Early in the morning, I sign up for a trip on the outrigger canoe at the Four Seasons Maui. I’ve been eyeing the boats, which look familiar but for the supports fastened to the hull. We paddle around the reef system, and I learn that Polynesian navigators used similar canoes to make long ocean voyages. Later, a few kilometres away in Makena State Park, I find Big Beach: a long stretch of pristine white sand.
Back at the resort, I dine at Spago. The menu is a sophisticated blend of Californian and Hawaiian cuisines, and my favourite dish is the chef’s take on a Hawaiian specialty. His spicy Ahi Tuna Pokē comes in delicate sesame-miso cones that crunch satisfyingly as the pokē melts.