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The World's 12 Best Spas for Food

The World's 12 Best Spas for Food

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Nurturing both your mind and body on a spa vacation is a given. Taking care of yourself both inside and out is meant to bring inner peace and relaxation. While taking care of the body, it’s critical to focus on what you put in it. However, for the traveling food lover and spa connoisseur, it's crucial to never sacrifice quality and flavor while enjoying spa cuisine.

Click here to see The World's 12 Best Spas for Food (Slideshow)

Many of world’s most luxurious spas are now making this easy by offering exceptional culinary creations that have added health benefits to go along with them. Some spa menus can include a mixture of juices, smoothies, and light fare like salads, while others are offering awe-inspiring dishes.

The term "spa cuisine" was introduced and coined by Four Seasons Restaurant in 1983 and has taken off ever since. Many spas jumped on the bandwagon to offer dishes that avoided salt, cream, oil, and butter, while many today are even going beyond creating low-fat dishes.

What makes a spa-cuisine menu outstanding is the willingness of the spa and restaurant to cater to dietary restrictions and requirements. Chefs and spa directors can often sit down with clients prior to their arrival to discuss likes, dislikes, and intolerances. This way, the menu is hand-crafted for the ultimate experience that will leave you saying "ohm."

The Mayflower Inn and Spa is all about customization. Within their restaurants on property they offer signature spa dishes even if you haven’t made it to your facial yet. While in the spa itself, they can create healthy spa lunches for each client. Helen Brown, spa director, told The Daily Meal that they can produce a special menu designed for each guest. Spa guests also have the option to sit down with a nutritionist to create a menu plan during their stay. "We have spa-inspired dishes on all menus, prepared in a healthful manner," Brown explained.

At The Ritz-Carlton Orlando Grande Lakes spa and Les Thermes Marins in Cannes, France, it’s all about the delicious and nutritious bento box. Both spa restaurants offer protein-filled bento boxes that are steamed to the client’s liking and paired with healthy fruits and vegetables, for a light, well-balanced meal.

Another standout in the world of high-class spa cuisine is Gaia Retreat & Spa, in Byron Bay, Australia. With a variety of vegetarian and vegan options, the award-winning spa also offers culinary specialties like the stack of smoked yellowfin tuna and curried king prawn with avocado, tomato, lettuce, and Mediterranean dressing.

The Daily Meal’s spa list incorporates spas that made the cut from our 2011 list, but also includes new additions that have received critical acclaim and buzz in the media. The spas included have award-winning menus and acclaimed chefs and can tailor menu items to the customer’s own preference.

For a spa-inspired night at home, try making Mayflower Inn & Spa's Pear Carpaccio at home by following this recipe.

The 20 best curry recipes

I t was dal that done it, in Luton, Lucknow, London. When the raisin-studded school dinners of my childhood were replaced with sophisticated south-Asian cooking. Here we also celebrate some of the wider world of curry: recipes from Nigeria, Japan, Vietnam, the Caribbean. From Uyen Luu’s ginger duck to Shuko Oda’s keema curry, and Asma Khan’s saag paneer to Lopè Ariyo’s suya lamb. There is a pumpkin curry, a prawn curry, a black-eyed bean curry Vivek Singh’s perfect vindaloo, Meera Sodha’s tomato curry and Madhur Jaffrey’s peerless chicken korma. In short, the 20 best curry dishes from some of the finest cookery writers around.

12 Savory Chocolate Recipes

Yossy Arefi

Though chocolate is known as a key sweet ingredient, essential for rich and decadent desserts, you shouldn’t limit it to the end of the meal—when incorporated in small quantities, chocolate lends silkiness and complexity to a myriad of savory preparations. From a creamy white chocolate-spiked baba ghannouj to a beef and bean chili that calls on three different types of chocolate, these 12 revelatory recipes will make you see chocolate in a whole new light.

Cocoa-Rubbed Baby Back Ribs

It’s a lucky rack of ribs that meets this rub: Warm spices like cinnamon, allspice, and ginger get a depth charge from cocoa powder and bit of heat from fiery mustard powder.

