A rich and comforting creamy mustard pepper chicken recipe served with asparagus rice, created by Ravish columnist and executive chef Paul Watters.
Executive chef and Ravish columnist Paul Watters shares his lamb meatballs recipe with buckwheat, roasted vegetables and creamy cracked black pepper sauce.
A flavour-packed dish combining pork, sweet potato, and a sticky honey soy glaze, served with a fresh asparagus salad.
This elegant, seasonal dish comes from Paul Watters, Executive Chef and Ravish columnist, whose cooking is all about balance, subtle aromatics, and letting simple ingredients
Sweet soy–glazed salmon is a classic for a reason, but paired with a crisp rice noodle salad and a crunchy cashew crumble, it becomes a
There’s something quietly luxurious about a dish that looks considered yet feels effortless to cook. This herbed chicken is exactly that kind of plate —
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
This streamlined recipe combines tender chicken, crisp peppers and a glossy, punchy sauce — all brought together with Paul’s signature hints of ginger, garlic and
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,
Silky pumpkin meets creamy coconut milk and a blend of warming spices, served with homemade pumpkin flatbread, chilli–coriander butter, and a drizzle of Thai basil
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