Aside from this imminent doom, we can live for the moment and experience the beauty and isolation of the Maldives at least once in our lives. Filled with high-end luxurious resorts such as The Four Seasons (Kuda Huraa and the newer one Landaa Giraavaru), W Hotel, Soneva Fushi or Gili, Cocoa Island, One & Only Reethi Rah, Taj Exotica… the choices are endless, but they will definitely cost a pretty penny. If you are going to go to the Maldives, dig into those pockets and spend on one of these as it will be a once in a lifetime experience. High season is December – April where you can expect dry weather and clear water. Low season is May – November where monsoons and heavy rains can sweep the islands, even so, they don’t last that long and you can still enjoy many sunny periods. The Maldives is warm all- year long.

We stayed at the Four Seasons Landaa Giraavaru, with no regrets. The flight to Maldives capital, Male, only got in late at night so there was the option to stay at the original Four Seasons Kuda Huraa, just 30 mins away by boat, for half the cost of a regular night’s stay. Though even after that discount, the neighboring airport hotel Hulhule Airport Hotel was still much more affordable. It didn’t seem rational to spend much when the main objective was to sleep, it was already almost midnight. Hulhule Airport hotel was a standard hotel, the room was decent and clean. There was a slight mossy smell to it, and the floors were a touch dusty, but nothing that couldn’t be overlooked. Waking up for breakfast with no expectations, the buffet spread catered for western and japanese tourists with a few local dishes like curry which is not my favorite for breakfast. Surprisingly, all of the food was satisfying and actually good! Eggs your way, a variety of breads, sausages, fresh tropical fruit, pancake and waffles, nothing wrong with any of it. The service was great with the chief server attending to all our needs. Upon leaving we noticed culinary awards framed in posters, they must take their food seriously, which is impressive for an airport hotel. Eager to get to Four Seasons, we filled out a customer feedback form and were ready to be ushered to our seaplane taxi to our resort. We remarked on the mossy smell and dust on the floor and were approached to explain as they take guest comments seriously as well, another surprise!

So while on the seaplane taxi which is exhilarating in itself, you get a remarkable view of the various islands with their sandy banks and coral fringes that comprise this island nation – no one could resist taking pictures through the windows. Landing on our island after seeing the water villas attached to the main island, one of them being ours, you can’t help but feel giddy with excitement. Once we arrived we were greeted with fresh coconuts for a refreshing drink and buggied to our water villa. The resort was beautiful and breezy, and it was like the island was ours. I was in heaven.

The water villa is done in impeccable Four Seasons taste, wood floors, white walls, canopy bed, tasteful sea art in wooden frames, modern cement bathrooms the size of a new york studio, a liberating outdoor shower attached to the bathroom, all with views of the surrounding ocean. The piece de resistance was of course the deck, sunbeds to relax on and a lower deck with a swimming pool ladder step into the ocean…. the world is literally your swimming pool – does it get any better? Not for me. A spiral staircase from the deck leads up to another piece de resistance, a hatched triangle roof covers a double sunbed for more rest and relaxation. This embodies the theme of escaping to the Maldives, and what a true holiday is all about.

There were a few choices for restaurants, Cafe Landaa – the all-day dining and best for breakfast spot, Fuego Bar & Grill – where at night you can catch baby lemon sharks in the shallow water catching fish who are attracted to the light, amazing!, Al Barakat – Lebanese food that was delicious and had a great view of the ocean from the front of the resort if you snag the few tables at the bar area, and Blu – our favorite in terms of atmosphere and close to our villas. Blu has a Hamptons-feel with white-washed everything and touches of deep vibrant blue for a stylish contrast. The soft white-sandy floors are a nice touch, seamlessly joining the lounge area to the beach. The couch-style seating provides a comfortable spot to look out at the beach and the endless blue ocean, as well as an infinity pool that is more for looks than swimming unless you enjoy being ogled by restaurant patrons.

