A dinner inspired by Hawaii, the Philippines, Lanzarote and La Palma, Tenerife

Daniel Jiménez González (Kamezí Deli & Bistró, Lanzarote), Chele González (Gallery by Chele, Manila, Philippines), Liko Hoe (Waiahole Poi Factory, Honolulu, Hawaii) and José Alberto Díaz (El Sitio, La Palma) rounded off the second day of Worldcanic in an eight-hand task.

At the southernmost tip of Lanzarote in the vicinity of Playa Blanca, the Kamezí Deli & Bistró restaurant in the plush Kamezí Senso Concept complex - a concept of luxury apartments blending in aesthetically with the island - was the venue for Thursday's dinner on the second day of the Worldcanic congress. The meal featured four different chefs with the same sensitivity to product, who put on a menu both local and universal, just like the island, and indeed the congress.

Daniel Jiménez González, chef at Kamezí Deli & Bistró, played host to two chefs with restaurants in volcanic environments around the world, and a third from a location slightly nearer, as befitted the occasion. They were Chele González (Gallery by Chele, Manila, Philippines), a Spanish chef living in the Philippines; Liko Hoe (Waiahole Poi Factory, Honolulu), a polyfacetic chef who has upgraded produce and ancestral cooking techniques in the Hawaii archipelago, and José Alberto Díaz (El Sitio, La Palma), the chef invited over from the island of Tenerife.

The meal kicked off with Jiménez, whose restaurant and concept believe in using only the island's own produce, with a host of local delicacies: Moray eel (skin crunches), La Santa prawns (with mango, avocado, passion fruit and coffee), squid (with boiled "mojo" sauce and chocolate) and rabbit (with Canary Island cold "salmorejo" tomato soup, pickled onion and "piña de millo" corn on the cob). Díaz took over with an Aquanaria sea bass ceviche, passion fruit and mango; González cooked carabinero prawns in taro leaves, a recipe he had explained on the first day of the congress, as a nod to the “place we're in now, my native region, which is Cantabria, and the Philippines, of course”, and finally Hoe produced roast pork with pickled onions.

With a crème brûlée made from goat's milk and "yema" sweet potato purée, the local chef rounded off a meal washed down courtesy of Bodegas Bermejo (Bermejo Diego organic dry white) and Bodegas Puro Rofe (Tilama 100 % Malvasía volcanic white wine and Rofe Tinto 100% Listán Negro red wine).