The polar vortex may be raging outside your window, but you wouldn’t know it with these South Pacific dishes bubbling away in your kitchen.

Lots of restaurants serve farm-to-fork cusine. Few do so as literally as Plantation House on the private Fiji resort Laucala Island. Executive Chef Anthony Healy and his team forage the island for local ingredients, from coconut to vanilla plants to mushrooms so fresh that they’re washed of their dirt clumps just minutes before landing on your plate. The seafood (mahi-mahi, coral trout) and meats (Wagyu beef, quail) are equally excellent. As Chef Healy puts it, “Here we maintain ‘paddock-to-plate’ like nowhere else in the world. Our menus are very much based upon what is available on that particular day – there is no back-up option of ordering from suppliers.” Chef Healy shares two of his favorite recipes with Galavante, so you can celebrate the islands without leaving home. What polar vortex?