The 25 UAE Brunches - AutumnWinter 2015

A supplement to CPI Media Group’s Hospitality Division. Publication licensed by IMPZ

AUTUMN/WINTER 2015

25 UAE BRUNCHES

1

Introduction

EDITORIAL Editor: Sophie McCarrick sophie.mccarrick@cpimediagroup.com Assistant Editor: Surena Chande surena.chande@cpimediagroup.com Senior Designer: Odilaine Salalac-Mejorada

Welcome to the second bi-annual UAE brunch guide of 2015!

ADVERTISING Group Business Development Director: Elaine McCarrick elaine.mccarrick@cpimediagroup.com +971 52 861 1843 Sales Manager: Michael Phillips michael.phillips@cpimediagroup.com +971 55 518 6984 Sales Executive: Liz Smyth liz.smyth@cpimediagroup.com +971 55 181 0674 Sales Coordinator: Marilyn Naingue marilyn.naingue@cpimediagroup.com +971 4 4409103 Production MANAGER

Restaurants featured in this guide are included on a sponsored basis. Details are correct at the time of going to press, but offers and prices may change.

James P. Tharian distribution MANAGER Rajeesh M Nair

Group Chairman & Founder: Dominic De Sousa GROUP CEO: Nadeem Hood GROUP CoO: Gina O’Hara

Unlike anywhere else in the world, brunching in the UAE is somewhat of an institution – popular amongst residents and tourists alike. It’s big business, and the region’s offering continues to grow year-on-year, developing from the traditional Friday mid-morning gathering, to Thursday, Friday and Saturday events, which take place at a range of times throughout the day and evening.

Helping you to choose which brunch to try out next, this guide presents a special selection of suitable options for all occasions and budgets. With fine food, a great atmosphere and an array of refreshing beverages on offer every week, all that’s left to do is gather your friends and family, then let the fun begin!

Happy brunching, everyone!

SUBSCRIPTIONS www.bbcgoodfoodme.com PRINTED BY Emirates Printing Press LLC, Dubai

Sophie McCarrick Editor

PUBLISHED BY

Head Office PO Box 13700, Dubai, UAE

Brunch key - what the symbols and colours mean

Tel: +971 4 440 9100 Fax: +971 4 447 2409 A publication licensed by IMPZ

Family

Birthday

Alfresco

© Copyright 2015 CPI. All rights reserved.

While the publishers have made every effort to ensure the accuracy of all information in this magazine, they will not be held responsible for any errors therein.

Vegetarian

Romantic

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25 UAE BRUNCHES

Contents Under Dhs199 Bubbleorange Brunch Desi Brunch at Claypot Friday Brunch at Options by Sanjeev Kapoor

04 08 12

Under Dhs299 Friday Family Fiesta Street Art Brunch Brunch at Cinnamon

16 20 24

04 Under Dhs399 Friday Brunch at the Thai Kitchen Tiki Brunch at Trader Vic’s Latitude ‘Authentically American’ Saturday Brunch Asian-style Saturday Brunch at Toshi

36

28 32 36 40

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Under Dhs499 Farriers Brunch Friday Brunch at Dusit Thani Dubai Sparkling Friday Brunch at Al Bahou Friday Brunch at Fogueira Chef Julio Cesar’s Peruvian Brunch Urban Picnic Brunch at 2IN1 Restaurant and Lounge

44 48 52 56 60 64

Under Dhs599

56

Sparkling Hollywood Friday Brunch at Delphine

68

Surf and Turf at Dunes Café

72 76 80 84

Friday Brunch at Legends Funusual Friday Brunch Gourmet Brunch at Nineteen

Under Dhs699 Al Forsan Brunch Big Brunch at Amwaj Friday Brunch at Suq

88 92 96

Under Dhs799 Friday Brunch at Traiteur

100

100 Brunches are listed according to price.

I WANT

TO INDULGE A BUBBLORANGE BRUNCH PLEASE

Everything has gone distinctly orange. The chefs at c.taste restaurant have insisted on adding some zest and colour to our new Friday Brunch; BubblOrange. Starters, savory dishes and sweets have all been created in vibrant hues of orange.

The BubblOrange Brunch at Centro Barsha offers every Friday from 12.30 to 4.00 pm an open buffet for starters, salad and sweets with an a’ la carte menu for your main dish for the price of AED115* with soft drinks, or AED185* including an excellent selection of house beverages.

For more information or to make reservation, please visit rotanatimes.com or call 04 704 0048

*Price is subject to 10% service charge and 10% tourism fee.

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25 UAE BRUNCHES

25 UAE BRUNCHES

Under Dhs199

BubblOrange Brunch Centro Barsha The hotel’s central location near the Mall of the Emirates shopping mall is apt, especially for those looking for a satisfying meal after a weekend shopping spree. The contemporary chic hotel has a signature all-day dining restaurant and bar, perfect for a quick catch-up with friends. Targeting business executives and travellers, the hotel is a refreshing change from the over-the-top lavishness, and offers a reasonably-priced brunch with great service. Take your time and tuck into the dishes on offer, while refreshing your appetite with selected beverages.

C. Taste The casual all-day dining restaurant, C. Taste, serves international cuisine with a variety of tempting dishes, so there’s something for everyone.

Brunch details Dishes in hues of orange, make up this wide spread at C. Taste. Cold dishes like pineapple and orange salsa on buttered roasted shrimps, are on offer at the appetiser buffet spread, while mains including honey and orange glazed duck breast, glazed beef medallion with orange, and orange and panko crusted chicken, among others, are served right to your table for the main course. You can take your pick from the à la carte menu. For dessert, make your way back to the buffet and treat yourself to everything from fresh fruit, to lemon and orange tart, and chocolate carre cup with orange mousse.

Need to know Times Friday 12.30pm-4pm

PRICES Dhs199 with selected house beverages Dhs129 with soft drinks

WHERE NEXT? Enjoy Happy Hour at C.mando from 6pm-11pm.

Enjoy comfort food and a great atmosphere at this chic and contemporary brunch.

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SERVES 4

BOOK NOW!

Orange & pine nut crust salmon with honey glazed root vegetables and tomato salsa Ingredients 800g salmon, cut into 4 pieces Salt and white pepper, for seasoning FOR SALMON MARINADE 10ml lemon juice 10g orange zest 20ml orange juice 10ml olive oil

FOR THE VEGETABLES 100g turnip 100g sweet potato 5g thyme 10ml olive oil 4 tbsp honey FOR THE TOMATO SALSA 100g fresh tomatoes 10 orange segments 10ml olive oil

1. For the salmon, whisk salt, pepper, lemon juice in a bowl, then squeeze orange zest and juice together add.

Marinate salmon in this mixture for an hour.

2. Preheat non-stick pan and add olive oil. Pan Fry the salmon just until it is crisp and golden on both sides for about 30 seconds on each side with skin side first.

Preheat oven to 200°C, then place salmon in baking tray and roast for 10 mins.

3. To prepare the vegetables, peel and cut them into 1½ inch cubes. Marinate with seasoning, thyme and olive oil.

Preheat oven to 200°C, then place vegetables in separate baking tray and roast for 10 mins.

C. Taste, Centro Barsha, Dubai.

Tel: (+971)4 704 0048 fbcentrobarsha@rotana.com

15g onion, finely chopped 3g coriander, finely chopped 5g red chilli, de-seeded and finely chopped 10ml lemon juice FOR THE CRUST 20g bread crumbs 10g pine nuts 5g parmesan cheese 4g parsley

4. Blend bread crumbs, pine nuts, parmesan cheese and parsley in blender to a solid consistency for the pine nut crust.

5. To make the salsa, roast the whole tomatoes in the oven at 200°C for 10 minutes. Leave to cool. Remove skin and seeds, then chop. Add remaining salsa ingredients and mix well.

6. Remove the vegetables and salmon from the over, coat the skin side of the salmon with the pine nut crust mix. Put the salmon back in the oven for 2 mins to give colour to crust. Drizzle honey over vegetables.

7. Plate the dish by arranging vegetables then placing salmon, crust-side-up, on top and serving with tomato salsa on the side, you can garnish this with some coriander.

Chef Profile: Chef Faiz Ashraf Faiz began his culinary career in the UAE in 2002.

He has since worked with five different properties within the region, before joining the Rotana Hotel Management Corporation five years ago.

Faiz was the Chef that headed the pre-opening of the first Centro Hotel by Rotana, Centro Yas Island, in 2009. He now works as the

Head Chef in Centro Barsha

by Rotana.

During this time, the Chef has won several awards with his team. He has a few tips to ensure the success of a restaurant: Choose seasonal produce by creating menus based on ingredients that are in season at the time and try to ensure that products bought are locally-grown.

Keep your menu small and

distinctive, with signature dishes that stand out and will have your customers repeatedly returning for more. Try not to overcomplicate it.

Finish with a memorable dessert, it's the last delicious bite of the meal and one that all of your customers are sure to remember long after they have visited!

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Desi Brunch at Claypot Citymax Hotel, Bur Dubai The Desi Brunch at Claypot is a hidden gem with great value for money, scrumptious food and ambient surroundings. Tucked away in Citymax Hotel, Bur Dubai, the restaurant’s brunch promises to be an afternoon of fun and you’ll be full for hours.

Claypot Claypot offers traditional Indian dishes and delicacies inspired by the Northern regions of India. The restaurant won Best Indian Restaurant – Casual Dining at BBC Good Food ME’s 2014 awards, and offers a wide variety of dishes suited to all palates including chicken nawabi, makhani dal, chaats and mouthwatering biryani served in a claypot with a naan bread lid. Contemporary and stylish, the restaurant’s interiors feature warm hues of oranges, reds and browns with an assortment of seating including intimate booths with curtained dividers and vibrant tapestries adorning the walls.

Brunch details Round up family and friends for Claypot’s Desi Brunch buffet featuring a wide selection of authentic Indian dishes. With four hours of unlimited food and soft drinks or three house beverages at bargainous prices, the restaurant’s delicious offerings are a must-try.

Need to know Times Friday 12pm-4pm

PRICES Dhs99 with unlimited food, soft drinks and three regular house beverages Dhs65 with unlimited food and soft drinks

WHERE NEXT? Come back on a Thursday between 7.30pm-9pm and enjoy 20% off the total bill.

Enjoy award-winning Claypot's super-tasty and reasonable brunch.

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SERVES 4

BOOK NOW!

Chicken Malai Tikka Kebab

Claypot, Citymax Hotel, Bur Dubai Tel: (+971)50 100 7065 www.citymaxhotels.com

Ingredients 4 Chicken legs, boneless, cut into small pieces 1 tsp ginger paste 1 tsp garlic paste 1 pinch nutmeg Salt, to taste

FOR THE MARINADE ½ cup grated cheddar cheese 1 tbsp corn flour 1 lemon, juiced ½ tsp ginger paste

½ tsp garlic paste ½ tsp black pepper, crushed 1 pinch green cardamom powder 1 cup fresh cream Salt, to taste

1. Place chicken pieces in a bowl, add ginger and garlic paste, nutmeg powder and salt. Mix well and set aside for 20 minutes.

2. Mash cheese in a bowl, add corn flour and mix well. Then add lemon juice, ginger and garlic paste, black pepper, green cardamom powder and cream. Mix gently.

3. Add marinated chicken pieces to mixture, make sure the pieces are coated and set aside in a bowl for 1 hour to marinate.

4. String chicken pieces onto skewers and cook them in a hot oven at 200°C for 15-20 mins until cooked evenly.

Baste chicken with melted butter twice while cooking.

5. Transfer chicken to a serving dish and garnish with salad, warm naan or roti.

Chef Profile: Chef Froz Khan With over 18 years of experience in the hospitality industry, Chef Froz Khan has held the position of Head Chef at Citymax Hotel Bur Dubai’s, Claypot Restaurant for the past five years.

Chef Froz attended the Institute of Hospitality Crafts in Pondicherry, located in the South of India near his hometown of Chennai. With the passion he developed

for the culinary arts, he then started his career with ITC’s 5-star property, Park Sheraton Hotel in Chennai, India. Chef Froz specialises in Mughlai, Hyderabadi and Lucknowi cuisines; however he always looks to add new and exciting techniques and innovative ideas to his cooking. In his professional career, Chef Froz has taken part in a variety of

cooking challenges, such as the Emirates Culinary Guild, where he acted as a marshal within the cooking event. He has also hosted live Indian cooking shows such as 'Food Shala' and Zee TV’s 'Shan-eIftar'. Being in the kitchen for Chef Froz Khan, is more than just a job, it is a passion for him, which reflects in the food served.

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Under Dhs199

Friday brunch at Options by Sanjeev Kapoor Dubai International Convention Tower There’s more to Indian cuisine than butter chicken and tandoori, and that’s exactly what masterchef Sanjeev Kapoor proves at the brunch at this award-winning restaurant situated on the ground floor of the Dubai International Convention Centre (near Dubai World Trade Centre). The first outlet from the chef in the UAE – the second outpost of Options is located in Movenpick Hotel Deira – is one of the city's most established names when it comes to Indian cuisine.

Options by Sanjeev Kapoor The space is split into a private lounge and dining area, both of which offer a relaxed dining experience in a sophisticated environment. Gold chairs with red velvet fabrics, glass chandeliers, a shimmering wall of beads and parquet flooring make up the décor, while plush couches and a bar on the upper level at the private lounge make for a great setting for private gatherings.

Brunch details Offering a plethora of dishes from across India, given a modern twist, the brunch buffet is varied and the food, consistently delicious. You can indulge in breakfast specials such as chole bhature (spicy chickpeas) and masala omelette, street food specialties featuring dahi puri (crispy puri with yoghurt), signature specials like butter chicken, biryani, railway mutton curry and paneer makhani (cottage cheese with curry), among other dishes. A salad bar is also available for those who want to tuck in before mains. For desserts, try a wide variety of sweet Indian specialties.

