Edition 14, December 2016

DUBAI’S FINEST FOOD & TRAVEL E-MAGAZINE

i

i a b du

#iheartdubai

Edition 14, December 2016

UAE flags welcome visitors in the Textile Souq in Old Dubai reflecting the pride of the UAE National Day.

#mynostalgicdubai

Coming Up...

...Stay Tuned!

{

Taste Of Ethiopia

{

Advertorial

Do you ever stop to think about where your daily coffee comes from? We do … and we ask you one question:

Why should your coffee travel around the world before it gets to your cup?

Most Ethiopian coffee in the UAE and Middle East is purchased by large coffee importers, it’s then shipped to the US or Australia before being imported to this region. We think differently! We source and import fresh high grade organic Ethiopian Coffee directly from small farms in Harar, Ethiopia.

But the story don’ts just stop there. We then roast the coffee here in our own roastery and are able to provide coffee to our consumers just a few weeks after it’s been picked.

We truly believe that you can Taste the difference!

Welcome to Boon Coffee!

We are a small boutique Ethiopian coffee company based in Dubai founded by Orit Mohammed, a passionate coffee lover and entrepreneur. Find us at our coffee shop in JLT, and The Farmers Market on The Terrace. Enjoy our exclusive blends roasted for La Serre, Baker & Spice, The Change Initiative and Galeries Lafayette.

www.booncoffee.com The origin of coffee, pure and simple

Edition 14, December 2016

Connect with us

www.foodemag.com

I can't wait for 2017 to begin - there are so many things to do, places to travel and new food to eat. But first and foremost - yes, I simply heart Dubai!

Ishita B Saha Editor & Co-Founder ishita@foodemag.com T/FB/Instagram: @ishitaunblogged www.ishitaunblogged.com Debbie Rogers Editor & Business Head debbie@foodemag.com FB/Instagram: @coffeecakesandrunning T: @bettyboodubai www.coffeecakesandrunning.com Mita Ray Srinivasan Consultant & Marketing Strategist mita@foodemag.com www.mita56.com

2016, You have been fantastic!

The year has been bumpy across the world, yet I can't stop feeling grateful for so many amazing moments it had in store - all that I will cherish and munch on as we sail into another new year.

We have seen a lot of new openings in Dubai Dining this year, met a few inspiring chefs and travelled a bit too. In this Edition, we are reflecting our moments in the UAE as we salute the Martyrs of the nation and celebrate the UAE National Day. Living here for more than a decade now, Dubai is my adopted home our two girls were born here and are being raised as what else, but proud Dubai-ites. In our Special Feature, we have captured Dubai we love - unleashing a few new corners while rekindling love for a few old ones.

I heart Dubai. And welcome Nostalgia. And Goodbye 2016!

Ishita B Saha, Editor & Co-Founder

Prior permission for all editorial content and images have been obtained from contributors and featured sources. Images are sourced from authors for their respective articles unless mentioned otherwise. We have also taken measures to ensure that the info and data mentioned here are accurate. However, we take no responsibility for any factual error or for any misinterpretation, if there have been any.

Ishita is obsessed with street food and learning about culinary cultures across the world. She aspires to travel the world with her family - husband and two daughters – the Z-Sisters, and dreams about writing a book on Bengali cuisine, the kind that can be

[Cover picture credit: Debbie Rogers]

passed on as a wedding trousseau to her daughters.

i

i a b du

Festive, Feast or Frazzled...

The Festivities started early at FoodeMag HQ. We’ve been reading press releases about Festive gifts, menus and events since September, yes truly! So as December rolls in we’ve already done a lot of Festive activities ahead of time, started testing on Festive recipes and navigated our way through a few tastings too! Turkey and mince pies anyone? Back in the UK. I always saved my first taste of Turkey and Brussel sprouts for December but I have to admit that I started somewhat earlier this year.

Wellness beckons us loudly and we hope to kick start the New Year with a bang!

We’re multicultural in our approach to the Festive season so we’ve not kept it too traditional, after all, they say ‘variety is the spice of life’ and we love it spicy!

December is a time for Festive celebrations for those who do the Festive bit. A time to reflect and get ready for the New Year for those who like to start the new year with some Resolutions and a time to indulge in local and traditional celebrations. Dubai is very much home away from home, so I always enjoy celebrating the UAE National Day. For the team, it’s time to take a quick pause and rest, time to recuperate from a hectic few months before we turn over some new leaves in January and start afresh. Wellness beckons us loudly and we hope to kick start the New Year with a bang!

Whatever you are up to, we wish you a happy, healthy and rested December. Stay Tuned for Next Year, it’s going to be a busy one!

Debbie Rogers, Editor & Business Head

Debbie shares her experiences through the joys of eating and travelling, as well as the pains and gains of exercise. She is passionate about Food, Baking, Cooking, Travel and Exercise.

feeling lazy? order food online on Zomato.

Dubai’s local businesseszomato.com/app giving back to the boys in blue.

DOWNLOAD THE APP

Our Specialist Panel Sally Prosser, Food Sourcing Expert In her own words... ‘I am a food blogger, a keen eater… of GOOD food…. and for me that’s about using the best, freshest, tastiest ingredients cooked from scratch.’

Who else can we trust with our food sourcing and market round ups, but Sally?

We are proud to have this award-winning conscientious blogger in our panel. www.mycustardpie.com

Prachi Grover, Kids Columnist Prachi declares that her blog has ‘recipes that we have tried and appreciated, cooking victories and failures, kitchen and food related DIY projects that we are working on and more'. We refers to Prachi and Sara, her 7 year old little chefling, whom we have lovingly adopted as our own contributing little expert! Prachi is a Super Ambassador of Jamie Oliver's Food Revolution Programme. www.orangekitchens.net

Special Travel

Columnists Lucy Forbes Taylor www.lucytaylortravels.com

Joe Mortimer www.somewhereinthebetween.org

Special Mentions Chef Avinash Mohan Executive Chef, The Address Dubai Marina Sherine John Beverage Manager, Carnival By Tresind Colin Phillips Founder, ColsBrew

9

CONTENT

Markets

What do you take back from Dubai?

12 16

Cookbook

Sweet Paris; Dessert Recipes

Special Feature

I Heart Dubai

10

Recipes

Cocktail Recipes from Carnival By Tresind

34 40

People Feature - Amna Al Hashemi, Mitts & Trays

The Blessing Tree

20 32

I Heart Dubai

Cooking with Kids

44

I Heart Dubai Doing Dubai Differently

46 Coffee

ColsBrew; Recipe ColsNog

Dubai Dining

Travel

Festive Afternoon Tea Raffles

62 69

A Tale of Two Travellers: Belize

Special Feature - The Address Dubai Marina, Recipe

54 58

Pier Chic, Al Fannah, TruckersDXB

Festive Special

Festive Special Gifts

74

Note: Some of the articles and/or recipes in this edition may contain reference to alcohol and other ingredients without intentions to hurt any religious sentiment.

11

#Markets

Homeward Bound...

what do you take home from Dubai?

By Sally Prosser

Corrine Fuchs is a Canadian born mother of two and author of lifestyle blog www.mommyindubai.com. She says “I never leave Dubai without packing my suitcase with local honey, dates (from Bateel), camel milk powder, turmeric powder and pine nuts. Sometimes I like bringing a special cheese mix that comes in a jar from Lebanon I purchase it at Union Co op in Etihad mall.”

Many travellers take things to satiate a sweet tooth.

Raida Al-Zu-bi is hooked on the Assedah, a traditional dessert that her Emirati friends introduced her to. She describes it as “a paste-like sweet with spices mixed in and it’s absolutely gorgeous.” Raida stows this along with curry powder, fish spices and hot spices for use in Biryani dishes when she travels back to Jordan.

Razena Schroeder of www.tantalisemytastebuds.com also has an eye for the sweeter things in life and takes white and dark chocolate spread, harissa paste, brioche loaves, lotus cookies, dates, nuts, and qamardeen sheets to South Africa. The last items are an apricot fruit leather which is used in desserts and also to make a fruity drink that’s particularly popular during Ramadan at Suhoor.

,,

With more expats than locals, the lure of seeing your nearest and dearest in your home country is something that tempts very, many of the population every year. Bags are packed, gifts are bought and, so we’ve discovered, many tasty treats are slipped into the vacationer’s luggage.

Having packed a whole trayful of vegetable samosas one summer, I wondered whether I was the only one to take edible souvenirs on holiday with me. I asked around and it turns out that suitcases are stuffed with an array of foodstuffs as people leave for home. Sorry to anyone from the Antipodes reading this. Australian import laws mean that even a stray peppercorn could have you in trouble. It’s always best to check before you travel – I notice UK laws have suddenly tightened up with warnings about meat and cheese at the airport, for instance.

12

,,

Britain Simon Clough of The Fine Line Design Company has 13 years of being an expat. “We tend to take back cashew nuts, usually from Dubai Duty Free (as they're a big bag and much cheaper than in the UK), they're usually gifts for friends or family.

We also take dates, I just get those from Union Co-op here in Dubai and they're usually for my Mum who loves them (after so many trips here). The date choice in UK is usually limited in comparison to Dubai (and often only at Christmas) so I tend to get them here as they're better quality and again much cheaper.

Spices, saffron and dried fruits are usually for my mother's partner who is a fantastic chef. He cooks and bakes all the time and again they're also usually better quality and much cheaper here than the UK.” Images in this spread: Ishita B Saha

#iheartdubai

#Markets ...dates, pofak, chips oman Maggi curry flavour, almonds, pistachios, zaatar, sumac, dates, rose petals and black lemons, saffron, vanilla pods, Yemeni honey, barberries, rose petals, pomegranate molasse, laban, cheese manakeesh, samosa, shawarma... the list continues!

#iheartdubai

Images in this spread: Debbie Rogers

...continued

Blogger Sana Chikhalia of Sana on Food (www.sana. ae) travels to the UK quite often as her family is there and they send her lists especially for halal items. She says “but apart from that I definitely take with me Pofak, Chips Oman, Maggi Curry flavour and most importantly mangoes especially at this time of the year.

So what exactly are Pofak and Chips Oman and why would you travel with them? For many people growing up in Dubai they are an essential snack. Anand Tahil describes them as “a local cheese ball snack, something Gulf-kids relate to best.” Made by the same group of Omani snack company, Chips Oman are potato chips or crisps flavoured with chilli. As well as being eaten straight from the pack, they are a popular addition to sandwiches.

