THOUGHT PROCESS - A CULINARY MIX WITH IRISH PRODUCE

thought process A CULINARY MIX WITH IRISH PRODUCE by

FLAVEL MONTEIRO AWARD-WINNING AUTHOR

CRAIG BEST HELL’S KITCHEN DUBAI

STEVEN SMALLEY HILTON DUBAI JUMEIRAH HILTON DUBAI THE WALK DUBAI

GRANT MACPHERSON HAKKASAN GROUP - LAS VEGAS

ANNA HAUGH MYRTLE RESTAURANT - LONDON

LUIGI VESPERO WALDORF ASTORIA DIFC - DUBAI

ALFREDO RUSSO DOLCE STIL NOVO - TURIN

SARADHI DAKARA THE MAINE - DUBAI

RAYMOND WONG SEAFIRE STEAKHOUSE DUBAI

DANIEL NEGREIRA HIDDEN BY DN - TAIPEI

JOHN BUENAVENTURA HAMPTON BY HILTON AL SEEF - DUBAI

HEINZ BECK LA PERGOLA - ROME

JAMES KNIGHT PACHECO ME DUBAI

REIF OTHMAN KUSHIYAKI - DUBAI

SHANE BORN BIDIBONDI - DUBAI

thought process A CULINARY MIX WITH IRISH PRODUCE by AWARD-WINNING AUTHOR FLAVEL MONTEIRO

“A culinary mix with fresh flavours, the purity of Ireland’s natural produce and passionate producers” ~ FLAVEL MONTEIRO

Text: ©2020 Flavel Monteiro Photo Credits: All photographs are Copyright Cover design: ©Bord Bia Back cover design: ©Manju Jisto, Safa Sartawi and Flavel Monteiro Forewords: His Excellency Aidan Cronin, Ambassador of Ireland in the United Arab Emirates and Doug Singer Introduction: Courtney Brandt

All measures are level unless otherwise stated.

Centimeter - cm Gram - g Kilogram - kg Litre - ltr Millilitre - ml Tablespoon - tbsp Teaspoon - tsp

Commissioning Editor: Fabian deCastro Editorial Assistants: Maria Aquino Design: IZZY and WG

Conversions 1 teaspoon (tsp) = 5 ml / 5 g 3 teaspoons (tsp) = 1 tbsp / 15 ml / 15 g 1 tablespoon (tbsp) = 15 ml / 15 g

Picture Editor: FJMdesign Digital Content: WG and IZZY Media FZ-LLC

izzy publishing

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: beef, lamb and seafood.

Weight 1 gram = 0.035 ounces 100 grams = 3.5 ounces 500 grams – 1.1 pounds 1 kilogram = 35 ounces

Izzy Publishing Pvt. Ltd. Unit 14, Agnelo Colony, Kerant, Caranzalem, Goa www.wgmagazines.com

THOUGHT PROCESS - A CULINARY MIX WITH IRISH PRODUCE digital eBook is by the 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.

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Temperature Conversion from Fahrenheit to Celsius: C = (F - 32) / 1.8 Conversion from Celsius to Fahrenheit: F = C x 1.8 + 32 20°C = 68°F 120°C = 250°F 160°C = 320°F 180°C = 350°F 205°C = 400°F 220°C = 425°F

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WHAT MAKES THE ISLAND OF IRELAND SO SPECIAL? People enjoy sharing food that they love, they take interest in the stories of where it comes from, and how it’s produced. Each story starts in the very same way, with a perfect combination with the natural environment, and working in harmony.

The plentiful rain that nourishes Ireland’s lush grasslands and bountiful fields to make it perfect for livestock to graze on, for produce, plants and cereals to grow. The wild Atlantic coastline brings in gusts of fresh, clean air, and provides clear blue ocean waters to fish in.

It’s from natural beginnings like these that Ireland looks to share its produce with the world, to be enjoyed wherever people love good food. Families and communities rise each day with a purpose, to farm, to fish and to produce with the same care, commitment and respect for tradition that they have done for generations. So, if you ever wondered what’s behind Ireland’s food - well, it’s a place where they work in harmony with nature like nowhere else in the world.

I would like to thank Bord Bia for this collaboration, Ambassador Aidan Cronin for his first words, Doug Singer for his foreword and Courtney Brand for the introduction. These brilliant chefs who have brought out the best of their culinary prowess – Anna Haugh the only Irish lass along with Heinz Beck, Alfredo Russo, Reif Othman, Grant MacPherson, John Buenaventura, Daniel Negreira, Luigi Vesparo, Steven Smalley, James Knight-Pacheco, Shane Born, Saradhi Dakara, Raymond Wong and Craig Best.

It all starts with the cover and with usually the focus is on the front rather than the back. Here, I decided that the back cover would represent a brilliant culinary mix of Irish produce all within a frame. It was not so difficult in my head, so worked it on paper and asked Manju Jisto to replicate it through her lens. A photoshoot which should have taken less than an hour took four hours. Both Manju and stylist Safa Sartawi had to deal with all my changes. John Buenaventura had to ensure that with these changes, this brilliant Irish produce was full-bodied at all times - the colours were just right and cooked exactly how I required it for the shoot. It was surely a thought process - thank you Manju, Safa and John, a great job and you guys nailed it!

Like to also thank Bord Bia Marketing Hub, the photographers, my editorial and creative team; and my publisher ITP Media Group. A very special thank you to Claudia Saumell, Bord Bia Regional Director Middle East, Alice McCutcheon, Conor Kirwan, Maria Aquino and my little boy - IZZY for all your support and the time invested in this thought process!

FlavelMonteiro 7

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ood often plays a central role in some of Ireland’s great myths and legends. In one a young Finn Mac Cumhaill asked of wise man Finnegas - “Is there a way to know everything?”

One inadvertent taste of the “Salmon of Knowledge” later and Finn did indeed possess all of the knowledge of the world.

Some of our greatest Irish writers also understood this.

James Joyce’s wonderful short story, “The Dead” was centred around a sumptuous Christmas feast. Who amongst us carnivores could resist his description of a great roast “stripped of its outer skin and peppered over with crust crumbs”? Which of us could but resist Mr. Leopold Bloom’s “grilled mutton kidneys which gave to his palate a fine tang...”?

Likewise Séamus Heaney’s unparalleled description, in Blackberry Picking, captures the taste of summers long past: “You ate that first one and its flesh was sweet / Like thickened wine: summer’s blood was in it.”

So evocative of time and place, so redolent of scent and taste, the place of food in Irish storytelling is so worthy of celebration.

I hope the great recipes that follow in this book bring the wonderful taste and experience of Irish food to life for you. ~ His Excellency Aidan Cronin Ambassador of Ireland in the United Arab Emirates

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The Irish countryside is arguably responsible for some of the most beautiful produce in the world. But one thing is for certain, there is an abundant bounty of options for those who can get their hands on some of her jewels and a virtual treasure chest for everyone from the home cook to the country’s finest chefs.

Irish cuisine is amidst a renaissance of sorts. With a population that has become increasingly conscious of their overall health and wellness, comes an enhanced interest in where their food is coming from—making it of paramount importance that farmers ensure that their produce is of the utmost quality and whose origins are easily traceable. Additionally, health-conscious diners are looking beyond the historic norms for nutrition and discovering healthful items such as the 2,500 varieties of seaweed on its west coast. This lays at the core of an evolving, national cuisine that continues its evolutionary march with the times. Thought Process embraces this epicurean journey and celebrates the beautiful produce that has laid the foundation for Ireland’s exciting cuisine.

With Ireland’s exquisite choices from both land and sea, including world-class beef, lamb and seafood, there is no shortage of muses for your inspiration. The temperate climate and unique location are such that it allows for the growth of a wide variety of plentiful crops. So with the addition of a healthy and vast selection of fresh vegetables, a world of possibilities seem to open up right before your eyes.

Featuring a global array of culinary icons, armed with the spoils of the landscape, this compelling book seamlessly delivers a selection of recipes designed to highlight the beauty of the produce of Ireland and add to the story of modern Irish cuisine. The finesse required to make these ingredients shine is presented with an ease that can be duplicated and more importantly, is certain to tantalize your palate!

So open your eyes, to the wonder that is all around you and embrace the beautiful colours, flavours, and aromas of Ireland. ~ Doug Singer

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Born on March 17th - St. Patrick’s Day - my connection to Ireland started the day I came into the world. Green has always been my favourite colour, and my lucky birthday has always been a party no matter where I celebrated in the world. While I might have initially thought of shamrocks and limericks in association with Ireland, as my palate and love of food grew, so did my passion for Irish cuisine. Moving overseas to Dubai more than a decade ago, with access to more Irish products than ever, I counted myself even luckier. A culinary trip starting in Dublin confirmed all I had been expecting about the Emerald Isle. At every turn were amazing companies, creating unique food products, many of which were started by Irish families generations ago.

From a cup of luxurious hot chocolate to a sustaining bowl of porridge, or a beautifully prepared Michelin starred lunch, I was delighted at every meal (never mind what the scales said).

“The coarse boot nestled on the lug, the shaft against the inside knee was levered firmly.

He rooted out tall tops, buried the bright edge deep to scatter new potatoes that we picked, loving their cool hardness in our hands.”

Seamus Heaney, Digging Whether or not you’ve been to Ireland matters not for this collection of recipes, although I encourage you to visit the country of myths and fables, should you ever have the opportunity. And among the legends are a collection of award-winning produce and proteins. One need not look further than the sustainable practices of the Emerald Isle to sample world-class meats, a variety of delicious dairy products, and healthy vegetables - the choice of chefs around the world. The dedication to the land, terroir, and livestock shows in rich flavours and delicate textures. From grass-fed cattle to a collection of award-winning seafood, Ireland shares its bounty with the world.

“Laughter is brightest where food is best.”

Irish Proverb

Certification of high standards is a crucial part of Ireland’s sustainable benchmarks. While each country is different, the superior grades of proteins arriving from Irish shores undergo substantial checks to earn quality assurance logos. While the taste of these products might stand on their own, understanding where our food comes from has become increasingly important for educated diners and chefs around the world. The highest standard of Irish food, Origin Green, signifies to potential buyers a focus on sustainable and efficient farming.

Knowing the proteins are backed by these measures, chefs are spoiled to create menus that include a variety of Irish products - from savoury beginnings to a sweet finish. Excellent ingredients are the key to all outstanding recipes, and for those dishes with only a few elements, there is not much to hide behind. Fortunately, if building a plate around Irish proteins, chefs can have confidence in savoury beef, smoked salmon, briny oysters, or tender lamb. More importantly, Irish products can be found the world over -- for home chefs and professional chefs alike.

A recipe can easily be replicated, as access to these products requires only a trip to the grocery store.

With such a variety of products to choose from, we can decide meals based on whatever we are craving.

Whether making a cosy meal for two or cooking up a large dinner party to celebrate the collection of friends and family, from sauces to stews, it’s easy to find something that will keep everyone happy.

While I’m not certain of my next trip to the Emerald Isles, in the interim, I can rest assured that my next meal with Irish produce will be as close to a visit as possible.

Sláinte! ~ Courtney Brandt

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Providing proof of Ireland’s commitment to sustainable food and drink production Ireland enjoys a strong reputation as a source of natural, high-quality food, drink and ingredients and with a temperate climate and favourable natural climatic conditions, is in a strong starting position for sustainable food and drink production.

Launched in 2012, Origin Green is a national sustainability programme for Ireland’s entire food and drink industry, and a key delivery of the Irish Government’s globally-focused agri-food strategy, FoodWise 2025.

It is the only food and drink sustainability programme in the world operating on a national scale, uniting government, the private sector and food producers through Bord Bia, the Irish Food Board. Working across all levels of the supply chain, this independently verified programme, enables Ireland’s farmers, food producers and retail and foodservice operators to set and achieve measurable sustainability targets – reducing environmental impact, serve local communities more effectively and protect the rich natural resources that Ireland enjoys.

ORIGIN GREEN Under the Origin Green Charter, food and drink producers make commitments under three key areas: raw material sourcing, manufacturing processes and social sustainability. The charter enables food manufacturers to set and achieve measurable sustainability targets that help them reduce environmental impact, achieve efficiencies in the daily running of their businesses, improve their impact on society and most importantly, their overall bottom line as a business.

As the programme has evolved, additional target areas have been included. Health and nutrition is now a key focus area within the Origin Green Sustainability Charter and is a mandatory area within all Origin Green plans.

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A range of target areas can now be considered under this pillar including: Reformulation / Nutrient Profiling and Labelling / Reduction of Saturated Fat, Trans Fats, Sugar or Salt Intake, or Artificial Additives / Marketing and Education / Promotion of a Healthy Lifestyle.

Origin Green at Farm Level: Bord Bia’s Quality Assurance auditors inspect farms every 18 months and compile data on the sustainability performance of each farm. The information gathered by each auditor is combined with data from two other national livestock databases; the Animal Identification & Movement (AIM) and the Irish Cattle Breeders Federation (ICBF). Continuous assessment enables farmers to make informed decisions on improving the sustainability of their farms.

To date, Bord Bia has undertaken over 195,000 carbon footprint assessments on a national scale, a world first.

Independently accredited by the Carbon Trust to its PAS 2050 standard, Bord Bia is auditing 800 farms each week.

These audits have provided Bord Bia with some 25 million data points on the performance of Irish farms with regard to sustainable practices.

There are over 50,000 farmers in the newly launched Sustainable Beef and Lamb Assurance Scheme (SBLAS), representing over 90% of all beef produced in Ireland. In addition, of the circa 17,000 dairy farms in Ireland, 95% have become certified under Bord Bia’s Sustainable Dairy Assurance Scheme (SDAS), with the ambition of having all remaining farmers certified in 2018. Ireland already has the joint lowest Carbon footprint level for dairy production in Europe (JRC, 2009).

In November 2017, two pre-existing Bord Bia Quality Assurance schemes converted to formally become Sustainable Assurance Schemes. The first was the Sustainable Egg Assurance Scheme (SEAS), which currently operates with over 240 certified members, covering 97% of Irish egg production and requires all members (pullet hen rearers, egg producers & egg packers) to record data on sustainability The second was the transitioning of 281 Certified Horticulture Scheme members over to the new Sustainable Horticulture Assurance Scheme (SHAS). The SHAS incorporates requirements around food safety, biodiversity, water usage, energy, fertiliser and staff welfare. Members of the scheme receive feedback post-audit and are required to set improvement targets and track performance.

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Origin Green Retail and Foodservice Sustainability Charter Motivated by the goal to engage the entire food and drink supply chain in sustainability, Bord Bia developed a sustainability charter for retail and foodservice distributors and operators in 2016. To date, there are ten retail/ foodservice members: Musgrave Group, McDonalds Ireland, Sodexo Ireland, Lidl Ireland, HMS Host Ireland, Compass Group Ireland, Pallas Foods, KSG, Tesco Ireland and Aldi Ireland, with many others actively working across the industry to achieve verified membership Similar to manufacturers, retail and foodservice companies now participate in Origin Green through the development and delivery of ambitious, measurable and time-bound targets as part of a multi-annual sustainability action plan.

These plans are also independently verified by Mabbett– one of the largest and most respected auditing and conformance bodies in the world. Participating members set targets under Sustainable Sourcing, Operations, Health & Nutrition, and Social Sustainability.

Origin Green’s 360 verified members now account for over 90% of Ireland’s total food and drink exports, signalling the fourth consecutive year of growth.

The entire base of 600 Origin Green participating companies’ accounts for 95% of total food and drink exports, highlighting the ongoing and sustained commitment of Irish food and drink manufacturers towards sustainability and Origin Green.

Origin Green Ambassadors The future of the Irish food and drink industry is reliant on driving exports world-wide while developing a thorough and robust strategy to address the challenges presented by climate change. To deliver on this ambition, a team of ten Origin Green Ambassadors, specially selected by Bord Bia, help to communicate Ireland’s sustainability credentials to international markets and act as a knowledge-sharing conduit between the Irish food and drink industry and global organisations achieving best practice in sustainability. Since the introduction of the Origin Green Ambassador programme, there has been three full rotations of ambassadors.

Each with a minimum of five years professional experience, the Origin Green Ambassadors study a two year MSc in Business Sustainability from UCD’s Smurfit School of Business and complete a series of six-month placements in some of the top global influencers in sustainability, including - Starbucks, Alibaba, Bunge, Subway, CocaCola, Cargill, Five Guys, Mars, Nestle, Costco, McDonalds, Sainsbury’s, Sodexo, Tesco and WWF.

