Vikas Khanna on faith and food The imminent return of Mango Tree American cuisine: the myths debunked
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Contents
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8 | WHAT’S COOKING? Melbourne seafood restaurant The Atlantic confirmed for Souk Al Bahar site; Jones the Grocer Middle East master franchisee acquires global brand rights; ICCA Dubai honours graduates of chef scholarship 14 | NEW PLACES The hottest new restaurant openings in the Middle East 20 | COVER STORY: THE COST OF RAMADAN Why the holy month puts a strain on F&B operations 26 | THE RETURN OF MANGO TREE Trevor Mackenzie of Mango Tree Worldwide reveals the Thai restaurant brand will be back in Dubai by the end of 2016 30 | OUT TO LUNCH: IZU ANI Chef Izu Ani says goodbye to Emaar Hospitality’s La Serre and opens the door to an exciting new adventure
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30 Managing Director Walid Zok Walid@bncpublishing.net Director Rabih Najm Rabih@bncpublishing.net Director Wissam Younane Wissam@bncpublishing.net Group Publishing Director Diarmuid O'Malley Dom@bncpublishing.net Group Editor
34 | THE BIG CHEESE: VIKAS KHANNA This holy month of Ramadan, celebrity chef Vikas Khanna explains why food is key to breaking down barriers across all faiths 38 | THE FULL MEASURE: VESNA After six months of operations, the team at Vesna explain how they have put fine-dining Slavic cuisine on the UAE map 42 | OUT OF THIS WORLD: AMERICAN Greasy burgers and fries are the archetypes of US cuisine, but chefs from the region’s best American restaurants are changing this
Melanie Mingas
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Melanie@bncpublishing.net
Editor Crystal Chesters Crystal@bncpublishing.net Art Director Aaron Sutton Aaron@bncpublishing.net
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Valrhona yet again adds a new twist to the sensory universe of chocolate... Valrhona once again redraws the boundaries of chocolate with an innovative process of double fermentation, which paves the way for a new generation of aromatic profiles. More than ten years of research have gone into the development of thisexclusive new range of naturally fruity chocolates with Valrhona and partner growers working hand-in-hand.
An exclusive process Harvest
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NTAT
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Double Fermentation When the first fermentation period is complete and the initial aromas unveiled, a new ingredient is introduced into the boxes of cocoa beans to initiate a second phase of fermentation. Valrhona experts came up with the idea of adding fruit pulp, naturally high in sugar, which triggers a second fermentation phase that imparts new distinctive aromatic qualities to the chocolate created. More than ten years of research have gone into the development of this new aromatic universe, with Valrhona and partner growers working hand-in-hand. In September 2015, Valrhona will be unveiling 2 new products: Mananka 62% (Orange) and Itakuja 55% (Passion fruit). Mananka immediately appeals thanks to the harmony between the orange notes and the aromatic character of Madagascan cocoa whilst Itakuja, with its intense passion fruit flavour brings a freshness and exotic character to this pure Brazilian dark chocolate.
Itakuja 55% pure Brazil, Passion fruit & chocolate intensity Mananka 62% pure Madagascar, Orange & tangy freshness
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CONCEPTION/RÉALISATION : INSIGN - 06/2015 - CrÊdit photo : Pierre OLLIER - Laurent VU
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Editor's Letter
Ramadan Kareem This is my third year of Ramadan, and I’m looking forward to nice clear roads, quieter weekends and fewer emails – and hopefully getting to spend some more time with my friends and family. Just like any big city around the world, Dubai can be a stressful place to live, and sometimes a little downtime is just what we need to get back on track. For restaurant businesses, Ramadan can however be a somewhat daunting period, since daytime dining volumes reduce as people stay indoors and fast, and evening operations stretch beyond normal working hours. That said, as I discovered this month while researching our cover story, many F&B businesses are now very sophisticated when it comes to planning budgets and staffing for Ramadan. By allocating the most efficient manpower to the busiest areas of the operation, and creating
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realistic budgets, while focusing on live cooking stations and Ă la carte menus to reduce waste, many restaurants have sussed out how to make the most of the holy month. And they often relish the extra time during the day for conducting staff training, reflecting on strategy, testing out new menu items and sharpening up marketing efforts. Ramadan Kareem to all of our readers, and good luck for the year ahead!
Follow us on our social media pages @cateringnewsme /cateringnewsme cateringnewsme
Crystal Chesters Editor
P10: 1762 Smoked food truck //P11: Invest Northern Ireland // P13: Jones the Grocer //
What's cooking?
For all the latest News, Visit www.hotelnewsme.com Follow us on Facebook for up-to-the-minute breaking news Read the latest edition on www.hotelnewsme.com
Brands
Melbourne seafood brand The Atlantic confirms Souk Al Bahar site Melbourne seafood restaurant The Atlantic is set to open its doors in Souk Al Bahar in the space that has been occupied by Thai restaurant brand Mango Tree for the past nine years. The concept is to be franchised to Solutions Leisure, the company behind Dubai homegrown venues Q43 in Media One Hotel and Lock, Stock & Barrel in Grand Millennium Tecom, and the franchisee of Asia Asia in Pier 7 and Karma Kafé, also in Souk Al Bahar. Set to open by the end of September, the restaurant will seat 200 inside and on its terrace overlooking The Dubai Fountain. 8
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Commenting on how the new venture came about, Freek Teusink director of Solutions Leisure told Catering News: “We had seen The Atlantic before and we thought it was a great brand. We spoke with the owner and the click was there; they saw what we do, so we already had this [relationship]. “When we looked at real estate we always thought it needs water at least, it needs a terrace and then we knew Mango Tree was going out. Of course we already rent Karma Kafé in Souk Al Bahar and Asia Asia in Pier 7 from Emaar Hospitality so we had that relationship too
and they were very happy for us to take [the space].” Designed by Amsterdambased Eleven, the upscale venue will have “slightly industrial” interiors. The menu will be a reduced version of the original in Melbourne, and will be developed over time to reflect local tastes. With 70% fish and seafood, and 30% meat and vegetarian, items will include langoustines, fish and chips, and a selection of oysters at a dedicated oyster bar within the venue. Yorkshire-born celebrity chef Donovan Cooke, who is at the helm of the Melbourne kitchen, will be in charge of menu cre-
ation for the Dubai venue. An on-premises chef is currently being sought to head up culinary operations in Dubai, and Solutions Leisure’s executive chef will also be involved. Solutions leisure continues to grow its presence in Dubai through homegrown concepts and franchise agreements, and Teusink reveals the target is to expand by two to three venues per year. “We really like what we’re doing; we’ve got a great team and we’re expanding it on a daily basis and it’s our vision to grow by two to three venues a year if the right real estate comes up,” he said.
What's cooking? Events
Host Milan seeks buyers and exhibitors for 40th edition
The 40th edition of biennial international hospitality exhibition, Host Milan, is set to take place from 20 – 24 October 2017, with opportunities for buyers and exhibitors to get on board. Already 800 companies have confirmed their participation, and 1,500 buyers are being targeted from every continent. Taking place in Milan convention centre, Fiera Milano, companies from 38 countries will attend, with 16 pavilions available for show use, which is two more than the previous edition. Corrado Peraboni, CEO of Fiera Milano commented: “Host is the jewel in the crown in our portfolio of events. It reflects the tradition and the highest level of professional hospitality in Italy, with these characteristics being made the most of for a global audience. Italian and foreign companies that exhibit at the show find that the buyers and visitors to the event are continuously increasing and come from hundreds of countries.” Suppliers of food service equipment, such as bread, pizza and pasta, coffee, tea, gelato, pastries, coffee machines and vending as well as furniture
and tableware will exhibit at the show. Forty percent of registered companies are from outside of Italy, with 15% from Germany, 14% from Spain, 7% from the US and France, and 6% from the Netherlands and Switzerland. The area dedicated to equipment for bars and the world of coffee is already 65% occupied, while food service equipment is 63% reserved, and 51% of the tableware area is sold out. Host expects to see an increase in exhibitors from the US, Canada and the Middle East during the 2017 show, with numbers of exhibitors and visitors from these areas having increased significantly during the last editions. At Host, meetings and participation in international and promotional events will take place, as will a number of demonstrations from baristas, pizzaioli, gelato makers and chocolate makers. Events will include the Cake Designers World Championship and the World Trophy of Pastry, Ice Cream and Chocolate in collaboration with Federazione Internazionale Pasticceria Gelateria Cioccolateria (FIPGC).
Education
ICCA Dubai honours 24 graduates of chef scholarship programme
The International Centre for Culinary Arts Dubai (ICCA Dubai) held a graduation ceremony on 12 May to celebrate the 24 chefs who successfully completed its Culinary Scholarship Programme. The students completed the ICCA Dubai — International Chef Training Program, a City & Guilds London accredited IVQ level 2 qualification, along with other industry skills proficiency training over a 52-week day release programme. The scholarship, offered as part of a AED 1 million continuing education award, was launched by ICCA Dubai in 2014 and is run in collaboration with Emirates Culinary Guild (ECG), Worldchefs and the City & Guilds London. Sunjeh Raja, director and CEO, ICCA Dubai, said: “The AED 1 million dirham continuing education award was set up with an aim of providing everyone with an equal opportunity to achieve their dreams and not to be limited by their means, while boosting the industry with fresh, skilled resources taking the industry development to the next level ahead of the Dubai Expo 2020.” During the 52-week programme, prominent chefs and industry experts regularly con-
ducted training sessions, imparting skills and knowledge aligned to industry needs. The graduates are eligible for WACS Certified Professional Cook, under the Worldchefs Global Certification Scheme. Dr. Abdullah Al Karam, chairman, Knowledge and Human Development Authority (KHDA) presented the qualification certificates to the chefs. He was accompanied on stage by Dr. Naji Almahdi, chief, qualifications and awards, Dubai and Mohammed Abdullah, managing director, Dubai Knowledge Park, chef Uwe Micheel, chairman ECG and Young Chefs Development Team for WorldChefs and Chef Andy Cuthbert, president of Emirates Culinary Guild. The graduates included chefs from Marriott International, Ritz-Carlton Hotels & Resorts, Shakespeare & Co, ShangriLa Hotels & Resorts, Emirates Flight Catering, The Address Hotels & Resorts, Jumeirah Group, Fairmont Hotels & Resorts, Atlantis The Palm, JA Resorts, The Rezidor Hotel Group, Media One Hotel, and Unilever, among others. ICCA Dubai has trained over 6,000 student chefs and maintains a record of 100% work placement for its students.
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What's cooking?
Picture perfect
1762 Deli is launching a new food truck using an old-fashioned London bus and a Meadow Creek Smoker to create charred items. The 1966 London Routemaster double-decker bus, named ‘Monty’ after the Earl of Sandwich John Montague, has been refurbished and transported to the Middle East and will be available for private hire, special events or urban markets. 1762 Smoked will feature items such as smoky chargrilled corn with jalapeno lime butter, parmesan truffle fries, 1762 pommes frites with salted caramel sauce and 1762 churro s’mores.
In a nutshell: CupNCakes Nicole Mrad, founder of Dubai cakes and catering company, CupNCakes reveals plans to open her very own coffee shop and kiosk next year will do cake drawings and design for customer approval. Another team will do the sugar flowers for wedding cakes, and then we have specialists in cake finishing and touch-ups.
What is the concept of CupNCakes? We create bespoke cakes and sweet tables based on certain themes and provide catering for parties. Our live stations feature things like fajitas, pasta and shawarmas. How long have you been operating in Dubai? We have been in Dubai for six years now and recently rebranded the company. How many cakes do you produce in a week? We produce around 50 cakes and six sweet tables per week. We don’t like to do mass orders because we want to ensure that each cake is uniquely designed and tailored to the particular requests of the clients. 10
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Do you work alone or as part of a team? We are a team and we have chefs specialised in different areas. For example, one team will do the baking, while another
Why did you launch CupNCakes? It started as a passion and a hobby, and then it became a business. Friends loved the taste and design of the cakes so I took additional courses in the US to improve my skills. It was easy for me since I come from a hospitality management background, and F&B in particular. I love the quote, "choose a job that you love and you will never have to work a day in your life". What are your future plans? We are opening a coffee shop and kiosk next year.
What's cooking? trade
Invest Northern Ireland brings new F&B companies to Middle East Invest Northern Ireland (Invest NI) brought 23 companies from a wide range of sectors to the UAE and Saudi Arabia in May to explore investment opportunities. The companies, from sectors including food and beverage, hotel supply chain, animal nutrition, security and specialist construction, were in the region from May 9 – 13. While some of the companies already have an established presence in the Middle East, others are entering the region for the first time. One of the F&B companies involved in the trade mis-
sion was sugar-free specialist, Free’ist, which has a range containing 20 sugar-free and no added sugar products, including popcorn, chocolate bars, cookies and marshmallows. Homemade granola company ‘Just Live a Little’, which
still produces its granola in a shed next to the owner’s farmhouse beside Strangford Lough in Northern Ireland, also came to the region. Already, Just Live a Little’s products are available in most reputable UK supermarkets, and
in some specialist stores in Dubai. Another company looking for opportunities in the region is Kitchenmaster, which has been manufacturing cleaning products for 35 years on-site in Carryduff, Belfast. The cleaning products are dispatched to Europe, New Zealand and the UAE. Invest NI is the regional economic development agency for Northern Ireland, and has the role of growing the local economy by helping new and existing businesses to compete internationally and by attracting new investment to Northern Ireland.
Education
Hilton introduces mobile training for F&B staff Hilton Worldwide has partnered with Hotelschool The Hague Hospitality Consultancy and Lobster Ink to develop mobile enabled learning. The four-week online foundation courses in Kitchen Management and F&B Service Management, commencing in May 2016, have been developed specifically for entry level team members interested in building a career in food and beverage. Simon Lazarus, vice president food & beverage Europe, Middle East & Africa, Hilton Worldwide, said: “The most important driver of our success is our people. We strive to create world-class learning and development programmes to enable our team members to reach their goals.
“Collaborating with partners is essential to achieving our business objectives and to empower young people in their hospitality careers.” Accessible on all mobile, desktop and tablet devices, the courses are available 24/7,
which means team members have the flexibility to study when most convenient. The online courses are expected to be particularly beneficial to staff based in remote locations who wish to develop their careers further without
access to local formal colleges or hotel schools. Those who successfully complete all aspects of the Kitchen Management and F&B Service Management courses will receive certification from both Lobster Ink and Hotelschool The Hague. Facilitated by industry experts, the courses offer students advanced hospitality education and learning methods, including high definition video lessons and lecturer led forumbased discussions. The curriculum is aimed at boosting knowledge in kitchen and food service operations, developing leadership and management skills and establishing a global peer-to-peer support network. June 2016 Catering NEWS ME
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What's cooking?
Lime Tree Café launches glutenfree bakery Fifteen-year-old Dubai homegrown concept, Lime Tree Café, has added a gluten-free bakery to its three Dubai outlets. A selection of cakes, slices, muffins, cookies, artisan crackers, glutenfree breads and desserts are now available. Gluten-free desserts include triple-layer tiramisu, chocolate goddess and wild berry and citrus cakes, as well as the wellknown Lime Tree carrot cake. The gluten-free range has been made available for pre-order and pickup from Lime Tree’s Cafés across Dubai. To celebrate the launch
Lime Tree Café’s outlet on Sheikh Zayed Road had a pop-up glutenfree bakery from 25 – 28 May, showcasing the new range.
