DINE. FEED. EDUCATE.

Dine .

Marking

. Educate

The food industry in the UAE is increasingly becoming a force for good by supporting social causes that have a farreaching impact. The “Dine. Feed. Educate” fundraising initiative provides both restaurants as well as diners from across the country the opportunity to make a difference in the lives of children for whom school meals are the only way to attend and stay in school. The initiative invites foodies to enjoy exceptional international dishes from the prestigious kitchens of acclaimed chefs, while also supporting Dubai Cares’ school feeding programs. So, together, let’s dine, feed and educate.

- Flavel Monteiro

The UAE community has a rich history of coming together to support global issues. In collaboration with Flavel Monteiro and seven participating restaurants, we are proud to launch the “Dine. Feed. Educate” fundraising initiative on the World Food Day, which is a reminder of the hunger and food security challenges many countries continue to face today and prevent children from receiving an education. By joining the initiative, diners will be contributing to the success of Dubai Cares’ school feeding programs, which are one of the most effective ways to ensure that children can attend school and benefit from a life of equal opportunities.

- Abdulla Ahmed Alshehhi Chief Operating Officer of Dubai Cares

MYTHOS KOUZINA & GRILL

LONDON

7 CHEFS, 7 RESTAURANTS

INITIATIVE

Marking World Food Day, which is celebrated globally on October 16th each year, Dubai Cares, part of Mohammed Bin Rashid Al Maktoum Global Initiatives (MBRGI), and award-winning author Flavel Monteiro, have jointly launched the “Dine. Feed. Educate” initiative to raise funds in support of the education of underprivileged children globally.

The initiative will run until 31 December, 2022, it promises to offer diners from across the UAE a platform to turn their love of gastronomy into an opportunity to empower underprivileged children through access to quality education by supporting Dubai Cares’ school feeding programs.

The unique initiative will feature 7 unique dishes in honor of the UAE’s 7 emirates that are prepared by renowned chefs - Russell Impiazzi, Giacomo Lombardi, Pradeep Khullar, Nicolas Lemoyne, Ilias Kokoroskos, Guido Wesselman and Jhovani Manalo from 7 restaurants across Dubai. Food lovers from across the country can support “Dine. Feed. Educate” by visiting the participant restaurants and ordering the special dish curated especially for this initiative. Proceeds from the initiative will be directed towards Dubai Cares’ school feeding programs.

Lack of access to nutritious school meals affects the futures of millions of the world’s poorest children. School feeding programs help provide incentives for the most vulnerable children to return to school. They contribute towards improving school attendance and enrollment, decreasing economic burdens on families, improving the nutrition levels of children in countries where malnutrition and stunting is widespread and supporting local economy. Featuring a diverse mix of cuisines including AsianJapanese, Italian, French, Indian, Greek and British, the list of participating restaurants includes: 3 Fils, Belcanto, Brasserie Boulud, Mint Leaf of London Dubai, Mythos Kouzina & Grill, Taiko Dubai and The Nine.

BRASSERIE BOULUD

Since its inception in 2007, Dubai Cares, part of Mohammed bin Rashid Al Maktoum Global Initiatives, has been working towards providing children and youth in developing countries with access to quality education through the design and funding of programs that aim to be impactful, sustainable and scalable. To date, the UAE-based global philanthropic organization has successfully launched education programs reaching over 21 million beneficiaries in 60 developing countries.

Dubai Cares plays a key role in helping achieve the United Nations Sustainable Development Goal (SDG) 4, which aims to ensure inclusive and quality education for all, and promote lifelong learning by 2030, by supporting programs in early childhood development, access to quality primary and secondary education, technical and vocational education and training for youth as well as a particular focus on education in emergencies and protracted crises. Moreover, Dubai Cares adopts a strategic approach to improve student enrollment and learning outcomes through an integrated school health and nutrition model that is made up of school-based deworming activities, school feeding, and WASH (Water, Sanitation & Hygiene) in schools.

Dubai Cares is a civil society organization formally associated with the United Nations Department of Global Communications (UN DGC), as well as a registered nongovernment organization under IACAD, the charitable activities regulator in Dubai. The UAE-based global philanthropic organization is authorized to raise funds through direct donations and fundraising campaigns, as well as process all permit approvals with IACAD.

Volunteerism is a powerful tool to Dubai Cares in order to engage people in tackling development challenges. Dubai Cares rallies the UAE wider community through a large spectrum of volunteering and awareness initiatives that are linked to its global mandate. To learn more, please visit www.dubaicares.ae

With over twenty-five years of culinary experience, Russell Impiazzi joined Sofitel Dubai The Obelisk as the Executive Chef since December 2020, with the mission to establish a new hub of restaurants and bars in the city through genuine, seasonal, sustainable food, beverage and service experiences.

As Executive Chef at Sofitel Dubai The Obelisk, he is in charge of all culinary operations across five distinctive dining outlets – Brasserie Boulud, Taiko Dubai, The Nine Gastropub, Bijou Patisserie and Soleil Pool & Lounge, as well as ten banqueting facilities. He leads a team of 80 chefs to translate the Sofitel culture of French art de Vivre through delicious creations by demonstrating his core values of authenticity, quality, creativity and sustainability.

Born and raised in the United Kingdom, Russell started his culinary journey working in a hotel kitchen at the age of fourteen through a work experience program and went on to work alongside some of the UK’s most renowned Michelin-trained chefs. He was a part of the pre-opening team for WAFI Pyramids and launched various popular dining venues, including Medzo, Vintage, Carters, Asha’s and Seville’s, which won several Dining Awards. Having established himself as one of the youngest Executive Chefs in Dubai at 28 years old, he was part of the pre-opening team of Atlantis Bahamas resort, was responsible for menu-reconstruction and concept development of a set of restaurants and bars in London, Manchester and Leeds, and helped establish the famous Parisian brand Galeries Lafayette Le Gourmet. Russell returned to London once more to become Executive Chef at Hilton London Metropole, the largest Hilton outside the United States.

Make it an experience to remember at The Nine. Boasting a feline twist, this charismatic venue is a nod to British gastro eateries through an enticing menu providing the best of traditional recipes with a contemporary twist, while enjoying your favourite sporting action on big screens. This is all set in the backdrop of a vibrant setting infused with Sofitel Dubai The Obelisk’s Egyptian design influence. Enjoy the taste of tradition with classic English culinary highlights and products in the eclectic neighbourhood restaurant.

HERB ROASTED ENGLISH LAMB LOIN WITH CRISPY BRAISED LAMB CROQUETTE

“Our Herb Roasted English Lamb Loin with Crispy Braised Lamb Croquette is a showcase of English lamb, using two cuts from the loin and the shoulder. The shoulder is slowly braised and used for the croquette, crispy on the outside, with beautifully soft lamb in the middle. The loin is pan-roasted with the fresh rosemary and thyme and finished with butter basting. The leek is slowly poached in English butter and topped with black garlic and shaves of fresh back winter truffle. This dish is an ode to the taste of tradition with English culinary highlights.”

- Russell Impiazzi

LOCAL ORGANIC HEIRLOOM TOMATO TARTARE

METHOD

GAZPACHO DRESSING

Put all ingredients in a blender except the English mustard, olive oil and corn oil and blend properly until fine and pass in through a fine strainer. Then transfer into a mixing bowl and emulsify the remaining ingredients

TARTAR DRESSING

Put all ingredients in a mixing bowl and mix properly.

INGREDIENTS

GAZPACHO DRESSING

50g cucumber, peeled / 350g tomatoes / 100g red capsicum, deseeded / 50g fresh fennel / 2g basil leaves / 3g thyme / 4g salt / 2g black pepper / 4g sugar / 50g red onions / 5g can sav vinegar / 5g red chilies / 5g lemon juice / 15g English mustard 20g olive oil / 40g corn oil

TARTAR DRESSING

150g tomato ketchup / 30g Dijon mustard / 10g Worcestershire sauce / 5g siracha / 2g black pepper

AVOCADO PURÉE

220g ripe avocado / 40g shallots / 5g lemon juice 3g salt / 1g black pepper

Tomato tartar

300g tomatoes / 6g gherkins, finely chopped / 6g capers, finely chopped / 2g chives, finely chopped 20g tartar dressing / 50ml gazpacho dressing / 2 basil leaves / salt and pepper for seasoning

GARNISH

mixed cress / red radish, thinly sliced / poacher cheese / sourdough croutons / sundried candied cherry tomatoes

AVOCADO PURÉE

Put all ingredients in a blender and blend it until smooth. Once done pass it through the fine strainer and keep it in the chiller for further use.

TOMATO TARTAR

Remove the eye of the tomato and make a small incision then blanch quickly in rapidly boiling water. Then remove the seed and skin (use the seed for gazpacho dressing and skin for tomato powder) and cut into macédoine size. Once the tomato is done put it in a mixing bowl together with gherkins, capers and chives then add the tarter dressing then mix gently. Check for seasoning, and add salt if required.

Thinly slice the sourdough and arrange it in a tray then put it inside the oven on a low fan at temp. 45-50C for 5 to 6 minutes then remove and keep it in an air-tight container for further use.

