Recipe: Royal romazava

Romazava is an emblematic dish of traditional Madagascan cuisine. At Constance Tsarabanjina, its preparation is similar to a ritual, and no one is supposed to distract the chef when he is getting it ready. A dish for sharing and generosity, to be enjoyed with friends.

Royal romazava

Royal romazava

Ingredients (Serves 4)

The meat:

  • 300g pork loin
  • 300g stewing beef
  • Black pepper: as required
  • 10g garlic puree
  • 20g ginger puree
  • 10g flour
  • 2 tomatoes
  • 1 tablespoon tomato concentrate
  • Peanut oil
  • 1 bouquet garni
  • Salt/pepper

1. trim the pork loin and cut it into cubes and brown it with a little oil. Add the garlic and ginger purees.

2. Let it sweat for another 5 minutes, then pour half a litre of water over it and cook it covered for 45 minutes.

3. In a casserole, bring the seasoned sautéed beef back to the heat. add the tomato concentrate and coat the meat. Let it all cook for 5 minutes.

4. Sprinkle it with flour and cover it with water. Stir the fresh tomato chopped into pieces, the bouquet garni and the black pepper. Cover and cook it for 2 hours, preferably on a real fire with glowing embers.

The garnish:

  • 300g white rice
  • 4 chopped tomatoes
  • 1 bunch of coriander
  • 1 banana tree leaf
  • Salt

1. Cook the rice. Chop the tomatoes and season them with salt and coriander.

Finishing and presentation

Cut the banana tree leaf into a square and place the different meats on top. serve the rice and tomatoes separately. For a more traditional result, serve everything in a stew-crock or cast iron pot.

Sommelier’s suggested wine

Light and fruity red wine:

  • Upper Hemel En aarde, Newton Johnson. “D”, Pinot Noir, 2009 South Africa
  • Côtes du Marmandais Elian Da Ros, “Le vin est une fête”, 2009 France

 

Barefoot adventures at Constance Tsarabanjina, Madagascar

Get a taste for the barefoot, laid back vibe that makes Constance Tsarabanjina a castaway paradise ripe for discovery, in this latest video.

Learn more

 

 

Sunday Times looks at rise in über-luxury holidays

The Sunday Times lists Constance Halaveli as being one of the destinations selected by the super-wealthy to enjoy a truly luxurious holiday.

Luxury holidays at Constance Halaveli

Enjoy luxury holidays at Constance Halaveli

Rise of the 100k+ holiday

In her piece for the newspaper’s travel section Susan d’Arcy explores the rise of the £100,000+ holiday and cites Halaveli as being one of the places where such lavish experiences are possible.

D’Arcy highlights reports by UK tour operators that the number of holidays in this price bracket have doubled in the last year because, she says, people want ‘something incredible. People want privacy and remote locations, smaller, boutique hotels and amazing places’.

Top luxury holidays at Halaveli

She gives the example of a private equity director and his family who took a very special diving holiday at Halaveli.

Sparing no expense the family stayed in the lavish Presidential Villa complete with its own fitness suite, spa treatment room, pool and secluded section of beach and a personal chef on hand to create delicious meals.

They then enjoyed our most exclusive dive experience including sole use of a yacht for 24 hours with its own personal chef creating sumptuous delicacies from the finest ingredients and an on board spa therapist for massages between dives.

Luxury holidays at Constance Moofushi

Constance Moofushi, Maldives

What’s on offer at Halaveli

There is, of course, plenty to enjoy at Halaveli if your budget doesn’t run to £100,000.

If the Presidential Villa is a little bit more than you’re looking for then there are the beautiful, secluded water villas with their own infinity pools dotted along the island’s jetty, or beach villas of various sizes with private pools and gardens.

Enjoy the highlife with private in-villa dining or step out and enjoy elegant fine dining at our stunningly located Jing restaurant with its panoramic ocean views.

You don’t need your own yacht to enjoy the rich marine life of the North Ari Atoll with snorkelling equipment available to guests and a variety of mesmerising dives for all levels.

And at Constance Moofushi, Maldives

D’Arcy points out that for those who are looking for something a little less expensive Constance Moofushi nearby may not be ‘quite so plush, but still pretty’.

Find out more

 

Constance Tsarabanjina wins at Tatler Travel Awards 2014

Tatler magazine has recognised the unique laid back charm of Constance Tsarabanjina in its prestigious 2014 Travel Awards.

Constance Tsarabanjina, winner at the Tatler Travel Awards 2014

Constance Tsarabanjina, winner at the Tatler Travel Awards 2014

The magazine named the private Madagascan island resort of Tsarabanjina its Barefoot Adventure award winner.

Picking a selection of only 8 winners from luxury hotels and resorts across the globe, Tsarabanjina was joined on Tatler’s exclusive winners’ podium by the likes of Domaine de la Baume, France and Aman Canal Grande, Venice.

Luxury barefoot chic

Tsarabanjina’s mixture of castaway chic and Constance elegance makes it the ideal destination for those looking for beautiful beaches, palm-thatched beach villas and a splash of Madagascan adventure.

As the Tatler Travel Guide 2014 states:

“This is barefoot luxury at its best, the kind of desert-island experience that will stay with you, haunt you, make you realise that every beach from now on will not live up to this one.”

