The Pro Chef Middle East - Edition 59

EDITORIAL

EDITOR: Nicola Monteath nicola.monteath@cpimediagroup.com

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Welcome

In this issue, we look at the future of various sectors within the hospitality industry. Roy Mahan, Retail Director at Organic Foods & Café, discusses the growth of organic consumption, while Judit Toth, CEO & Founder of Vivere Hospitality, emphasizes on up-to-date training to keep up with the region’s flourishing hospitality sector.

It's no surprise that brands are looking into the Middle East for expansion, specifically UAE since the country is now on the map with global gourmet destinations. Yossi Eliyahoo, Hospitality Entrepreneur, Founder and Co-Owner of The Entourage Group, talks us through his European concepts and reveals why Dubai is the next destination for his first Middle Eastern outpost.

This edition also highlights homegrown star, Chef Lily Hoa Nguyen, Founder & Executive Chef at Vietnamese Foodies, and Executive Chef Serge Gouloumès, who secured 1 Michelin star at Le Mas Candille, Relais & Châteaux and is currently at the helm of the kitchen at Hilton Doha The Pearl Hotel Residences. As usual, get inspired by local and international flavours, and stay updated with the latest news in the region and across the globe via our website (theprochefme.com).

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Challenge.

28 CHEF’S SPECIAL Discover the best dishes recommended by the restaurant chef themselves.

30 MIDDLE EASTERN EXPANSION

Meet Yossi Eliyahoo, Hospitality Entrepreneur, Founder and Co-Owner of THE ENTOURAGE GROUP, on expanding to the region.

36 WHAT IT TAKES TO GET A MICHELIN STAR

Chef

41 CONTINUING HIS FATHER’S LEGACY

The

44 NOURISHING FARE

Discover dishes

48 AROUND THE WORLD

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

Serge Gouloumès, Executive Chef at Hilton Doha the Pearl Hotel Residences on achieving the acclaimed accolade.

son of the late Chef Gary Rhodes, Sam, shares his favourite signature recipes from the newly reopened Rhodes W1.

by Chef Att-Attaporn Petthong, the Executive Chef at UNAM Restaurant.

CULINARY NEWS FROM THE MIDDLE EAST AND BEYOND

NOMA ALL SET FOR CLOSURE IN 2024

Noma, one of the world’s best restaurants, which topped the World’s 50 Best Restaurant list five times, will be closing at the end of 2024 to reinvent itself. The following year it will be reborn as a "giant lab," dubbed Noma 3.0. The new lab has been in the planning stage for over two years.

PARAMOUNT HOTEL MIDTOWN ANNOUNCES F&B PRODUCER

The movie-inspired property, Paramount Hotel Midtown, has appointed a new Food and Beverage Producer, Iryna Simanko, to oversee all five venues at the hotel, as well as being responsible for the recruitment, training, and development of her team. Iryna brings over 13 years of diverse hospitality experience, with a background across luxury brands in beverage management, F&B operations, event planning and customer relations. In her new role, Iryna will oversee the production of the A-list inspired restaurants and bars, from its all-day dining restaurant CineScope, Signature Italian restaurant Paparazzi, Pool Bar and Lounge Malibu Sky Lounge, Melrose Bar and Lounge, L Café, as well as private dining and events.

JUMEIRAH AT SAADIYAT ISLAND RESORT ANNOUNCES NEW CHEF DE CUISINE

Jumeirah Group’s first eco-conscious resort has announced the appointment of Italian chef Gaetano Luciano, Chef De Cuisine at its traditional Italian restaurant, Mare Mare.

Chef Gaetano will be responsible for new additions on the menu, comprising an eclectic mix of Mediterranean flavours, and will head a diverse team of talented chefs at the dining venue.

The Italian-born Chef Gaetano’s passion and dedication in the world of gastronomy has played a pivotal role in refining his cooking skills, crafting unique delicacies whilst inspiring and leading teams around him. His culinary journey began in 2015 at the Taste of Italy by Heinz Beck, after which he moved to Barilla, which was soon followed by his first role as Sous Chef at Larte Dubai. In 2020, he became the head chef at popular Fratelli La Bufala, serving authentic Neapolitan pizzas made with the freshest ingredients and ensured maximum productivity of staff. Over the last year, Chef Gaetano worked as Chef de Cuisine at the renowned Marco Pierre White Steakhouse & Grill in Fairmont Bab Al Bahr, Abu Dhabi, overseeing the daily operations of the restaurant and the hotel’s kitchens.

WELLNESS RESTAURANT CONCEPT UNVEILED IN THE MALDIVES

Velaa Private Island Maldives has launched a new restaurant concept, FAIY, focused on well-balanced and nutritious meals made exclusively from natural ingredients. Meaning leaf in local Dhivehi, FAIY sits as an oasis in the tropical garden of the Private Island. The à la carte menu comprises three styles, including the ‘Detox’ option: a cleansing diet program following a 3-to-7-day plan to reboot your system; the ‘Fresh’ style serving raw cuisine and plant-based meals, and a ‘Spa’ menu filled with light and low-calorie options following low carbohydrates, vegan, gluten-free or Mediterranean diets. The FAIY restaurant menu will complement the philosophies of the new Velaa Wellbeing Village, which also features a yoga pavilion and Pilates studio.

25th & 26th October 2023

International Convention Centre Wales

Celtic Manor Resort, Newport, UK

Wales is home to a growing and dynamic food and drink industry, with a sustainable ethos at its core.

BlasCymru/TasteWales 2023 will be the fourth international food and drink trade event for the industry in Wales.

Featuring a showcase of the best produce Wales has to offer, join us for an unrivalled opportunity to network with leading industry stakeholders from across the globe.

tastewales.com

DISCOVER THE LATEST MENU ADDITIONS AND LAUNCHES IN THE COUNTRY

FOLIA, FOUR SEASONS RESORT DUBAI AT JUMEIRAH BEACH

The plant-based cuisine lovers’ sanctuary has returned to Dubai. Chef Matthew Kenney, a pioneer of green creations, has unearthed a selection of gems at this new venue. The recipes expand on the garden-style restaurant’s existing delicacies, which the hotel and Matthew Kenney rolled out earlier this year. Menu highlights showcase the Watermelon poke with a ponzu-lime marinade, Hot crispy mushroom sliders, Heirloom tomato pizza with almond ricotta and olives, and the remarkable Bahn Mi with braised tofu and scallion mayo, to name a couple of sensational dishes.

Contact +9714 270 7777.

BAGATELLE

One of the city’s favoured hotspots has opened for the season, now featuring a splendid makeover and an enhanced menu. Whet your appetite with Truffle pizza comprising foie gras and confit duck, William pear chutney, Medjool dates and black tea purée, cep brioche; Crispy octopus with caper aioli and the finest assortment of caviar by Kaviari. For mains, the Grilled lamb rack, with tomato and parmesan purée, glazed lamb belly and violet artichoke; Herb salt-crusted whole free-range chicken with tarragon; and the Whole coastal fish cooked with lemon leaves are worth a try. The highlight and one you can’t leave without trying, is the Pizzetta au Chocolat Jivara, noisettes du Piémont caramélisées, a decadent speciality starring fresh pizza dough topped with rich Jivara chocolate, and caramelized hazelnuts for added texture.

