Following the launch of the JW Backyard, JW Marriott Maldives Resort & Spa has launched an unique new culinary expertise for friends. The JW Backyard to Desk showcases the resort’s bounty of homegrown elements, cementing its dedication to sustainability and lowering meals miles by rising a wealth of recent produce on-site. As a signature aspect of the JW Marriott expertise, the JW Backyard creates a sensory connection to the pure world, providing a year-round harvest of aromatic herbs, crisp greens, and luxurious tropical fruits.
Curated by Government Chef Bir Yadav, the JW Backyard to Desk expertise begins with a guided tour of the flourishing JW Backyard, led by Chef Bir and two of the resort’s devoted Herb Gardeners. Be taught extra in regards to the varieties that develop right here, as you hand-pick herbs together with sage, coriander, and lemongrass, together with vegatables and fruits resembling tamarind, mango, passionfruit, crimson amaranth, tomato and cabbages, relying on the season.
Following a tour of the backyard, your edible bounty will type the premise of a wholesome, hands-on cooking class at Aailaa with Chef Bir, who has taken inspiration from the backyard and the encompassing waters of the Indian Ocean to create a menu that’s grounded within the native setting. “These wellness-focused dishes are fastidiously crafted with native elements sourced inside a zero-kilometer radius, highlighting the freshness of the Maldives and our ardour for meals and nature,” says Chef Bir.
Beneath the chef’s knowledgeable steerage, grasp the artwork of cooking Maldivian lobster with a vibrant salad of freshly picked kopi (kale) leaves; and a sunumono (cucumber and seaweed) salad with octopus ceviche, which showcases the colours and recent flavors of the ocean, combining the crispness of the salad with the fragile tenderness of the octopus. In line with the resort’s dedication to the setting, the seafood is sourced sustainably from the encompassing waters, making certain the safety of the marine ecosystem and supporting native fishermen.
Chef Bir has additionally curated two tasting menus, crafted solely with sustainable native elements and zero-kilometer sourcing. The “Style of Maldives” menu contains octopus ceviche with island cucumbers, lime, and Maldivian chili; curried lobster with kopi leaves and coconut rice; and a tropical dessert of papaya with black pepper and lime granite. The “Style of Japan” menu stars miso-cured tomatoes from the JW Backyard with edamame and tofu; island maki rolls; and flambéed bananas with pineapple ice cream.
Situated on Vagaru Island within the pristine Shaviyani Atoll, JW Marriott Maldives Resort & Spa is a multi-generational vacation spot that focuses on thoughtfully curated experiences, holistic wellbeing, and all-ages adventures. The resort is dwelling to 60 seaside and overwater villas, all with personal swimming pools, spacious wood decks and personalised Thakuru (butler) service. Company can savor an array of cuisines and cooking kinds throughout the resort’s 5 eating venues, three bars, personal seaside dinners, and wine room stocked with 1,200 labels.
The JW Backyard to Desk at JW Marriott Maldives Resort & Spa is a valued addition to the resort’s culinary program, celebrating nature, gastronomy and sustainability. It affords friends an immersive expertise that connects them with the setting, offering a chance to benefit from the freshest produce and grasp new recipes, whereas being immersed within the breathtaking pure great thing about the Maldives.