Lynnath Beckley

It has been well documented that the Seychelles, isolated in the crystal-clear, equatorial waters of the Indian Ocean, provides a superb destination for those seeking sun, sea and sand. However, the islands, with their unique biodiversity, afford discerning visitors a whole lot more. In fact, the fantastic scenery and abundant wildlife opportunities are increasingly attracting ecotourists to the sun-kissed archipelago.

Imagine the freshest seafood, flavoured with coconut milk, garlic, ginger, limes and chillies, and cooked to perfection by chefs who know how to make a thousand different fish dishes! Creole cuisine combines the subtlety of Asian food with the spices of Indian cooking, all moulded by fine French flair. Rice is the staple and fish is eaten almost every day. Soup is a tasty starter and is often made from tec-tec, a tiny shellfish.

Vessels have disappeared without trace in Seychelles' waters © Seychelles Tourism Board Modern navigation is a far cry from that of the early explorers who found their way around the Indian Ocean with sun, stars, sextants and leadlines. Over the years, the variable currents and the countless reefs and shoals around the Seychelles have resulted in many craft coming to grief. One of the earliest was a wooden Portuguese vessel which foundered on Boudeuse cay in the Amirantes in 1550.