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

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.

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

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

Ila Essentials Travel pack

Ila is featured in June’s Condé Nast Traveller as ‘one of the most exciting organic wellness brands on the market at the moment’.

The Good Spa Guide calls it ‘a very special brand’ while Cult Beauty says ‘ Ila have taken their brand above and beyond the call of regulatory organic certification’.

The ila Travel Essentials collection includes:

• Shampoo for Revitalising Hair (50ml)
• Conditioner for Nourishing Hair (50ml)
• Body Wash for Toning Skin (50ml)
• Body Lotion for Nurturing Skin (50ml)
• Bath Soak for Pure Relaxation (50ml)

Ila was founded by yoga teacher, nurse and aromatherapist Denise Leicester. Read more about ila-spa products and don’t miss Denise’s blog.

The elegant L'Archipel

Serves 4
Preparation time: 1 hour
Cooking time: 20 minutes

• 300g boneless, skinless salmon fillet
• 1 green papaya
• 1 tbsp coarse salt
• 40g ginger
• 4 sprigs coriander
• 1/2 fresh red chilli (or more to taste)
• 40g cashew nuts
• 100g crabmeat
• 8 capers
• 2 tbsp olive oil
• juice of 1 lemon
• salt and pepper

Finishing touch

• 1 tbsp olive oil
• 10 cl soy sauce
• 1 pinch fleur de sel
• freshly ground pepper

1. Finely slice the salmon, set aside.
2. Peel the papaya, remove the seeds, cut the flesh into thin julienne strips. Add the coarse salt and let rest for 20 minutes.
3. Rinse the papaya well, squeeze out the moisture and refrigerate.
4. Peel the ginger, cut it into thin julienne strips and blanch it in boiling salted water for 5 minutes. Drain, repeat twice.
5. Chop the coriander leaves. Remove the seeds from the red chilli, then chop the flesh finely. Chop the cashews with a knife.
6. Shred the crabmeat and put it in a salad bowl. Add the capers, ginger, green papaya, cashews, coriander, red chilli, olive oil and lemon juice. Correct seasoning.
7. Lay the salmon slices on the plates, adding a little crabmeat and papaya salad in the centre. Add a streak of olive oil, a pinch of fleur de sel and grind some black pepper on top. Serve with the soy sauce on the side.

Chlidren's golf at Belle Mare Plage

More and more children are trying the game while on holiday with us. Here’s why kids and golf are a perfect match.

1. Much has been written on how playing sport is good for children – it develops confidence and self-awareness, as well as respect for others.

2. Playing golf gives children the chance to spend time in beautiful natural landscapes, soaking up the fresh air and sunshine.

3. Children love to be active, and playing golf is a great way to learn how to exercise while having fun.

4. Kids love hanging out with other kids, and playing golf together is a great way to make friends.

5. Sport helps kids learn how to manage their emotions. Everyone has good and bad days on the golf course. The game teaches children to stay calm and focused on one thing at a time.

6. Golf teaches a certain etiquette – there are no referees in golf, golfers negotiate among themselves and play to the rules.

7. Holidays spent together give families many treasured moments they cherish forever. Children love sharing experiences with adults, and playing golf together is a great way to do this.

Children playing golf at Belle Mare Plage

Overwater suites, Constance Le Prince Maurice

At Constance Hotels, we offer this intimate accommodation perfect for couples and honeymooners looking for somewhere special and exclusive to stay.

Constance Le Prince Maurice, Mauritius – suites on stilts

With a reputation as one of the most romantic hotels in the world, Le Prince Maurice is a haven for couples looking for a sophisticated and stylish retreat to enjoy a luxury holiday.

The 8 overwater bungalows are beautifully positioned looking out across the waters of the sheltered lagoon. Edging a natural fish reserve in a quiet corner at the western end of the resort, these suites offer total privacy and tranquility. Each has a private balcony, wonderfully proportioned rooms and beds so comfy you’ll want to stay in them all day.

Constance Moofushi, Maldives

Senior Water Villa, Moofushi

Moofushi is the fresh face of Constance Hotels Experience – a delightful Crusoe-inspired barefoot chic bolthole where couples and families can immerse themselves in the natural beauty of this private island.

The 56 water villas and 30 larger senior water villas offer huge beds, spacious bathrooms, breathtaking views, an abundance of natural light and private access to the sea.

If you’re looking truly special, this stilted accommodation is just the ticket – exclusive, unpretentious and fabulously luxurious.