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rowing up in Tallaght, Dublin as the youngest of four children, Anna Haugh has been described as Gordon Ramsay’s protégé. Her interest in cooking started at a young age of 12 when she was making Sunday dinner roast for her family from scratch. Her parents raised her as their parents raised them; focusing on homemade food and harvesting fruits growing in the back garden, which would be preserved or used until gone. One of her first memories was making jam. Her mum used to make her top and tail blackberries.

At 17, her friend’s mother told her ‘why don’t you be a chef’ and to Anna, the question was more like “why don’t you be an astronaut?” She never thought she could do it, but when Anna went into the kitchen for the first time, it was love at first sight, and she never looked back. Her first kitchen experience was with Derry Clarke at the Michelinstarred L’Ecrivain, and in 2000, Anna joined Gualtiero Marchesi as the head pastry chef. She was keen to work in the hot kitchen, so on her days off, she would try and help but was told: “You’re the head pastry chef and you are never going higher.” Anna gave her notice and left for London, and never worked in pastry again. While in London, Anna worked with Shane Osborne as chef de partie under Philip Howard at the Michelin star restaurant Pied à Terre.

In 2013, she got a call from Gordon Ramsay’s team. The interview involved her creating a main course and dessert for Stuart Gilles, Gordon Ramsay’s second in command.

Anna was given a mystery box, and she put two brilliant dishes together – a boxty based stuffed gnocchi inspired by Irish cuisine and a carrageen moss as the dessert. After the tasting, Stuart told her she got the job, and she then went on to help out at Maze, and Union Street Café while the finishing touches were done at London House in Battersea.

At London House, Anna won three AA rosettes before her departure to the iconic Soho restaurant Bob Bob Ricard as the executive chef.

ANNA HAUGH MYRTLE RESTAURANT LONDON

It was finally time to venture out on her own. Anna opened Myrtle in Chelsea, named as a homage to Myrtle Allen, the matriarch of Irish cooking. Anna took modern European cuisine and overlaid it with Irish influence, using only the finest Irish produce. “I enjoy using any great product, but using great Irish produce makes me particularly proud.

There is so much that Ireland has to offer.” Her interest in getting more out of cooking with beef with a twist to her signature dishes – her Irish boxty cake and her roasted Irish fillet. “My roasted Irish beef and boxty cake is a refined version of what a traditional boxty cake would have been in Ireland. In the past it would have been seen as peasant food, so the idea of pairing it with a fillet of beef is saying look at this, it’s delicious! A lot of the recipes I’m working on are the ones that I got from my mother and grandmother. All of my Granny’s dishes are truly Irish because she never left Ireland.

One of her favourite cuts of beef is the shin, as she explains, “I love a good rib eye, I love a good steak but take a shin of beef and marinate it, roast it or braise it until it’s tender, this takes time, knowledge, effort and I love that. It’s lovely in the boxty; however, there’s so much more you can do with a shin.”

Irish at heart and a champion of Irish food!

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einz Beck is known as one of the most notable “Masters” of gastronomy in the world. With his unique interpretations of the modern kitchen, Heinz Beck thoughtfully curates ingredients and implements innovative techniques to convey simple components into highly evocative dishes.

Beyond an excellent career as a highly decorated chef, Heinz Beck has been heralded as a leader in Italian and Mediterranean culinary tradition. Born in Friedrichshafen, Beck is a careful observer of food effects on the body. His profound understanding of culinary culture is revealed in several of his noteworthy articles, which address more than culinary practices. “As I often say, at first I desired to be a painter, due to the love I have for art, but my family opposed, so I decided to dedicate myself to a profession that could allow me to express my creativity.”

For more than 20 years, he has had important collaborations with national and international scientists, as well as Italian universities, concerning the good balance between food and health. Today, Beck consults on several businesses and offers the same attention to detail that his guests receive at his Three Michelin star restaurant La Pergola in Rome, as well as his restaurants worldwide. This is a testament to the genius of Heinz Beck.

A genius of our time, in which different attitudes evolve into different arts. Beck, a multi-starred and widely awarded chef with prizes including the Five and Six Star Diamond Award by the American Academy of Hospitality Sciences, the Gold Medal at the Foyer of Artists, an international prize awarded for the first and only time in 40 years to a chef, and the Knight of the Order of Merit from the Federal Republic of Germany.

Founder of the Order of the Knights of Italian Cuisine, in 2010, Heinz Beck along with other top Italian chefs joined forces to communicate with national and international institutions and the media as a united front. In 2014, Beck was named Chef of the Year at the 10th Identità Golose International Congress, and the recipient of the Lion of Venice Career Award, conferred by AEPE during the 6th Congress Gusto in Scena. In 2016, he was nominated for Ambassador of Extraordinary Italian Taste by MIPAAF, the Italian Ministry of Agricultural, Food and Forestry Policies, for the promotion Italian Cuisine worldwide and in the same year, he was awarded the “Italian Excellence”, the symbol of the first edition of the Italian Excellences Festival. In March 2018, Heinz Beck received a Degree in Natural Bio Energies, which was awarded to him by the Popular University of Arezzo. In November 2019, he received the “Best German Chef Abroad” award from Gault & Millau guide. In December 2019, he received the “ANGI 2019 Innovation Experience Award”. Heinz Beck has been collaborating with the Catholic University Hospital Agostino Gemelli as part of its 50th-anniversary celebrations, creating healthy and yet enjoyable, menus for their in-house patients. “My cuisine has passed through several styles: from traditional to creative with imaginative side dishes, to technically cutting-edge, to attentive to health issues. Healthy menus are my top priority and I’m a chef who pays attention to the wellbeing of my guests. I don’t invent diets.”

HEINZ BECK LA PERGOLA ROME

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t was at the age of 13 that Turin native, Alfredo Russo discovered his culinary passion. “I was a very young boy, and there is a funny story behind this because nobody in my family was involved in a restaurant or a hotel. My father was in engineering, and my mother was a teacher. One day, I said, I want to become a chef, and they asked me, “Chef? Why?” Yes, being a chef was my choice because there were three options which I had—to be a chef, a tailor, or a carpenter. In the end, I chose to cook. My family were not happy about this decision, but my parents agreed and told me to go to the restaurant to clean and wash the pots and dishes just to demoralize me. However, I was determined to be a chef.”

Not to be deterred, after cutting his teeth as a dishwasher and working his way from the ground up, it was at the ripe age of 19 that Alfredo wanted more responsibility and opportunity than he was being offered and made the bold decision to open his restaurant.

At 20, his goal was realized, and after purchasing a space with a small kitchen, and virtually no money, he started to cook - and just like that, word spread - and every night, there was a line outside of people coming to eat. A short two years later, Michelin gave him his first star. After this incredible accomplishment, they moved into a significantly larger space, and the story continues to unfold from there.

In 2004, Russo’s brand evolution continued, and he notably started to work as a consultant. Working with Starwood for approximately 10 years, Alfredo opened several Italian restaurants in Japan and Thailand, amongst other locations. In Dubai, he partnered with Sheraton and started Vivaldi by Alfredo Russo and then the Franklin by Alfredo Russo in London.

With a global restaurant footprint in place, in 2008, the government of Italy allowed Alfredo Russo to work inside of the Royal Palace. The Palace of Venaria (Italian: Reggia di Venaria Reale) is a former royal residence and gardens located in Venaria Reale, near Turin. The Palace was designed and built starting in 1675 by Amedeo di Castellamonte, as a commission from Duke Charles Emmanuel II, who needed a base for his hunting expeditions in the hill country north of Turin. Reggia di Venaria Reale is one the largest palaces in the world and is one of the Residences of the Royal House of Savoy, included in the UNESCO Heritage List in 1997.

ALFREDO RUSSO DOLCE STIL NOVO TURIN

Alfredo Russo’s career continues to be extraordinary. His cuisine is founded upon immutable respect for the Italian and Piedmontese regional traditions, coupled with a constant search for innovation. The outcome of his lifelong passion is a highly original and creative style. His dishes evoke a sort of collective memory, and his continuous and unwavering search for the purity of taste co-exists with a playful spirit that is articulated by a surprising mix of textures, shapes, and consistencies with each dish he creates. His signature is a gastronomic adventure consisting of seven or nine courses that change daily depending on the availability, freshness, and quality of produce - reinventing, amusing, and consistently surprising his diners. He is a self-made man, a global enterprise, and a true culinary artist at heart.

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ith his outstanding culinary career and transforming the culinary landscape in the United Arab Emirates, Reif Othman is currently one of the most sought after chefs, gaining global recognition and celebrity status. From Zuma to PLAY to The Experience to a brief stint at Sumosan, Flavio Briatore’ Billionaire Mansion, and now Kushiyaki.

Reif first started cooking at the age of 14, helping his mother in the kitchen. He would cut and wash the vegetables for lunch or dinner. His first kitchen experience was with his mother in her food stall, preparing traditional Javanese cuisine (a mix of Indonesian and Malaysian cuisine). He then went on to learn with Violet Oon, a Singaporean chef doing Peranakan cuisine. Violet Oon saw the potential Reif had, which gave him the drive to be where he is right now.

Reif began gaining international recognition for his culinary talents in 2007 when working with One Rochester Group in Singapore as Group Executive Chef. Two years later, he joined the Zuma Dubai team as Executive Chef and quickly moved up the ladder as he displayed extensive talent being both creative and disciplined in the kitchen, finding inspiration in all types of cuisines. His hard work and dedication helped establish Zuma as one of the most renowned restaurants in Dubai, winning the prestigious San Pellegrino World’s Best Restaurant Awards for four consecutive years.

In 2015, with much success at PLAY, Reif then launched his most intimate creation, The Experience, a culinary ingenuity, flavourful, and magical tastes where he unleashed his captivating and mind-blowing culinary experience to Dubai’s elite with his perfectly balanced oneof-a-kind cuisine. A concoction of exquisite flavours that fuse East and West. Based on techniques, fine ingredients composed of the freshest produce with his ‘Meditterasian’ concept. This revolutionary concept which took a fresh look at the traditional chef’s table.

Winning awards and accolades are not new for Reif, he has picked up every award that Dubai has to offer. In 2017, Bord Bia launched it’s U.A.E Chapter of it’s Chef’s Irish Beef Club, the first outside of Europe. Reif was inducted as the Chapters first member and the 88th member of the global network by the Minister for Agriculture, Food and the Marine, Michael Creed.

2019 saw the opening of Reif’s unconventional Japanese street food concept – Kushiyaki and The Experience chef’s table featuring ingredients fused to perfection. “My cooking style has always been inspired by Japan, and the street food element has never been done in Dubai. A part of the menu focuses on kushiyaki - which are bamboo skewers common in Japan street food.”

REIF OTHMAN

A self-motivator who pushes himself to achieve more, Reif brings something and different to the table, showing that he can do more than just cook a piece of steak and plate it. His simplicity, passion, and moving away from the conventional ways of doing things through reinventing the wheel, allowing him to be creative and draw his inspirations from around the world.

KUSHIYAKI DUBAI

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rant’s illustrious culinary career stretches over four decades. At 16, he started at a local restaurant cooking chicken wings. Although the surroundings would fail to foreshadow the five continents that MacPherson would grow to cook and to build legacy restaurants and culinary programs within, they did light a fire in the young man that would lead to his continuation of cooking and his decision to attend and later graduate with honours from the Niagara Falls Culinary Institute. “I didn’t enjoy school, and I travelled a lot as a kid through Canada. In the kitchen, I found peace with myself because there was so much going on, so much action, so much to live up to. Things were always buzzing with action, and everything seemed interesting from butchering a piece of meat, turning a vegetable, or making the perfect mashed potatoes. It continues for me today.”

Life got a bit richer after his graduation, as he seized the opportunity to work at the Four Seasons in Vancouver, which then took him across the Atlantic to join the brand in London. “It started with travel, and travel led me to my success. I started to meet people and see different cultures.

It was incredible to be able to pick up my knives and venture off to places I barely knew existed.”

Sydney, Australia, was his next stop with Serge Dansereau at the Regent Hotel, from there he moved to open the Regent in Kuala Lumpur, Malaysia where his love affair with Asian cuisine began. Grant went on to design and run world-class kitchens and built top-notch teams at iconic places, including Raffles Hotel in Singapore, Bellagio Las Vegas, Wynn Las Vegas, Wynn Macau, Ritz Carlton Big Island, and Sandy Lane Hotel in Barbados. This native Scotsman’s robust embrace of global wanderlust and contrasting cultures has exceeded only by his passion for food.

After 10 years of overseeing the mammoth juggernaut of the Wynn properties in Las Vegas and Macau, Grant decided to accept the challenge of renovating and reimagining the jewel-like and world-revered Sandy Lane property in Barbados. In 2010, he decided to leave the corporate structure to start his own global culinary consulting company, Scotch Myst.

GRANT MACPHERSON HAKKASAN GROUP LAS VEGAS

In 2019, Grant decided to add another assignment to his ever-growing resume by taking on the title of Senior Vice President of Restaurants Globally for the powerhouse Hakkasan Group. Currently, he is overseeing Hakkasan’s stellar global concerns from Las Vegas to the Middle East and the Far East.

Grant continues to have an absolute passion and genuine love for cooking, as well as for creating a total experience from concept to completion of the culinary experience.

“I believe truly great cooking to be a noble art. It’s an expression of generosity engaging all five senses to elicit a response, generally underpinned by pleasure.”

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he 2018 edition of Illustrado’s 100 Most Influential Filipinos in the Middle East. John Buenaventura was born and grew up in the Philippines, surrounded by family who had a love for food. His grandmother cooked rice cakes to pay his father’s schooling and his mother was the second child out of eight siblings who helped her mother with the cooking. At family gatherings, the entire family including the aunts and uncles would prepare extravagant feasts and eventually, John fell in love with cooking and his culinary journey began.

From the Philippines to the Maldives, to Abu Dhabi, The Atlantis in Dubai, John was exposed to different kinds of properties and operations that helped him a lot in his career. From working in a Michelin starred restaurant to being the chef of a catamaran cruise ship in the Maldives, to running a steakhouse at the Atlantis. “The experiences were priceless and no culinary school can ever teach you this. I worked with some great chefs for over a decade and a half and eventually, I streamlined my style and cuisine after learning all the techniques and philosophy of these chefs.”

He follows a simple golden rule “Simple & Straightforward”.

Good produce, proper and modern cooking with a great deal of love and passion. Whenever he creates a dish, his focus first is on what’s available in the market, what is fresh and from there, he looks at different components that would complement the main ingredient. “Flavour, texture, scent and visual appeal must be balanced to make a complete dish. Ingredients inspire me, black cardamom, dry-aged beef, smoked paprika, garlic and cumin seeds, they are all so interesting and complex.” His selection of ingredients is fresh and as much as possible locally sourced, and he then works around its flavour to enhance it. “There are lots of ingredients I have not mastered and I think cooking is something that will always require constant growth and learning. You will always find new ways to use ingredients as you grow. Every new ingredient is a challenge and I never stop innovating and experimenting.”

Adding colour to the culinary landscape in Dubai, John opened “Cuisinero Uuno, an Urban Tapas Bar.” Here is where he expressed himself. He had the tools to do what he does best and he drew his motivation and drive from the urge of previously being deprived of doing what he wanted to do. Unfortunately, due to market crunch and other difficulties, he closed Cuisinero Uuno. “The market was tough and brutal, and a business cannot be fuelled by passion.” John was then appointed Executive Sous Chef, as part of the pre-opening team of Waldorf Astoria DIFC, Dubai. He and his team handled the F&B of the restaurants and dining concept. Recently John was appointed as the Cluster Executive Chef of the Al Seef Hotels - Hampton by Hilton Dubai Al Seef, Canopy by Hilton Dubai Al Seef and Al Seef Heritage Hotel Dubai, Curio Collection by Hilton.

JOHN BUENAVENTURA

His courage and motivation allow him to excel as he continues to grow in the culinary world. “Learn the craft, take time to properly learn and master the basic skills and foundation of being a chef and never be arrogant and over your head! Humility is key to success let your food speak for itself.”

CANOPY BY HILTON DUBAI

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orn in Italy and as long as he can remember, Luigi always wanted to be a chef. His inspiration for food came from home, from his ‘Nonna’ (grandmother), who made the most delicious food. She is the one who helped Luigi discover his passion for cooking and to this day, the taste, smells and textures of his grandmothers food.

He first stepped into a professional kitchen at the age of 14, he 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.

Luigi was fortunate to work with some of the most highly respected people in the industry, first with Chris and Jeff Galvin in London and Dubai and with Gordon Ramsay.

