FOGUE Magazine - Issue 1 (08.2023)

FOGUE is a magazine revolving around everything about food. Recipes, tips, restaurant reviews and education are the principal components for this edition with not simply a goal to increase knowledge on food and baking but to also expose issues around food in modern-day society.

The goal of FOGUE is to inspire our readers to become more knowledgeable and aware of how to lead a better lifestyle with food - enjoying the process as well as becoming more informed on highly prevalent diseases which impact thousands of individuals around the world. Furthermore, FOGUE hopes it can encourage individuals to support and take a stance towards helping these societal issues and be at the forefront of a holistic improvement in our approach to gastronomy. By making our readers more aware and in-tuned to help, we aim for a larger community to be influenced as food is the centre of our lives - it is our fuel. Therefore, we must embrace it whilst knowing what goes on within our bodies. Hi, my name is Shiena Fernando, founder and writer of this magazine who has always loved food. After being exposed to the harsh realities of diseases like diabetes mellitus in my hometown, Sri Lanka, I decided to create this magazine to act as a source of entertainment, information and instruction on how to lead our lives. I hope this can, one day, reach residents back home and inform them of how to be more cautious and educated in fighting health issues.

WITH BRIOCHE BUNS AND FRIED EGG A classic topper on a classic breakfast. By far the easiest, tastiest and most fulfilling breakfast I have ever made - well besides Ice Cream on my birthday's.

This is packed with two sources of protein from the bacon and egg, carbohydrates from the brioche buns which are toasted till char and golden brown as well as the fat which naturally seep from the bacon and act as its own grease - along with the topping which give the spicy maple flavour of the absolutely divine bacon. Whenever I feel lazy - this is the dish I make and it sure feels restaruant worthy for the minimal work put into it.

Strips of Streaky Bacon Brioche Buns (can be store-bought or homemade) 1 egg Butter + garlic powder Basil Sun dried tomato sauce

Place strips of bacon on a pan - you do not need to add additional oil or butter as the fat from the bacon will act as the grease.

Sprinkle salt, pepper, chili and garlic powder and oregano and let the bacon slightly cook Take brown sugar and sprinkle the crumbs on the upside bacon - flipping the strips to let the sugar caramelize.

Now add the same seasonings and let it cook.

I personally like any toast - toasted so char it until its a deep brown with a crunch.

Check out page ____ for making the perfectly fried egg

The versitality of meatballs is what makes it a great lunch/dinner and even breakfast option. Served with a red, white or any preferred sauce along with your choice of carbohydrates proves there are no limits to meatballs.

Personally, I am not a fan of the famous veggieballs from IKEA however these parmesan tomato meatballs have a very subtle and tense flavour which is filling, nutritious and yummy. One thing to note about this recipe is that there aren't specific measurements and that is mainly because everyone and their guests have varying preferences - for instance, we love a little spice and more salt however other's may not. Additionally - the base for meatballs is relatively simple - the flavours come with the seasonings which should be eyeballed to a person's preference. As Gordon Ramsay said: "cooking is all about learning your likes and dislikes"

INGREDIENTS:

Mince meat/chicken (I use the amount depending on how many people I am cooking for) Breadcrumbs Grated parmesan 1 Egg Garlic Powder Salt + Pepper

INGREDIENTS: Olive oil Crushed tomatos/marinara Finely chopped onions 3 garlic cloves Red wine Basil

1. Use the eggs and breadcrumbs to act as stabilizers for the mince meat and roll into balls. Chill over cling film for 1 hour.

2. Pour some olive oil in a pan and lightly cook the meatballs to a sear. If you want a healthier option - bake the meatballs till just cooked and golden brown.

3. Pour in the crushed tomatoes and sprinkle some olive oil on top along with finely chopped onions (I prefer adding less onions) and garlic.

Cook till lightly simmering and stir around some red wine.

4. Cook for 30 seconds and add salt and pepper along with garlic powder.

5. Once done cooking top with grated parmesan and basil. Cover with a lid and allow the flavors to develop.

Brigadeiros became the heroic desert - named after the Brazilian hero, Brigadeiro Eduardo Gomes. It was a significant symbol of the end to a communist coup attempt and the presidential election in 1946 (GoBrazil, 2014). Today it is a quick treat, fantastic desert and decadent dish celebrated around the world.

