THE BEST OF DUBAI: A DINING EXPERIENCE by WG Magazines

“Elegance with flavour, colour and splendour; remembered and desired, t catch one’s eye and hold it in memory”

the best of

DUBAI A DINING EXPERIENCE by

FLAVEL MONTEIRO AWARD-WINNING AUTHOR

DOMENICO SANTAGADA ALICI BLUEWATERS

LUCA TRESOLDI

THE ARTISAN WALDORF ASTORIA DIFC

PRADEEP KHULLAR MINT LEAF OF LONDON DIFC

MARC MANOSA

BEBEMOS LE MERIDIEN DUBAI HOTEL & CONFERENCE CENTRE

RENE JUEFRI MY SQUARE DOUBLETREE BY HILTON DUBAI, BUSINESS BAY

SALVO SARDO RONDA LOCATELLI ATLANTIS THE PALM

NICK ALVIS & SCOTT PRICE FOLLY BY NICK & SCOTT SOUK MADINAT JUMERIAH

DIEGO SÁNCHEZ AMAZÓNICO DUBAI DIFC PAVILION

MATTHIJS STINNISSEN BOCA DIFC

MUSABBEH AL KAABI AL NAFOORAH JUMEIRAH ZABEEL SARAY

SARADHI DAKARA THE MAINE OYSTER BAR & GRILL THE DOUBLETREE BY HILTON

YANG TAO ZHEN WEI CAESARS PALACE BLUEWATERS DUBAI

ANDREA FIORAVANTI PALM AVENUE WALDORF ASTORIA DUBAI PALM JUMEIRAH

VINU RAVEENDRAN CARNIVAL BY TRÈSIND DIFC

THODORIS ROUVAS TAVERNA GREEK KITCHEN SOUK MADINAT JUMEIRAH

UROSH MITRASINOVIC 21GRAMS PARK REGIS BOUTIQUE HOTEL

BENJAMIN WAN COYA FOUR SEASONS RESORT

the best

FRANCESCO ACQUAVIVA SOCIAL BY HEINZ BECK WALDORF ASTORIA DUBAI PALM JUMEIRAH

HIMANSHU SAINI TRÈSIND / TRÈSIND STUDIO VOCO HOTEL

LUCIANO MARQUES TASCA MANDARIN ORIENTAL JUMEIRA

LUIGI VESPERO BULL & BEAR WALDORF ASTORIA DIFC

GREGOIRE BERGER OSSIANO ATLANTIS THE PALM

GILLES BOSQUET LA CANTINE DU FAUBOURG JUMEIRAH EMIRATES TOWERS HOTEL

FRANCESCO GUARRACINO ROBERTO’S DIFC

REIF OTHMAN REIF KUSHIYAKI DAR WASL MALL

VINEET BHATIA INDEGO BY VINEET GROSVENOR HOUSE

YANNIS MANIKIS BALLARÓ CONRAD DUBAI

INDYA BY VINEET LE ROYAL MERIDIEN BEACH RESORT & SPA

GIACOMO AMICUCCI IL RISTORANTE-NIKO ROMITO BULGARI RESORT DUBAI

ANDY TOH HAKKASAN ATLANTIS THE PALM

PRABA MANICKAM THE MEAT CO. SOUK MADINAT JUMEIRAH

COLIN CLAGUE RÜYA

ILIAS KOKOROSKOS MYTHOS KOUZINA & GRILL JUMEIRAH LAKE TOWERS

of dubai

JIN CHUL KIM ARMANI/HASHI ARMANI HOTEL DUBAI

STEVEN SMALLEY WAVEBREAKER BEACH BAR AND GRILL HILTON DUBAI JUMEIRAH

contents

FRONT INSIDE COVER – EXPERIENCE DUBAI 9 AUTHOR 10 FIRST WORDS – DTCM 13 EMMA BANKS 14 HEINZ BECK 17 MARK SANSOM 18 ALFREDO RUSSO 21 DUBAI DINING – COURTNEY BRANDT 25 TASTING EMIRATI CUISINE – JEAN WINTER 186 DUBAI FOOD FESTIVAL 296 - 297 - 298 PHOTO CREDIT 299 MEASUREMENT CONVERSION INSIDE BACK COVER – READY WHEN YOU ARE EMIRATI CUISINE 55 BLALEET MUHAMARA – AL NAFOORAH 56 SAMAK HAMOOR BIL ZATAR – AL NAFOORAH 59 THREED – HANAN REHAIF 60 KINGFISH MACHBOOS – MUSABBEH AL KAABI 63 DAJAJ TAHTA – MUSABBEH AL KAABI 64 LAMB NACHBOOS – MUSABBEH AL KAABI 67 CRUNCHY LEGIMAT – MUSABBEH AL KAABI

CHEFS 31 VINEET BHATIA 32 REIF OTHMAN 35 GRÉOIRE BERGER 36 FRANCESCO GUARRACHINO 39 ILIAS KOKOROSKOS 40 COLIN CLAGUE 43 LUIGI VESPERO 44 PRABA MANICKAM 47 NICK ALVIS & SCOTT PRICE 48 HIMANSHU SAINI 50 MUSABBEH AL KAABI 96 GILLES BOSQUET 99 FRANCESCO ACQUAVIVA 100 BENJAMIN WAN 103 LUCIANO MARQUES 104 SALVO SARDO 107 ANDY TOH 108 MATTHIJS STINNISSEN 111 PRADEEP KHULLAR 112 GIACOMO AMICUCCI 115 YANNIS MANIKIS 116 STEVEN SMALLEY 187 MARC MAÑOSA 188 SARADHI DAKARA 191 YANG TAO 192 LUCA TRESOLDI 195 DOMENICO SANTAGADA 196 VINU RAVEENDRAN 199 THEODORE ROUVAS 200 JIN CHUL KIM 203 DIEGO SÁNCHEZ 204 UROSH MITRASINOVIC 207 ANDREA FIORAVANTI 208 RENE JUEFRI

VEGETARIAN 72 WATERMELON AND GREEK FETA SALAD – WAVEBREAKER BEACH BAR & GRILL 75 CRIPSY HENS EGGS – FOLLY BY NICK & SCOTT 76 ROMANO PEPPERS AND MASALA POTATOES – MINT LEAF OF LONDON 79 TEMPURA AVOCADO – TASCA BY JOSÉ AVILLEZ 81 CAPRESE SOUP – CARNIVAL BY TRÈSIND 82 TORTELLI DI POMODORO – IL RISTORANTE – NIKO ROMITO 85 AVOCADO GALOUTI KEBAB – TRÈSIND 86 POBLANO PATACONES – AMAZÓNICO 89 POTATO GNOCCHI - CARNIVAL BY TRÈSIND 90 VEGAN BEETROOT TARTARE – THE MAINE OYSTER BAR & GRILL 93 MUSHROOM CLAYPOT – REIF KUSHIYAKI

FISH & SEAFOOD 122 FLOATING ISLAND – OSSIANO 125 SPICY TUNA TEMAKI CONE – TASCA BY JOSÉ AVILLEZ 126 FOUR SEASONAL SHRIMP CRYSTAL BAG – ZHEN WEI 129 SEA BASS CEVICHE – THE MEAT CO. 130 MOJAMA AND TOMATO BREAD – OSSIANO 133 YELLOW FIN TUNA TARTARE – MYTHOS KOUZINA & GRILL 135 LEMONGRASS SMOKED CURED SALMON – MY SQUARE 136 EMIRATI KINGFISH HAMACHI CEVICHE – BOCA 139 LOCAL HAMACHI CEVICHE – THE MAINE OYSTER BAR & GRILL 140 SEA BASS CARPACCIO – TAVERNA 144 VENTRESCA DI TONNO – IL RISTORANTE–NIKO ROMITO 144 BALIK EKMEK – RÜYA 147 WALNUT CRUSTED SEA BASS – LA CANTINE DU FAUBOURG 148 MISO CHILEAN SEA BASS – ARMANI/HASHI 151 CODA DI ROSPO – RONDA LOCATELLI 152 CANGREO AL COCO – COYA 155 CALAMARATA GAMBERI E PISTACCHI – ROBERTO’S 156 COASTAL PRAWN STEW – INDYA BY VINEET 159 GAMBERI E AGRUMI – ALICI 160 PRAWN GHEE ROAST – TRÈSIND 163 PASTA WITH CREAMY COCONUT – MY SQUARE 164 GRILLED LOBSTER – INDEGO BY VINEET BHATIA 167 POLO – ROBERTO’S 168 GRILLED OCTOPUS – TAVERNA 171 CRISPY OCTOPUS – SOCIAL BY HEINZ BECK 172 PULPO ROSTIZADO – COYA 175 GRILLED OCTOPUS POTATO CREAM – BALLARÓ 176 SPAGHETTI RICCI E RICCIOLA – ALICI 179 SEAFOOD FIDEUA – BEBEMOS 180 BLACK SEAFOOD PAELLA – BOCA 183 SEAFOOD PRAWN RICE – PALM AVENUE

MEAT 215 216 219 220 223 224 227 229 230 233 234 237 238 241 242 245 246 249 250 253 254 257 258 261 262 265

CHICKEN TIKKA SKEWER – WAVEBREAKER BEACH BAR & GRILL CHICKEN CROQUETAS – BEBEMOS SOUS VIDE CHICKEN BREAST – PALM AVENUE RED PEPPER CHICKEN TIKKA – INDEGO BY VINEET BHATIA TORTELLINI IN BARODO – BULL & BEAR VENISON TATAKI – THE MEAT CO. DUCK SALAD – HAKKASAN HOMEMADE FIIE GRAS – BISTRO DES ARTS LAMB SHANK - INDYA BY VINEET LAMB WITH ARTICHOKE – THE ARTISAN GRILLED LAMB CHOPS – MINT LEAF OF LONDON WAGYU SANDO – REIF KUSHIYAKI BAKED WAGYU BEEF PUFF – ZHEN WEI WAGYU BEEF TARTARE – BULL & BEAR WAGYU BEEF TATAKI – ARMANI/HASHI SMOKED CEVAP TARTARE – 21 GRAMS MEMORIES OF LASAGNA – SOCIAL BY HEINZ BECK BEEF TENDERLOIN – BALLARÓ BEEF SHORT RIBS STIFADO – MYTHOS KOUZINA & GRILL MEZZI PACCHERI – THE ARTISAN SARMA – 21 GRAMS SHORT RIBS – LA CANTINE DU FAUBOURG OSMANTHUS WAGYU – HAKKASAN ASADO TIRA – AMAZÓNICO OSSOBUCO ALLA MILANESE – RONDA LOCATELLI 24 HOUR SLOW COOKED SHORT RIB – RÜYA

THE WORLD’S RENOWNED PASTRY CHEFS 270 ÉRIC VERGNE 273 SIGNATURE - 4 Ø17 X 4.5CM DESSERTS - ÉRIC VERGNE 274 FRÉDÉRIC CASSEL 277 SAINT-HONORE NOROHY JIVARA - FRÉDÉRIC CASSEL 280 JÉRÔME DE OLIVEIRA 282 CHOCOLATE & BANANA ZION TART - JÉRÔME DE OLIVEIRA 284 PASCAL LAC 286 ANDOA - PASCAL LAC 288 SÉBASTIEN BOUILLET 290 TARTE “ORIENT PASSION - SÉBASTIEN BOUILLET 292 VINCENT GUERLAIS 294 MANGO TART - VINCENT GUERLAIS

Text ©2020 Flavel Monteiro Photo Credits - All photographs are Copyright Cover design: ©Flavel Monteiro Foreword: Dubai Corporation for Tourism and Commerce Marketing (DTCM) Introduction: Heinz Beck, Emma Banks, Mark Sansom, Alfredo Russo, Courtney Brandt and Jean Winter Commissioning Editor: Fabian deCastro Editorial Assistants: Maria Aquino and Chiara Lombardi Translator: Kurt Berger Design: IZZY and WG Picture Editor: FJMdesign Digital Content: WG Magazines and IZZY Media FZ-LLC Published by: Izzy Publishing Pvt. Ltd. Unit 14, Agnelo Colony, Kerant, Caranzalem, Goa publishing www.wgmagazines.com

izzy

Copyright ©IZZY Publishing Pvt Ltd. 2020. THE BEST OF DUBAI - A DINING EXPERIENCE is by award-winning author Flavel Monteiro. The author hereby asserts his rights to be identified as the author of this work in accordance with the Copyright Design and Patents Act 1988. All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means, including storage or retrieval system, without permission in writing from the author.

TUNA TARTARE THE MEAT CO. - SOUK MADINAT JUMEIRAH

DUBAI IS NOT JUST A DINING VENUE – IT IS ONE OF THE FOOD CAPITALS OF THE WORLD! 2020 has been a culinary book year, releasing two print books in February, an eBook on Easter Sunday to put smiles on people’s faces and support chefs around the world. Publishing and co-authoring the first-ever eBook Home Comforts in July with The World’s 50 Best Restaurants & Bars and an eBook elevating Filipino cuisine in August. The Best Of Dubai: A Dining Experience was always in the making, and choosing the right moment was the key. As Dubai and the United Arab Emirates opened its skies to the world, the timing was perfect to welcome you to taste the culinary gastronomy of Dubai. Everyone speaks about Dubai, an emirate that has excelled from a small fishing village to one of the most creative cities in the world. When it comes to dining, it’s centred on celebrity and Michelin-Starred chefs; so what makes Dubai dining so special? In the last decade and a half, this culinary landscape in Dubai has changed. Dubai is not just a dining venue - it is one of the food capitals of the world, and it is an experience where home-grown chefs such as Reif Othman, Gregoire Berger, Colin Clague, and Praba Manickam; have shined through the years and elevated gastronomy to a new level. In the past weeks, I visited several restaurants opened after these unsettling days, allowing me to handpick 34 of the finest restaurants, an impressive range of outstanding food experience by the best home-grown chefs of Dubai. This book would be incomplete without Emirati cuisine, thank you Jean Winter and H.H. Sheikha Latifah Al Maktoum for sharing insights on Emirati cuisine. Emirati cuisine recipes by my sister Hanan Rehaif and the first Emirati chef Musabbeh Al Kaabi. Sweet gastronomy with Valrhona and the World’s Renowned Pastry Chefs who compliment the Best of Dubai. A special thanks to H.E. Laila Suhail, CEO, DTCM. I would also like to thank Gregory Fuller and DTCM team for the specially edited video “Experience Dubai” for this eBook and their support. A big thank you to Emma Banks, Heinz Beck, Mark Sansom, Alfredo Russo, and Courtney Brandt for the forewords and introduction; and these brilliant chefs for allowing me to create The Best Of Dubai: A Dining Experience. I would also like to thank the following, without whom, The Best Of Dubai: A Dining Experience would not be possible; Stefano Iorini of MonViso, Zeyneb Larabi of Valrhona, Claudia Saumell of Bord Bia, Fabien Fretto of Bragard Middle East, and Christian Gradnitzer of Hilton for their support. The incredible editorial and creative team - IZZY and WG, Maria Aquino, Chiara Lombardi (CJ) and Kurt Berger, not forgetting Khalid Al Muhairy and Majid Belselah – thank you. Enjoy The Best Of Dubai!

Flavel Monteiro 9

A MELTING POT OF FOOD AND CULTURE Sitting at the crossroads of East and West, Dubai prides itself as a true melting pot of cultures, with a population from over 200 nationalities, and that diversity is reflected nowhere better than in the food that can be discovered around the city. Food has played an essential part in our history – the trading of spices through Dubai goes back thousands of years – while over recent decades as more families and individuals have chosen to settle and seek opportunities here, they have also brought with them and shared their unique cuisines and dishes. As Dubai has grown to become one of the worlds’ major cities – and the fourth most visited – the food scene has become one that not only embraces the latest trends while celebrating heritage, but has become a testing ground for new flavours and gastronomic journeys. Whether in five-star hotels enjoying food in restaurants from Michelinstarred chefs, or in vibrant neighbourhoods devouring street eats, visitors and residents alike have an almost unlimited range of culinary options to choose from. And of course, none of this is possible without the talent in the kitchens that embrace excellence and innovation to deliver perfection on every plate and unforgettable experiences for every diner. It is therefore our pleasure to be supporting the publishing of The Best of Dubai – A Dining Experience, which so vividly provides readers with a taste of Dubai’s food scene and flavours of the incredible work being done by restaurateurs, chefs and culinary professionals around the city. We hope your tastes are piqued by the mouth-watering recipes and vivid stories in these pages and that you are inspired to visit to experience all these flavours yourself. We look forward to welcoming you to Dubai! Dubai Corporation for Tourism and Commerce Marketing (DTCM) visitdubai.com 10

What makes dining in Dubai so special and where did it all begin? Let us go back many centuries when the local people ate from either the desert, sea, mountains and the oasis. Fishermen ate salted fish and the Bedouins relied on lamb and camel for milk and meat often cooking in the Zarb, a barbeque of hot coals under the hot sands. These proteins were accompanied with cereals and dates which sweetly sustained the nomadic Bedouins, as well as refreshing leaves from the famous Al Ghaf tree. Dubai served as a port for the silk and spice trade routes and Emirati cuisine became steeped in flavours and influence from Asia, Iran and Turkey. The Emirati section of this book showcases the best of this cuisine that we now enjoy in Dubai amongst such establishments as Al Seelah, Logma, and Al Fanar. As a global hub Dubai finds itself home to over two hundred nationalities and when it comes to gastronomy the city does not disappoint! The food scene in Dubai has developed from the import of fast casual US chains, to international celebrity brands and chefs within the five-star resorts, followed by the explosion of casual dining outlets inside the gigantic malls and culminating in the restaurant and food scene becoming highly sophisticated and developed. Dubai now enjoys a wave of home-grown chefs who hold their place amongst the stars of brands such as Zuma, Coya, Hakkasan and Nobu. Dubai Chefs such as Izu Ani, Reif Othman, Nick Alvis and Scott Price who all made their names in world class restaurants such as Zuma, Table 9 and La Petit Maison now operate their own concepts namely Gaia, Reif Kushiyaki and Folly by Nick and Scott. Local Emirati chefs have started to carve out their own place in the Dubai dining scene such as Chef Amna Al Hashemi with Mitts & Trays. Coupled with a developed dining scene local agriculture is advancing at a rapid pace with an explosion of local farms and modern hydroponic vertical farms to tackle the arid desert conditions, partnered with a host of wonderful farm to fork sustainable restaurants and cafes. I applaud all the chefs in this book who work so tirelessly to ensure that Dubai earns its place on the world stage as a dining destination and a great place to enjoy fabulous cuisine. When in Dubai guests can enjoy street food at the Creek, Bur Dubai or Deira and almost every cuisine in between, right up to the heady heights of upscale dining at At,Mosphere on floor 122 of the iconic Burj Khalifa. Dubai really does have a seat at a table for all to dine and after all hospitality and generosity is deeply entrenched within the local culture! ~ EMMA

BANKS HILTON HOTELS & RESORTS, VP F&B Strategy & Development EMEA 13

Talking about Dubai is always linked to something closer to the dream than to the reality. The city exhibits all of its beauty with a great modern elegance. It’s designed to be unique in all its attractions, monuments or architectural singularities. From the first time you visit Dubai, you’ll feel the pursuit of beauty, greatness, overcoming the impossible. The most attentive travellers will also admire the historic charm of the city and the strong relationship with the desert and with water that is the true attraction of this wonderful world. I have the honour to work here and, during all these years, I had the chance to see the evolution of this amazing city; its colours and flavours inspires everyone who come here. Exploring the souk and cruising with an “Abra” on the Dubai creek was one of the most interesting experience I’ve ever had and helped me a lot to discover the real essence of Dubai and to get in touch with local people. ~ HEINZ

BECK La Pergola, Rome, Italy 14

I first came to Dubai in 2010. Intrigued by the fledgling exodus of British chefs making the journey to what was then a city half its size and still predominantly sand, I interviewed the cooks eyeing up the move. The consensus was that they were ‘giving it a shot’ and taking up some ‘really interesting propositions’ centred on creating restaurants without the restrictions they may have felt hamstrung by at home. Fast-forward a decade and the city is now one of the food capitals of the world. In terms of the British diaspora, it was led by Gary Rhodes. A chef who had achieved everything he needed to in the UK and chose to make Dubai his home, he became an ambassador for the restaurant scene and a confidant to those chefs contemplating following in his footsteps. No doubt, when he prematurely passed last year, the city lost one of its greatest adopted sons, but he can be proud of the legacy he achieved and his role in establishing the dining hub that Dubai has become. While the grand hotel restaurants shine brightest, with the likes of global superstars Alain Ducasse, Heinz Beck, Mauro Colagreco, Jason Atherton, Erik Lanlard and Yannick Alléno heading up immaculate representations of their own idiosyncratic cuisines, the new generation of restaurants show real excitement. A dinner at Indian-influenced Trèsind Studio is my own best meal of 2020, followed by some wonderful, more casual, experiences at Greekfocussed Shimmers and sun-dappled Flamingo Room by Tashas. While the restaurant scene here is as transient as anywhere else in the world, with this new breed of restaurateurs coming through, locals can be sure that the future of their eating experiences is in very good hands indeed. This eBook created by Flavel Monteiro – arguably the loudest international champion of the Dubai restaurant scene – gives a true taste of the restaurants as they are today. While the dining world is facing up to one of the most difficult periods of its history, engaging with texts such as this and, of course, making reservations are the strongest ways we can all preserve its future. While the pace of expansion may temper, the next 10 years will no doubt go on to further define the glittering perfection that has become synonymous with the city of Dubai. ~ MARK

SANSOM Content Editor for The World’s 50 Best Restaurants and Bars 17

DUBAI, THE MOST EXCITING GASTRONOMIC CITY! You go to Turin to eat the best Italian food, Lyon to try the best French food, Osaka to get the best Japanese food. When you come to Dubai, the most exciting city you find the best cuisines from different countries - Italy, France, Japan, India, Thailand, North and South America, Middle Eastern and the Mediterranean. This relatively new city, with an expat community made up of over 200 nationalities is one of the best places to celebrate the flavours of the world, from brilliant street food dishes to sophisticated fine dining and everything in between. A city that always keeps diners on their toes, with Dubaiâ&#x20AC;&#x2122;s food scene everchanging and evolving. Starred chefs experiment with menus themed around unusual ingredients. There is a new must-eat dish every week. If you fancy something different, then you must visit the spice souk, the Deira Fish Market and the fruit and vegetable market in Dubai, a mountain of dates will welcome you and all around spices, local fish, fresh meats, fruits and vegetables. As the chef / owner of Dolce Sil Novo at the Reggia gastronomic restaurant located within the UNESCO Heritage â&#x20AC;&#x201D; The Venaria Palace near Turin, Italy, wherever I am in the world, food is always the focal point of everything I do. My taste journeys have taken me all over the world in search of great flavours and new recipes. The best way to explore any culture is definitely through food. It is no secret that excellent food and tasting the cuisine of local restaurants are deciding motivator for many of us in the choice of the next holiday destination, and Dubai with a variety of restaurants to choose from is on the radar of many travellers. Food is one common language across the world that travels from one country to another. I think my heart is in Italy, but I feel at home here in Dubai. ~ ALFREDO

RUSSO Dolce Stil Novo, Turin, Italy 18

While there is so much to enjoy in the city, the best thing about dining out in Dubai is how almost every cuisine is available and represented. At a range of prices, hungry diners are spoiled for choice. Guests can get up close and personal at smaller venues, or sit down for fine dining among some of the city’s premier addresses. From Deira to the Marina, DIFC to International City, JLT to D3, and everywhere in between, there are plenty of delicious and unique dishes to be found. And when the weather is nice, visitors can enjoy an alfresco meal, dining onboard a boat, or countless beachside options. Personally, I love living in a city where it seems every week there is something new to try. Now more than ever, long-time local chefs are opening up restaurants across Dubai, and it’s exciting to witness their progress. Yes, we have celebrity chefs who bring their experience from Michelin starred restaurants, but we also have restaurants that have been operating for decades. The UAE also is making progress in producing food locally and reducing the overall carbon footprint. Restaurants have their choice of oysters pulled from coastal waters that morning or fish harvested locally, with exciting developments in aquaculture. Most important to me are the chefs and teams I’ve developed relationships with in the past few years. Watching chefs strike out on their own, challenge themselves, or open a new restaurant is one of the best things about living in Dubai. Stopping into a restaurant to see what’s new, to be invited to try dishes before they hit the menu, or making a recommendation to someone looking to celebrate — I’m proud to call this city my home. ~ COURTNEY

BRANDT Author, food critic and founder of A to Za’atar 21

DUBAI where anything is possible

From a small fishing village in the Arabian Gulf, Dubai is today one of the most creative and cosmopolitan cities in the world. One of the seven emirates that make up the United Arab Emirates. Home to over 200 nationalities, Dubai offers a truly memorable experience. Whether it is by the banks of the Creek, or Al Fahidi Fort, the oldest building in Dubai or the iconic Burj Al Arab, or at the top of the Burj Khalifa, the worldâ&#x20AC;&#x2122;s tallest building, Dubai lives and breathes a sense of possibility and innovation. And with an unparalleled coastline, beautiful desert and magnificent cityscapes, memories are just waiting to be made here.

TASTING EMIRATI CUISINE Food has always held a mystical hold over me since I was a child. The intoxicating smells emanating from the kitchen, sounds of food preparation going on, and the plating magic that happens to the moment I get to taste the dishes. When I was asked by Flavel to do a piece on my perceptions on Emirati food, I was beyond excited because that meant exploring a cuisine new to me and using it as a portal into Emirati culture. Dubai has been my home since Christmas 2016. For me, what makes Dubai ‘home’ is not just a location pin but the plethora of amazing experiences that Dubai has blessed us with. It means a lot to me as an expat and foreigner living in Dubai to share my experience about Emirati food and culture. What is Emirati food? This was the question I first asked myself and thought I’d known, however to my own horror, I had only eaten lots of Middle Eastern or Arabic fusion dishes in the past three and a half years in Dubai and have not actually experienced anything remotely traditional. I wanted to understand how traditional Emirati food is perceived amongst my local Emirati friends and understanding their local traditions and culture from their point of view was the most exciting part of this whole research experience for me. One of the traditions I learnt about is local coffee etiquette. Coffee is served in small quantities and never full because filling a cup represents “chasing

your guests to leave early’, and that guests wiggle their cups when they do not want a refill and extend their hands holding their cups if they want a refill. Serving coffee is synonymous with local hospitality and their show of generosity. History and trade has definitely influenced how Emirati cuisine has evolved over time. The types of dishes also reflect where the inhabitants come from, be it the sea, desert, mountains or near the wadis (oasis). The inhabitants living near the sea has mainly fish in their daily diet like Jasheed (dish cooked with baby sharks), whereas the Bedouins ate lots of goat and honey featured heavily with the mountainous tribes. Some meats like deer, camel and gazelle that were prized before are not so readily available today. The fact that the UAE was located along the spice and trading routes saw the use of popular spices like saffron, cinnamon, cardamom, turmeric and black pepper in many if not all of their dishes. Rice was also not a traditional staple for the UAE until the influence of trade with the Indian and Persian traders led to the predominance of basmati rice in the cuisine. Dates grows in abundance in the region and it being the national fruit of the UAE also see dates being used in many savoury and sweet dishes. I also learnt that the local coffee (gahwa) is never served sweet because it is always served alongside dates.

When I was asked to write this article, my first go to was my dear friend, Her Highness Sheikha Latifah Al Maktoum. I told her about this project and how I wanted and needed to try traditional Emirati food in order to do justice to this article. Without hesitation, she offered to host a private lunch to share with me the local and traditional dishes. The lunch showcased a full and an extensive spread of local dishes that included a chicken and Meat Harees Dyay (a savoury porridge dish cooked during special occasions due to its long cooking time), Chicken Fareed (chicken stew slow cooked with spices), Lamb Machboos (a rice and meat dish infused with the meat stock), Aseeda (a delicious pumpkin puree), Chicken and Fish Briyani, Lamb/Chicken Mashway (stuffed whole baby lamb and chicken), Chicken/Fish/Vegetable Saloona (meat or vegetable stew), Fish Maglay (a rice and fish dish cooked in with a home cooked tomato paste), Foogat Samach (another fish and rice dish) and Luqaimat (fried sweet puffy balls). This array of food was kindly put together by Sheikha Latifah’s mother, Her Highness Hessa bint Rashid Al Maktoum who also made sure that I got to try all their local breakfast dishes which had dishes like Khameer (a pancake spiced with fennel and sesame seeds and eaten with date syrup or honey), Chabab (flat round wheat pancakes), Ragag (crispy paper thin bread), Dango (boiled chickpeas lightly spiced with red peppers) and Balaleet (a sweet vermicelli, egg and onion dish). After our meal, a slew of hot drinks ensued from gahwa (local Arabic coffee), Karkadeh (Hibiscus drink), Habet Alhamra (a red seed custard and saffron drink), Karak tea (black tea brewed with cardamom, saffron, evaporated milk and sugar), Falooda (a cold dessert that taste like vanilla ice cream but with vermicelli inside) and Zaatar tea. (R-L) HER HIGHNESS SHEIKHA LATIFAH AL MAKTOUM

AND JEAN WINTER

H.H. Sheikha Latifah also explained to me that all the dishes arrive to the table at the same time as there are no specific courses like appetizers, mains or dessert. The guests come to a table already laid full with dishes including sweet dessert dishes to fruits. One of the most interesting facts I learnt from this experience shared by Her Highness, is that there are no soup dishes in the Emirati cuisine. I basically left the palace with a stomach ready to burst and the word ‘feast’ took on a whole different meaning henceforth. 26

EMIRATI CUISINE IS AN UNDISCOVERED GEM... Everyday meals in the everyday Arabic household depends on whether it is a pure Arabic household or a mixed Arabic household (where a local Emirati is married to someone from another country). In these mixed households, food operates as a cultural marker creating fusion dishes is a way of preserving a slice of their own ethnicity whilst embracing the local Emirati cuisine. Inter-ethnicity is not the only factor influencing what dishes are cooked in the local Emirati homes. An Emirati family living with grandparents will likely eat traditional dishes served on the floor as opposed to a young Emirati family or individual who may choose to eat at the table, eat out or order in international dishes. I also found it interesting that in an Emirati household without servants, it is usually the youngest member of the family that serves the coffee and he or she does so without interacting with the guests. The younger generation of Emiratis have also influenced the ever changing foodscape in the region. Being in the F&B industry has given me great insights to exciting changes brought about this younger and influential group. The influence of overseas education, travel and social media has seen a shift in the younger generation from eating traditional foods to western favourites like pizzas, burgers and other international cuisines. Many young Emirati women are also running many successful F&B enterprises as a hobby, side investment or on top of their main jobs. This is where we see gender roles shifting with the times in the Gulf

region and how UAE celebrates women in power and encourages their involvement in all industries more so than any other Arab country. I see this group of young F&B Emirati entrepreneurs as fearless, up for a challenge and adventurous; they are the very ones who will bring the little known Emirati cuisine to the forefront and new heights in the next decade! Many of us react to foreign cultures and traditions with suspicion and even fear of the unknown when it comes to trying new foods. That was my own reaction having to try fried worms, grasshoppers and insects in Thailand but I ended up being pleasantly surprised at how delicious they were much to the disgust of some of my family and friends. If you are living in Dubai, or UAE trust meâ&#x20AC;Ś ask one of your local Emirati friends about trying their traditional home cooked Emirati meal and it will open your taste buds to different flavours and best of all, deepen your understanding of what Dubai has to offer in terms of her cuisine. The local Emirati cuisine is an undiscovered gem which I have discovered during this culinary adventure of mine and will hold close to my heart as I feel so blessed to be able to explore and delve deeper into its cuisine I knew so little about. I really look forward to exploring different regional cuisines that the other emirates in the UAE have to offer. ~ JEAN WINTER Jean Winter Consultancy & Jeanâ&#x20AC;&#x2122;s Private Kitchen

INDEGO BY VINEET - GROSVENOR HOUSE. DUBAI MARINA INDYA BY VINEET - LE ROYAL MERIDIEN BEACH RESORT & SPA

VINEETBHATIA

Vineet Bhatia is one of the world’s most exciting, creative, and accomplished Indian chefs. Throughout his career Vineet has created history with his progressive approach to Indian food, transforming perceptions of the cuisine globally through his portfolio of restaurants in Europe, Asia and Africa. Born in Mumbai, Vineet Bhatia’s influences have been based on the traditions of Indian life and family. His almost military style training at the Oberoi School of Hotel Management stood him in good stead but at the same time the rigid traditional kitchens did not allow him freedom to experiment and develop his own Indian cuisine. Vineet Bhatia moved to London in 1993, where he hoped to find the freedom to express and evolve his modern approach to Indian gastronomy. Perhaps ahead of his time, the London of that era offered a limited outreach for Indian cooking, with many establishments serving a cuisine of ambiguous authenticity. Unperturbed, he began his career with his trademark determination.

“Modernizing conventional Indian cuisine with signature innovation, an expressive menu of trademark dinner dishes infused with regional spices and fl vours at Indego by Vineet.”

The result was huge respect from his peers, a successful restaurant and global acclaim. It was not until 2001 however when Vineet became the first Indian chef to receive a Michelin star for restaurant Zaika in Kensington, that things really began to change for Indian gastronomy globally. His personal venture RASOI also received a Michelin Star in 2006 and he went down in the history books again when in 2009, ‘Rasoi by VineetGeneva’ was awarded its first Michelin Star, thereby making him the only Indian to have a star each for both his restaurants! Indego by Vineet is the Grand Dame of Indian Restaurants having launched in the summer of 2005 at a time when Dubai Marina was in the early stages of its existence. With Michelin starred chef Vineet Bhatia at the helm, it has paved the way for progressive Indian fare and was the first to introduce a Tasting Menu in the region (2005) where Indian dining was concerned and yet again led the way by creating a Tasting Menu for a vegan, dairy free and a gluten free diet. He prides himself on showcasing both the traditional and the Avant Garde side of this multi-faceted cuisine and the food here can be enjoyed as a ‘sharing’ as well as a ‘ Tasting course’ as there is no right or wrong way to experience Indian cuisine. After Indego put a spin on Indian cuisine, since 2005 Vineet decided to spin in an entirely different genre of ‘finger–licking’ sharing plates and regional delicacies with Indya by Vineet. Inspired by the informal ‘neighbourhood’ eateries of India where friends and family can come together at a table and not only catch up on the ‘gossip’ and ‘latest happenings’ but also share and indulge in exciting food and flavour combinations. Here the menu draws on the diverse regional offerings as well as cooking techniques. Less structured, it is all about food that is served as it gets prepared with the advantage that the flavours can be combined at will and everyone can become a food guru, designing their own meal according to their desires and sharing taste combinations with friends. Today, Vineet operates restaurants around the world. With locations in Dubai, Switzerland, Mumbai, Qatar, Bahrain, Mumbai, Mauritius and Saudi Arabia.

REIFOTHMAN

Reif’s culinary creations seems to be without limits. He takes his guests on a sensory and gastronomic journey, through perfectly balanced, one-ofa-kind cuisine—a masterful blend of exquisite flavour’s that seamlessly fuse East and West. His simplicity, passion, and innovative exploration away from conventional norms, bring inspiration from around the world.

“Reif Kushiyaki offers beautifully unconventional Japanese cuisine. A new, edgy and affordable ersion of kushiyaki – the freshly-grilled, skewered meats inspired by Japanese robata restaurants.”

His earliest experiences in the kitchen were those in his mom’s food stall. It was here, at the age of 14 that he would assist in preparing their traditional Javanese food (a mix of Indonesian and Malaysian cuisine). Here he would cut and wash the vegetables, as well as assist in making the pastry and being responsible for the baking. He eventually went on to learn under the tutelage of Violet Oon, a Singaporean chef specializing in Peranakan cuisine who recognized his potential. It was this recognition that he credits for giving him the drive that landed him where he is today. Reif began gaining international recognition in 2007 for his culinary talents while working with One Rochester Group in Singapore at some of the city’s top restaurants and hotels. Reif then joined the team of Zuma Dubai in 2009 and went on to establish Zuma as one of the most renowned restaurants in Dubai and was instrumental in keeping them on San Pellegrino’s ‘World’s Best Restaurants’ list for four consecutive years. After much success at his restaurant PLAY, in 201, Reif then launched his most intimate creation—‘The Experience.’ It was here that he unleashed a captivating and mind-blowing culinary experience to Dubai’s elite. This revolutionary concept takes a fresh look at the traditional chef’s table. In 2019, Reif opened his 29-seater unlicensed unconventional Japanese street food restaurant, Kushiyaki. This family-style, home-grown neighbourhood restaurant combines freshly grilled, skewered meats inspired by Japanese robata restaurants with the highest level of service. If the past is any indicator of the future, it will be a smashing success. This summer, Reif went on to open his second restaurant at Nakheel Mall, Palm Jumeirah.

