The Foodie Edit: at home with SLH

Mouth-watering dishes from around the world, ready for you to recreate from your very own home.

A selection of easy to make, flavourful recipes including delicacies, foodie favourites and some sweet treats, all generously provided by our hotels. Share your creations with us by using the #athomewithSLH hashtag.

A taste of Thailand: Pad Thai

Recipe from 137 Pillars House, Chiang Mai, Thailand

2 tablespoons of vegetable oil
1  Egg
1 tablespoon of tamarind syrup
1 cup of dried small rice noodles
1 tablespoon of dried shrimps, ground
1 tablespoon of tofu, cut into small dices
1 tablespoon of shallot
1 teaspoon of minced parsnip pickles
3 each of peeled shrimp
1 teaspoon of ground roasted peanuts
1 tablespoon of shrimp paste
Chilli powder, to taste
Chicken stock, as needed
Fish sauce, to taste


  1. Heat 2 tablespoons of oil over medium heat,  add tofu and fry until golden brown
  2. Add pickles, shrimps and shallots and continue cooking for a further 2 minutes, then add egg
  3. When the egg starts setting, add noodles, tamarind syrup and shrimp paste
  4. Keep stirring and add stock if necessary
  5. Continue cooking until the noodles turn soft, then add peanuts
  6. Add fish sauce and chilli powder
  7. Before you remove from the heat, add bean sprouts and chives
  8. Plate up and garnish with fresh bean sprouts, chives, a lime wedge and ground peanut


A taste of New Zealand: Afghan Biscuits

Recipe from Hulbert House, Queenstown, New Zealand

200g butter (softened)
½ x cup caster sugar
1 x tsp vanilla essence
1 ¼ x cup plain flour
1/3 x cup cocoa
2 x cups cornflakes

For the icing:
2 x cups icing sugar
½ x cup cocoa
¼ x cup hot water


  1. Preheat oven to 180c
  2. In a large bowl beat (mix) sugar, vanilla and butter until light and fluffy
  3. Sift in the flour and cocoa, add cornflakes and mix all together
  4. Roll golf ball sized pieces of dough, press to flatten and then place on baking paper on a baking tray – rustic is good
  5. Bake for 15mins
  6. Leave on wire rack to cool
  7. Stir icing ingredients together until you get a smooth, thick and shiny icing
  8. Spoon icing onto afghans, then press a walnut into the icing


A taste of Italy: ricotta and spinach cappellacci

Recipe from Susafa, Polizzi Generosa, Italy

For the pasta:
500 gr 00 flour (all-purpose flour)
5 eggs (1 egg per 100 gr of flour); the number of eggs depends on their size; remember to add them gradually to the mix
2 kitchen spoons of Extra Virgin Olive Oil
6 gr salt

For the filling:
500 gr spinach
250 gr ricotta cheese
50 gr parmesan cheese
Pinch of nutmeg
Pinch of black pepper


  1. Combine the flour together
  2. Blend the eggs with a fork and add it to the flour; work the ingredients until you get a homogeneous dough
  3. When the dough is done, cover it with film and let it rest for around an hour
  4. Cook the spinach in salted boiled water for a few minutes, then blend it and let it cool
  5. In a separate bowl combine the ricotta cheese, parmesan, black pepper, nutmeg and spinach when cold. Keep it for later
  6. With a pasta machine pass pieces of the dough starting with the widest setting and finishing with the narrowest one, until you get a pasta sheet of 1 mm
  7. Cut round disks as much close as possible each other
  8. Place spoonfuls of filling in the centre; with your finger sprinkle some water at the edges and put another disk above, then press to seal
  9. Place in boiling water for a few minutes (3-5min). They are cooked when come to the surface (we always suggest to taste them before draining)
  10. Serve them with sauce of your choice: it could be tomato sauce or pesto or butter and sage


A taste of Amsterdam: Dutch stroopwafels

Recipe from Canal House, Amsterdam, Netherlands

Ingredients: (makes 20)
For the dough:
500 grams (1.1 lb)  flour
2 teaspoons active dry yeast
1 teaspoon ground cinnamon
150 grams (5.3 oz) sugar
125 grams (4.4 oz) unsalted butter
100 ml (3.4 fl oz) warm water
2 large eggs
Pinch of salt

For the caramel:
150 grams (5.3 oz) light brown sugar
125 grams (4.4 oz) unsalted butter
1 teaspoon ground cinnamon
5 tablespoons pancake syrup (maple syrup will do)
1 tablespoon vanilla extract