UAE government launches ‘Healthy Restaurant’ initiative The Ministry of Health & Prevention has launched a ‘Healthy Restaurant’ initiative in the UAE. Restaurants have been asked to adhere to mandatory and optional criteria to improve the nutritional value of their offerings and empower consumers to make healthy choices. This includes offering at least two healthy meals and a separate healthy food menu for children. Affiliated establishments will be certified as healthy restaurants by the Ministry of Health & Prevention, and will be
provided with free consultations with a nutrition specialist who will assist participating restaurants in improving the nutritional value of their offer. Training and education will also be provided to cooks and service providers.
Food & Hospitality Oman returns this September The 11th edition of Food & Hospitality Oman will return to Oman International Exhibition Centre from 20 – 22 September. The international exhibition covers food and beverage, food processing technology, kitchen and catering equipment, packaging systems, and horeca furniture and related services. Oman is a fast-growing market for international suppli12
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ers to the foodservice industry. The market is heavily reliant on imports, with 80% of food requirements met through imports, and 25% of its total imports food products. Milk and milk products, meat and poultry, cereals, and fruit and vegetables are the most common imports. Reservations can now be made for exhibitor stands.
Operation Falafal to open four more Dubai outlets Arabic street food restaurant, Operation Falafel, has revealed expansion plans, with four more outlets planned for the Dubai market. Currently in three locations, the four new venues will open on Mohammed Bin Rashid Boulevard in Downtown Dubai, The Ribbon in Motor City, The Village – Luxury Outlet, and at Project ‘Last Exit’, located on the road between Dubai and Abu Dhabi. Manhal Naser, CEO & cofounder, AWJ Investments commented: “We are thrilled with the success of Operation Falafel in Dubai and are keen on expanding our restaurants in the region and
around the globe to attract more people to enjoy our popular Arabic street food. This is an exciting time for the brand and marks the beginning of a larger expansion plan in the region.” Operation Falafel serves shawarma, falafel, hummus and fattoush, among other Arabic specialities. The first Operation Falafel restaurant opened at The Beach mall opposite JBR in March 2014. The second branch opened at Boxpark in March 2015 and was followed by the most recent opening at Kite Beach in March 2016.
What's cooking?
Jones the Grocer Middle East master franchisee acquires global brand rights JTG Holdings Ltd, the master franchisee for Jones the Grocer in the Middle East and North Africa has bought the global rights to the brand. In a separate transaction, L Capital Asia has taken a significant minority stake in JTG Holdings, with the aim of backing the brand in its international expansion. Another subsidiary of L Capital Asia has taken master franchise rights for the brand in various markets in North Asia, South East Asia, Australia and New Zealand. The headquarters of JTG Holdings will be based in the UAE, but will have a wider, global footprint, while remaining true to its Australian roots. JTG Holdings and Jones the Grocer CEO, Yunib Siddiqui, said: “Our franchisees and employees are our true partners and the most important element of our offering. This new
development will bring better focus and new global opportunities to all stakeholders in the business.” Ravi Thakran, chairman and managing partner, L Capital Asia, said: “We are certain that as the new owners of the brand, [JTG Holdings] will do full justice to exploiting its true potential. We look forward to backing JTG Holdings, Yunib and the team in rapidly rolling out more stores on their own or with franchise partners in new and existing markets around the world.” Jones the Grocer, established in Australia in 1996, is a café and retail outlet specialising in hand selected specialty products, and featuring a signature walk-in cheese room, charcuterie and deli. The brand has 19 stores across Australia, New Zealand, Singapore, Thailand, Qatar, Bahrain and the UAE. June 2016 Catering NEWS ME
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New places
Gourmet by kcal Jay Williams, executive chef, The Westin Mina Seyahi Beach Resort and Marina introduces the first ever Gourmet by Kcal Please describe the concept of the venue in your words?
The concept is good food, cooked well as nature intended. We source as many of the products as possible from fairtrade organic farms.
What are the signature items on the menu?
Our stand-out dishes include the pizza, which is gluten free and made with a carrot or zucchini base, the Cuban chicken salad and the dairy free coconut cheesecake.
Who designed the interiors and how do they reflect the concept?
The design was done in partnership with Kcal, and the venue was created under the direction of Kcal co-founder, Andreas Borgmann, and myself.
What makes Gourmet by Kcal unique?
Every product we use is chosen because it is better for the environment or benefits a person rather than a corporation. We want guests to feel good knowing that by coming to dine with us, they are making a difference to someone somewhere. For example, we used coffee bags from Raw Coffee Company to cover the furniture and the company donated the proceeds to one of their coffee producers in Ethiopia so that they could buy better equipment and increase their production.
Mori Sushi
Totora Cebicheria Peruana O’Learys
Japanese-Brazilian sushi restaurant, Mori Sushi, has officially opened its doors in Downtown Dubai. Fusing sushi and flaming grill flavours, Mori Sushi incorporates ‘feng shui’ into its design. It features a sushi bar specialising in contemporary takes on sushi, sashimi, nigiri and temaki and robata-grilled bites. Menu items include scallop salad, the avocado caterpillar, the mango rainbow roll and the ura tekka maki.
Totora Cebicheria Peruana is a new concept backed by Ròya International, offering an authentic Peruvian experience from the sights and sounds to the flavours. Combining fresh and authentic ingredients with modern décor reminiscent of the Peruvian landscape, the DIFC outlet covers two floors and its kitchen is staffed with a team of Peruvian chefs. Menu items include Scallop tiradito and the Lima colada cocktail.
UAE-headquartered TIME Hotels Management has launched O’Learys US sports-themed restaurant in Dubai. The casual dining venue has a capacity for 250, spanning six seating areas within the restaurant, terrace, shisha area and bar. The move marks TIME’s second O’Learys franchise, following the launch of its debut outlet at Fujairah Mall in January 2016 – the company’s first ever non-hotel product.
Location: DIFC, Dubai Opening date: 30 May, 2016
Location: Sheikh Zayed Road, Dubai Opening date: 1 June, 2016
Location: Sheikh Mohammed Bin Rashid Boulevard, Dubai
Opening date: 11 May, 2016 14
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New places
The facts Venue: Gourmet by Kcal Location: The Westin Mina Seyahi Beach Resort and Marina, Dubai Opening date: 8 May 2016 Head chef: Aung Kyaw Swar Restaurant manager: Antonio Mansfield Fun fact about venue: Chairs are covered with coffee bean packets
ICONS Coffee Couture
Teatro Downtown
LaLuz
ICONS Coffee Couture, a fashion-forward coffee shop specialising in sugar-free and naturally sweetened products has opened its first outlet in Abu Dhabi at the Deerfields Mall, Abu Dhabi. The brand, founded by German model Elena Weber, already has outlets in Dubai and Ras Al Khaimah. Its healthy new range includes Panama Geisha coffee beans; an ice cream bar sweetened naturally with agave or dates; frozen teas range FrozTeas©.
New Bahrain hotel, Downtown Rotana Manama has opened its signature restaurant, Teatro Downtown, which specialises in international cuisine. The restaurant is the third Teatro in the region, with Dubai and Abu Dhabi outlets established already. Teatro Downtown offers five different cuisines – Indian, Chinese, Japanese, Italian and South East Asian, with 130 menu options. The restaurant adopts an East-meets-West approach spread across three separate areas.
Fine-dining Catalonian/Mediterranean restaurant, Laluz, is a concept by Barcelona restaurant firm, Grupo Tragaluz, and marks the company’s first venture in the Middle East. Heading up the culinary team is Barcelona-born executive chef Alain Devahive, who has worked at a number of Michelinstarred restaurants in Spain and France including elBulli in Catalonia, known for its experimental cuisine. The outlet is open for lunch and dinner and closes at 3am.
Location: Deerfields Mall, Abu Dhabi Opening date: 9 May, 2016
Bahrain
Location: Downtown Rotana Manama, Opening date: 2 May, 2016
Location: Four Seasons Hotel DIFC Opening date: 4 May, 2016 June 2016 Catering NEWS ME
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Talent
Mixing creativity with passion Raafiq September, complex bar manager and mixologist at La Vinoteca Barcelona and Café Amsterdam Bahrain, part of the Bayader restaurant management division, advises new bar talent to keep pushing the boundaries of creativity
Work Experie nce
March 2014 Dec 2015: Head bartender an mixologist, Ra d mee Grand Ho tel and Spa, Bahrain July 2013 - M arch 2014: He ad bartender mixologist, Th and e Domain Hote l, Bahrain October 2010 - March 2013: Head bartende mixologist, Cl r and ub 31, Cape To wn South Afric a
What was your first ever role in the F&B industry?
My first ever role in the F&B industry was as a bar-back at a luxury restaurant in Cape Town called Harbour House and that is when I fell in love with the art of bartending and mixology.
Who has inspired you most in your career?
To be honest I get a lot of inspiration from all things around me, but to give credit to one person it would have to be Mochamad Fadli, my mentor who I worked with at Ramee Grand Hotel and Spa in Bahrain.
How do you view the bar scene in Bahrain?
It’s very stable yet conservative with huge potential to grow. It can be easily influenced as it is still in the infant stage.
Raafiq September, bar manager at Bayader Restaurant Management Division
What is the biggest challenge of your role?
Maintaining the international standards I’ve set for myself and staff and ensuring they follow through on these standards. Also helping guests understand that mixology is not just about two cocktails and that it’s an experience in itself. Every time a mixologist creates a drink for a guest he gives a bit more of himself in that drink, because his intention is to create an experience for the guest. 16
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What is your favourite aspect of the role?
The joy of seeing the guest enjoy a drink I’ve just created and also seeing the appreciation of a guest drinking something that they have never tried before.
If you could work in any bar in the world, which would it be?
Some of the best bars are definitely in New
York. I would like to work in Death & Co. or The Dead Rabbit Grocery & Grog.
What tip would you share with new bar tenders starting out in the industry in the Middle East?
Always be yourself and be proud of what you do. Never stop learning and pushing your creative limits as this is an ever-evolving industry.
Talent: appointments Rotana’s new Centro Capital Doha appoints executive chef
R Hotels appoints new Dubai cluster pastry chef
Address Downtown Dubai chef joins Fairmont The Palm
Rotana Hotels’ Centro Capital Doha, which opened in May, has appointed Shaikh Toufik Imam as executive chef. In his new role, chef Imam is tasked with menu creation for Centro’s all-day dining restaurant ‘c.taste’, its bar ‘c.mondo’ and 24-hour take-away dining shop ‘c.deli’. The Indian chef has held roles in the Middle East with Ritz-Carlton Hotels & Resorts, Jumeirah Group, AccorHotels and Rotana Hotels, which he first joined in 2010 at Al Bustan Rotana in Dubai. He later rejoined the company in Doha in 2013 as part of the culinary team at Oryx Rotana Doha where he worked his way up to executive sous chef before taking on his current position.
R Hotels has appointed Gayan Weerasinghe as cluster pastry chef of its Dubai properties: Ramada Downtown Dubai, Hawthorn Suites by Wyndham Jumeirah Beach Residence and ibis Styles Jumeira. The Sri Lankan chef was a student of award-winning executive pastry chef, Frederic Scailteur. His first stint in the GCC was as commis chef of the pre-opening team at The Torch Doha, before he moved to Bahrain as chef de partie on the pre-opening team of Ramee Grand Hotel. He then served as acting sous chef at Art Rotana Amwaj Islands in Bahrain before relocating to Dubai to join R Hotels.
Fairmont The Palm, Dubai has named Canadian national Alain Gobeil as its new executive chef. Chef Gobeil has left his position as executive chef at The Address Downtown Dubai, which was severely damaged in the New Year’s Eve 2016 fire and is now closed for the foreseeable future. In his new role, chef Gobeil will be at the forefront of Fairmont The Palm’s new F&B concepts, which are set to launch shortly, including existing restaurants, Brazilian churrascaria, Frevo, and the Mashrabiya Lounge. The chef has worked with Fairmont Hotels & Resorts in Canada and in the UAE, including Fairmont Dubai and Fairmont Bab al Bahr.
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Opinion
About the author Akshay Dosaj is managing partner of Purple Honey Group, an F&B investment company that creates and operates innovative, unique and exciting food and beverage offerings throughout the UAE.
Why loyalty cards are crucial for quick service restaurants Akshay Dosaj, managing partner of Purple Honey Group says that implementing a loyalty card is the first step toward establishing a returning customer base
C
reating customer loyalty to a restaurant brand is one of the most important things on the sales and marketing agenda, especially when it comes to quick service or casual dining restaurants. Customers want to know that they are appreciated by the brand. With the right tools you can add a personal touch to your restaurant and help make sure customers return to you and not to your competitors. The majority of quick service restaurants in the UAE are located in shopping mall food courts, and this means there are multiple quick service options all lined up in a row trying to entice the customer. Although good quality food is the most important element of all restaurants, with QSR the price plays a major role in whether it is successful or not. When choosing where to eat in a food court, customers are looking for good food at a great price and so one way of ensuring the market goes for your brand and not the brand next door, is by launching a loyalty card. To illustrate my point, if you are walking 18
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down a busy street and see a Costa Coffee and a handful of charming, yet unheard of coffee shops, the chances are you will opt for Costa Coffee because of the brand recognition factor. Add into the equation the stamps you earn for every coffee bought, and you will be left wondering why you would ever buy your morning cup elsewhere. Although bringing in a stamp-based rewards programme is an effective way of securing customer loyalty, this should only be one part of the marketing effort and should never be used on its own. One challenge with these types of cards is the fact that many people collect one for every place they visit and simply end up with a handful of loyalty cards in their wallet. This takes away the brand essence and may portray an unfair image that your restaurant is targeting the mass market. For most loyalty programmes you have to make eight or nine purchases before you see a reward, which can be disheartening for the customer and even make them feel cheated. The key is to create a loyalty programme
that really shows your brand’s appreciation of each customer and isn’t seen as yet another marketing tool to increase profits. By having a reward every three or four purchases, you are showing the customer that you really do value their loyalty and with awards that reflect your brand ethos, you will be able to stay true to your identity. When planned and researched properly, introducing a loyalty programme to your quick service restaurant is an extremely effective way of retaining customers. A loyalty card should give customers a compelling reason to choose your restaurant by positioning and differentiating your brand in the market. It should be a vehicle through which a brand communicates its uniqueness and delivers strong benefits to its customers. Instead of viewing a loyalty card as discounted value, you should see it as a tool to create a customer database and a way to encourage people to return to your restaurant. In a competitive F&B market like ours, this can only be a good thing.
