Anantara Maldives continues coral protection and regeneration

In 2016, the longest global coral bleaching event in history impacted reefs in the crystal clear waters of the Maldives, as a result of the El Niño weather phenomenon. Understanding the monumental role that the reef played, Anantara Maldives Resorts acted quickly by increasing its coral conservation project HARP (Holistic Approach to Reef Protection), which in only one year improved the reefs surrounding each of Anantara’s four resorts in the Indian Ocean.

The five-year HARP programme, led by Chief Scientist of the Living Oceans Foundation Dr. Andrew Bruckner, encompasses practical environmental protection and marine education. Additionally, throughout the year, the project is worked on by the on-property dive center teams, Aquafanatics at Dhigu and Elements at Kihavah, sustaining and building on the work done by Dr Bruckner which is inclusive of maintaining, monitoring and growing the coral whilst protecting it at the same time.

The pioneering programme has already succeeded in limiting potential damage to the coral reefs that surround the resorts – ensuring that they continue not only survive, but thrive.

Detailing the work at Anantara Dhigu and its positive impact for both guests and the surrounding environment, Dr Bruckner explains, “Essentially, all of the corals we used were rescued and would otherwise have died. They include juvenile colonies attached to rubble in areas where dredging and sand extraction occurs, as well as broken branches that were detached by snorkellers, divers and strong wave action from larger colonies, and corals that were dying due to coral-eating snails and coral disease. We took small clippings and attached them to ropes suspended in the water column. The nursery creates a new habitat that attracts fish, and also maximises survival and growth as the fragments are elevated off the seafloor, preventing burial and consumption by coral predators.

“The work to date has produced a new snorkel trail at Anantara Dhigu and the coral nursery which provides much-needed habitat and structure for fish and invertebrates in the area. Within just a few days over a 1,000 fish, comprising 60 species, had moved into the reef. A cleaning station was established at the beginning of the trail, which is now visited daily by a school of batfish, dart fish, unicorn fish and other species – and is once again being enjoyed by guests.”

After the programme was in place at Anantara Dhigu, Dr. Bruckner went on to work on the reef that surrounds Anantara Kihavah‘s underwater restaurant, SEA, “The project at Kihavah demonstrated that a beautiful thriving coral reef can be created using corals that would otherwise die. All of the corals transported to the underwater restaurant were collected on the reef surrounding the resort, including corals that were broken, fractured and detached from the bottom, piled up in sand channels and at the base of the reef, being buried by sand, under attack by voracious coral-eating snails and affected by coral diseases.

“Many of the colonies were partially dead, but all diseased tissue, predators and algae were first removed from the colonies. Then, small broken branches were attached to ropes suspended in the water. These branches will be grown for about 18 months until they form small “bushes”. The corals will be removed from the rope and used to restore other areas surrounding the restaurant. This will produce a continual nursery and once the grown corals are removed, the ropes will be replaced with new fragments.

“As a result of this work, SEA restaurant guests can once again view a healthy coral reef. Moreover, as the restaurant is located at the edge of an underwater cliff, guests can view both the reef marine life and larger pelagic fish, sharks, turtles and other creatures which visit this area in search of food. This is Kihavah’s signature restaurant and is visited by almost all guests, and this critical work promises an unparalleled ocean-viewing culinary experience.”

The next steps of the HARP programme with Anantara involve the continuation of work from the past two years, with the overall vision of restoring the entire habitat. In collaborating with leading experts in their fields for ground-breaking marine biology research, Anantara is pioneering the HARP programme. Currently, all project work undertaken in the Maldives by Coral Reef CPR for HARP is funded by the Anantara initiative ‘Dollars For Deeds’, whereby Anantara guests are invited to donate one dollar for each night of their stay, which is then matched dollar for dollar by the hotels.

Dollars for Deeds funds raised in the Maldives are committed over the coming five years to three key focus areas: protection of marine and coastal environments; environmental education; and community welfare.

Future visits from Dr. Andrew Bruckner, and other Coral Reef CPR scientists are set for mid-August 2017 and October. To select your Anantara Dhigu, Anantara Veli, Anantara Kihavah Villas or Naladhu Maldives experience and to help play a part in the protection and regeneration of coral reefs in the Maldives, visit anantara.com or email [email protected]

Two-Star Michelin Chef Heiko Nieder Returns for a Special Appearance

Anantara and Naladhu Maldives are welcomes back Two-Star Michelin Chef Heiko Nieder to their kitchen for a two-night guest chef appearance in the first week of August 2015. Delighting epicurean travellers staying at Naladhu, Anantara Dhigu and Anantara Veli Resort & Spa in South Malé Atoll, Chef Heiko will create an exquisite nine-course tasting menu, served exclusively at The Living Room in Naladhu for two evenings.

