Chef Willibald Reinbacher of Shanti Maurice has just launched his new cookbook, AQUACASIA – Jewels of the Indian Ocean, which is available to buy this month. The new cookbook features 60 recipes carefully curated and crafted by Chef Willibald, with dishes inspired by family get togethers and street sellers from islands around the Indian Ocean. Here’s our favourite recipes from the new book. Let’s get cooking:

White Fish and Coconut Ceviche

White fish and coconut ceviche

Yield: 4 servings

Level of difficulty: Easy

Time: 20 minutes, marinate 1 hour

What: Ceviche is traditional a Peruvian specialty, using the acid of citrus fruit to cure raw fish. Ceviche is now in this days a popular international dish and in Australia common to make with barramundi which is a freshwater fish.


  • 200 grams (7 oz) white fish filet, thinly sliced
  • 50ml (3 1/2 tablespoons) coconut cream
  • 50ml (3 1/2 tablespoons) lime juice
  • 30ml (3 1/2 tablespoons) mild honey
  • 50grams (1/3 cup) red onions, sliced
  • 1 tablespoon red chili, seeds removed and sliced

To Finish

  • 1 tablespoon coriander (cilantro), chopped
  • salt to taste


1. Combine the coconut cream, lime juice and honey in a medium bowl. Add the fish, onions and chili. Cover and let the ceviche marinate in the fridge for at least one hour.

2. To finish add the chopped coriander and season salt to taste.

Chef’s Note: For this recipe you can use fresh tender fish fillets such as seabass, seabream or  can be done as well with prawns and lobster

Akoyo sy Voanio

Malagasy chicken curry with coconut and lemon

Akoho sy voanio

Yield: 4 servings

Level: Easy but slow

Time: Marinate 2 hours, preparation 2 hours

Serve With: Steamed rice

What: The Ajkoyo sy Vonanio is one of the most popular dishes in Comoros and Madagascar. Originally it’s a Malagasy dish and through a few hundreds of years and visits of many different cultures the original recipe has evolved. This version is my favorite, the green capsicum, sweet paprika and tabasco, which were brought from the Portuguese give a fantastic round flavor to this stew.


For the Chicken

  • 600 grams (1.3 lb) chicken tights, boneless
  • 1 tablespoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon chili powder

For the Stew

  • 50 ml (1/4 cup) coconut oil, divided
  • 100 grams (1/2 cup) onions, sliced
  • 100 grams (3/4 cup) green capsicum (bell pepper), sliced
  • 15 grams (1 tablespoon) garlic, chopped
  • 15 grams (2 tablespoons) ginger, chopped
  • 100 grams (2/3 cup) tomato, roughly chopped
  • 1 tablespoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 2 tablespoons sweet paprika powder
  • 1 teaspoon chilli powder
  • 50 ml (1/4 cup) lemon juice
  • 200 ml (3/4 cup plus 2 tablespoons) chicken stock
  • 3 pieces bay leaves
  • 200 ml (3/4 cup) coconut cream

To Finish

  • Green Tabasco to taste
  • salt and black pepper to taste
  • crème fraîche
  • lemon zest
  • coriander (cilantro), freshly chopped
  • fried chilies


1. First marinate the chicken with all ingredients. Use a bowl large enough and your hands for even distribution. Cover the bowl and leave to marinate in the refrigerator for at least 2 hours.

2. Heat a saucepot with a spoon of the coconut oil and fry the chicken on medium to high heat until nicely browned. Remove the chicken from the pot and keep aside.

3. To make the gravy, lower the heat slightly and gently sweat off the onions in the rest of the coconut oil until soft.

4. Add the capsicum, garlic, ginger and tomatoes and keep on frying gently until all ingredients are soft.

5. Add the turmeric, coriander and cumin powder and gently stir-fry for about 5 minutes.

6. Add the sweet paprika and chili powder, stir-fry for about 30 seconds and quickly add the lemon juice, chicken stock, caring that the sweet paprika does not turn bitter.

7. Add the bay leaves and slowly simmer with a lid the gravy for about 1 hour to infuse all flavors.

8. Return the chicken to the curry, add the coconut cream and cook until the chicken is done and the stew has a nice creamy consistency.

9. To finish season the curry with green tabasco, salt and pepper. Garnish the plates with a dollop of the crème fraîche, lemon zest, chopped coriander and fried chilies.

Chef’s Note: If the tomato you use isn’t sweet enough just add a little honey or brown sugar. This curry needs a sweet, sour and spicy note.

Lamb Shank

Lamb shank

Yield: 4 servings

Level of difficulty: Easy

Time: 2.5 hours

Serve With: Steamed rice

What: Indonesia’s indigenous techniques and ingredients merge with influences from India, the Middle East, China and Europe. This lamb recipe includes a bit from every culture,


  • 4 (or 8 small) pieces lamb shanks, at room temperature
  • 2 tablespoons vegetable oil
  • 4 large white onions, thinly sliced
  • 4 cloves garlic, chopped
  • 2 tablespoons ginger paste
  • 2 pieces lemongrass, chopped
  • 2 pieces red chili, seeds removed and finely chopped
  • 4 pieces fresh tomato, roughly chopped
  • 1 tablespoon brown sugar
  • 25 ml (5 teaspoons) lime juice
  • 500 ml (2 cups) lamb stock
  • 4 pieces star anise
  • 20 grams (3/4 cup) stalk of Thai basil
  • 20 grams (3/4 cup) stalk of mint
  • 20 grams (3/4 cup) stalk of coriander (cilantro)
  • 25 ml soy sauce

To Finish

  • salt and pepper to taste
  • 2tbls palm sugar or mild honey


1. Brown the lamb shanks in a with the oil preheated casserole pot. Remove the shanks and keep aside.

2. Fry the onions, ginger, garlic, lemongrass and chili until soft. Add the tomatoes and sugar and stir-fry for another 5 minutes. Add all remaining ingredients and bring to a boil.

3. Heat the oven to 120 degrees celsius (248 degrees Fahrenheit).

4. Return the lamb shanks to the casserole pot, cover with a lid and place in the preheated oven. Cook for about 1 1/2 hours until the lamb is soft and tender. Remove the lamb shanks from the gravy and keep aside. Remove the herb stalks. Reduce the stock on medium heat until it reaches a thick onion gravy like consistency.

5.To finish adjust seasoning with salt, pepper and add the palm sugar. Return the shanks to the gravy. Cook until the shanks are hot and the sugar is dissolved.

All photos belong to Lukas Lienhard