ISLAND TIME

摘要

I mentioned once before in this magazine a childhood dream to visit Tahiti, fostered in my fertile teenage imagination by a Francophile teacher who somehow ended up at a high school in rural Northland teaching us how to letter fold a croissant when really she should have been ordering une coupe de champagne in some dimly lit bar in Paris. While my bestie’s takeaway from these sophisticated French lessons was a penchant for Gauloises cigarettes, mine was a repeated attempt to perfect the traditionalmarinated raw fish dish called poisson cru and an unrequited love affair with Tahiti.