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.