White Chocolate Baba Ghannouj

The famously smoky Middle Eastern eggplant puree reaches new heights of smoothness with the inclusion of white chocolate, which compliments the nutty flavor of tahini and the delicate spice of fresh garlic and paprika. Get the recipe for White Chocolate Baba Ghannouj »

Triple Chocolate Beef & Bean Chili

Cocoa powder and semisweet chocolate lend darkness and depth to this hearty chili, rounded out with the complex bitterness of chocolate stout beer. Get the recipe for Triple Chocolate Beef & Bean Chili »

Charred Cauliflower and Shishito Peppers with Picada Sauce

Picada is a Catalan-style pesto, made here with almonds, parsley, and chocolate—a surprise ingredient that adds a pleasing touch of bitterness to this delicious side dish. Get the recipe for Charred Cauliflower and Shishito Peppers with Picada Sauce »

Turkey in Mole Poblano

In this recipe from Rick Bayless, juicy turkey breast is braised in a sauce of 11 chiles and spices, plus a host of aromatics that lend deep authentic flavor.

Chocolate Barbecue Sauce

A smooth, spicy-sweet barbecue sauce gets even richer thanks to the inclusion of a small amount of chocolate. We love it basted onto chicken as it grills, or painted atop a classic meatloaf. Get the recipe for Ricotta and Coffee Mousse »

Gascon-Style Beef Stew (Daube de Boeuf À la Gasconne)

A rich beef and root vegetable stew is made with armagnac, chocolate and, traditionally, Madiran wine. We use pinot noir instead for a lighter, more nuanced version. Get the recipe for Gascon-Style Beef Stew (Daube de Boeuf À la Gasconne) »

Asado de Bodas (Pork in Red Chile Sauce)

Chunks of pork are stewed together with the bold flavors of Mexican chocolate and piquant chiles in this sumptuous stew.


Our enchiladas aren’t baked they’re simply drenched in a rich sauce made with fruity dried chiles and rich mexican chocolate, rolled, and eaten right away.

Pollo en Mole Poblano (Chicken with Puebla-Style Mole Sauce)

Mexico’s most iconic mole, this preparation marries mulato, ancho, and pasilla chiles with warm spices and Mexican chocolate to create a velvety smooth sauce ideal for spooning over chicken.

Chile Ancho Sopa de Chocolate

Inspired by Mexico’s robust moles, this smooth soup—made with blackened peppers, onions, and tomatoes, and enriched with semisweet chocolate—is served with an array of garnishes.

Eggplant Caponata


On Pastry-Making and the Punk Rock Appeal of Pop-ups

In the lead-up to their first culinary collab, Natasha Pickowicz and Doris Hồ-Kane sit down to talk about staying scrappy.

Jo Mama's World Famous Spaghetti

My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this recipe. Have spaghetti one night and lasagna later! Thanks to all of you who have tried my recipe and have written a review. I read and appreciate every one of them! Chef Note: After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine!

Luau Food

Cocktails & Tropical Drinks
Check out our recipes for such great tropical favorites as Mai Tai's, Piña Colada's, Blue Hawaii's, Lava Flows and many more.

Baked Mahi Mahi as served at the Polynesian Cultural Center
Whitefish fillets with mild or sweet flavor. This recipe is courtesy of the Polynesian Cultural Center on Oahu.

Banana Bread
This favorite made with mashed ripe bananas is often offered at luaus.

Banana/Coconut/Guava Cake
You'll probably find one of these tropical-flavored cakes at almost any luau that you attend in Hawaii.

Beef or Chicken Teriyaki as served at the Polynesian Cultural Center
Beef or chicken slices grilled or broiled in a sweet teriyaki marinade. This recipe is courtesy of the Polynesian Cultural Center on Oahu.

Char Siu
These delicious rich, red spareribs are a favorite thanks to the Chinese immigrants to Hawaii.

Chicken Adobo (recipe from Hawaii's own Governor Ben Cayetano)
This national dish of the Philippines is a favorite at luaus. It is a stew with chicken and pork (or beef, shellfish) in a sauce of white vinegar, soy sauce, garlic, and peppercorns.

