The Pro Chef Middle East - Edition 55

PUBLICATION LICENSED BY DUBAI PRODUCTION CITY, DCCA

EDITION 55

CELEBRITY CHEF INTERVIEWS

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EXPO 2020 NEWS

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CULINARY DELIGHTS

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EDITORIAL EDITOR: Nicola Monteath nicola.monteath@cpimediagroup.com DIGITAL EDITOR: Serena Botelho e Warren serena.warren@cpimediagroup.com ADVERTISING SALES MANAGER: Liz Smyth liz.smyth@cpimediagroup.com BUSINESS DEVELOPMENT MANAGER: Diarmuid O'Malley diarmuid.omalley@cpimediagroup.com prochef.sales@cpimediagroup.com DESIGN Froilan A. Cosgafa IV FOR OTHER ENQUIRIES, PLEASE VISIT: www.theprochefme.com FOUNDER CPI MEDIA GROUP Dominic De Sousa (1959-2015)

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EDITOR'S NOTE

Welcome The last edition of 2021 explores Michelinstarred chef and restaurateur, Chef David Myers' latest pop-up at EXPO 2020. The Expo is teeming with culinary experiences, guest chefs from renowned global restaurants, including those with Michelin stars and Gault & Milau points, and special one-off dinners, so do head to the site and don’t forget to make a reservation in advance.

This month’s issue offers readers a peek into the Saudi Arabian pastry scene, as the Queen of Macarons, Chef Mayada Badr, discusses the Culinary Arts Commission in Saudi Arabia and its partnership with Le Cordon Bleu. Locally based Chef Gloria Fernandez, the first-female head chef at Zoco Dubai, talks Latin American flavours and never-seen-before dishes on the menu. Giving readers an idea of what it’s like to manage two properties, is Rami Nasser, Executive Sous Chef at Four Seasons Hotel DIFC. Now that 2022 is soon approaching, Duygu Kutluogly Kilic, CEO of FineDine Menu, encourages restaurateurs to evolve with the times by implementing an AI-driven interface for a smarter dining experience. As usual, this edition covers the latest regional and global news, alongside culinary inspiration and flavours from the Maldives and Spain.

Happy reading!

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Edition 55 / The Pro Chef Middle East

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18 CONTENTS 5 NEWS BITES

Culinary news from the Middle East and beyond. Discover new chef appointments, upcoming events, expansion plans and more.

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DINING IN THE CITY

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THE QUEEN OF MACARONS

Explore the latest menus and new restaurant openings in the UAE.

Chef Mayada Badr discusses the Culinary Arts Commission in Saudi Arabia and the country's burgeoning dessert scene.

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CHEF’S SPECIAL

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A DAY IN THE LIFE OF…

We follow stunning creations on menus across the country.

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The Pro Chef Middle East / Edition 55

Rami Nasser, Executive Sous Chef at Four Seasons Hotel DIFC.

THE PRO CHEF MIDDLE EAST

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FROM VENICE BEACH TO EXPO 2020

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“FLAVOUR FIRST, EVERY TIME”

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CEO TALK

26

MEET THE DISTRIBUTOR

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FLAVOURS FROM SPAIN

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TASTE OF MALDIVES

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AROUND THE WORLD

Chef David Myers' burger bar pop-up at EXPO 2020 is one not to miss!

Chef Gloria Fernandez entices readers with Latin American flavours.

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A chat with Duygu Kutluogly Kilic, CEO of FineDine Menu.

Find out everything you need to know about Casinetto.

Head Chef Marco Antonio Blanquer Torres from Taperia at JA The Resort, shares his favourite recipes.

Maldivian born ‘Chef Baka,’ Chef De Cuisine of W Maldives, shares inventive dishes using local produce.

Stay up-to-date with F&B concepts across the globe.

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#prochefmeawards

The Pro Chef Middle East Awards celebrate the best culinary achievements across the region.

For nine consecutive years, the awards have recognised the biggest accomplishments and triumphs across the Middle East’s food and beverage sector across various categories.

Make sure to nominate yourself or your peers to recognise you/their invaluable contribution to the Middle East’s hospitality industry

NOMINATE NOW!

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CULINARY NEWS FROM THE MIDDLE EAST AND BEYOND

THE BARRY CALLEBAUT GROUP’S LATEST FACILITY The world’s leading manufacturer of highquality chocolate and cocoa products, The Barry Callebaut Group, has relocated their Chocolate Academy Center Dubai, to the foot of the iconic Burj Khalifa. The new facility will serve as a creative platform for chefs and artisan producers to showcase and develop their talent and skills. The Chocolate Academy Center Dubai is part of the wider Chocolate Academy Center network with 24 academies across the globe. Boasting a team of dedicated chefs, the Academy will drive innovation in the industry, as consumption patterns include superior new concepts in terms of design, colour and flavour.

Courses and events have now resumed, and additionally, the Center will serve as a meeting place for chocolate connoisseurs, encouraging technical expertise discussions. chocolate-academy.com

Photographs SUPPLIED

MARK YOUR CALENDAR The 2021 edition of the Abu Dhabi Date Palm Exhibition is back from December 7-9 at the Abu Dhabi National Exhibition Centre. Under the patronage of His Highness Sheikh Mansour bin Zayed Al Nahyan, Deputy Prime Minister and Minister of Presidential Affairs, and Chairman of the Abu Dhabi Agriculture and Food Safety Authority (ADAFSA), the event will be held together with SIAL Middle East, one of the Middle East’s largest food, beverage and hospitality event. This year’s event is set to attract serious buyers and the Abu Dhabi International Date Palm Exhibition, alongside SIAL ME, has positioned itself as a key industry event across the region.

Visit abudhabidatepalm.com and sialme.com.

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ANANTARA HOTELS, RESORTS & SPAS DEBUTS IN ITALY Anantara Hotels, Resorts & Spas has announced the addition of Anantara Palazzo Naiadi Rome Hotel to its portfolio, marking the brand’s debut in Italy. This historic property, a member of ‘The Leading Hotels of the World’, heralds the continued growth of the brand’s European footprint.

Nestled in Rome, the hotel is transitioning to the Anantara brand and will reveal a glamorous new lobby, an Art Nouveau décor bar and a rooftop space with unrivalled panoramic views. A collection of eclectic dining and mixology outlets will ensure the hotel becomes one of Rome’s epicurean hotspots.

