Tropical Gourmet

Justine travels to Noumea and highlights some of the freshest ingredients native to the capital. She serves grilled wahoo fish along with her own New Caledonian-inspired sauce vierge.

Local chef Christophe bakes his signature crème brûlée using the the world's finest vanilla beans. Meanwhile, Justine collects some of Noumea's native root vegetables and puts a twist on potato fritters.

Justine goes to the Isle of Pines and pan-fries a freshly caught mahi-mahi with a delicious sweet and sour sauce. Justine then heads off to the rainforest where she forages wild snails with the locals.

Justine makes two special fish dishes of pan-fried prawn with shallots and butter, and a slow-cooked octopus stew mixed with local Taro and inyam.

Justine shares a simple yet delicious alternative to cook local prawns. Also, learn how to create a luxurious foie gras and venison burger before Justine demonstrates how she cooks a lighter meal of beef.

Justine prepares a feast on the water's edge and barbecue's a whole coral trout. Jerome from Le Méridien dresses up standard chicken and vegetables to a fine dining standard.