  1. Mix the flour, yeast, cinnamon and sugar
  2. Rub small pieces of butter into the flour until it resembles small peas
  3. Slowly pour in the warm water and knead for several minutes
  4. Add eggs one at a time
  5. Finally, throw in a pinch of salt and knead the dough for a minute or two until all the ingredients are well blended
  6. Wrap in plastic cling film and rest for 30 minutes
  7. Now for the caramel – melt the sugar and the butter together, stirring slowly over a low heat
  8. Add cinnamon and the pancake syrup and continue to stir until the caramel comes together and slowly bubbles
  9. Make sure all the sugar has dissolved, then add the vanilla extract and stir it in
  10. Keep the caramel warm once you’ve finished – you’ll need it in a second

To assemble your waffles

  1. Divide the dough into 20 equal pieces, and roll each one into a small ball. Cover and rest on the counter
  2. Heat your waffle cone machine or your pizzelle iron according to instructions.
  3. Place one dough ball in the middle, press down the top lid and bake each waffle for approximately 40 seconds

Now you have to work fast. As long as the waffle cookie is hot, it’s pliable. The moment it cools, it will break, so make sure you have all the items you need within reach.

With a sharp, serrated knife, slice the cookie horizontally into two parts. Place a generous size dollop of caramel in the middle, replace the top and gently push down on it so that the caramel spreads. Place on a rack to cool.


A taste of the Cook Islands: The Moana Manea

Recipe from Pacific Resort Aitutaki, Aitutaki, Cook Islands

30ml pineapple juice
15ml coconut cream
30ml blue curacao
30ml grand marnier
30ml malibu
10g desiccated coconut
1 lime


  1. Place all liquid ingredients into a shaker and shake for 10 seconds to mix ingredients well
  2. Rim the glass with lime and then line it with desiccated coconut
  3. Add ice to the glass and pour in the mixture
  4. Garnish with desiccated coconut and lime wedge

Sit back, relax, and enjoy!

A taste of Iceland: pan fried cod

Recipe from Hotel Rangá, Hella, Iceland

For the tomato salsa:
2 units cherry tomatoes
1 small red onion
2 spring onions
3 red capsicums
Olive oil

For the Red Pesto:
2 big tomatoes
500 g of sundried tomatoes
1 red chilly
2 garlic cloves
100 ml of water (for smoother consistency)

For the White wine sauce:
2 large Onions
1 Fennel
3 pcs Garlic
1 Leek
2 ltr White wine
3 ltr cream
Salt, lemon juice, honey

For the Icelandic Cod with fresh herb Gremolata:
Approximately 1 kg Cod (Another type of white fish can be used if you are unable to get Icelandic Cod)
Salt and pepper
Lemon juice


  1. For the salsa – slice the capsicum in half, discard seeds and veins. Cut up the capsicum into large pieces and fry on a pan with olive oil until the capsicum starts to brown slightly. Set aside to cool down.
  2. Cut tomatoes in half
  3. Cut up spring onion and red onion into small pieces
  4. Once the capsicum has cooled, cut into smaller pieces
  5. Mix everything together and taste with salt, lemon juice and olive oil
  6. For the pesto – mix all the ingredients in a blender, add water to make the pesto smoother
  7. For the small potatoes – boil 500g of small potatoes for 25 mins
  8. Wait until cooled, then cut in half and pan fry until golden brown
  9. Season potatoes with salt and pepper
  10. For the White wine sauce – cut onion, fennel, garlic and leek into small pieces, sweat in oil on medium heat until soft and season with salt. You want the onion to be translucent, do not let the onion turn brown
  11. Add the wine and reduce by 75%
  12. Add the cream and boil for 60 seconds
  13. Strain the sauce to remove bigger pieces of vegetables, thicken the remaining liquid with xantana, you can use another thickener such as flower or mondamin
  14. Season with salt, honey and lemon juice
  15. For the Icelandic Cod with fresh herb Gremolata – cut Cod fillet cut into 200gr pieces and pan fried until golden brown
  16. Season with salt, pepper and lemon juic
  17. Pre heat oven to 200 degrees, cook the cod in the oven for approximately 6 – 8 min until ready. The cod is ready when you can use a fork to flake it easily. Undercooked fish resists flaking and is translucent
  18. For the Gremolata – a handful of fresh dill, parsley and chives all chopped small and mixed together
  19. Place the Gremolata on top of the cod when its cooked

Plate, serve and enjoy!