Mauritius Marathon – 19 June 2011

Marathon runner

Marathon runner

The Mauritius Marathon takes place on Sunday 19 June 2011, starting at 6.30am.

The course is just under 43kms long, and weaves along the south west corner of the island.

Starting at Tamarin, runners pass through the fishing village of La Gaulette, the mountain of Le Morne and onto the ‘Great wild south’.

Half marathon runners start the race at 7am at La Prairie in Baie du Cap.

The race ends on the beach at Saint Felix.

Find out more about:

Win a Magnum of Champagne by sharing your romantic holiday snaps!

Deutz Champagne BottleAt Constance Hotels Experience, we’ve just launched our first Twitter competition to say thank you to everyone of our blog subscribers, Facebook fans, Twitter followers and new friends.

You can win a Magnum of Deutz Champagne simply by Tweeting us your most romantic holiday snaps. You can enter as many times as you like and the Magnum will be posted directly to your door.

To enter is simple – just Tweet the following, including a link to your picture:

“My most romantic holiday snap for @constancehotels #winfizz giveaway LINK TO PHOTO HERE”

Twitter Competiton Example Entry

The link should go to the picture, wherever you’ve uploaded it, be that your blog, a twitter photo service like Twitpic or Yfrog or your website. Below is an example:

Example Twit Pic

Close date
The competition is running from 9am GMT Wednesday 8 June to Midnight GMT Wednesday 15 June 2011.

We’re looking forward to seeing your romantic holiday snaps – and good luck. The champagne is already chilling for you.

Please read the Twitter Competition terms and conditions before entering. All entries are bound by these conditions.

The Constance Halaveli beach tandoori experience

At Constance Halaveli, in the Maldives, we offer a unique dining experience at our Meeru restaurant.

Nightime at Meeru beach restaurant, Constance Halaveli

Meeru beach restaurant at Constance Halaveli

The Halaveli tandoor oven is the first of its kind in the Indian Ocean - created for us by our Engineering Department.

Cooking delicious meat and fish dishes

Guests can enjoy a wide selection of top quality meat and fish, baked ‘à la minute’ in front of them directly on the beach. This cooking method preserves the integrity of the ingredients and ensures a perfect texture: crispy on the outside, juicy on the inside.

The engineering behind the tandoor oven

The oven is based on a traditional Indian tandoor oven, and is similar in shape and the way it works. The tandoor is made out of a steel cylinder and lined with a combination of concrete and glass that is fused together by burning charcoal.

Constance Halaveli beach tandoor oven

Meat and fish taste delicious when cooked in the Constance Halaveli beach tandoor oven

It’s then buried in the sand with stones placed on the outside to insulate the heat. Compared to traditional models, the Halaveli tandoor oven reaches the extreme temperature of 700°C after being lit for approximately 5 hours and burns through 10 kgs of charcoal in an evening.

Seasoning the oven

Each new tandoor is ‘seasoned’ with a homemade spice mix (masala mix), which is unique to each tandoor Chef. The exquisite flavour of the food is the result of the combination of the shape, concrete and glass construction and the extreme high temperatures.

Tandoor oven at the Meeru beach restaurant, Constance Halaveli

Tandoor oven at the Meeru beach restaurant, Constance Halaveli

Read some of the rave reviews about Constance Halaveli on TripAdvisor posted recently. Find out more about the resort in our spotlight on Constance Halaveli.

2011 Epsom Derby

Horses racing at the 2011 Epsom Derby

2011 Epsom Derby

At the 2011 Epsom Derby on Saturday 4 June, 13 racehorses ran. There was a thrilling finish as Pour Moi came up from last to win, just beating Treasure Beach over the line. Carlton House came in third.

Royal couple William and Catherine, Duke and Duchess of Cambridge, spent the day at the races. Ladies day took place on Friday 3 June.

Find out more about the 2011 Epsom Derby.

5 tips to transform your dinner parties

Gone are the days of starched linen tablecloths, evening wear and passing the port to the left. Today’s dinner parties are all about a relaxed atmosphere, great conversation and simple, fresh food.

