Connect with us


Exploring the cosmos: A culinary journey with citizen astronaut Sara Sabry at COMO Cocoa Island



Imagine sitting down to an exclusive dinner at one of the most luxurious and breathtaking resorts in the Maldives, surrounded by pristine turquoise waters and a sense of tranquility that only a paradise like COMO Cocoa Island can provide. Now, add to that the presence of a remarkable individual who has ventured beyond our planet’s atmosphere, pioneering not only in space exploration but also in breaking barriers for her homeland and gender. This captivating scenario became a reality as I had the privilege of attending an extraordinary space-themed dinner with none other than citizen astronaut Sara Sabry.

Sara Sabry’s journey to becoming a citizen astronaut is nothing short of inspiring. A young and accomplished engineer, Sabry has dedicated her life to pushing the boundaries of human potential and advocating for increased accessibility and diversity within the space industry. Her accolades speak volumes – she proudly holds the titles of being the first Egyptian astronaut, the first Arab woman in space, and the first woman from the African continent to venture into the cosmos.

As the sun dipped below the horizon and the stars began to twinkle in the velvety night sky, a sense of anticipation filled the air. The exclusive dinner, designed by Executive Chef Kadek to celebrate Sara Sabry’s remarkable achievements, was no ordinary culinary experience. It was a symphony of flavors, each course meticulously crafted to represent the five great elements of matter – Ether, Water, Air, Earth, and Fire.

The journey commenced with the Ether course, aptly named “Black Hole.” A canvas of black ink aioli adorned with crispy black brioche and an array of assorted fritters welcomed our palates. The presentation was reminiscent of the mysterious allure of a black hole, drawing us into a realm of culinary wonder.

Transitioning to the Water course, “Hydrosphere” emerged as a delicate broth infused with umami, cradling poached local lobster and accompanied by crispy kelp and dancing bonito. This course celebrated the beauty and vitality of our planet’s oceans, a fitting tribute to the life-sustaining element that covers more than 70% of the Earth’s surface.

The Air course, aptly named “Aurora,” followed suit, offering a delectable flatbread adorned with dehydrated nuts and seeds, accompanied by a velvety chickpea hummus and a crunchy cauliflower salad. This course encapsulated the ethereal nature of Earth’s atmosphere, with flavors that seemed to dance on the taste buds like the elusive Northern Lights.

“Earth” was the theme of the fourth course, affectionately known as “Meteor.” Free-range chicken ravioli delicately enveloped an egg yolk, bathing in an exotic mushroom sauce with a drizzle of chicken jus and a shower of shaved parmesan. This course paid homage to the solid foundation of our world, with each bite offering a harmonious blend of textures and flavors.

As the dinner progressed, the final course, “Fire,” aptly named “Flare,” set our taste buds alight. An almond sponge and passionfruit ice cream lay beneath a dramatic dome of fiery meringue. The dessert not only satisfied the senses but also symbolized the intense energy and warmth radiating from celestial bodies and stars in the universe.

Complementing each course were cocktails and mocktails that seamlessly wove the theme of space and the cosmos into every sip. From ethereal galaxy-inspired concoctions to sparkling celestial mocktails, each beverage further immersed us in the enchanting world of space exploration.

Beyond the remarkable culinary journey, the evening was a unique opportunity to engage with Sara Sabry herself. As she regaled us with tales of her adventures in space, her passion for promoting inclusivity and diversity within the space industry shone through. Her unwavering dedication to breaking down barriers and inspiring the next generation of astronauts, particularly from underrepresented backgrounds, left an indelible mark on all who were fortunate enough to share the evening.

The exclusive space-themed dinner with citizen astronaut Sara Sabry at COMO Cocoa Island was a once-in-a-lifetime experience that transcended the boundaries of gastronomy and storytelling. It was a celebration of human achievement, a tribute to the elements that shape our world, and a testament to the power of inspiration. As the night concluded and we bid farewell to the shimmering stars above, the echoes of Sara Sabry’s remarkable journey lingered on, igniting a spark within each of us to reach for the stars, both in our aspirations and our culinary adventures. The event was also curated by Christina Korp, the founder of Space for a Better World. Korp is a passionate advocate for using space technology to solve some of the world’s most pressing problems, and she saw this dinner as an opportunity to inspire guests to think about the future of space exploration and its potential impact on society.


