Maldivian wellness resort Joali Being is partnering with plant-based and sustainability-led chef, Bettina Campolucci Bordi of Bettina’s Kitchen, for the winter season.

An authority on green cuisine, Bettina’s residency will encompass a community cooking workshop for women from the archipelago’s island of Dhuvaafaru – in support of local NGO, Dhuvaafaru Zuvaanunge Jamiyyaa – as well as an exclusive dining experience and cooking workshop; both hosted by the culinary aesthete herself.

The intimate workshop – taking place on 30 December at The Culinary Learning Centre – is in support of the resort’s ‘Joy of Empowering Women through Farming’ initiative, which aims to provide training and raise awareness about installing hydroponic systems within the home, enabling women to grow vegetables and generate income. The selection of participants will be a collaborative effort between the Dhuvaafaru Women’s Development Committee and the NGO.

The imaginative Joali Being x Bettina’s Kitchen dining experience – exhibiting the chef’s eco-conscious artistry – will take place on 29 December at FLOW Restaurant traversing a menu that boasts a significant focus on foraged ingredients, locally sourced where possible. Highlights include a three-way pumpkin platter, a Garden of Joali celebration of vegan fare, and an adaptogenic sweet concoction of cacao nibs, chocolate mousse and aquafaba meringue.

“It’s truly an honour to unite with JOALI BEING as we craft a menu that’s a testament to sustainability, harnessing the bounty of local, seasonal produce,” says Bettina Campolucci Bordi. “Every dish is not just a meal, but a story influenced by culture, the beauty around us, and the heart of each ingredient. Together, in our workshops, we’ll explore and celebrate the magic of plant-based cuisine, igniting passion and curiosity in every bite.”