Revitalise your taste buds at Constance Moofushi

Beat a retreat from the Maldivian sun and head to the delightful tree covered Totem Bar at Constance Moofushi.

Totem Bar at Constance Moofushi Resort, Maldives

Totem Bar at Moofushi

Situated right on the beach, Totem Bar is the perfect spot to relax and you can now enjoy the delicious new lunch menu featuring healthy, light bites as well as fresh juices and smoothies.

Here’s a glimpse of what’s on offer:

Fish Ceviche Acapulco Style
Fish served with lime, tomatoes, onions and coriander, all served in a fresh coconut.

Halloumi Cheese Salad
Lettuce, halloumi, fennel, served with lime.

Mexican Beef Alambre
Flour tortillas stuffed with giant tip skillet Fillet of Beef, bacon, peppers, onions and cheese. Served with guacamole and Pico de Gallo.

Papaya and Coconut Tart
Served with passion fruit sorbet.

Capture the beach vibe at home

Every month we’ll be publishing simple recipes from the menu so you can recreate this tasty, easy-going food at home. Coming up this Friday – Fish Ceviche Acapulco Style.

If you love the sound of Constance Moofushi – find out more about this barefoot paradise on our website.

 

 

Recipe: Coconut cake from Constance Lodge Tsarabanjina

If you’re in the mood for something sweet, try making this delicious coconut cake from Constance Lodge Tsarabanjina, Madagascar.  Simple to make, it’s perfect served with vanilla ice cream.

Constance Lodge Tsarabanjina, photo taken by Sandro Rizzetto

Constance Lodge Tsarabanjina, photo taken by Sandro Rizzetto

Ingredients

  • 250g grated coconut
  • 250g butter
  • 4 eggs
  • 75g caster sugar
  • 60g self raising flour
  • 1 can condensed milk
  • 1 sprig of vanilla

1. Cream together the butter with the sugar.
2. Break the eggs and separate the whites from the yolks. Add the egg yolks one by one to the butter mix. Then add the grated coconut, flour and condensed milk, mix well.
3. Line a round cake or sponge in, t12 cm in diameter, with aluminum foil and butter the bottom and sides.
4. Pour in the cake mix and bake. Cook for one hour at 150°C. Check the cake is cooked with the tip of a knife, the blade must be kept clean.
5. Remove the cake from the oven and let cool completely before taking it out of the tin.
6. Serve with a scoop of vanilla ice cream or cinnamon.

Find out more about Spotlight: Constance Lodge Tsarabanjina.

Recipe: Cocktail from Constance Lodge Tsarabanjina

Try this delicious tropical cocktail from the idyllic Constance Lodge Tsarabanjina, Madagascar.

Tsarabanjina Cocktail

Tsarabanjina Cocktail

Ingredients:

  • 1 lime cut in pieces
  • 3 teaspoons sugar
  • 4cl white rum
  • 2cl blue curaçao
  • Ice

1. Put the pieces of lime into the glass and press them in the sugar.
2. Add white rum, blue curaçao and ice.
3. Decorate the rim of the glass with the sugar and a slice of lime.

Find out more

 

Asian Tapas at Constance Le Prince Maurice

Effortless luxury and a sumptuous dining experience are two of the reasons guests return to Constance Le Prince Maurice time and time again.

Chef Li Junwei at Constance Le Prince Maurice

Chef Li Junwei at Constance Le Prince Maurice

At Constance, we’re committed to finding the best chefs who can offer our guests the latest culinary styles. At the newly refurbished Le Prince Maurice, we’ve created a new Asian Tapas Corner at the Laguna Bar, headed up by Chef Li Junwei.

Building on the worldwide trend for sushi and Asian cuisine Chef Li Junwei has fused the two ideas to create a fresh and inspiring menu.

‘This is a unique concept,’ Junwei explains, ‘where we serve sushi, noodles, dim sum, Asian tapas and desserts all prepared in front of the guests. As a chef this is very exciting for me as it means I get to talk with the diners, introducing them to Asian culinary traditions and culture.’

Junwei has been a chef for 10 years working across the globe including in Oman, Abu Dhabi and Zanzibar all of which has inspired him in his understanding different cuisines and cultures.

It is this mixing of cuisines which has inspired the menu at the Asian Tapas Corner.

Asian Tapas at Constance Le Prince Maurice

Asian Tapas at Constance Le Prince Maurice

One such dish is the Five Spice Salmon, cooked according to the Chinese smoking tradition but with added Thai spices and a Japanese wakame salad, creating a new, modern flavour.

Laguna Bar at Le Prince Maurice

The laid back vibe of the Laguna Bar, with its deep comfortable chairs and views across the infinity pool to the beach beyond, is the perfect backdrop for tapas dining.

Enjoy by day together with a deliciously healthy fresh juice, or relax into the evening trying out unusual combinations of tapas and drinks. As Junwei explains, ‘Some of our tapas are very light and go well with a strong flavoured drink like a whisky or brandy. Other dishes have a stronger, heavier flavour so I recommend you accompany them with a sweet cocktail like a Mojito or gin and tonic.’

With its romantic setting and this fresh exciting menu created by the culinary passion of Chef Li Junwei, the Asian Tapas Corner is a rare treat for any visitor to Le Prince Maurice.

Find out more about Constance Le Prince Maurice from our website, and catch up on these articles you may have missed:

 

5 delicious recipes from Constance Hotels

Indulge in a foodie weekend with these 5 tasty recipes from the Indian Ocean.

Fillet of red snapper

Fillet of red snapper

1. Chicken and prawn curry

Mauritian curry served in a spicy coconut sauce.

2. Fillet of red snapper coated in a coconut chatini crust

Delicious fish served with warm lentil dhal and tamarind vinaigrette.

3. Pineapple and watermelon sandwich

Fruity sandwich served with basil and cinnamon French toast.

4. Ultimate spare ribs

Simple, finger food ideal for a weekend lunch.

5. Chicken and prawn fricasse

Spicy dish served with stewed Chinese bredes.

Find out more about the food we serve at Constance Hotels from our website.

Chilled mango soup with ginger ice cream

Deliciously summery, the mango and ginger work perfectly in this recipe from the kitchens at Constance Halaveli.

Chilled mango soup, Constance Halaveli Resort, Maldives

Chilled mango soup

For chilled mango soup

  • Mango 4kg
  • Sugar syrup  (30% sugar 70% water) 75ml

For ginger ice cream

  • Single cream 125ml
  • Milk 250ml
  • Caster sugar 100g
  • Tremoline 75g
  • Fresh ginger, cut into very small pieces 50g

Mango soup

1. Peel the mangoes, cut into cubes and blend. Then mix with the syrup.
2. Keep refrigerated.

Ginger ice cream

1. Heat the fresh cream, milk, sugar, ginger and Tremoline.
2. Strain, and let it cool.
3. Then blend and freeze.

 

Wine recommendation from our sommelier at Halaveli

Gewurztraminer Frontholz Sgn (France) Fresh and floral, this wine has a harmonious and balanced personality, with aromas of candied citrus peel, mango, apricot, rose petal and smoked tea. This wine is soft and seductive.

Find out more about Constance Halaveli Resort on our website.