Concept ,Philosophy and Guidelines
Cuisine concept:
Clean, Fresh, Raw and natural, Textures and Ingredients are balanced to nourish the body, mind and spirit
Cuisine Philosophy:
The cuisine is to have a distinctively local Asian orientation with fresh ingredients incorporating herbs and spices in traditional as which the resort draws its healing powers- Thai, South East Asian,without being overwhelming to the palate and nutritious yet health not a diet.
NB. Some signature dishes are to be developed
Cuisine Guidelines Generic to fishetarian Spa Cuisine Restauarant:
- Standard portion sizes : Entrees and 60 g seafood and vegetable proteins. Main dishes and 150 g seafood and vegetable proteins. Salads should be kept to a respectable portion size
- Maximum 15 g of fat per menu item ( Raw dishes excepted )
- Menu are to have benefits of the dishes briefly explained under the actual dish. Service and Spa staff will have a more detailled explanation should the guest ask.
- No artificial sweeteners are to be used.
- Menu introduction to be educational and explain the benefits in enjoying food & Beverage served in our Restaurants.
- Packaged and processed foods should not be used, including canned, irradiated and the like. In-house processingis acceptable (eg. cured tuna or pickled vegetables)
- Minimal sugars- replace refined sugars with honey, maple syrup, aple concetrate and fruit purees.
- Whole grains to be used where possible.
- As many organic products are to be used as possible Where organic products are used, they should be treated in the correct manner to maintain their organic benefits and not overtaken by non-organic ingredients.
- Raw food dishes are to consist of a minimum of 50% fresh. Raw foods including sprouted items and not just salads.
- Organic coffee and teas as much as possible Decaffeinated coffee and chicory also available.
- Herbal teas both hot and cold should utilize local ingredients and be made in-house where possible
- Fruit juices and mocktails to be made to order and served immediately.
- Menu items to be creative and trendsetting.
- Dishes should marry to spa treatments as much as possible
Cuisine Guidelines - Raw Food:
- Sprouting seeds and grains should be grown on the premises and cut or harvested directly for use in the dish being made.
- Nut milks, soy, almond, beans and pulses to be available as much as possible.
- Sauces with uncooked oils (nut sauces, miso sauces, yoghurt, olive oil, vegetable purees, tahini,etc)
- Raw oils for sauces and salads (flaxseed, olive, grape and cold pressed local oils)must be used.
- Organically grown produce should be used as a first choice
- No ingredient in a dish labeled as Raw can be subjected to heat over 42 Deg
Cuisine Guidlines - Spa cuisine Food:
- No deep fried foods many items traditionally deep fried can be baked
- Brown rice only to be served as an accompaniment to dishes.Wild rice or rice flours can be used in dishes.
- Packaged and processed foods must not be used, including canned, irradiated and the like. In-house processing is acceptable ( eg. cured tuna or pickled vegetables)
- Menu items to be low in salt, no refined sugar, and low fat.
- No refined sugars - replace refined sugars with stevia, honey,raw sugar, palm sugar, apple concentrate, fructose and fruit purees.
- Reduced refined white flour bakery products refined flours may be used in conjuction with other whole grain flours of with a maximum ratio of 1:1
- Whole grains to be used exclusively.
- Wheat alternatives are to be used wherever possible. wheat alternatives include oats, quinoa, millet, rye,spelt, buckwheat, barley and brown rice
- Dairy alternatives like nut milks, soy, almond, coconut and bean milks to be available as much as possible
- Medicinal herbs to be integrated into dishes generally chilled soups as they will be better assimilated into the body in a liquid form. Medicinal herbs and oils will degrade once subjected to heat
- No oils used for cooking. Begetable stock or water is used where needed in place of oil
- Raw oils for sauces and salads (flax seed, olive, grape and cold pressed local oils) must be used, and be organic where possible.
- Dished should be compiled with the idea of having a purpose other than to just supply energy to the body.
Hipocrates wrote "Your food should be your medicine, and your medicine should be your food"
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