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Cover Story
Ahlan
Ramadan Managing an F&B operation during the holy month of Ramadan
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Cover Story
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amadan is a time of peace and quiet as business and social events wind down providing a welcome break from the hustle and bustle of regular life. However, for the F&B industry in the Middle East, it can be a daunting period as volumes drop during daytime fasting hours, and opening hours extend into the small hours, putting a strain on staffing and revenue. However, effective planning around budget and staffing is key to off-setting losses, and running a smooth and efficient Ramadan operation, according to Tom Aitkens, chef patron at Pots, Pans & Boards, Dubai. “Preparation, setting the right strategy, knowing your clientele and tweaking the offer is key to lowering the impact of reduced trading hours and the fasting period,” Aitkens comments. For Bistro Des Arts co-founder Jonathan Vercoutere, the most challenging part of the planning process for Ramadan is organising staffing around unusual working hours. “We all know Ramadan is a hard time of the year in terms of revenue… Staffing is the hardest part to manage during Ramadan as you accrue extra working hours for your staff and also three personal holidays during the Eid break,” he says, adding that the nocturnal operation also puts pressure on timetables. “Our busiest hours are mainly during the evening so we have to think ahead to reduce working hours before the event so that the impact isn’t too hard. It also means that we need to roster the minimum required amount of staff during the day operation so that all forces are focused on the evening.” Four Seasons Resort Dubai at Jumeirah Beach
director of food and beverage, Lorenzo Maraviglia agrees that staffing is a challenge during Ramadan, particularly if there are any hiccups or timetable clashes. However, staff at the hotel are well-prepared for working night-time hours, and some extra manpower is brought in to help with iftar and suhoor from evening venue Mercury Lounge, which is closed during Ramadan. “Many of our staff are more comfortable with the night shift anyway, so the transition is not a large one,” he says. “Mercury is closed during Ramadan but the staff are trained for banqueting too so they come in to help with the added pressure in the tent and are accustomed to night shifts.” Four Seasons is also careful to ensure that management take centre stage so that iftar and suhoor operate efficiently with reduced staff numbers. “We centralise our core efforts,” says Maraviglia. “This ensures that leadership is readily available and that we can ease off operations in other outlets.” Pinnacle Group, which operates Lebanese concepts, Leila restaurant and KrisKros Lebanon in Dubai, among other brands, has a range of mall and standalone locations, and makes sure that the most productive staff are allocated to the busiest locations during Ramadan. Managing partner of the group, Ahmed Al Alami comments: “During Ramadan the mall tends to get busier and standalone locations slow down so we do internal transfers and send very qualified staff who are productive and efficient to the mall locations.” Additionally, those staff who observe Ramadan’s fasting hours are given the leeway to take time off, or work reduced hours. “We send those who observe and fast to their
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Cover Story
Avinash Mohan
executive chef, The Address Dubai Marina
The iftar set-up at Constellation Ballroom, The Address Dubai Marina
Pierchic offers twists on its classic seafood fare during Ramadan
Jonathan Vercoutere
co-founder Bistro Des Arts, Dubai
(L-R) Ibraheem Musleh,
executive chef, Pots, Pans & Boards Dubai; Endri Kosturi, general manager, Pots, Pans & Boards Dubai 22
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home towns to enjoy the serenity of the holy month,” Alami adds. At The Address Dubai Marina, fasting and non-fasting staff are balanced out on the rota to ensure efficiency doesn’t suffer. “I try to be patient and flexible with my team as I understand that it’s not easy to have a completely new system where my Muslim team fast the whole day from sunrise to sunset, because it lowers their productivity and effectiveness,” says Avinash Mohan, executive chef. “I plan my operations well in advance and try to balance the shift between Muslim and non-Muslim staff who can be supportive to each other.” In addition to planning staff rotas around Ramadan’s unusual dining hours, budgeting effectively is a key concern for every F&B outlet in the region. At Four Seasons, the budget is laid out to ensure that a larger portion of the revenue is required from the evening operation. “We
have a structured plan in place to ensure that both staffing and revenue are more than possible,” says Maraviglia. Bistro Des Arts’ Vercoutere agrees that managing your own expectations as a business is very important during Ramadan. He comments: “Our budget is built accordingly so anything over that budget is positive. Any revenue lost during [fasting hours] means we have to work harder to make up for it at other times, but the best way is to have realistic goals so that you don’t have to worry about making up for it later on.” Some businesses also implement additional revenue-generating initiatives to offset the negative impact of fasting hours on business volumes. Ivan Haller, director of food and beverage at Yas Viceory, Abu Dhabi comments: “We do generate less revenue [during Ramadan] but we work a lot with our neighbours and community by
Cover Story
Image courtesy of Four Seasons Resort Dubai at Jumeirah Beach
“During the first week of Ramadan we are aware that observers tend to spend quality time with family and friends and enjoy the family setting so we lower our par level and always have a tolerance of an extra 5 to 10% in case we have walk-ins” Ahmed Al Alami, managing partner, Pinnacle Group offering cooking classes for adults and children and we have special lunch offers and a wallet-friendly high tea served throughout the month.” Takeaway and delivery options can also boost profits during the holy month, however licensing must be secured in order to do this, Pinnacle Group’s Alami points out. “We work on attaining permits from the Department of Economic Development in Dubai to deliver during the day,” he says. Retro Feasts, Dubai has started working with delivery service, Deliveroo ahead of Ramadan to cater to nearby offices and residents to help boost revenue. Luke Thomas, chef patron of the venue also sees Ramadan as a chance to target new markets and experiment with new menu offerings. He comments: “Ramadan is an opportunity to explore different avenues with the change in opening hours. Where breakfast and lunch would normally be a more popular option for The Beach, we have revised our offerings and invite customers to try us. Due to our location we have a lot of tourists during normal operational hours and during Ramadan we get to appeal to a different demographic.” And while non-licensed venues don’t see much change in terms of average spend per head during Ramadan, those that serve alcohol take a hit with reduced beverage sales. “Average spend obviously decreases since alcohol serving only starts after 8pm,” comments Bistro Des Arts’ Vercoutere. That said, Maraviglia of Four Seasons claims that other aspects of the business off-set this challenge. “The spend on beverage does decrease, however this is made up for with in-room dining and shisha revenue that accumulates on a larger scale,” he says. Another potential area for losses during Ramadan is food waste
Umm Ramoul, Next to Emirates NBD Tel : +971 4 284 3322 / 04 284 3966 Email: info@falconkitchen.com www.gelatotek.com June 2016 Catering NEWS ME
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Cover Story
The iftar set-up at Four Seasons Resort Dubai at Jumeirah Beach
Ahmed Al Alami
managing partner, Pinnacle Group
Image courtesy of Pots, Pans & Boards
Ivan Haller
director of food and beverage, Yas Viceroy, Abu Dhabi
Julian Biddulph
general manager, Pierchic, Dubai 24
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“We do generate less revenue [during Ramadan] but we work a lot with our neighbours and the community by offering cooking classes for adults and children and we have special lunch offers and a wallet-friendly high tea served throughout the month” - Ivan Haller, Yas Viceroy, Abu Dhabi generated by iftar buffets, however many restaurants have become more sophisticated in recent years to reduce the impact of this. Generally, iftars have to be booked in advance, and many operations have started to opt for live cooking stations and refilling buffets throughout the evening based on demand, rather than over-catering at the start of the event. Mohan of The Address Dubai Marina comments: “Wastage is well controlled as we get cover numbers for iftar so far in advance and we plan according to bookings.
Also, we try to keep portions smaller and refill when required to avoid unnecessary waste. Our iftar is based on live cooking stations to provide freshly cooked food and avoid waste so nothing goes in the bin.” Some restaurants, such as Pierchic, avoid wastage altogether by sticking to their à la carte menus instead of offering iftar and suhour buffets. Julian Biddulph, general manager of the over-water restaurant comments: “Being based within a restaurant rather than a banqueting operation, we minimise waste by creating everything fresh
Cover Story “Our budget is built accordingly, so anything over that budget is positive. Any revenue lost during [fasting hours] means we have to work harder to make up for it at other times, but the best way is to have realistic goals so that you don’t have to worry about making up for it later on” - Jonathan Vercoutere, Bistro Des Arts
Luke Thomas
chef patron, Retro Feasts, Dubai
Lorenzo Maraviglia
director of food and beverage, Four Seasons Resort Dubai at Jumeirah Beach Fattoush salad, Leila, Downtown Dubai to order. We don’t have a buffet selection; instead we maintain our standards.” Pinnacle Group allows guests to take home leftovers to reduce waste and also shares excess stock among staff, according to Alami. The company works on a “par” level based on previous Ramadan operational results to plan carefully for what is needed. “During the first week of Ramadan we are aware that observers tend to spend quality time with family and friends and enjoy the family setting so we lower our par level and always have a tolerance of
an extra five to 10% in case we have walkins,” says Alami. And so, while reduced revenues and staffing issues during Ramadan are a serious challenge, careful planning, valueadded activities, and creative marketing can help to off-set losses to ensure the holy month is a peaceful time for everyone – even for those in the restaurant business. “We make sure that the collective work throughout the month of Ramadan is achievable, efficient, and above all – obtainable,” concludes Four Seasons’ Maraviglia.
Tom Aitkens
chef patron, Pots, Pans & Boards, Dubai June 2016 Catering NEWS ME
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What's cooking?
The ess Busin
“I’ll be back” As Mango Tree Worldwide closes its only Middle Eastern outlet at the prime location of Dubai’s Souk Al Bahar, managing director Trevor Mackenzie asserts that the Thai brand will return to the region before the end of 2016
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The business
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fter almost a decade of operations, Bangkok-founded Thai restaurant brand Mango Tree will depart from what is arguably one of the most sought-after spaces in the region – the terrace of Dubai’s Souk Al Bahar, which overlooks The Dubai Fountain. Considering how challenging it can be to secure such a location, it’s not surprising that Mango Tree Worldwide managing director Trevor Mackenzie is sad to be leaving. During an interview with Catering News Middle East at the restaurant just weeks before its closure, Mackenzie reminisces about the early days in 2007 when the venue, franchised by Landmark Group, first set up shop. “I’m sad to see it go,” he says. “When we first looked at the site there were no patios so we went to Emaar and they built them for everyone. I think it really changed how the souk works because before it was an internal space. I’m glad they changed their minds.” Mackenzie is clear that Mango Tree isn’t going because of performance issues, but rather due to the preferences of the landlord, Emaar Hospitality. “It’s not because we’re not performing – we’re performing very well. This is one of my top locations in the world for performance and when I tell investors the type of volumes we do here, they’re like ‘wow…ok’. It’s not for lack of working and trying – these things happen. I’ve just got to look at it positively and think, ‘ok, on to bigger and better’. This isn’t my destiny.” Despite the positive performance Mackenzie professes, he admits the price hikes for Emaar rentals in recent years, in addition to the premiums charged for views over The Dubai Fountain and Burj Khalifa, has put a strain on profits.
Yellow Curry Beef Brisket Pad Thai Lobster
“It’s not for lack of working and trying – these things happen. I’ve just got to look at it positively and think, ‘ok, on to bigger and better’. This isn’t my destiny” “Emaar has raised its rentals quite a bit over the past couple of years and it’s something everyone in Dubai talks about. A 30% increase is massive, and it’s not necessarily just here but everywhere. As restaurateurs we talk about how expensive restaurant rentals in Dubai are and Emaar has set this new benchmark price, which is really unrealistic for F&B operations. “We all have a certain percentage we like to be at for rental and we know we can be profitable but then when things like labour costs start to go up and you pay more for staff housing, this adds to our costs. With rental costs combined it brings down the overall profits,” he says, asserting that running an F&B operation in Dubai today is not what it used to be. “In the early days, everyone thought that opening restaurants was super profitable, but now I think everyone realises that we really run on a very thin line.” At the time of our interview, both Mango Tree and its next door neighbour Rivington Grill – which is also closing – were speculating about which operator might fill the empty spaces, however Catering News has since been informed that Melbourne fish
restaurant brand, The Atlantic will take over under a franchise agreement with Solutions Leisure, the company behind successful Dubai-grown concepts such as Q43 and Lock Stock & Barrel, and franchisee of Asia Asia in Pier 7 and Karma Kafé, also in Souk Al Bahar (full story on p8). All is not lost however, and Mackenzie is adamant that Mango Tree will be back in region. His major criteria? A location as outstanding as Souk Al Bahar. “For Mango Tree, no matter what, we’re always looking at a class A location, so it has to be something with a ‘wow’ factor. If you look at this, it has the fountain, you look at Tokyo, it oversees downtown Tokyo,” he says. In addition to spectacular views, Mackenzie is after a place where guests can have a unique experience. Clearly Souk Al Bahar gives guests – particularly tourists – the theatrics and music of the half-hourly fountain display, and a talking point like this is central to the Mango Tree concept. It isn’t simply a place to eat Thai food, Mackenzie asserts, highlighting the new Mango Tree on the River June 2016 Catering NEWS ME
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The business in Bangkok, where guests are whisked along the Chao Phraya River before being dropped off at the restaurant. “In every location we do something different. For me it’s a lifestyle concept – I hate being lumped into this category of Thai food,” he explains, pointing out that the restaurants avoid featuring the usual Thai paraphernalia, such as Buddha statues or elephants. “Sometimes I hear people say, ‘if you want Thai food, go to Mango Tree’ – how about going to Mango Tree because you want to go to Mango Tree?” he exclaims. The Thai lifestyle is something Mackenzie exudes, and having lived there for 12 years, he has even been accused by the chairman of the family-run business, Pitaya Phanphensophon, of becoming too eastern with his laid-back attitude. Mackenzie first entered the F&B industry in Canada “by accident” as a bartender, before working his way up to a senior front-of-house position at well-known fine-dining restaurant, Blue Water Café. During a trip to Thailand, Mackenzie came across Mango Tree Worldwide. The company was established in 1957 by Khun Srichai Phanphensophon who opened the first Coca restaurant in Surawong, and his son Pitaya went on to launch Mango Tree in 1994. When Mackenzie came on board 10
years later, there were just three locations for the brand – in Bangkok, Tokyo and London. Today, there are 40 spanning the same three locations, as well as Philippines, China, and now the US, with a Washington DC venue marking the first step in the group’s expansion throughout the North American continent. “We always had a philosophy to move west. We launched in the US last year, so we’re gearing up our US operation to be ready to expand across the rest of the US. We’re taking it step by step to see what’s happening in the market,” says Mackenzie. Meanwhile, the company’s China expansion is being handled by a trusted partner, and Mango Tree will open its second venue there in October this year. In addition to trialing new markets, a number of brands were introduced under the Mango Tree flag to offer more flexibility to investors. Mango Tree Bistro, a casual standalone brand that is “more alcohol driven” and Mango Tree Café, which is alcohol-free and focused on simple, approachable dishes such as Thai green curry, pad Thai and children’s options, making it suitable for mall locations. In addition, Mackenzie believes that Saudi Arabia would be the perfect testing ground for a non-alcoholic version of the flagship brand, Mango Tree. A standalone site in Jeddah was confirmed previously, with the restaurant fully designed, however a disagreement between the partners led to Mango Tree Washington DC is the first step the project being cancelled. This time, Mackenzie in the group’s expansion across the US is in negotiations for a hotel location. “We’re looking at a few sites under construction in Jeddah,” he reveals. “I get excited about Saudi Arabia because I can see how to do our flagship brand without alcohol. We’ve had proposals to go to Pakistan and Bangladesh, and I’ve said no because alcohol is part of what we deliver [in our flagship brand] but Saudi will be a learning experience to understand what we can deliver in our restaurants without the alcohol component.” Testament to the challenges Mango Tree has faced in trying to run the flagship brand without alcohol, was the company’s experience in Qatar. A Mango Tree restaurant was operated on The Pearl for two and half years but once the venue
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The business “In the early days, everyone thought that opening restaurants was super profitable but I think now everyone realises that we really run on a very thin line” lost its alcohol license, profitability became an issue. “We tried for another year, but people just weren’t coming back,” says Mackenzie. “We had this ‘wow’ location where you could pull up in your yacht right next to Mango Tree and we did fashion shows and sundowner events but once all that went away, the lifestyle element disappeared and it became a café.” Asked whether he considered changing the brand to fit under the Mango Tree Café flag, he comments: “The Pearl rentals weren’t that cheap so we needed to do a certain amount of volume or have that higher average cheque component to survive, so we decided it was in our best interest to close the outlet and protect the brand.” However, Mackenzie has plans to be back in Qatar also and is currently scouting out locations. “I believe in Qatar and the future so I want to get in before it’s oversaturated,” he comments. Oman and Abu Dhabi are also promising locations, however Mackenzie continues to test the water with both, not wanting to go in too early. With reference to Oman, he says: “I think I eventually will. I just think Thai food at the level of Mango Tree it’s maybe not mature enough yet.” And on the prospect of an Abu Dhabi restaurant, he says: “We do see that we need to have a Mango Tree in Abu Dhabi so we will have one there no matter what.” Despite his interest in the wider GCC, the Canadian businessman’s number one priority for now is to return to Dubai, and he is in discussions with some potential partners. Putting his laid-back Thai philosophy to the side, he admits the race is on to return to the region by the end of the year with a Dubai venue. “We don’t want to be out of the region. I came here years ago when there was nothing. I believe in the region for the long term and the growth possibilities for our brand are endless… I’ll be back,” he says.
