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Medium Rare Restaurant at Beach House Iruveli presented with “Award of Excellence” by Wine Spectator

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Beach House Iruveli

Maldives.net.mv – Located on a remote island in the midst of Haa Alif atoll, The Beach House Iruveli is a Maldivian treasure shaped by its stunning natural setting. Long recognised as an idyllic haven of luxury and relaxation, The Beach House has now been acknowledged as one of the world’s leading food and wine destinations, with its signature restaurant Medium Rare recently awarded the 2013 “Award of Excellence” by Wine Spectator, USA.

Presented to restaurants with winning combinations of fine food and wine, the Award of Excellence is an internationally recognised accolade, created by one of the most celebrated wine magazines in the world. Specialising in a selection of local seafood and fine meats, Medium Rare is led by Chef Shanmuganathan Marimuthu, a gastronomical expert with over 21 years of experience working in five star kitchens. He is joined by Resident Sommelier Stanley whose previous work has included Chief Sommelier posts at the Hyatt Regency Incheon, Taj Exotica Maldives and Banyan Tree Seoul and it this particular pairing of creative talents that has been credited as the special ingredient that won this award.

The Award of Excellence joins a host of recognition for Chef Shan, who is known for his signature style of fusing regional twists with traditional cuisine and has previously been awarded the Park Hyatt Malt Pairing City Trail award in 2012 and Sous Chef (UAE) Chef of the Year’s in 2008. Currently Sommelier Stanley’s extensive wine list at Beach House Iruveli carries over 380 labels with both Old World classics from France, Italy and Spain and New World wonders. Sommelier Stanley personally develops the collection and ensures there is always a diverse selection of labels and different wine making styles on offer.

“We’re proud to offer guests a variety of wine related events during their stay at the resort including bespoke wine tasting sessions and a spectacular Italian themed ‘Cantinetta Experience’ in our underground wine cellar. The culinary vision that Chef Shan brings to Medium Rare is certain to help guide future wine programmes here at Beach House Iruveli forward” commented Sommelier Stanley.

On Medium Rare evolving under the direction of Chef Shan, Sommelier Stanley comments “He inspires not only the culinary team but also me in terms of discovering the marriage between the dishes and wines. Working together, our pairing focuses on parallel flavours, aromas and divergent notes in order to achieve perfect harmony to accompany the culinary art from the kitchen”.

Chef Shan says of the award, “Working at Medium Rare has been a dream; based on a beautiful beachfront on one of the most beautiful areas of the Maldives – every day is like waking up in paradise. But getting to enjoy this job and for Sommelier Stanley and I to be awarded with such a prestigious award for doing it is unbelievable. I am delighted that we have brought the Spectator’s stamp of approval to our perfect island, and hope that it is the first of many.”

Launching next month, Sommelier Stanley will be hosting Gastrology with Chef Shan,  a progressive four-course wine matching dinner  which takes guests on a journey throughout a number of the resort’s dining outlets . Starting with canapés and Champagne, Sommelier Stanley will unveil some of his favourite tipples in the Wine Cellar before leading guests to the Asian inspired Saffron Restaurant for entrées. The gourmet adventure will continue at Medium Rare for Iruveli’s signature main course before finishing at Salt Water with a chocoholic buffet.

Gastrology will launch in September 2013 and will be available for groups of six or above.

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Taste of Sardinia comes to Maldives at COMO Cocoa Island

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COMO Cocoa Island, the serene private island resort in the Maldives, has unveiled a new seasonal culinary experience: A Taste of Sardinia—a thoughtfully curated seven-course tasting menu by Executive Chef Federico Tidu.

Drawing on his heritage from Cagliari, Sardinia, and his experience in Michelin-starred kitchens around the world, Chef Tidu brings to the table a journey that is both deeply personal and unmistakably Mediterranean. Rooted in tradition, the menu celebrates Sardinian flavours with an emphasis on fresh seafood, handmade pastas, and delicately balanced ingredients like olive oil, lemon, and native herbs.

“This menu is not just about food—it’s about telling a story of place and memory,” says Chef Tidu. “Sardinia has always been my foundation, and bringing these flavours to COMO Cocoa Island feels like a full-circle moment, where island meets island, sea meets sea.”

