oil.
Our oil harvesting method qualifies as ‘Certified Organic’ status as well as ‘Cold Pressed’, ‘Hand Pressed’, ‘Virgin’ and ‘Extra Virgin’ certifications. Coconut variations such as the famous Coconut Roche cookies, chips, fresh milk and juices are served in the guests’ villas and in the restaurants.
Bees & Honey Coconut plantations are an ideal environment for bees as they flower all year round and coupled with very consistent climatic conditions our hives will be in con-tinuous production. Coconut plantations can carry 2-3 hives per hectare and the coconuts set more fruit as a result of the increased pollination.
Frames of honey are delivered into the kitchens, which are used in the restaurants and in the kitchens. Frames that produce small round honey combs for individual servings. The wax is edible and can be used as an ingredient for spa products and of course for candle making. Exotic pro-ducts such as ‘royal honey’ can be produced upon request and any excess honey is used for soap and candle making.
In total we take care of 18 hives in different locations, in order to have a variety on tastes and scents within the honey.
Recipe for an afternoon tea with Coconut Roche cookies
Laucala Organic Tea No.1 is a blend of fresh Mint, Lemongrass, Bushlime leafes and fresh slices of Bushlime and a few sundried Rose petals. Let the tea brew for 3 -5 minutes. This is also a nice summer refresher,if made as iced tea with some lemon ice cubes.
Coconut Roche cookies: Ingredients: 300 gr dry Coconut 480 gr Sugar 300 gr egg white 4,5 gr Sea Salt Coconut Syrup (or Maple syrup)
How to:
Mix all the ingredients together into a nice batter. Save a little of the grated coconuts a side for the garnish. Take two teaspoons and form a cookie while scooping the batter from one spoon to other until you have a nice shape.
Bake them at 170°C for about 10 minutes. After baking glaze the cookie with Coconut syrup, sprinkle some fresh grated Coconut over the cookies and – enjoy !
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On Laucala Island a large variety of wild fruits, vegetables and spices grow all over the bush. Our farm team harvest s on a daily basis for the kitchens:
Collecting Islands wild harvest
Sour sop
Guava
Bush limesNuts
Avocado
Papaya
Mango
Banana
Physalis
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Popular Laucala recipes made out of the islands harvest
Banana JamIngredients:900 gr of peeled ripe Bananas 900 gr Water900 gr Brown Sugar30 cl Lemon Juice1 cinnamon stick
How to:Cut the bananas in small pieces and put them into a bowel with little bit of lemons juice in order to prevent the bananas of getting brown. Put all ingre-dients into a pot and slowly bring the mass to cook. Stir continuously and let the banana jam cook until it becomes a soft creamy jam.
Troppo Locco Cocktail Ingredients: ½ Mango150 ml Grapefruit Juice 50 ml Pineapple Juice80 ml Coconut milk 4-5 Ice cubes
How to:Peel and cut the mango into medium size pieces. Add all ingredients into a blender including the ice cubes and belnd until you have a smooth fruit juice.
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The are no official breeding lines recorded, but the Fijian horse breed is known to be a crossbreed of the Australian Thoroughbred and the British Clydesdale. Thoroughbreds were brought to the island of Ta-veuni from Australian immigrants in the late 1870’s, who bread race horses for the famous Melbourne race course. Long ago there even was a racetrack on Taveuni Island. The Clydesdale came to the South Pacific through the British coloni-alism, who brought the heavy draft horse to Fiji to work in their Plan-tations. Since the heavy horse had difficulties adjusting to the warm climate, Thoroughbreds were crossed in order to have a lighter type of working horse.
Through many years of breading the Fijian horse became a small, stur-dy and calm horse. Fijian horses are mostly kept as working horses, to transport crops like sugarcane, or cassava roots down from the moun-tain fields.
Horses of Fiji
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Laucala Trees
The world of tropical forests, trees and shrubs is one of infinite variety and beauty. The shades of greens, colorful blossoms and fruits with their varying shapes are endless. Exploring the entire island of Laucala is an excursion worthwhile searching for special trees, plants and ferns.
Considering the Palm tree species alone, showcases the impressive ma-jestic and king palm, the Bismarck palm including the typical tropical Travelers Palm. The natural occurrence of palms on the island are also reflected in the landscape design of the villas and the gardens of the resort.
The most admired part of the island is the untouched rainforest area through the arrival passage to the resort. This area is often called ‘Juras-sic Park’ resembling very much to ‘exotic wilderness’. Over the years many tropical fruit trees established themselves all over the island. Next to the coconut, bananas and papaya (or in Fijian called Pawpaw) we harvest the rare Soursop, wild Physalis, Avocados and Gu-ava just to name a few. There are many medicinal plants growing in the rainforest that are used for traditional medicinal purposes and some of them also find their role in our spa products.
