Edition 7, April 2015

FOOD AND TRAVEL E-MAGAZINE BY BLOGGERS

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g n i r sp

ISSUE 7, April 2015

bill please!

Introducing Zomato Cashless – the safe, wait-free way to pay at restaurants.

Save your card details on the Zomato app just once, and never wait for the bill again.

For details, visit zomato.com/cashless

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Connect with us April 2015 www.foodemagdxb.com

Blog if you have an independent voice and want your voice to be heard. Not because blogging is the current trending tune in the chart buster. Readers want to read genuine pieces, so be honest and blurt out your heart. You will surely connect!

Spring, you are so welcome in Dubai!

In February, we turned one. Seriously? Has it been that long since we hiccupped into our first few issues and gradually picked up the new threads on our way? Every issue feels like this is the best one ever – more evolved, beautiful and knitted better than the previous issues. This is a good sign and I do hope that readers see feel too. Articles that grace our virtual pages are now exclusively created by our extremely talented bloggers – unlike in our first issues when we would be digging into the bloggers’ archives.

There are a lot of gorgeous recipes in this Spring issue – egg recipes, recipes made with leftovers and raw ingredients and also a few travel inspired recipes from Jordan. While the last month saw a barrage of new restaurant launches, food festivals and events, this time it’s all about food trucks. We can’t seem to stop talking about our current obsession – food trucks! We want (yes, we absolutely want) to see genuine food trucks running on the UAE roads – from one emirate to the other, and slowly becoming a regular feature in the UAE dining scene. We are on the roads chasing them and our next issue will see a lot more on these mobile feeding havens .

Ishita B Saha Editor T/FB/Instagram: @ishitaunblogged editor@foodemagdxb.com www.ishitaunblogged.com Debbie Rogers Travel & Features Editor FB/Instagram: @coffeecakesandrunning T: @bettyboodubai www.coffeecakesandrunning.me Shubhang Bhattacharya Marketing-in-Charge foodemag@commqadv.ae

Talking about inspiration, we are excited to have former Dubai residents - journalists Lucy Taylor and Joe Mortimer, joining us with their regular travel column (his and her column!) as they hit the roads leaving the comforts of their expat Dubai lives behind.

Inspiration also comes in many shapes and sizes – Debbie Rogers & I share our personal stories and challenges of chasing a fitter and a healthier life. We have been inspired by Hayley Mac from BeStro and Chef Adrian from Lafayette Gourmet. There’s no going back now that we have taken the pledge with our readers as witnesses.

Do keep us in your journey and hashtag us (#foodemagdxb) whenever you have a #foodinspiration. Like Spring that promises to bring in freshness into our lives, may this edition of Food e Mag dxb bring the same into your lives as well. And Spring, we welcome you in our Dubai lives!

Designed by Communique Advertising Mustafa Fahed Shehadah Designer-in-Charge Subhash Balan Illustration www.communique-advertising.com

Prior permission for all editorial content and images have been obtained from bloggers, authors and other sources.

[Cover picture credit: Drina Cabral]

Ishita B Saha, Editor

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

In the picture: Jungle Beach - Trincomalee, Sri Lanka

IAMSRILANKA HOLIDAYS, your tailor made holiday specialists in Sri Lanka.

Visit: www.iamsrilanka.com, Instagram: @iamsrilanka

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Our Panel Debbie Rogers, Travel & Features Editor 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. www.coffeecakesandrunning.me

Sally Prosser, Food Sourcing Expert In her own words, Sally is ‘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 blogger in our panel. www.mycustardpie.com

Prachi Grover, Kids Columnist In her own words, Prachi’s 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 implies Prachi and Sara, her 6 year old little chefling, whom we have lovingly adopted as our own contributing chefling! Prachi is a super Ambassador of Jamie Oliver's Food Revolution Programme. www.orangekitchens.blogspot.ae

Our contributors in this issue:

Gina Pistone www.pastryschooldiaries.blogspot.ae

Drina Cabral www.eaternalzest.com

Gbemi Giwa www.dubaifitfoodie.com

Mallika Basu www.quickindiancooking.com

Noreen Wasti www.nonisplace.com

Rupal Bhatikar www.foodienfabulous.com

Lucy Forbes Taylor www.lucytaylortravels.com

Joe Mortimer www.somewhereinthebetween.org

Jasmine Pereira www.peartreediaries.com

Lara Darwazah www.alifeonaplate.com

Sarah Walton www.thehedonista.com

Shrishti Saha www.asiamgrowingup. wordpress.com

Special Travel Columnists

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CONTENTS

Fitspiration

Recipe - White Vegan Chocolate (p17)

Cooking with kids

Recipe - Eggs

Ingredient... Camel Milk

Recipe - Chicken & Camel Milk Tagine

Dubai Dining Sports Bars

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10 13 18 22 26 28 30 46 49

FoodSourcing

Recipe - Mint and Apple Peel Cooler (p11)

Table Porn

Cook Book Recipe - Pavlova

Spring Recipes Vegetarian, Eggs, Seafood & Desserts

Dubai Dining Chef Interview

Dubai Dining Food Apps

Dubai Dining Coming up

Chai

International News

Culinary Travel

Jordan

Blogger in Focus

50 51 54 56 58 60 63 68 72 77 78

Dubai Dining New Launches

Coffee

Abu Dhabi Dining

Travel

A tale of two Travellers: Buenos Aires

Staycation

Zaya Nurai Island

Food Porn

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

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#FoodSourcing

Top Nosh

save your greens don’t sling them!