PLATING

Take a round cookie cutter and put the tomato mixture on it. Then grate some poacher cheese on top of it followed by some avocado puree dots, sliced red reddish, candied cherry tomato and mix cress as shown in picture. Dust some tomato powder on the sides and put gazpacho dressing in a sauce bowl and put few slices of sourdough croutons.

INGREDIENTS

BEETROOT JELLY

1l beetroot juice

10g agar agar

10g lemon juice salt for seasoning

WHIPPED GOAT CHEESE 160g clara goat cheese 50g sour cream 60g cream 25g warm water

MIMOSA DRESSING

200ml olive oil 4 sprigs tarragon

1lemon, cut in half 2 tbsp English mustard 30ml white wine vinegar Water, adjust consistency 300ml corn oil

BEETROOT SALAD mixed organic heirloom beetroot thyme mimosa dressing beetroot jelly whipped goat cheese raspberry mixed nut crumble popcorn cress tomato powder mixed cress emirati honey

CLARA GOAT CHEESE WITH LOCAL BETROOT

METHOD

BEETROOT JELLY

Bring the beetroot juice up to boil then add agar agar and mix. Transfer the beetroot juice to a container and keep it in the chiller to set. Once set blend it and add lemon juice and salt and pass through a fine strainer.

WHIPPED GOAT CHEESE

Remove the outer layer of the goat cheese and bring it to room temperature. Once done add the rest of the ingredients and blend them until smooth then pass through a fine strainer.

MIMOSA DRESSING

In a mixing bowl put olive oil, corn oil, tarragon and lemon (cut into 1/2 and squeeze the juice) and leave overnight. After straining the oil and making the dressing.

BEETROOT SALAD

Take a piece of aluminium foil and place some beetroot over it followed by thyme, olive oil and salt then wrap it properly. After that roast it in an oven at a temperature of 170-180C for around 90 minutes (time depends on the size of the beetroot). Once done remove from the oven and let it cool, then cut into desired shapes and sizes.

PLATING

In a mixing bowl take some pieces of cooked beetroot then dress with some mimosa dressing. Then arrange it on a plate followed by a few drops of beetroot gel, and whipped goat cheese as shown in the picture. Then cut the raspberry into half and arrange followed by popcorn cress and mixed cress drizzle some Emirati honey over it and finish off with some tomato powder.

ASPARAGUS WITH FRESH MOREL MUSHROOMS AND CRISPY EGG

INGREDIENTS

ASPARAGUS AND MOREL MUSHROOM

50g asparagus

350g chicken eggs

100g Maris Pipper potato

50g chervil cress

2g béarnaise sauce

3g morel mushrooms

4g salt

2g black pepper

BÉARNAISE SAUCE

150g clarified butter

20g shallots

100ml white wine vinegar

4 pepper corns

20g egg yolks

1 lemon, juice

3 sprigs tarragon salt for seasoning white pepper for seasoning

METHOD

ASPARAGUS AND MOREL MUSHROOM

CHICKEN EGG

Boil the chicken egg in salted boiling water for 4 min 30 seconds then put it over an ice bath once cold remove the skin and set aside Peel the potato and make potato string then dust with corn flour and start to roll the egg with the potato string and blanch in hot oil at a temperature of 180C for 1 minute and keep aside for further use (fry for more than 3 minutes at 180C when needed).

ASPARAGUS

Remove the bottom of the asparagus and peel a thin layer with a peeler making sure not to go too deep.

Take a pot with some hot water, butter, salt and a sprig of tarragon. Then put the cleaned asparagus and cook for about 3 minutes (depending on the size of the asparagus).

MOREL MUSHROOMS

Clean the morel mushrooms, make sure no sand and insects inside and sauté with some butter salt and pepper and keep aside.

BÉARNAISE SAUCE

Make a reduction of shallot, white wine vinegar, tarragon stem and peppercorn and keep aside.

Put the egg yolks in a mixing bowl and add the reduction and start to cook over a double boiler until the sabayon stage then slowly start to emulsify the clarified butter. Then add the chopped tarragon leaves and check the seasoning. Add lemon juice, salt and pepper if required.

PLATING

Arrange the cooked asparagus on a plate then put some dots of béarnaise sauce followed by crispy chicken egg and morel mushroom. Then garnish with some fresh chervil cress and mushroom powder.

HERITAGE ANGUS BEEF TENDERLOIN WITH BRAISED OXTAIL CORNISH PASTY

INGREDIENTS

200g beef tenderloin / 40g shallots and walnut purée / 40g pea purée

20g butter / 1 oxtail Cornish pastry

50ml veal jus / 2 sprigs thyme / 1 affilla cress / salt and black pepper for seasoning

PEA PURÉE

400g green peas / 150g baby spinach / 150g vegetable stock 250g butter

OXTAIL CORNISH PASTRY

5kg oxtail / 300g carrots / 100g brown onions / 250g baby turnips

200g celery / 500g swede / 250g parsnips / 25g tomato paste / 250g potatoes

SHORT CRUST PASTRY

650g flour / 250g butter / 100ml water / 6g salt / 50g eggs

METHOD

BEEF TENDERLOIN

Season the tenderloin with salt and pepper and sear it in a hot pan on all sides then baste it with some butter and thyme. Then transfer into a cooking tray and cook according to the guest’s request. Once done take out and keep it for resting.

PEA PURÉE

In a cooking pot put peas and stock and start to cook peas. In a separate pan start to make ber noisette. Once peas are cooked add spinach and ber noisette. Then blend it until it becomes fine puree and cool it down over an ice bath to prevent discolouration. Transfer into a container and keep it for further use. For plating, reheat some pea purée in a pan and make sure not to split the purée. Transfer to a squeeze bottle and set aside.

SHALLOTS AND WALNUT PURÉE

Take a spoon full of shallot and walnut purée and reheat slowly, set aside.

CORNISH PASTRY

Remove the excess fat from the oxtail, season and start to sear in a pot evenly. Side by side starts to cut your swede, parsnips and baby turnip into fine macédoine (keep the trimmings) and keep aside for the next day and cut mirepoix into big pieces. Once the oxtail is evenly seared remove it from the pot and transfer it into a deep container and start to sauté your mirepoix together with the trimmings of swede, parsnips, baby turnip and thyme until golden brown.

Then add your tomato paste and cook for a while and deglaze with red wine.

After deglazing add your veal stock and bring it up to a boil and season the liquid very lightly. Then pour that liquid over the container (make sure the liquid covers the oxtail) then place butter paper on top of it and cover it with aluminium foil and cook it for 18 hours at a temperature of 90C. Once cooked remove from the liquid and start to separate meat only. For the liquid strain and start to reduce until sauce consistency.

Once the sauce is ready blanch your swede, parsnip and baby turnip in the sauce and mixes with the oxtail meat.

Now peel the potato and cut into the same size as the parsnips and blanch it until just done mix together with the oxtail meat mixture then check for seasoning and portion into 25 grams balls. Cut your short-crust pastry with a round cookie cutter and put the oxtail mixture on top of it and fold it into a half-moon shape. Make sure to seal the sides properly. Then apply egg wash and store in a freezer for further use.

Before plating, take a Cornish pastry straight out of the freezer and put it on top of baking paper on a tray and start to bake at a temperature of 180C with the fan at full speed for 13-14 minutes.

SHORTCRUST PASTRY

In a mixing bowl mix flour and butter until it becomes like a bread crumb then add salt into it and mix it again

Then add ice water and egg and make a dough and leave it inside the chiller for resting before use.

Note: do not knead the dough for a long time it will help gluten to activate so knead the dough as much less as you can.

THE

INGREDIENTS

PASTRY DOUGH – TART

500g butter

250g icing sugar

eggs

750g flour

nutmeg powder

lemon zest

vanilla pods

PIE FILLING – CUSTARD

Egg yolks

cream

sugar

nutmeg

BAKED EGG CUSTARD

METHOD

PASTRY DOUGH – TART

Cream the butter and icing sugar and gradually add the eggs and all the dry ingredients to make the dough.

tart shells and do a blind baking at 170C for 15 to 20 minutes

PIE FILLING – CUSTARD

In a pot boil the cream and temper the egg yolk mixture. Mix well and let it cool.

Once cooled, pour the mixture into the tart moulds and grate nutmeg on top of the custard. Bake in a pre-heated oven at 170C for 30 to 40 minutes.

THE NINE, SOFITEL DUBAI

ILIAS KOKOROSKOS

MYTHOS KOUZINA & GRILL

Ilias Kokoroskos, Executive Chef at M Management Company; behind popular hotspots Mythos Kouzina & Grill, Nola Eatery & Social House and Kilikio by Mythos. Ilias’ professional experience spans 15+ years; working with the best Chefs in Greece. In 2010 he began his journey in Dubai, putting Greek cuisine in the region’s culinary map. Ilias is a humble and approachable chef who possess strong leadership skills and explicit talent with a determination to succeed. His immeasurable passion for cooking and obsession with finding seasonal Greek products sourced from small, independent honest producers brings a magical touch in every dish he creates.

Mythos Kouzina & Grill brings authentic Greek food to your table. The simple, yet appetizing menu is a compilation of traditional Greek recipes and dishes. As you feast on your favourite specialities, you’ll find that all the food is prepared with the freshest, hand-selected ingredients creating a style that’s pure, light and healthy. The décor echoes the details of a modern taverna - a classy upgrade to the traditional charm, without losing its fun spirit, warmth and vibrancy - it is reinvented for today.