Villa Resorts hosts over 200 travel agents from India to showcase its transformation



Villa Resorts, a leading Maldivian resort group, recently hosted a series of events for over 200 travel agents from India.

The events were held to highlight the company’s recent rebranding and to familiarise travel agents with the significant changes made as part of its strategic Blue Ocean Shift.

Villa Resorts has a significant market presence in India, and the events were part of the company’s ongoing efforts to work closely with its partners to showcase its transformation and enhancements in its products and services.

The familiarisation events drew over 200 participants, making it one of the largest series of events for travel agents ever hosted by a Maldivian resort group.

Villa Resorts plans to continue hosting similar events throughout the coming year to promote its growing portfolio of resorts to the Indian market.

Continue Reading


JEN Maldives Malé by Shangri-La unveils Oro’s 100% Arabica Rose Coffee



JEN Maldives Malé by Shangri-La has introduced a special coffee to their collection – Oro’s 100% Arabica Rose Coffee. This latest addition to the menu of Jen’s Kitchen On-the-Go aims to provide coffee lovers with the unique and delicate taste of Oro’s Arabica Rose.

The hotel was alive with excitement on Thursday evening with the launch of Oro’s 100% Arabica rose. Media personnel and coffee enthusiasts were treated to an exclusive tasting experience of freshly brewed Arabica Rose Coffee along with some tasty finger foods.

The highlight of the evening was a lucky draw giveaway, extending an invitation for all the guests to participate and win a Skechers Maldives voucher and coffee voucher from Jen’s Kitchen On-the-Go.

Oro’s Arabica Rose Coffee is now available at Jen’s Kitchen on-the-go. It is the perfect spot to refuel with coffee, tea, freshly squeezed juices, or a light bite. Customers can now enroll to become a Shangri-La Circle Member and earn points with every purchase at Jen’s Kitchen On- the-Go and enjoy the rewards at Shangri-La Hotels & Resorts worldwide.

Continue Reading


Master Baker Steven to conduct IREKS Baking Art & Science training in Maldives



The return of IREKS Master Baker to the Maldives brings exciting news for the local baking community.

Kuala Lumpur-based Master Baker – Chef Steven Selvamuthu, will be conducting pro-bono culinary demonstrations and extensive training sessions from 19th August to 7th September, 2023. Bakers and Pastry Chefs in resorts and HORECA institutions can look forward to enhancing their skills and knowledge under his guidance.

Steven’s expertise in pastries, acquired through training in Gelato University in Italy and a Chocolate Master program in Switzerland, has been instrumental in providing the best solutions to IREKS’ customers in the Maldives.

IREKS, the renowned German company, is a global player in the industry, celebrated for their expertise in developing innovative baking ingredients and catering to the preferences of the health-conscious and quality-driven generation. IREKS provides high-quality bakery flour and ingredients, including baking improvers, specialty bread mixes, gluten-free mixes, vegan mixes, and confectionary mixes. With a growing awareness of the impact of food production on people and the environment, IREKS offers a diverse range of organic baking improvers and mixes for the efficient production of various organic quality baked goods. They exclusively source raw materials from controlled organic cultivation.

In addition to its range of flour mixes focused on multiple baking needs, IREKS also offers a wide “Free-from” range, accommodating various dietary preferences such as lactose-free, palm oil-free, additive-free, egg-free, sugar-free, or vegan options.

In particular, IREKS has been providing a comprehensive Gluten-Free range since 1995. Gluten, a protein that provides structure, is essential for making grains bakeable, and it would be a challenge to bake without its presence. At the same time, gluten-free baked goods are growing in demand – even from those who do not suffer from medical conditions (e.g.: celiac disease). In order to meet the high safety requirements in this specialised production process, gluten-free ingredients are carefully and meticulously selected and processed at IREKS’s state-of-the-art facilities in Germany.

So, this powerhouse of the baking profession, Master Baker Steven, will share his vast expertise with the resort bakers’ community during these demonstration sessions. Should you wish to participate in a training session, please contact Bestbuy Maldives.

Continue Reading


Copyright all rights reserved by Maldives Promotion House 2023.