Traveling with Anaphylaxis: My Honeymoon in Fiji

Hi! My name is Emma, I’m 27 years old, recently married, and living in Sydney. I’ve lived with multiple severe allergies my entire life—including being at risk of anaphylaxis to dairy, eggs, all nuts, sesame, avocado, shellfish, mushrooms, and latex. I also have asthma, eczema, and eosinophilic oesophagitis (EoE).

I was diagnosed at just 3 months old, so managing allergies has been a big part of my life.

Travel especially overseas has always required an extra layer of planning, caution, and courage. That said, when my now-husband and I began planning our honeymoon, we were determined not to let my allergies limit our experience. After all, we got engaged in Greece on a 6-week European holiday.

We chose to spend 10 nights in beautiful Fiji, flying from Sydney to Nadi with Fiji Airways. The flight was under four hours, which made it easy for me to eat beforehand and avoid any in-flight meals. After a lot of research, my husband found that the Intercontinental Fiji Golf Resort & Spa had the most proactive and understanding response when it came to food allergies. They also had an on-site medical centre.

Before we left Australia, I spoke directly with the head of food and beverage at the resort and made sure my allergies were clearly noted in our booking. From the moment we arrived, the staff were welcoming and reassuring. The resort had three restaurants and room service available, and while I did experience a couple of mild reactions during the trip, I didn’t need to use my EpiPen once.

What made all the difference was direct communication with the chefs. There were two chefs in particular – one for breakfast and one for dinner – who took exceptional care of me. Every morning, I ate at the same restaurant and let the breakfast chef, Chef Ili, know the day before what I’d like, so she could prepare it safely. I later found out she had communicated with the entire kitchen team after my first meal, with my room number and allergy list so everyone would be aware and ready – something that reassured me.

For lunch and dinner, we mostly dined at Sana Sana (a buffet-style restaurant) and Navo (a fine dining option). One chef at Sana Sana, Chef Ifraz, went above and beyond—he would always ask what I felt like eating and prepared it as simply and safely as possible. He even served sauces on the side, explaining every ingredient, which gave me full confidence in what I was eating. As someone who rarely gets to enjoy dessert, also being offered sorbet was such a delightful treat!

Some of the meal highlights included Kakoda (a traditional Fijian dish), Masala Salmon, Thai Beef Salad, Beer Battered Mahi Mahi, and of course, the sorbet!

There were a few meals—mostly room service or the poolside bar – where I did have a minor reaction (mostly lip swelling/mouth tingling).  I think this came down to not being able to speak directly to the chef and the busy nature of those kitchens. After that, I stuck to ordering from the main restaurants and if I wanted a meal in my room, I would order in person at the restaurant and ask for the meals to be delivered to my room, which the staff were always willing to accommodate.

I also brought some trusty snack staples from home in my checked luggage: muesli bars, two-minute noodles, Salada crackers, and pretzels – all from brands I know and trust. A tip from a friend also helped – we grabbed a taxi to a local grocery store and found familiar brands like So Good soy milk, Doritos, and Oreos, which meant I had plenty of snacks.

Beyond food, the resort was very supportive in other areas too. When we booked a couples’ massage at the spa, I notified them in advance about my allergies, and they went the extra mile to clean the room thoroughly and used plain olive oil to avoid any triggers from nut or avocado-based products.

We also spent time off the resort, going on island day trips, snorkelling, and riding jet skis. I packed a waterproof bag that fit all my essentials – EpiPen, Ventolin, antihistamines, and my phone—so I always felt prepared, even on the water [Note from A&AA: we recommend to also have your ASCIA Action Plan for anaphyalxis]. Added bonus – it also meant I could get some great pics without getting my phone wet!

For the trip home, which involved a longer travel time, I planned ahead by pre-ordering two meals from the resort kitchen the day before. To ensure they were safe, I ate half of each and packed the other halves into a container to eat at the airport. I always bring a cutlery set and a container when I travel, for situations just like this.

Our time in Fiji was filled with warmth – not just from the sun, but from the kindness and care shown to us. On our last day, the staff sang us a traditional Fijian farewell song, and I got heartfelt hugs from the team who’d helped me every day. It was incredibly special.

Traveling with anaphylaxis is never simple – but with the right planning, open communication, and a little courage, it’s absolutely possible. I’m so grateful for this experience, and I hope our story encourages others with allergies to believe that safe and joyful travel is within reach.

We can’t wait to go back someday – hopefully with kids in tow as the resort seemed a great place for families!