The intimate tasting experience will be served at Ufaa Restaurant, with views of the turquoise lagoon enhancing every bite. The tasting experience begins with a grilled scallop served A la Catalana, paired with thinly sliced seasonal vegetables for a light, refined start. It’s followed by traditional Culurgiones—stuffed pasta parcels filled with smoked potato, pecorino, dill, and chives— accompanied by creamy Sardinian goat’s cheese.

Next is one of the chef’s personal favourites: fregola, a Sardinian pasta slow-cooked risotto-style and infused with the catch of the day— reef fish, squid, octopus—all brought together in a rich, seafood-forward broth.

For the main course, Chef Tidu presents a comforting and aromatic dish of lamb in a rustic cacciatora sauce, layered with forest-foraged ingredients like mushrooms, olives, and capers, then kissed by the flame of a barbecue for an irresistible smoky finish.

“At COMO Cocoa Island, we constantly strive to elevate our guest experiences with authenticity and imagination,” says Peter Nilsson, Managing Director of COMO Cocoa Island. “Chef Tidu’s Sardinian menu is a beautiful reflection of that—rooted in tradition yet completely at home in our island setting.”

Arta Rozefelde, Resort Manager of COMO Cocoa Island, adds: “This collaboration is a true celebration of storytelling through flavour. With Chef Tidu’s Sardinian heritage and the natural serenity of our island, guests can expect an experience that engages all the senses—intimate, nourishing, and distinctly COMO.”

COMO Cocoa Island is an exclusive private island resort in the Maldives, known for its serene ambiance, luxurious overwater accommodations, and world-class wellness offerings. Designed for those seeking tranquillity and connection with nature, the resort delivers a seamless blend of barefoot luxury and tailored experiences that cater to the most discerning travellers.

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BBM partners with Dreidoppel to host Chef Frankie Robin for pastry demo tour

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Bestbuy Maldives (BBM), a leading name in the distribution of premium food and non-food products in the Maldives, has announced the return of Master Pâtissier Frankie Robin for an exclusive Dreidoppel Demo Tour taking place from April 21 to 30, across 15+ luxury resorts in Raa Atoll and key HORECA venues in Malé.

Chef Frankie Robin, a classically trained French chef based in Malaysia, is known worldwide for his practical yet refined approach to modern pastry. This marks his second official tour in the Maldives with BBM and Dreidoppel, following a successful and widely praised round of pastry demonstrations in 2023.

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This year’s hands-on sessions will focus on the smart use of Dreidoppel’s specialized product range – including Panettone, Caramel chocolate snacks, Dubai Chocolate Brownie, Vanilla Muffins, Banana and Vanilla Mousse, Pineapple and Mango Custard, Fill and Gloss variations, Crème Brûlée, and bakery fillers – all tailored to help pastry kitchens save time, control costs, and elevate quality. Chef Frankie will highlight how chefs can gain both creative flexibility and operational efficiency using Dreidoppel’s trusted formulations.

“Our goal is to connect chefs with ideas and tools that drive excellence,” said AVS Subrahmanyam, Chief Operating Officer at BBM. “He speaks in speed, margin, and flavour. This is global pastry, made local.”

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Founded in 1899 in Germany, Dreidoppel is a global pioneer in baking flavor innovation. A sister company to IREKS, both brands are renowned in the professional baking world for their technical reliability and premium-quality solutions. Dreidoppel serves pastry chefs in over 100 countries, offering ready-to-use components that maintain precision, taste, and consistency in high-pressure kitchen environments.

This Dreidoppel Demo Tour is part of BBM’s broader mission to continuously invest in the professional growth of Maldivian chefs and hospitality professionals. Through regular knowledge-sharing sessions, live product demos, and international collaborations, BBM provides local talent with access to global expertise.

As BBM celebrates its 35th anniversary, initiatives like these demonstrate why the company remains a trusted partner to the Maldives’ top resorts, hotels, and culinary institutions. BBM proudly represents over 70 international brands, including Unilever, IREKS, Ravifruit, San Benedetto, TWG, and Lamb Weston.

