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The Magazine : What's new

A recipe is an open book where you can read between the lines. And so it is with this pan-fried red snapper and prawns’ tails with cumin. Behind this dish hides its author, chef Nived Puresh, a Mauritian through and through, striding along the beaches of his childhood, admiring the waves and colluding with the fishermen. All that reverberates in his recipe for red... Read more