Bring colour and flavour to your dinner table with these delicious curried orzo stuffed yellow peppers. Created by Executive Chef and Ravish Magazine columnist Paul
Executive Chef and Ravish columnist Paul Watters shares his smoky chicken and charred vegetable skewers, served over a fresh mixed-leaf salad with an optional creamy
Executive Chef and Ravish columnist Paul Watters shares his Piri Piri beef recipe, combining tender seared steak, chunky aubergine and red peppers with a rich,
Executive Chef Paul Watters shares a delicious recipe for grilled pork chops served with homemade apple chutney, a fresh avocado salad and a fragrant turmeric
Executive chef and Ravish columnist Paul Watters shares his flavour-packed Cajun salmon recipe served with curried couscous, tenderstem broccoli and a fragrant curry-harissa sprinkle
A flavour-packed dish combining pork, sweet potato, and a sticky honey soy glaze, served with a fresh asparagus salad.
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,
Paul Watters, Executive Chef and Ravish Mag columnist, brings us this comfort-food twist: golden, cheesy meatballs bursting with flavour, served atop a crisp, colourful salad
This vibrant recipe by Paul Watters, Executive Chef and Ravish Mag columnist, brings together the richness of crisp-skinned salmon, the earthy warmth of roasted baby
This is comfort food, reimagined — earthy, fragrant, and full of texture. Whether you’re cooking to impress or just treating yourself, Culinary Columnist and Executive
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