At a Glance
Locations:
Nadi · Coral Coast
Duration:
7 nights / 8 days
Date:
November 2026
Arrnott Salesi Olssen has spent years running sold-out Kana Club pop-ups across Sydney, serving menus layered with sweet, sour, smoky, spicy flavours that transports diners somewhere most Australians have never been. Not the Fiji of luxury resorts and hotel buffets, but the Fiji of dawn markets, tropical ingredients, home kitchens, and communities where food, generosity, and belonging are woven into everyday life. The comment he hears again and again is simple: “I wish I could experience Fiji with you.”
Growing up in Fiji with a single mother who could turn anything into something extraordinary shaped everything Arrnott cooks today and became the heart and soul of his story. Kana Club is how he shares it.
This November, for the first time, Kana Club comes to Fiji. Not just a dinner, a seven night journey inside the world that shaped Arrnott, built Kana Club, and still inspires everything he makes.
This November, for the first time, Kana Club comes to Fiji. Not just a dinner, a seven night journey inside the world that shaped Arrnott, built Kana Club, and still feeds everything he makes.
Guests will moves through the markets, kitchens, communities, and shared tables that form his real supply chain: the flavours, people, and traditions he has drawn from long before Kana Club had a name. Along the way, you’ll be sourcing ingredients, hearing the stories carried between meals, and experiencing the rich, overlooked food culture that defines a Fiji few people have the privilege of experiencing. The journey culminates with the first Kana Club pop-up ever held in Fiji — a finale dinner built from the week, in the place where it all began.
Spots are extremely limited. Register now for early bird access ahead of general release.
Impossible Moments
Local village visit with Arrnott
Lovo cooking experience
Cooking class with Arrnott
Sourcing & tasting ingredients at a local market
The Kana Club dinner in Fiji
Arrnott Olssen
Years cooking:
10+
Signature Dish:
Barramundi Kokoda
I’m Arrnott. For years, I’ve been taking Fijian food into rooms where it had never existed before - and giving it the space it deserves: attention, storytelling, and a serious place at the table.
Through sold-out Kana Club dinners across Sydney, cooking classes at Magenta House, culinary demonstrations at Taste of Sydney and a six-course Mardi Gras feast at The Butler, I’ve introduced people to flavours, traditions and ways of gathering they didn’t know they’d been missing.
I'm the person who made Australian food media take Pasifika cuisine seriously. Not by arguing for it, but by making it impossible to ignore. I kept cooking it, night after night, for people who had never tasted it before. Somewhere along the way, curiosity turned into packed rooms, and conversations around the table grew louder, and more people were discovering flavours they didn't know they'd been missing.
There are flavours in Fiji that don't travel - the nama you have to eat fresh, lovo that spends a whole day in the ground, produce most Australians have never seen on a plate. I've spent years trying to carry all of that into Sydney one night at a time. This journey is what it looks like when I stop carrying it, and just take you there instead.
This Journey is for
Those who want to step inside the real Fiji that exist far beyond the resort experience, and connect with the flavours, people and experiences that most visitors never see — the ones locals live by
Quro Creative
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