Chicken Katsu
Japanese style fried chicken most often served with Tonkatsu sauce.

Chicken Long Rice as served at the Polynesian Cultural Center
Sometimes called thread or bean noodles, they are boiled and served hot with pieces of chicken. You may also want to try this over a little white rice, with soy sauce. This recipe is courtesy of the Polynesian Cultural Center on Oahu.

Chicken Long Rice - alternate recipe
Another staple at most luaus, this Chinese side-dish is made with chicken and long rice, oriental vermicelli, or saifun (bean strands).

Chicken Lu`au
A Hawaiian favorite made with chicken cooked with taro leaves (or spinach) and coconut milk.

Corn Chowder
A modern Hawaiian favorite made with chicken stock, potatoes, onion, celery and creamed corn.

Fried Rice
A standard of Chinese cuisine, fried rice can be made with meat or seafood and a wide assortment of vegetables.

A traditional Hawaiian coconut flavored dessert that is best described as a "stiff pudding".

Hawaiian Lau Lau as served at the Polynesian Cultural Center
Steamed boneless pork, chicken or beef salted and wrapped in taro or ti leaves. This recipe is courtesy of the Polynesian Cultural Center on Oahu.

Hawaiian Lau Lau - alternate recipe
Salt butterfish, beef, chicken or pork wrapped in taro or ti leaves and then steamed.

Hawaiian Purple Sweet Potatoes
A delicious side-dish found at almost every luau in Hawaii. This recipe is courtesy of the Polynesian Cultural Center on Oahu. These potatoes are served at their Ali'i Luau.

Huli Huli Chicken as served at the Polynesian Cultural Center
Grilled chicken halves flavored with soy sauce, pineapple juice, brown sugar, ginger, garlic, and wine. This recipe is courtesy of the Polynesian Cultural Center on Oahu.

Huli-Huli Chicken - alternate recipe
Hawaii's own version of barbecued chicken is cooked with Huli-Huli Sauce (made with pure Hawaiian brown sugar cane along with soy sauce, fresh ginger and more).

Kalua Pua'a (Kalua Pig) as served at the Polynesian Cultural Center
This roasted pork recipe is courtesy of the Polynesian Cultural Center on Oahu. This is the main course at their Ali'i Luau.

Kalua Pig (make at home recipe)
Kalua Pig (cooked in an imu - underground oven)
The featured dish at every luau, Kalua Pig is slow-cooked whole in an imu (underground oven) for many hours.

Kim Chee
Great as a dip for pupu's (appetizers) or a stand-alone side dish, Korean style Kim Chee is made of fresh island cabbage, chili peppers, ginger, garlic and other seasonings.

A Hawaiian pudding made of taro, brown sugar and coconut milk.

Lomi Lomi Salmon
From the Hawaiian words to massage, knead or rub, Lomi Lomi Salmon is made with cold diced salmon, tomatoes, and onion. It is found at almost every luau in the islands.

Taro leaves, often baked with coconut cream and chicken or octopus the word eventually came to mean a Hawaiian feast, which is also known as 'aha'aina or pa'ina.

Macaroni Salad (Island Style)
A mainland favorite brought to Hawaii is served at many luaus. Like many salads, it can be made many different ways.

Mango Bread
This version of mango bread is a recipe by Hawaii's most famous chef, Sam Choy.

Still grown in Hawaii, fresh Maui Gold pineapple can almost always be found at a luau, often in chunks at the salad area.

Pipi Kaula
Hawaiian-style beef jerky made with flank steak strips marinated in soy sauce, red peppers and water, dried in a dry box. Served at the Polynesian Cultural Center Ali'i Luau.

One of the staple foods of the Hawaiian diet, poi is a thick, purple-colored paste made by pounding taro. Poi can be bought fresh or "day-old," which allows a sour flavor to develop. Poi is labeled "one-finger," "two-finger" or "three-finger" to describe its consistency--the thicker the poi, the fewer fingers needed to scoop it up. Today is it used in many Hawaiian recipes or served as a side dish.

