Making Delicious Possible - 15 Of The ME's Chefs In The Spotlight

Sep-2022

15 OF THE MIDDLE EAST'S

CHEFS IN THE SPOTLIGHT

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IN THE KITCHEN

WITH...

Featuring Alphabetical order by country

4

Hamzeh Abu El-Foul Fairmont Amman Hotel, Jordan

6

Hamdan Al Shaeib Kempinski Hotel Ishtar Dead Sea, Jordan

8

Sheenalyn Baluyot Buay Ramada Encore Hotel, Kuwait

10

Iresh Eranda Hilton Kuwait Resort, Kuwait

12

Anil Krishantha Nanayakkara Ramada Encore Hotel, Kuwait

14

Pidurshan Sivarajah Hilton Kuwait Resort, Kuwait

16

Bilal El Helou Work Lounge Beirut, Lebanon

18

Mohamad Kaaki Polly Restaurant, Lebanon

20

Mohamad Nabeel Al Khatib Batteel Bakery, Qatar

22

Susantha Bon Weeraman Disanayaka Batteel Bakery, Qatar

24

Bahaa Abou Diab Spring Café & Restaurant, KSA

26

Tarek Fahim Siblings Restaurant & Café, KSA

28 30

32

Georges Hebeiliny Consultant pastry chef, KSA Usman Ashfaq The Westin Dubai Mina Seyahi Beach Resort & Marina, UAE Sohail Shamsuddin The Westin Dubai Mina Seyahi Beach Resort & Marina, UAE

Rising talents in the kitchen Massive hospitality investment in the Middle East in recent years has given rise to innumerable concepts, covering a broad range of new and exciting cuisines. The region's burgeoning hospitality scene has meant good things for thousands of talented chefs in KSA, the UAE, Lebanon, Jordan, Kuwait and Qatar.

Hospitality News Middle East spoke with 15 chefs in Lebanon, Jordan, KSA, Kuwait, the UAE and Qatar who are making their mark in the industry to learn more about their journeys, their go-to ingredients and their favorite recipes.

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3

HAMZEH ABU EL-FOUL EXECUTIVE CHEF Fairmont Amman Hotel, Jordan

What can you tell us about your career journey so far?

I have always been passionate about my career. There have been so many advancements in the culinary world; opportunities to grow and learn are endless.

However, the most significant thing is that I always put my heart into it. This has defined my career.

How has your professional experience helped shape you into the chef you are today?

I have traveled to many foreign lands and worked in many different countries. I have learned so many wonderful things from industry peers. Exposure to different cultures and a broad spectrum of local products has widened my knowledge.

These experiences have undoubtedly shaped me into the open-minded chef I am today.

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What are you cooking today?

One of my favorite dishes is tuna carpaccio, so that’s what we will be making together.

What are the main ingredients and products you’re using these days?

Currently, we are focusing on local ingredients, especially homegrown herbs, vegetables and meat. As you may you know, local herbs are strong in flavor and complement any dish you wish to make.

What important food trends have you noticed lately?

Nowadays, gluten-free, vegan and vegetarian options are very much in vogue. In addition, there is also a mix-and-match trend: fusing different food cultures that balance and complement one another.

What advice would you give suppliers and foodservice professionals who are looking to offer their best to the market?

It’s all about quality, quality and more quality! Consistency is also fundamental if suppliers are to secure loyalty among their clients. What’s key for chefs is to constantly create to the highest standards, so we need reliable suppliers to deliver.

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TUNA CARPACCIO

Ingredients

Preparation

Tuna carpaccio 120g tuna (cleaned and sliced) 50g avocado ice cream 5g capers 3ml lemon Pinch of salt

Avocado ice cream Drizzle lemon juice on the avocado to prevent it from turning brown.

Use a heavy cream, with at least 30% milk fat, for sturdy foam and better peaks.

For maximum volume, the heavy cream and sweetened condensed milk need to be very cold. Make sure to chill the bowl in the freezer for about 20 to 30 minutes prior to usage.

Start beating the cream at a low speed to build small bubbles for stable foam. When the mixture begins to thicken, increase the speed to medium and continue to beat until you reach stiff peaks.

Avocado ice cream 500g avocadoes 150ml Nestlé® heavy cream 50ml Nestlé® sweetened condensed milk 5ml lemon juice

Tuna carpaccio Coat the capers in flour and then fry in hot oil to make them crispy.

Marinate the tuna with lime juice, salt, and pepper powder.

In a serving plate, arrange the marinated tuna slices.

Place one scoop of avocado (with an ice cream scoop) on top of the tuna slice.

Garnish the plate with the fried capers and micro leaves

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HAMDAN AL SHAIEB EXECUTIVE PASTRY CHEF Kempinski Hotel Ishtar Dead Sea, Jordan

What can you tell us about your career journey so far?

I am a Jordanian chef who is passionate about our region’s rich flavors. Having entered the culinary world at the age of 16, I have been fortunate enough to work alongside talented chefs and learn valuable techniques in the kitchen.

How has your professional experience helped shape you into the chef you are today?

Success is not an easy thing, and I do believe that if you want to become a great chef, you must work with great people. By being part of the team at Kempinski, I have been exposed to high international standards of hospitality, which have enlightened me and broadened my experience in the field of culinary arts. Of course, working with skilled executive chefs has been extremely important and inspirational, nurturing a mindset that evolves around creativity. Needless to say that nowadays, social media plays a crucial part in our daily lives, and in order to be successful, you have to be creative enough to add an element of surprise and the “wow factor” to everything you do. So this is what keeps me motivated and eager to come up with unique ideas in my work, and that is how I have reached where I am right now.

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What are you cooking today?

I’m making an Arabic dessert mixed that features a European touch. The recipe includes many items I love, such as pistachio and rose water.

What are the main ingredients and products you’re using these days?

I’m always eager to use Arabic seeds and herbs, like saffron and cardamom, as well as fresh herbs, like mint and sage. Of course, I must mention “jameed,” a Bedouin-Jordanian product that we use in food preparation. It a dry soured yogurt used in many desserts.

What important food trends have you noticed lately?

Social media has made a huge difference to how we prepare and present food. It has a massive impact on consumer behavior, as a single idea/video/image can go viral and initiate a global food trend.

Here are five food trends we have recently seen at dessert stations: Teppanyaki ice cream Chocolate shawarma Burger baklava with Arabic ice cream

Tiramisu stations Kunafa kebab This year has definitely seen more plant-based foods and sustainable packaging. We’ve also seen a dwindling supplies of, well, everything, which has led to shorter menus but greater creativity and fusion options.

What advice would you give suppliers and foodservice professionals who are looking to offer their best to the market?

