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Maldivian postcards
It’s true, the turquoise waters of the Indian Ocean that buoy the Maldivian atolls are more beautiful than you could ever imagine from the photos you see. A myriad of mesmerising, sun-kissed reflections bounce off the water transforming you into a mild form of hypnosis. Unlike any other seascape I have seen, the Indian Ocean is truly turquoise. From the Zanzibar archipelago where I have also worked to the tiny islands of the Maldives, it’s no wonder this destination is on everyone’s wish list. My first visit was to the Six Senses, Laamu as a Guest Chef a few years ago, so to be invited back to the region to continue our APAC Wellness Gastronomy training with Club Med is another career highlight. Thank you to the team at Club Med Kani and Finholu, and to my dear friend Regional Executive Chef Ivan Tam Fok (watch us below) for this incredible opportunity. 
There are two Club Med Villages in the Maldives. Kani is a large resort, very family friendly and sleeps around 500 guests known as GMs (Gentils Membres at Club Med). Executive Chef Ravin Balhoo runs a tight tropical ship with a brigade of 50, while Chef John Dince runs the impressive kitchen of the exclusive villas at Club Med Finholu where I spent a glorious three days toward the end of the endeavour - see my villa view at the bottom of this news. I am so happy to say I was truly welcomed with open charms into both kitchens and front of house for onsite training, buffet styling improvements, trend spotting and new plating. The new menu rolls out in October and features a selection of specialty plates with a touch of wellness gastronomy, and is part of the overall upgrading of buffet menus for the nine Asia Pacific Villages. Take a look at those sublime waters below and I cannot begin to tell you just how hot it was - scroll down for the cool down!
According to this list food as medicine and food meets mood and mindfulness are the some of the most interesting trends of the year. As an expert delivering these concepts for two decades, I can assure you they gain momentum each year. So I thought I better check in with you to see if you are coming to Masterclass next month because there are only a few seats left. It's Saturday 7th September at the South Melbourne Market from 11am - 3pm and I'd love to know if you're keen so I can plan the menu. It's the last event in Melbourne for the year so I hope you can join me and discover why food as medicine is one of the fastest growing health sectors. You'll learn tasty tips and tricks from my 20 year journey in the field and also pick up ideas that will help you or a friend bolster your wellness business and boost your bottom line.
Forthcoming spring events also include:
Kitchen To Table, Yamba NSW Japanese Cooking Class
Fine Food Sydney 9-10 September with Consorcio del Jamón Serrano
Secret Life of Food Retreat at Gwinganna 19-22 September 

Have a great weekend,
Go Pies!
Buy the last Melbourne Masterclsss tickets here
Greetings from Club Med! Watch our promo.
 In June Executive Chefs from Club Med Asia Pacific met for a 10 day seminar at Club Med Bali, Nusa Dua to confer, create and integrate our healthy menu selection for the vast buffet service. 
You can also read the Media Realease - click here
Spread the World
As necessity is the mother of invention, we have found it necessary to scale our beloved Black Betty Bam from hand-made to a big batch motherload. Due to popular demand we decided to out-source production and we could not be more delighted with the result and our customers are thrilled with the new and improved smoother paste and new all-in-one labels. Thanks to our friends in the field, factory and family who have supported the growth of Betty now spread from Athens to New York and of course the Maldives. Where will you spread Betty?
Buy Black Betty Now
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