Improve your golf in the Seychelles

Golf at Constance Lémuria is a combination of luxury, 5* service and an 18-hole golf course, often described as one of the most beautiful in the world.

Luxury golf holidays at Constance Lémuria

Luxury golf holidays at Constance Lémuria

Golf in the Seychelles

Lémuria is proud to offer the only 18-hole golf course in the Seychelles with greens that stretch across terraced mountainsides with breathtaking views over three stunning beaches and across the Indian Ocean.

Golf manager and pro at Lémuria, Gary Pouponneau, describes, ‘Although this is considered a difficult golf course guests love to play it because of its beautiful landscape. Whether you are a golfer or not you will definitely love the last six holes for their breathtaking view over neighbouring islands and the ocean.’

World Travel Awards Leading Golf Resort in Indian Ocean

Winner of the World Travel Awards Leading Golf Resort in the Indian Ocean five years running, Lémuria has extended the 5* standard and luxury of its hotel to its golf course.

You can even book your tee-off time before you arrive with our online concierge, and enjoy coaching sessions with golf pros and top class golf equipment to rent.

Lémuria's stunning 18 hole golf course

Lémuria’s stunning 18 hole golf course

Gary says, ‘The great advantage that golfers at Lémuria have is that they can play our course alone, that is something you never see on other golf courses around the world.’

Golf pros at Lémuria

Gary Pouponneau is an example of one of the golf pros on hand to help guests improve their game or learn the ways of the challenging course.

Gary has played professional golf around the world representing the Seychelles at the Commonwealth Youth Games in Scotland in 1997 and winning the Mauritius Open in 2003 and 2005. In 2008 he won the Basin Blue Open and in 2009 the Vanuatu Open.

He explains his ambition to become a golf pro and golf manager at Lémuria, ‘I decided I wanted to be the first Seychellois to be a qualified golf professional on the only 18-hole golf course in the Seychelles.

‘I was lucky that I was able to turn my hobby into a job. I love to be on the golf course everyday, whether I get to play or not at least I am not sitting behind a desk the whole day. I enjoy meeting some really great people and helping golfers improve their game.’

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Recipe: Mauritian style fish curry

One of the most popular dishes at Constance Le Prince Maurice, this fish curry is the perfect meal for sharing with friends.

Laguna Bar, Constance Le Prince Maurice

Laguna Bar, Constance Le Prince Maurice

Ingredients (Serves 4)

Fish curry:

  • 600 g white flesh fish ready to cook, and cut in cubes
  • 60 g Onions
  • 10 g Chopped Garlic
  • 10 g Chopped Ginger
  • 25 g Chopped Coriander
  • 10 g Thyme
  • 5 g Curry leaves
  • 200 g Diced Tomato
  • 35 g Curry powder ( best quality you can find)
  • 6 g Turmeric powder
  • 5 g Red chilli powder (optional)
  • 10 g Cumin powder
  • 10 g Coriander powder
  • 100ml of fish stock ( or water)
  • 50 ml Coconut milk
  • 50 ml oil
  • Salt and pepper

1. In a large pan, pour little oil. When it’s hot put the onions, garlic, ginger and the herbs cook for 5 minutes.

2. When the onion turn lightly brown in colour add the spices and simmer for 5 more minutes. Add diced tomato and cook on low heat for 5 more minutes. Add coconut milk and fish stock. Reduced to a nice consistency.

3. When you are ready to serve, eat up the curry sauce, add the fish and cook for 2 minutes. Switch off the fire, cover and allow resting for 10 to 15minutes (until the fish is cooked).

4. Add fresh chopped coriander. Serve hot with plain rice, lentils fricassee, tomato chutney, cucumber salad and any pickles from the supermarket.

Tomato Chutney:

  • 100 g fine-diced tomatoes
  • 20 g fine chopped coriander
  • 40 g fine chopped onion
  • 10 g Soya bean oil
  • Salt and pepper to taste

1. Mix all the above mentioned ingredients, season and serve.

Plain white rice:

  • 200 g Basmati rice
  • 500 g water
  • 4 g salt

1. In a pot boil the water; add some salt and the rice. Cook for around 15 minutes, strain in a colander and serve hot.

Cucumber salad:

  • 200 g cucumber
  • 20 g sliced onions
  • 5 ml white vinegar
  • 5 ml oil
  • Salt and pepper

1. Peel and slice the cucumber, mix with the sliced onions. Season with the other ingredients.

Discover the suitcase of the future

Technological advances have made almost every aspect of our lives easier in recent years and now, according to Mashable’s Amy-Mae Elliott, technology is set to revolutionise the humble suitcase.