Suppliers have to be more in tune with the needs of chefs so that they can provide the best and latest products to allow us cater to better cater to different tastes, such as organic, vegan and gluten-free requirements. In addition, suppliers need to be more conscious of food packing to help chefs cut costs and prevent unnecessary waste: using small quantities of a product rather than losing part of a product due to inefficient packaging.

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BAKED PISTACHIO KUNAFA CRÈME BRÛLÉE CHEESECAKE

Ingredients

Preparation

Shortbread crust 7 egg yolks 80g Nestlé® sweetened condensed milk 200g caster sugar 270g butter 420g flour 30g baking powder 100g ground almonds 100g ground pistachios

Crust Blend the butter and sugar. Add the egg yolks then the ground almonds and pistachios, followed by the sifted flour and baking powder.

Filling 2kg cream cheese 640g caster sugar 60g cornstarch 600g whole eggs 160g egg yolks 800g Nestlé® cream 70g pistachio paste 2 lemons (zest and juice) Vanilla to taste

Filling Blend the cream cheese with the cream to soften. Add the egg yolks then the whole eggs, one by one. Add the cornstarch, sugar, lemon zest and juice, and vanilla. Mix at medium speed for 15 to 20 minutes. Fold in the cream by hand.

Baking Pre-bake the crust in molds. Add the filling and bake at 150 degrees for about 1.5 to 2 hours. Let it cool. Add the sugar on top and torch to create crème brûlée effect.

Topping Roast some kunafa dough in the oven for 5 minutes. Let it cool (thin layer) and then add the sweetened condensed milk. Mix it together. Place it on top of the cake. Lastly, add some roasted pistachios and dry rose leaves on top of the cake as decor.

Topping 100g kunafa dough 50g Nestlé® sweetened condensed milk 20g roasted pistachios Rose flakes to decorate

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SHEENALYN BALUYOT BUAY COMMIS III Ramada Encore Hotel, Kuwait

What can you tell us about your career journey so far?

Strangely enough, I started out in sales. It was a real confidence booster for me.

Eventually, I felt experienced enough to shift toward diet foods. It was then that I was hired as a kitchen operation officer and gained knowledge in the kitchen.

Learning new things and developing my skills is very important to me, so choosing to become a chef was definitely the right choice; it is a never-ending learning curve.

What’s even better is bringing joy and happiness to people by sharing food.

How has your professional experience helped shape you into the chef you are today?

I have learned that if you make a mistake you should own it and learn from the experience; if you do something well, enjoy

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the praise and give yourself a pat on the back. A great chef knows how to take responsibility, does not seek to blame others and understands how to convert mishaps into ongoing positive development.

What are you cooking today?

I’m preparing grilled salmon mushroom spinach with creamy saffron lemon butter sauce.

What are the main ingredients and products you’re using these days?

It’s all about seasoning and spices. I love working with Nestlé® Professional products. They are always high quality and consistent.

What important food trends have you noticed lately?

There’s definitely demand for burgers, especially the gourmet kind. It’s what people love and will always come back to. We are also seeing a trend when it comes to high-quality meat cuts. The experience is as important as the food.

What advice would you give suppliers and foodservice professionals who are looking to offer their best to the market?

Quality comes first. Customers want a consistently good product that’s priced well and delivered on time.

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GRILLED SALMON MUSHROOM SPINACH WITH CREAMY SAFFRON LEMON BUTTER SAUCE

Ingredients

Preparation

Grilled salmon 220g fresh salmon 5g Dijon mustard 5ml lemon juice 5ml olive oil 2g ginger 2g salt Pinch of black pepper

Marinate the fresh salmon with the Dijon mustard, salt, pepper, olive oil, lemon and garlic ginger paste. Grill well on both sides for five minutes and keep it in the oven for 10-7 minutes (180 degrees).

Sauté the mushrooms and spinach with butter, salt and pepper.

Grill the vegetables (carrot, baby marrow, capsicum yellow and orange, shallot, broccoli, cauliflower, Kenya beans, snow beans, cherry tomato and Brussels sprouts) with garlic, salt, pepper, butter, endives and chopped parsley.

Spinach and mushroom sauté 100g fresh spinach 50g mushrooms 2g garlic 25g butter 3g salt Pinch of black pepper Grilled vegetables 7g red endives 2g yellow capsicum 2g orange capsicum 2g ginger 2g garlic 2g salt Pinch of black pepper 5g cauliflower 2g shallots 3g carrots Pinch of pepper 25g butter

To create the saffron lemon butter sauce, sauté the garlic with the butter and add lemon juice with fresh saffron, salt, pepper and the cooking cream.

Blanch the kale leaves to use as a garnish.

Garnish with black caviar.

Saffron lemon butter sauce Pinch of fresh saffron 2g garlic 30g butter Pinch of salt Pinch of black pepper 35g Nestlé® cooking cream Garnish Handful of dill leaves 3g cherry tomatoes 2g kale 2g Kenya beans 1g snow beans 1g Brussels sprouts Pinch of micro herbs A few small edible flowers

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IRESH ERANDA DEMI CHEF DE PARTIE Hilton Kuwait Resort, Kuwait

What can you tell us about your career journey so far?

I successfully completed a food preparation course at City and Guilds of London Institute, as well as a practical assignment and final examination conducted by the Swiss Lanka Hotel School, Colombo. After 10 years in the field, I joined Hilton in Kuwait as a demi chef de partie, which is where I am today.

How has your professional experience helped shape you into the chef you are today?

Experience counts for a great deal in our profession. I have made it a point to regularly participate in competitions. I won a bronze award for vegetable carving at Hotel Asia 2016 and at the FHA Culinaire challenge in Singapore, a gold award at the 2018 Hotel Asia international culinary challenge, as well as numerous awards at HORECA Kuwait.

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10

What are you cooking today?

I am preparing a zesty slow-cooked lamb shoulder with mashed potatoes. The recipe contains Nestlé® Nescafé coffee, Nestlé® vegetable seasoning powder and Nestlé® coconut milk. It’s packed with flavor.

What are the main ingredients and products you’re using these days?

I’m using spices and plenty of fresh herbs to uplift dishes.

What important food trends have you noticed lately?

These days, there’s an emphasis on Middle Eastern, Mediterranean, South American and Asian cooking. People are looking for variety, and these cuisines boast plenty of it. I expect to see a surge in demand for Korean and Thai barbecues, which provide some exciting fusion-flash to standard barbecues.

What advice would you give suppliers and foodservice professionals who are looking to offer their best to the market?

My advice to suppliers is to provide top-quality ingredients at the best prices.