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Kapok tree fruit
Coconut tree
Papaya tree
Sandalwood
Cinnamon
Makadre
Pandanus
TagimouciaMahogany
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Laucala has involved several fishermen from surrounding villages to de-liver early in the mornings their freshest catch of the day including lobster, clams and crabs directly into the kitchen.
Laucala’s fishing grounds is the largest and protected fishing area within Fiji. The region around the island is known for fishing various kinds of deep sea snappers, and a Fijian delicacy is the reef fish Paka-Paka. Yellow and blue fin Tuna, Marlin and swordfish are not missing on the menu. Seaweed and Nama (sea grapes) are harvested around the island.
Fish & Seafood
Blue Marlin
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Octopus
Crayfish
Kokoda Recipe:
Kokoda is a traditional Fijian dish made out of marinated fish with co-conut milk. Most of the times this dish is prepared with mahi-mahi fish. On Laucala we have several variations of Kokoda with Shrimp or Lobster. Halibut or any white fish of your choice can be used at home. This is very simple to prepare, you just need a few hours time, that the limejuice can marinated the fish.
Ingredients
2 White Fish Fillets Juice from 3 large limes½ teaspoon sea salt 1 cup Coconut Cream (be sure to use the cream and not the milk)1 Onion, finely chopped 1 hot pepper, deseeded and finely chopped 2 Tomatoes, deseeded and finely chopped fine chopped Chives for garnish
How to:
Cut the fish into very small pieces. Add the lime juice and salt. Mix well, cover and marinate in fridge for about 4 hours.Before serving, add the coconut cream, onions and the pepper. Best served in small glasses and garnished with a few chives
Prawn
Land Crab
Scallop
Yellow fin and blue fin tuna
Walu
Deap sea snaper
Codfish
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Island Animals
The wildlife of the island is a variety of pacific species living on land and in the sea. The greatest population of species are probably the land and sea birds followed closely by our friendly frogs, one will encounter for sure! Occasionally we have sightings of whales and dolphins passing through. Seeing whales playing offshore is an unforgettable picture book moment. One characteristic inhabitant of the island is the flying fox or sometimes also called fruit bat. Each sundown they fly their rounds in pairs over the island searching for fruits. Full moons are the predominant time for land crabs. They find unusual hiding places during daytime. They favour the thatched roofs of our buildings (just in case you here a rattling noise).
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Iguana
Gecko
Flying Fox
Lizzard
DragonflyFrog
Hawksbill Turtle
Land Crab
Dolphin
Thornback
Flying Fish
Golden beetle
Butterfly
Whale
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Logistics Engineering and Workshops The planning of the infrastructure of the island required enormous co-ordination. As we call it, the back of house is a 24 hours stand by operation. The logistics are essential for a smooth running resort ope-rational. It begins with electricity, water and gas supplies, spare parts, maintenance of vehicles and lawnmowers and and and ... Living on an island teaches you to think ahead – any little item such as screws, light bulbs or anything else what you might need - always has a lead time of a few days. One can say that this is the biggest challenge we have.
At the Engineering grounds we have a carpentry for repair works on all our furniture and woodworks within the resort.
The three workshops have all modern equipment necessary to repair, service and maintain, cars, lawnmowers, engines and our generators. One workshop is strictly for marine engines, one solely for the golf course equipment and one for all other cars, vehicles and equipment used on island.
We have three generators, one producing electricity and two units are strictly for back up precautions.
Logistics Engineering
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The water supply throughout the resort runs on our spring water. The desalination plant is only used for emergencies during dry spells if the golf course and gardens need additional irrigation.
Back up water tanks supplies are located at hilltop, seagrass and in the village to guarantee a continuous water supply in the resort in case there is an unforeseen problem.
Our supply barge with fuel and gas is scheduled on a three week rhythm. Once the barge lands at the marina fuel and gas are pumped with underground pipes into the reservoirs. From there the gas goes directly into the resort and the villas, so that the Tikki torches around the pools light up automatically.
Recycling stands on first priority in all areas of the island. Any waste that is not natural is being separated and transported back to the main-land for correct rubbish disposal.
The sewage system runs on active bacteria and therefore produces very little fumes. The recycled water is pumped to the golf irrigation lake.