Need to know Times Friday 11am–3:00pm

PRICES Dhs140 per person

WHERE NEXT? Visit the Mezzanine lounge to relax and have a drink.

Offering a plethora of dishes from across India, the brunch buffet is varied and the food, consistently delicious.

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SERVES 4

BOOK NOW! Options by Sanjeev Kapoor, Dubai International Convention Tower

Kachche gosht ki biryani Ingredients 750g lamb (gosht), cut into 2 inch pieces 2 tbsp raw papaya paste Oil for deep frying 4 large onions, sliced 120ml yoghurt 1 green chilli, chopped Salt, to taste ½ tsp turmeric powder 1½ tsp red chilli powder

Tel: (+971)4 454 2638 www.optionsdubai.com

1½ tbsp ginger paste 1 tbsp garlic paste 2 tbsp rose petals 30g fresh mint leaves 30g fresh coriander, chopped 1 tsp garam masala powder 250g basmati rice, soaked 3 green cardamoms 1 cinnamon stick (around 1 inch) 3 cloves

1. Place the mutton pieces in a deep bowl, add the papaya paste and mix well so that all the mutton pieces are covered with the paste. Cover the bowl with cling film and refrigerate for around 8-10 hrs so the mutton gets tenderised.

2. Heat sufficient oil in a frying pan and add the onions – deep-fry until well browned. Drain on absorbent paper.

3. Take the mutton out and add yoghurt, green chillis, salt, turmeric powder, red chili powder, ginger paste, garlic paste, half the fried onions, 1 tbsp rose petals, ½ the fresh mint, ½ the fresh coriander and garam masala powder and mix well. Cover the bowl with cling film and refrigerate for at least 30 mins.

4. Bring five cups of water to boil on high heat. Add

1 black cardamom 7-8 black peppercorns ½ tsp screw pine water ½ tsp rose water 3 tbsp pure ghee ½ tsp caraway seeds A few saffron strands 2 tbsp milk 1 inch ginger piece, cut into thin strips Store-bought dough pastry (to seal)

drained rice and cook the rice with salt till half done. Drain well.

Sprinkle green cardamoms, cinnamon, cloves, black cardamom, peppercorns, ½ the kewra water, rose water, 2 tbsp ghee and caraway seeds over the rice and mix well.

5. Dissolve saffron in warm milk.

6. Take a deep non-stick pan and spread the marinated mutton and top with the rice. Sprinkle the remaining fried onions, remaining kewra water, mint, coriander, saffron milk, milk, remaining ghee and rose petals and ginger strips. Cover the pan and seal with the dough. Place a disc-shaped flat pan (tawa) under the rice pan and cook on low heat for 45-60 mins or till both the mutton and rice are completely cooked. Set aside for 15 mins before opening the seal. Serve hot.

Chef Profile: Chef Sanjeev Kapoor Sanjeev is a renowned Indian chef, television personality and entrepreneur who began his career in India.

After working in many hotels, he became the executive chef of the Centaur Hotel in Mumbai, which was just the beginning for Sanjeev.

Soon after, he fast became one of the most celebrated faces of Indian Cuisine

around the world, and now holds the title of being not just a chef, but also a host, an author of cookbooks and a restaurant consultant.

Conferred with the ‘Best Chef of India’ award by the Government of India, he has won numerous awards and accolades including being the recipient of ‘Award for Brand Excellence’ at the fifth Indira Awards; ‘Hall of the

Fame Award’ under the aegis of the The Star of the Industry Awards; his best-seller books reach an enthralling number of more than 150 titles (in English, Hindi, Marathi and Gujarati) with ‘The Yellow Chilli Cookbook’ awarded as the Best International Cookbook in the 2012 International Book Awards, plus many more.

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Green

Brown

Black

Pantone 369C - 60%

Pantone 504C - 100%

Pantone Black C - 100%

C35 M0 Y60 K4

C65 M100 Y100 K35

C60 M60 Y60 K100

R179 G205 B126

R87 G31 B28

R9 G6 B6

25 UAE BRUNCHES

Under Dhs299

Friday Family Fiesta Ginger, Park Rotana Abu Dhabi Round up the little ones for this family-friendly, bargainous brunch at Ginger, Park Rotana Abu Dhabi.

With plenty of entertainment for the kids, plus a large selection of food for every palette and great value for money, this is an unmissable experience.

Ginger As Park Rotana Abu Dhabi’s all-day dining restaurant, Ginger offers an assortment of international specialities, brunch and themed night buffets. Both contemporary and stylish, the restaurant offers both indoor and al fresco settings and endeavours to provide guests with the utmost comfort while dining. In addition to its themed night buffets, which consist of Middle Eastern, Asian, Italian and Seafood, Ginger also has daily lunch specials, the family brunch and an extensive à la carte menu.

Brunch details Tuck into the scrumptious buffet spread with specialities from all over the world, along with a live cooking station. Entertainment for children is provided throughout the brunch with face painting, balloon bending and a bouncy castle. As an additional treat for diners, everyone is also welcome to stay after the brunch for the day with complimentary pool access so dive into the action and book your spot at the Friday Family Fiesta brunch at Ginger.

Need to know Times Friday 12pm-4pm

PRICES Dhs230 with unlimited premium selected beverages and bubbly Dhs190 with unlimited selected beverages Dhs150 with unlimited soft drinks and juices

WHERE NEXT? Enjoy Shisha Nights at the Terrace (Ginger) from 6pm-11pm daily.

Experience Ginger’s fun and familyfriendly brunch.

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Green

Brown

Black

Pantone 369C - 60%

Pantone 504C - 100%

Pantone Black C - 100%

C35 M0 Y60 K4

C65 M100 Y100 K35

C60 M60 Y60 K100

R179 G205 B126

R87 G31 B28

R9 G6 B6

25 UAE BRUNCHES

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SERVES 8

BOOK NOW!

Maple pecan tart

Ginger, Park Rotana Abu Dhabi Tel: (+971)2 657 3333 fb.park@rotana.com

Ingredients FOR THE CRUST 50g butter, softened 200g sugar 2 eggs 300g flour

FOR THE FILLING 7 eggs 80g flour 3g salt 500g honey

1. To form the crust, mix together softened butter and sugar until fluffy, then add one egg at a time and flour. Mix until well combined.

2. Flatten the dough onto a clean flat surface until ¼ inch thick. Arrange the dough in a tart mould ensuring it follows the mold’s shape.

3. Mix the nuts together then sprinkle evenly on top of the crust in the mold.

250g maple syrup 50g almonds 50g pistachios 50g pecans

4. In a separate bowl, mix together eggs and sugar until the crystals have dissolved.

5. Add the flour slowly to the mixture, mix well and add salt.

6. Add honey and maple syrup to mixture. Pour filling into the mold.

7. Bake the tart in the oven at 170°C for 25 mins. Let it cool.

8. Slice tart into 8 portion. Garnish with berries, whipped cream, crushed nuts and chocolate nougatine.

Chef Profile: Chef Ted Espiritu Born in Kailua, Hawaii and raised in Orange County California, Chef Ted Espiritu found a passion in cooking at the age of 17. He pursued his love for food and in 1998, he earned his culinary arts degree from the Cooking and Hospitality Institute of Chicago. Chef Ted began his first venture in the culinary field at a free-standing fine dining restaurant in

Chicago and capitalised on his experience by joining a fivestar, four-diamond rated hotel at South Beach, in Miami.

He has worked on numerous restaurant openings with the world’s leading hotels and restauranteurs, and gradually paved his way up to the position of Executive Chef in Switzerland, along with Luzern and Zurich.

In 2013, Chef Ted Espiritu

decided to take on a new challenge and move to the Middle East where he currently holds the position of Executive Chef at Park Rotana Hotel in Abu Dhabi.

He manages a team of 70 chefs and oversees all of the operational aspects at Cooper’s Bar & Restaurant, Teatro Restaurant, along with Ginger All Day Dining Restaurant.

art

AED 299 ONWARDS

SPECIAL OFFERS FOR

GROUP BOOKINGS

+971 4444 1407 | restaurants.dubai@oberoihotels.com #streetartbrunch #nine7one

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Under Dhs299

Street Art Brunch Nine7One, The Oberoi Dubai The sleek hotel, located in Downtown Dubai, is home to an array of fabulous eateries including Nine7One that is now home to the Street Art Brunch, a unique concept that allows diners to mix culture with cuisines.

Nine7One The hotel’s all-day dining restaurant offers the finest dishes inspired by cuisines from all over the world.

With decadent crystal chandeliers brightening up the restaurant in the evenings and natural light by day, the eatery is a pleasure to dine in or alternatively, enjoy your meal outdoors on the courtyard.

Brunch details Nine7One’s Street Art Brunch transports guests to a bustling market-style arrangement complete with gourmet street food inspired by international. Enjoy scrumptious bite-sized dishes from grill stations, a boulangerie, molecular desserts, freshly-concocted beverages by in-house mixologists, Chinese hand-pulled noodles, Bunny Chow from South Africa and desserts.

The Chefs try to ensure that they use locally-sourced produce where possible in order to support local farmers and reduce the carbon footprint. Set with street graffiti, retro bicycles and more, the brunch uses elements of traditional street markets in order to transport you to a completely new concept to the region.

Need to know Times Friday 1pm-4pm

PRICES Dhs299+ per guest, with special offers on group bookings.

WHERE NEXT? Relax and unwind in the tranquil surroundings of the Nine7One courtyard with shisha.

Try a totally new brunch concept in an innovative setting.

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SERVES 1

BOOK NOW! Nine7One, The Oberoi

Tiramisu

Tel: (+971)4 444 1407 restaurants.dubai@oberoihotels.com

Ingredients 250g Galbani mascarpone cheese 5 egg yolks 125g sugar 100ml espresso 750g whipping cream 60ml Amaretto

1 packet Savoiardi biscuits (or vanilla sponge if not available) FOR THE COFFEE DECOCTION 70ml espresso 30g sugar

1. Soften the mascarpone in a bowl using a spatula.

2. Mix the egg yolk with sugar and espresso, then cook in a bowl above a steaming water bath.

3. Keep whisking it until the temperature of the mixture is around 82°C. 4. Whip the cream until soft peaks form.

5. Cool the mixture to 35°C, then add mascarpone and whipped cream. This forms the Tiramisu mix.

6. Dip the Savoiardi biscuit (or vanilla sponge, if using) in the coffee decoction and place at the bottom of the serving dish.

7. Pipe a layer of the tiramisu mix. Continue layering in the same way until there are three layers of each.

8. Dust it with extra bitter cocoa powder and serve. Ideally refrigerate overnight before serving.

Chef Profile: Chef Vishal Khulbe Chef Vishal Khulbe is the Speciality Head Chef at The Oberoi Dubai. Born in the foothills of Naintial, Himalayas, Vishal and his family moved to different parts of India frequently during which time he unknowingly discovered a passion for cooking due to his exposure to a variety of rich cultures. Though he initially wanted to pursue

a career in aviation, a stint in a trattoria kitchen brought his love of food to the foreground and he soon began pursuing a career in the industry. After completing a postgraduate diploma from the Oberoi Centre for Learning and Development, Vishal began working for The Oberoi hotels as a junior Sous Chef, but his quest to further his

knowledge and explore more cultures led him to kitchens all over the world including Chicago, Singapore, Dublin, Thailand and Spain. His journeys around the world gave him a great understanding of different cultures, cuisines and also an opportunity to work with some of the best Chefs in the world.

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Under Dhs299

Brunch at Cinnamon The Cove Rotana Resort, Ras Al Khaimah Escape to The Cove Rotana Resort, Ras Al Khaimah for an indulgent brunch that is perfect for all occasions. If you’re looking for a break from the bustling city, this resort makes for the perfect destination.

Cinnamon Featuring extensive and diverse choices in its international buffet, with oriental highlights and an outdoor terrace, Cinnamon is the place to socialise over a casual meal or celebrate your special occasions with a circle of friends and family. The restaurant also offers an expansive à la carte menu, which is full of delicious dishes.

Brunch details A Friday brunch extravaganza for the entire family, the spectacular and incredibly popular spread of mouthwatering international dishes that will satisfy every palate is back and is here to stay. Be sure not to miss the live cooking stations and have master chefs prepare your dishes to perfection, while your children are sure to have fun as they discover what the kids’ corner has in store for them and can also feast on delightful treats at the kids’ brunch area. Chefs create a fabulous cooking experience for youngsters, showing them how to prepare their own fun and tasty meals, not only to be enjoyed immediately but to take home too. For added entertainment there will be fun activities that will keep the little ones busy for hours while parents relax and enjoy a peaceful meal. Escape the hustle and bustle of the week to join us every Friday at Cinamon Restaurant in a tranquil oasis filled with culinary delights.

Need to know Times Friday 12.30pm-4pm

PRICES Dhs269 with selected sparkling beverages, soft drinks, juices and water Dhs199 with soft drinks, juices and water

WHERE NEXT? Visit the relaxed, candle-lit Breeze Lounge Bar

This a super-fun family brunch will keep the little kids entertained.

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serves 4

BOOK NOW! Cinnamon, The Cove Rotana Resort Ras Al Khaimah

Beef Wellington Ingredients FOR THE MUSHROOM DUXELLES 50g fresh Champignon mushroom 2g truffle mushroom 50g chestnut cooked 5g garlic chopped

10g onion chopped 2g fresh thyme 50ml olive oil ½ tsp salt ¼ tsp black pepper 1 tbsp unsalted butter

1. To make the mushroom duxelles, add mushrooms, chestnut, garlic, onion and thyme to a food processor and whizz until completely smooth.