Contact +9714 354 5035.

GAIA AND NYX

The international Greek-Mediterranean restaurant and lifestyle concept has opened in Doha, within the heart of West Bay. Curated by Chef Izu Ani and restaurateur Evgeny Kuzin, GAIA and NYX envelope the essence of Greece, boasting a refined taverna with traditional flavours, fresh ingredients, and the simplicity of home cooking. As guests venture through the restaurant, step into NYX, a gorgeous terrace that evokes the nostalgia of vivacious summer nights on the Cyclades islands. The DJ creates an eclectic atmosphere with a blend of vocal, funk and deep house music, mixed with club classics.

THE SILVER HILL DUCK JOURNEY

Silver Hill Duck began operations in Ireland with just six topquality ducks. The company currently caters to 30 international markets from one production base. Discover the successful voyage of this fully integrated premium duck producer

Founded in 1962, Silver Hill Duck is now home to one production base with six breeding sites, generating 82,500 ducks per week. One of Silver Hill Duck’s unique selling points is that it is a fully integrated premium duck producer, wherein all aspects of the company’s duck production are owned and controlled by the company - from breeding, egg production, hatching and selection, to processing, cooking and packaging.

It's the distinctive hybrid duck, however, that is the secret of the company’s success –a breed that is exclusive to Silver Hill Duck. Continually developed over the years, the duck - fed on a natural diet of wheat, maize, and soya - is full of flavour, succulent and tender, with a crispy skin.

A proud founding member of Bord Bia’s Origin Green scheme - the only global sustainability programme that operates on a national scale, uniting government, the private sector and food producers - the company’s commitment to sustainability is noticeable in their raw material sourcing, production process and social initiatives. Through Origin Green, Silver Hill Duck has adopted innovative and proactive measures to reduce their impact, showcasing sustainable targets in their production process. These include the recycling of duck feathers to make premium duvets and pillows; the use of bulk offal in the pet food

industry; the conversion of duck fat into biodiesel; and the use of slurry as an organic fertilizer. By sourcing a market and value for every part of the duck, the company meets their low-waste strategy and also contributes to extra revenue streams while reducing its carbon footprint.

GLOBAL DEMAND

Silver Hill Duck has achieved tremendous success in both domestic and overseas markets. At 70% export-led, the brand currently supplies duck and duck products to 30 countries worldwide, including the UAE, UK, Holland, Germany, France, Singapore and Hong Kong. The brand is also a proud supplier of premium duck to the finest Chinese and Asian restaurants in major cities around the world and commands a premium price. For this reason, chefs have christened Silver Hill’s unique breed of duck, ‘The Mother of All Duck’ or ‘The Wagyu of Duck’ and is used by renowned chefs around the globe. The popularity of the duck also led to an appearance in Heston Blumenthal’s British television programme In Search of Perfection, when the celebrity chef went on a global hunt for the perfect Peking duck, eventually deciding on the Silver Hill Duck.

Here in the wider UAE market, Silver Hill Duck is available via distribution partner Fresh Express, with expansion and growth plans in the pipeline for Malaysia, Thailand, Indonesia and mainland China. Discussions to access the markets in Saudi Arabia are currently underway as well.

AND

THE GATEWAY TO ENSURING A CONSISTENT F&B EXPERIENCE

Organic consciousness is increasing globally, and in the UAE’s health-aware market, adoption of an organic diet is accelerating. In fact, organic produce is the fastest-growing food trend in the UAE - and it only looks set for further growth.

Within the hospitality sector, a universal goal is to ensure an excellent guest experience. Achieving this often requires linking different teams within a space to meet the same goal. Up-to-date training methods and a collaborative approach are key components to business success, efficiency, and staff enrichment.

The F&B segment within the larger hospitality sector is an area that continues to evolve and requires a conscious investment of time and resources to bring forth the desired guest experience. The onboarding of

innovative and up-to-date training technology allows managers to harness team skillsets, and evaluate, to then further improve and empower.

There are multi-faceted and dynamic elements that drive the F&B space but also hinder operational efficiency at times. As a result, targeted and relevant training can ensure the industry is addressing any challenges that may arise. Here are some key areas that benefit from an enhanced training program:

Streamlined Information

Ensuring up-to-date information ranging from new menu items, events and promotions, and service updates as well as other in-house data that needs to be shared across the teams between front-of-house (FOH) and back-of-house (BOH) can take up a lot of time and energy. Having an online portal that allows

all employees to be kept abreast of the news and have consistent access to impertinent information. This step will alleviate communication nuances such as waitstaff being unaware of menu changes resulting in confusion and affecting the guest experience.

Playful Employee Engagement

As a training exercise, involving employees and dedicated teams in online quizzes and competitions are guaranteed way of having fun while building teamwork synergies and learning about the job. This can benefit everyone to enhance their knowledge and feel accomplishmed. Feeling successful equals being successful.

Specially in guest facing roles, having product and service knowledge is an empowering tool for F&B professionals.

Adequate Allocation of Skillsets and Contemporary Communication

Restaurant teams will have different schedules and opportunities to gather all at once for briefings and training, and often shift exchanges in a rush making training cumbersome, at times. With the advancement of technology, training modules and news announcements, internal team competitions can be presented at their own pace, during shifts or at any time of the day, when they feel motivated and curious to study and participate, which is customized and based on individual preferences. Further, various training modules offer support in various areas ranging from marketing to day-to-day kitchen operations, allowing teams to specialize in one area, but align if needed. This supports synergy

between teams and ensures staff is being perceived as one unit.

Practising What I Preach

As someone with a passion for positive market disruption and empowering changemakers, I am fully vested in technology’s role in advancing the hospitality sector.

Along with providing strategic insight and solutions, Vivere Hospitality, thrives on innovation and using technology to enhance our training. Recently, we partnered with a UAE-based technology firm, PocketTrainer to develop collective staff training and support operations within INK Hotel, our first establishment, and across all future operational and consultancy projects.

The adjacent support of technology expands my team’s knowledge base in an efficient manner and allows me to give thoughtful personalized attention as an-add on to the training module.

THE FUTURE OF ORGANIC RETAIL IN UAE

Roy Mahan, Retail Director at Organic Foods & Café, discusses increasing consumer desire and more affordable options driving the growth of organic consumption

Organic consciousness is increasing globally, and in the UAE’s health-aware market, adoption of an organic diet is accelerating. In fact, organic produce is the fastest-growing food trend in the UAE - and it only looks set for further growth.

According to Statistica, global sales of organic retail exceeded $188 billion in 2021 and are expected to cross $200billion by the end of 2022 – while locally, organic retail is set to hit more than $50 million in UAE alone by 2025 – with a significant acceleration of 25% between now and then. A key factor driving this growth is millennial consumers’ increasingly sophisticated knowledge around their health, food and the environment - which continues to develop thanks to a growing wealth of accessible and easily digestible information.

