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A supplement to BBC Good Food Middle East. Publication licensed by Dubai Production City, DCCA

BRUNCH GUIDE NEW SEASONAL BRUNCHES

SPRING/SUMMER 2017


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25 UAE BRUNCHES


BRUNCH GUIDE

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Introduction

EDITORIAL EDITOR: Sophie McCarrick sophie.mccarrick@cpimediagroup.com ONLINE EDITOR: Emma Hodgson emma.hodgson@cpimediagroup.com ADVERTISING DIRECTOR OF SALES: Michael Phillips SALES MANAGER: Carol Owen SALES MANAGER: Liz Smyth

WELCOME TO THE SPRING AND SUMMER BRUNCH GUIDE FOR 2017!

bbc.sales@cpimediagroup.com MARKETING Isabelle Mills marketing@cpimediagroup.com DISTRIBUTION & SUBSCRIPTIONS Rajeesh Nair rajeesh.nair@cpimediagroup.com PRODUCTION James Tharian DESIGN Froilan Cosgafa IV ONLINE Aiya Naingue

Restaurants featured in this guide are included on a sponsored basis. Details are correct at the time of going to press, but offers and prices may change.

PHOTOGRAPHER Maksym Poriechkin FOR OTHER ENQUIRIES, PLEASE VISIT: www.bbcgoodfoodme.com FOUNDER CPI MEDIA GROUP Dominic De Sousa (1959-2015)

PRINTED BY Emirates Printing Press LLC, Dubai PUBLISHED BY

Unlike anywhere else in the world, brunch in the Middle East is somewhat of an institution. Internationally, Dubai especially is known as the ‘go to’ destination for brunching, and it’s an event loved by both residents and tourists alike. It’s big business, and we see more and more restaurants jumping on the bandwagon each year – each time bringing something new, innovative and exciting to the table. From a la carte brunches, buffet brunches (or a mix of both), Friday brunches, Saturday brunches, evening brunches (drunch?) party brunches and casual brunches, there’s a brunch to suit all occasions, preferences and budgets. Inside you’ll find a wide-range of options – all serving fine food in an enjoyable atmosphere. Now, all that’s left to do is gather your brunch crew, and let the weekend fun begin! We hope you enjoy the latest edition of the guide. Happy brunching,

The Editorial Team Head Office: Media City, Building 8, 2-03 Dubai, United Arab Emirates, PO Box 13700 Tel: +971 4 440 9100 Fax: +971 4 447 2409 Email: info@cpimediagroup.com A publication licensed by Dubai Production City, DCCA

© Copyright 2017 CPI Media Group. All rights reserved. While the publishers have made every effort to ensure the accuracy of all information in this magazine, they will not be held responsible for any errors therein. www.cpimediagroup.com


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BRUNCH GUIDE

CONTENTS Big brunch at Amwaj Rotana

04

Fundining Friday brunch

08

Dukesy Family Beach brunch at West 14th, Dukes Dubai

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Wanderlust brunch

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20 Brunches are listed in alphabetical order of hotel name.

04 068 brunch at Prime68

20

The Friday Garden brunch

25

Bubbly brunch, Yalumba

26

Friday brunch at The Thai Kitchen

28

Friday brunch at Traiteur

29


BRUNCH GUIDE

Fogueira Friday brunch

31

Sofra BLD brunch

32

Feast’s Friday brunch – A journey of 101 flavours

36

The crave brunch at ZOCO

40

Street Art brunch Vol. II

60

44

52 The 1,001 Flavours brunch at Ewaan

48

Thiptara Hypnothai brunch

50

Versailles Vecadence brunch

52

The City brunch at Seasonal Tastes

56

The Secret Garden brunch

60

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Friday Brunch Every Friday | 12:30 p.m. – 4:30 p.m. If it’s BIG you want then BIG you’ll get. That’s what our brunch is all about. Big on the food, big on atmosphere and big on fun! Boasting the largest outdoor terrace along Jumeirah Beach Residence (JBR), Amwaj Rotana has a brunch for all with over 100 dishes, live stations, kids’ zone, live DJ and four different packages to choose from. • AED 235 (with soft beverages) • AED 355 (with standard house beverages) • AED 495 (with bubbly and house beverages) • AED 690 (Premium French bubbly experience) For reservations or more information, email dining.amwaj@rotana.com or call +971 (0)4 428 2000. Amwaj Rotana, The Walk, Jumeirah Beach Residence P. O. Box: 86834, Dubai, UAE. T: +971 (0)4 428 2000, F: +971 (0)4 434 3666, amwaj.hotel@rotana.com


BRUNCH GUIDE

BIG BRUNCH AT AMWAJ ROTANA Jumeirah Beach

The Big Brunch at Amwaj Rotana offers a ginormous selection of over 100 dishes, plus live stations for guests to tuck into. Located in JBR, which is often buzzing with life, the hotel is the only of its kind in the area to offer Friday Brunch out on the terrace making it the perfect spot to enjoy a family-friendly al fresco feast.

The food

Take a culinary journey from East to West at the Big Brunch, while sampling multiple dishes from around the world courtesy of the hotel’s restaurants joining forces for a decadent afternoon every Friday. The brunch is super-family friendly as kids are provided with fun-filled activities and entertainment in the dedicated family zone, where they can enjoy cartoons, a special buffet and the chance to explore the kitchen of Benihana to dig into the restaurant’s food and interact with the chefs. If you’re heading to the Big Brunch for a celebration, spoil yourself with the Premium French Bubbly Brunch experience where all of your needs will be catered to with a dedicated waiter, paired menu and premium beverages.

Need to know TIMES Friday 12.30pm – 4.30pm

PRICES • • • •

Dhs235 with soft beverages only Dhs355 with standard house beverages Dhs495 with bubbly and house beverages Dhs690 with premium French bubbly

"Enjoy truly decadent spread of food at the Big Brunch."

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BRUNCH GUIDE

BOOK NOW! La Terrazza, Level 2, Amwaj Rotana, Dubai

Pappardelle with lamb and chanterelle mushroom ragout

Tel: (+971)4 428 8000 fb.amwaj@rotana.com

Serves 4

INGREDIENTS 280g fresh pappardelle 1 tbsp olive oil 400g boneless lamb loin (cut into ¼-inch-thick, 2-inch-long strips) ¼ tsp salt ¼ tsp fresh ground black pepper 250g chanterelle mushrooms 3 cloves minced garlic 2 cups beef broth 8 no thinly sliced sun-dried tomatoes 2 tbsp chopped fresh rosemary leaves

• • • • • • • • • • •

In a large skillet on medium-high, heat oil. Season lamb with salt and pepper. Add lamb to skillet and cook for 5 minutes, turning frequently, until browned. Transfer lamb to a plate and cover to keep warm. Reduce heat to medium, add mushrooms and cook, stirring frequently until browned, about 7 to 10 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. Add broth. Bring to a simmer and cook until liquid is reduced by one-third, about 3 minutes. Add pasta strips, nestling into liquid. Cover and simmer, stirring occasionally, until pasta is al dente, 4 to 5 minutes. Return lamb and any accumulated juices back to skillet and heat through, about 1 minute. Add tomatoes and rosemary and stir to combine.

Serve and enjoy!

Chef Profile: Chef Ted Espiritu Chef Ted Espiritu joined Amwaj Rotana Jumeirah Beach – Dubai in August 2016. He helms the kitchens at the hotel in his position as Executive Chef. Hailing from the United States of America, Ted’s career began with a Diploma in the Culinary

Arts at the Le Cordon Bleu College of Culinary Arts in Chicago, USA. With a total of 21 years of culinary experience to date, Ted attributes his key successes to having global experience and working with people from

all over the world. He is a firm believer of developing people and leading them by example which is why he is never afraid to roll up his sleeves and step right into any kitchen – a place where he knows he will always belong.

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LIVE ENTERTAINMENT FROM MOJO DUO DJ IN HARVESTERS 3 to 6

F U ND I N I N G B R U N C H

LIVE STATIONS FROM OUR 13 RESTAURANTS AND BARS

EVERY FRIDAY 1PM TILL 4 PM

AED 250

inclusive of soft drinks and juices

AED 350

inclusive of house beverages

AED 395

Inclusive of Bubbly

THE MOST FUN BRUNCH IN DUBAI

LARGEST VARIETY OF HOPS

For reservations call 800-CROWNE (276963) Crowne Plaza Dubai, Sheikh Zayed road


BRUNCH GUIDE

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FUNDINING FRIDAY BRUNCH Crowne Plaza Dubai

One of the best new brunches

Fundining is the latest brunch to open up at the Crowne Plaza Dubai. One of the largest brunches in the city, it takes place over three restaurants (Al Dana, Western Steakhouse and Harvesters Pub), and has an extensive range of live cooking stations (there’s 13, each representing each of the different restaurants at the hotel). Highlights from the live stations include beef cuts from the hotel’s popular Brazilian restaurant, Chamas; tasty fresh sushi and sashimi from the hotel’s signature Japanese restaurant Sakura, and delicious roast meats and trimmings at the Western Steak House live cooking station. Be sure to leave room for dessert too, there’s a large range of delicious delicacies on offer. Fan’s of Italian fare, should try the mouthwatering coffee tiramisu or the vanilla mix berries panna cotta. Prefer traditional British desserts? Then the bread and butter pudding with apricot jam and the English triffle both at the Harvester pub corner are well worth a try. There’s three different drinks packages on offer (soft drinks, house beverages and bubbly), and guests also have the exciting opportunity to learn to make their own drinks from scatch with help from the onsite team of mixologists.

