Constance Le Prince Maurice serves fabulous food

Four bloggers travelled to Constance Le Prince Maurice to tell the story of the luxury hotel through their own eyes as part of the #Ultimate Mauritius Constance blogger trip.

Here Food and the Fabulous blogger Ishay Govender-Ypma discovers what inspires Constance chefs.

 

Ishay_Govender_tile-thumbAbout Food and the Fabulous

South African food and travel writer, cook and explorer, Ishay Govender-Ypma travels the world to discover how culture and tradition influence local cuisine.

Read her blog article: Food culture at Constance Le Prince Maurice

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#Ultimate Mauritius blogger trip

Watch the films from the other #Ultimate Mauritius bloggers

Visit our website to find out more about Constance Le Prince Maurice

For the blogger trip, flights were provided by Air Mauritius and island excursions supported by the Mauritius Tourism Promotion Authority.

5 tips for travel inspiration 2014

Get inspired for 2014 and find out what you could look forward to in the coming months at Constance Hotels and Resorts in the Indian Ocean.

Travel inspiration - Diving at Constance Moofushi

Travel inspiration – Diving at Constance Moofushi

1. Challenge yourself to a wild adventure in dramatic locations

Take yourself out of your comfort zone and try diving with sharks in the Maldives at Constance Moofushi, rock climbing in the Seychelles at Constance Ephélia or landing a marlin off the shores of Constance Le Prince Maurice.

2. Take a digital detox

The appeal of a digital detox continues to gather pace. At the Robinson Crusoe style island of Constance Tsarabanjina, you can cast yourself away and escape the buzz of modern technology. Turn off your mobile phone, leave your iPad in your suitcase and don’t even think about checking your emails. This is a place where you can really reconnect with yourself and feel the absolute peace that comes from being offline to the rest of the world.

3. Discover a new passion

Whether you’ve always wanted to learn everything there is to know about wine or you’re interested in the vast world of marine biology, make 2014 the year you start your journey of discovery.

Our expert sommeliers are always happy to talk guests through our wine lists before you take a tour of the extensive cellars at Constance Le Prince Maurice and Constance Halaveli followed by a wine tasting.

Travel inspiration - Constance Tsarabanjina

Travel inspiration – Constance Tsarabanjina

If action’s your thing, take a specialist diving course in the Maldives, or learn to play golf in Mauritius or the Seychelles.

And if gastronomy is your passion, you can learn to cook using local ingredients under the expert guidance of our chefs.

4. Enjoy time with those you love

Let this be the year you make time to hang out, talk and laugh with your loved ones. Book a villa big enough for all the family from grandparents to grandchildren like the family villas at Le Prince Maurice, Belle Mare Plage, Halaveli and Ephélia or splash out on the über luxury of one of our Presidential villas.

5. Treat yourself to life’s simple pleasures

Take the time to enjoy the pleasure of trying a new spa treatment, reading a book on a sun lounger, or just exploring a beautiful spot while letting your thoughts meander. You can take a break from it all at one of our Spas de Constance where our therapists can create a personalised plan for you while on holiday.

Learn more

 

BA High Life reveals 5 top dive sites in the Maldives

Discover five of the best dive sites in the Maldives on British Airways’ High Life website.

Top dive sites in the Maldives

Top dive sites in the Maldives

Journalist Ianthe Butt visited Constance Halaveli at the end of November, and explored the crystal clear waters around the north and south Ari Atolls with the dive team from TGI Maldives.

Highlights include diving with reef sharks at Hafsa Thila and manta rays at Madivaru Lagoon, both in the north Ari Atoll.

At Maamigili Kandu, in the south Ari Atoll, Butt writes:

‘Whale sharks, the largest fish in the world, have to be on every diver’s wildlife bucket list…The currents and plankton-rich waters along the channel in this Marine Protected Area regularly attract these gentle giants.’

Find out more

 

Recipe: Creole fish broth and “bred mouroum pti fye”

Brède mouroum leaves grow on trees and can reach up to 3 or 4 metres high. The branches are broken by children who climb in the trees, while the elderly have the wisdom and patience to pluck the branches.

Legend, Constance Lémuria

Legend, Constance Lémuria

The mouroum is little used these days. We wanted to bring it back into fashion.

Ingredients (Serves 4)

The fish:

  • 1.5kg whole white fish (grouper, if possible)
  • 1 carrot
  • 1 onion
  • 15g bilimbi (small local fruit)

1. Scale, dress, wash and fillet the fish. Remove all bones.

2. Crush them and drain off the bones by leaving them for an hour under a trickle of cold water. Soak them in a pan with cold water and bring them to the boil.

3. Skim off any impurities, add the carrot and onion, cut into chunks, and let it all gently simmer for an hour and a half.

4. Pour the bones out and pass the broth through a strainer. Adjust the seasoning.

5. Cut the fish fillets into cubes approximately 1.5cm square and chop the bilimbi.Fry the fish cubes with a little colourless oil and add the chopped bilimbi.

The garnish:

  • 500g brèdes mouroum leaves
  • 2 cloves of garlic
  • 5g chopped ginger
  • 8 slices of fried ginger
  • 12 garlic chips
  • 1 lemon confit
  • 2 tomatoes, diced
  • 1 lime
  • salt/pepper

1. In a small wide dish, cook the brèdes mouroum leaves in some olive oil. Add the garlic and chopped ginger, and season it with salt. Store it.

2. Cut the lemon confit into a small diamond shape. Store it.

3. For the finishing, take off the tomato skins and fry them.

Finishing and presentation

Arrange the cubes of fish on plates. Complete with the brèdes mouroum on top, the lemon confit, along with the fried tomato skins, the ginger and garlic chips. Top it all off with the hot fish broth.