Guests can also expect a new Anantara Spa and fitness centre, in addition to a thoughtful spa and wellness menu. Signature Anantara Experiences will tour bohemian neighbourhoods and immerse guests in hidden cinematic corners of the city, discovering lush gardens, private palaces and villas. anantara.com/en/palazzo-naiadi-rome

CHEF ON DEMAND UAE-based food tech startup, HeyChef.ae, unveiled their on-demand personal chef service. Chefs are available to cook daily, weekly, monthly or for gatherings and corporate events. The platform promotes fresh, healthy eating and offers a wide range of cuisines to choose from. Furthermore, HeyChef also provides cooking classes, BBQ services on yachts and themed night menus including sushi, steak, dim sum and more.

Visit HeyChef.ae.

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DISCOVER THE LATEST MENU ADDITIONS AND LAUNCHES IN THE COUNTRY

CAFÉ BY AL-FUTTAIM IKEA

NAWAB, JEBEL ALI RECREATION CLUB

On your next visit to Expo 2020 Dubai, head to the Swedish Pavilion for IKEA’s first stand-alone Café of around 2,150 sq. ft.

Built around the theme of ‘co-creation for innovation’ with a strong focus on sustainability, guests can enjoy freshly brewed organic coffee certified by UTZ (a non-profit organization) and signature salmon from the renowned Aquaculture Stewardship Council’s responsible seafood practices certified farms, in addition to the well-loved plant balls. You can also find all your favourites including the signature breakfast, sandwiches, salads and hot snacks.

Dubai’s favourite hidden gem Nawab Restaurant, originally founded in 1989 in old Dubai, has opened their very first licensed venue, complete with six TV screens for you to enjoy your favourite games. Experience concoctions infused with Indian spices, craft hops and traditional Indian flavours with a modern twist, seen in appetisers such as Kataifi paneer fingers and Lamb tacos. For mains, dunk your naan into Palak kofta curry, Dal makhani, Butter chicken and more. Don’t miss the Spice rose (pink rose kulfi falooda with masala rabdi) and Morning after (coffee rasgulla served in caramel yogurt, topped with berry flakes).

Contact 800NAWAB (80062922).

CAVIAR KASPIA Since 1927, Caviar Kaspia has established itself as the symbol of the French art of living. The Parisian institution takes up residence at the Place de la Madeleine in Paris, with its Tsar-era Russian luxe and chic French décor. Caviar Kaspia has opened doors in Building 2, DIFC Gate Village and invites diners to indulge in a selection of the finest caviar, Smoked salmon blinis, King crab and crayfish salad and more. The dessert menu features classics from the Paris outpost, such as such as the Baba and baked Alaska.

Visit kaspiadubai.com.

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Renowned Saudi chef Mayada Badr, known as the ‘Queen of Macarons’, discusses current concepts, her role as the CEO of the Culinary Arts Commission and sheds lights on the pastry sector in Saudi Arabia

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The Pro Chef Middle East / Edition 55

You’re known as the Queen of Macarons. What do you think of the nickname, and do you associate with it?

I have always been a fan of macarons.

I remember falling in love with the salted caramel macaron in Ladurée.

From that moment, I wanted to make it, but I couldn’t find a French pastry shop in Jeddah. I also love how you can switch the flavours in each. I remember

Photographs SUPPLIED

THE QUEEN OF MACARONS

ayada Badr obtained her Grande Diplôme in Cuisine and Patisserie at the prestigious Le Cordon Bleu in Paris, before returning to Saudi Arabia and founding Pink Camel, an exquisite high-end French patisserie in Jeddah, known for its unique macaron flavour fusions. In addition to this, the culinary genius established a food consulting company and in 2020, opened Black Cardamom, a restaurant in Jeddah.

In her role as CEO of the Culinary Arts Commission, chef Mayada Badr seeks to promote culinary education in Saudi Arabia; support individuals and entities working in the food and beverage sector; and hopes to build domestic and international partnerships to explore sustainable methods of food production and to promote gastro-tourism and diplomacy.

testing the market from home and everyone always loved the unique flavour combinations I was making: Arabic coffee, dates, tahini. So, I honestly don’t mind the nickname but sometimes people forget I do cuisine as well.

internship at La Bastide Saint-Antoine (a two Michelin star restaurant) under the chef Jacques Chibois. This was such a great experience: it was here that I realised how much I loved pastry. For me, it’s this special mix between creativity and precision. Pastry is like fine art, enabling me to be very creative.

heritage flavours and more simplistic methods: simple creations, that are more focused on flavours rather than extravagance.

The love of eating. Food has always been such a huge part of my life since I was a child. I think it is the same way for most Saudis – it really is a part of our culture. We would always gather for meals as a family and during the meal we would often plan what we would eat for the next meal. From a young age, I had always wanted to own a restaurant.

When I started learning how to cook professionally, it was really to understand what I would need to look for, to find a chef for a restaurant in the future. It wasn’t necessarily to be a chef. However, once I started, I really found a passion for it.

What are you currently working on?

As a Le Cordon Bleu trained chef, this was a full circle moment for me.

The partnership identifies a range of areas for cooperation, including the establishment of a 2,000 square metre educational institution to train students using Le Cordon Bleu’s curriculum, and to develop a curriculum of Saudi cuisine – the first of its kind. This will allow a range of exchange programs for culinary practitioners from around the world.

Why did you specialise in pastry?

It is big! Saudis have a very sweet tooth and the sector is very creative with lots of dessert outlets and chocolate shops too. I always look forward to seeing chefs coming through with new concepts. I am very excited for the industry at the moment.

How did you start out in the culinary field?

I actually didn’t. I studied both pastry and cuisine, but I thought that it would be easier to open a more focused establishment for my first endeavour and landed on a pastry shop. When I opened Pink Camel, it felt like my first baby.

Where did you master in pastry?

I studied at Le Cordon Bleu and then went to work at Ladurée. I then did an

I am working on a couple of experiential culinary events. One is the Saudi Feast Festival – this will be in Jeddah and will showcase Saudi street food, alongside cooking workshops and talks by eminent chefs. The second is a concept called Firewood, which will recreate an authentic desert Bedouin experience, with music. The idea is to look to the flavours of the past, and the folklore that accompanies it, and recreate it with a contemporary twist.

Is pastry big in Saudi Arabia and what does the sector look like there?

What do you foresee as the next big pastry trends in 2022?

I think returning to our roots with

Tell us more about the Culinary Arts Commission in Saudi Arabia and its partnership with Le Cordon Bleu.

Which chef do you look to for inspiration and why?

I look to everyone for inspiration, not just chefs. Recently my brother introduced me to black garlic, so I’ve been creating several dishes with this ingredient. Really for me, inspiration comes from everywhere – anyone that appreciates food and its production, I know I can learn from.