Briggs & Riley Cases with CX Compression Packing Technology

Briggs & Riley Cases with CX Compression Packing Technology

In her piece 9 Futuristic Suitcases to Improve Your Travel Elliot has rounded up the best innovations and new concepts in luggage design.

Some of the most exciting products already on the market include:

• Powerbag Briefcases

A briefcase with a large built-in battery to recharge all your gadgets while you’re on the go. The battery holds enough power to charge a smartphone four times.

Briggs & Riley Cases with CX Compression Packing Technology

This suitcase expands by over 30 per cent then it sucks out the air reducing it back to its original size. Great for when you can’t decide what to take and what to leave behind.

Heys USA BioCase

Like something out of James Bond this case uses biometric fingerprint technology to ensure that only you, or someone else whose fingerprints you have programmed in, can open your case. The BioCase will remember up to eight fingerprints.

Intelligent Luggage

This self-weighing suitcase has digital scales in the handle so that all you have to do is press a button and then lift the suitcase to read the weight. Perfect for avoiding excess baggage costs.

For the full article including details of luggage concepts including a suitcase that will follow you around by itself, a case with a battery which charges as you wheel it and a case that converts into a scooter visit mashable.com.

Get fit with your kids

Fitness guru and personal trainer at Constance Le Prince Maurice, Isabelle Lamant, shares her top tips for fun workouts you can do with the kids in order to get fit.

Your children want to have fun with you and you need to stay in shape, so here is a simple and efficient routine which will keep everyone satisfied.

The key is to make it fun so I advise you set this routine to music – try picking one of your child’s favourite songs and encourage them to sing along during the movements.

Exercise 1 – Stretch your side to avoid love handles

Exercise 1 – Stretch your side to avoid love handles

Exercise 1 – Stretch your side to avoid love handles

Pull in your navel, keep your bottom and your tummy firmly contracted. Bend to one side and stretch your arm above your head. 10 on the right – 10 on the left – 20 fast alternately on each side.

Exercise 2 – Sculpt your arms and legs while counting in another language

 Exercise 2 – Sculpt your arms and legs while counting in another language


Exercise 2 – Sculpt your arms and legs while counting in another language

The left knee should be above the left heel and the right knee should be under your right shoulder. Stretch your arms to the sides and squeeze your shoulder blades to create a good posture for your spine. Stay in this position until your kids finish counting to 20, in another language if possible! Then repeat with the other leg.

Exercise 3 – Draw and improve the flexibility of your hips

Exercise 3 – Draw and improve the flexibility of your hips

Exercise 3 – Draw and improve the flexibility of your hips

Draw 10 circles with your hips around your feet, first in one direction then in the other. Increasing the speed, draw one circle on one side then one circle on the other for 30 seconds.

Exercise 4 – Say ‘no’ to the saddlebag

 Exercise 4 – Say ‘no’ to the saddlebag


Exercise 4 – Say ‘no’ to the saddlebag

4B – Say ‘no’ to the saddlebag

4B – Say ‘no’ to the saddlebag

Bend your knees in front of your navel. Keep the left knee on the floor and lift the right one as high as you can. Encourage your child to push on your leg to create more resistance, they’ll love making you suffer! Then get your revenge by pushing their legs as they do it and work out your arms. 50 fast per side.

Exercise 5 – The dog against the invisible tree

  Exercise 5 – The dog against the invisible tree


Exercise 5 – The dog against the invisible tree

Place your hands below your shoulders, stretch your arms and keep the right knee under your right hip. Quickly move the left knee up and down without moving your body. 20 per side and repeat again if you can.

Exercise 6 – Your children will help you build a six-pack

 Exercise 6 – Your children will help you build a six-pack


Exercise 6 – Your children will help you build a six-pack

Hands under your head, open your shoulders, look at and pull in your tummy and stretch your legs up. Just keep your lower back on the floor and ask your child to do what they want on your tummy: tickling, uppercuts…everything is allowed as you attempt to hold the position. 30 seconds, 4 series.

