The Sunday Times names Tsarabanjina and Moofushi in world’s best 20 all-inclusives

The Sunday Times this week highlighted Constance Moofushi and Tsarabanjina as offering truly all-inclusive packages.

Constance Tsarabanjina, Madagascar

Constance Tsarabanjina, Madagascar

Susan d’Arcy applauds the Cristal package at our resorts for genuinely ‘including everything’, lamenting how other resorts claim to be all inclusive but go on to charge guests for everything from bottled water to Mars bars.

The praise for Tsarabanjina and Moofushi came in an article outlining the 20 best all-inclusive packages around the world.

D’Arcy defined all inclusive as meaning, ‘You’ll get the drinks you want, endless fabulous food – often à la carte and, if not, of the highest quality and freshly prepared – and free wi-fi.’

Subscribers to The Sunday Times can read Susan d’Arcy’s article in full: ‘All inclusives – minus the hidden extras‘.

And in The Financial Times

The FT was also singing the praises of Tsarabanjina this week in ‘How to spend it‘ describing the resort’s new refurbishment as bringing a luxury element to Madagascan tourism.

Find out more about Moofushi and Tsarabanjina

 

Healthy eating with Constance

From super salads to seeds that pack a vitamin punch Constance Halaveli Executive Chef, Glen Cooper, gives his top 6 tips to navigating the salad bar and eating your way to a healthier you.

Healthy food at Constance Hotels & Resorts

Delicious and healthy food at Constance

1.Choose dark greens
Start your salad off right by going for a base of dark leafy greens, such as spinach or romaine leaves. One packed cup will give you more than half of the recommended daily value of vitamin A as well as nearly 100% of your vitamin K. Leafy greens also supply vitamin C, folate and fibre. Lighter greens such as iceberg do not offer nearly the same nutritional value and are mostly made of water.

2. Include colourful veggies
Add one cup of the most colourful, bright fresh vegetables in the salad bar. Raw is best. Aim for carrots, broccoli, beets, ripe tomatoes, and bell peppers – they add more fibre and vitamins compared to pale coloured vegetables like cucumbers or celery. Steer clear of vegetables soaked with mayonnaise or creamy dressings – they add saturated fat and calories to your meal.

3. Choose lean proteins
Chickpeas and kidney beans are one of the best sources of protein on the salad bar. Add one-half cup of beans to your greens for a protein and fibre rich meal. Grilled chicken breast is another option, as is plain tuna (packed in water, not oil). Hard-boiled eggs are an excellent protein option – opt for more white than yolk to cut fat and calories.

Local produce at Constance Hotels & Resorts

Local produce at Constance Hotels & Resorts

4. Mix it up with crunch and zest
Adding walnuts, sesame seeds, or sunflower seeds will give you extra crunch without the added saturated (and possibly trans) fat of croutons and crunchy Asian noodles. Add one heaped tablespoon for a healthy dose of heart-healthy nutrients and fats. For an extra tang, add one tablespoon of grated Parmesan cheese. A little Parmesan goes a long way in flavour as compared to other shredded cheeses, such as cheddar or mozzarella.

5. Extra garnishes
Adding fresh fruit to your salad is a healthy sweet option, but only add about one-half cup because the sugar can still add up. Avoid canned fruits that come in thick syrups like mandarin oranges or peaches and opt for grapes, orange slices, chunks of watermelon or other melon, and fresh berries.

6. Dressing your salad
One of the most crucial ingredients of your salad is the dressing. Avoid creamy mayonnaise-based dressings because they are high in fat and calories. Even low-fat or fat-free salad dressings are loaded with sodium, sugar, and saturated fats. The healthiest option is to dress your salad with a mix of extra-virgin olive oil, balsamic vinegar, and pepper, using only enough to lightly coat your greens. Add a little, toss your salad to ensure even distribution, add a little more, if needed.

Looking for recipe inspiration?
Check out this delicious salad of Spinach, chorizo and baby potatoes served with sous vide poached egg on the Cook Sister blog.

Visit our website to find out more about all of our 7 resorts in the Indian Ocean – Constance Hotels & Resorts.

 

Pamper yourself at Constance Halaveli with exclusive Valmont treatments

In a worldwide exclusive, guests at Constance Halaveli are the first to experience luxury Swiss skincare brand Valmont’s first range of products for the body.

Spa at Constance Halaveli, Maldives

Spa at Constance Halaveli

Valmont is famous for its high-end anti-ageing cellular skin cosmetics. Now it has turned its philosophy of uniting traditional ingredients with the latest cosmetic cellular discoveries to launch a range of body creams.

In a coup for Constance Halaveli, Valmont has agreed to offer guests to our Valmont Spa an exclusive on these luxurious new body treatments until their official launch worldwide in March.

The new range includes a cellulite cream which not only smoothes ‘orange peel’ skin but tones and firms, a firmness correcting balm to shape and refine, a shower cream and a renewing exfoliator.

Visitors to the Valmont Spa can also indulge in the ‘peak of slimness treatment’. Described as creating ‘a true remodelling of the silhouette,’ through a 60 minute process of kneading, friction and smoothing.

Find out more

 

Michelin star Chef Walter Ferretto visits Halaveli

Guests at Constance Halaveli were recently treated to a visit from the Italian Michelin star chef Walter Ferretto.

