How to mix the perfect cocktail

Have you ever sat in a hip city bar watching a mixologist creating a Mojito or Martini and wish you could mix it up just the same?

Mix the perfect cocktail at Constance Halaveli

Mix the perfect cocktail at Constance Halaveli

Now’s you chance. At Constance Halaveli in the Maldives you can take a cocktail-making master class in the beautiful Jing Bar, set on a jetty floating above the Indian Ocean.

With views out across the still lagoon our expert bar staff will teach you how to mix, shake and stir your favourite cocktails.

The class lasts an hour and features some of the world’s most popular drink combinations.

Our staff will ensure that by the end of the class you’re well on your way to mastering the art of mixology.

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Asian tapas on the menu in Mauritius

Asian tapas at Constance Le Prince Maurice

Asian tapas at Constance Le Prince Maurice

Chefs at Constance Le Prince Maurice have merged Asian specialities like sushi, noodles and dim sum to create a unique ‘Asian tapas’ menu.

The blending of Asian flavours in light, delicious bite-sized treats served against the laid-back poolside vibe of the Laguna Bar has proved hugely popular with guests.

Originally the inspiration of Chef Li Junwei, who described the food prepared at the Asian Tapas Corner as, ‘a unique concept where we serve sushi, noodles, dim sum, Asian tapas and desserts all prepared in front of the guests.’

Guests can enjoy a light lunch with views over the infinity pool to the beach beyond or a sumptuous evening treat with cocktails or whiskey (yes, it’s a delicious pairing) in the evening, Asian Tapas is a light, delicious option.

Some Asian Tapas treats to try:

The Laguna Bar's chicken noodles

The Laguna Bar’s chicken noodles

Chicken Noodles

Udon noodles with a spicy sesame sauce served with vegetables and chicken is popular thanks to its lightly spicy flavour and fresh sauce.

Godzilla’s roll

This is a kind of maki combining ingredients such as papaya with shrimp. It is garnished with cashew nuts and coconut and fits perfectly with those following the Kickstart the Fast Diet at Constance Le Prince Maurice.

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Recipe of the week: Fresh crab with saffron and coconut

Our chefs at Constance Lémuria love to create recipes combining sumptuous fresh, local seafood with fragrant Seychellois spices.

Fresh crab recipes at Constance

Fresh crab recipes at Constance

Make this an authentic Seychelles meal by accompanying it with basmati rice, tomato or mango chutney and vegetable pickles (achards).

Crab with saffron and coconut

Ingredients (serves 4–6)

  • 1.5kg (3.3 lb.) fresh Crab (we use Giraffe Crab)
  • 3 tbsp sunflower oil
  • 1 large onion, finely chopped
  • 3 cloves of garlic, finely chopped
  • 3/4 tsp of finely grated fresh ginger
  • 3 fresh red chilli peppers, deseeded and finely chopped
  • 1 tbsp turmeric
  • 1/4 tsp ground cardamom
  • 3/4 tsp salt
  • liquid from 2 grated pressed coconuts (or 1 if preferred)
  • 400g can of cream of coconut
  • a few curry leaves

1. Cut the crab into two pieces and season with salt.

2. Sauté the onion, garlic, ginger, chilli and turmeric over a low heat until the onion begins to colour. Add the coconut milk.

3. Add the crab pieces. Stir gently, coating the crab with the sauce. Season with salt, add the cardamom and curry leaves, cover, reduce the heat and cook for 10 minutes.

4. Remove the lid and cook a few minutes longer until the liquid has evaporated. The sauce should be thick and creamy.

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Try the Kickstart Fast Diet in Mauritius

Get inspired to look and feel your best with the Kickstart Fast Diet at Constance Le Prince Maurice.

Constance Le Prince Maurice

Constance Le Prince Maurice

The luxurious, elegant setting of Le Prince Maurice with its fine dining restaurants and emphasis on wellbeing is the perfect place to kick off your Fast Diet or to give it an extra boost.

Created by Fast Diet co-creator Mimi Spencer, the Kickstart Fast Diet at Le Prince Maurice builds the 5:2 approach into a program of specially created menus, spa treatments and exercise routines.

On fast days guests can enjoy delicious carefully calorie-counted dishes and on non-fast days Mimi has a range of recommendations for scrumptious, healthy treats marked on the menu as ‘Mimi Recommends’.

She even recommends a range of lower-calorie cocktails such as the ‘skinny mojito’ and ‘sea breeze over lots of ice’.

As part of the Kickstart Fast Diet program there are also some key spa treatments recommended by Mimi to help optimise the diet’s effect such as the anti-cellulite treatment at the hotel’s award-winning Sisley Spa.

Have a session with one of our personal trainers to devise the perfect exercise routine for you on fast and non-fast days or join one of our classes including yoga fusion, Pilates and animal flow.

To learn more about the Fast Diet visit the official website.

