How to make delicious Indian puri bread with Chef Rajesh Payannandee from the Deer Hunter restaurant at Constance Belle Mare Plage.
Foodies are in for a treat this coming week, as the BBC Good Food Show Winter heads to the NEC Birmingham.
From 23-27 November, visitors to the event can immerse themselves in a world of culinary delights.
- MasterChef Experience Live
- World Cheese Awards
- live kitchen demos from celebrity chefs including Rick Stein, Gino D’Acampo and James Martin
- the Great British Beer Experience
- the Great British Bake Off
Find out more, and buy tickets, from the BBC Good Food Show Winter website.
This delicious Mauritian tamarind sauce is the perfect accompaniment to pork and fish dishes. You can buy tamarind paste from specialist food shops and larger supermarkets.
Preparation time: 20 minutes
Cooking time: 45 minutes
- 600g tamarind paste
- 300g sugar
- 1/2 tsp fennel seeds
- 2 star anise
- 2 dried chillies
- 1 small stick cinnamon
1. Put the tamarind in a bowl. Add 80cl lukewarm water and crush the tamarind with your hand to remove the seeds. Sieve the tamarind with the water to extract the juice.
2. In a saucepan, mix the tamarind juice with sugar. Add fennel seeds, star anise, dried chilli and cinnamon stick. Simmer for 45 minutes on low heat, stirring often and checking that the compote doesn’t burn.
3. Remove all spices and refrigerate for up to a week.
You can purchase the Prince Maurice recipe book that contains this recipe and over 50 more from our online store.
Our Head Sommelier, Jerome Fauré, takes us on a behind-the-scenes tour of the Studer Distillery that’s been making its famous eaux-de-vie and liqueurs for over 100 years.
The Studer Distillery has been in existence in Switzerland since 1883, in the canton of Lucerne in the north-west foothills of the Swiss Alps.
It produces eaux-de-vie and liqueurs famous for their true flavour. This is thanks to a quality distillation process using water from a privately-owned source. This is an important element in obtaining purity in alcoholic drinks.
The Studer Distillery is very much a family business, in which tradition and innovation happily co-exist. The traditions owe much to the hard work and recipes of its founder, Hans Studer, who had perfected his craft in Cognac in France.
As an aside, it is worth recalling that, in 2005, the Swiss ban on absinthe was lifted, so Studer dusted down its recipe and recommenced distillation!
Embracing change through the generations
The firm is not afraid of innovation as its products’ sophisticated and contemporary-style packaging shows. The fourth generation took over the family firm 100 years after its founding.
Ivano Friedli-Studer and Käthi Friedli-Studer have been very successful and this year they carried off several prizes at the International Spirits Award organised by Mundus Vin, including:
- 5 gold medals
- 4 silvers
- an unusual and exceptional pear eau-de-vie named as the best fruit-based eau-de-vie 2011
- the coveted title of the Distiller of the Year.
These outstanding eaux-de-vie are available in all our hotels.
Constance Halaveli is a thoroughly luxurious offering floating amidst the turquoise beauty of the North Ari Atoll in the Maldives.
Designed in the shape of a dhoni, the traditional Maldivian boat, Halaveli is a place so restful you’ll feel the stress of daily life seeping away as you enjoy the knockout food, exquisite surroundings and exemplary personal service.
All of this combines to make it the perfect place to celebrate a special occasion or anniversary.
Our Pastry Team has been busy concocting a dessert to match such an event, and they’ve come up with this melt in your mouth creation – the most decadent dessert in the Indian Ocean.
It includes some truly indulgent ingredients:
- Crystal champagne
- blend of different Remi Martin cognacs, some vintages up to 100 year old
- Valrhona chocolates
- black winter truffles
- 24 carat gold leaf
- handmade sugar roses
The dessert can be ordered in advance for weddings, engagements, anniversaries or any other celebration you can think of. Visit our Constance Facebook photo album to see more photos of this delicious creation.
Sound tempting? Find out more about Constance Halaveli:
Every Friday we publish a deliciously tempting recipe from the Constance kitchens, so you can serve up some 5-star style at home.
Here’s a round-up of the 5 most popular recipes we’ve published over the last few months. Hunker down this weekend and try your hand at one of these tasty treats.
1. Chicken and prawn curry in coconut milk
This Mauritian chicken and prawn curry is served in a spicy coconut sauce.
2. Lemon compote with star anise and vanilla
Very easy to make – this makes the perfect partner for seafood or duck.
3. Pan-roasted sea bass with mild spices
Served on a salad of warm spinach, asparagus and berries with an almond-green chilli vinaigrette. Scrumptious.
4. Ultimate spare ribs
Stuart Blair, the executive chef at Moofushi, has brought back from his native Australia a very special recipe for spare ribs.
5. Spicy chicken legs – Mauritius style
Super-tasty finger food – just remember to make plenty.
Don’t forget – every Friday we publish more Constance recipes. And if you’ve missed others, you’ll find them all in the Culinary section.