Culinary Inspiration & Test Kitchen
Recipes & Dishes
Crafted with our direct-imported ingredients — step-by-step culinary guides designed for Maldivian home cooks, resort chefs, and food enthusiasts.
Focaccia
Home baking has held onto its popularity, and focaccia is a good place to put that enthusiasm — flatter and lighter than most breads, and generous with olive oil. Eat it plain, split it for sandwiches, or set it beside a pasta dish. Since the oil is the main event, quality matters: we use Ondoliva Olive Pomace Oil, part of the Ondoliva range we bring into the Maldives. It carries a rich, vibrant olive flavour that serves equally well in pastas, salads and sauces. Serving size: 4-5
Creamy Blue Cheese Pasta
Creamy, tangy and quick to put together, this is a pasta for people who like their cheese to make itself known. The sauce is built on Remia Blue Cheese Dressing, one of the Remia products we supply. Blue cheese, fine herbs and a quiet note of garlic — and the same bottle earns its keep in sandwiches, burgers and as a dip. Serving size: 1-2
Cream Cheese Spaghetti
Creamy, cheesy spaghetti with chicken — a filling plate for lunch or dinner that does not ask much of you. The sauce is made with Salim Creamy Taste cream cheese spread, part of the Salim range we distribute across the Maldives. It is smooth and genuinely creamy with a light milky, cheesy note, and the same tub is just as good on toast or worked into sandwiches and dressings. Serving size: 2-3
Chicken Alfredo Pasta
A classic built on very little: a cream and cheese sauce, tender chicken over the top, and not much time between starting and eating. We make ours with PastaZARA Penne Rigate, part of the Pasta Zara range we distribute across the Maldives. Cooked, it stays pleasantly chewy and holds the cream sauce rather than letting it slide off — which makes it useful well beyond this dish.