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BBM re-ignites culinary innovation with Master Baker Steven in Maldives

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Bestbuy Maldives (BBM) and IREKS are bringing back Master Baker Steven Selvamuthu for another exceptional training session in the Maldives from April 20th to May 5th, 2024. This collaborative effort will focus on elevating the baking skills of chefs across the Resort and Horeca establishments, merging local talents with global best practices in baking.

“We are excited to continue our partnership with IREKS and bring Chef Steven back to the Maldives,” said Praval Kumar, HoD Marketing at BBM. “This event not only enhances the local talent but also introduces them to global best practices in baking. It’s a part of our continuing commitment to nurture and develop the culinary scene in the Maldives.”

Chef Steven Selvamuthu, with his globally renowned expertise and engaging teaching style, has become a pillar of knowledge and inspiration within the Maldivian chef community. His sessions are eagerly awaited each year, valued for both the skills they impart and the enthusiasm they ignite among participants. IREKS, revered globally for its high-quality baking solutions, continues to play a crucial role in this educational initiative, enjoying the trust and confidence of the local chefs for more than two decades.

IREKS, a renowned German multinational, is recognized worldwide for its expertise in developing innovative baking ingredients. Their products cater to a health-conscious and quality-driven generation, offering a wide range of high-quality bakery flours, baking improvers, specialty bread mixes, and confectionary mixes, including Gluten-Free and Vegan options. With a focus on sustainability, IREKS promotes a diverse array of organic baking improvers and mixes, exclusively sourcing raw materials from controlled organic cultivation. IREKS is also the leading brand supporting the ‘Bread and Pastry Display Challenge’ during the Hotel Asia Culinary Challenge, May 2024. Their involvement in this prestigious event further showcases their commitment to fostering culinary excellence and innovation in the Maldives.

This year’s training sessions are set to delve into specialized topics, including popular areas such as Gluten-Free and Vegan baking options, catering to the evolving dietary preferences and health-conscious trends among consumers. Such sessions underscore BBM’s commitment to not only keeping pace with global culinary trends but also leading the way in bringing the best to Maldives.

BBM stands at the forefront of the Maldivian culinary supplies industry, partnering with global giants like Lactalis (Pauls), Lamb Weston, TWG Tea, American Specialty, San Benedetto, Mamee (chicken stock powder) and offering an expansive array of other products and ingredients. Beyond its role as a distributor, BBM is deeply invested in the culinary development of the region. Through regular training sessions, product demonstrations, and the exclusive ‘Masterclass’ series featuring Michelin Starred chefs, BBM continues to foster a vibrant culinary culture in the Maldives.

The upcoming sessions with Chef Steven are more than just training—they are a beacon for culinary excellence in the Maldives, drawing together the art and science of baking to inspire and elevate the skills of all participants. Despite the high demand and a fully booked calendar, BBM encourages resorts to inquire about possible demo slots. This flexibility reflects BBM’s commitment to inclusivity and its aim to spread culinary expertise across as many professionals as possible, enriching the overall gastronomic experience offered in the Maldives.

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Sustainability in bloom at Alila Kothaifaru Maldives’ newly transformed Spice Garden

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Alila Kothaifaru Maldives has unveiled its newly reimagined Spice Garden, a vibrant embodiment of sustainability, sensory exploration, and culinary innovation. Under the expert care of in-house horticulturist Zabih and the culinary guidance of Executive Chef Frank, the revitalised garden has become central to the resort’s garden-to-table ethos, shaping the evolution of the guest dining journey—most notably reflected in the enhanced Lazy Lunch menu.

Set within the resort’s grounds, the Spice Garden has undergone a significant transformation into a flourishing haven of organic herbs, spices, and edible plants, many of which now appear on the menu just hours after being harvested. This abundance of fresh, homegrown produce has redefined the resort’s culinary landscape, with seasonal ingredients and authentic flavours now taking pride of place, particularly in the Lazy Lunch offering.

The new direction has allowed for even greater incorporation of local harvests into the menu, with freshly picked herbs and vegetables enriching the taste and nutritional value of each dish. This approach also grants the chefs the freedom to adapt the menu according to the changing seasons, continuously presenting guests with something innovative and exciting.

To bring guests closer to this philosophy, Alila Kothaifaru has introduced a complimentary Spice Garden Walk, led by horticulturist Zabih. With his deep passion and careful stewardship, the garden has become a sensory-rich learning environment. Guests are encouraged to touch, smell, and taste a variety of tropical herbs and spices while learning about their origins, culinary uses, and environmental significance.

Zabih views the garden as an invitation to reconnect with nature, offering guests an experience that engages all the senses and fosters a deeper appreciation for the ingredients behind each meal. The garden walk and Lazy Lunch, though distinct experiences, together offer a comprehensive exploration of the journey from soil to plate.

Seasonal menus continue to draw inspiration from the garden, reinforcing the resort’s dedication to sustainability, wellness, and the use of locally sourced ingredients. General Manager Thomas affirms this vision, highlighting the Spice Garden as a symbol of the resort’s commitment to meaningful guest experiences. He notes that it reflects a broader aim to blend sustainability with cultural authenticity, offering visitors a more personal and enriching stay.