Chef Walter Ferretto at Constance Halaveli

Chef Walter Ferretto at Constance Halaveli

The world renowned chef took time out from cooking at his exclusive Il Cascinalenuovo restaurant in Piedmont, Italy to create a breath-taking culinary wine dinner and an Italian themed buffet night at Halaveli’s Jahaz restaurant.

At the wine dinner Chef Ferretto paired the finest Piedmont ingredients with some of Italy’s most exciting wines. The result was a gastronomic event which had guests literally gasping with excitement as each elegantly sophisticated dish was revealed.

The Piedmont region is famous for its exquisite truffles and it was around this delicious delicacy that Chef Ferretto created his unique menu for Halaveli guests.

Highlights included:

  • An amuse bouche of egg with black truffle – matched with a Veneto Prosecco, Balan Extra Dry, NV
  • Ferretto’s signature dish of white onion with truffles – matched with a Veneto Chardonnay, Il Calto delle Fate, Il Filo delle Vigne, 2007
Roulade of grass-fed veal by Chef Walter Ferretto

Roulade of grass-fed veal

  • Tagliolini and white truffles – matched with a Vignetti in Rio Sordo, Casina Bruciata, 2010
  • A roulade of grass-fed veal served with baby vegetables in a truffle jus – matched with a Vignetti in Rio Sordo, Casina Bruciata, 2006
  • A Piedmont semi freddo with Manjari chocolate sauce and biscotti truffle – matched with a Cesare, Le Salette, 2006

At both the wine menu dinner and the Italian buffet the Italian chef shared his passion for food, meeting guests after the meal to share his love for food with them.

Highlights of the buffet menu included handmade pasta, gnocchi, aubergine and mint stuffed lamb roulade, whole roasted grass-fed veal racks, Italian cheeses, Serrano ham and salami with black summer truffles.

To find out more about Walter Ferretto and try your hand at some of his famous recipes visit the Il Cascinalenuovo website or find out more about holidays at Constance Halaveli, Maldives.

Enjoy these photos from Chef Walter Ferretto’s visit to Halaveli:

White onion with truffle, by Chef Walter Ferretto at Constance Halaveli

White onion with truffle, by Chef Walter Ferretto

 

Piedmont semi freddo with Manjari chocolate sauce and biscotti truffle

Piedmont semi freddo with Manjari chocolate sauce and biscotti truffle

 

Chef Walter Ferretto and the team at Constance Halaveli, Maldives

Chef Walter Ferretto and the team at Constance Halaveli, Maldives

Antinori Estates wine dinner at Constance Moofushi

At Constance Moofushi we’ve organised a rare treat for gourmet travellers next month, when our Head Sommelier Romain Sauzier and Chef Ahmed Boukraa team up with premium Italian wine producer Antinori to create a one-off wine pairing dinner.

Wine glass

Antinori wine dinner at Moofushi

Antinori director Stefano Leone has worked with our team to create a menu which perfectly blends the exclusive Italian wines with the dining experience offered at Moofushi.

What’s on the menu

Leone will be at the event, where dishes will be paired with the perfect wine to complement both. In some cases the wine will be used in the preparation of the dish such as the delicious Franciacorta Montenisa Brut and rose petal sorbet.

Other dishes include:

  • a duo of fresh and smoked salmon tartar on an avocado bed, accompanied by an Umbria, Castello della Salla San Giovanni, 2011
  • glazed duck liver with a white grape verjus, accompanied by a Moscato d’Asti, Prunotto, 2010.

The event will be held at the Blue Lounge on Sunday 9 December at Constance Moofushi.

Find out more

 

Kanonkop Wine Dinner at Constance Halaveli

Winemaker Johan Krige, from the famous South African winery Kanonkop Estate, is hosting a special wine dinner at Jing restaurant, Constance Halaveli, this Sunday 21 October.

Jing restaurant, Constance Halaveli Resort, Maldives

Jing restaurant

The menu has been created by our Head Sommelier at Halaveli, Cédric Jacob, and his team together with Executive Chef, Glen Cooper.

At the dinner, with each course we’ll be serving 2 bottles of the same wine but from a different vintage, so guests can learn about the impact of the ageing on the wine.

Here’s the delicious menu we’ll be serving:

To begin

  • Prawn in 3 Textures
  • Pickled ginger mayo & sherry vinaigrette
  • Wine – Kanonkop, ‘Kadette’, Rosé, 2010

Fork & spoon

  • Cinnamon & anise spiced breast of Duck
  • Red fruit gelée & consommé of duck
  • Wine – Kanonkop, ‘Paul Sauer’, 2009
  • Wine – Kanonkop, ‘Paul Sauer’, 1998

Main course

  • Carnival peppered Wagyu beef tenderloin
  • Shitake ravioli & horseradish emulsion
  • Wine – Kanonkop, Cabernet Sauvignon, 2009
  • Wine – Kanonkop, Cabernet Sauvignon, 2004

Dessert

  • Warm Jivara Fondant
  • Pinotage ice cream and compote of red fruits
  • Wine – Kanonkop, Pinotage, 2010
  • Wine – Kanonkop, Pinotage, 2003

Want to find out more?

Find out more about Kanonkop Wine Estate in South Africa.

Visit our website for more information about Constance Halaveli Resort, Maldives.