For pastry chefs starting out in the industry, what words of advice would you offer them?

Go for it. Don’t be afraid, trust your instincts, and don’t try to follow trends.

Start your own.

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CLAIRE’S f lair French award-winning pastry chef Claire Heitzler is known for her subtle yet sophisticated desserts that draw inspiration from the past but fit perfectly into the present.

She tells us more about her background and of course, French ingredients and her coveted creations.

When did you first fall in love with French pastry?

Ever since I was a young child.

I come from a very small village in Alsace, France and right in front of our family home is La Maison Ferber, run by a famous pastry chef and chocolatier, Christine Ferber.

I grew up eating her pastries (the vanilla eclairs were my favourite, and still are – I love them) and I was fortunate to watch how everything was made by hand. I had a lot of admiration for her and always found the process interesting. Also, her pastries set the standard for me – they became my reference for good quality pastry, which meant I’ve had high expectations ever since I was young.

Did you go straight into studying French pastry after school?

No, I actually started culinary school when I was 16 years old. And after three years of focusing on general cuisine, I specialised in pastry for another two years.

You’ve worked with worldrenowned chefs at famous restaurants during the tenure of your career – take us on a brief journey of what you’ve accomplished…

I began at Troisgros in Roanne and following this I worked with Georges Blanc in Vonnas and Jean-Paul Abadie in Lorient before moving to London where I worked as the pastry chef at L’Oranger Restaurant. A year later, Alain Ducasse offered me the opportunity to become the pastry chef at his new restaurant Beige Alain Ducasse

in Tokyo. I stayed in Japan for three years, then moved to Dubai to be the executive pastry chef at the Park Hyatt hotel. After this, I went back to Paris to join the Ritz and in 2010 I joined Lasserre Restaurant. I became the creative director at Ladurée in 2016 and then left to open up my own consultancy two years ago.

You’ve really travelled around!

Did you enjoy living in so many different countries?

Absolutely, I love to travel, meet new people and discover new cultures – it opens my mind and inspires me.

Is there one country which has had the biggest impact on you as a chef?

It would have to be Japan. I love the country’s food and culture; everything is beautiful – actually so much deeper than beautiful. Everything makes sense in the way it is done and there is always a story behind it. And these stories always draw inspiration from nature and the seasons.

I love nature and I respect seasonality in my work. I simply cannot use fruits and

The content of this media represents the author’s point of view only and is the sole responsibility of the author. The European Commission is not responsible for any use that may be made from the information contained herein.

vegetables that are not in season.

The Japanese tend to limit the amount of sugar, salt and fat in their food – this has also influenced my approach.

As a highly acclaimed chef you must have many highlights from your career – but are there one or two of which you are immensely proud?

I’d say working for Alain Ducasse is definitely a highlight. He is demanding, but that makes one grow, quickly. I learnt a lot from him and liked him very much. We had a great relationship.

The five years that I spent at Lasserre was also a good experience. I was completely free to make any dessert I wanted to. I created a special

menu – the “Séquence Sucrée” – where everything was sweet, from the appetizers right through to the petits fours. It was amazing. We made things like a buckwheat brioche instead of regular bread and our butter was made from hazelnut and chocolate. We also used a lot of fruits and vegetables such as carrots, artichokes, tomatoes and peas for their natural sugars. Our challenge was to keep things light – it’s the only way if one is going to eat a series of plated desserts.

As a French Pastry chef, you obviously use ingredients like butter and cream in your creations – how do you keep these light?

It all comes down to finding a good balance between your ingredients. I also like to play with salt and citrus – with just a dash of lime juice for example, you can instantly cut through the richness of a creamy dessert.

Why are French dairy products such key ingredients in the pastry industry and what makes them special?

French cream, butter and milk are the base of everything we do. And in France, we are very fortunate to have excellent quality dairy products because of our unique terroir and farming methods.

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the dish with subtle crunch and buttery flavour. Cheesy veggies are garnished with sourdough bread and fresh greens, which add a slight bitterness and coarseness, to balance out the rich, smooth cheese sauce.

What makes it a standout dish?

ON MENUS ES CURRENTLY THE BEST DISH I – AS S ACROSS DUBA AT RESTAURANT LV S THEMSE ES CHOSEN BY CHEF

NAWAL ALNUAIMI

HEAD CHEF, FOUNDER AND CEO OF PAPER FIG RESTAURANT AND DESSERT HAVEN

What is your favourite dish on the menu?

Our menu is seasonal to reflect local produce availability and introduce new, exciting flavours which means my favourite dish can change. At the moment, Cheesy veggies would have to be top of my list. I always follow it up with one of our lovingly created artisanal desserts though.

Tell us about the dish

Where do you source the ingredients from?

I have a close relationship with numerous local suppliers including Chef Middle East, who have access to the freshest ingredients available - sourced both locally and abroad. Using top quality ingredients is part of the Paper Fig ethos. Fresh Express and Barakat are two other main suppliers we work with daily, that provide superior ingredients in order to create the best culinary experience for our customers.

Photography SUPPLIED

Classic, staple vegetables in the form of roasted eggplant and fingerling potatoes are the crux of this mouthwatering dish.

Cooked until meltingly tender and paired with a creamy white sauce – it’s an explosion of flavour that is hard to resist. Pine nuts are tossed through to enhance both the texture and taste of

Cheesy Veggies was born as a result of my newly found fascination with fingerling potatoes. I have a passion for cooking and sharing my food with people, which leads me to regularly researching new ingredients and recipes for the Paper Fig menu.

The soft, buttery and slightly nutty taste of the modest fingerling potatoes aided by their firm texture makes them the perfect addition to numerous recipes. As soon as I returned home from my local market with the potatoes, I came to the realization that they can be paired with just about anything in my kitchen, which made them interesting and extremely versatile. The humble dish of roasted vegetables has long been one of my favourites so I began experimenting with vegetables to combine.

The tender bitterness of eggplant was the perfect match. The cheese sauce is made from a fusion of cream cheese for a soft velvety texture and feta cheese which brings an element of tang and saltiness. Pine nuts are a noteworthy addition adding a restrained crunch, as does the sourdough bread on the side.

The combination of salty and sweet, in a subtle way, means the flavours have a great depth to them without being overpowering.

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BHARAT SARKAR

EXECUTIVE CHEF AT NAWAB RESTO & BAR, JEBEL ALI RECREATION CLUB

YOSUKE MATSUOKA TORI NO SU AT CONRAD ABU DHABI ETIHAD TOWERS

What is your favorite dish on the menu?