At the new Mango Tree on the River, Bangkok, guests are whisked along the Chao Phraya River before being dropped off at the restaurant
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Out to lunch
A chef of principle As Izu Ani departs Emaar Hospitality’s La Serre Bistro & Boulangerie, he reveals his next exciting venture and some key learnings that will stand him in good stead along the way. Crystal Chesters reports.
I
zu Ani first made his mark in Dubai as the opening head chef of French fine-dining restaurant, La Petite Maison, which catapulted into The S.Pellegrino World’s Best Restaurants list just two years after its launch. Emaar Hospitality then snapped him up to create a new Mediterranean-inspired concept and La Serre Bistro & Boulangerie was born. Today, it’s the most successful restaurant in Emaar’s portfolio. Ani attributes his achievements with both of these restaurants to the strong principles he has learned from a handful of important mentors throughout his career, the standout being Philip Howard who Ani met when he was just starting out at The Square in Mayfair, London. Howard instilled into Ani the principles he lived by himself: to always say good morning to your teammates and to be yourself, both at home and at work. “He taught me to be just who I am,” says Ani during an interview with Catering News at La Serre, just weeks before his departure from the restaurant. “Some chefs try to change themselves and take on a persona, so they become something they’re not. You don’t have to do that – just be who you are.” So, who exactly is Izu Ani? The Nigerian-born chef was brought up in London but spent a while learning the clas-
sics in France and modernist cuisine in Spain before relocating to the Middle East in 2010. Wherever he goes, he dives straight into the centre of the action in an effort to absorb everything around him, with the belief that food, language and culture are intrinsically intertwined. Speaking of his time in France, where he worked at the two-Michelin starred La Bastide Saint Antoine and the world famous three-Michelin starred Auberge de L’Ill, Ani says: “I didn’t just want to learn French food; I wanted to understand the culture behind the food and to speak French. To do that, you’ve got to go there and be part of it, you’ve got to participate.” Admitting that in London he was like “a petulant child”, moving to France was a life changing experience for Ani. “The French calmed me down and said ‘Izu, understand what you’re doing; appreciate it instead of trying to beat it or own it. Try to be part of it’,” he recalls. For Ani, understanding food means you can be consistent and replicate a dish the same way each time. For example, at La Bastide Saint Antoine in the region of Grasse – considered the world’s capital of perfume – Jacques Chibois, the chef at the helm of the restaurant and one of Ani’s key mentors, encouraged him to take a tour of the perfumeries in order to learn the role of fat in bringing out
“I’m the spiritual owner of this place, but we didn’t come to an agreement on how to move forward. I don’t want to die in here, I want to keep creating… I want to keep pushing my limits and evolve”
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out to lunch
Warm goat’s cheese salad: Many of the items on La Serre’s menu are vegetarian and gluten-free
the vapours of the flowers, which is the same Burrata with tomatoes is a principle that can be applied to cooking. simple dish, which allows the ingredients to shine “If you use [fat] correctly it’s your friend, if you use it badly it’s your enemy,” Ani explains. “I always use the phrase, ‘I’m a lazy chef’ because I buy the best ingredients and if I don’t need to do anything, I don’t do anything. I just give it to the guest to enjoy because I understand the product and that’s when you know whether to leave it alone or touch it,” he says. It was also Chibois who taught him about ingredients he chuckles, recalling a particularly strong reaction his mentor had to the kitchen team using out-of-date tomatoes. “He just went crazy! He took out a box of tomatoes, threw it on the floor and said nobody was allowed to pick them up, so we had to walk around them or run over them. He wanted to was insist on implementing staff wages that were way above the teach us a lesson!” Following the service, the chefs were asked to go to the staff going rate at the time. “I changed the mentality of how people worked in this industry cafeteria where Chibois laid out five different types of asparagus. He started with, “You have no respect for things! You don’t even because they used to find the cheapest people to do the jobs they understand what you’re cooking!” before proceeding to question wanted. I said no, you pay a fair wage for what they’re going to give. “When I was interviewing people they were telling me they were the chefs on the names of each different type of asparagus and how earning AED 600 per month, and I was shocked,” says Ani, rememthey should be cooked. “He wanted us to understand each one. For example, there’s more bering the first person he hired – a Filipino national called Marcel bitterness in the white asparagus so you cook it differently to the who was so enthusiastic that he came to the interview an hour early. “I had a lot of affection for him because he was such a hard worker. green asparagus. You look at each differently and learn how to use He came in as a commis at the time but I remember I was paying it,” says Ani. However, Ani’s education didn’t stop there. He was ever-fascinated ridiculous money – AED 3500 – and the boss said, ‘you’re going to by modern cooking techniques, including molecular cuisine, epito- kill the market by paying so much – stop it!’ I said, ‘why?’ People have mised at the time by the world-renowned elBulli restaurant in Cata- got to earn well to enjoy what they’re doing. You can’t just take from lonia. To find out more, he travelled to the Basque Country in Spain to them and not give anything back. If you make a cake and everyone work for free at Arzak, Mugaritx and Akelarre restaurants, but quickly brings an ingredient, everyone should take a piece of the cake.” became disillusioned with how the chefs were doing things. When he joined Emaar Hospitality in 2013 to set up Mediterra“There’s a lot of glitz and glamour but when you understand it, nean concept, La Serre, Ani carried the same philosophy with him, you realise there’s not a lot of substance behind it. Classic is always insisting on allocating 25% of the budget to staff wages. “How are you going to put the product there if you don’t have the something you go back to and if you understand the classics you can talent? You spend first and then you make, because if you try to save build anything on them.” In 2010, Ani relocated to Dubai as the opening head chef of first, you don’t make. It’s as simple as that!” He is also careful not to abuse his good reputation by cutting La Petite Maison, and keeping in mind the strong principles he had learned in Europe from his mentors, the first thing Ani did costs or “cheating” the guests when it comes to ingredients. “I 32
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Out to lunch could think that if I change an ingredient La Serre Bistro & Boulangerie for something cheaper they’re not going to know – but I’ll know!” he asserts, highlighting that to this day, he uses Valrhona chocolate in his pastries. In fact, Ani believes that most restaurants fail as a result of compromising on their principles when the going gets tough, when they should instead be putting more effort into the project. “You invest, you keep adding. You make your customer more loyal to you because you keep your standards high – that’s the way I like to do it.” Ani thinks another challenge for good restaurants in Dubai like La Serre, is that they can be bypassed as the crowds chase after myriad new openings. “When there’s so much stuff in your face you can get confused and if you dine out once or twice a week, you’ll realise the places that are good get overlooked because you’re the aim of helping people to really understand food rather than copy recipes. always trying out new things. And with the “In the future we’ll give cooking transit mentality of Dubai, people are just classes but in a professional way. It’s not looking to make a quick buck; there’s no investment in the future,” he says. that you come in to learn a recipe, it’s It’s for this reason that Ani’s next career that you come in to understand a product. If I teach you how to understand a move won’t be to open another restaurant. tomato, you can use it in any way, beAnd to follow his dreams, he had to part cause you’re not following something, company with Emaar Hospitality. “I’m the you’re being a part of something, and spiritual owner of this place, but we didn’t that’s the key.” come to an agreement on how to move forward. I don’t want to die in here, I want to In addition to the educational element, Ani will run a chef’s table, which keep creating… I want to keep pushing my opens on an ad-hoc basis with no menu and very limited seating. And limits and evolve,” he says. Ani will turn his attention to sharing his knowledge with others, with his strong background in France, he also wants to open a boujust as he was taught to do by his mentors, Paul and Marc Haeberlin, langerie within the building, commenting: “There will be elements the father and son duo behind L’Auberge de L’ill, who said, “nothing in the villa that will be broken up into research and development for bakery and pastry.” you have is yours”. A greenhouse will also be constructed where Ani will grow his own “How can I claim that everything I’ve learned is mine? A lot of chefs hold everything in – ‘no it’s my recipe’. Everything I have was fresh produce, and a test lab will allow him to trial new recipes and given to me and I believe that’s the biggest learning I’ve ever had; menu concepts. “It’s not a gimmicky place, I’m researching things, I’m trying to unlearning how to share,” Ani says, revealing his latest venture. “I’d love to do a research and development hub where the creativity has derstand more. I’ve done the food, but then there’s the culture behind no limits or boundaries. We can strive to set a mark and be part of the the food and some days I’ll let you see what I’m doing, I’ll allow you to come and taste it.” community,” he says. At the time of our interview, Ani was about to embark on a reThe R&D hub will be what Ani refers to as his “playground”. Set in a villa in Jumeirah, it will provide a space where both adults and search trip around Asia to “add layers” to his cooking, before returnchildren can come to learn about ingredients and nutrition. “I have ing at the start of June to work full steam ahead on his new project, which is set to open before the end of 2016. And while many F&B to impart my knowledge to the younger generations,” Ani explains. “If I can change one kid’s perspective on how to eat, I’ve done my concepts in Dubai are nothing more than a flash in the pan, Ani asjob. I want to put a structure in place so that whoever is yearning to serts he is here for the long-run, and wants to put something back understand a bit more about what we do, please come, I want to share into the community. “When you have a transit mindset, in certain ways you stop living what I know.” Citing the old saying, “Give a man a fish and you feed him for a day; because you don’t commit fully. So I say no, I’m going to commit. teach a man to fish and you feed him for a lifetime”, Ani is also keen This is where I live now, this is my home and I’m going to invest in to revolutionise the way cooking classes are delivered in Dubai, with it. I want to evolve the culture not just take from it,” he concludes.
“He just went crazy! He took out a box of tomatoes, threw it on the floor and said nobody was allowed to pick them up, so we had to walk around them or run over them. He wanted to teach us a lesson!”
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The big cheese
Where faith meets food Indian celebrity chef Vikas Khanna tells Crystal Chesters how food has the power to break down barriers
C
entral to the holy month of Ramadan is the observance of Iftar, whereby families, friends and communities come together to break their fasts together. However, it’s not just in the faith of Islam that food holds such a central and symbolic place: at tables of grace spanning the world’s religions, food has the power to transcend boundaries. This is a topic very close to the heart of Indian celebrity chef, Vikas Khanna who has lectured at Harvard University in the US on ‘Food and Faith’, and released his new Dalai Lama-narrated documentary, ‘Kitchens of Gratitude’ in May at Cannes Film Festival. In the documentary, Khanna discusses his travels throughout the world during which he discovered “the oneness of communities created through food” and demonstrates that “from the community kitchens of Sikh temples, to the modest feasts of Buddhist monasteries to Jewish soup kitchens and Muslim Iftars” food has the power to permeate borders and boundaries like nothing else on earth. “Every faith is based on sharing and the sharing of food is the first essential to breaking down barriers. I thought – that’s the subject the world needs to hear about right now!” says Khanna during an interview with Catering News at his Dubai restaurant, Junoon, in Shangri-La Hotel, Sheikh Zayed Road, the second venue in his portfolio. The original, Junoon in New York City, opened in 2010 and earned a Michelin star for four consecutive years. The boundless nature of food is something Khanna witnessed growing up, explaining that while he was born and raised in Punjab, North India, many of his grandmother’s dishes were from bordering
Pakistan – although he may not have noticed at the time. Khanna explains: “Pakistan was a part of India and the borders can’t divide a culture like that, there will be overlapping, there will be resonance, there will be echoes.” At the time of our interview, Khanna was working on creating a dish from Pakistan for the menu at Junoon Dubai, inspired by the street food of Lahore he discovered on a visit to the country two years ago. “We’re developing a kebab. The translation of it is horrible, it means sandal kebab because it looks like a shoe! But it’s amazing, and that’s going to go on the menu,” he explains. In addition to Pakistani influences, Khanna likes to incorporate Chinese and Tibetan notes, and this blurring of borders has become a trademark of his cuisine. “We’re going beyond the borders of India. I get inspiration from Tibetans, many of whom live in India,” Khanna says, highlighting his use of Tibetan flour to make some of his breads. “After the revolution in China, everyone came to India as a land of asylum and their cuisine is so different to Indian cuisine but they had to adapt to what was available locally, and I’ve started incorporating their accents into my food. I’m proud to show the diversity of Indian cuisine, otherwise it would have a generic structure that’s almost cloned.” Khanna sees overlaps in cuisines and cultures everywhere, including Dubai, which he likens to a “mini-India”. He is amazed by how the flavours and ingredients of Indian food are very much connected to Emirati cuisine. “Even the native foods of the UAE are so intertwined with Indian food. There’s so much influence and trade; the history of the spice routes. If you look at the cuisine there is such a mix of in-
“Sometimes you wish for something and it happens for you, and sometimes you try and try and it doesn’t happen. You’ve got to leave a few things in your life up to the universe; what will be will be”
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The bi che g ese
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The Big Cheese
Frozen Pineapple
Lahori Boti
Paneer Dum Anari
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Junoon Dubai gredients, there’s such an overlap in the structures of the cuisines, the techniques, the tastes, so because of that, the natives [of the UAE] think that [Indian] is their cuisine,” he says. In addition to the Pakistani dish, Khanna was launching some new desserts during his visit – Thandai, a milk-based summer drink, and rasmalai, a Bengali dessert consisting of soft paneer balls immersed in chilled creamy milk. Inspired by the traditional recipes, Khanna has altered the formats to present the dishes in new ways. “In the Thandai, we have incorporated almonds, saffron and cardamom, and for the rasmalai we’re doing shots. So we make them without changing the beauty or the memory of the dish, just the form of it,” he explains. Changes to Junoon Dubai’s menu take place less regularly than in the New York venue, where Khanna is based. Comparing the two cities, he comments: “The market in [New York] has evolved in a totally different way. It’s so much about the dynamics of the cities. If you’re opening a generic restaurant or something based on fast food, then you’ll do what the British love since that’s what made Indian a cuisine of the world. But when you’re doing handcrafted cuisine or more researched cuisine in a niche market, it requires more imagination.” The major difference Khanna notes between Dubai and New York is the availability of ingredients. “I feel here you get everything, and it’s surprisingly, amazing quality. But when you compare it to what we do there, you have so many more things at your disposal in New York. For example, if you’re doing eggplant, you’ll have 60 different variations available.” That said, Khanna loves Dubai and is amazed by how quickly the culture has developed in this part of the world. “This is very new but the way it has evolved is fantastic – it’s never happened before on this planet,” he says. “It took other countries centuries to develop a culture but here within a few decades, they’ve made such an amazing culture. It’s very eclectic, it’s very young,” he says. However, he is very aware of the increasing competition among fine-dining Indian restaurants in Dubai, with venues such as Mint Leaf of London, Indego and Ashiana by Vineet, and Bombay Brasserie at Taj Dubai just some of the rivals on the market. “I think because the local market is so developed and has such amazing choice now, you’ve got to be at the top of your game,” Khanna admits. However, he believes that Dubai’s proximity to India is something that stands Junoon in good stead. “It’s a three-hour flight away and people just come here to eat. It’s amazing how the market has opened up and of course it’s the middle classes earning more money which really helps fine-dining restaurants,” he says.
