24 June 2011

WHAT'S COOKING IN THE MALDIVES?

It was only a 45 minute trip from Colombo airport in Sri Lanka to the Maldive islands. Our plane flew over magical circlets and strands of coral reefs that protect the aqua blue waters of the myriad of lagoons and tiny islands in the Northern Atoll of this precious country. Male, the capital, rose up like a mini Manhattan with every square centimetre committed to buildings.

But we were here for a few days of rest and relaxation at the Sheraton Maldives Full Moon Resort. Within 25 minutes of landing we were in a speed boat, skimming over the ocean to our destination. Unbelievably sophisticated, fabulously welcoming and utter luxury in a ocean front villa completely private and with our own swimming pool (gasp!) for the times we did not want to walk to the white sandy beach. We could also sleep, dive, snorkel, walk, sleep, eat, swim, sleep, eat.....Bliss.

But the best was the food. Chef Garth Welsh, an Aussie who learned his trade in Australia and has cooked at Hugo's, Vatulele and other exotic spots is firmly in charge of a large kitchen that feeds 120 guests and more than 200 staff each day. The food was wonderfully fresh, highly inventive and all delicious. (That's Garth above standing on the beach overseeing a firepit where he cooked lamb fish, chickens and meltingly tender veggies.)

Several restaurants to choose to dine in each night including a buffet dinner, a Thai restaurant, a grill bar and my favourite, the Sand Coast restaurant with an extensive a la carte menu that included Indian, Sri Lankan and Maldivian set menus. Best of all was a young local chef who produced flaky naan breads and fish in a tandoor oven right by the tables on the water's edge.

And to show we were truly spoilt, the resort's junior sous chef whipped up a large platter of sushi and sashimi, fresh from the sea on the evening we flew out. Perfect. I want to live there!

www.sheraton.com/maldivesfullmoon