Recipes

Hungry? Check this page for island-inspired recipes from Maui chefs and culinary stars. You won’t be disappointed.

Big Island Abalone Congee

abalone congee
Serve this recipe for Big Island Abalone Congee garnished with crumbled nori.

Teens Cook with Heart + RECIPE & VIDEO

Teens can Cook
Get a delicious recipe for Whole Wheat Pancakes from the American Heart Association’s Teens Cook with Heart competition.

Passion Fruit Sangria

passionfruit sangria recipe
Mahalo to Maui Winery for this cocktail recipe.

Smoked Salmon on Blini

smoked salmon recipe
Get this recipe for smoked salmon on homemade blinis.

Chicken Tinola

chicken tinola
Our dining editor shares a recipe from a Big Island cook for chicken tinola, a soup-based dish from the Philippines.

Bacon-wrapped Venison

bacon venison
Mahalo to Chef Chris Kulis for this recipe for Maui venison wrapped in bacon.

After-School Special

Learn what the student chefs are up to at Paia Bay Cafe, a community-funded nonprofit kitchen space.

The Pie That Binds

Each Thanksgiving, the family behind Four Sisters Bakery bake 6,000 pies to “raise dough” for local nonprofits.

Crusted Mahi Mahi

Kalo crusted Mahimahi
Mahalo to Chef Justin Pardo of Market Fresh Bistro for this recipe.

Lilikoi Passion Fruit Daiquiri

lilikoi passionfruit
A daiquiri is a family of cocktails whose main ingredients are rum, citrus juice, and sugar or other sweetener. Do try this at home!

Opakapaka & Mango Ceviche

This light and flavorful raw fish appetizer is a favorite at Mama's Fish House.

Bouillabaisse

Bouillabaise recipe
You will need monchong, mahimahi, and skinless red snapper for this tasty Bouillabaisse recipe.

Namasu with Crab and Ogo

This recipe incorporates English cucumbers, spiked with the crunch of ogo grown by island aquaculturalists. Shredded crab meat adds a touch of luxury.

Watermelon Shochu Cocktail

watermelon cocktail
Japengo general manager Matt Rapping shared this refreshing recipe that uses Shochu, a distillate usually made from rice, but sometimes from sweet potato or other carbohydrate.

The Gregular

cow pig bun, best cocktail in maui
The owner of Cow Pig Bun created this classic Old Fashioned. He makes it with Japanese whiskey, which “tends to be a little peaty, more like a scotch."

Tomahawk Steak

steak chimichurri
Private Chef Riko Bartolome shares his recipe for his tomahawk steak accompanied by stuffed, tempura fried squash blossoms.

Green Dragon Roll

green dragon sushi roll
Maybe the best maki sushi you've ever tasted!

Duo’s Tofu Scramble

tofu scramble
Hungry for an indulgent yet guilt-free breakfast? Skinny up to a Southwestern-style tofu scramble.

Hamachi Carpaccio

Hamachi Carpaccio
This recipe uses a Vitamix and 8 ounces of hamachi (amberjack).

Breadfruit Nog

ulu egg nog
Ross Steidel of Perfect Pour Maui created two versions of ‘ulu nog: one with eggs and cream, one vegan.

Spicy Sugar Snap Peas

Mala Ocean Tavern cookbook
This tasty recipe only takes 5 minutes of prep!

Swiss Meringues

swiss meringues recipe
These meringues are great for decorative accents in dishes like a traditional Buche de Noel.

Banana Lumpia

banana lumpia
Mahalo to Chef Tylun Pang for this yummy recipe for banana lumpia.

Hana Haze

hana haze cocktail
Bartender Eric Martinez from the Four Seasons Resort Maui conjured up this magical cocktail. His choice of garnish was inspired by the lush environment of Hana: a candied hibiscus.

Fig Mango Papaya Parfait

fig mango parfait
Get a recipe for Fig Mango Papaya Parfait plus an alternative recipe for fig & clementine parfait.

Upcountry Corn Malasadas with Eucalyptus Honey Butter

corn malasadas
Learn to make honey butter for this corn malasadas recipe.

Sabayon & Strawberries Recipe

strawberry dessert
Lokelani sparkling-wine sabayon lightly garnished with chocolate shavings, Upcountry Maui strawberries, and a chunk of Chef's sensationally crunchy macadamia-nut brittle.

Island Recipes

Maui Restaurants

lilikoi passionfruit

A Passion for Liliko‘i

Lilikoʻi is the Hawaiian word for passion fruit. While lilikoʻi can be eaten raw, its naturally high acidity makes it perfect for blending into baked goods, frozen custards, and drinks.

Maui Dining & Food Stories