If you are a scuba-diver, you’re in for a treat. We only had time to go during low season in June, and although we had some heavy rain, there were still plenty of sunny periods too. The water visibility was quite poor though, the plankton is abundant during this time. However, this means you also get more chances of manta ray sightings and even whale sharks! We didn’t get to see a whale shark this time, but mantas at the notable Hirafaru dive spot which is also a cleaning station for the majestic creatures, and also at Dhigatila which is a feeding station. Dhigatila proved to be the most impressive spot with a huge wall drop and a slight current, as soon as I dived in I was greeted by an open-mouthed manta ray swimming towards me! I knew it was going to be a good dive right then. It noticed me and veered right. As I continued swimming along the cliffs you can notice stingrays in their coves, moray eels popping their heads out of holes, many tropical fish, and to the right into the deep blue pelagics like dogtooth tuna and schools of spotted eagle rays. Up above on top of the coral beds another manta, this time a massive one, glided over causing a shadow over the coral bed. Despite the lower visibilities, there were still great dives. To get to see massive schools of manta rays and increase your chances by 90% of seeing the friendly giants of the ocean – whale sharks, dive in the highest plankton season from August to November. They say it’s almost guaranteed to be swarmed by feeding mantas and swim with a whale shark or two every day you dive. Will have to make a trip back during this season, and also when the waters are crystal clear during high season. Any excuse to come back to the Maldives is a good one!

Other activities were watersports like the seadoo – innovative little bullets you hang on to and can speed through the waters like aquaman both above and below, jet-skiing – crossing over to other islands and getting the chance to spot mantas from above or even a school of spinner dolphins, or various other fun options like snorkeling, sailing and kayaking. Of course there’s nothing wrong with just laying on a sunbed with good slatherings of sunscreen and drinking a cocktail as you gaze into the beautiful ocean. You can even stop by the resorts marine center with actual marine biologists, and at a price, plant a coral and help save the marine life, or take a boat out to catch the dolphins with a 60-70% success rate. We managed to see them, even a few mother and baby dolphin pairs swimming and playing at the top of the boat.

So many times we go on holiday only to feel more tired after it, but the Maldives is not that kind of place. Don’t bother bringing a big group of rowdy friends, keep numbers small, or save it for your honeymoon… would be a shame to ruin the serenity and isolation that this magical place has to offer. If you really want to escape, this is it.

Asian Grilled Salmon
Fresh Salmon (3 lbs)
2 tbsp low-sodium dark soy sauce
2 tbsp dijon mustard
6 tbsp olive oil
1/2 tsp minced garlic
1/2 tsp minced ginger

Heat grill or pan to med-high. Mix all ingredients and drizzle half of the marinade on the salmon, let it sit for 10 mins. Then grill 4-5 mins each side, depending on thickness.

Soba with Sauce
Soba noodles (buckwheat noodles)

Boil water and cook for 3 minutes, rinse with cold water then add some ice to make it cold. Let it rest till served.

Soba sauce (Kaeshi)
3 cups dashi stock (kombu – edible kelp/seaweed, bonito flakes, 3 cups water – boil water then add ingredients and strain)
4 1/4 cups of low sodium soy sauce
3/4 cup mirin (hon mirin, with alcohol in it)
3/4 cup white sugar

Boil mirin then lower heat n let simmer. Add sugar n stir till melted, then add soy sauce. Stir again. Take off heat n let it rest till you use it.

Condiments
Scallions (Green onions) or leeks, finely chopped
Wasabi

Set up a large plate with the drained noodles and top with some green scallions. Put the soba sauce in a separate small bowl, and on another small tray add some wasabi and sliced leeks which can later be added to the soba sauce according to taste. Then place the salmon to the side and serve immediately. (Eat cold soba with chopsticks and dipping in the sauce, delicious!)