At Nawab, we have an extensive range of dishes that transcend across India. Our main focus is to bring the different flavours of India to Dubai and help people understand just how beautiful the Indian cuisine is. If I have to choose one particular dish from our menu, my favourite would have to be the spicy appetizer, the Prawn Balchão.

Tell us about the dish This fiery dish finds its roots in Goa where “Balchão” is in reality a specific method of cooking, using proteins such as fish, prawns or meat in a spicy and tangy tomato-chilli sauce. It resembles pickling and can be made days in advance without reheating. Locally, Goans make Prawn Balchão in tamarind sauce to add to the tangy spicy flavour profile of the dish. At Nawab, it’s a favourite among customers, and is served paired with an Indian pancake, Dosa.

What makes it a standout dish?

The flavours of this dish are simply incredible. The combination of spices and tanginess of the tomato chilli base, compliments the delicate prawns in this dish perfectly. Balchão was introduced to India by the Portuguese during colonization, so it has a strong connection to the Indian food culture as we know it today. Being able to highlight this dish in our menu makes us feel proud.

Where do you source the ingredients from?

Being a homegrown brand ourselves, we source most of our ingredients locally as we strongly believe in supporting local businesses in the region. Everything from our seafood and vegetable produce to our aromatic Indian spices are sourced from local vendors in the UAE.

What is your favourite dish on the menu?

All of the items on our menu are my favourite so its hard to choose just one. However, if I had to pick one I would suggest the Wagyu Sando.

Tell us about the dish.

Our Wagyu Sando is a Japanese brioche sandwich made with Wagyu Japanese cutlet - cooked rare. This item began as an easy lunchbox item, selling in takeaway-style shops in Japan in the 80s and came to New York in the 2000’s, which is where I worked for some time. Now I am pleased to see the trend in the UAE. It’s a classic dish but still a favourite.

What makes it a standout dish?

We use only premium produce such as MB7 Tajima Wagyu Tenderloin for the cutlet, Wasabi cress, Japanese premium yellow mustard, Japanese mayo and daily homemade fresh brioche. All the ingredients bring a great harmony to the dish.

Where do you source the ingredients from?

Most of the ingredients come from Japan, however some items are also locally sourced, when not available to import.

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A DAY IN THE LIFE OF…

Rami Nasser, Executive Sous Chef at Four Seasons Hotel DIFC

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7:30am: I start my day with a

quick shower and an extra shot in my Americano. Proper hairstyling is an important part of the morning routine and without fail, before leaving home, I kiss my wife goodbye.

8:00am: The morning rituals don’t

end there. On the way to work, I make a pitstop at a nearby coffee shop where my order of one cheese croissant and another cup of coffee is ready for pickup.

8:45am: Kumar, the valet, greets

me daily with a glowing "Good morning, Chef! Have a great day, Chef.” As I make my way through the back of house to the kitchen, I pass by the in-house dry cleaner for my freshly steamed Chef's jacket.

Buttoned up and ready to rule the day, I step into my helm.

9:00am:

Before beginning the briefings, I take a few minutes to ask how every member of the team is doing.

Only after touching on the personal, I get into business.

9:30am: This is when I do my

12:00pm:

Before the noon rush begins at MINA, I meet with my sous chefs who further report on the happenings of the previous night. Together, they set goals for the day.

12:30pm: "Showtime" as I put it!

The lunch rush begins, and the pressure is on. I check on each station and team member to ensure that their tasks start smoothly. The first three to four covers are imperative in the smooth sailing of the remainder of the orders.

12:45pm: Once I know the kitchen

is set, I do my rounds around MINA to check in on the guests. MINA receives many regulars for lunch, so I greet them and even come up with special dishes to surprise them with. These guest interactions are of utmost importance because I like direct feedback. Throughout the lunch rush, I also taste test, teach and guide the team to ensure that every dish exits the kitchen with consistency.

1:55pm:

I receive a message from the pastry chef to approve the pastry order of the day. With this message, I take my leave from MINA.

walkthrough of all the F&B outlets. It is imperative to check all the fridges and coolers to ensure that all systems are in check.

The day is not over yet. I continue my administrative work.

10:30am:

3:00pm: Daily F&B meeting with

I make it a point to pass through Penrose Lounge, where breakfast is still being served, in order to greet guests and say 'Good morning'.

11:00am: Chefs have office work to do too, and this is the time where I go through emails, checks the stats from the previous night and ensure that all accounts were closed properly. I go over the menus for the day to make sure they are up to date as well.

2:00pm:

the hotel's management team where we discuss the successes and challenges encountered during the day and those of the evening prior.

4:15pm: The dinner prep begins

with a briefing that includes the entire kitchen team. We go over the daily updates for dinner that evening, the number of covers we are expecting and any special reservations on the books.

An important part of this meeting is to also discuss the potential struggles and 'glitches' that happened the evening before.

5:00pm: While the kitchen team go on to prepare for the night, I slip away for another management meeting regarding MINA Brasserie specifically.

6:00pm:

I return to oversee final touches of preparation. Within this hour I begin reminding everyone to take their breaks so that they are fully charged for a great night ahead.

7:00pm: Dinner service begins.

Again, I remain in the kitchen until I know that the first three to four covers have been served in a timely manner and to the highest of standards.

8:30pm: The kitchen is high

strung at this point and may need a little reminder to breathe and relax. I check in on everyone to make sure they are drinking enough water and are not tense. Sometimes I like to crack a joke, anything to lighten the mood.

9:00pm:

The last check-up to ensure that the team is ready for the second dinner seating.

10:30pm:

Finally, if all systems are in check at MINA, I call it a day and head home.

11:00pm: My evening is

composed of a set of relaxation rituals.

Firstly, a nice shower to wash off the day.

A nice cup of tea to sip the stress away, and finally and most importantly, an hour of catching up, connecting and unwinding with my wife.

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CREAMY,

zesty DELIGHT

CITRUS BABA

by Claire Heitzler

USING FRENCH CREAM

Prep time: 2 hours Rest time: 2 hours Cook time: 25 mins Makes: 20

"French dairy cream brings lightness to all my preparations, it is smooth, foamy and it enhances the other ingredients in my recipes"

For the citrus marmalade 250g clementines 250g grapefruit 150g sugar Seeds of ½ a vanilla pod

For the dough 300g flour

Peel and finely dice the citrus. Add

105g salted butter, cubed

to a saucepan, then add the sugar

13g dry yeast

and the vanilla seeds and simmer

13g honey

over a low heat until all the liquid

3g salt

has evaporated.