We need to offer our clients premium dishes each and every time, so suppliers have a great deal of responsibility to make this possible for us.

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LAMB RACK ROAST

Ingredients

Preparation

200g lamb rack French cut 40g crushed dry peas 2g Nestlé® seasoning powder

Poach the sliced pumpkin. Let it cool and set it aside.

Add 10 grams of mashed potato mix to the milk and put over a medium sit. Season with salt and add the Nescafé coffee.

Season the lamb rack with Maggi® seasoning, sear and slow roast it in the oven at 150 degrees for 10 minutes. Remove from oven and set aside for 6 minutes. Coat with dry green peas.

Pumpkin roll 20g pumpkin slices (7×7 cm) 40g Maggi® mashed potato 10ml milk 1g Nestlé® coffee

Plating Arrange the vegetables and pumpkin roll on the plate, add the BBQ sauce, slice the rack of lamb into two pieces, arrange on the plate and serve.

Seasonal vegetables 40g carrots (boiled) 1 asparagus head (boiled) 5g shimeji mushrooms (boiled) 5g green zucchini slices (grilled) 3 edamame beans (steamed) 5g shallots (half-roasted) Sauce 30g Maggi® barbecue sauce

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ANIL KRISHANTHA

NANAYAKKARA DEMI CHEF Ramada Encore Hotel, Kuwait

How did your career in the culinary world begin?

I started out as a kitchen hand many, many years ago. Today, I’m a demi chef at a prestigious hotel in Kuwait, and I love what I do.

How has your professional experience helped shape you into the chef you are today?

Working alongside talented chefs over the years has been a great learning curve.

Mistakes and achievements have also shaped who I am today. I am more patient and agile as a result of the challenges I have faced in my professional life.

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What are you cooking today?

I’m preparing a chocolate and red velvet mango delight. It contains just the right about of sweetness to bring joy to the palate.

What are the main ingredients and products you’re using these days?

I have my staples: Nestlé® condensed milk, Nestlé® chocolate and whipping cream.

They are extremely versatile ingredients.

What advice would you give suppliers and foodservice professionals who are looking to offer their best to the market?

Above all else, delivering high-quality products on time and at the right price is key. The market is very competitive, so suppliers need to go the extra mile more than ever.

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CHOCOLATE AND RED VELVET MANGO DELIGHT

Ingredients

Preparation

Red velvet 950g sugar 715g flour 22g corn flour 35g cocoa powder 15g salt 7g baking soda 15g baking powder 25ml red food coloring 340ml vegetable oil 15g vanilla 600ml water

To make the red velvet, combine all the ingredients and place in the microwave for 10 minutes.

Prepare the chocolate mousse by combining the fresh cream and sugar, bringing to the boil. Once boiled, mix in the egg yolks and gelatin. At a final step, mix in the chocolate and add the whipping cream.

Prepare the mango coulis by mixing all the ingredients together and placing them onto a silicon mat.

Chocolate mousse 450g fresh cream 125g sugar 140g egg yolks 800g whipping cream 380g Nestlé® chocolate 30g gelatin Mango coulis 20ml water 100g mango purée 10g gelatin 7g pectin 50g sugar

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PIDURSHAN SIVARAJAH COMMIS II Hilton Kuwait Resort, Kuwait

What can you tell us about your career journey so far?

My career began in 2016. For the past six years, I have been honing my skills in the kitchen and gaining knowledge working alongside talented chefs. I am currently based at the Hilton Kuwait Resort, which is a truly beautiful property.

How has your professional experience helped shape you into the chef you are today?

Spending time in the company of chefs from around the world has opened my eyes to new cultures and new techniques. In the culinary arts, you never stop learning, which is such a beautiful thing. To further my experience and know-how, I have competed in numerous competitions, including the Hospitality Salon Culinaire at HORECA Kuwait, where I was awarded a silver medal.

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What are you cooking today?

I’m making a delectable chocolate mousse cake with panna cotta.

What are the main ingredients and products you’re using these days?

Nestlé® products are my go-to. They are reliable, consistent and excellent value.

What important food trends have you noticed lately?

If we are talking pastry, tiramusu is a dessert that’s in high demand. I believe it has a lot to do with the coffee element, as coffee continues to be one of the most popular beverages in the world and people love the taste.

What advice would you give suppliers and foodservice professionals who are looking to offer their best to the market?

Suppliers need to remember that as chefs, we seek the best quality always.

We cannot serve something to our guests if we are not convinced that they will enjoy it.

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PANACOTTA’ CRISPY CHOCOLATE DOME RASPBERRY JELLY AND LECHE CREAM

Ingredients

Preparation

Nestlé® Docello chocolate mousse dome 32g Nestlé® Docello mousse mix 63ml fresh milk 5g gelatin 30g KitKat chocolate spread

Chocolate mousse with Nestlé® KitKat spread mix Mix the milk and Nestlé® Docello Mousse for 5 minutes in a mixer. Add the Nestlé® KitKat spread.

Place the mixture in a silicon 3D mold and freeze it for 1 hour.

Chocolate glaze 20g whipping cream 36ml water 3g gelatin 56g sugar 20g cocoa powder 12g dark chocolate Nestlé® Docello Panna Cotta Dessert Mix 33g Nestlé® Docello Panna Cotta Dessert Mix 125g whipping cream 63ml fresh milk 30g passion fruit purée Cream pie 50g cream cheese 100g lemon zest 200g Nestlé® sweetened condensed milk 62ml fresh milk 10g dark rum 400g bananas Sugar garnish 100g cream 50g granulated white 300g strawberries sugar 30g liquid glucose Meringue 20ml water 100g egg whites Drop of purple food 10g white sugar coloring 20ml water Nestlé® Docello Crème Brûlée Dessert Mix 31g Docello Crème Brûlée Dessert Mix 62g whipping cream

Chocolate glaze Soak the gelatin in ice-cold water for 10 minutes. Bring the whipping cream, water and sugar to then boil, and then add the chocolate and cocoa powder. Mix well and add the gelatin last. Blend well with a hand blender. Once the mixture has cooled down to 35 degrees, glaze the chocolate dome.

Nestlé® Docello Panna Cotta Dessert with passion fruit Place the fresh milk, whipping cream and passion fruit purée in a saucepan and bring to boil. Add the Nestlé® Docello Panna Cotta mix and combine. Place the panna cotta in a circular ring and freeze it for 1 hour.

Yellow cocoa butter spray Melt the cocoa butter with white chocolate on the double boiler. Add the yellow cocoa butter and mix. Put it in an airbrush and spray over the panna cotta.

Dulce de leche cream Simmer the sweetened condensed milk for 2 hours. Remove it from the heat and let it cool in the refrigerator.

