ANNA LIND, HEAD SOMMELIER

Pairing perfectly with the bright and welcoming aesthetic of MAIA’s wine room, our new Head Sommelier, Anna Lind brings her enthusiasm and experience for wine to the resort. From the Grenache and Syrah of the Rhône Valley, to the full bodied Pinotages and zesty whites of South Africa’s most exciting new wineries, Anna invites guests to experience a new chapter in MAIA’s wine journey.

Despite being raised in California’s winelands, Anna’s oenology education began only after realising that her fascination with human behaviour (she studied psychology at the University of Iowa) was second to her love for wine. After working and learning at SoCal’s Orange Coast Winery, Anna moved to France to study under Master Sommelier Franck Ramage at Paris’ inimitable Le Cordon Bleu.

Her time in France took her from the underground tunnels of Dom Perignon to candlelit tasting in the hallowed barrel room of Chateau Lafite-Rothschild, and from hands-on harvesting, to wine swirling with Queen Elizabeth II’s personal wine cellar adviser, Jancis Robinson.

We invite you to discover more of what’s on offer at MAIA with our Beyond All Inclusive philosophy and Wine Boutique collection of the rare and refined.

Anna’s palate and passion extends beyond the vine to the art of mixology; we’ve included one of her signature creations in the newsletter to whet your appetite.

Whether it’s the parrot-fish perspectives or that ageless feeling of discovery, anchoring off isolated islands and remote reefs, we’d usually agree that the best way to explore the Seychelles is from the deck of a yacht. However, our new guest helicopter flight has us thinking otherwise. Experience the islands from 1000 feet up for a new sense of the Seychelles, where the greens are greener, the ocean is a whole new palette of blues, and spotting the perfect empty beach from the air is the high life as it’s meant to be. MAIA guests staying four or more nights can now enjoy a 15 minute complimentary aerial tour of Mahé in the class-leading quiet of one of Zil Air’s luxury helicopter fleet.

Alternatively, if you’d rather see more of the island from closer to sea level, we can arrange a complimentary chauffeur driven island exploration tour of our favourite Mahé highlights.

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If the pull of the moon can control the ocean, then it might just have a little something in store for tired muscles and stressed bodies that could benefit from a lunar reset.

You’ll need to wait until the sun drops into the ocean, and the sky has performed its colour change from candy-bright to pastel-soft, and then, only when the moon is bright, and the black sky is velvety soft, can guests experience this otherworldly massage treatment. Perched on top of the highest point of our peninsula, there’s no modern distractions, just head to toe massage lingering, and the warmth of an Indian Ocean breeze.

MAIA’s Moonlit Massage is just one of our Collection of Emotions experiences. Each has been created for a one-of-a-kind emotion awakening, in a one-of-a-kind destination.

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A.V.L’S GARDEN COCKTAIL

A signature creation by MAIA’s new all-things-drinkable expert is fresh, vibrant and the perfect summer-party-starter.

INGREDIENTS• Fresh pineapple pieces• Lemon basil leaves• 3.cl of sugar cane syrup• 5.cl of fresh lemon juice• 10.cl of Vodka• Served in martini glass

METHODFirstly, chill your martini glass on ice. Next, muddle the lemon basil with the fresh pineapple in a cocktail shaker to mix the two flavours. Add the lemon juice, vodka, sugar cane syrup and ice cubes and shake together. Serve without the ice cubes in your pre-chilled martini glass.

VIN CHAUD – BLANC COCKTAIL

For the coldest nights, try this white wine re-work of a winter classic that celebrates the spices of the Seychelles.

INGREDIENTS• One bottle of white wine (preferably Pinot Gris, Sylvaner, Riesling, Muscat or any other very fruity white wine)• 10cl of water• Three pieces of star anise• Half a large orange sliced with skin• 2 Cinnamon sticks• 10g Ginger pieces• Lemon zest• 60g sugar• 5 whole cloves• A pinch of freshly grated nutmeg

METHODPut all the ingredients except the sugar into a saucepan. Let the ingredients infuse on a low temperature for 15 – 20 minutes. Be careful to not let it boil. Take the saucepan off the heat, add the sugar and serve. Best enjoyed while planning your next winter escape to MAIA.

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The MAIA philosophy begins with restaurant quality fine dining, and then rips up the rule book. You choose when you want to eat, what you want to eat, and where you want to eat. Breakfast in bed? Why not breakfast on the beach? Midnight snacking? Why not midnight five-courses?

A team of chefs work with your private butler with the goal of creating something extraordinary for every meal time. It’s about a setting where you feel most comfortable, where celebrations are an everyday occasion, and where the meal will surprise you even if we’ve re-created a familiar favourite.

Protecting our environment is in our resort’s DNA. From a design ethos that ensured trees that were here before us were left untouched, and that the villas were built to blend into the landscape, MAIA has continued to look for ways to limit our environmental footprint. Read more about our new initiatives and eco conscious changes at MAIA.

STRAWS & STIRRERS - We’ve said goodbye to our last plastic straw and we’re biodegradable straws all the way from now on. In addition, you’ll be stirring your drinks with a locally made and sustainably sourced Takamaka stirrer rather than a plastic one.

CHEMICAL FREE - The same exceptional standard of villa care and cleanliness is now entirely chemical free. Throughout the resort we have switched to using eco-friendly cleaning products.

WATER PLANT – water is now bottled at our own water filtering and bottling plant. Guests enjoy improved water quality, no more plastic bottles, and a choice of still or sparkling.

GARDEN – more fruits, plants and herbs are making their way direct from our award-winning gardens to our kitchen and bar. The same exceptional restaurant quality with even more garden-fresh selection. RECYCLING – a recent property wide renovation of the decking allowed us to re-use rather than import the wood for other construction and maintenance projects around the resort.

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Even though they make up just one percent of the underwater world, reefs are home to more than 25% of all ocean fi sh species. Seychelles reefs are a beautiful home and feeding ground from bright striped and curious clownfi sh to the sleek whitetip reef shark. These delicate habitats are some of the fi rst to be affected by climate change. We’ve teamed up with WiseOceans to get involved in increasing ocean awareness and conserving the reefs around our resort. Educating even the youngest ocean-curious guest, WiseOceans uses hands-on teaching and under-water exploring to encourage ocean-protecting.

As well as educating the MAIA team, a weekly pop-up Marine Education Station at MAIA gives guests of all ages the opportunity to learn more about the ocean environment surrounding the resort, and get hands on with ocean conservation.

WHAT’S NEXT?We are very excited about a future project with WiseOceans to start our own coral nursery and help support growth on our nearby reefs. After collecting broken fragments of coral from the seafl oor, they’ll be taken to the beach and then carefully prepared to join an in-water coral nursery. Once these pieces have grown large enough, they will then be taken back to the ocean and planted for happier and healthier reefs.

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