Cooking
Amilla Maldives commits to cruelty-free meat, ethical suppliers

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.
Cooking
Michelin-Star magic: Chef Igles Corelli to host exclusive culinary week at Lily Beach Resort

Lily Beach Resort & Spa has announce an exclusive culinary collaboration with renowned Italian chef and Gambero Rosso TV personality, Michelin-Star Chef Igles Corelli. This special event will take place from 11th to 18th August 2025, bringing Corelli’s award-winning expertise and distinctive culinary philosophy to the Maldives for an unforgettable gastronomic experience.
Chef Igles Corelli rose to national and international prominence during the 1980s and 1990s as the head chef of the legendary Il Trigabolo in Ferrara, where he earned two Michelin stars and played a pivotal role in ushering in a new era of Italian cuisine. He later founded La Locanda della Tamerice, which earned another Michelin star, and served as executive chef of Atman, further solidifying his reputation for innovation and excellence in the culinary world.
In 2012, Chef Corelli introduced the concept of Circular Cooking on the Gambero Rosso Channel—a zero-waste culinary philosophy that aligns seamlessly with Lily Beach’s commitment to mindful, ingredient-focused cuisine.
Lily Beach is internationally celebrated for its pristine natural beauty, five-star hospitality, and world-class dining experiences. With a wide array of restaurants and bars, the resort offers something to please every palate—from refined à la carte dinners and vibrant live cooking stations to fresh, global cuisine served in relaxed, beachfront settings. Culinary highlights include gourmet international buffets at Lily Maa and signature overwater Asian fusion at Tamarind, each meal elevated by breathtaking ocean views and genuine Maldivian warmth.
During his stay, Chef Corelli will conduct a full-day training session with the resort’s in-house culinary team, culminating in a one-night-only Signature Dinner for guests. In addition, he will curate a daily ‘Dish of the Day’ featured on AQVA Restaurant’s lunch menu throughout the week.
This collaboration reflects Lily Beach’s ongoing dedication to providing exceptional gastronomic experiences. Guests will enjoy the rare opportunity to explore the artistry of a chef who has shaped the course of Italian cuisine and inspired generations of culinary professionals.
Set against the stunning backdrop of the Maldives’ South Ari Atoll, this culinary event promises a week of elevated dining, innovation, and unforgettable flavours.
Cooking
Ifuru Island Maldives’ Social House introduces authentic Indian Thali experience

Ifuru Island Maldives has unveiled its newest culinary journey: the Indian Thali at Social House. This signature dining experience pays homage to the vibrant flavours, diversity, and cultural warmth of Indian cuisine, reimagined in the heart of the Maldives.
Inspired by Ayurveda’s Six Taste Theory, the Indian Thali is designed to provide a perfectly balanced meal that nourishes both body and soul. Guests can savour an array of authentic dishes that reflect India’s culinary soul, presented with the modern flair and island elegance that define Ifuru Island.

The Thali includes a generous spread of delights such as Jhinga Laziz, Butter Chicken, Boti Masala, Dal Makhani, Palak Paneer, Chana Masala, Tomato Rasam, served alongside Jeera Rice, Paratha, Mango Chutney, Masala Onion, Papadum, and a decadent Gulab Jamun Cheesecake.
“Crafting this Indian Thali has been a labour of love,” says Nadedja Bouacha, Executive Chef at Ifuru Island Maldives. “Each element is carefully prepared to honour India’s diverse culinary heritage while offering our guests a rich, comforting, and authentic experience in a setting as extraordinary as our island.”
The Indian Thali is now available at Social House, the resort’s popular dining venue known for blending global flavors with local flair and laid-back luxury.
Whether you’re a fan of Indian cuisine or a first-time explorer, the Indian Thali at Ifuru Island is a celebration of culture, taste, and mindful eating.
Cooking
Gluten-free, vegan baking takes centre stage in Maldives with BBM, IREKS

Renowned Master Baker Steven Selvamuthu from IREKS is currently in the Maldives, leading a specialised baking demo tour focused on gluten-free and vegan baked goods. The initiative, organised by Bestbuy Maldives (BBM), is running from May 3rd to 15th and is covering over 10 leading resorts along with professional bakers in Malé.
Through hands-on sessions and live demonstrations, Chef Steven is sharing innovative techniques and versatile recipes tailored to modern dietary trends, while also addressing real-world challenges faced by professional kitchens.
Sharing his experience so far, Chef Steven said: “The growing interest in gluten-free and vegan baking here is truly inspiring. Maldivian chefs are open-minded, eager to learn, and ready to embrace global trends without compromising on quality or flavour.”
This ongoing collaboration between IREKS and BBM reflects a shared commitment to professional development in the region’s foodservice industry. By introducing modern baking solutions and supporting skill-building at the grassroots level, the initiative is adding value to both local talent and resort kitchens.
A.V.S. Subrahmanyam, Chief Operating Officer at BBM, added: “As consumer preferences evolve, we want to ensure that Maldivian chefs are equipped to meet those expectations with confidence. Our partnership with IREKS reflects BBM’s mission to bring world-class expertise and ingredients closer to the local culinary community.”
With rising demand for inclusive and health-conscious bakery options, the ongoing tour is playing a key role in empowering chefs across the Maldives to stay ahead in a rapidly shifting global food landscape.
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