Executive Chef and Ravish columnist Paul Watters shares his Bombay-spiced carrot and sweet potato soup, combining warming spices, ginger, coconut milk and fresh lime for
Silky smooth with a subtle hit of tarragon, finished with Parmesan and cream, it’s the kind of bowl that feels both wholesome and elevated. Served
a classic sirloin steak elevated with a rich, velvety pepper sauce, crisp golden onion rings, and fragrant picked rosemary. This is steak night, but refined
His latest dish, a rich and comforting broccoli and blue cheese soup, brings together earthy vegetables, punchy cheese and a touch of indulgence. Perfect for
Light enough for lunch yet impressive enough for dinner guests, this dish balances warm, smoky spices with crisp vegetables, fragrant herbs and a burst of
Paul Watters, Executive Chef and columnist, brings together flaky oven-roasted salmon with a bed of aromatic spiced couscous, sweet peas, roasted red pepper and punchy
Slow-cooked to perfection, it’s a recipe that celebrates simple, soulful cooking — the kind that fills your home with irresistible aromas and your plate with
This zesty basa recipe pairs delicate, pan-seared fish with crisp salad and sesame-glossed mange tout — a light yet satisfying plate bursting with colour, texture,
Kicking off the collection is Bang Bang Chicken Curry Bon Bon, served with coriander, baby gem lettuce salad, and a hot curry yoghurt dressing —
Whether rich and hearty, or simple and light, a well-prepared soup nourishes both body and soul. Ingredients meld together, enhancing flavours and delivering a satisfying
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