FETA IN FYLO

“It takes four simple ingredients to make this recipe of baked feta wrapped in filo: a block of high-quality feta in the brine, a couple of sheets of filo dough, raw honey, and a sprinkle of sesame seeds. Not only does this easy appetizer deliver the flavour with the perfect balance of salty and sweet, but it makes for an impressive presentation. Served straight out of the oven, it is a decadent treat that will have you coming back for more.”

- Ilias Kokoroskos

INGREDIENTS

FOR THE FETA feta cheese

fylo pastry

PLATING honey thyme bunch sesame, roasted oil to fry

METHOD

FOR THE FETA

Cut the feta cheese in 100g – 120g slices and wrap in the fylo.

PLATING

Place a shallow braising pan over high heat and pour in the frying oil until it reaches to 170c. Place the cheese inside the oil and fry till golden brown. Plate the feta in fylo, sprinkle with sesame and serve with the honey and a small bunch of thyme on the side.

BURNT LEEK WITH DILL CUSTARD, METSOVONE CHEESE AND OLIVE OIL POWDER

METHOD

INGREDIENTS

FOR THE LEEKS

2 pcs leeks, white part

40g butter

10 sprigs fresh thyme

50g metsovone cheese

FOR THE DILL CUSTARD

400g spinach

50g spring onion

160g olive oil

100g dill

1 pc egg yolk, boiled salt for seasoning

FOR THE OLIVE OIL POWDER

200g olive oil

100g maltose

2g salt

GARNISH roasted peanuts

LEEKS

Clean Clean the leeks from the sand and place them in or on top of a charcoal fire. Allow burning of the outside layer.

Place the burnt leeks in a tray with the butter and thyme and bake in the oven for 30’ or until soft inside.

Add the metsovone cheese on top, allow it to melt and create burnt bubbles.

DILL CUSTARD

Wash and trim the spring onion, dill and spinach.

Remove the stalks and blanch the leaves in salted water. Cool in salted ice water and dry them well.

Place the leaves in a thermo food processor and blitz. Add the egg yolk and set the temperature at 50c, blitz until it becomes smooth.

Add the olive oil slowly while in the food processor. Pass from a fine strainer.

OLIVE OIL POWDER

Place all the ingredients in a bowl and mix until they form a powder.

PLATING

Place the burnt leek with the cheese on a plate, make small dots with the dill custard, drizzle the olive oil powder and finish with some roasted peanuts.

IMAM BAYILDI WITH AUBERGINE, ONION, TOMATO, FETA AND THYME

INGREDIENTS

FOR THE EGGPLANT

900g eggplant, halves salt for seasoning pepper for seasoning

FOR THE ONION STEW

900g white onion, émincé

5 pcs garlic cloves, haché

2 pcs cinnamon stick

4 pcs bay leaves

2 tbsp tomato paste

2 sprigs thyme 400g tomato, blended 120g parsley, chiffonade olive oil salt and pepper for seasoning

TO SERVE feta cheese mint leaves olive oil

METHOD

FOR THE EGGPLANT

Cut the eggplants in half taking care not to break the stalks.

Over high heat place a shallow pot with frying oil and allow to reach 180c.

Place the eggplant’s skin side up, in the oil and fry for 6’, turn and fry for another 3’.

Place them on a tray with absorbing paper to drain the excess oil. Set aside.

ONION STEW

Place a large pot with olive oil over high heat and add the white onions, bay leaves, thyme and cinnamon and sauté until the onions sweat.

Add the tomato paste and cook for 3’ to caramelize the sugars of the tomato.

Add the blended tomato and cook until it becomes gravy. Pull from the heat and add the parsley and seasoning.

PLATING

Top the eggplant with 160g-180g of onion stew, and some crumbled feta and bake in the oven at 160c for 40’.

Plate and sprinkle some more crumbled feta, mint leaves and olive oil.

MOUSAKA BEEF AND LAMB BOLOGNAISE WITH EGGPLANT AND BÉCHAMEL

INGREDIENTS

FOR THE BOLOGNAISE

1000g beef brisket, ground

600g lamb shoulder, ground

300g onion, haché

5 pcs garlic cloves, haché

200g tomato, blended

40g tomato paste

80g tomato pulp

50g chicken stock

3 pcs cinnamon sticks

2 pcs bay leaves

5 pcs all spice berries

120g parsley, chiffonade olive oil

salt and pepper for seasoning

FOR THE BÉCHAMEL

2000g milk, hot

200g butter

200g flour

¾ nutmeg, grated

3 pcs eggs

kefalograviera cheese, grated salt for seasoning pepper for seasoning

PLATING eggplant

kefalograviera cheese, grated kefalograviera cheese, grated breadcrumbs frying oil

METHOD

FOR THE BOLOGNAISE

Place a big frying pan with olive oil over high heat, once very hot and smoky sauté the meat and allow it to caramelize from all sides.

Season with salt and pepper and add the onion, garlic and spices, cook on high heat for around 5’ more and then add the tomato paste. Continue cooking for another 5’ to caramelize the sugars of the tomato paste. Add the fresh tomato blended and the tomato pulp, cook for another 2’ and then add the chicken stock. Cook until it comes to gravy consistency. Set aside and remove as much as possible from the fats and oils that will come to the surface. Last, add the parsley and season more if needed.

BÉCHAMEL

Place a pot with the milk over high heat and bring the milk to boiling point. Meanwhile, in another pot over moderate heat place the butter and allow it to melt, then add the flour and cook till it turns blonde.

Add the milk slowly and in batches mixing with a whisk and grate the nutmeg. Allow cooking in low heat for 30’ or until it becomes thick in consistency. Add the cheese and pull from the fire. Add the eggs one by one whisking vigorously, and place them back on low heat till it bubbles. Season with salt and pepper and set aside.

PLATING

Slice the eggplants 1.5cm thick and fry them in hot oil till golden brown. Allow to drain the oil and set them on a tray with paper to absorb any excess oil. Add the bolognaise around 150g from the béchamel.

At the bottom of a braising tray sprinkle some breadcrumbs and kefalograviera, top with the eggplant, sprinkle again with breadcrumbs and kefalograviera and top with the bolognaise. Continue sprinkling the breadcrumbs and kefalograviera and top again with eggplant. Last spread the béchamel and sprinkle with the kefalograviera cheese. Bake at 160c for 45 minutes.

SUCKLING LAMB PILAFI RICE, WILD OREGANO AND KEFALOGRAVIERA CHEESE

METHOD

FOR THE LAMB

Place a pot over high fire and put the lamb shoulder in, cover with water.

INGREDIENTS

FOR THE LAMB

1 lamb shoulder with the bone

3 pcs onion, whole

2 pcs tomato, whole water

sea salt for seasoning olive oil

FOR THE RICE

200g rice Arborio

1 onion, haché

500g chicken stock

200g lamb stock

80g olive oil

TO SERVEPLATING

2 tbsp wild oregano, fresh

4 tbsp onion

4 tbsp tomato

50g olive oil

70g kefalograviera cheese

Once it starts boiling reduce the fire to medium and clear the scam. Allow to boil for 2hrs over medium fire on simmering point.

After the 2hrs add the tomato and onion and allow to boil until the meat falls of the bone.

Remove the lamb from the stock season with sea salt and olive oil and set aside.

Strain the stock and set aside as well. Keep the tomato and onion and chop. Will use them at the end.

FOR THE RICE

In a shallow pot over medium fire add the olive oil and the onion, sauté until the onion becomes translucent, add the rice and continue until the rice becomes lightly translucent also.

Add the chicken stock slowly, in 4 parts, stirring with a wooden ladle.

Last add the lamb stock slowly, in 2 parts. By that time the rice should be cooked but still have a bit of texture, it shouldn’t be al tender, it should be one step after that.

Add the wild oregano, the chopped boiled tomato and onion and finish with the olive oil and 50g of kefalograviera cheese. The texture of the rice should be creamy.

Serve the rice in a plate, top with the lamb and the finish it with the rest of cheese.

CHOCOLATE PIE WITH CHOCOLATE SAUCE 68% AND CHOCOLATE GANACHE 70%

INGREDIENTS

MIXTURE A

80g all-purpose flour

5g baking powder

70g cacao powder

20g baking powder

1 vanilla pod

MIXTURE B

250g egg yolk

200g sugar

MIXTURE C

400g egg white

FOR THE CHOCOLATE SAUCE

500g milk

500g cream 35%

500g chocolate 68%

FOR THE GANACHE

200 g cream 35%

200 g chocolate 70% or more

METHOD

Place mixture A in a bowl and mix with a whisk. Place mixture B in a bowl and whisk at high speed adding the sugar slowly. Allow mixing well until proof and white. Add mixture A to mixture B slowly and whisk until there are no lumps. Make a meringue with mixture C and fold it slowly into mixtures A and B. Pour the mixture into a well-buttered tray 38x29 and bake at 180c for 20’. Meanwhile in a pot over a high fire heat the ingredients for the sauce and mix well to incorporate the chocolate.

