Tourism Seychelles invited Travel News to a culinary workshop on October 21, to learn more about the unique gastronomic culture of the Seychellois Creole.
Under the guidance of Seychellois chef Bradley Larue, attendees learnt about the unique blends of spices and cooking techniques used to make traditional Creole food.
The experience peaked with a feast of Giraffe Crab curry, fried fish roe, Kingfish fried with spices, grilled octopus, butternut and sweet potato mash, breadfruit chips, and mango salad served with a vanilla bean and lemon dressing.