Chris and Jeff taught him a great deal about French cuisine which he fell in love with. “The first day I stepped into Gordon Ramsay’s kitchen, my life changed forever and I was catapulted into a different league. This helped me so much throughout my career.”

LUIGI VESPERO WALDORF ASTORIA DIFC DUBAI

Luigi embraces every moment of his beautiful culinary career, as 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 Waldorf Astoria DIFC offers three very unique outlets. The signature restaurant Bull & Bear offers an imaginative cuisine with a global twist. The rooftop bar, St. Trop brings you a Mediterranean-infused menu with regional accents; and the iconic Peacock Alley lounge is the ideal spot for a freshly brewed coffee, amazing pastries and afternoon tea.

Luigi’s philosophy to food is “Help the ingredients to be the star of the show” He is much more focused on the sensory elements of the dish, it has to look right, but it must also smell and taste delicious too. He uses a simple technique which has never let him down – Taste It, Re-Taste It, and Taste It Again. His attention to the acidity levels of a dish is very important “especially when we think about what guests will pair their dish with, perhaps a glass of white or red or another beverage, how that impacts the overall sensations and taste. Food and drink must be well-balanced and complement each other, not fight or compete for the senses.”

“If there is something that money can’t buy, it’s the smile on my guests’ faces, when they have their first mouthful of a dish that I have created, prepared and served for them.

That feeling never gets old and does make my day.”

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he main reason why Daniel became a chef was trying to imitate Conan the Barbarian.

The only way to even touch a knife was to help his grandmother in the kitchen. What began as a kid’s game, has ended up being his entire life.

After a successful learning stage and working with some of the best chefs in San Sebastián, Daniel moved to Taipei, where he opened El Toro, a small restaurant which ended up listed among the Top 500 restaurants of Asia on the Miele guide in 2009. He then went on to a larger project, DN Innovación. As CEO and Founder of DN Group, Daniel managed Shanghái Marina By DN, which was awarded the Best Spanish Restaurant in China by El País, and Alma

By DN, which was included on the Shanghai Michelin Guide as Bib Gourmand selection in 2017. Daniel is also involved with Level 41 in Saint Petersburg and advisory projects in Asia.

Daniel was influenced by working with some of the best chefs, including Ferran Adrià, Juan Mari, and Elena Arzak. “Working with these legends was one of the best experiences of my life. Both chefs inspired me to be who I am today. Ferran taught me his way of being able to see beyond the ingredient and to create new things from familiar items. His mind has no limits, probably that’s the biggest lesson. Use your imagination and dream big. It was with Arzak that I learned the passion for finding natural and excellent quality for raw materials, respecting their natural qualities and elevating them. For example, you can turn a simple pepper into a piece of art.”

His style is based on solid roots of Basque cuisine, influenced by his long stage in Asia. His creative menus render classic flavours: “To me, the key to a successful menu is to have it balanced, combining the latest and more sophisticated techniques with straightforward and familiar flavours. We describe our food philosophy at Hidden By DN as “complex simplicity.” Sometimes the complexity comes from the time and efforts we spend trying to source the ingredients. We cook and present them in a very simple way, or the other way around, easily accessible ingredients that we add a twist and bend it through our cooking techniques with a very detailed and elaborated presentation.”

In 2019, Daniel opened Alma to Taipei, the Alma project was conceived in 2015, with the first opening in the heart of Shanghai in Joy City. After a year of developing the concept, Alma achieved the honour until this date for four consecutive years of being the only Spanish restaurant recommended by the prestigious Michelin Guide Shanghai.

DANIEL NEGREIRA DN BY DANIEL TAIPEI

Hidden By DN has been recommended in the first edition of the prestigious Michelin Guide Taipei and is the only Spanish restaurant to have this recognition in Taiwan since 2018.

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teven Smalley began his culinary journey from his home country of England, a rich food upbringing from his grandmother, an excellent cook from Lithuania. Steven’s career was down to luck as he was supposed to pursue a career in Electronic Engineering but thankfully, he ended up going to catering college where he found his true passion.

With over two and a half decades of experience, Steven took up positions in London, Lincolnshire, and Cambridge, working with the Crowne Plaza brand, followed by a series of posts in France, Italy, Ireland, and the Netherlands. It was after building his experience around the world, he then made his move to the Middle East, where he worked with Atlantis The Palm, Madinat Jumeirah, and Damac Hospitality Management.

Working with several talented chefs, David Fitzpatrick and Tony Wright in England, Eamon O’ Reilly and Maurice Fitzgerald in Ireland, Jean Joel Bonsons and Martijn Van Roon in Amsterdam, have helped him be the chef he is today. “Taking all the elements I’ve learned from each chef, I’ve inherited a number of characteristics and styles.

But still constantly evolving as we are learning every day in the kitchen, not just from the mentors but all the chefs around me. Working in so many countries with so many nationalities, plus the number of outlets I have overseen over the years as a chef have had an impact on my cooking. It becomes hard to define your style, rather adapt a style to suit the concept of guest requirements and needs, especially when working in resorts. If you have a standalone concept, it is easier as you can have it reflect your style.”

Appointed as the Cluster Executive Chef at Hilton Dubai Jumeirah and Hilton Dubai The Walk, Steven oversees the daily operations of all the dining venues, in-room and banquet services, and stewarding operations at the two hotels and ensuring seamless interactions amidst all the staff and the highest quality of service. “Another big part of the position is hiring and training personnel, planning menus, optimizing the use of seasonal produce, overseeing product purchasing, and managing the culinary budget for the resort. I manage a team of 164 colleagues, who ensure smooth operations across 12 restaurants.”

STEVEN SMALLEY HILTON DUBAI JUMEIRAH HILTON DUBAI THE WALK

His inspiration comes from the DNA of the concept, where food needs to match, so guests get fully immersed in the dining experience. Quality ingredients are the key as he brings out there natural flavour, combined with other ingredients that balance the flavours and textures, but never overriding the key ingredient of the dish. “Creating a dish always starts with the main ingredient. From there, it is a dance between flavours and textures that only serve to complement the main ingredient. Depending on the style and restaurant concept, Nods to tradition or family recipes, classic combinations, with a twist is a great way to draw a guest into the dish and spark an emotional connection between them and the dish.”

No two days are the same, and there is always a new challenge around the corner!

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he 2019 Executive Chef of the Year, James Knight-Pacheco, Executive Chef of ME Dubai grew up in a culture based on family and food, and most of his household were female.

The weekends were family gatherings, and it was all about sharing, cooking, and laughing. From a very young age, he learned a great deal from his grandmother, his mother, even his uncles, however, the kitchen and cooking were not on his mind, and James did not think that one day that this would shape his career.

Around the age of nine, he moved to the southwest of England, half an hour from the beach and half an hour from the mountains. It was an incredible place for great produce, fresh seafood, and incredible dairy. James started doing small odd jobs, where his first kitchen job was to do the dishes. It was either music or cooking, and it was his father who told him, “James, just think what you want to do, everybody needs to eat and being a chef, you will be able to feed people, you can travel the world.”

Listening to his father, James took up a course in hotel management and food. The first two years were mostly administrative, and the third year was intense cooking.

After this experience, he knew exactly what he wanted to do. He went on to work with some of the culinary greats, Raymond Blanc, Gordon Ramsay, Michael Caines, Jason Atherton, Peter Gorton, and Andre Garrett.

James always wants to keep pushing himself as hard as possible and loves a challenge. Combining his South American roots and upbringing in South West England, James developed a unique cuisine featuring locally sourced produce and refined flavours. It took James a long time to develop this balance of flavours - a flavour pyramid. “At the very top of the pyramid is the superstar flavour, and then below that, you have two supporting flavours. Then you have the texture and finally, the presentation. Once I have all of these components, then it’s finding that perfect balance through exhaustive trial and error. I always find ways to improve.”

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JAMES KNIGHT PACHECO ME DUBAI DUBAI

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orn in Botswana and grew up in South Africa, the UAE, Beijing, Thailand, and Vietnam until he was off to a boarding school in the US. Later, Shane completed his university studies in Australia. Shane developed his love for food and cooking from his mother, who is also a chef. There was always incredible food at home, and his mum always encouraged Shane and his brother to help in the kitchen.

A proud South African who calls Dubai home, Shane has been fortunate enough to live in some of the most fascinating places around the world. He considers himself incredibly lucky to have been exposed to several different cultures and culinary delights. “It is safe to say that learning a craft from your mother ignites a passion and love that is hard to replicate. Through my love of food and the encouragement from my family, I started cooking at home from an early age.”

Starting his culinary journey in his mother’s kitchen this foundation led Shane to his first job as a sous chef for Gustronomy headed by Ghassan ‘Gus’ Farra. A few years with Gus, Shane, and his mum decided to start their own catering company and entertainment-based cooking school - Born’s Kitchen, a brand he still holds dear to his heart. While doing Born’s Kitchen, his mentor, the Weber Queen, Shirley Guy, one of the great chefs of South Africa, invited Shane to spend some time at her prestigious guest house in Franschhoek and run a unique pop-up restaurant concept called The Next Step. This experience was an eye-opening moment that he believes set him up for the next step of his career, the Executive Chef for OZNL and heading up Bidi Bondi.

SHANE BORN BIDIBONDI DUBAI

Shirley introduced Shane to the world of classical cooking.

She helped him refine his techniques and understand the fundamentals of sauce-making in French cuisine. Most importantly, she showed him how to use the produce that is available to create dishes that may not necessarily be conventional but still refined and well balanced. “I always had a more rustic and less refined approach to my style of cooking, but through Shirley, I refined my style. I also learned quite a lot about how different flavour profiles, from different cuisines, can marry together well. Through refining and better understanding flavour combinations, I believe I developed my unique style of bringing classical techniques and flavours to meet some of the newer, less understood techniques and flavour profiles.”

Shane’s culinary philosophy is based on creating an experience that will mean something to someone, the final product that comes out of the kitchen, and the experience for his guests. “I tend to keep that in mind when I think about my food – Is this going to take them back to a special memory? Will it be a new culinary experience? Food can evoke emotion as it has a different meaning to everyone.”

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t all started when Saradhi was a child back in India.

Born and raised in a small town on the south coast of India, Saradhi comes 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 used to help her in the kitchen: peeling, chopping, cleaning, and plating dishes.

“She is a marvellous cook, even now when we get a chance to cook together, I am amazed at her rhythm and touch in the kitchen. Like many chefs, I think this is where my love for cooking comes from. This experience growing up drove me to pursue a career in cooking.”

While he was young, there were only 2 or 3 professions that people considered worthy of getting into; medicine, engineering, or banking. Unlike most of his peers, these did not interest him. However, the creative aspect of cooking excited him. Unfortunately, in his culture, this career path was not viewed in a respectable light. He didn’t let that hold him back, and instead, he used it to motivate himself to further his ambition and prove them wrong – and so with that in mind, he went off to study culinary arts.

As the Group Executive Chef of The Maine, for Saradhi preparation is the key, this he learned from his family gatherings. “Organise yourself and have everything ready to rock before your guests arrive, you will make your life a lot easier. You must get their balance right when you cook. That’s quite challenging for me when I cook. I don’t like to complicate the dish, and I keep my recipes simple.”

He always tries to soak information up from everyone around him, from the CFO to his stewards. He draws his influence from people around him, his servers to his sous chefs. Marco Pierre White and Gordon Ramsey have had a profound effect on him as a young chef.

When Saradhi creates a dish, the genesis starts with one main ingredient that he wants to work within that season.

He doesn’t like to overcomplicate his dishes with too many ingredients, and he likes to keep it simple by 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 get him thinking. Sometimes a smell, 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 or his owners drive him.

Saradhi thinks his career has just started, and he has a lot more to offer in the future in the food industry. Every day he wakes up, and, naturally, thinks about food. He is constantly considering something new, and when he is in the kitchen, he puts his thoughts on the plate or tweaks his old recipes. “Being a chef is a never-ending story. You can never become a rock star chef overnight. It is a journey you need to take with seriousness and dedication. It’s all about knowledge. You need to take in everything and learn it fast.”

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SARADHI DAKARA THE MAINE DUBAI

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raig’s passion for cooking started while working at a local village pub in Bedfordshire before making his move to London to work for Gordon Ramsey Group. Craig started as a demi chef de partie and for four years he worked his way up to a sous chef. He then decided that he wanted experience in a Michelin star restaurant and he moved to join La Trompette in Chiswick. After spending two years there he took on the role as the head chef at Michael Nadra which was also based in Chiswick. He then moved to work with Marcus Wareing and was part of his opening team for Tredwells before he moved across to The Gilbert Scott as the sous chef.

After a year working for Marcus Wareing, he went on to work with Jason Atherton’s Social Company as the head chef at Social Wine & Tapas. Whilst in this role he was allowed to help with the opening of the restaurant in the Philippines before moving over to Dubai in 2016 as head chef of the Marina Social. Craig was then approached by David Martin, the International Operations Director at the Gordon Ramsay Group and offered a position as head chef at Gordon Ramsay Hell’s Kitchen, an offer which he couldn’t refuse.

“Each kitchen I moved to was different and it enabled me to learn new skills. As a young chef, used to panic a lot when it was busy. My head chef from La Trompette use to always say ‘why are you panicking, you’re just cooking someone’s dinner which is what I say to my chefs. I think every head chef I worked with taught me a lot. I learnt a lot from Jason Atherton and his motto was ‘the harder you work the luckier you get’. To get to the top of your game, it does take a lot of hard work and dedication. If it hadn’t been for the Gordon Ramsay Group I wouldn’t be where I am today. Gordon has been a big inspiration.”

CRAIG BEST HELL’S KITCHEN DUBAI

It’s not just about creating a dish, Craig’s philosophy is about creating a menu that enables guests, to choose dishes that complement each other and a dining experience that they will enjoy. A lot of it comes from experience and knowing what flavours go well together.

With a lot of drive, ambition, the 2019 BBC Good Food Chef of the Year wants to be the best, and Craig is constantly trying to enhance his skills. He enjoys teaching his new chefs the way to work and see them improve.

“Chefs need to evolve and become more accommodating to stay ahead of the game.”

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rowing up in the United Kingdom and having an Asian background, Raymond Wong’s passion for cooking developed through growing up within the industry. His father had a few Chinese restaurants around Edinburgh, and his first real job was a kitchen porter at the age of 15. As a child, he wanted to become a fireman but as he got older he was interested in becoming a graphic designer. He wanted to express his creativity which he now does it in the kitchen. He dabbled with graphic design at college in Aberdeen and ended up going back home to Edinburgh to figure out what he was going to do with his life. His mother then suggested to take up a culinary course at Telford College.

The art of cooking came naturally to him, having been exposed to Malaysian, Hong Kong, British and French cuisines, which gave him the amazing capabilities to create a culinary fusion.

As chef de cuisine of Seafire Steakhouse in Dubai, Raymond has spent most of his career in hotel properties - a demi chef de partie at Santini in Edinburgh, sous chef at MJ’s Steak House at Madinat Jumeirah’s Al Qasr Hotel in Dubai, from there he went on to the all-day dining restaurant The Arboretum at Al Qasr and the chef the cuisine at the Sheraton Grand Dubai.

Raymond has worked in all areas of the hotel kitchen from fine dining to mass banqueting to a brasserie to all-day dining even room service and a steakhouse, and his cooking style and flavours embody all of this experience.

With a culinary philosophy to cooking with passion, he believes that you need to love what you do in the kitchen. “As a chef, we work long hours and sociable times so it can be hard for the faint-hearted that’s why you need to be passionate about what you do.” His inspirations come from several sources, it could be from travelling, eating out, and learning something new from team members or suppliers introducing new products.

Once he gets an idea, that’s when he starts to play and create new dishes.

RAYMOND WONG SEAFIRE STEAKHOUSE DUBAI

Being creative is the key to being a good chef!

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Taste as nature intended, from farm to the table.

A culinary mix with the finest chefs and Irish produce...

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ROAST RIB OF BEEF ON THE BONE BORD BIA Best Quality Beef Cuts to Roast - Rib of Beef, Rolled Rib, Striploin, Topside. The Beef must be aged for a minimum of two weeks.

2kg Joint of beef Place the beef in a roasting tin. Spread the fat surface with a mixture of mustard and black pepper. Add the onion halves to the roasting tin to give extra flavour and colour to the gravy.

Set oven to Gas Mark 6, 200°C (400°F). Place the joint in the hot oven for 15 minutes, reduce the temperature to Gas Mark 4, 180°C (350°C) and allow 15 minutes per ½ kg for rare, plus 20 minutes extra for medium or 30 minutes extra for well done. To be accurate, use a meat roasting thermometer.

