Saturday, July 23, 2011

Dylan Collard - Benfica Jr Superstar

Latest from Didier Collard (Father of Dylan-Benfica Jr Superstar)
Didier Collard
Dylan will officially enter into a new contract with his club Benfica in the next 2 weeks.So proud of my boy today,finally felt better today and played with the group of 12-14 years today, kicked ass, scored 4 goals, 2 cracking ones and was outstanding. So good watching him play and enjoy himself, he could not wait any longer to get back in the game after a well deserved holiday.
YouTube Link
Love you heaps Dylan Collard,

Friday, July 22, 2011

Mauritian Foods in Dandenong, Vic, Australia

66 Hemmings Street, Dandenong, Vic, Australia

Green Coriander Cafe, Walker Street Hub Arcade, Walker Street, Dandenong, Vic, Australia
Mauritian dishes, including dal pouris and faratas can be purchased from Mauritian Food at 66 Hemmings Street in Dandenong. They also sell other Mauritian goodies such as achards and crushed chillies. This shop is run by the very popular Dario Lahausse.

Similarly, Nitin Patrichot runs the Green Coriander Cafe in the Walker Street Hub Arcade in Dandenong (near Dandenong Plaza), where you can also purchase a variety of Mauritian dishes such as vindaye ourite plus other Mauritian goodies. The latter establishment also has a very nice restaurant setting where you can enjoy these Mauritian dishes.

Their Mauritian foods will bring to you this special Mauritian taste. Next time you want to enjoy Mauritian foods at home without the trouble to cook, just drop in and order some takeaways. Their prices are reasonable. In order to keep them going and offer more Mauritian foods at very competitive prices, drop in and support them. Tell them that you read about their establishments from the Mauritius Australia Connection-Caripoule Mauritian Food Blog and they may give you a discount.

Bon Appetit.

Sunday, July 17, 2011

Influence of Italian Cuisine in Mauritian Cuisine

Mauritian Cuisine has been well and truly an international cuisine since the times of settlement in Mauritius. It has undergone a subtle blending and "raprochement"  between its component cuisine cultures. For example, its curries are definitely less spicy pungent than the Indian ones. I remember talking to the Jasmin Restaurant owner in Adelaide many years ago. He was looking for a Mauritian Chef & I asked him why. He responded by saying that the Mauritian Indian Cuisine is more accepted by Europeans because of its subtle blend of Creole & Indian cuisines in its curries. Namely, the use of tomato rougaille influenced style sauce in its curries.

Italian families did in fact settle in Mauritius. Family names such as Luciani, Cavallo & Cimiotti have Italian connections. The current baby boomers' generation remembers well the famous "Plat de Macaroni" that used to be the special treat for special occasions like the New Year. In Mauritius today, Italian restaurants such as Luigi's Italian Pizzeria & Pasta Bar in Grand Baie are very popular.

The lasagna cooked by Mauritians now includes the incorporation of chilli and other herbs into the sauce to give it that special Mauritian Creole flavour. Traditionally, in Northern Italy, the lasagna includes the use of a Bechamel sauce to finish off the lasagna whilst in Southern Italy only a tomato sauce is used with greater use of cheeses like the mozzarella cheese. Another theory is that the name lasagna for the lasagna dish originated from Greece,comes from the Greek λάσανα (lasana) or λάσανον (lasanon) meaning "trivet or stand for a pot". In fact, a Greek colleague of mine told me that the Greek lasagna does not use a Bechamel sauce, in line with the Southern Italian preference. In fact, Southern Italy was part of Greece in ancient history and that would explain the non use of the Bechamel sauce in the Greek lasagna..

Anyhow, you can enjoy this lasagna by trying the recipe at

Saturday, June 11, 2011

Tropical Carbonara with Prawns

Tropical Carbonara with Prawns

  1. 250 grams shelled
    green prawns
  2. 500 grams dried egg
    fettucine pasta
  3. 4 eggs
  4. 80 grams freshly grated
    parmesan cheese
  5. 300 ml fresh cream
  6. 1 tablespoon butter
  7. 1 tablespoon vegetable oil
  8. 2 tablespoons dry sherry
  9. 2 tablespoon of virgin olive oil
  10. Salt and black pepper to taste 

