Everyone on vacation loves to try the local treats and Fijian cuisine is one that will excite your taste buds and your palate asking for more. You will enjoy all the various types of food in Fiji that are spread before you at the many restaurants whether they are local treats or international cuisine.
It is considered that the Tongan region has been inhabited since the 5th century BC. Traditional Tongan fare include many dishes such as suckling spit-roasted pig; fresh seafoods either raw or cooked in coconut milk such as fish, lobster, and octopus; and fresh tropical fruits. Many restaurants in Tonga often serve foods originating from Taiwanese, German, Italian, Indian and, Japanese cuisine, including a mix of tastes from neighboring island countries.
The signature dish of Scotland is undoubtedly Haggis, and impressive though it is, Scotland's kitchens have a whole lot more to offer. Traditional Scottish cuisine is based on local produce - oats for porridge and oatcake biscuits (bannocks), salted, or smoked meat and game. Fish is a staple and the city of Aberdeen has been known for its cured fish since the 13th Century.
Quality of ingredients and simplicity in preparation and serving of foods are typical of Swiss menus. There is stress on the importance of soups and many dishes made from cheese. Much bread is consumed and is a apart of all meals. Meats and fish are often expensive so are purchased and cooked with care, often extended with vegetables or cereal foods.
Sweden is a culinary nation shaped by its countryside. The summer — with long, light days and cool evenings — produces fruit that grows slowly and has rich flavors. The coastline provides high-quality fish and shellfish. And the vast forests are full of berries, mushrooms and game, which all have a special place in Swedish cuisine.