Recipes

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

Savoring the Burn

chili pepper water
Locals splash chili pepper water on just about anything, but the origin of this ubiquitous Hawai‘i condiment remains a mystery.

Freddie’s Cocktail

Spicy Caipirinha cocktail
"Leblon Cachaca is so vibrant and has such a unique, grassy profile. Kiwi and pineapple work well together and bring out the fresh, green, earthy characteristics of Cachaca," says mixologist Freddie Sconfienza.

Fire and Ice

mango paloma cocktail
Locally grown Hawaiian chili pepper spikes up these icy, spicy drinks.

Masters of Mixology 2016

guava cocktail
Eight locally-made cocktail recipes to savor.

Lemon-Macadamia Olive Oil Cake

lemon macadamia cake recipe
Featuring Sammy’s Beach Bar Macadamia Nut Rum Glaze.

Uncle Kunkel’s Green Beans & Grilled Tri-tip

green beans
Take boring green beans and make them exciting with this tasty recipe from Rob Wheeler & Dave Singha.

Hamoa Lemonade

maui lemonade mocktail
Add strawberry lemonade vodka to this recipe to transform Travassa's mocktail into a true cocktail.

Obachan’s Backyard Koko

pickling ingredients
This recipe provides approximately 2 quarts and needs 2-4 days for fermentation.

Banyan Tree Thymeline

thyme cocktail
Sip the garden with this refreshing cocktail, muddled with fresh cucumber, thyme and Tanqueray Gin.

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.

Kanto Zouni (Ozoni)

ozoni recipe
Try Japengo Chef Jin's recipe for ozoni, a seafood broth traditionally enjoyed during Japanese New Year.

Prime Rib au Jus

Prime Rib au Jus recipe
Mahalo to Island Gourmet Markets for this tantalizing prime rib recipe.

Warm Kabocha Salad

pumpkin salad
Mahalo to chef Chris Kulis for this recipe for grilled pumpkin salad.

Roasted Pineapple Rack

roasted pineapple rack with bananas and sorbet
with Pressure-cooked Bananas and Pineapple Crème Fraiche Sorbet... Mmmm!

Salt-crusted Onaga

salt baked fish recipe
Mahalo to Chef Chris Kulis for his recipe for salt-baked Hawaiian snapper.

Knockout Punches

Ulupalakua Punchr recipe
Need a holiday punch recipe? We’ve got you covered with a one-two punch.

Taro Gnocchi Recipe

homemade gnocchi
Mahalo to Chef Brian Etheredge for this taro gnocchi recipe.

Roasted Vegetables

Lobster vinaigrette with vegetables
Mahalo to Chef Brian Etheredge for this recipe for roasted vegetables with lobster vinaigrette.

Bacon-wrapped Venison

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

Sashimi Recipe

best sashimi recipes
Mahalo to Chef Cameron Lewark for this sashimi recipe.

Monkeypod Mai Tai

tropical mai tai recipe
The Monkeypod Mai Tai is popular is because it is well balanced and refreshingly tart. We also use the best possible ingredients.

Coctel a la Campechana

award winning seafood cocktail
Amid stiff competition at the 2015 Kapalua Wine & Food Festival, this seafood cocktail was a standout, winning the people's choice "Best of the Fest" award.

Hamachi Carpaccio

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

Fat Daddy’s Brisket Dry Rub

Maui BBQ
Any barbecue joint worth its rub knows that the secret is in the sides. At Fat Daddy's Smokehouse, Chef Chris Schobel has that covered with his brisket dry rub.

Chili Garlic Beans

Maui BBQ chef recipes
Schobel says, "I like eight times more garlic in my recipe, so this is really garlicky. Also, it’s not thick and pasty like refried beans. It's done when the bean is creamy without being crunchy, or overly soft."

Lime in the Coconut

fleetwood's lime coconut cocktail
Fleetwood's on Front St. — which tied for this year's Gold ʻAipono Award for Best Bar — shares a lime and coconut cocktail recipe just in time for summer.

Pickled Green Papaya

green papaya achara
After it's ready, you can save Achara for up to 6 months in jars in the refrigerator. Use it as a relish on sandwiches, or add it to lettuce wraps. The extra vinegar mixture can be used as a base in marinades and salad dressings.