A taste of Seychelles cuisine in Australia |20 September 2014

Photos of some of the dishes Mr Philoé serves in his restaurant

The Seychelles Creole cuisine has always been a vital asset of its culture.
It has greatly evolved across centuries as a result of countless research and perfection.

The Seychellois nation is proud of its cuisine as it is unique in many ways. Thanks to Roddy Philoé, a young Seychellois residing in Australia, Creole dishes are being enjoyed by young and old alike.

Mr Philoé’s venture started in February 2014 as he aspired and was determined to build a traditional restaurant on Caucus Island.

The Rasa Di Sayang Restaurant portrays the perfect setting of Seychelles, and is also well reputed for its scrumptious Creole dishes, as well as the Malay and international cuisine. Posters of Seychelles hanging on the wall give the clients a feeling of how enchanted is Mr Philoé’s homeland.

The clientele include Australians themselves, German pilots and sailors. An assortment of sea food dishes is prepared for his clients to enjoy and there is also a buffet of mainly fish, meat and veggie combos.

Mr Philoé was in Seychelles recently and he got more materials to promote Seychelles as an ideal destination for holiday.
He met Seychelles Tourism Board’s deputy chief executive Nathalie Didon at ESPACE building.

“The business is fruitful, I really love cooking and promoting the Seychellois cuisine. I enjoy seeing the many visitors enjoying my country’s cuisine,” he said.
He added that he also loves talking to his clients about his dear homeland.

Mr Philoé said many Australians and foreigners to his restaurant say they would like to visit Seychelles.
Mrs Didon said the idea of having the Seychelles Creole cuisine in Australia is in itself an attraction for the tourists who like to engage themselves in various food experiences.

“I congratulate Mr Philoé for this initiative as he is giving Seychelles more publicity and this will entice more visitors to our shores,” she said.

Mr Philoé also visited the Seychelles Tourism Academy (STA) where discussions centred on the possibility of exchanges, with STA students coming to his restaurant so that he can also learn and apply more techniques and aspects of the Seychellois cuisine.