Two-Star Michelin Chef Heiko Nieder with the Chefs of Naladhu Maldives
Two-Star Michelin Chef Heiko Nieder with the Chefs of Naladhu Maldives

The driving force since 2008 at The Restaurant in The Dolder Grand, Zurich, Chef Heiko is renowned for his fresh and innovative gourmet cuisine, and was awarded two Michelin stars in 2011. Further accolades include the Gault Millau since 2012 and for Chef Heiko personally in 2014 he was awarded the titles of “Best German Chef abroad” by Gault Millau Germany and “Le Grand Chef du Guide Bleu” by Guide Bleu 2014/15 for his culinary creations.

After training at the Hotel Vier Jahreszeiten (Hamburg ) Heiko Nieder went to Le Canard Josef Viehhauser in Hamburg in 1994, and in 1995 to the Zur Traube for Dieter L. Kaufmann, Grevenbroich. In 1997 he joined Vau in Berlin. In 2002, he came as a chef in the l’ Orquivit in Bonn, where he was awarded the Michelin Guide of 2005 with his first Michelin star.

Naladhu Maldives
Naladhu Maldives

“Having watched documentaries on Chef Heiko and after the distinct pleasure of his first guest dinner with us in March this year, I admire his dedication to perfection, being under pressure every day to deliver a two-star Michelin experience,” compliments Torsten Richter, Cluster General Manager of Naladhu and Anantara Resorts in South Malé Atoll. “Chef Heiko has a contemporary plating style, which is in keeping with the elegant surrounds of The Living Room and timeless nature of Naladhu. It is an honour for us that Chef Heiko will be returning for special appearance, cooking solely for just 16 guests each night. It will be truly a memorable event, and one which places the Maldives high on the international map for culinary excellence.”

Q&A with Two-Star Michelin Chef Heiko Nieder

When did you know you wanted to be a chef?

My grandmother was a cook and she cooked wonderfully. As a child I would try to imitate her dishes, but I never actually wanted to become a cook myself. There was a risk of becoming thick…then while still at school I did the usual practical placement, working in the office for an import-export company. I quickly realized that I never wanted to work in an office, but the company was trading tea and vanilla, and those were the things that fascinated me. Shortly afterwards I helped a neighbour, who was a trained chef, to create a buffet. The work with food was so much fun and tasted so delicious…that’s when my decision was clear to become a Chef.

Anantara Dhigu Resort & Spa
Anantara Dhigu Resort & Spa

Name some inspirational mentors in your career and why?

All my kitchen chefs have taught me so many things, and each of them has made an impression on me in one way or another. And from there, you find your own way…but every good cook who has his own style has inspired and motivated me!

How do you describe your signature cooking style?

Light, modern cuisine with an extraordinary combination of flavours!

With two Michelin stars and “Germany’s Best Expatriate Chef” to your name, where does your creative inspiration come from?

I never want to be bored in my place of work. And in that quest, I would like our guests to have some participation. The search and discovery of new creations and combinations using the best ingredients is always exciting, but it should never be experimental just for the sake of showing off. The result should always be as if the unusual finds a natural yet surprising harmony together.

Seafood, Sea.Fire.Salt, Anantara Dhigu Resort & Spa
Seafood, Sea.Fire.Salt, Anantara Dhigu Resort & Spa

What was most surprising about your first visit to Anantara in the Maldives in March this year?

The knowledge, the enjoyment at the workplace, the quality of food and the work ethic of the whole kitchen team, from the Chef to the youngest member of the team, I was quite honestly extremely positively surprised. It was so much fun!

Is there a Maldivian ingredient or dish that has since then provided inspiration for your dishes?

There is a dish with smoked fish, coconut and a few other ingredients. It was a joy to eat and it stimulated my own ideas for a few new creations too. Which destinations have surprised you most as foodie hotspots? I find that in every country, every region has something for me to get excited about. There are great dishes to discover everywhere, you just have to find them, and when I do, I am the happiest person in the world!

Do you prefer to pair wine with food, or food with wine?

I prefer to have the dish first and then seek a wine to pair it with. But that’s because we do it that way here on a daily basis. The guests choose first the food and then the wine. The other way around is also fun though, and I do that more at home or for special guests.

What can guests at Anantara in the Maldives expect from your forthcoming visit?

An evening that will make your holiday, in addition to the great location…the islands, the resort, the amazing personnel, the Maldives alone….even more special and memorable!

Aerial view, Anantara Veli Resort & Spa
Anantara Veli Resort & Spa

Only 16 seats are available for this special event, so hurry up and reserve at [email protected]