Once the cake is ready remove it from the oven and pour the chocolate sauce lukewarm.

Allow to absorb the sauce and cool down completely at room temperature.

FOR THE GANACHE

In a pot over high heat place, the cream just before starts boiling and pour it into the chocolate. Allow the chocolate to melt and then blend with a hand blender until the chocolate is well incorporated with the milk.

Pour the ganache over the cold cake and spread it evenly. Allow to set and cut.

PRADEEP KHULLAR

MINT LEAF OF LONDON

Since taking on the mantle of Executive Chef at Mint Leaf of London, Pradeep Khullar has spent time behind the scenes developing innovative menus to freshen Dubai’s Indian fine dining scene. Bringing a wealth of knowledge and refined skills, having worked for notable restaurants throughout the last decade both in India and Dubai, award-winning Khullar’s expertise have truly upped the dining experience at the popular DIFC venue.

Chef Pradeep has accomplished monumental milestones throughout his culinary career including recently being awarded the prestigious ‘Chef of the Year’ title at the Masala Magazine Food awards. Other significant achievements entail awards for ‘Best Modern Indian’ from Hindustan Times, as well as contributing to the success of Indian Accents being featured in Asia’s Top 50 restaurants for three consecutive years. He even secured the honour of ‘Top Chef of the Year’ award for Excellence in North Indian cuisine in 2014, before his move to Dubai.

Open since 2014, Mint Leaf of London has firmly established itself as one of the finest Indian restaurants in Dubai. Drawing on the ethos of innovation and creativity, the restaurant offers evolved modern Indian cuisine in a sophisticated setting for a truly unique culinary journey. Perched on the 15th floor of the Emirates Financial towers in Downtown, this luxury Indian restaurant offers stunning views of the iconic Burj Khalifa and the palatial residences of His Royal Highness Sheik Mohammed bin Rashid Al Maktoum. The team bring to life some of the most renowned dishes from the rich culture of India with their own unique twist. Considered amongst the leading Indian restaurants in Downtown, Dubai, eclectic Indian cuisine is prepared through techniques that draw out the richest aromas and essences from fresh traditional ingredients.

SUNDRIED TOMATO PANEER TIKKA

INGREDIENTS

800g cottage cheese

3 tsp cumin powder

1 tsp garam masala

2 tbsp barbecue sauce

2 tsp olive oil

4 tbsp tomato paste salt for seasoning

Marinade

3 tbsp mustard oil

2 tsp dried fenugreek leaves

3 tsp turmeric powder

150g amul cheese

25g cashew nuts

30ml cooking cream

5g green cardamom powder

2 tbsp hung curd

2 tsp garlic paste

1 tsp green chilli paste

“Our take on a classic paneer tikka, which is cooked in tandoor stuffed with a unique tangy tomato paste. The dish is a blend of Indian and Mediterranean ingredients where soft cottage cheese (paneer) is flavoured with stuffing made with tomato paste, cumin powder, garam masala and barbecue Sauce. Delicately cooked in a clay oven, traditionally over skewers to sear the edges and give a charred texture to the dish.”

- Pradeep Khullar

METHOD

Mix the cashew nuts, cream and cheese with the garlic, green chili and make a smooth paste.

Add the mustard oil, fenugreek leaves, salt and hung curd into the paste, mix well and refrigerate.

In a bowl add cumin powder, garam masala, barbecue sauce, oil, and tomato paste. Mix well.

Cut the cottage cheese in 1-inch-thick cubes, slit it from the side and stuff the tomato paste in it.

Marinate the stuffed cottage cheese and let it rest for half an hour.

Place the cottage cheese cubes on the grill and cook it on 180C for 4 minutes. Remove the cooked cubes and serve with a salad on the side.

INGREDIENTS

400g romaine lettuce

2 tbsp parmesan cheese

2 bread slices, cut into 6 pieces

1 tbsp beetroot powder

DRESSING

30g mayonnaise

2 tbsp Dijon mustard

2 tbsp lemon juice

1 tbsp capers

1 tbsp curry powder salt for seasoning

CHICKEN MARINADE

400g chicken cubes

3 tbsp teriyaki sauce

1 tbsp garlic juice

2 tsp parsley chopped

1 tsp dark soya

1 tbsp lemon juice

1 tbsp barbecue sauce

2 tbsp mayonnaise

CAESAR SALAD

METHOD

In a bowl, mix all the ingredients of the dressing and keep it aside. Cut the edges of the bead and slice it into 6 equal parts. Bake until it is golden brown. Wash and tear the romaine lettuce into small pieces. Place it in the fridge. Marinate the chicken cubes with the chicken marinade. Let it be in the marinade for 30 minutes.

Grill the chicken until it is cooked completely.

In a bowl, toss the lettuce in the dressing and sprinkle parmesan cheese on top and serve it with grilled chicken. Dredge the salad with beetroot powder and serve.

INGREDIENTS

16 bread slices

3 tsp yellow pepper

3 tsp green pepper

3 tsp red pepper

1 tsp green chili

3 tsp ginger, chopped

250g processed cheese

250g mozzarella cheese

100g cheddar cheese

2 tsp crushed black pepper

4 tbsp carrot, chopped

THREE CHEESE EMPANADA

METHOD

Cut the edges of the bread slices.

Mix the peppers, green chili, ginger, the cheese, black pepper and carrots.

Place a piece of bread slice in the mould and sprinkle some water on the edges, stuff the mixture in between the bread and close the mould.

In a deep pan heat the oil up to 150C.

Leave the empanada in the hot oil till golden brown. Strain the golden-brown Empanada from the hot oil on a paper towel to drain excess oil.

Serve hot.

INGREDIENTS

1kg jumbo prawns

2 tbsp fresh coriander

150ml lemon juice

200ml fresh cream salt for seasoning

1 tbsp turmeric powder

4 tsp garlic powder

4 tsp onion powder

1 tsp black pepper, crushed

1 tsp lemon zest

SAUCE MARINADE

2 tsp mayonnaise

2 tbsp sriracha sauce

4 tsp garlic powder

3 tsp onion powder

2 tbsp lemon juice

1 tsp lemon zest salt for seasoning

1g saffron

LEMON PRAWNS

METHOD

Remove the shell, devein the prawns and wash thoroughly. Marinate the prawns with fresh coriander, lemon juice, cream, garlic powder, onion powder, crushed black pepper, turmeric powder and salt.

In a pre-heated oven at 180C, bake it for 8 minutes.

Mix all the ingredients of the sauce and coat the prawns lightly.

After coating, grill the prawns on a grill or hot plate or a pan for 2 minutes on each side.

Serve it with the sauce on the side.

INGREDIENTS

6 lamb chops

1 tsp red chili powder

1 tsp black pepper, crushed

5 tsp green coriander, chopped

1 tbsp lemon juice salt for seasoning black salt for seasoning

4 tsp ginger garlic paste

2 tbsp barbecue sauce

1 tsp cumin powder

3 tsp refined oil

LAMB CHOPS

METHOD

Remove the excess fat from the lamb chops, beat them with a meat mallet and add all the spices. Keep aside for 15 minutes. Marinate the chops with chili powder, black pepper, lemon juice, cumin powder, barbecue sauce and the salts. Heat a non-stick pan at 200C, add oil to the pan and grill the chops for 2 minutes on both sides. Sprinkle chopped green coriander on the top and serve.

INGREDIENTS

60 ml condensed milk

60g milk fudge

120g unsalted butter

30ml fresh milk

60g refined flour

½ tbsp baking soda

ROSE MILK

120ml fresh milk

4 tbsp rose syrup

2 tsp rose petal jam

1 tsp custard powder

3 tbsp sugar

GARNISH

1 scoop rose ice cream

1 tbsp roasted almond flake

MAWA PUDDING

METHOD

In a mixing bowl add condensed milk, butter, milk fudge, fresh milk, flour and baking soda to prepare the pudding batter. Keep it aside.

In a pot, heat the milk, custard powder, rose petal jam, rose syrup and sugar to make the rose milk. Stir until it comes to a boil.

Preheat the oven on 160C.

Add the pudding batter in moulds and bake them for 15 minutes.

Remove from the oven and let it cool.

Pour the rose milk on the pudding just before serving.

Top it with a scoop of rose ice cream and garnish it with roasted almonds flakes.

NICOLAS LEMOYNE

BRASSERIE BOULUD SOFITEL DUBAI THE OBELISK

With over 15 years of experience in his chef’s apron, Nicolas is responsible for the kitchen of Brasserie Boulud, introducing its concept to Dubai’s culinary landscape. From the curation of a seasonal menu to the creation of a variety of specialities, Nicolas will work closely with twoMichelin star chef Daniel Boulud to bring contemporary French cuisine and a way of life, rooted in tradition.