1 can sweetened condensed milk 3 tbsp cocoa powder (add more for deeper chocolate taste) 1.5 tbsp butter Chocolate Sprinkles

Powdered Sugar (Truffle like) Extra cocoa powder (Truffle like) Melted White chocolate Mashed Strawberries Nutella Crushed oreos Graham crackers + Marshmallow

On a non-stick pan, melt the butter until a white foam forms on the surface.

Now add the condensed milk and cocoa powder whilst stirring with a spatula.

Continue stirring until the mixture begins to thicken - this would take around 3 minutes. Once thickened place on a dish and chill for 1 hour Coat butter on hands, pull some of the chilled paste and roll into balls. Now coat into sprinkles or additional toppings per choice. Serve cold and take out of the fridge 3 minutes before eating!

A light but delicious dessert for me will always be cheesecake. Personally, I place cakes in the banner of being 'celebratory' however at times a dish-like treat which isn't too sweet but is sure to impress and be delectable makes it hard to rule out the need for a cake-like treat. This is why I think cheesecakes are top-tier, holding the ranking for one of my all time favourite treats.

CRUST

FILLING

In a cheesecake, the crust is my favourite part. Digestive biscuits finely crushed and mixed with melted butter act as the best base. Firmly pack the bottom and sides of a young spring bottom pan for crust all around

A cheesecake is notorious for the balance between its fluffiness, smooth texture and creamy feel. It is also known for the fusion of sweet and tanginess which brings the dish together.

TOPPING To add even more of the darker crunch, once the cheesecake has cooled for 8 hours in the fridge I added another layer of graham cookie crust so the entire cheesecake was enclosed within the crumb base. Then cool the cheesecake for around 10 minutes and top off with a thick layer of dulce de leche. I made mine by heating it in a water bath in the oven for around 3 hours - the longer it is cooked, the darker and deeper the caramel taste.

INGREDIENTS 500g full fat Cream Cheese at room temp 150g Caster Sugar Add the eggs in one at a 200g Sour Cream time 200g Double Cream To prevent cracks in the 2 Eggs top of the cheesecake, 1 Egg Yolk don't overmix the batter 2 tbsp Corn Flour only mix to incorporate 1 tbsp Vanilla Extract Shiena 1 tsp Salt 3 tbsp Lemon Juice

MARSHMALLOW My all-time favourite addition to any dessert is a homemade fluffy, sweet marshmallow topping made from a meringue base. I take 2 egg whites which have come down to room temperature and place them in a deeply cleaned bowl with 95g of caster/very fine sugar over a ban-marie (pot of boiling water where the surface of the water doesn't meet the end of the bowl). Then I continuously whisk the mixture until the sugar has dissolved and immediately whip on high until stiff peaks form. Dollop the cream on top of the dulce de leche and burn with a blowtorch for an added crunch and toast!

storytime...

My mom was known for her pavlova - which is baked meringue. When we moved houses, everything changed when her meringue just began to fail.

Every. Single. Time. That's around the time my passion for baking really spurred so I did some research and formally took over when I made a pavlova unlike any other my family had seen before. It was a groundbreaking moment and from there onwards it had become a staple. The foundation? A versatile meringue. But, let's make it better by showing you two ways to elevate your dishes truly to the next level.

non-negotiables

Before I give the recipes, there are numerous key steps which must be taken as 'preparation' which will ACTUALLY make or break a meringue. I didn't get mine perfect the first time, actually, I failed way more times after I got that perfect dish the first time. These are the reasons why and the tools to prevent it.

1. GREASE, GREASE, GREASE: No-brainer meringue gets its effortlessly white colour from the egg whites which are separated from the yolks because of its fat content. This fat lightens the consistency of the meringue; preventing it from attaining stiff peaks. Therefore, clean every single item touching the egg whites. Bowls, whisk handles, spatula, spoons. Utensils build up fat even if they were washed the day before. To clean I deeply scrub with dish soap and water however you can take vinegar and use a tissue to wipe the surface of the equipment.