Most often seen made with the freshest raw ahi (tuna), poke makes a great pupu (appetizer) for any meal.

Portuguese Bean Soup
A delicious soup made with cabbage, kidney beans, and Portuguese sausage. Portuguese Sweet Bread Portuguese sweet bread (pao doce), sometimes labeled Hawaiian sweet bread, is a staple and good for making French toast in the morning.

Portuguese Sweet Bread
Portuguese sweet bread (pao doce), sometimes labeled Hawaiian sweet bread, is a staple and good for making French toast in the morning.

The pupu platter found at many luaus is basically a platter of hors-d'oeuvres, island style. Check out our recipes.

Sauteed Mahi Mahi
Seared Toasted Macadamia Nut Mahi Mahi with Citrus Ako-Miso Sauce
This Hawaiian favorite white, sweet, moderately dense fish is most often served at luaus either baked or sautéed.

Shoyu Chicken as served at the Polynesian Cultural Center
Chicken marinated in soy sauce, sugar, garlic and ginger. This recipe is courtesy of the Polynesian Cultural Center on Oahu.

Squid Luau as served at the Polynesian Cultural Center
Squid Luau, is a Hawaiian dish made of squid and luau leaves cooked in coconut leaves until tender. This recipe is courtesy of the Polynesian Cultural Center on Oahu.

Also known as kalo, taro leaves are eaten as a vegetable or wrapped around fish and meats. The root is cooked and pounded into poi.

Taro Dinner Rolls
Taro rolls are simply delicious, much moister than other rolls you'll ever eat. This recipe is for the rolls served at the Polynesian Cultural Center Alii Luau.

Teriyaki Beef- Chinese Recipe
Teriyaki Beef - Japanese Recipe
An island favorite of beef marinated in teriyaki sauce and island seasonings and then broiled or grilled. The same recipe can also be used with chicken. Check out these recipes from's Guides to Chinese and Japanese Cuisine.

Ti Leaves
Ti leaves are used in Hawaiian cooking to wrap foods that are to be cooked. The leaves are removed before the food is eaten. Dried ti leaves, which can be found in some ethnic markets, must be soaked to soften before they can be used.

Related Books of Interest

Alan Fong's New Wave Luau
by Alan Wong
An excellent cookbook by one of the premier chefs of Hawaiian Regional Cuisine. Wong shows you how to take traditional luau foods and prepare them in all new and exciting ways.

Entertaining Island Style
by Wanda A. Adams
This book is a great place to start if you want to hold a luau in your own backyard. It covers everything from how to cook a kalua pig and other luau foods to even how to crack a coconut.

Hawaii's Best Tropical Food and Drinks
by Hawaiian Service Inc.
If you're looking to find out how to make that specialty Hawaiian drink, this book is for you.

Luau Like a Local: The Easy Way
by JoAnn Takasaki
The recipes in this first book are distinctly Hawaiian, sharing the global perspective of many Hawaiian menus.

Easy dinner recipes

Save yourself stress in the kitchen with our easy dinner recipes, from filling pasta bakes to warming curries and simple traybakes the family will love.

Chicken pasta bake

Enjoy this gooey cheese and chicken pasta bake for the ultimate weekday family dinner. Serve straight from the dish with a dressed green salad

Easy-to-scale cheesy fish pie with kale

Double the ingredients in this easy fish pie if you need to feed four, or quadruple for eight. This comforting dinner is perfect for midweek, and adaptable for any situation

Related Content

They had to have undergone some adaptation in the home kitchen. Some of those adaptations, unfortunately, didn't work out that well. One recipe included self-raising flour and a lot of baking soda, and it seemed as if the cook had omitted the acidic ingredient - perhaps pineapple - that would have activated the baking soda. The result could have been called ''baked carrot soap''.

At least half the entries were the classic carrot cake made with flour, oil, eggs, sugar, carrot and spices and topped with cream-cheese icing, a recipe that emerged in the United States in the late 1970s. Carrot cakes have been around a lot longer than that, with carrots used as a sweetener since mediaeval times when sugar was rare and expensive. A recipe from the late 1600s instructs grated carrots to be mixed with breadcrumbs, cream, eggs and spices, then baked in a warm oven like bread-and-butter pudding.