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Head sommelier at Constance Lémuria explores the Syrah grape

With his passion for grapes and wine head sommelier at Constance Lémuria, Cédric Jacob shares his knowledge of the Syrah grape and gives his tips for how to enjoy the wine in the heat of the tropics.

Enjoying wine in the Seychelles

Enjoying wine in the Seychelles

The Syrah grape

With its creation of dark full-bodied red wines, the Syrah grape charms with its dark fruit flavours ranging from sweet blueberry to savoury black olive. Tasting a Syrah wine is like receiving a punch of flavour that tapers off to leave a subtle, spicy, peppery aftertaste.

Syrah tends to give its distinctive kick on the front palate and so it’s often blended with grapes that offer more to the mid-palate. In France, Syrah is traditionally blended with Grenache or Mourvèdre to create the classic Côte du Rhône blend. Some producers also blend it with Cabernet Sauvignon to create a more complete, rounded taste.

My Old World Syrah recommendation

Côte Rôtie, ‘Blonde du Seigneur’, Domaine Georges Vernay, 2011 – France, Rhône Valley

In what has traditionally been a very male dominated industry, Christine Vernay (daughter of Georges) has put her stamp on the French winegrowing industry with this wine. She and her husband Paul Ansellem run this tiny 12ha winery (mostly focusing on Condrieu but with 2.5ha of Côte Rôtie) with fantastic flare.

The cuvee ‘Blonde du Seigneur’ is a Syrah-based wine blended with a small amount of Viognier. The wine presents a fine acidity on the palate as well as lots of blackberries and raspberry flavours, forest fruit and liquorice. It is like a Provencal Garrigue with its subtle peppery notes. Deep in colour this medium to full-bodied wine shows a richness and terrific personality.

Constance Lémuria

Constance Lémuria

Drinking this wine in the Seychelles

Due to the high temperature and humidity I recommend drinking this at 14-16ºC and letting it reach that temperature slowly. It is better to serve this wine directly from the bottle to avoid losing the fresh acidity that contributes to its elegance.

My New World Syrah recommendation

Mullineux, Syrah, 2011 – South Africa, Swartland

I discovered this fantastic wine about 2 years ago on a trip to South Africa. Chris and Andrea Mullineux are at the forefront of the ‘Swartland Revolution’, adopting a minimalist approach to their wines with a particular focus on expressing the terroir, translating the granite and schist soils of Swartland.

This superb Syrah presents notes of black pepper, dark juicy cherries and a hint of smoke. This full-bodied wine offers a silky texture with delicate melted tannins. I am impressed by its long fresh finish with a kick of black pepper.

How to drink this wine in the Seychelles

Again, I suggest drinking this Syrah at around 14-16ºC and letting it reach that temperature slowly. A soft decanting is necessary but done very slowly to avoid losing the freshness of the wine.

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Chocolate recipes for Easter from Constance Lémuria

Our Executive Pastry Chef at Constance Lémuria, Yannick Tual has shared two of his favourite chocolate recipes for you to try at home this Easter.

Chocolate recipes from Constance Lémuria

Chocolate recipes from Constance Lémuria

Recipe 1: Easter chocolate cake

Ingredients (serves 4)

Coconut nougat sponge:

  • 350g egg white
  • 275g sugar
  • 150g egg yolk
  • 200g flour
  • 50g cocoa butter

1. Whip the egg whites and add sugar to create stiff meringue, then at a slow speed add the egg yolks. By hand with a spatula, mix in the sifted flour and cocoa powder.

2. Line a baking tray with baking paper. Bake at 200ºC for 15-20mins. Keep on a cooling rack.

Chocolate Chantilly:

Ingredients

  • 500g whipping cream
  • 150g dark chocolate (semi sweet)

1. Melt the chocolate and keep it warm at 45ºC. Whip the cream to soft peaks and then add the warm chocolate and stir fast.

Stock syrup:

Ingredients

  • 200g white sugar
  • 160g water

1. Boil ingredients together and then put in a chiller to cool down.

Cake setting

1. Cut the sponge cake in to an oval shape (different layers, different sizes from large to small to create an egg shape).

2. Start with the bigger layer at the bottom, moisten sponge with the syrup, then a layer of Chantilly, cover with another sponge layer and repeat until you finish at the top of the egg shape.

3. Let it set in the chiller for at least 12 hours then cover with icing and add Easter decorations.

Recipe 2: Half egg chocolate fondant

Ingredients (serves 4)

  • 400g dark chocolate callebault
  • 300g butter
  • 2g vanilla essence
  • 6 eggs
  • 5 egg yolks
  • 230g white sugar
  • 180g flour

1. Beat the egg yolks and whole eggs together with the sugar until fluffy. Add the vanilla essence and the flour.

2. Melt the butter and pour onto the chocolate to let it melt and then add the egg mixture.

3. Keep in a container in the chiller to preserve or you can bake it straight away in a mold for 12-15 mins at 200ºC.

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