2. ROOM TEMPERATURE: The eggs must be at room temperature, that is because once the eggs are being beaten if they cross the threshold from cold to warm (room temperature) the particles can become unstable and loosen. Another reason for the edible meringue is that when cooking over the ban-Marie, the eggs can cook and scramble.

Therefore separate your eggs from whites and leave for a few hours. If you're on a time crunch, leave the eggs in a bowl of lukewarm water.

non-negotiables 3.OVERBEATING: This is one of the saddest things to happen and unfortunately it really isn't preventable or predictable however it is worth observing. Therefore, whisk on high and keep notice of the frothiness of the egg whites stopping occasionally to check the stiffness of the peaks. However, don't stop the whisk too often as that could unsettle the stiffness of the peaks.

4. SEPARATION: There have been so many instances where I separated three out of four eggs and the last white had some yolk in it. One tip is to have an extra bowl to separate so that in the instance one breaks the other egg whites aren't wasted.

5. METHOD FOR SEPARATION: Companies have invented egg separators and there is the classic eggshell however I learnt a much simpler technique online. Using your hand you can crack the egg onto your palm and hold the yolk whilst allowing the whites to fall through your fingers.

6. WEATHER: Believe it or not, the weather has a huge impact on the outcome of a meringue. Living in a very hot country I know that if I am making a meringue, the Air conditioning must be turned on and the grease content of the bowls will be higher. Some bakers even recommend not to bake on hot days. Therefore, check out for the weather.

7. BAKING: For pavlova/meringue the key to ensuring a pearl white cookie with minimal cracking is in the temperature. Always, always, always lower the temperature for longer than the high temperature for shorter as that could shock the cream and cause the inside to be raw whilst the outside is cooked. Therefore around 100 degrees celsius for a minimum of 2 hours should be good. Turn off the oven, then leave the oven door closed - NEVER open the door while baking and leave to sit for an hour and a half more. If the meringue still isn't fully cooked it will stick to the parchment paper so place another baking tray on top and cook for longer at lower temperature (this retains the white colour of the meringue without getting brown)

This first recipe is for 'baked' meringue also known as pavlova. The key points for this dish is to prevent overbeating the egg whites but also ensuring stiff peaks.

INGREDIENTS

Egg white from 3 large eggs (100 grams) - room temperature 150g caster sugar/fine sugar (this can be processed to prevent lumps) - can add more sugar depending on preference of taste Vanilla extract Cream of Tartat (optional) Electric/stand mixer Clean bowl Vinegar (to clean)

RECIPE

1. Ensure all the equipment is clean and optionally wipe vinegar on a cloth over the surface to remove dirt.

2. Place room-temperature egg whites into the bowl and whisk on high speed until stiff peaks form. Occasionally stop the whisk to check the consistency and continuously watch the frothiness of the egg whites build up. Once ready you should be able to hold the bowl over your head without the egg whites falling 3. With the mixer mixing gradually add the caster sugar a tablespoon at a time - ensuring everything is well mixed before adding the next spoon. The meringue will begin to form and thicken.

4. Continue till stiff peaks form which don't tip off at the end. Pipe or dolloup on a baking tray lined with parchment paper (wax or silicone won't work) 5. Bake at 100 C for 2 hours, do not open the door and turn off for 1 hour whilst the meringues are in the oven. If the meringue doesn't easily come off the paper it means it isn't fully cooked so bake in the oven for longer - leaving a tray over if the outside is cooked

This is my personal favourite edition of a meringue as it can be simply eaten, added as toppings or cooked for a lovely combination of textures and tones of flavours - sure to make every dish you make even more gourmet

INGREDIENTS Egg white from 3 large eggs (100 grams) - room temperature 130g caster sugar/fine sugar (this can be processed to prevent lumps) - can add more sugar depending on preference of taste Water Vanilla extract Electric/stand mixer Clean bowl Vinegar (to clean)

RECIPE

1. Ensure all the equipment is clean and optionally wipe vinegar on a cloth over the surface to remove dirt.

2. To set up the ban-marie, take a pot and fill with just over an inch of water. Place the bowl used to make the meringue into the pot and ensure water doesn't touch the end. Remove the bowl and heat the pot till it simmers.