The big cheese
In addition to Dubai, Khanna expresses high praise for Oman, saying “I’m crazy about that city!”, while Abu Dhabi is another market on the chef’s radar. “Abu Dhabi is more authentic [than Dubai]. I just love it; it’s not got so much influence of the western culture as Dubai. It’s still native and you still have that preserved culture that’s overlapping and struggling to survive within western parameters,” he says. Yet despite his appreciation for the region, it is clear that expansion is not the top priority for Khanna at the moment. With just two restaurants in the world, he admits that growing a portfolio as a celebrity chef comes with its challenges. “It’s not easy for chefs like us to expand,” he comments. “I’m not going to use the phrase ‘control freak’ but sometimes you feel you’ve got to have trust.” A more urgent focus than expansion for Khanna is using his passion for food and his celebrity status to help others, commenting: “It’s interesting using food in a totally different aspect; the [fundraising] activities won’t stop!” This month, Khanna is doing a major campaign to sell his new book, ‘Utsav: A Culinary Epic of Indian Festivals’. The first 12 copies of the limited-edition publication are being hand-delivered by Khanna to the likes of US President Barack Obama, the Dalai Lama, and Indian Prime Minister Narendra Modi, among others.
“I’m gifting them this book because India incorporates every faith and it’s about every celebration of every festival, ritual, ceremony, custom, and tradition from the smallest to the largest community,” he says. The first copy has been auctioned off, with the profits going to the Smile Foundation, an Indian NGO set up to conduct initiatives effecting positive change in the lives of underprivileged children, their families and communities. He has also pledged $1 million in one year from the profits of both his restaurants to provide a packet of milk to every street child in India, and this reflects the essence of Khanna’s philosophy – that food can play a major part in solving the world’s problems. “Imagine a city where nobody is hungry – what a blessed Utopian concept!” he exclaims. Asked about his vision for the future, Khanna smiles and says, “Can we see into the future? I can’t see the future.” Instead, he prefers to leave it up to what he refers to as “cosmic destiny”. “Sometimes you wish for something and it happens for you, and sometimes you try and try and it doesn’t happen. You’ve got to leave a few things in your life up to the universe; what will be will be. We’re going to take one day at a time and do the best within our abilities,” he says.
The full measure
The Vesna interior portrays the imperial style of Eastern and Baltic Europe, characterised by high ornate ceilings, elaborate beaux facades, Art Noveau furniture and shimmering chandeliers
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The full measure
From Vesna, with love Open just over six months, Vesna is tapping into a gap in the Dubai market for high-end Slavic cuisine
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espite a strong tourist and expat population from eastern European countries, Slavic cuisine still hasn’t made its mark on the Dubai restaurant scene. Until recently, the only outlets serving Slavic fare were relatively low-end, unlicensed venues. However, Vesna, located on the mezzanine floor of Conrad Dubai is trying to change that. Alexandra Vovchenko, managing partner of Vesna Restaurant & Lounge, which is part of Aston Restaurant Management Group, comments: “There are many places in Dubai with Russian food but we won’t go there, because they aren’t classy. They are located in cheap areas and it’s a different crowd.” Judging by a throng of five-star reviews on TripAdvisor, the concept is going down well, having been open now for just over six months. From the start, Vovchenko was certain Vesna should be located within a five-star hotel to ensure it achieved its luxury status. “We knew we needed to be located in a busy area and definitely in a five-star hotel, but it wasn’t easy because five-star hotels believe the stereotypes about Russian concepts – that they are cheap and bad. It wasn’t easy to break those.” However, the partnership with Conrad Dubai was perfect, particularly given that the previ-
ous GM of the hotel, Andreas Jersabeck, had worked in Kiev and saw the potential for Vesna. The project had been in the pipeline two years prior to its opening on 25 November 2015. Vovchenko, from Ukraine, had travelled extensively across France, Switzerland, the UK, New York and LA where she saw lots of high-calibre Slavic restaurants. After carrying out a hospitality internship at Burj Al Arab in Dubai, she realised there was potential for a similar concept in the emirate. When she met her business partner – Madeep Singh Pujji, owner & CEO of Vesna – by chance at a dinner in Dubai, the rest was history. While the vision was always to bring a luxury Slavic restaurant to Dubai, the team had to make sure it was accessible for international guests also. This explains why the restaurant’s name, ‘Vesna’ means spring across a number of Slavic languages, and why the restaurant concept is referred to as ‘Slavic’, rather than Russian. “The concept targets all Russian speaking people from Russia, Ukraine, Belarus, Uzbekistan, and Georgia, etcetera, but we also want to target everyone,” says Vovchenko. Interior designer, Sanjay Dhawan came on board to create an ambience that would reflect this brief, and decided to go for something balanced, that wasn’t
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The full measure
Traditional Russian dessert, Anna Pavlova
“There are many places in Dubai with Russian food but we won’t go there, because they aren’t classy. They are located in cheap areas and it’s a different crowd” – Alexandra Vovchenko, managing partner of Vesna Restaurant & Lounge
Award-winning head chef Maksim Tvorogov is at the helm of all culinary activities at Vesna
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The famous tart soup, Borsch too Slavic but still embodied the heritage conveyed by the menu. The interior portrays the imperial style of eastern and Baltic Europe, characterised by high ornate ceilings, elaborate beaux facades, Art Noveau furniture and shimmering chandeliers. Dhawan explains: “Alexandra knew what she wanted so the design brief helped. We did a lot of travelling around and sourcing. The existing architectural surroundings and the cuisine they were planning to bring in had to match the interiors. They wanted a contemporary Slavic cuisine so we had to balance the interiors in a way that was Russian, but contemporary.” However, with just three months to transform the space from rustic steak-
house, Marco Pierre White Grill, into Vesna, Dhawan admits “there was no room for error”. He comments: “The time frame was a challenge, as were the decisions. In an environment where your rent starts kicking in and the pressure of costs is building up, you’ve just got to go.” Another major challenge for the team was sourcing a chef who could create really high-end Slavic cuisine. “We wanted the menu to be high class yet still casual and authentic. We tried many chefs, we went to Ukraine and Russia and some big restaurateurs in Moscow advised us of one chef from Odessa,” explains Vovchenko. And so, Russian chef Irina Angelova was brought on board to
The full measure
Madeep Singh Pujji, owner & CEO of Vesna
create the menu. “She was really great. The food was exactly what we wanted: authentic but with a bit of fusion so it could be understandable for everyone,” Vovchenko adds. However, once the menu was finalised, the next hurdle was to find a chef who would stay on the premises and be able to recreate the same high-quality cuisine while speaking English well. “It was a big challenge to find a chef who cooks our cuisine well and speaks good English and in six months we tried so many chefs. Finally, we found a chef from St. Petersburg,” says Vovchenko.
Today, award-winning head chef Maksim Tvorogov is at the helm of Vesna’s culinary team. A member of the St. Petersburg club of chefs and a regular participant on cooking shows such as ʻTasty Tipsʼ and ʻLunchtimeʼ, Tvorogov researches the origins of each dish, and re-introduces them to diners in new formats. Some of the menu items take inspiration from as far back as the 18th century during the reign of Catherine the Great, with traditional cuisine like the famous tart soup, Borsch, and dessert items such as Napoleon cake and Anna Pavlova. Educating guests on this type of cuisine has been an essential part of the marketing effort for the restaurant. “It’s about being educated, it’s not just ‘buy this it’s great’. It’s about understanding the culture so that if someone asks you, you can tell them,” says Vovchenko. And while there are no current plans for expanding the concept, Vovchenko would like to continue raising awareness of Slavic cuisine in the region and beyond. “Internationally, we are open to [expansion],” she reveals. Having been quietly building its fan base over the past six months, it will be interesting to see what the second half of 2016 holds for the restaurant. However, one thing’s for sure – Vesna is a unique concept in the Dubai market, and that alone is saying something.
“The time frame was a challenge, as were the decisions. In an environment where your rent starts kicking in and the pressure of costs is building up, you’ve just got to go,” – Sanjay Dhawan, interior designer
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Out of this world
Out of this World: Greasy chicken wings and limp burgers are a thing of the past as American Cuisine undergoes a glamorous makeover. Catering News investigates. Ted's American Diner
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Out of this world How popular is American cuisine in the Middle East? Andreas Haugg: Doha is growing at a rapid pace and the city has a multinational population. The demand for American-style food is growing, with large franchised restaurants having been around for a long time, and with more on the way. What seems to becoming more trendy are the 1950s and 1960s style American diners. People get excited about listening to rock n’ roll music and seeing collectables from that era. Matthew Dahlkemper: It is becoming increasingly popular, with the trend of the moment really focused on shakes and burgers, however, I don't think it is fully understood. American food triggers a feeling of comfort for most but internationally, Americans are often known for hamburgers, when there is so much more to it. American cuisine is extremely regional and I would love to see more of that understanding. For instance, the delicious lobster tails from Maine, New England are on our menu, and they are a real must-try item. Debrup Mira: Most people think of fast food like burgers and sliders, hot dogs, chicken wings, fried chicken, corn on the cob, various kinds of popcorn and potato fries when they think of American food and this type of food is extremely popular among children and teenagers in Dubai. Tex-Mex cuisine, which is a mixture of Texan and Mexican cuisine, and mainly includes nachos and salsa, quesadillas, buffalo chicken wings, batter fried calamari and shrimps, are also believed to be a part of American cuisine and these things have gained immense popularity over the years. Grant Ballinger: There are few upscale American restaurants in UAE. I think it’s a misconception that all American cuisine is fast food and steakhouses. American cuisine still needs to find its deserved place in the Middle East, and thanks to restaurants like Market Kitchen, people have started realising that there is a lot to discover when it comes to American cuisine. Have you adapted American food to suit local tastes? Andreas: We have created a lamb kofta
burger. We freshly bake our burger buns every day using zaatar in the dough, the sauce is made with laban, and the burger patty has Middle Eastern secret spices to make the perfect Ara-American burger. Matt: We want to cook authentic American food while catering to the needs and wants of our local clients, so we have taken the decision to create authentic American recipes, cooked as they would be back home. People seem to be less adventurous with certain foods, but I have no problem with pushing the envelope. Debrup: We haven’t altered any traditional American tastes to suit the local palette. In fact, American tastes are well accepted in this region and people love the unique smoky, barbeque flavours. Grant: We are always trying to adapt local flavours into our cuisine, for example the sautéed shrimps served with local yoghurt labneh has been a success among our clientele. Furthermore, for iftar during Ramadan 2016, we are featuring Market Kitchen signature dishes with Arabic influences. For example, in the iftar menu, we have short ribs mixed with local hummus and our signature dessert, salted caramel sundae mixed with hallawa. What are the key trends emerging in American food? Andreas: Wood-smoked meats are definitely something hot off the grill at the moment. Matt: I see American food chains wherever I go here in Dubai. I can't speak for the rest of the region, but people seem to really enjoy quick-service concepts. Debrup: American beef is gaining popularity at steakhouses. Beef is emerging as a celebration protein and although people talk about not eating too much red meat, when it comes to a good quality steak most guests can’t resist. Amongst the American range of beef available in the market, the certified Angus beef is superior. Grant: We are seeing more and more diner concepts in the UAE. The trend is to take the customer on a journey, not only with the food, but through décor and atmosphere.
THE CHEFS
Andreas Haugg,
executive chef, Ted’s American Diner, Banana Island Resort Doha by Anantara
Hero dish:
Ted’s Original – the original beef burger, which comes with a choice of cheddar, Swiss or American cheese.
Debrup Mira,
executive chef, JW’s Steakhouse, JW Marriott Hotel Dubai
Hero dish:
The medium cooked flame grilled ribeye steak from the certified Angus beef (CAB) range. It comes with a side of mashed potato and some buttered beans.
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Out of this world
THE CHEFS
Matthew Dahlkemper,
executive chef, Firebird Diner by Michael Mina, Four Seasons Hotel DIFC, Dubai
Hero dish:
The BBQ-braised beef short ribs, which is smoked for three hours and then braised in a mixture of molasses and beef stock with caramelised vegetables and served with four types of corn and crispy onions. Market Kitchen - Le Royal Meridien Abu Dhabi
Also, the business lunch or express lunch is popular. You find a lot of restaurants adopting this concept to cater to busy executives.
Grant Ballinger,
chef de cuisine, Market Kitchen, Le Royal Meridien Abu Dhabi
Hero dish:
The soy glazed beef short ribs with apple-jalapeño purée and rosemary crumbs.
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Where do you source produce for your menu? Andreas: We get our items from specialty suppliers in Doha. Matt: Our produce comes from all over the world. Local produce exists, but it is not always the quality we are looking for during certain times of the year. I try to focus on regions and seasonality in parts of the world where I know it is strong. Debrup: The prime ingredients are from the USA and we have our local suppliers import these items for us. Our American meat supplier is FANTCO, based in Dubai. We also source from Chef Middle East and MH Enterprise, which deliver most of the dry products among other ingredients. Grant: We work mainly with local suppliers, all of whom are based in the Middle East Region. We believe in the quality and freshness of local produce.
