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.

 

 

Jing Restaurant – Asian Chic at Constance Halaveli

Anyone travelling to Constance Halaveli is in for a treat when they visit our Asian inspired restaurant, Jing.

Inside Jing restaurant, Constance Halaveli

The beautiful interior of Jing restaurant

Beautifully positioned half way along the 854m jetty, Jing is the place to head if you’re looking for atmosphere, stunning location, top knotch food and a wine cellar that would be the envy of any European metropolitan eaterie.

Our wine collection features 18,000 bottles of old and new world wine from 920 different varieties.

Start your evening at the Jing Bar, where you can sample one of our signature cocktails on a warm Maldivian night before heading into the restaurant.

The blue lights under the restaurant attract an abundance of marine life, including sting rays and reef sharks, providing some unique entertainment.

What’s on the menu?

The à la carte menu features freshly caught seafood such as Yellow Fin Tuna, Seabass and Calamari. Other signature dishes include Red Thai Curry Cappucino, Angus Beef Tenderloin, Coffee and Anise Spiced Duck, Warm Chocolate Fondant with Thai Curry Ice Cream and the delectable award-winning Mango Sticky Rice.

Top table to request

The best tables in the house are on Jing Deck, the long curved balcony, where you’ll find 5 tables each seating 2 – perfect for an intimate dinner with your loved one.

Have you dined at Jing?

We’d love to hear about your experience of eating at Jing, Constance Halaveli. You can post your comments below or visit our Facebook page.

Hamilton Russell Vineyards wine promotion at Constance Hotels

At Constance Belle Mare Plage and Constance Le Prince Maurice tonight and tomorrow, 16 and 17 May, we are promoting the highly sought after wines from Hamilton Russell Vineyards, one of the most southerly wine estates in Africa and one of the closest to the sea.

L'Archipel restaurant, Constance Le Prince Maurice, Mauritius

L'Archipel restaurant, Constance Le Prince Maurice, Mauritius

The Hamilton Russell Estate specialises in producing individual, terroir driven Pinot noir and Chardonnay – widely regarded as the best in South Africa and among the best in theNew World.

The history of Hamilton Russell Vineyards

In 1975 founder, Tim Hamilton Russell purchased the undeveloped 170 hectare property located in the beautiful, cool, maritime Hemel-en-Aarde Valley appellation, just behind the old fishing village of Hermanus. He found the property after an exhaustive search for the most southerly site on which to make South Africa’s top cool climate wines from a selection of noble varieties.

His son Anthony Hamilton Russell, who took over in 1991 (finally buying the property in 1994), narrowed the range to Pinot noir and Chardonnay only, and registered Hamilton Russell Vineyards as an Estate, committing to work only with grapes from their terroir.

Extensive soil research initiated in 1994 identified 52 hectares of stony, clay-rich, shale-derived soil as optimal for the individual, origin expressive style they aim for and all plantings have now been limited to this soil type.

La Spiaggia, Constance Belle Mare Plage, Mauritius

La Spiaggia, Constance Belle Mare Plage, Mauritius

Anthony, winemaker Hannes Storm and viticulturist Johan Montgomery are completely dedicated to expressing the personality of the Hamilton Russell Vineyards terroir in their wines.

Tiny yields and intense worldwide demand keep the elegant, highly individual, Estate grown Pinot noir and Chardonnay in very short supply.

 

Special promotional dinner at L’Archipel

Wednesday 16 May – L’Archipel, Le Prince Maurice

Urchin with Granny Smith apple

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Unilateral jobfish filet cooked on the skin, clams chowder with shells from our lagoon

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Beef flank, caramelised onion compote with Jamaican pepper, sweet potato dauphine, mirror sauce

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Cinnamon ango with manjari choclate,coconut sherbet with lime

The Wines

  • Asbourne Sandstone (white) 2007
  • HamiltonRussell Vineyards Chardonnay 2011
  • Hamilton Russell Vineyards Pinot noir 2010
  • Asbourne (red) 2007

 

Special promotional dinner at La Spiaggia

Thursday 17 May, La Spiaggia, Constance Belle Mare Plage

Tuna tartar, wasabi-salmon gravlax-vegetables ‘Croqque sel’ tartlet

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Ballotine of duck foie gras and smoked eel, ‘Surf’ beetroot and dandelion salad, ’Turf’ green asparagus with Harenka caviar

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Roasted cod fish with salted butter crusted with fruits nuts and lemon pulp, glazed carrot with vanilla, passion fruit sabayon

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Pigeon breast, grilled potato, roasted abatis with Colonnata lard, raspberries and raw cherries, “Lapsang Souchong” tea juice

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‘Kumabo’ chocolate tartlet, blackcurrant and violet juice

The Wines

  • Southern Right Sauvignon blanc 2011
  • HamiltonRussell Vineyards Chardonnay 2011
  • HamiltonRussell Vineyards Chardonnay 2009
  • HamiltonRussell Vineyards Pinot Noir 2010 & Ashbourne 2007
  • Southern Right Pinotage 2009