3. Place room-temperature egg whites into the bowl and add caster sugar. Vigorously physically whisk the eggs and sugar until it forms a smooth paste and place over the ban-marie.

4. The trick for cooked meringue is to do it on a low heat if you don't have a food thermometer. Once in the ban-marie, continue whisking slowly and test the egg mixture with two fingers - make sure when rubbing the egg there are no granules of sugar (it has all dissolved).

5. At this stage, immediately remove from the pot and use an electric whisk on high speed for around 5 minutes to make the meringue. The outside of the bowl should become cooler as more air is whipped in.

6. Once stiff peaks form stop whisking and place in a piping bag for further use. Because the eggs were cooked over heat - this can be simply eaten or toasted with a blow torch for a smoky flavor!

Throughout this magazine, I talk about various restaurants and their experience, pricing and my personal rating of them. However, this was solely my experience when I went to the restaurants and based on the food that was ordered. None of the visits were sponsored or acted as an ad but simply to give ideas and my personal take on places in the area - being a food enthusiast. In no way is this meant to be offensive and/or critical but is solely my opinion on the food and experience I received when I visited the places.

I have visited the restaurants mentioned in the edition either numerous times or with additional guests who have provided their holistic input on their individual experiences. The segments are recounts of what I got, thought and like as a customer.

by tresin

d

CUISINE: Indian and Arabic PRICE PER PERSON: 95+ (business lunch) SET MENU BUFFET A LA CARTE EXPERIENCE: A five course meal served with a variety of dishes fusing the cuisine between Indian and Arabic. Located in the heart of

DIFC - with a diverse variety of additional drinks to purchase and elevate the experience. The food her is absolutely divine with a complex mix between deep flavors and textures for the best cuilnary experience

Strengths:

Weaknesses:

Taste of the food and attention to detail is very good The food is new but not unadaptable

Textures in the main course were relatively same - could have incorporated more variety

Up close, taking a profession in baking is no easy work. FOGUE interviewed a professional baker who previously owned and ran her own bakery in Australia before moving full-time to home baking. We hear more about her experience and thoughts on the field. Judith Preethika Perera (@preettycreations) shares her over 40-year experience in baking, inspirations and struggles.

How can you sum up the life of being a home baker?

The life as a home-baker is extremely self-satisfying, provided that you enjoy what you do. You, of course, have to be hardworking and always dedicated to your tasks - and the quality of your final product/s brings in the ultimate self-contentment. The words of appreciation from my satisfied customers also infused a lot of inspiration to keep me going.

What has your career in baking entailed?

My career as a baker entails baking and decorating ‘speciality cakes’ ordered by my customers for different occasions weddings/anniversaries/birthdays/Baby-showers/ First Holy communions /Confirmations/ Retirements etc. (I do not bake bread or any other pastry items.) The Initial advice to the customers as to how to improve on the design ideas they bring in (depending on their specific requirements and the budget) is also a vital aspect of my duties.

How have you found your element in baking and your niche for creating cakes for occasions?

As an essential part of my career, I always keep myself updated and current on the ever-changing design trends and styles on all types of cakes. I do this via the Internet /websites/ magazines etc. on a regular basis. And, adding to that, my customers keep ‘spreading my name’ by their “Word of Mouth”. This is how I keep maintaining my ‘niche’, and successfully tackling the challenges that emerge in my career from time to time. I also do a little advertising via Instagram and Facebook as well.

Where do you get your inspiration for baking?

I think I developed ‘a liking’ for baking and cake decorating from a very young age. I always enjoyed reading books and magazines related to the subject and enjoyed going for cake exhibitions etc. I was extremely privileged to have had the opportunity to get my initial training in the filed under a well-known instructor in Cake-Decorating in Sri Lanka at the time, Mrs Mallika Joseph. She added a lot inspiration and confidence for me to subsequently become what I am today.

