Cooking
Recipe from Baros: Dragon Fruit Salad
Maldives.net.mv – The exotic Dragon Fruit brings a freshness and a citrus flavour, mixing perfectly with the Kataifi -wrapped and deep fried Indian Ocean Prawns.
Kataifi is a popular Middle Eastern pastry made with a special form of shredded phyllo dough that is also called kataifi. The dough is excellent for making light savoury appetisers. This spectacular appetiser can be enjoyed both for lunch and dinner on the Lime Restaurant at Baros Maldives.
Recipe by Baros Culinary Team
Serves 2 people
For the Dragon Fruit Salad
- 600g Dragon Fruit, / 10g Shallots / 20g Onions red, sliced
- 10g Basil / 5g Red Chili chopped / 5g Coriander Leaves
- 10g Mint / 5 Crispy fried shallots
- 500ml Lime Juice / 800g Sugar / 20g Salt
- 200ml Fish Sauce / 130g Red Finger Chilli / 10g Red Bird’s Eye Chilli / 20g Garlic
(Optional)
- 3 pieces Tiger Prawns (wrapped with Kataifi dough and deep fried)
- Cut the Dragon Fruit in half. Gently scoop out the white fruit from its centre and dice it.
- Slice the crispy fried shallots and mix together with all the herbs and chillies.
- Blend lime juice, fish sauce, garlic, salt, sugar and chilli to a make the dressing and marinate the Dragon Fruit salad in it.
- Check seasoning and decorate with fresh herbs and some more crispy fried shallots
For the Kataifi Prawns
- 40g Kataifi pastry
- 3 medium size Tiger Prawns (peeled with tail left on)
- 50g melted butter
- 5g lime juice and pinch of salt
- Peel and de-vein Tiger Prawns leaving the tail on. Dry in a cloth then season with salt and lime juice
- Place strands of Kataifi pastry in length on a clean surface. Melt butter and brush it gently on the pastry.
- Wrap each prawn in some buttered pastry and deep fry wrapped prawns gently until light golden brown and crispy.
CHEF’S TIP
The Dragon Fruit is a grown in Southeast Asia, Mexico, Central and South America and Israel. The plant is a type of cactus and the fruit comes in three varieties: two kinds have pink skin but with different coloured flesh (one white, the other red), while another type is yellow with white flesh. Dragon fruit is low in calories and offers numerous nutrients, including Vitamin C, phosphorus, calcium, plus fibre and antioxidants.
Dragon Fruit is sweet and crunchy, with a flavour that’s like a cross between kiwi and pear. To choose a perfectly ripe dragon fruit look for bright, even-coloured skin. A few blotches are normal but a lot indicates the fruit may be over-ripe. Hold the Dragon Fruit in your palm and try pressing the skin with your thumb or fingers – it should give a little, but shouldn’t be too soft or mushy. If it’s very firm, it will need to ripen for a few days.
This recipe is by Baros Maldives culinary team and Dragon Fruit Salad is available at the Lime Restaurant at Baros Maldives. Located right by the lagoon, the contemporarily styled Lime Restaurant offers Asian influenced cuisine served to guests relaxing at tables on a spacious deck above the waves.
Lime is open for a superb buffet breakfast with action stations and sparkling wine, and for salads, snacks, tea, lunch, dinner and family favourites throughout the day.
Light and healthy snacks and beverages are served beside the infinity swimming pool set in a wooden deck over the lagoon at Lime, with an impressive view over the blue lagoon of spectacular Maldivian sun sets.
For more information about Baros Maldives and Lime Restaurant please visit www.baros.com
Cooking
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At this event, Domenico Carella’s mixology will complement Fabrizio Margarita’s pizza artistry, reimagining dining with a sustainable flair at Veli Bar in Patina Maldives, Fari Islands.
Carella’s approach to food and beverage emphasises environmental respect and sustainability. His holistic vision ensures that all departments, from the kitchen to the bar, work harmoniously, aligning the procurement of raw materials to create a unified and sustainable operation.
Cooking
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“People visit a restaurant to experience something unforgettable – a story, a feeling, a connection,” says two-Michelin-starred Chef Nino Di Costanzo. His approach to the new collaboration at Four Seasons Resort Maldives at Landaa Giraavaru brings a world of sensory interaction to life, even before the first bite is taken.