Kitchen as theatre

Contemporary kitchen dining room

Contemporary kitchen dining room

The formal dining room has given way to an open plan living area that incorporates the kitchen/dining area and comfy sofas where guests can relax. This lo-key luxe was epitomised by last week’s photo showing Samantha Cameron and Michelle Obama sitting on a mustard yellow sofa in front of slim grey units in the newly refitted kitchen at Downing Street.

Inspired by TV shows and chefs like Jamie Oliver and Heston Blumenthal, people’s confidence in their cooking skills is growing and they want to show them off – hence the new kitchen-come-living space. Couple this with a desire to bring people together over good food and wine, and you have the winning formula for a convivial and laid back evening.

What to serve

Fruit on sale at the market

Seasonal fresh food is always a winner

Local, fresh and seasonal food is the order of the day when planning your menu. Plan ahead so you’re not preparing everything at the last minute.  Go for a theme (Italian, Mexican etc) or select the main course, and decide on the other dishes to complement it. If your main course is rich, choose a lighter pudding and vice versa. Cheeseboards are popular too, and a great opportunity to introduce different wines.

Décor

If the evening goes well, your guests will be basking in a warm and inviting atmosphere conducive to great conversation. Keep the décor simple but elegant. Large colourful blooms in short vases can be stunning while a simple candelabra adds a perfect dash of romance to a table. And don’t forget, music really adds to the atmosphere.

Dining al fresco

Candles on the dining table

Dining by candlelight

If you’ve got the space, outdoor dining can be magical. Serve drinks at low tables surrounded by large scatter cushions. Paper lanterns along pathways and tealights in trees transform a garden into an enchanted space. Outdoor fires are a huge hit if your guests are staying late into the evening – go for chimineas or fire pits.

 

Guests – getting the perfect mix

Somewhere between 4 and 8 guests (including hosts) is the perfect number. Choose people you know get on, or have common interests. If you’re mixing singletons and couples, resist the temptation to play matchmaker. Let people know what the mood of the evening will be. Guests usually arrive up to half an hour late so be prepared beforehand and don’t overdo the chablis while you’re waiting for them to turn up.

Each week we publish some of our favourite recipes from the Constance kitchens for you to try at home.

Recipe: Salad of smoked duck and leeks with vanilla citrus dressing

This week’s recipe from the Constance kitchens is a light, refreshing smoked duck and leek salad with vanilla citrus dressing. Perfect for warm summer days and al fresco dining.

Vanilla pods

Salad of smoked duck and leeks with vanilla citrus dressing

Let us know how you get on and send us your comments and pictures of your own smoked duck salad. You can get in contact with us via Twitter, Facebook or the comments section below.

Serves 4
Preparation time: 25 minutes
Cooking time: 45 minutes
Marinating time: 5 minutes

Ingredients

  • 2 leeks
  • 1 smoked duck breast
  • 1/2 vanilla pod
  • 2 oranges
  • 1 grapefruit
  • 2 tbsp honey
  • 3 tbsp olive oil
  • 1 small bunch of chives
  • salt and pepper to taste
  • curly endive and lettuce to serve

1. Clean the leeks, cut them into strips (like tagliatelle) and wash them well. Blanch them for 3-4 minutes in boiling salted water, then drain and refrigerate.
2. Finely slice the smoked duck breast.
3. Cut the vanilla pod in two, lengthwise, and scrape out the seeds with the tip of a knife. Set aside.
4. Peel the oranges and grapefruit, cutting into the flesh, then cut off the segments while keeping any juice that drops. You will need about 4 tbsps of juice for the dressing.
5. Mix honey, vanilla seeds, orange and grapefruit juice, and 3 tbsps olive oil. Add salt and pepper.
6. Cut chives into 2 cm lengths.
7. Put the leeks in a large dish, add dressing, chives, orange and grapefruit segments, salt and pepper. Let this salad marinate for 5 minutes.
8. Just before serving, wash and drain the curly endive and lettuce. Line each plate with a few salad leaves, top with some leek salad and a few slices of smoked duck breast. Pour a thin streak of olive oil over this and sprinkle with a pinch of salt.

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