Fishing trips off Moofushi

At Constance Moofushi, Maldives you can set sail on a traditional Dhoni and try your hand at fishing for your dinner.

Catch of the day, fishing trip off Moofushi

Catch of the day

Traditional sunrise fishing

What better way to start the day than aboard a Dhoni, watching the colours of the sun rise across the Indian Ocean?

In the early morning our experienced Dhoni crew will take you to the best fishing spots, and help you catch some delicious fish for your dinner.

When: Wednesdays, 7.00h-8.30h
Where: Blue Tribe Excursion Centre, at 6.50
What to bring: Sunglasses and camera

Sunset fishing on a Dhoni

Imagine the beauty of a glorious multi-coloured sunset matched with the fun of fishing. Our experienced Dhoni crew will take you to their best fishing spots and help you catch your supper for the following day.

Enjoy the view of the sun slowly sinking into the Indian Ocean, the stunning colours of the sky and the peace and tranquility of the water lapping against the Dhoni.

When: Tuesdays, Thursdays and Saturdays, 18.30h-20.00h
Where: Blue Tribe Excursion Centre at 18.20h
What to bring: Sunglasses and camera

Check out our Constance Facebook page to see photos from a recent fishing trip off Moofushi.

And if you’re tempted by the sound of these amazing fishing trips, find out more about The Jewel Island: Constance Moofushi.

Weekly round up: 24-30 October 2011

Wedding day at Moofushi

Wedding day at Moofushi

This weekly feature offers a round-up of the content on our blog from the past week, in case you missed anything.

Split into categories, it’s another way for you to easily find the posts of value to you.

Competition

  • Name the sea creature: win perfume and wine
    We’ve had some great entries so far… we still need your help to give a pet name to our friendly sea creatures. Come up with the best name (winners will be chosen by us, so be creative) and you could win. Closing date 4 November.

News and events

Inspiration

  • Wedding bliss at Constance Moofushi
    If you’re looking for a beautifully romantic location for your wedding, Constance hotels offer a luxury experience in some of the most breathtaking locations in the world.

Culinary

Spa & sports

Behind the scenes

Recipe: how to make coconut milk

Coconut tree in Seychelles

Coconut tree in Seychelles

Today Chef Rufus Elizabeth of Seselwa restaurant at Constance Ephélia Resort explains how to make coconut milk the traditional way.

Coconuts are poetically called ‘suspended water’. They’re used in many different culinary preparations in the Seychelles – the most famous one is probably the kari koko, or curry with coconut milk.

1. To make fresh coconut milk, you need to use a dry coconut. First remove the husk by splitting it on a sharp rock. If you buy it in a supermarket, it will come without the husk.

Splitting coconut husk on a sharp rock

Split the coconut husk on a sharp rock

2. Then, break open the nut. This can be a dangerous operation if you don’t take the necessary precautions. Seychellois do it with a machete… but please don’t try this at home!

Instead, I’d recommend using a pastry roller or a metal pipe. The trick is to place the nut in your hand the right way. It will easily break open if you hit it right in the middle, against the sense of the fibers.

3. Hold the nut tightly in the palm of your left hand, hide your fingers, and hit it with the pastry roll. If it doesn’t break the first time, try again.

4. Place a glass or bowl under to collect the coconut water.

5. Once the nut is open:

  • Sieve the coconut water and use it to prepare a delicious drink. It’s perfect pure and ice cold. Seychellois have it for breakfast to give them strength for the day.
  • You can also mix it with white rum and prepare a delicious punch.

6. Remove the pulp from the shell: one easy way is to use an oyster knife. Protect your fingers as the blade can easily rip against the inside of the shell.

Scrape the pulp out of the coconut

Scrape the pulp out of the coconut

Try to keep at least one side of the coconut shell intact. Seychellois use it a measuring unit and call it the kafoul.

7. Rinse the pieces of pulp. You can choose to keep the brown skin around it or remove it with a knife. Grate the pulp. Seychellois use a traditional grater (a piece of sharp metal on a wooden plank). At home, a blender is probably your best bet.