Ingredients


Turkey Burger
Turkey Patties
2 pounds ground turkey
4 tbsp bread crumbs
2 tbsp finely diced onion
2 tbsp chopped fresh parsley
1 small garlic clove, peeled and minced
1 egg, lightly beaten
2 tbsp low-sodium soy sauce
2 tsp of worcestershire sauce
1/2 tsp salt
1/8 tsp ground black pepper

Caramelized onions
1 tbsp butter
2 tbsp extra-virgin olive oil
2 medium onions, thinly sliced
1 tsp sugar
salt and pepper to taste

Condiments
1 avocado, sliced
Low-fat cheddar or swiss cheese, sliced
Low-fat mayonnaise
Ketchup & Mustard (optional)

In a large bowl, blend the ground turkey with the rest of the ingredients. Shape into 4 patties. Heat a skillet over medium heat and cook for 5 minutes on each side, or until cooked through.

To caramelize onions, melt the butter in the olive oil in a skillet over medium-high heat. Add the onions and season with salt and pepper, cook, stirring constantly, until the onions begin to soften, about 5 minutes. Stir in the sugar and cook, consistently scraping any browned bits off the bottom of the pan until the onions are golden brown, about 20 minutes.

Make sweet potato fries (recipe follows below) and in the last 10 minutes, prepare the Turkey Burger. Toast whole wheat burger buns with mayonnaise and cheese on top, then add turkey burger, and top with the caramelized onions and fresh slices of avocado. Add ketchup and mustard if desired.

Sweet Potato Fries
1 – 1 1/2 lb sweet potatoes, cut into fries
1/4 cup olive oil
1/2 tsp kosher salt
1/2 tsp paprika
1/2 tsp cayenne pepper
1/4 tsp cinnamon

Preheat oven to 400 F (205 C). Line a baking sheet with aluminum foil. Mix oil, salt, paprika, cayenne pepper and cinnamon in a bowl. Stir to coat each fry. Spread out onto the baking sheet in a single layer. Cook for 30 minutes, turning every 10 minutes, until slightly browned. Transfer immediately to a paper towel lined plate and serve warm.

Spicy Garlic Aioli Mayonnaise Dip
2 small garlic cloves, minced
juice of half a lemon
2 tbsp chopped Italian parsley
1/2 cup low-fat mayonnaise
1 tsp cayenne pepper
salt and pepper to taste

Mix all ingredients together and refrigerate till time to serve with the hot sweet potato fries – heaven!

I stayed in Wailea which is the South west part of Maui. It’s peaceful, full of beautiful coastal beaches mixed with 5-star resorts, and by the scenic Wailea golf courses. It’s not as lively as West Maui which is up North, so it depends on what kind of experience you’re looking for. It’s advisable to rent a car from the airport to give you the ability to move around as you please. I didn’t do the drive to Hana, frankly my days were taken up learning golf at Leadbetter’s Golf Academy – highly recommended, enjoying the beach, shopping and having big American-size meals washed down with lovely Mojitos and Mai Tais. The road to Hana is something I may want to do in the future, but it’s one of those things where once is definitely enough. Windy roads no matter how scenic can be quite a nightmare. I believe the best way to view the waterfalls, mountains and craters if you aren’t afraid of flying is by helicopter. Even just by going horse-riding through Mendes Ranch I was able to see a clearing with the magical Maui mountains and gushing waterfalls streaming through – very beautiful.

While Wailea is about 30 minutes from Kahului airport, West Maui (Lahaina, Kanaapali and Kapalau) is about 45 minutes give or take. I think I may try West Maui next time to enjoy the wonderful shops and restaurants at Front Street in Lahaina town, such as the Vintage Poster shop with the ever-friendly and charming Franc who only sells original vintage posters from Cappiello to Toulouse-Latrec, and restaurants like Lahaina Grill for some seriously good food and service. Then there are some top class golf courses, notably the Mercedes PGA championship golf courses in Kapalua – the Plantation Course and the Bay Course, and the Kaanapali golf course which is home of the Champions tour. There are some top resorts like the Westin Villas and Westin Maui, don’t confuse one for the other, they are a few blocks apart separated by Black Rock (for some recreational snorkelling, swim with the local sea turtles!) and hotels like the Sheraton Maui and Royal Lahaina Resort. An interesting option would be renting out a vacation home/timeshare and spending it with friends or loved ones.