Originally from France, Chef Nicolas Lemoyne worked at various restaurants and began his culinary journey by working as Chef de Partie for three years at Paul Bocuse, a three-star Michelin restaurant in Lyon, France. It was this experience that gave Nicolas the foundation to move abroad and work as a Sous Chef at Restaurant Orient8, Hotel Mulia in Jakarta, Indonesia. Nicolas then relocated to the USA where he became Banquet Chef at two-Michelin star restaurant Daniel in New York, where he was amazed and inspired by the ingenuity of Daniel Boulud’s cuisine. Nicolas went on to take his first position as Chef de Cuisine with Jerome Bocuse in Orlando, and for four years was able to express himself creatively in the kitchen and experiment between the classic and modern styles of French cuisine. With a plethora of experience working with some of the world’s most talented chefs, Nicolas joined Sofitel Dubai The Obelisk as Chef de Cuisine, debuting Chef Daniel Boulud’s first restaurant in the Middle East, Brasserie Boulud.

Brasserie Boulud by celebrity chef Daniel Boulud brings the true meaning of ‘gastronomie francaise’ to Dubai by creating a little piece of France in Sofitel Dubai The Obelisk. With us, you will get to enjoy French contemporary cuisine, rooted in tradition, offering fresh and seasonal dishes, handcrafted, to create authentic and appetizing experiences.

Brasserie Boulud was recently awarded a Bib Gourmand in the 2022 edition of the MICHELIN Guide Dubai and One Chef’s Toque in the Gault&Millau UAE Guide 2022.

“Our Sole à la Polonaise is a classic dish from celebrity Chef Daniel Boulud himself. He introduces it to the brasserie during his last visit. The technique used for the preparation of the fish is original: we roll the Dover sole on itself to keep a round shape and create a ballotine. The dish is accompanied by cauliflower and Romanesco, topped with the classic and unmissable sauce au beurre blanc. This dish is a perfect representation of Brasserie Boulud, illustrating a French contemporary cuisine rooted in tradition, offering fresh and seasonal dishes to create an authentic experience.”

- Nicolas Lemoyne

INGREDIENTS

BALOTINE DE SOLE

800g Dover sole filets

220g sea bream, filet skin off

100ml heavy cream

125g butter

80g egg whites

1 egg

ALMOND AND CAPERS GREMOLATA

80g almonds

50g capers

40g parsley

30g lemon

50g egg white, cooked

50g egg yolk, cooked

MIXED GARNISH

400g cauliflower

250g romanesco

100ml cream

BEURRE BLANC

100g shallots, chopped

200ml white balsamic vinegar

200g butter

30ml cream

SOLE À LA POLONAISE

METHOD

BALOTINE DE SOLE

Clean and filet the Dover sole and the sea bream.

Make a fish mousse out of the sea bream by combining the sea bream, the cream, the butter and the eggs.

Place a line of fish mousse in between 2 filets of Dover sole and roll it into a balotiine with help of cling wrap. Cook the ballotine at 58C for 25 min, remove and let it rest.

ALMOND AND CAPERS GREMOLATA

Chop all the ingredients into thin pieces and mix them all gently in a mixing bowl.

MIXED GARNISH

Cut the cauliflower and romanesco into big pieces.

In two separate pots, cook the cauliflower and romanesco with salt and butter.

Use the cooked cauliflower trimmings with the reduced cream to make a purée.

BEURRE BLANC

Cook the shallot and the vinegar until it is dry. Add cream and let it reduce and build up the sauce with butter.

FOIE GRAS

INGREDIENTS

FOIE GRAS

100g duck liver, deveined

2g salt

1g pepper

2g pink salt

20g raspberry powder

POACHED PEAR

2 pears, conference

500ml black currant juice

100g honey

100ml white balsamic vinegar

BLACK CURRANT COULIS

100g black currant

50g sugar

METHOD

FOIE GRAS

Season the duck liver with the salts and pepper, and let it marinade for 2 hours. Place in it a sous vide bag and let it cook in a steam oven for 25 minutes at 75C.

Remove and let it cool, drain the fat and roll into small tubes. Roll each tube into the raspberry powder.

POACHED PEAR

In a pot bring the black currant juice, honey and vinegar to a boil. Peal the pear and let it simmer in the black currant juice, honey and vinegar liquid until it is tender.

BLACK CURRANT COULIS

Mix the sugar and the black currant. Let it simmer until it is cooked. Blend it until it has a smooth consistency.

BRASSERIE BOULUD, SOFITEL DUBAI THE OBELISK

INGREDIENTS

TUNA MIX

40g tuna loin

20g tuna loin for tartare

20g tuna ventresca

10g radish brunoise

10g fennel brunoise

5g chopped chive

1g fennel pollen

1g espelette pepper

10g extra virgin olive oil

10g celery brunoise

5g olive taggiasca

3g capers

TOMATO SAUCE

4 egg yolks

20g Dijon mustard

20g capers

120g tuna ventresca

10 anchovy fillets

200ml olive oil

½ garlic clove, blanched

SOCCA

250g chickpea flour

50g extra virgin olive oil

340g cold water salt and pepper for seasoning

THON AU FENOUIL

METHOD

TUNA MIX

Flash-sear the tuna loin on a plancha then chill it. Combine all the ingredients and season with salt.

TOMATO SAUCE

Blend everything until it has a smooth consistency. Season with salt and pepper.

SOCCA

Combine the chickpea flour, extra virgin olive oil, and water and season with salt. Rest it for 10 minutes and add the pepper.

Bake it on high fan at 135C on a Silpat baking sheet for 30 minutes (make sure to turn it halfway through) until it is completely dry.

BRASSERIE BOULUD, SOFITEL DUBAI

TOURNEDO DE BOEUF

INGREDIENTS

600g beef tenderloin, clean

400g potatoes, maris piper

5g truffle

SPINACH SUBRIC

400g baby spinach

100g cream

4 eggs

4 egg yolks

SAUCE PERIGOOURDINE AU TRUFFES

5kg veal bones

1kg beef trimming

200g carrots

200g onions

150g celery sticks

20g thyme

100g tomatoes

50ml Madeira

20ml truffle jus

10g truffle trimmings

20g tomato paste

METHOD

TOURNEDO DE BOEUF

Portion the tenderloin into 150g portions

Cut the potatoes into a palet using a cookie cutter. Pan-sear them until it is tender.

Slice the truffle and shape it the same way as the potatoes.

SPINACH SUBRIC

Blanch the spinach until it is tender and transfer it to a bowl of ice water.

Using a blender combine all the ingredients. Pour it into a container and steam it for 1 hour at 75C. Cool and shape it using a cookie cutter.

SAUCE PERIGOOURDINE AU TRUFFES

In a pot with water on medium heat roast the veal bones for 6 hours. Sear the beef trimmings and cut the vegetables into big chunks. Add the tomato paste and the veal stock and let it cook for 4 hours on medium heat.

In a separate pot, reduce the Madeira, truffle jus and truffle trimmings. Strain the sauce and add the Madeira and truffle reduction.

BRASSERIE

SEVEN HOURS BRAISED CANADIAN LAMB LEG

INGREDIENTS

500g lamb leg, unboned

2g rosemary

2g thyme

2g garlic, peeled

2 carrots

2 white onions

3 celery sticks

30g tomato paste salt for seasoning black pepper for seasoning

VEGETABLES AND ACCOMPANIMENTS

6 baby carrots

12 pearl onions

6 baby turnips

10 snow peas

2g mustard

2g mustard cress

METHOD

Season the lamb leg with salt and pepper. Stuff the lamb leg with garlic, thyme and rosemary. Tie the lamb leg together. Cut all the vegetables into big chunks. Pan-sear all the sides of the lamb leg in a deep pot and add the vegetables and let it sweat until they are tender. Add the tomato paste and cook it for 10 minutes. Add water and bring it to a boil. Cover the pot and put it in the preheated oven at 135C and cook it for seven hours.

VEGETABLES AND ACCOMPANIMENTS

Peel and prep the vegetables. Cook the vegetables in simmering water with butter and salt.

PLATING

On a deep plate place the piece of lamb, cover it with sauce, arrange the vegetables on top, and place a few dots of mustard and some mustard cress.

BRASSERIE BOULUD, SOFITEL DUBAI

FONDANT AU CHOCOLAT

INGREDIENTS

320g dark chocolate illanka 63%

300g butter

500g whole eggs

300g sugar

130g flour

COCONUT ICE CREAM

1500g coconut milk

470g cream

100g coconut powder

80g milk powder

150g trimoline

50g glucose

200g egg yolks

200g sugar

METHOD

FODONT CHOCOLAT

Mix the eggs with the sugar, and add the flour.

Melt the butter and chocolate together and fold in the egg mixture and mix well.

Pipe it into the mould and bake it for 5 to 6 minutes at 180C.

COCONUT ICE CREAM

In a pot boil the coconut milk, cream, trimoline and glucose.

Mix the egg yolks, sugar, coconut powder and milk powder.

Add the egg mixture to the boiling mixture and cook it gently for a few minutes. Remove and let it cool in the chiller and then churn it in an ice cream machine.

BRASSERIE BOULUD, SOFITEL DUBAI THE OBELISK

3Fils’ very own, Jhovani Manalo, is known for his culinary creations and directive supervision in the kitchen as he ensures a smooth operation from sourcing ingredients and inventing special dishes. Some of these influenced many of 3Fils’ dishes that tempted customers from every corner to try them.

Jhovani graduated from Batangas State University, earning a Bachelor of Science in Hotel and Restaurant Management.

