Healthy holiday menu for kids

Discover a family holiday in the Maldives where elegant luxury goes hand in hand with a warm, child-friendly welcome.

On the beach at Halaveli

On the beach at Halaveli

Sit back and relax in a deluxe hotel where you know your children aren’t simply an afterthought, fobbed off with chips and ice cream, but are catered for by top chefs with a healthy holiday menu designed to inspire them.

Halaveli chef Holger Joost believes that the secret to a successful children’s menu is in the combination of fresh healthy ingredients and comfortable tastes and textures kids crave.

‘We treat the kids with just as much attention as the adults, we consider that luxury,’ describes Chef Holger, and that means giving them food they love.

Healthy eating

‘It all has to do with finding the balance between comfort and healthy. So, for example, offering frozen yogurt with berries instead of ice cream – there’s still that comfortable icy-cold feeling but it’s healthy.

‘Instead of soft drinks we are implementing a smoothie program with organic honey – it still has the sweet refreshing taste but none of the preservatives.’

Picky eaters

That’s all very well for most kids but for some parents a major concern about a family holiday can be a child who is reluctant to try new things.

Chef Holger claims fussy eaters don’t faze him, ‘We can cater to any child who has particular aversions to foods. That is what luxury is, tailoring everything to better serve our guests.’

Fresh smoothies at Constance Halaveli, Maldives

Fresh smoothies at Constance Halaveli, Maldives

An organic approach

At Halaveli the children’s menu is almost entirely organic because Chef Holger believes that growing kids need their intake of pesticides limited.

He also slow cooks the food to ensure they get the maximum nutrients from the fresh, organic ingredients. ‘Instead of fast, flash fried food we are cooking foods at a lower temperature for a longer period of time to preserve more nutrients. The main concept is staying away from premade foods and preservatives.’

Sophisticated tastes

Chef Holger recognizes that many of the children who stay at Halaveli are already familiar with the more sophisticated flavours of good dining and he intends to stimulate and satisfy those with a taste for great food.

‘So many kids today are raised to enjoy quality food that most of the time their standards are higher so we cater to those high standards.’

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Match food with fine wines at Constance Le Prince Maurice

Take inspiration from Le Prince Maurice, and match food with fine wines, selected from the hotel’s extensive wine cellar.

The wine cellar at Constance Le Prince Maurice

The wine cellar at Constance Le Prince Maurice

1. Springfield Estate, ‘Life from Stone’, Sauvignon Blanc, 2011, Robertson region, South Africa

This Sauvignon Blanc has an expressive nose with exotic fruit flavours of passion fruit, pineapple and hints of grapefruit. It is crispy in the mouth, full of minerals with a citrus fruit aftertaste.

Food pairing

Albacore tuna carpaccio, celeriac and preserved lemon

2. Mullineux White Blend, Chris and Andrea Mullineux, 2011, Swartland Region, South Africa

This has a glorious nose of apricot, peach and honey, a harmonious blend with a beautiful complexity and a lemony freshness and fruitiness.

Food pairing

Faye faye crab millefeuille and victoria pineapple with coconut dressing.

3. Felton Road, Chardonnay, ‘Bannockbum’ 2010, Central Otago, New Zealand

The nose expresses top notes of white peach and cashew followed by a hint of toasted oak. Rich mouth filling flavours of white peach followed by some spicy taste, a touch of citrus and creamy in texture with a long aftertaste.

Food pairing

Grouper fillet cooked on a low temperature, creamy mussel marinière and local river watercress puree.

Laguna Bar, Constance Le Prince Maurice

Laguna Bar, Constance Le Prince Maurice

4. Vuurberg Red, Rall Donovan, 2009, Stellenbosch region, South Africa

Incredible concentration with intense fruit and structure in the mouth. Lots of cassis and spicy, leather notes with a firm tannin structure and the potential to evolve beautifully. Decanting recommended.

Food pairing

Roasted duck breast from the South Island with herbal flavours, sautéed sweet potato and pumpkin with braised mushrooms.

5. St Emillon Château Tertre Roteboeuf, Grand Cru Classé, 2004, Bordeaux Region, France

With floral notes and black fruit aromas this is charming and elegant in the mouth. It has a very fruity and caressing taste with soft tannin, excellent balance and a splendid finish.

Food pairing

Strips of foie gras and Australian beef tenderloin, pan-fried exquise potatoes from the South, oyster mushroom and onion pickles.

Wine cellar at Constance Le Prince Maurice

For more inspiration guests at Le Prince Maurice can visit the wine cellar and join our sommeliers for a wine tasting where you can sample a selection of some of the best wines from the new and old world.

