What does Morocco, New Zealand and the Malay Archipelago of Southeast Asia have in common? Apart from bordering the seas, these unique places are a confluence of cultures, traditions and most importantly—flavours, influenced by the tapestry of heirloom produce, indigenous ingredients and legacy recipes of the land and her people. I am revisiting these soup recipes from yesteryear with a renewed lens after having dabbled with sourdough and modernist cuisines in recent times—sometimes, old is gold and these are just as good as I have remembered creating them!

A spicy and invigorating bowl inspired by Chinese and Malay heritage with an eclectic mix of wolfberries, red dates and daun salam.

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A standout dish with roasted kumara, pears, chickpeas and caramelised onions blended into a vibrant, luscious broth.

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A tender beef stew made with a beautiful blend of spices, all warm with sweet accents.

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