REIF KUSHIYAKI - DAR WASL MALL, AL WASL ROAD

OSSIANO - ATLANTIS THE PALM

GRÉGOIREBERGER

Grégoire Berger is the celebrated chef behind Ossiano, one of the leading fine dining restaurants in the Middle East which is highly decorated with awards. Having travelled the globe to hone his culinary skills, Grégoire has set the precedent for the culinary scene in Dubai with his innovative ideas, use of exceptional techniques and quality ingredients. This has played a major role in him being heralded as the most acclaimed culinary artist in the emirate, earning more awards than any other chef over the past three years. Inspired by his wife’s Arabic heritage, in 2014, Grégoire made his move to the Middle East to take the role as head chef of Reign Dubai, a glamorous 350seat lounge terrace in DIFC. After almost three years at Reign, Berger found himself at his new home, Ossiano, where his culinary genius really came to light.

“At Ossiano, fine dining is an immersive experience. Imagine feasting on a sumptuous sevencourse dinner in one of Dubai’s most romantic underwater restaurants.”

Hailing from the Morbihan region of Brittany, France, Grégoire’s first foray into the culinary world was somewhat unusual. Despite learning a lot from his grandmother and falling in love with her rhubarb tart, he did not consider cooking a part of his future or destiny. However, at 16, the stars aligned, and an opportunity arose to start as an apprentice at La Closerie de Kerdrain, a gourmet restaurant in Auray created by Martine and Fernand Corfmat. Walking into the kitchen was like experiencing real magic for Grégoire and from that moment, his path was set. After achieving his culinary bachelor’s degree at CFA de vannes, Grégoire’s professional foray into the culinary world began at the one Michelin star, Le pressoir in Bretagne, France. Working under the watchful gaze of Chef Bernard Rambaud, Grégoire learnt what it meant to cook with fresh produce, perfecting the art of filleting the catch that came directly from the ocean. After a brief spell in Andorra, Grégoire moved to Paul Bocuse’s Bistrot de Paris at Walt Disney World. He spent three years in Florida, before moving to Morocco. There he was part of the launch team of Club 20-1 in Casablanca. With his time in North Africa over, it was time for Grégoire to head back to France as Senior Sous Chef of the Michelin Star La Grande Cascade in Paris. Managing a culinary team of 25, and with his gastronomy education going from strength to strength, Grégoire decided to focus on his personal life. In 2019, he was bestowed the title of 49th Best Chef in the World by The Best Chef Awards, as well as taking home the ‘Fol-LOVERS’ award for the second year running, for receiving the most public votes of any chef in the competition. In the same year he also named Seafood Speciality Chef and Pro Chef of the Year. These accolades have enhanced Grégoire’s positioning as the leading fine dining chef in the Middle East.

FRANCESCOGUARRACINO

From a culinary family, with his father being a revered two Michelin-starred chef, Francesco Guarracino started working in professional kitchens at the age of 11. Originally from Sorrento, after graduating, he travelled around Italy, to Rome, Florence, Sicily and Milan, to gain experience in the different regional cuisines of his home country. He developed a passion for seasonal and quality produce which are of paramount importance and shine through in all his creations. Francesco has worked at some of Italy’s most prestigious eateries, including Michelin-starred restaurants. He has also worked alongside some of best chefs in Italy, including Heinz Beck, Enrico Bartolini, Oliver Glowig, Marianna Vitale, Salvatore Bianco, Pasquale Palamaro, Gennaro Esposito and Moreno Cedroni. Through these experiences, he learned the discipline and attitude necessary for success. His diligent approach and natural talent led him to excel in culinary competitions and have resulted in him holding many senior leadership positions in restaurants across Italy, Spain, England and now in the U.A.E.

“Roberto’s presents a truly cosmopolitan experience, authentic, thoughtful and contemporary Italian fine dining experience.”

In 2007, he won the Best Young Chef Award from the renowned Federazione Italiana Cuochi (Italian Chef Federation.) In the same year, he moved to the UK to join the Italian restaurant group Piccolino, which has 22 restaurants across the country. After two years with the brand, he joined the San Carlo Group as development chef and later, group regional executive chef for the entire portfolio of venues. In 2011, he moved to Dubai as executive chef for BiCE Mare, where he helped build their reputation as one of the best seafood restaurants in Dubai, receiving Pro Chef’s 2015 Dubai Seafood Chef of the Year award. Today, Francesco is the group executive chef at Roberto’s where he brings his true Italian flair for fine dining. Injecting a sense of culinary theatrics, he has developed a range of new speciality dishes from around Italy, with tableside cooking to give diners an unforgettable and exceptional experience. In order to raise the hospitality bar in the UAE, and to ensure authenticity, he has brought eight Italian chefs to work with him. Adding to his accolades, Francesco recently took home the BBC Good Food Middle East Chef of the Year award. His passion for fine food is profound. Bespoke menus, one-off dishes and a personal style are key to Francesco and he blends traditional and contemporary methods in the dishes that he creates. For him, the ingredient is the king of the restaurant.

ROBERTOâ&#x20AC;&#x2122;S - DIFC

MYTHOS KOUZINA & GRILL - ARMADA BLUEBAY HOTEL, JLT

ILIASKOKOROSKOS

Ilias started cooking at a tender age of 13 and he realised how much he liked making people happy with food. At the age of 15, he decided to further his culinary dream and study at the Culinary Academy but was advised by the principal that it would be better to finish school first, get a proper education and then come back and start his culinary journey. He took his advice and graduated from high school and then went on to university to get his degree in Business Administration. Since he had already decided that cooking is what he wanted to do, he took up his first job in the kitchen.

â&#x20AC;&#x153;Bringing authentic Greek food to the table, an appetizing menu of traditional Greek recipes and dishes.â&#x20AC;?

He honed his culinary skills by working in several restaurants, jumped from one restaurant to another, since he was young, he wanted to gain as much experience as possible. He tried to work with the best chefs in Greece and take the best out of them. Some of them had great techniques and some of them had great flavours. All of them though taught him how to respect ingredients, minimise wastage, use ingredients that are in season, ingredients that are locally produced and to be as authentic as possible. Ilias brings authentic Greek food to the table. His simple, yet appetising menu is a compilation of traditional Greek recipes and dishes. 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. Every ingredient has its own characteristics, he likes ingredients that are unique but at the same time can fit to his type of cuisine and his character. Ilias heads Mythos Kouzina & Grill in Dubai. The restaurant echoes the details of a modern taverna with an upgrade to the traditional charm, without losing its fun spirit, warmth and vibrancy.

COLINCLAGUE

Whether it be Japanese cuisine at Zuma, Middle Eastern at Q’bara, or riffs on 3000 years of Anatolian culinary tradition at Rüya, Colin Clague’s awardwinning philosophy is based on his dedicated love of historical cuisine.

“Embark on a culinary journey through the food regions of Turkey with mezes from Marmara, pides from the Black Sea region, olives from the Aegean Sea and kebabs from south eastern Anatolia. Boldly recreated by Colin Clague.”

Brought up on the Isle of Man, Colin was influenced by his mother and this fostered his culinary desire, growing up with amazing food where the fish served came directly from the fisherman’s boat. However, school was not what Colin wanted, he wanted to travel the world and wanted to cook. At 16, he applied to join the Royal Navy as a chef but failed since he was too skinny, so he moved to London to star his culinary career. Working in some of the most prestigious kitchens, Colin gained his experience with Anton Mosimann, Peter Langan, Gary Hollihead, and Sir Terence Conran. In 1999, Colin was part of the pre-opening team of the prestigious hotel Burj Al Arab and then later joined the award-winning restaurant Zuma as the executive chef. He then moved to Caprice Holdings and took charge of all the restaurants included the opening of The Ivy at the Emirates Towers in Dubai. Jean-Georges Dubai and the Middle Eastern restaurant - Q’bara. The next, he went to Singapore as executive chef at the Pollen with his dear friend Jason Atherton. Colin’s cuisine is firmly planted within his passion for the use of quality ingredients and it is with these perfect vehicles that he creates a composition of flavours which is executed with masterful simplicity and finesse. At Rüya, Colin takes, the tried and tested dishes, and brings them into a modern format presentation which is more restaurant-style and elevated. Rüya is uniquely Anatolian and will be opening soon to a new location. With several awards and accolades to his name, Colin was a nominee for the World’s Best Chef Awards, Colin Clague joins the likes of Grant Achatz, Sat Baines, Bjorn Frantzen, Pierre Gagniere, Peter Gilmore, Philip Howard, and Jean George Vongerichten.

RÜYA

BULL & BEAR - WALDORF ASTORIA DUBAI DIFC

LUIGIVESPERO

Luigi Vespero’s inspiration for food comes from his home in Italy, and his ‘Nonna’ (grandmother) specifically who made the most delicious food. She is the one who helped Luigi discover his passion for cooking and to this day, he recalls with fondness, the taste, smells and textures of his grandmother’s food. He first stepped into a professional kitchen at the age of 14 and knew this was his calling. He started out as a pot washer, but even so, the kitchen was his comfort zone, a happy place where he knew he belonged. Even today, he stills get a sense of belonging in any kitchen, his passion for cooking running through his veins.

“Explore original, imaginative cuisine with a global twist. Bull & Bear is a favourite place, day or night. ”

Fortunate to work with some of the most highly respected people in the industry, with Chris and Jeff Galvin in London and Dubai and with Gordon Ramsay, the Galvin’s taught him a great deal about French cuisine, which he fell in love with and stepping into Gordon Ramsay’s kitchen, changed him forever. Luigi embraces every moment of his beautiful culinary career. Executive Chef of the Waldorf Astoria Dubai International Financial Centre (DIFC), he and his team are constantly looking at what the market can offer in terms of seasonality, quality, and sustainability. The dining experience at Bull & Bear, the signature restaurant at Waldorf Astoria DIFC offers an imaginative cuisine with a global twist. Whether it be strictly business or simply pleasure, the ambience is right whatever the occasion, day or night. Luigi’s philosophy about food is all about helping the ingredients be the star of the show. He is focused on the sensory elements of the dish - the right look, distinct aromas and perfection on the palate - all this using simple techniques. His attention to the acidity levels of a dish is very important, especially when paired with beverages to ensure they are well-balanced and complement each other.

PRABAMANICKAM

Praba Manickam holds a Master’s degree in Business Administration and prior to this, he previously attained a Bachelor of Science in Hotel Management all while gaining experience as a commis chef across hotels in India. His parents had advised him to focus on engineering, a field that offers job security and good future, however, he decided to pursue professional development in cooking and with great passion, observing the dynamic field of expression. There were moments when he could feel that the opportunities before him were right for him he and in combination with his desire and strong discipline were easily achievable. While he was training and practicing, he had the opportunity to learn of and participate in service practice, cooking courses, and studying hotel service and management, but the dynamic atmosphere in the kitchen always attracted his attention; something was always happening there and it’s still does. It was the sense of experiencing while creating a product that was the result of his own knowledge, and created by his own hands that made him feel so proud and let him dream. His ambition to travel the world took him to the Middle East. He joined Food Fund International (FFI) in 2007, where his first role showed him progress through the kitchen hierarchy of the Meat Co., a renowned specialty steakhouse serving the finest cuts of meat in the most picturesque locations of Dubai and Abu Dhabi. It did not take long for him to be noticed and he was placed under the guidance of Roy, who recognized his talent and supported him through future development.

“Leveraging off its African heritage with the best steaks from around the globe and the unique aging process, combined with the eclectic atmosphere and warm hospitality at The Meat Co.”

Praba’s name may not ring a bell with many in the culinary circles but he was commended by winning the Best Commis Chef in the Middle East 2008 and Head Chef of the year in 2010 before progressing to regional Head Chef of the SouthAfrican brand. Following the launch of the group’s African themed restaurant, Tribes in 2010 he moved because of the authentic brand’s expansion into Dubai’s two biggest malls. Praba’s career journey with Food Fund International (FFI) has seen them win Dubai’s Best African Restaurant award in 2011 and Taste New Zealand Chef of the year award in 2014, where he got the opportunity to explore New Zealand for a culinary tour over a few weeks. In 2018, his talent was again recognized with Chef of the Year by Pro Chef Middle East. As the Group Executive Chef, Praba is responsible for overseeing 11 brands and 21 restaurants and a team of 350 chefs across the Middle East, South Africa and Europe. He handles product sourcing for the group, dealing with suppliers to ensure restaurants are able to meet the demands and bringing quality products to all of his restaurants. Praba is reinventing Dubai’s restaurant business with every new brand launched by FFI. He has been creating excitement, implementing new ideas and strategies, menu developments, and new concepts including newly opened Taverna Greek kitchen, Americano in Dubai, and Clay-Japanese Peruvian restaurant in Bahrain. He is currently working on 3 new projects in Dubai including a beach club called Bohéme and heading up a major expansion plan for Saudi. For Praba, cooking is a philosophy, an art, and a way to express himself and his special attitude towards those he cooks for. It is not about following recipes - it is a philosophy where one must be able to think and where you must be dedicated and also creative to get on the right track in the culinary industry.

THE MEAT CO. - SOUK MADINAT JUMEIRAH

FOLLY BY NICK & SCOTT - SOUK MADINAT JUMEIRAH

&SCOTTPRICE

NICKALVIS

With a strong culinary history, British duo, Nick Alvis & Scott Price established a creative partnership in 2010 when Table 9 launched at the Hilton Creek Dubai in 2009. Both chefs are of Gordon Ramsay’s alumni, and have played an instrumental part in developing the UAE dining scene. Nick started out in several country house hotels, before moving to London to work for Nico Ladenis at Incognico and Chez Nico. He then spent three years working with Gordon Ramsay in London before relocating to France where he formed part of the opening team for Gordon Ramsay au Trianon in Versaille.

“The Folly journey begins at the door. Cuisine driven by experience and creativity with an informal take on modern dining in a relaxed, welcoming environment.”

Scott worked with Gordon Ramsay at Claridges, following his success in reaching the national finals of the Gordon Ramsay annual chef’s scholarship in 2003. The fast-paced, demanding environment of the kitchen suited him and he remained with Gordon Ramsay in London until 2010 when Gordon asked him to help re-launch Verre by Gordon Ramsay at the Hilton Dubai Creek. In 2013, Nick & Scott developed a home-grown concept, Taste Kitchen with an objective to appeal to as many people as possible, and removing the limitations that can come with a high-end restaurant. Appealing to a wider demographic, including families, Nick & Scott created a brand that has gone on to open in three locations throughout Dubai. Their greatest achievement to date came in early 2017 with the opening of Folly by Nick and Scott at Souk Madinat Jumeirah. As part of a long-term, multiple restaurant partnership with Gates Hospitality, the two conceived the concept from scratch and guests will spot their signature style not just in the menu – with its unfussy, innovative dishes and commitment to quality ingredients – but in the decor, craft cocktails, music playlist and general vibe. Much like their previous ventures, Folly has already received an array of awards and accolades, including Time Out’s Best European Restaurant and Best Bar with a View, as well as being listed on the 50 Best Discover list in 2019.

HIMANSHUSAINI “Trèsind showcases traditional dishes from the subcontinent presented with a modernistic approach. Embracing various regional Indian culinary influences that h ve woven its way into the cuisine.”

Credited as one of the youngest, celebrated Indian chefs globally, Himanshu learned the nuances of cooking at a very young age from his mother, post which he joined Banarsidas Chandiwala Institute of Hotel Management & Catering Technology to hone his culinary skills. With the aim to make his mark with constant innovation and to change the perception of Indian cuisine, Himanshu embarked on a journey to create innovative dishes, thereby elevating how we experience Indian food today. An ardent follower of celebrated chef Manish Mehrotra, having started his culinary journey under the guidance and mentorship of Mehrotra, Himanshu set out to create a unique mélange of global ingredients and cooking styles with traditional Indian dishes. His aim has been to surprise the guests with modernist cooking techniques, incorporating influences from cuisines from around the world to add an element of surprise into the fray and elevate the overall culinary experience. With his expertise in, and passion for, traditional Indian food and cooking styles, Chef Himanshu has brought to Trèsind, Carnival by Trèsind & A Cappella his unique understanding of the robustness cuisine from what India has to offer. There is a sense of nostalgia in each of his recipes, taking you back to your childhood memories. Although still evolving, Himanshu’s cooking style and philosophy create global acceptance and are considered path-breaking with roots purely submerged in Indian culture.

TRÃ&#x2C6;SIND - VOCO HOTEL, SHEIKH ZAYED ROAD

AL NAFOORAH - JUMEIRAH ZABEEL SARAY

MUSABBEHAL KAABI

Born in Hatta, United Arab Emirates, Musabbeh Al Kaabi’s love for food started at a young age. Inspired by learning and watching his mother prepare food for the family, he began to cook for his friends and relatives, cooking the dishes he learned from his mother while at home or, when camping out in the Hatta Mountains. He decided that cooking is what he wanted to pursue as a career. His culinary career began in the butchery section for a year and a half and the, he moved to the hot and cold kitchen. The company which he then worked for sent him to the culinary academy where Musabbeh started to learn the basics and how to create the dishes without losing the original flavours. A true trailblazer in the UAE’s culinary scene, Musabbeh’s colourful career as the first Emirati chef started after serving seven years in the United Arab Emirates Armed forces. In 2000, he joined Oasis Beach Hotel as Commis 3 chef, before moving to the Jebel Ali Golf Resort & Spa in 2004. In 2006, Musabbeh joined the Jumeirah Group where he worked at Jumeirah Beach Hotel and in 2008, he became the sous chef de cuisine at Dubai World Trade Centre and later the Head Chef in the Kempinski Hotel at Mall of the Emirates. Musabbeh’s next move was taking on the pre-opening of Shawati restaurant in Abu Dhabi as the concept consultant chef. He then joined as the executive chef of Cassels hotel in Al Barsha, Dubai. In 2011, Musabbeh joined Jumeirah Zabeel Saray, where he has stayed ever since, starting as Interim Executive Sous Chef before being promoted to Executive Oriental Chef in 2016. At Jumeirah stalwart, Musabbeh spent time assisting with operations at Jumeirah Port Soller, Jumeirah Messilah Beach and Spa (Kuwait), Burj Al Arab Jumeirah, Jumeirah Al Qasr and Jumeirah Al Naseem.

“A feast of authentic Arabic cuisine.”

Musabbeh is famously known for his Ramadan cooking shows which were featured in both Kuwaiti Channel Al Rai TV “Sufra Khaleejeeya” and “Cooking and More” in Sharjah. He was also honoured with the “Captaincy Title” of UAE’s culinary team in 2014. Keen to showcase Emirati cuisine, Musabbeh still presents various TV shows and cooking demonstrations across the region, and even made an appearance in the USA in 2012. Musabbeh has become a force in the Emirati cuisine scene in Dubai.

emirati cuisine

EMIRATI CUISINE

BLALEET MUHAMARA – AL NAFOORAH

SAMAK HAMOOR BIL ZATAR – AL NAFOORAH

THREED – HANAN REHAIF

KINGFISH MACHBOOS – MUSABBEH AL KAABI

DAJAJ TAHTA – MUSABBEH AL KAABI

LAMB NACHBOOS – MUSABBEH AL KAABI

CRUNCHY LEGIMAT – MUSABBEH AL KAABI

AL NAFOORAH - JUMEIRAH ZABEEL SARAY

INGREDIENTS 140g vermicelli 40ml local ghee â&#x20AC;&#x201C; clarified butter 0.5g cardamom 0.5g saffron 0.2g cinnamon powder 2 eggs 500ml water by MUSABBEH AL KAABI 50g sugar Salt for seasoning

BLALEET MUHAMARA WITH FRIED EGG

Method This vermicelli dish is very popular in the UAE, and In a saucepan, add the local ghee and sautĂŠ the vermicelli until is cooked on special days for Eid, Ramadan, it becomes golden brown. Add the water and cook for 3 minutes and strain. weddings and also eaten for breakfast and In a separate pan, add the balance of local ghee and scramble the 2 eggs. Add the vermicelli to the eggs along with the saffron, afternoon tea. cinnamon, cardamom and sugar. Mix it together and let the spices infuse with the vermicelli for the next couple of minutes. Garnish with mint and pomegranate seeds. Serve hot.

AL NAFOORAH - JUMEIRAH ZABEEL SARAY

EMIRATI CUISINE

INGREDIENTS 180g hamour fillet 5g fresh zataar 15g zataar powder 20ml olive oil 5g salt 3g white pepper Method Clean the hamour fillet and marinate it with salt, white pepper, the fresh zataar, powdered zataar and olive oil. Let it rest for 20 minutes. Grill the fish on a charcoal grill for 5 minutes on both sides. Cover the fish to get that smoky flavour.

SAMAK HAMOOR BIL ZATAAR by MUSABBEH AL KAABI

Harrah sauce 100g red bell peppers 20g garlic 50ml pomegranate syrup 10g cumin powder 10g fresh coriander 50g butter

Method Chop the red pepper, garlic, and fresh coriander. Hamour is the local favourite fish in the United Arab Heat the pan, add the butter, and sauté the red bell peppers. Add the cumin powder, coriander, and pomegranate syrup. Emirates and it is cooked in different, traditional Remove and blend all the ingredients together until you get a ways – steamed, baked, grilled, fried or in a smooth paste; a thick purée. machboos. This recipe is unique as it uses zataar Garnish Lemon wedges and cabbage pickles

along with harrah sauce.

Plating At the bottom of the plate, spread the purée and put the fish on top of it. Garnish and serve hot.

HANAN REHAIF

INGREDIENTS 1kg fresh mutton, cut in medium size pieces 4 large onions, cut long 3 big red tomatoes, cut long 1 bunch of coriander, cut fine 3 dried lemons, washed and smashed 1 cinnamon stick 4 cloves 4 cardamoms 4 tbsp cooking oil 1l water 2 tbsp Arabic spice mix powder, home made 2 tbsp ginger garlic paste 50g tomato paste 5g sugar Salt and pepper for seasoning 2 carrots, cut an inch long 1 large eggplant, cut an inch long 2 potatoes, cut an inch long 50g green beans, cut an inch long 100g cauliflower 2 green chillies 4 marrows - kusa 10pcs or 1 packet ragag bread Method In a pot, cook the mutton with 500ml of water along with the whole spices - dried lemon, cinnamon, cloves, cardamom and salt for seasoning for 30 minutes until the mutton is tender. In a deep medium size vessel, add oil, when hot add the onions, cook it until tender. Add the tomatoes, mix well. Add the ginger garlic paste and the mixed spice powder, let it cook well and then add the tomato paste mix with the sugar. Add the green chillies and then transfer the mutton and mix well. Add the balance of water along with the vegetables and coriander, season with salt by HANAN REHAIF and pepper. When the vegetables are cooked, cut the raggag bread and place it in a deep serving dish. Pour the mutton stew on the raggag bread with mutton and vegetables on the top.

THREED MUTTON STEW WITH VEGETABLES AND RAGGAG BREAD

EMIRATI CUISINE

MUSABBEH AL KAABI

INGREDIENTS 1kg kingfish 800g basmati rice 120g tomatoes, chopped 100g onions, chopped 20g garlic, chopped 150ml local ghee – clarified butter 10g local spices 4g turmeric powder 2 dry lemons 2g cinnamon sticks 1g bay leaves ½ g cloves 20g ginger, mashed 5g salt 2g pepper 6 cups of water Method Kingfish Clean and cut the fish in 1 inch slices, and marinate the fish with local spices, turmeric, salt and pepper. Heat the 50ml ghee in a flat pan and fry the fish on both sides until it is fully cooked. Machboos Heat the ghee in a deep pot and sauté the onions, garlic, ground spices. Add the tomatoes, ginger and the powdered spices. Let it cook for 5 minutes and add water, season it with salt and pepper. Cook it for a further 10 minutes on medium by MUSABBEH AL KAABI heat and add the lemon and coriander. Add the rice and some more coriander and cook on low fire. Once the rice is cooked add the fried king fish and cover the pot. Let it further cook for 15 minutes on low heat and serve hot without breaking the fish.

KINGFISH MACHBOOS WITH DRY LEMON

MUSABBEH AL KAABI

INGREDIENTS 1kg chicken, with skin off 800g basmati rice 100g tomatoes, chopped 80g onions, chopped 20g garlic, chopped 15g coriander, chopped 150ml local ghee – clarified butter 8g local spices 5g cinnamon stick 1g bay leaves ½ g cloves 1600ml water Salt to season 1g pepper Method Basmati rice – perfectly cooked rice is like a family, close yet separated, and not stuck together. Rinse the rice three times to get rid of the starch and soak it for a few minutes. The general proportions for cooking rice is two cups of water to one cup of rice. In a pot bring the water to a boil. Add the rice and salt to season. Allow the water to boil and turn the heat to low. Cook for 10 to 15 minutes. Once cooked, strain the excess water. Heat a medium sized pot and add the local ghee, sauté the onions, garlic, tomatoes, cinnamon, bay leaves, black pepper and cloves. Add the chicken, the local spices and season it with salt. Let it cook for 35 to 40 minutes until the chicken is cooked by MUSABBEH AL KAABI well and add the chopped coriander. Place the rice on a serving plate and put the chicken on top of the rice along with any of the sauce from the chicken. Garnish with mint leaves and serve with yoghurt cucumber sauce.

DAJAJ TAHTA WITH EMIRATI FLAVOURS

MUSABBEH AL KAABI

EMIRATI CUISINE

INGREDIENTS 800g local baby lamb bone in 1kg basmati rice 150g tomatoes, sliced 100g onions, sliced 60g garlic, chopped 10g coriander, chopped 150ml local ghee – clarified butter 20g local spices 3 dry lemons 2g cinnamon sticks 1g bay leaves ½ g cloves 15g ginger, mashed 20g salt and pepper 3g black pepper corns 2g cardamoms 1600ml of water Method Wash and clean the lamb and remove any excess fat from it. Pat dry with a kitchen towel and set aside. Heat the ghee in deep pot and add the ground spices, onions, garlic and sauté it until you get a nice golden colour. Add the tomatoes followed by the lamb and let it cook for 25 minutes on medium to low heat. Then add the ginger, local spices and 1 liter of water. Mix it and let it cook for 60 minutes, then add the coriander, by MUSABBEH AL KAABI rice and salt and pepper. Cover the pot and cook it for 15 minutes on low heat. Check if the rice is cooked or further cook it for 5 minutes. Best served hot with some raita sauce.

LAMB MACHBOOS WITH TRADITIONAL EMIRATI FLAVOURS

CRUNCHY LGEIMAT WITH HONEY DATE SYRUP AND SESAME SEEDS by MUSABBEH AL KAABI

INGREDIENTS 200g all-purpose flour ½ g saffron 10g honey date syrup 400g warm water 1 ½g yeast 1g salt ½ g sesame seeds 30ml plain yoghurt 500ml corn oil for frying Method In a mixing bowl, mix the flour, saffron, yeast, salt, yoghurt and warm water until you get a nice dough consistency. Let it rest in a warm place for 1 to 2 hours. In a deep fryer, heat the corn oil to a high temperature or 135C. Make small round balls from the resting dough and gently add it to the hot oil. After 1 minute of frying, move the lgeimat around for it to cook evenly. When they are golden brown, remove them from the oil and place it on a kitchen paper towel. Drizzle honey date syrup on the lgeimat and sprinkle with sesame seeds. You can serve it hot or cold.

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Ossiano, Atlantis The Palm

vegetarian

VEGETARIAN

WATERMELON AND GREEK FETA SALAD – WAVEBREAKER BEACH BAR & GRILL

CRIPSY HENS EGGS – FOLLY BY NICK & SCOTT

ROMANO PEPPERS AND MASALA POTATOES – MINT LEAF OF LONDON

TEMPURA AVOCADO – TASCA BY JOSÉ AVILLEZ

CAPRESE SOUP – CARNIVAL BY TRÈSIND

TORTELLI DI POMODORO – IL RISTORANTE–NIKO ROMITO

AVOCADO GALOUTI KEBAB – TRÈSIND

POBLANO PATACONES – AMAZÓNICO

POTATO GNOCCHI - CARNIVAL BY TRÈSIND

VEGAN BEETROOT TARTARE – THE MAINE OYSTER BAR & GRILL

MUSHROOM CLAYPOT – REIF KUSHIYAKI

BEETROOT & CHOCOLATE BRIOCHE THE MEAT CO. - SOUK MADINAT JUMEIRAH

WAVEBREAKER BEACH BAR AND GRILL - HILTON DUBAI JUMEIRAH

VEGETARIAN

INGREDIENTS 800g watermelon 5g spring onions 8g baby spinach 60g Greek feta cheese 40g Taggiasca olives 20g hazelnuts 10g pomegranate 3g mint

WATERMELON AND GREEK FETA SALAD WITH SPRING ONION, BABY SPINACH, FETA CHEESE, TAGGIASCA OLIVES, MINT AND APPLE CIDER DRESSING

Dressing 2g mint 15ml apple cider 15ml olive oil 15ml corn oil 15ml agave syrup Salt and pepper for seasoning

Method Peel the watermelon and cut in to equal cubes. Place the cubes in a colander to remove excess juice from the watermelon. In a bowl, whisk together olive oil, corn oil and cider vinegar, agave syrup and add season with salt and pepper. Add the mint in to dressing and keep it to infuse for about 24 hour (made one day before). by STEVEN SMALLEY Assemble the salad with the watermelon, baby spinach, olives, mint toss with dressing and place in to salad bowl. Crumble the feta cheese over and garnish with thinly sliced spring onion and roasted hazelnuts.

FOLLY BY NICK & SCOTT - SOUK MADINAT JUMEIRAH

INGREDIENTS 2 large hens’ eggs 100g fresh breadcrumbs 1 egg, beaten for egg wash 50g seasoned flour Method Poach the eggs in gently boiling water for 4 minutes until the white has just cooked through but the yolk is still soft. Remove from the boiling water and plunge straight into ice cold water to stop the eggs cooking any further for a further 3-4 minutes. Remove from the eggs from the ice water and pat dry with tissue, remove any loose egg white and discard. Roll the eggs in a little flour then the egg wash then breadcrumbs, and then repeat the egg and breadcrumbs. Keep in the fridge until ready to cook. Vinegar caramel 50g maple syrup 50ml malt vinegar

CRISPY HENS EGG WITH CEPE MUSHROOM SALAD AND MALT VINEGAR CARAMEL

Method Use a small sauté pan with a think base, heat the maple syrup and vinegar on a high heat stirring constantly until the bubbles are quite thick, remove and cool to room temperature, making sure of a runny consist.

Mushroom purée ½ kg button mushrooms 50g olive oil 50g butter 200g chicken stock 50g cream by NICK ALVIS AND SCOTT PRICE 5g salt Method Sauté the mushrooms in a hot pan with a little olive oil, butter and Our crispy hens’ egg is a dish that has existed salt until golden brown, add the stock, reduce then the same on our menus for many years. The egg is again with the cream. Purée in a blender and pass through a fine sieve checking the wrapped in a ball shape and softly poached, seasoning is correct.

leaving the yolk runny. We then coat the egg in breadcrumbs and deep fry it until crispy. We currently serve the egg with a purée of roasted button mushrooms, a salad of home cured and smoked veal pancetta, finished with a caramel of maple syrup and malt vinegar.

Mixed leaf salad 50 mixed salad leaves (spinach, frisee, sorrel etc.) 50g crispy veal pancetta Vinaigrette Salt for seasoning Finishing Deep fry the egg in hot oil (180C) for approximately 90 seconds. Remove and keep warm. Serve on the plate with the dressed pancetta salad, mushrooms puree and vinegar caramel.

VEGETARIAN

ROMANO PEPPERS AND MASALA POTATOES by PRADEEP KHULLAR

MINT LEAF OF LONDON - DIFC

This is an interesting take on classic snack called ‘Mirchi vada’, using not too spicy version of Romano Peppers. INGREDIENTS 4 Romano peppers 1 cup boiled potatoes ½ tsp garam masala 2 tsp fresh coriander leaves, chopped 1 cup gram flour ½ tsp red chili powder 1g cumin seeds, roasted 1g coriander seeds, roasted ½ g onion seeds, roasted ½ g fennel seeds, roasted 2tbsp lemon juice 1tsp turmeric powder 1 cup panko bread crumbs Vegetable oil for frying Salt for seasoning Method Slit the peppers into half, lengthwise. Deseed & blanch in water for 30 seconds. Drain and refresh. Grate the boiled potatoes, add all the roasted seeds and spices along with chopped coriander. Adjust the seasoning by adding salt and lemon juice. Wipe the chilies with a kitchen towel and stuff the potatoes mixture in the chilies. Let it rest in the fridge. Make a thick batter by mixing the gram flour, water and salt. Remove the stuffed chilies from the fridge. Dip the chilies first in the batter and then the bread crumbs. Ensure that each chili is coated.

TASCA BY JOSÉ AVILLEZ - MANDARIN ORIENTAL JUMEIRA

INGREDIENTS 2 avocados 100ml water 100ml lime juice Yeast-free flour as required Powdered kimchi as required Confit lemon as required Cilantro sprouts as required Sea salt for seasoning Fleur de sel for seasoning Peanut oil as required Method In a bowl, add the water, lime juice and a pinch of salt. Blend until the salt has dissolved. Cut the avocados into wedges without peeling them. Dip the avocado wedges in the brine and refrigerate for 12 hours. Take the avocado wedges from the brine, dry thoroughly in a paper towel and remove the peel. Coat the peeled avocado wedges with flour, and then with batter.

TEMPURA AVOCADO WITH DEHYDRATED KIMCHI, CILANTRO SPROUTS, LIME AND LEMON

For the batter 100ml water 0.2g baker’s yeast 65g yeast-free flour by LUCIANO MARQUES 45g trisol 0.2g salt 0.2g sugar

Delicious and crunchy, inspired by the gastronomic influences Portugal brought and took during the nation’s travels through the world in the Age of Discovery. This tempura, so popular in Japan, has its origin in Portuguese frying batter. Succulent and creamy, these slices of avocado are marinated in lime to give them a sharp touch. Then they’re covered in wheat flour, coated in frying batter/tempura, and finally, fried. Crunchy on the outside and creamy on the inside, they are finished with a flavourful avocado paste, spicy fleur de sel and coriander.

Method To prepare the batter, mix all the dry ingredients, add the water little by little, and blend well until you get a smooth texture. For the avocado cream 230g avocado 10g lemon juice 3g salt 1g tabasco sauce Freshly-ground black pepper for seasoning Method To prepare the avocado cream, add all the ingredients in a food processor and blend. Pour the contents into a bowl and refrigerate. Finishing Deep-fry the peeled avocado wedges with flour in pre-heated peanut oil to 180C until golden. Drain well on absorbent paper. Season with kimchi, confit lemon and fleur de sel and finish with cilantro sprouts. Serve the tempura avocado with the avocado cream.

CAPRESE SOUP by VINU RAVEENDRAN

Method Heat up a pan and melt the butter. Sauté the chopped ginger, garlic, green chilies, onions and red chili powder. Add the chopped tomato and cook to a paste-like consistency. Add water, coriander leaves and basil, season with salt and sugar. Cook on a slow heat for 15 minutes. Remove the coriander leaves and basil, add the cream and remove from the heat. Make a purée and strain through a fine chinois. Boil the cream, add the parmesan cheese, salt, and sugar. Strain through a fine strainer. Pour the cream to a gourmet whip, charge the siphon with two chargers. Melt the mozzarella cheese in the microwave for 20 second, stretch the cheese, micro wave the cheese again for 10 seconds and fill the cheese with the cream mixture from the siphon. Place the cheese balloon on a soup plate and garnish with basil and crystal salt. Drizzle olive oil and serve with hot tomato soup.

CARNIVAL BY TRÈSIND, DIFC

INGREDIENTS Spicy tomato shorba with mozzarella balloon 500g tomatoes 100g onions 20g ginger 20g garlic 10g green chilies 20g red chili powder 300ml cream 50g butter 20g basil Salt for seasoning 30g sugar 20g coriander leaves 100g parmesan cheese 250g mozzarella cheese 20ml olive oil 5g crystal salt

IL RISTORANTEâ&#x20AC;&#x201C;NIKO ROMITO - BVLGARI RESORT DUBAI

VEGETARIAN

Dehydrated tomato 500g datterino tomatoes 10g salt 10g icing sugar 20g extra virgin olive oil 3g thyme 2g garlic

TORTELLI DI POMODORO, BURRATA E BASILICO - TOMATO TORTELLI WITH BURRATA AND BASIL

Method Blanch the tomatoes in boiling water for 10 seconds. Cool the down immediately in an ice bath. Peel them carefully in order to remove the skin. by GIACOMO AMICUCCI Season them with the rest of the ingredients and place them in the dehydrator for 5 hours at 80C. Chop them and set aside.

