The Recipe Library

A grazing board of cured meats, marinated olives, artichokes, and sharp pecorino arranged for the table.

Sweet roasted beets meet tangy whipped goat cheese on a charred baguette, finished with honey and thyme.

Bulgur, parsley, and mint tossed with lemon and olive oil, served in crisp lettuce cups.

Rice paper wrappers bundle shrimp, vermicelli, carrot, and a jungle of herbs - our lightest starter.

Poached tiger prawns on shredded little gems with a cognac-spiked marie rose sauce.

Air-dried beef draped over crisp apple, toasted walnuts, and arugula in a mustard vinaigrette.

Triangular white bread sandwiches from Venetian cafes, layered with tuna, egg, and caper mayo.

Summer on a plate: ripe heirloom tomatoes, buffalo mozzarella, torn basil, and aged balsamic.

Silky Roman pasta tossed with guanciale, egg yolks, and Pecorino Romano - no cream, ever.

Burst cherry tomatoes, spinach, and torn burrata over long spaghetti - a twenty minute weeknight hero.

Garlic butter, white wine, and lemon coat plump shrimp over linguine - always on the menu.

Pillow-soft potato gnocchi bathed in nutty brown butter, crisp sage leaves, and aged parmesan.

Slow-simmered beef and pork ragu clinging to wide ribbons of hand-cut tagliatelle.

Briny clams, white wine, and garlic clinging to linguine - coastal Italy in one bowl.

Layered pasta sheets with fried eggplant, rich tomato sauce, and baked ricotta.

Saffron-kissed risotto crowned with slow-braised veal shank - Milan on a plate.

Creamy risotto studded with clams, mussels, prawns, and calamari - a coastal celebration.

Twisted Ligurian pasta with bright basil pesto, potatoes, and green beans - the classic combo.

Fiery Roman classic - garlic, chili, and tomato cloaking ridged penne. Simple, loud, perfect.

The original: blistered dough, San Marzano tomato, fior di latte, and torn basil.

No-tomato pie with whipped ricotta, lemon zest, and arugula - delicate and bright.

Pillowy focaccia dimpled with olive oil, flaky salt, and rosemary - a year-round baker favourite.

Old-school Italian country loaf with a thick crackling crust and open crumb.

Flaky, buttery breakfast pastries - the Italian cousin of the French croissant.

Dessert-leaning focaccia with fresh figs, honey, and mascarpone - perfect with espresso.

A golden roast chicken stuffed with lemon and herbs, blanketed in olive oil.

Flaky salmon fillets roasted fast and showered with a punchy herb and caper salsa verde.

Tuscan beef stew with potatoes, carrots, and red wine - the most comforting dish in the book.

A tender filet wrapped in mushroom duxelles, prosciutto, and puff pastry - showstopper status.

Thick-cut porterhouse grilled hot and fast over wood - a Tuscan rite of passage.

Whole duck rubbed with orange and star anise, slow-roasted until the skin shatters.

Split lobster tails bathed in white wine, garlic butter, and herbs - an anniversary favourite.

Mussels steamed in white wine with garlic, chili, and parsley - mop up with grilled bread.

Saffron rice crowned with prawns, mussels, clams, and sweet Spanish peppers.

Piemontese beef short ribs braised for hours in Barolo wine with warm spices.

Hunter-style chicken braised with rosemary, tomato, olives, and a splash of wine.

Smoky skirt steak sliced thin against the grain, doused in bright herb chimichurri.

Hand-rolled pasta tubes stuffed with spinach, ricotta, and nutmeg, baked under bechamel.

Slow-roasted lamb shoulder served over buttery polenta with braised kale.

Marinated chicken thighs threaded with peppers and onions - char-grilled with peanut drizzle.

Soft Romagnan flatbread wrapping spiced lamb, yogurt, and pickles.

Crunchy romaine, parmesan crumbs, and an anchovy-forward dressing done the old-school way.

Nutty farro, crunchy celery, tart cranberries, and feta tossed in lemon vinaigrette.

Ice-cold Andalusian tomato soup with cucumber, pepper, and olive oil - served in chilled bowls.

Fresh tuna, Sicilian olives, fennel, and farro with a citrus olive oil dressing.