With more than 70% of the UAE’s population under the age of 50 - the majority of that made up of the generational powerhouse that is millennials - the UAE market is ripe for an organic revolution. Consumers today are continuously being passively and actively educated on organic food, with health-focused and tradition-challenging documentaries, podcasts, and studies available at their fingertips.

Conversation around lifestyle health is a constant bubbling pot on the mainstream and social media stoves - from Netflix to TikTok. This all amounts to consumers making more conscious decisions around how they spend their money and what they put in their bodies – all while considering how the growing and manufacturing processes of these products impact the earth. Unlike their elder relatives with lifelong loyalty to brands

and rigid consumer habits - preferring to do (and eat) what they always have done; the younger consumer wants to learn and adapt – for the good of their health and the planets. This heightened consciousness, coupled with an increased readiness to invest in health, has helped organic food make its mark. Now it is time for retailers to make it easier for a wider demographic to access organic food.

This increasing demand for organic options in the UAE is already seeing retailers become more accessible and innovative as they battle for custom –with everything from less intimidating language used in marketing materials, to more affordable organic produce creating accessible entry points for the organiccurious consumer, and more places to shop. Organic Foods & Café has seven dedicated organic superstores across Dubai, some with children’s play areas,

and they deliver across the Emirate. The services are designed to make it as enjoyable as possible for the whole family to experience organic, and special offers are making organic shopping even easier.

A recent study showed that 80% of the UAE’s population has an appetite for organic produce. It is fantastic to see that the desire is there, but we know there is a stalling point around the price. Cost is the biggest barrier for the crossover shopper from conventional supermarkets. But there is confidence that growing demand will allow for a steady drop in prices thanks to increased production and retailer competition. As wider adoption occurs, this will increase the need for supply.

At Organic Foods & Café we are pioneering the move to make organic and natural food more affordable including introducing a permanent 20% off fresh fruit and vegetables, and a monthly 20% off everything weekend, which is enormously popular – further demonstrating a real consumer need for healthier products at the right price point. As this consumer interest increases, the brand remains committed to bringing further affordable options, ultimately making the UAE a healthier place.

Looking at the other food trends impacting organic retail, plant-based foods and meat-like vegan and vegetarian options are continuing to rise as a category, providing an alternative to cholesterol-heavy animal products. In addition, increased transparency around produce practices will continue

to inevitably lead to more consumers choosing organic foods – for example, the high-profile conversation around genetically modified organisms (GMOs) and their potential toxic effects, is leading to consumers to ask more questions around food production.

The ‘functional beverage’ market, i.e. drinks that quickly deliver favourable value to the body such as inflammation reduction, immunity strengthening, and nutrition, will continue to rise. This concept has been around for decades –think of previous generations drinking orange juice for a swift boost of vitamin C when not feeling well! Amid the science and figures, I also want to share

a reminder that food is something to be enjoyed. When we feel excited by our ingredients, joy and creativity is heightened. The organic food journey is one which inspires, and the story and sentiment attached to it is a continuing driving factor in the popularity of organic retail, especially to our emotionallymotivated millennial consumer.

Organic foods are here to stay and will continue growing in market share in the UAE and the rest of the world. I am proud and excited to continue our mission of providing “organic produce for the people”, bringing nourishment via the highest quality ingredients at a price that everyone can afford.

“The organic food journey is one which inspires, and the sentiment attached to it is a continuing driving factor in the popularity of organic retail, especially to our emotionally-motivated millennial consumer.”

Transporting sustainable flavours of Ireland to the UAE

The exportation and importation of Irish food, drink, and horticulture are supported by Bord Bia, the Irish Food Board. Discover consumption habits and what’s in store for 2023

Famed for its expansive green landscapes, artisan producers, and vibrant gastronomic scene, the Emerald Isle, to this day remains one of the finest environments in the world; yielding superlative free-ranging proteins and fresh dairy products that are supplied across the globe, thanks to its rich fertile soils and privileged climate.

Admired as one of the most scientifically advanced and sustainable food production systems globally, Bord Bia, the Irish Food Board, work with producers to ensure that

food and drink products exported meet the strictest quality and sustainability standards. Irish exporters work with Bord Bia to ensure goods have passed strict quality controls, comply with EU food safety legislation and maintain and guarantee the highest quality possible for its products.

A study conducted by Bord Bia in 2020 showed that 56% of adults in the UAE feel that food safety standards are more imperative than ever before, revealing that 29% of UAE beef consumers are willing to pay a premium for quality-assured beef. The primary factors affecting meat choices among those surveyed were quality assurance, naturalness, and animal welfare, all of which remain priority touchpoints for the Irish Food Board.

Further studies have shown that when it comes to food and drink consumers are

heavily influenced by human health aspects of sustainability. One in every two adults in the UAE says that the environmental impact of the food they purchase is more important now, motivating brands to adopt greener strategies across their business operations. At Bord Bia, sustainability remains at the forefront of the organisation’s brand pillars and strategy, as they strive to ensure that sustainable production works to deliver a comprehensively healthier lifestyle and nutrition conversation.

Central to Bord Bia’s unique sustainability programme is the minimisation of the environmental and social impact of products produced, packaged and transported, following strict sustainable practices. With Irish meat and dairy, animals are pasture-raised and fed on a grass diet from Ireland’s naturally green fields, enjoying free grazing as opposed to confinement in industrial farms. Moreover, Irish seafood is ethically sourced, with respect to the marine life surrounding the island. Furthermore, the Irish Food Board also assists consumers in identifying and purchasing products of the highest quality through quality markers. These

are accentuated by the Origin Green Programme, the world’s only national food and drink sustainability programme, ensuring certified producers grow and produce sustainably under strict quality control.

Looking ahead to 2023 Bord Bia expects to assist more Irish companies supplying plant-based foods to the UAE as well as helping them to expand into Saudi Arabia.

Irish products now available in the UAE range from meat, dairy, poultry, seafood, snacks and drinks. These include brands such as Kerrygold, Butlers Chocolate, Golden Irish eggs, Glenisk yoghurts, Keogh’s crisps, and Ballymaloe sauces, to name a few. These products are available in supermarkets across the UAE, including Spinney’s, Choithrams, Carrefour and Lulu Hypermarket, as well as online retailers such as Noon and Kibsons. Premium beef, lamb, duck and seafood are also available on menus in many premier dining outlets across the country, including The Maine, REIF Kushiyaki, Atmosphere, Hell’s Kitchen, Dinner by Heston Blumenthal, Zheng He’s and The Meat Co. to name a few.

BECOMING A RESTAURATEUR

Chef Lily Hoa Nguyen, Founder & Executive Chef at Vietnamese Foodies takes readers on her fulfilling startup journey

Before moving to Dubai, Founder & Executive Chef at Vietnamese Foodies, Chef Lily Hoa Nguyen, worked in marketing for ten years in Vietnam, with Unilever in the household care department, L’Oreal in product marketing and various other project management roles. In 2012, she left Vietnam and moved to Istanbul with her husband, and after months of being unsuccessful in her search for work, decided to open up a small cooking class for people who wanted to learn how to cook authentic Vietnamese Food. These classes became popular very quickly, through word of mouth and online. Here Chef Nguyen discusses her journey to becoming a restaurateur in Dubai.

