FOODIE
AQUACASIA: THE CUISINE OF THE INDIAN OCEAN
Chef Willibald Reinbacher of the Mauritian resort, Shanti Maurice, tells us about the concept behind the recently award-winning Aquacasia – Culinary Jewels of the Indian Ocean, his book of recipes showcasing Indian Ocean cuisine.
What is the concept of ‘Aquacasia’? ‘Aquacasia’ was conceptualised by MPS Puri, who believes that the best chefs are simply ‘translators of a place’; they tell a story through the flavours and tastes of a region, and it was this simple concept that gave him inspiration for Aquacasia. Aquacasia brings together authentic, wholesome dishes from the isles of Comoros, Madagascar, Mauritius, Seychelles, Sri Lanka, Réunion, Indonesia, Maldives and Western Australia. Inspired by resourceful street traders and authentic family recipes passed down through countless generations, Aquacasia is all about a gastronomic journey through the rich and colourful flavours of the Indian Ocean islands.
What's special about Indian Ocean cuisine? It would have to be the sheer diversity of cuisine that stretches across all of the islands. From Australia in the east to Madagascar in the west, each country’s signature recipes have been influenced by traders and immigrants who have lived there over the years. The Indian Ocean, which is the warmest of the world’s oceans, is still very rich in fish and seafood. The sea around Madagascar contains a vast amount of prawns, crayfish and crabs whilst, here in Mauritius, we have some of the best yellowfin tuna I have ever tasted. Also, each of the islands’ tropical climates allows for a large variety of fruit and vegetables to grow locally, such as coconut, tamarind, lychee and mango. Aquacasia showcases this gastronomic diversity by celebrating the bounty of the Indian Ocean. The aim is for our recipes to delight European, Asian and Middle Eastern palates, with a type of food that is genuinely a ‘Joy to Eat’ [the recipe book’s strapline]. How did you research the recipes for the book? In order to curate the recipes for the Aquacasia – Culinary Jewels of the Indian Ocean recipe book, I have had to really get to know each of the islands. I have been a chef for a total of 15 years and have spent several of these here in Mauritius learning the mastery of spice. I have also had the opportunity to visit many of the surrounding islands, seeking inspira-
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