Last year, we said you could cook like a Michelin-starred chef in your own kitchen. This year, we're making it even easier! From the Caribbean Sea to the sexy shores of South America to the snow-capped peaks of Switzerland, we bring the world to you via our travels.

We love to cook. And we love sharing recipes, especially secret recipes from top chefs, who also just so happen to cook at some of the best hotels in the world, for some of the most discerning guests in the world.

In 2016, we discovered that one much-lauded hotel group, Small Luxury Hotels of the World, had put together a cookbook, a collection of more than 200 recipes from more than 500 of its properties, in 80 countries. This year, we're doing one better! Small Luxury Hotels of the World has just launched its follow up: The Small Luxury Cookbook: First Courses. So even if you've got the main dish on the menu set, you now have access to some of the world's most appetizing, well, appetizers! First Courses includes everything from classic guacamole to shared plates of dips, chicken and more.

RELATED: Win a copy of The Small Luxury Cookbook, Volume 2: First Courses

"The new edition of The Small Luxury Cookbook features a collection of appetizing recipes from over 150 of these hotels designed to inspire people to cook, and to travel. Moreover, it provides a platform for lesser known ingredients and local methods, as well as family heirlooms to be shared with the world:"

 Partridge Escabeche – created by Chef Jose Julio Vintem from an old recipe handwritten by the grandmother of the current owner of Sao Lourenco do Barrocal in Portugal.

 Charcoal Roasted Sea Cicada – Chef Ramon Ramos takes advantage the Samana Peninsula in Dominican Republic being one of the few places the sea cicada can be found to put it on the menu at The Bistro at Sublime Samana Hotel & Residences.

 Smoked Lake Geneva Fera – Chef Nicolas Raynal at Chateau d'Ouchy in Switzerland helpfully suggests where locally to buy fera, a relative of the salmon and native to the lake.

 Raw Moreton Bug – Actually not as unusual as it sounds, a Moreton Bay Bug is a type of lobster, which Halycon House in Australia's Chef Ben Devlin smokes over paper bark.

 Stone-grilled Scallop Lollipops – Executive Chef Bob Wu of Tea 5 at LN Hotel Five in

Guangzhou, China, cooks scallops on hot stones, a traditional Cantonese method.

But these aren't just any old recipes, mind you. More than 90 of the SLH properties have restaurants that carry Michelin stars and a variety of global recognition. Trust us, we've had the privilege of tasting a few. From the Caribbean Sea to the sexy shores of South America to the snow-capped peaks of Switzerland, we've picked our favourite seven recipes for you to try at home.

Filip Boyen, CEO for SLH and former chef says: "The beauty of the Small Luxury Cookbook is that just like our hotels it offers something for everyone, whether they are an occasional, an aspiring or a proficient chef, while serving as a reminder that small, independent hotels also offer standout culinary offerings that can significantly add to the experience of staying there." All recipes come with step-by-step instructions, as well as alternative suggestions for any hard to source ingredients, to allow people to recreate the dishes at home.

Cook like a chef in your own kitchen? Why not.

Click through to get a taste of the Small Luxury Cookbook: First Courses, and get cooking!


The Small Luxury Cookbook: First Courses is available to purchase at participating SLH hotels, or at Directories are available at all SLH member hotels. For more information or to make a reservation visit


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