Funnily enough, I was there when they had warnings for Hurricane Felicia so they kept saying a big storm was coming in… which is rare in the summer. Luckily, I enjoyed 4 days of sunshine before having some on and off rain for two of the days, nothing close to a tropical rainstorm, but enough to have the helicopter ride cancelled. I will have to do it next time, and there will be a next time. One week in paradise was clearly not enough, there were still so many beaches to explore and so much more laying out and golfing and relaxing to do… think the next trip will have to be at least 2 weeks with a short visit to the more rustic islands of Hawaii like Kauai and the Big Island. Till then, I’m still dreaming of the Hawaiian islands…

My first week was spent on the a large liveaboard boat called the Aquacat. Boarding the boat at Hurricane Hole Marina on a sunny breezy day after touring the massive albeit cheesy Atlantis resort nearby, I met the friendly crew and dumped my bags and diving gear. It was a spacious comfortable 3-story boat with rooms and a dive deck at the bottom, al fresco deck and living/dining room with TV and panoramic views on the next floor, and an open-air deck up top for more viewing pleasure purposes as well as the captain’s room towards the bow. The 8 day 7 night trip was exhilarating, as we cruised out into the deep sea you can’t help being awed by the crystal blue, turquoise and deep blue patches of majestic sea water. Though the coral diversity and life didn’t compare to the reefs of tropical havens in SE Asia or the Red Sea, there was the promise of bigger things. The shark dive was one of a kind, we jumped into shark-infested waters with hesitation but ended up being amongst the most beautiful creatures in the world, splendid Caribbean reef sharks. Then there were the enormous groupers who had fouler attitudes than the sharks, all biting at the huge chumsicle (a ball of smelly fish guts used for the feed) in a natural pecking order. Smaller fish like amberjacks would feed on the bits that floated away from the bigger fish. Though I felt slightly uneasy each time one of the graceful sharks swam past me, over, under, on the side, and eyed me with their predator-like eyes, it was clear that we were not food and they were simply curious. It’s when the reef sharks are gone when there’s food in the water that needs to make you worried, that means a bigger shark is in the area. The last thing you want is an aggressive bull shark or tiger shark making it’s way over. Apparently, it has only happened once to our crew members, but once is plenty!

Then there were other dives, with some of the highlights being loggerhead and hawksbill turtles, graceful eagle rays, nurse sharks and stingrays. There are too many creatures to mention. There were also unique drift dives like the ‘washing machine’ where the tides all come together and make you swirl through the ocean like a washing machine, what a ride! Your dive watch and computer will go ballistic, but the shallow depths keep you out of harms way. A few of us did drift snorkeling as well, and saw more things than an actual dive! Reef sharks, eagle rays, a school of barracuda, green turtles.. proving that in shallow water, you don’t really need all the equipment, and it can be quite liberating! Back on the boat we were visited by a group of pilot whales, and on another day, dancing dolphins jumping up in the horizon. Try to catch the infamous ‘green flash’ that is seen in the Bahamas out on the horizon at sunset, only on the clearest days. Apparently some had seen it towards the first days of the trip, but unfortunately, I missed it. The diving, showering, wearing our wetsuits and taking them off for the 3-5 times a day we took the plunge would make us have an extremely healthy appetite. Our chef would have a very American buffet of fattening foods awaiting us every meal – buffalo wings, pizza, taco pie, ribs, bacon and always some salad and carb-filled dishes to round it all out. At the end, and for snacking purposes, there was always fresh fruit and some tasty soft and chewy cookies. I believe we all gained some weight on the trip. Maybe it helped with our buoyancy.

Besides diving we would take trips out to various islands, as we traveled all over the Exuma Cays. One isolated beach towards Little San Salvador left me speechless, the water was various grades of clear and striking turquoise and blue with large stretches of white sand underneath.