Your passion for cooking started from the tender age of 5, tell us more about how you got into this field.

I have always loved cooking, ever since I was very young. I am from a family of six and am one of four girls. In post-war Vietnam, it was all about making ends meet, which meant that my mother worked three jobs and my father was a sailor who spent long periods of time at sea. Us four daughters took care of the household chores while our parents worked, and somehow, cooking always seemed to fall to me. I loved it. I enjoyed cooking and feeding people, nurturing them with food. It came very naturally to me and when I had the opportunity as an adult to share my love of food and in particular, Vietnamese food through the cooking classes, I started to explore it more and thought that this was a good place for me to start as a career.

Tell us more about your experience when you got to Dubai.

When we first arrived in Dubai in 2016, the first

thing we did was to look for a family home that had a kitchen that was big enough - and interactive enough - to continue with the cooking classes that I had originally started in Istanbul. Soon after we found the kitchen, I resumed my cooking classes which, like in Istanbul, also became very popular with classes twice a week and on weekends. It got to a point where it wasn’t viable to have them at our house so after a chance encounter, seeing a newly vacated restaurant in JLT Cluster D, we decided to open a restaurant in 2018.

How was Vietnamese Foodies conceptualized?

Vietnamese Foodies started really both out of circumstances but also through my love of sharing Vietnamese cuisine with others through the cooking classes, first in Istanbul and then later in Dubai. Throughout the journey of the cooking classes, we gained over ten thousand followers on Facebook which demonstrated, along with the popularity of our classes, that there was a wider interest in Vietnamese cuisine.

Throughout our opening and now, over four years later, Vietnamese Foodies was and will always be about providing a place where those who love Vietnamese food - both cooking and also enjoying it - can come together to share authentic, delicious food. It started within my family in Vietnam and extended to my own family as an adult and now, we’re able to share nourishing food with families across the emirate through our five locations.

Did you face any challenges?

We faced many challenges when we started, partly because I didn’t come from a traditional F&B background, so it was a very steep learning curve for me as everything was new. For example, I had

no idea about how many customers were going to come, how many wait staff we needed, and how to use the POS system, just to name a few. We had many hits and misses at our first location in JLT, but most memorably, after our third day of being open, we had to close as we ran out of food and had to address all of the issues that happened in our first three days including issues with our POS system, food being delivered in the wrong sequence to the wrong table. We took a pause to address what could have been an ongoing issue, but what we saw was an opportunity to ensure that we got it right from the start. From that point, we started to build systems and processes, and what has ultimately become a highly skilled and professional team who support me to maintain the highest service and food quality across our outlets.

Any tips for first-time restaurateurs?

Being a first-time restaurateur in Dubai

is a very challenging task. Beyond knowledge of customers, your target audience, and how to run a restaurant vitally, you need a good eye for the market and to see where the opportunity lies. This could be a very niche market in a niche area, where unmet demand is hiding. If you are the one who can meet that demand better than anyone else, you’ll be able to succeed.

What are your plans for the brand in the next 5 years

Since we opened our first location and testament to the team that we

have grown, our customers have been messaging us asking us to open in newer locations, closer to them. These requests have come from customers both in the UAE and across the region, which is truly humbling.

It is difficult to say what the next five years will hold in this current situation but we’re planning more expansion in the UAE and beyond. We’re open to collaborations with partners and F&B operators to bring the brand regional. What is sure for us, is that our vision to bring more authentic, healthy and delicious Vietnamese Food to more people remains.

Our Sponsors

CASINETTO X THE PRO CHEF ME’S TOP PIZZA CHEF

Take a look at all the fun we had at this pizza challenge

The celebrated Casinetto x The Pro Chef ME’s Top Pizza Chef Challenge saw 11 of the region’s talented pizza chefs compete at an exciting live culinary battle at Venus Ristorante, Caesars Palace Dubai.

The talented pizza chefs of all levels created two unique pizzas with ingredients provided by Casinetto. Each chef was given ingredients to prepare the dough 48 hours in advance and had 10 minutes to produce a classic Margherita and a chef’s choice Gourmet pizza, using a range of Caputo flours alongside pizza staples such as cheese from Valle Verde, Sardinian tomatoes from Casar and truffles from San Pietro a Pettine, amongst other ingredients.

The pizzas were served to a judging panel of industry experts, including award-winning Neapolitan pizza maker, Davide Civitiello, acclaimed Chef Saverio Sbaragli from Muntaha, Burj Al Arab and Chef Simone Fortunato from L'antica Pizzeria da Michele, City walk, Dubai.

The competition was a tasting wherein the judges scored points for each pizza out of 10, across criteria such as presentation, creativity, use of ingredients, technique, crust and taste.

After a remarkable competition where each chef gave their best, Chef Ankit Pathak, was named Casinetto x The Pro Chef ME’s winner for Traditional Margherita, winning a dream holiday to Naples, as a well as a visit to the Caputo factory. Chef Mario D’Agostini from Motorino, JA Ocean View hotel was named Casinetto x The Pro Chef ME’s winner for Gourmet pizza. Chef Fabio Barca of The Bay, Mandarin Oriental Jumeira, Dubai, was awarded the runner up certificate for th Traditional Margherita pizza while Chef Ruggiero Gissi of La Strega, Le Royal Meridien Beach Resort & Spa, was awarded runner up certificate for the Gourmet pizza.

Take a look at the action behind the scenes!

LE CYGNE à la CRÈME

by Romain Castet

“To enhance your desserts’ flavours you need to make sure you’re using dairy cream with 35% of fat minimum”

For the pâte à choux

200g French butter

250ml water

250ml milk

5g salt

10g granulated sugar

300g T45 flour

15 fresh whole eggs

For the whipped Chantilly cream

500ml 35% fat French cream

125g granulated sugar

½ pcs vanilla pod

For the pâte à choux, combine the butter, water, milk, salt, and granulated sugar together in a medium saucepan over a medium heat. Stir until the butter has melted. Bring the mixture to a simmer. Once simmering, reduce heat to a low and add the flour all at once. Stir until the flour is completely incorporated and a thick dough clumps into a ball. Mash the dough ball against the bottom and sides of the pan for 1 minute, which gently cooks the flour. Remove from heat and transfer to the bowl of a stand mixer fitted with a paddle

attachment or, if using a handheld mixer, a large mixing bowl. Allow to cool down for a few minutes before adding the eggs in the next step.

With the mixer running on low speed, slowly add the eggs in 3-4 separate additions mixing for 30 seconds between each. The mixture will look curdled at first, but it will begin to come together as the mixer runs. Pour in the final addition of beaten eggs very slowly. Stop adding when the choux pastry has reached the desired texture: shiny, thick, and smooth with a pipeable consistency. At this stage you can use it immediately or cover it and refrigerate for up to 3 days.

Preheat the oven to 200°C. Line two baking sheets with parchment paper. Lightly brush the parchment with water, which creates a humid environment for the pastry to puff up without drying out or burning.