288g eggs For the whipped cream In the bowl of a stand mixer, add the flour, butter, yeast, honey, salt and half of the eggs. Combine using the lowest speed until the butter is softened. Then, gradually add

1

2

450g 35% French cream 50g mascarpone 50g sugar Seeds of 1 vanilla pod

the rest of eggs and finish mixing

Mix all the ingredients together

thoroughly at a high speed until the

and whip the French cream.

mixture thickens. Let the dough proof until it has almost doubled in

For garnishing

size (approx. 1 hour). Once proofed,

10 clementines

fill the baba moulds with the dough.

5 oranges

Allow to double in size again and

5 grapefruits

bake at 60°C for 25 minutes.

5 kumquats

For the syrup 225g sugar 450g water

3

450g freshly squeezed orange juice

4

10 candied kumquats Zest of 1 lime Cut the clementines, oranges and grapefruits into supremes. Then,

45g lemon slices

the kumquats into thin slices

25g orange slices

and cut the candied kumquats

Seeds of 1 vanilla pod

in half. (1) Divide the fresh fruit equally between serving plates

Make a syrup, strain. Soak the babas

and arrange. (2/3) Place each

at 60° C. In a small saucepan, bring

baba in the centre of a plate and

the sugar, water, orange juice, citrus

drizzle the citrus marmalade

slices and vanilla to a boil. Using a

over the top. (4/5) Place a rosette

sieve, strain the liquid so you’re left

of whipped cream on top of

with a syrup. Once the syrup has reached 60°C, pour it over the babas and leave to soak for at least one hour.

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The content of this media represents the author’s point of view only and is the sole responsibility of the author. The European Commission is not responsible for any use that may be made from the information contained herein.

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each baba and garnish with ½ a candied kumquat and a (6) sprinkling of lime zest.

Photographs SUPPLIED

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FROM VENICE BEACH TO EXPO 2020 DUBAI The internationally-acclaimed chef and restaurateur David Myers discusses his return to the Middle East with the ADRIFT Burger Bar pop-up at Expo 2020 Dubai

Edition 55 / The Pro Chef Middle East

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We launched this in 30 days, we became a takeaway/delivery concept because all dining had been closed, but it was working, people were happy, they were loving it, we got a lot of great buzz.

How did you decide on a menu to suit different palates in this cosmopolitan hub?

A

fter a successful 2020 launch of the ADRIFT Burger Bar in Venice Beach, Michelin-starred chef David Myers has now launched an ADRIFT Burger Bar at Expo 2020 Dubai. With the UAE-based hospitality company Gates Hospitality operating the pop-up on the brand’s behalf, ADRIFT Burger Bar Dubai boasts the well-travelled gypsy chef’s iconic DM Burger, among other celebrated creations. From aligning with the Expo 2020 subtheme of Sustainability to culinary offerings he is most looking forward to, we find out more about chef David Myers latest visit to Dubai:

“Sustainability is something that we are 100 per cent behind.

We are always looking for ways to make a bigger impact and for me, our goal is to go as far down the road as we can.”

How does it feel to be back in Dubai?

It feels fantastic! Dubai has such incredible energy right now. Having been in Los Angeles for the past year and a half, where we’ve gone through different lockdowns, coming to Dubai where everything is open, people are dining out, people are shopping – I just feel excited to be here and especially around everybody who just seems to be back to normal life.

What prompted the launch of an ADRIFT Burger Bar pop-up?

It goes back to when we launched ADRIFT Burger Bar in Venice Beach. I had been on the road 50 weeks out of the year, got locked

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down, business was essentially grounded and I had nothing to do for that first month where everything was up in the air. I decided at that time: let’s do something good. So, I put three major goals out - one of them was to launch one of these concepts that has been near and dear to my heart forever – a burger bar. I found a location and made a reasonable deal with the owner; I called up a few of my talented friends from design to PR to help put this idea together. But the key was that we had to launch it in 30 days, that was the mission. So, we went in and everybody rolled up their sleeves.

I think with ADRIFT Burger Bar, what we’ve done is we’ve taken something that is well loved and universal – an American burger – and we have given it a life of its own. I took inspiration from my travels, bringing our one iconic burger, The DM Burger from our second restaurant in the US where it became famous.

This burger has a great story. My mom used to make this burger for me when I was a kid. It was a recipe that she had learnt in the 1940s and this was her burger. I’ve never had a burger like this in my life and I craved it growing up. And so, when I opened my second restaurant, I was like we must have a burger. At the time, it was very popular to have it be a very luxe burger. I decided to go against that trend and to focus on this classic burger that had a story – my mom’s burger. The best thing I ever did! We kept it the exact same, the only thing we adjusted was the type of fat content in the meat that we used. We made our own brioche buns and we brought high-quality Vermont cheddar cheese.

Then we also have our ADRIFT Burger – we launched this in Singapore to great acclaim and it’s, to me, what Singapore is about: a melting pot. We have a tomatoajwain jam, pickled jalapeños, a mix of Gruyère as well as parmesan cheese, arugula; to me it’s kind of like my travels meets LA. We then have The Classic burger for those purists, who just want that classic California-style burger. We also have our Earth Burger which is fantastic, and you can have that in any style that we do our Burgers – we can do it Classic, as a DM Burger and ADRIFT Burger. So, I think it hits all the palate ranges.

With Sustainability being a subtheme at Expo 2020, how sustainable is your menu?

Sustainability is something that we are 100 per cent behind. We are always looking for ways to make a bigger impact, and for me, our goal is to go as far down the road as we can. The Earth Burger is one great step – it reduces the CO2 footprint, which

is fantastic. Not to mention, plant-based.

For people looking to lead the plant-based lifestyle, this is the perfect fit for them. In addition, they’re doing some good for the environment. We did that in Los Angeles and that’s part of our core and what we want to do. But because there’s a Sustainability theme at Expo, it’s a natural fit.

A couple of other things we have done to try and make an even bigger impact on sustainability, is we looked at all our packaging to find the greenest packaging that we could get; everything across the board is set up to be as green as possible.

Secondly, our water: we’re doing filtered water so we’re avoiding plastic bottles. And finally, for our teams’ outfit, we have an Italian-designed shoe that is completely sustainable. It’s organic, made from recycled ocean waste. They’re brilliant and look cool.

Apart from The DM Burger, what would you say is a must-try from the menu?