After a tiring dive trip, I said my goodbyes and detoured to Harbour Island for rest and relaxation at a treasure of a boutique hotel called the Rockhouse owned by gracious hosts Wallace and Don, a place visited by many a celebrity. Harbour Island itself has local Bahamian charm and pretty nooks of nature and scenery. Once you rent a golf cart you are free to explore the little island and visit Valentine’s Harbor where many luxury yachts and boats park. The restaurant there makes a nice angus burger with fries and a massive club sandwich, and the view off the dock makes it a nice lunch spot. Go all the way down that bayside road and around the bend, and you can park at the left corner and walk to the beautiful lone tree for a photo op when the tide is low. India Hicks took shots from this infamous tree, but the hurricanes of years past have damaged it so some branches have broken off. Some notable restaurants are at the Coral Sands hotel which was also used for a Sports Illustrated shoot in the past, Pink Sands hotel, and The Landing with it’s colonial charm and little bar with red walls. Then of course back at the Rockhouse where I stayed, is a hotel with the view of the bay which is gorgeous at sunset. The food is fresh, healthy and absolutely delicious. At the bar, have a go at the Gumbay Smash or some Rum punch, true to Caribbean style.

Back in Nassau, where things are more commercialized and have lost any colonial charm that might have potentially been restored, the pace of life is slow, so don’t expect timely service. The only source of income is tourism so it felt like I was being ripped off left, right and center. The times I had to take a taxi cost me a pretty penny, “That’ll be $25″ says the taxi driver after the 5 minute ride. Not to mention the expectation of a tip for the short and quiet/non-informative trip. Be sure to head to Arawak Cay for what’s known as the Fish Fry for some tasty cracked lobster, grouper fritters, conch fritters, conch salad, and sweet daiquiris. There are a few restaurants but Twin Brothers, with it’s colorful tables and beach hut umbrellas will live up to its reputation. The cracked lobster was mouth-watering and the fruity daiquiris hit the spot.

Though the Caribbean is easily seen as a paradise of sorts, and that wouldn’t be entirely wrong, there is also the tourist-trap side of it which can leave you with a slightly bitter aftertaste. I recommend it for some unique diving which is also accessible for those living in the continental US, with some of the 700 islands that make up the Bahamas sure to be beautiful and honeymoon-worthy. Although the capital, Nassau, is not as charming as expected and didn’t capitalize on its would-be colonial charm, Harbour Island made up for it and was a nice retreat. All in all, an expensive trip that’s worth it if you’re going diving or need to make it out there for a friend’s wedding. The Bahamas are blessed with amazing water and true natural beauty. Given the rest of the pitfalls, a week and a half is just right.

A much lighter version of a classic favorite. Enjoy all the richness and taste of the original Fettucine Alfredo with half the fat and calories by using neufchatel cheese (or a semi-soft goat cheese) and adding fiber with whole wheat fettucine. Served with a side of perfectly grilled broccolini with a touch of lemon, and you’ll have a perfect weekend lunch. 
 

Ingredients

Fettuccine with Light Alfredo Sauce

1/2 tsp olive oil
1 tbsp of butter

2 cloves of garlic, minced 

2 tsp all-purpose flour

3/4 cup low-fat milk
1 oz neufchatel cheese  or semi-soft goat cheese

1 oz Parmesan Reggiano, grated

4 oz of Whole Wheat Fettuccine

Water to boil

2 tbsp chopped Parsley

Salt & Pepper to taste
 

Broccolini with lemon zest

6 Broccolini stems

Lemon, to squeeze and some grated zest

1 tsp of Olive Oil

Salt and Pepper to taste  
 

Whole wheat fettuccini in a light Alfredo sauce and a side of grilled Broccolini with lemon zest

1. Heat the olive oil and butter in a non-stick pan over medium heat. Add the minced garlic. Cook slowly, stirring frequently so that the garlic doesn’t brown. 

2. Add the flour a tsp at a time, stirring constantly to blend in the liquid with the flour into a somewhat sticky paste. 

3. Slowly add the cold milk, using a whisk to keep the sauce from forming clumps. The sauce will begin to thicken. 

4. Add the neufchatel cheese (or semi-soft goat cheese) until it melts. Then add the grated parmigiano reggiano and whisk until creamy. Reduce the heat to very low. Add salt to taste. 