2. In a pan over medium heat add mushroom paste, olive oil, salt and pepper. Spread the mixture evenly over the surface and cook on a medium-low heat, add the butter and swirl over the pan to melt.

3. Stir frequently until the moisture reduces and the mixture has the consistency of a spreadable pâté.

Remove from heat and let cool.

4. To make the steaks wrapped in spinach, pat the filet mignon dry with paper towels and season generously with salt and crusted black pepper.

5. Heat a skillet over medium-high heat and add olive oil. When the oil begins to smoke, add the filet mignon and brown for 1-2 mins on all sides. Remove from heat and place on a cutting board to cool.

6. Wrap the filet mignon with cling film and let it seat in the fridge for 15 mins. Cover cooled filet with

Tel: (+971)7 206 6292 fb.cove@rotana.com

FOR THE BEEF WELLINGTON 1kg filet mignon 30g spinach blanched Salt and crusted black pepper, to taste 2 tbsps olive oil 100g turkey bacon 1 sheet puff pastry (40cmx40cm), thawed

blanched spinach.

7. On a cutting board, lay out a long piece of plastic wrap and arrange the turkey bacon over it. Spread mushroom duxelles over the turkey bacon.

8. Place filet wrapped in spinach in the centre of the mushroom duxelles and gently wrap around the filet. Trim off any excess and use the plastic wrap to tightly wrap the steak.

9. Lay out a clean long piece of plastic wrap. Gently roll out puff pastry until it is about 2½cm thin. Place the wrapped steak on one end of the puff pastry and wrap. Pinch the ends closed and trim off any excess puff pastry. Use the plastic wrap to tightly seal the puff pastry. Pop in the fridge for 5 mins to firm up again.

11. In a bowl, mix together egg yolk and milk. Place a sheet of parchment paper on a baking sheet. Remove Wellington from fridge, remove the plastic wrap, and lay the Wellington seam-side down on the baking sheet. Baste the top of the puff pastry with the egg wash and bake at 230º C for approximately 15 to 20 minutes.

12. Remove from the oven and let rest for at least 10 minutes before slicing into medallions. Serve warm with roasted potatoes.

Chef Profile: Executive Chef Chadi Salloum My dishes excite all the senses with uncomplicated layers of flavour. I use herbs, spices and sauces to enhance fresh vegetables, meats and fish, not to mask flavours.

I study food trends and develop restaurant concepts that meet the specific dining needs of each market.

Nowadays, it's not just about the food, but also the entire atmosphere. I am passionate

about developing restaurants, I’ve had great success in this area and am redesigning the face of dining in The Cove Rotana. I also have experience in countries in the Middle East and an extensive background in the food and beverage industry, which has been very customeroriented due to spending 21 years in the hotel industry and experiencing dozens of

new restaurant concepts. I love being in the kitchen, developing new recipes and training the staff, but I particularly enjoy interacting with guests and taking their feedback into consideration. My cooking philosophy has always been: Food should be simple and nice enough to be understood, yet unique enough to be compelling.

Extensive menu prepared by native Thai Chefs Outdoor barbeque station serving sizzling Thai classics The freshest ingredients to enhance your experience

Enjoy an array of authentic Thai dishes served on an unlimited basis, prepared from three live cooking stations, outdoor grill and Thai dessert kitchen.

Send your senses on a culinary journey, reminiscent of the hustle and bustle of downtown Bangkok.

Every Wednesday from 7:00 pm to 12:00 midnight AED250 per person (beverages not included) For more information please call 04 602 1814 or email restaurant-reservations.park.dubai@hyatt.com Park Hyatt Dubai, PO Box 2822, United Arab Emirates 28

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The Park HyattŽ trademark and related marks are trademarks of Hyatt Corporation. Š 2015 Hyatt Corporation. All rights reserved

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Under Dhs399

Friday Brunch at The Thai Kitchen The Thai Kitchen, Park Hyatt Dubai Priding itself on serving the finest authentic cuisine prepared by native chefs, The Thai Kitchen is an awardwinning restaurant and offers a lively brunch filled with delicious, freshly-cooked dishes.

The Thai Kitchen With three live working stations preparing specialities from the wok and grill, along with a live noodle station, the restaurant allows diners to watch the Chefs – that hail from Thailand – in action. Transporting diners on a culinary journey to the hustle and bustle of downtown Bangkok with seating surrounding the live stations, the eatery even serves the dishes in traditional celadon tableware providing an exotic and authentic experience that can also be enjoyed from the canopy-covered terrace for those that want to dine al fresco.

Brunch details Delight in a selection of scrumptious Thai specialities as you indulge in the brunch and all of its offerings, which include green papaya salad, banana blossom with barbecue chicken, roast duck curry, green and red chicken curry, grilled prawns, fish fillet in banana leaf and an unmissable ending to your meal; the sumptuous classic sticky rice and mango.

Need to know Times Friday 12.30pm-4pm

PRICES Dhs375 with sparkling wine, standard spirits, Thai beer, a selection of wine and non-alcoholic beverages Dhs390 with standard spirits, Thai beer, a selection of wine and non-alcoholic beverages Dhs250 with soft drinks, juices and Thai tea

WHERE NEXT? Return on Wednesday evenings to enjoy an array of unlimited dishes for just Dhs250 per person.

Try this deliciously authentic and fresh Thai brunch.

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SERVES 2

BOOK NOW! The Thai Kitchen, Park Hyatt Dubai

Papaya salad

Tel: (+971)4 602 1814 restaurant-reservations.park.dubai @hyatt.com

Ingredients 60g green papaya 4g red chilli 4g garlic 15g long beans 10g tomatoes 10g roasted peanuts 10g fresh lime, cut into wedges 20g palm sugar 30ml fish juice 20ml lime juice

1. Shred green papaya into match-stick sized pieces, then crush chilli, garlic and long beans in the mortar.

2. Combine shredded green papaya, contents of the mortar and remaining ingredients in a bowl, add seasoning, to taste, and mix well.

3. Arrange on the plate, spooning on additional juice from mixing bowl. Then serve with the roasted peanut on top.

Tip: The chef recommends chilling the green papaya, which will make it easier to shred.

Chef Profile: Chef Supattra Boonsrang As the Chef de Cuisine at Park Hyatt Dubai, worldrenowned Chef Supattra Boonsrang hails from Esan, Thailand where she was born and raised. She comes with 23 years of experience working as a Hyatt Chef and learnt how to cook from her father. Chef Supattra has previously worked at the Hyatt Regency in Sharm el Sheikh, Egypt, Grand

Hyatt Erawan Bangkok in her home country of Thailand, along with visiting worldwide Hyatt restaurants as a celebrity Chef during a Hyatt Thai Promotion. The loyal Chef has been with Park Hyatt Dubai for over ten years and continues to work her magic in Thai Kitchen’s live working stations, inviting guests to sample her aromatic cuisine.

Chef Supattra also has her own small herb patch within the grounds of Park Hyatt Dubai where she grows her own seasonal herbs to ensure that ingredients are as fresh as possible, but also has a large amount of the ingredients imported from Thailand to ensure that recipes are as authentic as possible.

Friday Brunch in Paradise Taste The WorldÂŽ at Trader Vic's! Enjoy our Friday Brunch with a never-ending flow of selected signature cocktails, wine, spirits and of course, mouthwatering food.

Concoctions at AED 310* Mocktails at AED 220*

For table reservations please call

07 244 6666

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Tiki Brunch at Trader Vic’s Hilton Al Hamra Beach & Golf Resort, Ras Al Khaimah Enjoy a Ras Al Khaimah getaway with a fun-filled brunch that offers great food and views to match. If you’re looking for somewhere to celebrate and enjoy an afternoon of entertainment in a super-chic venue, this is the brunch for you.

Trader Vic’s Mai-Tai Lounge Trader Vic’s Mai-Tai Lounge offers a tropical experience located in the heart of Ras Al Khaimah at the Hilton Al Hamra Beach & Golf Resort. The Polynesian décor gives guests the feeling of being enveloped in the island-style atmosphere while sipping on exotic concoctions at the bar or lounging on the Lanai amid the palms in the shade. Trader Vic’s Mai-Tai Lounge offers seating indoors and outdoors overlooking the pool and the Arabian Gulf.

Mai-Tai Lounge pairs deliciously prepared small plates and bar bites with a collection of cocktails for one, two or more – sharing here is not an experience to miss.

Brunch details Besides offering island style bits, exotic cocktails and specialty mocktails, Mai Tai Lounge at Trader Vic’s offers a popular Tiki Brunch with Polynesian-inspired cuisine.

Every Friday from noon until 4 pm guests can unwind in the island style location, enjoying live entertainment from Cuba. A special kids menu is available for the taste buds of the little ones. The Ohana Time promotion allows kids (aged 10 years and under) to receive a complimentary meal when ordering from the children’s menu.

Need to know Times Friday 12pm-4pm

PRICES Dhs310 with selected Mai-Tai cocktails and unlimited soft drinks, juices and water in the Concoctions Package.

Dhs220 with selected Mai-Tai mocktails and unlimited soft drinks, juices, water in the Mocktails Package.

WHERE NEXT? The party continues at Trader Vic’s, which stays open until 1.00am.

Enjoy an island-style atmosphere while sipping on exotic beverages and Polynesian-inspired cuisine.

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BOOK NOW! Trader Vic’s, Hilton Al Hamra Beach & Golf Resort, Ras Al Khaimah

Kalbi ribs

Tel: (+971)7 244 6666 reservations.hamra@hilton.com

Ingredients 200g Angus beef short ribs FOR THE MARINADE 3g garlic paste 3g ginger paste 3g scallion paste 50g green apple, grated 10ml hoisin sauce 10ml light soy sauce

10ml Japanese Mirin 20g sambal olek 20g vegetable oil

50g sugar 60ml fresh lemon juice 100ml water

FOR THE PICKLED VEGETABLES 80g daikon, julienne 80g carrots, julienne 80g cucumber, julinenne 100ml rice vinegar

FOR THE GARNISH 40g lettuce cups 3g mint leaves, tips for garnish 3g coriander leaves, tips for garnish 3g basil leaves, tips for garnish

1. For the Angus beef short ribs, mix together all ingredients of the marinade. Place the ribs in a large tray, and pour on the marinade mixture until the ribs are fully coated.

2. Leave the ribs to marinate for 24 hours in the fridge.

3. To cook place the ribs in a pot with a tightfitting lid and place in low oven (preheated to approximately 90°C).

4. Leave to cook for around 5 to 6 hours on low-heatof 90°C. The beef is ready when it’s fork-tender and pulls apart easily.

5. For the pickled vegetables, place in a large bowl. Mix together the rice vinegar, sugar, fresh lemon juice and water, then pour over the vegetables. Allow soaking for a minimum of 1 hour. They are then ready to serve.

6. Garnish with lettuce, mint, coriander and basil to serve.

Chef Profile: Executive Chef Shaiful Kassim Born and raised in Kuala Lumpur, Malaysia, Chef Shaiful’s career was kindled by his fascination with his mother’s creativity in the kitchen.

He graduated with a diploma in Culinary Arts at City & Guilds at Flamingo College in Malaysia before landing his first job at the pastry department of the Ritz Carlton Hotel in Kuala

Lumpur. Young, energetic and eager to learn new things, he moved to two equally-renowned 5-star hotels in the city. Shaiful was eager to venture abroad to continue to work with prestigious hotels and restaurants and joined La Mer, a French fine dining restaurant and then the Ritz Carlton Hotel in Doha, Qatar. A career highlight

for him was working at the Connaught’s Hotel with Gordon Ramsay and at Ramsay’s restaurant at Claridge’s in London.

In 2014, the vibrant chef joined Hilton Al Hamra Beach & Golf Resort as the Executive Chef with six food and beverage outlets and a banqueting area that holds up to a total of 600 delegates.

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Latitude ‘Authentically American’ Saturday Brunch Jumeirah Beach Hotel

Indulge in Latitude’s ‘Authentically American’ brunch concept with classic culinary favourites and entertainment providing the perfect Saturday afternoon activity.

Latitude Offering a diverse range of international cuisine, including Japanese, Thai and Middle Eastern, Latitude leaves you spoilt for choice. The atmosphere at the restaurant is always lively and welcoming with a resident live band regularly playing, and both indoor and outdoor seating areas showcasing views of the beautiful resort.

Brunch details Saturdays are more exciting with Latitudes ‘Authentically American’ Saturday brunch concept. Showcasing a live band within a food fiesta setting, Latitude present an abundance of quality food, from traditional American favourites to indulgent international bests. Take your pick from show-stopping smoked sliders, legendary burgers, sweet potato chips, stuffed jalapenos, beef brisket, chicken wings, and the list goes on. Matched with unlimited beverages, Saturdays at Latitude are sure to leave you content and mouthwateringly satisfied.

Need to know Times Saturday 1pm-4pm

PRICES Dhs350 with house beverages, non-alcoholic drinks and water Dhs275 with non-alcoholic drinks and water

WHERE NEXT? Return to Latitude for one of its many themed nights such as the Great British Sunday Roast.

Indulge in a flavoursome feast at this Americaninspired brunch.

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SERVES 10

BOOK NOW!

Cherry wood smoked slow cooked prime rib, root vegetables and truffle honey

Latitude, Jumeirah Beach Hotel Tel: (+971)4 406 8999 jbhboxoffice@jumeirah.com

Ingredients 1 bone-in prime rib 40g Dijon mustard 20ml Worcestershire sauce 30g garlic powder 20g dried thyme 20g dried rosemary, with needles

finely chopped 30g onion powder Coarse salt and freshly-ground black pepper Seasonal root vegetables 50g truffle honey Prepared horseradish, for serving

1. In a small bowl, whisk together the mustard, Worcestershire sauce, garlic, thyme, rosemary and onion powder.

2. Slather the outside of the ribs with the mustard paste, ensuring the ends are coated too. Season generously.

3. Set the smoke oven to 110°C, add cherry wood

chips to smoke.