How does the creation process work - when would you recommend starting for a client?

When customers first contact me regarding an order for a cake of a particular theme (for a particular occasion), I provide them with professional advice as to how they can ‘improve’ or ‘develop’ the idea they have in their mind, also giving them an idea on the pricing.

Advising the customer's play is an important part of my responsibility. I confirm an order only when the customer agrees with all the details finalised and approved and prices agreed upon.

Do you have any advice for aspiring cooks?

My main advice – and the single-most important one too – for aspiring bakers is that you should develop ‘a liking’’ within yourself for the type of work you are called upon to do as a baker, and should be able to ‘put your heart and soul’ into each job in hand. The success in the field of baking – just like any other specialised field - lies in the extent of interest and dedication you put into your tasks in order to get the best outcome of your efforts.

@preettycreations on instagram

Personally, not a breakfast fan - however, on the rare occasions I actually do have breakfast I find myself feeling really satisfied and full. Not promoting skipping meals here but I don't get hungry till dinner.

Nevertheless, most people rely on breakfast and at times it can be annoying. Here are tons of ideas for your morning meal.

Vanilla Smoothie Bowl Belgian Waffles with syrup, Nutella and fruits Souffle pancakes w/ nutella (duh) Bacon and egg mcmuffin Baguette and sun-dried tomato pesto Classic toast and butter French toast Fruit salad Hashbrowns Classic Turkish Breakfast Acai bowl Overnight oats 10 minute cookie Chia seed pudding Vegetable Smoothie Protein shake Breakfast roast potatoes Honey, sticky bacon and eggs Breakfast Tacos (tortilla, tomato sauce, peppers, fried egg) Yoghurt bowl Blueberry Muffins Double Chocolate Chip Muffins Scrambled Eggs with sausage Breakfast Burrito

Spinach Frittata Muffins Avocado Toast Classic PB&J Shakshuka Granola Frozen Yoghurt Breakfast Fajitas Bagel Bakes Bagels and Cream Cheese Ham and Cheese Sandwich Egg Parata Scotch Eggs Breakfast Doughnuts Zucchini Bread Fruit Tart A SLICE OF CAKE Tartines Frappucinos Plain Strawberry Yoghurt Fruit Juice Cinnamon/Berry Rolls Scones Mexican Chilaquies Chocolate Chip Cookies Classic English Breakfast ICE CREAM

Depending on the person and day, lunch varies from a heavy meal to a mediocre pack of biscuits. Dinner is my personal and all-time favourite meal of the day. Whoever said 'eat dinner like a slave,' hasn't experienced the endless possibilities dinner can venture into. Both lunch and dinner are interchangeable - I find myself either the previous dinner for lunch and vice versa at times.

Tortilla wraps with chicken + salad Birria Tacos Classic steak and mashed potato Greek Yoghurt Pizza Fried chicken and waffles Butter Chicken and Butter Naan Chicken Tikka Masala Lasagna Italian Canneloni Spaghetti Bolognese Mongolian Beef with sticky rice Sushi Honey Chicken with fried rice Spanish Paella Spanish Tortilla Meatballs with Mashed Potatoes Stir-fry Garlic Noodles Baked Chicken and Biscuits Dinner Rolls with Lamb Chops Dynamite Shrimp Thai Green Curry Roasted Duck and Vegetables White Sauce Penne Pasta Stuffed Potatoes Lemongrass Salmon and Asparagus Slow Cooked Beef

Seafood CHowder Bread bowls w/protein Creamy Tuscan Chicken Classic American Burgers Indian Puri Air Fryer Pasta Fish and Chips Grain Salad Bowl Tuna/Chicken Casserole Teriyaki Chicken Thighs Nashville Chicken Tenders Loaded Nachos Loaded Chilli Cheese Fries Italian Calzone Shrimp Scampi Pasta Pulled Chicken Tacos Greek Gyros Arabic Shawarma (chicken/beef) Garlic Glazed Fajitas Hassle back Potatoes Veggie Bean Burritos Salsa verde Enchiladas Sloppy Joes Onion Rings Lettuce Wraps Quinoa