Constance Halaveli, Maldives

Situated in the North Ari Atoll, Halaveli is a 6* luxury resort surrounded by powder white sands and turquoise waters.

Each of the 57 beautiful water villas provide seclusion and romance while the resort’s restaurants and bars cater to the highest standards.

The villas are designed to give a feeling of space – high raftered ceilings and an elegant modern design that uses natural materials to blend beautifully with the environment outside. A private sundeck and plunge pool, along with steps that lead straight down to the water, makes Halaveli the perfect choice for anyone looking for a place to escape to with their loved one.

Claire Forlani and Dougray Scott

In this month’s Harper’s Bazaar, Claire shares her travel tips for what to pack, beauty must-haves, top iPod tunes and great reads for a Mauritius holiday.

As for the best hotel on the island, Claire says – ‘Constance Le Prince Maurice; it’s a haven of sophisticated luxury with great spa services. And the food at L’Archipel restaurant and the spectacular floating Le Barachois is delicious’.

Find out more in the June edition of Harper’s Bazaar magazine, and visit our Facebook page for more photos of Claire and Dougray on holiday at Le Prince Maurice.

Catch up with our earlier article:

• Dougray Scott names Constance Le Prince Maurice ‘best hotel for romance’

Fresh chillies at Constance

Serves 10 (1 terrine)

Preparation time: 30 minutes

Cooking time: 30 minutes

Resting time: 24 hours

• 750g pumpkin
• 750g squash
• 1 fresh red chilli
• 3 sprigs thyme
• 5 sprigs peppermint
• 1 tsp olive oil
• 2 medium-sized leeks
• 200g coconut chatini
• salt and pepper

Finishing touch

• 10 cinnamon sticks
• 10 mint blossoms
• olive oil
• coarse sea salt, freshly ground black pepper

1. One day in advance, peel and seed the pumpkin and squash, then cut them into large cubes. Finely slice the red chilli.
2. In a large piece of aluminium foil, wrap the pumpkin and squash with the olive oil, thyme, chilli, salt and pepper. Bake in a 180ºC oven for 30 minutes. Let cool, setting aside any cooking juices.
3. Halve the leeks lengthwise and blanch them for 1 minute in boiling salted water. Cool them in iced water, then drain.
4. Rub the inside of the terrine with a little oil. Line the bottom and sides with the blanched leeks. Alternate layers of pumpkin, squash and mint leaves. Sprinkle with the reserved cooking juices. Cover the contents of the terrine directly with clingfilm and put a weight on them. Keep refrigerated for 24 hours.
5. Unmould the terrine and cut into slices. Put a slice on each plate, add a spoonful of coconut chatini on the side. Add a small pinch of coarse sea salt, some freshly ground pepper and a streak of olive oil. Decorate with cinnamon sticks and mint blossoms.

Wedding bliss at Moofushi

Helen and Joe chose Moofushi because they wanted a romantic wedding in paradise… barefoot with nothing to worry about except enjoying their big day.

After a civil service ceremony in London, Helen and Joe arrived at Moofushi four days before their wedding, which took place on 2 February 2011.

‘This allowed us enough time to acclimatise and also build up a bit of a tan before the big day. We worked with Corinne the wedding planner, and the Food & Beverage manager who helped us pick the location and arrange what time we were to get married.’

After going through the details, Helen and Joe could relax for a few days before their wedding.

The day of the wedding

On the day of the wedding, Helen and Joe indulged at Moofushi’s beautiful over-the-sea spa with a couple’s massage and facial before heading back to their room to share a bottle of champagne.

Helen and Joe's dream wedding

As the sun went down, Helen and Joe shared cocktails and had a romantic dinner of lobster and steak on the beach for just the two of them.

Helen and Joe’s tips for planning a destination wedding

‘We would definitely recommend Moofushi – everything went perfectly and we didn’t have to worry about a thing. To the groom – don’t worry about bringing any shoes or a tie for your wedding as the beauty of getting married abroad is it is so laid back.’

Find out more about getting married at Constance hotels

Visit our website for more information about weddings and honeymoons at Constance.

Did you get married at a Constance hotel?

If you got married at a Constance hotel, we’d love to see your photos. You can post them to our Facebook page.

Constance Ephelia Resort, Seychelles

Find out more about progress on the ETN Global Travel Industry News network.

And catch up on our previous articles:

• Enhancing biodiversity in the Seychelles
• Landscape Gold Award for Constance Ephelia and EarthQuest Management Consultants