The Filipino sous chef gained an extensive experience with multiple restaurants. He worked alongside Roberto Segura and Carlo Garcia Valentino at Waka Restaurant and Bar at the Oberoi Hotel as a commis, where he helped create set menus and invented signature dishes, and took part in events and collaborations at Slab.

And while in his recent role at 3Fils, Jhovani also worked with Carlos Frunze, Susu Cheum, and lately, with Shun Shiroma, where he assisted him in managing the back of the house and supervising kitchen operations.

3Fils was founded in late November 2016 and piloted by a team who live by a diehard daringness to be different, to offer a story akin to the ‘2 cents worth’ [cents being the equivalent to fils in UAE] opinion of dining in Dubai’ with every bite. With harbour-side community-style dining, 3Fils serves up premium Asian dishes with a Japanese twist as its focus. The 3Fils team is a family, available whenever you need them for anything, removing the ‘personal waiter’ vibe of hospitality. They will help elevate your dining experience with a sense of comfort, discovery, and sharing.

WAGYU KEBAB

“Our

Kebab inspires a fusion of Pakistani and Japanese cuisine, which offers a representation of the crowd’s favourite street food. Deep-fried panko-coated Mayura wagyu spiced with onions, coriander, cumin, and chickpeas - an explosion of flavours, served with a creamy drizzle of mint tartare sauce and another drizzle of balsamic barbecue sauce to balance the flavours.”

- Jhovani Manalo

GUIDO WESSELMAN

TAIKO

SOFITEL DUBAI THE OBELISK

Chef Guido Wesselman is responsible for the kitchen at Taiko Dubai offering the same contemporary cuisine as Taiko Amsterdam, tantalizing taste buds as guests indulge in authentic flavours and textures of the Far East.

Born in the Netherlands, Guido began his career at fifteen by working in his father’s pastry shop where he developed a passion for the culinary arts. He started working in Van Dam catering in 2007. In 2008, he took up an opportunity as a cook in BIHP Restaurant and from 2009 to 2012 he worked as a student chef de partie at College Hotel in Amsterdam. In 2012, he started working as demi chef de partie at the Conservatorium Hotel Amsterdam, directly responsible for Brasserie Conservatorium and Tunes Restaurant, under the guidance of Executive Chef Schilo van Coevorden.

In June 2014, Guido travelled to Australia and worked in Melbourne at Henry and the Fox followed by Hospitality One as Chef de Partie. He then moved to Sydney in 2015 and worked as demi chef de partie at Bennelong restaurant and then at Anason Meze bar as Chef de Partie.

In 2016, he moved back to Amsterdam and took up an opportunity as Sous chef at Carter Bar & Kitchen, Amsterdam, followed by Sous Chef at Restaurant Moer, an organic fine dining restaurant in Amsterdam. This is when Chef Schilo, the head chef and culinary genius behind the Conservatorium’s Taiko restaurant in Amsterdam reached out to him to debut his restaurant in the Middle East at Sofitel Dubai The Obelisk. He is humbled to have been mentored by Chef Schilo, and to be continuously pushed by him to achieve significant accomplishments. Passionate about creating food stories through his culinary work, he strives for perfection in everything he does.

Discover a perfect symphony of flavours at Taiko Dubai, a contemporary Asian cuisine & bar, the first international outpost of Taiko, the award-winning restaurant in Amsterdam, created by Executive Chef, Schilo van Coevorden. Inspired by the flavours of the Far East with a Middle Eastern twist, varying from delicate to dramatic but always surprising and original, Taiko offers an innovative experience for food aficionados and Japanese food lovers.

INGREDIENTS

SUSHI RICE

1 kg Japanese short grain rice

1 l water

33 ml sushi su vinegar

SUSHI SU VINEGAR

100 ml Japanese rice vinegar

30g white sugar

30g table salt

3g kombu

PONZU SAUCE

375 ml dashi water

54 ml ponzu daidai

375 ml low sodium soy sauce

25 ml mirin

10g kombu

16g bonito flakes

24 ml rice vinegar

4g yuzu skin

7g sliced orange

3 ml lemon juice

YUZU PONZU JELLY

100 ml ponzu sauce

10 ml yuzu juice

3 gelatine leaves

MORIAWASE PLATTER

Blue fin tuna loin

Bluefin tuna belly Scottish salmon

Hamachi yellow tail Sea bass

Caviar Kataifi Wasabi Daikon radish Shiso leaf Oysters

Fresh wasabi Pickle ginger

SUSHI AND SASHIMI PLATTER “MORIAWASE”

“Our Sushi and Sashimi platter “Moriawase” (which means a selection of raw fish and shellfish) lets the guest indulge in a feast of fresh seafood and delicately prepared sushi. For this dish, we have selected high-quality products like caviar, Dibbay Bay oysters, Balfego bluefin tuna from Spain, yellow tail hamachi from Japan and Scottish salmon. The combination of these refined and delicate products creates a perfect symphony of flavours and offers an innovative experience.”

- Guido Wesselman

METHOD

SUSHI RICE

Wash the rice three times until the water is clear. Strain the rice and put the water amount required Soak for 10min. After cooking for 30 minutes.

After cooking the rice transfer it to a wooden mixer (hangiri)

Mix with the amount of sushi su vinegar and a little bit cool down and transfer to the rice warmer served in sushi and maki.

SUSHI SU VINEGAR

Mix all dry and liquid into a small bowl, and stir until dissolved set-aside.

PONZU SAUCE

Mix all the ingredients and let it infuse overnight.

YUZU PONZU JELLY

In a small pan on low heat, add the ponzu sauce and warm it for 2 minutes and set aside.

In a small bowl with ice water, soak the gelatine leaves until soft. Add to the warm ponzu sauce mix until it is dissolved.

Transfer the sauce mixture to a small container and chill until it sets. Cut into cubes and garnish for the oysters.

MORIAWASE PLATTER

Cut the fish for the sashimi according to the size required. Three sashimi slices of each - tuna loin Bluefin, salmon and hamachi.

For the sushi, hand press the rice and thin slices of Tuna loin Bluefin and sea bass, on the top with kataipi.

Torch the fresh oysters. Garnish with yuzu ponzu jelly, white scallions and green oil. Prepare the big bowl with crushed ice and start to arrange it.

On top of the sashimi and layer down the assorted sushi.

Garnish with wasabi and pickled ginger.

DAIKON SALAD

INGREDIENTS

DAIKON SALAD

1 daikon, thinly sliced

1 takuwan root

10 green asparagus, blanched

2avocados

1 packet enoki mushrooms

1 packet daikon cress

1 packet field lettuce

20g chives

GINGER DRESSING

400g daikon, peeled

200g ginger, peeled

20g garlic, peeled

150g pickle ginger

130ml light soy sauce

50ml pickle ginger juice

500ml oil

METHOD

DAIKON SALAD

Peel the daikon cut lengthwise in a square and cut thin slices.

Cut the takuwan into sticks 6 centimetres long.

Clean the asparagus and cut them 6 centimetres long

Cut the avocado lengthwise into pieces.

Have the rest of the ingredients ready so you can assemble the roll.

GINGER DRESSING

Blitz all the ingredients in a blender and add salt to the season.

PLATING

Place the daikon sheet on the chopping board and start placing the ingredients on the sheet.

When all items are on the sheet, then roll it.

Use one piece of each ingredient to assemble the roll.

Do not apply pressure as the ingredients can get squeezed out.

When you made a nice roll, keep it together with a single piece of chives.

The chives have to been dipped in hot water.

TAIKO,

BLACK COD

INGREDIENTS

MISO MARINADE

1l cooking sake

750g sugar

1l mirin

2kg white shiro miso

1kg red aka miso

BLACK COD

160g cod, portioned

EGGPLANT PURÉE

3 eggplants, peeled

250ml olive oil

5ml lemon juice

3g salt

80g white sesame paste

25g dark sesame oil

EGGPLANT SKEWER SAUCE

100g miso marinade

100g tonkatsu sauce

40g sweet soy

METHOD

MISO MARINADE

In a pot on low heat mix all the ingredients and dissolve the sugar.

BLACK COD

Clean the fish, if frozen then defrost them in the fridge a day before. Cook it at 220C for 7 minutes until it is golden brown. Season with salt flakes.

EGGPLANT PURÉE

In a pot cook all the ingredients except the sesame oil and sesame paste for 40 minutes on 100% steam. When cooked, pour out the juice and blitz on high speed in the Thermomix. When blitzing add the sesame oil and sesame paste. Pass it through a fine sieve and season it with salt.

EGGPLANT SKEWERS

Cut the eggplant into the desired shape and glaze them with the eggplant skewer sauce.

EGGPLANT SKEWER SAUCE

In a pot on medium heat add all the ingredients and reduce until you get a nice thick sauce for glazing.

TAIKO, SOFITEL DUBAI

INGREDIENTS

PEANUT SAUCE

100g toasted peanuts

11g corn oil

30g banana shallots

20g garlic

8g red chillies

3 kafir lime leaves

5g galangal

4g caster sugar

6g fine salt

150ml water

55ml sweet soy

WHITE BUMBU PUTIH

A

200g white onions

150g shallots

200g garlic

50g ginger

65ml plain oil

B 120ml white base

C

20g coriander seeds

15g fine salt

10g sugar

VEGETABLES

Fresh vegetables

GADO GADO

METHOD

PEANUT SAUCE

Sweat the shallots, garlic, chillies and galangal in the pot on medium heat.

