Divino – Italian and Seafood Restaurant



A great late Sunday lunch at Divino – Italian and Seafood Restaurant.

A couple of years ago I had been to the restaurant for the first time and really enjoyed the food there, so I thought this time I could make a restaurant review out of it.


We arrived at the restaurant around 3 pm, which was rather quiet and tranquil with few customers. Set under a pavilion in La Croisette, Grand Baie the restaurant emanates a calm and relaxing vibe. This time of year is perfect because as the winter sunshine peeks through you do not have to deal with the excruciating heat and humidity that comes along with a Mauritian summer. The staff were very welcoming and provided an excellent service.


Freshly squeezed orange juice

Appetiser – Mauritian Tapas

The restaurant offers a variety of starters including Mauritian Tapas. Rather intrigued by what Mauritian Tapas was available, we decided to order some prawn croquette as my family absolutely devours this! We are huge fans of seafood and will order some type of seafood where ever we go.

The croquettes arrived on a simple translucent plate accompanied by its la sauce l’ail (garlic sauce). Unfortunately the croquettes did not meet up with our expectations. It was slightly over fried for my liking but nevertheless had a great crunch and crispiness to it when opened. The prawn was well-cooked and tasty, it would be great if it was a little larger though.

Main Course

For main course I ordered a Ravioli Goat Cheese. I was most excited about this part and I still am as I am typing this.

The menu had quite a variety of pastas to choose from as well as a whole page dedicated to risotto and other seafood dishes.

Initially this ravioli appeared to be a rather small serving size for someone like me who adores their pasta! However I was surprised to see how filling it was. I definitely craved for more.

The ravioli was cooked beautifully and the goat cheese filling was perfect in amount and taste.

Divino6I must emphasise on how delicious the tomato sauce was. It was cooked to perfection and complemented the ravioli beautifully. The tomato sauce was thick and full of flavour, really bringing out a fresh tomato taste. We had also ordered the Fruti De Mare pasta which was fantastic except the tomato sauce was rather sweet in comparison to the ravioli.


If you order one of the pasta you get to choose a pasta of your choice from penne to tagliatelle. I really enjoy how the restaurant provided this choice to the customer as it really involved the customer in the process.

This Fruti Di Mare was really delicious. Although this was not my main course I did try it and the seafood was well-cooked really enhancing the dish. The only complaint I would have to say is the sweetness of the tomato sauce, which I would not have picked up if I did not have the ravioli.

Some other main courses:

Aglio Olio
Aglio Olio
Risotto with large prawns
Risotto with large prawns
Garlic Butter Prawns


Ah dessert. One look at the dessert section of the menu and I knew exactly what I wanted to take. This beautiful Chocolate Fondant with a gallop of vanilla (you may choose between vanilla and chocolate) was scrumptious. The delicious hot liquid chocolate oozes out of the cake mixed with some of that refreshing vanilla ice-cream was pure bliss. I highly recommend this!


Closing Words

I highly recommend this restaurant because not only is it set in a beautiful location under a pavilion in an open environment, but the service and quality of food is fantastic.

It has a great variety of food to choose from on the menu.

My Rating: 4/5


 Have you been to Divino? What were your thoughts of the restaurant?

Hope you enjoyed this review as much as I enjoyed writing it, if you do have any restaurants you want me to review do not hesitate to leave a comment below or just contact me: thecakearchitect@hotmail.com

– The Cake Architect

Email: thecakearchitect@hotmail.com

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Spring Roll Surprise


Hellooo! Do you remember me? Yep the cake architect is back! Finally after three absent months I’m back with a new post. I left my last post saying that I would be posting a lot more recipes yet I haven’t posted anything since then. I’m super sorry about that. Trust me I have so much school work right now that I just didn’t have any time. I really hope I am able to post more often even though I have exams right around the corner. I will try and post every two weeks now and hopefully improve as time goes along. Once again sorry for not posting in such a long time.