Tomato tortelli, with burrata and Basil, is a dish that captures the very essence of the Mediterranean, it has all of its ingredients and the flavours of tradition. Tomatoes, burrata and basil at their maximum expression, are composed together in a homemade pasta that also encases the national flagship colours. INGREDIENTS Marinated tomato 500g datterino tomatoes 10g salt 30g extra virgin olive oil 2g garlic 2g thyme

Tomato filling 100g marinate tomatoes, chopped 50g dehydrated tomatoes, chopped 4g basil Salt and fresh black pepper for seasoning Method Combine all the ingredients together, season them and reserve in the chiller. Burrata cream 250g fresh burrata 40g water from the burrata 40g fresh cream Salt for seasoning Method Combine the burrata, its water and the fresh cream in the termo mix at 45C for 6 minutes. Season with salt and reserve in the chiller.

Method Blanch the tomatoes in boiling water for 10 seconds. Cool the down immediately in an ice bath. Peel them carefully in order to remove the skin. In a bowl combine all the ingredients together and set it in the chiller. Allow the tomatoes to marinate for 24 hours before using. Chop the tomato and set aside.

Final plating Cook the tortelli in boiling water for one minute, place them in warm bowl with extra virgin olive oil. Plate them nicely and centrally with the help of a kitchen ring. Warm up gently the burrata cream. Fill the top of the tortelli with the burrata cream. Place on every tortello1 small basil leaf. Finish the plate with a drizzle of extra virgin olive oil.

TRĂ&#x2C6;SIND - VOCO HOTEL, SHEIKH ZAYED ROAD

INGREDIENTS Avocado kebab 250g Hass avocado, ripe 50g mashed boiled potato 10g onions, chopped 10g tomatoes, chopped 5g coriander, chopped 5g ginger, chopped 5g green chili, chopped 30g roasted gram lentil powder 10g ghee - clarified butter 2g green cardamom powder 5g roasted cumin powder Salt for seasoning Method In a mixing bowl, add all the ingredients for kebab and mix well. Adjust the seasoning. Make small kebabs of 40 gm each and keep them in the refrigerator to set. Cut small sized tortilla sheet to hold the avocado kebabs.

AVOCADO GALOUTI KEBAB, TORTILLA PARATHA, SALSA AND SOUR CREAM

Tomato salsa 50g onions, chopped 100g tomatoes, chopped 10g red bell peppers, chopped 10g green bell peppers, chopped 5g coriander, chopped by HIMANSHU SAINI 20ml Tabasco sauce 50g tomato ketchup Salt for seasoning

The avocado galouti kebab is a vegetarian version of the traditional galouti kebab, where meat has been replaced with avocado. The avocado galouti kebab is packed with Mexican flavours and ingredients. The ripe avocado, along with the potatoes give that melt-in-themouth texture which can easily raise competition to its meaty version.

Method In a mixing bowl, add all the ingredients for salsa and mix it well. Adjust the seasoning. Sour cream 50g fresh cream 10ml Lime juice Salt for seasoning Method Mix cream, lime juice and salt and whisk it together. Plating Sear the avocado kebabs and tortilla sheet. Serve the kebabs on tortilla with sour cream, and tomato salsa.

VEGETARIAN

POBLANO PATACONES

AMAZÓNICO - DIFC

by DIEGO SÁNCHEZ

Corn cream 1 shallot, finely diced 100g of sweetcorn Double fried, green plantain patties give a light 40ml double cream crispy base and are topped with charcoal grilled 10g yellow chili paste poblano chillies, creamy burrata, a smooth corn Method Sweat the shallot in a splash of oil until soft. Add the yellow chili purée and a spicy kick of kimchi. paste, then add the rest of the ingredients and simmer for 10 minutes. INGREDIENTS Strain out most of the cream (retaining it in a bowl) and place 2pcs green plantain the corn in a blender. Blend to a creamy consistency, adding some of the reserved cream if necessary. Taste and season 100g burrata cheese with more salt if required. Method Peel and cut the plantain into 2 centimetre slices. In a Kimchi paste small pot heat the oil to 145C. Then, add the plantain 10g ginger and cook until soft. Smash it and make it flat as soon as 30g garlic you take it out from the pot or when plantain is still hot. 10g sugar Increase the temperature of the oil to 180C and deep fry 10g salt 20g gochugaru - Korean chilli powder for second time until the plantain gets very crispy. 20g glutinous rice powder Poblano pickles 100g water 2pcs poblano chili Method 50ml rice vinegar 50g sugar Simmer the water with the glutinous rice powder for 5 minutes and cool it down. This mixture is called Pool. Method Preheat the charcoal grill (or gas) to high before putting After the Pool is cooled down, blend it with ginger, garlic and sugar until it has a very smooth texture. Transfer it to a mixing the poblano chili on. Then, lay the poblano on, making bowl and mix it with gochugaru and salt. Keep it at room sure not to put them too close together. Roast until it is completely burnt and make sure that poblano is cooked. temperature to ferment overnight. Remove from the grill and put in a bowl and cover it for 15 minutes. Remove the skin and the seeds. Heat the vinegar with the sugar until the sugar is melted. Julienne the chili and add it to the vinegar when it is cold.

Plating Place the burrata in the plantain; cover the cheese with the corn purée and on top put the poblano chili. Decorate the plate by making some dots with the kimchi paste.

CARNIVAL BY TRÈSIND, DIFC

INGREDIENTS Garlic Spinach and potato curry - aloo palak 200g instant potato flakes or mash potato powder 50g corn starch Salt for seasoning 1 kg spinach 20g ginger 40g green chilies 50g gram flour 100g onions 100g ghee – clarified butter 100ml cream 10g kasoorimethi – sun-dried fenugreek 10g cumin powder 15g yellow chilies 50g butter 10g parmesan 200ml water Garnish Radish Method Mix the potato flakes, corn starch, salt, water and make a dough. Roll the dough into small dumplings. Blanch the spinach, squeeze out the water and finely chop. Heat ghee in a pan. Sauté the garlic, ginger, green chilies, and onions until light brown. Add the gram flour and cook well, add the spinach and sauté. Add the kasoori methi, yellow chilies and cumin powder. Keep by VINU RAVEENDRAN stirring to avoid it sticking to the bottom. Add cream and butter, Adjust the seasoning with salt. Fry the potato dumplings in hot oil, serve on top of the spinach curry. Garnish with grated parmesan and thinly sliced radish.

POTATO GNOCCHI

THE MAINE OYSTER BAR & GRILL - THE DOUBLETREE BY HILTON, JBR

VEGETARIAN

INGREDIENTS 100g beetroot 10g maple syrup 80g avocado 20g cassava chips 3g toasted black sesame 2g coriander leaves 10g extra virgin olive oil 10g lemon 5g sakura - pea shoots 50g soya ginger dressing Soya Dressing 2g garlic 20g lemon juice 2g ginger 30g lime Juice 10g Maple Syrup r 10g sriracha sauce 10ml soya sauce Vegan aioli 80g coconut milk 10g apple cider vinegar 400g canola oil 17g lemon juice 18g Dijon mustard 2 garlic cloves Method Boil the beetroot on medium heat for 45 minutes or until it can be easily pierced through with a knife. The skin will easily peel off after you put it under running water. After removing the skin of the beetroots, chop the beetroot into cubes. For the vegan soya ginger dressing - mix soya sauce, sriracha sauce, maple syrup, lemon juice, lime juice, grated ginger and grated garlic and whisk everything together. For the vegan aioli - start with mustard and minced garlic, whisk the coconut milk into it. Start pouring the oil to the coconut milk and emulsify the oil. Add lemon juice and apple cider vinegar. Whisk it all together and set aside. by SARADHI DAKARA Cut the avocado in cubes same way as the beetroot. Mix the avocado with maple syrup and freshly squeezed lemon juice. The lemon juice helps the avocado to retain colour and I just feel beetroots do not get the appreciation stops the oxidization. they deserved. This vegetable is delicious and Mix the beetroot with soya ginger dressing, crushed black pepper and coriander. absolutely versatile. One of my best plant-based Place the avocado mixture in a plate and cover it with the beetroot mixture. starters and locally grown. Put some toasted sesame on top of the beetroot. Finish with vegan aioli and garnish with cassava chips and pea shoots.

VEGAN BEETROOT TARTARE

MUSHROOM CLAYPOT INGREDIENTS 1cup Japanese rice 1 cup vegetable stock ¼tbsp salt 1tbap grapeseed oil 1tbsp shallots, chopped 30g shitake mushrooms, sliced Method Heat up the clay pot with oil, add the garlic, shallots, and mushrooms. Cook until soft. Wash the rice and add it to the clay pot along with the vegetable stock. Add the salt. Let the rice cook on high heat and then reduce the heat to low heat and cover with the lid. Cook for 10 minutes. Toppings 30g button mushrooms, sliced 30g chestnut mushrooms, sliced 30g Portobello mushrooms, sliced 20g eryngyi mushrooms, sliced 2tbsp potato starch, mixed with 1tbsp of water 1tbsp light soy sauce 2tbsp dark soy sauce ½tbsp sesame oil ½tsp salt ½tsp sugar Crushed black pepper for seasoning 100ml grapeseed Oil Method Heat up a sauté pan with 20ml of oil, add the button, chestnut and portobello till the liquids from the mushrooms evaporates. Put all the liquids in and season it. While this is cooking, heat a skillet with the remaining 80ml oil; place the potato starch in a bowl and add in the water to get a smooth consistency. Add the eryngyi mushrooms and fry till golden brown, then set aside. Once the rice is cooked, add in the sauté mix mushroom with soy and top it with the fried eryngyi mushroom.

REIF KUSHIYAKI - DAR WASL MALL, AL WASL ROAD

by REIF OTHMAN

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GILLESBOSQUET

Born in Mauritius, Gilles initially thought he would work the floor, but quickly found his way to the kitchen. He wanted to acquire a real savoir-faire, one that involved creative independence and the freedom. Chance or coincidence, it so happened that Gilles’ first job was in Dubai, for the opening of the One & Only Royal Mirage and later the adjoining Residence & Spa. For 3 years, he was mentored by the famous Lew Kathreptis, and Gilles’ career choices have always been guided by the chefs who taught him, Chefs with strong personalities and mostly men with great humility. Lew Kathreptis urged him to go and work for Gordon Ramsay, from whom he acquired discipline and rigueur: “When Gordon says it’s 30 seconds, it’s 30 seconds. It’s all about precision of execution.”

“La Cantine du Faubourg is more than a restaurant, it’s an artistic rendezvous, a lifestyle statement.”

Back in France, Gilles joined the famed institution “La Pyramide” with legend Pierre Henriroux and his acolyte Christian Né, who turned out to be a wonderful godfather. Not only did he hammer him with the meticulous technics of classic French gastronomy, he also encouraged me to become a head chef. The apprenticeship was over and so Gilles found a position at “L’Auberge à la Bonne Idée”, a simple earthy home in Northern France. The objective was loud and clear to him – he heads the kitchen, do whatever it is he wanted to do, but had to get a Michelin star within 2 years. And so he did. One day, out of the blue, Gordon Ramsey called him back and here he was, on his way to Qatar, opening two of his venues at the Saint-Regis. Before you know it, he was taking him to open two other restaurants in Hong Kong. And here he is back in Dubai where it all began, with La Cantine du Faubourg. Gilles joined the Emirates Towers venue for its optimistic dynamic continues La Cantine du Faubourg’s tradition by offering a modern fresh Parisian menu revisiting French classics, while showcasing cuisine influences from around the globe, modelled on Paris’ cosmopolitan

and and with flair.

LA CANTINE DU FAUBOURG - JUMEIRAH EMIRATES TOWERS HOTEL,

SOCIAL BY HEINZ BECK - WALDORF ASTORIA, PALM JUMEIRAH

FRANCESCOACQUAVIVA

“Chef Heinz Beck brings contemporary Italian dining to Dubai. Featuring inviting design elements and offering inn vative contemporary Italian cuisine, Social by Heinz Beck offers a relaxed yet elegant atmosphere.”

Francesco Acquaviva grew up in Rome with a passion for food in his blood. An extrovert and as an incredibly curious child with a touch zaniness, he had, since he was a child, always wanted to become a chef. Looking back, Francesco gives kind thanks to his mother who inspired him to become a chef. He was also inspired by famous chefs and used to dream of working in a three Michelin-starred restaurant. He looked up to Chef Heinz Beck in particular and sent his Curriculum Vitae to La Pergola several times before finally getting the opportunity to work with him. His dream, as a child, was to arrive at La Pergola. Eventually, as a result of the young chef’s determination, Chef Beck answered him seven years later and took him in to the threeMichelin-starred Roman restaurant where Francesco showed his passion for the sweet side of the meal. For Francesco, being mentored by Chef Beck’ was a great motivation and he has always had the opportunity to freely share his ideas. Chef Beck’s goal is to surprise each guests by offering something they have never tried before. The team follows Chef Beck’s philosophy and offer guests MediterraneanItalian inspired dishes that are well-balanced and that do not sacrifice taste. Francesco’s remarkable drive took him far away from home, to Dubai, where he joined the Social by Heinz Beck at the Waldorf Astoria Palm Jumeirah in Dubai. From December 2013, when he first began as the pastry chef and in 2018, as the Chef de Cuisine, at this was an impressive career move for someone who was not born into the business, coming from a family of nurses. Growing up, his only professional link to the culinary world was his uncle Orazio, the soul behind a small restaurant in Basilicata, Vecchia Matera, who always had a present for his nephew when he came to visit in Rome. One time it was Nobu’s book, another time, a book by Ducasse, and then a third book on French pastry making. Francesco has passed through the kitchens at La Taverna Angelica, Giuda Ballerino, Splendid Royal, Jolanda Ristorante, Hotel De Russie, Casa del Jazz, Il Convivio Troiani, l’Hosteria dell’Orso with Gualtiero Marchesi, Open Colonna and La Pergola with Heinz Beck.

BENJAMINWAN

Benjamin Wan was born in Liverpool, England and moved to London at the age of 12. As the child of professional cooks, Ben grew up in a restaurant environment, which he saw as his formative ‘playground.’

“Coya was born from the spirit of adventure. On a mission to find the most exciting fl vours in contemporary cuisine.”

Ben’s first job was at French casual restaurant L’Odeon under Bruno Loubet, who was renowned in London during the 1990s for creating rustic French food from the southwest of France. From there he seized an opportunity to work for Marco Pierre White at The Restaurant and The Oak Room. Ben continued to develop his skills through fine dining cooking, working for Philip Howard at The Square and for Richard Neat and Gary Rhodes. He then went to the South of France to be a private chef for a season before returning to London to train at La Petite Maison under Chef Patron Rafael Duntoye in preparation to open La Petite Maison Dubai where he spent 2 years as Head Chef. Ben travelled to Hong Kong and spent one year cooking for Shane Osborn for additional insight into Asian cuisine and ingredients. After six months of training in COYA London, gaining experience working with Peruvian flavours and ingredients, Ben assumed the role of Head Chef for COYA in Dubai before taking the role of Middle East Executive Chef with the opening of COYA Abu Dhabi and pop ups in the Middle East.

100

COYA - FOUR SEASONS RESORT, JUMEIRAH BEACH ROAD

TASCA BY JOSÃ&#x2030; AVILLEZ - MANDARIN ORIENTAL JUMEIRA

LUCIANOMARQUES “Tasca is an exciting restaurant from culinary genius José Avillez. Serving genuine Portuguese fl vours with a contemporary twist, a menu that bursts with character and fl vour.”

Luciano Marques started his career at the age of 18 in Brazil. His first experience was in a Japanese restaurant as a steward. It was the Japanese culture, with its minimalism among many other cultural riches that inspired him to start in the gastronomy world. At the end of 8 years, he finished this stage as sous chef of the Restaurant, among other skills that were absorbed and developed with commitment and dedication. Luciano’s hunger for learning was much greater than his position at that time. He wanted more, wanted to study professional cuisine, since he was inspired at that time with different French chefs who lived in Brazil. Returning to Portugal, he spent 4 years on different projects and with a focus on personal and professional development. He then headed to Spain to dedicate himself entirely to his postgraduate studies. After the consolidation of postgraduate studies, he returned to Brazil at the invitation of Grupo Lezama / Grupo Alabardeiro and then returned to Spain. Having had the opportunity to join the 41º degree team and Tickets with the two most renowned chefs in the world, Ferran Adrìa and Albert Adrìa, At the invitation of José Avillez, Luciano returned to Portugal to start his journey with the José Avillez Group in 2014 with Mini Bar as the first project. This partnership was consolidated working together in the development, planning, management, pre-opening of new projects, which over the years added up to 12 different concepts, the last being Tasca in partnership with Mandarin Oriental Jumeira, Dubai. The menu at Tasca is based on a sharing concept, promising a journey through Portugal and its rich and diverse gastronomy and includes dishes that are modern interpretations of Portuguese classics of the coastal and inland regions bursting with character and flavour.

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SALVOSARDO

Having led an outstanding and diverse career working in some of the most prestigious hotels in Sicily, to Michelin star restaurants in London, Salvo Sardo has been celebrity Italian Chef Giorgio Locateli’s right hand for over a decade. Highly regarded as consistently leading the way in Italian cuisine in Dubai, Sardo is forever sourcing new and local suppliers, with the aim of bringing the best of Italy to the UAE. A native of Catania, an ancient port city on Sicily’s east coast, Sardo began cooking at a young age, learning how to source the best in fresh ingredients and cooking traditional Sicilian dishes such as Maccheroni alla Norma – macaroni, tomatoes, fried aubergines, ricotta salata cheese, and basil – with his grandmother. Inspired by her passion for food, Sardo began his culinary career at 15. Despite several requests from his father to become a barber instead, Sardo was lucky enough to secure an internship at a hotel as a kitchen assistant, and it was from here that his career began to flourish.

“The casual allday dining Italian restaurant with plenty of vegan and gluten-free options. Ronda Locatelli is the perfect destination for families and friends.”

Forever following his dream, Sardo worked across several luxury five-star hotels in Sicily including the Grand Hotel Baia Verde and fine dining restaurant Bistro Del Porto before saving enough money to find his fortune in London, where a chance meeting with Giorgio Locatelli would change his path forever. Sardo started to work under Giorgio’s guidance at the Michelin Star Italian restaurant Locanda in 2009, where he quickly climbed the ranks going from commis to a junior sous chef of the best Italian Restaurant in London in just under 16 months. Together with Giorgio the duo decided that a move to Giorgio’s second outpost in Dubai would be a good learning curve for Sardo, so in January 2013, he began as Sous Chef, under the patronage of the then Chef de Cuisine, Alessandro Bottazzi. It was during this period that Sardo really grew, with the talented Bottazzi providing him with the necessary tools, skills and knowledge to take on Ronda as his own. Having joined Atlantis, The Palm in 2013, Salvo Sardo is behind Giorgio Locatelli’s Ronda Locatelli, one of the leading Italian restaurants in the Middle East, and highly decorated with awards. In 2018, Sardo was bestowed the title of Best Italian Speciality Chef which ensured Ronda’s title of Italian Restaurant of the Year. 2019 also saw Sardo lead Ronda Locatelli in launching the city’s largest vegan menu, boasting more than 60 vegan Italian dishes including pizza, pasta and the celebrated avocado chocolate mousse dessert.

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RONDA LOCATELLI - ATLANTIS, THE PALM

HAKKASAN - ATLANTIS, THE PALM

ANDYTOH

Andy Toh Chye Siong’s passion for Cantonese and Asian cuisine began at a young age when he was inspired by his mother’s home cooking. It was here, in his home city of Penang, Malaysia that Andy’s interest in food began.

“A modern approach to authentic Chinese cuisine, Hakkasan Dubai’s dishes are created using innovative culinary techniques and the finest quality ingredients.”

Several years later, at the age of 18, his passion for food was truly ignited when he indulged in his other great passion; travel. While overseas, Andy had the opportunity to cook in Singapore, Taiwan, Thailand and Hong Kong, and worked for a number of highly regarded establishments including Star Cruises, the largest cruise line in Asia-Pacific. From these early days in his career, and through more than a decade of working up the ladder, Andy’s in-depth knowledge of Asian cuisine has been nurtured.. Andy’s particular interest lies in the richness and diversity of flavours and the varied diets from each area. Asian cooking is not only highly skilled, it is also renowned for being beautifully presented and Andy’s adventures have enabled him to fully explore all the influences that make up Asian cuisine, from the more seasonal and traditional dishes, through to the health and medicinal properties that certain ingredients contain. With the vast amount of knowledge and deep expertise he has cultivated, Andy has achieved the status of Executive Chef of Hakkasan Middle East, under the guidance of Chef Ho Chee Boon, International Development Chef for Hakkasan Group. Andy truly believes that there is nothing more important than bringing a unique experience to every individual customer that visits the restaurant. Throughout his career, he has continually collated and analysed best market practices in order to implement new and innovative ideas when developing new menu cycles in line with the group’s strategy. Using traditional techniques with very contemporary results, Andy’s food celebrates the very best ingredients to highlight Hakkasan’s authentic yet modern philosophy.

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MATTHIJSSTINNISSEN

“Boca celebrates cuisines from the Mediterranean coastal regions of France, Italy and Spain with a simple philosophy– take whatever’s good, fresh and delicious, do as little to it as possible, and share it with people.”

The Dutch based chef started his career at the young age of 14 filling part time jobs and then Matthijs Stinnissen turned to the Cas Spijkers Academy to take on an official culinary path. He worked his way up in the food industry starting in small gastronomic restaurants across the Benelux. Working with some of the best chefs in Amsterdam and in Belgium, Dubai was the next stop to hone his culinary experience where he worked with Tom Aikens and Jason Atherton. With his unparalleled understanding of local ingredients and the varying palates of the Dubai market, in 2018, Matthijs joined BOCA, the restaurant that celebrates cuisines of the Mediterranean coastal regions of France, Italy and Spain. With a philosophy to take whatever’s good and fresh and delicious, do as little to it as possible, and share it with like-minded people. Matthijs has always been fortunate to work with amazing chefs who were willing to teach him something, be it culinary, finance, leadership or techniques, for which he is very thankful to each of them. Were it not for their philosophy on fresh local produce, their pallet, and their leadership he would not be where he is today. Matthijs’ culinary philosophy is all about local and seasonal, and he needs to have a connection with the product or produce. Each dish on his menu is full of soul and needs to have a story, and the bigger the better as he expresses considerably more emotions through food. Inspiration comes to him from many things. It could be as simple as a book, or someone’s story or even connecting on social media. It can come from out of nowhere at three o’clock in the morning. For him, an amazing dish must have the components of something creamy, crispy, sour, and bitter or something salty. Matthijs builds around the main ingredient either a vegetable or protein and then it is all about tasting, trying and refining. He has probably thrown more dishes into the garbage in order to get the right one for the table!

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BOCA - DIFC

MINT LEAF OF LONDON - DIFC

PRADEEPKHULLAR

Often chefs mention that since their childhood, they have been inclined to cooking or eating good food and that is what led to them being successful in their culinary journeys. Pradeep Khullar would be lying if he said that. Dubai’s most sought-after chef Pradeep Khullar started out being a chef was just a career option picked due to lack of choice and family issues. He considers himself to be an ‘accidental chef’, as only after joining culinary school he realised how much he loved food and learned that good food is what diners appreciate and it is independent of the ingredients and cuisine. He was fortunate to get the basics right and there after all he has done is feed his guests with undeterred affection which has led to all his accomplishments. His success at Indian Accent working with Manish Mehrotra was a steep learning curve for him. He gleaned the knowledge of the use of global ingredients and how to judiciously amalgamate them with Indian food. His signature style of using seasonal produce has had an impactful influence on his cooking, which led him to broaden his vision about food fairly quickly.

“Mint Leaf brings to life some of the most iconic dishes from the rich culture of India, with a unique twist.”

Khullar’s culinary philosophy evolves consistently and is influenced by his travels and his obsessive need to adapt eclectic ingredients from the world over into his food. Therefore, his recipes revolve around unusual global ingredients such as quinoa, couscous, and matcha which are not always associated with Indian cuisine and perfectly blending them with his Indian dishes. Balance of flavours, aesthetic value while doing complete justice to the core ingredients are of paramount importance while he conceptualises a new dish. He experiments with his food, but not to the extent where the authenticity of the various elements is completely lost. Known for his unrelenting creativity in the kitchen, his contemporary Indian cuisine is based on traditional recipes with a creative twist that achieves perfect harmony. His signature style focuses on two key pillars which are texture and temperature, ably supported by visual appeal. Perseverance to blend various ingredients and consistently finding the immaculate equilibrium between the flavours and textures is the key. Khullar’s dishes irrespective of the portion size, keeping creativity and technique in mind with no compromise on ingredients, and enlivens the palate which in turn entices you to take another bite.

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GIACOMOAMICUCCI

“Il Ristorante–Niko Romito celebrates the rich heritage of Italy, interpreting the exquisite fl vours of Italy with modern simplicity.”

Born in Cattolica, a city in the region of Emilia Romagnia in Italy, Giacomo grew up in a family that transmitted him their passion for the Italian cuisine and the use of artisanal products. As soon as Giacomo graduated from Alma International School of Italian High Cuisine, his devotion and desire to learn enabled him to take his first steps as a cook, standing alongside renowned chefs in some of the most famous starred Italian restaurants. Such exposure at an early age made him acquainted with the highest standards in cooking methods and in the requirements of an upscale clientele. In 2012, Giacomo decided to expand his horizons by exploring Australia. His experience on the Australian territory taught him more about the way the Italian cuisine was perceived on an international scale, major factor in his dazzling rise, granting him a place alongside one of the leading lights of the Italian gastronomy, Chef Niko Romito. Indeed, Giacomo joined the 3 Michelin starred restaurant “Reale” owned by Niko Romito where he discovered another aspect of the modern cuisine before being appointed as Chef de Cuisine at Il Ristorante-Niko Romito at The Bvlgari Resort and Residences Dubai in Dubai.

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IL RISTORANTEâ&#x20AC;&#x201C;NIKO ROMITO - BVLGARI RESORT DUBAI

BALLARÃ&#x201C; - CONRAD DUBAI, SHEIKH ZAYED ROAD

YANNISMANIKIS A strong believer of preserving heritage, and believes that all through life we move forward and should not forget where come from. Yannis Manikis’ passion for cooking comes from a famıly who were deeply ınvolved ın the restaurant ındustry.

“Ballarò at Conrad Dubai serves a rustic menu with the idea in mind of food bringing people together.”

His hotel career started in 2000, when he was appointed as Executive Chef of Boutique Hotel Place D’Armes in Old Montreal. He then went on to join Hilton and later Jumeirah International chain of hotels, and since he was appointed in numerous culinary management positıons (four pre-openıng tasks) ın Dubai, Australia, Greece, and more recently, Turkey. He currently holds the posıtıon of Executıve Chef ın Conrad Dubai where he combines flavours with modern panache. With a creative approach, Yannis’ style involves plates of food with modern presentation but never forgetting his routes. His cooking style is all about innovation and thinking outside of the box as he believes it’s not just about food but also the whole package and experience that comes with it. Yannis’ menu focuses on simple plates that inspire to ignite all senses whist using great produce, fresh herbs and the famous Greek olive oil.

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STEVENSMALLEY “Wavebreaker Beach and Grill offers a range of grilled and smoked seafood and meats, and Mexican favourites.”

With 25 years of experience, Steven Smalley has built his culinary career both locally and internationally. His prowess can be credited to time working with top gastronomic destinations such as Atlantis The Palm and Madinat Jumeriah. A sound base of theory supports Chef Steven’s extensive practical knowledge and impressive skillset, built through studying the intricacies of ‘Catering and Hospitality’, as well as ‘Food Preparation and Cooking’. Chef Steven embarked on his culinary journey from his home country of England, where he took up positions in London, Lincolnshire working with the prestigious Crowne Plaza brand, followed by a series of posts in both Ireland and the Netherlands. In his current role, Steven oversees the daily operations of the dining venues, in-room and banquet services and stewarding operations at the two hotels, ensuring seamless interactions amidst all staff and the highest quality of service. He manages a team of colleagues, who work with him to ensure smooth operations across 12 restaurants. Despite huge day to day operation he is constantly focused on the additional projects and task which he can implement and take on board in order to improve guest experience and satisfaction, his team performance, and assure highest performance and productivity of the culinary operations for the two hotels.

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WAVEBREAKER BEACH BAR AND GRILL - HILTON DUBAI JUMEIRAH

We Hydrate

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Take Water. Give Life For every 1 litre sold through designated partners, AED 1 is donated to Al Jalila Foundation to tackle

source Originates from UNESCO BIOSPHERE

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800 MONVISO

important health challenges like cancer, obesity, cardiovascular diseases, diabetes, and mental health.

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plastic and glass bottles from the doorsteps of our customers. The plastic will be transformed into Take Water. Give Life t-shirts All the net proceeds will be donated to Al Jalila Foundation.

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fish & seafood

FISH & SEAFOOD

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FLOATING ISLAND – OSSIANO

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SPICY TUNA TEMAKI CONE – TASCA BY JOSÉ AVILLEZ

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FOUR SEASONAL SHRIMP CRYSTAL BAG – ZHEN WEI

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SEA BASS CEVICHE – THE MEAT CO.

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MOJAMA AND TOMATO BREAD – OSSIANO

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YELLOW FIN TUNA TARTARE – MYTHOS KOUZINA & GRILL

135

LEMONGRASS SMOKED CURED SALMON – MY SQUARE

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EMIRATI KINGFISH HAMACHI CEVICHE – BOCA

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LOCAL HAMACHI CEVICHE – THE MAINE OYSTER BAR & GRILL

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SEA BASS CARPACCIO – TAVERNA

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VENTRESCA DI TONNO – IL RISTORANTE–NIKO ROMITO

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BALIK EKMEK – RÜYA

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WALNUT CRUSTED SEA BASS – LA CANTINE DU FAUBOURG

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MISO CHILEAN SEA BASS – ARMANI/HASHI

151

CODA DI ROSPO – RONDA LOCATELLI

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CANGREO AL COCO – COYA

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CALAMARATA GAMBERI E PISTACCHI – ROBERTO’S

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COASTAL PRAWN STEW – INDYA BY VINEET

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GAMBERI E AGRUMI – ALICI

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PRAWN GHEE ROAST – TRÈSIND

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PASTA WITH CREAMY COCONUT – MY SQUARE

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GRILLED LOBSTER – INDEGO BY VINEET BHATIA

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POLO – ROBERTO’S

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GRILLED OCTOPUS – TAVERNA

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CRISPY OCTOPUS – SOCIAL BY HEINZ BECK

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PULPO ROSTIZADO – COYA

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GRILLED OCTOPUS POTATO CREAM – BALLARÓ

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SPAGHETTI RICCI E RICCIOLA – ALICI

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SEAFOOD FIDEUA – BEBEMOS

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BLACK SEAFOOD PAELLA – BOCA

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SEAFOOD PRAWN RICE – PALM AVENUE

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LOBSTER & CRAB THE MEAT CO. - SOUK MADINAT JUMEIRAH

FISH & SEAFOOD

Squid ink crumble 100g all-purpose flour 50g bread crumb 50g parmesan cheese by GRĂ&#x2030;GOIRE BERGER 100g butter, melted 130g almond powder Squid ink

FLOATING ISLAND

OSSIANO - ATLANTIS THE PALM

INGREDIENTS Smoked salmon foam 1l milk 1.250 litter of cream 1 filet of smoked salmon 2 eggs yolks Lime juice Lime zest Salt and pepper for seasoning

Method Mix all together and make a crumble on an oven tray and cook it for 10 minutes at 170C. Cauliflower salad Blanched pieces of cauliflower Shallots Salt for seasoning Lemon dressing

Method Put the smoked salmon, the cream and the milk in a pot and bring to boil, take out of the heat and cover with aluminium foil, let infused for 30 minutes. Then strain it and bring that mix to 82C, add the yolk and bring up to 82C, strain on ice to cool it down and stop the cook. Adjust the seasoning with lime juice, zest and salt. Put in a siphon gun and add two cartridges, donâ&#x20AC;&#x2122;t shake too much. Keep in the fridge. Cauliflower cream 1kg cauliflower, chopped 1 white onion 1l cream Thyme Bay leaf Garlic

Method Cut the cauliflower in small pieces, blanched it. At the time of serving, season it with lemon dressing, chopped shallot and salt. Cured salmon 1 salmon filet 1kg salt 1kg sugar Chopped dill Orange zest Lemon zest Method Cured the salmon for 6 hours. Then rinse it and cut in a regular brunoise.

Assemble Use a very round ladle and dip in nitrogen for 3 minutes then tale out and syphon the salmon foam at half of the capacity and put the garnishes inside: Cauliflower cream, Squid ink crumble, Method Cauliflower salad and Cured salmon. Finish to cover with more Cut the cauliflower in small pieces. Put all the ingredients foam and deep in nitrogen 30 seconds. Put on the plate and in a pot and cook it until it soft. Remove bay leave and dress up with a nice quenelle of Caviar on the top and a bit of thyme. Blend it and strain it. squid ink crumble.

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TASCA BY JOSÉ AVILLEZ - MANDARIN ORIENTAL JUMEIRA

SPICY TUNA TEMAKI CONE

Distribute the brick dough throughout the counter and brush slightly with clarified butter. Roll the cones around the moulds by LUCIANO MARQUES and, with the help of a sieve, dust with nori seaweed powder. Put it in the pre-heated oven, unventilated, to 165C, for 7 minutes. As soon as the cone is ready, take it out of the oven and let it cool.

Created in 2014 for Mini Bar in Lisbon, it’s inspired by Chef José Avillez’ travels through the world. From the fresh Portuguese seas, the main ingredient: tuna. First, the tuna is carefully sliced, then it’s flavoured according to Chef José Avillez’ inspiration and twist. Finally, the tuna is wrapped in a fragrant and spicy marinade and served in a nori cone. The tuna temaki is finalized with kimchi mayonnaise, chives, red onion pickles and strings of nori.

Spicy marinade 125ml sushi vinegar 150ml avocado oil 4g tougarashi 100ml soy sauce 25g peeled ginger 20g shallot 35g siracha sauce Method Dice the shallots and the ginger and add the remaining marinade ingredients to the hand blender’s container. Blend everything at medium speed and then sieve through a fine mesh sieve. Blend again until you get a homogenous texture. Kimchi mayonnaise 100g mayonnaise 20g kimchi sauce 1 dried garlic clove grated

INGREDIENTS 1 cone 40g minced tuna loin 1tbsp spicy marinade 7g kimchi mayonnaise 2 red onion pickles Minced chives as required Nori seaweed as required Fleur de sel for seasoning

Method Mix all the ingredients in a bowl and let it marinade in the fridge for 2 hours. Take the kimchi mayonnaise out of the fridge and sieve through a fine mesh sieve in order to eliminate any remaining pieces of garlic.

Method Start by cutting the tuna into 0.5 centimetre discs. Red onion pickles Season with the spicy marinade, the minced chives and 1 red onion 100ml sushi vinegar fleur de sel. Cone Brick dough Clarified butter Nori seaweed wraps Stainless steel moulds Method Start by grinding the nori seaweed wraps in a food processor until you get a powder. Cut the brick dough in circles of 22 centimetres diameter and then in 4 quarters. Line the surface where you will be working with cling film and brush it with clarified butter.

Method One or two days before, prepare the red onion pickles. Peel the onion and cut each layer in the shape of a triangle of approximately 1.5 centimetres. In a small pot over medium heat, heat the sushi vinegar to about 80C. Then, immerse the onion triangles in the vinegar. Set aside for at least 24 hours. Ideally, it should be left to rest for 72 hours. Finishing Fill up the cone with the marinated tuna and finalize with a dot of kimchi mayonnaise, minced chives, 2 red onion pickles and julienne nori.

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FISH & SEAFOOD

ZHEN WEI - CAESARS PALACE BLUEWATERS

Dim Sum Wrappers You can buy ready-made wrappers at a good supermarket 50g potato starch 50g wheat flour, medium gluten level is best 70g boiling water Method Mix the flour and starch together, gradually add the water, to combine and knead the dough with your hand...you are looking for a medium dough firmness. Cover the dough and rest for 30 minutes. Roll the dough out into wrappers. Roll the dough out and cut into small pieces and press with the palm of your hand. Using a small rolling pin, roll out into small discs. To achieve a good result when rolling out the dough, a good hand coordination is required. One hand moves the rolling pin halfway over the dough and then rolls back. The other hand turns the wrapper a little each time in a circular motion. Roll, turn, roll, turn, until you have completed the whole circle. Once youâ&#x20AC;&#x2122;ve got the rhythm right, the perfect wrappers can be made in no time!

