AQUACASIA – Culinary Jewels of the Indian Ocean by Willibald Reinbacher - a new
cookbook celebrating the flavours of the Indian Ocean set to launch
This July, Shanti Maurice, a lifestyle resort celebrating its 10th anniversary on the largely untouched
south coast of Mauritius, is launching a cookbook entitled AQUACASIA – Culinary Jewels of the Indian
Ocean. Celebrating the brand new food concept Aquacasia, which was introduced at the resort’s
‘Stars’ restaurant earlier this year, the cookbook pays tribute to the gastronomic diversity and
flavours of the Indian Ocean. The cookbook launch will be supported by a series of initiatives,
including interactive Aquacasia cooking classes and a local Chefs’ Academy at Shanti Maurice.
The 208-page hardback features more than 60 recipes carefully curated and crafted by Shanti
Maurice’s Chef Willibald Reinbacher and photographed by renowned food photographer, Lukas
Lienhard. Inspired by resourceful street traders along with authentic family recipes passed down
through generations, Chef Willibald takes gastronomes on a journey through the rich and colourful
flavours of the fascinating Indian Ocean countries. From Western Australia, Comoros, Indonesia,
Madagascar, Maldives, Réunion, Seychelles, Sri Lanka and Mauritius, the book captures each country’s
culinary treasures, mastery of spice and unique savoir-faire.
The recipes are divided into five categories – Fish & Seafood, Meat & Poultry, Spice Mix & Rubs,
Snacks & Sides and Sweets - and contain information on the level of difficulty, yield, preparation time,
ingredients and dietary requirements as well as a ‘Chef’s note’ where Chef Willi shares his expert
advice. Readers will learn to cook celebrated local dishes such as the Lamb Shank and onion gravy
from Madagascar, the Langouste a la vanille from Comoros and Chilli cakes with yellow lentils from
Mauritius. Chilli, sesame, coconut and lime are just some of the exotic ingredients meticulously
blended into the mouth-watering dishes.
Contributors to the book include the CEO of Nira Hotels and Resorts MPS Puri, who created the
Aquacasia food concept and Danny Accola, Creative Director of Confused who, through
collaboration with friends, was able to set the mood, create the stage for the dishes and design the
layout. Each recipe was also edited and tested by Swiss-American restaurateur, Laura Schälchli,
who brought her culinary knowledge and passion for preparing food to the project.
For more information please visit shantimaurice.com
~~ENDS~~
For media enquiries please contact Leah Whitfield / Clara Zerbib / Sophia Davies / Amy O’Rourke at
PRCO on [email protected] / [email protected] / [email protected] / [email protected]
020 7259 1100
Notes to Editors:
Celebrating its 10th anniversary throughout 2016, Shanti Maurice A Nira Resort, is a boutique resort, located
on a pristine horseshoe coral cove on the largely untouched south coast of Mauritius. A new member of
Design Hotels™, the first and only hotel from the Indian Ocean to be included, the hotel is set between the
turquoise of the Indian Ocean and the vivid greens of the surrounding sugarcane fields and is designed to
deliver a genuine and authentic Mauritian experience. The 61 spacious suites and villas are spread across the
36-acre landscape, which houses tropical gardens, a “Le Petites Dodos” Kids Club and one of the largest spas
in the Indian Ocean. With 25 treatment rooms, the Nira Spa offers guests four individual spa concepts – The
Holistic Bio, The Indian, The Oriental and The Fitness & Wellness Experience. With seven unique culinary
offerings available, guests can immerse themselves in the joy of cuisine, from the shabby-chic Rum Shed,
which offers 180 different types of rum, to the newly launched Aquacasia cuisine, which celebrates the
flavours from across the Indian Ocean.