Place ¾ of the pastry in a piping bag fitted with a large star nozzle and the rest in a small piping bag with a small plain nozzle. Using the small nozzle, make the swan necks with heads by piping 15 to 20 thin ‘S’ shapes onto a lined baking tray. Next, use

the large star nozzle to make the bodies by piping a rosette shape and then draw the bag towards you, so you end up with an elongated ‘body’ with a tail. Repeat until you have 15 to 20. Put the tray containing the necks with heads into the oven and bake for 10 minutes, then, keeping the pastries in the oven, reduce the heat to 180°C and continue to bake for 5-8 more minutes until golden brown. Remove the tray from the oven and leave to cool. Bring the oven temperature back to 200°C. Bake the bodies for 20 minutes then, keeping the pastries in the oven, reduce the heat to 180°C and continue to bake for 10-15 more minutes until golden brown. Remove the tray from the oven and leave to cool. Once cool, gently slice off the top of bodies with a sharp serrated knife, then cut the tops in half to make the wings.

To make the Chantilly, add the cream, sugar and vanilla seeds to the bowl of a stand mixer. Whip until soft peaks form, approximately 3 to 5 minutes. Place the Chantilly in a piping bag fitted with a star nozzle and pipe into the swan ‘bodies’. Insert the wings into the cream and gently place a swan neck onto each choux body.

Images: CNIEL

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.

THE BEST DISHES CURRENTLY ON MENUS AT RESTAURANTS ACROSS DUBAI – AS CHOSEN BY CHEFS THEMSELVES

HEAD CHEF ANDREI VOITOVICI

What is your favourite dish on the menu?

So difficult to choose the favourite from all the goodies, but I’ll go with our Live Mud Crab with Singaporean Chili sauce. It's naughty, it's crabby, it’s delicious!

Tell us about the dish:

Live Mud crab is steamed and then all the shells are slightly cracked. Tossed in a wok with Singaporean sauce, the sauce gets through the cracked shell which offers authentic flavours and a savoury taste, yet you still have that unique taste of crab. Dig in with some fried Chinese buns, or just warm steamed jasmine rice.

What makes it a standout dish?

Singaporean sauce is one of the best choices, as it's full of umami. Tomato, chilli, and much more Asian flavours. Of course, you can’t go wrong when adding whole egg into the sauce, as it gives that richness and thickness. The crab itself is always a star especially when live and freshly prepared. It’s an all-time celebration when having one!

Where do you source the ingredients from?

The crabs are live and come direct from Sri Lanka, freshly caught in the waters of the Indian Ocean - can’t go wrong with that! Other products we choose are sustainable and locally grown, from vegetables to farm free-range eggs.

BLUE SEAFOOD ASIA, BURJ DAMAN, DIFC, DUBAI

CAKE ARTIST BETH LAUREN

WALDORF ASTORIA DIFC

What is your favourite dish on the menu?

When it comes to our signature line, it’s a tough choice but I have to say my favourite cake on the menu is the Lotus Biscoff.

Tell us about the dish.

I’ve always loved Biscoff since I was a child, so when I moved to Dubai and saw how popular it is here, I knew I had to feature it on the menu! The flavours of Biscoff, caramelized sugar, and cinnamon, are so comforting to me, therefore, creating a luxury product incorporating these tempting flavours was really significant.

What makes it a standout dish?

Because I follow a plant-based diet, I wanted to have at least

one amazing vegan option on the menu, and this was it for me! It’s safe to say I love this cake - it’s 100% vegan. The sponge is soft spiced cinnamon, filled with Lotus white chocolate ganache and Lotus Swiss meringue buttercream, it’s everything you need in a cake. I’ve trialled this cake over and over and I never tell anybody it’s vegan before giving it to them, the surprised expressions never get old, and it’s often chosen as our most popular flavour on the menu.

Where do you source the ingredients from?

I am incredibly lucky to work with an amazing procurement team. Dubai can be notoriously difficult to find the right produce but something I and the team never compromise on is quality, which allows us to source the finest ingredients from all over the world.

MIDDLE EASTERN EXPANSION

Meet Yossi Eliyahoo, Hospitality Entrepreneur, Founder and Co-Owner of THE ENTOURAGE GROUP

“Hospitality chose me. I grew up to it,” says Yossi Eliyahoo, Hospitality Entrepreneur, Founder and CoOwner of THE ENTOURAGE GROUP. Having kickstarted his career within the industry during his teenage years, to earn some pocket money, Yossi moved from Tel Aviv – where he was born and raised - to New York right after high school. He soon returned to his hometown to operate some of the most renowned places in the city as a general manager. Pursuing his passion within the hospitality field, Yossi went on to launch and operate several Italian coffee shops. However, fate had other plans. A project opportunity to relocate to England and create a concept for hotel chains in the UK and Europe came forth, which led to the launch of his first concept in Nottingham, the vibrant Pan Asian cuisine restaurant with a Latin twist, Chino Latino.

Yossi met with hotel entrepreneur Liran Wizman through mutual friends in the UK soon after, who quickly took notice of the rising trailblazer in the hospitality scene and reached out to launch a joint venture in Amsterdam. “Liran had just bought the Park Hotel and they were planning on a massive renovation. He was looking for someone like me that specializes in hospitality,” says Yossi. After a couple of visits to Amsterdam, Yossi fell in love with the city, a place that was never a part of his big plan.

In 2008, THE ENTOURAGE GROUP was formed with the launch of the iconic MOMO Restaurant, Bar & Lounge in Amsterdam and the rest is history.

The renowned venture’s distinct and ever-growing repertoire includes IZAKAYA Asian Kitchen & Bar (Amsterdam, Munich & Ibiza), Michelin awarded THE DUCHESS, MR PORTER (Amsterdam & Barcelona), THE BUTCHER (Amsterdam, Berlin, Ibiza & Manchester). In an exclusive interview with Yossi, he delves into his journey and upcoming projects, with the expansion of the hospitality group to Dubai later this year.

Tell us about the creative process behind MOMO Restaurant, Bar & Lounge and how you got started in Amsterdam.

In 2007-08, our first baby was born - MOMO Restaurant, Bar & Lounge. As we know, Amsterdam is very cosmopolitan and international, but people stick to traditional places. The city has exceptional Asian restaurants, whether it’s Indonesian, Chinese, or any other cuisine. Everything is too traditional though, so I thought about bringing a fresh cosmopolitan

breath to the city, and something more contemporary with the design, food, and environment. Personally, everything I found here was very basic. It wasn’t like London, LA or New York, there was a big gap between those cities and the F&B culture. I thought Amsterdam was a great place to introduce this concept since Asian cuisine, in general, is very playful. Everybody likes Asian flavours! The way we created and introduced MOMO was fun. We’ve now been around for 14 years and it’s still breaking records - it is one of the strongest restaurants in the city and I think we're going to stay.

What was the response like when introducing a concept as such to the city?