FOUR SEASONAL SHRIMP CRYSTAL BAG

Dipping Sauce 3tbsp soy sauce 1tbsp sesame oil 2 red chilies, seeds removed and finely chopped 3tbsp black vinegar 1tbsp sugar

Method Place the soy sauce, sesame oil, chilies, rice vinegar, and sugar by YANG TAO (FRANKIE) together in a bowl and mix together.

INGREDIENTS Filling 200g shrimps, wash, devein and cook with tails removed 16g carrots, peeled and cut into small dice 20g water chestnut, drained and cut into small dice 26g asparagus, peeled and blanched Salt for seasoning 14g sugar 5g potato starch

Garnish Shitake mushrooms Caviar orange tobiko Caviar green tobiko

Method Filling the Dim Sum Place the wrappers onto a clean work surface and place a small spoonful of prawn filling mixture in the centre of each wrapper. Hold the filling in the palm of the hand, fold the top together, and pinch together with damp fingers to seal the filling inside. Method In a mixing bowl, mix the shrimps, carrots, water chestnuts Place the dim sum into a bamboo steamer over a pan of simmering water and cover. Steam for 5 minutes, or until the and asparagus. Season to taste. Add the sugar and potato starch and mix well together, prawn mixture is completely cooked through. Remove from the steamer and serve immediately. should resemble a firm to the touch consistency. Add the shitake mushrooms, tobiko orange and green caviar to garnish of the dish. Serve with the dipping sauce.

126

THE MEAT CO. - SOUK MADINAT JUMEIRAH

INGREDIENTS 100g sea bass fillet, diced small 50ml yuzu juice 30ml lime juice 5g shallots, chopped fine 20g tomatoes, diced small 20g avocado, diced small 20g cucumber, diced small 2g red chilies, sliced 5g salmon roe Seaweed and corn cracker, a few pieces Lime slice Method Skin the sea bass, and make sure all bones have been removed. Cut the sea bass into small bite sized cubes (about Â˝ inch each) and transfer to a medium sized bowl. To the bowl add the lime juice, yuzu juice and zest, coriander, shallots, kosher salt and freshly cracked black pepper. Gently stir to combine so all the fish is coated in the citrus juice. In a clean bowl, toss together the cucumber, avocado, tomato, and red chillies. Add the sea bass and toss to combine. Taste and season with additional salt, pepper or lime juice as needed. Arrange them in a serving bowl and topped with spoon of salmon roe.

SEABASS CEVICHE CHILEAN SEA BASS FILLET, PICO DE GALLO, CILANTRO, YUZU, AVOCADO, SHALLOTS, ROE, SEAWEED AND CHULPE CORN CRACKER

Seaweed and chulpe corn cracker 100g tapioca seeds 20g crushed seaweed 20g chulpe corn crushed 400ml water

Method Mix the tapioca seeds and water with a pinch of salt in a large boiling pan. Bring to a simmer and cook for 20-25 minutes, stirring occasionally until the mixture thickens and the tapioca seeds become translucent. Mix the crushed seaweed and chulpe corn and combine thoroughly. Spread the mix over silpats on flat baking sheets or baking paper very thinly. by PRABA MANICKAM Dry in a low heat oven overnight or in sunlight. Once dried completely, break into the desired size and deep fry in very hot oil for a few seconds until the crackers puff up and turn crisp. Remove the crackers with tweezers and season with salt.

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FISH & SEAFOOD

OSSIANO - ATLANTIS THE PALM

INGREDIENTS 1pcs tuna Mojama from Spain 1 tin piquillos Philadelphia cream cheese Taggiasca olives Sun-dried tomatoes Jalapeños Yuzu pearl Oxalis leaves Salt and espelette pepper for seasoning Method Slice the Mojama in very fine slices with the ham slicer. Prepare a piquillo cream by blending the cream cheese and the piquillo together with the Bamix, adjust the seasoning with salt and Espelette pepper. Remove the olive’s kernels and cut in small pieces. Tomato meringue 200g egg whites 150g sugar 200g isomalt 60g Sosa tomato powder

MOJAMA AND TOMATO BREAD PIQUILLO AND OLIVE TAGGIASCHE

Method Make a Swiss meringue by whipping the white eggs with the sugar and the isomalt over water a bath until it rich a temperature of 55C. The whipped with the kitchen aid and add the tomato powder. Spread on a tray and cut in a half round shape and dry overnight.

Plating Roll into the tiny sliced the Mojama the piquillo cream, the by GRÉGOIRE BERGER jalapeno the sun dry tomatoes, olives and yuzu pearl. Cut the meringue disk in half and spread a bit of piquillo cream and close the roll between the two half disks like a sandwich, dress up the oxalis leaves on the top. Serve immediately.

130

MYTHOS KOUZINA & GRILL - ARMADA BLUEBAY HOTEL, JLT

INGREDIENTS Tuna 360g tuna loin, cleaned 20g fleur de sel, for curing the tuna 20g olive oil, for curing the tuna 10g Cajun seasoning 80ml tomato vinaigrette Method Cut the tuna in cubes and cure with the fleur de sel, caun and olive oil for about 1 hour.

YELLOW FIN TUNA TARTARE

Tomato vinaigrette 500g tomatoes 100g green capsicum Â˝ garlic clove 150g red onions 100ml olive oil 10g fleur de sel White wine vinegar

Method Cut the vegetables in chunks and marinate them overnight with the olive oil and fleur de sel. by ILIAS KOKOROSKOS The next day blend the vegetables through a food processor and add the vinegar to taste. There is no measurements for the vinegar as it depends on the acidity from the tomato, so be Quick, simple dish with tons of flavours. Perfect careful, add slowly - slowly and try before finalizing. Pass the vinaigrette though a fine mesh to remove the lumps. to have during those hot summer days. The Store in the chiller for maximum 1 day.

vinaigrette used goes back to the Chefs original Plating roots, made with all the ingredients used in a 4 pcs sourdough bread, sliced thin Avocado cubes Greek salad.

Plate the cured tuna and drizzle with the tomato vinaigrette. Finish with some avocado cubes and thin slices of sourdough bread.

133

by RENE JUEFRI

INGREDIENTS 50g lemongrass smoked cured salmon 2tbsp lime coriander cream cheese 2tbsp guacamole Dill tips as garnish 6pcs multi seed sourdough toast, thinly sliced and toasted Lime coriander cream cheese 2tbsp cream cheese 1 lime, ½ lime juice and ½ zest 2g coriander leaves, chopped Salt and pepper for seasoning Method In a bowl, fold all the ingredients and season with salt and pepper. Guacamole ½ hass avocado 8g shallots, brunoise 1 garlic clove, chopped ½ red chili, deseed ½ lemon, juice Salt and pepper for seasoning Method In a bowl or stone pestle, mix all the ingredients together to form a course creamy mix and season with salt and pepper. Finishing Thinly slice the cured smoked salmon. On the toast, pipe dots of the lime cream cheese and guacamole around the toast surface. Place the salmon between the space of the piped cream cheese and guacamole. Garnish with fresh picked dill.

135

MY SQUARE - DOUBLETREE BY HILTON DUBAI, BUSINESS BAY

LEMONGRASS SMOKED CURED SALMON, LIME CORIANDER CREAM CHEESE AND GUACAMOLE BRUSCHETTA

FISH & SEAFOOD

INGREDIENTS 80g king fish Hamachi 2pcs radish 20g kohlrabi 10g shallot rings 10g crispy corn 5g sliced coriander 50ml leche de tigre amarillo (recipe below) Chive oil (recipe below) Herbs and edible flowers Method Slice the fish fine. Cut all the vegetables into thin rings and place them in icewater for the crispy texture. Marinate the hamachi in the leche de tigre amarillo for about 5 minutes with the sliced coriander. Season the radish, shallot rings and kohlrabi with olive oil and salt. Place the fish onto the plate. Add more leche de tigre if needed. Garnish with the chilled vegetables and chive oil drops. Finish it off with crispy corn, herbs and edible flowers.

BOCA - DIFC

EMIRATI KINFISH HAMACHI CEVICHE HAMACHI, CRISPY CORN, AJÍ AMARILLO AND LECHE DE TIGRE

Leche de tigre amarillo 217g lemon juice 154g aji amarillo purée 36g red capsicum purée 15g soy sauce 48g yuzu 2g salt 2g black pepper 17g ginger, grated

Method by MATTHIJS STINNISSEN Mix all the ingredients in a bowl, let it sit for 12 hours in the fridge. Strain through a fine sieve into a nice liquid sauce. Chives oil

An ode to Matsuhisa local fish farm. I use the new 150g chives local Hamachi for this recipe, but any meaty white 300g olive oil Method fish could do.

Wash the chives. Blend all for about 10 minutes or until the olive oil has absorbed all the chive colour. Strain slowly through a fine cloth in the fridge.

136

THE MAINE OYSTER BAR & GRILL - THE DOUBLETREE BY HILTON, JBR

LOCAL HAMACHI CEVICHE

INGREDIENTS 100g hamachi filet raw 1g sea salt 4 limes 1g aji amarillo 4g red onions 1g red chillies 1g ginger 1g garlic 1g coriander 5g sweetened milk 10g sweet potato cubes 1g sweet potato chips 10g popped corn, optional

Method by SARADHI DAKARA Cut the Hamachi fillet into small cubes. Season the fish with sea salt and mix well. This process also cures the fish. Whatâ&#x20AC;&#x2122;s the best way to eat fresh fish other than Squeeze fresh lime and add the coriander, sliced red chilli and sliced onion to the fish. ceviche? This is my all-time favourite simple Grate the ginger and garlic and add to the fish. Finish with aji amarillo and sweetened milk. ceviche recipe. Mix all the ingredients together until the fish is well coated. Garnish with blanched sweet potato cubes. Finish with sweet potato chips and serve in any bowl over ice.

139

TAVERNA - WATERFRONT AT SOUK MADINAT JUMEIRAH

FISH & SEAFOOD

INGREDIENTS Mango passion fruit vinaigrette 125g mango 90g passion fruit 60g olive oil 10g Sugar syrup Salt and pepper for seasoning Method In the blender, blend the mango, passion fruit, sugar, salt, and pepper for a minute. Add slowly the olive oil until it becomes thick. Check the seasoning and keep it in the fridge for two days. Vanilla oil 2 vanilla bean pods 125ml canola oil Method Scrape the vanilla bean seeds into the thermo mixer, the canola oil and add the vanilla bean pod. Mix for ten minutes at 40C, 3 speed. Keep it for 24 hours in a clean jar before use.

SEA BASS CARPACCIO WITH MANGO, CUCUMBER AND BOTTARGA FROM MESSOLONGHI

Plating Mango small dice Cucumber small dice Fresh lemon juice Vanilla oil Virgin olive oil Mango-passion vinaigrette 2 sea bass fillets Croutons Dill leaves Bottarga from Messolonghi, slices Kosher salt and black pepper for seasoning

Method Remove the skin of the sea bass. With the sharp knife cut the fish into very thin slices (approximately 2mm) and put it on the plate. Season with some salt and pepper, sprinkle it with lemon and let it marinate for approximately 1 minute. Scatter on the top the mango, cucumber, the croutons, slices by THEODORE ROUVAS of bottarga and some drops of the vinaigrette and drizzle the vanilla oil all over the Carpaccio. Garnish with dill leaves and finish with some drops of virgin olive oil.

140

IL RISTORANTEâ&#x20AC;&#x201C;NIKO ROMITO - BVLGARI RESORT DUBAI

INGREDIENTS Tuna belly 140g tuna belly cleaned Salt for seasoning

VENTRESCA DI TONNO CON BAGNA CAUDA ED INSALATA DI BASILICO E FAGIOLI ROASTED BLUEFIN TUNA BELLY, BAGNA CAUDA, BASIL AND WHITE BEAN SALAD

Method Season the fish with salt. Slow cook it in a preheated oven at 60C for 45 minutes. Cool down immediately. White beans 100g white beans soaked for 48 hours 200g of water Salt for seasoning 5g extra virgin olive oil 5g carrot 5g white onion 5g celery 1 aromatic bunch of rosemary, thyme and marjoram. Method Put all the ingredients in an oven proof container and cook at 100C steam for 1 hour and 30 minutes. Cool down immediately.

by GIACOMO AMICUCCI

Bagna cauda 100g garlic 30g extra virgin olive oil A dish that enhances the classic version of the 2g salt tuna salad. The blue fin tuna belly, is marinated 3g white wine vinegar 8g anchovies

and aged for a long time, almost a preserve. It is then just slightly cooked and served warm. To accompany the fish, a typical dip that belongs to the culinary tradition of Pidemont region, the bagna cauda, made with garlic and anchovies. A basil and beans salad complete the dish as a tribute to the pure Italian tradition.

Method Clean and boil the garlic cloves for 10 minutes. Melt the anchovies in a saucepan with a drizzle of extra virgin olive oil. Mash the garlic into a paste. Blend all the ingredients nicely with a hand blender until a smooth consistency. Reserve in a squeeze bottle. Assemble Regenerate the ventresca for 6 minutes at 60C, roast in a pan and cut in big pieces. Place 1 tablespoon of bagna cauda on the base of the dish. Season the beans with olive oil, salt, vinegar and coarse broken basil and serve. Finish with extra virgin oil.

143

FISH & SEAFOOD

INGREDIENTS Mackerel 75g salt 50gr muscovado sugar 20g lemon, zest only 10g coriander seeds, crushed 2g mustard seeds, crushed 6g black peppercorns, crushed 20gg lemon verbena leaves, shredded 3 mackerels about 350gr each, trimmed and filleted 50g olive oil Compressed cucumber 4 small cucumbers, peeled 5g table salt 5g caster sugar 15ml lemon juice Garnish Baby gem lettuce Heritage tomatoes Lemon garlic dressing Method Put all the ingredients except the Mackerels and olive oil into a food processor and blitz to break down the aromatics a little. Place the mackerel fillets skin side down on the work surface and sprinkle the flesh with aromatic mixture. Place one mackerel fillet on top of another, flesh sides in, and tightly wrap the pairs in cling film. Place on a lipped tray and leave in the fridge for 2 hours. After this curing time, rinse quickly under cold running water and pat dry with a cloth. Keep in the fridge until needed. Place cucumbers and compression liquor in a sous vide bag, sous vide all the way for 1 hour, wash the cucumbers in ice water and lay out neatly on a damp cloth on a tray. On a slicing machine thinly slice the baguette, arrange on a tray and cover with another tray to keep flat. Bake in the oven until crisp and golden brown. Keep in an airtight container. To serve Grill the mackerel skin side only, cut the baby gem lettuce into thick slices and sear in a hot pan until nicely coloured. Cut the heritage tomatoes and dress in the lemon garlic dressing, season nicely. Place three pieces of seared lettuce on each plate, top with the cured grilled mackerel, arrange the dressed tomatoes and compressed cucumber attractively. Pipe small drops of by COLIN CLAGUE the herb dressing randomly around the plate and drizzle extra lemon and garlic oil all around. Arrange the crisp bread over the dish and garnish with dressed herbs and baby leaves, also the finely sliced red radish.

RĂ&#x153;YA

BALIK EKMEK - TURKISH FISH SANDWICH

144

LA CANTINE DU FAUBOURG - JUMEIRAH EMIRATES TOWERS HOTEL,

Method Cook the quinoa in the vegetable stock, for 30 minutes (until it is cooked) strain it and place to one side. In a sauce pan, Sautee the pumpkin in the butter for 5 minutes until golden, then add the onion, garlic and thyme. Add the quinoa to the mix and season properly, wait to serve.

WALNUT CRUSTED SEABASS by GILLES BOSQUET

INGREDIENTS Walnut crust 100g butter, softened 100g walnuts, roasted 100g breads crumbs Salt and pepper for seasoning

SautĂŠed parmesan 200g parmesan shower 500ml fish stock 200g butter 200g cream 50g onion 20g celery 20ml lemon juice

Method SautĂŠ the onion in 30g of butter until it lightens. Then add the Method celery, fish stock, lemon juice and reduce by half of the stock. Put all of the ingredients in the Robot coup until you get a Add the cream and reduce by 2/3 add the parmesan and the nice mix, then place this walnut mix between 2 sheets of rest of the butter and seasoning, reserve the sauce for later. butter paper and spread the butter mix all over making sure it covers the sheet of butter paper, place it in the Finishing fridge until it becomes hard. With a sharp knife cut the 160g sea bass sheet of walnut butter the same size as your fillet and 1 portion butter walnut crust 120g quinoa mix keep it in the fridge. 100ml sauce Quinoa Method 100g quinoa Sear the sea bass fillet without the skin, cooking it on one side 30g butter only. Turn the fillet over and remove it from the fire, put the walnut 35g pumpkin, cubed butter on top of the filet and bake for 5 minutes. 2l vegetable stock 20g onions, diced Plating 5g garlic, chopped Remove from the oven and place it on top of the hot quinoa. Thyme Add the sauce around the quinoa as shown in the picture.

147

FISH & SEAFOOD

MISO CHILEAN SEA BASS by JIN CHUL KIM (JIMMY)

ARMANI/HASHI - ARMANI HOTEL

INGREDIENTS 200g Chilean sea bass 30g Japanese plum 20g honey 20g eggplant 5g mix cress Method Cut the Chilean sea bass to a desired size and marinate it for 2 hours with the fish marinate sauce. Grille the sea bass for about 12 min on charcoal. Fish marinate sauce 50g shiro miso 27ml mirin 13g sugar Method Combine the shiro miso, mirin and sugar together until the sugar is incorporated with the shiro miso and mirin. Basil miso sauce 100g shiro miso 30ml olive oil 70ml rice vinegar 20g fresh basil 10g sugar Method Combine the shiro miso, olive oil, rice vinegar, fresh basil and sugar together until the sugar is incorporated with the shiro miso and mirin. Finishing Pan fry the eggplant and place it on the plate with basil miso sauce. Pour the plum sauce on the sea bass. Serve with mix cress.

148

INGREDIENTS 4 monkfish tails, each 220g 100g salicornia 12 caper berries 50g rocket Extra virgin olive oil Salt and pepper for seasoning

RONDA LOCATELLI - ATLANTIS, THE PALM

Method Wash and clean the Salicornia by cutting the stalks as it is hard to eat. Blanch it in salt water for a couple of seconds, drain and keep aside. Season the monkfish tails. In a non-stick pan add vegetable oil and sear the fish for 3 to 4 minutes on each side, then turn the heat down, and let the fish rest for a couple of minutes. Season the rocket and toss with extra virgin olive oil. Agrodolce sauce 5tsbp white wine vinegar 70g caster sugar 100 capers in brine, drained washed and dried 100ml extra virgin olive oil Method Add the vinegar and sugar in a small pan and let it boil until it is reduced to clear syrup. Hand blends the capers very slowly, and adding the clear syrup. Blend it with oil until creamy. Transfer in to a very small pan and keep in a very slow heat for about 20 minutes until any excess of liquid disappears and the sauce becomes thick.Leave to cool.

CODA DI ROSPO IN SALSA DI NOCI E CAPPERI - MONKFISH WITH WALNUT AND CAPER SAUCE

Walnut paste 250g walnuts, skinless 50g Grana Padano cheese 1 garlic clove 65ml hot water Method Prepare the walnut paste, roast the walnuts in the oven for 12 minutes at 165C. When still hot, blend in a mixer with all the ingredients together until it becomes a smooth paste.

Finishing Mix the agrodolce sauce with the walnut paste then slowly mix in the vinegar and half the olive oil, the sauce will become paler. Keep warm. Spoon the walnut and caper sauce on the centre of the plate. by SALVO SARDO Arrange the Salicornia on top, and place the monkfish medallions around. Spoon over the pan juices and drizzle with the rest of the olive oil. Finish with the rocket on top of the chard and couple of caper berries around.

151

COYA - FOUR SEASONS RESORT, JUMEIRAH BEACH ROAD

FISH & SEAFOOD

INGREDIENTS 800g king crab shoulder in the shell 600g coconut milk 30g coriander stalks 25g aji rocoto 5g chopped coriander 5g chopped chives 4g diced rocoto chilli Salt and lime juice for seasoning 1pc avocado 20g diced cucumber, torched 16g Oscietra caviar Pinch of crushed black sesame seeds by BENJAMIN WAN Pinch of togarashi pepper Pinch of coriander cress Drizzle of curry oil

CANGREJO AL COCO KING CRAB, AVOCADO, COCONUT AND OSCIETRA CAVIAR This is a dish we created when we had excess from a king crab leg dish. So we used the left over shoulder and poached it. Avocado goes well with crab, so itâ&#x20AC;&#x2122;s our take on crab and avocado salad. We enhanced them both with flavours that get along well - coconut, lime juice to cut the richness of the reduced coconut and avocado; caviar for its saltiness and a little bit of heat from the rocoto chilli. The curry oil goes well with the crab and coconut and rounds off everything nicely.

Method Sous vide the crab, coconut milk, coriander and rocoto chilli at 65C for 45 minutes and cool. Remove the crab from the milk and pick down to remove any shell. Reduce the coconut milk to a slightly thick double cream consistency. Season the crab with salt and lime juice. Add the chopped chives, coriander and diced rocoto. Sauce the plate with some of the dressing. Arrange thinly sliced avocado on the plate, add a spoon of crab meat on top. Arrange thinly sliced avocado on top of the crab. Garnish with burnt cucumber, caviar and the cress. Dust with crushed black sesame and garnish. Finish with a drizzle of curry oil.

152

Burrata cream 50g burrata cheese 15g fresh cream Method Blend the burrata and the fresh cream with a hand blender until you get a smooth texture. Red prawn tartar 50g Sicilian red prawns, body deveined 2g Sicilian lemon zest 1g maldon sea salt 5g extra virgin olive oil

CALAMARATA GAMBERI E PISTACCHI - CALAMARATA PASTA WITH SICILIAN RED SHRIMPS, BURRATA, PISTACHIO, CHERRY TOMATO SAUCE

Method Dice the prawns previously deveined, toss in a quarter of lemon zest and season with salt and extra virgin olive oil. Pistachio bread crumble 50g white bread, no crust 20g toasted pistachio 3 basil leaves Salt and black pepper for seasoning Method Blend the bread, pistachio, and basil in a food processor for few seconds, season with salt and black pepper.

ROBERTOâ&#x20AC;&#x2122;S - DIFC

by FRANCESCO GUARRACINO

INGREDIENTS Prawns bisque 50g Sicilian red prawns, only the heads 60g cherry tomato halved 5g garlic clove peeled 20ml extra virgin olive oil Salt and pepper for seasoning Method In a saucepot sautĂŠed with olive oil and garlic, the prawns head until they golden up. Add the halved cherry tomatoes, season with salt and black pepper. Cook at medium heat for 5 min until the cherry tomatoes will soften. Strain well all the sauce and set aside.

Calamarata 100g calamarata pasta from Gragnano Basil leaves Bisque Burrata cream Red Prawns Tartar Pistachio bread crumble Method Fill a large saucepan with water, put the lid on and bring to boil over high heat. Add a good pinch of sea salt, add the calamarata pasta and cook al dente approximately 10 minutes and save some starchy water for later. Heat the bisque in a saucepan. Strain the pasta and toss into the sauce. Cook the calamarata in the sauce for 2 minutes, use some pasta water if gets to dry. Away from heat toss in the prawn tartar, the burrata cream and basil leaves. Finish the plate with pistachio crumble.

155

INDYA BY VINEET - LE ROYAL MERIDIEN BEACH RESORT & SPA

FISH & SEAFOOD

INGREDIENTS 4 tbsp vegetable oil 1 garlic clove, finely chopped 2 onions, finely chopped 1 tbsp fresh ginger, finely chopped 1 tbsp green chilli, finely chopped 6 lime leaves - kaiffir 2.5cm pcs lemongrass 3 tomatoes, chopped ½ tbsp red chilli paste by VINEET BHATIA ½ tbsp garlic paste 600ml thick coconut milk 24 medium-sized raw prawns, shelled and de-veined This dish was created way back in mid-1999, at Grated coconut, to garnish Salt for seasoning

COASTAL PRAWN STEW

my Zaika Restaurant London, that was the first Indian restaurant to get awarded the Michelin Star, way back in 2001. Ever since it features in all my restaurant menus. It is, actually, quite a simple dish with the naturally sweet flavour of coconut offset by the kaiffir lime leaves and hint of lemongrass. The red chilli paste, along with the finely chopped green chillies bring in a slight kick which is quite a pleasant surprise!

Method Heat the oil in a deep pan, add the garlic and sauté until softened but not coloured. Add the onions, ginger and green chilli and sauté until the onions are pink. Add the lime leaves and lemongrass and let them infuse in the onion masala over a gentle heat for 3 minutes. Stir in the tomatoes and cook over a low heat for about 4 minutes, until the oil leaves the sides of the pan. Add the chilli and garlic pastes and sauté for 1 minute. Pour in the coconut milk and bring to the boil, then reduce the heat and simmer for 3 minutes. Finally add the prawns and season with salt. Cook the prawns gently for about 3 minutes, until they firm up. Best enjoyed with steamed rice.

156

INGREDIENTS Prawns 1 red Mazara prawn 1 Carabineros prawn 1 blue Caledonian prawn Method Shell the prawns without removing head and tail. Make an incision below the head and above the tail. With the help of tweezers de-vein the prawns. Place your prawns on a tray, sprinkle with a pinch of maldon salt 5 minutes before serving. Repeat the process for the other prawns. Lemon gel 100ml lemon juice 35ml sugar syrup 3g agar agar Grapefruit gel 100ml grapefruit juice 25g sugar 3g agar agar

ALICI - BLUEWATERS ISLAND

Blood orange gel 100ml blood orange juice 15gr sugar 3gr agar agar

GAMBERI E AGRUMI by DOMENICO SANTAGADA

Ranked as the finest selection of prawns, the Red Mazara prawn, the Carabineros and the Blue Caledonian varieties are the hidden gems of Southern Italy. This dish allows the discovery and comparison of three varieties of prawns paired with citrus. Accentuating the characteristics of each prawns, the gel acts as a contrasts or similarity in flavour profile.

159

Method - For all 3 Gels Combine all the ingredients in a pot and bring to a boil on a lowmedium heat. Once boiled, transfer into a container to allow it to cool and set. Place in the fridge to set. Once set, place in a blender and blend until you have a smooth texture. Pass the gel through a sieve to remove excess air and any solids. Place into a squeeze bottle and set aside in the fridge. Repeat for all 3 gels. Garnish Basil sprouts Marjoram Dill Plating In a shallow plate, place crushed ice to fill the entirety of the space. Place your 3 prawns, symmetrically on the ice with enough spacing between them. Top each prawn with the pairing gel as follows: Red Mazara Prawns: grapefruit gel, garnished with dill. Blue Caledonian Prawns: blood orange gel, garnished with basil sprouts. Carabineros Prawns: lemon gel, garnished with marjoram.

TRĂ&#x2C6;SIND - VOCO HOTEL, SHEIKH ZAYED ROAD

FISH & SEAFOOD

INGREDIENTS 300g de-shelled prawns (Size 21-25) 100g coriander seeds 50g Kashmiri red chillies 10g black pepper 10g cumin seeds 5g fenugreek seeds 5g cloves 5g star anise 5g fennel seeds 10g curry leaves 2 coriander sprigs 10g ginger, chopped 40g garlic, chopped 50g onions, chopped 100g button mushrooms 3g asafoetida 10g curry leaf powder 20g ghee - clarified butter 8g coriander, chopped 10ml lemon juice by HIMANSHU SAINI Salt for seasoning

PRAWN GHEE ROAST, CURRY LEAF AND MUSHROOMS

Method Dry roast coriander seeds, black pepper, cloves, fenugreek seeds, cumin, star anise, fennel seeds and Kashmiri red chilly in a hot pan. Keep aside and let it cool. Blend the roasted spices with onion, ginger and garlic to make a fine paste. Temper asafoetida and curry leaves in clarified butter. Add the blended masala, adjust the seasoning with salt and cook it for 5 minutes. Add prawns to the masala and cook it for 3 to 4 minutes. Finish it with chopped coriander and lemon juice.

With this dish, I want to highlight the importance of spices in Indian cuisine and how it can be paired with earthiness of mushroom, fragrant curry leafs and the umami of prawns. Ghee roast is a Mangalorean masala made by grinding spices and chili. The masala is roasted in ghee to impart its beautiful aroma. This version of ghee roast is done with prawns and served with sautĂŠ Plating Roast the curry leaf in a microwave and blend it to fine powder. mushrooms and curry leaf dust.

Roast the mushrooms in a hot pan and it dust with curry leaf powder. Plate prawn ghee roast & garnish it with mushrooms and coriander sprig.

160

MY SQUARE - DOUBLETREE BY HILTON DUBAI, BUSINESS BAY

INGREDIENTS Paste 45ml canola or corn oil 8g fresh turmeric 1 ½ onion or shallot 3 garlic cloves 1 red chili 1 bird eye chili Pasta, paste and sauce 150g spaghetti - no.5 3tbsp paste 1 fresh red chili, slice in rings 100ml coconut milk 150ml cooking cream 100ml milk 10 tiger prawns, shelled, deveined with the heads off ½ lime, juice ½ pcs fresh turmeric leaf Salt and pepper for seasoning Garnish Coriander leaves, cress and fresh turmeric leaf julienne. Method Blend all the ingredients in a food processor to form a paste. In a pot, boil salted water and cook the spaghetti for 8 to 10 minutes, the pasta should be al dente. Drain and set aside. In a saucepan, heat oil and sauté the paste for 3 to 4 minutes. Then add the chili and tiger prawns and cook for 1 minute till prawns are half cooked. Add the coconut milk, cooking cream and milk. Gradually stir it for 4 to 5 minutes and ensure not to burn or let it split. Add the spaghetti and lime juice. Season with salt and pepper. by RENE JUEFRI Let the spaghetti to cook in the sauce for a further 1 minute. Transfer the spagetti along with the prawns and sauce to a serving bowl, garnish with coriander leaf and julienned turmeric leaf to finish and serve.

PASTA WITH CREAMY COCONUT, CHILLI, TURMERIC SAUCE AND PRAWNS

163

FISH & SEAFOOD

GRILLED LOBSTER, BROCCOLI KHICHDI WITH TOMATO LOBSTER JUS

INDEGO BY VINEET BHATIA - GROSVENOR HOUSE

Broccoli khichdi 2tbsp vegetable oil / 2tbsp unsalted butter / 1tbsp black mustard seeds / 2 sprigs curry leaves / 2 medium size shallots, sliced / 1tbsp ginger, peeled and chopped / 1tbsp garlic, by VINEET BHATIA peeled and chopped / 1tbsp green chillies, chopped / ½ head broccoli florets, chopped, blanched and puréed / 3tbsp Greek yogurt, whipped / 160g basmati rice / 400ml shellfish stock / Salt This dish was first created in 2004 at our restaurant for seasoning

Rasoi by Vineet, London that also went on to get a Michelin star in 2006. And so, when Indego by Vineet, Dubai opened in 2005 it had to feature in the launch menu and ever since has always featured in the menu in some form or the other. Hitherto, khichdis were only meant for the sick and ailing, and comprised of rice and lentils. But this redefined khichdis is to be a risotto-like preparation, containing different ingredients than just lentils with rice. This is not a traditional recipe but if eaten with the eyes closed the flavour profile is very much within the boundaries of Indian cuisine. For me, this dish in entirety summarised my interpretation of ‘Evolved and progressive Indian’! INGREDIENTS Grilled lobster 2 lobsters, cut into halves / 2tbsp ginger, peeled and chopped / 1sprig curry leaves, chopped / 2tbsp red chilli and garlic paste / 2tbsp vegetable oil / Salt for seasoning / 2tbsp unsalted butter

Method Heat oil and butter in a stock pot. Add the mustard seeds and when they start to crackle, add curry leaves. Add the sliced shallots and sauté until translucent. Add chopped ginger, garlic and green chillies, sauté for 2 minutes before adding the basmati rice. Stir until the rice is coated with oil and butter. Add the stock and salt. Bring to boil and reduce heat to simmer. Cook until the rice is ¾ done. Add the broccoli purée, whipped yogurt and cook until the rice is tender and all the liquid is absorbed, stir in the butter and lobster claw meat. Lobster jus 4tbsp vegetable oil / 1tbsp black mustard seeds / 1 fresh red chilli, coarsely chopped / 1 medium size onion, chopped / 2 garlic cloves, coarsely chopped / 1medium size carrot, coarsely chopped / 1 celery stick / 1tsp turmeric powder / 3 lobster shells, except the tails / 1tsp coriander powder / 1tsp cumin powder 1tsp red chilli powder / 4tbsp tomato purée / salt for seasoning 40ml double cream / 30g unsalted butter

Method Heat oil in a stock pot, add the mustard seeds. When they begin to crackle, add the red chilli, roughly cut onion, garlic and celery. Sauté until the onion is slightly coloured. Add the lobster shell and cook until they turn red. Add the tomato puree and the spice powders, sauté for 2 minutes. Add Method water and bring to boil. Simmer for 15 to 20 minutes. Loosen the lobster meat from the tail, place the chopped Take the jus off the heat and strain, boil the jus until reduced by ginger and curry leaves on the shell and return the meat half. Season it with salt and finish off by adding the cream and to the shell. butter. Rub the lobster meat with salt, chilli and garlic paste. Broccoli chips (optional) Heat oil in an ovenproof frying pan, add the lobster tails, 3 broccoli florets, finely sliced / 1tsp chaat masala flesh side down, and the claw meat and leave until lightly coloured. Put the butter on top of the lobster and place in Method an oven preheated to 190C/gas mark 5 for 7-8 minutes to Spread the finely sliced broccoli florets out on a baking tray and sprinkle with chaat masala. finish cooking the lobster. Put in an oven at very low heat until dried out, then set aside. Remove from heat and set aside.

164

POLPO SLOW COOKED ROASTED OCTOPUS AND ARTICHOKE IN CACIO E PEPE SAUCE

ROBERTOâ&#x20AC;&#x2122;S - DIFC

by FRANCESCO GUARRACINO

Method Blend all the ingredients with a hand blender.

Cacio e pepe sauce 50ml fresh cream / 15g full fat milk / 35g grated pecorino cheese INGREDIENTS 1kg boiled octopus, tentacle only / 60g Salmoriglio 1g freshly ground black pepper sauce / 100g octopus mayommaise / 200g cacio e Method pepe sauce / 5 roasted artichokes, quartered / 200g In a small saucepot heat the milk, cream and black pepper, give cacio a gentle boil for few minutes only. Remove from fire cool down for e pepe sauce 2 minutes and whisk in the pecorino cheese. Boiled octopus 3kg fresh octopus throughly washed / 60g onions, Octopus mayo chopped 60g celery, chopped / 60g carrots chopped Water from the octopus, reduced to 50ml / 150ml corn oil Method Method In a big casserole add the previously chopped onion, Strain the octopus water from the celery, carrots and onion. carrots, celery. Reduce the water on high heat to 50 ml. It will take a few hours. Fill up with cold water and bring to boil. Cool down the reduction in the chiller, it will turn to a thick gelatine. Dip the octopus in the boiling water for few seconds With a hand, blender add the octopus water reduction and pour holding it from the head. in little by little the corn oil until a thick sauce. This process is similar Repeat this process 3 times until the octopus will curly to the homemade mayonnaise. Add the mayo in a piping bag up. and store in the chiller. Once the water starts boiling again, add the octopus inside and cook at medium-low heat for about 1 and Roasted artichokes 1.5kg fresh artichokes / 20g rosemary / 50ml lemon juice / 20g half hour. Check the consistency of the octopus by slicing and thyme / 4 garlic cloves / 30ml extra virgin olive oil / salt and black trying a small piece. It should be nice and tender. If not, pepper for seasoning extend the cooking time Method Once done keep the octopus in its water until it cools Clean the artichokes by removing all the external hard leaves down, this will further soften the meat. and part of the stem. Soak in iced water with a drizzle of lemon Carefully remove the octopus from the water be careful juice to prevent oxidation. In a casserole, sautĂŠed the artichokes not to remove the skin on it. Store in the chiller. with olive oil and garlic at medium heat. Season with salt, black Save all the water from the octopus. pepper, add the herbs and lemon juice. Cook covered at low The octopus should be completely cold before cutting. heat until soft. Cool and slice into 4 wedges. Once cold remove one by one the tentacle using a Polpo e Carciofi sharp knife. Heat a cast-iron pan to a very high temperature. Add a drizzle Cut the tentacle approximately 10 centimetres long of olive oil and the octopus tentacle. Roast until gold and brown and keep them aside. colour. Add the artichokes cook for 2 minutes. Turn off the fire Salmoriglio and pour into the salmoriglio sauce. In another small pot warm 20ml extra virgin olive oil / 10ml lemon juice / 1g salt / up the cacio e pepe sauce been careful not to overheat. Plate 4g garlic clove, peeled / 4g mint leaves / 4g parsley the octopus and the artichokes. Drizzle the cacio e pepe sauce 10g anchovies in oil / 10ml white vinegar over. Finish the plate with octopus mayo.