What products do you find challenging to source? Andreas: It is challenging to import products that are not readily available in the local market. As Ted’s serves top quality food, we want to source authentic American products. Matt: American beef is a luxury here. It takes me a few weeks to get it, but it is so worth it. A lot of vendors say they sell American beef, but it is commodity boxed beef, which is something I would expect to see in your average supermarket back home. Fortunately, I have found a good line on Creekstone Ranch, which is a relief. Debrup: There are no challenges in sourcing good products here in Dubai. Our suppliers have good connections and networks and most of the ingredients are always available. At times, halal certification on specific products or brands could be challenging, but we do get alternative brands with the necessary certifications. Grant: Seafood is still a challenge as we are always seeking freshness and quality. However, we are in collaboration with some
Out of this world great suppliers who support our choices and help us to provide the best quality food to our customers. How do you see your menu evolving over the next 12 months? Andreas: We are focused on regionalised American state cuisine, for example Texas BBQ southern fried chicken. Matt: We are trying to find new ways to elevate the food while staying true to our core values and cuisine. My goal is to educate people on how much more there is to American food, despite the bad reputation fast food has given us. We will try a lot of things over the course of the year. Even after just two months of operations we have changed things drastically. I can only imagine where we will be in 2017. Debrup: Menus need to be changed regularly so we study the market and competitors in terms of pricing and menu variety. Every restaurant has its own set of core dishes and if we ensure these are maintained well, customers will come back for them. At JW’s Steakhouse we do have a lot of these signature dishes. Even if we change our menus and refresh the offerings, some of these core popular dishes are still available for our guests. Our menus have a section featuring the steak of the month and daily specials. If there is
something interesting in the market, for example during a certain season, we’ll trial it first in these sections before putting it on the main menu. Grant: Our menu is designed according to the seasons, so we change it four times a year. This October we are looking to go back to our roots in Market Kitchen and celebrate the dishes from the heart-land of Texas. What is the future for American food in the region? Andreas: Healthification of fast food has arrived because consumers are demanding to know what is in the food they are eating. Higher quality meat, organic products and healthier options will be on the minds of chefs. Matt: I believe American food will continue to grow, not only in the Middle East, but globally. Hopefully places like Firebird can illustrate a better, more refined approach to what is perceived as American food globally. Debrup: American food is changing from fast food to a more refined meal. I feel that burgers will change to steaks and healthier American corn-fed fried chicken could replace fried chicken. Children are developing healthier eating habits, and the new generation will influence the development of American fast food. Grant: American food needs to move away from its image of being junk food or fast food. The flavours of American food are very powerful. It needs to be balanced with a healthy approach, which we believe is booming now in the US.
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Barista quality at the push of a button: The new entry-level model is ideally suited whenever professional preparation of barista-quality coffee needs to be simple and reliable
SLIM AND SILKY
The refined aluminum body (anodized and shot peened) is a real eye-catcher, which needs only minimal space to entice (30 cm wide, 71 cm high, 58 cm deep)
Melitta®
Cafina® XT4
Fresh Food from Northern Ireland Pure, Natural, Quality Rich land, award-winning food, passionate people Last year, Northern Ireland witnessed a 27% increase in exports to the UAE; one of its most important trading partners. Producing some of the world’s finest F&B, this year Northern Ireland celebrates the Year of Food and Drink
T
he United Arab Emirates is an important trading partner for local businesses and Northern Ireland’s relationship with the market continues to grow. A 27% increase in exports to the market was recorded in the latest 12 month rolling period, from Janu¬ary 2015 to December 2015, compared to the same period the previous year. Moreover, £9.2m of food exports to the GCC were recorded over the same period, with exports to Bahrain, Kuwait, Qatar, Saudi Arabia and the UAE. Driving market-led export sales of innovative food and drink products is vital to achieving success and Invest Northern Ireland’s companies have hit the ground running in grasping the opportunities developed for them as part of Northern Ireland’s Year of Food and Drink 2016. ‘In the hospitality world, I guess there’s no better place than Dubai when you want to do business with the global industry. The Ruler’s vision for this great city attracts some of the world’s best companies in the hotel supply chain, said Dubai-based, Barry Clarke, Regional Director for Invest Northern Ireland, the UK region’s economic development agency, who leads business development teams in Dubai and Jeddah. He added, ‘People are often surprised to know that the creams used by Dubai’s finest chefs, the fine aged halal beef and lamb and organic salmon on their restaurant menus; the carpets in the 5 star hotels and conference rooms; the linens on their table and the materials used to ensure that Dubai hoteliers maintain the standards of cleanliness expected from the millions of business visitors and tourists, come from this small and unassuming part of the United Kingdom’.
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This year’s Gulf Food saw a large number of NI companies come to Dubai, some for the first time. These covered a wide range of product categories from breads and cakes to nuts and snacks. The trend toward ‘free from’ was well catered for by brands such as Freeist and B Free available from local retailers e.g. Spinneys. Snacking is another consumer trend in which NI companies are well set to meet demand. Mackle Snacks has been manufacturing snacks for over 10 years for some of the leading UK retailers. It offers premium and value range snacks which can be produced Organic, Gluten Free etc. Forest Feast from Portadown Co. Armagh has had considerable success locally with its ‘Street Food’ range. This collection of tasty nut-based products includes exciting flavours such as ‘Kerala Cashew and Coconut Spice’ and would be at home in any hotel room mini bar. The travel hasn’t all been one way either. Recently, some of Dubai’s leading chefs and food buyers have visited the country. The objective of the visit was not only to showcase the wonderful food and drink on offer but for the delegation to meet some of NI’s most passionate producers. Sales to customers in Dubai have grown considerably over the past three years and the interest shown in Northern Ireland by such an influential group cements the prestige of its offering in this region. The Middle East is a market of great potential for Northern Ireland food and drink and Invest Northern Ireland, whose role it is to drive exports from the country believes the sector will only go from strength to strength. Visit the buy NI Food site to find out more: www.buynifood.com
Advertorial
Kettyle Irish Foods
Glenarm Organic Salmon
Halal certified meat and first of its kind ageing techniques, fresh from Northern Ireland
One of nature’s healthiest foods, reared organically and distributed globally
Fact In the Middle East Kettyle supplies lamb loin and lamb rack to Nobu, Dubai.
Since its inception in 2004 Kettyle Irish Foods have been synonymous with dry ageing. Located in the idyllic surrounds of County Fermanagh, Northern Ireland, Kettyle is the original dry aged company with a hunger for innovation. They recently invested in a Salt Moss Ageing Cave; a unique process and an industry first, which is fully IP protected. Dry ageing is the optimum and most consistent method of meat maturation that does not disturb the tissue make-up, while holding and intensifying the flavour profile. Salt Moss Cave Aged meat is more consistent, tender and flavoursome than any other available and Kettyle possess the only purpose built dry ageing facility in Europe. The meat is aged in fridges lined with salt bricks made from extra virgin Irish oriel sea salt and carrageen moss seaweed, which draw all excess moisture from the meat. In the fridge, humidity and wind speed is controlled. Cut to the chef’s specification, each hand selected beef and lamb cut is given optimum maturation time in the Salt Moss ageing chamber. The grass fed beef is selected from traditional Irish sucker herds, with each selected for its size, fat cover, marbling, pH and muscle eye development; the first marker of many for selecting great beef. With 15 master butchers on site, Kettyle utilise the entire animal from “nose to tail”. The maturation, combined with the craft and knowledge of the butchers, ensures Kettyle can provide customers with an exciting catalogue of butchery. Locally sourced from the grasslands of Lough Erne the lamb comes from Suffolk and cheviot dams crossed with texel rams. In partnership with Trofina, Kettyle began the distribution of halal certified Moss Cave Aged beef and Lough Erne lamb in the UAE in 2015.
Established in 2008, Glenarm Organic Salmon Ltd is the only Atlantic salmon farmer in the Irish Sea and the sole producer of the world's finest organic salmon. Based in the historic village of Glenarm, County Antrim, the company produces up to 600 tonnes of organic salmon each year, distributed weekly across 15 countries from Singapore to San Francisco, to discerning customers seeking premium quality seafood from responsible and sustainable aquaculture. The farms are located in Glenarm Bay and Red Bay off the Antrim coast, separated by 11 miles of fast Fact flowing coastal seawater. In the Middle East, In the exposed and energetic coastal waters Glenarm fresh salmon of the North Channel in the Irish Sea, currents is distributed by Fresh and tidal flows ensure optimal exercise and firm Express and smoked muscle formation in the salmon. The salmon salmon is distributed also has plenty of space to grow and thrive with by Sea Horse maximum stocking densities of 10kg per cubic metre providing the salmon population with a living environment that reduces stress and promotes healthy growth and freedom to thrive. Each farm is stocked with a different generation of organically reared smolts all sourced from the island of Ireland. With both whole fish and smoked fish available, Glenarm’s approach to rearing salmon gives priority to the health and welfare of the fish, to the long term protection of the environment and to the delivery of an outstanding product to customers. Glenarm Organic Salmon is committed to ensuring that the rigorous standards set by the Organic Food Federation are fully achieved, if not exceeded, and salmon is also accredited Bio Suisse. Farmed organic salmon is one of nature’s healthiest foods. It is a source of well balanced and easily digestible protein and contains less fat than an equal serving of any other meat or poultry. As well as providing high quality protein, salmon is an excellent source of polyunsaturated fatty acids known as Omega 3 fatty acids, which assist in blood circulation by lowering blood fats and preventing blood clot formation. To ensure a fresher product and longer shelf-life for the retailer and consumer, Glenarm is able to harvest, process and dispatch within 24 hours, with global shipping within four days. CONTACT EMAIL: horeca.sales2@sea-horse.org EMAIL: gerardos@freshexpressint.com ONLINE www.glenarmorganicsalmon.com
CONTACT Distributor: vanessac@trofima.com Síle Sweeney works alongside distribution partner Trofima to support restaurants in the UAE with staff training and tasting events. To request further information and samples contact Síle via: EMAIL: gcc@ kettyleirishfoods.com TEL: +971 (0) 55 764 3730 ONLINE www.kettyleirishfoods.com
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Pritchitts
Dairy for the professional
Pritchitts, the foodservice division of Lakeland Dairies, produces a range of UHT whipping and cooking creams including its marketing leading brand Millac Gold. Pritchitts’ expertise lies in technically advanced dairy production to provide chefs, caterers and bakers the convenience of longer life products without compromising on taste or quality. Under the Lakeland Dairies umbrella, Pritchitts’ markets span the globe, supplying customers in over 70 countries across Europe, the Middle East, Asia and Africa. Pritchitts is accredited to both the ISO 9001 Quality Management System Standard and the British Retail Consortium (BRC) Global Standard for Food Safety and works closely with stakeholders to achieve continuous environmental improvements for all aspects of operations. The flagship product, Millac Gold was developed by chefs for chefs and is extremely versatile with a delicious dairy taste. It delivers great whipping stability, sharp piping definition and a whipped yield of up to three times its volume. When used in cooking, Millac Gold thickens quickly and doesn’t split, even when used with acidic ingredients. Some of Pritchitts’ environmental achievements, include: the reduction of carbon output by 79% per Kilo of product produced since 1999; a reduced energy consumption of 46% per Kilo of product manufactured since 2004; the diversion of more than 80% of all wastes away from landfill and the successful initiation of a “growing biofuel from waste” programme. Pritchitts has also received numerous awards for environmental stewardship and commitment to sustainable manufacturing. The firm is part of the Lakeland Dairies group – one of Northern Ireland’s largest farmer-owned dairy co-operatives. On a daily basis, fresh milk is collected from over 2,200 family farms, operating within a fifteen county catchment area within the island of Ireland. The group has grown into a global market leader in the manufacturing of dairy-based products with foodservice products developed with the professional in mind to deliver high-quality yet functional products to busy kitchens and bakeries around the world. CONTACT Distributed in Dubai by Fresh Supplies, LLC Paddy Darcy EMAIL: pdarcy@pritchitts.com MOB: +971508644857 ONLINE www.freshsupplies.ae
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Greenfields Ireland Ltd Dairy specialists across the milk production chain
Greenfields Ireland Limited was established in 1992 and, from its formation it has grown to employ a workforce of 30 people with offices in Belfast, Northern Ireland, Nantwich, England, Australia, New Zealand and Dubai, UAE. Greenfields is an international dairy trading company supplying dairy ingredients, specialist milk products and finished dairy products to customers throughout Europe, the Middle East, South America, Far East and Africa. The company sources an extensive range of products including Various types of Butter, AMF, Milk powders , , Milk Proteins , Whipping Cream UHT Milks and a range of Natural Cheeses from suppliers locally in Northern Ireland to suppliers in United Kingdom, throughout Europe, Asia, North and South America, Middle East and Oceania. The Belfast office is the hub of sales and marketing and export administration teams and is focused on anticipating and meeting the needs of the global customer base. Greenfields Ingredients is principally involved in the supply of a range of Dairy ingredients to its UK customer base including leading food manufacturers. The experienced sales team of Greenfields Ingredients is able to serve the needs of the UK customer base with technical and administrative support from the head office. Greenfields Ireland LLC was established in Aug 2001 and operates an office in the heart of Dubai to serve the needs of an extensive client base in the UAE, Saudi Arabia, Kuwait, Bahrain, Qatar, Oman, Yemen and the wider MENA region. The Dubai office manages direct sales and technical support and makes regular visits to customers across the region. Greenfields’ strategic network of offices is invaluable in allowing the company to offer competitively priced dairy ingredients and finished dairy products to customers and respond to all customer requirements in a prompt, professional manner. The company’s goal is to provide all customers with the highest quality ingredients and finished products from all stages of the “milk flow”. These include dairy desserts, Bakery products, ice cream, confectionery, yoghurts, chocolate, processed cheese, ready meals and UHT products. CONTACT EMAIL: Charlie Millar - charliem@greenfieldsireland.com TEL: + 9714 3117171 MOB: + 971507843427 ONLINE www.greenfieldsireland.com
Advertorial Kitchenmaster NI The hygiene specialists
Kitchenmaster has been manufacturing its comprehensive range of hygiene chemicals in the UK for over 30 years and selling them around the world to more than 4,000 happy customers. All products are manufactured to strict UK quality control standards and the company is member of the CHSACleaning and Hygiene Suppliers Association. The Kitchenmaster brand has been available in the UAE since 2003 and the company has its own LLC in Dubai (Kitchen Master Detergents & Disinfectants Trading) to ensure there is no service dilution through local distributors and to provide our UAE customers with competitive prices and outstanding delivery performance. All UAE customers are provided with free dispensing equipment, hygiene stickers for their premises and regular staff training as recommended by the Municipality. Furthermore, Kitchenmaster’s product range is also fully approved by the municipality which ensures customers’ premises will pass any inspection from the Environmental Health Officer. Kitchenmaster’s products can be found in some of the UAE’s most prestigious hospitals, bakeries, restaurants, cafes and hotels and the list of Kitchenmaster customers continues to grow strongly each year. CONTACT EMAIL: Binu Sivan - binu@kitchenmaster.ae MOB: 0561183791 ONLINE www.kitchenmaster.ae
Zenith Hygiene Group
Hygiene heroes across multiple sectors Zenith Hygiene Group is the UK’s largest independent manufacturer of cleaning and hygiene products. With over 15 years’ experience Zenith has always exceeded its customers’ expectations through consistent delivery of quality, service and value. Aiming to always work in partnership with customers, Zenith provides clean and hygienic environments and reduces their long-term costs. Applying the Zenith unique industry knowledge to specific customer needs, the company can always offer the right product. With over 3,000 customers operating more than 10,000 sites across the UK, Zenith services from independent ownermanaged businesses, to large national operators and many customers have been loyal for more than five or ten years. Zenith only works with export partners who match its high standards of doing business; quality cleaning and hygiene products and outstanding service. Sustainability is also an integral part of the company’s success. As the UK’s largest independent manufacturer of cleaning, sanitisation and hygiene products, Zenith constantly seeks to improve the performance of products for customers but never at the expense of safety or environmental impact. Zenith works in numerous sectors including F&B, healthcare, sport and leisure and exports. CONTACT TEL: +44 (0)1707 270 260 Email: customercare@zhgplc.com For orders in the Middle East: joseph@biodubai.com ONLINE www. zhgplc.com
Liddell powered by Vision
Vision Support Services is the leading supplier and distributor of luxury, performance and specialist textiles to leaders in global accommodation, retail and healthcare markets. In 2016, we successfully integrated our luxury Liddell brand into our global business. Founded on the banks of the River Lagan in Ireland 1866, Liddell has been crafting and creating beautiful linen for use in the most luxurious settings for over 150 years. From the maiden voyage of the RMS Titanic, to the opening of Dubai’s seven star Burj Al Arab, the Liddell name carries a reputation for elegance and luxury like no other. Today, the heritage rich Irish name lends itself to Vision’s luxury product range, perfect for five star establishments the world over. Vision Guarantee Through our powerful product brands – Liddell, Hilden and Whitakers – we provide the most extensive range of quality linen and filled goods products, strategically covering multiple market sectors. We guarantee the ultimate in quality, service and responsibility – offering you complete peace of mind. Each item is carefully designed to meet the demands of a hotel, restaurant or spa, including preserving your investments and injecting a classic style into your venue. We will work closely with any hospitality establishment to offer a full range of bed, bath, table linen, filled goods, robes and accessories – so you can benefit from the widest choice of luxury products manufactured to the highest quality. CONTACT EMAIL: sales@visionsupportservices.com Online www.liddell-international.com ‘We are now sharing our world class quality meats, fish and dairy products with the finest restaurants and hotels in the GCC. Residents, business visitors and tourists are enjoying the richness of our land and the innovation and passion of our producers.’
