Warm up with a Squash soup

Absolutely love this recipe of Squash Soup by the Six Senses Zighy Bay Executive chef, Richard Lee. SQUASH SOUP 500ml vegetables stock 750 gram squash, cut into cubes 2 red onions, chopped 2 garlic cloves, halved 60 ml yoghurt 1 gram ground nutmeg Salt and pepper to taste Method: Put the stock and 500ml of water…

That perfect Rocca Salad

With the Spring season around the corner, we bring you the perfect Rocca Salad recipe by the Six Senses Zighy Bay Executive chef, Richard Lee. ROCCA SALAD 60 gram Rocket leaves 20 gram red onion, thin slices 20 gram tomato 40 gram goat cheese, crumbled 5 gram sumac 10 ml olive oil 10 ml lemon juice…