When the meat is cooked remove from the oven, cover loosely with foil and allow to rest for 30 minutes. This resting time allows the juices to settle; the meat firms up so it is easier to carve.

SERVING SUGGESTIONS Spoon off the fat. Add some stock or water to the juices. Boil over a high heat and taste for seasoning. Serve with the sliced roast.

Delicious with crispy roast potatoes, roast vegetables or a creamy vegetable purée.

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400g Carrots peeled 50g Butter 100ml Milk 100ml Double cream 2 Star anise Salt to taste Chop the carrots and place then into a pot with the star anise, milk and cream, cook until soft. Remove the star anise, blitz with the butter (and a little water if necessary) in a blender until smooth. You can chill this mixture and reheat when needed.

300g Plain cooked mashed potato 50g Strong flour (plus some extra for moulding) 3g Salt 1 Egg 1 Potato grated

ROASTED IRISH BEEF AND BOXTY DUMPLING ANNA HAUGH MYRTLE RESTAURANT LONDON

Add all ingredients together and shape, poach in a pot of boiling water until they float. When they float gently take them out and place on an oiled tray and allow it to cool. When you are ready to serve, heat a frying pan with some oil and colour the boxty on both sides.

4x120g Fillet of beef portions Heat a frying pan and sear your fillet of beef well on both sides, then put it in the oven at 180°C. For 2 minutes for rare beef.

For medium-rare 4 minutes.

Medium well 6 minutes.

Well done 11 minutes.

Allow your meat to rest half the cooking time before serving.

SERVING SUGGESTIONS Carve you beef, place the pan-fried boxty on the plate, one spoon of the purĂŠe and place the cabbage over the top or on the side.

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BEEF TARTARE WITH SAFFRON GELATINE AND CAVIAR HEINZ BECK LA PERGOLA ROME BEEF TARTARE 200g Beef fillet Extra virgin olive oil Salt Pepper Chives Knife cut the beef fillet and remove all the fat. Season the tartare with extra virgin olive oil, salt, pepper and chives.

VEAL STOCK 100g Veal trimmings 100g Celery 100g Carrot 100g Onion Clean the vegetables, cut the veal trimmings and place them in a pot with cold water. Bring it to a boil and cook over medium heat for 2 hours. Pass the stock through a fine cloth.

SAFFRON AND LIQUORICE GELATINE 1g Saffron 3g Liquorice 2 Gelatine sheets 200ml Veal stock Heat the veal stock and add the saffron and liquorice. Allow it to cool and pass the stock through a sieve. Dissolve the gelatine previously soaked in cold water and bring the stock to a boil. Pour it on a baking tray, allow to cool and dice it.

POTATO CHIPS 100g Potatoes Salt Extra virgin olive oil Ground coffee Peel the potatoes, slice them thin and fry it in extra virgin olive oil at 160°C. Rest them on paper towels to remove excess oil and season it with salt. Sprinkle ground coffee and keep it warm.

GARNISH 60g Caviar Salad Liquorice powder SERVING SUGGESTIONS Place the tartare in the middle of the plate and shape it with the help of a round mould. Garnish it with saffron gelatine, caviar and potato chips. Complete the dish with salad and liquorice powder.

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IRISH BEEF GYOZA REIF OTHMAN KUSHIYAKI DUBAI GYOZA FILLING 100g Minced Irish beef 14g Chopped spring onions 10g Lotus root Salt and pepper to taste Mix well and set aside.

4 Thin slices of beef striploin BASE SAUCE 1ltr Mirin 1ltr Soy sauce 1ltr Water 3 White onions 2 Carrots 200g Ginger 1 Kombu 2 Garlic cloves Fill the gyoza skin individually with 20gm each of the mix and shape it as per your liking.

Steam the gyoza for two minutes and sear it on a plancha (flat heated surface) till it gets brown.

SERVING SUGGESTIONS Drizzle some of the base sauce and the lightly seared beef on top of the cooked gyoza. Finish it off with chopped spring onion.

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SMOKED BEEF CAP AND PIQUILLOS DANIEL NEGREIRA HIDDEN BY DM AND ALMA TAIPEI

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Simplicity at its best, my homemade dry-aged beef with these red wonders, the aromas enhanced with olive oil and sugar.

CONFIT PIQUILLOS 150g Piquillo peppers 15g Sugar 10g Salt 5g Dry chilli 300g Extra virgin olive oil

SMOKED BEEF CAP 250g Clean Prime Beef Cap

Place all the ingredients in a pot and simmer for about two hours, the piquillos shall look slightly sundried like texture after it’s done.

SMOKED OIL 1.6 ltr Sunflower oil 300g Coconut charcoal

SERVING SUGGESTIONS Grill the steak, adding sea salt flakes on both sides, and let it rest for a couple of minutes after it’s done. I strongly recommend cooking the beef to medium as in my opinion that is the best texture for this cut of beef. Add freshly grounded black pepper.

Place a little bit of smoked oil in a tray and add the piquillos, then bake it at 165°C for a couple of minutes, serve immediately with some sea salt flakes. Slice the cap and set the piquillos aside, sprinkle some chopped parsley and just enjoy the delicious simplicity.

Place the oil in a large pot with at least 10 litres capacity. Heat the coal until it is on fire and immediately place it in the pot with the oil and cover it with a lid. Keep it, then filter and decant, discard the sediments and set aside. Once cool, place the beef cap and the same amount of smoked oil into a vacuum bag and seal it right. Infuse for 8 hours.

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DRY AGED RIB EYE JOHN BUENAVENTURA CANOPY BY HILTON DUBAI 350g Dry Aged Rib eye 30ml Olive Oil 1 Lemon Sea salt to taste Black pepper to taste PIQUILLO SOFRITO 100g Cherry tomatoes 100g Piquillo peppers 50g White onions 10g Basil 10g Garlic 40ml Olive oil 5g Sweet smoked paprika 2g Cumin powder Sea salt to taste Black pepper to taste In a small saucepan, drizzle some olive oil and sautĂŠ the white onions, tomatoes and piquillo peppers. Add the garlic, smoked paprika and cumin. Stir while cooking it over medium heat until most of the liquid has evaporated. Season the sofrito with salt and pepper once the mixture is done. Add the chopped basil leaves at the last minute and drizzle some olive oil to finish. Set aside.

CORIANDER CHIMICHURRI 50g Coriander 30g Parsley 10g Tarragon 5g Garlic 30ml Red vinegar 30ml Olive oil 5g Lemon zest Sea salt to taste Black pepper to taste In a mixing bowl, combine the chopped herbs, vinegar, olive oil, garlic and lemon zest. Season the dressing with salt and pepper and keep chilled.

GRILLING THE STEAK In a tray, marinate the rib eye steaks with some olive oil, crushed black pepper, cumin powder and a bit of smoked paprika. Add salt just before cooking the steak. Set aside for grilling.

On a hot grill, sear the steak until it forms a nice crust, carefully move the seared steak on the cooler side of the grill to cook it slowly either rare, medium-rare or well done. I suggest to cook at medium-rare to taste the flavours of the dry-aged meat. Make sure to rest the steaks for 5 minutes once it is off the grill and flash it back before slicing them. Serve the steak on a wooden board or plate with some piquillo sofrito on top and serve the chimichurri on the side with a slice of lemon.

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VEAL ON AMARANTH GRAIN WITH PRESSED CAVIAR AND HERBS HEINZ BECK LA PERGOLA ROME

VEAL 150g Fillet Extra virgin olive oil Salt Pepper Edible gold flakes

AMARANTH 60 gr Amaranth Extra virgin olive oil

Cut the meat into pieces and place it in a paco jet glass and paco jet it. Sift and season with olive oil, salt and pepper. Lay half of the meat between two sheets of paper to obtain a thin sheet and shape it with a rectangular mould 5x7cm. With the other half make small meatballs, a part of which will be breaded with the potatoes and the other in edible gold flakes.

Fry the amaranth in extra virgin olive oil at 180°C. Dry the amaranth on absorbent paper.

MAYONNAISE WITH MUSTARD AND TABASCO 1 Yolk 210ml Extra virgin olive oil 1 tsp Mirin 1 tsp Mustard ½ tsp Tabasco

GROUND VEAL HAM 80g Ham Cube the veal ham and fry it in a pan without oil until crispy. Dry it on paper towels and keep it warm.

Put the yolks in a bowl with a pinch of salt, mirin, mustard, Tabasco and mix the ingredients with an immersion blender.

Incorporate the oil gradually and emulsify.

GROUND POTATOES 4 Potatoes Extra virgin olive oil Clean the potatoes and boil them in salted water until tender.

Peel them, mash and spread the potatoes on a non-stick baking paper. Dry it in the oven at 80°C for 15 minutes. Fry the ground potatoes in extra virgin olive oil, dry them on absorbent paper.

GARNISH Pressed caviar Shiso Tarragon Basil SERVING SUGGESTIONS In the centre of the platter, draw a strip of mayonnaise with mustard and tabasco sauce. Put the crispy amaranth over it and lay the beef veal with the meatballs. Pour a bit of extra virgin olive oil and garnish with ground ham and slices of pressed caviar.

Decorate with herbs.

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SAVORY SHORT RIB DONUTS RAYMOND WONG SEAFIRE STEAKHOUSE DUBAI

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200g Irish Beef Short rib 20g Honey 50g BBQ Sauce 2pc Soft brioche bun rolls 100g Cheddar cheese PICKLED APPLE COLESLAW 1pc White cabbage 1pc Carrot 2g Honey 1pc Green apple 1pc Lime 60g Mayonnaise

Preheat the oven to 200°C. Season the short ribs generously with salt and black pepper. Place it in a coverable baking vessel.

In a saucepan, bring the beef stock to a boil. Add the stock to the baking vessel until the short ribs are covered. Cover and place it in the oven for 30 minutes. Drop temperature to 170°C, and cook for 2 to 3 hours until the beef is falling apart. Add more stock as needed to keep the short ribs partly submerged. Once tender enough, pull the beef into pieces. Keep the beef stock for the next day to make the onion soup.

APPLE COLESLAW Shred the carrot, cabbage, and apples into a bowl and add some fresh lime to stop the apples from browning. This will also add a freshness to the coleslaw. Mix the mayonnaise and some honey.

CHEDDAR CHARCOAL DUST Grate the cheddar cheese onto a nonstick baking tray, add in some plain flour and black coloring. Mix well and bake it for 10 minutes until the cheese has melted and turned into a crisp consistency. Leave it to cool. The cheddar mix will get crisp once cooled. Once cold, blend it into a powder and set it aside for dusting the donuts.

SHORT RIB STUFFING Add BBQ sauce to the short rib mix and transfer it into a piping bag.

SOFT BRIOCHE BUN ROLLS Insert a knife into the bun and carefully hallow out the center, this allows the short rib mix to be piped into the center.

FINISHING THE DONUTS Put some honey onto the top of the buns and dust it with cheddar dust, garnish with the apple coleslaw, celery and chopped onions.

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BEEF BURGER WITH TOMATO RELISH BORD BIA These fantastic burgers with all the trimmings make the perfect barbecue meal. They could also be cooked on a ridged griddle or frying pan. If you prefer you can buy a relish, there are a number of Good Irish relishes available.

675g Minced beef 1 Red onion 2tbsp Olive oil 1 Small leek, finely chopped 2 Garlic cloves, crushed 1 Mild red chilli, seeded and finely chopped Salt and freshly ground black pepper 400g can Chopped tomatoes 1tbsp Shredded fresh basil 4 Burger buns, split in half 2tbsp Low-fat mayonnaise 1 Little gem lettuce, separated into leaves 50g Blue cheese, crumbled

RELISH Cut the onion in half, cut one half into thin slices and reserve for garnishing, then finely chop the other half.

Heat the olive oil in a pan and gently fry the onion and leek for a few minutes until softened but not coloured.

Stir in the garlic and chilli, then season to taste, cook for another minute.

Tip in the tomatoes and allow to bubble for 8-10 minutes or until the relish is well reduced and slightly thickened, stirring occasionally.

Remove from the heat, check the seasoning and then stir in the basil.

BURGER If using a charcoal barbecue, light it 30 minutes before you want to start cooking. If using a gas barbecue, light it for 10 minutes beforehand.

Divide the beef into four portions, then using wet hands, shape into patties that are 2.5cm thick. Sprinkle a teaspoon of the pepper all over the burgers.

Add to the grill rack and cook for 4 minutes on each side for rare, 6 minutes each side for medium and 8-9 minutes for well-done.

SERVING SUGGESTIONS Toast the cut sides of the burger buns on the grill rack and place the bottom halves on warmed plates. Add a smear of mayonnaise followed by the lettuce. Top with the burgers, then add the crumbled blue cheese and reserved onion slices. Add the burger buns to the side and place a small bowl of the tomato relish on each plate to serve.

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IRISH BEEF KUSHI WITH BLACK PEPPER TERIYAKI BASE SAUCE 1ltr Mirin 1ltr Soy sauce 1ltr Water 3 White onion 2 Carrot 200g Ginger 1 Kombu 2 Garlic cloves Bring all to a boil and set aside.

Black pepper sauce 200g Base sauce 1tbsp Black pepper crushed Mix well and transfer to squeeze bottle.

Cut the Irish beef striploin into strips - 50g per skewers. Season it with salt, and grill it on a charcoal grill.

SERVING SUGGESTIONS Garnish with spring onion & Drizzle the black pepper sauce.

REIF OTHMAN KUSHIYAKI DUBAI

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GRANT MACPHERSON HAKKASAN GROUP LAS VEGAS WASABI AIOLI Combine the egg yolk, Dijon mustard, rice vinegar, salt, pepper and wasabi powder. Blend the mixtureit slowly adding ½ cup of grapeseed oil until it is emulsified into Aioli.

PRIME BEEF TARTAR WITH WASABI MUSTARD SUNNY SIDE QUAIL EGG AND SESAME RICE CRACKER

SESAME RICE CRACKER 1 cup Sushi rice / 2 cups Water / 28g black and white sesame seeds 1 tbsp Soy sauce / 1 tbsp Sesame oil / Salt and Pepper to taste

180g Lean beef chopped small / 4 Quail eggs / 1 Egg yolk ½ cup Grapeseed oil / 1 tbsp Wasabi powder / ½ tbsp Dijon mustard / Salt and Pepper to taste / 3 Shallots - 2 sliced and 1 minced / 35g Ginger minced / 35g Lemongrass minced / 1 tbsp Chopped Parsley / 3 Garlic cloves / 28g Rice vinegar 28g Water Arugula for garnish Pour ½ cup of grapeseed oil in a cold pan and add the sliced shallots. Place over medium heat until golden brown. Drain the oil into a new pot and reserve, put the fried shallots on a dry paper towel and season it with salt. Repeat the process with garlic and reserve oil to garnish the tartar. Blend the beef, ginger, shallots, lemongrass, parsley, add salt and pepper.

Start by rinsing the sushi rice until the water is clear and not cloudy then drain completely, place it in a pot and add 2 cups of water and cook over medium heat for 20 minutes or until overcooked with a porridge-like consistency. In a blender put the rice, soy sauce and sesame oil until the mix is a fine paste. Spread the mix on parchment or Silpat, sprinkle it with the sesame seeds, place it in the oven at 135°C until it is crisp and dry. Cut into the desired size.

SERVING SUGGESTIONS Put the beef tartar into a ring mould and garnish it with fried shallots, garlic, arugula and oil. Season it with salt and pepper.

Add small dots of the Wasabi Aioli (as seen on the image) on the plate. Serve the tartar with the rice cracker.

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STOUT BRAISED OXTAIL 1kg Oxtail 180g Medium diced carrots 120g Fine diced red onions 100g Medium sliced leeks 40g Fine diced garlic 400g Tomatoes chopped 150ml Chicken stock 500ml Stout 30ml White balsamic vinegar 30ml Worcestershire sauce 40ml Tomato purée 60g Butter 1 Sprig of rosemary 4 Sprigs of thyme 10g Dry oregano 10g Salt 10g Pepper 60g Spice rub - salt, pepper, paprika, onion powder, garlic powder, mustard powder and coriander

SHANE BORN BIDIBONDI DUBAI Preheat the oven to 150°C. Season the oxtail with the spice rub.

Once seasoned, heat a heavy-based pot to high temperature and brown the oxtail for 4-5 minutes. Remove from the pan and set aside. Melt the butter in the same pan and add carrots, red onion, leeks and garlic, sauté it until soft. Add the white balsamic vinegar, Worcestershire sauce and tomato purée. Cook it for 4 minutes. Add the chopped tomatoes, Stout and chicken stock and bring it to a boil for 2 minutes. Season with salt and pepper.