4. Cook for 4 hours or until the internal temperature of the meat reaches 50°C. 5. Cut, marinate and roast the vegetables in the dripping, then drizzle truffle honey over them.

6. Carve the meat and serve, if desired, with horseradish sauce.

Chef Profile: Chef Daniel Hillier Chef Daniel Hillier is the Executive Chef of Jumeirah Beach Hotel, part of the Jumeirah Group. He oversees and leads the day-to-day running of 19 restaurants and bars, conference banqueting, along with the hotel’s room catering service of its 617 rooms and the five main outlets at Wild Wadi Waterpark™.

Daniel joined the hotel in

2011 as an Executive Sous Chef and excelled in his role.

Prior to joining the team at Jumeirah Beach Hotel, Daniel spent his early career in London where he gained experience at Harrods as Head of Development for Restaurants and Food Halls at the prestigious department store. Daniel also held the position of Executive Chef at the Ebury Restaurant,

Chelsea and The Westbury Hotel, Mayfair, plus a senior position at the Clos Maggiore Restaurant in Covent Garden. In his current role, Daniel strives to drive innovation throughout the resort’s outlets, maintain a competitive edge within the market and lead a highly skilled team of restaurant professionals.

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Asian-style Saturday Brunch at Toshi Grand Millennium Dubai Hotel Accompany fine Pan-Asian fare with panoramic views of the city at Toshi’s Saturday Brunch, Grand Millennium Dubai Hotel.

Toshi Serving five cuisines under one roof, the popular eatery Toshi has reopened in its former Tecom location at the fabulous Grand Millennium Dubai Hotel. With fine interiors featuring intricately-carved wood, both traditional and bar-style seating, along with expansive views of Dubai’s skyscrapers and glistening lights, the restaurant is the perfect venue for an intimate dinner, family meal or brunch. No matter what your preferences may be, it’s likely that Toshi will have something for you with its vast menu offering both vegetarian and nonvegetarian dishes. The restaurant also has a variety of deals that run weekly including happy hours, set-menu dinners and early bird promotions.

Brunch details Sit back and relax at Toshi’s Saturday brunch where a spread of divine Pan Asian signature dishes, including deliciously tender seared scallops, the seriously-impressive Pan Fried Dover Sole, Tom Yum Kung and Rocket Prawns, are served to your table. Following the re-opening, the restaurant has introduced exciting new recipes as well as some old classics.

The marvellous Saturday Brunch at Toshi is suitable for couples, groups and families too so bring your little ones along to enjoy some tasty food and a laid-back afternoon.

Need to know Times Saturday 12pm-4pm

PRICES Dhs375 with four hours of unlimited selected beverages Dhs195 with food only

WHERE NEXT? Don’t miss Happy Hour from 5pm-7pm or for the night owls, from 10.30pm-1am

If you’re looking for perfect Pan Asian cuisine, Toshi’s the place for you.

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SERVES 1

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Grilled sea bass fillet with ginger and spring onion Ingredients 300g fresh sea bass fillet Salt and pepper, to taste FOR THE SAUCE 10g chopped garlic 10g chopped ginger

Toshi, Grand Millennium Dubai Hotel Tel: (+971)4 429 9999 fbreservations.gmhd@millenniumhotels.com

40g black mushrooms, sliced 10g spring onion 10g coriander 5ml soya sauce 5ml oyster sauce 5ml sesame oil 10g corn flour

1. Marinate the sea bass fillet with salt and pepper and grill on a medium heat until cooked through. Arrange it on the serving plate.

2. To make the sauce, sautĂŠ garlic, ginger and mushroom together then add all remaining ingredients and mix the corn flour with 4-5 teaspoons of water. After a few minutes the sauce will be ready to pour on top of the grilled fish and serve.

Chef Profile: Chef Wittaya Tongsodsaen I have been experiencing and professionally practicing my culinary journey for about 25 years thus far, I started when I was 18 years old while I was still studying hospitality management.

Initially I began in my home country, Thailand (in Pattaya specifically), where I discovered my deep passion for Asian-fusion cuisine.

I have since travelled the

world and worked in Brunei, Poland, Switzerland and now Dubai. I enjoy experimenting with new herbs, spices and ingredient elements to make special dishes even more delicious and flavoursome.

I learnt the dialect of the countries I worked in to be able to further communicate with my guest and take in their feedback. The Thai culture is very rich,

especially the culinary aspect that we pride ourselves in. We create invigorating tastes and our culture is known for the use of fresh ingredients, which we incorporate into our dishes to create pure and stimulating flavours.

Thai cuisine differs vastly from the South to East, which adds even more to our cultural heritage.

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25 UAE BRUNCHES Pantone 871 C Pantone 2935 C 20 C, 25 M, 60 Y, 25 K 100 C, 46 M

Under Dhs499

Farriers Brunch The Meydan Hotel Offering a range of sports and leisure activities as well as a selection of fine-dining eateries, The Meydan Hotel features a total of eight bars and restaurants. Whether you’re looking for a fine venue for business lunch, somewhere to enjoy dinner with friends or family or a scrumptious brunch, the hotel provides the perfect mix of urban sophistication, with an escape from the heart of the bustling city.

Farriers Whether you’re looking for classic or contemporary dishes, the restaurant caters to both with a variety of dishes. The all-day dining outlet serves international cuisine and is also family-friendly.

Brunch details Live cooking and barbecue stations make this brunch delightful. Take a seat indoors, or on the terrace to enjoy stunning views of The Meydan racecourse, and head to the live vegetable juice counter, followed by the appetiser selection to help yourself to smoked and marinated salmon. For mains, choose from beef fillet steak, prawns and many other options cooked at the live stations according to your preferences. You can also tuck into hot dishes such as chicken machbous and while you relish each bite, great background music will put you in a relaxed mood. Take a stroll to the dessert counter which serves up fresh fruit, puddings and more to provide the perfect ending to your meal. Little ones can enjoy plenty of entertainment from the bouncy castle and games.

Need to know Times Friday 12.30pm-4pm

PRICES Dhs445 with selected house beverages Dhs245 with soft beverages

WHERE NEXT? Beat the clock at Qube with discounts on house beverages from 5pm to 9pm.

Enjoy brunch with a view at The Meydan Hotel

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Pantone 871 C Pantone 2935 C

BOOK NOW!

20 C, 25 M, 60 Y, 25 K

SERVES 2

100 C, 46 M

The Meydan Hotel, Nad Al Sheba

Spider Roll Ingredients 2g wasabi 10g Gari ginger FOR THE FILLING Soft shell crab 10g cucumber 5g lolo rosso 5g sweet chilli mayo (see recipe ingredients) FOR THE SUSHI RICE Rice Water Sushi vinegar 20%

Tel: (+971)4 381 3333 meydanrestaurantreservations @meydanhotels.com

FOR THE OUTSIDE ½ piece sushi nori 80g sushi rice 5g Ten Kasu Crunch 2g JP seven spice 2 tbsps green onion, diced 1 tsp sesame seeds FOR THE SUSHI SOYA SAUCE 3,000ml water 1,500ml soya 750ml light soya 750ml Tamari soy 300ml Mirin Fu 15g Katsuo Bushi

1. For the sushi rice, bring the rice and water to boil in a saucepan over reduced heat, and simmer for 15 mins.

Remove from heat then let stand, covered, for 15 mins.Place rice in large bowl, gently stir in rice vinegar with a spoon until combined. Cover mixture and let rest for 30 mins.

2. To make the filling, sprinkle crabs with salt and black pepper, then dredge in flour shaking off any excess. Next, melt butter in large non-stick skillet over high heat.

Add crab, cook for 3 mins. Cut it into quarters leaving the legs attached.

3. Cut off the top quarter of the nori sheet along a short

FOR THE TEMPURA BUTTER Water Tempura flour FOR THE SWEET CHILLI MAYO 100g mayonnaise 100g sweet chilli sauce 100g sriracha chilli sauce FOR THE SUSHI VINEGAR 2,000ml rice vinegar 1,200g caster sugar 300g table salt 100g Konbu

end. Place nori, shiny side down, on a sushi mat covered with a bamboo mat. Pat ¾ cup of the sushi rice over the nori, leaving 1 inch border on short end of nori.

4. Arrange crab pieces and sliced cucumber over rice, allowing the crab leg to extend over the long edges of nori.

5. Sprinkle each sheet with green onions and sesame seeds.

6. Pressing firmly, roll from the bottom to the top edge, continuously pressing mat to seal sushi roll. Slice into eight pieces with a sharp knife.

7. Serve with wasabi, ginger, sweet chilli mayo, tempura butter to decorate dish with, sushi vinegar and sushi soya sauce.

Chef Profile: Chef Guenter Geiger Executive Chef Guenter Geiger began his culinary career in 1984 as an apprentice at the Waldshuter Hof Hotel in the Black Forest, later serving as the Tournant Chef in Park Hotel in Bad Zurzach, Switzerland. Chef Guenter’s career rapidly progressed as he worked the Michelin-starred restaurant at the Hotel Vier Jahrezeiten Kempinski Munich from

1990 to 1992.

After six years of working with The Kempinski Group in various locations and positions, including as a Sous Chef in Berlin, he was then appointed to reopen the Grill Restaurant at the Kempinski Bristol Hotel in Berlin, Germany as the Chef de Cuisine. Chef Guenter came to Dubai from 1999-2004 working with the Jumeirah

International Group as the Chef de Cuisine at the Burj Al Arab where he was in charge of banqueting, catering and private dining, along with food purchasing operations. He has since worked for royalty and as an Executive Chef in Saudi Arabia and the UK, but in May 2012 Chef Guenter returned to Dubai to work at The Meydan Hotel.

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Friday Brunch Dusit Thani Dubai Located on the 24th floor of the hotel, the Dusit Thani’s Friday brunch takes diners on a culinary journey through Asia, Italy, Arabia and the Mediterranean. All of the magnificent restaurants at the hotel offer magical views of Downtown Dubai and the Burj Khalifa, so sit back and relax as you enjoy this fabulous foodie feast.

Restaurants Serving a spread of sumptuous Royal Thai food in a traditional setting, Benjarong consists of a dining area and private space. PAX Ristorante & Lounge offers a selection of mouth-watering classic dishes made from fresh Italian produce as you sample pizzas, homemade pastas and appetisers. With its light wood furnishings and views of the city, The Californian is known for its salads and fresh seafood offerings.

Brunch details This is one of Dubai’s most seasoned brunches, having launched in early 2006. Offering more than just a vast selection of food, the brunch features over 40 main courses to choose from along with live stations, a salad bar and dessert counters, you will also find live entertainment from cultural Thai performers along with a buzzing atmosphere. Take a seat at any one of the restaurants before indulging in delights such as smoked chicken lasagne, Arancini, fried noodles with prawns, Som Tum (Thai papaya salad) and more.

Need to know Times Friday 12.30pm-4pm

PRICES Dhs495 with Champagne Dhs325 with sparkling wine and house spirits Dhs250 with house wine and beer Dhs210 with soft drinks and chilled juices

WHERE NEXT? Unwind at PAX lounge after brunch with drinks and music.

Take a culinary journey around the world at this brunch.

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SERVES 4

BOOK NOW!

Gaeng Kiew Wan Gai (Green curry chicken with Thai eggplant and sweet basil)

24th floor, Dusit Thani Dubai Tel: (+971)4 317 4515 dine.dtdu@dusit.com

Ingredients 1 litre coconut milk 120g green curry paste 480g boneless skinless chicken, cut into bite-size pieces 60ml fish sauce 50g sugar 15g kaffir lime leaves 30g red chilli finger 20g sweet basil Jasmine rice, steamed, to serve

1. Heat coconut milk until boiled. Add green curry paste and simmer for 2 mins.

2. Add chicken and Thai eggplant. Turn heat down to a simmer and cook, covered, for another 5 mins until chicken is cooked through.

3. Season with fish sauce and sugar.

4. Add kaffir lime leaves, red chilli, sweet basil. Stir and remove from the heat.

5. Serve in a bowl with a hot bowl of steamed jasmine rice.

Chef Profile: Chef Naruemol Poolkuan Chef Naruemol Poolkuan is the Chef de Cuisine of Benjarong, Dusit International’s signature restaurant, and is behind some of the iconic outlet’s most infamous delightful dishes. She brings with her more than 30 years of experience having worked in Thailand, China and now in Dubai. Chef Naruemol has also had the remarkable

honour of cooking for the royal family of Thailand for quite some time. From this experience, she brings with her inspiration as she serves up traditional royal Thai cuisine to the tables of even the most discerning palates.

Guests that have the pleasure of dining at Benjarong are ensured that the dishes are cooked, prepared and

presented exactly to the royal family’s tastes and preferences. The restaurant continues to serve recipes passed from the ancient palaces of Thailand and has been a long-time favourite of Dubai residents and visitors with the help of its strong team of chefs, including Chef Naruemol Poolkuan, behind the eatery.

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Under Dhs499

SPARKLING FRIDAY BRUNCH AT AL BAHOU Mövenpick Hotel Ibn Battuta Gate This Sparkling Friday Brunch comprises a family-friendly atmosphere and vast selection of delectable delights at the Mövenpick Hotel Ibn Battuta Gate.

Al Bahou The expansive grand hall of the Mövenpick Hotel Ibn Battuta Gate set underneath 88 grandiose Morroccan lanterns provides the perfect setting for this lavish brunch.

