A sophisticated, restaurant-style bread course for home chefs.

Charred octopus over crushed roasted potatoes, tangy strained yogurt, and savory preserved lemon curd.

Cape Malay shrimp curry with plump shell-on prawns in a velvety, sweet-spiced tomato reduction scented with tamarind and turmeric.

West Coast mussels steamed in an aromatic coconut green curry broth with lemongrass, kaffir lime, and crisp rustic bread for mopping

Hearty wellbeing soup inspired by the Polish chicken soup Rosol.