Interview: Seychellois travel photographer living in UK

“…The onus is always on the photographer to find the magic of a destination, and to find out how to really bring that to the audience.”advice given by a Seychellois travel photographer.

Laurence Norah who left Seychelles at the age of 16 to Study in the UK has been working as a full time travel photographer since 2010.

The Seychelles Diary blog caught up with Norah, who opens about his love for travel and capturing moments of wilderness with his camera, while giving us a few tips on how to get the perfect shot.
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Six reasons to visit Seychelles

By Glynn Burridge

Seychelles’ natural beauty has fascinated travellers for centuries, but this archipelago of 115 islands in the Indian Ocean – many of which still slumber in their original, pristine state – offers more than just beaches (though they are a great place to start). From aquatic adventures to lip-tingling Creole cuisine, local writer Glynn Burridge reveals six reasons to visit this tropical paradise. (more…)

Papaya Cake Recipe

Source: Sesel Sa! Magazine

This cake has a dark orange glow with a moist, dense and chewy center. It is softly aromatic and a lovely accompaniment with tea or a scoop of ice cream. Papayas offer not only the luscious taste and sunlit color of the tropics, but are rich sources of antioxidant nutrients. So for those health puffs you can exchange the sugar ingredient to 3 tablespoons of honey and the cake transforms into a nutritious treat to promote health.

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Beaches of the Seychelles

By Glynn Burridge 

A thousand miles from anywhere, the Seychelles archipelago was born in the distant past in the turmoil of a massive geological upheaval.  This scattering of islands was so remote that it was left untouched by mankind until relatively recently – left alone to develop into the unique microcosm it remains today. (more…)

Gourmet guide: Why Seychelles is a feast of food and culture

Source:  DOTW NEWS

The cuisine found in the Indian Ocean archipelago owes its heritage to an assortment of ethnicity, resulting in a grand symphony of flavours, tastes and textures, writes Glynn Burridge.

If, as is often argued, a nation’s gastronomy is its most influential ambassador, then nothing can do greater credit to the Seychellois Creole culture than its divine cuisine. Seychelles is all about diversity – harking back to a time in the mid-18th century when this archipelago of over 100 islands, still slumbering in its first innocence, was settled by an assortment of “fifteen whites, five Malabar Indians, seven Africans and a negress”. (more…)

‘Gato Koko’ – Coconut Cake recipe

Source: Sesel Sa! Magazine

Not your usual round shaped spongy coconut cake. The Seychellois version comes in the form of cookies- but is still considered a cake. With a scrumptious, dry, chewy texture – they are perfect for tea time or for a quick snack with a cold fruit juice. Also an all-round good bite for parties, the lunch box (young and old), dessert option at picnics and for snacking in general while travelling, as they don’t mush up in your bag! (more…)