Whether strolling through the fragrant pathways of the garden or enjoying a sunlit lunch featuring ingredients harvested mere moments earlier, guests are invited to savour the harmony between cuisine, nature, and place—making every bite a celebration of the island’s rich natural abundance.

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Sun Siyam Vilu Reef’s Nautilus Bar returns: An icon reimagined

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Sun Siyam Vilu Reef has unveiled the newly renovated Nautilus Bar, a reimagined oceanfront haven designed to capture the timeless elegance of the nautilus shell and the laid-back luxury of island life. Elevated, refined, and more inviting than ever, this refreshed space is set to reclaim its spot as the resort’s most coveted destination for sunset cocktails and starlit conversations.

Perfectly poised above the turquoise waters, the new Nautilus Bar blends sophisticated barefoot charm with uninterrupted Indian Ocean views, offering a multisensory experience that is both serene and indulgent. Guests can expect a menu as vibrant as the views, from craft cocktails and tropical bites to wholesome smoothies and indulgent milkshakes. Every element has been thoughtfully curated to evoke a sense of relaxation and connection with the island’s natural rhythm.

“Perched above the ocean with nothing but the horizon in view, The Nautilus Bar is one of those rare places where time seems to slow down. It is not just a bar—it is where you can swing gently in a hammock, sip a perfectly crafted cocktail, and lose yourself in the colours of a Maldivian sunset. It is one of my favourite spots on the island, and I truly believe it captures the soul of what makes Sun Siyam Vilu Reef so special,” shared Thoha Yoosuf, Resort Manager, Sun Siyam Vilu Reef.

This transformation was thoughtfully envisioned by Studio Sixty7, whose designers Jose Rivero and Lee McNichol reimagined every detail to honor the laid-back spirit of the Maldives with contemporary refinement.

“Our design ethos was all about creating a home-away-from-home feeling, only with your feet in the white sands. Fully upholstered lounge chairs and oversized, low-slung sofas invite guests to unwind in a relaxed, barefoot-luxury setting. At the heart of the space is an organically carved bar set into white plaster walls, with Calacatta marble countertops and bespoke joinery adding a subtle sense of indulgence. To create visual impact, we introduced oversized rope pendants that draw the eye upward and emphasise the generous scale of the space. The relaxed aesthetic continues onto the extended decking, where new hanging nets and pops of bright aqua add energy against the neutral backdrop, blending beautifully with the natural surroundings. It’s a space where guests can fully immerse themselves in peace and tranquility, while still experiencing the refined spirit of Maldivian luxury,” explain Lee & Jose, Founders and Creative Directors of Studio Sixty7.

Whether you arrive for an early evening apéritif, a hammock-side escape, or a quiet moment beneath the stars, The Nautilus Bar invites guests to pause, savor, and simply be.

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Malaa – The Maldivian Café: NH Kuda Rah’s new culinary jewel

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NH Maldives Kuda Rah has announced the launch of its newest food and beverage outlet, Malaa – The Maldivian Café. Now open to guests, the café offers a taste of authentic Maldivian cuisine alongside interactive Maldivian cooking classes.

Guests staying at NH Maldives Kuda Rah can delve into the country’s rich culinary traditions with guidance from award-winning Executive Chef Farish Mukhthar. With over 22 years of experience in the hospitality and culinary industries across five-star and ultra-luxury resorts in the Maldives, Chef Farish brings a deep-rooted passion and refined expertise to the resort. Trained under renowned European celebrity chefs, he has earned a strong reputation for his culinary artistry.

The café focuses exclusively on authentic Maldivian dishes, using locally sourced ingredients from nearby islands as well as the chef’s own garden within the resort. Cooking classes offer guests the opportunity to prepare classic Maldivian dishes, such as curry and local salads, under the guidance of Chef Farish—culminating in a delicious homemade lunch.

As fish (both fresh and smoked) is the staple of the Maldivian diet, it is often prepared with coconut and rice or roshi (Maldivian flatbread). Other traditional ingredients include breadfruit and sweet potato—versatile and starchy staples that feature in a wide range of local dishes. The cuisine is often boldly spiced, with the fiery Scotch bonnet chilli, locally known as githeyo mirus, playing a central role. This essential chilli, along with herbs grown organically in the resort’s garden, imparts a distinctive heat and fruity flavour to many Maldivian dishes.

While many resorts in the Maldives offer a wide array of international cuisine—ranging from Italian and Japanese to French and Indian—the opportunity to savour authentic local flavours can be one of the most memorable aspects of travel. Malaa – The Maldivian Café provides a unique and immersive dining experience for those curious about Maldivian culinary heritage and the fascinating stories behind its traditional ingredients.

This initiative is part of NH Hotels & Resorts’ broader effort to connect guests with meaningful local experiences through its Live Local programme, under the Minor DISCOVERY loyalty scheme. The programme is designed to offer curated, immersive activities and authentic cultural encounters, allowing guests to engage more deeply with their destination.

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