VICTORIA, Seychelles — The Ministry of Tourism and Culture has officially launched a new cookbook titled Sun, Sea and Spice: The Magic of Seychelles Creole Cuisine, as part of an initiative to promote Seychellois culture and culinary heritage. The Sun Sea and Spice cookbook was developed in collaboration with elderly Seychellois women from the Living Heritage Grandma Savoir-Faire club, blending authentic Creole traditions with modern culinary touches.
The book brings island stories, family heritage, and local rituals to life through food, featuring recipes that range from beginner-friendly to advanced, all highlighting locally sourced ingredients such as fresh seafood, breadfruit, cinnamon, vanilla, and tropical fruits. The launch ceremony took place at the tourism board conference room at Botanical House, attended by collaborators and sponsors including Minister Amanda Bernstein.
Contributor Celine Hoareau described the project as deeply personal, having learned everything about Creole cuisine from her mother. She and her team worked to ensure the recipes reflected true Seychellois traditions, correcting and disseminating information to preserve authenticity. She expressed hope that more young people would engage with the book and indulge in Creole cuisines, which represent heritage and are the healthiest choice.
Minister Amanda Bernstein praised the contributors, noting the book serves as a testament that Seychelles encompasses more than just its stunning beaches and skies, also representing exquisite gourmet cuisines and cultural diversity. A total of 1,000 copies have been printed and will be available at Antigone, Chanterelle, and Domaine de Val des Pres bookstores.
The cookbook brought together chefs, home cooks, cultural custodians, and culinary educators chosen for their deep connection to local cuisine and passion for preserving Creole culinary heritage. Key collaborators included Gina Havelock, Flossy Elisa, Georgette Bastille, and the Seychelles National Heritage Resource Council.
Sun, Sea and Spice serves as a cultural document preserving Seychellois culinary traditions for future generations.
