Cook Islands Tourism launched this year's 60th Anniversary of Self-Governance with a vibrant three-day celebration, "Takurua - The Taste of the Season," showcasing the heart of Cook Islands culture through its schools, community, and culinary industry.

The festivities began with "Ta'u umu," facilitated by Tauranga Vananga MOCD, a spirited competition where six high school teams demonstrated their mastery of traditional Cook Islands cooking. Students prepared an authentic umu featuring the versatile kuru (breadfruit), while also engaging in traditional games and cultural activities, fostering a deep connection to their heritage.

The excitement continued with the "Tiopu Kuru Cook-Off," a beloved "people's choice" contest. Seven home cooks presented their unique tiopu kuru recipes, vying for the coveted title of "best." A panel of 100 enthusiastic Saturday market-goers served as judges, ultimately awarding the victory to Takai Tua, affectionately known as Uncle Man, a proud participant from the Pa-Enua (outer islands), highlighting the breadth of culinary talent across the Cook Islands. The event also featured local chef and restaurant owner, Vou Williams of Soul Cafe , who shared an exciting cooking demonstration. His demonstration, showcasing a delicious kuru and caramel flan, provided a modern twist on traditional ingredients, inspiring both participants and spectators alike.

The grand finale, the "Mystery Taste Tour," offered a unique culinary adventure. Ticket holders embarked on a bus tour to undisclosed locations (Tamarind House and Tiare's), savouring innovative kuru-inspired entrées at each stop. The tour culminated in a magnificent Takurua feast held at Tumutoa Tours, a celebration of the season's bounty and the rich flavours of Cook Islands cuisine.  Crowd favourites were a close race between kuru gnocchi and beef cheeks with kuru mash at Tamarind House, and the kuru rosti trio at Tiares with sashimi & seaweed, seared tuna & rukau and pawpaw salsa.  Of course Tumutoa Tours rendition of Takurua was truly an outstanding village approach.

The Takurua event, first launched in 2018 as Takurua – Food and Feasts of the Cook Islands. This year, with the support of local growers (and Te Tango Enua) kuru took centre stage, connecting generations through food, storytelling, and cultural appreciation. This 3 part celebration brought together local farmers, chefs, home cooks, and the wider community to explore the versatility, history, and significance of Kuru in Cook Islands cuisine.The successful event fostered a strong sense of community, attracting locals, visitors, and online audiences alike, all united in celebration.

The overwhelming positive response to "Takurua" has inspired Cook Islands Tourism to announce its return in 2026, with plans to feature a new seasonal crop, promising another exciting culinary journey.

What's next for Takurua? To grow and inspire growers, community and restaurants to work together by placing emphasis on food security, valuing our food customs and traditional knowledge, and bring these proud elements to the fore by including modern variations of these to our restaurants and share with the world.   This supports the circle of resilience and long term sustainability for the Cook Islands.

Special meitaki ma'ata to our sponsors and partners: CITC, Air Rarotonga, Te Tango Enua, Tauranga Vananga, Tamarind House, Tiare's, Tumutoa Tours, CIPS Printing Services and The Bond Store. 

Happy 60th Anniversary Cook Islands, I know who I am, I have a home.  We are proud!