Nestlé® Docello Crème Brûlée Dessert Mix Boil the whipping cream and milk. Add the Nestlé® Docello Crème Brûlée Dessert Mix and combine well. Pour the mixture onto a silicon mat and steam bake at 120 degrees for 10 minutes. Remove and allow it to cool down. Place it in freezer for 1 hour.

Whipping cream quenelle Whip the cream and shape it into a quenelle.

Raspberry jelly Soak the gelatin in ice-cold water for 10 minutes. Boil the raspberry purée, add the sugar mix and let it dissolve well. Add the gelatin and remove it from the heat. Pour onto a flat tray and let it cold down.

Sugar garnish Add sugar liquid glucose and water in a casserole and boil it until it reaches 110 degrees. Add the coloring and pour onto a silicon mat. Gradually, pull the sugar mixture and create an unusual shape.

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BILAL EL HELOU EXECUTIVE CHEF Work Lounge Beirut, Lebanon

What can you tell us about your career journey so far?

I’m a Lebanese chef who is passionate about exploring new cuisines. I first discovered my love of food over 10 years ago. Internships helped to improve my skills in cooking, but I wanted to continue formal education at university. Thus, I am a holder of two bachelor’s degrees: the first in hospitality management and the second in event management.

Over the years, I have worked with talented Lebanese, French, Indian, Italian and Japanese chefs to gain experience in the culinary world. Furthermore, I have participated in many competitions and have been awarded 18 medals for creating and designing new dishes.

How has your professional experience helped shape you into the chef you are today?

By working with skilled executive chefs, I have learned how to have a growth mindset and see the positive in every situation. In addition, my professional experience in reputable five-star hotels and restaurants has made me appreciate the fact that my job goes beyond simply cooking. A successful chef should have good time management skills, be organized, flexible, creative and a team player.

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What are you cooking today?

I’m making a fish dish that features some local ingredients I love, such as tahini and chickpeas. It’s rich in protein and very satisfying.

What are the main ingredients and products you’re using these days?

Herbs and spices are a great way to add flavor, color and fragrance to dishes without adding extra fat, sugar or salt.

They also provide powerful antioxidants and have a range of other health benefits.

In addition, I enjoy using extra virgin olive oil, tahini, lemon juice and many other ingredients that remind me of my Lebanese heritage. It’s amazing how these simple ingredients can transform a dish into an extravaganza of flavors.

What important food trends have you noticed lately?

Social media continues to have a massive impact on consumer behavior, particularly when it comes to food.

The first trend worth mentioning is “mood food.” Imagine a future where you go to visit your foodie psychologist, someone who listens to you and creates the right dish to suit your mood. This is not as wild as it sounds, as food has the ability to

change one’s mood. As chefs, we can experiment with shape, texture, taste, color and even the sound of the dishes we create.

On the other hand, “zero-waste cuisine” is on the rise, with nose-to-tail and leaf-to-root cooking trends gaining traction. These days, it’s all finding creative ways to make food go further.

What advice would you give suppliers and foodservice professionals who are looking to offer their best to the market?

Suppliers need to be sensitive and proactive. A zero-waste approach is key.

Customers are becoming increasingly cautious when it comes to food. They want to know what’s in their meal, if it’s healthy, how it was made and where it’s from. As a result, restaurants are becoming more diligent, paying greater attention to the vendors they select. They want to partner with suppliers who support sustainability, care about the environment and share the same values.

In turn, I am seeing a greater number of venues updating their menus to reflect this, with descriptions that include “grass-fed” and “free-range.”

Brought to you by

ILY’S FISH

Ingredients

Preparation

Roll 150g sole fillet 50g spinach 100g flat mushrooms 1g salt 1g black pepper

Roll Wrap the sole fillet in a round shape in cling film and place it in the fridge.

Sauté the spinach with olive oil, salt and pepper.

Remove a small section from the lower part of the mushrooms, boil and press well using a clean kitchen towel and a heavy cutting board to flatten the mushroom.

Remove the fish from the fridge and remove the cling film.

Wrap the fish roll with spinach, and then mushrooms using another more cling film. Make it as tight as possible.

Place the roll in hot water (75 degrees) for 10 minutes.

Hummus museline 50g boiled chickpeas 10g lemon juice 10g tahini 50g liquid milk 0.5g saffron Plating Baby carrots Mixed leaves

Hummus museline After boiling the hummus, remove 50g to blend with the other ingredients. Place to one side in the fridge.

Plating Remove the roll from the water and cut it into thin slices.

Reheat the hummus.

Sauté some baby mushrooms and baby carrots.

Plate and serve.

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MOHAMAD KAAKI EXECUTIVE CHEF Polly restaurant, Lebanon

What can you tell us about your career journey so far?

I am a Lebanese chef. My journey began in 2009 when I worked at a small pastry shop.

That’s when I first discovered my passion for desserts. After studying at an institute, I gained experience with different chefs from around the world. Having worked at renowned hotels and restaurants in Lebanon and abroad, I honed my skills in pastry, designing creative sweet plates. I have competed in numerous competitions over the years and have earned a number of medals.

How has your professional experience helped shape you into the chef you are today?

Working with great chefs helped me build a strong foundation. I learned how to see the positive in every situation. Practical and theoretical knowledge pushed me a great deal. My professional experience has helped me to understand that what I do is an art; you have to take into consideration taste, aesthetics, textures and so many other things.

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What are you cooking today?

I’m making a delicious dessert that combines banana with cinnamon, ginger and dark rum. It is light, tasty and perfect for every occasion.

What are the main ingredients and products you’re using these days?

The right ingredients make all the difference. Fresh herbs and aromatic spices, seasonal fruits and organic vegetables, some extra virgin oil: these are fundamental.

What important food trends have you noticed lately?

The internet has played a major role in accelerating demand for plant-based ingredients and dishes. With on-demand video, social media and vegan bloggers, information about the purpose and benefits of vegan lifestyles has become more accessible, particularly for younger generations.

Kampuchea is also a trend these days. It is a fermented, lightly effervescent and sweetened black tea that’s praised for its health benefits.

What advice would you give suppliers and foodservice professionals who are looking to offer their best to the market?

The foodservice industry is under great pressure due to the impact of Covid-19.

Foodservice businesses need to provide better quality dishes and food at more affordable prices to gain customer trust.

In addition, foodservice professionals and suppliers should focus more on plant-based and vegan products.

