Yealands Reserve Pinot Gris
There’s something magical about a wine that dances with bold, exotic flavours—and this week’s star pairing did just that. Wine…
saturday kitchen
Extra Special Soave Superiore Classico
Wine expert Helen McGinn paired the Extra Special Soave Superiore Classico, Italy, 2024 with Hasan Samay‘s Ricotta and Nutmeg Ravioli…
Singapore butter prawns
Singapore butter prawns hit fast and hard. Rich. Aromatic. Add cooling sesame cucumbers on the side and suddenly it feels…
Ricotta and nutmeg ravioli with sage butter sauce
Soft, freshly rolled pasta filled with creamy ricotta and warm nutmeg, finished in a nutty sage butter that clings to…
Eggnog-style custard tart with rum and nutmeg cream
An indulgent eggnog-style custard tart. Its rich, silky and warmly spiced, capturing everything we love about festive desserts without the…
Peppered tuna steak with green peppercorn sauce
A thick tuna steak seared hard in cracked black pepper, staying rosy and tender inside. Rich butter, thyme and Madeira…
Baked Sri Lankan-style sea bass
A whole sea bass wrapped in banana leaf and perfumed with toasted spices, curry leaves and coconut. The flesh stays…
Twice-baked baby potatoes with soured cream and trout roe
Crisp skins with a silky, buttery centre, lifted with tangy soured cream and finished with pops of delicate trout roe.…
Crab and lobster vol-au-vents
Flaky, golden puff pastry with a rich seafood filling that feels quietly luxurious. Sweet crab and lobster fold into creamy…
Crispy fried goats’ curd and cranberry money bags
Golden, crisp parcels of creamy goats’ curd streaked with sweet-tart cranberry. Each bite balances crunch and softness, savoury and fruity.…