BBC Good Food Show Winter, 23-27 November 2011

Foodies are in for a treat this coming week, as the BBC Good Food Show Winter heads to the NEC Birmingham.

Culinary delights

Culinary delights

From 23-27 November, visitors to the event can immerse themselves in a world of culinary delights.

Highlights include:

  • MasterChef Experience Live
  • World Cheese Awards
  • live kitchen demos from celebrity chefs including Rick Stein, Gino D’Acampo and James Martin
  • the Great British Beer Experience
  • the Great British Bake Off

Find out more, and buy tickets, from the BBC Good Food Show Winter website.

Weekly round-up: 14-20 November 2011

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

Decadent dessert from Constance Halaveli

Decadent dessert from Constance Halaveli

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

Competition

Special offer

Culinary

Insider tips

  • Top beauty tips for winter weddings
    If you’re getting married soon, take inspiration from our round up of beauty and make up blog articles to help guarantee you look radiant on your special day.

Behind the scenes

Recipe: Tamarind compote

This delicious Mauritian tamarind sauce is the perfect accompaniment to pork and fish dishes. You can buy tamarind paste from specialist food shops and larger supermarkets.

Star anise

Star anise

Serves 4
Preparation time:
20 minutes
Cooking time: 45 minutes

Ingredients:

  • 600g tamarind paste
  • 300g sugar
  • 1/2 tsp fennel seeds
  • 2 star anise
  • 2 dried chillies
  • 1 small stick cinnamon

1. Put the tamarind in a bowl. Add 80cl lukewarm water and crush the tamarind with your hand to remove the seeds. Sieve the tamarind with the water to extract the juice.
2. In a saucepan, mix the tamarind juice with sugar. Add fennel seeds, star anise, dried chilli and cinnamon stick. Simmer for 45 minutes on low heat, stirring often and checking that the compote doesn’t burn.
3. Remove all spices and refrigerate for up to a week.

You can purchase the Prince Maurice recipe book that contains this recipe and over 50 more from our online store.

Competition: which 3 words best describe Constance Hotels Experience?

Win your choice of an amazing bottle of wine from Art De Vignes or a bottle of one of France’s finest fragrances from Serge Lutens by entering our new competition.

Constance Moofushi Senior Water Villa

Constance Moofushi Senior Water Villa

To enter is simple, all you need to do is tell us which 3 words you’d choose to best describe Constance Hotels Experience.

You can comment below, tweet us @constancehotels or post on our Constance Facebook page saying:

The 3 words that best describe Constance are: [your 3 words ]

Be creative, be inspired… we’re looking for words that conjure up the essence that is Constance. 

Floating restaurant at Prince Maurice

Le Barachois, Prince Maurice

If your entry wins, you can choose which of the above 2 prizes you’d like – but you can only win 1 of them!

The competition closes at midnight GMT on Friday 25 November. You can read our terms and conditions here.

Remember, either post to the comments section below, or visit our Facebook or Twitter pages to enter. Good luck!

Serving Studer Eaux-de-Vie at Constance Hotels

Our Head Sommelier, Jerome Fauré, takes us on a behind-the-scenes tour of the Studer Distillery that’s been making its famous eaux-de-vie and liqueurs for over 100 years.

Laguna Bar at Constance Le Prince Maurice
Laguna Bar at Constance Le Prince Maurice

Studer Distillery

The Studer Distillery has been in existence in Switzerland since 1883, in the canton of Lucerne in the north-west foothills of the Swiss Alps.

It produces eaux-de-vie and liqueurs famous for their true flavour. This is thanks to a quality distillation process using water from a privately-owned source. This is an important element in obtaining purity in alcoholic drinks.

The Studer Distillery is very much a family business, in which tradition and innovation happily co-exist. The traditions owe much to the hard work and recipes of its founder, Hans Studer, who had perfected his craft in Cognac in France.

As an aside, it is worth recalling that, in 2005, the Swiss ban on absinthe was lifted, so Studer dusted down its recipe and recommenced distillation!

Embracing change through the generations

The firm is not afraid of innovation as its products’ sophisticated and contemporary-style packaging shows. The fourth generation took over the family firm 100 years after its founding.

Award-winning company

Ivano Friedli-Studer and Käthi Friedli-Studer have been very successful and this year they carried off several prizes at the International Spirits Award organised by Mundus Vin, including:

  • 5 gold medals
  • 4 silvers
  • an unusual and exceptional pear eau-de-vie named as the best fruit-based eau-de-vie 2011
  • the coveted title of the Distiller of the Year.

These outstanding eaux-de-vie are available in all our hotels.

Enjoy €300 credit per day at Constance Ephélia spa villas

Constance Ephelia Resort, spa villa

Luxurious spa villa

Enjoy €300 credit per day, per spa villa at Constance Ephélia to spend on luxurious spa treatments of your choice.

This fabulous offer allows you to really pamper yourself with a range of treatments, which can be taken in your spa villa or at the Spa Village.

Offer valid until 23 December 2011.

Find out more information about the spa villa exclusive deal, including terms and conditions, from the online booking section of the Constance website.