Robert Oliver

Robert Oliver

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Robert Oliver is a New Zealand chef who was raised in Fiji and Samoa. He has developed restaurants in New York, Miami, Las Vegas and Sydney, "farm to table" resorts in the Caribbean and food programs feeding homeless people and African immigrants with AIDS in New York City.

Robert returned to the South Pacific to write his first book, Me’a Kai: The Food and Flavours of the South Pacific (Random House, New Zealand), with Dr. Tracy Berno and photographer Shiri Ram. Written with a development mission to connect Pacific agriculture to the regions tourism sector, Me’a Kai stunned the food world by winning top prize, "Best Cookbook in the World 2010," at the Gourmand World Cookbook Awards in Paris, considered to be the Pulitzers of cookbooks, beating the books from NOMA and The New York Times.

Robert is Chef Ambassador for Le Cordon Bleu, New Zealand and the Pacific Islands and brand ambassador for “True Pacific,” a consortium of Pacific Island food producers. He is based in Shanghai as consulting chef to New Zealand Trade and Enterprise and continues his work in the islands of the South Pacific.

www.robertoliveronline.com

Blog Entries by Robert Oliver

Eating Aotearoa: New Zealand on a Plate

1 Comments | Posted April 25, 2012 | 4:31 PM

New Zealand cuisine has come of age.

When I was growing up here, restaurant culture was just beginning and eating out was considered to be an indulgence, a rare treat. Ironic really, considering that, as I remember, most of the restaurant offerings were pretty terrible: hardly a treat at...

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A Tale Of Two Tofus In Shanghai (PHOTOS)

1 Comments | Posted December 28, 2011 | 9:30 AM

There are over 38,000 eating establishments in Shanghai. I'll give you a minute to let that number sink in.

OK, so maybe "eating establishments" is too lofty a term for a street cart with a furious wok and some dodgy animal bits, but you get my point. From deep-fried bumblebees...

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