167

TAVERNA - WATERFRONT AT SOUK MADINAT JUMEIRAH

FISH & SEAFOOD

GRILLED OCTOPUS WITH GREEK BEANS AND SANTORINI FAVA by THEODORE ROUVAS

Method Step one INGREDIENTS Whisk the egg yolks and the mustard in a bowl. Add the oils Octopus very slowly, whisking continuously until it thickens. Once you 1 octopus (about 3 kg, preferably Mediterranean) have added half of the oils, whisk in the vinegar. Continue to cleaned, and cut each tentacle add the remaining oils, whisking continuously. Season with salt For each tentacle (±250 gr) and pepper, add all the rest of ingredients and mix well. Add a 1 garlic clove little more vinegar if needed. 1 spring of thyme Step two 3 basil leaves With the step one sauce, add the herbs mix and add the beans, Pinch of red fresh chili spring onion. Mix with plastic spatula and use. You can store it 15g olive oil (and more for the grill) in the fridge for two days. Salt and black pepper for seasoning Salad 1 vacuum bag 80g Rovitsa beans, boiled Method 80g white kidney beans, boiled Season each tentacle generously and put it in the vacuum 80g kidney beans, boiled bag. Add all the ingredients and vacuum pack approx. 80g black eyed beans, boiled 92%. Cook at 81 C for 6 hours. Make it cold in an ice bath 3g basil and store until ready to use. 1g rosemary, finely chopped To finish Grill the octopus on the open wood fire until marked both sides, brush it regularly with lemon olive oil. Cut it into 2cm pieces and set aside. Bean salad (octopus) Vinaigrette 2g fresh red chili, finely crushed like paste 5g garlic, finely crushed like paste 8g Dijon mustard 20g white wine vinegar 2 pasteurized egg yolk 65g olive oil 160g sunflower oil 5g lemon zest 5ml lemon juice 5g lime zest 2g chives Salt and pepper for seasoning

Fava purée 300g fava Santorini 100g carrots 100g onions 100g potatoes 50g fennel 900g vegetable stock 10g garlic 10g rosemary and thyme 10ml lemon juice 20ml olive oil Lemon zest Method In a pan on a medium fire, sauté all the vegetables until it is soft and gold in colour. Add the garlic, fava and the herbs, and continue to sauté. Deglaze with the vegetable stock and let it cook until it becomes very soft. Blend it in the thermo mixer for 4 minutes, add the lemon juice and olive oil.

168

SOCIAL BY HEINZ BECK - WALDORF ASTORIA, PALM JUMEIRAH

CRISPY OCTOPUS WITH APPLE, POMEGRANATE AND SEAWEED

2 to 3 hours. The result should be a liquid that is very thick, with a beautiful, intense purple colour and a strong flavour of octopus. by FRANCESCO ACQUAVIVA Let the liquid cool down. Create an emulsion with a hand blander of this octopus water and sunflower oil. Adjust with the white balsamic vinegar and if need it salt and pepper. Keep in a piping This dish was created in the summer of 2018 bag in the fridge before to use. when the hot temperatures of Dubai made me Seaweed sponge 300g cashew nuts / 200g egg white / 100g egg yolk / 10g allcrave something deliciously tasty but light and purpose flour / 20g sugar / 3g salt / 120g nori seaweed / 20g fresh. My mind immediately turned to octopus kombu seaweed / 20g wakame seaweed

which is incredible when eaten warm or cold. I did few tests and in the end I found an incredible harmony of flavours pairing the octopus with pomegranate, accompanied by seaweed for its minerality and green apple for a touch of acidity. From that moment on, this dish has been on the menu of the Social by Heinz Beck Restaurant, and is one of our signature dishes. INGREDIENTS Octopus tentacles 1kg octopus fresh / 10kg water / 100g white onion / 100g carrots / 100g celery / 3g black pepper corn / 2g rock salt Method Place the water with the rest of the ingredients in a large pot and bring to boil. Add the octopus and cook in the boiling water for 20 minutes. Then, turn off the fire and let the octopus rest inside the pot for another 20 minutes to allow all the ingredients to infuse. Remove the octopus and let it cool down. Once cool, separate the tentacles from the head, cutting each tentacles in 3 pieces. Keep in the refrigerator before until ready to use.

Method Mix all of the ingredients in a termo-mix machine for 4 minutes at maximum speed. Strain the mixture. Fill a siphon bottle with the mixture and charge it with 2 gas. Shake the siphon then let it rest in the refrigerator for 1 hour. Spray the inside of a paper cup with non-stick spray, then fill the cup 2/3 full and cook in the microwave for 45 seconds. Repeat for additional cups. Let the sponge cool down and keep them in the refrigerator until time to use. Pomegranate gel 150g fresh pomegranate juice / 2g salt / 15g white balsamic vinegar / 2g xantana Method Mix all of the ingredients with a hand blander until create a gellike texture. Keep it in a piping bag in the refrigerator before use. Baby potato chips 100g baby potato / 200g sunflowers oil Method Peel the potato, slice with the slicer machine and leave in ice water for 20 minutes. Fry the potato in hot oil 163C for 2 to 3 minutes until they become gold and crispy. Add a touch of salt and keep warm before to use.

Assemble Roast the octopus for each side in a not stick pan with a spoon of olive oil and a bit of rosemary. Clean a green apple and cut in small batonette and keep in ice water before to use. Clean a Octopus mayonnaise 300g octopus water reduction / 200g sunflowers oil / 30g pomegranate and same the beautiful red seeds. white balsamic vinegar / salt and pepper for seasoning Plating Method Return the head of the octopus to the pot with the hot water and aromas and keep boiling it for 2 to 3 hours. Strain the liquid through a sieve into a smaller pot to remove everything and boil the liquid again for another

Place some drops of octopus mayonnaise in a plate, place some drops of pomegranate gel and on top of that put 3 piece of roasted octopus. Place 3 small piece of seaweed sponge, decorate with the pomegranate seeds, the potato chips, few baby herbs and in the end the green apple.

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COYA - FOUR SEASONS RESORT, JUMEIRAH BEACH ROAD

FISH & SEAFOOD

PULPO ROSTIZADO ROASTED OCTOPUS, POTATO, BOTTARGA AND OLIVES by BENJAMIN WAN

This was quite an easy dish to concoct. Octopus and potato with paprika and olive oil. We made the potato lighter, added some heat from the aji amarillo and added smoked butter. Then we added some intense flavours and textures to the overall dish, breadcrumbs for crunch, bottarga and black olive for saltiness.

INGREDIENTS 1 octopus, tentacles 30g sliced ginger 8pc black peppercorns 500g cooked potato 100g smoked butter 300g milk 50g cream 5g Maldon salt 10g aji amarillo puree 20g bottarga Pinch of fried sourdough crumbs Pinch of black olive powder Pinch of smoked paprika Drizzle of extra virgin olive oil Method Sous vide the tentacles with the ginger and peppercorns at 90C for 1 Â˝ to 2 hours and then let it cool. Bring to a boil the milk, cream, butter, aji amarillo and salt. Transfer to a blender and blend with the potato until very smooth. Transfer to an espuma gun and charge twice. Keep hot. Drain the octopus and fry until crispy. 2 minutes max. Drain, cut into 6 pieces. Squeeze some potato espuma into a bowl, arrange 5 pieces of octopus around the plate (reserving the point for the end) Sprinkle over the crumbs, then microplane over some bottarga. Sprinkle over a pinch of black olive powder and dust over some smoked paprika. Finish with a drizzle of olive oil.

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BALLARÓ - CONRAD DUBAI, SHEIKH ZAYED ROAD

GRILLED OCTOPUS POTATO CREAM, SUZUK STICKS, CELERY TEMPURA AND AVOCADO MOUSSE

Avocado mousse 1 avocado 10ml olıve oıl 20ml lemon juıce 1½ tsp cılantro, chopped fıne

Method Place all the ıngredıents ınto a blender and pulse tıll you get a creamy mıxture. Place the mixture in a siphon and put one nitrogen charger. Allow by YANNIS MANIKIS to rest for 2 hours. Potato cream 4 potatoes 15g butter 5ml olive oil 10ml cream 35% Salt and pepper for seasoning

INGREDIENTS Octopus 120g octopus tentacle, pre-cooked 10g potato chips, julienne and deep fried 5g suzuk sausage, julienne and sauté tıll dry 1 celery leaf 10g tempura mıx 10ml olıve oıl 2 thyme leaves 3 rosemary leaves, finely chopped 2gr sapore spıce 3 mıcro greens

Method Peel the potatoes and place it into a pot wıth lıghtly salted water. Blanch on low heat until they are soft but not mashed. Strain the potatoes and place the potatoes and remaınıng ıngredıents ın a thermo mixer or blender and pulse tıll you get a smooth creamy texture.

Method Defrost the octopus and blanch in vegetable stock for 5 minutes. Preheat the oven ın steam settıng at 90C. Remove the octopus tentacles and place it ın a vacuum bag wıth some stock. Vacuum pack and place the vacuum bag ın a steamer for 3 hours and then place it into an ice bath. When cooled, remove from the ıce bath and straın ınto a contaıner. Add olive oil, sapore spıce and thyme, rosemary and marinade for at least 12 hours before grilling.

Celery leaf tempura Dip the celery leaf ın tempura batter and deep fry tıll it is crıspy. Spicy oil Whıle sautéing the suzuk preserve the oıl that is released and keep the sautéed sucuk meat on the side. Finishing Grıll the octopus on both sides for 5 minutes. Heat the potato cream and place it ın the centre of the plate and place the grilled octopus tentacles on top. Place the avocado mouse on the tentacle and top with potato chips the rendered suzuk meat, mıcro greens and celery tempura chips. Drızzle with the spicy oil.

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FISH & SEAFOOD

INGREDIENTS 120g sea urchin pulp 160g amberjack fillet 1 garlic clove 1 red chili 50ml extra virgin olive oil Fresh chives Fresh lemon Method Fillet your amberjack, removing all the bones. Remove the skin from the fillet. Slice your fillet into small cubes. Season with salt, pepper, olive oil and chopped fresh chives. Set aside in your fridge.

ALICI - BLUEWATERS ISLAND

Pasta dough 400g semolina flour 100g 00 flour 4 medium sized fresh eggs Method Mix the two flours together in a mixing bowl. Add the eggs to the flour mixture. Work your dough for approximately 10 minutes until the dough is silky and smooth. Set aside and let it rest for 30 minutes, cover with cling film. With the help of a rolling pin, flatten your dough to an approximate thickness of 3mm. Sprinkle the surface of your pasta sheets with flour to by DOMENICO SANTAGADA ease the process. Using a spaghetti chitarra cutter (or simply by folding the dough and cutting with a sharp knife), allow for 3mm spacing in order to achieve a square shaped spaghetti. Highlighting the authentic flavours of southern Portion your pasta at 120g per serving.

SPAGHETTI RICCI E RICCIOLA

Italy, the Spaghetti Ricci e Ricciola is a perfect depiction of where Domenico grew up, living on the water fronts of the Calabrian coast. With a twist on a classic, by incorporating Amberjack tartare and Sea Urchin pulp, this dish, rich in flavours and finished with a lemon zest takes him back to his roots, is the signature dish that will follow him in all his culinary adventures.

Cooking Method In a large pot, bring water to a boil, with salt. Drop your spaghetti in the boiling water pot and cook for 2 minutes. Transfer the spaghetti into the pan and continue to cook for 2 minutes. In a pan at low-medium heat, place olive oil, sliced garlic and chili. Stir until golden and use 1 ladle of boiling water to avoid the base of your sauce to overheat. When the liquid has reduced, remove the pan from heat, add the sea urchin pulp and stir until you achieve a creamy texture. Adjust with salt and pepper to your liking. Place the pasta in a plate, lay your amberjack tartare on the top, and finish with fresh lemon zest grated on the top and olive oil.

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BEBEMOS - LE MERIDIEN DUBAI HOTEL & CONFERENCE CENTRE

INGREDIENTS 200g short noodle 1 onion cut in brunoises ½ red capsicum cut in brunoises 400g tomatoes, grated 3 garlic cloves, chopped 20g parsley 1tbsp sweet pimentón de la vera 100g olive oil 1 cuttlefish 6 prawns 6 clams 6 mussels 1l fish stock Salt and white pepper for seasoning Method In a paella pan or large non-stick pan, heat two tablespoons of olive oil. Add the noodles (fideo) and toast until it turns brown and a bit crispy. Place it in a bowl. Do not wipe the pan. Heat the same paella pan on medium-high heat. Add some more olive oil and sauté the prawns for 2 to 3 minutes or until it is cooked. Place it a bowl and keep warm. In the same pan over low heat, add 2 tablespoons of olive oil and sauté the onions until soft but not browning. Add the capsicum and cook until soft. Season it with salt and pepper. Meanwhile, in a mortar add the garlic, parsley leaves and a pinch of salt. Once mashed, add olive oil and then add to the onion and capsicum. Add the shellfish, cut the cuttlefish into cubes, sauté and remove the water. Once the colour changes add the sweet paprika, pimentón, and let it cook for 30 seconds being extra careful to make sure it does not burn. Add the grated tomato and let it cook. The cuttlefish will have a dense texture and will be soft. Add the noodles and stir it covering it with fish stock. Continue to cook over medium heat for about five minutes or until the noodles are al dente. Season with salt and pepper. by MARC MANOSA After the 5 minutes, arrange the noodles the prawns, the mussels, the clams and continue to cook in medium heat. Uncovered, until it seems dry and seafood is cooked through. Serve immediately.

SEAFOOD FIDEUA WITH PRAWNS AND CLAMS

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FISH & SEAFOOD

INGREDIENTS Black seafood paella paste 50g onions, diced 15g green capsicum, diced 80g squid, diced 15g crushed tomatoes 3g squid ink Method Heat olive oil in a sauté-pan. Add diced vegetables followed by the squid. Let these ingredients sweat for about 5 minutes (but avoid colouring of the ingredients). Add the squid ink and stir until it forms a paste. Prawn stock 300g prawn heads 100g leek, thinly sliced 100g white onions, thinly sliced 100g celery, thinly sliced 1tbsp tomato paste 1tbsp paprika powder 2g saffron ½ Lemon 6l water Method Roast prawn heads in the oven at 200C for 15 minutes. In a large pot, add all the ingredients to the water and let it simmer for 2 hours. To intensify the flavour of the paella, reduce the stock to around 1 - 2 Litres.

BOCA - DIFC

Making the paella 1tbsp olive oil 120g bomba rice Paella seasoning 2tbsp black paella base paste (recipe above) 500 grams prawns (save heads for stock recipe above) Other choice of vegetables, fish and seafood Method Preheat the paella pan and oven to 180C. Add olive oil, rice, and paella seasoning. Add a few tablespoons of black paella base paste. Let it slightly sauté with the rice. Add 1 litre of prawn stock. Reduce until the rice is cooked (about 25 to 30 minutes). Note: do not stir the rice while it reduces. This can break the rice by MATTHIJS STINNISSEN and make the paella too starchy. While the paella cooks prepare your garnish (vegetables, prawns, fish and seafood). Add your garnish ingredients to the cooked paella. Finish in the oven for about 3 minutes.

BLACK SEAFOOD PAELLA

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PALM AVENUE - WALDORF ASTORIA DUBAI PALM JUMEIRAH

Rice 1000g emporda style sofrito 20g garlic, olive oil and saffron threads, mixed and crushed 50ml olive oil 12 medium red prawns, deveined and shelled 360g bomba rice 1.5l fish stock 150g cuttlefish 250g clams 250g Spanish mussels Salt and pepper for seasoning Method In a large paella pan (45 centimetres), fry the prawns and reserve. Add the cuttlefish and the empordà onion sauce and cook it with the cuttlefish. Let the sauce cook for a couple of minutes over low heat and season it a little. Then add the rice and let the rice soak in the sauce. The rice should be spread evenly in the pan. Add the hot fish stock and bring it to a boil over high heat for 10 minutes. Add the mix of garlic, olive oil and saffron threads, by ANDREA FIORAVANTI and season with salt and pepper. Place it in the oven at 190C for 6 minutes or on low heat until all the stock dries or until it is cooked. If the rice is not cooked, add INGREDIENTS some more fish stock and keep it in the oven or on low heat for Sofrito empordà style further 2 minutes. Then add the prawns, clams and mussels that 1kg white onion, chopped was cook before with garlic and parsley. 100g tomatoes, peeled and crushed Parsley aioli 100g red bell peppers For about 230ml of sauce 200g olive oil 125g oil, mix of sunflower oil and extra virgin olive oil, so you have Method a mild flavour In a pan sauté the onions with the oil on high heat for 65g whole or semi-skimmed milk about 10 or 15 minutes, then add the red bell peppers 45g parsley and cook on low heat for 45 minutes, Try not to allow it ½ tsp salt to stick to the pan. To finish, add the tomatoes and cook 2tbsp lemon juice, optional for another 20 to 30 minutes to get a jam-like texture. 1 garlic clove, peeled and chopped

SEAFOOD PRAWN RICE WITH PARSLEY AIOLI

Fish stock 1kg mix prawn heads, red mullet and lobster for the 500g vegetable - carrot, onion, leek, garlic, tomato 15g sweet paprika 200g fresh tomatoes 100g olive oil 5l water Method Lightly fry the vegetables for 10 to 15 minutes in a pot, add the prawn heads, red mullet and lobster to cook before in to the oven for 3 or 4 minutes before adding the water and paprika. Remove from the oven and on medium heat cook it for a further 30 minutes until you get a nice soft broth.

Method In the blender glass, pour the milk and carefully little by little add the oil, so that it remains clearly floating above the milk. Add the garlic, salt and parsley. Insert the mixer arm all the way, leave it completely still and activate it. Do not move it until you notice that the bottom of the sauce is becoming creamy and thick in texture, and it emulsifying. Add the lemon juice and ensure that you have a nice creamy sauce. Garnish Extra virgin olive oil Red amaranth cress, optional Basil cress, optional Coriander cress, optional

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Dubai Food Festival 184

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BEBEMOS - LE MERIDIEN DUBAI HOTEL & CONFERENCE CENTRE

MARCMAÑOSA

Imaginative and creative, Marc Mañosa’s passion for cooking comes from his grandmother; the person who made him love cooking and created that passion. When Marc was just a little boy, she used to get him seated on the kitchen table while she was cooking, and it all began when Marc cooked his first omelette at the age of 6. From then on, he was his grandmother’s assistant, learned all the tricks that she used in the recipes and he has kept each and every recipe that his grandmother taught him. Some of these recipes are used in his menu here in Dubai.

“Bebemos’ menu boasts of keeping the fl vours as authentic as the tapas served in mainland Spain.”

Bringing over 10 years of extensive experience in the Food and Beverage sector, Marc Mañosa joined Le Méridien Dubai Hotel and Conference Centre as head chef for the newly launched Spanish tapas restaurant, Bebemos. Having spent the formative years of his culinary journey working across Barcelona’s restaurants, Marc has a nuanced understanding of the city’s vibrant culture, expressing the city’s unique vibe in his culinary creations. In 2011, after working his way up from section assistant to sous chef Marc became the head chef at Ca La Nuri Platja restaurant in Barcelona. Marc excels at managing and streamlining a multitude of operations to successfully run a professional kitchen. Marc honed his talents while working for 1 year in the Research & Development department of Mugaritz and in Bilbao with Nerua. Experimenting with different ingredients and culinary trends, his cooking style is deeply rooted in the cultures of his home country with a generous dose of innovation and artistic flair. His creative menu is all about using 4 to 5 ingredients, whether it is to create a new reimagined dish or to create one from scratch. For Marc, it is all about keeping the flavours of the main ingredient as present and foreword as possible and then looking for a garnish or something to compliment it while still allowing the main ingredient to be the focus. He uses modern and trendy concepts to make his menu attractive and appealing while keeping it true on taste, authenticity and the pure flavours of Spanish cuisine.

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SARADHIDAKARA

It all started when Saradhi Dakara was a child growing up in India. He was born and raised in a small town on the south coast of India where he discovered his passion for food. Coming from a large family and invariably there were many family get-togethers, these occasions revolved around food and his mother presided and stage managed the whole operation. More often than not, she cooked a traditional 7 course menu called a Thali. Saradhi was always eager for her to finish and join the family, so he would help her in the kitchen.

“Tucked away in a hotel garage on the edge of Dubai’s sprawling coastline, The Maine serves up a slice of culinary nostalgia for those longing for an honest dining experience.”

Growing up, there were really only 2 or 3 professions that were considered worthy of pursuing: medicine, engineering or business. Unlike most of his peers, these did not interest him. However, the creative aspect of cooking excited him. Unfortunately, in his culture and his family, this career path was not viewed in a respectable light. However, he did not let this deter him and instead used it to motivate himself to further his ambition and prove them wrong. With that in mind, he went off to study culinary arts. After graduating, Dubai was the opportunity, the place to be at and it seemed like the perfect place to launch his career as a chef. Although it was his ambition to travel the world and work as an apprentice, learning from prized chefs in fancy eateries he needed to be in Dubai, a place full of talent and a place to get hands on experience. He started with the pre-opening of Fairmont, Sheraton Grand and Conrad, then finally with The Maine. As the executive group chef of The Maine, Saradhi’s creations all starts with one main ingredient that he wants to work with in that season. He does not like to overcomplicate his dishes with too many ingredients, rather he likes to keep it simple with highlighting the main ingredient and then build around it. Inspiration comes to him in many forms, sometimes a fresh piece of produce will cross his path and gets him thinking. Sometimes a scent, a memory or a season or even an argument, or a challenge ‘you can’t cook that’ and sometimes it’s his ego that drives him. He thinks his career has just started and knows he has a lot more to offer the future food industry. Every day he wakes up and it’s natural that he thinks about food, constantly something new and when he is in the kitchen he puts his thoughts on the plate or tweaks his old recipe as it always excites him.

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THE MAINE OYSTER BAR & GRILL - THE DOUBLETREE BY HILTON, JBR

190

ZHEN WEI - CAESARS PALACE BLUEWATERS

YANGTAO

As a little boy, Yang Tao (Frankie) use to help his mother in the kitchen, she would make his favourite dishes and he would watch her cook, a further influence was his grandfather who loved to cook, teaching him about the local raw ingredients and Chinese cooking methods. This was the start of a culinary journey and more than a decade later Frankie loves what he is doing, cooking and being a chef. For Frankie, cooking is edible love, his passion to eat good food, helping the family in the kitchen and he enjoyed this process of cooking right from childhood, it is this edible love which allowed him to be a chef.

“Zhen Wei’s Dim Sum Master and Wok Chef will tantalize your taste buds with the exotic fl vours of the east, bringing you on a sensory journey to Hong Kong.”

Frankie graduated from the Chinese and Western Culinary and Management University in China, and while studying he won several awards. Upon finishing his training, Frankie was hand-picked by Sofitel Accor in France to be commis 2 in their Chinese restaurant, this kick started his career and further love of creating dishes. Working in different hotels around the world, each taught him more and allowed him to use his learnings to create better dishes using traditional techniques as well as being able to manage the kitchen and chefs who work with him. Frankie now brings an authentic Pan-Asian cuisine with a contemporary twist to Caesars Palace Bluewaters Dubai. Zhen Wei specializes in delicate homemade dim sum and hand pulled noodles. Zhen Wei takes Dubai city gourmands straight to the streets of Hong Kong. Frankie combines Pan-Asian flavours and modern cooking techniques. From a traditional whole Beijing duck to a kalbi-spiced BBQ short ribs with kimchi and pickled jalapeño chili, his Cantonese Sea Bass with toasted sesame oil and soy sauce tantalizes the taste buds with flavours of the east, and his menu highlights a 14-strong Dim Sum section which includes Hong Kong Chicken Char Siu Bao, Shanghai Pan-Fried Beef Bun and Four Seasonal Shrimp Crystal Bag.

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LUCATRESOLDI “The Artisan tells the story of Italy through its dishes paired with the finest ingredients. Each dish has been reimagined for the contemporary cosmopolitan palate.”

Born in Milan, it was here where Luca began his career as a chef. At the tender age of 15, Luca attended culinary school to help further his dreams of becoming a top chef. He then got his first professional kitchen job at the renowned Restaurant Ribot in Milan. He then moved to London to work for the legendary Italian chef Alberico Penati at Harri’s Bar, the legendary Annabel’s Club and at the chic Mayfair private members club Aspinall’s. Luca’s passion and desire to continue to develop meant that his next steps would take him to Paris. It was his London mentor Alberico Penati that helped with his next move to Paris by recommending Luca to Joel Robuchon. With no hesitation Robuchon took Luca on and added him to his kitchen team at L’Atelier de Joel Robuchon, Saint-Germain, Paris. After almost two years, he received an invitation to work with Italy’s finest, the multi-awardwinning Florentine institution Enoteca Pinchiorri. Back to his roots with a new challenge, it was a dream for Luca to work for the best and he worked closely with Riccardo Monco and Italo Bassi; perfecting true, authentic, world-class Italian dishes. In 2015, Annie Féolde and her team were presented an opportunity to open a fresh, new and exciting strand of the Enoteca Pinchiorri brand in Dubai. Luca’s love for travelling and his curiosity meant that after his 4 years in Florence he was the perfect man to lead the kitchen for this new adventure, with the venue opening early 2016 in Dubai’s financial district. Luca stays true to the roots and Italian heritage leading the kitchen of The Artisan with an exciting blend of all his experience coming to each plate.

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THE ARTISAN - WALDORF ASTORIA, DIFC

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ALICI - BLUEWATERS ISLAND

DOMENICOSANTAGADA

Growing up in Calabria, Southern Italy, Domenico Santagada found the art of cooking to be very special. He was immersed at a young age into the natural beauties of vegetables and locally sourced products. Foraging, hunting and fishing played a big part in his upbringing giving him a different approach to how to view things in a kitchen. Naturally, as cliché as it may sound, this brought him into the household kitchen to see first-hand how to make jams, cure meats, and pickle vegetables alongside his mother and grandmother.

“Inspired by South of Italy and Amalfi Coast, Alici offers the best environment to enjoy a seafood dining experience: a scenic sea-view paired with fresh and highquality food.”

He worked his way through the kitchen ranks and had the opportunity to embark on his culinary adventure with Francesco Mazzei in London, giving him his first fine dining experience insight into the culinary arts. Following that experience, he moved on to a new challenge as part of the pre-opening team of Conrad Dubai, where he had the pleasure to meet and work with Massimo Mantarro. Following his introduction to the Dubai scene, he then moved on to his second project at Marco Pierre White Steak House where he rose to the rank of sous chef. After Conrad Dubai, Domenico joined Meraas where he had the favourable circumstance to bring to life home grown concepts from scratch as a head chef. During this time, he had the pleasure to meet, discuss, elaborate on concepts, and broaden his knowledge with renowned chefs such as Tim Raue, Galvin Brothers and Virgilio Martinez. This melting pot of experiences allowed him to assemble his kitchen from renderings, fittings, equipment and subsequently develop and curate a southern Italian seafood menu with its touches of elegance and simplicity. With over 15 years’ experience, Domenico creates dishes using inspirations from his childhood and the diverse terroirs of Italy as well as from his travels, where he enjoys discovering new flavours, products and styles of cooking that expand his culinary savoir faire. He heads the kitchen of Alici at Bluewaters Island, where he features Amalfitana and Southern Italian specialities.

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VINURAVEENDRAN

Born and raised in Kerala, Vinu Raveendran has been fascinated with cooking since he was a child. He spent his summer holidays with his cousin since his uncle had a restaurant and he used to help in the kitchen. As a child, it was a thrilling experience and he knew this is what he wanted to do. After school, he went to one of the finest culinary institutions in India. After his culinary studies, he worked in different parts of India - Mumbai, Rajasthan, Bangalore, Chennai, and in Delhi, yet it was not enough for him. Moving from the Oberoi hotel in India, he led the pre-opening team of Le Cirque at the Leela Palace, Mumbai. His passion to explore cuisines and study the mixology of flavours made him travel to Spain, an opportunity to work at Mugaritz.

“Dining at Carnival is a gastronomic fiesta that pushes boundaries to transcend into a nostalgic culinary experience, taking you back to days of yore.”

After Spain, he then moved to Dubai where he led the pre-opening team of TRE. He realized that with all his knowledge and experience, he wanted to create a unique experience with Indian cuisine and joined Himanshu Saini to create a unique concept of post-modern Indian cuisine at Carnival by Trèsind in 2016. Carnival by Trèsind is a celebration of modern cuisine, presenting a contemporary interpretation of Indian cuisine in an ambience that is both chic and minimalistic. A gastronomic fiesta that pushes boundaries to transcend into a nostalgic culinary experience. The cuisine progresses through various themes, every few months and with the current theme inspired by an international dish or culture but with an Indian soul. For Vinu, flavours are like painting and understanding colours – the 3 primary colours and two neutral colours, black and white, with mixing them to get a secondary colour and mixing them further you end up with tertiary colours. It is the same case with flavours for Vinu, five basic taste receptors, you mixand-match flavours and memories of some flavours come back which he replicates. He remembers working at 8 1 ⁄ 2 - Otto e Mezzo, and the flavours from this Italian kitchen keep popping up and so he adds these flavours to his culinary profile.

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CARNIVAL BY TRÃ&#x2C6;SIND, DIFC

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TAVERNA - WATERFRONT AT SOUK MADINAT JUMEIRAH

THEODOREROUVAS

Theodore (Theo) Rouvas was born on the island of Corfu, Greece and reared amidst its butterfly blue, bountiful seas, shimmering olive groves, and sunkissed foothills. After having studied Technical Culinary Arts at the Institute of Vocational Education in Corfu, his first school internship experience with the kitchen was in 2006, in Greece and a year later he was hired as an assistant chef at La Tabernita Mexicana, a casual dining venue offering Mexican food. He continued to refine his culinary skills and moved to the Etrosco Restaurant Group in 2008 and occupied different roles in various departments, including chef de partie in the pastry/bakery section and a meat-saucier chef. As part of the Research & Development group, he developed innovative dishes with modern techniques and was responsible for kitchen operations.

“Taverna presents a chic Greek dining experience serving authentic dishes in a rustic yet elegant setting.”

At a young age, Theo was always fascinated with culinary; pastry, butchery and everything in between. With a Greek background, cooking and designing Mediterranean food almost came too naturally for him, so he relishes being able to do what he loves and to bring an authentic modern twist to Mediterranean and Greek cuisine in Dubai. Theo joined the Food Fund International (FFI) in 2013 as head chef at Eat Greek Kouzina, overseeing the opening of both restaurants. He oversaw training employees, inventory management and designing the entire Greek cuisine menu. In 2016, he went back to Mykonos Island, Greece, and worked as an opening consultant of the fourth Eat Greek Kouzina at Athens International Airport, Greece where he designed kitchen layouts, developed an entire menu to reflect the “grab and go” trend, trained head chefs, and created operational manuals. His culinary journey continued in Abu Dhabi, when in 2017, he was appointed the head chef of the fifth Eat Greek Kouzina and Bentley Kitchen, and responsible for two kitchen operations. Today, Theo is the chef at FFI’s Taverna Greek Kitchen, and promises a traditional taste of Greece.

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JIN CHULKIM

Recognised for his innovative presentation and unique food concepts, Jin Chul Kim (Jimmy) began his culinary career over 20 years ago, passionate about creativity in the kitchen and on the plate. He makes sure to stay on top of global food trends and shares his research - with one eye always on the market, and Japanese food trends in particular.

“Armani/Hashi delivers an imaginative twist on traditional and contemporary Japanese cuisine.”

This South Korean culinary philosophy is all about creating impactful memories that guests will remember for a lifetime. Making time to speak with each and every diner to learn about their preferences and create tailormade dishes that consistently surprise and delight. Over the years, Chef Jimmy and his team have created unique dining experiences that bring the Armani/Hashi philosophy to life with an enhanced level of culinary artistry that focuses on beauty and distinctive flavours, and highlights some of the more unconventional Japanese cooking styles. A specialist in sushi and traditional Japanese fine dining, Jin joined Armani Hotel Dubai as part of the pre-opening team in 2010 as Specialty Chef de Cuisine. In his previous role and now as Head Chef Armani/Hashi – where he celebrates his 10th anniversary in 2020 - he led the team in opening the restaurant, setting benchmarks for contemporary Japanese cuisine in Dubai and was awarded in 2016 a Certificate of Excellence and in 2017 Dubai’s Highly Commended Restaurant for Armani/Hashi’s outstanding culinary offering. His mantra as a chef is that ‘no one is born a great cook; one learns by doing it’, and this incredibly humble and focused mind set makes Jin an exemplary culinary leader within the Armani Hotel Dubai family.

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ARMANI/HASHI - ARMANI HOTEL

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AMAZÃ&#x201C;NICO - DIFC

DIEGOSÁNCHEZ

Hailing from South America, Diego’s passion for cooking and creating started at a young age and it was not long before he began to pursue his passion as a career. While studying culinary arts at the Centro de Hoteleria y Turismo SENA, Diego developed his craft at the prestigious Club el Nogal, before securing a position as Chef de Partie with the award-winning Astrid y Gaston restaurant in Bogotá, Colombia. It was here that Diego first met and worked with Executive Chef and patron of Lima Restaurants Virgilio Martinez.

“A blend of tropical and Latin American cuisines. Amazónico’s menus are not only inspired by the countries of the Amazon but the unique Asian and Mediterranean communities which inhabit them.”

Diego’s knowledge and understanding of Peruvian gastronomy quickly developed under the guidance of the legendary Chef and Ambassador of Peruvian cuisine Gaston Acurio. As testament to Diego’s skill and commitment, he was rapidly promoted and moved to Astrid y Gaston, Buenos Aires, taking up the position of Sous Chef. During his time in Argentina, Diego looked to refine and advance his culinary skills further, attending the renowned Instituto of Argentio Gastronomia in 2009 and completing a course in advanced pastry. After five years with Astrid y Gaston, Diego set his sights on Dubai, joining the award-winning kitchen team at Grosvenor House’s revered South American restaurant Toro Toro. Diego’s tenure saw the restaurant win several awards including Time Out Dubai’s coveted ‘Best Latin American’ restaurant category. Moving for a short stint in Hong Kong, Diego further enriched his culinary knowledge preparing authentic highlights from the menu of the popular restaurant Braza Brazil by Richard Sandoval. He then went on to work alongside Virgilio Martinez, in his award-winning venue, Central in Lima, Peru. Diego returned to Dubai bringing with him a wealth of International experience and a true passion and expertise for Latin American cuisine. Diego was then scouted to head the opening of Amazónico Dubai, a luxury restaurant situated in the heart of DIFC, one of Dubai’s most affluent areas. Combining a blend of tropical and Latin American cuisines, the menus are not only inspired by the countries of the Amazon but the unique Asian and Mediterranean communities which inhabit them. Within the first three months of opening, Amazónico quickly became recognized has one Dubai’s leading restaurants, getting nominated as Best Newcomer – Fine Dining in Timeout Dubai’s 2020 Restaurant Awards.

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UROSHMITRASINOVIC

Growing up in Serbia, Urosh Mitrasinovic’s love for food began with his passion for experimentation at a young age. Family gathered around a table for all meals, there were no restaurant outings, just the inspiration he found all around him. He was particularly fond of Sunday lunches at his grandmother’s house – which forever will be his favourite. By the time he was 8, he already knew that he would be a chef, even though he hadn’t fried an egg. Years went by, burning pans and failing to create anything remotely edible, his opportunity finally came about the time he went to college. A trip to the US at 21 to work at a small Mexican place in Cape Cod. All he needed was one rush hour and he was totally hooked on cooking. This made him go door to door to every restaurant in the Cape until he got a spot, and a few more in American, Italian and Mexican restaurants in Massachusetts. It was that summer he realized he loved cooking a lot more than he thought.

“21 Grams brings you honest yet daring Balkan soul food, inspired by a wonderful melting pot of cultures that truly is the Balkan Peninsula.”

Upon return to Serbia, he began cooking around the country and exploring his love of the diverse local ingredients, dishes and cultures that make his homeland unique. In 2017, one injury-fated break landed him an opportunity, making his way to Dubai as a head chef of 21 Grams. 21 Grams is a family-style, home grown, neighbourhood bistro that brings an honest yet daring Balkan soul food inspired by the diverse ethnicities, cultures, and cuisines of the Balkan Peninsula. With freshly sourced ingredients, Urosh executes traditional and family recipes where he tells a story starting from an amuse bouche to the dessert. He combines emotions and techniques, and strives to create each dish to satisfy at least two of three conditions: memory, texture, and surprise. Having learned a great deal about life in the kitchen and beyond from the chefs in the US, Urosh pushed himself to further his culinary knowledge – trial and error, following new trends and techniques, cooking for himself afterhours or for the staff. Unfortunately, he never had a chance to work for some of the big names in the industry, but those that he worked with along the way taught him a lot that he doesn’t feel that he missed out. Urosh sees 21 Grams as a busy, bustling family with everyone playing a vibrant role and showcasing their own talent - his being the creation of honest yet daring soul food from back home and introducing the warmth and comfort of Balkan favours to the people of UAE.