Put thyme and rosemary in a crockpot along with the browned oxtail, pour the sauce over the oxtail and make sure everything is covered if not add some water. Put the lid on the crockpot and place it in the preheated 150°C oven and cook it for 4 ½ hours.

Make sure the oxtail is very tender before serving.

SERVING SUGGESTIONS The ox-tail is best served with mashed potatoes or rice. Do not be scared to use your hand and seek out the best bits.

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TOMAHAWK STEAK

SWEET POTATO MASH 2kg Sweet potato 100g Butter at room temperature Salt to taste

JAMES KNIGHT-PACHECO ME DUBAI DUBAI

Preheat the oven to 190°C. With a fork, stab the sweet potatoes all over and place the sweet potatoes on a tray in the oven. Cook it for 45 minutes until they are soft. Remove the sweet potatoes from oven and let it cool. When the sweet potatoes have cooled down to around 40°C, peel them and place them in a potato masher. Add butter and salt to the mashed sweet potatoes.

1kg Tomahawk steak 10g Thyme 10g Rosemary 20g Garlic 20g Corn oil 50g Butter Season the steak, place it on the chargrill and cook it for five minutes on each side. In a hot smoking pan, pan roast the steak and finish it with foaming butter, thyme, garlic and rosemary.

CHARRED LEEK 1 Leek washed and dried Corn oil Rub the corn oil all over the leek, place it on a flattop stove, and allow the skin to turn black. Once the leek is black, wrap it in baking paper and aluminium foil, bake it at 180°C for 20 minutes. Peel the leek to the centre. The outer leaves will be used as the leek ash. The centre of the leek needs to be lightly warmed up with butter and oil.

LEEK ASH Leek leaves from the charred leek Preheat the oven to 200°C and bake the leek leaves in the oven until they are completely black. Leave it to dry out, once dry and cool, blend it to a fine powder and pass it through a fine sieve.

HORSERADISH LEEKS 200g Sliced leeks 30g Cooking cream 50g Horseradish cream 20g Butter 20g Oil Salt to taste Place a heavy-based stainless steel pan on medium heat, add oil.

Once the oil is hot, add the butter, the leeks, and a pinch of salt.

Sauté it for a couple of minutes. Once the leeks are soft, add the cream and the horseradish. Taste and add salt if needed.

HORSERADISH GEL 700g Horseradish cream 10g Agar Agar 50g Granulated sugar 300ml Water 5g Salt Place the water and the horseradish in a pan and bring it to a boil. Mix the three dry ingredients and whisk it to the boiling horseradish for three minutes. Blend it until you get a gel consistency.

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CEP BONE MARROW 50g Bone marrow / 100g White onions / 30g Unsalted butter / 100g Cep mushroom / 40g Flat parsley / 30g Breadcrumbs

LYONNAISE Slice the onions and sweat it in a pan with butter on medium heat, do not burn the onions. Cook until the onions are translucent and caramelized.

MUSHROOM & MARROW Cut the mushrooms in half and sear with butter, garlic and thyme. Cut the marrow in slices and blanch it.

PREPARE PARSLEY CRUMB Take off the crust of the brown bread, chop it and cook it in a pan with the butter. Chop the parsley and mix it with the crumbs.

CARROT PURÉE 1lt Basic vegetable stock / 250g Large carrots / 1 Star anise 50ml Whipping cream / 80g Unsalted butter / 1 Sprig of thyme 10g Salt / 2g Pepper powder Peel and clean the carrots and slice them thin. Melt the butter in a pan, sweat the carrots and star anise. Add the stock and cook it until it is very tender. Add cream and blend it in a food processor until it has a smooth consistency. Season and pass it through a sieve.

PICKLED MUSHROOM AND CHERRY TOMATOES 50g Shimeji mushrooms / 50g cherry tomatoes, blanched and peeled / 200ml Olive oil / 200ml Nut or vegetable oil / Juice of 1 lemon / 1tsp Salt / 50ml Sherry vinegar / ¾ tsp Pepper cracked Add all the ingredients into a pan, except tomato and mushrooms and bring to a boil. and bring it to a boil. Let it cool down to 85°C. Add the liquid to the mushrooms and tomatoes and leave it to cool down completely.

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RED GRAPE SAUCE 15 Shallots / 30g Butter / 1 Full garlic / 50g Demerara sugar 1500ml Red grape / 800ml Veal or meat stock / 1 Sprig of thyme Sweat the shallots and garlic in butter. Add sugar and let the shallots caramelize. Add the red grape and reduce it by half.

Separately reduce the veal or chicken stock by half. Add the stock to the reduced red grape and bring to a boil, simmer for around 10 minutes. Remove it from the heat, add the thyme and cover with cling film for 15 minutes. Pass it through a fine sieve.

GRILLED BEEF TENDERLOIN ONION, MUSHROOM BONE MARROW AND CARROT PURÉE LUIGI VESPERO WALDORF ASTORIA DIFC DUBAI

SERVING SUGGESTIONS Grill the steak to your desired temperature, I recommend it medium-rare. If you are using a meat thermometer then cook the protein to a core temperature of 46°C. Warm the mushrooms and onion mix and place it in the marrow, and gratin it under the salamander. Warm the carrot purée and using a table spoon place two quenelles on the plate. Place the marrow in between the quenelles so to keep it still on the plate.

Add the tomatoes and mushroom around the bone marrow.

Quick flash the steak in the oven and place it on the plate, meanwhile bring the sauce up to a boil and serve in a saucier on the side.

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STRIPLOIN STEAK JAMES KNIGHT-PACHECO ME DUBAI DUBAI 300g Striploin 30g Butter 30g Rosemary 1 Sprig of thyme Corn oil Sea salt Place all the ingredients into a small vacuum pack bag and vacuum it as tight as possible.

Set the water bath to 52°C, place the bag and cook for 3 hours.

BEEF JUS 1ltr Chicken stock, brown 1ltr Chicken stock, white 1ltr Red grape 200ml Double cream 50g Arrowroot Fresh lemon juice to taste 50g Caster sugar 10g Black pepper ground Salt to taste 1kg Roasted beef bones 100g Button mushrooms sliced 100g Shallots sliced 250g Unsalted butter In a heavy flat stainless-steel pan, pour in the chicken stock, arrowroot and the red grape and reduce it by three quarters. Add the double cream, check the consistency and seasoning.

In two separate heavy based pans, add vegetable oil and roast the mushrooms and the shallots, both should be done separately.

Once soft, add 125g of butter into both pans and allow it to caramelize. Keep stirring and do not allow it to burn. Strain, and add it to the sauce reduction. Once the consistency is correct. Add the roasted beef bones, and heat it for 15 minutes. Finally season with sugar, lemon juice and strain well.

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300g Beef short ribs 100g White onions 20g Garlic 50ml Corn oil 30ml Balsamic vinegar 1.5l Ginger ale 200ml Beef jus Salt to taste White pepper to taste CELERIAC PURÉE 300g Celeriac 200ml Fresh milk 50g Butter Salt to taste White pepper to taste GARNISH 20g Dried crispy onions 15g Chopped chives 20ml Extra virgin olive oil

BRAISED DRY AGED SHORT RIBS JOHN BUENAVENTURA CANOPY BY HILTON DUBAI

In a hot pan, drizzle some corn oil and sear the short ribs over high heat until it gets a dark brown crust. Take out the short ribs and place it on the side, lower the flame and start sautéing the white onions until it becomes translucent. Add in the garlic and continue sautéing it until it is golden brown.

Deglaze the pan with balsamic vinegar and reduce until it becomes thick. Add in the beef cheeks, ginger ale and beef jus together in the pan. Simmer it over low to medium heat and keep on simmering it for a minimum of 30 minutes or until the beef cheeks start to become fork tender. Keep warm on the side.

Simultaneously in a medium pot place your peeled celeriac and add the milk. Simmer the mixture for 45 minutes until the celeriac becomes soft. Place the whole mixture in a food processor or blender to purée it. Transfer the purée in a pot and add butter and season it with salt and pepper.

To assemble the dish, place the purée at the bottom of the plate and put the beef cheek on top of it. Drizzle some of the sauce over it and garnish with some crispy onions, chopped chives and a drizzle of olive oil. Serve immediately.

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DRY AGED T-BONE STEAK FEAST SARADHI DAKARA THE MAINE DUBAI STEAK 650g Dry aged T-bone steak 50g Maldon salt 50g Black pepper Take the steak out of the chiller and bring it to room temperature.

Season it with salt and pepper and put it in Josper grill.

BRUSSELS SPROUTS 200g Brussels sprouts 3g Salt 3g Pepper 20ml Lemon vinaigrette Cut the Brussels sprouts into half and remove the first layer of the Brussels sprout leaves. In a hot pan, shallow fry them and once they turn golden brown transfer them to a bowl and season it.

SAUTÉED MUSHROOMS 50g Oyster mushrooms 60g Brown mushrooms 3g Thyme, finely chopped 2g Chopped garlic 5g Presley 10g Butter Salt and Pepper In a pan on medium heat, add butter, chopped garlic and cook for a couple of minutes. Then add the mushrooms and thyme. Sauté the mixyure until it is cooked, add the chopped parsley and season it.

ROSEMARY DUCK FRITES 200g Potatoes 50g Duck fat 15g Sliced red onion 5g Rosemary 5 Garlic cloves 15ml Olive oil 3g Thyme 2g Black pepper powder Boil the potatoes and cut them into wedges. In a hot pan, add the olive oil, sliced onion, rosemary, thyme, pepper and cook it with the duck fat. Shallow fry until they are golden brown and season it before serving.

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PULLED BEEF 200g Beef brisket 10g Rosemary 10g Thyme 10g Bay leaf 10g Whole peppercorns Cinnamon stick 2ltr Water Salt for seasoning Place all of the ingredients is a deep stockpot. Bring it to a boil, skim off any scum that comes up to the surface. Once it is boiling, reduce the heat to a light simmer and cook for 4 hours until the beef can be pulled apart. Take the beef out of the water, allow it to cool, then pull the beef apart, ensuring there is no fat, keeping only the soft meat. Keep aside for later use.

BEEF CARBONARA JAMES KNIGHT-PACHECO ME DUBAI DUBAI

CREAM AND PARMESAN SAUCE 40g Beef bacon 100g Cooking cream 40g Button mushrooms 40g Parmesan 40g Butter 20g Corn oil Chopped parsley Place a heavy-based saucepan on medium heat, add the corn oil. Once hot, add the beef bacon and mushrooms, cook until both are well caramelized, then add the butter, season well, then add the cream and reduce it by half. Once reduced, add the parmesan and parsley. To finish the dish, add the beef, then mix with the pre-cooked pasta.

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ROAST RACK OF LAMB WITH HERB CRUST BORD BIA Really delicious. You can vary the herbs and use your favourites.

1 Rack of lamb, well-trimmed Salt and black pepper 4 tbsp Parsley, chopped 1 tsp Thyme, chopped 75g Breadcrumbs Knob of butter, melted 1 tbsp Good quality mustard Preheat oven to 200°C (400°F) Gas Mark 6. Season the lamb with salt and pepper.

Place in the preheated oven for 10 minutes. Meanwhile, make up the topping - combine the herbs, breadcrumbs, seasoning and butter and mix well. After 10 minutes remove the lamb from the oven.

Spread the mustard over the top of the lamb. Spoon on the herb and breadcrumb mixture and press well onto the lamb.

Place it back in the oven and roast for another 25 minutes. Allow it to sit for 5-10 minutes before carving into single cutlets.

SERVING SUGGESTIONS Delicious served with a baked potato and salad or roasted vegetables - simply toss some chopped peppers, courgettes, tomatoes and red onions in a little olive oil.

Season with salt and pepper and roast in the oven at the same time as the lamb.

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CLARIFIED LAMB REDUCTION Legs of lamb / 1 Carrot / 2 Celery stalks / 1 Onion / 2 Egg whites Lamb reduction / Kuzu / Fennel Strip the flesh off the legs of lamb, mix the meat with the vegetables, the egg whites and salt. Pour the mixture into a pan with the reduced lamb and bring to a boil and maintain a gentle boil for 30 minutes. Once clarified, filter out the reduced lamb and bond it with the kuzu.

LOIN OF LAMB WITH A CEREAL CRUST FENNEL AND GOAT CHEESE PEARLS HEINZ BECK LA PERGOLA ROME

FENNEL PURÉE 2 Fresh fennels / Star Anise / Salt / Extra virgin olive oil

WILD FENNEL FILLING 200g Chicken breast / 200ml Liquid cream / 2 Egg whites / Wild fennel powder / Salt Cut the chicken breast into small pieces and mix it with the cream, egg whites, salt and pepper. Pour the mixture into the pacojet glass, freeze and paco jet it. Add the wild fennel powder last.

LAMB WITH A CEREAL CRUST 320g Saddle of lamb - clean / Wild fennel filling / 200g Corn flakes / 200g Oatmeal / Salt / Pepper

Clean the fennel and take care to remove the tough outer parts and filaments. Cook the fennel in a steam oven at 63°C for 1 ½ hour with oil, salt and the star anise. Remove the spices and blend to get a purée. Add salt, if necessary.

FENNEL BRUNOISE 1 Fennel / 25ml Pernod / 125ml Italian white grape / Star Anise Vegetable broth / Clarified lamb reduction / Chervil / Tarragon Clean the fennel, remove the tough parts, and cut the rest into brunoise. Stir fry the brunoise in a pan with the Pernod, Italian white grape, vegetable broth and the star anise. Let the liquid evaporate and season it with salt. Tie the fennel with the clarified lamb reduction. Add chopped chervil and tarragon.

Put the lamb in a vacuum bag with salt, pepper and cook for 25 minutes in a steam oven at 63°C. Dry and cut the lamb saddle into medallions and sprinkle each piece with the wild fennel stuffing. Bread the meat in cereals fry it in extra virgin olive oil.

Dry on paper towels and keep warm until use.

GARNISH Shiso / Edible flowers

LAMB REDUCTION 1.5kg Lamb bones / 50ml Tomato paste / 1 Carrot / 2 Celery stalks / 1 Onion / Fresh thyme / 2 Garlic cloves / 125ml Fortified red grape / 125ml White grape / Ice / Salt / Extra virgin olive oil

Soften the gelatine in milk, add the goat cheese and bring to a boil at 80°C. Blend and dissolved it in a little corn starch and cold water. Pass it through a sieve and let it cool. Pour the mixture into a pastry bag and squeeze in liquid nitrogen to get the pearls.

Lyophilize (freeze dry) the pearls for 1 day.

Toast the bones in the oven at 180°C until they are gold in colour.

In a pan, fry the chopped vegetables with extra virgin olive oil.

Add the garlic, thyme and tomato paste. Deglaze it with the red grape, taking care to let the liquid evaporate. Transfer the vegetables in a large pot, add the bones, water, ice and cook for 4 hours.

GOAT CHEESE PEARLS 500g Milk / 250g Goat cheese / 3 Gelatine sheets / 2g Cornstarch

SERVING SUGGESTIONS Spread the fennel purée on the bottom of the plate. Put the medallions of crusted lamb and finish it with the fennel brunoise in lamb reduction. Garnish with shiso, edible flowers and at the time of serving add the goat cheese pearls.

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HERB CRUST LOIN OF IRISH LAMB

STEVEN SMALLEY HILTON DUBAI JUMEIRAH HILTON DUBAI THE WALK 1 Lamb rack minimum of 6 bones / 80g Brioche bread / 30g Chopped soft herbs (parsley, chives, marjoram) / 1tsp Dijon mustard / 200g Heirloom carrots / 50g Carrots / 100g Leeks 100g potatoes / 1 Large white onion / 3 Sprigs thyme / 50ml Vegetable stock / 75g Butter / 50g Spring onion / 75g Cream 50ml Veal/ Lamb Jus / 15ml Rye/ 20g Finely diced shallots and garlic / 10g Green peppercorns / 1 Dessert spoon redcurrant jelly / Salt and pepper LAMB LOIN Trim all the fat and bones off the lamb rack. Roughly clean the bones then boil for 10 minutes, cool and clean off so the bones are clean. Trim the brioche bread crust and blend it with the chopped herbs and season till it is bright green.

Quickly brown the lamb on a pan and slow roast it in the oven at 90°C for 10 minutes. Allow to rest, then lightly brush it with mustard and coat it with the crumbs.

CHAMP POTATO Blanch the leeks in salt water till tender then remove the outer layers to make the tube. Boil the potatoes and make a mashed potato with ½ of the butter and cream. Combine the mash with chopped spring onion and chopped chives and pipe it into the leek tube.