Roasted Carrots + couscous Chicken Tandoori on skewers Fried Crouton salad Tom Yum soup Prawn Toast Pesto Chicken Lobster with rice Chicken Parmesan Japanese Bento Box Street Food Sandwich Naan cups with chicken curry Eggs in a Basket Baguette Veggie Skewers Barbecue Chicken Cheesy Garlic Bread Dim Sums/Wontons Indian Biryani Cashew Chicken Crispy Chilli Beef Sticky Honey BBQ Pork Chops Crispy Chicken Sando Wagyu Beef w/ Buns Pho Gourmet Hot Dog Thai Pad Thai Avocado Shrimp Homemade Mix Grill New York Style Pizza Charcuterie Board Crispy Calamari Chicken Katsu Bao Buns

Brioche Toast w/ poached eggs Honey Garlic Prawns Japanese Milk Bread Caesar Salad Buffalo Chicken Nacho + Chorizo Sheet Sweet and Sour Chicken Fried Lotus Stem Crispy Parmesan Baked Potato Hot Butter Cuttlefish Pizza Bagels Korean Fried Chicken Korean Baked Beef Strips Chicken Alfredo Pasta Japanese Rice Bowls Quesadilla Bibimbap Poke Bowls Acai Bowls Homemade Hot Pockets Baked Ziti Chow Mein Butter Steak Beef Tenderloin Canadian Poutine Tamales Texas Toast Mozzarella Sticks Beef Wellington Deep Dish Pizza Monkey Bread Croque Madame

Everyone learns about the five main food groups, the food pyramid, and the vitamin deficiencies during their school career. However, at times we tend to lose sight towards the true basics of food. Our society has changed the face of gastronomy - fuelling a world of ultra-processed food and promoting unhealthy eating habits. It all comes down to the building blocks - the organic, natural food which makes up the dishes we love and praise.

Here are the fundamentals of food, broken down into their most important parts.

Carbohydrates

MACRO: Carbohydrates are made of sugar molecules: both simple and complex sugars. Simple sugars simply contain one or two sugar molecules whereas complex contain 3+ The function of carbs is to provide instant energy as the body breaks down the product into its substrate- glucose. Glucose acts as blood sugar which doesn't need to be digested within the gut before it can be absorbed. This allows the molecules to enter the cells - become oxidised and release energy instantly. Oxidation is simply a chemical reaction taking place in the presence of oxygen or an oxidising substance. What this means is that the glucose in the bloodstream will react with the oxygen present in the haemoglobin (red blood cells) and undergo respiration to produce carbon dioxide, water and ATP (energy). This reaction of providing energy is catabolic and therefore exothermic as it releases energy which can be used by the body cells. Carbohydrates are the body's main fuel - without, the body will not have the energy to function and carry out the digestion of other nutrients as well.

Protein MACRO: When people hear proteins they think MUSCLE, MUSCLE, MUSCLE. When I hear protein I think growth and repair. Solely because that is the definition I memorized for my biology class however what does growth and repair break down into?

Everyone thinks to build muscle eat more protein because our cells are made of protein. Protein is made of long chains of amino acids - the substrate of proteins. Therefore, proteins help maintain muscle tissue whilst promoting the growth and repair of muscle. The repair comes into action as when you exercise your muscles slightly tear and the protein molecules are able to repair the tissue. Additionally, when you get cuts and bleed - the platelets in your blood which are mainly made of protein can clot the blood from bleeding more.