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Amanda The Dragon Class sailing boat was designed by Norwegian Johan Anker in 1929. It was originally designed and built as a weekend sail boat. The boat was easily handled, combining excellent sea-keeping quali-ties with sparkling performances that it attracted the racing fraternity and its popularity spread rapidly throughout Northern Europe. The Dragon was selected into the Olympic Games in 1948, and this en-couraged the development of the class throughout the world. The Dra-gons spectacular growth over the years has offered value through long lasting hulls with closely controlled rig development, providing level competition for all ages and degrees of athleticism. Its growth over the years has proved the wisdom of that philosophy. It is perhaps the only international class which allows the gifted amateur the opportunity to race on truly level terms with leading professionals.
Laucala’s Amanda was built in 1965 by boat builder Brin Wilson. Amanda is one of the first Dragon Class Sailing boat to be built in New Zealand. She was owned for many years by renowned Yacht Designer, Builder & Sailor Mr. Allen Smith. The late Mr. Smith was widely regarded throughout NZ for his contribution to the NZ Yachting Industry. Whilst Mr. Smith had Amanda he created a mould of her in 1987 from which many Dragon Class Sailing boats were built.
Laucala Fleet
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This revived, restored, and renewed the New Zealand International Dragon Association. “Wild Rose” which was built from the mould of Amanda became a champion Dragon Sail Boat. She was hard to beat and competed successfully in the Onerahi Yacht Club weekly races, the Dragon National Cham-pionships in Auckland, also in the Australian Dragon Cup Sydney races, and in the 1995 World Cup in Perth. Many other Dragons built from the Amanda mould were suc-cessful in many events.
ReRe Ahi Rere Ahi was designed by Mr. John Woollacott and was built in De-vonport by Charlie Kemp and launched in 1970. The hull is kauri, with the planks edge-glued and screwed, with the keel made from lead from the Devonport Catholic Church. The teak topsides came from the old Waiheke ferry Mutatai and the upgrade has highlighted these wooden features.
The Rere Ahi started life in a Davenport shed in 1967. Built by Charlie Kemp and son Allan and she was launched in 1970. She was to be given the Maori name for Fire-Fly, which was “Ahirere” but somehow it ended up as “Rere Ahi” which when translated from Maori means “Flying Fire”, a very appropriate name.
The hull was laid up with one & quarter inch square kauri, edge glued
and screwed with twisted bronze nails, and each plank was meti-culously fitted, taking eighteen months to complete the planking.
She is an extremely fair hull and as any inspection will reveal, she looks as good today (if not better) as when she was first launched. The teak came from the old Waiheke Ferry “Muratai” which was reco-vered from McCullums Island in the Hauraki Gulf.
The teak was rafted up and towed back to town. Most of the teak was
laid on the decks of “Rere Ahi” at ¾ of an inch thick that there is many years of life left in the teak decks.
They say that “Rere Ahi” has had a blessed life and this may be because all the lead for the keel came from the Devonport Catholic Church. As the story goes – it just happened that the church was been re-roofed and Charlie Kemp asked the Priest how much for the old lead flas-hings? The Priest said to Charlie: “My son, the lead belongs to the Lord so I think we should offer it to him first” How do I do that asked Charlie? “Well my son throw it up as high as you can and the lord will take what he wants, then you can have the rest” Needless to say the lead from the Church ended up in “Rere Ahi”, all one and a half tons of it.
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Fijian Drua Camakau The typical CAMAKAU is approximately 7-9 meters in length and car-ries a single sail of the oceanic lanteen type, measuring about 27 square meters. The craft is a single outrigger in design, with the outrigger being about 60 per cent of the total length of the canoe. The main hull of the canoe has a round bottom and is made from a dug-out log. Strakes (planks added to the main hull) are attached to increase the freeboard. A deck is added to make a convenient working platform and to reduce the amount of water finding its way into the bilge.
The Camakau, the great outrig-ger was used for travelling about among the islands. The South Pa-cific can claim to have developed and perfected sailing technology over several thousands of years of open-ocean voyaging. Traditional Fijian Sailing History of the Fijian Drua and the Camakau was widely recognized as the pinnacle of Paci-fic sailing design. Combining the unique properties of the vesi timber from the Lau group with double hull and sail design concepts and technology originating in Micro-nesia.
These high performance vessels were capable of high speeds (in excess of 20 knots), high performance on all points of sail (they were able to sail within 45 degrees of the wind) and large payloads (carrying up to 150 fully armed warriors and in later years large tonnages of cargo). Both the Drua and Camakau in terms of craftsmanship and operation were complex pieces of machinery requiring a high degree of skill to construct, maintain and operate.
The camakau appears to be a product of Micronesian and Polynesian technology applied to the hardwood resources of Lau. It is generally agreed that the sail rig is Micronesian, probably introduced to Fiji via Tonga sometime in the 1700s for its superior windward sailing ability. Oral tradition and historical accounts from early travelers point to Tonga and Samoa for the origin of the canoe itself.