Sheikh Rehmatullah is a seasoned traveller from the UAE to India as she has lived here all her life. “We usually take dried fruits such as almonds, pistachios, and even chocolates to my hometown in Goa. They're usually as gifts rather than for culinary purposes. Chocolates are favourite amongst my friends in Mumbai when I visit them. It turns out that the chocolates of international brands taste better here. I think there's a difference in the source countries of international chocolate brands in UAE and India.”

Guests from the Marriot Hotel Al Jaddaf returning to Russia are indicative of many expat travellers, taking nuts, dates and spices as they are cheaper than in Europe. So observes Marketing Communications Executive Stalina Nikolaeva, who confides “I take all kinds of cheese as in Russia we can only buy local products. I also take some fruits that are not so nice at home such as pineapple and mango.” She also chooses a few things from the wine section in Dubai Duty Free.

I made tiny gift boxes for everyone. There was zaatar, sumac, dates, rose petals and black lemons.”

If you thought my samosa tale was extreme, Farida Ahmed of www.fryingpanadventures.com can top it. “Sometimes friends and family ask us to bring back laban, cheese manakeesh and my Dad has even taken back with him shawarma for my nephew!”

How to pack them?

When I took the vegetable samosas it was in the time where bags were unlimited so had a separate holdall dedicated to a box packed for me by Choitrams. These days you need to be a bit more canny. Simon Clough advises “Packing wise, we tend to wrap everything in plastic bags and just put them in the suitcase, other than the cashew nuts which we grab in Duty Free and carry on in hand luggage.”

Sheikh Rehmatullah says, “We either pack them in small units so that they're ready to be handed over to relatives and friends, or simply carry the full packs and break them down in smaller units in India. Depending on the nature of the product, we cover them with extra layers of packet and tape to prevent spillage.”

So what’s in everyone else’s suitcases?

The top choices are dates, sumac, zaatar, camel milk chocolates and spices. Saffron and vanilla pods are very popular. Almonds, pistachios and other nuts, Yemeni honey, barberries, rose petals, pomegranate molasses and other Iranian foodstuffs are also in demand. But I’d love to be a fly on the walls at customs as others have confessed taking back everything from fillet steak to tins of Rainbow milk! Please let us know what you are taking home this summer.

In her Orange Kitchen (www.orangekitchens.com), Prachi Grover is always busy especially when she’s about to travel and making homemade presents. “This year

15

e v i t s Fepecial S

#CookingWithKids

The Blessing Tree...

counting our blessings, one at a time!

By Prachi Grover

,,

The holiday season is already upon us; our hearts are filled with love, delicious food gracing our tables and for a few fortunate ones, the cupboards are stacked with thoughtful presents gifted by the loved ones. I say to Sara, it's so easy to get lost in the consumerism and chaos of it all. Let's start our 2017 by stealing a few moments to reflect on the year gone by to count our blessings... one at a time!

,,

On the first day of December, Sara and I like to make our "Blessing Tree". It is really simple to make and has become something of a tradition now. At the beginning of the month we fill up the tree with the “blessing pebbles”. And during the month, each time she recognizes or remembers a blessing from the year gone by, she writes it down on a brown paper tag and then replaces the “pebble” on the tree with her tag - and of course, she gets to eat the pebble in return! By the end of the month, all the pebbles are gone and the tree is filled with reminder of all the fortunate moments she has had this year, those that she is thankful for and those that have made her year more meaningful and richer. On New Year's Eve, we eventually read these gratitude notes together and reflect with thankfulness. Stay blessed and stay happy!

The following are a few of the many things that Sara is thankful for this year: • a class teacher who is the kindest • a new friend who she dearly loves • grandparents who are coming to visit her soon • a craft cupboard which is full of glittery stuff • mum’s roast chicken and potatoes!

Images: Prachi Grover

17

#CookingWithKids

ive t s e F pecial S

...continued

The Blessing Tree...

Makes 30 Pebbles

You will need

For the Dark Chocolate Tropical Pebbles 100 gms dark chocolate bar chopped dried fruits - papaya, pineapple and coconut For the Milk Chocolate Nut Pebbles 100 gm milk chocolate bar dried nuts - pistachio slivers and flaked almonds For the White Chocolate Sweet and Sour pebbles 100 gm white chocolate bar tamarind sweets, chilli flakes and paprika baking parchment paper tiny transparent wrappers to put the chocolates strings to tie them around brown paper tags to write on pens a wrought-iron tree

Method • •

• • •

For each of the pebbles; chop and then simply melt the chocolate bar in a double boiler (keep stirring till it melts completely).

Spoon the melted chocolate on to a large baking tray lined with a baking parchment paper in the shape of a circle about 3-4 mm thick. You can even use a silicone macaron sheet or a muffin case to make this.

Sprinkle the respective toppings for each of the chocolates (Feel free to use different combinations, if you like).

Leave the pebbles in the fridge till they are all set.

Wrap each pebble using transparent wrappers and tie a string around them so you can hang them.

Add the paper tags and a pen and your blessing tree is ready!

You can use a dried twig or branches. Or a jewellery hanger or a jar to make a blessing jar.

And finally, don't forget to count your blessings!

,, 19

,,

#CookBook

Sweet Paris...a love affair with Parisian chocolate, pastries and desserts!

20

Later in life, he visited Paris for the first time and fell in love with the reality. Preferring to explore the city as a flaneur* (*flaneur - a man who saunters around observing society), sauntering through the fascinating Parisian streets and alleyways in search of adventure and creative stimulation he was soon lured by the legendary tea salons, patisseries and boulangeries offering a wealth of sweet delights.

,,

Michael Paul fell in love with Paris long before he ever actually visited the French capital. Learning to waltz as a young teenager at his dance class to the whimsical strains of Cole Porter’s ‘I Love Paris’; this song became the soundtrack to his future love affairs, not only with his dance partners but also with the notion of Paris – the world’s most romantic city.

The more I roamed the streets, the greater my passion for the pastries, chocolates and desserts of Paris became.

A new love affair had begun – a love of sweet Paris.

,,

In Sweet Paris, Michael describes the stories behind these mouth-watering creations, how they are made and his suggestions for where to find the best in Paris. He also includes a variety of recipes for both classic and modern indulgences such as mocha macarons, chocolate éclairs, madeleines and crème brulée.

Featuring Michael’s trademark stunning photography throughout, Sweet Paris is a feast for both the eyes and the palate.

An excerpt... The Chocolate Capital of the World Riding the wave of a new style of sublime chocolate created by its exclusive avant-garde chocolatiers, Paris is now the world capital of all things cacao. No longer in the shadow of Belgium and Switzerland, French chocolates are perceived as exciting, dark, intense, cutting-edge and, dare I say it, almost healthy.

Wishful thinking, perhaps, but it may have something to do with the fact that the French use less cream and sugar in their chocolates. True or false, nonetheless it’s a reputation that has stuck...

Paris’s new wave of stellar maîtres chocolatiers such as Patrick Roger, Pierre Hermé, Franck Kestener and Jacques Genin have shown scant regard for the classic approach, overtaking the more traditional yet nonetheless excellent artisanal makers such as Jean-Paul Hévin, Michel Cluizel, Christian Constant and Michel Chaudun...

The craze for chic chocolate shows no sign of letting up.

New shops open every week in Paris’s posh arrondissements* (*administration districts). Allegedly there are more chocolate shops in the City of Light than in any other city in Europe – over 300 are listed in the phone directory. This proliferation includes the high-end maîtres chocolatiers, pâtissiers and gourmet food stores as well as popular chains such as La Maison du Chocolat, L’Atelier du Chocolat and literally hundreds of smaller independent chocolatiers and confiseurs. It all goes to underline that in a modern-day culture slavish to sweetness, Paris has earned the right to be crowned the chocolate capital of the world.

Last month we were inspired by this indulgent ingredient - chocolate. The reason being - a Chocolate Masterclass at the recently opened Boutique Le Chocolat, and a Wine Pairing evening at Casa Mia in Le Méridien Dubai Hotel & Conference Centre where some of the finest Italian wines were paired with Lindt Chocolates. And why this particular book Sweet Paris?

Because, Chef Fatima who led us in the our Chocolate Masterclass has been so inspired by this book which mentions the best chocolates from Paris and reinforces the romance that is associated with Paris and its sweet delicacies - that we too got infected with the chocolate love!

Recipes, images and excerpts reproduced with permission, from Sweet Paris.

Author & Photographer - Michael Paul; Publisher - www.hardiegrant.co.uk

#Cookbook

...continued Chocolate Cupcakes with Rose Marshmallow Topping Makes 12

Ingredients

For the base 60 gms (2¼oz) bittersweet dark chocolate 60 gms (2¼ oz) unsalted butter, diced 60 gms (2¼ oz) caster (superfine) sugar 1 egg 35 g (1¼ oz) plain (all-purpose) flour, sifted 1½ tbsp cocoa powder ¼ tsp baking powder For the topping 200 gms (7 oz) caster (superfine) sugar 250 ml (9 fl oz/1cup) water 1 tbsp glucose syrup 1 tsp gelatine powder 2 large egg whites 3 tsp rose syrup sugared rose petals, to decorate 12 paper cases* (not mentioned by author)

Method • • • • • •

•

Preheat the oven to 160°C/325°F/gas mark 3 and line a 12-hole muffin tin with paper cases.

Over a low heat, melt the chocolate and butter in a saucepan, stirring until smooth.

While this is cooling mix the sugar, egg, flour, cocoa powder and baking powder in a separate bowl, then combine with the chocolate mixture until smooth.

Spoon into the paper cases, filling only about halfway, and bake for 10–12 minutes until cooked. Leave to cool completely.

To make the marshmallow topping, heat the sugar, water, glucose syrup and gelatine powder in a small saucepan, stirring gently. Bring to the boil and simmer for about 5 minutes, then leave to cool slightly.

Beat the egg whites until stiff, preferably with an electric whisk, and continue to whisk while folding in the still hot sugar syrup until the mixture becomes shiny and starts to thicken. Add the rose syrup and continue whisking for 5–10 minutes, until the mixture is stiff and thick enough to hold its shape on the whisk.

Pipe or spoon the marshmallow over the top of the brownie bases and refrigerate until set. Decorate with sugared rose petals – or go to town!

As both brownies and marshmallows are the happening thing in Paris, these cupcakes just had to make their debut in this book. I’m not a big fan of the boring sponge base used in many cupcake recipes or, for that matter, of heaps of over-sweet frosting that tastes only of sugar. So, a brownie base with a more subtle, rose-scented marshmallow topping makes a more sophisticated alternative. You can buy rose syrup online or from select fine food stores. For decoration, I’ve opted for simple sugared rose petals but you don’t have to hold back – the world is your cupcake!

,,

Recipes, images and excerpts reproduced with permission, from Sweet Paris.

Author & Photographer - Michael Paul; Publisher - www.hardiegrant.co.uk

23

,,

Chocolate-Dipped Dried Fruit Makes about 20

Ingredients

20 or so mixed dried fruit 100 gms (3½ oz) bittersweet dark chocolate 100 gms (3½ oz) milk chocolate

Method • • •

•

•

Cut up both lots of chocolate into even chunks.

Place about two-thirds of the chocolate in a heatproof bowl on top of a saucepan filled with about 5 cm (2 inches) water, making sure that the bottom of the bowl is not touching the water. Allow the chocolate to melt slowly.

As soon as it has melted, turn off the heat, remove the bowl from the pan and wrap a clean tea towel around the base to keep it warm. Add the remaining chocolate, stick in the thermometer and, keeping it in, stir until the mixture cools down to 31–32°C (88–90°F). Once it reaches this temperature, it’s ready to use.

Line a large baking tray with aluminium foil. When the chocolate reaches the right temperature, dip the dried fruit into the mixture using small tongs or chopsticks, taking care not to immerse fully so that you still recognise part of the fruit.

Place the dipped fruit on the prepared tray and leave to cool at room temperature. Ideally, the chocolate coating should have a glossy sheen.

This is an easy recipe for beautiful after-dinner petits fours that look exquisite and taste divine. You can use any dried fruit that’s available locally: prunes, apricots, figs, kiwi fruit, dates, pineapple – whatever takes your fancy.

The secret is in tempering the chocolate. I know this strikes terror into the hearts of many, but don’t be put off: if you’re going to be making chocolates regularly, invest in a chocolate thermometer. They’re not expensive and make it so much easier to accurately temper chocolate. It’s all about keeping your cool…

,,

Recipes, images and excerpts reproduced with permission, from Sweet Paris.

Author & Photographer - Michael Paul; Publisher - www.hardiegrant.co.uk

25

,,

Parisian Chocolate Truffles Makes about 25-30

Ingredients

Method

For the coating 200 gms (7 oz) milk chocolate 2 tbsp good-quality cocoa powder

• •

250 gms (9 oz) bittersweet dark chocolate 125 ml (4½ fl oz/½ cup) double (heavy) cream 1 vanilla pod

• •

• • •

•

•

Finely chop the chocolate with a knife and place in a heatproof mixing bowl.

Pour the cream into a medium saucepan. Use a small knife to split the vanilla pod lengthways and scrape out the seeds, then add them to the cream along with the pod and bring to the boil.

When boiling, remove immediately from the heat and take out the vanilla pod.

Pour through a strainer into the chopped chocolate. Whisk to combine the chocolate and cream in a circular movement until the mixture is smooth.

Leave to cool but don’t refrigerate. When the ganache mixture is firm, warm through over a saucepan of simmering water, then whisk the mixture until creamy.

Cover a large baking tray with parchment paper. Scoop out dollops of ganache and roll into walnut-sized balls. Place on the tray and refrigerate until hard.

In the meantime, prepare the coating. Place the chocolate in a heatproof bowl and place on top of a saucepan filled with about 5 cm (2 inches) water, making sure that the bottom of the bowl is not touching the water. Allow the chocolate to melt slowly.

As soon as it has melted, turn off the heat, remove the bowl from the pan and wrap a clean tea towel round the base to keep it warm. Stir until it cools to 30–31°C. Use a chocolate thermometer to check and once it reaches this temperature, it’s ready to use.

Place the cocoa powder in a shallow bowl. Remove the truffles from the refrigerator and, using chopsticks or a fork, dip them into the melted milk chocolate and then roll them immediately in cocoa powder. Set aside until completely hard.

I can’t see the point in making filled chocolates. It’s a painstaking, big-girl’sblouse of a business, and they will never be as perfect as those made by a skilled Parisian chocolatier.

Chocolate truffles are more my style. They are fun to make and not too difficult. They make an ideal gift as well as a delectable after-dinner indulgence. You can also add rum, ginger or any number of flavours, but personally I like them unencumbered by booze.

,,

Recipes, images and excerpts reproduced with permission, from Sweet Paris.

Author & Photographer - Michael Paul; Publisher - www.hardiegrant.co.uk

27

,,

#Cookbook French-Style Rich Dark Chocolate Ice Cream Serves 4

Ingredients

125 gms (4½ oz) bittersweet dark chocolate 1 vanilla pod or 2 teaspoons vanilla extract 225 ml (7½ fl oz) whole milk 5 egg yolks 75 gms (2¾ oz) caster (superfine) sugar 1 tbsp cocoa powder 200 ml (7 fl oz) double (heavy) cream

,,

Here’s an easy recipe for a really rich, sensationally creamy French-style glace, which, like chez Berthillon, will get people queuing for more. It’s a lot easier if you have an ice-cream maker but, if you don’t, be prepared to do a bit of stirring.

,,

Method • •

• •

• •

Using a sharp knife, carefully chop the chocolate into small pieces about 5 mm (1/5 inch) in size and put to one side.

Next make the custard base: cut open and scrape the seeds from the vanilla pod, then add them along with the pod to the milk in a saucepan. Bring slowly to the boil, then leave aside for a few minutes to cool and for the vanilla to infuse.

In a mixing bowl, beat together the egg yolks and sugar until thick and pale in colour. Fish out the vanilla pod then slowly pour the hot but not boiling milk into the mixture, stirring until it is well mixed.

Pour the mixture back into the saucepan, add the cocoa powder and heat very gently while continuing to stir with a wooden spoon until the custard thickens – but be careful not to bring to the boil. When the custard coats the back of the wooden spoon, remove the saucepan from the heat. Stir in the chopped chocolate pieces. Keep stirring until all the chocolate has melted.

Leave to cool. When it’s completely cool, lightly whip the cream and fold into the chocolate mixture.

Churn in an ice-cream maker if you have one. If not, freeze in a metal bowl or suitable container, and stir every 15 minutes while freezing to stop ice crystals forming. Finally, if you used an ice-cream maker, spoon into a container and freeze until firm.

...continued

This time-honoured French sorbet is simple to make and creates a great after-dinner interlude before the cheese and a serious pudding.

The cassis gives it some real oomph and somehow makes it taste more French. It is best made with fresh blackcurrants when they are in season – but you will find frozen ones have lots of flavour too. If available serve with fresh blackcurrants on top.

,,

,,

Homemade Blackcurrant Sorbet with Cassis Serves 6 Be sure to take the sorbet out of the freezer twenty minutes before serving.

Ingredients

450 gms (1 lb) fresh or frozen blackcurrants 150 ml (5 fl oz) water 30 gms (1 oz) caster (superfine) sugar 1 egg white (optional) 5 tbsp cassis

Method •

• • •

Wash and de-stalk the blackcurrants. Put them with the water and sugar in a saucepan and simmer gently for 4–5 minutes until just soft. It is crucial that you don’t ‘cook’ the blackcurrants, so take them off the heat the moment they start to burst.

Blend together using a wooden spoon and push through a sieve.

Pour the purée into an ice-cream machine and churn until frozen, or freeze in a suitable container in the freezer, whisking the sorbet with a fork every 15 minutes to break up the crystals until it has a creamy consistency.

If you’re not using an ice-cream maker, you can make the sorbet lighter by adding an egg white before the mixture freezes completely. Using an electric beater, whisk the egg white until stiff and fold into the semi-frozen blackcurrant purée to make a fluffy mixture. Pour back into the container and freeze again until solid.

Recipes, images and excerpts reproduced with permission, from Sweet Paris.

Author & Photographer - Michael Paul; Publisher - www.hardiegrant.co.uk

29

#Recipe

Festive spirits...

sail through the season on a high!

By Sherine John Beverage Manager, Carnival by Tresind

7 Spice Mulled Wine Serves 5 glasses

Ingredients

1 cinnamon stick 2-3 cardamom 2-3 cloves 1 star anise few pink peppercorns 1 bay leaf a pinch of grated nutmeg 90 ml Cointreau 1 bottle Shiraz

Method •

Tie up all spices in a muslin cloth, heat with wine for 4-5 minutes, serve warm in a warm glass.

For Garnish • Mandarin Slices speared with cloves.

This is a quintessential winter cocktail – before serving flame a mandarin zest over the drink & rub the burnt zest on the lip of the wine glass – the burnt oils will add the extra zest. The trick to a smooth mulled wine is to heat the wine just around simmering temperature & never to boil it.

*Recipes contain alcohol.

Recipes, images and excerpts reproduced with permission from Carnival By Tresind exclusively for FoodeMag readers.

...Festive Cocktails

ive t s e F pecial S

Winter Cosmo Serves 1 glass

Ingredients

60 ml warm cranberry juice 45 ml vodka 15 ml Cointreau 10 ml lemon juice

Method •

Mix all ingredients together serve warm in a warm martini glass.

For Garnish • Add smoked orange zest and star anise.

In this delicate drink, warm cranberry juice is infused with star anise and the combination of warm cranberry juice, spices with vodka and orange liqueur makes a perfect winter drink.

31

#Recipe

ive t s e F pecial S

This is the oft underrated warm winter cocktail in comparison to its popular cousin the mulled wine, nonetheless it has a lot of potential if mixed right. For the Mandarin Tuille - bake wafer thin mandarin slices till crisp & lightly caramelized. When added before serving, the warmth in the drink will give it a sweet caramelized oil along with a star anise bouquet.

House Spice Warm Rum Toddy Serves 1 glass

Ingredients

1 cinnamon stick few cloves 1 star anise 1 slice fresh ginger 1 tsp honey 30 ml black tea decoction* 30 ml hot water 60 ml dark rum * chilled black tea as we would normally make at home

32

Method •

Muddle all ingredients, add warm water, decoction & rum. Serve warm in a warm wine glass or brandy balloon.

For Garnish • Sprinkle with 1 star anise 2 mandarin tuille.

The Winter Cocktail menu is available from 4th December 2016 onwards in Tresind and Carnival by Tresind. The EARLY BIRD WINTER MENU is available daily from 5pm–8pm with prices starting at AED 25.

Special bar snacks also available during this hour.

Location: Burj Daman, DIFC Reservations: +971 0522424262 and for group bookings and menu customizations, email at carnival@passionfandb.com

...Festive Cocktails Smoked Pineapple & Vanilla Martini Serves 1 glass

Ingredients

5-6 cubes of smoked pineapple 60 ml vanilla pod infused Grey Goose Vodka

Method •

Muddle pineapple, add vodka, shake with ice & serve in a martini glass.

For Garnish • Add smoked pineapple cube and vanilla pod.

Cold smoke the pineapple so that it doesn’t get cooked but gets the smoky flavor.. Infuse the vanilla pods in vodka overnight. The fresh vanilla pod garnish doubles as a straw leaving a symphony of bitter fresh vanilla pod on the lips & hints of sweet vanilla on the palate.

Hot Cocoa & Crème de Cassis Serves 1 glass

Ingredients

1 cup hot cocoa 60 ml Crème de Cassis

Method •

Pour the hot cocoa over the Cassis in a warm footed mug.

For Garnish • Add chocolate sauce and grated nutmeg.

Served with Dark and White chocolate straws and Barbecued Candy or Marshmallows. This rich and creamy beverage adds another dimension to the sweet after dinner dessert cocktail.

*Recipes contain alcohol.

Recipes, images and excerpts reproduced with permission from Carnival By Tresind exclusively for FoodeMag readers.

33

#SpecialFeature

National Day Reflection... of pride, glory, love hope and leqaimats!

The UAE is such a hotpot of different nationalities and cultures which is what makes it so unique and special.

The UAE National Day is a time to celebrate the UAE, it’s history, traditions and culture, not to mention its rapid progress and achievements. Can you keep up with everything happening? There’s so much going on!

Celebrations of any kind always make us feel nostalgic.

We love how food, family and friends come together at major points in our life and the combination of all these can be simply amazing and memorable. We took to our Instagram feed to canvas what some of our Emirati pals are going to be doing on National Day. We’re also sharing what we will be up to and would love to hear about your plans too!

Leqaimats are deep fried dough balls made from flour, saffron and sugar and then drizzled with date syrup, white sesame seeds and pistachios. If an Emirati dessert can be termed epic - this is it, and pops up as one of the most popular food nostalgias when we talk to Dubai residents - both locals and expats. After Shawarma, of course!

#iheartdubai

An Edible Flatlay... the UAE Flag depicted as a Tabouleh salad with dates as a sweet side!

Abdullah Al Qassab (Instagram handle: @theqassab) What are your plans for the UAE National Day? Usually I volunteer. I remember once I went to clean after the parade with bunch of friends and Sheikh Mohammed bin Rashid called to meet us after that and said he was very happy to show the true love. The other thing I do is plan with the whole family to go to a resort.

This year I will focus on my kids, read to them about the UAE and it's founding fathers. My son asked me about the names of the men in the Logo of the National Day. What will you be eating as a signature/traditional or memorable dish?

Oh my favorite is the traditional desserts. Balaeet which is like sweet noodles kind of and the Leqaimat.

What's your first memory of the National Day? In school I was fascinated with all the different performances and the national songs and since then I loved the idea of organizing such programmes and I always did.

Later on, I started to do something good such as giving back to community.

#iheartdubai

Arwa A. Lootah (Instagram handle: @alefarwa) What are your plans for the UAE National Day? We usually come to our beach house in Dibba to celebrate the National Day. My parents, sometimes my brothers or husband go to the fish market here and then we'd have what they have bought for lunch. Today, it's sea bugs (lobsters) and other fish! Then at night we usually have a barbecue.

What will you be eating as a signature/traditional or memorable dish?

We don't have a specific dish for the National Day. That's reserved for Eid. What's your first memory of the National Day? My first memories of the National Day are the celebrations

at school and watching Sheikh Zayed on TV attending the celebrations.

Dubai Name Shame (@DubaiNameShame) What are your plans for the UAE National Day? The National Day will be spent with family in Dubai and Ajman… a good family meal and a drive to admire all of the celebrations.

What will you be eating as a signature/traditional or memorable dish?

A full lamb mandi - home made of course!

What’s your first memory of National Day? The National Day has changed so much over the years … but memories will always be sharing the day with family and friends.

Maha Falaknaz (Instagram handle: @almahaaaaa) What are your plans for the UAE National Day? I will be celebrating with my family.

What will you be eating as a signature dish/favourite dish?

Harees - it is one of the best Emirati dishes.

What's your first memory of the UAE National Day? Traditional culture.

Tariq Al Suwaidi - Zawaya Cafe (@zawaya.cafe) What are your plans for the UAE National Day? I'll be spending national day with family enjoying the many activities happening around the country.

What will you be eating as a signature dish/favourite dish?

Lots of Arabic coffee, Balaleet (local sweet noodles) and of course Leqaimat (traditional donut balls covered in date syrup).

What’s your first memory of the UAE National Day? My first memory is dressing up for the National Day activities back in school.

Images: Cover shot styled by Debbie Rogers; Leqaimats at Seven Sands Restaurant shot by Ishita B Saha

35

#SpecialFeature

Mixed chargrill platter arriving at the table in one of the creekside restaurants - still sizzling on it's mini charcoal pit.

Dhows, or traditional boats still plying the Dubai creek, an integral part of the city's landscape.

Debbie hearts out...

What are your plans for the UAE National Day? I’ll be visiting the Heritage Village (which is under renovation), the Creek and the Spice Souq - this is the part of Dubai which I love and where you really get to absorb the history & heritage of Dubai. The Creek has always been a special place for me, full of happy memories.

What will you be eating as a signature dish/favourite dish?

I’ll most likely be ordering a mix of Arabic/Lebanese dishes, in one of the restaurants alongside the creek and people watching.

What’s your first memory of UAE National Day? I was here on a business trip and didn’t really know what to expect. I spent my first National Day sat in a cafe on the Beach Road watching the procession of decorated cars passing by and feeling how proud everyone was to celebrate the day. Later, I was at Ibn Battuta Mall shopping and watching Traditional Dance displays and celebrations taking place in the Mall.

#iheartdubai

...continued Sheesha comes in many flavours here, just like your freshly squeezed fruit juices - think apples and strawberries!

Dhows lit up in fairy lights and sailing into the sea while tourists enjoy a dinner and belly dancing experience - still tops the list of 'things-to-do-in-Dubai'

37

#SpecialFeature Setting up a temporary home in the desert for a camping can be quite fun, and something that I would love to do more often - specially in the winters.

I never tire of capturing the sunset against the backdrop of the Burj Khalifa - it may sound cliched but I simply adore this iconic structure.

...continued It's so easy to organise a desert outing here - even petrol stations stock all that is required starting from dried logs of wood to instant barbeque kits. Pre-marinated meats and various dips can be bought from almost any supermarket.

The desert at Al Qudra is so easily accessible and near the city, yet feels like you have travelled really far!

Ishita hearts out...

What are your plans for the UAE National Day? We’ll be camping in the desert with my family - two girls and also our two dogs (the latter for the first time!).

I love the bonfire in the desert, the uninterrupted night sky gleaming with stars and watching the sunrise. I am not a morning person and sunsets are one of my favourite moments which I almost capture everyday so I look forward to these rare sunrise experiences in my life!

What will you be eating as a signature dish/favourite dish?

We will be barbecuing - so lots of dips - Garlic sauces and Hummous for sure. Hope someone will bring Leqaimats!

What’s your first memory of UAE National Day? I was spellbound when I saw the fireworks over the Dubai creek for the first time and that still holds special place in my heart. In the later years, the parades and the processions around the JBR area - it fills my heart with so much pride and happiness when I see everyone wearing the UAE flag colours, waving the UAE flags.

#iheartdubai 39

#SpecialFeature

Doing Dubai Differently: rediscovering the old corners again!

Dubai Water Canal A waterfall over the Sheikh Zayed Road with the curtain of water pulling across when boats ply through (feature image above), a canal piercing through Safa Park like a bright lightning, a poetic footbridge hanging over air – well, that’s the latest landscape entrant in Dubai. The Dubai Water Canal Project is an extension of Deira Creek with a 2.9kms canal linking Business Bay to the Arabian Gulf. Rupa Dutta Chowdhury, one of the founding members of our featured Foodpreneur Zaika Hub captured these images on the next day the city was flooded by the Supermoon. She says: “Absolutely stunning… it was a such a pleasure to be on that footbridge… trigger happy… the wind in my hair and beauty in my eyes… one of the best stay back in my mind!” While the entire project is still underway, we are already queuing up for the water taxis that have started plying. For more info: www.dubai-ferry.com

40

Images: Rupa Dutta Chowdhury

...continued 6:05:02am

5:53:53am

6:54:02am

6:56:03am

7:05:18am

The First Sunrise Club 'At The Top'!

Ushering in a new day and tracking the sun rise over the horizon and gradually illuminating a still sleepy city is not a regular touristy ‘At the Top’ observatory experience. Now you may also book into At The Top Sky (Level 148 + 125 +124) and enjoy the stunning 360-degree view of the city from the world’s highest observatory – and what a high wake up call (quite literally) can it be watching the sunrise. The winters tend to be a bit foggy so you might have to keep your fingers a bit crossed and hope for a clear horizon. If waking up at unearthly hours leaves you hungry, booking into Atmosphere, the world’s highest restaurant for a breakfast while you descend, may add some deliciousness. Every Friday and Saturday, enjoy sunrise visits from 5:30am onwards. For more info: www.burjkhalifa.ae Images: Ishita B Saha

#iheartdubai

#SpecialFeature

Doing Dubai Differently: going green in very easy steps!

An Urban Garden in the centre of Barsha Heights The Urban Rooftop Garden is a first of its kind in the UAE. It is collaboration between Time Oak Hotel in Barsha Heights and is managed by a group of Slow Food Dubai volunteers. Walking around the garden, we’re surprised at just how much is growing already. The garden is totally chemical free and plants are grown using garden techniques and philosophies based on Food Forest/Natural Farming Methods. Essentially this is about growing things as environmentally, sustainable and ethically as possible. As an added bonus is Laura Allais-Mare, the Founder and current leader of SLOW FOOD convivium in Dubai, her training as a Head Chef means that she uses herbs, vegetables that she grows at home in her kitchen too. Want to get involved? You’ll need to be a member of the Slow Food Dubai, attend training sessions plus commit to a minimum of one hour per month working in the garden. Kids can get involved too as long as their parents are registered. For more details, visit www.slowfooddubai.org/page/member.aspx

42

Images: Debbie Rogers

...continued

Pick your fresh fruits and vegetables from the farm itself Next time you are thinking of doing Dubai differently, we suggest – bring the little ones along to fill up your jute bags with fresh farm produce in a real farm – it is just a 10 minutes drive away! Located just a ten minute drive away from Midriff City Centre, Organic Oasis is a family-operated farm that engages methods of organic farming and also boasts of Sheikha Al Muhairy, a local entrepreneur and owner of Organic Oasis as the first lady farmer in the UAE! For more info: www.organicoasis.ae

#iheartdubai Images: Ishita B Saha

43

#PeopleFeature

Mitts & Trays... of mitts, trays (naturally) and home cooked food!

By Ishita B Saha

Whenever a new restaurant is founded by an Emirati, the most obvious assumption is that it's going to serve Emirati food, and with obvious reasons. In a city that's burgeoning with new restaurants, theren't still enough to satiate the market.

However, that doesn't distract or take away the glory from Mitts & Trays founded by Amna Al Hashemi, the UAE’s first female Emirati Chef Patron. Mitts & Trays is an elegant all-day dining cafÊ and restaurant that has recently opened in City Walk 2, a home grown brand that aims to provide wholesome, homecooked meals "served from the heart". As we chat more to the gracious Amna, and taste her food, we discover that the menu is really been inspired by her memories and the food is cooked like it would be at home - they are all cooked with love, and served with love too! Braised Short Ribs, Chicken Madras Curry, Paella de Valencia, Wagyu Beef Lollipops, Grilled Eggplant or the Mitts & Trays version of Southern Style Chicken Sliders - each dish has a story to tell, and a personal memory to recollect.

Each space flows into the other, so you will find yourself walking into a living room and being greeted by a large communal dining table .

The indoor terrace is a reflection of a verandah or an outdoor terrace garden. The abundant sunlight pouring in from the transparent glass ceiling of the mall helps compliment this feeling generously!

The Concept

The decor of Mitts & Trays feels like an extension of the living room - book shelves containing cookbooks, large armchairs, communal tables, open kitchen, indoor terrace within the mall area - each space flows into the other effortlessly and unobtrusively. Amna says: "This is how you will find my home to be - very modern, minimalistic with clean lines and lot's of white."

Amna's passion lies in baking and that has been the foundation stone of this "oven to table, kitchen to living room experience". She's charmingly honest when she declares that she's tried doing many things in the past but she has always felt so restless and bored that she was prompted to change her path. Until one day, she found baking. Or rather, baking found her. She hasn't looked back ever since.

And yes, Mitts & Trays found its name since the beginning!

#iheartdubai

Amna Al Hashemi taking us through the Mitts & Trays menu

Amna hearts out: This was the last space in City Walk 2 to have been allocated and I couldn't believe that this was going to be my space. We designed everything ourselves - starting from how the tables would look to how the lights should look. Now we serve selected main dishes along with bespoke cakes and pastries.

But when I started, it was only pastries and everything related to baking.

I never imagined that I will one day have a restaurant of my own. I am a person who get's bored very easily and although I have studied Graphic Design in college and worked in the same field, and other PR and media related services for five years and I left everything when I had my third baby as I was finding it very difficult to cope up. My husband and family was very supportive but I soon wanted to do something of my own. I started exploring a lot of things - I tried Marketing, Fashion, Makeup etc. I was also never interested in going into the kitchen to cook. Yes, I used to give my recipes for what was cooking at home but that's about it. The concept of cooking wasn't there for me, although my sisters and others in the family are really good cooks. But when I tasted their cakes and pastries, I felt - yes, I could do it too and took it up as a challenge. And that's how it all started. I started making cookies and pastries and with every single dish that I baked, I felt a sense of great achievement. Specially when everyone in the family - my husband, mother-in-law, sisters-in-law and then gradually, my friends started liking whatever I baked. This pushed me further and I started baking complicated cakes and pastries - this lasted for about a year, and guess what? I didn't get bored and I was very happy. That's when I realised

that there was more to my love for baking than it being just a temporary fad.

People started ordering cookies from me and I just opened an Instagram account (yes, you guessed the handle right @mittsandtrays) and offered only three kinds of cookies. I realised that the cookies lacked consistency - sometimes they would be chewy and sometimes more gooey. I wanted to seriously study on this and my husband encouraged me to take the leap although I had a five month old baby at that time! I enrolled myself for the year-long Professional Diploma course at International Centre for Culinary Arts - ICCA Dubai, studying over the weekends juggling family and studies

And I didn't get bored!!!

,,

We had lunch with Amna over her favourite dishes from the menu. As the food arrived at the table (much more than those two), we couldn't help but notice the generous portion sizes and the divine taste - our Braised Short Ribs have been slow cooked and the Wagyu ribeye steak has been grilled to perfection. Amna laments that she has overheard a diner saying that there isn't anything unique about the menu and it's too compact. We beg to differ because every dish that has gone into the menu has some emotional association. For example, the mildly spiced Madras Chicken Curry, the coastal style curry served with steamed basmati rice that she has grown up eating at her home, being a regular dish cooked by her family cook or the Paella De Valencia cooked with Omani Lobster, that she has tasted in her childhood which has inspired her to travel all the way to Spain!

Images: Ishita B Saha

45

,,

ive t s e F pecial S

#DubaiDining

A bit of magic & fun for everyone this season!

We love this season - a bit of melancholy mixed with excitement for the coming year. What if we could continue with the celebrations from the first week of December itself, munching on gingerbread cookies and festive stollens, and ordering a propah turkey complete with delicious trimmings? Well, now you can! Team FoodeMag parks itself at The Address Dubai Marina to discover what’s brewing here the entire season. There is a lot really to talk about (and taste around) but what attracted us is that there is something spectacular for everyone - be it a visiting tourist or long time residents. Let the magic unroll!

Bring on the lights Embrace the spirit of the season with a traditional tree lighting ceremony in the grandeur of the hotel lobby. While you gather around the Christmas tree and watch it come to life with twinkling lights, listen to live singers performing popular festive songs. Usher in the festive season and holiday mood - the earlier the better!

Hotel Lobby on 5th December 2016, 7pm until 8pm [Price: Complimentary]

For the Tea-addicts Let the fairy tale of the gingerbread house and the magic of the festive season engulf you with an Afternoon Tea experience in Kambaa with an extensive choice of artisan teas and delicious festive bites in a relaxed and charming atmosphere. Let the pianist enthrall you with a live performance.

Afternoon Tea at Kambaa starting 5th December 2016, 3 pm to 6 pm [Price: AED 135 per person]

A magical Winter Wonderland “Walking in the Winter Wonderland” evokes magic and excitement, so immerse yourself in this experience as it comes alive with fantastic festive entertainment. As the Constellation Ballroom transforms into an enchanting festive village for brunches with themed décor, savour a menu that

...Festive Cocktails

Festive Pie at The Address Dubai Marina Festive Sweets at The Address Dubai Marina

features international delicacies varying from homemade pâtÊs

Finally, the Festive Eve

and terrines, live stations, roast turkey with all the trimmings,

Treat yourself and your family to a magnificent dinner to

and homemade desserts.

commemorate the holiday season within the elegant settings of the Constellation Ballroom. Enjoy a special gourmet festive

Constellation Ballroom on 23rd, 24th & 25th December 2016

menu that will tantalise the palate, complete with marvelous

from 12.30pm to 4pm [Price: AED 345 per person including soft

entertainment from a magician and a live band. Plus a special

beverages; AED 495 per person including house beverages; AED

visit by the jolly old man.

645 per person including bubbly] Constellation Ballroom on 24th December 2016 from 7pm to 11pm [Price: AED 345 per person including soft beverages; AED 495 per person including house beverages; AED 645 per person including bubbly]

47

#DubaiDining

Festive Buffet at Mazina

Festive Sweets at Mazina

Boxing Day Brunch Let the revelry continue for yet another day. Round up all your favourite people to enjoy an extended festive celebration. Indulge in an extensive traditional buffet selection that is evocative of a family feast.

Mazina on 26th December 2016 from 12:30pm to 3:30pm [Price: AED 315 per person including soft beverages; AED 440 per person including house beverages; AED 595 per person bubbly]

New Year celebration at Shades

ive t s e F pecial S

Everlasting Last Brunch of 2016 Rewind on the glorious memories of 2016 with friends and family as you enjoy the last brunch of the year. Dine on a sumptuous buffet selection of festive favourites enhanced by a choice of fine beverages.

It’s a great time to share stories and reminisce about the wonderful memories of the year gone by. The DJ will play all your favourite tunes whilst you tuck into a generous buffet of delicious season-themed cuisine.

Mazina on 30th December 2016 from 12:30pm to 3:30pm [Price: AED 315 per person including soft beverages; AED 440 per person including house beverages; AED 595 per person including bubbly]

Sign off with a Year-End Dinner

Usher the New Year with a Sparkle Usher in the New Year as you get together with loved ones for a night of dancing, fine dining and celebration. Dine al fresco in a generous buffet featuring roast barbecue at Shades by the infinity pool, all dressed up in a glamorous ‘Sparkles’ theme at the backdrop of a stunning views of the Dubai Marina skyline. The DJ and saxophone will set the mood for you to dance your way into the wee hours of the New Year.

Welcome the New Year over a sumptuous dinner celebration at Mazina.

Shades on 31st December 2016 from 8pm to 2am

Indulge in a feast in a plaza-style setting where you can sample a large

[Price: AED 750 per person including soft beverages;

selection of international festive dishes, with upbeat tunes played by

AED 999 per person including bubbly]

the DJ. Mazina on 31st December 2016 from 8pm to 2am [Price: AED 475 per person including soft beverages; AED 675 per person including house beverages; AED 875 per person including bubbly]

Images and info: Provided

49

#DubaiDining

Turkey - on your own or takeaway?

Takeaway please!

Enjoy a sumptuous home-style meal with a roasted turkey with all the trimmings and gravy in the comfort of your home, without having to make the efforts of preparing the feast yourself. The chefs at Kambaa will prepare a sumptuous feast. Don’t forget to take the credits for the feast!

From 1st December 2016 from 7am to 11pm Price: Turkey Hamper, 6-7 kg for AED 950; Turkey Hamper, 10 kg for AED 1,450; Beef Rib-eye Hamper for AED 750; À la carte selection of meats for AED 750.

ive t s e F pecial S

#TAHdubaimarina MAGIC & FUN FOR EVERYONE AT

...ONE ADDRESS!

Festive Sweets New Years at Shades

Create

magical memories this festive season - from bespoke afternoon teas at Kambaa to immersing yourself in the magic of a Winter Wonderland at Constellation Ballroom, rewinding on the year gone by with family over a long lazy brunch at the Mazina and ushering in the New Year at the sparkling Shades... there is something for everybody at the same address!

T +971 4 436 7800 dine.dubaimarina@theaddress.com www.myfestivedubai.com

51

#Recipe

Festive stirring... in your own kitchen.

By Chef Avinash Mohan Executive Chef, The Address Dubai Marina

Care for a sit-down please?

Very often, recipes from fancy hotels and restaurants fail miserably at home. We have made sure that the recipes that we are sharing in this edition are full-proof and bring a lot of magic to your dining table. Don’t forget to prepare a sit-down meal with baubles and hand written messages adding warmth and charm for your guests!

ive t s e F pecial S

Ginger & Five Spice Marinated Duck, Chantaney Carrot, Kale, Fennel & Orange Salad Ingredients For the Duck 4 large duck breast 2 tsp dry ginger powder 2 tsp five spice powder 100 ml olive oil 1 tsp salt ½ tsp pepper 60 ml orange juice 30 gms butter For the Chantaney Carrot 250 gms chantaney carrots 30 ml olive oil 25 gms butter ½ tsp cardamom sea salt to taste ½ tsp ground black pepper For the Kale 30 ml olive oil ½ tsp ground black pepper ½ tsp grated nutmeg sea salt to taste For Fennel & Orange Salad 200 gms fennel bulb, finely sliced and immersed in ice cold water 4 pieces orange segments 1 bunch sakura cress dill leaves few sprigs 1 lemon, juiced ½ tsp salt ½ tsp pepper 60 ml olive oil

Method For the Duck • Score the duck skin side in a criss-cross manner with a sharp knife.

• Marinate the duck with ginger powder, five spice powder, salt, pepper and oil.

• Heat the pan to a high temperature and sear the duck. Reduce the heat and cook the duck slowly on the skin side until golden brown and crisp.

• Just before serving turn it over and sear the meat side. Add orange juice and reduce. Add butter and swirl and remove from flame.

For the Chantaney Carrot • Heat olive oil in a saucepan and add the butter. Once melted, toss in the carrots and sauté for 2 minutes. Add the rest of the ingredients and 200 ml of water, cover and cook over a low heat, until soft.

• Once the carrots are soft, transfer to a blender and blitz until smooth.

Add water if required. Check the seasoning and adjust as desired.

For the Kale • Remove tough stems from the kale and then very finely chop the leaves.

• Boil 3 liter water add 1 tsp salt and blanch the kale leaves by immersing for 1 minute. Remove and transfer into ice water approximately 1 liter.

• Transfer to a blender with all the other ingredients and blitz until smooth. Add water if required. Check the seasoning and adjust as desired.

For Fennel & Orange Salad • Make a dressing by combining lemon juice, olive oil salt and pepper.

• Put all the ingredients in a bowl and add dressing and toss just before serving.

,,

Serves 4

,,

In a nice large plate spoon the carrot and kale puree. Place the duck breast either whole or even sliced. Add the salad on the plate and serve.

Image: Jehan Nizar Recipe: Musabbeh Al Kaabi

For more info on the festive offerings at the The Address Dubai Marina Hotel, do visit

www.myfestivedubai.com

53

#Coffee

ColsBrew...

specialty cold brew coffee

Serve it over ice, or drink it chilled straight from the fridge or ice-box and enjoy a smooth, delicate and naturally sweet coffee with lower acidity levels than hot coffee. Cold Brew Coffee is something rather special and is perfect for Dubai climate. A relatively new ‘kid on the coffee block’ in Dubai, it's a treat for Specialty Coffee lovers!

By Debbie Rogers

,,

Debbie: My first taste of ColsBrew was at Gulf Food when I unexpectedly found the team at the coffee bar handing out samples. I raised the glass to my nose, inhaled deeply and got an amazing aroma of bourbon with some fruity undertones, but my mind was slightly confused, this was cold brew coffee and not anything stronger. I took a sip of the cold coffee and enjoyed what came next, a smooth and delicate coffee extremely pleasant to drink on it’s own. Second tasting was just as exciting and there’s a bottle in my fridge just waiting to be poured over ice and savoured sometime soon!

,,

Images: Provided

What is Cold Brew Coffee?

Cold Brew Coffee is not to be confused with Iced Coffee.

Iced Coffee is essentially hot coffee which has been chilled and usually comes with the addition of syrups, creams etc in the larger cafe chains. Cold Brew Coffee is much more a labour of love and an artisanal product. Cold Brew is actually a brewing method and extraction process using cold or room temperature water and ground coffee often brewed using a toddy method. During the brewing process, heat is replaced by time with a typical brew taking about ten to twelve hours.

Cold Brew Coffee has been around for a while, but has only really hitting the shores of Dubai in the last year or so, and it’s been a bit hard to find, although you can if you know where to look. I met with Colin Phillips, the founder of ColsBrew, over a ColsBrew of course, to find out more.

How did ColsBrew 'brew'?

ColsBrew came about almost by accident, a chance coffee cupping session resonated with Colin, who was fascinated by the taste profiles and complexity of different coffees.

Three different courses later, and a ton of time spent experimenting in his kitchen-cum-temporary science lab, chatting to various experts and playing around with different coffee, grinds, water, brewing time etc and ColsBrew was born, or should I say brewed!

From it’s humble beginnings, Colsbrew has evolved through Colin’s passion, and support from family and friends and collaborations really play to Colin’s strengths. He also has a background which is quite scientific, and only recently found out that he is a super taster in terms of his ability to taste and experience flavors.

Moving onto ColsBrew, the coffee is single origin Specialty Coffee, which means it scores 80+ on the Coffee grading scale. It’s locally roasted in Dubai and then handcrafted into something quite special. Talking to Colin, it’s difficult not to get into his passion, he’s enthusiastic about the whole process of how the coffee bean gets to the bottle, and he feels a weight of responsibility/obligation (and of course feels a deep passion) to treat the roasted coffee bean with great care in order to extract the best cold brew coffee from each and every bean.

There are two different brews at the moment - Gold Label and Black Label, and both are of different strengths and have different taste profiles. I believe you can not only taste the passion that’s gone into ColsBrew but see it too each bottle is hand labelled and a lot of care and attention goes into every step of the process, from the individual date stamps on the label down to the simple and elegant logo influenced by Norsk mythology, representing the essence of Colsbrew - Noble, Strong and Respectful.

Want to get your ColsBrew fix?

You can currently find ColsBrew stocked at Crossfit Metalize - Ras Al Khor, Deus Ex-Machina Cafe - Al Quoz, Surf Cafe - Beach Road, La Ola - Kite Beach, H.E.A.T Cafe, Arabian Tea House, Crossfit Gold Box, The Warehouse Gym with more exciting news coming everyday including a new Bean to Bottle experience!

For more info: www.colsbrew.ae

do check out a Festive Coffee recipe next page!

55

#Recipe

ColsNog...

By ColsBrew

A festive drink developed by the ColsBrew team especially for the Festive Season. Get out your spices and whip up something quite exciting and indulgent for a Festive treat.

e v i t s Fepecial S

ColsNog Serves 2

Ingredients 2 eggs 100 ml ColsBrew Black 30 ml cream 30 ml milk 1 tbsp of caster sugar 1 tsp vanilla extract with seeds 1 tsp of ground cinnamon 1 whole nutmeg or ½ tsp of ground nutmeg 3 coffee beans

Method •

• • • • •

Separate eggs into whites & yolks. Place whites in a mixing bowl & whisk, adding half of caster sugar slowly until stiff white peaks formed.

Add yolks to another bowl and add remaining caster sugar, cinnamon, & nutmeg. Whisk until pale.

Add milk & cream, and ColsBrew Black to yolks & whisk until combined.

Add egg whites to yolk mixture & gently blend.

Pour into serving jug.

Serve in a martini glass, dust with a grated nutmeg, a light dusting of cinnamon, and top with the coffee beans.

Image & Recipe: Provided

57

#DubaiDining

Raffles...

an afternoon tea that is festive, indulgent & fun!

By Debbie Rogers

The date had been in the diary for a few months, and it was with some excitement that we arrived at the opulent lobby of Raffles for a Festive Afternoon Tea - The Collection Afternoon Tea/Christmas Edition. Sadly the tree wasn’t up yet, it goes up on 6th December, but without a doubt, reading through the menu we knew we were in for some Festive treats. The special festive tea is available throughout December and has been carefully curated so that it has a festive theme, but also retains some of the signature touches that regular Raffle guests will love - we particularly love the high heel chocolate dessert, this time, cleverly renamed to be “Mrs Santa’s High Heels”!

ive t s e F pecial S

Savoury Moments

Sweet Moments

Don’t be afraid to explore more... there’s one more savoury treat in store and it’s a real good one. Nestled on the same plate as the scones, the tasty Turkey and Onion puff is so packed full of flavour and delightfully moreish, that we want the recipe!

The flapjacks had cranberries and had a holly leaf decoration. The Fruit Cake was wrapped in Santa’s Coat, There’s a marzipan sack, snow crusted stollen and beautiful Blackcurrent and cinnamon scones. Not to forget the tube of clotted cream which is a signature Raffles staple to any afternoon tea.

Watch out for the cute and delicate bite-sized savouries!

We adored the Lump Crab Meat Brioche, Avocado & Black Pepper Grapefruit, Basil, the Wild Mushroom & Walnut Duxelles with Tarragon Cream Cheese and Asparagus and fell in love with the oh so very clever and tasty Roast Winter Pumpkin & Tofu Tartlet with Tangerine Poached Raisins and Vanilla Oil.

Served on a typical three tiered stand, this was filled with a clever Festive assortment of treats. It’s hard not to look at the stand and think anything but Christmas! There are some traditional sweets that you would expect including a Mince Pie, a Gingerbread man but then a whole host of other dishes arrives cleverly tuned for the season.

Images: Debbie Rogers

59

#DubaiDining

Images in this page: Debbie Rogers

...continued

ive t s e F pecial S

Drink Moments

We started with tea, Darjeeling for me and a Green tea for my guest. Tea is served in glass teapots, with large loose leaf quality tea, proper strainers (a must for afternoon tea) and timers so we knew how long to let the leaves stand. and we love that! We ended on a high with a gorgeous iced coconut coffee which not too sweet and tasted great. On offer also is mulled wine, which we didn’t try and bubbles for those who want to add some festive fizz to their day.

Festive Wrapping Up

Can you tell we loved our afternoon tea? Traditional yet fun, quirky and delightfully elegant - we are already planning on going back!

Feeling Lucky? From 1st - 24th December 2016, there will be a special wall-sized advent calendar full of gifts for guests taking Afternoon Tea in Raffles Salon with opportunities to win some amazing gifts.

Christmas Festive Market

On 16th December 2016 , the Raffles Gardens will be transformed into a Christmas Market with live music, craft and gift stalls from local suppliers as well as festive food and beverage stands. Entry is free with pay as you go option for further purchases.

There’s also a Festive Brunch - the Garden Brunch, with unlimited access to the outdoor festive food and beverage stands in the market.

The Garden Brunch is priced at AED 235/person including soft beverages, or AED 385 for house beverages and all Raffles Brunch guests enjoy unlimited access to the food and beverage stalls in The Garden until 4:30pm. For more info: www.raffles.com/dubai

Afternoon Tea at Raffles is priced at AED 249 per couple, and includes a choice of coffee or tea, and an optional glass of mulled grape. For AED 449 per couple, the Festive Afternoon Tea also includes a glass of bubbly per person.

do check out the Festive Gifts that we've listed!

Image in this page: Provided

61

#DubaiDining

Pier Chic...

a chic view that compliments the fish!

It’s 6 pm and we’re rushing to get ready for dinner. Why the rush? We want to get to Pier Chic for sunset and as it’s Dubai winter, sunset should be pretty stunning and early! In fact, it comes just as we arrive at Al Qasr Hotel and we dash our way towards the pier which takes one to Pier Chic. Transfer is by a golf buggy which is fun as we are whisked through the grounds and down towards the beach. Thankfully, there’s a bit of sand in the air and the sun is not a bright vivid orange and the sunset is not as stunning as I would imagine it to be. I say thankfully because I hate being late and missing a stunning sunset whilst navigating traffic to get to the restaurant on time!

By Debbie Rogers

luxury dining Pier Chic has won many awards for being a romantic as well as a seafood restaurant and walking towards the restaurant on the pier with it’s subtle romantic lighting it certainly feels quite special. To our right we have views of Burj Al Arab and the Jumeirah Beach Hotel, both of which look gorgeous at night. We leave behind the Al Qasr Hotel which also looks pretty and the electric blue lighting beneath the restaurant reflecting on the water, adds a nice touch.

We start with cocktails and mocktails which our expertly made. We’re steered towards the signature cocktail list, which has been refined and reduced over the summer and I settle for a Rhubarb Pie cocktail made with Rhubarb and Vanilla, Cachaca, lime juice and egg white - it’s reminiscent

of a dessert in a glass and dangerously addictive! My date has a few mocktails and his request for no sugar or syrup is accepted with a smile. Instead, they substitute honey to sweeten just a little and add some fresh ginger for that extra zing.

Inside the restaurant is empty but as we make our way outside, it’s easy to see why dining al fresco here is the best choice. There’s a slight sea breeze which helps to cool against the humidity, and to be honest, even if there wasn’t we would still have sat outside - it just feels right to do so in such a charming surrounding.

The Food Starters are the highlight of the meal for us. I choose a beautiful Grilled King Scallops served with Fois Gras, Butternut Squash, Golden Raisins, and Licorice. A combination which works despite my slight hesitation on the addition of raisins and licorice. My date chooses a classic Lobster Bisque comprising Butter Poached Lobster and Cornish Crab. The bisque is particularly good, rich and packed full of seafood flavors, without being overpowering.

Moving swiftly on, service is quick and efficient, possibly a little too rushed if I am honest although it did slow down a bit when we asked. I choose one of the classic dishes from the menu - Glacier 51, a honey glazed Chilean

Seabass which was delightful. The fish was so soft it almost melted in the mouth but still managed to retain a beautiful moistness and a delicate buttery flavour.

My companion chooses lobster again, and was delighted to be served a whole lobster expertly cooked which he dived into enthusiastically. The lobster is served in it’s shell which added to his enjoyment, as he prefers the challenge of extracting every piece of meat that he can. A couple of sides, some crispy potatoes and extra broccoli seal the deal and we are happily stuffed when we’ve finished our main course. Possibly we didn’t need the extra sides, but am glad that we did, as they were pretty good!

Images: Debbie Rogers

63

The Desserts For dessert, we wanted something light and a vanilla panna cotta comes with dehydrated fruit, fresh fruit, a raspberry sorbet and some nuggets of honeycomb. Rounding our meal off with a coffee and some cute sea inspired petit fours, we look around us. A few couples are enjoying their romantic dinners, another one spending their entire evening on their phones taking calls, and a few tables are occupied by business travelers. The tables are a little closer than I would have liked them to be, particularly since the venue is deemed as one of the most romantic venues in the city.

64

The Sign Off Would I go again? Oh, absolutely! I’ve got my eye on the brunch menu as well which looks fun, and I hear they have just reduced their brunch prices. Equally, the pods on the side of the jetty look interesting, one is for dining whilst the other has a fabulous bar with some very enticing happy hour pricing. A hidden gem perfect for sundowners then? See you soon, Pier Chic!

Brunch en Blanc: *New* Brunch package with soft beverages AED 395/person *NEW*; Select Beverage Package AED 595/person; Henriot Brunch AED 750/person; Laurent Perrier Grand Siècle Brunch AED 2,900 per person. Guests are encouraged to dress with a touch of white for a truly chic affair!

For more info: www.jumeirah.com/en/ Images: Debbie Rogers

#DubaiDining

Al Fannah... a seaview and fresh

fish that doesn't burn the pocket!

By Ishita B Saha

shack dining Bu Qtair vs Al Fannah So, here’s our new find (almost budget find) – Al Fannah Seafood Restaurant. As we wind up this year, we fondly recall our last team lunch of 2015 at Al Fannah. Located inside the Umm Sequimm Fishing Harbour and the Dubai Ports and Customs Authorities, our hunch is that this hidden gem is soon going to be the next ‘Bu Qtair‘ in town, alibi some fairy lights, melamine plates, steel cutlery and queue-less waits.

Also with better fish and a lesser bill (Dhs 10 less for each item off the menu as compared to Bu Qtair). The concept is very much the same – you go upto the counter, select your fresh fish, pay by the kg for the shrimps or by the piece for the big fish, tell them whether you want your fish fried or grilled (the latter is clearly not possible in Bu Qtair) and wait at your table.of a dessert in a glass and dangerously addictive!

Al Fannah needs attention by itself, not because of where it stands in the race against Bu Qtair. To clear things from the start, the restaurant doesn’t have any intention to compete.

It so happened that discovering Al Fannah also had the strings of the word ‘Bu Qtair’ attached to it… on our last visit to Bu Qtair as we were heading out, somebody randomly handed in a flyer of this ‘new restaurant which also served similar fried shrimp and fish’. It looked pretty in the evening – with fairy lights and bright blue walls that gave it a glow like an aquarium from the outside. So, on a random afternoon, Debbie and I wanted a new find – a budget find – to cheer us up. The thought of a great Dubai weather, al fresco dining and good sea food prompted us to Al Fannah… and we were bowled over!

65

#DubaiDining

TruckersDXB... Saturday fixes

with cool breeze, good food & positive vibes!

By Ishita B Saha

dining terra firma Get stuck in a merry Food Truck jam Mini hammocks, bubbles in the air, aroma of food, live jamming sessions and lazing on the grass - these have become permanent fixes now, thanks to TruckersDXB. Every Saturday from 5pm to 11pm till April 2017, a group of food trucks have come to gather and will park themselves at different venues in Dubai (also elsewhere like they just did in Yas Island Abu Dhabi). The USP? These are all home grown food trucks which are evolving gradually as a support community for food, art and cultural aficionados.

We descended on Emirates Golf Club on the first day of Season 2 of TruckersDXB. If you want us to know where the trucks will be we will be parked next time, join the community! For more info: www.truckers.ae

Images: Ishita B Saha

...continued

67

#FestiveGifts

Season's Giftings...

wrapped in love & thoughtfulness!

By Ishita B Saha

Willy Wonka's chocolate factory (kind of) still excites me as much as it did in my childhood when I used to read about it. This is the musical chocolate vending machine that spits out a bar of artisanal chocolate - and it's worth AED 20 for less than a minute of a magical experience!

AED 300/-

Bespoke Chocolate Bars

Soon after my media visit to the Boutique Le Chocolat (BLC), the recently opened artisanal chocolate boutique which, I went back for my one-to-one bespoke Chocolate Masterclass.

While Chef Fatima (above) shared her knowledge on chocolate, her love for the special ingredient and excitement with handling chocolate was palpable throughout the session. A Classic experience costs AED 250 and a Bespoke experience costs AED 300 and gets you four 100 gms bar of premium chocolates, complete with customised wrapping and signatures - envy my loot (image to the left)? In the latter, the experience begins with choosing your own chocolate (two types) flavours and toppings - definitely a special gift idea, at a good value.

Boutique Le Chocolat, City Walk2 For more info: www.boutiquelechocolat.com

ive t s e F pecial S

Boutique Le Chocolat A bespoke and artisanal chocolate concept store by Meraas, houses chocolates created by the world's best chocolatiers and fashion brands chocolates namely DeLafee, Rococo, Sadharu Aoki, Hugo & Victor, Chapon Peter Bier, Bellanger, Roberto Cavalli, DeLafee, Hugo&Victor, Chapon, Arnaud Lahrer, Du Rhone, Henri Le Roux, Le Chocolat De H and more.

BLC collaborates with chocolate luminaries such as Salon du Chocolat & Cacao Barry store to create its own in-house products.

