“Fishermans Day” in the Maldives today celebrates the true main industry and for centuries the mainstay of the Maldives’ existence
And Jumeirah – both Vittaveli and Dhevanafushi properties celebrate and support local Maldives fishermen with their own “Low Miles Menu”…
“Azara and Samsara, restaurants at Jumeirah Dhevanafushi and Jumeirah Vittaveli in the Maldives, have unveiled a new ‘Low Miles’ menu as part of an on-going commitment to reduce the hotels’ carbon-footprints. The new ‘Low Miles’ menu makes the most of local, fresh ingredients to preserve the idyllic surroundings as well as offer a delicious taste of traditional Maldivian cuisine. By utilising ingredients sourced nearby, the chefs are able to ensure minimal air and sea miles are required to bring the food to the resort, minimising the harmful greenhouse gas emissions released into the atmosphere. The localised set menu offers a truly sustainable, and delicious, culinary experience, with dishes such as Reef Fish Pappillote with Vegetables, Coconut and Chili or Mild Yellow Fish Curry with Chapatti, Mango Chutney and Local Herb Salad. And, for dessert, guests can indulge in a Maldivian Fruit Cocktail served with Biscuit and a Local Custard Cream or Fried Local Banana Fritters served with Island made Coconut Ice Cream. Guests at Jumeirah Vittaveli can also enjoy the menu as destination dining, choosing a private stretch of white sandy beach for a romantic meal or a celebration among friends”
Most resorts make a point of sourcing what they can locally, especially the abundant fresh reef fish, but Jumeirah has made it a design point for two of its restaurants that dovetails nicely with its general native Maldives inspired architecture and decoration throughout the resort. While the Maldives’ remoteness does mean that some (especially luxury) items do need to be brought in from far away, their reef fish is probably the lowest mile food item of any resort in the world often sourced from just feet from the dining room.
Happy Thanksgiving! A time for friends and “homecoming”. For us, Kurumba is almost like our Maldivian home. We have been there the most times and GM Jason and his wife Victoria (see below) have become lovely friends.
And like most American celebrations, today’s traditional turkey day is a time for eating. A feast of native delicacies. And Kurumba is certainly the standout out there with their cornucopian array of Maldivian gourmet dishes….
Screw pine is literally part of the Maldives landscape, but it can also be used for food. Being a tree, it needs to be peeled and then boiled for 3 hours. Kurumba chefs use the pulp for the bombe and the juice used for cocktail.
Pilgrims in Paradise!
And what goes with peanut? Jelly!
It is also a tasty spread for one’s morning toast and a regular fixture on all Maldives breakfast buffets. But Constance Halaveli stands out with 12 varieties on offer including – Passion Fruit, Strawberry, Apple & Cinnamon, Lemon Marmalade, Apricot, Banana, Pineapple, Mango & Papaya, and Mango.
Just jammy!
Eid Mub?rak!
Yesterday marks the end of the Ramandan and the start of the three celebration of Eid ul Fitr. After 40 days of fasting, you can imagine that the celebration at the end has quite a number of long-anticipated feasts.
If you want a bit of coaching help on creating the most sumptuous and resplendent feast, the One & Only Reethi Rah’s Culinary School is where you need to enrol…
“Classes will be available in a range of culinary styles from around the world such as Maldivian, Chinese, Italian, Indian, Arabian, Japanese ‘Washoku’, Thai cuisine or French desserts and pastries. The experience starts with a guided visit to the chef’s garden where the culinary team will demonstrate how to select the finest and freshest products while guests hand pick organic ingredients for their chosen course. Upon return to the culinary school, One&Only Reeti Rah’s master chef will guide pupils through an epicurean selection of the finest cooking products and condiments from around the world including wines, vinegars, oils and olives. Then guests can prepare exquisite dishes with expert guidance and enjoy their own creations in a sumptuous lunch. They leave the course with a certificate, recipe card and their very own One&Only Reeti Rah apron and chef’s cap. Courses cost run daily for between two to four people and cost $180* USD.”
Lori and I visited it in July and it is a truly lavish set up in its own climate controlled area with access to the finest tools in a lovely surrounding. It has gorgeous bas-relief on the wall depicting an ocean sunset with a Mayan-esque boldness of form (see bottom).
Reethi even have a junior cadet offering as well (see below). With this post, I’ve added a new category tag to the blog for “Instruction” which has all of the posts on the best “Schools” and “Courses” that the various resort offer for those so academically minded.
All it takes is an “E” (Eid) to turn a “fast” into a “feast”.
Meat and potatoes. The most basic and humble of dishes. But in the Maldives, even the simplest things can get the luxury treatment. The beef is not typically at the top of the menu at the Maldive resorts. Yes, they import it (usually from Australia) to cater to its popularity, but most of the culinary attention is directed to the location driven seafood fare.
And as a red-blooded American, I have had my share of exceptional beef often at the steak houses that dominate the USA restaurant landscape. Eateries like Daniels Broiler in Seattle, Masterpiece in Kansas City, and Mortons about everywhere. But I have never experienced beef like I have at Constance Halaveli.
