As part of the Cook Islands' 60th Anniversary of Self-Governance celebrations, Takurua - the taste of the season - reflects on our identity, heritage, and connection to our homeland through food. This annual celebration showcases the local ingredients that have shaped Cook Islands cuisine for generations, honouring both tradition and innovation. Each year, a different food takes center stage, highlighting its cultural significance, traditional uses, and modern adaptations. Takurua brings together our community and visitors to explore and appreciate the tastes of the land and sea, celebrating the food, practices, and traditions that connect us to our home.

Introducing the taste of the season...Kuru (Breadfruit)

This year’s event embraces the anniversary theme, “I know who I am, I have a homeland – Kua kite au i toku turanga, e Avaiki toku,” by showcasing a food crop that has long sustained our people – Kuru (breadfruit). Grown in family gardens, kuru has long been a key part of local cuisine, valued for its versatility and ability to feed many. Whether baked in an umu (underground earth oven), roasted over an open fire, boiled, or transformed into modern dishes, kuru remains a symbol of sustenance and tradition. Through this year’s Takurua events, we celebrate both the nostalgic tastes of kuru and the creative ways it continues to evolve in Cook Islands cooking today.