Starting November 11, 2024, the celebrated Italian chef will share his inventive culinary artistry from his renowned two-Michelin-star restaurant, Danì Maison, located on the island of Ischia. Recognised by Forbes as one of the “top ten restaurants not to be missed,” Danì Maison’s essence will be brought to the Maldives’ iconic Blu Beach Club, set within the Baa Atoll UNESCO World Biosphere Reserve.
Chef Nino’s vision for this cross-cultural culinary exchange blends the island traditions of Ischia with the natural beauty of the Maldives. Through this collaboration, Mediterranean flavours from his kitchen meet the local produce of Landaa’s gardens, creating an experience that unites the culinary traditions and natural richness of both islands. “It’s about two stunning nature-led islands coming together through a meeting of diverse culinary traditions grounded in soil, sea, and surroundings,” Chef Nino explains.
The collaboration extends to sharing expertise with the Blu Beach Club culinary team, with four of Blu’s chefs having already trained at Danì Maison. Guests will have the chance to experience Chef Nino’s unique dishes during two week-long residencies at Blu, from November 11–17, 2024, and again from February 13–19, 2025. Following these residencies, Blu will offer a specially curated menu by Chef Nino, available year-round to only two tables of four each evening.
At the heart of Chef Nino’s success lies his artistry: he visualises the emotional impact of a dish before he even envisions the food itself, with each ingredient and process in harmony with nature. This philosophy complements Landaa Giraavaru’s nature-inspired ethos, allowing for a collaborative journey with both guests and the Blu culinary team. For Chef Nino, the goal is to bring as much emotion and wonder to the plate as he does flavour.
His creative process begins six months before a dish arrives on the table, with each element carefully crafted to evoke a specific feeling. From the ingredients to the final plating, everything is considered, including the choice of plate, often designed by Chef Nino himself in Venetian glass or Italian ceramics.
Chef Nino also brings his careful sourcing approach to Blu, where he plans to use Landaa’s flourishing herb and vegetable garden to serve a Mediterranean-inspired menu. He views this approach as both a challenge and a rewarding aspect of the partnership, driven by the dedication of Landaa’s wider team. “The only way to progress with anything different or unique is for both sides to learn from one another and make it a collaborative process,” he says.
Raised amid the vineyards and olive groves of Ischia, Chef Nino’s childhood immersed him in a world of fine food, with family roots in fishing and farming. His career has since taken him from directorships at global IT Group restaurants to his acclaimed Danì Maison, where he presents an innovative take on authentic Campanian cuisine within the art- and nature-filled surroundings of his family home. Since opening in 2016, Danì Maison has earned two Michelin stars, four Hats by Espresso, and three Forks by Gambero Rosso.
“We are thrilled to welcome one of the world’s leading chefs to Blu,” says Armando Kraenzlin, Regional Vice President and General Manager at Landaa Giraavaru. “Partnering with Chef Nino will not only bring an extraordinary culinary experience to our guests but also provide our team with invaluable career insights.”
Cooking
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Conrad Maldives Rangali Island has announced the return of acclaimed Chef Jereme Leung for a four-day culinary journey at Ufaa by Jereme Leung, the Maldives’ first Chinese restaurant. From November 1st to 4th, guests will have the opportunity to experience Chef Leung’s latest culinary creations. Known for his blend of tradition and innovation, Chef Leung will be showcasing a variety of dishes that redefine modern Chinese cuisine, featuring everything from signature dim sum to seafood and barbecue specialties.
On November 2nd, guests can join a Dim Sum and Noodles Cooking Class, offering a hands-on learning experience led by Chef Leung himself. Limited to just eight participants, the class will explore the art of preparing traditional Chinese dishes. Throughout the event, Chef Leung will be available to meet and engage with guests during lunch and dinner, adding a personal element to this immersive dining experience.
“We are thrilled to have Chef Jereme Leung return to Conrad Maldives,” said Thomas Hoeborn, General Manager of Conrad Maldives Rangali Island. “His expertise and innovative approach to Chinese cuisine continue to set Ufaa apart as a culinary destination. Guests can expect fresh and exciting new dishes that will elevate their dining experience and showcase Chef Leung’s commitment to both tradition and creativity.”
This four-day event at Ufaa by Jereme Leung promises to be a highlight for food enthusiasts, providing exclusive access to the chef’s latest innovations and an immersive journey into modern Chinese gastronomy. Advance bookings are highly recommended for this exceptional dining experience.
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