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French occupation for about one century. Edward Draper aimed at earning
the esteem and cooperation of the French population, and it is, with this goal
in mind, that he thought of organising horse racing in Mauritius. He believed
that a cooperative spirit could be developed if both parties, which were traditionally
rivals, were brought together in such an atmosphere of leisure. The
initiative was backed by Sir Robert Farquhar, the Governor of the island and
The Mauritius Turf Club was founded in 1812. On the 25th June of the same
year, the Champ de Mars racecourse was inaugurated and, on that day, was
held the first organised race meeting in the history of the island. Well situated
at the end of a prestigious avenue in Port Louis, the capital city, which,
in racing circles, is still called ―La rue du Gouvernement‖, the Champ de Mars
racecourse is ensconced in a natural depression at the foot of charming hills.
Today, the M.T.C rightly prides itself as being the oldest horse-racing club in
the Southern Hemisphere, and among the oldest in the world.
In line with the spirit that guided its foundation, the Mauritius Turf Club has
greatly contributed to the social life of the country over the years. Its meetings are highly praised by the
various social classes as it is an opportunity for everyone to get together in a relaxed ambiance. Moreover,
special meetings are organised traditionally to commemorate marked events in the country. For example,
such meetings were organised in 1927 for the visit to the island of King George VI and Queen Elizabeth,
while they were still Duke and Duchess of York, for the Bicentenary of the city of Port Louis and for the
celebration of both victories in the two world wars. Other distinguished visitors, namely Mrs. Indhira Gandhi,
Mr. Léopold Sedar Senghor, officially attended race meetings during their visit to Mauritius.
In the IXth century there were no permanent stands at the racecourse. Each year, temporary boxes were
built and they were hired ―on the spot‖ for the race meetings, except for the ones that were reserved for
the Governor of the island, the Mayor of Port Louis and the Club’s officials. Early in the XXth century the
infrastructure of the Club started to develop.
In 1906, the Club bought a colonial house situated at the 26, Pope
Hennessy Street, Port Louis and the Mauritius Turf Club Hotel was
born. This elegant house served as the Club’s headquarters for
almost forty years. In 1909 there was another major development
at the racecourse – permanent stands were built. Owing to a
growing attendance, the stands were upgraded in 1927 for the
visit of the Duke and Duchess of York and again in 1939 and 1954.
In 1986 new stands were built on the hillside, in order to accommodate
larger crowds.
History: Champ de Mars & the Mauritius Turf Club
The success of Masterchef Australia has led to many young
food lovers to start showing an interest in the preparation
of good food and cooking in general.
We have here, Annabelle, Brandon and Joshua proudly
displaying their interest in cooking. Being Madeleine
Philippe’s grandchildren, they have had the privilege to
enjoy good foods and in particular, have developed a
palate for Mauritian cuisine.
All three pride themselves in their ability to prepare some
of their favourite Mauritian dishes, with grandma’s
guidance and encouragement.
Visit Recipes from Mauritius web site at http://www.cjp.net From left to right: Madeleine, Annabelle, Brandon & Joshua
Colonel Edward Alured Draper
V O L U M E 3 I S S U E 6 P A G E 5
Method:
1. Cut fish fillets into serve sizes according to your own preferences. Season with salt and pepper
to taste. Lightly dust with corn flour. Heat oil in deep frying pan in batches until golden
brown. Drain and put aside.
2. Slice each garlic clove lengthwise into three to four slices. Slice the chillies lengthwise into
two halves.
3. Heat the same oil in which you fried the fish to simmering point. Add the sliced onions, garlic
slices and chillies. Fry until the onion slices become transparent. Add two tablespoons of the
freshly ground mustard seeds, white vinegar and the turmeric powder. Mix well and add the
fried fish pieces. Carefully blend in the fish with the spices. Reduce the heat to medium low
and cook for a further one minute.
4. Remove carefully from the pan and place on a serving dish.
5. Allow to cool and serve with rice and black lentils or bouillon bredes.
Can also be eaten with fresh bread.
Recipes from Mauritius — Fish Vindaloo (Vindaye Poisson)
Fish Vindaloo
Ingredients:
1. 1 kg fish fillet (fresh)
2. 6 cloves garlic
　
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