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 tantalising 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 travellers 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 recognised 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 (To access the full report please visit www.slh.com/food):
- 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.
- Appetite for hyper-local cuisine has been driven by travellers 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.
- Unique dining experiences show that guests are increasingly seeking out-of-this-world dining options and ambience. 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.
- Following shifting trends in children´s consumption food habits, SLH hotels are changing their kids´ menus to incorporate healthier options such as Jersey crab with mango salsa at The Atlantic Hotel and even Michelin-starred selections at Althoff Hotel Villa Belrose.
Mark Wong, SLH Vice President Asia Pacific says: “The beauty of the Small Luxury Cookbook can be likened to our hotels, as it offers something for every independently minded traveller 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 holiday memories at home.
The Small Luxury Cookbook is available for purchase at www.slh.com/food and participating SLH hotels with an RRP of £40.00.