5. In the meantime, heat your oven (or toaster oven) to 215 C (420 F). Wash and trim the ends of the broccolini, then lay on a sheet of foil and season with olive oil, salt and pepper, a squeeze of lemon, and a few sprinklings of grated lemon zest. Grill for about 10-12 minutes, turning once or twice. Set aside. 
6. In a large pot, boil the water and add a dash of salt, then boil the whole wheat fettuccine (cook to package directions). Cook till al dente, do not overcook!

7. Drain well and then add to pan with sauce, tossing to coat all the noodles.
8. Serve with a sprinkle of some fresh-grated parmigiano reggiano, some pepper and top with chopped parsley for extra flavor and presentation points. Serve with the broccolini on the side.

Naeba Prince Hotel had a wealth of amenities and 1298 guest rooms! So being January, one of the peak seasons for snow-bound activities, hoards of people also fill the place. Western and Japanese restaurants are available at all hours of the day, I enjoyed the Soba at World Cup Lodge and Sushi at Yukiguni, delicious Hot Cocoa at “Whistler Cafe” (I can’t help but put it in quotations, I’ve been to the real Whistler in BC, Canada so I’m spoilt), and drinks in the evening at Chatelaine for a good view of the skiiers and boarders who make use of the brightly-lit slopes for night skiing. Still amazes me how the fearless little kids that are about 3 ft high whiz down the slopes like pros. 

It was a long weekend because of a public holiday on the monday, so the hotel had a wonderful and impressive fireworks display at the base of the mountain around 10pm one of the nights, it was unexpected and unexpectedly long! I think it lasted at least 5 minutes.

How about the snow conditions and the skiing facilities? It was great for all levels – beginners, intermediate and advanced. With me falling in the intermediate range, green and red slopes only, with some tension on the red slopes ;P Advanced skiiers and boarders may want even steeper slopes, which I hear Gala Yuzawa (just 45 minutes from Tokyo Station) is good for. The first day there were blizzards and though they gave us good soft snow to ski on, the wind chill factor and snow in the face ruining some of the visibility wasn’t ideal. The second day was clear as day and skiing was excellent, though later in the day the snow started getting a bit crunchy which is not so great. The third and last day it was clear and then started snowing just before noon, which is when the snow got softer and I had some great runs down some reds. My butt and thighs stung from all the low to the ground action, but I’m never opposed to a good workout. I don’t think the french fries and cocoa from “Whistler Cafe” or the late night drinks and apertifs helped either, but you really shouldn’t care as much when you’re burning it on the slopes.

Next trip in 2 days from now is to Hokkaido! Where the real powder snow is and top class accommodation are found in Hilton Niseko or Niseko Hirafu Village (sorry, Naeba Prince, it’s time for a $100 million dollar renovation, it ain’t the 70′s anymore). Tune in next time.

TUNA MELT HEAVEN (Serves 2)

Ingredients
4 cut slices of wholewheat or rye bread
2 cans of light tuna in water
2 slices of Swiss cheese
1 tomato, sliced
1/4 cup chopped celery
4 tbsp of Soy-based or Light mayonnaise
A dash of Red wine vinaigrette
Salt & Pepper
Paprika

1. Prepare the tuna mix with 2 cans of light tuna (drained), add 4 tbsp of soy-based or light mayonnaise, a dash of red wine vinaigrette, chopped celery, and salt and pepper to taste.
2. Toast the slices of bread in a toaster oven on 160 C for 2 minutes, then take it out and spread the tuna mixture evenly on each slice. Return to the toaster oven for another 2 minutes.
3. Cut 4 thin strips of Swiss cheese from the cheese slices, set aside. Top the tuna mixture on bread with the main slice of Swiss cheese and melt in the toaster oven for about 2 minutes.
4. Add a dash of paprika on top of each slice, a slice of tomato, and then season with a bit of pepper. Seal each tuna melt with the thin strip of Swiss cheese that was set aside by placing it over the tomato slice, so when it melts it will keep the tomato neatly in place. Toast for another 2 minutes.

Serve immediately. Delish!