March 2017 – North Island’s generous bespoke offering doesn’t only include its accommodation and service but extends to the food. This private island paradise’s unique dining philosophy will satisfy all cravings with the aim of spoiling and surprising every guest.
Luxury takes many forms and means different things to each individual traveller. For many, the meaning of true luxury means a tailor-made experience; from a personalized service to a unique take on dining and North Island in the stunning Seychelles, offers a completely bespoke approach to its menus, or rather, lack of. The experience at North Island starts before you even step foot off the helicopter. The passionate culinary team on the island ensure that your favoruite foods are sourced before you arrive, taking pride of place in your villa’s generously-stocked pantry eagerly waiting to be discovered and of course, devoured. North successfully combines the comforts of home with the temptations and extravagance of a private island holiday. For example, no two villa pantries are the same as each is personalized to replicate what the kitchen cupboards of your dreams would look like, with a few surprises thrown in by the chef and sommelier.
Jars of sweets and homemade treats, from nougat and cakes to cookies, fudge and jelly beans are beautifully displayed on the shelves, conjuring a sense of pleasant childhood nostalgia. Of course, not everything in your pantry is confectionary, for a selection of fresh and stewed fruits, yogurts, and home-made granola make for the perfect revitalising (and healthy) snack after early morning beach walks. Freshly-baked crusty bread is replenished every day and can be tossed into your very own picnic basket with an assortment of pâtés, cheeses and pickles just waiting to be sampled. As well as premium teas and coffee, bottles of your favourite champagne, wines and spirits are always kept at perfect temperature to be enjoyed with a selection of luxury cheeses.
The real magic however, lies in how quickly you will feel at home as you find yourself wandering to the pantry throughout the day. In the absence of menus, a blackboard of in-villa dining suggestions is updated daily by the chef to offer cuisine inspiration, although you are actively encouraged to ask for whatever your taste buds desire.
Executive Chef Donaldson Madubela leads the talented culinary team and this is where the island’s philosophy comes alive. North’s menu is inspired by the flavours of the Seychelles offering international as well as Creole cuisine with a modern twist. The food here is rooted in fresh and seasonal organic produce that is grown on the island itself. Chefs harvest fruits, vegetables and herbs from the North Island garden on a daily basis, along with fresh fish and seafood that they catch themselves in order to design a bespoke menu of suggestions in consultation with guests. Priding itself on a truly bespoke experience, as a guest you can have whatever you fancy anytime and anywhere on the island.
From the privacy of your expansive villa where you can dine overlooking the blue of the ocean to the most romantic of isolated locations with a picnic at Honeymoon Beach – a paradise reserved just for you and your loved one – there are a wealth of picturesque destinations that you can choose to dine at. Enjoy evening canapes and watch the sun set from the rugged beauty of The Rock, a light lunch on the edge of the main pool, a family-style barbeque on your villa deck or a private wine tasting in the North cellar; your gastronomic journey at North Island knows no limits.
Beyond in-villa and private dining, North Island’s chefs are experts at creating dishes that perfectly complement the mood of each of the many dining venues set amidst the lush landscape of the island. Choose between the sophisticated elegance of the Island Piazza overlooking East Beach or chill out with cocktails, snacks, freshly-baked pizzas and barbeque delights at the West Beach Bar. All meals can be complemented with a perfectly-matched selection from the 166 different wines on the North Island wine list, with over 20 world-renowned regions represented.
North’s generous all-inclusive concept offers guests the luxury of freedom where all meals and drinks – with the exception of a few beverages on a specially curated reserve list – are included. North Island’s aim is to spoil, surprise and personalize going beyond each guest’s expectations for an unforgettable experience coupled ensuring that memories made will last forever.
2017 rates for the Presidential Villas start at €5,835 per night and €9,185 per night for Villa North Island excluding tax. Children under the age of 17 sharing the second bedroom are free of charge. For young adults aged 17-19 sharing the second bedroom, the rate is €640 per night.
For more information on North Island visit www.north-island.com. For reservations, please email: firstname.lastname@example.org. Please find a special recipe by Chef Donaldson included in the appendix.