It was a mix; the media weren’t the biggest fans. We didn't get nine stars, but there was a queue of 200 people every single night, since the beginning. When the critics came to dine, they thought it would only be a trend for a year. I knew I wasn’t doing a trend and I built a strong base around our service and quality. There's no

GET TO KNOW THE ENTREPRENEUR

Your favourite global and regional restaurant I love lunch at La Petit Maison and ROKA, Charlotte Street in London. I also love Casa Jondal in Ibiza for lunch. It's a really beautiful restaurant. We spend time there in the summer. Most of the time I spend time in our places, we have several restaurants and we are always hanging out. In Dubai, I love the food and atmosphere at Nammos.

What's your favourite home-cooked meal? I come from a house full of casseroles. So, I'm loving home cooking and don't have it enough but whenever I do it's like a celebration of mouthwatering flavours.

Is there any dish that your kids love, that you make?

It's definitely the Chicken schnitzel. Kids love schnitzel!

reason that MOMO is not going to be there for another ten years or more. It's become a very strong establishment in Holland.

Is there a renowned chef at the helm of the kitchen?

We never build restaurants around the chefs. I don't believe in chef restaurants. It's all about the team and the concept. It's ideal that the chef decides to go travel the world but then there's a strong team behind him.

Tell us the process behind the conceptualization of a restaurant. First of all, it's the location, concept and everything in between. You are looking into so many different aspects but it starts with writing a script and a brief of the concept - from A to Z. What are the concepts about? What's the look and feel? The aspects include the design, food, bar, open kitchen, and cuisine. Once we have a full brief, it goes to a graphic artist who looks through the brief and says, “Okay, this is a very clear identity for the brand.” The same goes for language with graphics and interior design. Then, we

IZAKAYA Ibiza

develop the cuisine, sketch menus with the chefs and team. This slowly comes through in stages, there are no shortcuts. Sometimes it takes a year, sometimes it takes longer and that’s better. If you do a concept in two months and you're rushing everything, it's never gonna be the same as if you had taken a year or two.

For MOMO, I think it was the shortest one because we just came and planned to open the restaurant, so it launched within a year. Sometimes there are delays and it gives you more chances to do better.

What was the next restaurant after MOMO?

We opened THE BUTCHER and then IZAKAYA Asian Kitchen & Bar within a couple of months. The Butcher is a casual dining spot and burger joint, where we also opened a speakeasy bar behind it

in Albert Cuyp market, Amsterdam. IZAKAYA actually opened over ten years ago, we recently celebrated its ten-year anniversary in November.

Why did you decide to step into casual dining after MOMO?

To do high-end is fine but I think as a hospitality group, we have a nice variety. There aren’t many hospitality groups that have high-end restaurants, Asian, Mediterranean, steakhouses, Michelin star venues, burger joints, pizza joints and casual dining all together. On the other side, there are clubs and speakeasy bars so it’s great to have everything under one umbrella.

Do Michelin stars and accolades hold value in your opinion?

With the concepts that we do, we never aim for a Michelin star. I got the news

about the star for THE DUCHESS, when I got a call from my wife in the middle of the night. I said, “Okay great. I'll speak to you in the morning.” That was that. It was something that we never aimed for because we are not formal restaurants. We are not the sort of venue that does 40 chefs with 40 covers a night, operating in a tight environment. It's more happening, more fun, informal and high-end.

In the past few years, I think the Michelin star also wants to step into that, where it's not just about a boring environment. When restaurants do big numbers, which I think is much more difficult than doing 30 chefs with 30 people every night covers. It's much more difficult to do 250 with that level of food and a menu of 48 items. The Michelin star identified that and I’m grateful that we have it. Getting the Michelin star title is

fantastic and a great achievement for any hospitality person. On the other hand, it gives people different expectations because it's a Michelin star. They come in and it's something completely different than what they thought a Michelin-star restaurant would be. It's all about people’s expectations. We are very happy to be part of the Michelin star platform and it’s a great additional title to have but we made sure we didn't change our identity. We didn't change who we are. We didn't change the food or pricing. I made it very clear to the team that this is who we are. That's why we got the Michelin star. We need to stay the same and adjust ourselves.

You're finally expanding into the Middle East. Why was Dubai your first choice?

The best restaurants in the world are

THE DUCHESS

in Dubai. I think a lot of brands created in Dubai go abroad. You think about Dubai, you think about food and all the aspects, from casual and markets to high-end and everything else. In addition, it's a playground for architects and buildings in terms of design and investment. Dubai has become one of the top cities in the world for dining and in the hospitality industry.

Will you be launching a new concept in Dubai?

We believe our concept with MR PORTER, which is a modern steakhouse, will really suit Dubai. It’s one of the most interesting steakhouses you will see with a lot of creative dishes on the menu. On the other hand, it also specializes in vegetarian options and seafood. We have a very strong feeling the international crowd coming to MR PORTER in Amsterdam and Barcelona really embrace and love the concept, so we want to roll it out to Dubai. We have something

that’s about to be signed in Downtown Dubai. It’ll hopefully open in Q3-Q4, around September.

Are you looking to open multiple restaurants in the Middle East?

We're going to start with one first but when we successfully begin operating, we definitely want to develop more concepts. It's easier to do more in the city than to do just one alone, since you have a fully operational team looking after more venues.

What's next for THE ENTOURAGE GROUP?

We have been working on a project for four years. The pandemic stopped the process for our new contemporary, Mexican high-end restaurant. It was at a location that we pulled out when the pandemic started. And now, we are on the verge of closing a new location in Amsterdam that’ll come up in the second quarter of 2023 for the concept.

MOMO Restaurant, Bar & Lounge

IZAKAYA Amsterdam

PIZZA MASTERCLASS WITH CASINETTO AND CAPUTO

Hosted by renowned Chefs Davide Civitiello and Simone Fortunato at L'antica Pizzeria da Michele, City Walk, Dubai, the masterclass was attended by industry professionals in the region

Davide, an award-winning Neapolitana pizza maker, who has opened hundreds of restaurants across the globe, and Simone Fortunato, a third-generation master pizza maker from Naples, are both technical consultants for Caputo who came together to host a unique pizza masterclass in Dubai.

Chefs, restaurateurs, and influencers attended the masterclass, where they were taught to make a Neapolitana and Contemporary pizza from scratch. Working with just Caputo flour - hailed as a pioneer in its category - Chef Davide enlightened attendees with production know-how, the various types available from the brand, and tips and tricks to make the perfect pizza every time.

WHAT IT TAKES TO GET

A MICHELIN STAR

Chef Serge Gouloumès, hails from south-western France, where he started his career locally before travelling the world to expand his culinary repertoire. La Pomme Cannelle, a 1 Michelin star restaurant in Belgium was where he began, continuing with the Caribbean islands as Head Chef in Saint Martin, for the opening of Poisson d’Or restaurant. After working in the US at Ma Maison Hotel in Beverly Hills, followed by stints in France and Switzerland, in 2005, Chef Gouloumès was awarded 1 Michelin star as the executive chef of the Relais&Chateaux Le Mas Candille in Mougins south of France, an ode to his fantastic gastronomical expedition. Most recently, Chef Gouloumes decided to commence a new journey in the Middle East, heading to Qatar to join.

What made you choose this career?