Clam chowder with a Mediterranean twist - white wine, saffron, and smoky pancetta.

Silky squash soup with a drizzle of brown butter and crumbled amaretti biscuits.

Earthy beetroot soup with horseradish creme fraiche and toasted rye croutons.

A crystal clear beef broth floating with stuffed cappelletti pasta - a Christmas Eve staple.

Spicy seafood soup with coconut, lemongrass, and chili - our laksa-inspired broth.

Skillet of spiced tomatoes cradling soft-baked eggs, feta, and toasted sourdough.

Fluffy lemon-scented pancakes made with ricotta, stacked with berries and honey.

Sourdough topped with smashed avocado, soft poached egg, chili, and lemon zest.

A thick baked omelette with blistered zucchini, parmesan, and fresh basil.

Steel-cut oats simmered in milk, topped with honey-stewed berries and toasted almonds.

Toasted muffins, prosciutto, poached eggs, and a silky hollandaise - brunch as royalty.

Spinach, leeks, and herbs replace the tomato base for an unexpected green take.

Golden mango yogurt drink with a whisper of saffron and cardamom - our sunny morning boost.

Soft, buttery cinnamon rolls with a maple cream cheese glaze - weekend mornings only.

Dense, moist banana loaf with olive oil, hazelnuts, and dark chocolate chunks.

Layered espresso-soaked savoiardi, mascarpone, and cocoa - the signature sweet finale.

Italian ricotta cheesecake scented with lemon and vanilla on a pine-nut crust.

Vanilla panna cotta turned out onto plates and crowned with a fleur de sel caramel.

Flourless dark chocolate torta with a glossy ganache and a whisper of espresso.

A chocolate-amaretti pudding from Piemonte set with caramel in the mold.

Grandmas tart: pasta frolla crust, custard filling, pine nuts, and powdered sugar.

Emerald pistachio and ricotta cake with a whipped mascarpone crown.

Delicate Italian crepes filled with lemon cream and flambeed with grappa.

The simplest, silkiest vanilla panna cotta with wild strawberries and balsamic.

Upside-down apple torta with buttery caramel and whipped vanilla cream.

A show-stopping meringue roll filled with cream and berries - pavlovas Italian cousin.

Layered spoon dessert with dulce de leche, banana, espresso cream, and chocolate.

Domed sponge cake filled with ricotta cream, chocolate, and candied fruits - a Renaissance classic.

A warm coconut-rice pudding with mango compote and lime zest.

Choux puffs filled with vanilla gelato and drowned in warm bittersweet chocolate.

Crisp Italian doughnut sticks rolled in cinnamon sugar and served with chocolate.

Phyllo pastry wrapped around walnuts, honey, and cinnamon - inspired by southern Italian nonne.

A playful Italian-Japanese mash-up: chewy mochi wrapped around pistachio semifreddo.

Thick fudgy brownie layers stacked with chocolate ganache and a drizzle of espresso syrup.

Rich chicken paitan broth, springy noodles, bamboo shoots, and a jammy egg.

Aromatic green curry with coconut milk, Thai basil, and sweet eggplant.

Smoky restaurant-style fried rice with scallion, char siu, and seared egg ribbons.

Punjabi butter chicken: tandoori-spiced chicken folded into a silky tomato-cream sauce.

Cashew-creamed mild Indian curry with seasonal vegetables and garam masala.

Crisp golden chickpea-battered onion fritters with mint yogurt.

Silken poached chicken with chicken-fat rice and three classic Singapore sauces.

Ice-cold batter fries up lacy on prawns, squid, and mixed vegetables.

Slow-braised lamb with prunes, almonds, and warm spices perfumed with saffron.

Jamaican jerk marinated chicken skewers with pineapple salsa and fried plantains.

Leche de tigre cures fresh sea bass with lime, onion, and chili in minutes.

Chilled lobster tossed in lemon mayo on a buttery toasted roll - August in one bite.

Slow-braised beef tacos crisped on the plancha with a dipping cup of rich consomme.

Low and slow smoked pork shoulder piled on brioche with slaw and pickles.

A sharing spread of soy chicken, ginger pak choi, and fragrant jasmine rice.

Indonesian fried rice with kecap manis, fried egg, and chicken satay skewers.