In the late 1700s a carpenter from Samoa, Lemaki, was sent by the King of Tonga to build canoes in Lau, where he eventually establis-
hed a clan of canoe builders which persists to this day, especially on the island of Kabara. Camakau were the smaller inshore Fijian sailing vessel with an ama (outrigger) as opposed to a full second hull. Very fast and versatile within the reef system, they have been prone to capsize in open ocean waters.
A comprehensive study in the early 1990s of remaining camakau in the Lau group has recorded both the history of the camakau and the construction techniques and process still in use today.
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RivieraThe Riviera is the most modern luxury boat of Laucala, the Riviera 41 Flybridge, offers a perfect setting for pleasure boating and exciting game fishing excursions.
Rivieras distinctive style has evolved with modern marine technology. The chines and running surface have been designed in consultation with world-renowned naval architect Frank Mulder; the result is an extraordi-narily dry and soft ride. Propeller tunnels provide greater forward thrust while the underwater exhaust system minimizes engine noise and fumes.
The design of the boat offers beautiful furnished suites and lounge areas. Just one step down from the saloon is a galley designed for entertaining and extended cruising. It features modern cooking facilities, where chefs create gourmet lunches or dinners.
Below decks, you will find two cabins with accommodation for five adults. The forward master stateroom includes a walk-around double bed and plenty of storage space, TV and two bathrooms. In the master ensuite, a frameless glass door leads to a large shower stall complete with prestige brand shower pole and head. With a cockpit designed for serious game fishing or simply relaxing and soaking up the sun and a fly bridge with ample room for entertainment.
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Plantation residences
Nuku the Fijian name for sand – feel the golden sand under your feet on your private beach
Vivili means shell, you will find a collection of these on your beach in front of your residence, many still habited
Siga meaning sun, capturing the tropical sunlight into your Fijian home
Niu the Fijian name for coconut-being surrounded by the plantation, this name is a must
Maqo a most spectacular large mango tree stands patron for this villa at its entr
Ou entering the villa’s garden, lounging on the daybed gazing up into the sky while white puffy clouds dance around you
Villa Names
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Teitei enjoy the beautiful garden of your plantation residence
Uatides watch and hear the ocean ebb and flow with the tides from your deck
Kalokalo millions of stars rise at night over the plantation – search for your zodiac sign
Bebe butterflies dance and rest on the blossoms in the garden Sekoula is the name for the flaming flower, resembling the red flowering of the Flametree
Seagrass Residences
Vitia explore florescent fish within the flowing seagrass while snorkeling in front of your residence
Vonu see turtles swimming and fishing in the seagrass bay
Biau listen to the waves gently splashing on your beach
Veikau this residence is surrounded by a lush green jungle, home to a variety of colorful birds
Waitui gaze upon the open sea from your pool deck and day bed
Toba explore the natural coves along the beach front created over time by the elements
Rurugu enjoy a relaxing holiday in the shade of your garden under age old mo-numental trees
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Plateau Residences Buca invite peace into your bure as you listen to the quiet ferned plateau and it’s birdlife on the hillside
Cagi feel the refreshing cool air breeze through your open ‘bure’
Uto the breadfruit is a staple in the traditional cooking style
Yanuyanu enjoy the spectacular panoramic view of our 4 neighboring islands from your Fijian home
Hilltop Residence Delana sensational tropical scenes set the stage in our hilltop residence,
360 degree panoramic views
Peninsula Residence Udu out at the peninsula point, take advantage of your own private beach with a solitary palm tree for shade
Overwater Residence Wai our overwater Residence: feel the water beneath you, loose yourself in the pacific turquoise sea
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While this resort was being built, the main aim was to preserve the ori-ginal character of the island. Scotsman David McLay Kidd, the golf course designer of the 18-hole championship golf course found this task a particular challenge. The result was a beautiful golf course set against the mountain meandering through natural vegetation which has been carefully integrated into the old plantation area. Undulating fairways, challenging greens with strategic bunkers ensures a wonder-ful balance for the experienced player and less accomplished player alike. The sparkling tides of the Pacific Ocean and natural rock forma-tions offer spectacular views from some of the elevated tees.
The par 72 layout offer a variety of tee box options which create the perfect balance for golfers of all skill level, challenging to the more accomplished player, yet fun and user friendly for those who are being introduced to the game.
Golf
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S 16° 44’ 57.8”, W179° 40’ 03.6”
Airport
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Laucala IslandFiji Islands
Telephone: + 679 888 00 77Telefax: + 679 888 00 99
Laucala Encyclopedia © 2010 Laucala Island Ltd.composed by Maja & Thomas Kilgore
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