The head chef there Holger Joost (see photo above) treated us to a taste of one of his signature dishes – Tazmanian Wagyu Beef Cheeks, slow cooked for 48 hours with local mangos and chillies served with wasabi potatoes. I had had “cod cheeks”, but never “beef cheeks”. Holger informs us they are one of the finest cuts of this very special breed which is a cross between the Kobe variety and Black Angus. Pure Kobe can be as much as 50% fat which can be a bit much for some palates. The Tazmanian Wagyu is a finer balance between flavour imparting fat and the tender meat itself.
Are we picked up our knife and prepared to dig in, Holger stopped us and said “no need for a knife…use your spoon.” He claimed the meat was as soft as butter, but he was wrong. It was softer. A bite literally did melt on your tongue with subtle flavours filling your mouth.
Not to mention that the next time we serve even our humble UK beef we are going to try a recipe for “wasabi potatoes” which were an inspired complement to the beef.
There’s the beef!
A recent flurry of Best of the Maldives posts seem to be characterised by a common theme – food. So much so that certain common subjects now merit category tags of their own. Lobster (the quintessential luxury seafood), Ice Cream (the hot weather classic), and Cooking (true foodies love to prepare as much as eat).
The current line-up includes…
Cooking
‘Screw pine’ ice news PR (anagram there for you…)
July is ice cream month. And the ice cream with the truly Maldivian flavour is made on Kuramathi – “Screw Pine Ice Cream”. “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. The notes from the resort’s botanic walk describes…
“Maakashikeyo, Pandanus odoratissimus. Abundant plant, growing along beaches with numerous pro roots originating from the base of the trunk. It can grow to a height of 15 m, stems are hollow. Male and female flowers are in separate trees. The fruits on the female tree are pineapple like and become red when ripe. Use: the red portion of the fruit is eaten raw or cooked with rice, for soups or to make sweets and juice. On Kuramathi, we also make screw pine ice cream. You can try this at Palm!”
Happy (or should I say “Yummy”) Lobster Day!
Lobster dinners are becoming as much table stakes for the ever more luxurious Maldives as hot stone massages and artistic water features.
So much so that I have added a “Lobster” tag to the blog. And I have not been shy to sample the many crustacean cuisines as I am a serious aficionado. I grew up in New England with many summer trips to Maine. Maine lobster is still the worldwide gold standard for sweetness and tenderness so I have been spoiled by the best. Lobster bisque is my favourite starter by far and I will always order it out of principle if it is on the menu (I prefer the lighter cognac-cut style to the heavy creamy version).
We will also venture to some of the more renowned lobster establishments when in the vicinity. The high bar there is definitely the House of Elliott in Ghent, Belgium (a stunning creation of lobster cooked 6 ways in an artistically quirky setting by the Lys River). Mirihi provides a lobster experience that rivals it. Also waterside (or ‘water-over’) at its Murka restaurant, coincidentally both Muraka and House of Elliott had two of our most memorable bread accompaniments (House of Elliot cooked their fresh loaves in little flower pots). Muraka’s lobster in champagne and truffle sauce was prepared to near perfection.
The lobster distinction goes deep at Mirihi. From over water restaurant to underwater dive/snorkel sight. Mihiri features its own “Lobster Cave” widely regarded as one of the most striking places to see lobsters around. As Spammie reviews in her TripAdvisor Maldives Forum post…
“Mirihi corner is a named dive spot…yes it is at the far end of the reef , marked by an awesome wall and a lobster cave in just under 30 meters. as a (very) experienced diver, you can dive inside .. in pairs or max 3 people at a time and see lots of lobsters hanging out on shelf formations inside. very very amazing. the tricky part is to make it through a tight little tunnel single file without ruining visibility by finning up sediment.. it takes a little nerve and very calm fins. not for newbies or the faint of heart but worth it.”
Luxury + Seaside = Lobster
Wherever you place luxury next to the seaside, at the top of the restaurant hierarchy will always be lobster. It pretty much defines the pinnacle of seafood cuisine. Today being Lobster Day, perhaps a few of you with be donning the plastic bib and wielding the nutcrackers and silver picks.
So no surprise that lobster dinners are pervasive throughout the Maldives. Especially since they do live in profusion just metres away and just about any diving or snorkelling excursion will stumble upon one or more hiding under a crevice. But if you don’t want to get wet checking out these crustaceans in their native environment, then check out Kandooma’s lobster pen. Set in the resort’s lagoon by their pier, they have set underwater fencing in an area about the size of a pretty ample swimming pool and they keep their lobsters there. No piles of lobsters crammed on top of each other in a restaurant lobby fish tank. Their final days awaiting their dining table fate is spent in a spacious and natural home environment.
It also means that you can get some pretty big boys into the pen. The specimen in the photo above is about as big as my thigh (and my thigh is not small). And the number to choose form is just as large as we counted several dozen when we sat observing them crawling about.
I’ve never found any variety of lobster to be as tender and sweet as the famous Maine Lobster from where I grew up, so I don’t splurge for these delicacies very often in the Maldives. The most tempting preparations are those dishes prepared with a bit of local and gourmet flair that bring something extra to this exquisite ingredient. Kandooma’s luxury restaurant specialises in lobster dishes offering a broad range as well as a very tempting Lobster Gourmand Menu. It also offers a number of lobster dishes as part of its ‘Fishermans Market’ event held every Wednesday.
Free range lobster!
