Based in coconut milk, this 'raw fish' dish is prepared with locally available vegetables and a splash of lime juice. Its origins date back to Polynesian voyagers, including Tongan (ota ika) and Fijian (kokoda) who fished and harvested plants for their meals.

While researching and drawing designs for this collection, I found myself in French Polynesia for a month. There, I was able to see where the fruit I grew up with in a Triniadian household, travelled from. This 'Poisson Cru' design is acknowledgement that we are connected, ocean to ocean, via shared history of exploration, cultivation and colonization. That our ancestors all lived 'farm to table' and 'sea to table'.