Brunch details The brunch’s magnificent culinary showcase serves up a variety of international cuisines including Indian, Italian, East Asian and Arabic from the hotel’s give signature dining outlets so you’ll be spoilt for choice. Featuring a dedicated sushi station, shwarmas, a seafood and oyster bar, Indian tandoor curries, Arabic ouzi and more, the brunch is great value for money and ideal for picky eaters and those who truly appreciate the art of fine international cuisine. Of course, no brunch would be complete without dessert but this brunch takes it a step further with an entire room of sweet treats including chocolate fountains, cakes, tarts, fruit, jellies and macarons for diners to relish.

Need to know TIMES Friday 12.30pm-4pm

PRICES Dhs495 with French bubbly Dhs395 with sparkling and house beverages Dhs295 with soft beverages

WHERE NEXT? Enjoy post-brunch drinks at the hotel’s bars and lounges.

Pg52-55 Al Bahou Brunch Guide Oct_2015.indd 53

Enjoy a decadent culinary feast with this expansive brunch.

9/29/15 9:43 AM

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SERVES 10

BOOK NOW!

Beetroot Mutable

Al Bahou, Mövenpick Hotel Ibn Battuta Gate Tel: (+971)4 444 5613 dine.ibnbattuta@moevenpick.com

Ingredients 300g beetroot 100ml tahini 50g labneh 5g salt 30g walnuts 50g halloumi cheese Micro herbs for garnish

1. Boil beetroot for 45 mins until cooked, then peel and grate with a fine grater.

2. Place in a bowl then add tahini, labneh, salt and mix together.

3. Crush the walnuts until they are finely ground.

4. Slice the halloumi into decorative shape.

5. To serve, place the mixture in a serving bowl and add crushed walnut on top at the end, then top with halloumi.

Chef Profile: Chef Marco de Wildt Chef Marco de Wildt is the Executive Chef at the Mövenpick Hotel Ibn Battuta Gate with 25 years of industry experience working in countries including The Netherlands and Monaco. Chef Marco joined Mövenpick Hotels & Resorts in 2006 as a member of the preopening team of the Mövenpick Hotel Amsterdam City Centre. Four years later

he excelled in his career to become the cluster Executive Chef of the three Mövenpick Hotels in The Netherlands before relocating to Dubai in 2012 to join the team at Mövenpick Hotel Ibn Battuta Gate. Marco currently oversees a team of over 100 chefs and is in charge of the hotel’s banqueting, outdoor catering, events and in-room dining operations as well

as its eight outlets; Chor Bazaar, Sicilia, Shanghai Chic, Mistral, Majlis, Moroc Lounge & Bar, Olive Tree Poolside Bar and Al Bahou.

During his time working as his present position at Mövenpick Hotel Ibn Battuta Gate, Chor Bazaar was named the BBC Good Food ME Award 2013 for the Best Indian Restaurant in Dubai.

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Friday brunch at Fogueira Ramada Plaza Jumeirah Beach Residence Indulge in a flavoursome brunch at Fogueira, Dubai’s first Brazilian Churrascaria that offers an all-you-caneat Brazilian barbecue. Featuring a spread of traditional appetisers, a salad bar and 15 varieties of hearty meat cuts that are served to your table, the brunch offers fabulous food along with exhilarating entertainment.

Fogueira Reflecting Fogueira’s Brazilian essence, the décor features splashes of yellow and green that complement the rustic yet contemporary furnishings. Particularly enjoyable in the evenings and cooler months, step outside onto the spacious terrace and relax as you take in the impressive views of the Palm Jumeirah and Dubai Marina from the 35th floor.

Brunch details A hearty and food-filled affair, Fogueira’s brunch also features fabulous live entertainment with the musical duo Giselle and Diego who will add plenty of fun to your afternoon. Enjoy tropical mixed salads at the salad bar, while tucking into authentic Brazilian appetisers of Coxinha and fried banana as you begin your brunch experience. Get ready to tuck into an array of meat cuts such as lamb chops, chicken medallion, beef rib eye and beef tenderloin, which are perfectly accompanied by the buffet of hot side dishes such as black beans and polenta.

The food doesn’t stop flowing there so save space for the caramelised pineapple, a sweet treat that will be served throughout the meal.

Need to know Times Friday 12.30pm-3.30pm

PRICES Dhs425 with Brazilian cocktails, house wine, house beer, soft drinks, juices and water Dhs315 with soft drinks, juices and water

WHERE NEXT? Head back for the spectacular Samba dance show, which begins at 9pm.

Delight in a lively evening of food and entertainment at this Brazilian eatery.

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makes 10

BOOK NOW! Fogueira, Ramada Plaza Jumeirah Beach Residence

Coxinha

Tel: (+971)4 439 8888 www.ramadaplazajbr.com

Ingredients FOR THE FILLING 150g chicken breast 50ml olive oil 2 garlic cloves, chopped 2 small red onions, chopped 20g parsley Salt and pepper, to season

FOR THE DOUGH 300ml homemade chicken stock (from filling) 80g unsalted butter 300g plain flour Salt, to taste

1. Cook the chicken breast in a pot with the stock for about 15-20 mins. Set the chicken aside to cool, strain the stock and reserve it.

2. To form the dough, boil the chicken stock in a different pan and stir in the butter and flour at once, season it to taste. Mix well until the dough loosens from the bottom of the pan. Remove from the pan, let it cool and knead the dough.

3. For the filling, shred the chicken breast into very small pieces and sautĂŠ with olive oil, garlic, onions and

FOR THE COATING 2 eggs 300ml milk 500g breadcrumbs

seasoning. Leave to cool.

4. To shape the Coxinhas, take a piece of the dough that is roughly the size of a golf ball. Roll it into a ball shape, placing a little bit of the chicken filling inside.

5. Whisk the eggs and milk in a bowl, place the breadcrumbs in a shallow pan.

6. Dip the Coxinhas in the egg mixture, then roll in the breadcrumbs until coated.

7. Heat oil in a deep pot or pan and fry the Coxinhas until they are golden brown, then serve.

Chef Profile: Chef Rodolfo De Araujo Pires Chef Rodolfo De Araujo Pires is the Specialty Chef De Cuisine at Fogueira Restaurant, Ramada Plaza JBR. He was born and raised in Brazil, and has since mastered in the art of Brazilian cuisine allowing him to add authentic flair to the renowed Brazilian-style Churrascaria. Chef Rodolfo’s deep appreciation for the cuisine was developed at

a young age, being raised in Amazon, where he was exposed to a variety of foods and exotic ingredients that would eventually fuel his life-long passion for cooking.

Following his time at Senac University, Sao Paolo, where he studied Technology in Gastronomy, he began his culinary journey in 2006 and in 2009 became a Sous Chef at Sao Cristovao, an

atmospheric boteco in Sao Paulo after which, his career went from strengthto-strength. A seasoned, young talent with a passion in the culinary arena, Chef Rodolfo is committed to delivering delicious authentic food, setting Fogueira as the hub for Brazilians and for the fans of Brazilian culture and gastronomy fans.

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chef julio cesar's peruvian Brunch Tesoro, Taj Dubai Enjoy a delectable brunch with panoramic sights of Downtown Dubai at Tesoro located in Taj Dubai, which boasts uninterrupted views of the Burj Khalifa, while enjoying live music from DJ David Craig. The popular Peruvian eatery is making its mark on the cuisine’s restaurant scene in the city by offering a superb selection of authentic dishes in its everevolving menu by Chef Julio Cesar.

Tesoro Translating the melting pot of culture in Peru and its cuisine, Tesoro showcases a culinary treasure chest with specialities such as ceviche, lomo saltado, quinoa tabbouleh, pollo a la brassa and dulce de leche churros.

The restaurant also offers an exciting list of signature cocktails, along with twists on classic concoctions, in addition to its list of premium grape beverages that are perfect for pairing with the dishes served. Brightly lit in a vaulted glass atrium, the restaurant is a joy to dine in with its light and bright interiors that complement the elegantly-simplistic colour palette, but be sure to dine on the spacious outdoor terrace during the cooler months.

Brunch details Revel in the Peruvian fare on offer at Chef Julio Cesar's Peruvian Brunch every Friday with a fine spread of food at the raw bar, buffet, cold counter and dessert station, while enjoying the fabulous views.

Need to know Times Friday 1pm-4pm

PRICES Dhs495 with bubbly Dhs395 with house beverages Dhs250 with soft drinks

WHERE NEXT? Stay for the daily Happy Hour at the gastropub 'The Eloquent Elephant'.

For fine Peruvian cuisine, give Tesoro a try.

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SERVES 4

BOOK NOW!

Conchas Brulee

Tesoro, Taj Dubai Tel: (+971)4 438 3111 tesoro.dubai@tajhotels.com

Ingredients 200g scallops 5g castor sugar 2g micro greens 2g limo chilli 5g black caviar

FOR THE WASABI TIGER’S MILK 50g Hammour fish, chopped into small cubes 5g garlic, diced 5g celery, diced

20g red onion, diced 50g lime, juiced 5g wasabi powder 20g mayonnaise Salt, to taste

1. To make the wasabi tiger’s milk, add chopped garlic, celery and red onion to the Hammour fish then add lime juice. Set this aside for 20 minutes, retain the flavoured lime juice.

2. Blend wasabi and mayonnaise together, then mix in tiger milk mixture. Season with salt.

3. Slice scallops in roundels and marinate with wasabi tiger milk with it. Season with salt.

4. To serve, in the base of a deep bowl pour in the wasabi tiger’s milk. Arrange the scallop slices in a circle overlapping each other then sprinkle castor sugar on top of scallops and torch it with a Brule torch.

5. Sprink togarashi on top and garnish with micro greens and slices of limo chilli. Finally, garnish with black caviar.

Chef Profile: Chef Julio Cesar Valdivia Born in the Peruvian capital of Lima, Julio's inquisitive mind and the quest to learn made him ask questions and hunt for answers. He was pursuing Accountancy, but always found himself intrigued about cooking.

He began working in the kitchens of various small restaurants at just 17, which sparked his interest in cooking and built his career's

foundations. He enrolled in the Gastronomy and Hotel Institute and studied cuisine, following which he came second in the Guayaquil 2006 competition and was recommended to the San Ignacio de Loyola University for Advanced Culinary Sciences. He then travelled to Arequipa and joined the Chief of the Gastronomic Program as an Instructor

Chef. He has since appeared on TV shows, worked as an Executive Chef globally heading multiple restaurants and was also invited to conduct a Peruvian food festival in Columbia. Chef Julio Cesar was later offered the opportunity to head Tesoro restaurant and will also be representing Peru in the Uruguay Gastronomica.

A DIFFERENT WAY TO LOOK AT FRIDAY BRUNCH

Isn’t it time you tried Dubai’s most laidback brunch? Kick back and enjoy a fun-filled afternoon at the Urban Picnic in the chic surroundings of 3in1. Fill your picnic hamper with a scrumptious selection of gourmet goodies, pick up a bottle, grab a blanket and chill out in the poolside cabanas to the smooth sounds of the resident DJ. Every Friday from 1pm to 5pm AED 295 with unlimited selected hops and grape AED 495 with unlimited bubbly Additional AED 100 per guest for a pool side cabana Early booking is recommended in order to avoid disappointment

Alive and Inspired Get connected Tel: +971 4 888 3444

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dine@VIDA-hotels.com

VIDA-hotels.com

25 UAE BRUNCHES

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Urban Picnic Brunch at 3in1 Restaurant and Lounge Vida Downtown Dubai Spend a divine at Vida Downtown Dubai’s Urban Picnic Brunch where you’ll be tucking into a flavoursome food, listening to funky beats and having fun in the sun. .

Urban Picnic at 3in1 Whether you’re indoors, in the bright and serene restaurant surrounded by floor-to-ceiling windows streaming in sunlight or perched on cabanas and comfortable bean bags by the pool, the all-day dining restaurant is ideal for catching up with friends or enjoying a day out with family. Serving international and oriental cuisine with a contemporary twist, you’re sure to find something you love from the menu.

Brunch details With live entertainment from the DJ, scenic surroundings and food galore, the Urban Picnic Brunch is a must-try. This foodie Friday banquet follows the picnic theme from start to finish with a quaint sandwich table, salads and desserts in jars and cheeses to fill your wicker picnic basket. Warm options are available in the form of the restaurant’s livecooking station serving freshly-baked pizzas and the fondue station, but save space for the mains such as lamb chops and sirloin steak that are served to the table. For a sweet ending to a scrumptious meal, snap up some treats from the racks of puddings that include blueberry granola, fruit jelly and an assortment of skewers to dip into the chocolate fondue.

Need to know Times Friday 1pm-5pm

PRICES Dhs495 with unlimited bubbly Dhs295 with unlimited selected beverages Dhs265 with soft drinks and juices Dhs100 will be added to each package per guest for booking a cabana by the pool

WHERE NEXT? Come back on Saturday for delicious seafood platters paired with premium grape beverages at 3in1 from 12pm-7pm.

Enjoy a picnic with a twist at this wonderful brunch.

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Serves 4

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Grasshopper pie Ingredients 250g Oreo biscuit, centre cream removed 175g unsalted butter, melted 180g white marshmallows

3in1, Vida Downtown Dubai Tel: (+971)4 428 6823 www.vida-hotels.com

180ml milk ¼ tsp peppermint essence ⅛ tsp green food colour 700ml cream

1. In a food processor blend all of the Oreo biscuits into fine crumbs.

2. Put crumbs in a bowl and mix in melted butter.

Place the crumb mixture in a pie dish, making an even layer on the bottom of the pan. Place in fridge and let set for 30 mins.

3. Melt marshmallows in the milk over a low heat while stirring continuously. When mixture is melted remove from the heat. Then stir in the peppermint essence and food colour. Set the mixture aside to cool for 10 minutes.