If you’re going to have any other burger, try The ADRIFT Burger, that’s for sure because of its great story. Secondly, our milkshakes – not to be missed! We have three unique and distinctive milkshakes: Matcha and Vanilla is incredible – we get our Matcha from Japan, it’s authentic, vibrant – Chocolate Miso Caramel and a Classic Strawberry Shake. The way we set it up, it’s chic and elegant, like art.

What are you most looking forward to from Expo 2020’s culinary offerings?

I’m really excited for Lwong Chim, because

David Thompson’s a friend and I love his food. I haven’t had his food in a few years, he used to be in Marina Bay Sands and we opened at the same time there, so we have a nice history. Really excited about The National with chef Gary Rhodes’ son heading it up. I’m super pumped about Kojaki – a new concept, it’s a mix of Korean and Japanese. Then there’s Mathew Kenney and his incredible plant-based restaurants and concepts. Honestly, I want to see them all. There’s a whole slew of Michelin starred chefs opening and I’m definitely going to make a point to hit every one of them.

Will we see a permanent ADRIFT Burger Bar Dubai after Expo 2020?

Fingers crossed and stay tuned! Dubai is a really important city for us and we certainly plan to do a lot more here. We have a core team based here already, we’re going to expand, dive in and be a part of this incredible fabric. It’s an epic dining destination here and I’ve always loved Dubai, it’s a go-to place for me.

What does 2022 look like for the Gypsy Chef? Any new concepts we should look out for?

2022 is going to be an absolute blur. We have spent all of 2019, 2020, 2021 in preparation for 2022. We have been hyper-focused on building and putting in all the necessary blocks to get us into position, so that we can absolutely sprint. We’re going to be realising amazing concepts: a launch in New Delhi that’s going to be happening for a new ADRIFT Kaya, our very first Japanese concept. We are going to be launching two

concepts in Doha and a few others that are in talks. But we have a few clear concepts that we’re putting all of our energy behind, and ADRIFT Burger Bar is one of them. One focus of ours is to start to get this into key cities again in this region and to roll this out.

This is an important brand for us, we think there’s nothing like it, and so we’re putting a lot of energy behind that, in addition to all of our other concepts that we love to grow, and love to work on.

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“FLAVOUR FIRST, EVERY TIME”

Born and raised between Chile and Argentina, Chef Gloria Fernandez recently took over the Head Chef position at Zoco Dubai, becoming the first-ever female chef in this role at the venue. A true Latina, Chef Gloria has been working in culinary since 2009, with roles at Hyatt and Marriott, prior to joining the Al Habtoor Group. Here she shares her passion for all things Mexican and Latin American, revealing what’s in store for diners

American cuisine. I want to give our guests a taste and feel of real Mexican and Latin American recipes with the freshest and highest quality ingredients. A place where people will meet and enjoy a culinary experience that will take them all over Mexico and Latin America with flavours, aromas and a hospitable atmosphere.

How would you describe your cooking style?

Authentic, creative and immersive. It presents itself as a multi-sensory puzzle that can only be solved by following layer by layer, all the ingredients. But at the same time, tasty, very tasty!

Flavour first, every time.

I feel really proud to be the first female chef of Zoco Dubai.

It is a great honour that I get to bring to our guests my own recipes and flavours.

Tell us more about your vision for Zoco Dubai.

My vision for Zoco Dubai is for it to evolve into the place to visit for authentic Mexican and Latin

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Two of my favourites on the menu are Pastel de Choclo and Chorillana. Traditional Chilean dishes with complexity. Our diners can expect authenticity, the highest quality and a great variety of dishes from all over Mexico and Latin America. Talking about Pastel de Choclo – it is a seasonal dish, similar to the English corn pudding but with Mexican notes, I blend corn with minced beef and chicken and truly love this dish. Chorillana is a combination of French fries

Photographs SUPPLIED

H

ow do you feel about being the first-ever female Head Chef?

Could you reveal some of the never-seen-before dishes?

with beef, onions and a fried egg on top, made for sharing.

Where do you source the ingredients from?

Most of our ingredients come directly from countries of Latin America. Always fresh and only premium quality. It is important for me to give the real flavours that a dish represents.

Are there any ingredients you’re particularly enjoying working with?

Herbs! A simple addition of any herb can elevate a dish and give it a completely different profile. I love cooking with lots of herbs brings out flavours and combines each ingredient.

Any special menus or plans in place for the near future?

My team and I are working on a new menu that includes dishes from almost every country in Latin America. The new menu will be a real delight for every guest who loves Mexican and Latin American cuisine with something for everyone.

Attention to authentic recipes, fresh ingredients and modern presentation will be our only goal.

Advice for female and up-andcoming chefs in the region?

It is always great to see more female chefs working their way up. My only advice, for all gender, is to cook with love and passion. The taste and flavours will always find their way to people’s hearts.

GET TO KNOW THE CHEF Favourite kitchen appliance The grill! I love the tension and the constant control of the fire. You have to always be alert and use the fire to give flavour and taste.

A chef you admire the most Definitely Auguste Escoffier. He developed the cooking profession to new heights, codified the five mother sauces and produced the kitchen brigade system that is still used in most restaurants today.

If you could eat only one dish every day for the rest of your life. What would it be?

If I had to mention my comfort meal, it would most definitely be a juicy, medium-rare steak or anything cooked by my mom.

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TH E BR AN D

Duygu Kutluogly Kilic, CEO of FineDine Menu discusses an evolved, smarter dining experience through an AI-driven interface

W

hat is your personal story?

I have been working in the technology industry for around ten years. Before that, I worked as a researcher at Ecole Polytechnique Federale de Lausanne - my area of expertise was microelectronics. This was followed by my job at Huawei as a system

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The Pro Chef Middle East / Edition 55

engineer, where I later became head of PMO in Pozitron - a scaleup acquired for $100 million. I’ve always been passionate about working within and contributing to revolutionizing the F&B and Hospitality industry. With my diverse background and experience in the technology industry fueling my passion, the concept of FineDine came to life.

FineDine is an AI-driven digital ordering and restaurant management platform that helps restaurant operators increase sales and customer retention, by using deep learning and data-driven insights.

Our cloud-based restaurant platform offers Tablet Menu, Dine-In QR Menu, Delivery and Pick-Up Menu, and Kiosk solutions. It comes with various features that enhance the dining experience of customers.

How does FineDine Menu work for hotels and restaurants?

Depending on the needs of our customers, we offer four solutions. While some operators use only Tablets Menus, others prefer to combine it with QR Menus. There are also customers who wish to enjoy zero

Photographs SUPPLIED

CEO TALK

Define the brand.

commission on their online orders and prefer Delivery & Pick-Up Menus.

FineDine consists of two modules.

