Recipe: Octopus salad

Take your taste buds to the warm waters of the Indian Ocean with this Seychellois recipe for octopus salad from Constance Ephélia.

Constance Ephélia's octopus salad

Constance Ephélia’s octopus salad

Ingredients

  • 500g octopus
  • 200g cucumber
  • 200g tomato
  • 200g peppers (mix of colours)
  • 200g red onions
  • 2tbsp fresh lemon
  • 4 – 6tbsp extra virgin olive oil
  • 2 pinches salt
  • 2 pinches pepper
  • Fresh parsley
  • Lemongrass

Method

1. Fill a large pan with water and add lemongrass, a fresh lemon cut in to quarters and parsley to flavour. Boil the Octopus in the water for 30 – 50 minutes.

2. When cooked, strain the octopus and allow it to cool then cut into small cubes.

3. Slice the tomatoes, cucumber, onions and pepper into cubes and place in a large bowl.

4. Toss them together with the octopus.

5. Add olive oil, salt and pepper, a squeeze of fresh lemon juice and some fresh parsley.

6. Check seasoning and serve.

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Recipe: Pineapple citrus blast

Put a zing into your step this summer with this refreshing iced fruit drink from Constance Ephélia, Seychelles.

The Pineapple Citrus Blast

The Pineapple Citrus Blast

Ingredients

  • 40ml fresh pineapple (diced in to cubes)
  • 40ml fresh orange (diced in to cubes)
  • 10ml honey
  • 15ml fresh lemon juice
  • Small scoop of crushed ice

Method

1. Measure out ingredients.

2. Pour into a blender.

3. Blend on a low speed for 15 seconds.

4. Slowly pour juice into a tall glass and add a small scoop of crushed ice on top.

5. Add straw and garnish with a quarter of a pineapple.

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Constance Belle Mare Plage welcomes French pastry chef Yann Menguy

La Spaiggia, Constance Belle Mare Plage

La Spaiggia, Constance Belle Mare Plage

This weekend, we’re delighted to welcome the talented young French pastry chef Yann Menguy to Constance Belle Mare Plage for an exceptional culinary event.

‘Yann is like dynamite, a free electron who creates stylish pastries with elegance and humility,’ says his mentor, world champion of pastry Christophe Michalak.

The chef – who was runner-up on the French reality TV Show Qui Sera le Prochain Grand Pâtissier (Who will be the next big pastry chef) – will be creating magic in the Constance kitchen from 2–5 August, which includes an ‘Around the Chocolate’ gala dinner paired with a global selection of wines at La Spiaggia restaurant on Saturday 2 August. On the menu will be some very special desserts and pastries, so don’t forget to mark the date.

Gala dinner guests can expect a rich and exciting dining experience, with a sea scallop starter accompanied by a 2008 Marcalberto Millesimo from Piedmont, Italy, fish or beef fillet to follow with a 2011 New Zealand Chardonnay or 2011 South African Syrah Carignan respectively, plus a 1980 vintage from the French region of Languedoc-Roussillon to accompany the Cocoa Crystalline dessert.

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Inspired by passion: Head sommelier at Constance Moofushi

Our staff are inspired by their passion to give guests exceptional experiences while on holiday at Constance, and Head Sommelier of Moofushi, Nash Kanyangarara is no exception.

Wine tasting at Constance moofushi's Manta Restaurant

Wine tasting at Constance moofushi’s Manta Restaurant

Nash joined us in 2009 and thanks to his friendly approach, infatuation with all things relating to wine and dedication, he was promoted to head sommelier this year.

Nash says, ‘My passion is my job. I love everything about what I do.’ Nash is inspired by others who share this passion and creative approach to their work including Yuko and Shin Kibayashi, Manga cartoonists from Japan. Their weekly comic strip is based on the adventures of Shizuku as he takes a voyage of discovery through the great wines of today.

‘Yuko and Shin Kibayashi have transformed the Asian wine industry and put wine-drinking numbers up across Asia with their comic featuring authentic wines,’ enthuses Nash. ‘Who would have thought that someone coming from a country that does not produce a lot of wine could change so much!’

