 be a refreshing dessert after lunch or dinner, or a healthy breakfast just by itself. The secret is in the blended cashew cream, which provides a perfect custardy backdrop to the caviar-like pop of the chia seeds. Use any combination of seasonal fruit you |
 . Finish with chopped coriander and a drizzle of olive oil.
Thank you to Chef Sebastián La Rocca, Culinary Director at Matiss restaurant by El Mangroove hotel, San José, Costa Rica, for the recipe.
If you have a recipe you would like to share with A |
 the crab. Sprinkle the mango, spring onion and chili over the crab.
Finely grate the zest of a lime over each plate. Finish each dish with sprigs of coriander cress.
Thank you to Will Holland, Head Chef at Coast Restaurant, Saundersfoot, for the recipe |
 Using a futuristic top-of-the-range kitchen, vegan guests learn to prepare classic Thai dishes like pomelo salad, green curry and mango sticky rice for dessert.
Luxury loving vegans should also visit the Infinite Luxury Spa whilst at Kata |
 The night I visited I experienced everything from aubergine haggis risotto to a beehive dessert bursting with the flavours of honey, mango, and chocolate.
If you have time, work off your meal |
 of the Northern coastal waters in Japan. They would cook the fish on the boats with different charcoals and share the bounty with one another using their oars.
There isn't a dish I would not recommend. What I would recommend, though, is the Dessert |
 Pour a small amount of the syrup around the frozen cheesecake and serve.
Thank you to the Chef Michael Wignall at The Latymer, Surrey, for the recipe.
If you have a recipe you would like to share with A Luxury Travel Blog's |
 Rest the slit of the round cookie on the edge of the glass and slide a couple of cookie sticks into the glass as well.
Thank you to Andrea Abarca, Head Chef at Los Altos de Eros Luxury Boutique Hotel and Spa, Costa Rica, for the recipe.
If you |
 for a few seconds to just start to melt a little of the dessert enough to release. Turn out onto a cold plate. Serve with some of the freshly scooped passion fruit pulp.
If you have a recipe you would like to share with A Luxury Travel Blog's readers |
 . Spoon a large spoon of salsa on top of the salmon. Garnish with a sprig of coriander. Serve immediately.
Thank you to Lee Alan Wood, Executive Chef at the Chaam Restaurant at the Anantara Vacation Club Phuket Mai Khao for the recipe.
If you have a |
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