4. Whip 300ml cream with a hand mixer to soft peaks. Fold the whipped cream into the green marshmallow mixture.

5. Pour the mixture onto the Oreo base. Place in fridge and let set for about 2 hours.

6. When the pie has set, whip remaining cream into medium peaks and spread on top of the pie.

Chef Profile: Executive Chef Spencer Lee Black Spencer Lee Black has over two decades of experience, almost ten years of which were in Dubai, giving him a strong insight into preferences of the city’s cosmopolitan community.

Innovative and creative, Spencer is mandated with the management of the F&B concepts at Vida Hotels and Resorts. He is credited with introducing the Urban Picnic

Brunch at 3in1 in our hotel, which gives diners a new al fresco dining experience.

He also introduced the Vida Food Truck, the city’s only Portable Gourmet Station that offers a delectable twist on everyday classics.

Prior to arriving in Dubai, Spencer was Head Chef at Theo Restaurant in New York, in addition to working with a diverse array of

outlets in New York and Brooklyn. He also has extensive experience in the F&B industry globally at leading properties in Thailand, Cambodia and Myanmar. Chef Spencer has completed intensive training as part of the prestigious Culinary Arts Program of the Western Culinary Institute in Portland, Oregon.

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Sparkling Hollywood Friday Brunch at Delphine The H Dubai Delight in Delphine’s glamorous brunch with its infamous Hollywood concept, where you’ll be treated to bottomless bubbly, a divine spread of buffet and à la carte dishes, classic cocktails and of course, desserts, all while enjoying the spectacular swing band that entertains guests with renditions of popular hits throughout.

Delphine Elegant yet marvellously fun, Delphine offers A-list glamour with a laid-back feel. The food and décor are impressive in equal parts, with Southern Californian bistro cuisine and a matching theme that features chic furnishings such as crocodile leather bar stools, plush and padded seating in the restaurant and dazzling crystal adornments throughout.

Brunch details Diners at the Sparkling Hollywood Brunch are treated like stars from start to finish. Begin by venturing to the appetiser station before returning to your table where you can choose an array of à la carte entrées and mains. Look out for the drinks trolley, where you can try a selection of cocktails or why not try your hand are bartending with special ‘make your own’ stations. Still feeling creative? Customise your own ice cream with a variety of toppings at the dessert stations, which also feature a chocolate fountain, puddings and pastries, but to top it all off you can also enjoy the ‘larger than your face’ cotton candy.

Need to know Times Friday 2.30pm-4.30pm

PRICES Dhs590 with Champagne and selected house drinks from the Delphine bar Dhs390 with bubbly, cocktails and selected house beverages Dhs250 with selected soft drinks

WHERE NEXT? Stick around post-brunch to enjoy music from the in-house DJ throughout the evening.

Give one of Dubai’s most glamorous brunches a try.

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SERVES 1

BOOK NOW! Delphine, The H Dubai

Ahi Tuna

Tel: (+971)4 501 8623 reservations@delphinedubai.com

Ingredients 30g olive oil ½ lime, juiced 2½ tsp soya sauce 1 tsp sesame oil ½ tbsp toasted sesame seeds 300g fresh tuna steak 1 tbsp shallot, minced 2 ripe avocados 1 tsp chopped chive Salt and freshly-ground black pepper, to taste

1. In a bowl, combine the olive oil, lime juice, soya sauce, sesame oil and seeds, plus salt and pepper to create the dressing.

2. Dice the tuna into ¼ inch pieces, pour the dressing over this then mix in the shallot.

3. Cut avocado into ¼ inch pieces. Let this all rest in the fridge for at least 1 hour.

4. To serve, layer in mould and garnish with coriander and chive, plus fresh chilli julienne and serve with fried wonton pastry.

Chef Profile: Chef Claudio Marras Claudio Marras is a highly experienced Chef, who has worked with premier hotels for over 20 years. As the Executive Chef of The H Dubai, Claudio is responsible for the overall running of the kitchens in the hotel's various F&B outlets. He is in charge of the preparation of the cuisine as well as creating new menus and ensuring the food offered to guests

is of the highest standard and quality. With extensive experiences in the field, Claudio brings a wealth of knowledge and expertise. In his previous role he worked as the Executive Sous Chef at the Hilton Dubai Jumeirah Resort and Residence, along with working at a range of prestigious hotels He has also worked in countries including China,

France, Paris, Mexico and Chile. Claudio has picked up many culinary skills on his travels; his favourite cuisine to cook is Mediterranean as it brings him back to his roots.

Claudio loves creating unique dishes that have simple, clean flavours and inspiring presentation.

Claudio believes that good food comes from the heart.

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Surf and Turf at Dunes Café Shangri-La Hotel Dubai Enjoy a Surf and Turf brunch at The Shangri-La Hotel Dubai’s Dunes Café where you will be treated to an array of the finest international cuisine.

Dunes Café Dunes Café offers an all-day international dining experience that is perfect for a business lunch or relaxed dining with friends and family. Whether you choose to dine from the sumptuous buffet or à la carte, Dunes Café offers a wide selection of mouthwatering dishes, prepared at live cooking stations by world-class chefs. From breakfast through to dinner, there’s something to suit every mood and taste.

Brunch details Dunes Café goes over land and under the sea with its unique brunch concept. Combining Dubai's favourite theme nights, Lobsterlicious and The Butcher's Block, Surf & Turf at Dunes Café is the place to be on Friday. Indulge in delicious grilled, chilled or curried lobster and feast on just about every cut of meat, with premium steaks, gourmet burgers, sausages, veal, lamb chops and more.

Whether you are more surf or more turf, prepare to have your culinary world turned upside down.

Need to know Times Fridays 1pm-4pm

PRICES Dhs590 with bubbly Dhs345 with house beverages Dhs240 with soft beverages

WHERE NEXT? Delight in a laid-back evening at iKandy.

Enjoy a brunch with delights from the land and sea.

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Serves 4

BOOK NOW!

Sri Lankan lobster curry with coconut

Dunes Café, Shangri-La Hotel, Dubai Tel: (+971)4 405 2703 f&breservations.sldb@shangri-la.com

Ingredients 2kg Canadian lobster 50ml coconut oil 1 tsp mustard seeds 1 tsp fenugreek seeds 15g red onion, chopped 15g garlic, chopped 1 tsp ginger, chopped

5g curry leaves 2 tsp curry powder ½ tsp turmeric powder ½ tsp chilli powder 600ml coconut milk 10ml lemon juice Salt and pepper, to taste

1. Blanch the lobster for 6 mins and immediately place it in ice water to stop the lobster from cooking further.

2. Remove the shell and take the lobster meat out in one piece. Cut into medium slices.

3. Crack the claws and remove the meat.

4. Heat up the coconut oil in a medium pot until very hot, add mustard seeds and allow them to pop.

5. Add the fenugreek seeds and sauté until golden brown.

6. Add all spices and cook for 2 mins.

7. Add the coconut milk to the pot and let it boil for 2 mins.

Simmer until there is a gravy-like consistency.

8. Add the lobster to the simmering sauce and mix well.

9. Serve with a bowl of steamed rice

Chef Profile: Chef Darrell O’Neill Having worked in some of the world’s most famous restaurants and hotels, Executive Chef Darrell O’Neill is a dazzling and rising star at Shangri-La Hotel, Dubai.

Originally hailing from Australia, Darrell found his passion for food by observing and helping his mum around the kitchen when he was younger. Darrell then went on to pursue his

culinary dreams and the Chef travelled the world and discovered different cuisines by going to the most exclusive destinations such as London, Paris, Maldives, New Delhi, Hong Kong, Kuala Lumpur and Sydney to explore the culinary offerings. His rich experience has grown exponentially through time spent working at the kitchens of some of the world’s

most luxurious hotels.

Providing genuine dining experiences is Darrell’s passion; with restaurants in the Shangri-La Hotel Dubai boasting staff from the cuisine’s region, guests are guaranteed a truly authentic dining experience with freshlymade creative dishes paired with world-renowned Shangri-La service.

This is why we offer not one but two brunches every single Friday!

Join us from 12 noon to 3.30pm for our traditional Friday afternoon brunch with live jazz duo and DJ or visit from 7pm to 10.30pm for our evening brunch.

Our Legendary brunch offers an endless starter and dessert buffet along with your selection from the a la carte menu, with a choice of seating inside or on the terrace overlooking the Dubai Creek.

AED 250 for food and soft beverages AED 370 with selected beverages AED 400 with sparkling AED 550 with premium bubbly AED 85 for children between 7 and 12 years Children below 7 dine for free Happy Hour is available from 3.30pm to 5.30pm.

For reservations please contact Legends at Dubai Creek Golf & Yacht Club on +971 4 295 6000, email creekdining@dubaigolf.com or visit www.dubaigolf.com

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Friday Brunch at Legends Dubai Creek Golf & Yacht Club Dubai Creek Golf & Yacht Club is the premier golf resort in the Middle East located in the heart of Dubai. The resort incorporates an 18 hole championship golf course, voted one of the world’s ‘Top 100 Must-Play Golf Courses’, a 9-hole Par 3 course, golf academy, six restaurants and bars, gymnasium, tropical swimming pool, a beautiful marina and more.

Legends Located at the iconic Dubai Creek Golf & Yacht Club, Legends offers delicious food from their recently launched new menu, live music and happy hour deals every Friday in this relaxing environment while your kids are entertained by a host of fun activities. Brunch at Legends is the perfect place to start your weekend with friends and family.

Brunch details Kicking off at noon to 3.30pm, tantalize your taste buds and embark on a legendary culinary adventure, with an endless starter and dessert buffet along with an extended variety of exciting live cooking stations. Featuring floor to glass windows, this modern venue is a must visit brunch destination on Dubai Creek and is perfectly complimented by a live performance by Desert Jazz to get your toes tapping after you are done. Legends also offer an evening brunch from 7.00pm to 10.30pm.

Need to know Times Friday 12.00pm to 3.30pm & 7.00pm to 10.30pm (evening brunch)

PRICES Dhs595 with bubbly Dhs440 with food, selected regular beverages and sparkling Dhs395 with food and selected regular beverages Dhs275 with food and soft beverages Dhs85 for children between 7 and 12 years (children below 7 dine free)

WHERE NEXT? Happy hour on selected beverages after brunch runs from 3.30pm until 5.30pm with resident DJ Rohan.

With plenty of brunch options available, Legends is sure to continue to be the hot spot for brunch in the UAE.

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BOOK NOW! Legends, Dubai Creek Golf & Yacht Club

Tomahawk

Tel: (+971)4 295 6000 creekdining@dubaigolf.com

Ingredients 750g Tomahawk, trimmed 1 tbsp olive oil Pinch of salt Black pepper, coarsely ground FOR THE ROSEMARY ROASTED POTATOES 30ml olive oil 15g garlic cloves, minced 4g fresh rosemary, chopped

750g ratte potatoes 5g rock salt 4g cracked black pepper FOR THE CARROT PUREE 500g carrots, chopped 30g butter Salt, to taste 2g nutmeg powder

1. Preheat the grill to medium-hot heat. Rub the steak in oil and season with salt and coarsely ground black pepper.

Place the steak for 10 to 15 minutes on each side, or until cooked to your liking. Leave aside to rest in a warm place.

2. For the carrot puree, boil the carrots in a pan of salted water for 8 to 10 minutes, or until tender. Drain and mash with a fork.

3. In a clean saucepan, heat the butter and add the mashed carrots to the pan. Add the nutmeg and season, to taste, with salt and freshly ground black pepper. Set aside to keep warm.

4. For the potatoes heat the oven to 200C. Wash and pat dry the potatoes and add them to a large bowl. If

FOR THE RED WINE SAUCE 30ml olive oil, for coating the pan 60g shallots, minced 120ml red wine 120ml beef stock 30g butter Salt, to taste 1 tbsp rosemary, chopped (optional)

there are any large ones, you can cut them in half.

5. Add the olive oil, minced garlic, rosemary, salt and pepper.

Toss the potatoes making sure to coat them well with the herbs and oil. Place them onto a baking sheet and bake in the oven for 30 to 35 minutes, gently moving them around on the pan halfway through cooking.

6. Serve at once garnished with more fresh rosemary and a drizzle of olive oil.

7. For the sauce, in a pan, over medium-high heat, add enough olive oil to coat the pan. Add the shallots and cook until translucent. Add the red wine and the stock and reduce by half. Add the butter and chopped rosemary.

Serve drizzled over the steak or on the side.

Chef Profile: Sous Chef Bosco Rodrigues After graduating from university with a degree in economics and sociology, Chef Bosco soon realised he was destined to be in the kitchen and enrolled at culinary school. With formal training from The Institute of Hotel Management Dadar Catering Mumbai, he then began working in kitchens of 5-star hotels in Mumbai,

including The Oberoi and fine dining restaurants like The Café Royal and The La Brasserie.

Now with 25 years of experience in the industry, 20 of which have been with Dubai Creek, Bosco is the Sous Chef in Legends Steak House at the Dubai Creek Gold & Yacht Club.

Chef Bosco says: “I am an ardent believer that great

food is always a strong catalyst to an enjoyable evening. I believe that a great ingredient is made in nature—and it is my responsibility to heighten the taste of it, rather than mask its flavours.”

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Funusual Friday Brunch Accents, InterContinental Dubai Marina Enjoy a sprawling international spread of dishes at the Funusual Friday Brunch at Accents, which is nestled in the magnificent InterContinental Dubai Marina.

Accents Accents Restaurant offers a variety of cooking styles with a mixture of authentic and diverse cuisines. Chefs use only the best products and ingredients to prepare culinary delights cooked with traditional methods to form truly memorable dishes. The restaurant also features al fresco seating overlooking the beautiful sights of the Marina.

