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.

Recipe: Iced tea

Enjoy this thirst-quenching iced tea from Constance Moofushi – best enjoyed on a beach in the Indian Ocean but wonderfully refreshing at home too.

Iced tea

Tropical style iced tea

  • 2 tea bags of black tea
  • ¼ fresh passion fruit
  • 3 slices of lemon
  • muscovado sugar

Add hot water to the tea and brew to your liking, then add sugar, passion fruit and lemon slices. Refrigerate until cool or pour over ice.

Romance at Constance Moofushi, Maldives

The Maldives is one of those tropical destinations that features highly on most people’s must-visit list – synonymous with romance and luxury.

Romantic evening on the beach at Constance Moofushi

Romance on the beach

Constance Moofushi has redefined the all-inclusive package with its covetable Cristal package, and has been attracting a hip crowd of couples and families since it first opened in 2010.

White powdery beaches, pristine water lagoons, sunny skies, crystal clear waters – this island offers one of the most luxurious castaway experiences imaginable.

For an extra dash of romance, we can arrange a special dinner on a private island. Dine on the beach, under the stars and the moon, with candles, bonfire, and deliciously fresh, simple food.

Meanwhile at our Fisherman’s Table, you can treat yourself and your family or friends with a sumptuous feast of freshly caught fish and lobster served family style.

Or simply romance the night away with your loved one and take in the beautiful colours of the Maldivian sunset while sipping a chilled French Brut Champagne and sampling sushi canapés.

The choice is yours.

Find out more about The Jewel Island; Constance Moofushi or visit our website for more information about Moofushi.

Fisherman's Table

Delightful Fisherman's Table for families and friends

 

Private dinner setting on the beach

Private dinner setting on the beach

Art de Vignes celebrates fine dining and wine in Mauritius

The talented wine growers of Art de Vignes will be celebrating a week of gastronomy at Constance Le Prince Maurice and Constance Belle Mare Plage from 20-26 May 2012.

Blue Penny Cafe

Fine dining at Blue Penny Cafe, Belle Mare Plage

Art de Vignes is a club of passionate, dedicated wine growers from French wine-producing regions: Alsace, Bordeaux, Burgundy, Champagne, Corsica, the Jura, the Loire and Rhone.

Organised in collaboration with Jerome Faure, our Head Sommelier, the event is now in its third year. Throughout the week we celebrate fine dining and exceptional wines from the six French winemakers, who also attend the dinner.

Guests at our 2 hotels in Mauritius can enjoy this wonderful opportunity to taste rare wines from the Art de Vignes club, and to meet and discuss their passion for wine with the winegrowers. Add to this the famous culinary delights of our talented Constance chefs and you can see why this is an unmissable foodie event.

Highlights of the week

Sunday 20 May

  • Alphonse Mellot – Sancerre Domain La Moussiere
    Special lobster dinner at Indigo Restaurant, Belle Mare Plage
Monday 21 May
  • Olivier Decelle – Maury Mas Amiel/St Emilion GC Jean Faure
    Mauritian cuisine at Deer Hunter Restaurant, Belle Mare Plage
Tuesday 22 May
  • Thierry Germain – Saumur – Domaine des Roches Neuves
    When Val de Loire meets the Sega – at L’Archipel, Le Prince Maurice
Wednesday 23 May
  • Jean-Marc Boillot – Pommard/Puligny-Montrachet
    Recipes from Culinary Festival Bernard Loiseau at La Spiaggia, Belle Mare Plage
Thursday 24 May
  • Marc Perrin – Chateauneuf du Pape – Beaucastel
    4 hands menu at L’Archipel, Le Prince Maurice
Friday 25 May
  • Christine Vernay – Condrieu – Cote Rotie – Georges Vernay
    Summer scents and spices of Syrah and Viognier at La Spiaggia, Belle Mare Plage

Find out more on our Constance Hotels Experience website.

Recipe: Naan Bread

The perfect accompaniment to a curry, this Naan Bread recipe from the kitchens of Constance Halaveli is quick and easy to make.

Jing restaurant at Constance Halaveli Resort

Jing restaurant

  • 300g flour
  • 5g baking powder
  • 10g salt
  • 200ml milk
  • 100ml water
  • 2 tsp sugar
  • 50ml oil
  • 1 egg

1. Sift the salt and baking powder into a bowl and make a well in the middle.
2. Mix the sugar, milk, eggs, and oil in a bowl.
3. Pour this into the centre of the flour and knead adding water if necessary to form a soft dough.
4. Add the remaining oil and knead again then cover with a damp cloth, leave for 2-3 hours.
5. About half an hour before the naan is required, turn on the oven to 200°C.
6. Divide the naan into 8 balls and allow to rest for 3-4 minutes.
7. Shape each ball of dough with the palms of your hands to make an oval shape.
8. Bake the naan bread until they are puffed up and golden brown.

Try this naan bread with our delicious Constance Chicken and Prawn Curry in coconut milk

Maldivian tuna balls – Gullah

Deliciously tasty, these tuna balls from the Maldives are simple to make and use many store cupboard basics. Perfect for a bank holiday lunch.

Gullah tuna balls

Gullah tuna balls

  • 400g tuna
  • 1kg potatoes, not too large
  • 100g onion (finely chopped)
  • 5g fresh red chilli (deseeded & finely chopped)
  • 10g garlic (finely chopped)
  • 3g turmeric powder
  • 8g ground cumin
  • 10g fresh coriander leaves
  • Salt and pepper to taste

1. Spread a layer of salt on a baking sheet and arrange the potatoes on top.
2. Bake until a little overcooked, about 30 minutes. Let them sit until cool enough to handle, cut in half, and scoop out the flesh.
3. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater.
4. Combine remaining ingredients and mix carefully. Form into approx 50g balls and refrigerate until they are firm which makes them easier to handle for the next step.
5. Prepare the following divided between 3 separate shallow trays:

  • flour seasoned with sea salt and ground white pepper
  • 50ml milk and 1 egg lightly beaten
  • 200g of Panko (Japanese) Bread Crumbs (not strictly traditional but we like Panko for its very crispy texture & presentation)

6. Remove your Gullah from the fridge and roll through the seasoned flour, patting off the excess to produce light coating.
7. Now with your left hand roll the floured ball through egg wash, lifting it out and rolling it in the palm of your hand to remove the excess egg wash before gently placing it in the bread crumbs. Roll your tuna ball through the bread crumbs with your right hand, until you have an even coating.
8. Deep fry until outside is golden brown and crisp.