Enough negativity now let’s get onto a simple yet yummy recipe 🙂

Today I present to you Spring Roll Hershey’s and hope you guys enjoy!

I love mixing savoury with sweet and that inspired this recipe. The pastry is regular spring roll pastry and inside each spring roll are two Hershey’s cause one is just not enough! Also, having two Hershey’s really ensures that you get the delicious chocolatey-gooey-yummy-melting in your mouth taste. For all those chocolate lovers out there you know exactly what I’m talking about!

One bite into the Hershey Spring Roll ensures a crunch of pastry filled with chocolate. How amazing does that sound? It almost tastes like a crispy pancake with nutella if that makes some sense 😛It is super easy to make and you can store excess in the freezer and just fry them whenever you want a sweet snack 🙂

So without saying any thing further here is the recipe:

Ingredients: (makes 10 chocolate spring rolls)

  1. Spring Roll Pastry
  2. 20 Hershey’s Kisses
  3. A few teaspoons of flour and water


  1. Cut the spring roll pastry into two
  2. Prepare a flour and water paste in a separate bowl
  3. Add two hershey’s kisses to the pastry and roll as you would for a spring roll
  4. Smooth the paste on to the roll to ensure it that the chocolate will not fall out.
  5. Fry in vegetable oil until a golden crispy colour is shown.
  6. Remove to cool

Enjoy 🙂

– The Cake Architect

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Instagram: @thecakearchitect1

Twitter: @cakearchitect1

Chocolate Chunk Cookies


For the longest time now I have been craving some chocolate chip cookies. Given an opportunity to make a batch, I gathered my ingredients only to find out that I didnt have any chocolate chips and nor did the supermarket. I decided to change my initial recipe and make chocolate chunk cookies. The chocolate chunks add a great small crunch to the cookies which then melt into your mouth as you eat it (when the cookies have just come out of the oven!)

Although these cookies are not crunchy and hard, they are equally soft and yummy. This recipe is sooo easy to make and you can easily keep the batter in the fridge for a few days so that you can have some more whenever you have a craving.


In this recipe, I used regular milk chocolate for the chunks but you can use any type of chocolate that you like.

Also I would like to say a special thank you to my friend for taking the pictures for this post! 🙂

Lets get on to the recipe noww! 🙂

Chocolate Chunk Cookies


  • 150 g Unsalted Butter
  • 100 g Sugar
  • 1 egg
  • 180 g all-purpose flour
  • pinch of salt
  • 120 g milk chocolate (cut into chunks, whichever size you would like)



  1. Preheat the oven t0 175 degrees Celsius
  2. In a mixer, cream butter and sugar
  3. Mix in the egg into the creamy mixture.
  4. Sift the flour and salt into the mixture and then fold in.
  5. Add the chocolate chunks into the mixture and combine manually to retain the structure of the chocolate
  6. Bake for 10 mins
  7. Remove to cool


– The Cake Architect


Follow me on Twitter: @cakearchitect1 🙂

Molten Chocolate Cake

This is a lovely gooey tasty chocolate cake. No discussion 🙂

Molten Chocolate Cake 2

Molten Chocolate Cake is one of the delicious cakes I have ever eaten. Last week I went to a restaurant and I had this as dessert. Immediately I knew that this cake was going to be my next post. This is one of those indulgent cakes which cannot be eaten too often due to its sweetness and density but is amazing for those days where you are not feeling that great and want to spice things up a bit. Its also great for dinner parties as you can make it in the morning, store it in the fridge and pop it into the oven only 12 mins before you serve the cake.

I did not have a recipe for this so I googled it and this came up. I used exact same recipe except that I used dark chocolate rather than bittersweet chocolate. Also, I made 3 times the recipe and got 12 full ramekins of the cake because I was baking it for a dinner party.