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Founded in 1990, BBM is a leading distributor of food, beverage and non‑food products in the Maldives. Trusted by all operating resorts and over 70 global brands, BBM uses SAP Business One with HACCP‑certified warehouses island‑wide. With RAFEEQ, its AI agent, BBM now automates everything from requisitions to purchase orders. BBM remains steadfast in its commitment to delivering speed – safety – service without compromise.

For updates, behind-the-scenes coverage, and upcoming culinary events, subscribe to BBM’s newsletter – Coconet Wireless.

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Feast for senses: Evolving culinary canvas of Alila Kothaifaru Maldives

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At Alila Kothaifaru Maldives, dining is not merely a matter of sustenance; it’s a journey of discovery, artistry, and taste that unfolds with every meal. Nestled in the pristine seclusion of the Raa Atoll, this intimate island sanctuary invites long-stay guests to indulge in an ever-changing mosaic of flavours and atmospheres, ensuring no two days—or dining experiences—are ever alike.

Dining, Redefined for the Discerning Palate

Dining at Alila Kothaifaru isn’t defined by one restaurant or one menu. It’s an evolving narrative of taste. Whether you’re here for a romantic escape or an extended sabbatical, each day ushers a new opportunity to be surprised and delighted at the table.

Begin with a Floating Lunch in the privacy of your own pool villa. Picture this: the midday sun shimmering on the water as you recline poolside, savouring a beautifully curated spread. This unhurried pleasure is the perfect way to settle into your island retreat.

Then, head to Pibati Sul Mare, where tradition meets hands-on creativity. The Art of Pizza Making is More than a workshop—it’s a Joyful ritual. Roll the dough, fold your base, scatter fresh toppings, and watch as your creation ts fired to perfection. The reward? A slice of Italy savoured with the gentle breeze of the Indian Ocean.

Sunsets and Sensory Stories

As the sun dips below the horizon, The Shack Sundowner experience awaits. Champagne and caviar, set against a canvas of molten sky and encdless sea, is a ritual best shared, a memory effortlessly mace.

For something theatrically indulgent, Teppanyaki at Umami takes centre stage. Here, expert chefs turn dinner into a performance, grilling, searing, and plating with precision, all while guests soak in the sizzling sights and aromas.

Global Flavours, Local Soul

Each evening, the resort’s culinary offering shifts again. At Yakitori Bar, fragrant skewers sizzle over charcoal flames, echoing the vibrant streets of Tokyo. Mondays serve up the comfort of a rich Indian Thali, while Wednesdays and Sundays bring a quintessential island feast with a Boat to Table BBQ, where the clay’s freshest catch takes price of place.

This signature experience is part of Alila Kothaifaru’s boat-to-table sustainability initiative, which focuses on sourcing fresh seafood locally and responsibly. By collaborating directly with Maldivian fishermen, the resort ensures the shortest journey from ocean to plate. This partnership supports both marine conservation efforts and local livelihoods while providing guests with the freshest possible ingredients.

“Our culinary philosophy is grounded in a deep respect for nature and community,” says Thomas Weber, General Manager at Alila Kothaifaru Maldives. “With the boat-to-table initiative, we’re not only celebrating the incredible bounty of the Indian Ocean but also championing sustainability, transparency, and authentic island experiences that our guests truly value.”

Friday evenings unfold with The Art of Mezze, a Mediterranean medley of colour, spice, and texture. Meanwhile, Saturdays are reserved for indulgence with La Dolce Vita at Pibati Sul Mare, a flowing celebration of Italian favourites, designed to be lingered over, shared, and remembered.

Never the Same Plate Twice

For long-stay guests, the worry of repetition simply doesn’t exist. With rotating themes, diverse cuisines, and unique dining settings—from barefoot beachfronts to stylish al fresco lounges—each mealtime becomes a new chapter in their Maldivian story.

Alila Kothaifaru Maldives is not just evolving its food and beverage programme; it’s redefining island dining. With every thoughtfully crafted experience, we invite guests to eat, explore, and engage their senses in the most delicious ways possible.

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