Hungry?

Great food and wine are central to the Thomas Scoundrel books, and to be honest, researching meals and vino that were popular at the time is a lot of fun. In Chapter 42 of Passage to Moorea, Thomas and Keani (you’ll find out more about her soon) go spearfishing on the reef that surrounds the island of Moorea. Their catch that day was a large parrotfish, one of the best eating fishes in the South Pacific. Thomas grills it on coals wrapped in a Ti leaf. (Ti Leaves are considered to be sacred to Lono, the Hawaiian God of fertility and Laka, the Goddess of Hula. The leaves are also used by Kahuna priests to ward off evil and bring in good spirits), He adds salt, lemon and garlic, and they have a feast. Along with an ocean-chilled chablis, of course!