HEIRLOOM CARROTS, CHIPS AND PURÉE Blanch and peel the heirloom carrots. Lightly brown a pan with a little butter and seasoning. Take a carrot and cut some thin disks, boil for 30 seconds, dry and deep fry until crisp and season it.

With rest of the carrots, dice them and mix it with the shallots and garlic and boil until cooked. Blend to a purée with a teaspoon of butter and a little cream, pass it through a sieve and keep it aside.

ONION PURÉE Slice the onions and fry it with a little garlic and fresh thyme.

Brown well and season it. Add the stock and cook it gently till the onions are very soft and the stock has reduced to 1/3. Blend it to a purée with a teaspoon of butter and a little cream, pass it through a sieve and keep it aside.

HUNTSMAN SAUCE Sweat the onions and garlic, lightly crush green peppercorns and add it to the onions, add the rye and reduce it to ¼. Add the veal/ lamb jus and bring it to a boil. Add the rest of the cream and reduce it to the right consistency. Finish with the redcurrant jelly and season it.

SERVING SUGGESTIONS Place lamb to one side of the plate, carve if required. Stack the hot carrots with the purée in the middle and the chips on the top of the stack. Place the champ potato next to it so it is all neat and in a row. Add one spoon of the onion purée and sauce on the other side of the plate.

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BLACK LENTIL STEW 180g Black lentils / 100g Spinach / 85g Bunoise carrots / 85g Brunoise onions / 85g Brunoise celery / 65g Small diced beef bacon / 2g Butter

TANDOORI OF TE MANA LAMB BLACK LENTIL STEW AND MINT CHUTNEY GRANT MACPHERSON HAKKASAN GROUP LAS VEGAS 2 pcs Rack of lamb / 1 tbsp Grapeseed oil / 1 Shallot diced / 4 Garlic cloves chopped / 1 tbsp Mustard seeds / 50g Ginger / 1 tbsp Curry powder / 1 tbsp Cumin seeds / 1 tbsp fresh Coriander 1g Saffron Remove the loin from the rack, split it in half, so each is a portion.

Toast the cumin and mustard seeds until fragrant and pound it in a mortar and pestle. Sweat all the ingredients together in grapeseed oil, add the spices and purée to marinate lamb.

Prepare the lamb by searing it over high heat for 3 minutes each side and caramelize it around the loin. Let the loin rest for about 10 minutes before ready to plate.

Cook the lentils until tender in salted boiling water then strain and reserve. Crisp the bacon over medium-high heat and reserve for later. Sweat the carrots, onions and celery with a pinch of salt in 1g of butter. Add the bacon to the mix and blend it with the lentils and reserve until ready to plate. In a pot of boiling salt water, quickly blanch the spinach for 30 seconds and shock it immediately in ice water. Fold them into lentils when ready to plate.

MINT CHUTNEY 250g Mint leaves - reserve some small leaves for garnish / 4 Thai chillies / 50g Vinegar / ½ tbsp Sugar / 50g Chinese parsley / ¼ tbsp Salt / 50g Ginger / 50g Garlic / 50g Tamarind juice / 80g Shallots Roughly chop garlic, ginger and shallot, put all the ingredients in a blender and purée. The taste should be sweet, salty and a bit spicy.

SERVING SUGGESTIONS Start by reheating the lentil stew with the remaining butter over medium heat. Folding the spinach into the lentil stew, season with salt and pepper. Put a portion of stew on a plate along with the sliced lamb medallions, a dollop of the mint chutney and mint leaves as garnish.

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LAMB CHOPS 3 Lamb chops 50g Corn oil 30g Butter 1 Sprig of rosemary Pinch of Salt Place a heavy-based frying pan onto a high heat. Season the lamb chops. Once the pan is hot, add the corn oil, when the oil is hot, place the lamb chops buy do not shake the pan. Brown the lamb chops on either side, add the butter and rosemary, cook for a further 3 to 4 minutes.

LAMB KOFTE 80g Minced lamb 10g Diced onion 10g Diced garlic 5g Chopped parsley 10g Pomegranate molasses 5g Worcestershire sauce 30g Corn oil Mix all of the ingredients in a bowl and leave it overnight to allow the flavours to develop. Shape the koftas onto a bamboo skewer, making sure they are not too thick or too thin. Grill it at a high heat evenly on all sides.

GRILLED ONIONS 100g Onions sliced 10g Sumac powder Pinch of Salt 30g Corn oil Season the onion with salt and sumac. Place the corn oil in a heavybased pan, once the oil is hot, add the onions, stir well, and cook until soft.

THE GRILLER JAMES KNIGHT-PACHECO ME DUBAI DUBAI

TOMATO SALSA 100g Chopped tomatoes 30g Apple cider vinegar 40g Chopped onions 20g Chopped garlic 100g Tomato juice 5g Smoked paprika 30g Sugar Salt for seasoning 30g Olive oil Place all of the ingredients in a heavy-based saucepan. Bring to a light simmer, and cook for an hour. Reduced to a sweet sticky glaze and take it off the heat. Blend well to a fine purĂŠe. Serve at room temperature.

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12 Lamb cutlets, well-trimmed 2 tbsp Olive oil SPICE MIXTURE 1 tsp Cumin ground 1 tsp Coriander, ground 2 tsp Paprika Salt and black pepper GUACAMOLE 2 Avocados, stone removed, peeled Juice of 1 lemon 3 tbsp Half fat crème fraiche 2 Scallions, chopped Dash of Tabasco Salt and black pepper

SPICY LAMB CUTLETS WITH GUACAMOLE AND CHERRY TOMATO SALSA BORD BIA A great summery dish, loads of flavour, colour and a great source of protein and iron!

TOMATO SALSA 8-10 Cherry tomatoes, chopped 1 Cucumber, chopped 1 Red onion, finely chopped 1-2 Chillies, chopped 2 tbsp Fresh coriander, chopped Juice of 1 lemon 2 Garlic cloves, chopped 3 tbsp Olive oil Salt and black pepper Drizzle the olive oil over the cutlets. Combine the spice mixture ingredients. Dip the cutlets in the mixture. Shake off the excess.

Grill or barbecue for 3-4 minutes on each side. Mix all the guacamole ingredients in the food processor and taste for seasoning. Mix the salsa in a large bowl.

SERVING SUGGESTIONS Serve the crispy cutlets with the salsa and the guacamole on the side.

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AUBERGINE PURÉE 500g Aubergine - smoke on the chargrill for 15 minutes 100g White onions finely chopped and pre-salted for 15 minutes 50g Garlic finely chopped and pre-salted for 15 minutes 1ltr Double cream 1ltr Water 100g Butter 100ml Corn oil 2g Salt Lemon juice to taste

LAMB CHOPS WITH RATATOUILLE GARLIC POTATO MASH IN A BASIL SAUCE JAMES KNIGHT-PACHECO ME DUBAI DUBAI

Place a heavy stainless steel pan on the stove, add the oil. Once the oil is hot but not smoking, add the onions and garlic, sweat it until it is soft and translucent. Add the aubergine and cook it until the aubergine begins to roast and starts to caramelise, add butter and stir well. Add the cream and water, reduce it by half and constantly stir it. Blend the aubergine while it is still hot, add salt and pass it through a sieve. Add the lemon juice to taste.

LAMB RUMP 80g Lamb rump 1 Sprig of thyme 20g Aromatic oil Pan roast the lamb with corn oil, foaming butter and aromatics.

Place all the ingredients into a vacuum pack bag. Set the water bath to 52°C and cook for 45 minutes.

GARLIC MASH Garlic paste 10ml Cream infused with 4 garlic cloves sliced Salt to taste 1kg Potatoes 100g Butter

CONFIT GARLIC 100g Garlic 2g Rosemary 2g Thyme Salt to taste 30ml Olive oil Baking paper Aluminium foil Water Blanch the garlic in water. Preheat the oven to 140°C, mix all the ingredients and wrap them in baking paper and then the foil.

Bake it for 40-50 minutes.

Place the potatoes into a vacuum pack bag. The potatoes should be flat when it is vacuumed. Place the bag in a water bath for 60 minutes at 72°C, then chill once it is done. Pass the potatoes through a potato masher and then through a sieve. In a pan on low heat, add the mash potatoes and infuse it with milk, cream and butter. Put the mash in a kitchen aid and whisk it on speed 3 slowly adding the cream mixture. Whip the mash until it has a light texture and pass it through a sieve.

RATATOUILLE 1 Red pepper finely diced 1 Yellow pepper finely diced 100g Courgettes finely diced 100g Onions finely diced 10g Tomato purée 10ml White vinegar Caster sugar to taste Salt to taste Cayenne pepper to taste 20ml Vegetable oil 50ml Extra virgin olive oil In a medium saucepan, heat the vegetable oil. Add the vegetables with a pinch of salt and gently sweat them down. Add the tomato purée and cook for three minutes. Add the vinegar, finish it with olive oil and season it.

BASIL SAUCE 4ltr Chicken stock 2kg Lamb bones 2ltr Red grape 300ml Double cream 50g Cornflour Lemon juice to taste 50g Caster sugar 10g Black pepper ground Salt to taste 500g Button mushrooms sliced 500g Shallots sliced 250g Unsalted butter 20g Basil In a heavy flat stainless steel pan, pour in the chicken stock, cornflour and the red grape and reduce it by three quarters.

Add the double cream, check the consistency and season it. In two separate heavy-based pans, add vegetable oil and roast the mushrooms and the shallots, both should be done separately.

Once soft, add 125g of butter into both pans. Keep stirring and do not allow it to burn. Strain and add it to the sauce reduction.

Once the consistency is correct. Add the roasted lamb bones and heat it for 10 minutes. Season it with sugar, lemon juice and basil for 10 minutes. Strain well.

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LAMB WITH EGGPLANT TOMATO AND SALTED RICOTTA HEINZ BECK LA PERGOLA ROME TOMATO SAUCE 400g Cherry tomatoes 1 Sprig of basil 1 Garlic clove Âź Chilli pepper Boil 300 grams of the cherry tomatoes. Remove the skin, cut them into 4 halves and remove the seeds. Blend the rest of the cherry tomatoes, pass it through a sieve and add extra virgin olive oil. Put the cherry tomatoes and the sauce in a jar. Add basil, garlic and chill pepper. Seal the jar and immerse it in a water bath for 2 hours.

Remove and blend it with the basil, garlic and chilli pepper.

LAMB 1 Lamb saddle 1 Sprig of basil 1 Sprig of rosemary 1 Sprig of thyme 2 Garlic cloves 10 Pepper shells Extra virgin olive oil Bone the lamb and remove all the fat. Marinate the lamb for 24 hours with extra virgin olive oil, basil, rosemary, thyme, garlic and pepper shells. Remove the lamb from the marinade and brown it in a pan with a bit of extra virgin olive oil. Bake it at 170°C for 20 minutes and cut into 8 pieces.

EGGPLANT 1 Eggplant, small Cut the eggplants into wedges and season it lightly with salt. Grill them on both sides.

GARNISH 60g Salted ricotta 1 Sprig of basil, small leaves SERVING SUGGESTIONS Pour the tomato sauce in the middle of the platter and place 2 pieces of lamb on it. Put the grilled eggplant on top of the lamb and garnish it with grated salted ricotta, a bit of extra virgin olive oil and basil leaves.

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LAMB AND SALAD PITTAS The sumac adds a lovely tangy lemony favour. If you don’t have sumac you can use lemon zest.

BORD BIA

400g Lean minced lamb / 1tbsp Grapeseed oil or olive oil / 3 Garlic cloves, peeled and chopped (reserve ½ for the dressing) 2½ cm Piece of ginger, peeled and grated (reserve ½ for dressing) 1 Red chilli, sliced, deseeded if you wish / 200ml Pasatta / 1tsp Runny honey / 1tsp Ground cumin / 1tsp Sumac / Salt and freshly ground black pepper

TO COOK THE MINCE Heat 1 tablespoon of grapeseed oil into the frying pan on a medium-high heat. Add the mince, breaking it apart with a wooden spoon. Cook for 5-6 minutes until browned. Then add half the garlic, half the ginger, chilli, pasatta and honey. Season with the cumin, sumac and salt and black pepper. Cook for another 5-6 minutes.

DRESSING 1tsp Soy sauce / Juice of 1 lime / 2tbsp Sesame oil / ½ tsp Cumin 1tsp Sumac

TO MAKE THE DRESSING Combine the remaining garlic and ginger in a bowl along with the soy sauce, lime juice, sesame oil, cumin and sumac.

SALAD 1 Large carrot, thinly sliced/grated / ½ Cucumber, deseeded and thinly sliced into lengths / 1 Fresh red chilli, deseeded and finely chopped / 4 Scallions, trimmed and sliced / Handful of coriander leaves, roughly chopped / Handful mint leaves, roughly chopped

TO MAKE THE SALAD Mix all the salad ingredients in a large bowl and stir through the dressing.

TO SERVE 1 Little gem lettuce / 4 Pitta pockets, natural/Greek style yogurt, sumac

TO SERVE Toast the pitta bread. Cut across the middle. Make a pocket and then add a little lettuce and salad to each half of the pitta, top with the mince mixture. Drizzle over some yogurt and sprinkle with a little sumac.

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JOSPER GRILLED DOUBLE CUT LAMB CHOPS LAMB 400g Irish Lamb chops / 10g Maldon sea salt / 5g Black pepper 5g Choice of your spice GREMOLATA 20g Finely chopped Parsley / 15g Finely chopped chives / 20g Finely chopped coriander / 25g Panko Bread crumbs / 3g salt 2g Black pepper / 30g Dijon mustard PARMESAN FRIES 100g French fries / 35g Parmesan cheese / 20g leeks / 25ml Lemon vinaigrette / 20ml Oil / 1g Black pepper / 15g Chopped onion / 4g Chopped garlic / 1g Salt FIG AND LAMB JUS 20g Chopped onion / 10g Chopped garlic / 1 Sprig of thyme 60g Chopped dried fig / 150ml Lamb stock

SARADHI DAKARA THE MAINE DUBAI Marinate the lamb with salt, pepper and your choice of spices, and put it in a Josper grill. While the lamb is cooking, prepare the fig sauce. SautĂŠ onions in olive oil and add chopped garlic, thyme and the fig until the fig gets a bit soft. Add the lamb stock and season it. Reduce till it forms a thick sauce. Prepare the gremolata for the crust. Toast the bread crumbs to golden brown and keep aside. Chop the herbs finely and mix it with the toasted bread crumbs. Add salt and pepper and keep aside. For the parmesan fries, in pan on medium heat add the chopped onions and garlic, sautĂŠ it until the onions start to sweat, and add the sliced leeks.

Deep fry the French fries. Add the fries to the leeks with shredded parmesan.

SERVING SUGGESTIONS Whiles the lamb is resting, apply Dijon mustard and dip the lamb chops into the gremolata. On a plate, put all the parmesan fries in the centre and put the lamb chops on top of the fries and add some sauce around. Finish with some microgreens.

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SENCHA TEA SMOKED SALMON WARM TOMATO SALSA, LEMON CREAM JOHN BUENAVENTURA CANOPY BY HILTON DUBAI SMOKED SALMON 200g Irish smoked salmon 30g Dried sencha green tea 5g Sichuan peppers Transfer the fish into a zip lock bag or a bowl with a lid. Using a smoke gun, load the gun with green tea leaves and put the nozzle directly into the bag or the bowl with the salmon. Double smoking the salmon will produce a richer flavour profile. Once a large amount of smoke accumulates, immediately seal the bag or close the lid of the bowl and let it sit for 20 minutes in the fridge.

Repeat the process 2-3 times until you get a powerful rich smoky flavour to the salmon.

TOMATO SALSA 50g Semi-dried tomatoes 20g Olive oil 5g Cayenne pepper 5ml Lemon juice Salt to taste Pepper to taste Prepare the salsa by chopping the semi-dried tomatoes into small pieces. Place it on a small pan over low heat and add some olive oil. Cook the salsa for 5 minutes until the tomatoes start to soften up. Season it with cayenne pepper, salt and pepper. Once off the fire, add the lemon juice to give the salsa some citrus feel. Set aside at room temperature.

GARNISH 10g Fried small capers 10g Caperberries 1 Lemon 5g Chopped chives 30g Crème Fraiche SERVING SUGGESTIONS Slice the lemon thin and arrange it at the bottom of the plate or board. Slowly layer out the double-smoked salmon on top of it and spoon some tomato salsa over the dish. Finally, add a few dollops of Crème Fraiche mixed with lemon on top and finish it with some fried capers and chives.