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21 GRAMS - PARK REGIS BOUTIQUE HOTEL, UMM SUQEIM

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PALM AVENUE - WALDORF ASTORIA DUBAI PALM JUMEIRAH

ANDREAFIORAVANTI

“A poolside oasis located in the heart of the hotel’s elegant grounds, Palm Avenue is a contemporary dining venue that offers Californian inspired dishes in a chic, yet relaxed atmosphere.”

A career spanning for more than 20 years, Andrea Fioravanti’s culinary journey began at a very early age, inspired by parents and grandmother. After graduating from the culinary Institute in Rieti, Andrea began to develop and refine his culinary techniques with his first position at Relais & Châteaux Lord Byron in Rome, which also catered for Relais Le Jardin. It allowed him to be part of the culinary teams that catered high-profile celebrations which included Eros Ramazzotti’s wedding as well as other events for Italian designer Laura Biagiotti and other well-known Hollywood celebrities. In 1997, Andrea moved to London to focus on serving up classic afternoon teas and a range of international cuisine. Two years later he moved to Spain to join Fairmont Rey Juan Carlos I in Barcelona as the pastry sous chef and in 2001 to Hotel Alimara School of Tourism – CETT. He was promoted to the position and later the head chef, this is where he extended his culinary skills to all outlets of the hotel, creating dishes for the most exclusive clientele. In 2005, he was invited to be the guest chef at Grand Splendor Hotel Kaohsiung and Westin Taipei and then moved back to Barcelona to join Hotel Barcelona Center and then took on the role as Executive Chef at Hotel Zenit Barcelona. In 2009, Andrea moved to the luxurious and exclusive Mas de Torrent Hotel & Spa in Costa Brava and went on to open new restaurants for the Mas de Torrent group, introducing various culinary concepts including Italian, Spanish and fusion food. Relocating to the Middle East in 2014, Andrea launched an Italian restaurant in Qatar and 2016, he moved to the luxurious Galaxy Macau Resort in China, overseeing its award-wining dining outlets. In 2019, Andrea moved back to the Middle East to join Waldorf Astoria Dubai Palm Jumeirah, where he leads and directs the culinary team.

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RENEJUEFRI

Malaysian born, Rene Juefri grew up with both parents who were international professional chefs, so he was always surrounded by gourmet food and great ingredients where his taste buds were exposed to many diverse tastes, flavours and cuisines from a young age.

“My Square, the allday-dining concept offers dishes inspired from both comfort and modern culinary delight influence by a Mediterranean flare, Middle Eastern favourites, Asian fl vours and Indian specialties.”

While other kids spent their school holidays hanging out in malls and cinemas, Rene was seeking out top chefs and food venues so he could learn from them, by working as a chef’s apprentice at the age of 15. While studying and earning his Bachelor’s Degree in Culinary Management at UiTM (University of Technology MARA), Rene continued to learn on the job, he found his passion in Mediterranean and modern gastronomy through his apprenticeship with renowned Adelaide-based Master Chef Cheong Liew. Specialized in Malaysian and Mediterranean cuisine, international exposure followed him as he took part in culinary competitions, culminating in ambassadorships for the Malaysian Ministry of Agriculture, Tourism Malaysia, and the Malaysia Kitchen campaign to promote Malaysian food in Vietnam, Mauritius, Holland, and Chile. When the opportunity arose in 2009, Rene did not hesitate to move to Abu Dhabi, UAE to join the culinary team of The Yas Hotel at Nautilus, the seafood fine dining restaurant for the launch of the historical Formula 1 race and track in Abu Dhabi, U.A.E. His journey in the Middle East established his career within the industry with a couple of hospitality establishment in Dubai with Jumeirah and Meraas. From his career development in the Middle East, Rene achieved his dream to work under a Michelin-starred chef when he was given the opportunity to be a part of the opening team of London-based Galvin Brothers in Dubai. Today, Rene is the executive chef of DoubleTree by Hilton Dubai, Business Bay where he has the privilege to showcase his modern Malaysian, South Eastern and Mediterranean cuisine influence at My Square.

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MY SQUARE - DOUBLETREE BY HILTON DUBAI, BUSINESS BAY

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meat

MEAT

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CHICKEN TIKKA SKEWER – WAVEBREAKER BEACH BAR & GRILL

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CHICKEN CROQUETAS – BEBEMOS

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SOUS VIDE CHICKEN BREAST – PALM AVENUE

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RED PEPPER CHICKEN TIKKA – INDEGO BY VINEET BHATIA

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TORTELLINI IN BARODO – BULL & BEAR

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VENISON TATAKI – THE MEAT CO.

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DUCK SALAD – HAKKASAN

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HOMEMADE FIIE GRAS – BISTRO DES ARTS

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LAMB SHANK - INDYA BY VINEET

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LAMB WITH ARTICHOKE – THE ARTISAN

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GRILLED LAMB CHOPS – MINT LEAF OF LONDON

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WAGYU SANDO – REIF KUSHIYAKI

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BAKED WAGYU BEEF PUFF – ZHEN WEI

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WAGYU BEEF TARTARE – BULL & BEAR

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WAGYU BEEF TATAKI – ARMANI/HASHI

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SMOKED CEVAP TARTARE – 21 GRAMS

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MEMORIES OF LASAGNA – SOCIAL BY HEINZ BECK

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BEEF TENDERLOIN – BALLARÓ

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BEEF SHORT RIBS STIFADO – MYTHOS KOUZINA & GRILL

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MEZZI PACCHERI – THE ARTISAN

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SARMA – 21 GRAMS

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SHORT RIBS – LA CANTINE DU FAUBOURG

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ASADO TIRA – AMAZÓNICO

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OSSOBUCO ALLA MILANESE – RONDA LOCATELLI

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24 HOUR SLOW COOKED SHORT RIB – RÜYA

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THE ALL-DAY SANDWICH OR LATE NIGHT SNACK JOHN BUENAVENTURA, HILTON YAS ISLAND

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WAVEBREAKER BEACH BAR AND GRILL - HILTON DUBAI JUMEIRAH

CHICKEN TIKKA SKEWER WITH MAKHANI GRAVY, ROASTED POTATO AND MIXED MASCULINE SALAD by STEVEN SMALLEY

INGREDIENTS 400g chicken thighs, boneless Tikka marinade 120ml yoghurt 3g dry methi leaves 15g ginger garlic paste 5g garam masala, roasted 5ml lemon juice 3g saffron, soaked in 10ml hot water 3g coriander powder, roasted 3g cumin powder, roasted Salt and pepper for seasoning

Makhani Gravy 20g butter 10ml oil 60g onions, chopped 2 Kashmiri chillies, chopped 5g Kashmiri chilli powder 15g ginger garlic paste 5g whole garam masala 2tbsp cashew nut paste 100g tomato paste 5g chilli powder 2 ½ g turmeric powder 30ml ketchup 3g kasturi methi dry 15ml fresh cream Salt and pepper for seasoning Method In a large pan, heat oil and half of the butter, onions, chilli, ginger garlic paste and the whole garam masala and sauté all for 2 minutes on the medium heat. At the end, add the cashew paste and tomato paste and mix well. Cover the pan and put it on a slow heat and cook for 10 to 15 minutes. After it is cooked, leave it to cool and blend it to a smooth paste. Heat the pan and add the remaining butter, purée, chilli powder, turmeric and ketchup with the rest of the seasoning and pour 100 ml of hot water. Bring to a boil and then simmer for 25 minutes. Once the oil starts to separate in the gravy, add the kasturi methi and the cream and mix well.

Roasted potato salad 6 new potatoes 60g mixed lettuce Method 20g cherry tomatoes In a large bowl, mix the yoghurt, lemon juice, all the ½ lemon, wedges masala seasoning and soaked saffron. Season it with salt and pepper and mix with the chicken. Cover and Serve hot with roasted potato masculine salad and makhani gravy. keep in the chiller for 4 to 6 hours to marinade.

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BEBEMOS - LE MERIDIEN DUBAI HOTEL & CONFERENCE CENTRE

MEAT

INGREDIENTS 1.5kg whole chicken Method Roast the chicken in the oven and season with salt and pepper for 1 to 1.5 hours until the chicken is cooked and golden brown. Add the chicken deboned. Season with salt and pepper Let it cool down. Portion on 35 gr each one. Dough 2l milk 200g all-purpose flour 180g butter Salt and black pepper for seasoning 200g onions Method You need to prepare the roux, this will help give the texture to the dough. In a pot, put half of the butter, let it melt, then add the onions and let it cook until soft. Add the other half of the butter; once it is melted add it to the flour. Let it cook on low flame for 15 minutes to ensure that the flour does not have a raw flavour in the croqueta. Add the milk in 4 times; use a whisk to mix it well, to avoid by MARC MANOSA creating lumps. Let it cook and continuously and mix it for 20 minutes until you have a nice texture.

CHICKEN CROQUETAS

Croquetas is one of Spainâ&#x20AC;&#x2122;s most popular bites that is filled with a creamy bĂŠchamel sauce and is crispy on the outside. In Spain these bites are served in bars and restaurants as tapas dishes. It is made in different fillings - mushroom, chicken, and ham, beef, different shapes and sizes, and enjoyed over a quick bite or shared with others over a friendly banter. These delicious little bites are everything you look for in Spanish comfort food - crispy, salty, crunchy, and tasty.

Croquetas 5 eggs 300g all-purpose flour 400g breadcrumbs Sunflower oil for frying Method Place the flour in a tray, the beaten whole eggs in a large shallow bowl and the breadcrumbs in another tray. Take the portioned chicken once cooled and form it into small cylindrical shapes. Dip the balls into the corn flour then coat it with egg wash then finally in the breadcrumbs. Set aside the coated chicken balls. Heat a pot with cooking oil and slowly deep fry the balls until golden brown in colour. Transfer it on a plate lined with kitchen paper towel to get rid of the excess oil. Serve hot.

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PALM AVENUE - WALDORF ASTORIA DUBAI PALM JUMEIRAH

INGREDIENTS 220g chicken breast 60g polenta 30g beef bacon, brunoises 60g corn 2pcs baby corn 10ml chicken Jus Sal and pepper for seasoning Rosemary Thyme Method Chicken breast Cook the chicken breast in a sous vide with salt, black pepper and bit of olive oil for 1 hour at 62C. Cut the chicken in two pieces. Corn and baby corn In a small pot boil the corn and baby corn for 3 minutes and cool in it ice water. Beef Bacon Sauté the beef bacon for 3 minutes. Chicken Jus 200g chicken bones 50g onions 50g carrots 50g celery 50g fresh tomatoes 10g garlic 10ml olive oil 2g thyme 400ml water Method Sauté the vegetables in a pot and add the chicken bones until it becomes brown in colour. Add the water and boil it for 2 or 3 hours. Strain the chicken jus and let it reduce until it becomes a thick sauce.

SOUS VIDE CHICKEN BREAST WITH CORN, BEEF BACON AND POLENTA

Polenta 1.5l water ½ tsp salt 73g g polenta 40g unsalted butter 20 g parmesan cheese

Bring 1.5 litters of water to a boil in a heavy large saucepan. Add by ANDREA FIORAVANTI ½ teaspoons of salt. Gradually whisk in the polenta and reduce the heat to low and cook for 15 minutes until the mixture thickens and the polenta is tender. Turn off the heat. Add the butter, and parmesan cheese and stir until melted.

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INDEGO BY VINEET - GROSVENOR HOUSE. DUBAI MARINA

RED PEPPER CHICKEN TIKKA-BRAISED SPINACH SAAG

Method Heat vegetable oil in a pan and sauté garlic and red peppers and then puree the mix. by VINEET BHATIA Whisk some yogurt and add to it the red pepper puree along with some lemon juice. Roll the pieces of chicken into this red pepper marinade and keep aside for 4 hours at least.

This dish beautifully showcases the hearty robust Punjab – the land of chicken tikkas and green leafy saag. Here I have added my own twist of red pepper to the chicken marinade keeping the iconic red colour intact of the chicken tikka. The red pepper brings in a natural smokiness to the dish and coupled with the spinach saag it beautifully showcases the earthly flavours of this farmland. Mathi, a whole wheat flour cracker, is actually eaten as a teatime snack. But here as finger sticks, it brings in the quintessential crisp texture to the dish. INGREDIENTS 2 chicken breasts, diced into 2-inch cubes Red pepper chicken Method Lightly stab the chicken breast with the tip of the knife and put into a glass bowl. First marinate 1tbsp ginger paste 1tbsp garlic paste 1tbsp lemon juice

Bamboo skewers 4 bamboo skewers soaked in warm water for 30 minutes Method Prepare the bamboo skewers by soaking them in warm water for 30 minutes. Skewer the marinated chicken morsels with these prepared bamboo skewers and grill in a preheated oven at 175C for about 7 to 8 minutes. Braised spinach saag 1 tbsp vegetable oil 1 tbsp unsalted butter 1 tbsp garlic, finely chopped 1 tbsp fresh ginger, finely chopped 1 shallot, finely chopped 500g baby spinach leaves, blanched and coarsely chopped 3 tbsp double cream ¼ tsp garam masala Salt for seasoning Method Heat the vegetable oil and butter in a frying pan, add the chopped garlic, ginger and shallot and sauté until softened but not coloured. Add the spinach, salt and garam masala and sauté until the spinach is cooked. Add double cream, bring to a boil and remove.

Mathi sticks 20g whole wheat flour ½tsp carom seeds Salt for seasoning Method Add the ginger paste, garlic paste and lemon juice and 2tbsp water lightly massage into the chicken breast, leave aside for 30 Vegetable oil, for frying minutes. Method Knead all the ingredients to make a hard dough. Second marinate Roll it out and cut finger sized sticks. Fry in the vegetable oil until 2tbsp vegetable oil golden brown. 2 garlic cloves, peeled and chopped ½ large red bell pepper, sliced ½ cup thick yoghurt 1ysp lemon juice Salt for seasoning

Assemble Place the braised spinach on a flat plate and arrange the red pepper chicken on top of this. Lastly place the mathi sticks atop the chicken tikka. Garnish with saffron crème fraiche.

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BULL & BEAR - WALDORF ASTORIA DUBAI DIFC

Tortellini mix Minced chicken legs meat / 2 eggs / 50g bread crumbs / 50g grated parmesan / 15g tarragon, chopped / 15g chives / 10g Malden salt / 2g ground pepper Method Carefully remove the meat off the bone and place in a food processor. Blend it together with parmesan and bread crumbs. Add the egg and process for a few more second. Place in a mixing bowl, add the rest of the ingredient, and fold it in with a spatula. Transfer to a piping bag or if you don’t have any simply cover with cling film and store in the chiller.

TORTELLINI IN BRODO POACHED CHICKEN BREAST, TORTELLINI, WILD MUSHROOM BROWN BROTH

Pasta 19 egg yolks / 300g OO pasta flour / Salt for seasoning

Method Put the flour in a bowl, slowly add the eggs and mix until it forms a dough. Work the dough for 15 minutes by hand. Let the dough rest for at least ½ an hour before using. Roll out the pasta into sheets. Divide the pasta dough into quarters. Work with one piece at a time and keep the other pieces by LUIGI VESPERO covered. Run the dough through a pasta roller on progressively thinner settings until you have a sheet of paper-thin pasta. Cut the sheet of pasta into squares roughly 3 inches by 3 inches. INGREDIENTS Whisk together the extra egg yolk and 3 tablespoons water. 2 chicken corned breast / 1200ml chicken broth / 10 Place 1 teaspoon of filling in the middle of each square of pasta. chicken tortellini / 20g chives / 60g parmigiano reggiano Dip your finger in the yolk mix and run it along two edges of the 20g parsley / 10g tarragon / 120g wild mushrooms / 20g square. chervil / 25ml truffle oil Fold the square into a triangle, pressing the top together and then working your way along the sides. Chicken broth 1 whole chicken, approximate weight of 1.2 kg / 1 carrot Toss with flour, set aside on well-floured baking sheet, and cover. 1 onion / 3 celery stick / 1 clove of garlic / 2 spring of Finishing thyme / 1 rosemary / 1 bay leaf / 2 parsley stalks Bring the broth up to boil. Method Prepare the chicken by taking the breast and the legs off the carcass. Once done, put aside for later use. Place the carcass, wings and neck in an over tray and roast for approx. 20 minutes at 165C. Once all browned, transfer the bones to a medium pot. Cover with water and bring up to the boil. Never boil vigorously, only simmer gently. Wash and roughly chop all the vegetables and add to the pot cook for 3 to 4 hours. Pass through muslin or a fine sieve. Cool down and keep aside for later.

Quick sear the chicken breast in a frying pan with a tablespoon of olive oil and add to the broth. Finish cooking the chicken by gently poaching it in the broth for approx. 20 minutes. Once cooked, slice into 5 pieces. Gently sauté the wild mushrooms, and season with salt. Blanch the tortellini in boiling chicken broth. Cut the soft herbs. Compose the dish alternating slices of chicken to tortellini, scatter the sautéed mushroom around the plate and garnish with the herbs. Finish with a drizzle of truffle oil. Serve the broth on the side in a pouring jug.

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MEAT

THE MEAT CO. - SOUK MADINAT JUMEIRAH

INGREDIENTS 80g venison loin 1g juniper berries, crushed 5ml olive oil Salt and black pepper for seasoning 5g honey glazed chestnut 10ml ponzu sauce 20g black garlic and lime mayo Red vine sorrel, as garnish Method Season the venison loin all over with crushed juniper berries, salt and black pepper. Place a cast iron pan over a high heat. Drizzle over a small amount of olive oil, then place the seasoned venison into the hot pan to sear on all sides quickly. Do not overcook the meat, just sear them only. Thinly slice the venison into even pieces and arrange in long plates, make dots with black garlic mayo across the meat slices and top with a row of sliced, honey-glazed chestnuts. Drizzle over a little of the ponzu sauce and garnish with the garlic red vine sorrel. Ponzu sauce 30g kombu 15g katsuobushi 130ml mirin 30ml rice vinegar 10ml lemon juice 25ml low sodium soy sauce l

VENISON TATAKI KAWKEâ&#x20AC;&#x2122;S BAY TENDER VENISON CRUSTED WITH JUNIPER BERRIES & BLACK PEPPER, BLACK GARLIC LIME MAYO AND CHESTNUTS

Method Combine rice vinegar, mirin, and kombu in a small saucepan. Bring to a simmer. Remove from heat and stir in the katsuobushi. Strain out solids before using to make ponzu- mix mirin, lemon juice, and soy sauce. Black garlic lime mayo 100g mayonnaise 20ml lime juice 5g black garlic Tabasco, few drops Salt for seasoning

Method by PRABA MANICKAM Combine mayonnaise with mashed black garlic, lime juice and a few drops of tabasco. Season with a little salt, cover, and store in the fridge until required.

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Crispy batter 140g plain flour 14g baking powder 1 pinch of salt 105g potato flour 12g wheat starch flour 22g glutinous rice flour 300g water 80g olive oil 80g egg

HAKKASAN - ATLANTIS, THE PALM

DUCK SALAD INGREDIENTS 1 medium duck

Method Preheat a deep fat fryer to 190C. Drain the duck and remove the meat from the bone, cutting the meat into bite size pieces. Prepare the crispy batter by combining all the ingredients in a by ANDY TOH large bowl and mixing well, then coat the duck pieces evenly in the batter. Deep fry the coated duck until golden brown and crispy. Salad dressing 300g plum sauce 100g hoisin sauce 40g white wine vinegar 30g light soy sauce 25g golden syrup

Duck sauce 3 pcs cardamom pods 5 pcs star anise Â˝ pcs cinnamon stick Âź pcs liquorice stick 1 pcs bay leaf 1 slice of orange peel 3 pcs cloves 6 white peppercorns 12g Szechuan peppercorns 5g salt 1 stick of lemongrass 40g ginger 65g sugar 500ml water

Method To make the salad dressing combine the plum sauce, hoisin sauce, soy sauce, vinegar and golden syrup in a small bowl and mix well. Set aside until required.

Method Combine all of the sauce ingredients together in a large pan, stir well and bring to the boil. Carefully add the duck to the pan and bring the liquid back up to the boil, then reduce the heat and leave the duck to simmer gently for 1 hour. Remove the pan from the heat and leave the duck in the sauce overnight to marinate.

Plating 180g mixed salad leaves 200g pomelo, segmented 80g of grapefruit, segmented Extra virgin olive oil 1 chilli, finely sliced 20g pine nuts 1 shallot, finely sliced Method Arrange the crispy duck on the plate. In a separate bowl mix together the pomelo and grapefruit segments with the salad leaves, pine nuts, chilli, shallot and olive oil and dress with the sauce. Arrange the dressed salad around the duck and serve immediately.

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HOMEMADE FOIE GRAS, BRIOCHE, FIGUE COMPOTE Both foie gras terrine and foie gras torchon is named for the vessels in which they are cooked. Torchon means dish towel in French, since foie gras was traditionally wrapped in a towel for cooking and terrine is a deep ceramic mould. Both made from raw foie gras, the difference is the shape and cooking preparations. Many classic recipes get their names this way; the iconic cassoulet is named for the cassole (a clay pot), and the word “casserole” is the French word for “sauce pan,” in which it is assembled and cooked. INGREDIENTS 1kg duck liver 30ml Taylor port 12ml St-Rémy 10g salt 10g sugar 10g pepper Method Set the oven at 135C. Deveining the duck liver: Use a paper towel to dry the duck liver. Remove any pieces of thin, white membrane clinging to the outside and gently. Gently pull apart the lobes with your hands, noting that they are connected by a vein through the centre of the two lobes. Cut this vein with a sharp knife. Hold one lobe firmly in your hand and with a pair of flat-end tweezers, grasp the end of the vein that was severed. Gently pull with a slow, even motion. This will allow the rest of the vein hidden inside to pull free. Add all the other ingredients to the duck liver. Place the mixture inside a foie gras terrine or if you do not have this you can use a cake mould. Cover the mix with aluminium foil and place your mould on the oven with some water. The cooking time is 18 minutes, after 18 minutes remove your foie gras from the oven. Remove the aluminium foil and spread the top to make it smooth. Place the foie gras in the fridge for 3 hours. Cut it into slices. Serve with brioche and figue compote.

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BISTRO DES ARTS - THE ADDRESS HOTEL, DUBAI MARINA

Bistro des Arts is a quintessential 1970 Parisian bistro overlooking the waters of Dubai Marina, serving a repertoire of classic “Terroir” French home-style food with a rustic French décor and a garden vibe terrace.

INDYA BY VINEET - LE ROYAL MERIDIEN BEACH RESORT & SPA

MEAT

INGREDIENTS 4 lamb shanks, fat removed 250g lamb cubes 1inch size 60ml vegetable oil 1 tsp fennel seeds 1 tsp cumin seeds 1 blade mace blade 2 cloves 4 green cardamom pods 2 black cardamom pods 1 cinnamon stick 1 inch 1 bay leaf 4 medium size onions, peeled and sliced 1 tbsp ginger paste 1 tbsp garlic paste ½ tbsp turmeric powder ½ tbsp Kashmiri red chilli powder by VINEET BHATIA 1 tsp cumin powder 1 tsp coriander powder 2 tbsp tomato purée The lamb shanks slow cooked in this Rogan josh ½ juice of lemon sauce is seriously tender and makes for a warming ½ tsp garam masala powder Salt for seasoning and an aromatic midweek meal. 1 tsp sugar, white, granulated

LAMB SHANK ROGAN JOSH

Rogan josh is a staple in Kashmiri cuisine and is one dish that widely differs in each of the Indian restaurants I have been to. Although traditionally the sauce can be quite thin and oily, I tend to keep mine thick minus the floating oil and the deep red colour comes from the Kashmiri red chilli, which isn’t extremely hot in flavour but its colour is very vibrant. Rogan means ‘oil’ in Persian while ‘josh’ stands for the intensity or the passion, in other words lamb slow cooked in oil with intense heat. I am certainly passionate about this dish!

Garnish Fresh coriander, chopped Ginger, juliennes Method Wash and drain the meat. Remove the fat. Heat the oil, add fennel seeds and the remaining whole spices. Add the sliced onions and cook until light yellow. Now add the meat to braise. Add ginger - garlic paste, and then cook for 1 minute. Add the powder spices, except garam masala powder and salt, cook for a further 2 minutes. Add enough water to cover the meat and cook until the meat is ¾ done. Add tomato purée and simmer until the meat is cooked and the gravy thickens. Add the lemon juice, fresh coriander, garam masala powder. Check seasonings. Garnish with ginger juliennes.

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THE ARTISAN - WALDORF ASTORIA, DIFC

Artichoke sauce 1kg artichokes 20g marjoram leaf 2 garlic cloves 10ml lemon juice Method Clean and peel the artichokes, slice it fine as fast as possible to avoid it getting darker and bitter. Heat the oil in a large pot and add whole garlic cloves and the marjoram. Stir fry the artichokes until light golden, then glaze it with lemon and add water to cover. Cook it for approximately 30 minutes or until soft. Once ready transfer the artichokes to a blender, adding 50 ml of extra virgin olive oil, salt and pepper blend it to a smooth consistency.

LAMB WITH ARTICHOKE AND MINT SAUCE

Mint sauce 250ml Greek style yogurt 20g fresh mint leaf 10ml extra virgin olive oil 50ml mint oil Salt and pepper for seasoning

Method by LUCA TRESOLDI Mix all ingredient together adding the fresh, finally chopped mint leaf last. Mint oil 100g mint leaf 300g sunflower oil

INGREDIENTS 5 racks of lamb approximately 500g each 2kg lamb spare ribs Method Clean the lamb rack from the bones, cut the loin in half and marinate it for 30 minutes with thyme leaf and oil. Season the rack of spare ribs with salt and pepper, then sear it on a big pan on both sides until golden brown. Cool it down, then slice pieces of 3 ribs each and put it in a big pot with cold water. Bring it to a boil and simmer for about 10 minutes, then drain it and cool it down again (this will melt the fat). With the leftover bones from the rack, make a standard lamb jus. Vacuum bag the single portions of ribs with a spoon of dry oregano, fresh thyme leaf, maldon salt, 3 spoonfulâ&#x20AC;&#x2122;s of lamb jus and black pepper; seal it and cook it at 80C for approximately 10 hours.

Method Mix oil and the mint leaf together in a saucepan and bring it to 100C as soon as possible, then blend it in a mixer and keep in the fridge. Finishing Roast the lamb loin in a frying pan as per desired cooking temperature (10 to 25 minutes). Open the bag of ribs and reduce the jus in a saucepan. Slice the ribs in 3 pieces and roast it in the oven for about 5 minutes at 232C. Once ready, glaze them with the jus and fresh chopped chives. Place the artichoke sauce at the base of the plate, then drizzle some of the mint sauce. Place the loin sliced in 3 pieces on the plate with baked ribs and glaze the meat with the lamb jus. Finish it with crispy artichokes.

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MINT LEAF OF LONDON - DIFC

MEAT

INGREDIENTS 4pcs lamb chops, fat removed and trimmed Salt for seasoning ½tsp crushed black pepper 1tbsp garlic paste 1tsp red chilli powder Black salt for seasoning 3tbsp mustard oil 1tsp sugar 2tsp dried pomegranate - anardana powder ½tsp asafoetida - heeng powder 1tsp cumin - jeera powder 1tsp garam masala 2tsp fennel - saunf powder 2tbsp butter 2tbsp coriander, chopped ½tsp green chilli paste 1tsp ginger paste

GRILLED LAMB CHOPS by PRADEEP KHULLAR

Method Beat the lamb chops one by one with a meat mallet, add ginger, garlic and green chili paste, red chilli powder and salt. Keep aside for half an hour. Meanwhile take a bowl and add all the above-mentioned ingredients, blend well, except the butter. After half an hour, marinate the lamb chops again and keep in chiller for 20 minutes. Heat a non-stick pan, melt the butter and sear the lamb chops on both the sides. Serve pink from the centre.

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REIF KUSHIYAKI - DAR WASL MALL, AL WASL ROAD

INGREDIENTS 120g wagyu sirloin 30g wagyu sirloin, sliced 2 slices white bread Butter, to spread on the toasted bread 3tbsp ketchup 3 tbsp Worcestershire sauce 2 tbsp honey Â˝ tbsp soy sauce 1 cup panko 1 egg 300g flour Method For the sauce - combine the ketchup, Worcestershire, honey, and soy sauce. Mix well and set aside. Heat enough oil in a cast iron skillet or stock pot over medium heat. The frying temp should be 200C. Lightly whisk the egg in a shallow dish. Pour the panko into a shallow dish and set aside. Season both side of the wagyu sirloin with salt and pepper. Then lightly pat the flour evenly onto the surface and edges so that all sides are covered. Dip them into the egg wash and into the panko making sure it is evenly covered. Deep fry the panko wagyu sirloin, while doing that, toast the bread lightly brown. Butter each side and put it aside. Once the panko wagyu sirloin is cooked for 3 minutes, set aside by REIF OTHMAN to rest for another 2 minutes. Spoon the sauce over the toasted bread, place the resting wagyu sirloin between slices of buttered bread and slice in half. Serve immediately.

WAGYU SANDO

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ZHEN WEI - CAESARS PALACE BLUEWATERS

MEAT

INGREDIENTS Filling 60g red onions, peeled, cut into a small dice 300g wagyu beef, cut into small cubes 12g spring onions, washed, cleaned and thinly sliced 11g coriander, washed and chopped) 20g water chestnuts, drained and chopped 14g sugar 6g salt 4g black pepper 4g oyster sauce Method In a heavy bottom pan, heat to a medium heat, add the oil, the diced onions and cook until translucent, but just slightly caramelized. Add the beef and cook until browned. Add the spring onions, coriander, water chestnuts, sugar, salt, black pepper, and oyster sauce, mix it all together cook for a couple minutes, then remove from the heat, allow to cool. Puff Pastry You can also buy ready-made puff pastry from the local supermarket 20g plain flour 20g Hong Kong flour 30g butter 1 egg Method When the beef mix is cooled, take your puff pastry, unfold the puff pastry sheets, and cut into 9 circles, size is dependent on the size of the puffs you are looking for. Spoon about 2 to 3 tablespoons of filling onto each circle. Pick up the circle in your hand, and enclose the filling by bring in the edges to form a ball, twist to seal, place back onto a by YANG TAO (FRANKIE) tray, reshape into a ball, ready to cook. Brush with egg wash and sprinkle with black sesame seeds. Put in the oven with 300C for 6 minutes, until golden brown and heated through.

BAKED WAGYU BEEF PUFF

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BULL & BEAR - WALDORF ASTORIA DUBAI DIFC

INGREDIENTS Beef 120g strip loin beef 2tbsp relish dressing 50ml aioli 1pcs organic egg yolk Salad greens Relish dressing 100g cornichons, finely chopped 50g shallots, finely chopped 50g capers, finely chopped 75g Dijon mustard 15g anchovies, finely chopped 375g tomato ketchup 10g salt 5g pepper 25g smoked paprika Method Mix all ingredients together (this dressing can be kept in the refrigerator for up to 5 days and it is very versatile to use with other dishes). Saffron aioli bath 10g garlic 15ml lemon juice 65ml saffron water - 1 gram saffron with 65ml water 850g Japanese mayonnaise 3g salt 10ml oil Method Soak the saffron in warm water to infuse. Peel and finely chop the garlic until it turns into a paste. Mix all the ingredients together and set aside. Small mixed salad Frisse, fine herbs and lemon dressing as desired Side 1 slice grilled sour dough bread Assemble Cut the beef into small dices and place in a bowl over ice. Add two tablespoon of relish and mix well, adjust seasoning. Place in a ring mould to achieve a perfectly round shape. Remove the ring. Separate the egg yolk from white. Place the by LUIGI VESPERO yolk in the middle of the tartare. Serve with a small mixed salad on the side and toasted slice of sourdough bread. For more traditional approach, serve the dish with French fries.

WAGYU BEEF TARTARE

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ARMANI/HASHI - ARMANI HOTEL

MEAT

INGREDIENTS 100g wagyu beef strip loin 2g black truffle 20g enoki mushroom 2g micro green shiso leaves 2g micro red shiso leaves 2g micro hearts on fire 2g micro bull’s blood leaves 2g micro Arugula leaves 2g micro cilantro leaves 5g spring onion 2g baby chiogga beets 2g baby yellow beets 2pcs nasturtium leaves 2pcs micro viola flowers 10g truffle oil 20g olive oil 20g mitsukan vinegar 20g soy sauce 5g sugar 1g leeks, chopped – only the greens 1g garlic, chopped 1g white onions, chopped

WAGYU BEEF TATAKI by JIN CHUL KIM (JIMMY)

Method Tataki is a Japanese cooking term which refers to slices of wagyu lightly seared. Lightly sear 8 slices of the wagyu beef on charcoal and cool down till cold. Slice beef into 8 pieces. Grill the enoki mushroom and cool down. Cut to 1 centimetre in size. Thinly slice the spring onions and black truffle. Sauté the chopped leeks, garlic, white onions and then cool. Mix the truffle oil, soy sauce, olive oil, vinegar, soy sauce and sugar with the sautéed leeks, garlic and white onions. Plating Place the sliced wagyu and sautéed vegetables on the plate and drizzle the truffle soy sauce. Garnish it with truffle on top of the wagyu.

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21 GRAMS - PARK REGIS BOUTIQUE HOTEL, UMM SUQEIM

SMOKED CEVAP TARTARE WITH HORSERADISH MAYO, CURED EGG YOLK, ONION ASH AND FRIED CAPERS

Method Finely grate the horseradish and season it with salt, sugar and cherry vinegar. Let it rest for 24 hours. The next day, blend 50ml of sunflower oil, egg yolks, lemon juice, mustard, honey, and gradually add the rest of the oil. When a thick mayonnaise consistent is achieved, mix it with horseradish paste and store it in a squeeze bottle.

Cured egg yolk 200g salt by UROSH MITRASINOVIC 200g sugar 6 egg yolks Method Make a mixture of salt and sugar. Whisk the egg yolks lightly and cover the salt and sugar mixture. Keep it an airtight container for 3 days. When yolk is firm on touch, brush off the excess salt and sugar, and let it dry at 50C for 2 to 3 hours. Store it in an airtight container and keep in the refrigerator.

Celebrated throughout the Balkan Peninsula as one of the most sought after street food dishes. Cevapi, also known as Balkan Kebab. Our Smoked Cevap Tartare is a daring take on this infamous, delicious, and mouth-watering dish. Onion ash INGREDIENTS Smoked cevap tartare 2kg wagyu brisket, trimmed and cut in 4 to 5 pieces 2l water 8l 100g brown sugar syrup 100g sea salt 350g Liquid smoke Method Mix all ingredients and cure it for 7 days. Horseradish mayo 100g horseradish 5ml cherry vinegar 5g salt 5g sugar 150ml sunflower oil 2 egg yolks 5ml lemon juice 5g mustard 5g honey

Take two onions, peel them leaving the root, and cut them lengthwise. Place them on a smoking hot pan with a little bit of oil. Burn them from both sides, pressing the top with another pan. Leave the pan on top and transfer it to the oven, bake it at 160C for 30 to 40 minutes. When done, season the onion with some salt, pepper and cherry vinegar and blend it into a paste. Spread the paste on to a silicon sheet and dry it at 60C for 2 hours. When the paste is completely black and dry, let it cool down. When it is cold, put it in a blender to make the ash. Garnish Fried capers Tendril pea Plating Place the red onion brunoise on the plate and finely chop the smoked brisket and shape it in a form of cevap (cylinder) and place it on the onion. Finely grate cured egg yolk all over the plate, take a generous pinch of onion ash and sprinkle on top of the cevap. Add drops of horseradish mayo on top of the cevap and place the fried capers beside the drops, gently garnish with tendril pea.

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MEAT Tomato sauce 300g cherry tomatoes / 50g olive oil / 15g fresh basil / salt for by FRANCESCO ACQUAVIVA seasoning / sugar if required Method In a pot, cook the cherry tomatoes with the olive oil for 30-35 Memories of lasagna is a dish created in 2019 min. Remove the pot from the heat and add the basil, letting with the idea to re-create the classic flavor of the it infuse for 10 minutes. Remove the basil and pass the sauce through a strainer. Adjust with salt and sugar as need to balance traditional lasagna dish with a touch of refinement the acidity. Keep to the side before use.