A ‘fun’ atmosophere

F&B Manager, Mr. Georges El Gemyel explains : “We wanted to create a real fun experience and present our guests at the same time the great range of different dining experiences the hotel has to offer. Two live bands play throughout the brunch creating a vibrant ambience. Our new Fundining Brunch is definitely a brunch, not to be missed!”

How to get there

Crowne Plaza Dubai can easily be reached by metro, taxi or car with valet parking services available for dining and in-house guests. Its central location on Sheikh Zayed road makes it the perfect place to meet with friends from all over the city.

Need to know TIMES • Friday 1pm – 4pm

PRICES • AED 250 including soft drinks • AED 350 including selected grapes and hops • AED 395 including bubbly

LOCATION • Fundining brunch is on the 2nd floor of the Crowne Plaza Dubai.

"The brunch has 13 live cooking stations available, each representing the 13 different dining outlets at the hotel, including an extensive selection of sweet and savory delicacies."


BRUNCH GUIDE

BOOK NOW!

Lion king roll

Crowne Plaza Dubai Tel: 800 – CROWNE (276963) fbreservatio ns.cpdubai@ihg.com www.fundining.ae Instagram: #fundiningdxb

INGREDIENTS 20g crabstick 20g avocado 20g cucumber 20g spicy mayo ½ sheet yakinori 60g salmon fillet

• • • • • • • • • • •

20g orange tobiko 100g sushi rice 10g wasabi 10g pickled ginger 20ml soya sauce

Spread the rice on the yakinori sheet Add the japanese mayo, crabstick, cucumber and avocado Roll the stu using bamboo mat Add the salmon fillet on the top of the roll Layer the salmon fillet on the top of the sushi roll Spread the spicy mayo on the top of the layered salmon fillet Torch the salmon fillet with the japanese mayo Slice the sushi roll layered with salmon into 8 pieces Add the orange tobiko on top of each slices Garnish on the side with wasabi and pickled ginger Serve with soya sauce

Chef Profile: Executive Chef Nicolas Herbault Executive Chef Nicolas Herbault, originally from the Loire Valley in France, has built a career specializing in five-star luxury hotels and resorts. He started his career in Canada, as chef de partie at the Relais & Chateaux, ‘Les Trois Tillleuls & Spa Givenchy’, a renowned world class country inn and spa. Following his time in Canada,

Chef Nicolas moved to The Intercontinental le Moana Bora Bora, an exotic and charming five-star resort in the French Polynesian islands, where he stayed for over a year as chef de partie. He then moved to Abu Dhabi to work at the Qasr Al Sarab Desert resort by Anantara, where he stayed for three years

and was promoted to the role of executive sous chef. Following this role, he was hired as executive sous chef across all restaurants at the One &Only Royal Mirage in Dubai, where he worked for more than three years. In 2016 Chef Nicolas then joined the Crowne Plaza Dubai as executive chef across the 13 restaurants at the hotel.

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BRUNCH GUIDE

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DUKESY FAMILY BEACH BRUNCH AT WEST 14TH, DUKES DUBAI Oceana, Palm Jumeirah

DUKES DUBAI invites everyone to an award-winning steakhouse, West 14th to savour fresh seafood platters, perfectly cooked charcoal steaks and other delicious New York specialties such as burgers and wraps. Every guest can enjoy the beautiful background of Dubai Marina Skyline and indulge in some of prime cuts such as AUS Wagyu Beef, USDA Prime Beef or Braised Wagyu Cheek with Truffle Mash, BBQ Piri Piri Chicken or sink your teeth into a tender Yellow Fin Tuna. West 14th has more to offer than just the delectable food, but also a wide variety of exciting entertainment along with their recently launched DUKESY Family Brunch by the Beach. Dive into the infinity pool, soak up the sun on our private beach and stay tuned with our resident DJ. Bring your kids for an exciting day full of entertaining activities; jungle gym, face painting, bouncing castle, sand castles, games on the beach and many more. After the brunch, lean back on a swimming tube and enjoy the scenery of Dubai Marina Skyline backdrop while floating through the only lazy river on The Palm.

Need to know TIMES Every Friday: Activities from 10am – 6pm Brunch from 1pm – 4pm

PRICES • Dhs195 with non-alcoholic beverages • Dhs369 with house beverages • Dhs419 with unlimited bubbly • Kids before the age of 3 years old are free of charge. • Kids below the age of 12 years old would be Dhs98.

“Savour fresh seafood platters, perfectly cooked charcoal steaks and other delicious New York specialties.”


BRUNCH GUIDE

BOOK NOW! West 14th, DUKES DUBAI Oceana, Palm Jumeirah

Steak tartare

Tel: (+971)4 455 1101 dining.dubai@dukeshotel.com

INGREDIENTS 90g USDA beef tenderloin 40g tartare marinade (see sub recipe) Chopped parsley Sous vide egg yolk 3 slices of sour dough toast Mixed salad 3g red paprika 1tsp tabasco

• • • • • • • •

FOR THE MARINADE 250g cornichons (gherkins) 125g shallots 125g capers 125g black olives 125g Dijon mustard 25g white anchovies 250g tomato ketchup 5g Maldon salt 3g white pepper

Hand chop the beef so it’s nice and fine and portion into 90g servings. For the tartare mix, blend the gherkins, shallots, capers, mustard, olives, anchovies together. Then fold in the ketchup and tabasco and portion the mix into 40g. Mix together the 90g of beef and 40g of marinade together. In the sous vide machine cook the egg for 1 hour at 65 degrees then put in ice water to cool. Once cool peel the egg to separate the yolk and place the yolk in cold water ready to use. Present the tartare in a ring with the egg yolk on top and sprinkle of sea salt to finish. Garnish with freshly toasted sourdough bread and a small dressed salad.

Chef Profile: Chef Clive Gilroy Pereria Clive is a hardworking, motivated and enthusiastic Head Chef who has a real passion for food. As a seasoned professional with excellent certifications, he always strives hard to deliver the highest culinary standards and improve guest satisfaction. Clive started his career in Dubai where

he was taken under the wing of Chef Gary Rhodes in his restaurant as a Commis Chef. It is where he learnt and developed his skills to the finest level under watchful eyes. His passion for cooking and hard work made him move up the rankings to become Head Chef. Chef Clive has been in Dubai for

4 years and has constantly strived to hold his position as Head Chef. His passion for cooking has been proved by his achievements such as; “Gastronomic Superstar” at the Leaders in Hospitality 2016, “Trainer of the year” for the annual Hotel Awards and many more.

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Wanderlust FUN • FOOD • FREEDOM

Brunch

Embrace your inner wanderlust and explore this celebratory adventure.

AED 395

PER PERSON INCLUDING FOOD & BEVERAGES

Every Friday From 1pm to 4pm

Enjoy a 20% discount on beverages from 4pm to 7pm at the Lust after-party in Square! Age policy: 21 and above Garden restaurant, 5th Floor JW Marriott Marquis Dubai | Sheikh Zayed Road, Business Bay T +971 4 414 3000 | jwmarriottmarquisdubailife.com


BRUNCH GUIDE

WANDERLUST BRUNCH

JW Marriott Marquis Dubai

The Wanderlust brunch is a one stop culinary journey around the world. With 10 live stations and over 360 dishes, this food odyssey will satisfy even the most discerning foodies. Embrace your inner wanderlust and embark on this epicurean adventure. The brunch is divided into themed stations consisting of Western, Seafood, French, Thai, Peruvian, Japanese, Indian, Mediterranean, Arabic and Italian cuisine. One of the standout dishes is ‘Anticuchos Camarones’ (grilled prawns, panca marinade, cassava chips, and tobiko mayonnaise) from the Peruvian barbeque station. Meanwhile spice lovers will enjoy the Curry bar, serving dishes such as ‘Lucknowi Murgh Korma’ (slow stewed chicken morsels in caramelized onion and cashew sauce). Other dishes served at this food-party include the 'Pumpkin Ravioli ‘Cappellacci’ from the Pasta station, 'Octopus Salad' from the Mediterranean buffet, and 'Pain Croustillant a l’Avocat' from the Late Breakfast corner. The brunch also features a vast array of exciting beverage stations, which are extremely popular amongst the guests.

Need to know TIMES Every Friday 1pm – 4pm

PRICES AED 395 for food and house beverages; All guests will enjoy a 20% discount on beverages from 4pm to 7pm at the Lust After-Party in Square with a fun DJ.

"Embrace your inner wanderlust and embark on this epicurean adventure."