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Fresh juice recipes

If the mercury’s rising where you are, quench your thirst with this selection of our healthy fresh juice recipes from Constance Halaveli.

Fuji Power

Fuji Power

For each recipe, use fresh fruit and juice where possible. Add all ingredients to the blender before adding ice if preferred.

Lemon cooler

2 stalks Lemongrass, cut into pieces
125 ml Grapefruit juice
125 ml Watermelon juice
20ml Honey & saffron syrup

Fuji power

125 ml Orange juice
125 ml Pineapple juice
10cm Ginger
20-30g Fuji berries

Watermelon breakfast smoothie

Watermelon breakfast smoothie

Carrot cocktail

125ml Carrot juice
125 ml Pineapple juice
125ml Orange juice
2 tsp Honey

Watermelon breakfast smoothie

720g Chopped watermelon
2tsp Lime juice
1-2 cm Ginger
10-15 Fresh mint leaves

Try our detox juices and find out more about Constance Halaveli, Maldives

Top tips for food and wine pairing

Matching the perfect wine with the perfect food to bring out the subtle, distinctive flavours of both is a delicate skill.

Chablis, “Terroir de Courgis”

Chablis, “Terroir de Courgis”

Here Constance Halaveli sommelier Cedric Jacobs selects his favourite wines and, with the help of executive chef at Halaveli Holger Joost, pairs them with a selection of delectable dishes.

1. Chablis, “Terroir de Courgis”, Patrick Piuze, 2010, France, Burgundy

I will always remember the first time I tasted this wine, I was in Bordeaux in 2011 for a famous wine exposition and a friend of Jerome Faure brought a few bottles from this producer to be blind-tasted. When the results came back, it was like I was back in school with my lecturer warning me that Chablis can be confused with wine from the Loire Valley due to the proximity of Terroir.

Courgis is the western city of the Chablis appellation and very close to Pouilly Fumé – a total confusion, yet an incredible discovery.

100 per cent Chardonnay – The hint of gunflint, citrus & exotic fruit and minerality could confuse the drinker with a Sauvignon Blanc. Showing an amazing purity in the mouth, a juicy, rich mineral wine with a perfect respect of the fruit.

Food Pairing:

Some time ago, the executive chef prepared prawns in 3 textures (seared, sous vide and tartar) served with mango salsa for me to taste. This would have been the perfect wine to drink to respect both of the wine and dish.

Chef Pairing:

Tiger Prawns in 3 textures (seared, sous vide and tartar) with mango and palm heart salsa curry emulsion.

VDP des Bouches du Rhône, Villa Minna

VDP des Bouches du Rhône, Villa Minna

2. VDP des Bouches du Rhône, Villa Minna, Red, 2007, France, Provence

This wine comes from the commune of Saint Cannat, a few kilometres from Aix-en-Provence and neighbour of the small village I am from, Ventabren. I discovered the wine from Jean Paul Luc 8 years ago when I started my sommelier formation. Unfortunately, it wasn’t that easy to bring to the middle of the Indian Ocean. Eventually, the wines arrived and my love for them did not change at all.

A bold blend between Cabernet Sauvignon, Syrah and Mourvèdre. The nose is crammed full of black cherry, almost kirsches, and dried fig aromas. After few minutes of aeration in the glass, violets, mixed Provençal herbs and spices are showing off. The mouth is fruitful and complex offering a beautiful freshness for a 2007 vintage showing that this wine still has guts to age even more.

Food Pairing:

Halaveli cheese selection – a selection of international cheeses with dried fruit, crackers & honey.

As a typical French man I cannot refuse a piece of cheese but being in the middle of the Indian ocean I do not have access to it that easily. I discovered here a Brie from Australia, the Jindi Triple Cream, battered more than a normal one and showing an incredible complexity. I could simply spend a whole night with friends pairing these two.

Waterkloof, Sauvignon Blanc

Waterkloof, Sauvignon Blanc

3. Waterkloof, Sauvignon Blanc, 2010 – South Africa, Stellenbosh

I discovered this wine in October 2012 while visiting South Africa, more precisely the Cape Wine wine exposition in Cape Town. The first contact was with Paul Boutinot, the owner of the winery, and then his son Louis, who invited us to taste his wine.

The Waterkloof Sauvignon Blanc is one of my ‘Coup de Coeur’ of the year for the purity that is present in this wine. A rich and complex Sauvignon Blanc offering citrus fruit, vegetal and fennel aromas on the nose for a mineral, salty, and long lasting finish – a great complexity for an easy drinking wine.

