Recipe: Strawberry cucumber champagne cocktail

Opt for some decadence this weekend and try out our summery champagne cocktail made with cucumber and strawberries. Perfect for a summer wedding party.

Cucumber Strawberry Champagne Cocktail

Cucumber Strawberry Champagne Cocktail

For each glass you’ll need:

  • 120ml Champagne
  • 40ml Strawberry Puree
  • 30ml Cucumber Juice

Pour all the ingredients into a Boston glass or Martini jug and stir well. Once the ingredients are well mixed pour into a chilled champagne glass. Deliciously simple.

If you’re getting married this summer, take a look at our recent wedding articles:

Constance sommeliers trained by Jonathan Bauer Monneret

Jonathan Bauer Monneret, currently sommelier at Le Royal Monceau inParis, recently trained our sommeliers from Constance Le Prince Maurice and Constance Belle Mare Plage.

Jonathan Bauer Monneret

Jonathan Bauer Monneret

Jonathan previously worked with the Constance Group, and was voted Best Young Sommelier of France in 2009 at the age of just 24 and won the Paul Haeberlin competition this year.

Our sommeliers were taken through their paces by Jonathan, focusing on improving their knowledge and skills in the following:

1. A red wine tasting, and presentation of the wine. Each candidate was asked to speak about the wine for 5 minutes, and then again for 2 minutes.
2. Give a presentation about 2 bottles of wine: Condrieu Les Terrasses de Vernay Estate Empire 2009 and Vin de Pays d’Oc Domaine de la Baume Sauvignon Blanc 2010.
3. How to decant wine.
4. Tasting Sushi and maki, and matching with 2 different wines.

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: