Edition 5, December 2014

FOOD AND TRAVEL E-MAGAZINE BY BLOGGERS ISSUE 5, DECEMBER 2014

Christmas

NYE Farewell

2014!

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Connect with us December 2014 www.foodemagdxb.com

Our contributors in this issue: Anjana Chaturvedi www.maayeka.blogspot.ae Noreen Wasti www.nonisplace.com

“Blog with integrity and honesty, and always write from your heart - these are the keys to successfully connecting to people - be it your readers or the subject of your writing. And that’s what our contributing bloggers have been doing this season!”

Prachi Grover www.orangekitchens.blogspot.ae Radhina Almeida Coutinho www.platetrotter.weebly.com Rupal Bhatikar www.foodienfabulous.com Sally Prosser www.mycustardpie.com Sarah Walton www.thehedonista.com Sukaina Rajabali www.sipsandspoonfuls.com [Cover picture credit: Sarah Walton]

Farewell 2014 and yes, Hello New Year!

As the countdown begins to welcome the new year, I am wondering whether to reflect upon all the brilliant food memories that we pranced upon this year or jump in excitement at all the food events and happenings that we have already scheduled in our diaries.

This year we have been bombarded with unique dining concepts, restaurant launches of the highest order, pop-ups hosted by renowned chefs in various restaurants and an increased awareness amongst people regarding healthy eating and food sourcing.

Although there are more questions unanswered rather than answered in this (green) area, the question we should ask ourselves is - where are we heading in this time of world food crisis? Although it might not exactly feel like it when we are living in an over-indulgent city like Dubai. Are we asking ourselves the right questions concerning food - what are we eating and are we making the right choices for ourselves and the generation following us?

On a lighter note now, what have you been planning to do this festive season? Flip through our virtual pages and get ready to welcome 2015 with a bang - from inspired festive recipes to chalking down all the delicious offerings at various dining venues across the city, the best Turkey ‘takeaways’, we have tried to include everything that we could think of that you might need to celebrate this season. Enjoy our Festive Special issue and yes, join us in our journey as we embrace the hashtag culture fiercely and trend #foodinspiration and #foodemagdxb - throughout this festive season... and again in the new year. Farewell 2014 and how we are waiting for you, Dear 2015!

Ishita B Saha Editor T/FB/Instagram: @ishitaunblogged editor@foodemagdxb.com Debbie Rogers Travel & Features Editor FB/Instagram: @coffeecakesandrunning T: @bettyboodubai Shubhang Bhattacharya Marketing-in-Charge foodemag@commqadv.ae Exclusive marketing rights by Communique Advertising

Ishita B Saha, Editor

Designed by Communique Advertising www.communique-advertising.com

Prior permission for all editorial content and images have been obtained from bloggers.

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CONTENTS

Farmers Market

ive t s e F pecial S

Festive Bubbles

Cooking with Children

Festive Recipes

(Eclair Treats / Gingerbread / Cakes / Mocktails / Turkey / Fish / Chicken)

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7 8 10 14 16 18 22 24 32

UAE National Day Tribute

Market & Platters and an Inspired Recipe

Festive Gifts

Cookbook

Chocolat by Eric Lanlard

Dubai Dining

Chef Interview

Festive Dining

(Christmas Eve / Christmas/New Years Eve)

Coming Up

Abu Dhabi

Food Porn

35 36 42 43 44 46 48 50 51

New Launches

Dining Concept

Coffee And Chai

Culinary Travel

Blogger in Focus

Note : Some of the articles and/or recipes in this edition may contain reference to alcohol.

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‫ي‬ Malabar Chef There’s a new Chef in town

COMING SOON

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‫العيدالوطني‬ Al-Eid Al Watani

The UAE National Day Drink

Enjoy this beautiful drink inspired by the UAE flag colours. The colours on the UAE flag represent the following: white for peace and honesty; red for hardiness, bravery, strength and courage; green for hope, joy, love and optimism and black for the defeat of enemies or strength of mind.

Freeze pulp of sweetened black grapes, watermelons and green mango pulp. Sprinkle roasted cumin powder and a bit of rock salt and simply garnish it with fresh green mint leaves if you prefer, and yalla - a delicious blend of sorbetmelting-into-a-drink is ready!

2nd December marked UAE’s formal independence from the United Kingdom and the eventual unification of the seven emirates - Abu Dhabi, Ajman, Dubai, Fujairah, Ras al-Khaimah, Sharjah, and Umm al-Quwain in 1971, which combined to form the modern-day UAE that is today.

Image Courtesy: Ishita B Saha

Continuing with the recent celebrations of UAE’s 43rd National Day, here’s a recipe idea tribute.

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#Markets

The Farmers Market On The Terrace

By Ishita B Saha www.ishitaunblogged.com

Image Courtesy: Ishita B Saha

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Imagine breakfast on Fridays sitting on a wooden bench or on a picnic mat, on green grass surrounded by locally produced fresh, bright organic vegetables available at affordable prices.

Does the term ‘affordable’ (that too ‘organic’) even exist in Dubai, you wonder? Yes, it does.

Cooler weather brings you local, organic, seasonal produce to the original Farmers’ Market Market on the Terrace, as it returns for its sixth season at Jumeirah Emirates Towers. Initially, starting with 7 farmers in 2010, today there are more local farmers who have joined in, along with other organic vendors displaying a variety of organic products – ranging from Coffee to Honey.

Interestingly, there are more and more farmers joining in with each season - an indication that people are becoming more and more aware of local, organic produce.

Yael Mejia, food consultant to Baker & Spice Dubai and the lady behind the Farmers Market, says: “The knowledge that the produce is organic, local, of such amazing quality and so cheap, has resonated with people who are concerned about what they eat and how they feed their children. Being able to connect directly with the people who grow the food we eat is so important. By purchasing fruit and vegetables at the market, not only are you getting the freshest produce possible, you are actually getting a better choice. You can feed your family with quality ingredients for the week at considerably less cost than you would spend in the supermarket. In addition, you are doing your bit for the environment, reducing carbon footprint and supporting a sustainable practice.” which is a good thing.

8 - 1pm, every Friday until May 2015.

#WeRecommend No excuses for not growing some herbs and vegetables if you don’t have garden space.

All you need is a tiny balcony. Learn more on successful plant growing tips with Urban & Balcony Gardening Group and if you like growing your own herbs, plants and vegetables, now you can swap plants with them too. Do follow Laura Allais-Mare, the leader of #SlowFood Dubai as talks about how important it is to restore the snail paced life in our fast lives today.

Follow Slow Food Dubai and Balcony & Urban Gardening Group on Facebook.

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#Markets

By Noreen Wasti www.nonisplace.com

Market & Platters

I have never cooked a whole fish before. Something about the ‘whole fish’ always seems daunting to me. I find myself making the same dishes week in and week out just because I know it will taste good and it’s well… plain easy.

At my husband’s insistence to try something new, we went to one of my favorite boutique gourmet grocers here in Dubai: Market & Platters. They have a wonderful array of fine cheeses, beautiful seasonal produce and fresh fish - including oysters & sushi. After downing a few oysters at the counter, we zeroed in on a lovely whole sea bream originating from Greece. I always judge good seafood and fish on brininess; when the scent reminds me of putting my head under water in the refreshing salty sea - I know it’s fresh! The fishmonger did the cleaning and butterflying, making it easier for me to cook the whole fish.

I love the idea of stuffing fish with herbs, lemon and spices to infuse flavors. It looks rustic and so Mediterranean. I used fennel, dill, garlic & lemon slices

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along with olive oil. Maldon sea salt and freshly cracked pepper perfectly complemented the seasonings.

So simple to prepare, and tastes so good. The dill infused wonderfully while the fennel is an excellent accompaniment with fish - always. I paired the fish with violet potato pureed with creme fraiche and goat cheese – it looked indulgent and so creamy. I also roasted the most stunning heirloom carrots ever, with garlic and thyme and these colors added such earthiness to my table.

#WeRecommend Market & Platters brings the local village to the global village, the local lake to the seven seas - from around the corner to around the world! Seafood display is replenished daily with the freshest fish and seafood flown in from all around the world. Fresh produce and interesting ingredients are all that it takes to stir up the cooking genies in us. Enjoy discovering the markets around you.

Image Courtesy: Noreen Wasti

Whole Sea Bream with Violet Potato Puree & Roasted Heirloom Carrots Serves 2 generously The fish

Violet Potato Puree

1 whole fish of your choice cleaned and butterflied (sea bass or sea bream works great, our fish weighed 850 gms) 2 tsp Maldon sea salt 1 tsp cracked black pepper 1 fennel bulb sliced thinly 1 lemon sliced 3 cloves of garlic sliced handful of dill olive oil

7 violet potatoes peeled & cut into small cubes 3 tbsp butter 3 tbsp soft goat cheese 1/2 cup creme fraiche 1 garlic clove 1 tsp salt 1 tsp pepper chives

Method

•

Ingredients

•

•

•

Preheat the oven to 400ºF/205ºC. Place the fish on a parchment lined baking tray. Season generously inside and the outsides with salt and pepper.

Stuff the inside of the fish with the dill, fennel, garlic, and lemon till completely full. Drizzle the inside & outside generously with olive oil.

Cook in the oven for about 20 minutes.

Ingredients

Method

•

Bring a pot of water to the boil and add the potatoes. Cook for about 7-10 minutes until they are soft. Drain and transfer to a food processor.

Add garlic, butter, goat cheese and creme fraiche. Process until just smooth (don’t over mix).

Season with salt and pepper to your liking. Garnish with snipped chives.

Roasted Carrots

Ingredients

6 carrots of your choice 3 cloves of garlic (unpeeled) 6 cloves of thyme salt and pepper to season 1 tbsp red wine vinegar olive oil to drizzle

Method •

In a preheated oven (400F/205C), roast the carrots for about 35-40 minutes until they are soft and caramelized.

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Zeta NYE Party Looking for a vibrant, stylish New Year’s Eve Party? Zeta is the place for you! With spectacular views over Burj Khalifa and The Dubai Fountain, you will be able to view the stunning fireworks. .............................................................................................................

Date: December 31, 2014 Time: 6pm to 2:30am Price : Dining AED 3,000 per person per table inclusive 4 courses, unlimited house beverages and bubbly, AED 2,000 per person per table minimum beverage spend, Barstools AED 1,800 per person per table minimum beverage spend.

For reservations, please call + 971 4 4368799 or email EHernandez@theaddress.com

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ADVERTORIAL

Gold “Dust” Party The Symphony Ballroom invites all guests to come and celebrate the New Year in true sophistication with a combination of dinner and music with a DJ and live band. Assure a night filled with laughter and joy, the perfect way to welcome the New Year. .............................................................................................................

Date: December 31, 2014 Time: 6pm to 2:30 am Price: - VVIP for four - AED 2,300 per person including unlimited house beverages and bubbly.

- VIP for eight - AED 2,000 per person including unlimited house beverages and bubbly.

- Tables for 10 - AED 1,750 per person including unlimited house beverages and bubbly.

For reservations, please call + 971 4 4368812 or email SKotova@theaddress.com

Neos NYE Welcome 2015 at Neos with an extravagant New Year’s Eve party! Create memorable experiences as you look out into the stunning city views and shimmering fireworks. The DJ delights with a fusion of the freshest beats. .........................................................................

Date: Wednesday 31th December Time: 6 pm to 2.30 am Price: From AED 1,000 per person per table minimum beverage spend.

For reservations, please call + 971 4 4368799 or email EHernandez@theaddress.com

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ive t s e F pecial S

#FestiveBubbles

Add a little sparkle to your Christmas

There’s something about tiny fizzing bubbles of carbon dioxide suspended in a delicious liquid that brings any occasion to life. Maybe, it’s the optimism of the little spheres of gas that make their way to the sky over the rim of your glass, touching your lips and the tip of your nose with miniscule angel breaths?

Perhaps I’m over-egging the description, but bubbles always make a party go with a bang. An elegant flute of sparkling peps up the taste buds before a meal and is the perfect accompaniment to savoury, salty nibbles. From ‘Sham’pagne to Champagne, what should you serve during this festive season?

By Sally Prosser www.mycustardpie.com

For the clear headed

Why should alcohol avoiders miss out on the fun? There are lots of delicious options for frivolous un-fettered fizz available in the UAE. Sometimes christened ‘Saudi Champagne’, mix still apple juice with the same amount of sparkling water in a pretty glass jug. Add thin slices of lemon, apple and some sprigs of mint.

Sparkling date juice is refreshing and versatile. Serve on its own, well chilled, in a Champagne glass or pour over a couple of fresh strawberries in a white wine glass.

For a more festive touch, add a few frozen cranberries and a slice of lime for festive colours. (Bateel stocks a good one.)

Scour the supermarket shelves as the major ones in the UAE stock a reasonable range of sparkling grape juice that opens with a satisfying celebratory pop. For a more luxurious option try Lussory. Made in the same way as Champagne but lacking any alcohol – it’s officially Halal - the dry, toasty flavours make it a brilliant aperitif. It’s a lovely gift to take to a party too as it has gleaming specks of edible gold leaf suspended among the bubbles. (Stocked by Lafayette Gourmet and Bystro in Dubai)

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Image Courtesy: Lootah Premium Foods

For those with more dash than cash

Traditional method or méthode champenoise means that wine has been made in the same way as its more illustrious cousin, that is with secondary fermentation in the bottle. Some winemakers try to emulate this style as closely as possible by using the same grape varieties that make up Champagne (Chardonnay, Pinot Noir and Pinot Meunier). Chandon, for instance, is a winery in Australia established by Moet et Chandon.

Popular Prosecco is usually a winner but quality can vary enormously. Bubbles are added in a different way (the Charmat or tank method), which means it’s fresher and usually more delicate than other fizz. Need an excuse to open a bottle? It doesn’t age well and is best consumed within three years from its vintage (the year it was produced). The good news is that it’s lower in alcohol content than many other bottles of sparkling wine. Look out for Prosecco di Valdobbiadene and avoid gold wrapped bottles.

Add peach puree to make a Bellini.

For the label queen

Only sparkling wine made to a traditional method in the Champagne region of France can be called Champagne. The clever French have ensured we still consider this the luxury bottle to open for special occasions. All the major well-known labels are available in the UAE. Each has its own house style so it’s worth trying a few different ones before deciding which to serve. Billecart-Salmon, Duval-Leroy and Laurent Perrier are three worth exploring if you usually reach for the most well known brand name. If it’s taste and flash you’re after, Louis Roederer Cristal is your label.

For the connoisseur

Vintage Champagne, even from a lesser-known name can be seriously lovely. If spending a lot of money check which if it was a good year (online) before you buy. For a serious present or treat, select a prestige cuvée or Tête de cuvee - Champagne made from the finest vineyards (premier cru and grand cru) and only during the best vintage years. Taittinger Comtes de Champagne or Dom Pérignon are both worth seeking out in the UAE.

Image Courtesy: Sally Prosser

ive t s e F pecial S

#FestiveGifts

Gift your loved one an edible gift

Why not consider a different kind of gift this festive season - a gift of the edible kind?

A bespoke platter of cooked lobsters and oysters or a bottle of homemade compote, or maybe a herb infused Olive Oil? Here’s our top picks from around the markets.

Market & Platters

Offers a range of celebration platters and quintessentially Christmas fayre from bespoke platters of seafood - smoked salmon, cooked King Crab legs and langoustines to an artisan cheese or a sushi platter. For the connoisseur in you, there is Caviar, truffles, fois gras, terrines and more!

Ripe Food & Craft Markets

Along with the local, organic, seasonal produce at the Ripe Market, you will also get a range of delicious local dates, raw local honey and Omani Honey, and seasonal organic fresh produce including red cabbage, brussel sprouts, parsnips, chestnuts and clementines. Fancy gluten free mince pies and chocolate truffles anyone this Christmas?

Fridays Zabeel Park Gate 1.

Market & Platters

La Perse Luxury Gift Box

A tea range using whole leaf teas and herbs and not just dust and stalks in biodegradable tea bags – that too wrapped in fancy gift boxes? An assortment of luxurious saffron tea collection blends, the stylish gift box comes with 25 individually boxed whole leaf bags and costs AED 140/ box. These can be found in Galerie Lafayette in Dubai Mall or can also be purchased online at www.laperse.co.uk

More Cafe

Choose from an array of traditional favourites such as panettone, stollen, mince pies and gingerbread men. These sweet treats can be bought individually or all together in an elegantly packaged festive basket.

La Perse

ARTE

Run by Miriam Walsh and Paul Townsend - ARTE is a market place for Artisans of the Emirates who design and make their own work here in the UAE. Each product is unique, original, and an artisan’s product. Held at various locations, mostly over the weekends, this would be the place if you are looking for home made unique edible goodies. For various locations where Arte is held, do check out their website.

Carluccio's

Ripe

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A selection of gourmet hampers and presents comes from Carluccio's this festive season. And our pick would be the Il Massimo – a statement red box with Antonio Carluccio’s Complete Italian Food book, Ciappe bread crackers, black olive and caper paste, Il Padrone extra virgin olive oil, balsamic vinegar, Pappardelle egg pasta, porcini sauce, Carnaroli risotto rice, dried porcini mushrooms, Polpa tomato sauce, Spaghetti pasta, cafetiere coffee, Lingue di Gatto biscuits, fig jam and cappuccino and chocolate truffles. AED 650/box.

The Ritz-Carlton Cake

This is the jewel in the crown of ‘Cake’, the new patisserie and café at The Ritz-Carlton, DIFC. The Ritz-Carlton Cake is the result of a global contest that saw 23 Ritz-Carlton chefs from across the globe competing to create the ultimate cake that carries the history of The Ritz-Carlton on its sugared shoulders. The result? A decadent chocolate cake with Valrhona Coeur de Guanaja chocolate sponge, and Valrhona Caraibe ganache infused with candied orange peel and Grand Marnier, served in Cake as a single slice or as a full cake presented in an ornate box, perfect as an elegant gift.

AED 200 for a full cake or AED 40 for a slice.

Gift your loved one the elixir of life packed in a bottle in the name of Balqeez honey! Raw honey is one of nature’s richest super food sugar substitutes, containing over 80 different healthgiving proponents. Packed in beautiful red velvety boxes, some of them come in assortments. But our pick will be the ‘liquid gold’ or the Yemeni Sidr packed in a Luxury Gift Box. This honey comes from the nectar of the Sidr tree which is an ancient tree in Yemen primarily from the Hadramout Region in a valley called Do’an. The Sidr Tree is famous for its phenomenal medicinal value. This type of honey is considered the best in the world and the most expensive due to its marvelous taste, aromatic smell and health promoting benefits. 700gm would cost USD 217 but there are less expensive options too!

Next issue:

Dima Shariff meets up with ‘the honey man’ Riath Hamed, the founder of Balqees Honey.

He shares with us his love of Yemini honey and the memories that started his passion for honey and which led to him bringing raw, unprocessed Yemini honey to Dubai.

All Images Supplied

#CookingWithKids 25 days of Christmas: Advent Calendar & Chocolate Fondue

By Prachi Grover www.orangekitchens.blogspot.ae

ive t s e F pecial S

December is already here. It is time to put up the Christmas tree and fix those fairy lights. What are you going to be doing today and the days that lead up to Christmas? Our little chefling Sara already has plans ready for today and the next 20 days. Do mix and match the dates and the activities according to your schedule and convenience. Sara has also designed a festive table setting… notice the cut fruit options there in her Chocolate Fondue?

Yoy may

Don’t forget to download this Advent Calendar from Prachi’s site!

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Image and Recipe Courtesy: Prachi Grover

y as! r r e Mristm Ch

Chocolate Fondue Ingredients

Method

For the sauce 100 grams of dark chocolate broken into pieces 100 ml thick cream 50 ml milk

•

For dipping & coating Fruits of your choice: apples, grapes, pears, bananas, strawberries, raspberries, etc Sprinkles Chocolate curls Pretzels Marshmallows Dessicated Coconut Edible glitter

• • • • •

In a double boiler or heat-safe bowl set over a pan of simmering water, melt chocolate with cream and milk stirring, until smooth. Transfer to a fondue pot and light a candle (If your children are old enough this task too can be given to them, under your supervision). Teach them if it gets too runny, simply put more chocolate.

Depending on the age of the kids ask them to help you peel the banana, wash the rest of the fruits, separate the grapes from the stem.

Give them a child friendly knife and ask them to slice the bananas, chop/slice the apples and the pears and cut off the strawberry tops.

Next ask them to fill all the little plates/bowls with the rest of the fondue accompaniments.

Pick up the skewers and dunk everything into the warm chocolate and enjoy.

Little children with chocolate all over their faces and sticky fingers come free with this recipe.

Add some zing to the sauce by adding a splash of vanilla, a bit of orange juice, grated lemon /orange zest or mint extract.

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#FestiveRecipe Cooking Challenge with

By Sarah Walton www.thehedonista.com

This issue, Ishita gave me a task; an ingredient challenge of Tiffany Eclairs, partnered with a recipe that would fit in perfectly in the Kid’s section at Christmas time. I threw up a few ideas – they melt very easily, and so I thought about a chocolate pudding with caramel sauce. After all, most kids hate traditional plum pudding – it’s just got too much fibre to be a dessert! But I wanted something that the kids could help me make, so I considered a banoffee pie. Again, I was concerned about the caramel hardening up too much for a cold pudding.

The final idea came up after I realised I could melt the sweets with a little salted butter and dribble circles over a lolly stick on baking paper to make a salted caramel pop

– and I thought, “Presents!” Again, I didn’t want to inflict perfectly-matching circles of hot caramel onto my son’s fine motor skills, so I settled upon a slice.

This is a variation of a classic hedgehog slice, using caramel in place of chocolate. I’ve omitted the nuts from the traditional recipe, but I could imagine this would also be super with peanuts or macadamias. You could also line the base with milk chocolate. Simple for kids to make – no baking required, just stirring and crushing and shaping.

And when it’s all done, if they don’t eat the lot, then you can wrap them up and give them to their teachers as end-of-year presents!

Salted Caramel Slice Ingredients

200g plain biscuits 15 Tiffany Eclairs 75g butter (unsalted) 2 tablespoons maple syrup 1 egg, lightly beaten

Caramel topping 50 g butter 20 Tiffany Eclairs 1 tbsp. salt flakes

Method • • •

• •

•

•

•

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Lightly grease an 18 x 28cm slice pan. Line base and two long sides with baking paper, extending paper 2cm above pan edge.

In a large bowl, break down biscuits into small pieces (some little chunks are OK).

In a small saucepan, stir butter, eclairs and syrup together over low heat for 4-5 minutes until the mixture is melted and well combined. Do not allow to come to the boil – take off immediately if it looks like this is going to happen. Cool slightly. Add egg.

Blend mixture into dry ingredients.

Press mixture firmly into a pan lined with backing paper.

Use another strip of baking paper to spread into the corners and press down to about 1cm thickness. Chill for 30 minutes until firm.

Caramel topping: melt eclairs over butter in a saucepan over a medium heat, taking the same care as before.

Stir well until smooth. Pour over chilled slice. Sprinkle with salt flakes. Chill for 30 minutes until just set.

Before it gets too hard, and using a sharp knife, cut slab into squares. (Works better if you place the slice upsidedown on baking paper because the topping is harder than the filling.) Store chilled in an airtight container.

Keeps for 1-2 weeks in the refrigerator, and 2-3 days on the shelf.

Image Courtesy: Sarah Walton

Gingerbread Ingredients

For the Gingerbread 250 gm honey 150 gm sugar 50 gm egg 38 gm milk 25 gm oil 7.5 gm bicarbonate of soda 20 gm gingerbread spice* 525gm Soft Flour

Method of Preparation • • • • • •

ive t s e F pecial S

Melt the honey and sugar together until all the sugar has dissolved.

Mix all the flour, gingerbread spice, bicarbonate of soda in a bowl and add the honey mixture.

Once it has cooled slightly, add the eggs and finally the milk and oil.

Knead until a smooth dough is formed, then allow to rest for 2 hours.

Roll out to the thickness you would like and brush with milk before baking.

Depending on your desired texture, bake at 160 C for 12 minutes.

* Gingerbread Spice can easily be made at home using the following ingredients: 2 tsp ground ginger, 2 tsp ground cinnamon, 1 tsp ground allspice, 1 tsp ground cloves, 1 tsp ground nutmeg

An Introduction to Gingerbread Gingerbread was brought to Europe in 992 by the Armenian monk Gregory of Nicopolis. He left Pompeii, to live in France. He stayed there for 7 years, and taught Gingerbread cooking to the French priests and the Christians. During the 13th century, it was brought to Sweden by the German immigrants. Early references from the Vadstena Abbey show how the Swedish nuns were baking gingerbread to ease indigestion. It was customary to bake white biscuits and paint them as window decorations. The first documented trade of gingerbread biscuits dates back to the 17th century where they were

Image and Recipe Courtesy: The Address Marina

sold in monasteries, pharmacies and town square farmers’ markets. In Medieval England gingerbread was thought to have medicinal properties. One hundred years later the town of Market Drayton in Shropshire, UK became known for its gingerbread, as is proudly displayed on their town’s welcome sign. The first recorded mention of gingerbread being baked in the town dates back to 1793; however, it was probably made earlier, as ginger was stocked in high street businesses from the 1640s. Gingerbread became widely available in the 18th century.

Image & Recipe courtesy: The Address Marina

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#CookBook

Chocolat

By Debbie Rogers www.coffeecakesandrunning.me

ive t s e F pecial S We caught up with Eric Lanlard recently, also popularly known as the Cake Boy. He was in Dubai to take part in Taste of Abu Dhabi as well as to host cooking classes, book signings and an exclusive event #SocialHourWithEric at the Sheraton Dubai Mall of the Emirates Hotel and we got to sample a variety of Eric’s recipes along with paired cocktails and mocktails. Eric is a Master Patissier, an international baking star and is a regular face on TV. If you are lucky enough to be in London, do hop into The Café at Cake Boy, (the latter is his luxurious cake boutique set on the river in South West London), which serves an exquisite collection of patisserie items baked by Eric and his team.

Seductive Recipes for Bakes, Desserts, Truffles and Other Treats. The clue to this book is in the title itself and celebrates Eric’s favourite ingredients - no guesses here Chocolate! Chocolat is educational, inspirational and downright seductive. Throughout the book, Eric imparts his knowledge about working with chocolate, the story behind how he became so passionate about chocolate as well as little stories behind the recipes. This is a photo heavy book, pictorially beautiful, and can easily seduce one into the kitchen to get messy with chocolate more than just one occasion. Split into five sections, From the Bakery, Desserts & Puddings, Truffles & Treats, Drinks and Sauces & Spreads, there is something for everyone - from rich and indulgent dinner party desserts, simple cakes for afternoon tea, through to indulgent treats, gift ideas or simple after dinner pleasures. I have tried a few recipes so far with great results and also found them easy to follow.

Credit: Red velvet & white chocolate cake from Chocolat by Eric Lanlard published by Mitchell Beazley

At the age of ten, my attraction to chocolate - the ‘food of the gods’ - had already started. In fact, my memories go much further back to my family’s daily visits to the local boulangerie, where we would buy a brioche and a single bar of dark ‘Chocolat Poulain’ the trick was to push the bar up without breaking it and enjoy it on the way to school. The reason that, years later, I chose Le Grand Pâtisserie in Quimper for my apprenticeship is because it was the only boutique that made its own chocolate.

As much as I adore eating chocolate, it’s as a baking ingredient that I love the most and with this book I want to share my passion of chocolate with you… join me in the madness of baking with chocolate.

How to Choose a Good Chocolate - For baking or making desserts, I personally like to use chocolate with a maximum of 70% cocoa solids. as chocolate with a higher percentage of cocoa solids can be too bitter.

Storing Chocolate - Avoid storing chocolate in the refrigerator - keep it in a cool (15-20º C), dry and dark place away from strong odours like spices, strong foods or other cooking smells.

Mini Red Velvet Cakes with White Chocolate Frosting This all American favourite is now a worldwide sensation, and the use of oil and buttermilk make it extremely moist. The twist of the frosting makes it even more indulgent.

Method •

•

Serves 6

Ingredients butter for greasing 225 gm golden caster sugar 2 eggs 275 ml vegetable oil 125 ml buttermilk 1 tbsp red food colouring 1 tsp vanilla extract 175 gm plain flour 15 gm cocoa powder ½ tsp baking powder ½ tsp salt 2 tsp white wine vinegar icing sugar, for dusting For the frosting 75 gm white chocolate, roughly chopped 175 gm unsalted butter, softened 375 gm icing sugar 2 tbsp milk

• • •

•

Preheat the oven to 180C(fan160C)/250F/gas mark 4.

Grease 7x6 cm (2 ½ in) diameter cooking rings 4 cm (1 ½ in) deep, line with baking paper and place on a baking sheet lined with baking paper.

In a large bowl, whisk the eggs and sugar together using an electric hand whisk until pale. On slow speed, add the oil a little at a time until it has all been incorporated. Beat in the buttermilk, food colouring and vanilla. Sift the flour, cocoa powder and salt together, then fold in, followed by the vinegar.

Divide the mixture between the cake rings, filling them three-quarters fill. Bake in the oven for 35 min, or until a skewer inserted into the centres comes out clean.

Leave to cool in the rings for 5 minutes, then remove the cakes from the rings to a cooling rack to cool completely.

To make the frosting, melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Leave to cool. Beat the butter and half the icing sugar together until smooth, then add the remaining icing sugar a little at a time, beating until the mixture is smooth. Add the milk and cooled chocolate and beat for a further 2 minutes.

To assemble, slice a mini cake horizontally into 3 layers.

Thinly spread a layer of frosting on to the base layer, then sandwich the middle layer on top. Spread a little more frosting on the middle layer then add the top layer. Repeat with 5 of the mini cakes so that you have 6 cakes in total, leaving one spare. poon the remaining frosting into a piping bag fitted with a piping nozzle, the pipe around the edges of the cakes until completely covered. Crumble the remaining mini cake and sprinkle the crumbs over the top. Serve dusted with icing sugar.

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#FestiveRecipe Chocolate and Chestnut Yule Log

Method

Serves 6 Preparation time: about 1 hour Cooking time: 10 minutes

•

•

•

Ingredients

For the sponge 3 egg whites 130 gm golden caster sugar 4 egg yolks 50 gm unsalted butter, melted 100 gm plain flour 2 tsp baking powder 50ml dark rum*

For the chestnut cream

100 ml double cream 400g crème de marrons (sweet

• • • • • •

chestnut purée or spread, available in good supermarkets and suppliers)

For the chocolate glaze

150 gm dark chocolate, broken into pieces 50 gm unsalted butter 2 tbsp golden icing sugar

For the decoration

chocolate shavings a few marrons glacés, halved icing sugar

• • • • • • •

Preheat the oven to 220ºC (fan 200ºC)/425ºF/gas mark 7.

Cover a baking sheet with silicone paper or a silicone rubber mat.

To start the sponge, beat the egg whites until stiff with an electric hand whisk, then gradually add 50 gm of the golden caster sugar.

In a separate bowl, beat the egg yolks with the remaining sugar until the mixture is fluffy and white. Stir in the melted butter.

Sift the flour with the baking powder into the egg yolk mixture, then fold all the ingredients together. Mix in a little of the whipped egg white, then gently fold in the remainder.

Spread the mixture on to the silicone on the baking tray with a palette knife, rather like making a Swiss roll.

Bake in the preheated oven for 10 minutes, but you must keep an eye on it as it cooks fast!

When out of the oven, cover the sponge with a damp tea-towel to stop it drying.

To make the chestnut cream, in a large bowl, using an electric hand whisk, beat the cream to soft peaks, then fold in the crème de marrons.

To construct the cake, firstly soak the sponge with the dark rum*, using a pastry brush. Spread the chestnut cream on to the sponge with a palette knife then, using the silicone paper or mat, gently roll the filled sponge up nice and tight.

Place on a serving plate, joint side down, and cut the ends at an angle. Save one of these ends to use as a ‘branch’ when glazing with the chocolate glaze.

Now make the chocolate glaze. Melt the chocolate in a bainmarie, stirring occasionally, and then add the butter and sugar.

Leave to cool down.

Using a palette knife, cover the whole log with the chocolate glaze.

Cover the saved end with glaze too, and stick it on top to mimic a branch.

With a fork decorate all over for a wood effect.

Place a few chocolate shavings and pieces of marrons glacés on top, and dust with icing sugar.

In France there is no Christmas pudding or cake during the festive season, instead you will find a variety of Christmas logs.

This is my favourite…

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Image and Recipe Courtesy: Eric Lanlard’s Home Bake

The build-up to the festive season wouldn’t be the same without mince pies, and it’s a tradition I was more than happy to embrace – I just love them! I’ve added a little continental twist to this recipe.

Image & Recipe Courtesy: Eric Lanlard’s Tart It Up

Mince pies Serves 6 Preparation time: 30 minutes, plus marinating Cooking time: 20 minutes

Ingredients For the mincemeat 250 gm golden sultanas 250 gm natural glacé cherries, halved 250 gm raisins 100 gm mixed peel 125 gm unsalted butter 1 tsp ground cinnamon 1 tsp ground nutmeg 1 tsp ground mixed spice finely grated zest of 1 orange finely grated zest of 1 lemon 250 gm dark muscovado sugar 250 ml amaretto liqueur *

For the pies butter, for greasing 1 x quantity short crust pastry plain flour, for dusting 250 gm ready-made or homemade puff pastry 1 egg, lightly beaten 15 gm light muscovado sugar The mincemeat should be made a few weeks before you use it for this recipe for the flavours to develop, but trust me – it is worth waiting for.

Method

Put all the dried fruit and spices into a large bowl and mix thoroughly.

Place the grated zest, sugar and amaretto in a small saucepan and heat gently until the sugar has dissolved – do not let it boil.

Pour over the mixed fruit and stir gently, without breaking up the fruits.

Cover the bowl with clingfilm and leave to infuse for 48 hours.

Pack the mincemeat into sterilized jars and seal.

Store in a cool dark place for a couple of weeks to allow the flavours to mature.

When you are ready to make the mince pies, preheat the oven to 180°C (fan 160°C)/350°F/gas mark 4.

Grease 6 x individual 10cm (4in) diameter loose-bottomed tartlet tins.

Roll out the short crust pastry thinly on a lightly floured surface and use to line the tins.

Generously fill the pastry cases with the mincemeat (this will use approximately 500g).

Roll out the puff pastry thinly on a lightly floured surface and brush it with the beaten egg. Using a star-shaped cutter, cut out 6 star shapes, or any shape you like, to cover the tart and place them on top of the mincemeat.

Sprinkle with the light muscovado sugar.

Bake in the oven for 25–30 minutes, or until the pastry is golden and the stars have all puffed up.

Serve warm with some crème fraîche drizzled with amaretto* and sprinkled with roasted flaked almonds … yum yum!

Tip

This recipe will also make 24 small mince pies in 2 x 12-hole bun tins – just reduce the cooking time to 20–25 minutes or until the pastry is golden.

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#FestiveRecipe

The Majestic Moss Serves 1

Ingredients

175 ml fresh pomegranate juice 10 gm fresh mint 10 gm fresh ginger 15 ml fresh lemon juice 30 ml Amerena Sauce (Italian sauce made from Amerena cherries)

Garnish

15 gm pomegranate seeds 2 Amarena Cherries*

Method • • •

Add all of the ingredients into a cocktail shaker and shake until blended To serve : Fill the glass (Pilsner glass) with ice cubes, strain the drink through a cocktail strainer into the glass and top with crushed ice.

Garnish with pomegranate Seeds, Amarena cherries and a little edible silver if you are feeling particularly decadent.

*You can use cocktail cherries if you can’t find Amarena ones

Hepburn’s Berry Blast Serves 1

Ingredients

40 ml blackberry puree 40 ml raspberry puree 90 ml cranberry juice 15 ml fresh lemon juice 50 ml ginger ale 30 ml sugar syrup Garnish 20 gm icing sugar 3 rose petals 3 pieces pineapple leaves

Method • • • •

26

Chill the glass, then dust with icing sugar.

Place all of the ingredients in a cocktail shaker and shake until blended.

Put ½ scoop of crushed ice into a Margarita glass, pour over the contents of the shaker and top up with ginger ale.

Garnish with Rose Petals and Pineapple Leaves

Images & Recipes: Vogue Café

#WeRecommend

Vogue Café launched its new mocktail menu recently with fresh and cooling mocktails named after the biggest names in fashion history. However, our favourite is still the classic on the menu - Chanel No 6, a stunning combination of a non-alcoholic Prosecco mixed with passion fruit and caviar or the Vogue Café Golden Lemonade sprinkled with 24-carat gold dust and created in front of guests at their table!

Fruity Rice Pilaf Ingredients

3/4 cup rice 4 pineapple slices 2 kiwis, chopped 1/2 cup pineapple juice 1 cup red bell pepper, chopped 1 cup green bell pepper, chopped 3/4 cup pomegranate pearls 1/2 tsp chili flakes salt to taste 4 tbsp cooking oil 1/2 tsp cumin seeds 1/2 inch cinnamon stick 3 cloves

Method • • • • • • • • • •

Wash and soak rice for 20 minutes.

Chop pineapples in small pieces.

Heat a heavy bottom pan and add 2 tbsp of oil, cumin seeds, cinnamon and cloves.

When the cumin starts crackling, add the pineapple pieces and stir.

Drain the rice and add in the pan. Add 1cup of water and 1/2 cup juice, salt, chili flakes and let it boil.

Cover the pan and simmer till done (don’t over cook).

Heat 2 tbsp oil in a pan and add the chopped bell peppers, a pinch of salt and stir fry for about a minute.

Add the cooked rice and mix gently.

Switch off the flame and add chopped kiwis and pomegranate pearls.

Mix gently and serve.

brought to

y by

Image and Recipe Courtesy: Anjana Chaturvedi

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By Anjana Chaturvedi www.maayeka.blogspot.ae

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#FestiveRecipe Turkey Serves: 6 to 10 persons

Ingredients

9kg whole turkey 500 ml Canadian natural maple syrup 2 tbsp chopped fresh thyme 2 tbsp cardamom powder 50 gm of grated lemon zest 200 gm butter Salt and ground black pepper to taste 2 cups chopped onion 1 cup each chopped celery & chopped carrots 2 cups chicken stock 1 tbsp all-purpose flour 1 tsp chopped fresh thyme 1 teaspoon chopped fresh thyme

•

•

Methods •

• •

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Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste.

Cover and refrigerate until cold (syrup can be made up to 2 days ahead).

Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.

Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of

Image and Recipe Courtesy: Ritz Carlton, The Walk

•

the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.

Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.

Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.

To Make Gravy: Strain pan juices into a measuring cup.

Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.

Whole Sea Bass Fillet in Fragrant Salt, Tarator-Style

By Greg Malouf

Image & Recipe Courtesy: Greg Malouf, Clé Dubai

Ingredients

1 x 1 kg Atlantic Sea Bass, cut from the centre, skin on, pin bones removed 1 tbsp Fragrant Salt* olive oil for brushing Yoghurt Whipped With Tahini 150 gm natural yoghurt 3 tbsp tahini, well stirred 1 clove garlic crushed with 1/4 tsp sea salt juice of 1 lemon 1/2 tsp freshly ground black pepper Tarator 60 gm walnuts 1 cup finely shredded coriander leaves 1 small purple onion, very finely diced 1 long red chilli, seeded and finely diced 1/2 tsp ground sumac juice of 1 lemon 60 ml extra-virgin olive oil sea salt freshly ground black pepper

Method •

•

•

To prepare the sea bass, first trim off the tapering tail end of the fish and square off the head end. Trim about 1.5 cm from the belly so you have a neat, even-sided rectangle. Remove all pin bones. Season the Sea Bass all over with the fragrant salt.

Cover and refrigerate for 1 hour.

Preheat the oven to 80ºC (Gas 1/4). Remove the Sea Bass from the fridge and allow it to come to room temperature.

Rinse in cold water and dry it thoroughly. Brush both sides with olive oil then wrap in baking paper and place, skin side down, in a large baking tray. Bake for 12 minutes. Remove from the oven and carefully turn the Sea Bass skin side up.

Return to the oven for a further 12 minutes.

Remove from the oven and leave to rest in the tray for 10

• •

•

minutes. Unwrap and discard the paper and gently scrape away all the grey blood line from the fish. Set aside until ready to serve.

To make the yoghurt whipped with tahini, whisk all the ingredients together until smooth and creamy.

To make the tarator, preheat the oven to 160ºC (Gas 3).

Spread the walnuts out on a baking tray and roast for 8-10 minutes, shaking them around from time to time so they colour evenly. Tip the nuts into a tea towel and rub vigorously to remove as much of their papery brown skin as possible.

Chop the walnuts finely and put in a mixing bowl with the coriander, onion, chilli and sumac. Pour on the lemon juice and oil, season with salt and pepper and mix together well.

To serve the Sea Bass smear the exposed surface with a little yoghurt–tahini sauce, then pack on the tarator topping neatly and evenly so it completely coats the fish. Serve at room temperature, with some extra sauce on the side.

* Fragrant salt (makes 60 gm) 1/2 tsp cumin seeds, ground 1/2 tsp coriander seeds, ground 1/2 tsp cardamom seeds, ground 1/2 tsp fennel seeds, ground 1/2 nigella seeds, ground 1/2 tsp sesame seeds, toasted 2 tbsp sea salt

Method

To make the fragrant salt, put the cumin, coriander, cardamom, fennel and nigella, sesame seeds and salt in a frying pan and gently heat. Stir to combine. Remove from heat and store in an airtight jar for up to 6 months.

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#FestiveRecipe Rice Stuffed Chicken Served With Stir Fried Green Beans & Quick Cranberry Sauce

By Prachi Grover www.orangekitchens.blogspot.ae This is an interesting take on the traditional turkey with cranberry sauce and roast potatoes that is typically served on Christmas. Roast chicken which is a favourite with everyone and replacing it with turkey cuts down on cooking time and is an option for people who are fond of a turkey but still want the abundance of the traditional Christmas meal on the table.

The quick cranberry sauce does the same. Paired with buttery beans the meal is an amalgamation of sweet, sour and salty on the table.

Rice Stuffed Roast Chicken Serves: 4 persons

Method

• •

• •

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Image and Recipe Courtesy: Prachi Grover

by

• •

y

Ingredients

Method

For the stuffing, melt the butter in a pan and add chopped onions and garlic paste. Sauté till the onions begin to look translucent. Add the all spice powder and sauté for another 2-3 minutes.

Add rice, walnuts, almonds, and the cranberries and stir it till each grain of rice is coated with the butter and begins to glisten.

Add the chicken broth and salt if using (chicken broth and the butter both usually have salt so keeping that in mind add/leave the salt out) and bring to a boil. Put the lid on and leave it to cook on low heat till all the water has been absorbed.

Once the rice is ready, use a fork to separate the grains and fluff it up and add the chopped parsley. While the rice is cooking, preheat the oven to 180ºC. Spoon the one and a half cup of the hot rice stuffing into the cavity of the chicken and secure it with a couple of tooth picks or tie with cooking twine. Take care not to overstuff the rice because that it impede the air flow and the chicken will take longer to cook.

Rub the exteriors of the chicken with a knob of butter and roast it in the oven for about 60-75 minutes. The skin will be golden by then.

Spoon the rest of the rice on to a platter and make the chicken sit on it. Let the chicken rest before carving.

brought to

Stir Fried Beans 1 tbsp of butter 1 tsp of garlic paste 350 gm of green beans, washed and ends removed ½ cup of flaked almonds Salt

•

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50 grams of butter plus extra for the chicken 2 medium onions, finely chopped 1 tsp garlic paste 1 tsp of all spice powder 2 cups of rice (about 350 grams) 50 gm of walnuts, roughly chopped 50 gm of almonds, roughly chopped 100 gm of cranberries 800 ml chicken broth (store bought is fine) Salt 6 tbsp of parsley, chopped 1 whole chicken - 1.5 kg, cleaned (skin intact or removed according to your own preference)

Th e

Ingredients

• • •

Add butter to the pan, allow it to melt and then add the garlic paste. After a minute or two add the beans. Stir fry on medium heat for about five minutes Add flaked almonds and cook for another two minutes Season with salt if required.

Quick Cranberry Sauce Ingredients

1 bag dried sweetened cranberries (150 grams) juice of one medium sized orange 2 tsp of paprika salt water

Method • •

Simmer the dried cranberries with the juice of the orange and water (just enough to cover it) on low heat for about ten minutes.

They should be mushy by the end of it.

Add paprika & salt and mash it a bit more. Continue to cook for another five minutes.

31

#ChefInterview

By Ishita B Saha www.ishitaunblogged.com

Contrary to the celebrity halo surrounding Greg Malouf, the man seems so reclusive and shy, preferring to toil away in the kitchen.

He is a very soft spoken man, and describes himself as ‘a humble Lebanese-Australian boy from the suburbs’ doing what he loves to do best: cook and eat!

It’s always such a delight to have chef – driven restaurants and that too a resident chef.

I am a hands on Chef and am more comfortable in the kitchen. I have always wanted to cook in the Middle East because of my roots – Beirut, where I still have my family. I have been in Dubai for some time now and I am coming out of my shell only now – I am a bit of a recluse you see. I have been visiting the markets to check out food suppliers. I have also been dabbling my hand in a bit of pottery – creating my own tagine.

Since you have lived outside the Middle East (your association with Momo and Petersham Nurseries), will you be bringing a different perspective into the Middle Eastern food that we know?

Australia is a new country, has a diverse food culture. It is very different in Dubai – nothing grows here. The population is mixed between the Emiratis, the business travellers, the resident expats and tourists. Each restaurant will have a different way of dealing with this, depending upon their own target audience.

Dubai diners always want something new, a new brand. So what are your plans for Clé Dubai?

Yes, I hear about different restaurant openings all the time.

There are free standing restaurants too which are shaking up the hotel restaurants, although there is scope for both. Most people don’t understand brands. I am not a hotel chef and I most certainly don’t want to be a brand. All I want to do is to try and elevate the food I cook and put Middle Eastern food on a pedestal. I still have a long way to do. I am still learning, I am still writing books, I am still travelling and I am still cooking in the kitchen.

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‘A lot of my dishes have evolved from my memories of childhood and my travels.’

Is your food going to be contemporary or very traditional? Are you also incorporating Emirati cuisine?

I approach Middle Eastern food from the other angle of having a Lebanese palette and paying a lot of homage and respect to Middle Eastern and Lebanese dishes. I try to look at the produce itself and then try to use it in a dish, try to elevate it and create an architecture by adding a few more layers to it. Emirati cuisine is a hidden cuisine and one doesn’t have much of an opportunity to taste Emirati food outside an Emirati kitchen. Part of my menu is traditional but it is presented beautifully. This is Middle Eastern food as presented in 2014 as opposed to 1896.

Greg Malouf personally prepared 5 of his favourite dishes from the Cle Menu... Salmon Kibbeh, Smoked Lamb tongue with organic eggs and Olives, Malouf’s lamb and rice stuffed in vine leaves, Wild Sea bass Tarator style (recipe shared earlier), Hazelnut Falafel with whipped cream and Tahini Sauce. Desserts: Fried Awameh dumplings with Persian figs and Barberry Sauce, Hot bittersweet chocolate and date cake, orange blossom and honey ice cream.

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#DubaiDining Omnia Blue This is Chef Silvena Rowe’s second restaurant that opened only last Thursday. According to Silvena, Omnia Blue will serve burgers and sliders - all made in the healthy, natural way or ‘fast food cooked in the slow way’. With an amazing view, you've got to love the Mac and Cheese with Omani lobster!

Kitsch Counter

Beetroot hummus on gluten free zucchini bread and spinach and cheese on a breadless cauliflower base at Dalia Dogmoch’s new wholesome food store - Kitsch Counter. Yes, tasted as good as it looks. Very casual, white and elegant, this might just evolve into the neighbourhood healthy eatery in the Umm Sequim area. For those who are worried, the Kitsch cupcakes are still there!.

Trèsind Beautiful dishes created by the 26 year old dynamic chef, Himanshu Saini - this is the newly opened modernist Indian fine dining restaurant - Trèsind. Usually, in high end Indian restaurants, there’s always a tendency to throw in western food elements (fois gras, caviar etc) unnecessarily, but here, each dish seems very simple yet extremely dynamic, thankfully blending into the flavour palate. Try the Chaat trolley, a visual and a gastronomical delight!.

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New launches

New launches that excite us.

However, a review can come only after we have given them some teething time!

Cake

Simply called Cake, the phrase “Let them Eat Cake” springs to mind with the newly opened venue at the Ritz-Carlton, DIFC. There are plenty of choices - from traditional classics to more unusual ones - all of them delightful. And don’t forget to treat yourself to the Ritz-Carlton signature cake developed after a worldwide competition. It’s decadent, rich and utterly delightful. This contemporary patisserie and café has a simple mission: its all about cake!

Pacha Ibiza A very Middle Eastern touch with edible Flowers, sesame seeds- the menu in this newly opened nightclub is not only creative, but it is also exquisitely presented.

The performances are breathtaking too, taking place dangerously close to you.

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#DubaiDining

Festive Doozies ive t s e F pecial S

By Sarah Walton www.thehedonista.com

This year, Christmas day falls on a Thursday. Guess what that means? Two days of recovery instead of one. Or, should we say that Boxing Day is now a party day too, because you’ve still got the 27th to chill before you return to work!

If you haven’t booked your Christmas day brunch yet, you might miss out, as the big ones have already been booked up since September. But we’ve got some other options for celebration. Not only that, we’ve got our favourites for the “Turk-away”, because why would you risk cooking the perfect Christmas Turkey when a chef’s kitchen will do it for you?

And don’t forget that New Years Eve is only one week later – so here’s our picks.

Christmas Eve Seaside chill: Nasimi Beach, Atlantis Nasimi offer both a festive set menu, plus an a la carte option if you want to keep things casual. Sip sun-downers looking over the Arabian Gulf, while the DJ stops you thinking about what you have to cook tomorrow. 6pm until midnight, Set menu AED 325/person (including one glass of fizz).

Casual Downtown bash: 3in1 at Vida Sharing platters of a full range of festive and Mediterranean dishes in the airy poolside space of 3in1. Super relaxed and very good value. Live DJ and unlimited drinks from 7-11pm, AED 225/person.

Posh Food with a view: Asia Asia Evening brunch on Wednesday 24th December includes unlimited ordering from a festive themed Asian fusion menu, complete with views from the 6th floor of Pier 7 over Marina Yacht Bay. 8-11pm AED 395/person including Prosecco and house beverages or AED 295/ person including soft drinks.

36

Asia Asia

Warm and cultured: Asado

European style market: Raffles Dubai

Mark the festive eve, at the Argentinean restaurant over a delicious traditional feast with all the Turkey trimmings you can handle; a resident band will entertain guests with a special selection of Latin songs. Expect a family style 3-course set menu featuring Turkey on the roast pit as the highlight AED 360 per person, full a la carte menu option is also available

From freshly roasted chestnuts to a walk in delicatessen shop, seafood and vegetable market, pan-European carvery, and a four metre high gingerbread house!

Children will have their own dedicated entertainment area with plenty of fun activities. AED 545 (inclusive of house beverages) AED 375 (non-alcoholic package) AED 188 for under 12s, Children from 0-6 free.

Christmas Day (lunch) For the Family: Mazina at the Address Dubai Marina Mazina always holds one of the city’s most child-friendly brunches, and Christmas day will be no different. It’s your traditional big buffet lunch, with Santa Claus, and silly dress-ups at the photo booth. AED 250/person, including soft drinks; AED 395/person, including house beverages.

Eye of the storm: Bussola at the Westin As you can imagine, the Westin’s Bubblicious Christmas Brunch has been well and truly booked up for months, but you can still partake in a sneaky way! Bussola Restaurant is still taking reservations for their stunning 4-course Christmas menu AED 450/person (not including beverages), and their fabulous pizzeria terrace has an a la carte option. And remember, the Christmas entertainment at the nearby brunch comes on the house.

On the Green: Emirates Golf Club Either a gourmet four-course festive menu with paired wines at Le Classique, or for something more casual, a bbq with live cooking stations overlooking the putting green at Spike Bar. Bouncy castle, Santa and face painting for the kids. AED 360/ peson including beverages, AED 185/person at Spike, not including drinks.

Cool and Classy: Ritz Carlton DIFC Lavish White Christmas Brunch buffet, celebrated outdoors on the terrace or inside for an intimate festive feel. The Ritz always put on some delectable food, and so it’s very fairly priced at AED 290/person with soft beverages or AED 470/person for house wines and sparkling and AED 145/person for children ages 6 through 12 years.

Address Dubai Marina

A Romantic Christmas for Two: Reflets Surely this has got to be the only restaurant with a Michelin starred chef at the helm that still has space for Christmas lunch.

Pierre Gagnaire’s Reflets is where you take your beloved when you are both orphans for Christmas – sure, you might just have each other, but sometimes that can be even better. Four course set menu AED 790 (not including beverages) This image is by Sarah Walton

#DubaiDining Turkey Take-aways Provedore

Galerie Lafayette

Provedore have options from AED 950 to 1750 for min 8 people, depending on how lavish you want your spread.

Our favourite is the 1272 one, a three-course banquet delivered to your door. It’s got oodles of goodies, including oysters, shrimp cocktails, foie gras, roast turkey, beef tornadoes, ravioli, salmon, Christmas pudding and Yule logs and more (they also have a similar dine-in option at AED 189/person).

Lafayette Gourmet have been taking the medal for the delivered Christmas lunch for years now. Their Classic whole roasted turkey served with citrus & ginger cranberry sauce, turkey gravy, chipolatas, chestnut stuffing, and festive seasonal vegetables is just AED695 (Serves 8 to 10) but there’s a whole list of other items to choose from too: everything from salmon gravadlax to beef wellington, lobster thermidor, gingerbread houses and Yule logs.

Delivery or pickup - get in quick for delivery, time slots are limited.

Ritz-Carlton, DIFC

For a stress-free celebration, order an entire festive meal from The Ritz-Carlton, DIFC, including a selection of delicious appetizers and desserts, and a choice between roast turkey or roast Angus strip loin with all the trimmings (Price includes appetizers, sides and desserts). Roast turkey is AED 140 per kg and Roast Angus Strip Loin AED 400 per kg (5 kg of turkey serves approximately 4-6 people)

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Ritz Carlton DIFC

Address Dubai Marina Kambaa’s ‘Turkey Takeaway Hamper,’ can feed anywhere from four to eight people, includes the bird, plus all the traditional sides and accompaniments including Chestnut Stuffing, Roast Potatoes, Roast Mixed Root Vegetables, Buttered Brussels Sprouts, Chicken Sausage in a Blanket, and Turkey Gravy and Cranberry Sauce, among others.

AED 800 for a whole roast Festive Turkey from 6 to 7kgs; and AED 550 for a Slow Roast Rib Eye of Beef for four to five people.

Boxing Day Brunch ChiChi Celeb hangout: Clé Dubai New Hot ticket restaurant Clé has a series of festive offerings, but most will break even the gold-plated budgets (NYE is AED 2000/person not including drinks), but boxing day won’t hurt too much, and you can get your bootie down in the sumptuous surroundings with endless hot and cold mezza and lovely Ruinart Champagne. AED 700/person.

Laid Back with a view: Karma Kafe Unlimited ordering from a festive Asian fusion selection paired with bottomless beverages. And of course a stunning view of the Burj Khalifa and the Dancing Fountains, as well as live music acts on both occasions. AED 449/person including Prosecco and house beverages or AED 329/person with soft drinks.

Class on the Terrace: Fazari’s Indulge in a Fazari’s flavoursome buffet of international cuisine and the rhythm of a live band as you bask in the splendour of your stylish surroundings both in the restaurant and overshadowed by the Burj Khalifa on the terrace. The spread includes perennial favourites, as well as some new flavours.

AED 375/person (soft beverages) and AED 525/person (house beverages and bubbly).

Plush and posh on the Palm: Imperium Luxurious savory and sweet treats, French, international and festive cuisine and Live Jazz band, Imperium is a venue for the whole family to enjoy with a festive treat to take home. AED 375/person (soft drinks), AED 450/person (house beverages), AED 610 (bubby), half price (kids 4-12 years), little ones free.

ive t s e F pecial S

#DubaiDining New Year’s Eve Family style: New Year’s Eve Disney Dinner at M’s An enchanting Disney themed international fusion buffet in M’s at Emirates Golf Club.

With live entertainment, a welcome glass of premium bubbly on arrival and your favourite Disney characters passing by throughout the evening AED 465/person (unlimited food and house beverages) per guest from 7pm. Children aged 5 to 12 years dine for AED 95 and children under 5 years go free.

Quaint and food-driven: Tolosa Souq al Bahar 5 course set menu of Southern French delicacies in the intimate surroundings of this sweet and recently opened bistro just a few steps from the best fireworks in the city. Great value at AED 390/person, or AED 500/person with matching wines for every course.

Catching all sets of fireworks: Royal Club Lounge, Radisson Royal The best view of one of the most spectacular fireworks in Dubai will be from the on the 42nd floor, where you can enjoy the countdown at the Champagne & Oyster Bar, for AED 150/person (one glass of Champagne included), and then drinks at bar prices.

All-out ruckus: Yalumba (Bond and Bolli theme) Sit down to a lavish buffet laden with oyster, lobster, festive temptation and an immense choice of desserts. A spread of scrumptious cuisine complemented with bottomless supply of Bollinger N.V. Entertainment by resident DJ will ensure the party doesn’t stop before midnight. AED 649/person.

French Affair: La Serre (Moulin Rouge Theme) During this decadent evening, the bistro will come alive with live music from Abri & Funk Radius, vibrant decorations transporting guests to the renowned red lights of the Boulevard de Clichy in Paris. Prices start from AED 650/person (early table) to AED 950/person (late table) not including drinks.

Party hearty: Zero Gravity

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Electro giants, Groove Armada will be joined by anthemenducing house DJ, Hot Since 82, dancers and support acts. All that with a prime position to see the Palm fireworks. VIP tickets are priced at AED 1499/person and include exclusive use of the Zero Gravity upper deck, plus unlimited fine dining food options and premium beverages until 3am. You can also go cattle-class for AED 250/person if pre-purchased (drinks at bar prices).

All Images Supplied

New Year’s Eve: Best view & best fireworks Zeta Lounge in Address Downtown: The outdoor lounge is probably one of the best stylish places to be and to be seen at, while watching the Burj Khalifa fireworks.

Bateaux Dubai: An experiential dining along the Dubai Creek with a spectacular 360 degree views of the city and it’s incredible fireworks, welcome drink, live entertainment, a six-course a Ia carte celebration dinner, unlimited house beverages and a glass of bubbly. Unbeatable!

Level 43 Skylounge in Radisson Royal: Practically hanging over the SZR, this Al fresco lounge with a view is the latest entrant into the list of the city’s stunning sun downers. Also book mark it to show off an incredible Dubai skyline to your next guest!

Serafina in Souk Al Bahar: Continuing with the celebrations of its 1st Anniversary, the NYC import is going to provied the ultimate view of Burj Khalifa fireworks and fountain show.

Rooftop in Pacha Ibiza: The rooftop terrace is almost sitting in Burj Al Arab's lap. This is surely going to be as close to the spark as it can be!

Level 43 Skylounge

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#DiningConcepts

Dining Around Dubai

By Ishita B Saha www.ishitaunblogged.com

So where all did we stop?

Our first stop was at the Chef’s table at La Serre in Vida Downtown Hotel for French Mediterranean; second stop was the Rivington Grill at Souk Al Bahar for British – posh fish and chips served on a mini picnic table with the Dubai Fountains at the background; third stop was Cut by Wolfgang Puck for some classic steak (a brief walk from Souk Al Bahar to the Address Downtown located adjacently); fourth stop was Tomo at the Raffles Terrace for Japanese - another stunning view from the Tatami Terrace with low table setups on a tatami floor, not to mention Chef Takahasi’s magic as I had one of the best sushi and sashimi experiences of my life; and finally Qbara for some classic desserts with a modern twist like the ‘rahat al-hulqum’ or the Sidr honey and saffron pashmak.

Why can’t I replicate the experience myself?

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It is definitely not impossible. But would you actually cab it to 5 different venues (assuming you would want to pair your food with wine), go through each menu and order only the signature dishes (assuming you already know what these are from each menu), be sure that you will get the best seating with the best view (assuming you have already made reservations but still my guess is that you might not have got the Chef’s table at La Serre) and be served by the Chefs themselves (assuming Chef Izu Ani of La Serre and the Japanese Master Chef Takahashi – both are on your speed dials)!

Unique dining concepts offering something unexpected every time - this seems to be what the Dubai diners want all the time. ‘Fun is the new fine dining’ – that’s the latest concept hitting town, where you dine (and are driven) around town with a food expert as your personal guide. Five hours different cuisines paired with wine, different venues, different views and absolutely different experiences!

Meet Samantha Wood aka Foodiva who offers an intimate dining experience tasting handpicked dishes paired with wine, courtesy MMI, from five top-end restaurants, all in one night.

Who are this food tour targeted at – Dubai residents? Tourists?

Both. I have been a Dubai resident for a long time and yet it felt wonderful to be hand held and led to each dining destination, with a tailor-made platter containing the choicest dishes from the menu. Each venue held a surprise element for me and for a venue that I was revisiting; the surprise came in the form of food that I hadn’t known before. I liked the element of guessing through out the tour – where are we off to next?

The Signoff At AED 1050/person (inclusive of wine, transport from one venue to another in a luxury vehicle – no, not a stretch limousine!), the food tour doesn’t come cheap. But if you were to calculate the amount it would cost you and eat what we ate, and the type of restaurant we ate at – it would cost us way more (yes, I did my calculations). The choice of venue were all very different from each other, so was the choice of menu. Not to mention the tiny doses of food wisdom from Foodiva that comes along with each dish. Dining around Dubai with Foodiva couldn’t have been more fun!

Bookings for Din Around Dubai with Foodiva can be made via Lime & Tonic.

#ComingUp Dubai Food Festival 2015

#SaveTheDate

The events for the 2nd Dubai Food Festival was unveiled recently by HE Laila Mohammed Suhail, CEO, Dubai Festivals and Retail Establishment, and Debra Greenwood, Dubai Food Festival Director. Hosted by celebrity chef Silvena Rowe’s at her cafe Omnia Gourmet, a few select media including us got a sneak preview into her upcoming fine dining Emirati fare ‘Omnia by Silvena’. Food trucks, mystery dining tours and a lot of exciting lineups beginning 6th February 2015, Dubai Food Festival takes place over 23 days in February 2015. next year’s Dubai Food Festival will include a variety of events, activities, promotions and celebrity chef appearances, which incorporate leading global food trends while celebrating the vibrant and rich cuisines and traditions of the UAE and region.

A lot of focus this time will be on Emirati Cuisine, a celebration of home-grown independent restaurants and dining concepts, multicultural dining and street food (yes, including food trucks) as well as the return of our favourite Beach Canteen (thankfully in one location this time - the Kite Beach).

Dubai Film Festival – #DIFF14

The Dubai International Film Festival (DIFF) will showcase an interesting line-up of world-class cinema over eight days starting 10th December - 55 world and international premieres from 48 countries in 34 languages. Since its inception in 2004, the festival has served as an influential platform for Arab filmmakers and talent at an international level, by spearheading the cinema movement in the region. Head to the Dubai Film Festival for a variety of new film releases. We will be checking out a few foodie related films like Coffee For All Nations and Falafel Cart and others.

10-17th December 2014

Dubai Christmas Fest

Taking place in the Media City Amphitheatre, you will find everything you love about Christmas in one place. Taste festive dishes from Dubai’s hottest restaurants, see local celebrities put their individual twists on Christmas festive workshops, enjoy festive activities and find the perfect gifts in the Christmas Market.

11th-13th December, 2014

Souq Festive Market

Head to Madinat Jumeirah for it’s annual Souq Festive Market as the Souq is transformed into a winter wonderland with rides, slides and festive food as well as entertainment, a giant snow globe and an ice-rink.

Amongst the family friendly activities visitors can enjoy attractions including a traditional North Pole train, a unique ice rink, Santa’s Grotto, bouncy castle and a Reindeer Rodeo. Adults can take part in cooking classes with Lindt Master Chocolatier Matthew Muller and awardwinning Madinat Jumeirah Pastry Chef Paul Hayward as well as enjoying a wide selection of food and beverage stalls offering festive treats and gingerbread creations 17th -27th December 2014

Crazy about Chocolates?

Passionate about Chocolate, or just love a good show?

Then Roald Dahl’s Willy Wonka show billed as a ‘choctastic music spectacular’ is coming to Dutac, Mall of The Emirates.

19th-27th December, 2014

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#CoffeeAndChai

By Debbie Rogers www.coffeecakesandrunning.me

#CoffeeNews

The International Coffee and Tea Festival #ICTF2014 took place at Meydan recently and played host to the National UAE Barista Championship. Congratulations to the UAE Barista Champion - Dima Grehove, the resident Head Barista of Cafe Rider (a Speciality Coffee Bar located in Al Qouz), as he wowed the judges with his specialty coffee from Ethiopia and an yet-to-be-named signature drink. Interstingly, the drink boasted of a combination of both hot and cold coffee.

Dima is now heading to Seattle to represent UAE in the World Barista Champsionship which takes place in April 2015 and will represent the UAE. Good wishes to him!

Also, congratulations to Karthikeyan Rajendran, the UAE Cezve/ Ibrik Champion and Frederick Bejo, the UAE Latte Art Champion!

Dima's winning coffee

Image courtesy: Tala Soubra

Image courtesy: Debbie Rogers

Prakash Rai, the Costa Coffee MENA Barista of The Year, was chosen as the Global Champion of Champions after he won the Barista Championship in London with his speciality drink ‘Smoking Panda’. He says that the taste of his drink is perfectly balanced between tangy ginger, sweet honey and Costa’s own Mocha Italia blend.

Nespresso unveiled a new rare coffee, #MaragogypeGrandCru available for a limited time. The Maragogype bean from Brazil is rare due to it’s large size and can only be grown in high altitude in central and south American countries.

Coffee Planet has launched a new single origin coffee - the Colombia geisha varietal from a small area of the esperanza estate called cerro azul (meaning blue hill). It’s fully washed and tastes of apricots and light bright florals with an overwhelmingly raspberry jam aroma.

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And we are excited about the official opening of the Dubai Coffee Museum with an opening date planned soon!

Prakash Rai

#Chai The weather is cooling down and what can complement best with it but a cuppa of afternoon chai and preferably outdoors under the sun! Here are a few of our favorite afternoon tea picks.

Choix Enjoy afternoon tea in Parisian style in Pierre Gagnaire’s cafÊ and patisserie. Go with a big appetite as the portions are generous and tasty, the tea menu is particularly good and views across the Creek from the terrace make this a great place to spend an afternoon.

Choix

Palm Court The Lobby Lounge at Jumeirah Beach Hotel has reopened with a new look which we absolutely love - with plenty of space to relax and comfortable sofas to chill out on whilst indulging over their popular afternoon tea experience. The performance of a pianist adds up to the charm.

Magnolia Bakery Famous for their cupcakes, Magnolia Bakery has recently opened up a new branch at The Beach, JBR, a perfect venue for alfresco dining. Munch on the savoury items from the menu while indulging in the popular desserts which include banana cream pie and their signature Red Velvet Cake.

Magnolia Bakery

Spontiphoria A creation of Sidiga Sohail, an Emirati who has been passionate about baking since her childhood, this is a boutique cum cafe with a cosy and beautiful decor. Delicious homemade favorites, cakes are served in small finger-food portions and cookie squares are bite-size. Our dish discovery this season is the Balateet cupcake here!

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#AbuDhabiDining

By Rupal Bhatikar www.foodienfabulous.com

Bentley Bistro & Bar Friday mornings often calls for indulgent starts and nothing can beat a brunch/lunch at the Bentley Bistro & Bar, one of the few licensed stand alone restaurants.

The decor: Family friendly and date-chic with comfortable couches, marble top tables, an outdoor seating overlooking the water. It also has an open plan kitchen.

We walked in with reggae tunes playing in the background, and for a moment it felt as if we were on a beach along the southern coast of France.

The Food: The Fresh Crab Tart on a bed of avocado and tomato salsa - the plump crabmeat tossed in a creamy dressing kickstarts our weekend indulgence. The Peppered chicken and Grilled Sweet Potato salad with rocket and tamarind dressing could easily be a dish in itself - filling and scrumptious. As recommended, we tried the Spanishstyle Garlic Prawns with parsley, chilli and crisp potatoes - little bread toasties dunked in buttery deliciousness with fresh and succulently sweet prawns.

If I had a French Grandma, I’m guessing she would have made me a bowl of Seafood Bouillabaisse, just like the one at Bentley! A smooth and creamy delicious seafood broth with a pronounced flavour of saffron and overflowing with fresh mixed seafood like crabs, clams, squids, scallops and salmon. This was a giant serving easily good for two.

The other showstopper is the Roasted Red Snapper with

buttered saffron potatoes. The Clam and Prawn Veloute, a velvety butter sauce complements the fresh seafood delightfully. Highly Recommended.

No trip to a French bistro is complete without a shot of Espresso and dessert. Do try the Chocolate crumble tart with lime caramel sauce and pistachio ice cream. And if you still have room for something sweet, go for the strawberries dipped in Godiva chocolate!

The Signoff: Fabulous food, great prices - combine that a fantastic view on the terrace overlooking the Abu Dhabi cityscape.

Location: Bentley Bistro & Bar, The Galleria Mall, Al Maryah Island, Abu Dhabi The other two mocktails we tried included Kumquat and Lychee with Lychee Caviar - delicious fruity pearls unexpectedly bursting in the mouth. Rooi’s Temptation is a must try too with Rooibos tea, cranberry and orange juice with a sweet and sour mix with fresh oranges, strawberries and raspberries.

Smoking Doll It isn’t everyday that you find a restaurant whose drinks menu is just as pride-worthy as its food menu, especially when it’s unlicensed. Smoking Doll, a new addition to the Asian dining scene in Abu Dhabi, has left a great impression on me!

The decor and service: As soon as you walk through the door, you are immediately caught up by the slick interiors with speckles of bright orange that catch your eye, almost as much as the impeccably stylishly dressed staff.

The drinks: Nothing blows your mind quite as dramatically as the Smokey Mocktail - a hit of smokiness awakens one’s senses to the sharp sweet and tanginess of the drink.

It’s an experience, and probably a novelty to remember.

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The Food: For our mains, we enjoyed the succulent and flavourful Duck Hoisin and Ginger Dumplings, the slippery cover melting in the mouth. The Pandan Leaf Chicken is one of the best that I have tried from other restaurants in the same category. The tender chicken is served with dipping sauce and pickled cucumber. BBQ’d Skewers of Asian Mushrooms with chilli, ginger and garlic has a lasting kick and bold flavours - remnants of the smokiness and char from the barbecue.

The noodles and stir-fries are full of fresh bold Asian flavours. It is quite evident that the chef isn’t shy of experimenting with his ingredients.

Try the Asian-influenced Creme Brûlée with ginger and starfruit - hands down one of the best Asian interpretations of a dessert that I’ve tried so far. With a beautiful presentation, it is appealing - both visually and to the taste buds.

Location: Smoking Doll, Boutik Mall, Sun and Sky Tower, Al Reem Island

Delicious Caramels filled with Creamy Milk Chocolate

#CulinaryTravel

Vienna

Where to eat and what to do if you find yourself with 24 hours in Austria’s capital of culture – Vienna:

By Radhina Almeida Coutinho http://platetrotter.weebly.com/

9.00am: Breakfast like a king

Stroll through the gorgeous grounds of Schonbrunn Palace where you can start the day with some strudel and coffee at Café Gloriette while taking in sweeping views of the city. All high ceilings and soaring glass-paned windows, the café is housed in a former garden pavilion perched on a hill and is the perfect place to ponder the grandeur of Hapsburg life.

In and around the area: Marvel at the opulence of the Neptune Fountain, tour the former imperial summer residence or, if you happen to drop by during winter, don’t leave without visiting the quaint Christmas market in front of the palace for some warming gluhwein and delicate hand-made baubles.

11.30am: Market stop

Stop by Vienna’s famous Naschmarkt for a mid-morning nibble. The open air market offers a jumble of stalls selling fresh shellfish, fruit and vegetables, meats, cheeses and more – with little cafes tucked in between that are perfect for grabbing a sacher torte.

In and around the area: Visit the elegant Belvedere Palace to contemplate the city’s most beautiful tribute to love, Gustav Klimt’s The Kiss.

2.30pm: Enjoy a taste of Vienna’s cafe culture

You can’t leave Vienna without a taste of its Wiener schnitzel and the best place to enjoy a feather-light version with a perfect golden crumb is the landmark Café Landtmann. Sit in its glass atrium to watch the beautiful people pass by or retire indoors for a cozy meal with this classic Austrian dish playing a starring role.

In and around the area: Marvel at the impressive Gothic might of the Rathaus or Town Hall before taking a spin with Strauss

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Distance: 4220 km Travel Time: 5 hours 20 min by direct flight Time Difference: UAE + 3 hours

at a Viennese Waltz lesson at Blitz. The studio offers one hour walk-in classes that are the perfect introduction to the dance that caused a scandal when it first made an appearance in elegant ballrooms across Europe.

7.00pm: Get sky high at Le Loft

Head across the river to the stunning, psychedelic ceilinged rooftop bar at the Sofitel for sun-downers paired with a birds-eye view of Vienna. As evening descends on the city and the lights begin to sparkle over the steeple-pierced skyline, you’ll struggle to know where the swirly ceiling ends and the sky begins.

In and around the area: Wander along the Danaukanal – part of the legendary Danube River, before heading to the city’s commercial heart at Stephansplatz to admire the bold splendor of St Stephen’s geometric multi-coloured roof and indulge in some holiday shopping.

9.00pm: Dine in the park

For a modern meal served with old-school elegance, there are few places to beat Meierei at Stadtpark. From platters of oysters on ice, a fantastic selection of local cheeses and superbly drinkable wines, the restaurant is run by the same team behind its more famous Michelin-starred cousin upstairs, Steirereck, and offers a fantastic ambiance and an inspired menu of seasonal cuisine. If the food at this little gem doesn’t do it for you, its green-floored freshness and beautiful location in Stadtpark definitely will.

In and around the area: Soak in the classic architectural elegance of the city minus the crowds with a late-night wander through its beautiful old streets, squares and boulevards.

Vienna Christmas Markets: There are more than 20 Christmas markets set in palace courtyards and grand squares.The Christmas Markets in Vienna has an age-old tradition dating back to the Middle Ages when in 1298 Albrecht I granted Vienna's citizens the privilege of holding a December Market or "Krippenmarkt".

Since then, the character and prevalence of these markets has changed considerably. Christkindlmarkt is the city’s biggest and, allegedly, the oldest Christmas market on record, taking place in front of the city hall.

When: From 15th November to 24th December

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#FoodPorn: See, Drool, Eat and Repeat

by Sukaina Rajbali

Photography & Styling www.sipsandspoonfuls.com

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When Instagram features this lady and urges us to follow her - there is clearly some reason. Whether it is a maple syrup dripping over a stack of pancakes or plain egg shells captured against a brightly painted canvas, Sukaina’s Instagram posts as well as her blog is filled with beautiful memories, beautiful meals and beautiful images. Did she take any courses to learn photography? She says ‘I took a beginner’s course at Gulf Photo Plus to acquaint myself with a DSLR after which I read many online tutorials and YouTube videos.

After that, it was all practice, practice, practice’. This is #FoodPorn of the highest order!

Whether it’s the Umm Ali or the Roasted Peaches with oat crumble and mascarpone or the Egg crepes with fried eggs, asparagus and maple bacon... Sukaina, you have us dooling!

#BloggerInFocus: Gina Pistone If I had the choice of having the house to myself and baking a cake, or going to the spa for a massage, I would take solo-cake baking any day.

Nothing relaxes me like cranking up my 80’s music and following a recipe and creating a sugar-laden masterpiece. It’s the happiest, most rewarding place for me.

I always somewhat regretted not going to culinary school as I loved baking. But it seemed silly to go back to school after having graduated a few years back. So the idea of Pastry School Diaries was born. It was to teach myself the science of baking and hone in on my culinary skills. Each week I would test new recipes and post step-by-step instruction for my readers - as if they were in the kitchen with me, and we’re learning together. My skills soared and I was creating desserts I had never thought possible.

My aspiration: I was more determined more than ever not to let my passion slide away from me. I had to regroup and re-focus my energy and love for baking into a more manageable means. And the idea for ‘Whipped’ was born. Whipped is literally a brand I created to sell my baked goods and candies at the Arte Market, one of the few places where bakers and home cooks have a legal outlet to sell. By selling at Arte once a month I’m still able to bake and do the things I love, but without the time consuming photo editing and writing. More importantly, I’m able to connect one-on-one with the people who love my products undoubtedly the favourite part of Whipped! Nothing makes me happier than handing over a spoon of my best selling salted caramel to someone and watch their face transform…or even better having them come back the following month to buy another jar because they devoured the first.

The future of Whipped? Well the sky’s the limit, really. Would I love to open a bakery, blast my 80’s music for everyone to hear and serve the amazing community of Dubai and share my passion of all things sugar to everyone? Yes of course I would, and maybe someday soon, you’ll see us opening up a shop in your neighborhood! But for right now, you can easily find me at the Arte Market in Times Square the second Friday of every month.

Email Gina at whippedbakerydubai@gmail.com and follow her on Facebook at Whipped Dubai or on Instagram as @whipped_dubai www.pastryschooldiaries.blogspot.ae

Any tip: Remember people, always eat dessert in moderation!

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www.foodemagdxb.com

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