Add the toasted peanuts, then add the water and sweet soy and cook it.

When cooked, blitz it to a fine paste and pass it through a fine sieve.

WHITE BUMBU PUTIH

Grind all the ingredients (A) into a paste and cook it.

Add (B) and cook it thoroughly. Add (C) and season with salt.

VEGETABLES

Use fresh vegetables and blanch before serving.

Cut the daikon into pieces and blanch them, making sure that the daikon is cooked.

Mix some white bumbu with red chillies. Blanch the red onions and mix them with the bumbu.

Serve with steamed rice.

TAIKO, SOFITEL DUBAI

INGREDIENTS

Black garlic mayo

50g pasteurised egg yolks

30g lemon juice

20g sushi vinegar

25g mustard powder

48g tabasco

8g salt

100g black garlic

1.2l oil

PITA BREAD

475ml warm milk

5g yeast

30ml cumin oil

710g plain flour

7g sugar

4g salt

2g cumin powder

3g bread improver

WHITE KIMCHI

500g salt

8l water

10kg cabbage

B

100g water chestnuts

100g Chinese dates, jujube

200g carrots

100g red capsicum

100g yellow capsicum

100g boochoo chives

300g spring onions, only the greens

C 80g garlic

140g ginger

850g nashi pears

850g green apples

850g white onions

850g daikon

700ml fish sauce

160g sugar

WAGYU SHARWARMA

METHOD

BLACK GARLIC MAYO

Blend all the ingredients on high speed until you get a smooth consistency.

PITA BREAD

In a mixing bowl add all the ingredients except the warm milk and yeast. Then add the warm milk and yeast and let it activate.

Mix until it turns into a ball. Knead it and make it into small balls +/- 60 grams. Let it rest at room temperature.

Preheat the oven to 200C.

Roll the flour balls, and ensure that it is flat and even.

Place the flour dick on a tray in the oven for 4 to 5 minutes

WHITE KIMCHI

Cut the cabbage in quarters and soak it in the salt and water brine for 12 hours

B – Julienne all vegetables into thin strips.

C – Blend all the ingredients into a smooth paste.

After 12 hours remove the cabbage from the brine and squeeze out the remaining brine from the cabbage.

Rub it in with the smooth paste (C) and let it ferment for 2 to 3 days.

TAIKO, SOFITEL

INGREDIENTS

KOI – MANGO PANA COTTA

2000g mango purée

2000ml milk 80g sugar 28 pcs gelatine

MANGO COULIS 100g mango purée 100g sugar 10g agar agar

LEMONGRASS JELLY

2000ml water 300g sugar 4 pcs lemongrass, chopped 12 pcs gelatine

CREAM CHANTILLY

1000ml whipped cream 150g icing sugar 1 vanilla pod

CRUMBLE 500g butter 500g sugar 350g flour 500g almond powder

GARNISH dried mango coriander cress mango sorbet

MANGO KOI

METHOD

KOI – MANGO PANA COTTA

Warm the milk and mango purée separately. Add the sugar to the milk and the gelatine to the purée and combine them slowly together.

MANGO COULIS

In a pot boil the purée along with the sugar and agar agar. Let it set and chill it. Once chilled, blend it to a smooth consistency.

LEMONGRASS JELLY

In a pot, boil all the ingredients. Remove from the heat and strain it and then add the gelatine.

CREAM CHANTILLY

Put all the ingredients in a mixing bowl and whip it until it all comes together.

CRUMBLE Mix all the ingredients with the pedal.

GIACOMO LOMBARDI

BRAND CHEF

BELCANTO

Renowned Italian chef, Giacomo brings an interesting combination of traditional Italian cuisine and innovative serving techniques to Belcanto.

Giacomo Lombardi was born in Tuscany Pistoia and worked in Russia since 2009. Aside from Russia and Italy, he gained extensive culinary experience in Paris, Germany, Switzerland, Monaco and South Korea for several years. From Seoul, Giacomo flew to Moscow and worked at Arkady Novikov’s restaurant, Cantinetta Antinori. He also worked in Peperoni, Carlson Restaurant, Ilya Tyutenkov’s Ugolek and Community Gastro project.

Since 2018, Giacomo has been working on projects not only as a chef but also as a full-fledged partner. One of his first projects was the Italian restaurant Mama Will Be Happy, which Giacomo opened together with Alexey Vasilchuk. He also initiated two projects in Kazakhstan: the Galereya restaurant and the large Italian restaurant La Bottega with homemade pasta, pizza from the oven and its cheese dairy.

Giacomo is also known for popularizing Italian cuisine at the most popular restaurants in Moscow. His successful pizzerias GILO pizza and pasta in DEPO and the Central Market are one of the favourite places of the locals. The Limpasto Pizzeria in Krasnodar was very popular among residents.

Born in Moscow, Russia, Anton Rodionov discovered his passion for the art of pastry and bakery at the age of 14. In 2014, Anton was employed as a senior assistant of an executive chef apprentice at the culinary school Ragout. Two years later, he moved to Kaliningrad to become a pastry chef at Restaurant Hoffmann in Hotel crystal house, which featured a selection of the restaurant’s original handcrafted recipes. He then used his new skills to become a chef baker for an international company in Moscow, and in 2021, moved to Dubai, where he was employed as the pastry chef of Belcanto restaurant. He works closely with brand chef, Giacomo Lombardi along with his army of culinary talents including Neapolitan Pizza World Champion, Vincenzo Palermo and executive pastry chef Anthony Falcone, who brings his expertise from a variety of Michelin-starred restaurants.

ANTON

Translated from Italian into ‘beautiful song’, Belcanto at Dubai opera is an elegant new dining concept that is the jewel in the crown of the iconic Dubai Opera. The concept of Belcanto is the manifestation of the Vasilchuk Brothers’ vision, who are the founders of Restart 354, the regional expansion of Europe’s largest restaurant group - Restart. The group has curated an exceptional line-up of talents from across the world to Belcanto’s kitchen, bar and creative teams in Dubai. A place where guests discover the beauty of sensual experience that is orchestrated through each of the five senses, Belcanto is a venue that marries the artistry and sophistication of Italian cuisine with an exceptional dining experience and a seductively elegant atmosphere.

BELCANTO CARES

Paris Brest: Light crème with rich hazelnut taste, hazelnut caramel and a crispy dough.

Mediterranean Cake: Lemon biscuit, lemon-vanilla gel and olive oil crème.

Infinite chocolate cube: Chocolate with five texturesbiscuit, caramel, crème, mousse and a crunch.

Tiramisu: Savoy biscuit, coffee crunch, coffee ganache, mascarpone mousse, coated in a caramelized Chocó shell.

“We tried to put sweets that will satisfy every guest all on one plate. Fans with a fruit flavour should try the Mediterranean cake, a delicious lemon biscuit served with olive oil crème. The next on the set is the Tiramisu, the best in Dubai! For the biggest gourmands, I recommend the delicious infinite chocolate cube, chocolate in five textures, that is a real sensation. Last but not the least, the most popular dessert Paris Brest, light crème with a rich hazelnut caramel taste.”

- Anton Rodionov

BURRATA CON CROISSANT E POMODORI

INGREDIENTS

125g burrata

1pc croissant franchise

60g heirloom tomatoes - 20g tomato confit, 20g green zebra, 20g datterini

30g tomato jam

4g fresh basil

1g freshly ground black pepper

2g salt

10ml extra virgin olive oil

CONFIT TOMATOES

1350g cherry tomatoes, blanched and skin removed

27g brown sugar

13g Maldon salt

55g extra virgin olive oil

1 orange, zest

1 lemon, zest

3g thyme

2pcs cloves crushed garlic

TOMATO JAM

500g Piccadilly tomato

40g sugar

13g lemon juice

1g vanilla seeds

METHOD

Mix all dry ingredients and toss in the tomatoes then drizzle with olive oil. Arrange in dehydrator tray and dehydrate for 8 hours set at 90C. After dehydration, remove it from the dehydrator and transfer it to a clean container and cool it down before covering it and keep in the fridge.

TOMATO JAM

Simmer the tomato and sugar over medium heat until reduced to half. When it is already reduced, add lemon juice, stir and continue to simmer for 2 minutes and remove from heat. After cooling down, add vanilla seeds and blend using a handheld blender then pass into a chinoise. Transfer to a clean container and cover then keep in the fridge until needed.

PLATING

Place 2 tbsp of tomato jam on the centre of the plate. Lift the plate and tap the bottom of the plate underneath using the palm of your hand to flatten the tomato jam.

Put the dressed heirloom tomatoes in the croissant and place it at the centre of the plate then put the Burrata cheese on top. Drizzle enough olive oil on the cheese, sprinkle Maldon salt and freshly ground pepper. Garnish with fresh basil leaves around the croissant and ready to serve.