If you could have double the amount of vegetables for the same price, would that appeal to you? How about a way to cut down on food waste? There’s a simple solution - buy less to see you through the week. Use all the leaves, fronds and stems that you previously threw away. Of course you can put them into a composting system like Bokashi, which does help the earth in the long run. But we’ve got out of the habit of eating some parts of plants, which are actually nutritious and delicious.

By Sally Prosser www.mycustardpie.com

This is more difficult with supermarket produce where they’ve already done the tidying up for you (and charged you more for the privilege). If you’ve bought from a market or a farmer, you are likely to have baskets full of excellent produce that can be turned into a wide variety of dishes.

Salads Tender tops that can be rinsed, picked and stirred either whole or shredded into salads, include radish and turnip leaves and beetroot greens. Use them as quickly as you can and separate them from the main bulb to keep fresh.

Eat your greens Wilt your tops the same way you do with spinach or chard.

Keep it simple with a dressing of olive oil and salt or spice up with curry powder, garlic, chilli and nuts. Eat as a side dish or use as the base for a soufflé, quiche or frittata.

Radish, turnip and beetroot tops work well; don’t forget the leaves on broccoli and cauliflower heads too.

Stock and soup Celery leaves, leek greens, spring onion greens, parsley stalks and kohlrabi leaves all make a fantastic base for soup - simply boil up for 30 -45 minutes in water and strain. You can add whole onions too – no need to peel them as the brown skins add a new depth of flavour.

Pesto Radish, turnips and beetroot greens can all take the place of traditional basil in a pesto, but you may be surprised at how good carrot tops can be. The rumours about leafy, green carrot frond being toxic are untrue. As always, try to get organic carrots to avoid large amounts of chemical residue retained in the plant and leaves from pesticides. Toast nuts, add lots of hard cheese, leave out the lemon juice but season with loads of black pepper. You can also blanch carrot leaves and blend with seasoning into a deeply green sauce for fish or tofu.

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Smoothies and juicing It doesn’t always have to be kale! No need to cast off the tops of strawberries (make sure they are organic) - just toss them in whole with leaves intact for extra green nutrients.

Radish tops are not at all bitter and blend well. Beetroot can be more acidic so use young leaves and balance with something sweet like pineapple. Celery leaves pack a tremendous punch – use with tomato for a satisfying savoury smoothie. Fennel fronds give a delightful aniseed note that is great with cucumber and other green smoothies.

Cucumber, Mint & Apple Peel Cooler This simple smoothie recipe uses apple peel (left over from pie making for instance).

Ingredients

3 small cucumbers peel from 3 apples or 1 whole apple quartered 10 large mint leaves or a tbsp of fennel fronds 100 ml spring water 1 lime, juiced 6 ice cubes

Method

Put all ingredients into a power blender and whizz until smooth. Voila - Your green smoothie is ready!

r e v o al t f e L peci S

Images: Sally Prosser

#FoodSourcing Machines to the smooth(ie) rescue Here are some machines that Sally Prosser has tested for juicing leaves, wheatgrass and other fruits and vegetables.

Low tech and affordable This week, I tested out the Lexen Healthy juicer which is purely manual and designed specifically for green leaves.

It’s easy to use once you’ve worked out how to assemble it and very simple to clean. It would be quite hard work to make large quantities of juice but it’s a very affordable option (less than a tenth of the price of most juicers). It’s light and quite small, so great to pack for travelling.

Available in the UAE from Raw Bites UAE.

Least washing up I use a Vitamix for smoothies and don’t have a juicer.

Instead, I blend fruits or vegetables with a little water and

strain through a sieve if I want to enjoy a pulp free drink.

The speed of preparation and simple cleaning nails this option for me. You just fill the machine with water and some washing up liquid, whizz and rinse. The sieve can go in the dishwasher or be rinsed under the tap.

Available in the UAE from Vitality and Lakeland.

Slow and whole Slow juicing to ensure vitamins are preserved is the name of the juicing game these days and the Kuvings whole fruit juicer and smoothie maker is a mid price range (although not inexpensive) option which I’ve tried out.

