Essential summer style 2012

If you’re looking to up your style this summer, Vogue lifts the lid on what to buy right now.

Beach at Constance Moofushi Resort, Maldives

Constance Moofushi, Maldives

1. Vogue’s 25 Summer Sunglasses 

The right pair of sunglasses adds instant cool to any outfit. This summer there’s a rush on frames with block colour, pastels and prints.

2. Vogue’s 100 Best Bikinis and Swimsuits

Before heading to the beach, check out Vogue’s list of the 100 best bikinis and swimsuits in the shops.

3. Vogues’ Head to Toe Prints

A look that successfully made it’s way from the runway to the high street, head-to-toe prints work brilliantly in a hot climate. Find out how to pair your prints for maximum effect.

4. Designer summer sales

It’s that’s time again – Vogue gives a round-up of where to grab the best designer bargains.

5. Milan Fashion Week 2012

If you’ve got your summer style wrapped up, draw inspiration for next season and beyond the shows at Milan Fashion Week.

 

Recipe: Pan-roasted scallops, grapefruit and sun-dried tomatoes with curry leaves

Perfect for a weekend lunch, this simple scallop recipe is even more delicious when served al fresco.

Beach Deck at Constance Le Prince Maurice

Beach Deck at Le Prince Maurice

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

Ingredients:

  • 20 scallops without roes
  • 2 tbsp olive oil
  • 3 cloves garlic
  • 3 curry leaves
  • 3 sprigs coriander
  • 2 tomatoes
  • 1 grapefruit
  • 3 tbsp dry white wine
  • 10cl chicken stock
  • 2 tbsp crème fraîche
  • 20g butter
  • salt and pepper

1. Peel and chop the garlic. Chop the curry leaves and coriander.
2. Dip the tomatoes in boiling water for 20 seconds, cool in iced water then peel them. Quarter them and remove the seeds.
3. Peel the grapefruit, cutting into the flesh, cut off the segments with a sharp knife.
4. Season the scallops with salt and pepper, pan-sear them in the olive oil for 2 minutes on each side. Set aside and keep warm.
5. In the same pan, sauté for 3 minutes the garlic with the curry leaves, the grapefruit segments and the tomatoes. Set aside and keep warm.
6. Pour the white wine into the pan, reduce by one third, then add the chicken stock and reduce by half. Add crème fraîche, whisk in the butter, correct seasoning.
7. Divide the scallops, grapefruit segments and tomatoes between 4 soup plates. Add the sauce, sprinkle with chopped coriander.

Recipe: Salmon sashimi, crabmeat and green papaya salad with ginger

Try this deliciously tasty sashimi recipe made with fresh ginger and papaya, brought to you from the kitchens of Constance Le Prince Maurice.

L'Archipel at Constance Le Prince Maurice

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.

Recipe: Pressed terrine of pumpkin and peppermint-roasted squash

Looking for something different to cook for your guests? Try this delicious terrine from the kitchens of Constance Le Prince Maurice.

Fresh chillies

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.

Constance Halaveli wins Food Safety Asia Commendation Award

Our Culinary Team at Constance Halaveli Resort, Maldives has been awarded the Food Safety Asia Commendation award.

Food hygiene at Constance Halaveli Resort, Maldives

Food hygiene at Constance Halaveli Resort, Maldives

FSA Commendation Awards are given to partners that have shown an exceptional standard both in food hygiene and HACCP and highlight those teams that really go the extra mile. To be nominated for an award existing partners must have:

  • achieved an overall audit score consistently over 80–85%
  • an established HACCP system
  • proven to our audit team that they operate to an extremely high standard.

Constance Halaveli under the guidance of Chef Glen Cooper have continuously shown their commitment to high hygiene standards.

Visit our Facebook page to see photos the our team and the way we work, which has led to this prestigious award.

Top 8 washbag goodies to take on holiday

If you’re getting ready to jet off to the Indian Ocean or beyond, take a look at these hair and skincare favourites from InStyle’s 100 Best Beauty Buys 2012 to keep you looking and feeling fabulous on your holiday.

North Beach, Constance Ephelia Resort, Seychelles

North Beach, Constance Ephelia Resort, Seychelles

Pre-holiday skincare treats

1. Body exfoliator

Prep your skin so it’s glowing and polished with the delicious smelling Moroccan Rose Otto Sugar Body Polish from REN.

2. Self-tan

Add some colour to wintery looking skin with the brilliant Self Tan Bronzing Mousse from  St Tropez. After exfoliating, use a moisturiser before applying the mousse sparingly.

In-flight lovelies

3. Eye de-puffer

Long-haul flights cause the skin to dehydrate, particularly the delicate area around the eyes. Origins’ No Puffery Cooling Mask for Puffy Eyes is tucked into the washbags of beauty insiders for good reason.

4. Wipe-off cleanser

Cleanse your skin before catching up on your beauty sleep, and you’ll wake up looking more refreshed. You only need a small amount of Lancôme’s Eau Micellaire Douceur to do the job.

5. Skin perfector

Constance Moofushi Resort, Maldives

Constance Moofushi Resort, Maldives

Even if you don’t sleep well on your flight, Estée Lauder’s Idealist Even Skintone Illuminator is easy to apply and does what it says on the tin, evens out skin tone and adds a glow with its pearly finish.

On holiday

6. Hair de-frizzer

Keep your tresses looking beautiful with Moroccanoil, massively popular since it came on the market a couple of years ago. The key ingredient is Argan oil, which nourishes your hair while smoothing out the frizz caused by humidity, sun and salt water.

7. Best waterproof mascara

Every woman needs a decent waterproof mascara that you know will stay on your lashes in a hot climate, and Lancôme’s Hypnôse Waterproof mascara is just the ticket.

8. Best bronzer

Enhance the look of your sun-kissed skin and some shimmer to your cheekbones, neck and décolleté with Guerlain’s Terracotta Moisturising Bronzing Powder.