Enjoy and have fun.

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Recipe: How to make Mauritian curry paste

Mixing curry spices in to a curry paste is a complex task which must be handled properly if it is to release the maximum of subtle flavours. The local Mauritian grandmothers, our “grandmas“, used to crush these spices on a rock with the help of a stone rolling pin. Along and painful practice, this ancient skill was passed down from mother to daughter.

Making a Mauritian curry paste

Making a Mauritian curry paste

Ingredients (serves 4)

The spice mixture for the curry paste:

  • 24g coriander seeds
  • 18g cumin seeds
  • 12g cardamom capsules
  • 6g black peppercorns
  • 9g fennel seeds
  • 9g mustard seeds
  • 3g cloves
  • 1g dried chilli without seeds
  • 12g green saffron (fresh turmeric), root soaked overnight in water (keep the water)
  • 150g onions
  • 30g garlic
  • 15g curry leaves
  • 30g fresh ginger

1. Peel and wash the herbs and roots, the onion and garlic.

2. Roast all the spices separately (except the green saffron and the dried chilli) in a non-stick pan over a low heat for less than a minute. (You need to be very attentive to the colouration and to the aroma that is released during the roasting.)

3. Put the ingredients into a blender with the minced onion, the garlic, the ginger and the chopped curry leaves, and the crushed green saffron. Mix it together with 250ml of the water used to soak the green saffron until you get a smooth even paste.

4. Take the mixture, cover it with a film of soybean oil and keep it in the fridge.

The curry sauce:

  • 150g onions
  • 60g ginger
  • 120g garlic
  • 300g tomatoes
  • 60g coriander leaves
  • 15g curry leaves
  • 50ml cooking oil

1. Wash and peel all ingredients.

2. Finely chop the onions and coriander separately, put them aside. then chop the garlic and ginger, again, putting them to the side.

3. Cut a tomato into small diced pieces, after removing the stem.

4. Brown the onions in oil, add the garlic paste and ginger. Cook it so it forms a compote.

5. Stir in the mixture of spices, cubed tomatoes and chopped herbs. Simmer for another ten minutes, stirring regularly with a spatula. You will get your base for any curry sauce that you may need for future dishes.

Sommelier’s suggested wine

Oxidative white wine:

  • Côtes-du-Jura, Vin jaune, Domaine André et Mireille Tissot, 2004 France
  • Côtes-du-Jura, Tradition du Château d’Arlay, 2004 France

Top beauty secrets from Net-a-Porter

Beauty editors have the very latest products and research at their fingertips, so who better to give us the best beauty secrets on how to look after our skin.

Beauty secrets

Beauty secrets

In its latest issue Net-a-Porter Magazine’s Evie Leatham got the lowdown from some of the highest profile beauty editors in the business to find out what they do to protect their skin in the sun.

Here’s a look at some of the best:

Sigourney Cantelo – Beauty Editor for Vogue Australia

Because of high skin cancer rates in Australia, Sigourney takes protection very seriously. She takes a Niacinamide supplement to boost her UVA and UVB resistance from within.

Valerie Zhang – Beauty Director for Vogue China

In China the fashion is for pale skin so high factor protection is vital. Zhang uses Shiseido Urban Environment UV Protector Extra Mild SPF30 because not only does it protect skin from the sun but shields against heavy city pollution.

Christina Han – Beauty Editor for The Cut, New York

Han reminds us that UVA can penetrate glass and cloud so we need to be careful in the summer months and always wear a hat outdoors. She uses Neutrogena Ultra Sheer Sunscreen SPF50+ or Shiseido Extra Smooth Sun Protection Lotion SPF 38 because they absorb without leaving a white residue.

Sally Matthews – Fashion and Beauty Director for Harper’s Bazaar Arabia

Matthews recommends Chanel’s UV Essential Complete Sunscreen SPF50 because it can be applied over or under make-up. She also uses Crème de la Mer’s new Reparative Body Sun Lotion SPF30 because its extra moisture helps to lessen the effect of the dry desert air in Dubai.

Read the article in full on Net-a-Porter: Beauty Sun Secrets

Constance Hotels & Resorts has 7 beautiful properties in Maldives, Mauritius, Seychelles and Madagascar. Visit our website to find out more.