Molten Chocolate Cake

Add a scoop of ice cream makes all the difference. The gooey chocolate inside with the cold sweet vanilla ice-cream (or any ice-cream of your choice!) blends beautifully to create a one of a kind experience. Since I used dark chocolate the cake was not extra sweet so if you do end up using the same as me and like a very sweet taste, be sure to drizzle some chocolate sauce before putting the ice-cream. Im pretty sure it will have a significant difference!

Molten Chocolate Cake 1

It is important to follow the cooking time for this recipe. Two minutes extra in the oven and the chocolate cake will be completely cooked! The recipe is surprisingly easy to follow and make sure you serve the cake as soon as you remove it from the oven!

So lets get cooking! 🙂

Click here for the original recipe from foodandwine.com 🙂

Happy Baking 🙂

– The Cake Architect


Follow me on Twitter: @cakearchitect1 🙂

Follow me on Pinterest: @thecakea 🙂

Chocolate Swiss Roll Ice-Cream Surprise Cake

a.k.a Chocolate Swiss Roll Cake


Happy 2015!

I hope everyone has had an amazing 2014  and hope that 2015 will be an amazing year for us all 🙂

As for New Year Resolutions, I can’t be bothered to make resolutions. This is because I know in literally 5 minutes after making the resolutions I will go back to my old habits!

Leave a comment down below if this happens to you too! 🙂

DSCN1988Now on to the cakee!!

This swiss roll recipe is sooooo amazingly delicious that I could have eaten the whole thing as soon as it came out of the oven!

Of course, I as usual the clumsy one messed up the recipe (again!) and had to start all over again. But this cake was worth it, trust me 😉

I got inspired for this recipe from the TV Show BakingMadeEasy. It was so different and I love cutting into a cake and having a surprise every once in a while.

Excuse me for the unaesthetic images of the cake. Unfortunately I was stupid enough to place the swiss roll already in the bowl when it was not set. 😦

Also forgive me for not posting photos of inside the cake. The ice cream was melting due to the heat here, so when making the cake be sure to quickly serve it up! 🙂


  1. The recipe for the swiss roll comes from here: woolandbakeryblog.com
  2. As for the whipped cream, I simply whipped half a bottle of cream using a stand-mixer.
  3. Next place the whipped cream on to the sheet cake and roll into a swiss roll
  4. Cut the swiss roll into individual rolls and place in a bowl until all the sides of the bowl is covered with swiss rolls**
  5. Fill the bowl with icecream of your choice (I chose Chocolate to match the theme of the chocolate swiss roll)
  6. Let it set in the freezer until serving time
  7. At this point, tip the bowl upside down to reveal a solid round cake underneath.

Tips when making this recipe:

Instead of using ‘Cake Flour’ since I did not have any, I used regular all-purpose flour. According to me this did not alter the taste of the chocolate cake.

Instead of cutting the swiss roll immediately put it directly in the freezer and let it to set for a good half-hour  until it has solidified its shape. Then cut into little rolls and place in the bowl which will hold the dessert. As a result, the cake will have the shape of the swirls when you remove from the bowl (unlike mine oops!)**




On Saturday I made this bread.

I was attempting to make bread for the first time after watching the last episode of #GBBO (The Great British Bake-off). It was Advanced Dough week! I immediately had to bake something after watching it!


This show has quickly become one of my favourite baking shows!

Why? Its only about baking.

baking. baking. baking! 🙂

I incredibly love baking (check out my blog name :p) – not cooking – i dont particularly like cooking.

Dont ask me why.

Okay i’ll tell you. Every time i have tried to cook, the food lacks flavour. I have tried to make a sort of rice with sweetcorn (inspired by my best friend’s fab lunch) and even aglio olio – a wonderful basil pasta. I know I just need a little bit of practice and then I’ll be just fine.



Alright back to this bread.

As i was saying this was the first time that i was making bread and instantly while the bread was proving i was thinking of ways to spice this little bread up. I couldnt accept that i was only making a plain old loaf. This is the kind of effect that GBBO has on me! Hahaha.

