Diving and Dining at North Island

11/10/2016

 

 

 

At this time of year scuba diving on North Island in the Seychelles is at its best. Visibility stretches to a staggering 100 feet and its warm equatorial waters reach 84 degrees.

 

 

 

 

 

 

 

 

The Indian Ocean is rich in exotic fish and a variety of coral life that is both tranquil and exhilarating. Encounter creatures large and small -  from the endangered Hawksbill and Green Turtles, to graceful Manta Rays, Eagle Rays and gentile reef sharks, and from steely Barracudas and playful Bat Fish, to iconic Clown Fish and colorful nudibranch.

 

 

 

 

New nitrox tanks and certification have been introduced at North Island that will make diving in this wonderland   even more pleasant and rewarding. Nitrox dive tanks contain enriched air - a mixture that has oxygen in higher proportions than atmospheric air and a lower nitrogen content. Absorbing less nitrogen gives divers more time for exploring and less time waiting at the surface between dives, maximizing ones underwater experience.

After your dive, enjoy this refreshing Tropical Palm Heart Salad, with a fragrant lime and ginger dressing, from North Island's master chef.

 

 

 

 

Fresh Palm Heart cut from the inner core of certain palm tree species is a tropical delicacy on North Island. When harvesting Palm Heart, the entire tree is cut down and the bark is removed to reveal its tender, yet crisp, pale-white core. Fresh Palm Heart has a delicate flavor, with a taste similar to an artichoke and a texture likened to a bamboo shoot. It can be enjoyed simply on its own or in a variety of recipes.

 

 

 

 

Tropical Palm Heart Salad with a Fragrant Lime and Ginger Dressing

Recipe serves 4 people

Ingredients:

For the dressing:

• 2T sesame oil
• 1/4C shallots, finely chopped
• 1/8C fresh ginger, finely chopped
• 1/4C pickled ginger, finely chopped
• 1/8C pickled ginger juice
• 1 small fresh chilli (no seeds), finely chopped
• 1/2C rice wine vinegar
• 1/2C sugar syrup
• 1/2C dashi
• 1/8C soy sauce
• 1/8C fish sauce
• 4-6 limes

For the salad:

• 1 ¼ C fresh palm heart (or jarred variety)
• 1/2C julienned red bell peppers
• 1/2C sliced green mango
• 1/4C fresh coconut
• 1/2C cubed avocado
• Fresh mint
• Fresh coriander

Method:

1. Mix all of the ingredients for the dressing together, taste for balance.
2. Using a potato peeler, peel long strips of the palm heart and set aside. Or drain jar.
3. Julienne cut the red bell pepper and set aside.
4. Peel and slice the mango cheeks from the pip, then thinly slice lengthways and set aside.
5. Using a potato peeler shave the coconut flesh into strips and set aside.
6. Cube the avocado into uneven squares.
7. Chop half the mint and keep the rest whole.
8. Pick individual leaves from the coriander stalks.
9. Reserve a small amount of each ingredient to garnish the top of your salad. Then in a bowl toss the remaining ingredients with the lime and ginger dressing. Serve in a bowl and decorate the top of the tossed salad with the undressed reserved ingredients.

 

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