Growing a kitchen garden

The food scandals of recent years have meant that we have all become increasingly conscious of where our food comes from and how it is produced.

Constance Lémuria's kitchen garden

Constance Lémuria’s kitchen garden

More and more of us at home are choosing to grow our own vegetables rather than rely on produce imported from growers thousands of miles away.

A delightful side effect of this trend has been the re-discovery of how delicious familiar produce can be when it’s eaten freshly picked.

This is something quality-conscious chefs and hoteliers have always known – choosing to cultivate their own kitchen gardens in order to guarantee their guests the very best flavours.

At Constance Lémuria we offer guests dishes created from the very freshest ingredients, taking advantage of the fertile tropical soil and climate of the Seychelles to grow a range of delicious produce.

In our garden you will find chillies, tomatoes, cucumbers, sweet potatoes, corn and parsley (when we can keep the peacocks from eating them all). We are also in the process of creating our own herb garden.

But while we enjoy tending to our expanding kitchen garden we are also blessed with a wide variety of plants offering a feast of delicious fresh ingredients such as bananas, passion fruit, bread fruit and mangoes all growing naturally in the hotel grounds.

Constance Lémuria's chefs collect the day's ingredients

Constance Lémuria’s chefs collect the day’s ingredients

The bread fruit trees around the resort offer fruit which is used in purees, soups and a desert called Bread Fruit Daube. At Sea Horse guests can enjoy bread fruit puree with truffle oil, grilled leek hearts and wild mushroom sauce.

During the mango season the chefs include mangoes picked from our own trees in the breakfast buffet as well as in desserts, while at Takamaka guests can enjoy a lunch of chicken with mango, fresh tomato with a Creole dressing and papaya salad.

One of our most prized ingredients is the wild spinach that grows around the hotel’s golf course.

Our chef at Sea Horse has used it to create a delicious dish of poached local spinach, ricotta, parmesan and candied tomatoes in a light saffron sauce and a poached Job Fish which he serves with roasted potatoes, poached egg and the local spinach. At the Beach Bar & Grill you can enjoy a light lunch of local spinach and chicken spaghetti with a spicy tomato sauce.

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The perfect burger recipe

With the days becoming warmer and Bank Holidays approaching it’s time to brush off the barbecue and indulge in a little al fresco dining.

The perfect burger recipe - coming to a barbecue near you?

The perfect burger recipe – coming to a barbecue near you?

For some inspiration to get you started here is our recipe for the ultimate home-made burger as served in Indigo Restaurant at Constance Belle Mare Plage.

Belle Mare Plage’s Indigo Burger recipe:

  • 1kg Australian beef topside (15% fat)
  • 350g Special Wagyu beef trimmings (65% fat)
  • 50g onions (chopped and fried)

Chef’s tip

The secret for any grilled meat is to allow the meat to rest before serving it.

It is always better to slightly under cook the meat and allow it to rest (some chefs let it rest almost the same amount of time it has been cooked).

The result is that the meat is more tender and juicier in mouth.

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Delicious BBQ marinade recipes

Here is a selection of delicious marinade recipes to inspire al fresco BBQ parties from our executive chef at Constance Halaveli, Jordi Vila.

The perfect place to enjoy Constance Halaveli's BBQ marinade recipes

The perfect place to enjoy Constance Halaveli’s BBQ marinade recipes

Recipe 1: Balinese spicy mix for barbecued red snapper

Ingredients (serves 5)

5 fillets of red snapper (150g each)

  • 20g lemongrass
  • 10g garlic
  • 10g galangal
  • 5g kaffir lime leaves
  • 5g sugar
  • 5g salt
  • 10g sweet chili sauce
  • 10g chilli sauce
  • 10g plum sauce
  • 20g oyster sauce
  • 10g onion
  • 10g turmeric paste
  • 10g long red chilli

Cut all the vegetables into small cubes (brunoise), combine all ingredients in a bowl, marinade the fish. Keep in the fridge for 12 hours.

Ready for the BBQ!

