Rarotonga Mini Travel Guide

Rarotonga – The largest and most populated of the Cook Islands, Rarotonga is the destination’s tourism hub. Here, you’ll find an array of accommodation options, from family-friendly resorts to adults-only villas.

Aitutaki – Just a 50-minute flight from Rarotonga, Aitutaki is famously home to the ‘World’s Most Beautiful Lagoon’. A popular choice amongst honeymooners, a stay on Aitutaki offers a secluded castaway experience, with a touch of luxury.

Lagoon cruise – Rarotonga is famous for crystal-clear, turquoise lagoon waters, making a lagoon cruise a must-do activity. Climb aboard a glass bottomed boat and enjoy a sun-soaked day filled with swimming, snorkelling, live music, cultural entertainment and a barbecue lunch.

4WD safari – The interior of Rarotonga offers a wealth of verdant natural wonders, best explored on a 4WD tour. Travel deep into the heart of the island’s wilderness, exploring cascading waterfalls and sacred historical sites along the way, all guided by a local expert.

Sea scooter tour – Underwater fun is guaranteed on a sea scooter tour. A unique way to get up close to Rarotonga’s vast marine life, a sea scooter tour takes you into deeper lagoon waters, where creatures like turtles, eagle rays, moray eels and reef sharks are found.

Island night – Rarotonga has a thriving Polynesian culture, and the best way to immerse in local life is during an island night cultural tour. Watch as passionate locals share their history and traditions through song and dance, and sample local flavours during an umu feast.

Ika mata – Often regarded as the national dish, ika mata is Rarotonga’s version of ceviche. Made with raw fish marinated in lime and coconut juice and mixed with coconut cream and finely diced veggies. This vibrant dish is often served in a coconut shell for an authentic island touch.

Eke takare – Another must-try dish for seafood lovers, eke takare is made with small cubes of octopus, fried with onions, garlic, curry powder and coconut milk. This curried octopus dish is typically served with fluffy white rice to soak up the delicious sauce.

Rukau – This unique dish is made by cooking taro leaves in coconut milk and caramelised onions. Interestingly, these leaves have to be cooked a specific way – three times to be exact – to eliminate their natural prickly texture. Rukau is a great side dish for corned beef and grilled fish.

Rori – Sea cucumber is a delicacy in Rarotonga as the island’s shallow waters are brimming with these morish specialties. Rori can be eaten raw, but its often fried with butter, garlic and spices to enhance the sea cucumber’s naturally sweet and salty flavours.