Introducing VOMO Guest Chef Michael Fosbender

We sit down with Michael Fosbender of VOMO Island Resort, Fiji, to discuss his passion for cooking. His dishes, tamarind and honey glazed chicken and grilled coconut prawns on the Foodie menu will feature on the WOOP Foodie menu being delivered on the 21st and 28th April. Sound delicious? Order here.

What are some of your favourite ingredients to cook with?

I enjoy cooking with local ingredients, and the highlight of Fiji is the tropical fruits. There is something special about adding the rich fruity flavours into savoury dishes.

Do you have a food philosophy?

I believe that it’s important to use local fresh ingredients as much as possible, but also to have the utmost respect for each ingredient.

Why do you believe so many people are choosing WOOP for their weekly cooking?

WOOP offers the opportunity to cut a lot of the hassle out of the cooking process, and provides a truly gourmet experience for only a fraction of the time spent.

What’s going on in your life at the moment – any projects, passions or focuses?

For me, my work is my passion. Vomo Island recently released a new set of exciting menus, which was a tough but extremely rewarding experience. The next project is teaching and developing the young chefs in the culinary team to fine tune their skills within these menus. A further focus I would like to start on will be working on getting our own garden set up.

Tamarind and honey glazed chicken with curry sauce, coconut rice and cucumber, red capsicum and red onion salsa.

Delivered on 21st / 22nd April

What provides creative inspiration for you in the kitchen?

I think the greatest thing for inspiration is a quest to excite the tastebuds at all times, which pushes me to look at all areas of the culinary field, including to team members, current trends, classic dishes and procedures etc. that can be twisted into something new.

Can you briefly describe how you derived the concepts for each of the VOMO Guest Chef recipes?

I wanted to showcase the tropical element of Fiji using the exotic ingredients we have available here like tamarind and coconut, along with integrating some of the Fiji heritage and cuisine. I also wanted the concept of having light and fresh flavours to keep within that tropical theme.

What’s your pet peeve in the kitchen?

Cutting corners and mistreating ingredients. All food deserves to be used to its best potential. If you put care and attention into your food in all processes, the final outcome will reflect it.

Grilled coconut prawns with vanilla, coconut and rum sauce on kumara mash with bok choy and kaffir lime macerated orange

Delivered on 28th / 29th April

What’s your go-to pro tip?

Keep your kitchen organized! Nothing makes your life easier in the kitchen than knowing where everything is and what you have available. This includes your ingredients, cleanliness and keeping your equipment in top condition. The Chef’s term for this is “mis en place”, and is one of the fundamentals of cooking taught to professional chefs.

What is the future of cooking?

The movement of the cuisine world is going toward sustainability and locally sourced ingredients. A larger amount of artisanal and bespoke business are offering really good quality goods. I have also noticed an increased demand for vegetarian and vegan offerings, which I think is going to keep growing.

Favourite international cuisine?

South East Asian without hesitation. The flavours that go into food in that area of the world really excite me because they are so well defined and well balanced. It’s a perfect balance of textures and flavours of sweet, salty, tangy and a vibrancy of fresh herbs.

Let us live vicariously through you. What’s your top local tip for when visiting FIJI?

Take your time to enjoy all that Fiji has to offer. There is something for everyone here whether you want to relax on the beach, be more adventurous on the water, go hiking, there is plenty to keep you occupied.

Interested in sampling Michael’s dishes? Order here.

Introducing WOOP Guest Chef Ollie Simon of Simon & Lee

We sat down with Ollie Simon of Simon and Lee to ask him a few questions about his cooking style and upcoming dish in our WOOP Foodie box.


Tell us a little bit about yourself?
I’m Ollie Simon, co-owner of Simon & Lee. Continue reading “Introducing WOOP Guest Chef Ollie Simon of Simon & Lee” »

3 Tasty Snack Recipes for your Netflix Marathon

Snacks and Netflix – they go hand in hand. We suggest 3 easy snacks you can whip up in the kitchen before settling in to a night of entertainment.


Popcorn (duh!)

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5 Winter Dessert Ideas – WOOP

Easy Chocolate Mousse

Recipe from Nigella.

This recipe uses marshmallows to replicate the thick and smooth texture of a traditional mousse.

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WOOP Chicken Soup [Infographic]

It’s the right time of the year for soup, and we’ve got a quick and easy Chicken soup recipe guaranteed to soothe:


  • 1 whole chicken, cut into pieces
  • Coarse Salt
  • 2 celery stalks
  • 6 medium carrots
  • 4 garlic cloves, crushed
  • 3 medium onions, thinly sliced
  • 8 cups water


  1. Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Add onions, celery, and garlic. Reduce heat and simmer, partially covered, for 30 minutes.
  2. Remove chicken breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
  3. Remove remaining chicken and discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
  4. Stir in desired amount of chicken and season with salt.

Downlights: The Story

We are excited to have teamed up with Downlights and would love to share more about their amazing story.

Continue reading “Downlights: The Story” »

How to cook Venison

Venison refers to meat from a deer. It is similar in taste to beef, but with a richer and sometimes gamey flavour.

We share 3 familiar recipes perfect for incorporating the great taste of venison.

Continue reading “How to cook Venison” »

How to Cook Bacon in the Oven

Why cook bacon in the oven you ask? Sometimes using the oven is best to get the best crisp, cook in large batches and avoid oil splatter, plus there’s no flipping involved! Scroll down for the simple steps to oven roasted perfection.

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Introducing Guest Foodie Simone Anderson

Having struggled with her weight for many years, Simone made a decision to change for good. In 2014, using social media purely to keep her accountable, she posted her first photo. Simone shared everything candidly and as her weight decreased her followers increased. With her massive 92kg weight loss her fan base across Facebook and Instagram exceeded 500,000.

Simone is a big Foodie and enjoys eating out, as well as cooking healthy, well balanced meals at home. She also enjoys WOOP as part of a healthy, balanced diet. We are excited to feature one of her recipes on the WOOP Foodie menu. Simone has created Lebanese lamb flatbreads with pumpkin, feta, baby spinach and harissa drizzle which will be delivered in WOOP Foodie boxes on 10th June.


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WOOP Dessert Box – Final Week Winners

Congratulations to all our lucky winners who have been delivered a limited edition Dessert Box this week.

Continue reading “WOOP Dessert Box – Final Week Winners” »