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SMOKED SALMON ALFREDO RUSSO DOLCE STIL NOVO TURIN Food has been smoked or cured throughout history as a means of preserving. People in many cultures and societies around the world have relied on smoking fish and meats as a method of long term storage. Until the 1940s, all smoked fish was referred to as “cured� and was produced using the traditional method of hanging the fish in chimneys above slowly smouldering wood shavings. But today, of course, we are smoking to add that recognisable flavour rather than for the sake of preserving it.

Fresh salmon Sea Salt Sugar Fresh herbs Charcoal Make a brine with mixing water, sugar, salt and fresh herbs. In a plastic container, cover the salmon with the mix and refrigerate for 4 hours. You will need to cure your salmon for at least 4 hours, even for thin fillets, but never go more than 8 hours or your fish will be too salty. Take the fish out of the brine and dry it with a kitchen cloth. Set the fillets on your cooling rack, skin side down. Heat the charcoal grill, piling coal on one side to set up direct and indirect heat zones. Set a drip pan under the grill grate in the indirect heat zone and smoke your fillets.

You must be careful about your heat. The biggest problem in smoking is using too high a heat. Smoke the fish until cooked through but not dry. Serve the smoked salmon directly on top of a bed of herbs.

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BLACKENED SALMON FILLET SMOKED CORN SALAD AND CHIPOTLE AIOLI JOHN BUENAVENTURA CANOPY BY HILTON DUBAI 200g Salmon fillet On a skillet over medium heat, drizzle corn oil. Season the salmon with salt and shallow fry it on the pan for approximately 3 minutes on each side. Once you turn over the salmon add in a knob of butter to finish it off and to give the salmon a creamy smooth scent and flavour.

BLACKENED SPICE 30g Paprika / 20g Smoked paprika / 10g Cumin / 10g Coriander powder 10g Garlic powder / 10g Onion powder / 5g Black pepper powder Mix all the powdered spices and cook it in a small pan over low heat for 5 minutes until the spices naturally give out their scent and aroma. Once the blackened spice is cold, carefully rub a generous amount of the spice over the salmon fillet. Keep the salmon in the fridge for 30 minutes and ensure to add salt before cooking the salmon.

SMOKED CORN SALAD 100g Grilled yellow sweet corn / 20g White onions / 10g Coriander leaves 2g Cumin powder / 30g Cherry tomatoes / 20g Pomegranates / 30ml Lime juice / 30ml Corn oil / Salt to taste / Black pepper to taste In a mixing bowl combine the grilled sweet corn, chopped white onions, tomatoes, coriander leaves and pomegranate. Season the salad with cumin powder, salt, pepper and a splash of lime juice. Add a drizzle of corn oil to balance the tartness of the dish and set aside in the fridge.

ADOBO AIOLI 100ml Corn oil / 1 Egg yolk / 20g Guajillo chilli / 20g Ancho chilli / 5g Coriander seeds / 15ml Red vinegar / 10g Garlic / 5g Cumin / 5g Black pepper / 5g Oregano Soak the dry chillies in water for 30 minutes. Once the chillies are soft, place it in a food processor together with the garlic, cumin seeds, coriander, black pepper and oregano. Blend the mixture until it forms a paste. If the mixture becomes too thick use the leftover water from the soaking of the chillies to loosen it up. Prepare the base mayonnaise by whisking the egg yolk over a bain-marie / double boiler until it fluffs up. Once the egg yolk is pasteurized, slowly pour in the corn oil and whisk it. You need to emulsify and incorporate the oil with the egg yolk to form the mayonnaise.

Once you have the mayonnaise ready, mix it with the premade adobo aioli sauce and season it with salt and pepper. You can add more adobo paste to suit your personal preference.

SERVING SUGGESTIONS

Plate the dish by placing the corn salsa at the bottom of the plate, add in the seared salmon on top and finish it with a scoop of adobo aioli and a slice of lime.

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IRISH SMOKED SALMON WITH RHUBARB AND CITRUS GRIBICHE STEVEN SMALLEY HILTON DUBAI JUMEIRAH HILTON DUBAI THE WALK 200g Irish smoked salmon 20g Fresh dill, ¾ cut, ¼ nice picked leaves 200g Fresh rhubarb 2g Agar agar 10m Shortcross 75g Castor sugar 50g Romanesco and purple cauliflower 20g Capers 10g Quinoa 1 Lemon, zest and juice 10ml Olive oil 1 Hardboiled egg, diced 10g Gherkins 10g Chopped parsley, chervil and tarragon 60ml Mayonnaise Salt and Pepper

SMOKED SALMON: Coat the smoked salmon in chopped dill, then cut into 50g slices.

RHUBARB GEL AND CHIPS: Slice six thin slices of the rhubarb and place to one side. Cut the rest into 1 cm pieces, place it in a pan and cook it with 200ml of water for 20 minutes, when soft add the sugar and cook it for another 30 minutes till it is soft.

Blend and pass it through a fine sieve. Add the Shortcross and agar - 1.1gr for 100ml of purée. When the sugar is added also place the sliced rhubarb for 2 minutes. Dry it in a low oven or under heat lamps till it is dry and crisp. Refrigerate until it sets, re-blend and place it in a squeeze bottle.

CAULIFLOWER: Cut into small clean pieces and blanch separately in salted water. Chill in it ice water starting with the white, green and the purple. Toss in a little lemon juice with olive oil, salt and pepper.

GRIBICHE: Dice the gherkins and mix the hardboiled egg, ½ of the capers and herbs with the lemon juice, mayonnaise. Add salt and pepper to taste. deep fry the remaining capers until crisp and then drain off excess oil.

QUINOA: In a pan fry the quinoa till it starts popping and a nutty aroma comes from the quinoa, place aside to cool.

SERVING SUGGESTIONS Place the salmon in the centre of the plate. Arrange the cauliflower at the side of the salmon. Add the capers, chips and dill leaves.

Add the rhubarb gel in the spaces in between and the gribiche on the other side with the lemon zest and quinoa on top.

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Otah - Otah 350g Mackerel filets cut into small pieces / 240g Grated coconut 20g Grated galangal / 20g Grated lemongrass / 2 Stalks of lemongrass bias cut 8 cm / 2 Garlic cloves / 2 Red chilies pounded 80g Shallots / 1 ½ tbsp Cumin powder / 1 ½ tbsp Curry powder / 35g Grated ginger / 20g Salt / 20g Sugar Mix all ingredients in a food processor, pulsing until combined, transfer to a bowl and chill it in the fridge until ready to use. Use 28g of the mousse in the palm of your hand to form a small ball and skewer it to the stalks of the lemongrass which will be used as a skewer. When ready to serve, sear it in a medium-high heat pan until golden brown.

KING SALMON “OTAH OTAH,” MACKEREL MOUSSE, LIME PICKLE GRANT MACPHERSON HAKKASAN GROUP LAS VEGAS 400g Salmon cut into 100g portions butterfly / 113g Otah–Otah farce divided into 28g portions / Julienne 85g Carrots, 85g Onions and 85g Celery / 1 tbsp Chopped parsley / 1g Butter / 3 stalks of Spring onion bais cut for garnish Over medium heat sweat the carrots, onions and celery in butter. Add a pinch of salt, cook al dente and reserve. Season the salmon with salt and pepper. Sear the salmon portions over medium-high heat approximately for 2 ½ minutes on each side, careful not to overcook it. Reheat the vegetable mixture.

LIME PICKLE 5 Limes / 85g Salt / 70g Chili / 70g Cumin seed pounded / 57g Mustard seeds roasted and skinned / 1 1/3 cup Sesame oil / ½ cup Vinegar / 43g Whole garlic / 57g Fresh ginger sliced Place one-inch of salt on the bottom inside a glass jar. Wash and dry the limes and place them in the jar for one month. Cut the salted limes into four parts but not clear through. Mix oil vinegar, garlic and ginger, pour over the salted limes, place in the jar.

SERVING SUGGESTIONS Plate the seared salmon with the lime pickle in a small ramekin, with the Otah-Otah skewers on the side and add the spring onions on the salmon as a garnish.

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8 organic eggs 2tbsp Chives, chopped 1tbsp Basil, chopped Salt and black pepper 1tbsp Olive oil 50g cream cheese, diced 75g organic smoked salmon, thinly sliced and chopped Organic Red onion slices to garnish Salad leaves and brown bread to serve

SMOKED SALMON AND CREAM CHEESE FRITTATA BORD BIA A special treat that’s quick and easy to prepare.

Set the grill to high. Whisk the eggs with the chives, basil and seasoning. Heat a non-stick pan with the olive oil. Pour in the egg mixture, stir for a moment or two, allowing the liquid egg to flow on to the base of the pan.

Scatter on the cream cheese and continue cooking until the egg is almost set but still moist on top, add the smoked salmon pieces, press on salmon lightly.

Place the pan under the hot grill to finish cooking 1 to 2 minutes.

Cool for 2 to 3 minutes, and then loosen edge with spatula and slide onto a large plate.

Cut into wedges and serve warm. Garnish with red onion slices.

SERVING SUGGESTIONS Serve with salad leaves and brown bread.

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There are very few ingredients can be compared to the salmon belly in terms of tenderness.

1 Fresh salmon fillet with the skin / Juice of three limes / 135g Coriander seeds / 150g Iodized fat salt / 200g Sugar / 50g Miso paste / 80g Cumin / 1 Fennel root / 150g Black pepper

SALMON WITH TOFU AVOCADO BUTTER, TEAR PEAS AND CHIVES DANIEL NEGREIRA HIDDEN BY DM AND ALMA TAIPEI

Crush the spices together until you get a kind of catchy dough and marinate it for three hours. Cover the salmon completely with the mixture and marinate it for two days in the refrigerator.

Once marinated, clean the salmon with water and package in portions. Consume at least one day after packaging.

TOFU 200g Avocado / 200g Egg tofu / 50g Milk / 10g Vegetable jelly 5g Shichimi togarashi Mix all the ingredients in a Thermomix until it has a smooth consistency and add the vegetable jelly, put it in moulds with the desired shape and refrigerate.

SERVING SUGGESTIONS Cut strips of the salmon lengthwise to wrap the avocado tofu. If this is done at least two hours in advance, the salmon will add nuance to the tofu. Lightly toast the salmon on a pan. Add the tear peas over the salmon and decorate with the chive flowers.

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CURED SALMON DILL CRÈME FRAICHE, SHAVED FENNEL, CITRUS SEGMENTS AND YUZU TRUFFLE DRESSING LUIGI VESPERO WALDORF ASTORIA DIFC DUBAI 100g Thinly slice the smoked salmon 20g Crème Fraiche 5g Dill cress 35g Finely sliced fennel 3 Orange segment 2 Grapefruit segment 50ml Truffle yuzu dressing 15ml Extra virgin olive oil Maldon salt CURED SALMON 1kg Salmon fillets, pinned and brownout 100g Caster sugar 20g Star Anise 20g Coriander seeds 15g Ginger 100ml Lemon juice 100g Maldon salt 25g Lemongrass 100ml Fresh orange juice Mix all the ingredients in a medium-deep tray. Place the salmon with flesh side down and leave it for 2-3 hours. Turn the salmon over so that it is skin-side down and leave to cure for a further 5-7 hours.

Curing time will depend on the thickness of the fillet.

Once cured, rinse under cold water, pat dry and keep in the chiller.

TRUFFLE YUZU DRESSING 250ml Truffle oil (for better results mix one part of white truffle oil and one part of black truffle oil) 26g Garlic, Microplane 240ml Yuzu jus 400ml Light soy 200ml Mirin or white balsamic 2g Xanthan (whisk into warm soy sauce if you need a thick dressing) Mix all ingredients.

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PAN ROASTED SALMON 160g Salmon fillet 30g Corn oil Lemon wedge 30g Butter 1 Sprig of Rosemary Salt for seasoning Place a heavy-based frying pan onto a medium heat, add the corn oil. Season the salmon all over, once the oil is almost smoking, place the salmon in the pan, making sure you do not shake the pan, otherwise this will disturb the caramelisation process. Once the salmon is golden brown, turn the salmon over, add the butter and rosemary to it. Once the butter has fully started to foam, squeeze the lemon and turn off the heat. Allow the salmon to carry on cooking in the pan.

GRILLED BABY GEM LETTUCE Half a head of baby gem lettuce Corn oil for brushing Salt for seasoning Place a heavy-based frying pan onto a medium heat. Brush the lettuce on the flat side with oil, and season well. The lettuce should start to cook straight away, keep cooking until it is completely golden brown on the flat side.

CURED CUCUMBER Cucumber whole and peeled 50g Salt 50g Sugar 30g Corn oil

WILD ATLANTIC WAY JAMES KNIGHT-PACHECO ME DUBAI DUBAI

Mix the salt and sugar, roll the cucumber in the salt and sugar mix.

Leave the cucumber to cure for 20 minutes. Wash the cucumber and dry it. Pan roast the same way as the baby gem lettuce.

LEMON BUTTER SAUCE 50g Double cream 50g Butter cold and cubed 20g Lemon juice Pinch of Salt Pinch of smoked paprika Gently heat the cream and take it off the heat. Whisk in the butter, block by block until the butter is completed incorporated. Whisk in the lemon juice, then add the smoked paprika and salt. Serve it at room temperature.

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SLOW COOKED & SEARED IRISH WILD SALMON SARADHI DAKARA THE MAINE DUBAI 200g Salmon 1tsp Granulated Sugar 30g Parsley 30g Chives 2g Garlic 30g Shallot 170g Olive oil 50g Brussels sprouts 40g Green peas 30g Shimeji Mushrooms 10g Pea shoots 10g Lemon juice 1 Lemon Salt and black pepper to taste Start with dry-curing the salmon with salt and sugar. This process will improve the taste and texture of the fish. Use a 1:4 mixture of sugar to salt and let it rest between 10 to 20 minutes. Rinse with cold water. Put the salmon with some olive oil in a Ziploc bag and sous vide it at 50°C for 40 minutes. Finely mince the herbs, garlic, and shallots, combine it in a bowl for the salsa verde and salad. Add olive oil to the mix. Just before serving add salt to taste.

Separate the Brussels sprout leaves and clean the pea shoots. Slice the mushrooms as desired and finely cut the shallots. In a pan over medium-high heat, briefly toast the shallots. Add the remaining vegetables and cook until it’s tender. Transfer it to a bowl and add the lemon juice, olive oil, salt and pepper. Carefully remove the salmon from the bag and sear the filet in a hot pan for a minute.

SERVING SUGGESTIONS Cut the lemon in half and sear it with the salmon. Place the vegetables on a plate and place the salmon on top with a generous drizzle of herb oil.

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HOLLANDAISE SAUCE 5 Egg yolks / 10ml Lemon juice / 10ml White vinegar / Salt and pepper to taste / 200g Clarified butter Whisk the egg yolks until it is thick, add the lemon juice, salt and pepper. Add the butter slowly and keep whisking until you reach a mayonnaise type consistency.

POACHED EGG 2 Eggs / 5ml Vinegar / 1ltr Water

SMOKED SALMON WITH GUACAMOLE JAMES KNIGHT-PACHECO ME DUBAI DUBAI

Bring the water to a gentle simmer and add the vinegar. Gently break the whole egg inside a small ramekin. Gently stir the water to make a vortex, then slowly add the egg. This process will encapsulate the yolk with the egg white. Poach it gently for 4-5 minutes.

GUACAMOLE 1 Avocado / 1 Lime / 1 Tomato, diced and de-seeded / 1 Red onion, diced / 1 Red chilli, diced and de-seeded / 1 tsp olive oil Salt to taste Place all of the ingredients in a bowl, crush and mix well. Add the juice of the lime and the olive oil. Season well at room temperature.

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CRAIG BEST HELL’S KITCHEN DUBAI

CRISPY SKIN SALMON ROASTED ARTICHOKES CREAMY CRAB BISQUE

ARTICHOKE BARIGOULE 1 Globe artichoke head / 1 Onion / 1 Carrot / 1 Lemon / Bunch of thyme / 100ml Olive oil / 500ml Water / 6 Cherry tomatoes

180g Irish Salmon fillet / 100g Puy lentil / 6 Roasted cherry tomatoes / 50ml Crab bisque / Globe artichoke / Basil / 20ml Vegetable oil 30g Butter / 1 Lemon CRAB BISQUE 300g Crab bones / 100g Tomato paste / 2ltr Fish stock / 1ltr Cream / 1 Fennel bulb / 1 Onion / 1 Stick celery / 1 Garlic bulb 10 Star anise / 3 Cloves Roast the crab bones on 190°C for 20 minutes. Roast the vegetable and spices till they are golden and add the tomato paste. Add the roasted crab bones and cover it with fish stock.