I am originally from the Southwest of France, and in that region, sharing a good meal around a table with family and friends is very important. My grandmother used to cook for us every Sunday, what I call a King’s Meal, consisting of at least ten different dishes. I still remember to this day those delicious meals. Both my parents like to cook and host dinners as well. But from a younger age, I told myself that I wanted to be a Michelin-starred chef, and I wanted to travel the world, and I did it.

Tell us about your career highlights and journey to date.

I had the privilege to work in luxury places

throughout my professional career and had the chance to discover beautiful places around the world. I was also lucky to meet people from various cultures, kitchen chefs and staff, with different nationalities, but we have one common denominator which is the passion for the culinary arts. I will say being a Michelin-starred chef opens many doors and opportunities in one’s life. You certainly become more devoted to excellence, looking for and researching local products and creating dishes that complement the country you’re in. You become attentive to all the details from the kitchen to the dining room, the table layout, the ambience, and the service. Every little detail counts to make the customer experience unforgettable with a wow factor.

My other accomplishment is the publishing of my book D’Esquisses en Delices (From sketches to Delights) in 2013. It was the result of over one year of hard work, and it was a pride for me to have my son Benjamin, who’s an artist, draw all the sketches. It was also touching to have incredible testimonials from wonderful customers who became friends. I like to say that this personal work is like a feast to be shared with everyone.

Describe your cooking ethos. First, it’s the visual and I like each of my dishes to be a piece of art. Then comes the smell and diverse aromas and of course the quality of the product and each ingredient I use. I love seasonality and what mother earth provides us.

In the kitchen with Chef Serge Gouloumès, Executive Chef at Hilton Doha the Pearl Hotel Residences

Personally, I prefer seafood and vegetables and healthy dishes as they always resonate with me much better. I like to mentor new young chefs but also learn from them. The new generation of chefs have a different approach and it’s great to discover new techniques and enjoy the game of cooking together.

Name a few signature dishes that best represent this cooking ethos. Definitely the Zucchini bisque and eggplant caviar with lemon gel; Hamachi carpaccio with coriander, wasabi cream and sesame oil; Lump crab meat tomatillo tartare; Lobster focaccia or sea bream filet basil crust; Seabass filet on a basil crust. A very nice Lamb rack just roasted perfectly with garlic and thyme and a nice lamb juice. To finish, a chocolate tart made from the best chocolate Valrhona (Manjari 64% pure Madagascar).

Was it your mission to secure a Michelin star for Relais&Chateaux

Le Mas Candille?

Yes, it was my mission as well as the owner of Le Mas Candille. It takes a strong team, and we worked hand in hand to secure it.

Take us through the process and what you believe secured the star. It is really the whole experience that starts from entering the establishment until you leave it and get into your car. It’s the greeting when you enter, the dining room feels, the comfort of the chairs, the art of the table, how it’s set up, the designer plates, covers, silver and glasses. It’s the service and courtesy and of course the menu. Local products and ingredients are key as well as the sauce, the butter, the bread, the desserts and the grape selection and pairing (not necessarily the big names but also helping the new makers). Every single detail counts and everything must

“I love seasonality and what mother earth provides us”

GET TO KNOW THE CHEF

Your go-to meal at home

Even as a chef, I like to eat simple meals at home. It could be just opening a bottle of grape with some French cheese. I also like raw fish, so I prepare sushi, ceviche or fish carpaccio. On weekends, I like to roast a farm-raised chicken French style, with fingerling potatoes, garlic and thyme.

Favourite kitchen gadgets

A few good knives, a thermomixer, a Paco jet and Rationale oven.

If you could travel for one meal, what would it be?

To the south of France for a grilled catch of the day stuffed with lemon, fennel, garlic and rosemary with grilled vegetables, and a virgin vinaigrette full of fresh basil paired with a nice grape.

be perfect. Each person in the establishment plays an important role, and the whole team works in synchronization and harmony, into making the customer totally satisfied and live a memorable experience.

Describe your current role and why you have chosen to move to Qatar.

I like new adventures and always like to explore new cultures that will add flavour to my dishes, so I told myself, why not Doha? Especially with Qatar hosting the World Cup and I liked challenges and the game. The games were played every day at the hotel. I’m fortunate to be part of the Hilton family and working in one of the best hotels in Doha. I love sharing my cuisine with the team and learning from them. I am enjoying tremendously discovering this beautiful city, its architecture, lifestyle and culture.

Any special plans for 2022?

Making sure all our customers are happy during the football matches and creating the it place in Doha to have a great dining experience.

Culinary Workshops & Coffee Mornings

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CONTINUING HIS FATHER’S LEGACY

Restaurateur and television chef, the late Chef Gary Rhodes, was a culinary star and local legend known for his passion for British cuisine. The chef’s son Sam, recently reopened Rhodes W1 in Dubai, taking over as General Manager of the modern British restaurant at Grosvenor House, A Luxury Collection Hotel, alongside his mother Jennie, who is still involved with the venue. The duo work closely with Rhodes W1 Head chef Alex Mobsby, to ensure the integrity of the recipes and the quality that Rhodes W1 and Chef Gary was known for. Here, Sam highlights two of his favourite signature recipes from the menu

Chicken ‘Kiev’, roast garlic and parsley butter, seared chestnut mushrooms spinach and broad bean vinaigrette

Chicken

1 x stuffed chicken breast

60g wilted baby spinach

10 pcs Broad beans

2 seared sliced chestnut

mushrooms

2 tbsp. wild mushrooms

Beurre blanc

French dressing

Veal jus glace

Chicken Breast

1x chicken breast - skinned and wing bone removed

Roast garlic and parsley butter (basics)

Breadcrumbs - 50% panko-50% extra fine breadcrumbs, mixed and re-passed

Seasoned flour and beaten egg, for crumbing

Roast Garlic and Parsley

Butter

2kg unsalted butter

500g shallots, rinsed and

finely chopped

170g roast garlic puree

3 tsp. Salt

½ tsp. Cayenne pepper

½ tsp. Ground white pepper

½ Bunch chopped curly parsley

Beurre Blanc (Makes About 600ml)

200ml non-alcoholic dry

white wine

2 tbsp. white wine vinegar

4 shallots, finely chopped

100ml cooking cream

400g cold unsalted butter

- cubed

Salt and pepper

French Dressing

5 tsp. white vinegar

2½ tsp. Dijon mustard

3-4 tsp. caster sugar

150ml walnut oil

2 tbsp. olive oil (not extra virgin)

Salt and pepper

Method

1 Remove the fillet from the chicken breast. Lay each breast on a board and cover with a double layer of cling-film, place the breast between the cling-film, using a meat bat or hammer, carefully tap the thick end of the breast to slightly flatten it, also repeat the same action with the fillets.

2 With a sharp knife make an incision on one side of the underside of the breast to form a pocket. Do not cut through or the butter will leak.

3 Pipe approx. 15g of softened roast garlic butter into the pocket and cover with the flattened fillet, folding in the edges, sprinkle with a little salt to help it to seal. Turn the breast over and mould into a neat shape, refrigerate to set.