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BRUNCH GUIDE

BOOK NOW! Garden, JW Marriott Marquis Dubai

Ceviche clásico

Tel: (+971)4 414 3000 jwmmrr@marriott.com www.jwmarriottmarquisdubailife.com

INGREDIENTS LECHE DE TIGRE 150 ml fresh lime juice 2 garlic cloves, smashed 1 tablespoon (packed) chopped fresh cilantro leaves ½ ají limo seeded ½ small red onion, chopped Salt

CEVICHE 450 grams Sole, cut into 1 cm cubes 1 small sweet potato 1 ear of corn, husked 1 ají limo, halved lengthwise 1 small red onion, quartered and thinly sliced, divided Salt Cilantro leaves

FOR THE LECHE DE TIGRE: • Set a fine-mesh sieve over a small bowl. Purée first 4 ingredients and 4 large ice cubes in a blender until smooth. • Add onion; pulse 3-4 times. • Strain liquid into a medium bowl. Season with salt. • Cover and chill. FOR THE CEVICHE: • Pour water into a large pot fitted with a steamer basket to a depth of 1”; bring to a boil. • Add sweet potato, cover and cook until just fork-tender, about 30 minutes. • Transfer to a plate; let it cool. • Add more water to same pot, if needed, to measure 2 cm; bring to a boil. • Add ear of corn to pot and steam until crisp-tender, 2-3 minutes. Transfer to a plate; let it cool completely. • Rub a large bowl with cut sides of chilli; discard. • Place Sole, 2/3 of onion, Leche de Tigre, and 4 large ice cubes in bowl; stir well. • Let it marinate for 2 minutes; remove ice. Fold in potato and corn; season with salt. • Using a slotted spoon, divide ceviche into small bowls or onto plates • Drizzle ceviche with Leche de Tigre from bowl; garnish with remaining onion and cilantro

Chef Profile: Chef Edgar Hurtado Chef de cuisine Edgar Hurtado was born in Lima, Peru and his culinary adventures began from an early age while visiting his grandmother’s restaurant, in which she encouraged him

to experiment with flavours and ingredients. Chef Edgar’s strong passion for Peruvian food as well as culture has inevitably taken him around the world; from La Rosa Nautica (Lima) to South Seas

Resort (Florida) and from Grand Hotel (Michigan) to renowned Dubai venues such as La Serre before joining the JW Marriott Marquis Dubai. Chef Edgar enjoys cooking Ceviche in different styles.

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#BRUNCH068

BRUNCH WITH A LICENSE TO GRILL

When the world is not enough, unleash your inner Bond and experience the high life at the 068 Brunch. With a license to grill, this à la carte brunch will satisfy even the most discerning palate. Live another day while sipping on signature beverages and taking in Dubai’s daring views from the world’s tallest hotel. Enter the Vault for the GoldenEye after-party, where beverages are shaken, not stirred. Every Friday, 1pm to 4pm, starting from AED 495 ‘For Your Eyes Only’

JW Marriott Marquis Dubai | Sheikh Zayed Road, Business Bay T +971 4 414 3000 | jwmarriottmarquisdubailife.com JW Marriott Marquis Dubai I @JWDubaiMarquis I Prime68DXB


BRUNCH GUIDE

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068 BRUNCH AT PRIME68

JW Marriott Marquis Dubai

Known for its sleek interiors and sky high views, Prime68 at the JW Marriott Marquis Dubai is taking brunch to another level with the James Bond themed ‘068 Brunch’. Your mission involves a sophisticated and stylish brunch menu right at the top of the world’s tallest hotel. With a license to grill, this à la carte brunch will satisfy even the most discerning palate. Bond’s high standards and impeccable taste are reflected in the menu of foie gras degustation, along with superb dishes like Josper-grilled Australian beef tenderloin with butter and thyme, whole Australian rib eye with garlic and herbs and US Prime short ribs braised with hops. Dirty Martinis are made table side, shaken not stirred. Bond girls who love French bubbly will be well served. Live jazz music will get things off to a smooth start and guests are encouraged to dress for sartorial success to take advantage of the stylish setting and opportunity to capture a memory at the 068 photo booth. When the world of 068 is not enough, enter the Vault for the GoldenEye after-party and really experience the high life at the very pinnacle of the world’s tallest hotel.

Need to know TIMES Friday from 1pm – 4pm

PRICES • 068 ‘For your eyes only’: AED 495 per person including house beverages • 068 ‘Goldfinger’: AED 595 per person including bubbly • 068 ‘Diamonds are forever’: AED 695 per person including French premium bubbly

"JW Marriott Marquis Dubai is taking brunch to another level with the James Bond themed ‘068 Brunch’."


BRUNCH GUIDE

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BOOK NOW! Prime68, JW Marriott Marquis Dubai

Short rib

Tel: (+971)4 414 3000 jwmmrr@marriott.com www.jwmarriottmarquisdubailife.com

INGREDIENTS TERIYAKI SAUCE 1.4 litre chicken stock 0.7 litre sake 0.75 litre mirin 0.75 litre soya sauce 350 grams sugar

20 grams crushed black pepper 10 grams fine chopped garlic 10 grams fine chopped onion

BLACK PEPPER MAYONNAISE 200 grams Japanese mayonnaise

SHORT RIB 1 kg boneless short rib 100 grams white onion (cut cubes) 50 grams carrot (peeled and cut cubes)

TERIYAKI SAUCE • Mix all the ingredients and bring to boil and reduce to a glaze by ¾. BLACK PEPPER MAYONNAISE • Mix all the ingredients. SHORT RIB • Pan sear the short rib in olive oil. • Add vegetables, tomato paste and reduce to a glaze. Add veal stock and season to taste. • In a deep container, add short rib and fill it with stock and vegetables. Cover it with a lid and cook in an oven for 12 hours at 90° C.

30 grams garlic (crushed) 10 grams thyme 10 grams rosemary 20 grams tomato paste 1 litre veal stock

• Use a sharp knife to check if the meat is cooked. Remove short rib carefully and transfer it to a tray and cool down. Once cooled cut as per the shape you like. • Take the braised cold short rib and spread with peanut butter and brush with teriyaki glaze. • Place it gently in a 200° C oven for 5 minutes until hot and caramelized. Carefully place the hot short ribs pieces on the serving plate. • Mix cabbage, carrot, chili, ponzu sauce and arrange on top of the short rib. Garnish with black pepper mayonnaise, teriyaki glaze and black and white sesame. • Finish with coriander cress and serve.

Chef Profile: Chef Brent Devlin Chef Brent Devlin at Prime68 has over 14 years’ experience within the culinary world at world-class resorts and joined JW Marriott Marquis, Dubai in September 2016. Chef Devlin’s experience spans from restaurants to catering and hotels. His cooking style is a unique modern twist on traditional

cuisines with passion for food. Prior to joining JW Marriott Marquis Dubai, Devlin acted as Opening Executive Chef for PRIME de Leon Steak House in Fort Myers, Florida, overseeing all kitchen operations. During his time there the establishment was voted Restaurant of the Month by Open Table. Prior to that,

Devlin was stationed as Chef de Cuisine of Restaurants and Garde Manger at Waldorf Astoria in Naples, Florida. Chef Brent Devlin also has great experience in catering, having developed and operated his own meal delivery business for the Paleo diet, Pure Foods Paleo Catering, in Miami Beach, Florida.


From the publishers of BBC Good Food Middle East

RANG MAHAL BY ATUL KOCHHAR JW Marriott Marquis Dubai

NEED TO KNOW

Discover flavours of sensational New India, courtesy of Michelin-starred chef Atul Kochhar at Rang Mahal, JW Marriott Marquis Dubai.

For Iftar with a difference, Rang Mahal by Atul Kochhar will host a sumptuous Iftar with 11 dishes celebrating the heritage of Indian cuisine with a modern twist. AED 325 per person, from sunset until 8pm. À la carte menu is available thereafter.

Iftar: from sunset until 8pm

PRICES

Dhs325 per adult, for an 11-course set-menu Children’s entry policy: 50% discount for children between 7 and 12 years of age. Due to the nature of the dining experience only children 7 years and above are allowed to dine in Rang Mahal.

Rang Mahal presents an exciting menu of modern Indian cuisine in a vibrant palace of colour – perfect for sharing Ramadan gatherings with family and friends.

JW Marriott Marquis Dubai Sheikh Zayed Road, Business Bay T +971 4 414 3000 jwmarriottmarquisdubailife.com

The food

For an Iftar with a difference, Rang Mahal by Atul Kochhar will host a sumptuous Iftar with 11 dishes celebrating the heritage of Indian cuisine with a modern twist. Iftar is Dhs325 per person, from sunset until 8pm. An à la carte menu will be available thereafter.

Children’s entry policy: 50% discount for children between 7 and 12 years of age. Due to the nature of the dining experience only children 7 years and above are allowed to dine in Rang Mahal. 14

TIMES

Appealing to all epicureans from fine dining connoisseurs to lovers of traditional Indian food, Rang Mahal by Atul Kochhar fuses a touch of tradition with contemporary flair; creating a feast for the senses and inspiring your mind.

ARABIC EATS

ARABIC EATS

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BOOK NOW!