Although none of the entries suggested we bake a bread-and-carrot pudding, some reflected a long culture of baking with carrots, with some traditional European carrot cakes and many different formats, such as with a dry, biscuit-like crust.

In the end, there could only be a dozen cakes baked. To reflect the entries from the shortlist, we narrowed it down to just eight classic cakes and four others. These were baked the day before by yours truly, taking a gruelling 17 hours to shop for, prepare bake and ice. Each cake was baked with care, following the instructions given. In doing this, I learnt some basic facts that are true to all carrot cakes:

1. They are robust recipes.

It is not a coincidence that you will find Chinese food pretty much everywhere. But remember, there are 2 types of Chinese cuisine – authentic and fake. How to identify the first type? Easy. If you are in China – it’s all over. If you are in your city’s Chinese restaurant – choose the place where customers are Chinese, not tourists.

A little glossary for a newbie:

Taste your #way around the #world.

70+ Easter Desserts That Are Almost Too Adorable to Eat

These tasty and easy-to-make Easter cakes, cookies, and sweet treats will have you "hopping" with joy!

Easter is a special day for many people for number of reasons. It holds special religious significance for Christians who acknowledge the birth, death, and resurrection of Jesus Christ. It's also a time to be with family &mdash whether that's virtually or in person &mdash to appreciate and celebrate the warmth and promise of spring after a long, dark winter. And of course, there's the seemingly endless number activities to enjoy in honor of the holiday. There's decorating Easter eggs, having an Easter egg hunt, and eating your favorite Easter candies. And since food is such an important part of the holiday, you can't forget about the Easter desserts that make the holiday extra sweet.

If you want to add some extra treats to your Easter celebration this year, try your hand at one (or all!) of the following recipes for Easter treats. There are a range of delicious dessert recipes on this list, so regardless of whether or not you're on the hunt for a simple recipe or something intricate that will make you look and feel like a master chef, there's bound to beg a tried-and-true dessert option for you and yours. And all of these Easter cakes, cookies, and sweets will be sure to look beautiful on your dessert table! No matter what you're in the mood for, there's a dessert here that's bound to add the perfect amount of sweetness to your Easter holiday.

Step 1:

Melt the chocolate slowly (ideally in a bain-marie). Meanwhile, mix the butter with the icing sugar and vanilla sugar until creamed. Gradually stir in the egg yolks. Pre-heat the oven to 180°C / 356°F.

Step 2:

Grease a cake tin with butter and sprinkle with flour. Whip up the egg whites with a pinch of salt, add the crystal sugar and beat to a stiff peak. Stir the melted chocolate into the paste with the egg yolks and fold in the whipped egg whites alternately with the flour. Fill the dough into the tin and bake for around 1 hour.

Step 3:

Remove the cake and leave to cool off (to achieve a flat surface turn the cake out on to a work surface immediately after baking and turn it again after 25 minutes).
If the apricot jam is too solid, heat it briefly, and stir until smooth, before flavouring with a shot of rum. Cut the cake in half crosswise. Cover the base with jam, set the other half on top, and coat the upper surface and around the edges with apricot jam.

Step 4:

For the glaze, break the chocolate into small pieces. Heat up the water with the sugar for a few minutes. Pour into a bowl and leave to cool down until just warm to the taste (if the glaze is too hot it will become dull in appearance, but if too cold it will become too viscous). Add the chocolate and dissolve in the sugar solution. Pour the glaze quickly, i.e. in a single action, over the cake and immediately spread it out and smooth it over the surface, using a palate knife or other broad-bladed knife. Leave the cake to dry at room temperature.

Serve with a garnish of whipped cream. If possible, do not store the Sachertorte in the fridge, as it will “sweat”.

Watch the video: Best Spas in the World. LET GO AND SOOTHE YOUR SOUL in these Amazing Spas Around the World


  1. Celdtun

    Authoritative post :), curious ...

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