Summer is officially underway. This year's calendar has something for everyone - from sports, art, music, faith, and food to families and friends enjoying a fun day out and creating lasting memories.

As temperatures climb and families gear up for the holidays, one thing rises to the top in many families, especially Pacific households across Aotearoa: food.

And what better kai than Pacific food? The region itself has spent centuries cultivating their lifestyle around hot and humid weather. Sweet, savoury, slow-cooked, simmered, or ice-cold - Pacific dishes seem to define the season in Manukau.

We hit the streets to ask locals for their number one Pacific dish, then paired their picks with recipes straight from the community. Surprisingly, the public chose sweet dishes that didn’t even appear in our own staff’s favourites list.

Cook Islands Doughnuts: Big, golden goodness

For Bianka Holgate, nothing beats the deep-fried, airy sweetness of Cook Islands Doughnuts. She and her friends tried them and chalked it up to “pretty good”.

This treat is always in hot demand at Auckland night markets. It is made from a generous mix of flour, yeast, warm milk, sugar and eggs. The dough is kneaded, shaped and fried until golden and fluffy.

They’re famously “big as a wheel, flaky, tender and sweet as” according to the recipe shared with Coconet TV from I Love Coconut Cream. Best eaten warm and shared with a crowd, these doughnuts are a summer staple at markets, church fundraisers and family gatherings.

Koko alaisa: Sāmoan comfort in a bowl

“Koko alaisa,” Dakota Iosefa says without hesitation. “Just the first memory I have was my nana giving me koko alaisa,” Iosefa says.

This Sāmoan classic is adored for its simplicity: rice simmered in water, stirred with coconut milk or evaporated milk, sweetened to taste, and enriched with grated koko Samoa.

The Polynesian Cultural Center describes it as “genius in its simplicity,” a dish that carries childhood memories for Samoans everywhere.

Otai: A Tongan summer essential

Losaline Alatini’s top pick is the Tongan otai. Alatini specifies the mango flavour rather than the watermelon, and when asked why not the latter? “I hate that”.

The mango version, a favourite across the Kingdom, blends grated mango, pineapple, coconut milk, sugar, water and ice for a cold, fruity drink perfect for long, humid afternoons.

The Taste of the South Pacific’s recipe is a classic starting point: six fresh mangoes, a pineapple, coconut milk, water and sugar, stirred into a bright, icy bowl of sweetness.

Savoury selections: Luau, Lusipi, Mamoe and Sapa sui

For Cyril Toto, the answer came instantly: “Chop suey… it goes with everything”. Whether loaded with chicken, beef or lamb, sapa sui is one of the Pacific’s most reliable comfort dishes, especially alongside taro or rice.

Saynt Tuimauga picked falai kapisi mamoe, a lamb-based stir-up of soy sauce, garlic, onion and cabbage. The method is simple: boil the lamb flap until tender, sauté with garlic and soy sauce, then finish with cabbage.

The popular Instagram page slshomecooks, which showcases various recipes especially Pacific ones, suggests a bit of garlic powder, onion powder, chives and a beef oxo cube, which “takes the kapisi to another level”.

Others shouted out lu sipi and luau. Lu sipi is a rich, slow-cooked dish made from taro leaves, lamb, and coconut cream, often cooked in parcels. Luau contains the Sāmoan classic of taro leaves simmered in coconut cream, sometimes with added meat or seafood.

And the winner?

Honestly, each dish got one vote, but we do need a winner and the judges decided it’s you! You’ve got a full list of foods and drinks you’ve got to try.

Consume anything or everything from this article and it’ll guarantee your summer will kick off smoothly.

Whether you’re frying, boiling, stirring or sipping, enjoy the sun, look after each other and fill your plate and cup with the Pacific flavours that taste like paradise.