A control panel where restaurants create, customize and edit menus and manage the orders. Second being the end-user apps, where diners browse the menus, place their orders and check-out using online payment.

FineDine collects all actions and user data. From the dashboard on the panel, the restaurants can see valuable information such as consumers’ eating habits, most preferred items, and most or least viewed items. These insights allow restaurants to understand the performance of their dishes, and re-engineer their menus to increase profits.

How has the brand disrupted the current space?

FineDine offers a smarter dining experience through artificial intelligence-driven interface. The AI collects customer behaviour insights to provide analytics and trends. For example, drinks or ideal pairings may be suggested based on customer preference or a database. Real-time data helps restaurant operators take immediate actions to increase sales and customer satisfaction. Therefore, they can focus their main goal: increasing hospitality at their venue.

In addition, AI allows operators to offer 100 per cent customised menus for their clients based on the trends, customer preferences, upcoming events and weather forecast. This feature has proven to be extremely valuable during the pandemic as operators had suffered a significant loss during this period.

With data driven insights and recommendations, operators raised their revenues and profits.

How does Fine Dine Menu decrease operation costs, and furthermore, provide a seamless client experience?

The hidden cost of paper menus is incredibly high. Some outlets

change their menus multiple times throughout the year. Therefore printing and the agency costs can be high. Just by switching to digital menus, operators can save a minimum USD 5,000 per year.

FineDine’s AI-powered cross-selling and promotional opportunities increase operational efficiency and ticket size. The data driven insights are perfect to upsell and cross-sell products. For example, if AI identifies that the consumers who ordered a chicken salad also ordered diet coke, when a new customer uses the menu curated by FineDine to order the chicken salad, the diet coke will be automatically suggested by the digital menu.

The app has also streamlined the ordering and check-out process and this has a huge impact on the dining experience for customers. Especially during rush hour and busy days, it can be difficult to staff the venue and make sure everyone’s satisfied.

Since FineDine’s digital menus allow customers to place their order and make the payment from their menu, the ordering experience is seamless.

We also offer a multilingual feature. The app supports 40+ languages. Thanks to this feature, visitors can view the menu in their native language. This tool is perfect for venues and hotels that have international clients and consumer bases. This removes the communication barrier and allows a seamless ordering experience for the international clients.

What’s in store for the future?

We are committed to shaping restaurants and their operations, inside out. We are aiming to be the single technology solution provider for restaurants, and are actively developing our service to achieve this. Currently, we are working on enhancing an AI-driven smart recommendations module and developing AI driven marketing and CRM tools. With updated features, the businesses leveraging FineDine, will increase their online presence to attract more customers, have a better and more efficient relationship with their regular customers.

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Do you currently work with any chefs or hotels?

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How does your company stand out from the rest?

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The Pro Chef Middle East / Edition 55

Yes, we work with Kerzner International (Atlantis, Royal Mirage, One & Only), Jumeirah Group, Marriott Group, Hilton, Bvlgari, Armani, Atmosphere, Zuma, La Petite Maison, Luiga, Robertos, Niko Romito, Azadea (Eataly), Cafe Bateel, Madarek, and Skelmore.

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We work with local fishermen and farmers, as well as artisan producers and craftsmen and women from across the continent.

We support small businesses all around Europe giving them the logistics support and exposure needed. Additionally, we work with those who understand the importance of sustainable agriculture and farming methods, to bring to the UAE the most authentic, flavoured ingredients to make memorable meals.

Any new launches that chefs can look forward to?

We’ve got a delicious selection of new products that we have recently launched.

These include French artisanal desserts from Traiteur de Paris, the finest octopus sourced with artisanal methods from the best fishing grounds in the world by Moy Seafood and a wide selection of premium red meat with unparalleled quality and rich farming grounds from Covap. Our range from Armatore Premium offers a selection of high-quality artisanal seafood. The company is built upon sustainability, and their code of ethics ensures that they only use selective fishing methods.

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TH E SEASON

FLAVOURS FROM

SPAIN

Head Chef Marco Antonio Blanquer Torres at Taperia, JA The Resort, from coastal city Denia located between Alicante and Valencia - has trained with some of Spain’s acclaimed Michelin starred chefs including Chef Rafa Soler, Chef Jose Vicente and Chef Javier Cabrera. Chef Marco credits his inspiration and success to age-old family recipes from his mother, grandmother and uncle. He has travelled the world sharing his passion for Spanish cuisine across Singapore, China, India, UAE, and his home country of Spain developing a portfolio of signature dishes with a special flair

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The Pro Chef Middle East / Edition 55

Gambas al Ajillo 60ml olive oil 6g garlic, sliced 8 pieces U15 prawns 6g fresh red chilli 2g sweet paprika 1g white pepper Salt

Method 1 Clean the prawns removing the shells and heads.

2 Add the olive oil to the pan and when the oil becomes very hot, add the sliced garlic.

3 Add the U15 prawns, salt and white pepper, turn over the prawns and add the fresh chilli, ensuring both sides of the prawns are well cooked, and the meat has become white.

When it all sizzles together, add the sweet paprika and serve.

Edition 55 / The Pro Chef Middle East

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TH E SEASON

Black Seafood Paella 200g U15 prawns 40g baby squid 30g cuttlefish ink 120g cauliflower 80g cuttlefish 20g garlic 40g onion 2g saffron 100g fresh tomato 180g Bomba rice 40ml olive oil 8g sweet paprika 10g rosemary 800ml seafood and fish stock

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Method 1 Clean the prawns, removing the head and shell, and remove the innards of the baby squid.

2 Clean the vegetables, cut and keep in different bowls for easy preparation while cooking the dish.

3 Heat the olive oil in the paella pan, add prawns and baby squid and seal them side to side. Set aside. This step is just flavouring the oil which will be used for the next ingredients.

4 Cut the cauliflower into small pieces and sauté until golden colour. Add the cuttlefish cut in cubes, 60 grams of prawns cut in cubes and mix and sauté with the cauliflower. Then add the tomato, onion and garlic.

5 After approximately 10 minutes of sautéing all these ingredients together, add the Bomba rice (special Spanish rice used for

Paella), sweet paprika, saffron and the seafood and fish stock. Check if more salt is needed but be careful not to add too much, as the reduction may be too salty once the cuttlefish ink is added.

6 Heat at maximum heat for around 5 to 6 minutes. After 11 minutes, reduce it to medium heat to make the “Socarrat” in the bottom part of the pan. This technique will make the rice stick, almost as if it is burnt, but this is the traditional method in Valencia to give flavour to the rice at the bottom.

