Chefs at Constance Halaveli scoop up medals at Hotel Asia 2011

Our chefs at Constance Halaveli, Maldives, have won a remarkable 14 medals at Hotel Asia 2011 Culinary Challenge. The event took place in Male, Maldives from 14-16 July.

Our winning team at Hotel Asia 2011

Our winning team at Hotel Asia 2011

Executive Chef at Constance Halaveli,  Glen Cooper doesn’t do things by half. When he decided to line up his team for the most important culinary competition in the Maldives, he had one clear goal in mind – to make a strong impression.

 The results speak for themselves:

  • 5 Gold Medals
  • 3 Silver Medals
  • 5 Bronze Medals
  • 1 Merit Award in carving
  • 1st Overall in Live Hot Cooking Beef (out of 27 entries)
  • 2nd Overall in Live Hot Cooking Poultry (out of 22 entries)
  • 2nd Overall in Live Hot Appetizers (out of 25 entries)
  • 3rd Overall in Live Plated Desserts (out of 36 entries)

Our chefs who made up the team were Saroj, Upul, Pradeep, Sheran, Durga, Siyaful, Nuwan #1, Nuwan #2 and Janaka.

Congratulations and well done boys!

The essence of the Constance Hotels Experience

Constance Hotels Experience resorts are elegant and beautifully proportioned, enveloping you in a luxury that’s relaxed and refined.

Lobby at Constance Le Prince Maurice, Mauritius

Lobby at Constance Le Prince Maurice, Mauritius

As you wander through one our resorts, you feel you’re experiencing luxury on every level. Everything is designed to offer the ultimate sensory experience as you take in the landscape, people, décor and food.

Luxury on a big scale

There’s nothing small scale about a Constance hotel. Bedrooms are beautifully proportioned – huge beds, pillows placed enticingly, enormous windows that take in the view. Bathrooms come with double sinks, massive baths, walk-in showers and perfect lighting.

Poolside view at Constance Ephelia, Seychelles

Poolside view at Constance Ephelia

At each resort you’ll find a choice of swimming pools, bars and restaurants – all offering a different atmosphere. Music gently rolls out – loud enough to create a vibe but not intrusive.

Culinary spirit

In the restaurants, Constance offers its guests a taste of the Constance culinary spirit. Dishes are beautifully prepared, often around one spice or key ingredient, and our sommeliers serve wines from around the world.

Snorkelling in the Maldives

Snorkelling in the Maldives

Spa, sport and island tours

You can spend your days relaxing by the pool, on the beach, trying out watersports and diving, golf or spa, tennis, fitness studio or take an island tour. Many activities are offered free of charge.

Constance staff

There’s something intuitive about the level of service that guests receive at a Constance hotel. There’s a warmth and generosity of spirit in the staff as they greet you. And as the days pass you awaken to a sense of belonging.

These are joy-filled places, designed to meet your every need. In that sense they are totally indulgent. But there’s a sincerity to them that takes the service and the experience to another level.

Find out more about some of our Constance hotels:

Weekly roundup, 18-22 July 2011

This weekly feature offers a roundup of the content on our blog from the past week, in case you missed anything. Split into categories, it’s another way for you to easily find the posts of value to you.

Competitions

Sea anemone, Maldives

Sea anemone, Maldives

Name that sea creature: win champagne, perfume and wine

Our latest competition has been a huge success. We asked for your help to give a pet name to our friendly sea creatures, featured in photos on the blog. They live in the Indian Ocean off Constance Halaveli in the Maldives. Deadline: Friday 22 July.

Culinary

Recipe: Dark chocolate tart served warm with ginger milk foam

Want to create some of our chef’s amazing dishes yourself at home? Every Friday, we post some of the most amazing, delicious and popular recipes online. Try this delicious dessert from the Constance kitchen – it’s a chocoholic delight, and the ginger milk foam will wow your dinner guests.

Insider tips

Catwalk model in bikini

Summer wardrobe tips

Top tips for your holiday wardrobe

Our wardrobe tips from the experts, including Vogue.com and Style.com, will have you packing the sass in time for your holidays.

News and events

Constance Hotels Experience Sommeliers at VinExpo 2011, France

Our top sommeliers travel the world to find the best wines for our guests. Find out about their trip to the VinExpo 2011 in Bordeaux.

Inspiration

Constance Lemuria, Seychelles

Constance Lemuria, Seychelles

Luxury golf holidays in paradise

Our 3 championship golf courses in Mauritius and the Seychelles are a big draw for our guests. Get the low down on each course, and find out how you can book golf lessons and tee times before you even board your plane.