SOCIAL BY HEINZ BECK - WALDORF ASTORIA, PALM JUMEIRAH

MEMORIES OF LASAGNA

and elegance; the sort of which would grace Pesto sauce the tables of any fine dining restaurant. Since its 50g fresh basil / 40g ricotta cheese / 15g pine nuts / 30g parmesan cheese / 10g pecorino cheese / 1.5g salt / 15g olive creation, it has become a signature dish. oil

Method Mix all of the ingredients in a Pacojet container. Freeze and blend. Repeat this operation for 4 times. The pesto should be creamy, soft and smooth at the end of this process. Keep the pesto in a small piping bag in the fridge before use.

INGREDIENTS Pasta dough 400g white flour 200g semolina flour 8 egg yolks 2 whole eggs

Parmesan chips 120g water / 32g all-purpose flour / 20g olive oil / 50g parmesan cheese

Method Mix all the ingredients together in a mixing bowl until it is smooth. Cover with cling film and keep in the fridge for 1 Method Mix all of the ingredients with hand blender and strain. Cook hour before to use. the chips in a small pan for 2 to 3 minutes until they become Ragu bolognese crispy and a light gold colour. Remove from the pan and keep 500g wagyu beef, mincemeat in a warm place before use. 50g white onion brunoise Parmesan sauce 200g milk / 200g parmesan cheese / 15g olive oil

50g celery brunoise 50g carrot brunoise 250g tomato peeled 50g extra virgin olive oil Salt and pepper for seasoning

Method Cook the mincemeat in a pan with a spoon of olive oil and stir until is completely cooked. In a pot, gently cook the onion with the olive oil, add the carrot and the celery in this order and let cook gently for 5 minutes. Add the mincemeat, salt, pepper and the tomato. Keep cooking for at list 6h in very low fire. Once is ready adjust on salt and let cold down before to use.

Method Warm up the milk in a pot until it reaches 37C. Grate the parmesan cheese and add the olive oil and mix with a hand blander until it is smooth and creamy. Strain and keep warm before use.

BĂŠchamel 500g whole milk / 50g butter / 50g white flour / salt and pepper for seasoning / nutmeg

Assemble Create a layer of very thin pasta dough with the help of a pasta machine. Apply a small quantity of egg yolk and place a bit of bĂŠchamel and a bit of Bolognese sauce over the dough. Fold the pasta dough closed with a classic tortello shape. Cook the tortelli in boiling salted water for 2 minutes, then transfer to a pan to finish cooking with a touch of water and olive oil. Finish with a sprinkling of parmesan cheese. If needed, adjust salt and pepper to taste before plating.

Method In a pot, melt the butter. Add the flour and cook for a minute, then, add the warm milk and cook, mixing with a whisk all the time until boiling. Add a touch of nutmeg and adjust with salt and pepper. Allow the sauce to cool down before use.

Plating Place a bit of tomato sauce in the centre of the plate, add some drops of pesto and place 5 tortelli on top of it. Decorate with a few baby basil leaves and on top of that, place 3 pieces of parmesan chips. Warm up the parmesan sauce and serve on the side in a sauce cup, to be poured at the table.

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BEEF TENDERLOIN AND VEGETABLE PURÉE by YANNIS MANIKIS

BALLARÓ - CONRAD DUBAI, SHEIKH ZAYED ROAD

INGREDIENTS Meat Angus beef tenderloin (portion 140gr) Method Preheat a cast-iron skillet, heavy roasting pan and add 1 to 2 tablespoons of oil. Sear the tenderloin on all sides until well browned. Allow two minutes per side. Potato purée 5gr floury potatoes, scrubbed / Salt and freshly ground black pepper for seasoning / 1 garlic clove, peeled / 1 bay leaf / 125ml milk / 60g butter Method Place the whole potatoes into a pot, cover with cold water and add salt to the water. Bring to a boil, and simmer until tender for 30 minutes, depending on size of the potatoes. In a saucepan, pour in the milk with the garlic, bay leaf, and thyme and bring to a boil. Remove the garlic and herbs from saucepan and discard. Drain potatoes and peel while hot. Put it through a food mill set on the smallest setting over a large pot. Beat in the butter a piece at a time. Bring the milk to a boil and beat it in, splash by splash, until completely absorbed. Carrot purée 50g carrots / 100ml water / 90g butter 4gr salt

Veal jus 5kg veal knuckle bones cut ın 5cm pcs / 2 bay leaves / 30 ml vegetable oıl / 400g slıced onıons / 200g dıced carrots / 200g dıced celery / 100g dıced leeks / 200g dıced celery root / 200g tomato paste / 5 thyme sprigs / 12 black peppercorns / 700ml water / 100ml pinot noir or burgundy Method Preheat the oven at 190C. Spread the veal bones ın a sıngle layer on 2 bakıng trays and roast ın oven for 1 hour or until golden brown. Heat oıl ın a stockpot and sauté the onıons, carrots, celery, celery root and leeks tıll caramelızed for 10 to 15 minutes. Add the tomato paste and cook for a further 5 to 7 minutes. Add the pinot noir or burgundy and reduce to syrup consıstency. Then add the thyme, peppercorns and bay leaf followed by the bones and cover. Brıng to a sımmer whıle skımmıng any ımpurıtıes. Sımmer uncovered over low heat for 5 hours skımmıng every 30 minutes. Straın through a chinos, ınto a small stockpot. Sımmer until reduced to 500ml. Basil oil 50ml mild olive oil / 20g tightly packed sweet basil leaves / ½ tsp salt Method Place the measured oil in the refrigerator while you prepare the basil. Bring a pot of water to a boil and have a bowl of ice water ready. Blanch the basil leaves in the boiling water for 10 seconds. Remove them quickly with a strainer and place into ice water until cold. Remove from the water and squeeze gently to remove the excess water and roughly chop basil and place into blender. Add the oil and ½ tsp salt; blend until the basil is puréed and frothy Let the purée settle for about 30 minutes. Strain the purée through a cheese cloth-lined fine strainer, very gently pushing on the solids to extract the oil. For the best flavour, allow the oil to cool to room temperature before using

Method Remove the ends of the carrots and peel. Cut the carrots crosswise into pieces about a quarter-inch thick. Place the carrots, water, butter, and salt into a saucepan and cover with lid. Begin heating on high heat so water starts steaming quickly, then reduce heat to medium and continue steaming until carrots are tender and there is little water left in the pot. Once the carrots are tender, transfer them to a blender, and blend until smooth. Add a little lemon juice, stir and taste. Keep adding lemon Plating juice, bit by bit, until your purée is as bright and acidic Splash the potato and carrot purée on the plate and place the as you like it. beef tenderloin on plate.

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MEAT

MYTHOS KOUZINA & GRILL - ARMADA BLUEBAY HOTEL, JLT

INGREDIENTS Short Ribs 1kg short ribs Brine 1l Water 10g salt Sauce 1600 ml demi-glace 50ml red vinegar 60ml red wine 80g onion slices 2 garlic cloves, chopped 100g tomato cubes 100ml tomato juice, water, from fresh tomatoes ½ pc cinnamon stick 8pcs all spice berries 4pcs bay leaves 6 sprigs thyme 6 sprigs parlsey 8pcs pepper corns 120ml olive oil Method Place the ribs in the brine for 10 minutes. Place a large pan over high fire with olive oil and sauté the short ribs to golden brown but without making crust. Set aside and allow to rest. In the same sauce pan, sauté the onions and garlic, add the tomato cubes - allow to caramelize. Add the wine and vinegar and cook for 5 minutes. Add the stock and tomato juice and bring to boil. Skim the foam and add the spices and herbs. Keep cooking for 30 minutes. Place the stock in the same braising tray with the short ribs. Cook in the oven covered with baking paper and foil for 2 to 2 ½ hours at 170C. Once ready remove the short ribs carefully (the meat should fall off the bone). Place the sauce in a pot and reduce to half and give body to the sauce.

BEEF SHORT RIBS STIFADO by ILIAS KOKOROSKOS

Pearl onions 18pcs pearl onions 30ml olive oil Method Season with the olive oil and burn nicely with a blow torch. This will help to give a smoky flavour. Finish and serve Place the short ribs and pearl onions in the sauce and allow to glaze. Serve with thyme and rosemary sprigs.

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THE ARTISAN - WALDORF ASTORIA, DIFC

INGREDIENTS Ragu 1.5kg beef 1.5kg onions 15g fresh thyme leaf 100g thick veal jus 200g cold unsalted butter 10l water Salt and pepper for seasoning Method Peel and slice the onions, then put them in a big pot seasoned with salt, black pepper and a small bunch of fresh thyme. Cover the pot and let it simmer on low fire for 30 minutes. Mince the beef on a medium size grinder, and heat the oil in a big pot. Once it reaches a smoking point add the ground beef and season it with salt and pepper and let it gently roast until the meat is completely dry and all juices are evaporated. Add the fresh thyme leaf, the stewed onion, veal jus and water. Let it simmer for about 4 to 5 hours until the meat is nice and tender, and the excess of water has evaporated. Occasionally, it could be necessary to add more water. Once the beef has reached the right consistency, remove it from the heat, blend Âź of the ragu in a mixer and mix it all together. This will give the sauce that extra creaminess and texture. Add the cold butter and let it gently melt, then season with salt and pepper and fresh thyme leaf. Let it rest overnight. Tuscan pecorino fondue 1l full fat milk 80g flour 00 80g unsalted butter 300g grated medium aged pecorino toscano

MEZZI PACCHERI WITH WHITE FASSONA BEEF RAGU, TUSCAN PECORINO FONDUE AND FRESH THYME LEAF

Method Melt the butter in a small casserole, then add the flour and gently cook for 5 minutes. Add the cold milk and bring to a boil. Stir until it comes to the boiling point to avoid any lumps. Remove from the heat and add the grated Tuscan pecorino and whisk until all incorporated and smooth.

Finishing and plating Drop the paccheri in plenty of salted water for approximately 20 minutes. In a frying pan, heat the sauce and add a little bit of cooking water if necessary. Add the pasta to the sauce and stir fry until the consistency is thick and creamy. by LUCA TRESOLDI Reheat the pecorino fondue at 60C. At the bottom of the plate, place the paccheri, add the sauce on top and finish the dish with a spoon of thick veal jus, fresh thyme leaf and some Tuscan pecorino.

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21 GRAMS - PARK REGIS BOUTIQUE HOTEL, UMM SUQEIM

MEAT INGREDIENTS 1500g minced beef (30% fat) 700g onions 250g carrots 150g celery 100g bacon 100g bomba rice 10g paprika 20g garlic 5ml red grape juice or red wine salt and pepper for seasoning 30pcs sour cabbage leaves 100g smoked wagyu Method Sarma roll preparation Chop the onions to the finest dice, brunoise. Fine grate the celery and carrots and dice the bacon. Mix it all together in a pot to sauté until the onion becomes translucent. Finely chop the garlic and add it to the mixture. Once all liquid has evaporated, add grape juice, immediately followed by the minced beef and rice. Season the mixture; be generous with the salt as rice absorbs most of it. Keep cooking on low heat, gradually adding a bit of vegetable stock. Once the rice is half cooked, get it off the heat. Spread the sour cabbage leaves and trim the thick roots - this will help you roll them easier. At the root of the leaf put 2 tablespoons of meat mixture, fold the side’s one over the other covering the meat and roll it from bottom of the root towards the peak of the leaf. Place sarma rolls into a shallow baking pan, adding the vegetable stock to cover about ¼ of the pan. Bake without by UROSH MITRASINOVIC the cover at 180C for about 40 minutes. Keep the liquid in the pan for preparation of sarma sauce later on.

SARMA - SOUR CABBAGE ROLLS STUFFED WITH MINCED BEEF, SERVED WITH SMOKED WAGYU BRISKET

While it is now the trendiest of trends, fermentation used to be a way to preserve fruits and vegetables, and a way of surviving long, cold winters in the Balkans for centuries. Living in sunny Dubai now, we are not giving up on it, because fermented products bring fruitiness, acidity and umami to everything they touch. If you have tried our sarma with sour cabbage and minced beef, then you know what we are on about.

Smoked wagyu strips 1pc wagyu brisket, trimmed 8l water 160g brown sugar syrup 350g sea salt 120g liquid smoke Method Keep the brisket in smoke brine for 7 to 8 days. Once you pull it out, brush it with a bit of liquid smoke and brown sugar syrup. Seal it in a vacuum bag. Set the souse vide on 56C and cook it for 24 hours. Once cooked, unpack it, and slice it thinly on a gravity slicer. Sear before service. Sarma sauce Take the cooking liquid and mix in a white roux until creamy. Season with paprika, salt and pepper.

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by GILLES BOSQUET

INGREDIENTS Braising the beef 5kg beef short ribs 10l beef stock 500ml soya sauce 500ml honey 100ml white vinegar 25g star anise Method Sear the beef short ribs in a large sauce pan, add the beef stock and the rest of the ingredients. Bring to the boil, then cook it in the oven at 110C for 6 hours. Then remove the meat from the stock, the bones should fall off the meat easily. Press the meat between two trays, in the blast chiller until the beef cools down completely. Cut them in cubes of 3 centimetres and preserve in the fridge. Soya sauce 100ml soya sauce 100ml honey 20ml white vinegar 100ml teriyaki sauce 50g black pepper 100ml lemon juice Method Mix the ingredients together, then place in the fridge. Finishing 180g cube beef short ribs, cubed 150ml sauce 20g pomegranate seeds 5g sesame seeds 10g slice spring onions, sliced 20g pomelo wedge 10g coriander, chopped Method Deep fry the short ribs that have been quartered in the flour, until crispy and soft in the middle. Remove them from the oil and put them in the warm sauce. Place the meat with some sauce on the plate and finish off with the garnish.

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LA CANTINE DU FAUBOURG - JUMEIRAH EMIRATES TOWERS HOTEL,

SHORT RIBS

HAKKASAN - ATLANTIS, THE PALM

MEAT

INGREDIENTS 160g Wagyu rib eye 8 pieces / 80g mushroom oyster Holland 10 pieces / 50g mushroom baiyu 8 -10 pieces / 15g fresh lily bulb 5 pieces / 10g spring onion stem 150ml vegetable oil 1 tsp potato starch Osmanthus sauce 15ml osmanthus syrup 1 tsp light soya sauce Âź tsp dark soya sauce Â˝ tsp hot bean paste Plating Lettuce lolo roso and BlinQ blossom for garnish Method For the sauce, mix well the Osmanthus syrup, light soya sauce, dark soya sauce and the hot bean paste. Heat up the wok and add the vegetable oil. In the already heated wok, add the wagyu previously cut in cubes. Pan-fry both sides of the beef, and set aside. Blanch the mushrooms in boiling water, and set aside. Add a few drops of oil and quick fry the fresh lily bulb and spring onion previously cut in diamond shape. Add the Osmanthus sauce, wagyu rib eye and mushrooms. by ANDY TOH Quickly stir-fry all the ingredients together adding the potato starch. To serve, arrange the beef on the plate. Arrange the garnish with BlinQ blossom and serve immediately.

OSMANTHUS WAGYU

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ASADO TIRA

Tomatillo sauce 500g tomatillo 30g white onions 15g garlic 3g coriander by DIEGO SÁNCHEZ 3gr jalapeño pepper, fresh Method Roast the tomatillos and the rest of the ingredients, then place in a blender or food processor. Add the coriander and pulse until all ingredients are finely chopped and mixed.

INGREDIENTS Asado Tira 1kg Short Ribs Method Slow cooked for 16 hours in a soy and miso sauce, this melt in your mouth short rib is then caramelized in the sauce on a hot pan. It’s then placed on a roasted tomatillo sauce and topped with a tangy physalis (tomatillo, Chinese lantern, husk tomato) chutney.

AMAZÓNICO - DIFC

Brine 1l water 250g salt 1pcs star anise 5pcs cloves 10gr black tea

Physalis chutney 20g physalis 20g mangoes 15g green apples 20g white onions 2g cinnamon 1g coriander seeds 30g sugar demerara 1g start anise 1g cloves

Method Cut all the vegetables in small brunoises. Heat oil in the saucepan and sautéed the vegetables. Add the spices and cook for 2 Method minutes longer. Add the sugar and the vinegar, cook for another First, remove the extra fat from the short ribs, then, in 4 minutes. Season it with salt. a container large enough to hold your meat (and preferably with a lid to avoid sloshing), dissolve the salt Short Ribs in the water. Add your meat and the rest of ingredients. Remove the ribs from the brine and quickly rinse under cold water. Dry thoroughly with kitchen roll. Keep the short ribs into the brine for 2 hours. Place the chicken stock and the rest of ingredients in a large pan Stock and bring to the boil. Simmer for 30 minutes. Take off heat and 1l chicken stock allow to cool. Place the short ribs into vacuum bag with 250g of 150g palm sugar the stock and seal the bag carefully. Set-up the sous vide to 65C 40g red miso and cook for 16 hours. 30ml sherry vinegar Plating 150g soy sauce Heat the stock base that we did for the short ribs in a saucepan, 4pcs of garlic Remove the short ribs from the vacuum bag and place in the 150g rocoto paste sauce pan to caramelize it in the sauce. At the same time, reheat 10pcs cloves the tomatillo sauce. 12pcs star anise In a bowl place the tomatillo sauce in the bottom, place the 5g cinnamon short ribs inside and on top it off with the chutney. Garnish with 1g coriander seeds dry physalis and cress. 3 slice of orange peel

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RONDA LOCATELLI - ATLANTIS, THE PALM

MEAT

OSSOBUCO ALLA MILANESE - VEAL OSSOBUCO MILANESE STYLE WITH SAFFRON RISOTTO

Method Preheat the oven to around 200C. Cut the vegetables roughly into 1cm dice. Heat the olive oil in a pan that will transfer to the oven and is large enough to hold all the veal shanks. Add the vegetables, cover and cook gently for about 10 minutes, until soft but not coloured. Season the shanks and then dust them with flour, very lightly. Heat another large sautĂŠ pan until it smokes and put in the shanks. Cook quickly until golden, then turn over and cook until golden on the other side. Remove the shanks and add them to the pan of vegetables Add the tomato paste lemon zest, lemon juice and anchovies. Cook for another minute, then add the veal stock, saffron threads and bouquet garni. Bring to a boil, skim, then turn down the heat and simmer for 5 to 10 minutes. Cover the pan and transfer it to the oven. Braise the meat gently for about 4 to 5 hours.

Saffron risotto 50g butter plus 40g Montare risotto 1 big white onion, finely chopped 150g risotto rice Saffron threads 2.5l chicken stock by SALVO SARDO 120g parmesan Salt for seasoning

INGREDIENTS Braised ossobuco 1 onion 1 celery stalk 1 carrot 4 pcs veal shanks, each about 3cm thick 1tbsp all-purpose flour 2tbsp vegetable oil Zest of 1 lemon Juice of 1 lemon 4 anchovy fillets 1tbsp tomato paste 2l veal stock 1 bouquet garni (rosemary, sage and a bay leaf) Fresh chopped parsley Salt and freshly ground black pepper for seasoning 3 to 4 saffron threads

Method Bring the stock to the boil and turn down the heat to a bare simmer. Melt the butter in a heavy-based pan and add the chopped onion. Cook gently until soft but not coloured. Add the rice and stir to coat it in the butter. Season lightly. Start adding the stock, a ladleful at a time, add a pinch of saffron Consistently stirring and scrape the rice in the pan. Cook for 18 minutes, adding stock continuously slowly and not altogether. Remove the pan from the heat and beat in the parmesan and cold butter mixing continually until all butter is melted and the risotto is nice creamy. Adjust the seasoning. Plating Plate the saffron risotto close to a nice hot and soft ossobuco, add the lemon zest, parsley and garlic on top.

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INGREDIENTS 5x400-450gr Canadian Short ribs, nicely trimmed and portioned Spice rub for ribs 20g garlic cloves 30g dark brown sugar 22g table salt 14gr Isot - Turkish black chili flakes 8gr Turkish red chili flakes 8gr Bharat spice Method Mix all the ingredients and distribute over each short rib and rub in coating liberally, put on a rack and let them sit in the walking chiller for 18 hours uncovered. Bring the ribs back to room temperature about 30 minutes. Vacuum pack and place in water bath for 20 hours at 72C. Turkish chili barbeque 30g unsalted butter 100g banana shallots, chopped fine 10g roasted garlic paste 5g maldon sea salt 2g freshly ground black pepper 15g Turkish chili flakes 5g Isot - Turkish black chili flakes 15g flat leaf parsley, chopped fine 50g brown sugar 20g Worcestershire sauce 200g Turkish chili paste 180g tomato ketchup 180g tomato sauce 200g water 25g lemon juice

24HOUR SLOW COOKED SHORT RIB WITH TURKISH CHILI BBQ GLAZE AND SPICED KONYA CHICKPEA PURÉE RÜYA

by COLIN CLAGUE

Method Melt the butter in a large pot over medium heat. Add chopped shallots and roasted garlic paste, cook gently until they are translucent. Add all the other ingredients one at a time in the order given, stirring well after each addition. Gently bring to a boil and then reduce the heat and simmer, stirring occasionally for 30 to 40 minutes. Allow the sauce cool completely, then blend to a smooth sauce. You can process it in the blender a small amount at a time. Serving Bring the ribs back to the heat in a water bath then grill over charcoal, brush with the sauce several times whilst grilling until the ribs become sticky nicely glazed and coloured. Serve with the chickpea purée, some of strained jus. Garnish With finely sliced spring onions, micro cresses, fried garlic and dollop of extra barbeque sauce.

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SWEET GASTRONOMY

BRINGING A SWEET GASTRONOMY TO THE BEST OF DUBAI THE WORLD’S RENOWNED PASTRY CHEFS For the first time in history, six of the world’s renowned pastry chefs will reunite in Dubai to whisk the sweetest desserts.

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PASCAL LAC

VINCENT GUERLAIS

SÉBASTIEN BOUILLET

FRÉDÉRIC CASSEL

JÉRÔME DEOLIVEIRA

ÉRIC VERGNE 267

SWEET GASTRONOMY

VALRHONA’S SWEET GASTRONOMY WITH THE WORLD’S BEST PASTRY CHEFS 270

ÉRIC VERGNE

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SIGNATURE - 4 Ø17 X 4.5CM DESSERTS - ÉRIC VERGNE

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FRÉDÉRIC CASSEL

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SAINT-HONORE NOROHY JIVARA - FRÉDÉRIC CASSEL

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JÉRÔME DE OLIVEIRA

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CHOCOLATE & BANANA ZION TART - JÉRÔME DE OLIVEIRA

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PASCAL LAC

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SÉBASTIEN BOUILLET

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TARTE “ORIENT PASSION - SÉBASTIEN BOUILLET

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VINCENT GUERLAIS

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MANGO TART - VINCENT GUERLAIS

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SWEET GASTRONOMY

ÉRICVERGNE

Since 2000, Éric Vergne has headed up the family business his parents Georges and Roselyne Vergne launched back in 1964. Initially, he developed his talent with Jacques at Mulhouse and then in Paris at Peltier and Dalloyau, and would eventually go on to become a pastry chef at the French Prime Minister’s official residence. A true food artist, an expert pastry-maker and chocolatier has transformed spices, nuts, chocolate and caramel into refined delicacies while pursuing his family business with his wife Corinne and with a staff of nearly 30 people. Since its early days as a pastry store, Vergne has over time, earned a reputation as one of the top chocolatiers throughout eastern France with Gault & Millau guide naming him as one of France’s best. At 22, he won the World’s Best Young Pastry Chef in Copenhagen, Denmark, followed by Pastry Chef of the Year 1995 for the Franche-Comté region in France. His curiosity, inventiveness and sheer hard work helped to win his chocolatier’s shop the reputation throughout the east of France. In 2016, the business officially became an Entreprise du Patrimoine Vivant “Living Heritage Company”, a distinction only given to French companies that practice exceptional traditional craftsmanship. Éric’s preference for excellence is evident in his selection of ingredients, with respect for traditions, his openness to the modern world and the boundless creativity. His kitchen uses only the finest - chocolate from Central and South American and even from Indonesian, Spanish almonds, Piedmont hazelnuts, butter from the Echiré cooperative and PDO raw milk. Praliné is always at the heart of everything a chocolatier does, it is, of course, made by using traditional techniques, and Éric creates a product of incomparable creaminess and power; the ganache opens up a whole range of remarkably indulgent possibilities. So proud of his region, Éric loves to make products that speak about its history and local heritage, which includes his Scories de la Forge – delicious chocolate and coffee crisps that pay homage to the foundrymen that used to work at Audincourt forge. His Palets des Princes – a delicate ultra-fine chocolate rounds with flavoured ganache that the Dukes and Princes of Montbéliard have savoured. As his famous Macarons de Hollande. It was his father, Georges, who handed down the recipe for this one-of-a-kind, uniquely tulip-shaped treats that people quickly find themselves addicted too. Named as the Best Young International Pastry Chef. Since 1998, Vergne has been a member of the Relais Desserts association for the world’s 100 best pastry chefs and chocolatiers, as well as the Institut de la Gastronomie Française, where he has served as secretary and later vice-chair.

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SIGNATURE - 4 Ø17 X 4.5CM DESSERTS by ÉRIC VERGNE

COMPOSITION

Gianduja Crunch / Macaron Biscuit / Chocolate Ganache / Fine Chocolate Sheets / Chocolate Bavarois / Chocolate Glaze

GIANDUJA CRUNCH TECHNIQUE 120g DARK GIANDUJA - VALRHONA Melt the GIANDUJA in a bain-marie and mix in the crumbled Breton 280g Breton Sablé Biscuit sablé biscuit. Temper. 100g per ring. MACARON BISCUIT 240g raw almonds - DR Import 300g sugar 68g COCOA POWDER - VALRHONA 12G pastry flour 480g egg whites 100g sugar

TECHNIQUE In a food processor, mix then finely grind the almonds and first portion of sugar. Beat the egg whites and use the second portion of sugar to stiffen. Sift together the flour and COCOA POWDER, then sift into the whites. Pipe the mixture into a Ø16cm ring and bake in a fan-assisted oven for 18 minutes at 340F (170C).

CHOCOLATE GANACHE 150g PDO raw milk - Clair Soleil Farm (a GAEC cooperative) 150g heavy cream 36% - Echiré 50g invert sugar syrup - Louis François 250g SIGNATURE 65% COUVERTURE - VALRHONA

TECHNIQUE Heat the milk, cream and inverted sugar. Pour over the melted chocolate and mix using a spatula. Finish by mixing with a hend belnder to perfect the emulsion.

FINE CHOCOLATE SHEETS SQ SIGNATURE 65% COUVERTURE - VALRHONA CHOCOLATE BAVAROIS 8g gelatin powder 40g cold water 160g Heavy cream 36% - Echiré 160g PDO raw milk - Clair Soleil Farm (a GAEC cooperative) 65g egg yolks 30g sugar 192g SIGNATURE 66% COUVERTURE - VALRHONA 540g whipped cream

TECHNIQUE Hydrate the gelatin in the water. Cook the eggs and sugar with the cream and milk like a creme anglaise to 175F (80C). Add in the expanded gelatin to halt the cooking process, then combine with the finely chopped couverture to form an emulsion. Cool the emulsion to 85F (35C) and mix with the whipped cream.

ASSEMBLE

ÉRIC VERGNE

Glaze & Chocolate Decorations

CHOCOLATE GLAZE Chocolate Bavarois 500g EXTRA AMER 67%- VALRHONA Fine Chocolate Sheets 450g heavy cream 36% 700g unflavored jelly Chocolate Macaron Biscuit 100g water Chocolate Ganache Gianduja Crunch

FINISHING & DECORATION PRESERVATION SERVING SUGGESTIONS RECOMMENDED BEVERAGES

Chocolate glaze and a few chocolate decorations. In store: 3 days in a display at 35F (2C). Leave at room temperature for 30 minutes before serving. Hot tea, Chateauneuf-du-Pape red wine, aged dark spirits.

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FRÉDÉRICCASSEL

After spending six years exploring haute pâtisserie at Fauchon with his friend Pierre Hermé, Frédéric Cassel finally set up shop in Fontainebleau in 1994. There, he was able to let his creative talents run wild. Nature and its forests have become a source of inspiration. He has invented a style of pastry-making that is as delicate and generously high-quality as it is authentic and joyful. He takes delight in blending the most unexpected ingredients to make lily-of-the-valley springtime macarons; sun-dappled tomato, strawberry and basil macarons; and a sparkling champagne macaron which won the Prix Innovation 2018. In his boutiques, sweet flavours are celebrated in his Jivara, Planifolia, Alphonse and Le Cube products, as well as the classic babas, seasonal saint-honorés, millefeuilles, strawberry gateaux and chocolate bonbons which Frédéric has reimagined to foodie customers’ delight. Named Pastry Chef of the Year 1999 and 2007, Frédéric has been the chairman of the prestigious Relais Desserts Association since 2003. In 2008, Jean-Luc Petitrenaud awarded him the Talents du Goût prize, and in 2010 for the best millefeuille in the Ile-de-France region. He won two new honours in 2013, the French National Prize for Dynamic Craftsmanship awarded by the Chambres des Métiers and Banques Populaires and (during his time as an instructor to the French national team) the coveted World Pastry Champion title. With his wife Hélène as his co-collaborator, Frédéric Cassel has created a pastrymaking environment with the mellow values of French Art De Vivre. He is always on the lookout for delicious new inspirations, so he delights in travelling to uncover and experiment with the kinds of exotic flavours you only find off the beaten track, but also to identify ultra-premium suppliers. As he has met more and more people, he has created a network of passionate producers who have enabled him to offer the best of the best, from apricots sourced in the Le Gard region of France to red berries from Verteau and strawberries and raspberries from a local garden market. He also makes his chocolate using cocoas that he carefully selects. Frédéric Cassel is an ardent believer in Haute pâtisserie, an approach to cuisine in which no ingredient is considered too good. Like a fashion designer, he formulates a collection twice a year. The mixture of ingredients, textures, designs and flavours has to be perfect so that customers can experience new sensations with each one. At the same time, Frédéric loves revisiting classics. You have to try his famous millefeuilles (which his peers elected to honour with a prize), his irresistible SaintHonorés and his seasonally flavoured macarons.

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SAINT-HONORE NOROHY JIVARA

FRÉDÉRIC CASSEL

by FRÉDÉRIC CASSEL

COMPOSITION

Inverted Puff Pastry, Choux Pastry, Norohy Vanilla Pastry Cream, Jivara

INVERTED PUFF PASTRY 750g European-style butter 300g groats Total: 1050g

Soften the butter using the paddle attachment in a stand mixer. Add the flour and mix as little as possible, until a homogeneous dough forms. Spread out in a rectangle shape onto a sheet of baking paper, then cover with a second sheet and refrigerate for 1 hour.

300g mineral water 5g white vinegar 35g fleur de sel 700g pastry flour 225g European-style butter Total: 1265g

Cream the butter in the microwave. Make your initial dough mixture by combining all the ingredients together using the dough hook in a stand mixer, then shape into a square on a tray lined with a sheet of baking paper. Cover with plastic wrap and leave to sit in the refrigerator for 1 hour. Mix this détrempe dough with the combined flour and butter so that both preparations gain the same texture. Spread into a long shape and make two letter turns, 2 hours apart, refrigerating the dough after each one. Make a book turn before cutting into shape. This puff pastry can be stored in the refrigerator for several days once it has been given two letter turns.

ROLLING OUT THE INVERTED PUFF PASTRY UPSIDE-DOWN PUFF PASTRY

Roll out the pastry dough to half the original thickness. Perforate using a dough pricker then cut to the same size as your pastry tray. Place a silicone mat over the tray, then line with the dough. Store in the refrigerator – The dough should sit for at least 2 hours so that it develops well in the oven and does not shrink while baking. You can store any dough offcuts in the freezer. Weight of a tray of uncooked puff pastry: Approx. 850g

PUFF PASTRY DISKS FRESH PUFF PASTRY OFFCUTS

Roll out the pastry dough to half the original thickness. Perforate with a dough pricker, then cut to size: Ø8.5cm for individual portions or Ø17, 21 and 27cm for desserts. Use a brush to slightly wet some baking paper, then line a tray. Put the pastry disks on the paper. Store in the refrigerator – The dough should sit for 1 to 2 hours so that it rises and does not shrink while baking. Once rested, you can arrange the choux pastry on top or store in the freezer for several days.

CHOUX PASTRY 250g mineral water 250g milk 225g European-style butter 10g sugar 10g fleur de sel 275g groats 500g pasteurized eggs Total: 1520g

Sift the flour. In a saucepan, combine the water and milk with the salt, sugar and butter. Bring to a boil, take off the heat, and then pour in all the flour at once. Use a spatula to mix vigorously so you are left with a smooth, homogeneous dough that quickly comes away from the sides and bottom of the pan. Put the pan back on the heat and keep stirring vigorously for 3-4 minutes to evaporate off any remaining liquid. Mix using the paddle attachment in a stand mixer and gradually add in the eggs – Make sure each one is fully incorporated before adding in the next. Keep mixing until a ribbon forms – This is a sign that the dough is ready. Note: Depending on how well the flour absorbs liquid, you might need to adjust the amount of egg used.

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SWEET GASTRONOMY ASSEMBLY Choux Buns for Individual Portions: Use a piping bag with a 7mm nozzle to pipe out small choux buns. Freeze or bake immediately. Choux Buns for Desserts: Use a piping bag with a 9mm nozzle to pipe out medium-sized choux buns. Freeze or bake immediately. SAINT-HONORÉ BASES Individual Portions: Use a piping bag with a 7mm nozzle to pipe a ring 5mm from the edge of your assemblies, then squeeze the piping bag to help you make a fine, moderately portioned spiral inside. Desserts: Use a piping bag with a 9mm nozzle to pipe a ring 1cm from the edge of your assemblies, then squeeze the piping bag to help you make a fine, moderately portioned spiral inside. BAKING Take the Saint-Honoré bases and choux buns out of the freezer and place on trays lined with baking paper. Preheat the oven and bake. To Make the Saint-Honoré Bases: Bake at 340F (170C) for 40 minutes (adjust this time to suit your pastries’ size, if necessary). Leave to cool on stainless steel racks. To Make the Choux Buns: Preheat the oven to 450F (230C). Turn the oven off, put the buns in and leave to bake for 15 minutes. Turn the oven back on to 340F (170C) and leave to bake for approx. 20 minutes. Leave to cool on stainless steel racks. PASTRY CREAM 1000g milk 8.5g NOROHY VANILLA 240g pasteurized egg yolks 125g sugar 72g cream powder 28.5g bread flour 100g European-style butter Total: 1574g

Boil a quarter of the milk with the vanilla beans and infuse for 20 minutes. Sieve, then use a ladle to help you press down on the vanilla beans to extract as much flavor as possible. Sift the flour and cream powder together. Add the vanilla infusion and a third of the sugar to the remaining milk and boil. Mix the egg yolks into the cream powder, flour and remaining sugar. Use half the milk to loosen the mixture, then incorporate into the remaining infused milk heated to boiling point. Bring the pastry cream to a boil and leave to cook for 5 minutes, mixing vigorously with a whisk. Pour out into a pasteurizing machine and leave to cool. At 120F (50C), add in the butter. At 85F (30C), place the pastry cream in a stainless steel tray or an airtight container, covering its surface with plastic wrap. Store in the refrigerator at 40F (4C).

NOROHY VANILLA CREAM Beat the cream. Homogenize the pastry cream, beating gently with a 1000g pastry cream whisk. Gently mix in the whipped cream. Use immediately. 500g heavy cream 36% Total: 1500g SYRUP 1000g sugar 300g mineral water 300g glucose syrup Titanium dioxide (optional – country-dependent) Total: 1600g

Cook the sugar, water and glucose syrup at 320F (160C) in a stainless steel pan. Dilute the titanium dioxide in a small amount of hot water, then add to the pan along with the scored vanilla. Mix gently, then plunge the base of the pan into a bain-marie filled with cold water. Note: If your sugar is too cold, you can always reheat it.

JIVARA NAMELAKA 100g milk 5g glucose 175g JIVARA 2.5g gelatin 200g heavy cream 36%

Melt the couverture at 115F (45C) and add the glucose. Bring the milk to a boil and add the rehydrated gelatin. Strain. Gradually combine with the melted couverture to obtain a smooth, shiny, elastic texture. Mix. Add the cold cream. Mix for a few seconds. Leave to set in the refrigerator overnight before piping.