INGREDIENTS

80g spaghetti pasta

150g pomarola sauce

5g olive oil

10g parmigiano cheese

2g basil

POMAROLA SAUCE

50g olive oil

12g garlic

15g sprig of basil

150g cooked white onion

2kg pomarolla tomato

5g rock salt

5g sugar

COOKED WHITE ONION

1kg white onion

2l vegetable stock

SPAGHETTI ALLA MAMMA

METHOD

PAMAROLA SAUCE

Take a pan add olive oil, garlic & cooked white onion cook it well. Add pomarolla tomato, and basil & slow cook it. When almost done, add salt and sugar then cook for 5 minutes more and set aside until needed.

PASTA

Boil the spaghetti in salted boiling water for 8 minutes. Meanwhile, heat the pamorola sauce and some basil in another saucepan. Lift the pasta from the boiling water and cook it until al dente and tossing from time to time. Remove the basil and put the pasta on your selected plate.

Grate Parmigiano cheese on top of the pasta and garnish it with basil cress. Serve while still hot.

INGREDIENTS

5 pcs red shrimp approximately 80-90g total weight (shelled and deveined)

100g (6pcs) roasted broccoli

2g chili oil

40g stracciatella of burrata

15g cherry tomato confit (cut crosswise) salt and pepper

6g extra virgin olive oil

5 strands candied lemon

5g anchovy mayo

5pcs sorrel cress

5g garlic

3g salt

1g freshly ground black pepper

ANCHOVY SAUCE

80g milk

40g vegetable broth

52g anchovy

10g lemon juice

200g grapeseed oil

ROASTED BROCCOLI

6pcs string broccoli, cleaned and trimmed garlic confit oil chilli pepper oil salt and pepper for seasoning

RED SHRIMP AND BROCCOLI

METHOD

ROASTED BROCCOLI

Blanched the broccoli in boiling water for 2 to 3 minutes and immediately submerge it in ice water to stop the cooking process and to keep it green. Lift the vegetable from ice water and pat it dry and then transfer to a heated pan then pour garlic oil then toss once in a while then season with salt and pepper. The broccoli should be lightly charred and bright green.

ANCHOVY SAUCE

Put all ingredients in the blender except for the oil, whiz the blender and gradually add the grapeseed oil in a steady thin stream until all oil has been used up and continue to blend until well blended and smooth thick consistency.

RED PRAWNS

Lay the prawns on a tray lined with parchment paper, drizzle with garlic oil and season with salt then put the tray in the stove top oven for 2 minutes and check if it is ready. If not, cook for a few seconds until ready.

PLATING

Lay the broccoli on your selected plate then place the red prawns on top then put 1 teaspoon of stracciatella in each gap of the prawns then put confit tomato on top of it. Put a dollop of anchovy sauce on the asparagus then place 1 strip of candied lemon on each prawn then scoop 1tablespoon of candied lemon syrup around the dish. Finish the plate with enough sprinkles of salt, a drizzle of olive oil and garnish it with sorrel cress. Serve immediately.

ROASTED LAMB RACK

INGREDIENTS

150g lamb rack (cleaned and trimmed)

5g rock salt

1g freshly ground black pepper

40g lamb mustard jus herb oil

HERB OIL

200ml olive oil

20g rosemary

20g thyme

20g sage

4 cloves garlic

LAMB MUSTARD JUS

10g mustard pommeri

100g lamb jus

5g butter

METHOD

HERB OIL

Put all the ingredients in a saucepan and warm over low heat. All you need is to warm it a little and switch off the fire and let it steep to infuse the flavour. Once cooled off, transfer into a food pan and set aside until needed.

LAMB MUSTARD JUS

Heat the jus in a small saucepan and then add mustard and cook until saucy consistency. Add butter then stir until well mixed and set aside.

LAMB RACK

Drizzle the lamb with herb oil and season it with salt and pepper. Char-grill the lamb on both sides then place on a tray and roast it in the oven at 220C for 15 minutes for medium rare or up to the desired doneness. Remove from the oven and place it on a tray standing upright to rest for at least 5 minutes.

Place on a plate and serve it with warm mustard jus on ramekin.

You can carve the racks in between the rib bones and transfer onto a plate and serve it with your selected side dish of roasted baby potato or broccoli.

Primavera, which in Italian means ‘spring’. Unlike other berries, strawberries are juicy, jammy and very flavourful. This dessert is close to the pastry chef’s heart because it reminds him of his childhood and also it is specially made for Belcanto guests. The dessert is not just a strawberry, though it shows the idea of the fruit, there is something much better inside of it.

We use herbs like basil and estragon, to increase the freshness of the dessert. To make this dessert light and loved by ladies who love desserts, but not calories, we use yoghurt, not cream, so the dessert is fluffy. In the heart of the desert is a mixture of fresh strawberries and herbs combined with compote fruity jelly. The last touch is the coverwe tried to recreate the strawberry skin - so we add one more texture, crunchy, which is made of white chocolate.

INGREDIENTS

YOGHURT CRÉMEUX

110g cream 35%

10g gelatine

100g white chocolate

250g yoghurt

STRAWBERRY JELLY

160g strawberry purée

84g white sugar

3g pectin

STRAWBERRY COMPOTE

1100g strawberry jelly

935g strawberry cubes

11g xanthan gum

RED ENROBAGE

300g white chocolate

300g coco butter

10g red colour

NEUTRAL GLAZE

450g absolute crystal 50ml water

PRIMAVERA STRAWBERRY

METHOD

YOGHURT CRÉMEUX

Heat cream and dissolve the gelatine. Pour it over the melted chocolate and make an emulsion. Chill and combine it with the yoghurt. Refrigerate until you need it.

STRAWBERRY JELLY

Mix sugar with pectin. Heat it to 45C. Sift the sugar mixture into purée. Constantly mix until it reaches 85C. Refrigerate overnight.

STRAWBERRY COMPOTE

Blend stabilized jelly with xanthan. Mix with fresh strawberry brunoise. Fill the moulds. Freeze until you need it.

RED ENROBAGE

Melt the cocoa butter and dissolve the colour in it. Melt the chocolate and mix it all in an immersion blender.

NEUTRAL GLAZE

Combine ingredients and heat it until 85C

photo credit

ALL PHOTOGRAPHS ARE COPYRIGHT

7: ©WG MAGAZINE

8: ©DUBAI CARES

10-11: RESTAURANT IMAGES ©RESTAURANTS

12-13: ©DUBAI CARES

16-29: ©THE NINE, SOFITEL DUBAI THE OBELISK

30-43 ©MYTHOS KOUZINA & GRILL

44-57: ©MINT LEAF OF LONDON

60-73: ©BRASSERIE BOULUD, SOFITEL DUBAI THE OBELISK 74-81: ©3 FILS 82-95: ©TAIKO, SOFITEL DUBAI THE OBELISK 96-110: ©BELCANTO

113: ©DUBAI CARES

ALL VIDEOS ARE COPYRIGHT ©DUBAI CARES

The recipes are presented in a clear and easy-to-follow way, with ingredients, methods, preparations and photographs of the dishes.

All measures are level unless otherwise stated.

Centimeter - cm Deciliter - dl Fluid Ounce – fl oz Gram - g Kilogram - kg Liter - l Milligram - mg Milliliter - ml Ounce – oz Pound - lb Quarts - qt Tablespoon - tbsp Teaspoon - tsp

Conversions

1 teaspoon (tsp) = 5 ml / 5 g

3 teaspoons (tsp) = 1 tbsp / 15 ml / 15 g

1 tablespoon (tbsp) = 15 ml / 15 g

15 tablespoons (tbsp) = 1 cup / 225 ml

1 cup = 8 fluid oz / 237 ml

1 pint = 2 cups = 473 ml

1 quart = 4 cups = 0.95 liters

1 ounce = 28 grams

1 pound = 454 grams

1 stick butter = ¼ cup

1 deciliter (dl) = 100ml

1 stick = 1 inch

Weight

1 gram = 0.035 ounces

100 grams = 3.5 ounces

500 grams – 1.1 pounds

1 kilogram = 35 ounces

Volume

5 milliliter = 1 teaspoon

15 milliliter = 1 tablespoon

240 milliliter = 1 cup or 8 fluid ounces

1 liter = 34 fluid ounces

Liquid measures

8 fluid ounces = 1 cup = ½ pint = ¼ quart

16 fluid ounces = 2 cup = 1pint = ½ quart

Temperature

Conversion from Fahrenheit to Celsius: C = (F - 32) / 1.8

Conversion from Celsius to Fahrenheit: F = C x 1.8 + 32

20C = 68F

120C = 250F

160C = 320F

180C = 350F

205C = 400F 220C = 425F

You

Dine. Feed. Educate is an initiative close to my heart, a school program to feed and educate children by Dubai Cares.

It would not be possible without the support of the chefs, the restaurants and their management. Thank you, Russell Impiazzi, Ilias Kokoroskos, Pradeep Khullar, Nicolas Lemoyne, Jhovani Manalo, Anton Rodionov, Giacomo Lombardi, Jamilla Goncalves, Saubhagi Veer, Chloé Descout, FJ Esanboev, Majed Al Alawi, Khalil Khouri, Rami Massoud, Stephen Gersowsky, Amanda Cheng and Pauline Mishina for making this happen.

A big thank you to the Dubai Cares team for this brilliant initiative and for making a big difference in children’s lives through their school programs.

- Flavel Monteiro