Tossed Salads and Scrambled Eggs

Shangri-La lunches – Yanuca Island, Fiji

Posted on: Thursday 14 July 2011

Despite living in coastal cities all my life, I’m a really slow swimmer. The effort I exert thrashing my arms and kicking my legs yields little distance. My lack of aquatic skills are amplified in the ocean because I get motion sickness from bobbing up and down like a buoy. I prefer to be out of the water than in it on a tropical holiday! On a deckchair with a wide brim hat, oversized sunglasses, absorbing book, fruity cocktail – bliss.

After a morning of doing just that (minus fruity cocktail, plus Fiji Water), we were in need of sustenance for our afternoon nap (or kayaking and snorkelling). The menus were similar at all the restaurants and the only option for a light and cold meal was a club sandwich. I was sweating from watching Mr D eat a chicken curry for lunch!

A club sandwich is classic resort fare and the Shangri-La version was a large serving of double layered and quartered sandwiches, with sides of coleslaw, chips and salad. The portion was ideal for sharing in the hot and humid weather. Held together with knotted bamboo skewers, the club sandwich had chunks of chicken, strips of bacon, fried egg, slices of tomato and iceberg lettuce. It was a tasty combination, and unlike other meals, made quickly.

We munched on the generous bowls of chips and salad. The chips were consistently crunchy and not soggy or oily, and it was a simple salad of tomato, cucumber, carrot, onion and mixed leaves. The food was washed down with a mocktail. An icy blend of melons, pineapple and passionfruit, it was refreshing and soothing.

We moved the deckchairs into the shade for some reprieve from the blazing sun, and read and snoozed throughout the afternoon – our joie de vivre for the week in Fiji!

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