Brunch details There's Friday Brunch, and there's The Funusual Friday Brunch at Accents. Made up of classic world cuisine, paired with innovative creations and flavoured by warmth before being served up by our friendly chefs, the Funusual Friday Brunch is an unforgettable experience that provides fun, delightful food and atmospheric surroundings to make it the perfect place to spend a Friday afternoon. Look out for unusual and quirky dishes and desserts that set this brunch apart from the rest.

Need to know Times Friday 12.30pm-4pm

PRICES Dhs525 with bubby and house beverages Dhs395 with house beverages Dhs295 with soft beverages

WHERE NEXT? Come back the next day for the Saturday Roast at Accents.

Join the funversation every Friday at the #FunusualBrunch.

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SERVES 4

BOOK NOW!

Spinach and mushroom tortellini Ingredients FOR THE PASTA DOUGH (5 pcs per portion) 100g pasta flour 100g egg yolk 40g semolina 3ml olive oil FOR THE STUFFING 50g spinach 50g porcini mushrooms

10g mascarpone cheese 3g salt 2g crushed black pepper

Accents, InterContinental Dubai Marina Tel: (+971)4 446 6669 res.icdubaimarina@ihg.com

4g parmesan shavings 2ml balsamic glaze 1g affilia sprouts 4g fried porcini mushrooms

FOR THE PARMESAN CREAM 50ml cooking cream 40g grated parmesan FOR THE GARNISH 2ml truffle oil 4g julienne sundried tomatoes

1. For the pasta dough, mix the pasta flour, egg yolk and semolina and knead it into a smooth dough. Olive oil is to be added at the end of the mixing process, ensure the dough is smooth and well rested in the refrigerator for 30 mins.

2. To make the stuffing, clean and blanch the spinach, removing excess moisture from it. For the fresh porcini mushroom, clean and chop it into small diced pieces.

3. In the meanwhile, heat oil in pan, add the chopped mushrooms and cook until fragrant and golden brown.

Let it cool then add the blanched spinach along with some salt and crushed black pepper, followed by the mascarpone cheese and mix it well.

4. For the parmesan cream, heat the cooking cream and parmesan cheese in a clean pan, mix until the parmesan has melted into the cream.

5. To form the pasta, roll out the pasta dough into a round disc of approximately 7cm, place the stuffing on top leaving a little space around the edges allowing you to form it like a piece of tortellini, set aside.

6. Blanch pasta in boiling saline water for 3 mins and then further cook it in a pan with butter to make it slightly crispy.

7. For the final preparation, take a pasta dish and pour the cream.

Neatly place the tortellini with the folds facing inwards, then garnish with ingredients and finish with a drizzle of some truffle oil.

Chef Profile: Chef Stefan Beer With more than 20 years of experience in the hospitality industry, Stefan Beer joined IHG as the Executive Chef of InterContinental Dubai Marina, as part of the Bay Central Development in Dubai Marina. In his role, Chef Stefan oversees the hotel’s impressive collection of food and beverage outlets. Before

his arrival in the UAE, Stefan gained a wealth of knowledge and experience as an Executive Sous Chef in several hotels across Asia, having overseen various restaurants in countries and cities such Singapore, Shanghai, Hong Kong and Bangkok. Chef Stefan Beer is also member of “Aargauer Kochgilde” (Association of Chefs,

State of Aargau) and the prestigious “Swiss Chefs Association”. In addition to his vast experience within the industry, he has also won several culinary awards throughout his career, both individually and as part of a team.

Chef Stefan enjoys cooking for others but, surprisingly, not so much for himself!

FLARE UP YOUR SATURDAY ROAST AT

The Address

MONTGOMERIE DUBAI

Celebrate

the most classic of all traditions at Nineteen’s quintessential Saturday Roast, with all the trimmings. Savour an array of succulent meats accompanied by crisp roast potatoes and fresh seasonal vegetables with friends and family. ‘Traditional’ is raised to the sublime with sumptuous starters, a dessert buffet and a variety of beverages to keep you refreshed.

Every Saturday 12 pm until 3.30 pm AED 235 including soft beverages AED 325 including select house beverages AED 550 including bubbly 84

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T: +971 4 363 1275 E: DINE@THEADDRESS.COM WWW.THEADDRESS.COM

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Under Dhs599

Gourmet Brunch at Nineteen The Address Montgomerie Dubai Escape the hustle and bustle of city life and enjoy Friday afternoons at Dubai’s very own oasis, where The Address Montgomerie Dubai serves up gourmet food in a relaxing and fun environment at Nineteen.

Nineteen Enjoy brunch with a wonderful view at Nineteen. Served buffet style, the culinary team collaborate handsomely with a wide-range of worldly cuisines, to present a fabulous selection of starters, mains of both seafood and meats, and of course, irresistible desserts. It’s safe to say this is not a brunch you’ll leave hungry. Suitable for all ages, brunch at The Address Montgomerie Dubai promises to be nothing less than a unique, chilled-out experience for everyone – you’re sure to leave with a smile!

Brunch details Looking to escape that manic ‘city feel’ for a few hours without having to venture more than a short taxi ride away? The Address Montgomerie Dubai is the go-to place on a Friday, where gourmet brunch can be found served at Nineteen from 12.00pm to 3.30pm. Offering nothing less than an exciting blend of international flavours, there is something for everyone at this brunch – all in an idyllic setting perfect for a get-together with friends or the family, overlooking the palatial homes of the Emirates Hills community from the exquisite terrace and dining room.

Need to know Times Friday from 12pm-3.30pm

PRICES Dhs550 with bubbly Dhs345 with selected house beverages Dhs245 with soft beverages Children between the ages of 6 and 12 will be given a 50% discount.

WHERE NEXT? The party continues at Monty’s next door where special promotions are available from 6.00pm to 8.00pm.

Escape that manic ‘city feel’ for a few hours without venturing far at this branch every Friday.

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Serves 1

BOOK NOW!

Glaçier 51 – Nineteen’s signature dish

Nineteen, The Address Montgomerie Dubai Tel: (+971)4 888 3444 nineteen@theaddress.com

Ingredients 200g Australian tooth fish Salt and pepper, to taste 2 tbsp extra virgin olive oil 50ml tomato fondue (see below) 3g lemon zest 2g chives, finely sliced 15g baby artichokes, cooked

30g la ratte potato,cooked with the skin off 4g baby beetroot, pickled 2g pine seed 4g frisée lettuce FOR THE TOMATO FONDUE 1 clove of garlic, chopped

1. Marinate fish with the salt and pepper. Sear it skin down with olive oil in a hot non-sticky pan till skin is crispy. Finish cooking in oven at 160C for 5 minutes.

2. To make the tomato fondue, add the garlic to the cold olive oil in a pan. Then put on a hot stove. When it starts warming add the rosemary. Then sweat the tomato, add all ingredients and let it cooked very slowly till you can see the olive oil floating on top.

The tomato should not have any coloration, however all the taste should be blended at this time.

50g olive oil 1 twig rosemary 200g fresh tomato, cubed 20g lemon, sliced 20g sugar 5ml red vinegar Salt and pepper, to taste

3. Next, blend into a fine sauce using a stick blender, and then strain through a conical strainer.

4. Once the fish is done, warm the tomato fondue, add the lemon zest. Next add the chives into the sauce and mix.

5. Sear the artichokes and the potato till lightly brown.

6. To serve, arrange the potato into the centre of a warm plate, place the vegetables on the side and spoon sauce in three drops across the plate. Garnish with pine seed, frisée lettuce and beetroot. Drizzle with some Extra Virgin Olive oil on top and serve.

Chef Profile: Executive Chef Neeraj Pyaneeandee Award-winning chef Neeraj Pyaneeandee, has served for two years at The Address Montgomerie Dubai. With over 20 years of experience within the hospitality industry from leading luxury hotels to fine dining outlets, along with being trained to Michelin-star standards, his career has seen him working in various parts

of the world, including South Africa, India, France, Germany, United Kingdom and his native country Mauritius. At The Address Montgomerie Dubai, Neeraj executes a variety of culinary concepts across the resort’s popular range of outlets including Monty’s, Links by The Academy and Nineteen, he also oversees the room

service facilities, two deli bar huts and upscale banqueting events. Chef Neeraj says: “My secret to preparing delicious food is having the passion to explore and remembering that cooking is from the heart. Either you do it, putting all your love into it, or you don’t do it at all.

I like to indulge the spirit and evoke the soul”

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Al Forsan Brunch Bab Al Shams Desert Resort and Spa Located a mere 40 minutes away from Dubai, Bab Al Shams – which translates to ‘gateway to the sun’ – is a low-rise resort that offers a unique desert experience and showcases the culture and heritage of the UAE. Surrounded by sand dunes and a breath-taking landscape, the resort’s Arabic fort setting makes it a great attraction to share with friends and family visiting the UAE too.

Upon arrival, why not grab a bite or drink at one of the seven outlets at the resort to experience true Arabian hospitality at its best.

Al Forsan The spacious restaurant boasts indoor and outdoor seating areas, which overlook the peaceful desert and make it the perfect getaway for big groups and families.

Brunch details Sprawling out onto the vast lawns of the hotel, the brunch allows diners to sit and enjoy great background music while keeping an eye on the kids, as they enjoy pony and camel rides, performances from the mascots, a bouncy castle and face painting. The Arabic-inspired brunch also features a variety of Indian, European and Asian dishes, as well as offering cold mezze, mixed salads and soups for appetisers. Tuck into roast delicacies such as an oatmeal-crusted rib eye beef with Pommery mustard from the outdoor carving station, while mains such as Nasi Goreng, mixed grills, and pasta can be found at live cooking stations. Round off your meal with a sumptuous selection of desserts and cheeses.

Need to know Times Friday 12.30pm-4pm

PRICES Dhs695 with bubbly Dhs470 with house beverages Dhs325 with soft beverages

WHERE NEXT? Delight in the view, shisha and cosy ambience at the Al Sarab Rooftop.

Indulge in an Arabian-inspired brunch at Al Forsan

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SERVES 12

BOOK NOW!

Tiramisu

Al Forsan, Bab Al Shams Desert Resort and Spa Tel: (+971)4 809 6194 bas.restaurants@meydanhotels.com

INGREDIENTS 35-40 ladyfingers, cut into halves FOR THE COFFEE SYRUP 1 litre water 500g sugar 200g Nescafé FOR THE MASCARPONE CREAM 240g sugar 10 egg yolks 1,000g mascarpone

1. Make the syrup first by boiling all of the ingredients together until it forms a runny mixture.

2. Soak the ladyfingers in the syrup while it is still hot. Set them aside.

3. Make a stiff pâte à bombe out of the sugar and yolk before quickly mixing in the mascarpone.

4. In the glasses fill ¼ of the glass with the cream, then layer on three halved ladyfingers, before adding another layer of cream, and three more halved ladyfingers, before topping with a final layer of cream. Dust the top with cocoa powder and serve.

Chef Profile: Chef Pascal Jensen Chef Pascal Jansen joined Bab Al Shams Desert Resort & Spa in June 2015, as the resort’s Executive Chef. His role encompasses a variety of aspects including managing all kitchen operations within the hotel, including maintaining a high level of food quality, designing creative new menus, hiring the best possible team and training them, creating

innovative outlet promotions, along with maintaining and improving the brand's standards.

With over 25 years of experience working in the culinary industry, both in the Middle East region and beyond, Chef Pascal has received several awards and accolades. Prior to joining Bab Al Shams Desert Resort & Spa, he worked

with several hospitality brands from around the globe including Hilton Capital Grand Abu Dhabi, IHG Qingdao, Hilton Chongqing, Hilton Cebu Resort and Spa, Hilton Dubai Jumeirah, Grosvenor House Dubai and IHG Amstel Amsterdam and has brought with him a wealth of industry knowledge and expertise.

Big Brunch @ Amwaj Every Friday Make a date every Friday for the Big Brunch @ Amwaj. Featuring four hours of live stations, visit inside the Benihana kitchen, dedicated family zone, a live DJ and more. The large tantalizing buffet - a combination of the award-winning cuisine of Rosso, Horizon and Benihana – is sure to be a crowd pleaser. Choose from four different packages including the Premium French Bubbly Brunch for a more personalized and refined brunch experience complete with a dedicated waiter, paired menu and premium beverages.

• AED 235 (soft beverages only) • AED 355 (including standard house beverages) • AED 495 (including bubbly and house beverages) • AED 690 (premium French bubbly Brunch Experience) All prices indicated above are on ‘per person’ basis and inclusive of 10% service charge and 10% municipality fee.

For reservations or more information, please call +971 (0)4 428 2000 or email: dining.amwaj@rotana.com.

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Amwaj Rotana, The Walk, Jumeirah Beach Residence P. O. Box: 86834, Dubai, UAE. T: +971 (0)4 428 2000, F: +971 (0)4 434 3666, amwaj.hotel@rotana.com

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Big brunch at Amwaj Amwaj Rotana, Jumeirah Beach The Big Brunch at Amwaj Rotana offers a ginormous selection of over 100 dishes, plus live stations for guests to tuck into. Located in JBR, which is often buzzing with life, the hotel is the only of its kind in the area to offer Friday Brunch out on the terrace making it the perfect spot to enjoy a family-friendly al fresco feast.

Restaurants With not one, but all three of Amwaj Rotana’s restaurants, Benihana BBC Good Food ME 2014 winner of Best Asian Restaurant, Rosso serving up magnificent Italian meals and hotel’s all-day dining restaurant Horizon partaking in the brunch you’re sure to be in for a treat.