Fat/Lipids MACRO: There are many misconceptions of fats. But one thing is true in that it is a macronutrient. Our body needs more quantity and supply of fats than veggies and minerals. However, what do fats do? Fatty acids and glycerol make up the fat we consume where fats function to store energy and provide insulation for the body. That's why when kids eat candy, in a little while they would get a sugar rush - unlike carbs, fats can't be as easily converted into their substrates through cellular respiration. An article by msdmanuals states that fats are the "slowest source of energy but the most energyefficient form of food." This is because 1 gram of fat is considered to obtain 9 calories. This is quite a lot, double than proteins and carbs - consequently, our bodies don't use up all of those calories and stores the energy in layers of fat which can be used for insulation. That's why polar bears have thick skin from layers of fat - to resist the cool temperatures. Or when you eat a lot of food containing oil, you 'gain fat' as it isn't being burned. Thus, the importance of fats are to provide cells with energy and insulate body organs

Vitamins

Minerals

MICRO: 13 essential vitamins exist. Vitamins come in different forms, present in fruits and vegetables, supplemental tablets etc. and they are grouped into two categories: fat-soluble and water-soluble. Each vitamin holds its own respective function and importance. For instance, vitamin C helps for strong gums and vitamin A is useful for eyesight. These nutrients aid in keeping the nerves healthy and making the body more resilient against infections/diseases as it works towards building the immune system and strength of the body.

MICRO: Minerals have many different functions where an important one for the homeostasis and maintenance of our body is by acting as components of hormones and active biological compounds.

This further translates into regulating sensitivity to nutrients, keeping water balanced, influencing nerve function etc. Like vitamins each mineral has a specific function which keeps the body sustained and able to function.

Dairy Most natural and healthy forms of dairy show high concentrations of the mineral calcium whose main function is to keep strong bones. Dairy products constitute of other vital minerals and vitamins pricing to be an efficient source of nutrition.

Fiber Fiber is not counted within the 'food pyramid' however it is an essential nutrient functioning to process and maintain bowel movement.

This substance cannot be digested by the body because the systems don't contain the needed enzymes to break down the molecule.

Once in the body it keeps the body's sugar levels maintained whilst improving the gut health. Fiber can be found in nuts, grains, vegetables etc.

CUISINE: French PRICE PER PERSON: 50+ AED SET MENU BUFFET A LA CARTE

EXPERIENCE: Paul's is a restaurant cafe with a wide variety of patisseries, breads and small dessert tartes for ordering as well as a breakfast and lunch/dinner menu ranging from dishes of salad bowls to cordon bleu's. Furthermore, their store is always lively and buzzing allowing for a welcoming atmosphere. People have business meetings or catch up on some work whilst enjoying the good ambience and food.

THE FINAL SCORE:

Brunch burger - 59 AED

Avocado shrimp basket - 49 AED Halloumi Pesto Quinoa - 59 AED

SLEEP NUTRITION MOVEMENT

DRINK RELAX

Numerous scientific research studies have shown that sleep is the most important task in a person's daily routine. It aids in processing the day, removing waste and improving brain performance health. Sleep deprivation causes serious health problems like high blood pressure, diabetes or heart attacks As explained before, all the various food groups each have specific functions promoting a healthier body.

Furthermore, fuelling the body is also an important part of nutrition - everyday regardless of what the food is. It is more important to eat something rather than nothing.

Movement or exercise doesn't have to be a HIIT routine or 1 hour of cardio. 30 minutes for minimum 5 days a week is recommended and this movement can be yoga, stretching, jogs or swimming. Listen to your mood and what your body wants that day.

Scientists have recommended 2.7 litres of water a day for women and 3.7 for men. Dehydration greatly affects mind concentration/ brain performance whilst reducing the energy within the body and, for me, gives constant headaches if I haven't had enough water.

Yes, we have to move. Yes, we have to eat healthy but as a part of everything our bodies need breaks. Millennials are the most burnt-out generation and that can be due to the working culture promoted where rest time is wasted time.

Rest days, actually help enhance performance and improve the body's response to hard work.

That concludes the end of the first edition and publication of FOGUE Magazine. Published in 2023, FOGUE continues to promote living a healthier and more in-tune life with food by enjoying and learning with food. Covering health issues within food and finding ways to help LEDCs and the lesser fortunate FOGUE hopes to inspire audiences to share their love for food either by spreading awareness or continuing to cook or bake their favourite dishes. Extending its recipe booklet every day, FOGUE inspires the modern couture of food which elevates the classics we love. Food is our fuel, food is our home.

Signing off Author: Shiena Fernando BONUS PICTURES FROM PAGES THAT DIDN'T MAKE THE CUT