Apart from assortments, what will definitely impress chocolate discerning customers are the intricate sculptures and objects carved out of chocolate.

As Richard Cueva, the Master Chocolate Artist of Boutique Le Chocolat says: “Most of the people, and especially children, love and are fascinated with chocolate. I personally am an artist by nature and also am one of the masses who love the product.

Each time I am given a bar of chocolate to sculpt, my passion for both is what creates and finishes the sculpture”.

Chocolate needs to be stored between 15-20°C and can even melt due to body temperature so it is essential to know the properties of chocolate.

'Chocolates are temperamental too', declares Chef Fatima who leads us at our chocolate masterclass. A custom-made chocolate sculpture is no less than creating an artistic masterpiece and could take more than 2 days to make. The above dress has been created to mark the UAE National Day and 40 per cent of the sculptures is typically fabric and the rest is real chocolate, artisanal at that. Prices range around Dh15,000 and are treated as exhibition pieces!

Images: Ishita B Saha

69

#FestiveGifts Chocolate & Wine Masterclass

A hidden gem in one of the oldest city hotels? Yes, we definitely think so. Recently, we enjoyed a very special evening at La Cantina, the cellar at Casa Mia, the renowned Italian restaurant at Le Méridien Dubai Hotel & Conference Centre, which celebrated its 23rd Anniversary in November. The hour-long Chocolate & Wine masterclass and a private tasting of Italian wines took us through a journey across the different regions of Italy - Lombardy, Puglia, Tuscany, Venice, Piedmont and others. All wines were paired with Lindt chocolates and cheeses (the latter was specially for us - there is a separate Cheese & Wine Masterclass too, also a special Rosé Night) and Francisco Javier Martin (Casa Mia Director) did manage to transport us to the best

vineyards of Italy. A gorgeous cellar, La Cantina houses some of the best wines across Italy. My favorites?

Amarone with Blackcurrant and Palazzina dessert wine with Bitter Orange. Priced at AED 210/person for a selection of 5 fine wines and flavoured chocolates or cheeses, this is a brilliant festive gift for a selected group of 5 persons.

Casa Mia, Le Méridien Dubai Hotel & Conference Centre For more info: www.casamia-dubai.com

...continued

AED 210/person

ive t s e F pecial S

Images: Ishita B Saha

71

#FestiveGifts Amongst the many things that we learnt about Caviar, the best way to taste Caviar is to put it on your hand. The Caviar pearls are very sensitive and lose their flavours and taste when they are left open to the moisture. So it's an absolute NO to caviar served on an open buffet!

AED 220 onwards A Tailor-made Chilled Caviar Gift Box

Caviar is associated with luxury and indulgence. Not many of us know much about what and how a good caviar should taste like, and what are it's properties. A one-toone masterclass with Nicholas Narsavidze, the Partner at Amstur Caviar, gave us a lot of insight on Caviar ~ how to taste it, the conditions that allow the best flavors, the common misconceptions about Caviar... and also letting Caviar rejuvenate our skin, alibi for a short while!

So what can be a more luxurious gift this festive season than to gift your loved ones some delicate pearls of Caviar, all wrapped up in tailor made chilled gift set (image below left) that can store fresh caviar for upto 8 hours?

Make this epicurean experience even more luxurious by complimenting the gift set with customised engraved Mother of Pearl spoons!

Price of 30 gms can size of Amstur Caviar starts from AED 220 and ranges up to AED 897 depending upon the different grades in which they are classified - Royal, Organic Empress and Imperial. The shelf life is 18 months (original tin can) and 2 months (if re-packed).

Chilled Caviar Gift Boxes cost AED 80/box with a nonengraved Mother of Pearl spoon costing AED 20, while a custom engraved spoons costing AED 80 (minimum quantity to be ordered is 5).

For more info: www.amstur.com

Images: Debbie Rogers & Ishita B Saha

Images: Ishita B Saha

...continued

ive t s e F pecial S Pestle & Mortar Perfect for the ultimate foodie, a must have kitchen accessory with blend of five colourful peppercorn varieties to create an aromatic rub for your festive meal.

Price: Granite pestle & mortar (AED 50), hand selected pack of five peppercorns (AED 15) _______________________________________________

A #Rover’s Festive Gift Guide A #Rover’s Festive Gift Guide

Explore the treasure troves of Deira for affordable gifts handpicked by Rove Hotels... why not explore the atmospheric souks of Deira and discover Dubai’s hidden treasures? From Indian spices to Moroccan blended teas, Arabic coffee, frankincense aromas and leather stitched festive footwear, there’s a roving gift on offer for everyone.

For more info: www.rovehotels.com

our press release pick

Arabian coffee set Deeply rooted within Arabic culture, coffee is a key aspect of local welcoming traditions. This beautiful copper pot, combined with Arabian coffee beans is ideal for the coffee aficionado.

Price: Coffee pot (AED 40), fresh ground coffee (AED 30) ______________________________________________

Images & Info: Rove City Centre which is opening very soon!

73

and a rewind on our previous edition!

#Travel

A Tale of 2 Travellers...

Taking a year out from the rat-race to explore the world, former Dubai journalists Lucy Taylor and Joe Mortimer chart the highs and lows of life on the road, and travelling as a couple. Buenos Aires, Peru, Costa Rica, Panama, Nicaragua,

Guatemala, Mexico and this is their last destination from Latin America - Belize!

75

Blue Hole in Belize

By Lucy Forbes Taylor

Belize...

according to her

,,

We’d taken another long, dusty bus ride from Guatemala to the Belize coast; hours in a stifling and sticky bus, longingly watching lush jungle, small villages and large cities roll past. But finally, on the ferry ride out to the country’s Caribbean archipelago, we breathed in the sea air and knew the journey had been worth it.

We were making for Caye Caulker, one of many coral islands dotted along the northern coast. Belize has impeccable eco-tourism credentials, and this modestly priced island (some are five-star only) is a little slice of paradise.

Arriving, we stepped from the wooden pier straight onto a white beach lined with palms, fishing boats and small grill stands selling freshly caught seafood.

It’s what you would call a ‘cosy’ island: you can stroll around it comfortably within an afternoon – but it has everything you could need: town, beach, harbour and spots of wild, uncultivated greenery, where local flora and fauna flourish undisturbed. (If you are strolling the circumference,

,,

watch out for the mangrove-covered southern tip, where crocodiles sunbathe in the shallows.) The town itself is a car-free haven of dirt roads, rickety wooden buildings in bright hues and palm trees, edged with golden sand. The streets – particularly the beach-front strip – are lined with stalls selling goodies such as grilled lobster, fried fish, rice and beans and fresh fruit – as well as cheery hawkers promoting glass boat, snorkelling and diving excursions.

We signed up to do a trip to the nearby Marine Reserve: a site teeming with sharks, rays and turtles. After an afternoon admiring the fearless fish, as the pink sun melted into an orange sea, the boat crew served us a post-snorkel snack: little cups of ceviche, fresh, zingy and perfectly salted by the sea air.

Images : Belize Tourism Board

In the evenings, the place to be is the island's small but renowned I&I Reggae Club: four precarious wooden floors of music and dancing that gets packed with tourists and locals alike, with the fun going on well into the early hours.

do read Belize... according to him!

Happily, for those who do overindulge the night before, this is an island of fabulous food – and it’s not only marine delicacies on offer. Travellers from the US and beyond have visited and fallen in love with island life, and many of those who stay set up their own hostels, guest houses or restaurants – meaning there’s a surprisingly diverse array of eateries.

Hunting for coffee on our first morning in town, we quickly discovered Amory Café – a local breakfast legend where you can enjoy everything from pancakes and plantains, to bagels and full fry-ups - all served with fragrant, fruity coffee and freshly squeezed juice.

The Swing Gate in Belize

Sipping our drinks in the sunshine, watching strangers chat like old friends while a band played lilting Caribbean music in the street, we felt we could easily accept the popular Belizean catchphrase: 'No shirt, no shoes, no problem'.

77

Belize...

according to him

,,

By Joe Mortimer

Sitting on the terrace of Above Grounds Coffee House in the little beach town of Placencia, we realised the scale of our mistake.

The town was abuzz with talk about the upcoming Placencia Lobsterfest. All along the sandy main street below, men were hanging banners and posters advertising the festival, which started in two days – the day after our departure.

,,

The mood was dire as the truth sunk in: we were going to miss the most important culinary event in Belize, if not all of Central America.

Even the aromatic coffee made from organic local beans and the freshly baked bagel smothered in cream cheese did nothing to lighten our mood as we ambled down the road.

The sleepy beach town is a home from home for thousands of Americans – attracted by their country’s close relationship with Belize, where English is widely spoken in a lilting Creole accent, and the spectacular Caribbean coast.

Images : Belize Tourism Board

We strolled down to the tip of town, where the long peninsula trails off into the glass-clear sea. Beach huts advertising boat tours were dotted around, but we were drawn to a small thatched stall, where trails of steam billowed from the eaves.

“Whole grilled lobsters available Friday,” said the sign. It was Wednesday. The grinning old lady confirmed our fears – but gave us a glimmer of hope. Local fishermen were already starting to find the spiny crustaceans, which appear in great numbers off the Belize coastline for a short period each year.

Check out Omar’s tonight, she suggested. If anyone had fresh lobster, it would be him.

When we arrived at Omar’s Restaurant that night, just after nine, the chef and owner were at the bar, enjoying a post-work beverage. “We’re closed brother,” said one of them. “Come back tomorrow – we just brought in a fresh haul,” he said, gesturing to the stacks of lobster boxes on the terrace.

The Lobster Festival

Our bus left town at 6am. I told him our predicament, hints of desperation in my voice. They looked at each other, then after a long pause, invited us to take a seat.

Twenty minutes later, two glossy, grilled lobsters appeared at our table, swimming in lemon and garlic butter, served with a mound of white rice and fried plantain: simple and perfect. “I hope that’s ok?” asked the chef.

I’ve eaten lobster in posh restaurants and high-end hotels all over the world, but it has never tasted as good as it did that night; fresh from the boat, cooked to perfection, and served under a thatched roof metres away from the Caribbean.

So, what should Lucy & Joe do next?

79

Next Issue: February 2017 The New U! For editorial enquiries, contact us at editor@foodemag.com For advertising and sales enquiries, contact mita@foodemag.com

www.foodemag.com