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Notes to Editors:
About North Island: WWW.NORTH-ISLAND.COM
North Island is Africa’s most exclusive private island, situated 30km from the main island of Mahé, Seychelles. Extremely secluded with only 11 spacious guest villas, North Island is renowned for its luminous white beaches, filigree reefs and azure Indian Ocean.
North Island offers an unrivalled experience where luxury, bespoke service and a generous all-inclusive offering combine to give guests the ultimate privacy and exclusivity. On land or in water, the choices on North Island are many and varied – from cool forest trails and mountain biking to snorkelling, diving, kayaking, fishing expeditions and romantic sunset boat cruises.
North Island is a sanctuary where natural habitats, long neglected, were rehabilitated so that endangered Seychelles fauna and flora could be reintroduced and given a place to grow and thrive.
About Wilderness Safaris: WWW.WILDERNESS-SAFARIS.COM
Wilderness Safaris is Africa’s leading authentic and sustainable ecotourism operator, specialising in memorable wildlife experiences in some of the most remote and pristine areas in Africa. In this way it offers its guests private access to almost three million hectares of Africa’s finest wildlife reserves, while remaining fiercely committed to protecting our planet’s precious natural and cultural resources.
Wilderness Safaris operates camps and safaris in some of Africa’s best wildlife and wilderness reserves across eight countries: Botswana, Kenya, Namibia, Rwanda, Seychelles, South Africa, Zambia and Zimbabwe.
Wilderness Safaris is deeply committed to its 4Cs sustainability ethos of Commerce, Community, Culture and Conservation. It firmly believes that its single most important achievement to date is to have built a sustainable business model that does not compromise environmental principles and which provides jobs, training, skills, careers, adjusted horizons, hope and a realistic alternative to less sustainable development.
Recognising that conservation is as much about people as about the environment, the company has pursued important goals through its Children in the Wilderness programme, as well as through the Wilderness Wildlife Trust, which have helped change the face of nature-based tourism in Africa.
Wilderness Safaris is part of Wilderness Holdings, a group of responsible ecotourism companies that together endeavour to use responsible tourism to build sustainable conservation economies in Africa.
SEARED YELLOWFIN TUNA
- 200g sustainably-caught Yellowfin Tuna per person
- For the coconut, palm heart and spinach soup (serves 6):
- 100g wild island spinach
- 100g fresh palm heart
- 200ml coconut milk
- 5g garlic
- 20g/1tbsp unsalted butter
- 5g white onion, finely chopped
- Maldon sea salt and white pepper to taste
For the papaya pearls:
- 140ml ripe papaya purée
- 40ml clear fish consommé
- 2g agar agar
- 500ml almost-frozen vegetable oil
For the garnish:
- Spring onion, finely julienne
- Edible flowers, such as wild garlic flowers, aubergine flowers or pumpkin flowers
- Coconut, palm heart and wild spinach soup:
- Melt the butter in a skillet over medium-high heat and sauté the onion and garlic until translucent for about 2 minutes.
- Add the palm heart and sauté for an extra minute before adding the fresh coconut milk. Bring the soup to a simmer and cook for about 20 minutes until the palm heart is soft and tender.
- In the meantime, blanch your spinach for 1 minute and refresh in iced water to keep the colour bright green. Add the spinach to the soup and blend. Strain using a chinois for a finer texture.
- Season well with salt and pepper to taste. A hint of truffle oil can be added if needed.
- Place the vegetable oil in a small deep jug in the freezer and allow to chill for at least 30 minutes.
- Combine the papaya purée and fish consommé in a pot and bring to a boil, then add the agar agar. Pour the mix into a bowl and fill a pipette with the mixture.
- Remove the oil from the freezer and drip the mixture into the oil slowly. Using a sieve, remove the papaya pearls and rinse them in cold water. Place them in the fridge until plating.
Yellowfin Tuna and final touches:
- Sear the Yellowfin Tuna to the desired temperature and let it rest.
- Pour the soup onto the bottom of the shallow bowl and plate the seared tuna on top.
- Garnish with papaya pearls and finish it off with edible flowers.