At Tsarabanjina, you can experience a world far removed from the one most of us live in day to day. From watching the local fishermen deliver the catch of the day on traditional wooden pirogues, to taking in the island’s stunning biodiversity on a guided nature walk, or diving waters previously unexplored.

The awards were presented this week at The Ritz, London by Tatler’s Travel Editor Francisca Kellett.

Read more

Who are the top contenders at MCB Tour Championship 2013?

Golf journalist Matt Cooper reports on the forthcoming MCB Tour Championship in Mauritius

The MCB Tour Championship, held at The Legend, Constance Belle Mare Plage

The MCB Tour Championship, held at The Legend, Constance Belle Mare Plage

It may not be branded quite as obviously as the European Tour’s Race to Dubai, but the conclusion of the Senior Tour has its own version of a yellow brick road and a destination every bit as thrilling at the main tour. The aim for the seniors is to make the season’s final hurrah in Mauritius – at Constance Belle Mare Plage for the MCB Tour Championship.

It’s an event which seals the deal for 2013. After three days of competition on the Legends course the elite field will have been separated and we will know not only the identity of the tournament champion, but the Order of Merit winner and Rookie of the Year will have been crowned too.

In the last three years the trophy has twice been lifted by South Africa’s David Frost, either side of a win by American Tom Lehman. Both men are major championship winners, proof that the cream rises to the top in this event and that’s good news for Scotland’s Colin Montgomerie, who has been a new addition to the senior ranks in 2013.

Known to golf fans across the globe as Monty, he completed 31 victories on the European Tour (only three men have ever earned more) and he wasted little time adding a first senior win, claiming the Travis Perkins Masters at Woburn during the summer, only his third start on the Senior Tour.

The 50-year-old Scot has become a regular member of the Sky Sports commentary team in recent years, but he retains a fierce competitive spirit and has joined the senior ranks with specific aims. Unlike Frost and Lehman he famously never won a major title, but he intends to correct that in the senior versions of those events.

With that in mind he is keen to end the year with another win, as will his fellow Ryder Cup captains Sam Torrance and Ian Woosnam who join him in the field alongside the reigning champion Frost.

In my time as a golf journalist I’ve been to many countries (from Finland to Turkey and Tenerife to Kazakhstan), but this will be my first visit to Mauritius and I’m buoyed by its reputation on tour as one of the best of the year. No-one seems quite sure what to rave about first – the golf course, the hotel, the location or the food.

They also look back to those past winners and remember one of golf’s oldest adages: quality venues reap quality winners. Follow #MCBGolf on social media to see if the trend continues.

Learn more

Read more from Matt on Twitter @MattCooperGolf or visit the blog Curious About Golf

 

Recipe: Roast shrimp, avocado tartar with orange

A revised version of the classic avocado with shrimp, this spicy version is to be tasted with your feet in the sand, looking out onto the sea.

Roast shrimp, avocado tartar with orange

Roast shrimp, avocado tartar with orange

Ingredients (Serves 4)

Shrimp and marinade:

  • 12 shrimp (size 16/20)
  • 1 white onion
  • 2 cloves of garlic
  • 10g ginger
  • 2 lemons
  • 1 bunch of coriander
  • Salt/pepper

1. Shell the shrimp, retaining the end of the tail. Keep heads for the sauce. remove the guts. rinse them under a stream of cold water, drain them and put onto a small plate.

2. For the marinade, peel and chop the onion and squeeze the cloves of garlic and ginger. Add the crushed coriander and the lemon juice. season it all. When everything is well mixed, add the shrimp tails and marinate it for one hour.

The tartar avocado with orange:

  • 2 ripe avocados
  • 2 limes
  • 2 oranges
  • Salt/pepper

1. Peel the avocados and cut them into small cubes. add the lemon juice to prevent oxidation, and then season it.

2. Zest the oranges and peel them into segments. keep the juice.

3. Add some zest to the avocado tartar and to the diced segments. mix it all together and set it aside.

The light curry sauce:

  • Olive oil: as required
  • 1 carrot
  • 1/2 celery stalk
  • 1 clove of garlic
  • 2g curry powder
  • 1 tomato
  • Orange juice
  • Butter: as required

1. Brown the shrimp heads with a little olive oil in a small bowl. Add the carrot and celery cut into cubes, the crushed garlic, curry powder, and the seeded tomato cut into cubes. Mix well and moisten up with water and any remaining orange juice.

2. Cook gently for about 20 minutes and pass this broth through a cheesecloth strainer. reduce it by half to spice up the broth and add a knob of butter.

3. Mix it, using a small immersion blender, until you get a light mousse.

Finishing and presentation

Remove the shrimp from the marinade and let them fry on each side with a drizzle of olive oil for 2 minutes. With a stainless steel rectangular cutter, arrange the avocado tartar in the centre of the plate. Lay out the shrimp tails and finish it all off with a curry sauce mousse.

Sommeliers’ suggested wine

Champagne/Mousseux:

  • Champagne Deutz, “Cuvée William Deutz”, 1998 France
  • Champagne Jacques Selosse, “Substance”, France