Rang Mahal by Atul Kochhar, JW Marriott Marquis Dubai, Business Bay

Tel: +9714 414 3000

www.jwmarriottmarquisdubailife.com/ dining/ramadan

NIHARI KHAAS

Indian lamb shank stewed with caramelised onion, turmeric, royal cumin, black cardamom, cinnamon and clove

Serves 6-8

INGREDIENTS 500ml vegetable oil 5g cinnamon 5g green cardamom 3g cloves 150g ginger garlic paste

100ml cream 30ml rose water 3g mace Pinch turmeric powder 50ml lemon juice 2.5kg lamb shanks

1.5g sliced onions 500g yoghurt 150g brown onion paste 50g brown garlic paste 30g chickpea flour 0.5g saffron

1 Heat oil in a heavy bottom pan; add cinnamon, cardamom cloves. Allow them to splutter. Add sliced onions, and allow them to cook till golden brown. Add ginger garlic paste and bunnao it with onion. 2 Add lamb shanks to the above masala, along with yoghurt. Allow the lamb shanks to cook on a slow flame, add turmeric powder, brown onion paste and brown garlic paste. 3 Allow the lamb shanks to cook. Add stock in between if required. 4 In a separate pan gently toast the chickpea flour on slow flame with little butter. Take a little curry separate and dissolve the toasted chickpea flour. 5 Once the lamb shanks are cooked, separate them from the gravy

1lt lamb stock 50g ginger juliennes 50g chopped coriander 1 bunch mint leaves 50g caramelised onions

and place them on a tray. Sprinkle saffron water and cream on the shanks to prevent them from drying. 6 Add dissolved chickpea flour sauce to the remaining simmering curry as required in small batches and whisk it vigorously to avoid any lumps. 7 Strain the gravy from a fine mesh; add rose water to the strained curry along with green cardamom powder. Season the curry with salt and lemon juice if required. 8 Transfer the lamb shanks to sauce and simmer them for another 10 minutes before serving. 9 Serve the nihari garnished with caramelised onion, ginger juliennes, chopped coriander and mint leaves.

Chef profile: Amrish Sood

PLUS!

Chef Amrish Sood is the specialty chef at Rang Mahal who has over 15 years’ experience within the culinary scene and joined JW Marriott Marquis in 2013. Since then, Chef Amrish has been creating delicious dishes for the awardwinning Indian restaurant. An Indian national, Chef Amrish grew up in a small city in the Northern part of India, a city

A supplement to BBC Good Food Middle East. Publication licensed by IMPZ

Available at leading food and lifestyle events free!

known for its agricultural land and flavoursome produce. It was here that Chef Amrish sparked an interest in food and cooking before moving to South India and enrolling into catering college in 2001. During his time in the kitchen he has actively aided in the winning of over 18 awards and accolades for multiple outlets. Namely, BBC Good Foods Chef of the

Year 2013, Caterer Middle East Chef of the Year 2013, and more specific to JW Marriott Marquis, Chef Amrish has won ACE Rising Star of the Year (MEA) in the Marriott Excellence Awards. Chef Amrish is responsible for creating and executing daily dishes at Rang Mahal and conjuring up new ideas and dish concepts.

ARABIC EATS

ARABIC EATS 2017

Your go-to guide for Middle Eastern cuisine and Ramadan. Published annually, FREE with BBC Good Food Middle East. With detailed information on each restaurant profile, easy to navigate layouts, and user-friendly icons, so you know exactly what to expect, these exclusive books are your ultimate guides to dining out

TO BOOK YOUR PROFILE IN THE GUIDES, PLEASE CONTACT: SALES DIRECTOR MICHAEL PHILLIPS Direct: +971 4 440 9138 Cell: +971 55 518 6984 michael.phillips@cpimediagroup.com

SALES MANAGER

SALES MANAGER

CAROL OWEN carol.owen@cpimediagroup.com

LIZ SMYTH Direct: +971 4 440 9126 Cell: +971 55 181 0674 liz.smyth@cpimediagroup.com

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BRUNCH GUIDE

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THE FRIDAY GARDEN BRUNCH Kempinski Hotel Ajman

Cuisine

Set in the picturesque grounds of the Kempinski Hotel Ajman, the Friday Garden Brunch offers an incredible dining experience on wooden tables set on the lawns of the hotel, surrounded by palm trees. Guests can experience mouthwatering live-cooking stations, including tasty Indian, Italian, Chinese and Arabic dishes, delicacies from the onsite German bakery, and a live BBQ station with plenty of seafood and meats. Why not polish off your meal with a dish from the expansive range of mouthwatering homemade desserts on offer.

Family entertainment

The brunch caters for all of the family, with access to the hotel’s private white sand beaches, and a special children’s buffet for the little ones, with friendly chefs preparing popcorn and candyfloss, and offering other delicious treats. Kids won’t get bored either, with a special playground area on hand and live music performances by the Mix Duo.

Staycation

Fancy extending your stay? The Kempinski Hotel Ajman boasts 12 food and beverage out lets, a luxury spa and water sport facilities. There’s 168 rooms and 14 suites tailored to meet your every heart’s desire. The luxurious 5-star oasis is only a 30-minute drive from the buzz on Dubai in the smallest of the seven Emirates, Ajman.

BOOK NOW! Kempinski Hotel Ajman Tel: (+971)6 714 5555 www.kempinski.com/ajman

Need to know TIMES Friday 1pm – 4pm

PRICES • Dhs185 with unlimited buffet. • Dhs250 with soft drinks, juices, water and a full-day beach and pool access. • Dhs290 with soft drinks, juices, water, selected alcoholic beverages and a full-day beach and pool access.

"Brunch outdoors on the lawns of the Kempinski Hotel, with live-cooking stations, wooden tables and live entertainment."


BEST BRUNCH

FRI, 12.30 - 3.30PM HAPPY HOUR 4 - 7 pm with 20% OFF

INDULGE IN OUR ALL-TIME CLASSIC FRIDAY BRUNCH AT THE NEWLY REFURBISHED YALUMBA AED 499 WITH UNLIMITED BOLLINGER POUR T +971 4 7022455 E restaurants.lmd@lemeridien.com W yalumba-dubai.com


BRUNCH GUIDE

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BUBBLY BRUNCH, YALUMBA Le Meridien Dubai Hotel + Conference Centre

A new look

Experience the launch of a new identity to the legendary Yalumba Bubbly brunch this March - BRUNCHOLOGY! Inspired by its namesake Yalumba, from the Australian Barossa Valley region in South Australia, Dubai’s party brunch destination has had a makeover. The new Yalumba features a rustic, Australian country feel, which conjures up the ambience of the various grape-making regions of Australia. Inspired by the warmth, texture and architectural details of traditional vinyards and cheese caves, the transformative look boasts an eclectic blend of raw and refined elements creating a truly authentic outlet.

Mouthwatering dishes

Yalumba’s Friday brunch does not disappoint when it comes to the food and drink on offer either. There’s free flowing premium French bubbly, an extensive buffet, a live outdoor barbeque with plenty of mouthwatering meats and seafood. To top it all off, there’s also a delicious a la carte menu with everything from croquettes to poached lobster. Guests can expect a fun, lively crowd with plenty of dancing. The renewed BRUNCHOLOGY concept brings a lot of fun and those who enjoy games can also join in with giant jenga, table tennis, foosball, giant basketball which feature on a weekly rotation. Want to continue the party after brunch? Yalumba also have great happy hour offers which run until 7pm.

Need to know TIMES Brunch runs from 12.30 to 3.30pm. Happy hour offers from 3.30-7pm

PRICES • French bubbly package AED 499

BOOK NOW! Yalumba, Le Meridien Dubai Hotel + Conference Centre Tel: (+971)4 702 2455 Restaurants.lmd@lemeridien.com www.yalumbadubai.com

"There’s free flowing premium French bubbly, an extensive buffet, a live outdoor barbeque with plenty of mouthwatering meats and seafood."


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BRUNCH GUIDE

FRIDAY BRUNCH AT THE THAI KITCHEN Park Hyatt Dubai

Featuring the flavours, colours and aromas of authentic Thai cuisine prepared by native Thai chefs, The Thai Kitchen is the ideal Friday Brunch destination. The award-winning restaurant features three live cooking stations - one each for wok, grill and noodles - as well as an additional station devoted to the preparation of traditional Thai desserts, recreating the excitement of bustling Bangkok. Discover the true flavours of Thailand with world renowned Chef Supattra Boonsrang, Chef de Cuisine at The Thai Kitchen as she invites you into her kitchen. Hailing from Esarn Thailand, Chef Supattra learnt how to cook form her father and brings to stage her authentic Thai recipes developed through 23 years of experience working as a chef with Hyatt.

The food

The Thai Kitchen offers traditional Thai cuisine with the majority of ingredients being imported directly from Thailand or sourced from Chef Supattra’s private herb patch at Park Hyatt Dubai. With three live cooking stations all dishes are freshly prepared and served right at your table. The whole grilled sea bass in pandan leaf served with home-made chili dip comes highly recommended by chef as her personal favorite dish. Other popular dishes include the spicy pomelo salad, roasted red duck curry and not to forget the delicious home-made coconut ice cream for dessert. Friday brunch at The Thai Kitchen delivers the perfect setting for an enjoyable afternoon, with alfresco dining and panoramic views of the stunning Dubai Creek and marina.

BOOK NOW! The Thai Kitchen, Park Hyatt Dubai Tel: (+971)4 602 1814 dxbph-restaurantreservations@hyatt.com hyattrestaurants.com/dubai

Need to know TIMES

Friday 12.30pm – 4pm

PRICES

• Non-alcoholic package: Dhs255 per person inclusive of soft drinks, water, assorted juices and Thai tea. Children aged between six and twelve years old are charged Dhs127. • Grape & Hops package: Dhs320 per person inclusive of nonalcoholic beverages, a selection of grapes and Thai hops. • Sparkling package: Dhs395 per person inclusive of nonalcoholic beverages, a selection of grapes, Thai hops, standard spirits and sparkling grape. • Bubbly package: Dhs595 per person inclusive of non-alcoholic beverages, a selection of grapes, Thai hops, standard spirits and French bubbly.