Brought to you by

STRAWBERRY BANANA CREAM PIE

Ingredients

Preparation

Ginger cookies 20g white sugar 100g all-purpose flour 20g ground ginger 10g baking soda 10g cinnamon 10g cloves 10g salt 20g molasses 10ml water Base pie 250g ginger cookies 100g butter 10g cinnamon 100g Nestlé® sweetened condensed milk Cream pie 50g cream cheese 100g lemon zest 200g Nestlé® sweetened condensed milk 10g dark rum 400g bananas 100g cream 300g strawberries Meringue 100g egg whites 10g white sugar 20ml water Plating 1 banana 100g strawberries Spring of mint Sprinkle of brown sugar Cookies Glucose 100g glucose 40ml water 150g white sugar

Cookie dough Mix the dry ingredients together (white sugar, flour, ground ginger, baking soda and cinnamon powder). Add the water and molasses, and place the mixture in a large, flat tray.

Bake for 15 minutes at 180 degrees.

Base pie Grind the cookie dough in a large bowl. Add the butter, cinnamon and Nestlé® sweetened condensed milk to the grinded dough. Mix until it becomes a dough. Place the dough in a large, flat tray. Bake for 10 minutes at 200 degrees.

Cream Mix the cream with the cream cheese for 2 minutes. Add the firm-ripe bananas, lemon zest and Nestlé® sweetened condensed milk. Mix well. Add the strawberries to 50 grams of the mixture. Place the whole mix and the small strawberry mix in the fridge for 15 minutes.

Creamy pie In a silicone muffin mold, place the strawberry cream on a piece of pie base (round shape).

Add a layer of the banana cream and place another layer of the pie. Put the silicone mold in the freezer for 50 minutes.

Meringue Make a syrup by blending together the sugar and water. Boil the syrup until it reaches 40 degrees. Beat the egg white into a soft peak. Add the syrup to the soft beaten egg white to create a meringue. Place the mixture in the fridge for an hour.

Glucose Mix the glucose with the water and sugar in a pan while heating. Make the shape for the glucose (round shape).

Plating Put the strawberry cream on the plate and place the pie with some mint leaves on top.

Torch a banana with brown sugar and place it on the side of the plate. Decorate the edge of the plate with finely broken cookies. Crush the glucose on the top of the pie.

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SUSANTHA BON WEERAMAN DISANAYAKA CHEF Batteel Bakery, Qatar

What can you tell us about your career journey so far?

What are the main ingredients and products you’re using these days?

My journey began 10 years ago, when I graduated from hospitality school. Since then, I’ve been working with skilled chefs from a variety of backgrounds. It’s been a wonderful adventure so far!

I’m using organic seasonal vegetables, quinoa, beef, chicken, risotto and rice.

Fruits purees, sponge mixes, vanilla, fresh fruits, Nestlé® condensed milk and chocolate are also featuring in many of my creations.

How has your professional experience helped shape you into the chef you are today?

Working alongside talented chefs from different cultures has encouraged me to be more creative in my cooking. I have also become calmer in the kitchen, which comes with experience.

What are you cooking today?

Well, I am preparing one of my favorites: steak with mashed potato, mixed vegetables and a demi-glace sauce. It’s a mouth-watering medley of beautiful flavors.

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What important food trends have you noticed lately?

The pandemic accelerated demand for healthy and nutritious foods and drinks, and this trend is rising. People are more conscious about their bodies, especially what they consume. Organic, plant-based and vegan ingredients are being requested more and more, so it’s important to keep abreast of market needs to tailor dishes accordingly.

What advice would you give suppliers and foodservice professionals who are looking to offer their best to the market?

The golden rule is to maintain a high reputation and not lose touch with the market. Finding the right price point is also crucial.

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ROASTED BEEF MEDALLIONS WITH VEGETABLES

Ingredients

Preparation

Roasted beef medallions with vegetables

Beef medallions Portion the filet mignon (two steaks). Season each steak with salt and pepper then rub with olive oil. Set aside.

Grill the steak and onions for seven minutes, then flip. Continue to cook the onion for another 10-7 minutes or until tender and golden brown.

Continue to cook the steak until the internal temperature reaches 110 degrees then remove the steak to a clean plate. Turn that section of the grill to medium-high and allow it to heat up for 5 minutes to heat. Sear all sides of the steak over direct medium-high heat for about 60 seconds per side. Check for an internal temperature of 125 degrees and allow it to rest 5 minutes before serving.

200g USA beef 20g Nestlé® culinary cream 2g Parmesan cheese 150g potatoes 5g cherry tomatoes 20g broccoli 20g asparagus 15g steak sauce 20g mixed mushrooms 2g chicken cream 2g coarse ground pepper 2g beansprouts or soya bean leaves

Madeira jus 250g demi-glaze sauce 1 tbsp. butter 200ml beer 10ml Madeira wine

Creamy mashed potatoes Boil the potatoes. Scrub and peel then cut into half-inch chunks. Place in a saucepan, cover with cold water. Cover with the lid and bring to a boil. Once boiling, remove the lid and decrease the heat to simmer. Once soft, drain the potatoes and return to the warm pan.

Add the other ingredients. Add cream cheese and butter to the pan, stirring until melted.

Transfer to your stand mixer and add milk. Using the wire whisk attachment, start on low and mash the potatoes, increasing the speed to whip until smooth.

Add salt and pepper to taste before serving.

Vegetables Steam the seasonal vegetables in a basket over an -80degree heat for a few minutes. Add the mushrooms and broccoli and continue steaming for a further few minutes.

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MOHAMED NABEEL AL KHATIB PASTRY CHEF Batteel Bakery, Qatar

What can you tell us about your career journey so far?

I have been a pastry chef for 15 years, and I have loved it from day one. There is great joy in education, especially in the kitchen.

You never stop learning when you’re a chef.

How has your professional experience helped shape you into the chef you are today?

I believe that the challenges I have faced and overcome throughout the years I have spent in this field have made me who I am today. Ultimately, food is a science, and it’s a process of discovery. Things don’t always go the way you expect them to, but you often end up creating something that’s unique, which is beautiful.

What are you cooking today?

I am making something sweet and crunchy using Nestlé® biscuits, sweetened condensed milk, chocolate and cream. It’s a lift-me-up dessert that hits all the right notes!

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What are the main ingredients and products you’re using these days?

I am using many different ingredients.

Many of the recipes feature Nestlé chocolate.

What important food trends have you noticed lately?

There’s definitely an emphasis on healthy, vegetarian and fusion cuisine, which has been translated into the market with new and exciting ingredients.

What advice would you give suppliers and foodservice professionals who are looking to offer their best to the market?

It is extremely important to offer healthier, sustainable options that do not harm the environment. Suppliers should also insure the availability of products and ingredients regardless of the season.