  1. Shell and de-vein the prawns. Season the prawns with the dry sherry, salt and pepper to taste. Allow to marinate for 10-15 minutes.
  2. In a frying pan over medium high heat, put 1 tablespoon oil and 1 tablespoon butter. Stir fry the prawns until just cooked. Remove from pan and place over kitchen paper to drain surplus oil and butter. Cut into bite size portions or leave as is to your preference.
  3. In a pot large enough for the fettucine to boil freely, boil sufficient water to cook the pasta over high heat. Add 1 teaspoon of salt. Wait until the water is bubbling freely, then add the fettucine and cook until al dente (just soft but slightly hard or according to instructions on the packet).
  4. Whilst the fettucine is cooking, beat the eggs, freshly grated parmesan cheese and the fresh cream in a large bowl.
  5. Drain the fettucine pasta when cooked. Put the pasta back in the pot, add a splash of virgin olive oil and mix gently. Beat up the egg, freshly grated parmesan and cream mixture once more and add to the pasta in the pot. Gently mix together. Stir in the prawns and mix gently. Place pot over low to medium heat. Allow to cook over low heat and gently stir mix the pasta with the egg, cream, parmesan cheese and prawn mixture. Gently stir mix constantly without crushing the pasta. Be careful not to overcook the pasta and sauce.
  6. Allow to cook only until the egg mixture is just done. Serve onto a warm serving dish and sprinkle with some more freshly grated parmesan cheese. Season with black pepper and serve immediately. Enjoy with a green salad or steamed asparagus seasoned with with oil, vinegar and freshly sliced onions.
  7. Options: You can substitute the prawns with other sea foods cut into bite size portions. As usual, do not overcook as this would toughen sea foods such as calamari, pipis or octopus.
Access more recipes at

Sunday, May 29, 2011

Meaning of Love

 Meaning of Love

To love is to share life together
to build special plans just for two
to work side by side
and then smile with pride
as one by one, dreams all come true.

To love is to help and encourage
with smiles and sincere words of praise
to take time to share
to listen and care
in tender, affectionate ways.

To love is to have someone special
one who you can always depend
to be there through the years
sharing laughter and tears
as a partner, a lover, a friend.

To love is to make special memories
of moments you love to recall
of all the good things
that sharing life brings
love is the greatest of all.

I've learned the full meaning
of sharing and caring
and having my dreams all come true;
I've learned the full meaning
of being in love
by being and loving with you.

Monday, March 21, 2011

Recipes from Madeleine

Recipes from Madeleine
Many have written to me expressing their sadness at Madeleine's departure from this world and support for me and the family during these difficult times. The family and myself are extremely appreciative of this. Support that poured in from everywhere well and truly helped in coping with her death.

As reported previously, the compilation of the great majority of the recipes for 'Recipes from Mauritius" involved intensive discussions between Madeleine and myself about the cooking techniques and the intent of the original recipes. I learned a lot from Madeleine from these discussions. I also have a collection of draft recipes that are yet to be published. Her approach to Mauritian cuisine was directed at retaining this unique Mauritian taste and aroma that can only come from true Mauritian cuisine. She literally disliked the modern approach whereby shortcuts are introduced mostly for commercial expediency. "True Mauritian cuisine comes from the heart" she said.
The Recipes from Mauritius website recently underwent a major update and that resulted in visits increasing by 1500 daily. These days, the Mauritius Australia Connection portal web site, incorporating the Recipes from mauritius web site, receives in excess of 5000 visits daily. That is, 1.8 millions visitors annually.
I am currently have on my project list the following tasks:
1. Writing a book titled "Living and Coping with Cancer-I will always love you" on Madeleine's battle with breast, ovarian, secondary breast and metastatic ovarian cancers, including its impact on Madeleine and sharing our experience with others facing a similar predicament.
2. Upgrading the Mauritius Australia Connection web site into a format similar to the Recipes from Mauritius format.
3. Writing a book on Mauritian Cuisine transmitting Madeleine's legacy on Mauritian Cuisine.
4. Establishing a web site entitled "Les Bonnes Manieres" reflecting Madeleine's advice on good manners that she dearly passed on to her family, especially the grand children. Something that is clearly missing in this modern day of TV dinners.
On a personal note, it has extremely hard coping with her departure. However, she still lives on in our heart. The above projects hopefully will assist in accepting her departure from this world. We all miss her wonderful presence. As per this famous Malagasy saying: The departed ones never die if we keep them alive in our thoughts."

Tuesday, March 08, 2011

May I Tell You About Madeleine?

May I Tell You About Madeleine?
The shock is easing off but the pain is still there with the highs and lows. I alternate between acceptance and downright grief asking myself: “Why her and why me?” One minute I am all cheery and the next minute, tears are streaming uncontrollably when I flashback to the happy times we had together. In church last Sunday, tears were streaming down my cheeks at the thought of her not being around anymore. Grief drives you to feel like you are lifeless with no incentive to do or start doing anything. However, when I think of Madeleine, she would not want me to let go and be miserable. So I recompose myself and get going again. She was not one to let go and I remember the good times we had together and her support for all things that I wanted to achieve.