4 Once cold and set, pass the ‘Kiev’s’ through a breadcrumb pane twice and re-shape.

5 Split the garlic heads down into the cloves - do not peel. Place in a tin foil bag along with a drizzle of olive oil, sprigs of thyme and 1 bay leaf, seal well and place in an oven set at 95˚C and cook for 2 hours, until the garlic is roasted and soft.

6 When cool, pop out the flesh from the skins and pass through a drum sieve.

7 Set aside, covering with a thin film of oil to protect.

8 Mix all the above ingredients for the Roast Garlic and Parsley Butter together, before rolling in a 2–3-layer thick square of cling-film, rolling it into a roulade before freezing.

9 For the Beurre Blanc, put the non-alcoholic wine, vinegar, and shallots in a thick base saucepan. Bring to the boil and reduce by half. Add the cream and boil for 1 minute. Lower the heat and gradually whisk in the cubes of cold butter. For a smooth finish, pass the sauce through a fine sieve to remove the shallots. Season with salt and pepper.

10 For the French Dressing, whisk together the vinegar, Dijon mustard and sugar. Slowly whisk in the oils and check the seasoning.

11 To serve, cook the chicken ‘Kiev’s’ in a non-stick pan with a little olive oil and clarified butter until golden all over and then finish cooking in the oven for 5-6 minutes. To check it is cooked, probe the thick part of the breast. Serve with wilted baby spinach, broad beans microwaved and seared sliced chestnut and wild mushrooms. Drizzle over the mushrooms and spinach with French dressing, Beurre Blanc and a little veal glace.

Smoked haddock with welsh rarebit, tomatoes, chive dressing

Smoked Haddock

1 x 80-90g portion of skinnedtrimmed natural smoked haddock fillet

1-1½ plum tomatoes, sliced lengthways (dressed neatly in an overlapping circle of 6 slices)

Chopped chives

Balsamic vinega (8-year-old)

House dressing

Welsh Rarebit

700g mature cheddar cheese, finely grated

150ml milk

50g plain flour

50g fresh white breadcrumbs

1 tbsp. Colman’s English mustard powder

1 tbsp. Worcestershire sauce

2 eggs

2 egg yolks

Balsamic House Dressing (makes 500ml)

200ml extra virgin olive oil 1st press

200ml groundnut oil

1 tsp. salt

¼ tsp. ground pepper

Juice of 1 lemon

50ml white wine vinegar

50ml sherry vinegar

Balsamic vinegar few drops, to taste

Salt

Pinch of sugar

Finely chopped chives to garnish

Method

1 In a heavy bottomed pan, very gently melt the cheese with the milk, make sure the cheese does not get too hot or the mix will split.

2 Once fully melted, add the flour, breadcrumbs, English mustard powder, stir in well and cook out in the pan until the cheese comes away from the sides and forms a ball. Remove from the pan and leave the mix in a bowl to cool.

3 Once cool, place the mix in a food processor and add the eggs and yolks plus the Worcestershire sauce, salt, ground white pepper and blitz until smooth. Do not overwork.

4 Once cool place between sheets of either greaseproof parchment or cling film and roll out to about 3mm deep. Place flat in the fridge to set before cutting with a hot knife, exact portion sizes to fit the haddock portions.

5 When topped, lay the haddock portions neatly in a tray and cling film tightly – do not stack as they will sweat.

6 Place the haddock fillet topped with the Welsh rarebit under a salamander to colour. Then place in a buttered pan and cook through the oven for about 6-7 minutes.

7 Mix all ingredient of the balsamic house dressing together.

8 To serve, make sure the tomato plates are not served fridge cold either have a few out before service or just before serving - simply place under the lights for a minute.

9 Place the topped haddock fillet under a salamander to colour, then place in a buttered pan and cook through the oven for about 6-7 minutes.

10 Drizzle over the glazed cheese top with a little olive oil.

11 Dress the tomatoes with the dressing, sprinkle with chopped chives before placing the haddock portion on top.

Serves 1

NOURISHING FARE

Chef Att-Attaporn Petthong, the Executive Chef at UNAM Restaurant, RAKxa Wellness & Medical Retreat, specializes in nutrition and wholesome cuisine. The menu here focuses on ingredients that are fresh, rich in nutrients and toxin-free. The brand’s approach to food is guided by an anti-inflammatory philosophy, where every dish is created with farm-to-table produce sourced from RAKxa’s organic farm, complemented by sustainable meats and seafood, sugar-free and flourless desserts. The menu is curated to suit the guest’s health profile, to ensure a seamless and delicious experience ahead and to help their body eliminate harmful toxins and foods that cause inflammation and allergies while restoring a healthy balance.

Salmon poke

Serves 1

40g salmon, skin on 20g edamame

10g avocado, sliced 90g quinoa, cooked

15g cucumber, sliced

5g red radish, shredded 40g ponzu sauce (see below)

Pinch of nori

The ponzu

Mirin

Tamari soy sauce

Water

Katsuo dried fish

Lemon juice

Method

1 Combine mirin, tamari soy sauce and water, then bring to a boil and simmer for 10 minutes. Add katsuo dried fish and continue to simmer for another 10 minutes. Strain then cool down and add lemon juice - it is now ready to use.

2 Sear the salmon and set aside

3 Place quinoa in a bowl and pour ponzu sauce then steam for 1 minute.

4 Place all ingredients on top of the quinoa and serve while hot

Rocket & tomato toasted sandwich

Serves 1

50g sourdough bread

40g tomato salsa

5g rocket

10g macadamia ricotta cheese

3g pine nuts

2g balsamic reduction

1g macadamia, shaved

Tomato salsa

35g cherry tomato, diced

2g shallot, diced

1g parsley, chopped

2g olive oil

pinch Himalayan pink salt

pinch black pepper

Method

1 Toasted bread until the outside is crisp and bake in the oven until hot.

2 For the tomato salsa, mix all ingredients and set aside.

3 Add the tomato salsa, rocket, macadamia ricotta, and pine nuts on toast.

4 Drizzle with balsamic reduction.

5 Add the macadamia shavings on top and serve.

We’re going LIVE with video!

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AROUND THE WORLD

GERMANY

Munich is now home to a gourmet destination from Michelin-star restaurant Mural. WunderLocke is a hospitality concept with 360 spacious designed apartments, a large co-working area, meeting and event spaces as well as an outdoor heated swimming pool, sauna and workout studio. Mural Farmhouse includes five food and drink destinations spread across seven floors, following one culinary concept: farm to table.

THE BAHAMAS

Nassau Paradise Island has become a haven for star chefs, with recent arrivals such as Jean-Georges Vongerichten, Daniel Boulud and Marcus Samuelsson. Michelin-awarded Michael White is now making his way to the island, opening Paranza at The Cove, Atlantis early next year. White is best known for New York City restaurants like Marea, Ai Fiori and Osteria Morini.

TURKEY

The first edition launch of the Michelin Guide in Istanbul sees five restaurants, four of which have been awarded a star, and 53 "recommended addresses" for their excellent value for money. Chef Fatih Tutak was awarded two stars for Turk Fatih Tutak, an experience that presents a mix of European and Asian traditions.

Here’s what celebrity chefs and restaurateurs are up to