"With three live cooking stations all dishes are freshly prepared and served right at your table."


BRUNCH GUIDE

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FRIDAY BRUNCH AT TRAITEUR Park Hyatt Dubai

Located on the water’s edge of the beautiful Dubai Creek and marina, Traiteur at Park Hyatt Dubai offers a sophisticated waterfront dining experience with breathtaking views overlooking the Creek. The restaurant’s multiple award-winning Friday Brunch is brought to life by Chef de Cuisine Omar Basiony and his team of talented chefs. Experience culinary brilliance showcased in the signature theatre-styled open kitchen of Traiteur while you enjoy the stunning alfresco setting on the outdoor terrace, combining both unforgettable food and impeccable service. Feel the weekend brunch come to life with a live band complemented by classic beats with DJ Effy.

The food

Traiteur's Friday Brunch features a large selection of appetizers and live cooking stations, including shucked Fine de Claire oysters, assorted pork charcuterie and spit-roast, lamb and beef from the rotisserie. Lobster, shrimp and salmon from the grill station will also delight with a selection of vegetables served in copper pots. The restaurant converts its private dining room into the ultimate 'Temple of Cheese' where guests are invited to sample and select from an array of fine international cheese. As for desserts, an extensive assortment is set up inside Traiteur’s wine cellar - Cave Privee in addition to live dessert stations. The delectable selections include home-made ice creams, a crêpe and waffle station, a chocolate fountain, a praline station and a plethora of other desserts, including Saint Honoré, Opera Cake, Éclairs and Crème Brûlée.

BOOK NOW! Traiteur, Park Hyatt Dubai Tel: (+971)4 602 1814 dxbph-restaurantreservations@hyatt.com hyattrestaurants.com/dubai

Need to know TIMES Friday 12:30pm – 4pm

PRICES • Non-alcoholic package: Dhs495 per person, including food and soft drinks. Children aged between six and twelve years old are charged Dhs242 • Sparkling package: Dhs695 per person, including food, house beverages and sparking house beverages. • Bubbly package: Dhs775 per person, including food, house beverages and French bubbly.

"A sophisticated waterfront dining experience with breathtaking views overlooking the Creek."


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BRUNCH GUIDE

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FOGUEIRA FRIDAY BRUNCH Ramada Plaza Jumeirah Beach

Located on the 35th floor of the Ramada Plaza Jumeirah Beach hotel, Fogueira restaurant offers a delicious Brazillian Churrascaria brunch every Friday. Alongside the Churrascaria menu, guests can expect vibrant live entertainment and stunning indoor and outdoor views of Dubai Marina and Jumeirah Beach. Head Chef Fernando María Rey Golfarine, who recently joined the team at Fogueira, has put together a spectacular brunch selection, with delicious all-you-can-eat meat cuts, a salad bar, dessert buffet and other Brazilian specialties. Born in Uruguay and raised in Brazil, Chef Fernando has plenty of experience in Brazilian cuisine. During his long career, he has served in many diverse positions, from BBQ chef and cook at local establishments in Santana do Livramento (Rio Grande Do Sul in Brazil) , to his current position as Head Chef at Dubai’s first Brazilian Churasscaria: Fogueira restaurant. Chef Fernando brings with him over a decade of culinary experience that is deeply rooted with South American culture and tradition. He is fuelled with a desire to capture the spirit of traditional Brazilian dining with a decorative ambiance that is true to the essence of Brazil, creating a truly unique dining experience at Fogueira. #FogueiraDubai

#FogueiraRestaurant

Need to know TIMES From 12:30pm to 03:30pm with live band entertainment.

PRICES • Price starts from AED 335 per person. Book 5 people or above and get 25% off on total bill.

BOOK NOW! Fogueira, Ramada Plaza Jumeirah Beach Tel: (+971)4 439 8888 or 4 439 8813 www.ramadaplazajbr.com

"Chef Fernando is fuelled with a desire to capture the spirit of traditional Brazilian dining with a decorative ambiance that is true to the essence of Brazil."


BRUNCH GUIDE

SOFRA BLD BRUNCH

Shangri-La Hotel, Qaryat Al Beri

A culinary journey

Experience a culinary journey through Arabia and Asia at Sofra bld’s Friday and Saturday brunch. While the Friday brunch highlights Sofra, Hoi An and Shang Palace under one roof with entertainments such as live band and kids corner, the Saturday brunch offers Pay Once Eat Twice (P.O.E.T.) where you can enjoy both lunch and dinner experience for the price of one. To top it all off, complimentary beach and pool access is provided to all the Friday and Saturday brunch guests. There are 8 cooking stations with chefs on hand to recommend dishes and flavours from across Arabia, India, and the Far East. At the Friday brunch, there are also 5 beverage stations. With an atmosphere that mirrors the original souk experience of the Middle East, the restaurant ensures guests from around the world can taste the best of Middle Eastern cuisine and further afield.

Impressive desserts

To finish off the meal, guests can indulge in the restaurant’s elaborate dessert island featuring three chocolate fountains, ice cream, waffles, pancakes and numerous fresh pastries. During the cooler months, guests can chose to dine al fresco and experience incredible panoramic views of the Abu Dhabi Grand Canal and the iconic Sheikh Zayed Grand Mosque.

Need to know TIMES Friday 1pm – 4pm Saturday 1pm – 4pm

PRICES Sofra Friday brunch • Starting from AED 285 per person Sofra Saturday brunch • AED 250 per person

"There are live cooking stations with chefs on hand to recommend dishes and flavours from across Arabia, India, and the far East."

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BRUNCH GUIDE

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BOOK NOW!

Indian Butter Chicken

Sofra BLD, Shangri-La Hotel, Qaryat Al Beri Tel: (+971)2 509 8555 restaurantreservations.slad @shangri-la.com

INGREDIENTS 2kg boneless chicken pieces 50g garlic - puree 200g onion – puree 150g ginger – puree 300g butter – un salted 20ml lime juice – fresh 400g yoghurt – plain 1kg tomatoes – chopped 40g chili powder

40g coriander powder 30g kansoori methi 25 white sugar 5g cinnamon stick 25g cardamom 5g clove 150ml whipping cream 100ml liquid honey 500g cashew nuts

5g star anise 30g fresh coriander – chopped 10 port steamed basmati rice 300g mango chutney 300g raita 250g Indian pickles 10pc popadom

• Combine the dry spices and the lime juice with the yoghurt, place the boneless chicken in to a large mixing bowl and pour over the yoghurt mixture – allow marinating for 4 to 6 hours. • Melt the butter in a heavy bottom pan, then add the onions, garlic and ginger and tomatoes and fry for 2 to 3 minutes, add the star anise, cinnamon stick, add the marinated chicken to the pan and continue to cook for 5 to 7 minutes, stirring throughout. (Should you be in a professional kitchen use a Tandoor oven to cook the chicken if available) • Add the whipping cream, honey and half of the coriander bring back to simmer, and correct the seasoning if required • Finish off with the remaining chopped coriander serve with steamed basmati rice, popadom, mango chutney, raita & Indian pickles

Chef Profile: Chef Mansour Memarian Executive Chef Mansour Memarian currently manages 12 outlets and 130 kitchen staff at the Shangri-La Hotel Qaryat Al Beri Abu Dhabi. Chef Mansour has experience at a range of Michelin-starred restaurants, including the 3 Michelin-starred restaurant Schiffchen in Germany, where he started off his career as demi chef under

head chef Claude Bourgeil. Following his time there, he worked at 2 Michelinstarred restaurant Hummerstubchen, as chef saucier. The first Michelin Star was achieved in Jagdhof Glashutte at the age of 27 being one of the youngest Michelin Star Chefs to date. His next journey in Austria he

achieved his second Michelin Star and was the Chef of the Year 2008 in the country. In June 2010 Mansour received an offer he could not resist, as chef de cuisine at the Al Mahara restaurant at the iconic Burj Al Arab. Following this move, Chef Mansour joined his current role at the Shangri-La Hotel Qaryat Al Beri Abu Dhabi.


BRUNCH GUIDE

FEAST’S FRIDAY BRUNCH – A JOURNEY OF 101 FLAVOURS Sheraton Grand Hotel Dubai

A delicious culinary journey

Friday Feast takes you on a culinary journey around the world, showcasing authentic food from our Chefs, guaranteeing you will experience a piece of home under one roof. As soon as you enter Feast your senses will be captivated by the flavorsome aromas of our delicious signature dishes, cooked in lively open kitchen stations and tailor made with perfectly paired beverages; and while our lively band will be creating your own memorable moments, make sure you save room for dessert as Feast offers an abundance of sweet endings. Feast’s youngest guest’s will also get to enjoy their own journey around the world, with authentic dishes using only the highest quality ingredients. Friday Feast truly offers “A journey of 101 flavours”.

Why not extend your stay?

