Bula!
How We Travel team members were fortunate enough to be able to take a quick trip up to Fiji to discover what Hideaway Resort and Spa was all about. Our trip commenced at Rydges Sydney Airport hotel where we settled in to a meal and an early night as our flight was to depart at 6am the next day.
Following our 2.30am alarm we got ready and walked over to Terminal 1 – Sydney International Departures to check in for our Fiji Airways flight. The process was efficient, streamlined and we always love the Fijian smile and warm greeting even at that early hour.
Departures at Sydney International airport don’t open until 4.00am, so we had to wait in line until the immigration section opened. Duty free doesn’t open until 5.00am and there were only one or two food outlets open to grab that morning coffee or tea to keep you awake until you boarded.
We flew economy on FJ914 and the flight was completely full – not a spare seat – great to see everyone going on holiday. The seating was more than comfortable for the short three-and-a-half-hour flight and the entertainment system had a great selection of the latest release movies, games etc. The crew and service were outstanding and nothing was ever a trouble. They were always at hand with water, drinks and any question you may have had was never a problem. We were served a breakfast meal consisting of an omelet, beans, sausage and tomato, with yoghurt and a muesli bar on the side. More than enough for the flight time.
On arrival in Fiji, it was a balmy 32 degrees and fabulously sunny. Immigration lines were fast and our bags were waiting for us once we got to the carousel. A quick x-ray of all luggage and then out to meet our driver from Micks Transport to take us the 90-minute journey down the Coral Coast to Hideaway Resort and Spa.
The resort offers panoramic lagoon and ocean views within a relaxed and friendly Fijian atmosphere. It offers some of the best snorkeling and diving in Fiji, an excellent surf break and 600 meters of white sandy beach.
Resort check-in was friendly and welcoming. Our bure was ready for us straight away which was appreciated after our journey and early start. The personal touch of walking us to our bure by Kinni and chatting about what the resort has to offer on the way was lovely.
Our Deluxe Beachfront Bure was beautiful. Spacious room with a king bed, separate area for wardrobe, large bathroom with double sinks, an inside and an outside shower and a porch area with own hammock and table and chairs – just perfect to enjoy the view of the beach and reef.
After breakfast on day two we decided to take the tour offered by the resort to the local school. It is FJD$10.00 per person and this goes to funding the school with supplies for the children. A short walk from the resort and we were welcomed by the children in classrooms with singing and lots of smiles. Our afternoon was spent relaxing by the pool reading books and working. Nice environment to work on holidays for our clients.
Dinner offered this evening was a curry night buffet for FJD$45.00 per person or a small selection of specials, which was quite limiting if you don’t like curry. Following our meal, we enjoyed a local Fijian concert by Tagaqe Entertainment Group, with singing and dancing of traditional style and a very funny Conga line with the guests. Pretty much after this everyone went to bed.
Yet another relaxing sleep in our bure and an early start to catch the 7.00am power walk with Kinni. Today was a full day of enjoying the facilities and activities that the resort has to offer.
After our walk and breakfast, we popped by the water activities hut to grab some flippers and take a swim with the snorkel boards right off the beach to view coral and tropical fish. On our way back to return our fins we enjoyed fresh coconuts just cut from the tree – yum!
We grabbed some pool lounges, jumped into the resort pool and had some fun working off all the food in the pool with Pool Aqua Gym and Pool Volleyball run by Ziggy. Just when we thought it was time to relax, we were around the pool joining in the Hideaway Sun Dance choreographed by Kinni and Ziggy.
As the afternoon passed and sunset approached, we enjoyed the traditional Fijian torch lightening and proceeded to trivia games before dinner and the Island show – performed by locals and some of the Hideaway staff.
For the last day we decided to do all the activities that we hadn’t already participated in and see how many we could accomplish in the day.
Starting with the 7.00am powerwalk, fish feeding, local Village tour, a little more swimming, aqua gym and pool volleyball. We also were fortunate to participate in a Fijian cooking class to make Kokoda – a Fijian specialty and it was yummy. We have included the recipe for you so you can make it at home yourself.
Although we were not with children, we were able to find out that kids will be entertained for hours at the Hermit Crab kids club, an indoor and outdoor center offering a variety of activities along with the offerings on the daily schedule and the waterslide in the pool. Your children will have a blast.
At 3.00pm the storm clouds began to close in, however it was no problem for us as we had booked ourselves into the onsite Day Spa for a massage to relax prior to coming home and back to reality.
An early start for our 4.30am transfer back to Nadi airport for our 9am Fiji Airways flight. We were fortunate enough to be able to go into the Tabua Lounge and this was a lovely experience and way to start our journey home.
If you are after a fun family getaway with your kids, an indulgent couples getaway or an action packed escape - Hideaway Resort and Spa is a perfect Fijian holiday destination.
Vinaka
Fiji Hideaway Resort and Spa – Kokoda Recipe
Ingredients:
500gms Walu or any white flesh fish fillet
150ml freshly squeezed Lemon or Lime juice
½ diced white onion
¼ tsp chopped chilli
200ml Coconut milk
1 Medium tomato diced
1 tsp chopped coriander
3 tsps chopped spring onion
3 tsps chopped capsicum
Salt and pepper to taste and a touch of lime juice
Method:
Cut fish in ½ cm cubes and pour the lemon or lime juice over, mix, leave to marinate for 8 hours at least at room temperature or until cooked through. Drain the lemon juice and rinse with water. Then combine the fish with coconut milk and vegetables and season to your taste.