Romance on the beach at Constance Lodge Tsarabanjina

A holiday to Constance Lodge Tsarabanjina offers one of the best types of luxury – the chance to really get away from it all.

Lobster dinner on the beach at Constance Lodge Tsarabanjina

Romantic dinner for two at Tsarabanjina

Head to this beautiful island off Madagascar, and lose yourself to the romance and beauty of the exotic location.

Dine under the stars

Our lobster dinner on the beach is a wonderful way to celebrate a romantic evening with your loved one.

Dine under the stars with the sea lapping gently by your feet, and candles lighting the beach around you.

Grilled lobster is served with an assortment of sauces, and an excellent choice of wines to accompany the meal.

A truly unforgettable experience.

 

Have you been to Lodge Tsarabanjina?

Dinner table on the beach at Constance Lodge Tsarabanjina, Madagascar

Beautiful views across the ocean

We’d love to hear about your holiday at Constance Lodge Tsarabanjina – romantic meals, diving, exploring the hidden pathways, watching the sunset across the ocean. Post your comments here or visit us on Facebook and Twitter.

 

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Recipe: Sushi rice from Constance Halaveli

Have you ever wanted to make the perfect sushi rice but don’t know where to start? Try this recipe from our sushi making master at Constance Halaveli, Ferdinand Nono.

Avocado salmon tobikko California roll

Avocado salmon tobikko California roll

  • 3 cups Japanese sushi rice
  • 3 1/4 cups cold water
  • 1/3 cup rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt

1. Wash rice in cold water until the water runs almost clear. This may take a few minutes. Once water runs semi-clear, drain rice of any excess water and add 3 1/4 cups water. Add enough water to cover the rice and so that the water comes up to the first knuckle on your index finger if you are touching the rice with the tip of your finger.
2. While the rice is cooking heat the rice vinegar, sugar and salt in a pan until dissolved. Remove from heat as soon as sugar and salt has dissolved.
3. When rice is done, put rice in large bowl. Slowly add the vinegar mixture in to the rice while mixing the rice with a wooden spoon or spatula.
4. The rice should stay as individual rice grains and not a glutinous blob. Another tip for making sushi rice is to let the steam (water) come out of the rice fast by mixing near a fan or open window. The breeze will allow the water to come out of the rice while adding the flavor from the vinegar mixture. Sushi rice is not sticky from over working the rice. It is sticky from the vinegar mixture lightly coating every grain of rice.
5. Store sushi rice at room temperature covered with a damp towel. This will keep the rice from drying out.

7 tips and tricks for perfect sushi

Sushi master at Constance Halaveli, Ferdinand Nono gives his tips and tricks to get your sushi making technique spot-on.

Ferdinand Nono

Ferdinand Nono

1. When making sushi, there are 3 main points to remember - colour, flavour and texture.

2. Try to pick contrasting colours. This is important because it makes the sushi appear vibrant and interesting. Use a rich red tuna beside a yellow omelette, or next to the green hues of an avocado or a cucumber.

3. Remember to use interesting flavours in your sushi. Sushi is traditionally very simple, but don’t let that fool you: simple foods are enjoyable because they use a few complimentary flavours. Experiment with some good fish and vegetables and don’t be scared to try unusual ingredients.

4. Texture is crucial to a good piece of sushi. You should use a mixture of ingredients that are soft, chewy and crunchy and find a balance between them on your sushi. When in doubt, put an avocado in the roll as it adds a nice and creamy, complimentary texture to any sushi.

5. Remember the key to good sushi is contrasting colours, unique flavours and exciting textures.  If you try to get all 3 characteristics into each sushi roll, you are well on your way to becoming a Master.

6. Sushi rolls are presented in many ways depending on the style of the sushi but the overriding rule of presentation is simplicity. All of the ingredients used should be of good enough quality to speak for themselves. Don’t over-garnish the sushi plate or pile too much sushi onto one plate. Anything that detracts from the main event – the sushi – should be removed or reorganised.

7. Bear in mind that the sushi itself is a work of art, and it needs to be treated as such. Try to arrange your plates with only 1 or 2 rolls each, and include just a little wasabi and ginger to garnish. Very simple and elegant.

Special private dinner at Jahaz Wine Cellar

Indulge your love of great food and wine at a private dinner in the atmospheric Jahaz wine cellar at the 6* Constance Halaveli.

Jahaz wine cellar

Jahaz wine cellar

Our chef and sommeliers will serve you a 6 course degustation dinner with matching wines and champagnes. During dinner, you can explore the secrets of these great wines and discover the food that goes best with them.

Constance Halaveli has one of the largest and best stocked wine cellars in the Maldives. For the connoisseur, the conservation of wine requires it to be kept in the optimal environment, in a storeroom specially designed and prepared for its storage.

At Halaveli, we now have almost 20,000 bottles and 800 different labels and vintages, and we are continuously extending and improving our selection.

Find out more about Constance Halaveli on our website, and catch up on these articles you may have missed:

Recipe: Pan-roasted scallops, grapefruit and sun-dried tomatoes with curry leaves

Perfect for a weekend lunch, this simple scallop recipe is even more delicious when served al fresco.

Beach Deck at Constance Le Prince Maurice

Beach Deck at Le Prince Maurice

Serves 4
Preparation time: 20 minutes
Cooking time: 1 hour

Ingredients:

  • 20 scallops without roes
  • 2 tbsp olive oil
  • 3 cloves garlic
  • 3 curry leaves
  • 3 sprigs coriander
  • 2 tomatoes
  • 1 grapefruit
  • 3 tbsp dry white wine
  • 10cl chicken stock
  • 2 tbsp crème fraîche
  • 20g butter
  • salt and pepper

1. Peel and chop the garlic. Chop the curry leaves and coriander.
2. Dip the tomatoes in boiling water for 20 seconds, cool in iced water then peel them. Quarter them and remove the seeds.
3. Peel the grapefruit, cutting into the flesh, cut off the segments with a sharp knife.
4. Season the scallops with salt and pepper, pan-sear them in the olive oil for 2 minutes on each side. Set aside and keep warm.
5. In the same pan, sauté for 3 minutes the garlic with the curry leaves, the grapefruit segments and the tomatoes. Set aside and keep warm.
6. Pour the white wine into the pan, reduce by one third, then add the chicken stock and reduce by half. Add crème fraîche, whisk in the butter, correct seasoning.
7. Divide the scallops, grapefruit segments and tomatoes between 4 soup plates. Add the sauce, sprinkle with chopped coriander.

Art de Vignes celebration gets underway at Constance Belle Mare Plage and Le Prince Maurice

An exciting week of fine dining and wine tasting gets underway this weekend, when the talented wine growers of Art de Vignes take centre stage at Constance Le Prince Maurice and Constance Belle Mare Plage.

Red wine in a glass

Superb wines from Art de Vignes

From 20-26 May, this dedicated group of wine growers will be showcasing their wines at our 2 resorts in Mauritius.

Guests can enjoy the delicious cuisine created by Constance chefs, accompanied by fine wines from the French wine-producing regions of Alsace, Bordeaux, Burgundy, Champagne, Corsica, the Jura, the Loire and Rhone.

Find out more about the special events taking place this week. Art de Vignes celebrates fine dining and wine in Mauritius.