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KITKAT CHOCOLATE CAKE

Ingredients

Preparation

KitKat chocolate cake 20g Nestlé® KitKat 15g Nestlé® sweetened condensed milk 50g chocolate mousse 10g decor gelatin 10g chocolate gelatin 8g vanilla gelatin 2g chocolate spray

Whip the cream and sweetened condensed milk in a pan and boil it to 85 degrees. Add dark and milk chocolate, and mix it well. Freeze the mixture overnight and take it out the next day. Defrost the ganache and mix it for 10-8 minutes in a mixer.

Chocolate mousse 333g Nestlé® dark chocolate compound 266g Nestlé® milk coverture chocolate 800g whipping cream 100g Nestlé® sweetened condensed milk

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BAHAA ABOU DIAB EXECUTIVE CHEF Spring Café & Restaurant, KSA

How did your career in the culinary world begin?

It all started when I was 16 years old, when my friend called me to work as a helper in a catering company during the summer vacation. Pressure, passion and creativity made me fall in love with this profession, in addition to the valuable feedback I obtained at the end of each day.

I worked at the Intercontinental Phoenicia in Beirut as a demi chef for four years while I was studying hotel management at the university. I subsequently moved to Le Vendôme before relocating to KSA to work as a head chef at an international company located between KSA and the UAE. During the five years I spent there, I learned a great deal about cuisines and concepts, creating my own recipes along the way.

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How has your professional experience helped shape you into the chef you are today?

Currently, I am the executive chef of Spring Cafe & Restaurant, a position which involves me handling the three branches of our restaurant, as well as the catering department.

What are you cooking today?

Today’s platter is called “Beyond Burger.”

It is delicious and easy to cook.

What are the main ingredients and products you’re using these days?

These days, I am using more vegan products. You will also find plenty of flavorsome herbs and spices in my dishes.

The vegan community is growing in KSA, so we have incorporated more vegan dishes into our menu. We consider that demand is on the rise and will continue in this positive direction.

What advice would you give suppliers and foodservice professionals who are looking to My advice to all food suppliers is to be as variety of products to clients. As chefs, we always want to deliver the best experience, which makes us heavily reliant on the supply side, especially when it comes to novelties and new ingredients.

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AWESOME BURGER

Ingredients

Preparation

Burger 40g iceberg lettuce 25g tomatoes 5g fried onions 60g Portobello mushrooms 115g vegan patty 5g garlic

Cook the patty on the grill for 3 minutes on each side.

In the same grill, cook the Portobello mushrooms with garlic, salt and pepper.

In a hot pan, mix the vegetable ghee and the flour. Stir well until the mixture has melted.

Reduce the heat and add the coconut milk. Keep stirring until the mixture thickens.

Finally add the spices and the zaatar

Coconut gravy 5g salt 50g flour 50g vegetable ghee 2g black pepper 10g fresh zaatar fresh

Plating Place the iceberg lettuce on the plate, add the tomatoes, the fried onions then the patty.

Place the Portobello mushrooms on top then add the coconut gravy.

For the side, fry the sweet potatoes and serve them with a vegan cocktail sauce.

On the side 130g sweet potato fries 40g vegan cocktail sauce

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TAREK FAHIM EXECUTIVE CHEF Siblings Restaurant & Café, KSA

What can you tell us about your career journey so far?

I am a Lebanese chef. My journey began in 2000, when I worked at a very famous restaurant in Downtown Beirut as a sandwich maker.

After studying in an institute, I gained experience under the guidance of chefs from around the world. At the age of just 23, I was appointed as executive chef of an Italian restaurant in Lebanon. This experience taught me how hard it is to be a chef and carry such big responsibilities, so I worked on my self-confidence and character to be the best version of myself inside and outside the kitchen.

How has your professional experience helped shape you into the chef you are today?

I have learned how to continuously develop my skills and be curious. This almost always requires inspirational words and guidance from someone in a more senior role than you, and I have been lucky in this regard.

Decision making is another crucial part of being a successful chef, and it’s not something that comes easily to everyone, particularly in a high-pressure situation.

Making a bad decision, accepting the consequences, handling them and learning from the experience is essential.

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What are you cooking today?

I am making a salmon fillet that’s been marinated for 12 hours in maple syrup, herbs and soya sauce. The dish comes with a side of mashed potatoes, mixed herbs topped with baby spinach and beetroot purée served with an aromatic orange sauce.

What are the main ingredients and products you’re using these days?

Finding local ingredients to work with has become a philosophy. I try to add my touch to each dish after marinating and cooking it by adding a generous amount of seasoning full off fresh herbs and spices. In my opinion, that’s the way to create delicious, simple items that are available in your kitchen year-round.

What important food trends have you noticed lately?

The market is gravitating toward fusion cuisine. Social media has made us all more aware of the innumerable cuisines that exist around the world. Therefore, many restaurants are now mixing local and foreign cuisines that work well together, thereby providing their customers with a truly unique experience.

What advice would you give suppliers and foodservice professionals who are looking to offer their best to the market?

Competition is high, so suppliers need to differentiate themselves. Sustainable practices are very important, as are quality, price and availability.

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MAPLE-GLAZED SALMON FILLET

Ingredients

Preparation

Fish (to be marinated for 12 hours) 200g salmon fillet 20ml Maggi® soy sauce 20ml maple syrup 10ml olive oil 1g black pepper 3g rosemary 3g dill 1g dried parsley 1g salt 10ml lemon juice

Orange sauce

Mashed potato mix 200g Maggi® mashed potato ready mix 5g basil leaves 1g black pepper 1g oregano 1g fresh parsley 1g garlic powder 15g butter 10g Parmesan cheese Aromatic orange sauce 150 ml orange juice 100 ml maple syrup 50 ml Nestlé® cooking cream 2g ginger powder 2g coriander powder 5g Maggi® chicken powder 20ml Maggi® soy sauce 20g chopped onions 10g fresh garlic

Sauté the onions and garlic with olive oil, making sure you don’t over-color the onions.

Add the spices, soy sauce, orange juice and maple syrup. Allow to simmer for around 10 minutes then add the cooking cream and mix well. Leave to one side.

Mashed potato mix In a stainless steel mixing bowl, add your ready-mix mashed potatoes. Add the other ingredients and mix gently until combined.

Plating Cook the salmon in a pan with olive oil for one minute on each side.

Transfer the dish to the oven (190 degrees) for 7 minutes.

Put the mashed potato in a round shape in the middle of the dish and top it with baby spinach. Balance the cooked salmon on the very top.

Drizzle the beetroot purée around the dish and serve with orange sauce on the side.

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GEORGE HEBEILINY CONSULTANT PASTRY CHEF KSA

How did your career in the culinary world begin?