Recipe 2: Barbecued baby back pork ribs

Ingredients

  • 5 baby pork ribs
  • 500ml hoisin sauce
  • 400ml plum sauce
  • 250ml soy sauce
  • 300ml red wine vinegar
  • 125ml rice vinegar
  • 125ml honey
  • 100ml sweet chilli sauce
  • 4 spring onions, finely sliced
  • 1 bunch coriander
  • 12 garlic cloves
  • 4tbsp grated ginger

Combine all the ingredients in a bowl. Marinade the baby pork ribs ready to cook on the barbecue.

Recipe 3: Barbecue marinated mature Cheddar cheese by Jordi Vila

Ingredients

  • 600g mature cheddar
  • 266g olive oil
  • 266g balsamic vinegar
  • 35g chopped fresh parsley
  • 35g chopped spring onions
  • 18g sugar
  • 3g dried oregano
  • 15g salt
  • 12g freshly ground pepper
  • 9 cloves of garlic minced

Combine all the ingredients in a bowl except the cheese. Put the cheeses in a kilned jar and add the marinade. Keep in the fridge for 12 hours.

Grill on the barbecue for 5 minutes each side, till they have grill marks.

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Experience the thrill of Sabrage at Le Prince Maurice

Add an extra thrill to a special occasion at Constance Le Prince Maurice with a bottle of chilled champagne dramatically opened by saber.

Experience sabrage at Constance Le Prince Maurice

Experience sabrage at Constance Le Prince Maurice

This historic tradition of opening a bottle of champagne by slicing off the top with a sharpened saber can be performed by our head sommelier Jerome, or one of his qualified team.

At Le Prince Maurice, you can select the champagne you prefer from our main wine list.

The Sabrage ceremony includes:

  • The sabrage champagne opening
  • A selection of canapés as an appetiser to accompany your champagne
  • A photo souvenir of the ceremony.

Visit our website for more about Constance Le Prince Maurice or to make a booking.

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A romantic meal in the Maldives

Sharing a romantic meal for two, freshly prepared by world-class chefs, in an idyllic, secluded spot with views out across the Indian Ocean is the stuff that dreams are made of.

A romantic meal at Constance Halaveli, Maldives

A romantic meal at Constance Halaveli, Maldives

At Constance Halaveli you can choose whether you want to enjoy your food in laidback exotic luxury as you lounge on soft floor cushions on the beach or prefer the elegance of a candlelit table laid with fresh white linen.

Select your favourite idyllic location from a secluded jetty to a remote section of beach for just the two of you and your table or floor cushions will be prepared and dinner served there.

For those dreaming of perfect isolation you can even dine on your very own torch-lit sandbank or travel by boat to our private island Alikoihrah, yours alone for the entire evening.

You can book a special dining option before you arrive or once you are with us. It can even be arranged as a special gift by family and friends via our online concierge service.

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Artisan ceramics set off world-class food at Culinary Festival Bernard Loiseau

In our on-going quest to source the best from across the globe to bring back for our guests, Head Sommelier Jerome Faure introduced the unique, handmade ceramics from Jars Céramistes to this year’s Culinary Festival Bernard Loiseau in Mauritius.

Artisan ceramics from Jars Céramistes

Artisan ceramics from Jars Céramistes

The idea was conceived during a conversation about the festival with leading winemaker Maxime Graillot over a glass of wine at Constance Le Prince Maurice earlier this year.

The pair discussed how the best dish deserved to be served on the very best plates and Graillot recommended the small, French artisan ceramics factory, Jars.

The ceramics included plates and tableware used at the Blue Penny Café and Deer Hunter restaurant on the first day of the competition, as well as for guests to present dishes following a private cooking class with Chef Patrick Bertron.

The beautiful simple design of the ceramics are based around the elements of nature, and were designed to create a poetic blend of beauty and utility.

Jerome, organiser of this year’s Culinary Festival, believes the stylish simplistic ceramics helped enhance the elegance of the dishes presented on them.

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