Located on Sheikh Zayed Road as the crossroads in the heart of Dubai, the Sheraton Grand Hotel spans 54 stories, and offers 654 luxurious guest rooms, suites, and premium serviced apartments –with complimentary WiFi throughout to help its social travellers stay connected. The property provides a comprehensive business center, Shine Spa for Sheraton™, state-of-the-art Sheraton Fitness and a rooftop swimming pool. The Sheraton Grand Hotel offers signature social spaces, such as the Sheraton® Club, and six restaurant and lounge concepts; Feast, Novikov, Miss Lily's, Moe's on the 5th, Link@Sheraton Cafe, and Dawn & Dusk.

Need to know TIMES Every Friday 1pm – 4pm

PRICES • Brunch including soft drinks AED 325 • Brunch including house beverages AED 425 • Brunch including bubbly AED 595

"Friday Feast takes you on a culinary journey around the world."

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Lamb 26 Serves 2

TO SERVE Place the 3 cuts of lamb on a plate and serve with 23 condiments listed below. Served with Lemon Mint Jelly, Feta Licorice Dust, Basil Yogurt Bubble, Sun Dried Tomato Balsamic Gel, Anchovy Crouton, Crispy Eggplant, Prawn Ceviche, Truffle Crumb Celeriac Remoulade, Masala Butter, Rosemary Aioli, Picked Shitake Mint Chili, Lemon Thyme Pudding, Roasted butternut, Red Onion Marmalade, Tarragon Gel, and Pea Mint Puree

Slow Roasted Saddle INGREDIENTS Dash olive oil About 1kg boneless saddle of lamb, rolled and held with string (you can get your butcher to do this) 200g/7oz breadcrumbs

1 bunch fresh thyme, chopped 1 bunch fresh flat-leaf parsley, chopped 1 tbsp Dijon mustard

• Heat an ovenproof pan until hot, add a dash of olive oil and fry the lamb until coloured all over. Transfer the pan to the preheated oven for five minutes and then set aside to rest while you make the crust. • Mix the breadcrumbs with the chopped herbs in a small bowl. • Liberally spread the Dijon mustard over the lamb. Stir in a drizzle of oil to the breadcrumbs and then use them to coat the lamb. • Return the lamb to the oven and cook for a further 15-20 minutes, or to your personal liking. Remove from the oven, cover with foil and leave in a warm place to rest for at least five minutes.


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BOOK NOW! Feast, Sheraton Grand Hotel Dubai Tel: (+971)4 503 4444 www.sheratongranddubai.com

Braised lamb shank INGREDIENTS 1 lamb Shank 15 cloves garlic, crushed 6 large carrots, peeled and cut into 3" pieces 6 sprigs fresh rosemary 2 bay leaves

1 large onion, cut lengthwise into eight wedges 2 cups chicken stock 1 cup white wine Minced flat-leaf parsley, to garnish Kosher salt and freshly ground black pepper, to taste

• Put lamb in a large roasting pan, season generously with salt and pepper, and broil, flipping once, until browned, about 25 minutes. Remove lamb from oven and heat oven to 325°. • Arrange garlic, carrots, rosemary, bay leaves, and onions around lamb; pour in chicken stock and wine. Season wine mixture with salt and pepper and cover pan tightly with aluminum foil. Place roasting pan in oven and cook, turning lamb once, until fork tender, 4–5 hours. Transfer to a wire rack and let cool 20 minutes. Transfer lamb and vegetables to a large serving platter and sprinkle with minced parsley; serve pan juices on the side.

Pan Seared Lamb Loin INGREDIENTS Pan Seared Lamb Rack 1 tablespoon extra-virgin olive oil 1 large stem of rosemary and leaves coarsely chopped 2 garlic cloves, coarsely chopped Kosher salt and freshly ground black pepper • Pre heat a roasting pan on a stove, season the lamb well with salt, pepper and olive oil. • Sear the lamb till browned add in your rosemary and garlic. Place in a pre-heated oven for 10 minutes for a medium rare

Chef Profile: Chef Rene Guttzeit Sheraton Grand Hotel, Dubai has recently welcomed Executive Chef Rene Guttzeit. In his new role, Chef Rene will drive innovation, maintain a competitive edge within the market and lead a highly skilled team of restaurant professionals to ensure high quality food and service remains at world class

hotel standards. He will also oversee the operations of the restaurant, in-room dining and banquet areas. With over 25 years’ experience in the kitchens of prestigious restaurants and five-star hotels around the world, Rene brings a creativity and innovation that our hotel guests will relish.

To this day, Rene likes to keep his food simple, letting the natural flavours from the finest ingredients speak for themselves, dismissing the overly modified food that many people eat nowadays. Rene loves to prepare Asian cuisine, enjoying its diverse flavours, as well as dishes from his native country, Germany.


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Taste a variety of Latin American delicacies and indulge in international dishes to please your palate. Kick off the weekend with our live Latin band and let us create an unforgettable culinary memory for you!

EVERY FRIDAY FROM 12:30 PM TO 4 PM AED 225 inclusive of soft beverages AED 295 inclusive of house beverages AED 350 inclusive of bubbly Complimentary for children under 6 years. Half price for children aged between 6 and 12 years.

ZOCO, 1st floor The Atrium at Al Habtoor City, Sheikh Zayed Road, Dubai Z O C O D U B A I.C OM 044370044 ZOCODUBAI


BRUNCH GUIDE

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THE CRAVE BRUNCH AT ZOCO The Atrium at Al Habtoor City

ZOCO, the homegrown soulful Mexican come Latin American eatery, has launched its brunch, ‘The Crave Brunch’, every Friday with a vibrant feast like no other. Located in The Atrium at Al Habtoor City, guests are invited to go #LOCOFORZOCO, kicking off the weekend with the sounds of live Latin music. You can indulge in a selection of reimagined, traditional Mexican and international dishes alongside Latino inspired beverages with friends and family.

The food

With specially curated dishes rooted in Mexican flavours and traditions, ZOCO joins Dubai’s lively brunch scene with an offer that is set to satisfy every craving in the book. From 12.30pm to 4pm, diners can experience a vibrant fiesta with a variety of signature dishes, traditional Mexican food such as tacos, guacamoles, quesada, ceviche, and much more. The Mexican and international dishes are complemented by margarita station pumping out a selection of fruity cocktails. Entertainment includes a live, up-beat Latin contemporary band performing a Mariachi show to enliven the Latin American spirit. ZOCO is the perfect location to spend an energyfilled Friday amongst family and friends!

Need to know TIMES Friday 12.30pm – 4pm

PRICES • For Dhs225 per person, diners will enjoy an offering inclusive of soft beverages. • For Dhs295, patrons have the option of a selection of house beverages. • For Dhs350 package, ZOCO offers guests house beverages and sparkling grape.

“Experience a vibrant fiesta with a variety of signature dishes, traditional Mexican food such as tacos, guacamoles, quesada, ceviche, and much more!”


BRUNCH GUIDE

BOOK NOW! ZOCO, The Atrium at Al Habtoor City

Snapper crudo

Tel: (+971)4 437 0044 reservations@zocodubai.com zocodubai.com

Serves 4

INGREDIENTS FOR THE SNAPPER CRUDO 400g snapper 20g red onion 20g red radish 20g Habanero chili paste 20g salt 4g white pepper

• • • • • • • • • • • •

240g lime juice 8g cilantro 20g olive oil FOR THE HABANERO PASTE 800g habanero 70g olive oil

For the habanero paste: cut the stem from the habanero chili. On the grill, roast the chilies. On the robot coupe blend the chilies, with a little bit of olive oil. Reserve on a container and top it with the rest of the olive oil to preserve. For the ceviche mix: cut snapper into cubes and refrigerate. For the garnish: Julienne the red onion. Slice the red radish very thinly with the mandolin. Cut cilantro in chiffonade. For plating and presentation: put the fish in a mixing bowl. Add the julienne red onion, the habanero puree, salt, white pepper, lime juice, olive oil, and chopped cilantro. Toss it until every flavour is incorporated and the fish starts to change its colour. Serve on the plate, garnish with the sliced radishes and cilantro leaves.

Chef Profile: Chef Jimmy Rojas Lopez For Head Chef at ZOCO’s Jimmy Rojas Lopez, it is all about balance and cultivating a special experience for the palate, “I like to respect the product and enhance its natural flavour while playing with different textures and flavours, using a variety of culinary techniques to create

harmony in each dish. The guest should have a sensorial experience with my food,” he says. This sentiment has served him well and has seen him take the reigns as Chef de Cuisine in Michelin star restaurant ANNUA, Spain and Guest Chef at MOTO

in Chicago. He adds: “I want to make food that is delicious but also intriguing and risky. I love to use the techniques I mastered with some of the greatest Chefs in the world and use them to think outside the box and treat people to a meal they will never forget.”

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STREET ART BRUNCH VOL. II

Nine7One by The Oberoi, Dubai

The “Street Art Brunch Vol. II” is aimed at bringing sustainable, locally sourced, organic and wholesome food to limelight; also known as the S.L.O.W food concept. This movement, already prominent in most parts of Europe, envisions a world in which all people can access and enjoy food that is good for them, good for those who grow it and good for the planet. Our team of chefs incorporates this philosophy in their cooking practices at the Brunch and otherwise. The culinary quest includes delights ranging from a crustacean counter to a gourmet cheese selection paired with cold cuts, assorted grills, oysters, paella, foie gras with chocolate lollipops, "wa – sage" which is a savoury waffle on stick with sausage and much more. An array of tempting desserts including molecular treats and camel milk ice cream besides others are displayed to highlight the experience. The amalgamation of arty and theatrical components with innovative beverages, prepared by our in-house mixologist, and upbeat music by DJ Ramzy, elevates the atmosphere to match the weekend vibe.