Brunch details Take a culinary journey from East to West at the Big Brunch, while sampling multiple dishes from around the world courtesy of the hotel’s restaurants joining forces for a decadent afternoon every Friday. The brunch is super-family friendly as kids are provided with fun-filled activities and entertainment in the dedicated family zone, where they can enjoy cartoons, a special buffet and the chance to explore the kitchen of Benihana to dig into the restaurant’s food and interact with the chefs. If you’re heading to the Big Brunch for a celebration, spoil yourself with the Premium French Bubbly Brunch experience where all of your needs will be catered to with a dedicated waiter, paired menu and premium beverages.

Need to know Times Friday 12.30pm-4.30pm

PRICES Dhs690 with the premium French Bubbly Brunch Experience Dhs495 with bubbly and house beverages Dhs355 with house beverages Dhs235 with soft drinks

WHERE NEXT? Stick around for Happy Hour, which is on until 9pm.

Enjoy truly decadent spread of food at the Big Brunch.

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SERVES 6

BOOK NOW! La Terrazza, Level 2, Amwaj Rotana, Dubai

Chocolate lava cake

Tel: (+971)4 428 2000 fb.amwaj@rotana.com

Ingredients ½ cup granulated sugar 225g semi-sweet chocolate, chopped 140g unsalted butter ½ cup all-purpose flour ½ tsp salt

4 large eggs 4 large egg yolks 1 tsp vanilla extract Fresh berries (optional) Icing sugar (optional)

1. Preheat the oven to 220°C. Spray 6 ramekins with non-stick baking spray or butter.

2. Coat the insides of ramekins with sugar, tapping out the excess.

3. Combine the chocolate and butter in a microwave-safe bowl and microwave on high for 1 minute.

4. Stir, then continue heating in 30 second bursts, stirring between bursts, until the mixture is melted and smooth.

(Alternatively, melt the chocolate and butter in a double boiler). Gently stir in the flour and salt.

5. In a medium bowl vigorously whisk the eggs, egg yolks,

and vanilla extract until thick and pale in colour. Gently fold in the melted chocolate mixture.

6. Divide the batter among the ramekins. At this point the batter-filled ramekins can be covered and refrigerated for up to 1 day.

7. Bake for about 10 minutes, or until the edges are firm but the centre is runny. Add an additional minute of baking time if baking straight from the fridge.

8. Run a knife around the edges to loosen and invert onto dessert plates, if desired.

9. Serve with fresh berries and icing sugar, if desired.

Chef Profile: Executive Chef Rainer Mueller Having been appointed as the Executive Chef at the 5-star Amwaj Rotana, located along Jumeirah Beach Residence, to oversee the hotel's in-room dining and banqueting, along with the restaurants — including Rosso, Benihana and Horizon — in 2014, Chef Rainer Rudolf Mueller brings with him over 24 years of experience from around the world. A true

culinary talent, Rainer first arrived to the region in 1990 in Jeddah, Saudi Arabia, then moved on to key hotels in Egypt, Bahrain, Doha and of course, Dubai. He endeavours to give guests of the hotel an unparalleled dining experience. A highlycreative and passionate chef with a strong belief in offering the best in quality, and encourages his team to

be accountable for what they put on the plate of every guest that dines at the hotel. Chef Rainer Mueller's global réumé includes working in Taiwan, Malaysia, South Africa, and his home country, Germany. Rainer continues to spread his energy and enthusiasm throughought the kitchen and restaurants.

FOUR SEASONS BRUNCH

HAS ARRIVED

EVERY FRIDAY, 1PM TO 4PM, AT SUQ. TO MAKE A RESERVATION PLEASE CALL 042707803.

FROM 350 AED* PER PERSON CHILDREN BETWEEN 6-12 YEARS OLD PAY 50% *ALCOHOLIC BEVERAGES NOT INCLUDED

facebook/fourseasonsdubai

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@fsdubai

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Friday Brunch at Suq Four Seasons Resort Dubai at Jumeirah Beach The beautiful Four Seasons Resort Dubai presents its magnificent brunch that takes guests on a culinary adventure. Suitable for groups, couples and families – with the innovative ‘Kids for All Seasons’ activity areas, the brunch promises to be a fun afternoon for all.

Suq The lively, interactive restaurant offers a variety of international cuisines including Middle Eastern, Oriental, Asian and Western delights. Suq ensures to use only the highest-quality ingredients and pairs this with the legendary Four Seasons service, which stretches to making sure all palettes and dietary requirements are catered for including offering gluten-free options. If you have a favourite dish from the brunch, don’t hesitate to ask for the recipe so you can try your hand at recreating it at home.

Brunch details A real treat, the Friday Brunch at Suq takes diners on a journey through the international cuisines offered, with interactive stations such as the open pizza over serving fresh stone-baked pizza alongside homemade pasta, or for seafood fans, head to the seafood and salad station where you can indulge in freshly-caught lobster and a host of other delicious dishes. Brunch wouldn’t be complete without dessert where you can treat yourself to over 18 different flavours of ice cream, homemade, traditional Arabic and Western delicacies and fresh fruit. Kids can enjoy the activity area full of games and entertainment, while parents can rest assured that they are being cared for by highly-trained staff.

Need to know Times Friday 1pm-4pm

PRICES Dhs690 with premium champagne Dhs500 with white, red and sparkling wines Dhs350 with non-alcoholic beverages

WHERE NEXT? Head to Mercury Lounge for post-brunch drinks with divine views of the city.

Enjoy fabulous food, drinks and entertainment for the little ones at the Suq brunch.

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SERVES 1

BOOK NOW!

Raspberry mille-feuille with mascarpone cream

Suq, Four Seasons Resort Dubai at Jumeirah Beach Tel: (+971)4 270 7803 www.fourseasons.com/dubaijb

Ingredients FOR THE PUFF PASTRY 1,300g pasty flour 30g salt 600g water 5g white vinegar 200g butter

FOR THE MASCARPONE CREAM 500g mascarpone 400g cream 80g icing sugar 1 vanilla bean

1. To make the puff pastry, take a large bowl and grease the insides of it with butter then line it with baking paper.

2. Add the flour, salt, water, white vinegar and butter in one at a time. Slowly stir and blend the ingredients together.

3. Then stir vigorously for 8 mins. When this has been thoroughly mixed and there are no lumps left within the mixture, place it in the refrigerator for 4 hours to harden.

4. After removing from refrigerator, slowly lift the baking paper with the mixture inside it and place on a flat kitchen surface.

5. When this has been thoroughly mixed and there are no lumps left within the mixture, place the mix into a refrigerator for 4 hours to harden.

6. Once the four hours is up take out the bowl, and slowly lift the baking paper with the mixture inside it onto a flat kitchen surface.

7. Toss a handful of flour onto a rolling pin and roll out the dough until it is about 1cm thick in depth.

8. Sheet the dough with rolling pin and fold by 3 (do this action five times, give 2 mins rest every three folds). Trim

FOR SERVING Caster sugar, for dusting Raspberries

the edges with a knife dipped in hot water before carefully lifting into a baking tin. Proceed to prick the pastry with a fork, then chill in a refrigerator for another 10 mins.

9. For the mascarpone cream, take the mascarpone, cream, icing sugar and vanilla bean and place in a mixing bowl. Whip together until it has a firm texture then transfer into a piping bag and chill for 30 mins.

10. Preheat the oven to 220°C. 11. Take the sheets of pastry and place one sheet on top of another, lightly brush them with butter and repeat this process three to four times.

12. Transfer the prepared stacks of puff pastry into the over and let them slightly crisp for 2-3 mins until they are golden brown.

13. Remove and set aside from the oven to cool down.

14. To serve, take piping bag and gently squeeze it onto the base layer of pastry, placing even scoops of mixture all the way along the edges.

15. Once covered, place another layer of pastry on top then add top layer.

16. Sprinkle with caster sugar then add raspberries on top or pushed into the edges of the bottom layer of mascarpone cream.

Chef Profile: Chef Gilles Arzur Executive Chef Gilles grew up in a small Oceanside community in the northwest of France. His passion for cooking for himself and his family stemmed from an early age, where he then became so enthused he went on to train in the classic French culinary tradition. Shortly after leaving hospitality school he embarked on a variety of different apprenticeships, and

was eventually recognised for his exquisite talents by his mentor in the pastry kitchens, Paul Bosuse. It was his guidance and encouragement that led Arzur to open a restaurant in Moscow.

Gilles has held a plethora of Executive Chef titles since then, finally landing himself as the Executive Chef at Four Seasons Bora Bora in 2008.

Here, he brought with him

his love for local produce, and utilising seasonal ingredients. Following Bora Bora he moved to California where he extended his romance with these ingredients and used them to create innovative menus.

It was his reputation, energy and enthusiasm that made him the perfect candidate for Four Seasons Dubai at Jumierah Beach.

Extensive menu prepared by native Thai Chefs Outdoor barbeque station serving sizzling Thai classics The freshest ingredients to enhance your experience

Contemporary French cuisine presented in a striking setting Al Fresco dining with stunning views of Dubai Creek A signature show kitchen to add to the drama

Indulge in an incomparable culinary experience featuring a menu of delectable dishes, striking architecture and a signature elevated show kitchen. Traiteur is as much a feast to the eyes as it is for the palate.

Sunday to Thursday from 7:00 pm to 12:00 midnight and Friday from 7:30 pm to 12:00 midnight Friday Brunch 12:30 pm to 4:00 pm For more information please call 04 602 1814 or email restaurant-reservations.park.dubai@hyatt.com Park Hyatt Dubai, PO Box 2822, United Arab Emirates 100

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The Park HyattŽ trademark and related marks are trademarks of Hyatt Corporation. Š 2015 Hyatt Corporation. All rights reserved

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Friday Brunch at Traiteur Traiteur, Park Hyatt Dubai Delight in superb European cuisine, spectacular views and elegant décor at Traiteur’s Friday Brunch. The grand gourmet affair is the perfect venue for a special occasion or a culinary treat with unforgettable food and impeccable service.

Traiteur Located on the banks of the majestic Dubai Creek, between the Moorish domes of Park Hyatt Dubai, Traiteur offers modern European cuisine in a striking setting. The décor is as delectable as the dishes served in the contemporary restaurant, which has an array of sections that each present an innovative theme such as origami walls carved from wood, an area with a ceiling and surrounding walls resembling a rib cage and a breath-taking staircase joining the upper and lower floors of the eatery, plus two private dining rooms all created by world-renowned architects and designers. It also features one of the most extensive wine cellars in Dubai and a show kitchen, presenting chefs ‘on stage’ as they prepare meals for diners to enjoy indoors or on the terrace.

Brunch details The team of chefs are on-hand to present Traiteur’s Friday Brunch with a vast range of appetisers, live cooking stations – including a decadent selection of oysters, lamb and beef from the rotisserie, along with lobster and salmon from the grill station – and indulgent desserts such as home-made ice cream, crêpes and waffles from live stations and a chocolate fountain.

Need to know Times Friday 12.30pm-4pm

PRICES Dhs750 with champagne, house beverages and food Dhs680 with sparkling wine, house beverages and food Dhs250 with non-alcoholic beverages

WHERE NEXT? Head to The Terrace, order a cocktail and wind down to music from the resident DJ.

Revel in Traiteur’s truly decadent brunch.

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SERVES 4

BOOK NOW! Traiteur, Park Hyatt Dubai

Beef Rossini, foie gras and sauce pĂŠrigourdine Ingredients 950g beef tenderloin 225g foie gras 10g truffle 100g carrot 100g celeriac root

Tel: (+971)4 602 1814 restaurant-reservations.park.dubai @hyatt.com

100g white onion 1g black peppercorn, whole 1g bay leaf 5g garlic 5g rosemary 10g thyme

1. Clean the tenderloin from the fat and strings and cut into 200g portions, keep the trimmings aside.

2. Remove the thin skin from the foie gras and cut into escalope pieces of roughly 50g each.

3. Slice the truffle in very thin slices and chop half of the amount in fine brunoise, keep the remaining part covered aside as a garnish.

4. Cut carrot, celeriac and the onion in big cubes. Keep aside.

5. Heat a pot and start to fry the tenderloin trimmings until they are golden brown, then add the root vegetables and cook until they are also golden brown.

6. Add peppercorn, bay leaf, garlic, rosemary, thyme and the tomato paste and continue roasting until it is no

10g tomato paste 3g sea salt 50ml red wine 500ml veal stock Salt, to taste

longer moist.

7. Add the red wine and allow it to reduce by half, then add the veal stock and let it reduce to a quarter to form ideal consistency for jus.

8. Griddle the tenderloin pieces briefly, until marks form, and place it in oven at 80°C for 35-40 mins until they are medium.

9. Strain the jus through a fine sieve and add the chopped truffle to let it infuse.

10. Sear the foie gras pieces briefly in a hot pan until they are golden in colour, then season them with sea salt.

11. Prepare four hot plates. Start serving by placing the cooked tenderloin into the centre of the plate. Then arrange the foie gras on top before pouring a little jus on it.

12. Finish by arranging a few slices of truffle as garnish.

Chef Profile: Chef Etienne Karner Appointed as the restaurant’s Executive Sous Chef, Etienne Karner found his passion for cooking at just 12 years old when he was helping his mother in the kitchen. He grew up with French cuisine, which has stayed with him throughout his life. The Chef's culinary turning point came when he began his apprenticeship and developed his culinary

passions as a professional rather than in the comfort of his own home. After moving to Cote D'Azur, he understood how to extract the best possible produce from raw ingredients.

It was after he walked into the hotel's herb and vegetable garden for the restaurant he was working in, that he understood the endless possibilites of the

untouched ingredients in their rawest form. Chef Etienne describes cooking as a form of art, with ingredients forming his colours on a blank canvas, and believes that each Chef has their own way of mixing the ingredients as an artist would manipulate colour. His favourite dish is the Bouillabaisse soupe from Traiteur.

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