Leave to simmer for 30 minutes, add the cream and leave to simmer for another 20 minutes. Strain and serve.

First prepare the barigoule by adding water to a small pan. Chop the vegetables down and add lemon and oil to the pan. Break the artichoke with your hands then use to peeler to smooth in off.

Add to the pan and bring to a simmer. Once cooked, take the artichokes and cut them into quarters and roast it in a pan with the cherry tomatoes.

LENTILS Boil the lentils for about 20 minutes. Once finished add a little bit of butter or olive oil to stop it from drying.

ROASTING THE SALMON Season the salmon with salt and place it in a pan with vegetable oil. Let it cook slowly for about 9 minutes on the skin. Turn it over and add butter and lemon, and leave for about 1 minute.

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OYSTERS MY WAY JAMES KNIGHT-PACHECO ME DUBAI DUBAI

CORIANDER YUZU MAYO 100g Egg yolks 40g Dijon mustard 20g Apple cider vinegar 400g Pomace oil 40g Coriander finely chopped 40g Yuzu juice Blend the egg yolks, vinegar, and mustard until the egg yolks are aerated and become thick. Egg yolks contain a natural emulsifier, which helps thicken sauces and bind ingredients. Keep blending the yolks and slowly, a few drops at a time, pour the oil until a thick mayonnaise has formed. Take it out of the blender and add the coriander and yuzu. Mix it well and season it with salt.

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I have a natural passion for “clean” flavours and recognisability of ingredients is one of the main priorities to guarantee the purity of tastes. In my kitchens, I always have a strong base of fresh herbs, aromatic oils and spices. Very often, the challenge is about how many key ingredients are required for preparation, in this case, one is more than enough!

ALFREDO’S OYSTER ALFREDO RUSSO DOLCE STIL NOVO TURIN

6 Fresh oysters Extra virgin olive oil Pepper Lemon juice Slices of toasted bread Shuck the oysters and pack them with their water in a vacuum bag. Then steam them at a temperature of 70°C for 20 minutes.

Once cooled, season the oysters with salt (if necessary) and add oil and pepper.

Blend it finely and work it in an ice cream machine as a classic ice cream or in a Pacojet if available.

SERVING SUGGESTIONS Serve the oyster with a few drops of lemon juice and slices of toast with extra virgin olive oil.

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ROCK FELLER OYSTERS 4 pcs Irish Atlantic oysters 15g Butter 3g Garlic 2g Thyme 50g Beef bacon 60ml Cream 40g Parmesan cheese 5g Chives

IRISH OYSTERS TWO WAY SARADHI DAKARA THE MAINE DUBAI

Cut the beef bacon into small pieces and render it, once the bacon gets caramelized and turns into golden brown, add the chopped garlic and thyme. Add cream and butter, when the cream starts to reduce, then add the parmesan cheese and chives. Shuck the oysters and fill the Rockefeller sauce and add on top grated parmesan. Bake the oysters at 220°C for 4 minutes.

KILPATRICK 4 pcs Irish Atlanric oysters 50g Beef bacon 70ml Worcester sauce 25g Chopped parsley Cut the beef bacon into small pieces and render it, once the bacon gets caramelized, take them off the pan and add it to shucked oysters. Add Worcestershire sauce and the chopped parsley. Bake the oysters at 220°C for 3minutes. Finish the dish with fresh chopped parsley.

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DISTILLED AROMATIC OYSTER DANIEL NEGREIRA HIDDEN BY DN TAIPEI This recipe was inspired by something I saw once in Turkey, a man boiling crabs on a coffee machine! The crab was quite delicious, and I recreated the recipe several times using lobster bisque with Turkish coffee foam. After exploring additional options, I found the oyster as a perfect match.

OYSTER WITH VEGETABLES 1 Oyster 40g Baby peas 20g Dry calendula 1 Baby carrot 1 Tomato 1 Bay leaf 1 Spring onion Shuck the oyster and remove any remaining pieces of the shell.

Dice all the vegetables in 2cm x 2cm cubes. Put all the solid ingredients inside the upper part of the siphon keeping the oyster and the calendula on the top.

PINEAPPLE TEA 1 Pineapple, cut into cubes ½ ltr Mineral water 1 bag of Japanese green tea Marinate the pineapple (with skins) in mineral water with the green tea bag at 60°C for 24 hours. Normally this is done in a warmer, but if you do not have access to one, slow cook, the ingredients over low heat in a saucepan for 24 hours. Strain the pineapple and keep a few pieces of pineapple without the skin to serve it with the oyster.

TO FINISH THE RECIPE 100ml Sparkling white grape Edible flowers Paprika powder At the bottom of the coffee siphon, put the tea and sparkling grape, let the tea boil to distill all the essence from the ingredients at the top part of the siphon and turn of the fire. Serve the solid part in the centre of the dish and decorate with some edible flowers. Pour the tea in a small cup to sip along with the dish.

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DANIEL NEGREIRA HIDDEN BY DN TAIPEI

CRAB TEXTURES Giving this beautiful crab the respect it deserves as one of the kings of our ocean.

BROWN CRAB 1 piece of about 1.2kg with roe Boil the crab in 2 litres of water, 60 grams of salt and 5 grams of bay leaves for 5 minutes. Let it cool down and let it rest in the fridge for about 2 hours.

CRAB SALAD 10g White miso paste 5g Marinated daikon 200g Crabmeat 50g Crab roe Remove the shell of the crab, saving all the juices which will be used in the next step. Then mix the miso, roe, and daikon in a Thermomix until it has a smooth consistency. Incorporate the crab meat into the mixture and refrigerate to infuse the flavours.

CRAB FOAM 20g Crab juice (from the previous step) 5g Garlic 2g Ginger 1g Fresh wasabi 5g Mirin 50g Homemade mayonnaise 5g Proespuma Finely cut the garlic and ginger and mix it with the wasabi and mirin. Incorporate the remaining ingredients and refrigerate for at least one hour. Pass it through a sieve and place the mix in a siphon, insert the CO2 cartridge and rest refrigerated again for at least 4 hours.

SERVING SUGGESTIONS Place the foam into a warm water bath at 55°C. At the bottom of a glass place the crab and cover it with the warm foam, torch the surface using a blowtorch, decorate with a borage sprouts and serve.

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IRISH BROWN CRAB NUGGETS JOHN BUENAVENTURA CANOPY BY HILTON DUBAI 200g Brown Crab Meat 3g Old Bay Seasoning 1 Egg 30g Tempura flour 10g Chives 10g Chopped basil Salt to taste QUINOA SALAD 150g Black quinoa 50g Chopped parsley 30g Chopped white onions 1 Lemon 30ml Olive oil 5g Coriander leaves 20g Chopped tomatoes

GARLIC AIOLI 100g Japanese mayonnaise 10g Crushed garlic 1 Lemon In a mixing bowl combine all the ingredients for the crab nuggets.

Slowly mix it and avoid breaking the brown crab meat into smaller chunks. Add a little lemon zest to the mix and set it aside in the chiller for 30 minutes. In the interim, preheat oil in a pot to deep fry the nuggets. With two spoons, slowly scoop out the crab mixture directly into the hot oil. The dish is rustic so don’t worry about the shape of the nuggets. Cook the crab nuggets until its golden brown and set aside on a paper towel to absorb the excess oil. Keep warm.

Prepare the quinoa salad by mixing the onions, tomatoes and quinoa in a bowl, add the parsley, coriander leaves and lemon zest. Season the mixture with salt, pepper and a drizzle of olive oil. Set aside in the chiller.

Mix the Japanese mayonnaise in a bowl together with the crushed garlic. Add a drizzle of lemon juice and lemon zest.

Combine the dish by placing the quinoa salad on the base of the plate or on the crab shell. Add the crab nuggets on top and finish it off with dollops of the garlic mayonnaise. Serve immediately.

103

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COVER: ©IMAGE BY WALTER PFEIFFER ON THE BORD BIA MARKETING HUB FRONT INSIDE COVER AND END PAPER: © CHEFS PORTRAIT IMAGES – PHOTOGRAPHERS OF CHEFS IMAGES END PAPER: ROASTED FILLET AND BRAISED BRISKET WITH A THYME SAUCE - JAMES KNIGHT PACHECO ©JULIET DUNNE PAGE 2-3: ORGANIC ANGUS BEEF FARMLAND IN WICKLOW © BORD BIA PAGE 5: FREAH SCALLOPS - JAMES KNIGHT PACHECO ©JULIET DUNNE PAGE 6: OYSTERS AND CAVIAR - JAMES KNIGHT PACHECO ©JULIET DUNNE PAGE 8: HIS EXCELLENCY AMBASSADOR AIDAN CRONIN ©DEPARTMENT OF FOREIGN AFFAIRS, IRELAND PAGE 11: ©IMAGE BY JACK CAFFREY ON THE BORD BIA MARKETING HUB PAGE 12: SEAFOOD MIX - JAMES KNIGHT PACHECO ©JULIET DUNNE PAGE 15: ©IMAGE BY JACK CAFFREY ON THE BORD BIA MARKETING HUB PAGE 16-17: ©IMAGE BY JACK CAFFREY ON THE BORD BIA MARKETING HUB PAGE 18: ANNA HAUGH ©MYRTLE RESTAURANT PAGE 19: HEINZ BECK ©ALBERTO BLASETTI PAGE 20: ALFREDO RUSSO ©ALFREDO RUSSO/DOLCE STIL NOVO ALLA REGGIA PAGE 21: REIF OTHMAN ©IMAGE BY VIVEK KUMAR FOR WG MAGAZINE PAGE 22: GRANT MACPHERSON ©BILL MILNE PAGE 23: JOHN BUENAVENTURA ©PHOTO FOR ILLUSTRADO MAGAZINE 100 BY ALEX CALLUENG PAGE 24: LUIGI VESPARO ©LUIGI VESPARO PAGE 25: DANIEL NEGREIRA ©COURTESY OF HIDDEN BY DN PAGE 26: STEVEN SMALLEY ©STEVEN SMALLEY PAGE 27: JAMES KNIGHT PACHECO ©JULIET DUNNE PAGE 28: SHANE BORN ©CLYDE GABRIEL PAGE 29: SARADHI DAKARA ©IMAGE BY VIVEK KUMAR FOR WG MAGAZINE PAGE 30: CRAIG BEST ©CLAIRE MCDONALD PAGE 31: RAYMOND WONG ©ATLANTIS THE PALM PAGE 32-33: ©IMAGE BY JACK CAFFREY ON THE BORD BIA MARKETING HUB PAGE 34-35: ROAST RIB OF BEEF ON THE BONE ©IMAGE BY WALTER PFEIFFER ON THE BORD BIA MARKETING HUB PAGE 36: ROASTED IRISH BEEF AND BOXTY DUMPLING ©MYRTLE RESTAURANT PAGE 38-39: BEEF TARTARE WITH SAFFRON GELATINE AND CAVAIR ©JANEZ PUKSIC PAGE 40-41: IRISH BEEF GYOYA ©IMAGE BY VIVEK KUMAR FOR WG MAGAZINE PAGE 42-43: SMOKED BEEF CAP AND PIQUILLOS ©COURTESY OF HIDDEN BY DN PAGE 44-45: DRY-AGED RIB EYE ©IMAGE BY MANJU JISTO FOR WG MAGAZINE PAGE 46-47: VEAL ON AMARANTH GRAIN WITH PRESSED CAVAIR AND HERBS ©JANEZ PUKSIC PAGE 48-49: SAVORY SHORT RIB DONUTS ©ATLANTIS THE PALM PAGE 50: BEEF BURGER WITH TOMATO RELISH ©IMAGE BY WALTER PFEIFFER ON THE BORD BIA MARKETING HUB PAGE 51: IRISH BEEF KUSHI WITH BLACK PEPPER TERIYAKI ©IMAGE BY VIVEK KUMAR FOR WG MAGAZINE PAGE 52: BEEF TARTAR ©BILL MILNE PAGE 53: STOUT BRAISED OXTAIL ©SHANE BORN PAGE 55: TOMAHAWK ©JULIET DUNNE PAGE 56-57: GRILLED BEEF TENDERLOIN AND CARROT PURÉE ©LUIGI VESPARO PAGE 58-59: STRIPLOIN STEAK ©JULIET DUNNE PAGE 60: BRAISED BEEF CHEEKS ©IMAGE BY MANJU JISTO FOR WG MAGAZINE PAGE 62-63: DRY AGED T-BONE STEAK FEAST ©IMAGE BY VIVEK KUMAR FOR WG MAGAZINE PAGE 64: BEEF CARBONARA ©JULIET DUNNE PAGE 66-67: ROAST RACK OF LAMB WITH HERB CRUST ©IMAGE BY WALTER PFEIFFER ON THE BORD BIA MARKETING HUB PAGE 68-69: LOIN OF LAMB WITH A CEREAL CRUST ©JANEZ PUKSIC PAGE 70: HERB CRUST LOIN OF IRISH LAMB ©STEVEN SMALLEY PAGE 71: TANDOORI OF TE MANA LAMB, BLACK LENTIL STEW AND MINT CHUTNEY ©BILL MILNE PAGE 72-73: THE GRILLER ©JULIET DUNNE PAGE 75: SPICY LAMB CUTLETS WITH GAUCAMOLE ©IMAGE BY WALTER PFEIFFER ON THE BORD BIA MARKETING HUB PAGE 76: LAMB CHOPS WITH RATATOUILLE ©JULIET DUNNE PAGE 78-79: LAMB WITH EGGPLANT, TOMATO AND SALTED RICOTTA ©JANEZ PUKSIC PAGE 80: LAMB AND SALAD PITTAS ©IMAGE BY WALTER PFEIFFER ON THE BORD BIA MARKETING HUB PAGE 81: JOSPER GRILLED DOUBLE CUT LAMB CHOPES ©IMAGE BY VIVEK KUMAR FOR WG MAGAZINE PAGE 82: SENCHA TEA SMOKED SALMON ©IMAGE BY MANJU JISTO FOR WG MAGAZINE PAGE 83: SMOKED SALMON ©ALFREDO RUSSO/DOLCE STIL NOVO ALLA REGGIA PAGE 84-85: BLACKENED SALMON ©IMAGE BY MANJU JISTO FOR WG MAGAZINE PAGE 86: IRISH SMOKED SALMON WITH RHUBARD AND CITRUS GRIBICHE ©STEVEN SMALLEY PAGE 87: SALMON OTAH-OTAH WITH MAKEREL MOUSSE AND LIME PICKLE ©BILL MILNE PAGE 88: SMOKED SALMON AND CREAM CHEESE FRITTATA ©IMAGE BY WALTER PFEIFFER ON THE BORD BIA MARKETING HUB PAGE 89: SALMON WITH TOFU AND AVOCADO BUTTER ©COURTESY OF HIDDEN BY DN PAGE 90-91: CURED SALMON ©LUIGI VESPARO PAGE 93: WILD ATLANTIC WAY ©JULIET DUNNE PAGE 94-95: SLOW COOKED & SEARED IRISH WILD SALMON ©IMAGE BY VIVEK KUMAR FOR WG MAGAZINE PAGE 96: SMOKED SALMON WITH GUACAMOLE ©JULIET DUNNE PAGE 97: CRISPY SKIN SALMON, ROASTED ARTICHOKES AND CREAMY CRAB BIAQUE ©BBC GOOD FOOD MIDDLE EAST PAGE 98: OYSTERS MY WAY: ©JULIET DUNNE PAGE 99: ALFREDO’S OYSTER ©ALFREDO RUSSO/DOLCE STIL NOVO ALLA REGGIA PAGE 100: IRISH OYSTERS TWO WAYS ©IMAGE BY VIVEK KUMAR FOR WG MAGAZINE PAGE 101: DISTILLED AROMATIC OYSTER ©COURTESY OF HIDDEN BY DN PAGE 102: CRAB TEXTURE ©COURTESY OF HIDDEN BY DN PAGE 103: IRISH BROWN CRAB NUGGETS ©IMAGE BY MANJU JISTO FOR WG MAGAZINE END PAPER: PAN FRIED SALMON WITH A RASBERRY GEL ©JULIET DUNNE END PAPER AND BACK INSIDE COVER: ©IMAGE BY JACK CAFFREY / OWNED BY BORD BIA BACK COVER: ©IMAGE BY MANJU JISTO FOR WG MAGAZINE

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Ireland is a place where people work in harmony with nature like nowhere else in the world...