For him Constance was a perfect fit to his own passion and motivation. He explains, ‘In Constance there’s a saying “elegance comes naturally” because as a brand we don’t need to push too much, everything about Constance relates to its surroundings, the staff, service and the beauty. That is the definition of natural elegance that our guest will always remember.’

Nash’s wine recommendation

Sadie Family Columella 2000 Swartland, South Africa Red Wine A nose of fresh dark fruits and bright berries, the palate is firm and quite tannic with just a hint of earth and spice. This wine has a well balanced spicy structure with a hint of gravel and appealing berry fruits, still fresh and elegant.

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3 summer wines to try from New Zealand

Head sommelier at Constance Le Prince Maurice, Jerome Carlier, suggests three of his favourite New Zealand wines to be enjoyed in the summer sunshine.

Enjoy New Zealand's summer wines at Constance Le Prince Maurice

Enjoy New Zealand’s summer wines at Constance Le Prince Maurice

Escarpment Pinot Gris 2012, Escarpment Winery, New Zealand

Grown on the alluvial gravel soils of the Martinborough Terrace during a cool growing season for the district, a longer summer allowed fruit to ripen wonderfully.

The result was opulent fruit flavours combining beautifully with barrel fermentation to create a Burgundian-inspired Pinot Gris.

The flavours are reminiscent of ripe pears and white stone fruit with delightful soft texture ensuring a long commanding finish.

Its dry style has enhanced the fruit flavours Pinot Gris is renowned for. Partial malolactic fermentation and lees stirring has improved the texture allowing it to match most entrée dishes.

A great alternative to Chardonnay it has been inspired by the classical French approach to the variety. It is an accurate reflection of Martinborough’s unique terroir. Cellar for up to five years or more, successfully.

Pinot Noir Bannockburn 2012, Felton Road, New Zealand

Violets and roses, with a potpourri of spice box elements. A very textural rich palate of vibrant fruit without a hint of heaviness or excess. Intense concentration is coupled with a purity that enables every subtlety to sing through.

This being a combination of the three estate vineyards, the subtleties are manifold, each contributing to the complexity rather than being lost in the blend. The structure is confidently firm but not aggressive.

La Barachois at Constance Le Prince Maurice

La Barachois at Constance Le Prince Maurice

Summer Rosé 2011, Ata Rangi, New Zealand

This very pretty, beautifully balanced dry-style 2013 Summer Rosé is made largely from Merlot, with just a tickle of Pinot Noir and Syrah.

The fruit is crushed and left in the tank overnight before draining the juice from the skins and cool-fermenting in the tank.

A creamy strawberry/raspberry character and succulent watermelon notes run across the bright, crisp palate. In the background, faint hints of cranberry and a touch of aniseed add complexity and interest.

This versatile wine is a perfect drop for long summer afternoons on the veranda, or enjoying year-round with any lighter style, summery food.

Experience fine wine at Le Prince Maurice

Take a tour of our extensive wine cellar with capacity for 15,000 bottles followed by a wine tasting under the guidance of one of our highly trained sommeliers.

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Recipe: Grilled asparagus salad

Celebrate summer asparagus with this delicious salad recipe from Constance Moofushi’s Alizee Restaurant.

Enjoy our asparagus salad recipe at Constance Moofushi's Alizee Restaurant

Enjoy our asparagus salad recipe at Constance Moofushi’s Alizee Restaurant

Ingredients

  • 1kg asparagus
  • 1.5kg butternut squash
  • 400g halloumi
  • 100g salad mache (lamb’s lettuce)
  • 100g frissee lettuce
  • 100g radicchio lettuce
  • 200ml extra virgin olive oil
  • 100ml balsamic glaze

Method

1. Cut the butternut squash into cubes and bake in the oven.

2. Grill the asparagus and then cut in half lengthways.

3. Slice the halloumi cheese and grill.

4. Stack the layers of asparagus and butternut squash on a plate, top with mache, frissee and radicchio lettuce in a honey and lemon dressing. Lay grilled halloumi on top and garnish with a balsamic glaze.

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