As usual, i went straight to cinnamon. Im obsessed with this delicious spice.



Anyway im working on improving this first recipe and the recipe should be up on the blog within a couple of weeks!

Hope you enjoyed this post since it is a little different to my others

– The Cake Architect 🙂


Chocolate Cake

Chocolate Cake

Chocolate Cake [From Scratch]

Todays recipe is Chocolate Cake. Yes that cake that we have all grown up with! Usually i make the packet chocolate cake because i can’t be bothered to make it from scratch. But since i had dinner to attend and some free time over the weekend, i decided to be productive for once.


So i adapted this recipe from here and the chocolate buttercream from here. I was planning to make a delicious chocolate ganache to top my cake but unfortunately i didn’t have an heavy cream. Instead i made a chocolate butter cream which tasted absolutely delicious and saw that a little bit of cocoa goes a long way.For the cake due to lack of ingredients and i wanting to be creative i decided to change the recipe and see the results. I added some milk chocolate since thats all i have been wanting to eat recently.

I also sincerely apologise for the lack of posts lately and i am working on a schedule to post more often.

Lets get to the recipe now!

Chocolate Cake

Adapted from: fabulesslyfrugal.com


  • 2 cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 3/4 cups self-raising flour
  • 2/3 cup cocoa
  • 36g milk chocolate
  • Pinch of Salt
  • 2 Eggs
  • 1 cup of (preferably) Full-Fat Milk
  • 1/2 a cup of Vegetable Oil
  • 1 tablespoon of Vanilla Extract
  • 1 cup Boiling Water


  1. Preheat the oven to 185 degrees Celsius.
  2. Grease a cake pan using butter.
  3. In a large bowl, mix the self-raising flour, sugar, baking powder, cocoa and salt
  4. Grate the milk chocolate into the bowl
  5. Add the eggs, milk, vegetable oil and vanilla extract. Beat using electric mixer for 3 minutes.
  6. Stir in the boiling water until combined
  7. Pour into the cake pan
  8. Bake for around 30-45 minutes or until a toothpick comes out clean.

The link to the butter cream is here! 🙂


– The Cake Architect

Chocolate and After Eight Cupcakes

I am so so so sorry for not posting for over a month! I don’t even have an excuse for it! So in order to make up for my absence I decided to make these chocolate and After 8 Mint Cupcakes!


So this craving for After 8 Ice cream led to me to ask myself well why not make After 8 Cupcakes? And that is exactly what I did.


I absolutely love After Eights and they even sell After Eight Ice-cream here in Mauritius and its my favourite ice cream. What I love the most about Mauritius is that even though its supposed to be cold winter, which i love, you can still eat as much ice-cream as summer! 

My favourite season is Winter. The cold fresh air and wearing really comfortable sweaters and cardigans are what draws me so much to this season. Oh and over here in summer its so humid so its nice to have a break from the heat and snuggle up with a nice cup of tea! 🙂


I had some remaining batter which I put in a cake tin and it turned out just as lovely as the cupcake. I also found that the icing complements the cupcake very well.



Now on to the recipe:

Chocolate And After 8 Cupcakes:


  • 120g Unsalted Butter
  • 110g Sugar
  • 2 Eggs
  • 150g All purpose Flour
  • 110g Cooking Chocolate
  • 6-10 After 8 Mints (depending on hour minty you would want the cupcake, i used only 6 mints which i cut each After 8 into quarters and put 2/4 in each cupcake)


  1. Preheat the oven to 190 degrees celcius
  2. Cream the butter and sugar until light and fluffy
  3. Add the eggs, one at a time beating well
  4. Sift the flour and fold in until incorporated
  5. Cut the cooking chocolate into very small pieces and add to the mixture
  6. Scoop the mixture into the cake tins and add the after 8 Mints
  7. Bake in the oven for 20 minutes or until firm

Remove from the oven and enjoy! 🙂

– The Cake Architect 

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