Food Pairing:

Halaveli Sushi and Sashimi selection with pickled ginger and soy.

Minerality and saltiness lead me directly to products from the sea and one of my first experiences with the Waterkloof, and the most memorable, was with Japanese Food: Sushi, Sashimi, Californian Roll… This unctuous wine matched perfectly these Japanese specialties.

4. Mullineux, “Granit”, Syrah, 2010 – South Africa, Swartland

Like the Waterkloof, this was a discovery that happened in South Africa during my last trip. We were welcomed by Andrea and Chris Mullineux in a restaurant called “French toast” in the city of Cape Town.

The cuvée Granit is, for me, majestic. The nose offers beautiful black berries, olive, spices and meaty aromas. On the palate, the wine is fresh, lively and spicy with an amazing fruit – the feeling of literally biting into berries. A feminine, yet complex Syrah which deserves to be aged for couple of years, but can be enjoyed right now.

Food Pairing:

Tuna steak and caramelized foie gras, warm salad of Shimeji, Edamame and tomato, celeriac puree.

Living in the Maldives for the past few years, tuna, the meatiest fish of the Indian Ocean, has become one of my favourite dishes. To complement this amazing fish, The Mullineux Syrah is a perfect match, especially when the tuna steak is served with a typical olive tapenade, grilled Mediterranean vegetables and a celeriac purée.

Barolo, Attilio Ghisolfi

Barolo, Attilio Ghisolfi

5. Barolo, Attilio Ghisolfi, 2005 – Italy, Piedmont

My most recent trip was to Italy where we visited mostly the north of the country seeking out small yet amazing winemakers. I had already worked with the wines from Attilio Ghisolfi for the last 2 years (in fact, Jerome Faure discovered them during a tasting in Italy a few years back) but I wanted to meet the man behind the superb bottle.

Cherry, balsamic, olive and chamomile all together coming to your nose for an amazing mouthful, this 100 per cent Nebbiolo is similar to a Pinot Noir but with firm Tannin – This wine from Attilio Ghisolfi, after a long and delicate aging in the cellar, shows beautiful and melted tannins, with impressive fruit – Can be kept for aging for another 10 to 15 years.

Food Pairing:
Angus beef tenderloin, Asian spiced spinach, truffle potato and horseradish crème.

Red meat is the first dish that comes to my mind when having a bottle of Barolo in front of me. More exactly, a nice, juicy Angus beef tenderloin, served in its own jus with a homemade truffle potato purée and horseradish cream.

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Two-star Belgian chef Lionel Rigolet to cook for guests at Ephélia

At Constance Ephélia, we’re thrilled to be welcoming Michelin starred chef Lionel Rigolet to cook for guests on 19-20 July.

Cyann Restaurant at Constance Ephelia Resort, Seychelles

Cyann Restaurant at Constance Ephelia Resort, Seychelles

Guests dining at Ephélia’s signature restaurant Cyann will be guaranteed an exclusive gastronomic experience when the two-starred chef of Brussels’ Comme Chez Soi visits the resort.

Famous for its modern European cuisine using the highest quality, fresh local produce and cutting edge culinary techniques, Comme Chez Soi has been a high point of Belgian fine-dining since 1926.

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Recipe: Coconut cake

This Coconut cake recipe fits in nicely with the famous English “tea time”. A vital tradition, even in our part of the world. And there can be no “tea time” without cakes.

Coconut cake

Coconut cake

At Constance Halaveli, the coconut has a special flavour, far from the ersatz offerings sometimes encountered in Europe.

This simple little recipe will prove a delicious way of accompanying your lazy afternoon…

Ingredients

The coconut cake:

  • 150g butter
  • 150g sugar
  • 150g flour
  • 3 eggs
  • 1 packet of vanilla sugar
  • 3g baking powder
  • 50g grated coconut
1. Preheat the oven to 175˚C. With a little melted butter, grease a Kouglof pan.
2. In a stainless steel bowl, or with an electric whisk, mix the butter and sugar until it forms a creamy paste.
3. Add the eggs one by one.
4. Pour the sifted flour, grated coconut, yeast powder and vanilla sugar over the mixture. Stir it into a smooth dough.
5. Put it into the prepared pan and bake for 35 minutes.

The coconut cream:

  • 125g brown sugar
  • 100ml liquid cream
  • 100g dried coconut
  • 140g butter
1. Make a light caramel with the sugar and then add the cream.
2. Bring it to the boil and then add the coconut and butter. Let it cook for a few minutes, before storing it at room temperature.

Finishing and presentation

Once the cake has cooled down, take it out of its mould and serve it with coconut cream.