Tahiti by Land or Sea

Cruise the French Polynesian Islands or Explore the Islands by Land

by Gail Hutchins

Overwater Bungalows & Vanilla Farm Exploring

When you think of a French Polynesian island vacation, the first thing you probably picture is an overwater bungalow. These lovely tropical, luxurious havens make you feel like you are, housed on top of the water. The glass floor, with fish swimming on the reef below, will have you feeling even more like you are part of the sea. Depending on your travel style, this may be a way to visit one or several Tahitian islands. If you like a quiet and relaxed pace, watching the sunrise and sunsets from a bungalow, and time away from the crowd, this vacation is for you. If possible, request a bungalow accommodation, away from others, they tend to be a bit noisy. Keep in mind that breakfast delivery comes to your bungalow, but for other meals and drinks that tend to get pricey, you’ll have to make your way back to the resort dining facilities. Rent a car and explore the island for a vanilla bean farm. Purchase the best vanilla beans in the world. When at home, make Tahiti Vanilla Creme Burlee and bring back vacation memories. Go shopping for exquisite back pearl jewelry. Take a ride to visit the home of James Norman Hall, where he co-authored the famous novel, Mutiny on the Bounty. Take a splash into the teal water and snorkel off your bungalow deck. Oh, before you jump in, be sure that it’s furnished with a ladder. You want to be able to get back out of the water comfortably. Your time together will be all yours and unforgettable. If you’re not bothered by packing up and transferring to the airport or by small plane flights, then you’re off to see the next island. 

Breathtaking Combination of Water and Islands

Cruising the French Polynesian islands is simply an unforgettable experience. If you like activity and interacting with others, a French Polynesian cruise may be your style. A cruise vacation aboard a pristine small ocean ship that offers all-inclusive features of scrumptious Polynesian meals, tropical beverages, and shore excursions is a vacation of dreams. You’ll be pleased that the ship amenities and the destination offer plenty of things to do. Choose an itinerary that takes you to islands you’ve longed to visit. You’ll get there with no transportation hassle or effort. Go ashore to beach towns and enjoy activities with no thoughts about the logistics. Descend into the crystal clear water to swim, snorkel, paddle-board, or launch a kayak in a pristine coral reef from the specially designed water sports platform. Take in the sunset and have a cocktail with hints of vanilla and mango, then go to dinner with no worries about restaurants decisions and reservations. After dinner, see what the lounge nightlife entertainment has to offer. Retire to your cabin and sleep well, listening to the rhythm of waves gently lapping on the ship. Awake to the wonder of a new place and new adventures. All this and you only had to pack and unpack once. Cruising the French Polynesian islands is simply an unforgettable experience. 

Can’t Decide-Land or Sea?

As your travel agent, I will take care of everything and make your vision of both Land and Sea a reality! Why not combine the best of what Tahiti has to offer and stay a couple of nights in an overwater bungalow, then sail off on a cruise that takes you to some of the well-known and less known islands.

BONUS RECIPE THAT’S SURE TO INSPIRE.

TAHITIAN VANILLA CREME BRULEE

This is a wonderful recipe from Chef, Ming Tsai.  He suggests, if possible that you use Tahitian vanilla beans-they’re particularly plump and fragrant.

READY IN: 50mins

Serves: 8

INGREDIENTS

• 1 cup half-and-half
• 1 vanilla bean, preferably Tahitian
• 1⁄2 teaspoon pure vanilla extract
• 1 egg yolk
• 8 egg yolks
• 2⁄3 cup granulated sugar
• 1 1⁄2 cups heavy cream, cold
• 4 tablespoons superfine sugar

TIP: How do you use a whole vanilla bean? 

You can either throw the whole vanilla bean, once it is cut, into the recipe or you can just use the scraped seeds and save the pod for another use later. The most efficient way to get the flavor from the vanilla is to add it to something warm, which helps to disperse the seeds and the oils.

 DIRECTIONS

• Preheat the oven to 325 F.
• In a small saucepan, combine the half-and-half, Tahitian vanilla bean, and Tahitian vanilla extract.
• Heat over medium heat just until scalded; do not allow the mixture to boil.
• Fill a large bowl with water and add ice.
• In a medium mixing bowl, combine the egg, egg yolks, and granulated sugar and mix.
• Gradually stir in the scalded half-and-half mixture and place the smaller bowl in the bowl of ice water to cool completely.
• Stir in the heavy cream and divide among eight 4-ounce ramekins.
• Place in a baking dish just large enough to hold them and add enough hot water to the pan to come halfway up the sides of the ramekins.
• Cover the baking dish tightly with foil and bake until the custard is set but still quivers in the center, about 35 minutes.
• Remove the ramekins from the water and refrigerate them to cool completely.
• Preheat the broiler, if using.
• Sprinkle 1 tablespoon of the sugar on top of each custard, spread over the surface, and tap out any excess.
• Place the ramekins on a broiling tray and broil until the top is melted and caramelized for about 30 seconds.
• Watch carefully; the sugar can burn easily.
• If using a torch pass the flame about 2 inches over the surface of the custards until the sugar is completely caramelized.
• Serve while still warm.
• Ming’s Tip: To caramelize the sugar coating, use either a broiler or propane torch. Working with the latter may seem scary, but torches are easily handled and are beautifully efficient. Look for a small version, often called a kitchen torch. If using a torch, replace the superfine sugar. Raw sugar caramelizes more successfully under a torch flame.