Recipe: Seychellois Bread Fruit Dessert

Will you enjoy our Seychellois Bread Fruit Dessert?

Will you enjoy our Seychellois Bread Fruit Dessert?

Experience the delicious taste of tropical bread fruit with this sumptuous pudding.

Ingredients (serves 10)

  • 1 litre fresh coconut milk
  • 1kg bread fruit cubes
  • 1 vanilla pod
  • 200g caster sugar
  • 200ml water or milk
  • pinch of salt
  • pinch of freshly grated nutmeg

The Method

1. Peel the bread fruit then cut into even sized cubes.

2. Combine the bread fruit in a large pan with the coconut milk (the coconut milk must cover the bread fruit, if it does not add a little water or milk).

3. Slit the vanilla pod in half lengthways and add to the pan along with the salt and nutmeg. Sweeten to taste with the caster sugar then bring the mixture to the boil.

4. Reduce to a simmer, cover and cook gently for about 20 minutes, or until the sweet bread fruit is tender enough that it can easily be pierced by the point of a knife.

5. This dish can be served warm or cold. If you like a more porridge-like consistency, simmer for about 5 minutes more and then mash the breadfruit gently with a fork.

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U Spa: a new approach to Wellness Cuisine

Relax at U Spa

Relax at U Spa.

The Constance U Spa concept offers an holistic approach to wellbeing encompassing aromatic spa treatments, fitness activities and good, healthy nutrition.

Our chefs have been busy creating a range of sumptuously fresh and delicious dishes based on the latest nutritional research to ensure that you fuel your inner vitality to feel great inside and out.

Available across all our restaurants and in-room dining, our new ‘Wellness Cuisine’ dishes are marked on the menus with a ‘W’ – so it’s easy to select delicious food cooked using healthy methods.

Using whole, natural foods high in essential nutrients, beneficial omega fats, soluble fibres and healthy proteins, the dishes are a celebration of the flavours, colour and authenticity of the fresh local produce found across our Indian Ocean locations.

Expect sumptuous tropical fruits and vegetables, excellent meats and fresh seafood without sugar or processed fats.

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Jahaz signature cocktail: Lemongrass Drop

Get a taste of the Maldives with one of Constance Halaveli’s signature cocktails – the Lemongrass Drop – created by barman Mr Udaya.

Enjoy a signature cocktail at the Jahaz Bar

Enjoy a signature cocktail at the Jahaz Bar

Ingredients

  • 50ml vodka
  • 15ml vanilla liquor
  • 5ml passion fruit syrup
  • 1 inch fresh ginger
  • 1 stick lemon grass

Method

1. Put in a Boston glass the vanilla liquor, the peeled-chopped ginger and the chopped lemon grass.

2. Mix until the aroma transfers to the liquor.

3. Add the vodka and the passion fruit syrup.

4. Add ice and shake until it becomes very cold.

5. Let it drain into an ice cold Martini glass.

6. Decorate with a lemongrass leaf which imitates a straw.

What’s it like at Jahaz bar?

Feel the sand between your toes in the sleek, contemporary Jahaz Bar where the modern island interior of rich woods, high-rafted ceilings and elegant modern furniture combines seamlessly with the sand floors and beach and pool views.

At night hang out by the bar and let our barman fix you one of his signature cocktails or move outside and relax on a beanbag under a sky full of stars.

During the day, enjoy Jahaz’s location on the beach beside the pool to enjoy a range of cool fresh fruit juices and light refreshments.

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3 unusual dishes from the Seychelles

The cuisine of the Seychelles is a warm, fragrant fusion of influences from Africa, France, China, India and England.

Unusual dishes from the Seychelles: Tuna ravioli with semi ripe papaya

Unusual dishes from the Seychelles: Tuna ravioli with semi ripe papaya

Known locally as Creole cuisine, the dishes in the Seychelles are flavoured by the rich local spices which historically grew in plantations and were shipped across Europe.

Chilli, garlic, ginger and cinnamon all play a major part in the warm seafood and meat curries and marinades often served with rice and chatini (a mild, vinegary chutney of fruit or vegetable).

As a series of remote islands, the ingredients for many of the traditional Seychellois dishes were based on locally available ingredients.

Here are some of the popular dishes requested by guests at Constance Lémuria, Praslin and Constance Ephélia, Mahé.

1. Recipe: Banana curry cannelloni with Snapper

This delicious recipe from Constance Ephélia blends the warm flavours of Creole curry with sweet banana to create the perfect accompaniment for fresh fish.

2. Recipe: Tuna ravioli with semi-ripe papaya

Created by the chefs at Constance Lémuria this dish uses 100% Seychellois ingredients including the traditional papaya, tuna and palm kernels.

3. Recipe: Octopus salad

Using freshly octopus and garden vegetables, this is a delicious salad that uses local lemongrass to add some zing.

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Recipe: Strawberry mango smoothie

Chill out in the cool laidback Laguna Bar at Constance Le Prince Maurice overlooking the pool and enjoy this fresh fruit smoothie.

Enjoy a smoothie at the laid back Laguna Bar

Enjoy a smoothie at the laid back Laguna Bar

Alternatively, recreate the flavours of Mauritius at home with this easy to make healthy smoothie.

Ingredients

  • One handful of fresh strawberries
  • 60ml fresh mango juice
  • 4 fresh kiwi
  • 30ml fresh orange juice

Method

1. Blend all the fresh strawberries together with the fresh mango juice.

2. Pour into a glass.

3. Prepare your fresh kiwi juice by blending, no water added, and pour it over the strawberry and mango mix.

4. Then slowly pour the fresh orange juice over the top. Garnish with slice of orange and a fresh strawberry.

The popular beach side Laguna Bar at Constance Le Prince Maurice has high-rafted palm-thatched ceilings, comfy seating and cool wooden floors. With a laid back vibe, it’s the perfect place to shelter from the sun by day or meet friends for cocktails after dark.

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Constance & Toyota make a young Mauritian’s dream come true

Constance Hotels and Resorts and Toyota are making an aspiring Mauritian chef’s dreams come true as part of the Toyota Get Going Challenge.

A dream come true for 19 year old Anais

A dream come true for 19 year old Anais

Nineteen-year-old Anais has always dreamt of ‘cooking like a chef’ and last week her dream came true when Toyota enrolled her at the Constance Hospitality Training Centre in Mauritius.

Anais will now get the opportunity to work in a world-class kitchen at Constance Belle Mare Plage learning from our leading chefs and organising and planning a lunch for a group of children.

Sharing Anais’ passion for cooking, the chefs at the training centre and Constance Belle Mare Plage will guide and teach the aspiring chef so that she is able to realise her dream.

The Toyota Get Going Challenge is a campaign by the car manufacturer to make young people’s dreams come true.

The company is putting US$1m behind the challenge, which invites young people from around the world to put their dreams for the future in their own words and then works to make them come true.

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