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SYRUP (NEAR-EQUAL PARTS SUGAR AND WATER, 30°BRIX) Bring the syrup to a boil and skim off any impurities. Leave to cool and 500g sugar store in the refrigerator in an airtight container. 450g mineral water Total: 950g CARAMELIZED HAZELNUTS In a large stainless steel bowl, mix together the slivered hazelnuts and syrup. 500g unsalted hazelnuts The hazelnuts should have a thin coating of syrup. Spread a fine layer of 40g syrup (equal parts water/sugar) slivered hazelnuts on a baking tray lined with baking paper. Bake at 340°F Total: 540g (170°C) for approx. 8 minutes. Take the candied slivered hazelnuts out of the oven and gently separate. Leave to cool, then store in an airtight container. ASSEMBLE

Individual Portions: Pierce a hole in the choux buns’ base and fill with vanilla cream. Dip the choux buns in the syrup and place sugar-side down on a non-stick mat. Leave to cool. One by one, dip each Saint-Honoré base in the syrup and stick three choux buns on each one, before placing on a non-stick mat. Leave to cool. Wipe away any excess syrup if necessary. Fill the center with vanilla cream to a depth of 1cm. Use an 18mm fluted stainless steel nozzle to pipe the namelaka between the choux buns, before arranging a large ring in the middle. Sprinkle on the caramelized slivered hazelnuts and put a Frédéric Cassel logo in place on the ring. Desserts: Pierce a hole in the choux buns’ base and fill with vanilla cream. Make approx. 13 choux buns for 3-4 people, 18 for 6-8 people or 24 for 10-12 people. Dip the choux buns in the syrup and place sugar-side down on a non-stick mat. Leave to cool. Dip the choux buns in the syrup again and place around the choux pastry ring. Turn your Saint-Honoré over onto a non-stick mat and leave to cool. Wipe away any excess syrup if necessary. Fill the center with vanilla cream to a depth of 1cm. Use a special Saint-Honoré (V-cut) nozzle to pipe out the namelaka up to the top of the choux buns. Sprinkle on a few caramelized hazelnuts and put a Frédéric Cassel logo in place.

FRÉDÉRIC CASSEL

PRESENTATION Individual Portions: Present in a bun case. Desserts: Place on a gold cardboard base 2cm wider than the dessert. PRESERVATION 1 day. RECOMMENDED BEVERAGES Mineral water SERVING SUGGESTIONS Store in the refrigerator until you are ready to serve.

JIVARA & NOROHY VANILLA SAINT-HONORÉ

10 IND Ø8.5CM

SERVES 3/4 Ø17CM

SERVES 6/8 Ø21CM

SERVES 10/12 Ø28CM Weight (g)

Weight

Weight (g)

Uncooked Puff Pastry Uncooked Choux Pastry

180g 270g

90g 115g

130g 165g

Cooked Choux Pastry & Puff Pastry Syrup Vanilla Cream JIVARA NAMELAKA Caramelized Hazelnuts

400g 150g 500g 350g 50g

165g 45g 390g 150g 30g

265g 75g 580g 250g 45g

Net Weight Net Weight for 1 Individual Portion

1450g 145g

780g

1215g

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SWEET GASTRONOMY

JÉRÔMEDE OLIVEIRA Since the age of 4, this gifted child of pastry always knew that he wanted to be a pastry chef. Jérôme was born into a family where the taste for cooking and good things were a part of life, and soon became passionate about pastry and the creativity that ensues. Originally from Lyon, in 2002, Jérôme launched his career in Lyon at Masion Bouillet and in 2004, he graduated doing his BEP, BAC PRO and BTM from the École Nationale Supérieure de la Pâtisserie in Yssingeaux, France. He then joined the Plaza Athénée run by his idol, Christophe Michalak.

“It was easy to become a pastry che f because I wanted to do this job from a very young ag ”

From competition to competition, Jérôme proved that he loves the challenge and that it succeeds him, he won the World of Sweet Arts in 2007, and realized his dream back in 2009, at just 23 years old he becomes the youngest World Champion of Pastry. After five years at the Plaza Athénée, he left his sous-chef’s role at the Plaza Athénée to set up in Cannes, where a new challenge awaited. He went on to open his first-ever boutique and salon, which he poetically named “Intuitions by J” to express his open-hearted approach to his craft. Intuitions by J is a sum of ideas, desires, inspirations, which Jérôme translates into each of his creations, a dream come true through a unique place, a real jewel. Here you witness a sweet enchantment, delicacies of all kinds displayed, playful supports, an alliance of iridescent mother-of-pearl, leather, stainless steel or even glass, for the pleasure of the eyes and taste buds of course! Classic products revisited more daring creations, everything with a concern for the beautiful and the good. The tea room, poetically renamed “gourmet treats”, it allows you to extend the Intuitions experience: a privileged space where time stands still, you live the experience of a motionless journey and overwhelmed by the pleasure of gluttony. In September 2015, Jérôme won recognition from some of the industry’s biggest names when he became the youngest member of Relais Desserts. To mark Intuitions’ fifth anniversary, Jérôme opened a new showcase for his delightfully sweet and savoury creations in Cannes and then launched a store with an open kitchen in Grasse in 2018. Gluttony is a source of inexhaustible happiness! That is Jérôme’s motto.

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JÉRÔME DE OLIVEIRA

by JÉRÔME DE OLIVEIRA

Chocolate Shortcrust Pastry / Pecan COMPOSITION Praliné / Banana Compote / Chocolate Namelaka / Banana Jelly Spheres

CHOCOLATE SHORTCRUST PASTRY 120g butter 2g fine salt 96g sugar 48g egg yolk 144g bread flour 72g potato starch flour 19g cocoa powder

Sift together the flour, starch and COCOA POWDER. Soften the butter in the bowl of a stand mixer. Add in the slightly warmed eggs, followed by all the dry ingredients. Stop once the mixture is homogeneous. Spread to a thickness of 2mm, cut into disks and line Ø7cm, 1.5cm-tall tart cases. Bake at 320F (160C) for approx. 25 minutes.

PECAN PRALINÉ 200g sugar 300g pecans 1g fleur de sel 30g glucose syrup

Toast the pecans. Use the sugar and glucose to make a caramel, add the fleur de sel and pour out onto a tray. Once the caramel has cooled, mix in a food processor with the cold pecans.

CHOCOLATE BAVAROIS 35g brown sugar 417g very ripe bananas 15g lime juice 1g lime zest 30g dark rum 1g vanilla

Banana with peel - 150g / peeled banana - 100g Bake the bananas in their peels for 20 minutes at 320F (160C) so they are reduced to a compote. Remove from the oven and leave to cool. Remove the blackened peel and place the bananas in a saucepan along with the brown sugar. Heat, flambé in the rum and add the vanilla, lime juice and zest. Cool quickly in the refrigerator.

CHOCOLATE NAMELAKA 250g milk 10g glucose syrup 400g heavy cream 36% 300g dark Couverture 72% 7g gelatine powder 30g water

Mix together the gelatine and cold water. Boil the milk and add the glucose and the gelatine and water mixture. Melt the chocolate and gradually combine with the first mixture, mixing to create a good emulsion all the while. Add the cold cream. Mix thoroughly using an immersion blender. Store in the refrigerator. Leave to rest for 24 hours before use.

BANANA JELLY SPHERES 25g banana purée 75g water 5g brown sugar 1g agar-agar 1000g grape seed oil

Bring all the ingredients to a boil together. Place in a syringe and drizzle drops into a jug of very cold grape seed oil. Sieve out the drops and set aside. Store in the refrigerator.

Gelée banane Namelaka chocolat Compotée de banane Praliné noix de pécan Pâte sablée chocolat

ASSEMBLE Blind-bake the tart cases and leave to cool. Fill each one with 10g of PRALINÉ and add 15g of banana compote. Use a 3mm nozzle to pipe on the crémeux and a spray gun to glaze. Add on the banana jelly spheres and decorate. FINISHING & DECORATION Temper 100g of white chocolate with 1g of fat-soluble yellow food colouring. Spread out over a guitar sheet. Use a comb-edged scraper to shape into thin threads. Use a slicing machine to cut the guitar sheet in half, then place one half over the other at an opposing angle. Once the chocolate has set, remove the guitar sheet and use a Ø5cm heated cutter to cut into circles. Heat 100g of flavourless glaze, pour into a spray gun and use to give the entire tart a velvety waterproof texture. Add the banana jelly spheres. Put the chocolate decoration in place.

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PASCALLAC

Born in Lyon, Pascal Lac discovered the world of chocolate artisans at the age of eight through his uncle, who was a professional pastry baker. Since then, Pascal Lac had the dream of becoming a big name in pastry and chocolate. After studying pastry-chocolatier at the Rabelais hotel school in Dardilly, Lyon, he the then continued his career in Switzerland, becoming a pastry chef at Hotel Alpenrose in Schönried. Adored by the gourmets of Nice, acclaimed and recognised by his peers for his 25-year career, Pascal Lac is without equal in his command of “taste”. With neither hesitation nor pretence, he exalts fruit, worships texture and glorifies chocolate. Named as the “Best of the Best” France’s top chocolatier on four occasions. Maison LAC was recently crowned France’s “Essential” chocolatier by the famous Club des Croqueurs de Chocolat, beating a shortlist of 19 other artisans. Having won much professional acclaim, the brand has been a member of the prestigious Relais Desserts International association since 2006. For over two decades, the choice and mastery of the best chocolate vintages and the products used. Pascal’s constant search for innovation, creation and excellence, sharp and precise work, combined with refinement and elegance, has made this a unique characteristic of Pascal Lac’s creations. Macarons in a thousand and one flavour and desserts that perfectly marry soft almond sponges with crunchy biscuit and fruity or chocolate notes have all made Masion LAC an iconic spot on the Cote d’Azur. Its chocolate comes in all shapes and sizes, from mini bites to truffles and bars. Its landmark pieces include its Pavés Masséna, which were inspired in 2008 by the two-toned paving slabs in Nice’s Place Masséna, and its chocolate Chaise de SAB, which was co-designed with the artist Sabine Géraudie in 2017. With five boutiques strategically placed in Nice (on Rue Barla and Rue Gioffredo and in the historic centre), Saint-Laurent-du-Var (in the Centre Commercial Cap 3000) and in an all-new location in La Trinité. The latter, known as the Laboratoire LAC, has an adjoining classroom where workshops will regularly take place starting from 2020.

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ANDOA by PASCAL LAC

PASCAL LAC

DACQUOISE AMANDE NOISETTE 275g icing sugar 88g flour 275g almond powder 275g hazelnut powder 700g egg whites 525g sugar

COMPOSITION

Dacquoise Amande Noisette Crumble Reconstitué Mousse Chocolat

Whip the whites with the sugar. Mix the hazelnut and Almond powder with the icing sugar. Once whipped fold in the hazelnut powder and icing sugar and finish with the flour. Bake in a 60x40cm. Frame at 180C 2 x 12 minutes.

CRUMBLE RECONSTITUÉ 1000g cooked crumble 490g caramelised hazelnut paste 40g grape seed oil 240g JIVARA MILK CHOCOLATE

Melt the chocolate to 45 degrees, add the cooked crumble, oil and hazelnut paste. Keep warm.

MOUSSE CHOCOLAT 1057g milk 200g inverted sugar 757g egg yolks 10g gelatin powder 200 bloom 62g water 1129g ANODA 70% DARK CHOCOLATE 1186g whipped cream 36%

Heat the Milk. Mix the egg yolks and Inverted sugar. Proceed to make a Crème Anglaise. Cook to 83C then fold in the soaked gelatine. Start an emulsion by gradually pouring the hot custard over the melted couverture in order to obtain a smooth, shiny and elastic texture. Process with a hand held mixer to perfect the emulsion, making sure not to incorporate any air, the temperature of the mix should be between 45/50C. Stabilize if necessary the emulsion with a little bit of whipped cream. As soon as the mixture is smooth, fold the remaining cream in. Pour straight away and blast freeze.

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SÉBASTIENBOUILLET

Based in Lyon’s Croix Rousse district, chocolatier-pastry chef Sébastien Bouillet trained with some of the Meilleurs Ouvriers de France award-winners - with Patrick Chevallot in Val d’Isère, Philippe Segond in Aix-en-Provence and finally with Gérard Mulot in Paris. In 2000, Sébastien decided to play his part in the family adventure by taking over the pastry store. Entrusted to develop his own contemporary, original, modern, colourful creations. Sébastien aims to appropriate trends, reinterpret and subvert traditional desserts, working with his instincts, as well as the gourmet practices that have made him a reference in the culinary world - Bouillet’s signature products were born. Having won great acclaim in Lyon, he opened a second store downtown, followed by several outlying boutiques. In 2010, he accomplished his dream of launching a unique chocolate shop inspired by New York lofts. In 2015, Sébastien decided to step back in time to childhood days by opening “Goûter” or “Snack Time” in English. This boutique is a highly original showcase for old-style gateaux. It was followed in 2016 by a new Lyon-based brand, with an outlet in the Halles de Lyon Paul Bocuse – the city’s top gastronomy destination – and another in the eighth arrondissement. He also opened a new kitchen in Miribel, which includes both a store and the Gateau-École pastry school. A determination to teach is also at the heart of Sébastien’s first book, Patisseries, Leçons de Gourmandise, here he not only shares his pastry-making vision but makes it accessible to all through a collection of 50 recipes. Sébastien Bouillet’s audacious creations have become his calling card. His work is all about harmonizing flavour and aesthetics. From reimagined classics to ethereally pure creations, his work showcases delightful food with real precision and elegance. Sébastien Bouillet and interior designer Richard Bagur wanted to recreate a Charlie and the Chocolate Factory ambience by making a genuine kitchen-laboratory for cocoa addicts. Chokala, a magical workshop-boutique dedicated to chocolate in all its forms, unlike any other in France. Chocolate trickles down the walls, glass bells hold soft marshmallows and caramels, bookshelves stacked with chocolate bars and an enormous pipe hanging from the ceiling seems to connect with a gushing chocolate fountain. Sébastien employs his expert knowledge of materials to explore forms of chocolates that go beyond the traditional gift box. This cocoa fanatic loves to surprise with everything from chocolate vinyl records and a sunglasses collection to lipsticks in 12 flavours and colours, popping candy bites and dark chocolate-coated “Bouches B” made of hazelnut praliné and caramel crémeux. He is always on the lookout for unusual new flavours, so he designed a salted butter caramel macaron coated with 70% chocolate and sprinkled with gold flakes. And with that, the Maca’Lyon was born! With his foothold in Japan since 2007 with three Tokyo outlets located in major stores. He fell head over heels for this boundlessly creative country and thanks to his Japanese kitchen, every year he is able to constantly design all-new creations for both his pastry and chocolate ranges. In 2016, Sébastien opened two new outlets in Osaka and Yokohama, swiftly followed by another in Sakae. Sébastien Bouillet belongs to the new generation of dynamic, passionate, outward-looking dessert specialist.

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TARTE “ORIENT PASSION” by SÉBASTIEN BOUILLET

Duja Pictache COMPOSITION Pictachio Namelaka Pictachio Shavings Passion Fruit Crémeux

DUJA PISTACHE CARAMELISED AND SALTY PISTACHIO Cook the sugar to118C. 180g sugar Add the pistachios. Cook to caramelise the outside of the pistachios. 40g water Leave to cool and separate, chop. 300g pistachios QS fleur de sel DUJA 93g Gianduja Milk Valrhona 47g Opalys 4g pistachio paste 12g butter (pommade) 25g eclat d’or 33g chopped pistachios

Mix together the gianduja, opalys, pistachio paste and pommade butter at 30C. Add the Eclat D’or and chopped pistachios. Spread to 0.5 cm then cut out discs of 6cm.

PISTACHIO NAMELAKA 180g milk 2.5g gelatine 12.5g water 160g Opalys 25g pistachio paste 200g cream

Boil the milk and add the soaked rehydrated gelatine and pistachio paste. Make a ganache with the melted Opalys. Blend then add in the cold cream, Blend again to perfect the emulsion. Leave one night in the fridge.

SÉBASTIEN BOUILLET

PISTACHIO SHAVINGS Temper the chocolate and mix in the powders, Spread between 2 sheets 200g Opalys of acetate and cut out discs of 8cm. 2g matcha tea 10g pistachio powder PASSION FRUIT CRÉMEUX 200g passion fruit purée 10g glucose 8g gelatine 40g water 365g INSPIRATION PASSION 395g cream

Mix the pulp and glucose and heat them to approx. 175°F (80°C). Add the rehydrated gelatine. Slowly pour this mixture over the melted couverture. Immediately mix using an electric mixer to make a perfect emulsion. Add the cold cream. Mix in the electric mixer again. Leave to stiffen in the refrigerator.

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WWW.VINCENTGUERLAIS.COM

VINCENTGUERLAIS

Vincent Guerlais’ passion was revealed when he started cooking for his family. Since he was a child, he trained to make traditional pound cakes, apple tarts - even as a child he had a liking for sweet things. That fondness took shape at the age of 14 when he took his first pastry training course. From then on, he went on to get his vocational training certificate in Confectionery and Chocolate Making. At 22, Vincent Guerlais decided to create his patisserie with his wife Karen at his side landed in Nantes, at 11 rue Franklin, with their bags filled with good recipes. Their purpose was clear: to offer quality products, made delicately around Taste and Aestheticism. His philosophy was to awaken pleasure and bring about desire. His recipes offer an eye-catching pastry or cake, chocolate that you will fancy that awakens the senses. A way of taking up his passion that Vincent Guerlais sums up by calling himself rightfully ‘Agitateur de papilles’. It goes without saying that when the senses of sight and hearing have stimulated the appetite, taste must be there. And that is Vincent Guerlais’ promise: for each bite, offering the perfect alchemy between the flavour excellence and the original display. Vincent Guerlais concern is with mastering the quality of raw materials from the cocoa bean to the chocolate bar. The know-how is nothing without high-quality raw materials. The master of the house selects raw materials with care and demand to sublimate them later on. Sweet almonds to hazelnuts to make brilliant pralinés, through spices where vanilla and cinnamon come across lavender, ginger or cloves. And of course, one can’t forget the king element with its sweetest perfume: Chocolate. According to the climate, each great chocolate has its own particular or unique taste. That is why Vincent Guerlais gathers in his cocoa beans from all around the world - Ecuador, Madagascar, South America, Africa and Asia. The next step lies in the art of assembling. Between the idea and the final product, it is a whole process of lab tests. Sometimes, the alchemy is instantaneous. And some other times, you might need to give your concept a rest to go back to it later. Vincent Guerlais understood it: even an expert, he has to remain humble in front of the material strength of character. In 2007, Vincent Guerlais became a member of the prestigious association “Relais Desserts”, since 2018 he is the President of the association. In 2008, Vincent Guerlais was awarded the best French chocolate-maker by the ‘Croqueurs de Chocolat’ association and went on to win it for the next four years. In the same year he launched “P’tit Beurre by Vincent”, he revisits in his way by coating a delicious praline with Breton shortbread chips with a thin layer of melting chocolate. This speciality became the emblem of Guerlais. It was in 2013, for the first time Vincent Guerlais exhibited his creations internationally at the Salon du Chocolat in Tokyo to the Japanese public. The year also marked the collaboration with the Adolie Day with whom he made his range of end-of-year desserts around the seven deadly sins. After 22 years of existence, Vincent Guerlais does not intend to stop his mind is full of ideas for the future.

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MANGO TART by VINCENT GUERLAIS

COCOA PASTRY 85.4g butter 1.4g fine salt 64g confectioner’s sugar and starch mixture 21.3g xlmond flour 35.6g eggs 154g all-purpose flour

COMPOSITION

Cocoa Pastry Praliné with Feuilletine Pieces Mango Compote CARAÏBE Ganache Neutral Glaze

Cream the butter, then mix in the salt, confectioner’s sugar and starch mixture, and almond flour. Add the eggs, then sift in the flour and COCOA POWDER. Spread out the dough to a thickness of 2mm and line Ø7cm rings. Bake at 340F (170C) for 7-10 minutes.

PRALINÉ WITH FEUILLETINE PIECES Melt the BITTER LACTÉE. 43.5g feuilletine Combine with the ALMOND & HAZELNUT PRALINÉ and add the feuilletine. 30.2g BITTER LACTÉE 39% Spread 15g in the base of each baked tart case. 151.2g 60% ALMOND & HAZELNUT PRALINÉ MANGO COMPOTE 169.2g mango purée 56.5g passion fruit purée 69.2g sugar 3.9g pectin NH 151.1g mango pieces

Heat the mango and passion fruit purées to 140F (60C), add the sugar and pectin mixture and boil for 1 minute. Add the finely diced mango and pour out into 5cm half-spheres. Freeze.

VINCENT GUERLAIS

CARAÏBE GANACHE Heat the first portion of cream with the glucose and invert sugar. 95.9g heavy cream 36% Combine with the melted CARAÏBE, followed by the second portion of 14.7g glucose cream. Pour out into tart cases. 14.7g invert sugar 160g CARAÏBE 222.1g heavy cream 36% NEUTRAL GLAZE Mix together the sugar and pectin, then add the remaining ingredients. 37.6g water Bring to a boil. Take the pan off the heat, then add the combined 13.2g sugar water and acid. 7.5g glucose 1.5g pectin NH 0.1g citric acid 0.1g water ASSEMBLE Place a Ø7cm 1mm-thick disk of CARAÏBE on each filled tart. Use a spray gun to spray the tart cases with a 50-50 mixture of COCOA BUTTER and CARAÏBE. Place a half-sphere of mango compote coated with flavorless glaze in the center. Decorate with a milk chocolate disk.

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photo credit

ALL PHOTOGRAPHS ARE COPYRIGHT COVER: ©FLAVEL MONTEIRO INSIDE FRONT COVER AND END PAPER VIDEO: ©DUBAI CORPORATION FOR TOURISM AND COMMERCE MARKETING (DTCM) 1: THE BEST OF DUBAI COVER ©GRÉOIRE BERGER AND ©FLAVEL MONTEIRO 2-3: CHEFS PORTRAIT IMAGES – PHOTOGRAPHERS OF CHEFS IMAGES 7: TUNA TARTARE ©PRABA MANICKAM 8: FLAVEL MONTEIRO ©WG MAGAZINE 11: ©DUBAI CORPORATION FOR TOURISM AND COMMERCE MARKETING (DTCM) 12: EMMA BANKS ©HILTON HOTELS 15: HEINZ BECK ©ALBERTO BLASETTI 16: MARK SANSOM ©MARK SANSOM 19: ALFREDO RUSSO ©ALFREDO RUSSO / DOLCE STIL NOVO ALLA REGGIA 20: ©DUBAI CORPORATION FOR TOURISM AND COMMERCE MARKETING (DTCM) 22-23: ©DUBAI CORPORATION FOR TOURISM AND COMMERCE MARKETING (DTCM) 24: ©JEAN WINTER 26: ©JEAN WINTER 27: EMIRATI CUISINE ©JEAN WINTER 28: ©JEAN WINTER 30: VINEET BHATIA ©SAMEER BELVALKAR 33: REIF OTHMAN ©REIF OTHMAN 34: GRÉOIRE BERGER ©ATLANTIS THE PALM 37: FRANCESCO GUARRACHINO ©ROBERTO’S / EKATERINS IVANKINA 38: ILIAS KOKOROSKOS ©MYTHOS KOUZINA & GRILL 41: COLIN CLAGUE ©RITA TESSANDORI 42: LUIGI VESPERO ©LUIGI VESPERO 45: PRABA MANICKAM ©PRABA MANICKAM 46: NICK ALVIS & SCOTT PRICE ©KEVIN GEORGE 49: HIMANSHU SAINI ©TRÈSIND 50: MUSABBEH AL KAABI ©JUMEIRAH ZABEEL SARAY 53: ©DUBAI CORPORATION FOR TOURISM AND COMMERCE MARKETING (DTCM) 54: BLALEET MUHAMARA ©JUMEIRAH ZABEEL SARAY 57: SAMAK HAMOOR BIL ZATAR ©JUMEIRAH ZABEEL SARAY 58: THREED ©HANAN REHAIF 61: KING FISH MACHBOOS ©MUSABBEH AL KAABI 62: DAJAJ TAHTA ©MUSABBEH AL KAABI 65: LAMB NACHBOOS ©WG MAGAZINES 66: CRUNCHY LEGIMAT ©WGMAGAZINES 71: BEETROOT & CHOCOLATE BRIOCHE ©PRABA MANICKAM 73: WATERMELON AND GREEK FETA SALAD ©STEVEN SMALLEY / HILTON UMEIRAH DUBAI 74: CRIPSY HENS EGGS ©KEVIN GEORGE 77: ROMANO PEPPERS AND MASALA POTATOES ©MINT LEAF OF LONDON 78: TEMPURA AVOCADO ©MANDARIN ORIENTAL HOTEL GROUP 80: CAPRESE SOUP ©TRÈSIND 83: TORTELLI DI POMODORO ©IL RISTORANTE-NIKO ROMITO 84: AVOCADO GALOUTI KEBAB ©TRÈSIND 87: POBLANO PATACONES ©AMAZÓNICO 88: POTATO GNOCCHI ©TRÈSIND 91: VEGAN BEETROOT TARTARE ©THE MAINE OYSTER BAR & GRILL 92: MUSHROOM CLAYPOT ©REIF KUSHIYAKI

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97: GILLES BOSQUET ©LA CANTINE DU FAUBOURG 98: FRANCESCO ACQUAVIVA ©MIKHAIL H. DE GUZMAN 101: BENJAMIN WAN ©COYA 102: LUCIANO MARQUES ©TASCA BY JOSÉ AVILLEZ 105: SALVO SARDO ©ATLANTIS THE PALM 106: ANDY TOH ©ATLANTIS THE PALM 109: MATTHIJS STINNISSEN ©BOCA 110: PRADEEP KHULLAR ©MINT LEAF OF LONDON 113: GIACOMO AMICUCCI ©IL RISTORANTE-NIKO ROMITO 114: YANNIS MANIKIS ©ANGELA VARVERI OF VICE VERSA 117: STEVEN SMALLEY ©STEVEN SMALLEY / HILTON UMEIRAH DUBAI 121: LOBSTER & CRAB ©PRABA MANICKAM 123: FLOATING ISLAND ©ATLANTIS THE PALM 124: SPICY TUNA TEMAKI CONE ©MANDARIN ORIENTAL HOTEL GROUP 127: FOUR SEASONAL SHRIMP CRYSTAL BAG ©CAESARS PALACE BLUEWATERS 128: SEA BASS CEVICHE ©PRABA MANICKAM 131: MOJAMA AND TOMATO BREAD ©ATLANTIS THE PALM 132: YELLOW FIN TUNA TARTARE ©MYTHOS KOUZINA & GRILL 134: LEMONGRASS SMOKED CURED SALMON ©DOUBLETREE HILTON DUBAI 137: EMIRATI KINGFISH HAMACHI CEVICHE ©BOCA 138: LOCAL HAMACHI CEVICHE ©THE MAINE OYSTER BAR & GRILL 141: SEA BASS CARPACCIO ©TAVERNA 142: VENTRESCA DI TONNO ©IL RISTORANTE-NIKO ROMITO 145: BALIK EKMEK ©RITA TESSANDORI 146: WALNUT CRUSTED SEA BASS ©LA CANTINE DU FAUBOURG 149: MISO CHILEAN SEA BASS ©ARMANI/HASHI 150: CODA DI ROSPO ©ATLANTIS THE PALM 153: CANGREO AL COCO ©COYA 154: CALAMARATA GAMBERI E PISTACCHI ©ROBERTO’S / EKATERINS IVANKINA 157: COASTAL PRAWN STEW ©VINEET BHATIA 158: GAMBERI E AGRUMI ©ALICI 161: PRAWN GHEE ROAST ©TRÈSIND 162: PASTA WITH CREAMY COCONUT ©DOUBLETREE HILTON DUBAI 165: GRILLED LOBSTER ©VINEET BHATIA 166: POLO ©ROBERTO’S / EKATERINS IVANKINA 169: GRILLED OCTOPUS ©TAVERNA 170: CRISPY OCTOPUS ©SOCIAL BY HEINZ BECK 173: PULPO ROSTIZADO ©COYA 174: GRILLED OCTOPUS POTATO CREAM ©ANGELA VARVERI OF VICE VERSA 177: SPAGHETTI RICCI E RICCIOLA ©ALICI 178: SEAFOOD FIDEUA ©LE MERIDIAN DUBAI HOTEL & CONFERENCE CENTRE 181: BLACK SEAFOOD PAELLA ©BOCA 182: SEAFOOD PRAWN RICE ©WALDORF ASTORIA DUBAI PALM JUMEIRAH 184-185: VIDEO - DUBAI FOOD FESTIVAL ©DUBAI CORPORATION FOR TOURISM AND COMMERCE MARKETING (DTCM) 186: MARC MAÑOSA ©LE MERIDIAN DUBAI HOTEL & CONFERENCE CENTRE 189: SARADHI DAKARA ©THE MAINE OYSTER BAR & GRILL 190: YANG TAO ©CAESARS PALACE BLUEWATERS 193: LUCA TRESOLDI ©THE ARTISAN 194: DOMENICO SANTAGADA ©ALICI 197: VINU RAVEENDRAN ©TRÈSIND

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198: THEODORE ROUVAS ©TAVERNA 201: JIN CHUL KIM ©ARMANI/HASHI 202: DIEGO SÁNCHEZ ©AMAZÓNICO 205: UROSH MITRASINOVIC ©21 GRAMS 206: ANDREA FIORAVANTI ©WALDORF ASTORIA DUBAI PALM JUMEIRAH 209: RENE JUEFRI ©DOUBLETREE HILTON DUBAI 213: THE ALL-DAY SANDWICH OR LATE NIGHT SNACK ©WG / CUISINERO / JOHN BUENAVENTURA 214: CHICKEN TIKKA SKEWER ©STEVEN SMALLEY / HILTON UMEIRAH DUBAI 217: CHICKEN CROQUETAS ©LE MERIDIAN DUBAI HOTEL & CONFERENCE CENTRE 218: SOUS VIDE CHICKEN BREAST ©WALDORF ASTORIA DUBAI PALM JUMEIRAH 221: RED PEPPER CHICKEN TIKKA ©VINEET BHATIA 222: TORTELLINI IN BARODO ©LUIGI VESPERO 225: VENISON TATAKI ©PRABA MANICKAM 226: DUCK SALAD ©ATLANTIS THE PALM 228: HOMEMADE FOIE GRAS ©KEVIN GEORGE 231: LAMB SHANK ©VINEET BHATIA 232: LAMB WITH ARTICHOKE ©THE ARTISAN 235: GRILLED LAMB CHOPS ©MINT LEAF OF LONDON 236: WAGYU SANDO ©REIF KUSHIYAKI 239: BAKED WAGYU BEEF PUFF ©CAESARS PALACE BLUEWATERS 240: WAGYU BEEF TARTARE ©LUIGI VESPERO 243: WAGYU BEEF TATAKI ©ARMANI/HASHI 244: SMOKED CEVAP TARTARE ©21 GRAMS 247: MEMORIES OF LASAGNA ©SOCIAL BY HEINZ BECK 248: BEEF TENDERLOIN ©ANGELA VARVERI OF VICE VERSA 251: BEEF SHORT RIBS STIFADO ©MYTHOS KOUZINA & GRILL 252: MEZZI PACCHERI ©THE ARTISAN 255: SARMA ©21 GRAMS 256: SHORT RIBS ©LA CANTINE DU FAUBOURG 259: OSMANTHUS WAGYU ©ATLANTIS THE PALM 260: ASADO TIRA ©AMAZÓNICO 263: OSSOBUCO ALLA MILANESE ©ATLANTIS THE PALM 264: 24 HOUR SLOW COOKED SHORT RIB ©RITA TESSANDORI 267: CHEFS PORTRAIT IMAGES – PHOTOGRAPHERS OF CHEFS IMAGES 268-269: ©VALRHONA 271: ÉRIC VERGNE ©ÉRIC VERGNE 272: SIGNATURE - 4 Ø17 X 4.5CM DESSERTS ©ÉRIC VERGNE 274: FRÉDÉRIC CASSEL ©STUDIO DES FLEURS - LAURENT FAU 276: SAINT-HONORE NOROHY JIVARA ©FRÉDÉRIC CASSEL 281: JÉRÔME DE OLIVEIRA ©RELAIS DESSERTS 282: CHOCOLATE & BANANA ZION TART ©JÉRÔME DE OLIVEIRA 284: PASCAL LAC ©MARC LAURIN 287: ANDOA ©PASCAL LAC 289: SÉBASTIEN BOUILLET ©NICOLAS VILLION 290: TARTE “ORIENT PASSION” ©SÉBASTIEN BOUILLET 292: VINCENT GUERLAIS ©VINCENT GUERLAIS 294: MANGO TART ©VINCENT GUERLAIS INSIDE BACK COVER VIDEO – READY WHEN YOU ARE DUBAI FOOD FESTIVAL ©DUBAI CORPORATION FOR TOURISM AND COMMERCE MARKETING (DTCM)

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MEASURE 1/8 teaspoon 3 teaspoons 1/4 cup 1/3 cup 1/2 cup 1 cup 1 Pound

EQUIVALENT a pinch 1 Tablespoon 4 Tablespoons 5 Tablespoons plus 1 Teaspoon 8 Tablespoons 16 Tablespoons 16 Ounces

US liquid volume measurements 8 Fluid ounces 1 Cup US to Metric Conversions 1 teaspoon 5 ml 1 tablespoon 15 ml 1 cup 240 ml 2 cups (1 pint) 470 ml 1 oz 28 grams 1 pound 454 grams Metric to US Conversions 5 ml 1 teaspoon 15 ml 1 tablespoon 30 ml 1 fluid oz 100 ml 3.4 fluid oz 240 ml 1 cup 1 liter 34 fluid oz 1 liter 4.2 cups 1 gram 0.035 ounce 100 grams 3.5 ounces 500 grams 1.10 pounds 1 kilogram 2.205 pounds 1 kilogram 35 oz

Oven Temperature Conversion from Fahrenheit to Celsius: C = (F - 32) / 1.8 Conversion from Celsius to Fahrenheit: F = C x 1.8 + 32 Fahrenheit Celsius Gas Mark 275F 140C gas mark 1-cool 300F 150C gas mark 2 325F 165C gas mark 3-very moderate 350F 180C gas mark 4-moderate 375F 190C gas mark 5 400F 200C gas mark 6-moderately hot 425F 220C gas mark 7- hot 450F 230C gas mark 9 475F 240C gas mark 10- very hot Ratios Chocolate 1 ounce 6 ounces chips cocoa powder

¼ cup grated 40 grams 1 cup chips 160 grams 1 cup 115 grams

Baking - Grams 1 cup flour = 140 grams 1 cup sugar = 150 grams 1 cup powdered sugar = 160 grams 1 cup heavy cream = 235 grams Baking Pan Conversions 1 cup all-purpose flour = 4.5 oz 1 cup rolled oats = 3 oz 1 large egg = 1.7 oz 1 cup butter = 8 oz 1 cup milk = 8 oz 1 cup heavy cream = 8.4 oz 1 cup granulated sugar = 7.1 oz 1 cup packed brown sugar = 7.75 oz 1 cup vegetable oil = 7.7 oz 1 cup unsifted powdered sugar = 4.4 oz

measurement conversion

The recipes are presented in a clear and easy-to-follow way, with ingredients, methods, preparations and photographs of the dishes. The recipes are arranged by type of food. All measures are level unless otherwise stated. Centimeter - cm Cup - c Deciliter - dl Fluid Ounce – fl oz Gram - g Kilogram - kg Liter - ltr Milligram - mg Milliliter - ml Ounce – oz Pound - lb Quarts - qt Tablespoon - tbsp Teaspoon - tsp

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Flavel Monteiro has been in the hospitality and F & B industry since 1991. His foray into publishing came when he purchased a franchise to publish the Millionaire Magazine in Scandinavia, as well as a Filipino magazine in the Middle East. It was in 2014 when Flavel launched WG Magazine, designed to promote the top culinary experiences around the world. Then in 2018, he partnered with Chef Alfredo Russo from Turin, Italy to launch EX.IT— Extraordinary Italian. Most recently, Flavel co-authored and published the Home Comforts: simple lockdown recipes from the world’s best chefs and bartenders with The World’s 50 Best Restaurants and Bars. A recipient of the Independent Publishers Award for his book Coffee - Absolute Gastronomy and was awarded the 2019 Best Book In The World by Gourmand World Cookbook Awards for the category coffee. His book Legacy also received the 2019 Best Book In The World by Gourmand World Cookbook Awards. During these unsettling days Flavel released an eBook Come Together - The World’s Finest Chefs which came with the intention of putting smiles on people’s faces and supporting chefs around the world, the eBook went on to receive the 2020 Spring Harvest Award by Gourmand World Cookbook. He later went on to author Cuisinero - Taste The Philippines, elevating Filipino cuisine and all proceeds donated to the Philippine International Aid to support the education of children. The eBook went on to receive the 2020 Summer Harvest Award by Gourmand World Cookbook. Closest to his heart, four years ago, he started a foundation that helps underprivileged children each year in the Philippines to attend culinary school through a scholarship program.