We had more than a great marriage. Some people called it “Love story”. Many referred to us as the perfect couple. The two individuals merged into one entity. She knew me perfectly and I knew her perfectly. We daily exchanged our thoughts on things that took place during the day. No important decision was ever made without an exchange of opinion on our personal views. After 34 years of marriage, we were still in love like 17 years old teenagers. She loved me unconditionally and I loved her unconditionally.

We were best friends and thrived on one another’s company; we kept in touch with each other at all times. I remember when on one of the rare occasions that she travelled overseas without me, the phone bill was greater than a return air fare to where she was. That did not matter as we had to know what each other was doing at all times.

When anyone asks me about Madeleine, I always tell them that she was special and the perfect partner. Her mission in life was to make sure that I was never wanting for anything and that the family was OK. In return, I made sure that she was not wanting for anything and that no harm came to her. On top of it all, she was classy without being obnoxious. A kind of subtle classiness that made sure that good manners, good dress sense, respect for others and considerate behaviour prevailed. She was forthright in her views and left you in no doubt as to what her thoughts were.

Every morning, I would leave home for work and kiss her good bye. She would make sure that I was dressed properly and would remind me to be careful on the road both to and from work. Every evening, she would welcome me with a welcome kiss and tell me about her day. One of her most important tasks was to feed me well and make sure that I had the best meals that could ever be cooked.

When I asked her last Christmas and for her birthday “What she would like ?” she responded by saying “ I have everything and there is really nothing that I particularly want.” I gave her the same answer on similar occasions. We generally agreed to something that would be of common interest or something that that one of us would really want to have. That’s how we bought an iPad in December last and that was her last present to me. Of course, we both prayed for her health to come back.

Losing Madeleine was what I feared most in life, but I didn’t see it coming despite her long term battle with breast, ovarian, secondary breast cancer and metastatic ovarian cancer. She would win one battle after another and despite her worsening condition during her last two months, I was used to her battling her way through. It hurt real bad when she was in hospital with only days to live. She said to me: “Please help me” and there was nothing I could do. So far, I had been able to fix things for her every time all the time. Cancer had me beaten this time.

We all know something about grief and loss. When someone is diagnosed with cancer, we go through a grieving process: the death of our former selves, followed by finding our new normal. That's what Madeleine and myself did, although this time I’m grieving her death and the end of my life with her, and finding my new normal without her. Grieving the loss of Madeleine has been the hardest thing I’ve ever done. Every now and then, I cry uncontrollably and begged God to help me through this pain. Missing Madeleine and not being able to do anything about it, except linger in this achingly slow passage of time is agonizing. With the support of the loved ones, I realize that while it doesn’t seem like it, I am beginning to slowly move forward. I am moving though some of this pain and grief. Half of me is gone with her but half of her has stayed with me.

I take comfort that Madeleine was respected and loved by all. Messages of condolence poured from all over the world and the church overflowed with loved ones, family, friends and work colleagues during her funeral service. “Caring, sincere and loving” were some of the words I heard over and over to describe her; she did things because they were the right things to do, and so many people told me how much they loved her. She was a person who put God, loved ones, family, friends and doing the right thing above all else.

Madeleine (or Loune as I called her), I will always love you, need you, want you, miss you and marvel at you. I know you are with God. Please call and let me know you got there alright.

Clancy Philippe

Monday, January 03, 2011

Livestock exports to Mauritius threatened by Somali pirates

Livestock exports to Mauritius threatened by Somali pirates
Extract from

Livestock farmers in the country are the latest victims of the growing piracy threat off the East African coast. The export of live animals to Mauritius will only resume when a bigger ship with sufficient room to hold more animals is available.

The new ship will reduce the number of trips to Mauritius through the East African waters, which have in the recent past recorded increased number of pirate attacks. The special ship that was previously used to deliver the animals was withdrawn this year when the rate of pirate attacks reached unprecedented levels, said Mr Mohammed Mursal, director of the Global Livestock Traders, the firm contracted to handle Mauritius exports.
“The small ship could only carry about 1,000 animals. But with a bigger ship that can accommodate about 5,000 animals, the importer would only require to make a single trip to Kenya and another single trip to South Africa to meet the demand,” Mr Mursal said. This could reduce the cost of providing security.