Cooked the old way

MISIS Plate started the way most island kitchens do — too much food, too many relatives, and a spit going out the back on a Saturday morning.

Everything is made to order for the weekend: lamb over charcoal, lu sipi wrapped in taro leaves and baked slow in coconut cream, sapasui simmered until the noodles drink up the broth, and ota ika cured fresh on the day.

We cook a set number of plates each weekend so nothing sits around. When they're gone, they're gone until next week. Pickup is from Pimpama, Gold Coast between 11am – 3pm, or we'll bring it to you across the Gold Coast.