On Norfolk Island, it’s about food metres, not food miles. Ingredients are often harvested, caught or prepared just steps from where they’re served – thanks to rich volcanic soil, surrounding seas, and a culture of sharing what’s fresh and in season. Menus follow nature’s lead, with reef fish caught that morning, island-raised beef, and produce picked from backyard gardens. No fast food, no rush – just real meals, made with care and rooted in place.
On Norfolk, some of the island’s best meals come without a menu. Scenic picnic spots are scattered across headlands, beside beaches, and beneath giant pines – many equipped with tables and BBQs ready to go. Pack local produce and grab a bottle from the Liquor Bond. There’s no dress code, no reservation – just your own slice of paradise, with a view.
The way Norfolk grows, prepares, and shares food is rooted in generations of resourcefulness and care. Farming methods passed down, traditions shaped by isolation and ingenuity, and a deep respect for the land and sea all live on in every meal. Dining out here isn’t just about flavour – it’s about people, history, and the quiet pride of a place that celebrates self-sufficiency.
Bananas – or ‘plun’ as they’re known locally – aren’t just sweet and sun-ripened here, they’re storied. First cultivated by early Polynesian settlers and later central to the island’s 1930s Banana Boom, they remain a staple of Norfolk kitchens. Plun are baked, boiled, barbecued, or frittered into island favourites like mudda and plun pilhi. Forget bland supermarket bananas – these ones ripen on the stalk, hang on verandahs, and get shared from gate-side boxes. A must try for your island visit!