Barry Clarke,
Head of Territory IMEA Invest Northern Ireland
CONTACT
For more information about food and drink from Northern Ireland, please see www.buynifood.com or email Shane McArdle. EMAIL:shane.mcardle@investni.com http://www.investni.com/international/me.html#shortform Dubai TEL: + 971 4391 4700 EMAIL: dubai@investni.com Jeddah TEL: + 966 2622 5550 EMAIL: Jeddah@investni.com @InvestNI_MEast Invest Northern Ireland Middle East
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Products
Full of beans
Catering News explores the best coffee products on the market Boncafé compatible capsules are available in four different blends
Boncafé Middle East LLC Boncafé Middle East LLC, part of Massimo Zanetti Beverage Group has launched Boncafé compatible capsules, which are available in four different blends: Café Espressa, Café Ristretto, Café Lungo and Café Decaf. They are premium quality, freshly roasted ground coffee and fully recyclable. Segafredo Zanetti coffee, also part of Massimo Zanetti Beverage Group, is now roasted in Vietnam where the company has inaugurated its first coffee roasting plant. With a production capacity of up to 3,000 tonnes of coffee, the plant has been designed to support the sale of Segafredo coffee and other group brands in Asia and the Middle East. “Having the new roasting plant facility in Vietnam allows us to roast locally for South East Asia and Middle East markets. We offer a wide range of coffee and blends, from high-end gourmet coffee to budget options and single origin coffee, all at competitive prices,” said Tony Billingham, Boncafé Group CEO. This year, Boncafé Middle East LLC is also looking to expand its business into B2C, as well as maintaining its focus on the foodservice industry. EMAIL: axelle.bouquet@boncafeme.ae TEL: +971 4 282 287 42 WEB: boncafeme.ae
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Products Kaffa, a new blend of Bonomi coffee
TSSC Kaffa, a new blend of Bonomi coffee, is the latest launch from Technical Supplies & Services Co. Ltd (TSSC) in the Middle East. An espresso with floral notes and a light hint of sweet and sour, the blend contains slightly spicy aromas. Kaffa coffee beans are from Ethiopia, Brazil and India, and are 80% Arabica and 20% Robusta. Available in 1kg packets, the high quality espresso blend is suitable for the horeca industry. Kaffa is part of Bonomi’s Bar Collection line, conceived by the company’s master coffee roasters to make sure consumers can enjoy all the aroma of a true Italian espresso coffee. The bags are equipped with an aroma-saving valve, ensuring conservation of the blends. EMAIL: keisuke@tssc.ae TEL: +971 4 343 1100 WEB: www.tsscdubai.com 4 CORNERS TRADING Lyons coffee will soon be distributed in the Middle East to the foodservice industry and to supermarkets by 4 Corners Trading. A premium instant coffee brand, Lyons was first founded in 1894 by Joseph Lyons and was popular among British Victorian society through its 200+ strong chain of 24-hour ‘Lyons Corner Houses’. The brand was also served at Buckingham Palace garden parties, the Chelsea Flower Show, the Wimbledon Lawn Tennis Championships and Windsor Castle to name a few. Lyons has recently introduced a modern range of instant coffee, and its range includes Rich Roast Agglomerate and Luxury Gold Roast, available in glass jars and composite tins in 100g-750g varieties. Suited to retail and catering, including back-of-house service, vending, mobile catering services, hotel bedrooms, travel and distributive cash and carry in both profit or cost sectors, the full range will be available this summer from 4 Corners Trading. Jim Cain, business director at Lyons commented: “Our in-cup performance is simply down to the superior Arabica origins coffee in the blend sourced from Central and South America, which we have expertly prepared in the UK with our partner Fine Foods International. Each blend in our range is meticulously crafted. We aim to ensure that every cup of Lyons instant coffee delivers a rich, full-bodied, aromatic and well balanced taste.”
The Lyons Gold Rich 100g jar
EMAIL: sales@4cornersuae.com TEL: +971 (0)4 884 7248 WEB: www.4cornersuae.com ORBIS COFFEE ROASTERY Having visited Northern Sumatra in Indonesia last year to see the latest crop, Orbis Coffee Roastery selected a particularly high elevation shade grown Arabica coffee due to the lower than normal rainfall in the region. Low in acidity, full-bodied with a long finish, the espresso is perfect for those who like to savour their coffee. All Orbis coffees are freshly roasted in Dubai and delivered within 24 hours to locations around the UAE. F&B businesses that choose Orbis coffee prefer quality over price since typically the products are 15% more expensive than a Robusta-based imported coffee, however Orbis argues that the customer gains this back in the flavour. In 2016, Orbis Coffee Roastery is looking to grow and prides itself in being one of the few fourth generation coffee roasters. The company aims to capitalise on increasing demand for fresh coffee with lots of flavour.
Orbis coffee is locallyroasted and delivered within 24 hours
EMAIL: foods@orbisfoods.com TEL: +971 4 341 7789 WEB: www.orbisfoods.com June 2016 Catering NEWS ME
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Products
The new Coffee Planet Nespresso-compatible coffee capsules
COFFEE PLANET Coffee Planet has launched its new and improved range of Nespresso-compatible coffee capsules, each filled with a blend of freshly roasted, 100% Arabica coffee. Created by the Coffee Planet roast master, the range is available in five distinct taste profiles and strengths, including a UTZ-certified organic espresso capsule. Each capsule is packed immediately after roasting in Dubai and features a new and click-cap capsule design, which creates a smooth extraction. The company also uses fully-recyclable plastic capsules, which have been nitrogen-flushed to maintain the freshness of the coffee. The capsule range has been specifically designed to offer the foodservice industry a consistent, efficient and speedy freshly roasted coffee. This year, Coffee Planet will continue to focus on its ethically sourced and locally roasted coffee ethos and will introduce new single origin options. The company is also looking to drive brand presence within the foodservice sector while enhancing its retail presence. EMAIL: coffee@coffeeplanet.com TEL: +971 04 341 5537 WEB: coffeeplanet.com
Raw Coffee Company is launching a new sub-brand called Refinery by Raw
Raw Coffee Company Raw Coffee Company is launching a new sub-brand called Refinery by Raw with super premium limited edition micro lots available from the roastery and also from a membersonly online ordering platform. Matt Toogood, managing director, Raw Coffee Company said: “As the market matures and with a more educated consumer, we believe they will be looking for diversity and new flavours in their coffee. International trends are seeing a shift towards brewing single origin coffee, where the focus is on quality in the cup. As the market for specialty coffee grows, cafes are looking for suppliers that can help them to differentiate themselves from their competition.” Raw Coffee Company’s existing coffees will remain unchanged to complement the new Refinery by Raw range. In 2016, Raw Coffee Company will build two more Raw coffee trucks and tuk-tuks ahead of the busy events season. The company is also launching an app to facilitate online ordering. EMAIL: tiffani@rawcoffee.ae TEL: +971 4 3395474 WEB: www.refinerybyraw.com / WEB: www.rawcoffeecompany.com
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Product news
The silent disease of st the 21 century CEO Dr Ahmed Eltigani, founder and leader of Al Rawabi Dairy Company introduces the firm’s new vitamin D milk aimed at combatting vitamin D deficiency
V
itamin D, also known as “the sunshine vitamin”, is very unique in that it can be obtained through sun exposure in addition to food intake. Although the UAE is blessed with being one of the sunniest regions in the world, vitamin D deficiency sadly affects more than 65% of the population across all age groups and its symptoms often go unnoticed for several years. Fatigue, hair loss, peeling nails, headache, skin rashes, bone pain, muscle aches, loss of energy and general chronic pain, are symptoms of vitamin D deficiency but are often misdiagnosed as stress-related. It is wise not to take such symptoms lightly and get vitamin D levels checked in order to address the problem. Vitamin D plays a role in fighting chronic diseases such as osteoporosis, osteoarthritis, diabetes mellitus, Alzheimer’s disease, multiple sclerosis, breast and prostate cancer, depression, cardiovascular diseases and more. It is essential for maintaining the integrity of the skeletal system because of its role in absorbing intestinal calcium. Vitamin D deficiency causes rickets among children and osteopenia and osteoporosis among adults and the elderly. However, the other none-skeletal health related benefits of vitamin D have also just recently started to unravel. It is now well-known that vitamin D enhances the immunity system and is necessary for optimal health because of its role in the metabolic functions of the pancreas, brain, liver, heart, thyroid and kidneys. The causes of vitamin D deficiency in54
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CEO Dr Ahmed Eltigani, founder and leader of Al Rawabi Dairy Company
Al Rawabi full cream vitamin D milk
clude inadequate exposure to sunlight, low nutritional intake of vitamin D, indoor confinement during the day, living at higher altitudes or in urban areas with tall buildings, air pollution, time of day and season, latitude, aging, sunscreen use, degree of skin pigmentation, and dressing habits. For example, a sunscreen with an SPF
of 30 absorbs approximately 95% of incident UV-B radiation and thus drastically reduces the production of vitamin D. Many people are unaware of the right way to obtain vitamin D from the sun. For instance, exposure to sunlight through glass will barely result in any vitamin D being produced because UV-B radiation is reflected. Moreover, vitamin D levels are positively correlated with physical activity and negatively with fast food intake. Very few foods naturally contain vitamin D but some of the foods that do are wild caught salmon, other oily fish (sardines, mackerel and tuna), cod liver oil and mushrooms. Due to the difficulty of obtaining adequate vitamin D, nowadays some foods and drinks like milk, yogurt, cheeses, butter, breakfast cereals, margarine and juices are artificially fortified with vitamin D. For example, Al Rawabi Vitamin D milk is loaded with vitamin D, protecting families against the risks associated with vitamin D deficiency. However, for artificially enriched foods, consumers should always check and make wise choices by being aware of the level of fortification in foods. A simple “vitamin D fortified label” on many brands may not be adequate enough to secure optimal body requirements. In conclusion, sensible sun exposure along with focusing on the right choice of vitamin D enriched foods, vitamin D supplementation of at least 2000 IU/d for adults and 1000 IU/d for children is essential to maximise overall health and minimise the risk of developing several serious chronic diseases.
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Product news
4 corners
Souad Jallad, marketing manager, 4 corners discussess the company's new partnership with ronnefeldt tea company the specifications can be tailored to customers’ stringent requirements.
Have you introduced any new product ranges for 2016? We have recently partnered with Ronnefeldt, one of Europe’s oldest tea companies and exclusive supplier to top-class hotels, restaurants and catering businesses. Ronnefeldt tea range includes LeafCup®, Tea-Caddy® and Teavelope® as well as the finest loose leaf teas from the best gardens of the origin countries. What is your core business concept and product range? At 4 Corners we believe in a corporate governance that puts sustainability at the forefront of our business, and we always seek smart ways to reduce supply chain waste and carbon impact through our one-stop-shop strategy, which has proven to be operationally efficient, cost-effective, and paperless. Our customers can simply place one order and receive one delivery for all of their products (frozen, chilled, and ambient) through our multi-temperature fleet of vehicles. We also represent our own label range of products, where 56
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Have you expanded the company? Last month, we celebrated our one-year anniversary in the new head office and distribution centre in Dubai Investment Park 2. We have built our state-of-the-art eco-friendly warehousing system where we have introduced mobile racking. The physical plot size of the building is 40,000ft2 but it houses a capacity of 80,000ft2. Using this clever technology, we have been able to house the same volume of operation using 50% less energy and producing 50% fewer carbon emissions. The warehouse incorporates frozen, ambient and chilled food storage, enabling us to offer all of our customer a one-stop-shop solution. How popular is tea in the Middle East? Tea is still the second most consumed beverage in the world, second only to water. The Middle East especially has some of the highest per capita tea consumption in the world. What are the main sourcing challenges in the Middle East for tea? The challenges associated with sourcing tea are related to quality. Since tea is a natural product, changes in quality can occur due to different weather conditions and seasons, yet the customer demands the same aroma every time. What tea trends are you seeing emerge globally? The trend is going toward organic and healthy teas and infusions. Herbal and fruit infusions, with caffeine free properties and health benefits along with a great taste are definitely top of the list.
Contact details • E: marketing@4cornersuae.com • T: +971 4 884 7248 • W: www.4cornersuae.com
Are there any precautions required when handling tea? Obviously the heat in this region is one of the biggest threats. Storing tea in a dark, cool place, away from any other aromas, preferably in some kind of sealed container is really all you need to do to protect your tea. In general, tea has a three-year lifespan, but it will lose its aroma the longer it is stored. White tea, especially, will be best when it is fresh. How much creativity does tea as an ingredient allow? Tea is a 5,000-year-old product and well known in all cultures around the world, with every culture having come up with its own way of preparing and consuming tea. I don’t know any product that is more versatile. You can create different varieties with the same tea simply by altering water temperature, the amount of tea used, brewing time and condiments.
