From Garden To Guest: Embracing Nature’s Bounty

ÀNI ANGUILLA

With over 35 different trees, plants, flowers and herbs calling ÀNI Anguilla home, the team take great pleasure in living off the land in whatever way they can, providing guests with a truly authentic experience. A particular favorite is Caribbean bush tea blending freshly sourced moringa, hibiscus, rosemary, lemongrass, mint and tarragon. Known for its health benefits and slow release of warm, herby aromas, the homemade brew is perfect for those seeking a natural pick me up.

Then when it comes to dining, the herb garden at ÀNI Anguilla is in frequent use to infuse, garnish and spice our globally inspired menus. From fresh lemongrass used in traditional Thai soups and curries to oregano and thyme for an authentic taste of Italy, being able to pick daily fresh herbs brings a whole new dimension to the ÀNI dining experience.

Though hard to believe, our private peninsula on Dominican Republic’s verdantly lush north coast is home to a staggering 490+ plants and bush plants! An utterly incredible ecosystem growing in and around our property that we are proud to cherish and cultivate. And in the garden to table stakes our Caribbean counterpart is offering up some delectable dishes for guests to enjoy.

Picked fresh from the trees that line the resort paths come guava, mango, creole pomegranate and beach grapes. As if not delicious enough, these freshly picked fruits are used by our talented resort chefs to create the most flavorsome sorbets and marmalades. While the many coconut palms around the resort provide not only the most thirst quenching, fresh beverage, but they’re also the star ingredient in chef’s sweet and spicy coconut soup, with the shells themselves becoming the perfect serving bowls.

An island nation known for its lush green landscape, it comes as no surprise that our Sri Lankan resort holds an abundance of plants, fruits and flowers that are ripe for the picking. First up, no traditional Sri Lankan curry is complete without the sweet, floral aroma of rampe aka pandan leaves. Used regularly by our chefs, these fragrant leaves infuse their curry and rice dishes with an authentic and irresistible taste.

Fresh fruits around the resort include heen naran, tangerines native to Sri Lanka, pomegranates and key limes. Whether freshly squeezed for morning juices or combined to create one of our signature cocktails, their delicious flavors are beloved.

Then lastly, what could be better to salve for the skin of an accidentally sun burnt guest than the gel of freshly cut aloe vera. Whilst soothing and cooling the affected areas, the hydrating gel is also known to actively promote healing.  

Chef’s garden in Thailand is a wondrous array of herbs and spices that bring dishes to life with colour, taste and the freshest flavor. From delicate edible flowers that add the finishing touch to each plate, to the Thai basil, galangal, Thai chilis, and turmeric that give the authentic Thai dishes their mouthwatering taste and aroma.

Walk the resort and look up to the trees where you’ll find papayas of the unripe green variety, ready to be picked and transformed into Som Tam. One of Thailand’s most beloved dishes, the vibrantly fresh, crisp salad tickles the taste buds with its spicy, sour and sweet notes.

Then bask in the heady floral scents of the jasmine and purple crown flowers which are freshly picked to make a phuang malai, a Thai floral garland given to each of our guests on arrival at ÀNI Thailand. Symbolizing the blending of ancient and modern traditions, the garland is a beautiful sign of affection, love and respect.