Colin Montgomerie storms to victory at Travis Perkins plsc Senior Masters

Scotsman Colin Montgomerie claimed his first win on the European Senior Tour as he stormed to a six-shot victory at the Travis Perkins plc Senior Masters.

Colin Montgomerie storms victorious at Senior Masters

Colin Montgomerie storms victorious at Senior Masters

Montgomerie only became eligible to play senior golf when he turned 50 in June this year, and his win at Woburn has come in just his seventh event.

Spain’s Miguel Angel Martin was runner-up along with Paul Wesselingh, who came in with a best of the week 66, on four under par.

Montgomerie’s win is proof that he will become a key player on the European Senior Tour after a hugely successful career on The European Tour, with 31 titles and eight Order of Merits.

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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

Culinary Festival Bernard Loiseau 2014

The Culinary Festival Bernard Loiseau, held at Constance Belle Mare Plage, Mauritius, is a highlight of the international gastronomic calendar. Next year, the festival will celebrate its 9th year, taking place from 29 March to 6 April.

Bernard Loiseau Culinary Festival at Constance Hotels & Resorts

Bernard Loiseau Culinary Festival at Constance Hotels & Resorts

The festival pairs European Michelin-starred chefs with the best island cooks from across the Constance group in a week long competition.

The festival promotes an open sharing of ideas and culinary inspiration and techniques between the acclaimed chefs and their island counterparts.

Using only fresh local produce, sourced by the teams at the vibrant Mauritian market in Port Louis, each team must come up with an exciting, creative menu. This menu is then prepared by the island chefs on the final day and judged by a panel of leading culinary professionals.

The festival, a partnership between Constance Hotels & Resorts and the Relais Bernard Loiseau, was launched in 2006 to commemorate the chef Bernard Loiseau.

Guests at Belle Mare Plage and Le Prince Maurice during the festival can look forward to a week of sumptuous meals prepared by the visiting chefs, demonstrations and a celebratory awards dinner.

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Santiago Luna relives past glories with a win at St Andrews

Spanish golfer Santiago Luna won the SSE Scottish Senior Open at the Fairmont Resort, St Andrews, last weekend, one point ahead of Sam Torrance.

Santiago Luna victorious at St Andrews

Santiago Luna victorious at St Andrews

Despite a determined battle from former Ryder Cup Captain and designer of the Fairmont course, Torrance, Luna finished on five under par taking the victory by only one stroke.

The win marks a dramatic return to St Andrews for Luna who famously beat Tiger Woods on the same course in the Alfred Dunhill Cup back in 1998 to put Spain through to the final.

For Torrance the SSE Scottish Senior Open marks his first top five finish since the MCB Tour Championship, held at Constance Belle Mare Plage in Mauritius, in 2011.

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RumFest at Constance Belle Mare Plage

This month sees the launch of the first ever Mauritian Rum Festival, and Constance Belle Mare Plage is holding a special RumFest on the beach.

Main Bar, Constance Belle Mare Plage

Main Bar, Constance Belle Mare Plage

On 23 August, guests and visitors to Belle Mare Plage can indulge in a unique rum experience for everyone from rum aficionados to those who simply love a great evening of tropical fun.

Rumfest kicks off at 6.30pm with music, live band and a sega show. Our bartenders will be mixing up some special rum cocktails, and offering a rum degustation menu with the chance to try out five different varieties of rum.

Are you going to the event?

To book, guests should visit our Guest Relations Manager at Constance Belle Mare Plage.

We’d love to see your photos of Rumfest at Constance Belle Mare Plage. You can post them on our Facebook page or tweet them to @constancehotels.

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Recipe: Ice cream with Madagascan Vanilla

Bourbon vanilla produced on the islands of the Indain Ocean (Madagascar, Comoros, Mauritius, La Réunion) is very popular. It is widely used in patisserie, as an ice cream, and also in confectionery and in various forms (fresh pods, powder, liquid extract or sugar vanilla).

Ice cream with Madagascan Vanilla

Ice cream with Madagascan Vanilla

At Constance Belle Mare Plage, we offer a multitude of different flavours of ice cream. It is always vanilla which is the most popular.

Ingredients

The ice cream:

  • 2 vanilla pods
  • 750ml milk
  • 7 egg yolks
  • 150g sugar
  • 125g crème fraîche

1. Prepare the custard: slit the vanilla pod in two lengthways and scrape the seeds with a knife into a saucepan.

2. Pour the milk into the saucepan and bring it to the boil over a gentle heat. Turn off the heat and leave it to infuse for 15 minutes.

3. Whisk the egg yolks and sugar in a mixing bowl, until smooth and creamy.

4. Pour the hot milk slowly, stirring constantly, until the custard coats the spoon. Remove it from the heat and let it cool.

5. Remove the vanilla pod from the custard. Pour it into an ice cream maker and follow the manufacturer’s instructions.

The chocolate sauce:

  • 100g cooking chocolate
  • 100ml whipping cream

1. Break the chocolate into small pieces and cover them with boiling cream.

2. Stir until the chocolate melts, then store it in the fridge.

The garnish:

  • 50g chocolate chips
  • 50g crushed hazelnuts