Need to know TIMES Friday from 1pm – 4pm

PRICES • Brunch including non-alcoholic beverages at AED 299 per person • House beverages package at AED 425 per person • Add a variety of premium beverages at an additional cost.

"Expect sustainable, locally sourced, organic and wholesome food."


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BOOK NOW! Nine7One, The Oberoi, Dubai, Business Bay

Shichimi tuna with avocado salsa

Tel: (+971)4 444 1407

Serves 4

INGREDIENTS FOR THE TUNA 500g Tuna loin 15ml Lemon juice 5g Pepper 50g Shichimi spice (Togarashi powder) Corn oil for searing Salt to taste

FOR SALSA 200g Avocado (peeled & cleaned) 40g Onion 20g Tomato 10g Coriander leaves 20ml Lemon juice 25ml Olive oil Salt to taste

• For the preparation of tuna, cut the tuna loin into a long cylindrical prism shapes • Marinate the fish with lemon juice, pepper & salt and let it rest for 30 minutes • Heat a pan, drizzle some oil in it and sear the marinated tuna from all 4 sides for about 25 seconds each • Dust them with Shichimi (Togarashi) spice • Slice the fish in to equal pieces and keep aside, to let it stay warm

FOR GARNISH Pea shoots

FOR SALSA • Chop onion, tomato and coriander leaves roughly • Mash avocado in a bowl with a large spoon • Add lemon juice, olive oil and salt to taste into the avocado • Mix the ingredients well together to ensure the flavor is consistent and the salsa is ready TO SERVE • In a serving spoon, keep a small dollop of salsa • Place a sliced piece of tuna on top • Garnish with a fresh pea shoot & tomato

Chef Profile: Chef Omkar Deshpande Raised in the small city of Pune in India, Chef Omkar always knew cooking was his passion and started learning about food at an early age. After graduating in hotel management from Pune, he joined The Oberoi Hotels in the year 2006 as a commis chef in Mumbai. Soon after, he got selected at The Oberoi

Centre of Learning and Development which is a 2 year long management program. Post-Graduating the prestigious institute, he joined The Oberoi, Motor Vessel Vrinda, Kerela in the year 2010 as a Chef Incharge. He then got the opportunity to join the pre-opening team

of Trident Hyderabad, India in the year 2012 where he worked for nearly 3 years. The big move to Dubai came late in the year 2015 and has only been more motivation and inspiring ever since. Chef says, “The food market in Dubai is so progressive that it encourages you to do better every day.”


BRUNCH GUIDE

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THE 1,001 FLAVOURS BRUNCH AT EWAAN

The Palace Downtown Dubai Ewaan means “King’s throne” in Arabic, which sets the tone for this thoroughly regal brunch. You can expect relaxed live music, along with a well-heeled crowd. If you choose to sit outside you won’t be disappointed, all tables have incredible views of The Palace gardens, pool and the Burj Khalifa. The service at Ewaan is impeccable, with staff paying enough attention to each table without being overbearing. The restaurant is known for serving up fine dining Arabic dishes during the week, but its “1001 flavours brunch” (a play on the Arabian Nights original title) exceeds this, offering several different international cuisines. There’s lavish, overflowing live food stations offering up everything from pan-fried foie gras, fresh Fine de Claire oysters, to an entire tuna fish being carved up by a chef in the centre of the restaurant. Elsewhere, there’s an Asian corner serving up delicious fresh tempura, dim sum and duck pancakes, a carving station, and an outdoor BBQ, where a chef cooks-toorder beef tenderloin, rib eye steak and Omani lobster. Be sure to save room for dessert too, there’s an infinite collection of delectable Arabic and international cakes and patisseries, alongside a well-picked range of 15 gourmet cheeses on offer to finish the meal. Afterwards, treat yourself to a selection of 2 for 1 premium beverages amidst the chic yet intimate ambience of FAI, which stays open post brunch and ensures the celebratory spirit continues well into the evening.

BOOK NOW! Ewaan, The Palace Downtown Dubai Tel: (+971) 4 428 7951 dine@thepalace-dubai.com theaddress.com/ewaan /ThePalaceDowntownDubai

@PalaceDowntown

@PalaceDowntown

#DiscoverPalace

Need to know TIMES Friday 1pm to 4.30pm. Happy Hour at FAI from 4pm to 6pm.

PRICES • Detox Brunch: Dhs325 per person - A range of healthy detox beverages high in antioxidants as well as freshly squeezed juices, water, coffee and tea • Premium Brunch: Dhs480 per person - A selection of premium grape beverages and ports as well as freshly squeezed juices, water, coffee and tea • Luxurious Brunch: Dhs695 per person - An exquisite selection of premium grape beverages and free flowing bubbly, as well as freshly squeezed juices, water, coffee and tea

"Enjoy a spread of traditional Arabic specialties and Continental cuisine with live cooking stations."


BRUNCH GUIDE

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THIPTARA HYPNOTHAI BRUNCH

The Palace Downtown Dubai

Savour a selection of starters from vegetables spring rolls, chicken satay to Thai crab cakes and for mains the famous stir fried beef with black pepper sauce, the best Thai Green Chicken Curry in town and much more. Perfect your afternoon with signature homemade iced teas and botanical sodas, only adding to the culinary adventure. You can also treat yourself to a selection of 2 for 1 premium beverages amidst the chic yet intimate ambience of FAI, which stays open post brunch and ensures the celebratory spirit continues well into the evening.

Need to know TIMES Friday 1pm to 4pm at Thiptara. Happy Hour at FAI from 4pm to 6pm.

PRICES • Dhs270 per person with soft beverages • Dhs380 per person with free-flowing Thai beverages, Thai hops and selected grape beverages

BOOK NOW! Thiptara, The Palace Downtown Dubai Tel: (+971) 4 428 7961 dine@thepalace-dubai.com theaddress.com/tasteofthai /ThePalaceDowntownDubai

@PalaceDowntown

@PalaceDowntown

#DiscoverPalace

"Overlooking the Burj Lake and the stunning Dubai Fountain show, Thiptara’s sharing conceptual dining sets the stage for a memorable afternoon with a group of friends, colleagues or loved ones."


BRUNCH GUIDE

VERSAILLES DECADENCE BRUNCH Brasserie Quartier The St. Regis Dubai

Versailles Decadence is a revolutionary brunch concept unlike anything seen in Dubai to date. As exemplified during the reign of Marie Antoinette, and with a nod to The St. Regis legacy, luxury and merriment co-exist in this theatrical environment accentuated by uplifting pastels and exuberant floral arrangements. Guests are greeted by hostesses garbed in costumes inspired by the royal court at Versailles – powdered pompadours and wide panniered skirts for the ladies, breeches and waistcoats for the men. Aiding this atmosphere of opulence, within the restaurant of unparalleled grandeur and splendor, is the presence of a sommelier-manned grape station to heighten every dish. Also on offer is a vast array of house beverages, specialty drinks and mocktails; all free flowing.

The food

Upon arrival, guests are treated to a magnificent French bubbly sabering service, while tables are adorned with a variety of delectable hors d’oeuvres – just a preview of the feast to follow. Following appetizers, an extravagant seafood platter is served to the table. For main course, a footman bearing multiple choices of premium beef, lamb, exotic seafood, poultry and vegetarian dishes visits each table, while sides and garnishes are prepared à la minute to complement the entrées. If that weren’t enough, an extensive range of shellfish, foie gras and specialty French cheeses are available at food stations. For dessert there is a beautiful array of sumptuous cakes, delicate pastries and exquisite macarons - think indulgent patisserie married with a dessert haven there's something for everyone's sweet tooth.

Need to know TIMES Friday 12.30pm – 3.30pm

PRICES • Soft beverages package: Dhs450 • House beverages package: Dhs550 • Premium sparkling packaged: Dhs650

“Friday Brunch at The St. Regis Dubai is a regal affair fit for Marie Antoinette.”

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BRUNCH GUIDE

BOOK NOW!

24-Hour braised Welsh lamb shank with celeriac puree, raisin and olive salsa, crispy sunchoke

Brasserie Quartier, St. Regis Dubai Tel: (+971)4 435 5577 BQ.Dubai@stregis.com or SRDubai.Dining@stregis.com

INGREDIENTS 320g lamb shank 4g brown raw sugar 1.8lt chicken stock 150g unsalted butter (cold and diced) 3g crushed garlic cloves, 300g chopped tin tomatoes 32ml sherry vinegar 28ml canola oil 80g brown onion, diced

38g celery 2 sprigs of rosemary 1 bay leaf fresh 196g celeric peeled and diced 475ml milk 48g sunchoke, thinly sliced

FOR THE SALSA 2g chopped flat leaf parsley 6g soaked raisin 8g Provençale black olives 42ml Arbequina olive oil 60g plum tomatoes Maldon salt Theircelin black peppercorn

• Season your lamb shank generously and seal in a deep pan on a high heat. • In the same pan, caramelise the celery, onions, garlic; add 30ml of sherry vinegar then the tomatoes. Cook for another 4min, then add the stock, tomatoes and the herbs. • Seal the pan with foil and cook in the oven at 72 degrees for 24 hours. • Strain and for sauce, reduce the liquor and finish with cold butter. • Serve the dish as per picture with salsa around and crispy sunchokes.