8. Place the grated pulp in a bowl. Add a bit of fresh water and let it soak for 5 minutes.

9. Place the preparation in a clean cloth. Wrap the cloth around the pulp and press with your hands on top of a bowl. The coconut milk will be extracted slowly.

Sieve milk through the husk

Sieve milk through the husk

To do this, Seychellois use a piece of natural coconut husk. They call it tamis coco.

10. Keep the coconut milk in the fridge until you need it. Keep the dry grated pulp to prepare pastries such as a delicious coconut tart, or a coconut jam.

11. If you want a thicker milk, or coconut cream, allow the milk to rest for 2 to 3 hours. The liquid will progressively split and the coconut cream will stay at the top. Use a ladle to gently collect it from the top.

It may be easier to open a can of coconut milk but what a pleasure to make your own!

 

Wedding bliss at Constance Moofushi

If you’re looking for a beautifully romantic location for your wedding, Constance hotels offer a luxury experience in some of the most breathtaking locations in the world.

Mr and Mrs Smazhenny

Mr and Mrs Smazhenny at Moofushi

Mr and Mrs Smazhenny spent a wonderful month at Moofushi, in our fabulous beach and water villas. During their stay they organised their wedding and then enjoyed the utter bliss of the resort on their wedding day.

We worked with them to make sure it was a magical experience for them and their guests. Highlights of their wedding day included:

  • a delicious breakfast, followed by a morning spa in a spa treatment double room, including a massage and facial for bride and groom
  • a romantic ceremony at the Manta Bar, specially decorated for the occasion
  • a tree planting ceremony so that they could commemorate their special day on Moofushi Island, and see how it has grown when they next return 
  • a special candlelit dinner at Alizée Beach restaurant, with wine chosen by our sommelier
  • delicious wedding cake – vanilla and chocolate with fruit topping
  • rose petal turndown in their villa on wedding night
  • fishing with our diving centre
  • watching a film of their wedding day on the beach later that night.

Check out the great photos of Mr and Mrs Smazhenny’s wedding day that we’ve posted in a photo album on the Constance Facebook page.

And don’t miss our article about The Jewel Island: Constance Moofushi

The secret to beautiful shiny hair

Our Spa Manager at Le Prince Maurice, Sophie Demaret, shares one of her beauty insights.

Sophie Demaret

Sophie Demaret

Today, I want to let you know about an amazing hair product – amla oil.

Amla oil

Amla oil is one of the world’s oldest natural hair conditioners. Used widely in India, it turns your hair into a piece of finery that swirls in the air and shines in the sunlight!

Amla oil is made from the Indian gooseberry (or amla). It comes from the Phyllanthaceae family of flowering plants, other members of which also produce fine and precious oils.

Rich in vitamins A and C, it works like a hair pack on your scalp and your hair. It helps fight dandruff, strengthens your hair and aids hair growth – basically it’s a total hair-care must have.

From the moment you apply it to dry hair, you’ll experience a very pleasant fresh sensation, and you’ll quickly feel the benefits of an oxygenated scalp.

How to use it

When I tried it, I gave my hair a thorough soaking with the oil after a good scalp massage. I left it on for 4 hours, although ideally it’s best left on overnight. After the treatment, I shampooed my hair and – hey presto – it had performed its magic.

After just 4 hours, the results are amazing – beautiful, soft, shining hair.

Constance Belle Mare Plage celebrates Divali 2011

Guests and staff enjoyed a beautiful evening at Constance Belle Mare Plage on Tuesday 25 October, to celebrate Divali, the festival of lights.

Special dishes and decorations

Special dishes and decorations

Our chefs prepared special dishes for the evening, with traditional table decorations created from coloured rice.

Celebrations took place at Indigo and Citronelle restaurants.

The name Divali comes from the word Deepavali, which means ‘row of lamps’.

Divali involves the lighting of small clay lamps (diyas) filled with oil to signify the triumph of good over evil.

Don’t miss more lovely photos of Divali at Belle Mare Plage and Constance Le Prince Maurice on our Constance Facebook page.