Simplicitea® by Ronnefeldt, supplied by 4 Corners
Product news
Meiko launches UPster dishwasher range in Singapore
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erman warewashing technology specialist, Meiko, took part as an exhibitor at Food & Hotel Asia 2016 (FHA) from 2 – 15 April at Singapore Expo, to showcase its latest product innovation, the new UPster range of dishwashers. The product launch took place at Singapore’s the Flower Dome, the world’s largest glass greenhouse, combining technology and nature. Hosted by celebrity chef Eric Teo, the event was attended by 340 industry specialists from Middle East & Africa, Australia, India, South-East Asia and China. Following the introduction of the company’s large M-iQ and small M-iClean machines at previous editions of FHA, the UPster range of machines is now available in a variety of models, from small glasswashers to large flight style dishwashers. Tim Walsh, managing director, Meiko Middle East & Africa said: “Our UPster range offers reasonably priced dishwashers with essential features but still keeping premium-brand quality. Quality is not up for negotiation with Meiko.” June 2016 Catering NEWS ME
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Marketplace
Smooth operator
Coffee machine suppliers highlight the trends, innovations, and products heating up the industry
Boncafe Middle East
Tssc
Tony Billingham, Boncafe Group CEO showcases the Strada AV
Keisuke Kutomi, TSSC food and beverage manager reveals the bestselling A600
What is your best-selling coffee machine product? La Marzocco coffee machines are our best sellers and we are launching a new model, the Strada AV, at the end of June. What is unique about the Strada AV? The Strada AV is the ultimate addition to the Strada line of high-end, professionalgrade commercial machines and is the choice for customers who appreciate the familiarity of volumetric controls, and who seek consistency in high-volume settings. The Strada AV reflects the same design and boiler technology of the Strada family, but is the very first version to be equipped with flow meters and a three-button control panel. It delivers a stable brewing platform thanks to its thermal stability system and individual coffee boilers. Performance Touch Steam Wands improve the machine’s ergonomics, meaning it always remains cool to the touch. Barista-friendly electronics make it easy to change settings, programme the machine, update the firmware by USB and provide the user with a reliable, enjoyable and unique experience. What are the latest trends in coffee machines? Innovation for coffee lovers and baristas in terms of machine technology is a trend, with the introduction of electronic paddles and scales for example. The increasing interest of consumers in home versions of commercial machines in an attempt to replicate the cafÊ experience at home or at the office, is another trend we are noticing. What maintenance services do you offer clients? We provide 24/7 service support, preventive quality control, calibration and maintenance, replacement machinery, and service and calibration for many manufacturers, and we have mobile and fixed service centres. E: axelle.bouquet@boncafeme.ae T: +971 4 282 287 42 W: Boncafeme.ae
The Strada AV
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What is your best-selling coffee machine product? The A600 is our best-selling coffee machine product. What is unique about the A600? The machine is intelligent and user-friendly with innovative Swiss technology for perfect coffee enjoyment and it is easy to handle for maximum hygiene. What is the most important feature of the perfect coffee machine? The most important factor of any coffee machine is to achieve consistency. What are the latest trends in coffee machines? The latest trends are easy operation and good design. What type of F&B operation do you cater for? We cater to hotels, restaurants, and airport lounges and we offer 24/7 maintenance. E: keisuke@tssc.ae T: +971 56 577 4391 W: www.tsscdubai.com
The A600
marketplace
COFFEE PLANET
LA MARQUISE
Robert Jones, Coffee Planet managing director highlights the best-selling Nuova Simonelli – Aurelia II
What is your best-selling coffee machine product? We offer an extensive range of machines from leading manufacturers. Catering to high volumes and demanding coffee professionals, the Nuova Simonelli – Aurelia II, is one of our best-selling coffee machine products across hotels, catering companies and cafes. This semi-automatic machine guarantees quality extraction, which provides consistent coffee results every time and is a firm favourite with the foodservice industry, thanks to its reliability and versatility. What is unique about the Nuova Simonelli – Aurelia II? The Nuova Simonelli – Aurelia II adds a new dimension to coffee quality with the innovative T3 technology system. It introduces new reference standards for temperature accuracy in water supply, as each group includes a three-dimensional temperature control, so the barista can easily set temperature distribution of each group for maximum flexibility when serving multiple drinks. What is the most important feature of the perfect coffee machine? One of the most important features of a coffee machine is the ability to control the water temperature. A coffee machine needs to be able to adapt to the characteristics of each coffee blend as well as providing the barista with the flexibility to create the perfect extraction for a variety of coffees. Naturally, the perfect coffee machine goes hand-in-hand with an experienced, well-trained barista and fresh, locally roasted coffee to really bring to life the delicate flavours and nuances of the coffee. What are the latest trends in coffee machines? A trend is to transfer the real coffee experience to the cup. Coffee industry enthusiasts are turning to specialty coffee machines — such as the Victoria Arduino VA388 Black Eagle — to cater to the increasingly sophisticated needs of the consumer coffee palette. This coffee machine guarantees a perfect espresso every time, as the weight of the liquid extracted is measured directly in the cup to ensure each espresso is made with the same ratio for a consistently good brew. What maintenance services do you offer clients? With a dedicated 24-hour maintenance and support line, we can respond to emergency call-out issues quickly and efficiently. Our technicians are equipped to fix coffee machines on-site where possible, while replacement machines can be provided. E: coffee@coffeeplanet.com T: +971 04 341 5537 W: coffeeplanet.com
The Nuova Simonelli – Aurelia II in red
Olga Mirtova, marketing manager, La Marquise International showcases the WMF 1500S
What is your best-selling coffee machine product? In the traditional coffee machine line our best-seller is La Cimbali M39 TE with Turbosteam from Italy, and in our fully automatic range our best-seller is the WMF 1500S from Germany. What is unique about the WMF 1500S? The WMF 1500S is very customisable with one or two built-in grinders and a chocolate hopper. It can be used either with a water connection or with water tank options. An eight inch digital MMI display allows the user to customise their own menu and to place advertising on the machine. It comes with three milk options, comprising basic (cold milk will become hot milk or hot foam); easy (creates hot or cold milk based beverages depending on preference); and dynamic (48 hot or cold milk based beverages). An automatic cleaning programme takes place every 24 hours. What is the most important feature of the perfect coffee machine? A perfect coffee machine has to have a water pump pressure of eight to nine bars; independent group boilers able to set and maintain water temperature depending on coffee blend; and a milk system with both hot and cold milk and milk foam. What are the latest trends in coffee machines? A trend is consumer demand for being able to operate a traditional looking coffee machine with minimum knowledge and skills. WMF Company came up with the WMF Espresso, which looks exactly like a traditional coffee machine but has all automatic features, including a built-in grinder. The operator just has to insert the portafilter, press the button, and get ready for barista-class espresso, which is what we call ‘handmade automatically’ with WMF Espresso. Additionally, Cimbali has the M100i machine, a coffee and milk intelligence system that simplifies the manual actions involved in making an espresso or a cappuccino through smart grinders connected to the groups by bluetooth or Wi-Fi and Turbosteam, which creates perfect hot and cold milk foam. What maintenance services do you offer your clients? We offer 24/7 technical support, including maintenance and spare parts and machine replacement if required. Our technical team has 20 professional technicians. E: info@lamarquise.ae T: +971 4 343 3478 W: www.lamarquise.ae
The WMF 1500S June 2016 Catering NEWS ME
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Marketplace
MELITTA
Melitta® Cafina® XT6 is put under the spotlight by Oliver Welschar, global key account manager, Melitta Professional Coffee Solutions What is your best-selling coffee machine product? It is our fully automatic coffee machine Melitta® Cafina® XT6. It was recognised with a German Design Award 2016 earlier this year. What is unique about the Melitta® Cafina® XT6? The compact piston coffee machine, which is just 30cm wide, has clear, sleek lines, ergonomic functional areas and advanced technology for high beverage quality in the cup. A new, grinder with 75-millimeter grinding disks made from specially polished, durable tool steel is even more effective than its predecessors. It reduces grinding time and protects bean aroma as the disks hardly produce any heat. Consistent high quality is ensured by the Automatic Coffee Quality System (ACS), which continually monitors and regulates all relevant parameters, such as coffee grind, dosage, brewing time and water temperature. With increasing wear, the grinding disks are automatically adjusted so that the optimum coffee grind is always guaranteed. A newly developed milk and frothed milk system guarantees a previously unknown level of quality and variety. Not only does the system ensure that hot, cold and frothed milk are always available, it also enables users to vary the consistency and temperature of the milk froth by programming it according to the product.
MUDDLE ME
Darren Castillo, sales manager - café division, Muddle Me presents the Slayer
What is your best-selling coffee machine product? The Slayer is our best-seller. What is unique about Slayer? Slayer was imagined, designed, and built for one purpose: to make coffee better by means of flavour profiling. It allows the barista to change the profile of the coffee without having the roaster change the roasting profile. What is the most important feature of the perfect coffee machine? The three most important features are the ability to control water temperature, pressure and flow rate. All of these variables need to be controlled accurately and consistently so that once your profile has been dialed in, each extraction will taste the same as the last. What are the latest trends in coffee machines? Most coffee machines use pressure profiling, which makes Slayer exceptional. Slayer uses a precision needle valve to control flow rate during extraction. With a prolonged pre-brew phase and the ability to change the brew water's flow, baristas can use "flavour profiling" to manipulate the coffee's aroma and taste.
What is the most important feature of the perfect coffee machine? One very important feature of our piston coffee machines is the topquality metal brewing unit, which ensures a reliable and highly precise operation. The ability to set the piston pressure for each coffee specialty individually via the display, helps underline the special characteristics of the various beverages.
What maintenance services do you offer your clients? All machines come with a one-year international warranty, which we support locally. We also have the option for Annual Maintenance Contract as well as call out services from our in-house maintenance team and a large range of spare parts available in stock for all our brands.
What are the latest trends in coffee machines? A wide variety of top-quality milk froth.
E: info@muddle-me.com T: +971 4 517 8111 W: www.muddle-me.com
What maintenance services do you offer your clients? We provide after-sales service and also sell coffee and accessories. Melitta Professional Coffee Solutions is dedicated to ultimate quality in the cup, greater variety with individualised frothed milk variants, maximum ease of operation and cleaning, and outstanding design which whets the appetite for delicious beverages. E: professional@melitta.de T: +49 571 50 49 0 W: www.melitta-professional.de
The Melitta Cafina XT 6 solo 60
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The Slayer
marketplace
ORBIS COFFEE
Justin Clarke, CEO, Orbis Coffee discusses the Trinity One multi-function pour over coffee brewer What is your best-selling coffee machine product? It’s called the Trinity One and in its simplest form, it is a multifunction pour over coffee brewer. What is unique about Trinity One? The Trinity One is a brewing revolution for specialty coffee. Combining a number of brewing methods including pour over, air pressure, and cold brew, it reduces bench top clutter and provides a functional, minimalist brewing experience. To top it off, the Trinity One is presented in a high quality stainless steel and black walnut timber finish and is now available from the Orbis Coffee Roastery in Dubai. What is the most important feature of the perfect coffee machine? Simplicity to train and operate are the key features. That’s why we love the Leva coffee machines that are minimalistic in terms of electronics and internal pumps. Many of the originals of this type of machine are still in operation in Italy. What are the latest trends in coffee machines? Fully automatics are getting better and better at producing true espresso style coffee but the real trend at the moment has to be cold brew coffee. Here in the Gulf, cold brew coffee adds to the selection of drinks when the weather heats up.
Schaerer Schaerer introduces the Schaerer Coffee Soul What is your latest coffee machine launch? With the Schaerer Coffee Soul, Swiss coffee machine manufacturer Schaerer is launching the pioneer of the new coffee generation. What is unique about it? The 33-centimetre slim, fully-automatic coffee machine is based on a newly-developed platform and offers advanced technology packed in an athletic yet elegant design. A true innovation is the patent-pending Uptime! descaling system, which stands out due to its simple application. In addition, the touch display has been further developed and the beverage display has a more attractive design. For milk foam as if it were made by a barista as well as the highest beverage quality and largest variety of drinks, the Best Foam milk system is available. The Schaerer M2M Coffee Link telemetry system is available as an option and enables real-time data evaluation as well as location-independent access to the coffee machine. When will the product be available? The Schaerer Coffee Soul will be available starting in autumn 2016 and with a cup quantity of 180 per day, it is perfectly suited for small restaurants and coffee bars. E: info@schaerer.com T: +41 32 6816200 W: www.schaerer.com
What maintenance services do you offer your clients? We are pleased to respond with a 90 minute call out within Dubai and 120 minutes for the rest of the UAE. We also cover Qatar and Kuwait and will be in Oman and Saudi Arabia by the end of 2016. E: foods@orbisfoods.com T: +971 4 341 7789 W: www.orbisfoods.com
The Trinity One multi-function pour over coffee brewer
The Schaerer Coffee Soul
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Spill the beans Mint Leaf Dubai has views over Burj Khalifa
Spill the beans
Chef Vivek Kashiwale, Mint Leaf of London, DIFC Dubai, unveils the restaurant's new healthy menu
Why have you launched a new healthy options menu? Since opening in late 2014, we have noticed a steady change in how people eat. Our patrons are more health conscious now and are demanding more in terms of health benefits, but of course they don’t want to sacrifice taste either. We have always been flexible, producing off-menu items for those with allergies or specific dietary requirements and we have noticed a steady increase in people requesting healthier dishes to match their lifestyles. We therefore decided the time had come for Mint Leaf Dubai to adapt by offering healthy options on our à la carte menu. What items does the new healthy menu consist of? There is a wide range of dishes available, from grilled Chilean seabass to quinoa biryani, quinoa crusted black pepper vegetable seekh kebabs and coconut and lime leaf prawns. There are starters, main courses and desserts with both vegetarian and nonvegetarian options. The menu is designed to include healthy ingredients without compromising on taste. What is your hero dish? The fisherman’s prawns are the star item on the healthy options menu and this happens to be the healthiest too. It consists of prawns gently poached in lime leaf and a coconut 62
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milk-based sauce. We don’t use any dried or powdered ingredients, and everything is low calorie and sourced fresh. What is the best gluten-free option you offer? I would say either the aloo chaat – crispy baby potatoes tossed with sweet yoghurt and tamarind sauce, topped with gram flour vermicelli – or the Chilean seabass moilee tossed with exotic vegetables. It really depends on what kind of flavours you like. How will you continue to evolve the menu over the next 12 months? We are continuously taking on board feedback and suggestions from our guests, and steadily adding healthier options to our menu based on what off-menu dishes are ordered regularly and what demand we are seeing in the restaurant. We are hoping over the next few months to have an equal number of healthy options and regular menu items and we’re certainly on track to achieve this. Please share one of your tips of the trade for budding chefs in the industry: Start with classic recipes and master them. The basics are everything in cooking: once you understand and have mastered the basics, that’s when you should start to experiment and fuse them with new ingredients, techniques or trends.
Aloo Chaat, a vegetarian dish
Quinoa crusted subz seekh
Tandoori salmon with mustard and herb marinade
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