Chef Profile: Bijendra Yadav Michelin trained Executive Sous Chef Bijendra Yadav is responsible for assisting the Complex Culinary Director in the day to day operations at The St. Regis Dubai – particularly when it comes to Friday Brunch. He’s a creative mind behind sumptuous dishes available at The Brasserie Quartier restaurant, and meets and greets guests

to ensure a pleasurable and memorable culinary experience is had by all. From creating innovative recipes to working alongside the Chief Butcher to obtain the best, most premium cuts of meat for serving, Chef Bijendra is on hand to make sure a guest's visit is always second to none. Why not stop by and say hello?

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BRUNCH GUIDE

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THE CITY BRUNCH AT SEASONAL TASTES The Westin Dubai, Al Habtoor City

Introducing The City Brunch – a food explorer’s dream hangout. Every Friday from 12:30-4pm, Seasonal Tastes at The Westin Dubai, Al Habtoor City transforms into a fun-fueled foodie destination with frenetic entertainment and free-flowing bubbles. Drink in the panoramic views of the Dubai Canal whilst street performers entertain you tableside and our mixologists fashion concoctions to suit your mood.

The food

With a street market vibe this brunch will delight with artisanal produce flown in from all corners of the world, but will also focus your attention on homegrown fruit and vegetables too. Feast on Chef’s seafood stall or sample cheese in abundance from famous French affineurs; be sure not to miss out on our sociable chefs making fresh noodles and dim sum, or showcasing the ‘art of chaat’ in the Indian section. For those of you looking for guilt-free indulgence our wellness stall has you covered too and the team will happily help you to drinks made fresh from the ‘juicery’. With a dedicated area for children this brunch offer weary parents a chance to relax in the knowledge that their precious little ones are being well looked after and entertained. Best of all, it does not end there! The party continues at the American gastro pub Cook Hall on the ground floor where you will receive 40% off all beverages and you can sing along to old school rock anthems all night long.

Need to know TIMES Friday 12.30pm – 4pm

PRICES • Dhs249 per person with soft beverages • Dhs350 with house beverages • Dhs495 with free-flowing bubbly, selected brews and grape

#WestinDubaiAHC #thecitybrunchdxb

“Join us for an afternoon of fun and amazing food with live entertainment, we have something for everyone.”


BRUNCH GUIDE

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BOOK NOW!

Steamed red sea bream with summer vegetables and ginger carrot dressing

Seasonal Tastes at The Westin Dubai, Al Habtoor City Tel: (+971)4 437 3333 westindubaialhabtoorcity.com

Serves 4

INGREDIENTS 1.2 kg red sea bream FOR THE SUMMER VEGETABLES 50g broccoli 40g cauliflower 100g mix baby Chantenay carrots 40g green zucchini 40g yellow zucchini 40g Chioggia beetroot 10g baby radish 15g edamame

• • • • •

30g green asparagus tips 50g semi-dry cherry tomatoes 150g fondant potatoes FOR THE GINGER CARROT DRESSING 20g ginger 60g carrots 4g lemon grass 2g orange zest 9ml lemon juice 15ml red wine vinegar

2g gel cream 7g Dijon mustard 5g honey 60ml olive oil 15ml chia seed oil 1g cumin powder FOR THE GARNISH 2g coriander 2g peas shoot 2g lemon cress

For the Red Sea Bream, scale, gut and remove the central bone. Season the fish with salt & pepper. Vacuum and cook at 82 degrees Celsius for 12 to 15 minute. For the summer vegetables, slice them using mandolin and keep in ice water. Peel the potatoes and cook in butter. For the carrot dressing, juice the carrot. Finely chop all the hard ingredients and place in blender with gradual addition of oil. While serving, place the fish on a large plate, dress the vegetables with the carrot dressing and place on top of the fish and garnish.

Chef Profile: Chef Avinash Horree Chef De Cuisine for Seasonal Tastes, Chef Avinash Horree began his culinary career in 2002 as an apprentice at the Prince Maurice Hotel in Mauritius. Over the time, his career rapidly progressed and he worked in numerous hotels in Mauritius, Abu Dhabi, Dubai and Ajman. He even explored opportunities

of being a chef on the cruise lines including Seaboure and Oceania from 2010 to 2013. During his chef life, he has been actively involved with several hotel openings such as The Habtoor Grand in 2005, The Yas Hotel in 2009, The St. Regis Saadiyat in 2011, Ajman Saray in 2014 and Zaya Nurai Island in 2015.

With a wealth of experience under his belt, Chef Avinash joined The Westin Dubai, Al Habtoor City in 2016 as a part of the pre-opening team and is particularly in charge of Seasonal Tastes – International, all day dining restaurant located on level one of the hotel, and food purchasing operations.


BRUNCH GUIDE

THE SECRET GARDEN BRUNCH Waldorf Astoria Dubai Palm Jumeirah

A pristine white pearl set against the azure waters of the Arabian Gulf, the Waldorf Astoria Dubai Palm Jumeirah is a luxury beach resort that provides a truly unforgettable experience with a private soft-sanded beach, elegant seafacing guest rooms and suites and six distinct restaurants and lounges. The property’s world-class restaurants offer the finest cuisine with unparalleled service through unique and contemporary dining experiences.

The venue

A luxurious canvas of subtle arabesque details, Mezzerie is Waldorf Astoria Dubai Palm Jumeirah's main dining restaurant. An elegant space combining western character with subtle Arabic details, the restaurant is inspired by the spices used in the region. The Secret Garden Brunch at the Waldorf Astoria Dubai Palm Jumeirah creates a truly unforgettable occasion every Friday. The brunch concept creates a secret garden experience, using seasonal ingredients with live entertainment in a relaxed atmosphere. Each guest also receives a complimentary basil plant from the property’s organic garden to look after and remember the Waldorf Astoria Brunch.

The food

Inspired by the Waldorf Astoria Dubai Palm Jumeirah's approach to sustainability and the property's organic garden, the Secret Garden brunch features live cooking stations with fresh and seasonal ingredients. Enjoy a specially curated summer menu; the culinary delicacies include freshly prepared organic, green salad made from herbs and flowers from the hotel's own garden. Brunch classics such as seafood, grills, and Waldorf salad will also be on offer, complemented by a grand selection of French raw milk cheeses and freshly baked pies such as rhubarb, peach, and cherry.

Need to know TIMES Friday 1pm – 4pm

PRICES • Dhs345 per person inclusive of soft drinks • Dhs425 per person inclusive of house beverages • Dhs600 per person inclusive of sparkling beverages

"Culinary delicacies include freshly prepared organic, green salad made from herbs and flowers from the hotel's own garden”

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BRUNCH GUIDE

BOOK NOW!

Spaghetti and garden basil pesto

Waldorf Astoria Dubai Palm Jumeirah Tel: (+971)4 818 2222 Dubai.Restaurants@waldorfastoria.com

Serves 4

INGREDIENTS 400g spaghetti Salt

FOR THE GARNISH Basil leaf Shaved Parmesan

FOR THE BASIL PESTO 300g basil ½ clove garlic 50g Parmesan 200ml olive oil 50g pine nuts

• • • • • • •

Bring a pot of water to a simmer and add 2 table spoons of salt. Blanch the basil leaf in the boiling water for 20 seconds, remove and place into iced water until fully cold. Remove the basil from the water and squeeze the excess water from the basil. Place the basil and the remaining ingredients into a blender and quickly blend until smooth. Change the water in the pot and bring back to a simmer. Add salt to taste. Blanch the spaghetti until al dente, then strain. Toss with the basil pesto in a clean pan. Divide between four bowls and garnish with basil leaf and freshly shaved parmesan.

Chef Profile: Chef Jens Muenchenbach With a vast culinary experience from around the world, Jens Muenchenbach is the Executive Chef at the Waldorf Astoria Dubai Palm Jumeirah. Chef Jens joined the pre-opening team of the Waldorf Astoria Dubai Palm Jumeirah in 2014, bringing over a decade of expertise with him. His passion for offering extraordinary experiences shines through in the property’s culinary creations.

Originally from Germany, Chef Jens’ career includes a four year stint at The Palmer House Hilton in Chicago, Illinois and large luxury hotels in China, before moving to Dubai. Being in charge of the culinary direction throughout the hotel, he is constantly inspired by his team and their ideas. Since young age, Chef Jens has had a curious and creative side – growing up,

he was drawn to the kitchen to watch his father cooking and once old enough, they started cooking together. Encouraged by this tradition, he decided to pursue a formal education in culinary. Passionate about transparency and honesty, Chef Jens has also been leading an organic garden initiative at the Waldorf Astoria Dubai Palm Jumeirah with locally sourced products and sustainability in mind.

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Brunch Guide New Seasonal Brunches Spring/Summer 2017  

Brunch Guide New Seasonal Brunches Spring/Summer 2017  

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