I’m a Lebanese chef who is passionate about exploring new creations, cuisine and culinary techniques. Since 2008, I’ve been based in the GCC, where I have improved my skills in pastry and bakery and worked alongside talented Lebanese, French, Indian, Sir Lankan and Saudi chefs

How has your professional experience helped shape you into the chef you are today?

By working with and learning from skilled chefs from around the world, I have been able to develop my skills in pastry.

In addition, my professional experience is based on a huge operation throughout the GCC, which has made me appreciate the fact that my job goes beyond simply cooking. A successful chef should have good time-management skills, be organized, flexible, creative and a team player.

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What are you cooking today?

It’s my own recipe that fuses Arabic flavors and French techniques: kunafa and date mousse with Arabic traditional spices.

What are the main ingredients and products you’re using these days?

Since I like to highlight Arabic ingredients in my cooking, herbs and spices are essential in my kitchen. I also use plenty of Nestlé ® products and high-quality chocolate.

What important food trends have you noticed lately?

The hospitality industry has witnessed countless food trends over the past decade. But these days, Instagrammable dishes are what many people are looking for. They like to post pictures and videos of vibrant, creative desserts, so we try to accommodate this.

What advice would you give suppliers and foodservice professionals who are looking to offer their best to the market?

In my opinion, there are four key aspects: Define your target market: who is your new business targeting?

What differentiates you from the competition? Have a look at what your direct (and indirect) competitors are doing and establish your point of competitive difference.

Promotions should be a part of your marketing strategy.

Use social media to share news with your clients.

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KUNAFA WITH DATE MOUSSE AND ARABIC FLAVORS

Ingredients

Preparation

Caramelized Kunafa 130g kunafa 30g butter 20g powdered sugar 50g Nestlé® caramel

Caramelized Kunafa

Crème brûlée with Arabic flavors 500g cream 300g Nestlé® sweetened condensed milk 5 egg yolks 10g gelatin powder 50ml water 2g cinnamon 1g ginger 2g cardamom powder ½ vanilla stick 1g saffron Date mousse 400ml liquid cream 50g Nestlé® sweetened condensed milk 250g fresh dates 1g cardamom 1g cinnamon 500g whipped cream White chocolate for covering 300g Nestlé® white chocolate 40g small crushed pistachios 2g dry roses 75g vegetable oil

Mix the kunafa, sugar and butter by hand until it is well blended. Put 50g of the mixture in a 10cm round tin. Bake in the oven at 180 degrees until it is golden in color. Take the caramel spread and brush it on the surface of the kunafa.

Crème brûlée with Arabic flavors Put the gelatin in the water and set aside.

Bring the cream to a boil with all the spices.

Whisk the egg yolks with the sweetened condensed milk.

Pour the boiling cream over the egg mixture and cook to 80 degrees.

Add the gelatin and mix it well Place it in silicone rings 10cm (80g each), Let it cool and place it in the freezer.

Date mousse Heat the mix, dates, cinnamon and cardamom, and stir until a paste has formed.

Let it cool and then add the sweetened condensed milk.

Whisk the cream and combine it with the mixture.

Put it in a half-sphere mold and place it in the freezer

White chocolate for covering Melt the white chocolate.

Add the vegetable oil, pistachios, and dry roses.

Dip the date mousse in it.

Leave it to dry.

Plating and finishing Place the caramelized kunafa in the center of the plate.

Add the crème brûlée on top.

Top with the date mousse that’s covered in white chocolate.

Decorate with half a piece of date and dry rose.

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USMAN ASHFAQ CHEF DE PARTIE The Westin Dubai Mina Seyahi Beach Resort & Marina, UAE

What can you tell us about your career journey so far?

After completing an internship at a five-star hotel in Lahore, Pakistan, I started working as a line cook at California Pizza Kitchen restaurant, Dubai Mall, UAE. I was just 21 back then. After working at a couple of quick-service restaurants, I got my big break at the renowned Emirates Palace Hotel, where I was employed as a commis I. I later joined Accor as a demi chef de partie.

A major career highlight was working with Marriott as a chef de partie at Expo 2020 Dubai. After the event, I continued with Marriott at The Westin Hotel, Dubai, which is where I am today.

How has your professional experience helped shape you into the chef you are today?

I look up to different chefs for inspiration.

They each have their own style of cooking and specialize in unique cuisines. However, if I had to name one person who has really had an impact on my journey, it would be my mother. I loved drawing and painting as a child, and my mother always encouraged my creative side.

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I believe that there is always something new: innovating with flavors, creating a flavorful painting on a plate, using food to draw and so forth. They say food is an art, and it really is. It’s an art that can be eaten, which is even better!

What important food trends have you noticed lately?

Nowadays, the trend is to employ unique cooking techniques. Many chefs are using modern techniques, such as molecular gastronomy and sous vide, to prepare their dishes.

What are you cooking today?

Today’s dish is an ode to the sea. I’m making trio sea bass, which is textured, flavorful and bursting with attitude.

What are the main ingredients and products you’re using these days?

We are using a significant number of Italian products in our kitchen that are from Italy. Personally, I always recommend a touch of Maggi® seasoning/chicken powder to enhance the taste of dish.

What advice would you give suppliers and foodservice professionals who are looking to offer their best to the market?

I would like to encourage food suppliers to step outside the box and introduce novelty to the market. Products shouldn’t be limited; they should go beyond those required in modern techniques and food trends.

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TRIO SEA BASS

Ingredients

Preparation

180g sea bass (60g per piece)

Boil the red quinoa for 14-13 minutes and the white quinoa for 10 minutes. Let the quinoa cool once cooked.

Prepare the pepper quinoa by sautéing the red and yellow capsicum in butter and olive oil for 1 minute then add the garlic until light golden color. Add the quinoa, salt and smoked paprika powder.

Pine nut crumble 20g pine nuts 100g breadcrumbs 10g parsley (finely chopped) Dill foam 10g fresh dill leaves 25g Nestlé® milk 25g Nestlé® cream ½ tsp. lecithin Vierge sauce 25g shallots (chopped) 10g butter 25ml olive oil 25g sundried tomatoes (chopped) 25g romaine tomatoes (chopped) 1 lemon Stuffed leaks 10g chives 1 leak (stripped) ¼ tsp. salt ½ tsp. Espelette pepper powder 2 pieces of garlic (chopped) 5g celery (chopped) 50g sea bass (finely sliced) Pepper quinoa 15g red and yellow capsicum 15ml olive oil 3g parsley (chopped) 5g garlic (chopped) Pinch of salt 300g red and white quinoa Pinch of pepper 25g red and yellow capsicum (chopped) Roasted vegetables ¼ tsp. salt 2 Brussels sprouts 1 tsp. smoked paprika 3g fresh parsley (finely chopped) 2 florets of fresh broccoli ½ tsp. fresh rosemary (chopped) Root vegetable purée Pinch of salt 1 celeriac (diced) Pinch of ground black pepper 2 parsnips (diced) 2 carrots (diced) 300ml Nestlé® milk 200ml water Pinch of salt

Prepare the quinoa chip garnish by overcooking a small portion of the red and white quinoa in water. Add a pinch of salt and then blend it smoothly into a paste. Spread the paste onto a non-stick baking mat and dehydrate, making a crispy quinoa chip.

