The most gourmet use of the quintessentially Maldivian screw pine we have come across is the “Screw Pine Panacotta” SAii Lagoon’s “Miss Olive Oyl” restaurant.
F&B Manager Arista Arres described the dish for us:
“This tropical Maldivian fruit is called in locally Kashikeyo. A creamy pudding is made out of fresh extract of screw pine. ‘Screw Pines; are those surreal trees so defined by their adventitious roots that they also have the nickname ‘Walking Pines’. They are most commonly found in the Maldives.”
Not only that, but he even generously shared the recipe for anyone wanting to try it as home (and able to get their hands on screw pine fruit):
70 gm fruit screw pine
50 ml whipping cream
40 gm sugar
4 gm gelatin leaves
1 no fruit banana
clean the screw pine fruit and make a puree out of it
mix the cream and sugar and add the screw pine puree
add the soaked gelatine leaves and mix and strain it
“Soneva is developing 10 new and unique flavours at Soneva Fushi, Soneva Jani and Soneva Kiri, for a total of 30 flavours. These flavours are only available for the next 12 months, after which time they will change. This is in addition to the regular rotating roster of flavours at each resort. Guests at Soneva Fushi’s So Cool will get to sample new flavours such as: Soneva Bread Fruit and Maldivian Pine Nuts, Strawberry, Aged Balsamic and Green Olives, and Curry Leaves and Sweet Mango. While at Soneva Jani’s So Cool, Yuka with Garden Basil, Seaweed, and Caramelised Young Coconut join the classic ice creams and sorbets. Soneva will also be introducing one new flavour each month inspired by that month’s Festival of Colour theme.”
Buffets are part of the fabric of Maldives resorts, but I’ve never come across an ice cream buffet like LUX North Male Atoll sundae counter at its ICI ice cream parlour. It took me back to perhaps my earliest memory of personalised, decadent taste treats – Putnam Pantry. Back in the 70s, we would make the half hour drive to “make your own sundae” and their ice cream smorgasbord which was the ultimate treat or birthday party. But, not surprisingly, LUX surpassed even the American penchant for excess with 18 flavours of ice cream, 6 sauces, 8 toppings and a range of other accessory treats.
Today is the 11th “Day of Christmas” according to the “12 Days of Christmas” tradition which runs from Christmas day to Epiphany Sunday (tomorrow). The Eleventh Day of Christmas today is famously brought 11 Pipers Piping. I think Kandima needed at least that many to do all the icing piping on their Gingerbread spectacle (not to mention the goodies inside).
The best buffets are the ones who turn use the format not for laying out food en mass, but instead for providing a bit of flash and sizzle in the food prep itself with special stations. Sort of a Chef’s Table brought out to the dining area. Grand Park Kodhipparu main restaurant, The Edge, features a number of distinctive stations (stay tuned), but my favourite was their Shaved Ice Dessert. An exotica concoction of nuts, ice cream, shaved ice and tapioca. I am a bit of a tapioca connoisseur (it was my favourite dessert when I lived in Togo, West Africa and still enjoy the American Royal Tapioca Pudding) so I especially appreciated this lively twist on a beloved ingredient. And the taste was sublime.
National Dessert Day today. And as soon as you step off the seaplane to Dhigufaru, you feel like you have landed in dessert country. Some resorts greet you with some tropical juice, others with tasty cocktail, but Dhigufaru greets you with an entire sweet shop. Ice cream, cakes, muffins, coffees, drinks all at your disposal. And the arrival jetty is also the best entry point to the resort house reef so you can have a snack when you come in from your snorkelling safari.
Just before the coffee, is the dessert course and the W Maldives is taking those to treats to an equally artistic level. Star chef Julien Alvarex visited the resort to share his ganache guidance and coulis coaching to not just staff, but guests as well…
“W Maldives has partnered with World’s Best Pastry Chef Julien Alvarez to host a series of culinary events on its tropical playground in September 2017. His signature style incorporates unique design of desserts, amazing combination of colours, tastes and impressive decoration techniques.”
Béatrice Peltre once said, “Dessert is to a meal what a dress is to a woman,” if that’s the case, then W Retreat is the must-have haute couture this season.
I am a bit of a milk shake (or “frappe” as they call them in New England where I grew up) connoisseur. The “Milk Shake Bar Kid” if you will. At university, my daily routine included a late night run to Brighams for *two* chocolate malted shakes (with an egg for extra protein and extra creaminess…I was doing lots of sport and this was a time before protein bars and smoothies). To this day, I make myself a milkshake at least once a week. The proper kind made with ice cream (the British have some weird things called “milk shakes” that are mostly literally milk shaken up).
I grew up enjoying soda fountain shakes at the local drugstore or “five and dime”. Shakes have made a bit of retro-resurgence with the rise of gastro-burger joints including the eponymous “Shake Shack”. So it was a charming trip down memory lane to stroll into Finolhu’s own “Milk Bar”. Of course, I had to go for the classic chocolate.
They do a range of smoothies and freezing cold drinks to slake the tropical thirst. They even offer a range of protein powders.
National Doughnut Day! This is one of the more sacred celebrations in our household. We have regular Krispy Kreme and Dunkin Donut pilgrimages on our trips back to the USA. We have been known to drive for half an hour first thing in the morning to get the “red light” (KK fans will know what I am talking about) “hot ones” (and then finish off an entire box before even getting home…of course, we bought several boxes).
And on our trip to Park Hyatt Hadahaa we not only got to indulge our fried dough infatuation, but we did so with a distinctly local twist. Hadahaa prepares and serves the local ‘Gulab Jamun’ (the locals normally call them Gulab Jaam). Though, really, they’re more like donut holes. Still, they are donuts! Paradise just became more paradise.
Also, the best resort for celebrity spotting Homer Simpson…