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Amilla Maldives commits to cruelty-free meat, ethical suppliers

Published

4 years ago

June 17, 2021

In a move towards further enhancing its wellness cuisine and sustainability goals, Amilla Maldives Resort and Residences has revolutionised the way it does business with suppliers.

The five-star Maldives resort has committed to sourcing, wherever possible, its meat and fish from the most ethical sources. As such, most of the meat and fish at Amilla will now be free range, hormone-free and antibiotic free.

The animals and fish are reared to give them the highest quality of life possible. This means the contemporary, innovative menus contain the healthiest and highest quality ingredients available.

The majority of meat in the Maldives has to be sourced from overseas due to lack of agricultural land and the general unsuitability of the small coral islands for raising livestock.

And while Amilla works hand in hand with local fishermen to supply fresh tuna, wahoo, sailfish, lobster and more, there are still certain items such as cold-water fish like salmon that cannot be sourced locally. That’s why every resort in the island nation works with international suppliers.

But now, Amilla Maldives Resort has overhauled its supply chain to ensure the majority of its imported meat and fish is as sustainable and ethical as possible. This underlines the resort’s commitment to sustainability and healthy eating.

Amilla’s comprehensive ‘Wellness Your Way’ wellness cuisine programme has already repositioned it as a leading Maldives resort for wellness.

Dingley Dell pork

The changes include a new partnership with Dingley Dell pork suppliers in the UK. Their pork is free-range and is humanely raised using no hormones or antibiotics.

The farm is also active in creating a habitat for bumblebees, which helps the whole ecosystem to maintain balance.

Cape Grim beef

Cape Grim, a Tasmania-based farm, is now Amilla’s beef supplier.

The Cape has the world’s cleanest air, according to the world Meteorological Pollution Monitoring programme. Clean air becomes clean grass, and clean grass becomes clean meat.

And this area sees very high rainfall, meaning the grass grows very well. So, the cows do not have to walk very far to eat a lot, and as such, they maintain their intra-muscular fat, meaning that they have marble scores similar to Angus or Wagyu beef.

Cape Grim is also certified non-GMO and is Global Animal Partnership Audited.

Regal Marlborough King Salmon

Amilla’s salmon, from Regal Marlborough King Salmon in New Zealand, have plenty of room to grow during their lives, with only two percent of the sea farm being occupied by salmon and the remaining ninety-eight percent by water.

Regal Marlborough King Salmon abides by sustainable farming commitments and is annually audited and certified by the independent Best Aquaculture Practices programme from The Global Aquaculture Alliance.

They have also set a goal of 100 per cent reusable, recyclable or compostable packaging across its business by 2025.

Hazeldene chicken

Hazeldene’s Chicken in Australia has been farming free range chickens since 1960.

The family-owned company’s free-range birds have the ability to forage naturally and instinctively amongst grasses, weeds, bushes, and trees in a secure environment.

Their diet is supported by locally supplied spice extracts and essential oils, creating happy, healthy and tasty chicken.

Hazeldene’s also has state of the art facility for breeding and rearing chicks before moving them to the pastures. Their processing plant is fully enclosed, with temperature, humidity and air pressure all controlled for bird comfort.

“We have just completed a review of our meat suppliers to ensure that we are sourcing the best products for our guests and for the world at large,” Amilla Maldives Resort’s Sustainability and Wellness Manager Victoria Kruse said.

“Our culinary team fully supports our shift to humanely raised, sustainably farmed meat suppliers. Also worth noting is that the change to these high quality, ethical meats does not bring a big increase in cost of goods, it’s a small change that can make a big difference.”

For more information, please visit https://www.amilla.com/maldives-wellness-resorts/ethical-meats.

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Jumeirah Olhahali Island welcomes Shimmers’ Chef Emanuele for exclusive culinary residency this July

Published

2 days ago

June 26, 2025

m@ldives

Jumeirah Olhahali Island has announced a culinary residency in collaboration with Chef Emanuele De Leo, Head Chef of the award-winning Shimmers at Jumeirah Mina Al Salam in Dubai. Taking place from 7 to 10 July 2025, this exclusive experience will bring the vibrant flavours of the Mediterranean to the Maldives through a specially curated tasting-style menu.

Following a stint as Sous Chef at L’Olivo at Al Mahara, the two Michelin-starred restaurant at Jumeirah Burj Al Arab, Chef Emanuele took up his position as Head Chef at Shimmers in 2023. There, he leads the kitchen, where his menu pays homage to his Sicilian heritage, while embracing bold, contemporary interpretations of classic Mediterranean cuisine. Under his direction, Shimmers has earned recognition from Gault&Millau UAE in 2025, a testament of the restaurant’s elevated dining experience and Chef Emanuele’s distinctive culinary vision. With a strong focus on seasonality, he draws inspiration from the freshest market produce, transforming each ingredient into flavour-driven, elegantly presented creations.

For his residency at Jumeirah Olhahali Island, Chef Emanuele has crafted a bespoke menu that fuses Greek influences with his Sicilian roots, showcasing refined coastal flavours and thoughtfully sourced seasonal ingredients. In true Shimmers fashion, the evening will be presented as a series of small, shareable plates, designed to bring guests together around the table. Highlights include a fresh cauliflower salad, zingy tuna tartare, and grilled octopus with Santorini fava. These are followed by indulgent mains such as slow-braised beef cheek paired with celery purée and red wine jus, alongside orzo with red prawns, lemon, and caviar. The experience concludes, with a duo of desserts: Greek yoghurt ice cream and orange crème brûlée, offering a refreshing and indulgent finale.