7 Carefully check the rice and when it’s almost 2 minutes from the grain is fully cooked, add the garnish to the top, the prawns and baby squid that have previously sealed at the beginning, and smalls pieces of cauliflower.

8 Add some lemon wedges and aioli.

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TH E SEASON

TASTE OF MALDIVES

Maldivian born ‘Chef Baka,’ Chef De Cuisine of W Maldives, continues to marinate thrilling twists and turns of authentic flavours of Maldivian Cuisine, giving guests a taste of authentic dishes from the archipelago

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Kandu Kukulhu Riha Method 1 Heat the pan into medium heat with cumin seed and coconut oil. Sauté the thinly sliced garlic, onion and Maldivian chili until golden in color. Add the grated coconut, curry leaves and pandan leaf. Cook until the grated coconut becomes golden-brown in color. Add the fish curry and cumin powder, cook for five minutes. Salt and pepper to taste. Remove the sauce from the pan.

Blend until smooth. Set aside.

2 Cut tuna loin into 2 inches long chunks. Then cut each chunk like a Swiss roll. On each strip of tuna, apply generous amount of curry paste on the inside and roll the tuna piece in a Swiss roll locking as much curry paste inside. Tie the rolled tuna piece with a pandan leaf strip.

3 Over the medium heat, add the coconut milk and the rest of the curry paste into the pot. Sauté the mixture and stir until it dissolves into a curry. Add the tuna roll and cook over medium heat until tuna is cooked and the curry thickens. Season with salt.

Photographs SUPPLIED

100 gm tuna Pandan leaf strip 1 cup coconut milk Homemade curry paste 2 whole thinly sliced onions 1 bunch of garlic, thinly sliced 1pc of githeyo mirus (Maldivian chili) ½ cup fish curry powder ½ tbsp chili powder ½ tbsp cumin seed ½ tbsp cumin powder ½ cup coconut milk 1 cup grated coconut 10pcs curry leaves 1pc pandan leaf 1tsp. coconut oil Pinch of salt and pepper

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Watermelon Tartar 50g watermelon 25g raw tuna 2 pcs watermelon chips 2 pcs sweet potato chips Watermelon foam 3 thinly slice pickled bilimbi 1 tbsp lime juice

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Homemade chilli sauce 1 whole onion 1 bunch of garlic 10 curry leaves 1 tbsp chilli powder 1 tbsp cumin powder 1 tbsp olive oil 1 chili (optional) Salt

/ Edition 55

Method 1 Cut the watermelon and tuna into cubes. Set aside.

2 Blend all the ingredients for the homemade chilli sauce until smooth. In a small bowl, mix the chilli sauce, tuna, watermelon, onion and lime juice.

3 Garnish with watermelon and sweet potato chips, pickled bilimbi, and the watermelon foam.

Hanaakuri Lobster 250g lobster Homemade havaadhu 2 whole onions 1 bunch of garlic 1 piece of githeyo mirus (Maldivian chilli) ½ cup chicken curry powder ½ cup fish curry powder ½ cup coconut milk 1 cup grated coconut 10 pcs curry leaves 1 pc pandan leaf

1 cinnamon stick 3 pcs cardamom 1 tsp vegetable oil Pinch of salt and pepper Coconut chapati ½ cup grated coconut 1 cup flour ½ cup water Salt 100g red cabbage 100ml toddy (fermented coconut water)

Method 1 Boil the full lobster with shell in 150 degrees Celsius water for 1 min. Remove the lobster from the casserole and put it in a bowl of ice cold water. Start to remove the lobster meat from its shell once it is warm to touch. Set aside.

2 Heat the pan to medium heat with vegetable oil. Sauté the thinly sliced garlic, onion and Maldivian chilli until golden in colour. Add the grated coconut, curry leaves, pandan leaf, cinnamon stick and cardamom. Cook until the grated coconut becomes golden-brown in colour. Add the chicken and fish curry powder, cook for five minutes. Season and remove the sauce from the pan. Blend until smooth. Set aside.

Cabbage Satani 50g thinly sliced cabbage 1 whole thinly sliced onion ½ cup grated coconut 50g thinly sliced smoked tuna 1 pc of githeyo mirus (Maldivian chilli) 1 pc lime 1 pc bilimbi Pinch of salt and pepper

3 On a new heated pan, add the homemade curry paste, coconut milk, and the lobster. Cook for 3-5 mins.

4 For the coconut roti, mix the ingredients together. Knead until the dough is smooth. Roll and cook on tawa until cooked slightly and then put on direct flame until it puffs. Fold roti into a taco shape.

Set aside.

5 Slice the cabbage thinly. Mix with fermented toddy (coconut water). Put the cabbage mixture in the roti.

6 To make the cabbage satani, mix all the ingredients together, except cabbage. Combine the cabbage once every ingredient is mixed well. Place in a fresh half-opened coconut.

7 Place each element neatly on a wooden platter and serve.

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O N THE PASS / S W EET EN D I N G

AROUND THE WORLD

Here’s what celebrity chefs and restaurateurs are up to

MALDIVES FINLAND Restaurants in Helsinki are now serving climatefriendly meals until November 28th. The Climate Meal label can be awarded to a dish made from ingredients that has a combined carbon footprint of no more than 1.0 kg CO2e, which is significantly less than the Finnish average (4.8 kg CO2e per day). According to the Finnish Innovation Fund Sitra, the carbon footprint of food should be reduced by 60% in the future if we want to reach the climate targets set. In the Helsinki Metropolitan Area, about 50 restaurants have signed up for the pilot project, including Dylan restaurants, Sofia Helsinki, Palmia restaurants and Löyly, among others. Each will offer at least one climate meal option daily, and after the pilot, the restaurants can continue using the Climate Meal label.

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Barefoot luxury hideaway Soneva Fushi unveiled a dining experience high among the treetops. Flying Sauces, the world’s first fine dining zipline experience, offers magnificent vistas over the lush jungle and sparkling ocean. The zipline route takes approximately 1 hour 15 minutes, with each additional dining experience lasting around one hour for breakfast and high tea, and between two and three hours for dinner. Guests can expect a seasonal six-course menu using the finest seasonal ingredients such as Hokkaido scallop carpaccio with crispy wild rice, Celeriac two ways with a raisin salsa, Marinated prawns with avocado puree, chorizo oil and rocket, baby leeks with brie cheese cream sauce and rosemary crumble, Black cod with artichoke puree and teriyaki truffle sauce and to finish a plant-based cheesecake with mango salsa and mixed berry compote.

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