Recipe: Dark chocolate tart served warm with ginger milk foam

Try this delicious dessert from the Constance kitchen – it’s a chocoholic delight, and the ginger milk foam will wow your dinner guests.

Ginger root

Fiery ginger root

Serves 4
Preparation time:
1 hour
Cooking time: 30 minutes
Steeping time: 20 minutes
Refrigerating time: 2 and a half hours

Ingredients:

For the pâte sucrée
75g soft butter
40g icing sugar
pinch of salt
1 egg
125g flour

For the ginger milk foam
15g fresh ginger
25cl milk
40g sugar
2 leaves gelatin

For the chocolate moelleux
100g good quality plain chocolate
80g butter + some for spreading in tins
2 eggs
80g sugar
20g sifted plain flour
1tsp baking powder
10g powdered cocoa

1. Make the pâte sucrée: in a large bowl, mix the butter, icing sugar, salt and egg until smooth. Add flour, mix well, cover with clingfilm and refrigerate for 1 hour.

2. Make the ginger milk: scrape the ginger with a knife, wash it and dice if finely. Scald the milk with the sugar and ginger, take off the heat, cover and let rest for 20 minutes.

3. In a bowl, soak the gelatine in very cold water until soft.

4. Pour the ginger milk through a fine sieve. While it’s still hot, add the drained gelatin. Cover with clingfilm and refrigerate for 1 hour. The ginger milk should set like a custard.

5. Make the chocolate moelleux: chop the chocolate, put it in a bowl and melt it in a microwave oven for 10 minutes at low temperature. Add the butter and melt for 5 more minutes. Whisk eggs and sugar and add them to the chocolate. Sift the flour with the baking powder and the cocoa powder, add them to the previous mixture, mixing with a spatula. Cover with clingfilm, and refrigerate for 30 minutes.

6. Preheat oven to 140ºC. Make the tartlets.

7. Roll out the dough (pâte sucrée) and put it in lightly buttered tartlet tins. Prick the dough with a fork to prevent it from puffing up in the oven. Bake for 15 minutes. Let cool.

8. Use a tablespoon to divide the moelleux batter into the tartlet crusts. Bake again for 12 minutes, raising the oven temperature to 180ºC. Do not overcook – the middle should still be runny.

9. Meanwhile, in a blender, emulsify the ginger milk with 2 or 3 ice cubes. It should dobule in bulk and be cool and light. Divide the foamy ginger milk into small glasses and serve with warm tartlets.

Recipe: Pineapple and watermelon sandwich with cinnamon French toast

Liven up breakfast time with this easy and tasty recipe from Constance Le Prince Maurice in the Indian Ocean.
Pineapple and watermelon sandwich with cinnamon French toast

Pineapple and watermelon sandwich with cinnamon French toast

Serves 4
Preparation time: 1 hour
Cooking time: 5 minutes

Ingredients:
2 medium sized pineapples
1kg watermelon
12 basil leaves

For the cinnamon French toast:
4 slices white bread
2 eggs
40g sugar
1 pinch cinnamon powder
25cl whole milk
80g butter

For the citrus jus
1 orange
1 grapefruit
20g sugar

1. Peel the pineapple and watermelon. Cut each fruit lengthwise into 8 5mm thick slices. Lay these on top of each other in the following order:

  • 1 slice of pineapple
  • 1 basil leaf
  • 1 slice of watermelon

Repeat this twice until you have a 3 tiers in your sandwich. Make 4 other fruit sandwiches in the same way. Trim each one into a neat square and then cut each square into 2 triangles so you have 8 triangular sandwiches. Secure each triangle by using a small wooden skewer into it.

2. Make the citrus jus: halve each citrus fruit, squeeze them and mix their juice with the sugar. Boil down by half, and set aside.

3. Make the cinnamon French toast: break the eggs into a bowl, whisk in the sugar, cinnamon and milk.

4. On a low heat, melt a little butter in a large frying pan. Dip the bread slices into the egg batter, lay them into the pan and fry them gently until lightly golden.

5. On each plate, put 1 slice of French toast and 2 triangular sandwiches. Sprinkle with citrus jus and serve while the French toast is warm.

Let us know how you get on, and send us your comments and pictures of your own fruit sandwich and cinnamon toast. You can get in contact with us via Twitter, Facebook or the comments section below.

You can also purchase the Constance Prince Maurice recipe book that contains this recipe and 50 more from our online store.