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Lance Seeto

"For these communities, it's (climate change) affecting their culture, it's affecting their livelihoods."

Australian Chef Lance Seeto has spearheaded efforts to enhance the profile of Southern Pacific cuisine.

Born on the Melanesian islands of Papua New Guinea, Seeto travelled and filmed extensively throughout Fiji for almost a decade, gaining an unrivalled knowledge of the hidden gem that is Fijian cuisine. Experience accrued over this time has allowed Seeto to develop a truly unique style of cooking that draws on aspects of Polynesian, Melanesian, Indian and Chinese cuisine.

As well as carving out successful culinary and media careers, Seeto has worked tirelessly to promote Fijian tourism through a food lens, while also mentoring a whole new generation of cooks through his involvement in the National Trade Test committee for chefs with the country’s national university.


Recipes for Change: Vai Ika (Tuna and taro leaves)

March 2016 - STORY
Try the recipe Vai Ika (Tuna and taro leaves) - Tonga

Recipes for Change: Chef Lance Seeto’s homemade chicken, ginger and greens soup

April 2020 - STORY
IFAD’s Recipes for Change chefs are adjusting to life in a world contending with COVID-19 – and as a part of that, they’re sharing some excellent recipes that you can make with ingredients you’ve already got in your home cupboard.


Recipes for Change: Tuna with Taro Leaves

November 2015 - VIDEO
In this episode of Recipes for Change, Fiji's favorite chef, Lance Seeto, discovers how prolonged drought is threatening taro - Tonga's staple ingredient - when he joins a local farmer to cook Luu Ika (tuna with taro leaves).