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Small Luxury Hotels of the World Releases Cookbook

Monday Sep 10, 2018
Small Luxury Hotels of the World Releases Cookbook
  (Source:Small Luxury Hotels of the World)

At a time when food tourism is becoming more popular, Small Luxury Hotels of the World (SLH) is launching a collection of handpicked recipes from the brand's portfolio of over 520 hotels in more than 80 countries.

The Small Luxury Cookbook features 142 tantalizing main dishes created by chefs, from local tastemakers to globally renowned masters of their craft, who champion regional produce and unique gourmet experiences designed to tempt the taste buds of discerning travelers around the world.

The Small Luxury Cookbook features many recipes that have been passed down through generations or are inspired by world-class fine dining curated by internationally recognized chefs; More than 110 SLH hotels have restaurants that carry Michelin stars or awards of similar global acclaim. From Maldivian tuna with tropical fruit salsa and slow cooked Greek octopus with aubergine miso to Swiss chard ravioli with scallops and Valencian paella with crayfish and mussels, the array of cuisine and technique of these special recipes offer at-home chefs a taste of luxury.


To coincide with the release of the new cookbook, SLH identified some of the biggest culinary insights to note for this year. Below is a sampling, showcasing the diversity of SLH's global cuisine.

Butterfly Pea Flower Tea (blue tea) has been around for centuries but is only now getting global attention thanks to its high antioxidant content and incredible health properties including enhancing memory and decreasing stress. The Racha, an eco-luxury beach resort in Phuket, Thailand, welcomes guests with a cup of Butterfly Pea Flower Tea that is grown locally on the island and infused with organic Thai lime.

Appetite for hyper-local cuisine has been driven by travelers wanting to taste food straight from the source and rediscover ancient and forgotten ingredients. Casa Angelina Lifestyle Hotel on the Amalfi Coast, Italy, has recently introduced two new floral-based cocktails to its bar repertoire, designed to showcase oranges and lemons from the region. El Lodge Ski & Bar in the mountains of Sierra Nevada, Granada, serves Riofrío organic caviar (indigenous to the Andalusian province) at the El Grill restaurant, accompanied by blinis and sour cream. Les Sources de Caudalie in Bordeaux offers a vegetal lunch with dishes including nettle soup and wild daisy or strawberry gazpacho with immortelle flower ice cream.

Wellness-led food options are inspired by guests wanting to focus on self-care and restoring balance on holiday. HGU New York serves up a liquid lunch menu made entirely of freshly blended juices whilst the Ovolo Woolloomooloo in Sydney includes a plant-based restaurant featuring dishes such as kimchi dumplings, zucchini lasagna with pistachio pesto or hibiscus strawberry cheesecake.

Unique dining experiences show that guests are increasingly seeking out-of-this-world dining options and ambiance. At Milaidhoo Island Maldives, the resort offers five different curated mood dining menus paired with wellness treatments including special baths, meditation and spa treatments to transport guests into a state of Zen. In Cyprus, Columbia Beach Resort hosts a series of full moon dinners on the beach every summer for their discerning guests.

Unusual food pairings such as green tea with French cuisine can be found at the ABBA Resorts Izu in Japan whilst The Lalit London offers naan and wine pairings at its restaurant, Baluchi.

Asian Hotpot is becoming increasingly popular all over the world, due in part to the rising interest in convivial dining and bold, spicy flavors. Chef Nguyen Than Hieu and his team at Naman Retreat in central Vietnam have created their own Naman Special Hotpot featuring ingredients such as lemongrass, tofu, seafood, and noodles.

Daniel Luddington, SLH Vice President of Development says, "The beauty of the Small Luxury Cookbook can be likened to our hotels, as it offers something for every independently minded traveler and self-professed 'foodie'. Whether you may be an occasional, aspiring or proficient chef, these SLH recipes have been created with passion in mind and we are excited to give the world a taste of our hotels."

All recipes in the book are accompanied by step by step instructions, as well as alternative suggestions for any hard to source ingredients allowing for a chance to recreate not only the dishes but also holiday memories at home.


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