The exclusive dinner experience with Chef Emanuele is priced at USD 195 plus taxes per person. For more information or to reserve, visit the Jumeirah Olhahali Island website here.

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Local tastes take centre stage as Hard Rock Cafe’s World Burger Tour arrives in Maldives

Published

2 weeks ago

June 14, 2025

m@ldives

Today, Hard Rock Cafe will kick off its annual World Burger Tour competition in celebration of Hard Rock International Founders’ Day. Hard Rock Cafe chefs from around the world were challenged to develop unique burger creations that showcase elements from their regional cultures and personal taste. These innovative recipes will be available exclusively for guests to try, including the Island Spiced Coconut & Curry Burger at Hard Rock Cafe Maldives, from June 14 through August 5. For example, guests at Hard Rock Cafe Rome can choose the Lasagna Burger with Ragu Bolognese and bechamel, those visiting Atlantic City can try the Jersey Shore Burger that features a house-made blueberry maple aioli and provolone.

Island Spiced Coconut & Curry Burger, developed by Chef Nikhil Gopinathan at Hard Rock Cafe Maldives, is made with two smashed & stacked beef burgers, seasoned and seared medium-well, layered with homemade Curry Mayo, arugula, coconut flakes, cucumber, tomato, provolone cheese, chimichurri cheese sauce, topped with shredded fried potato mixed with homemade Island Curry Powder and is inspired by the vibrant culinary traditions of the Maldives, melding local flavors and spices to create a truly tropical experience.

This year’s competition marks an exciting first for Hard Rock, with the addition of chef, content creator and brand partner Olivia Tiedemann as both a mentor and judge. She has worked closely with participating chefs throughout the competition, sharing her culinary expertise and burger-crafting techniques to help elevate each recipe.

“Working with these talented chefs from around the world has been incredibly fun. Each one brought such passion and creativity to their recipes, and I’m amazed by how they’ve transformed classic burger concepts with their unique local influences and personal stories,” said Olivia Tiedemann.

Based on Tiedemann’s input, sales performance and guests’ votes on social media, the top five burger recipes will be selected and announced later this summer. Then the five finalists will become available at Hard Rock Cafe locations globally for all fans to experience for a limited time before one final winner is selected.

“This is such a fun annual event where our chef gets to flex his creativity, and our guests get to try our new burger inspired by the vibrant culture of the Maldives for a limited time,” said Anna Melissa Olay, Manager – Hard Rock Cafe Maldives.

The first Hard Rock Cafe at Old Park Lane in London opened on June 14, 1971. Launching this competition on Founders’ Day celebrates how the brand has evolved over 54 years into an iconic entertainment, hospitality and lifestyle company with more than 300 Hard Rock Cafes and Rock Shops, Hotels, Resorts and Casinos worldwide.

Visit the cafe at The Marina at CROSSROADS Maldives to participate.

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Intercontinental Maldives announces Tom Aikens as culinary star of 2025 festive season

Published

2 weeks ago

June 11, 2025

m@ldives

InterContinental Maldives Maamunagau Resort has announced a festive season residency by one of the world’s most acclaimed culinary talents — Chef Tom Aikens — who will bring his signature two-Michelin-starred brilliance to the Indian Ocean from 26 December 2025 to 6 January 2026.

This exclusive collaboration marks a milestone for the luxury resort as it continues to elevate its gastronomic credentials with globally renowned talent. Supported by the expert team of chefs at the resort, Tom Aikens will take over The Lighthouse, InterContinental Maldives’ signature and iconic overwater restaurant, for a series of fine-dining experiences curated especially for the festive season, alongside masterclasses and a once-in-a-lifetime private yacht dining event.

The guest programme, available to all guests booking for this festive season, includes:

28 & 29 December – Tasting Menu at The Lighthouse crafted by Chef Aikens, showcasing his devotion to seasonality and modern European finesse
29 December – Interactive Cooking Class at The Collective where guests can join Tom for an exclusive hands-on session to learn professional techniques and prepare one of his signature dishes
1 January – Private Yacht Dining Experience available for two guests to welcome the New Year in unforgettable style with an intimate dinner hosted by Tom on the resort’s private yacht, featuring specially curated menus beneath the stars
2 & 3 January – Tasting Menu at The Lighthouse – a brand-new selection for returning guests and new diners
6 January – Island-style Buffet Dinner at Café Umi with Live Stations featuring a special dish created and presented by Tom for the occasion

When asked about the residency, Tom Aikens said: “I am excited to be partnering with InterContinental Maldives for what promises to be one of my most exciting collaborations to date and can’t wait to share some of my signature dishes with guests.

“It’s so important to me that both the staff and guests receive just as much out of this experience as I will. I’m looking forward to working with the talented team there, teaching them new techniques and sharing my preparation methods.

“Cooking and working in such a breathtaking, idyllic Maldivian setting is always going to be an incredible experience, and I have no doubt this will be an unforgettable trip.”