To create the purée, wash the parsnips, carrots and celeriac, and cut into rough slices. Cook the vegetables on a low heat with the Nestlé® milk, adding salt to taste. Blend together to make a smooth paste.

Make the vierge sauce by heating a pan and adding the butter and olive oil. Sauté the shallots until they are translucent. Add the sundried tomatoes, fresh tomatoes and lemon juice. Mix in the chives and parsley. Turn off the heat and add the salt and Espelette pepper powder mix.

Leave the sauce to one side to cool.

For the sea bass fish, cut each fillet into two equal parts (each piece should be 4.5cm in width and 7.5cm in length. Use only thick part of fillet, leaving aside the thin part and offcuts for the stuffing. Overlap two fillets (skin turned upward), stuff with the fresh dill leaves and seasoned it. Wrap the fillets as they are in cling film, folding them into a nice shape and vacuuming.

After cooking in a sous vide machine for 20 minutes. Take another piece of fish, remove the skin and press the breadcrumbs, pine nuts and parsley onto it. Bake the fillet in the oven for 12-10 minutes at 160 degrees.

To make the leak pocket, heat a pan, sauté the chopped garlic until golden brown and add the chopped celery and red capsicum. Add the chopped skinless offcuts of sea bass. Turn off the heat once it is cooked and then add the freshly chopped parsley. Add salt and pepper to taste. Blanch the leak strips and stuff each strip with the mixture.

Reduce some fish stock and add the butter. Add the stuffed leak pocket and glaze with fish stock reduction.

For the dill foam, combine the Nestlé® cream with the fresh dill leaves (chopped) in a pan.

Add the water and then add the lecithin. Mix it gently, season and then removing from the heat. Use a hand blender to create a light foam.

Roast the broccoli and Brussels sprouts. Plate and serve.

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SOHAIL SHAMSUDDIN COMMIS PASTRY CHEF The Westin Dubai Mina Seyahi Beach Resort & Marina, UAE

What can you tell us about your career journey so far?

My career began three years ago at Bab Al Shams Desert Resort. I learned so much at the prestigious resort. I subsequently moved to Dubai, where I perfected my plating skills.

Currently, I am working in the pastry department at The Westin Dubai Mina Seyahi Beach Resort & Marina. It’s been an interesting journey.

How has your professional experience helped shape you into the chef you are today?

My professional experience has helped me a great deal because, as a chef, observation is key. You spend years alongside different chefs, learning core techniques and pushing yourself toward excellence. Education comes from practice, and practice makes perfect.

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What are you cooking today?

It’s a sweet medley that combines green apple, vanilla and a spongy texture. Guests love it.

What advice would you give suppliers and foodservice professionals who are looking to offer their best to the market?

What are the main ingredients and products you’re using these days?

As far as I’m concerned, it’s quality above all else. Pricing is also important, and aftersales customer service matters too.

You’ll always find chocolate, cream and butter in my kitchen. They are staples in pastry.

What important food trends have you noticed lately?

That’s an interesting question. In pastry, there’s growing demand for exotic flavors, deserts and cakes containing unusual spices.

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GREEN APPLE DESSERT

Ingredients

Preparation

Apple mousse 550g whipped cream 500g apple purée 50g sugar 25g gelatin Apple insert 165g green apple purée 100g green apples 5ml lemon juice 20g caster sugar 5g gelatin 30ml water Chocolate for dipping 500g Nestlé® white chocolate 250g cocoa butter Dash of white food coloring Chocolate soil 90ml water 240g sugar 110g Nestlé® dark chocolate Micro sponge 250g egg whites 160g egg yolks 160g sugar 40g all-purpose flour Dash of green food coloring Cocoa butter spray 300g cocoa butter 20g green powder coloring Kiwi apple gel 100g fresh kiwis 100g green apple purée 30g sugar 20g gel cream powder A few drops of green food coloring Sugar garnish 150g sugar 80g glucose 10ml water

Make the green apple mousse by placing the gelatin in ice-cold water to bloom.

In a pan, mix the purée and the sugar, bringing it to the boil. Add the gelatin and place to one side.

Whip the cream in a stand mixer until soft peaks are formed. Once the purée mix has cooled down, fold it in with the cream. For the apple insert, place the gelatin in ice-cold water to bloom.

Cut the green apples into small cubes. Over a medium heat, cook the apple cubes, purée, lemon juice and sugar. Add the gelatin. Place the filling in small molds and freeze. To make the dipping chocolate, melt the cocoa butter and the white chocolate. Add some white food coloring and blend with a hand blender.For the chocolate soil, boil the water and sugar in a saucepan. When it reaches the boil, turn off the heat and add the chocolate. Mix with a spatula for a soil-like texture.

Remove from the pan and place in an airtight container. To make the micro sponge, mix all the ingredients in a bowl and blend with a hand blender. Load two cylinders of an espuma gun with the mixture. Keep in a chiller for at least six hours (preferably overnight). Take a paper cup and foam the mixture in it until it is half full. Place in the microwave for 45 seconds. After removing from the microwave, make three or four holes in the base of the paper cup.

Cocoa butter spray Melt the cocoa butter and blend in the green food coloring with a hand blender.

Kiwi apple gel Blend the kiwi with a hand blender and mix in the apple purée. Put it in a saucepan and bring it to the boil. Mix the sugar and gel cream powder in a bowl then whisk it in the hot purée mixture. Keep whisking until the purée becomes a little thick. Add some green food coloring. Let the mixture cool and then blend it with a hand blender.

Sugar garnish Boil the sugar, water and glucose until the mixture reaches 150 degrees. Wait for it to cool down a little and then mold it into a ring (wear gloves).

Plating Place the chocolate soil in the center of the plate. Delicately place the apple on top with the mousse inserted in between each layer. Add a few drops of gel near the chocolate soil.

Place the sugar ring on top and balance two micro sponges at the each of the sugar ring to prevent it from falling. Decorate with some gold leaves.

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