It’s simple to use and when you take apart, the washing up isn’t too arduous. The juice is really clean and fresh tasting.

Available in the UAE from Tavola

#WeRecommend

A Chef and a Kitchen in a machine!

We are in love with the festive gift that we got from Philips – the Jamie Oliver Homecooker. ‘It cuts, cooks and stirs for you’, cries out the manual. And to our delight, it really does that. The best part of it all - it is really easy to clean up – a criterion that becomes essential for us when a kitchen gadget has many settings and appliance parts. We can trust this HomeCooker to stir up the ingredients thrown in, keep our meals warm and waiting for us as we use the extra minutes in our hands to shake up some dance steps.

#Fitspiration

Our Stories

By Debbie Rogers www.coffeecakesandrunning.me Let’s be honest, most of us have struggled with our weight at some stages in our lives. And who doesn’t know about the Dubai Stone (or stones) that add to our waistlines after settling down here? If you work with food professionally or are a foodie, then the challenge often becomes bigger (literally), as we frequently dine out, in addition to being avid cooks at home. Add to this, the potent mix of friends who return with food items from their trips for their foodie friends, loving chefs who want us to try ‘just one more

dish’ combined with our sweet tooth (which is the case for most of us) and a lack of exercise – soon it becomes an issue that needs to be addressed. When our passion turns into over indulgence, it starts affecting our lives negaitively.

Here we share with you our struggles and plans, as we figure our way through a foodie maze with the aim of being healthy foodies!

#Fitspiration

15.4.2006

31.12.2003

15.4.2006

Ishita’s story More than a decade of being in Dubai, I have started reeling under the weight of the famous Dubai stone. I love to cook for my family and friends, experimenting with dishes from the region I come from. In the last year, there had been times when I was eating out almost everyday - new restaurant launches, a variety of food events, interviewing chefs and meeting foodies from various spheres of lives. Juggling between school runs and fulfilling mommy duties, I would stay awake untill the early hours of the morning, penning down for my blog and my magazine, squeezing in a maximum of 2-3 hours of sleep a day. Lately, I had started feeling absolutely drained out - but most importantly, my blood tests indicated that I could turn into a diabetic, if I didn't take extreme measures #righnow. With Diabetes running in both sds of my family, I am trying to change my lifestye drastically, include more sleep and excercise into my daily routine. Less stress, zero carbs and more routine in my life - I am determined to shed th 40 kgs that I have gained along with the accolades!

Say N Hayley Mac from BeStro shares some tips on how to cut out processed sugar from your diet. BeStro is Dubai’s 100% vegan, organic, gluten free, sugar free, raw café! What you need to do: • Stop eating food you put sugar on - cereals, which already contain sugar.

• Stop adding sugar to your food - dishes that you sprinkle sugar on (a lot of Asian dishes, cakes and desserts where you would use processed sugar.

Substitute with other sweeteners such as agave, coconut sugar, stevia and maple syrup).

• Look out for hidden sugar - sugar in sauces, processed food (sugar is often used to balance flavours in main dishes that are sour or bitter).

• Read the ingredient labels for sugar or other dangerous sweeteners like high fructose corn syrup).

• Don’t replace sugar with chemical artificial sweeteners like aspartame.

• Know what other names sugar can be labelled as Sugars ending in ‘ose’ include: Sucrose, Maltose,

To Sugar •

•

• •

Dextrose, Fructose, Glucose, Galactose, Lactose, High fructose corn syrup, Glucose solids.

Just because it doesn't end in ‘ose’, don’t think it isn't sugar. There are plenty of other names as well that may or may not sound like sugar!

Regardless of how they sound, the following are all sugar: Cane juice, dehydrated Cane juice, Cane juice solids, Cane juice crystals, Dextrin, Maltodextrin, Dextran, Barley malt, Beet sugar, Corn syrup, Corn syrup solids, Caramel, Buttered syrup, Carob syrup, Brown sugar, Date sugar, Malt syrup, Diatase, Diatastic malt, Fruit juice, Fruit juice concentrate, Dehydrated fruit juice, Fruit juice crystals, Golden syrup, Turbinado, Sorghum syrup, Refiner's syrup, Ethyl maltol, Maple syrup, Yellow sugar.

Eat Real Food with natural sugar – e.g. fruits.

Avoid low fat products as they replace the fat with additional sugar (sugar turns into fat when you eat it so you are not gaining anything)

Debbie’s story

Jan 2012

A lack of focus and motivation over the last 18 months has seen my focus on healthy eating and exercise lose balance with a greater emphasis on coffee and cakes (eating, drinking and indulging) and less of the running (exercise and adventure). My sweet tooth has come back with a vengeance and I’ve gained weight, stopped exercising and lost a lot of my fitness levels. But all is not lost, I know that with effort and focus I can get back to where I used to be and to take back control of my body. My plan is to work with a personal trainer, join a bootcamp and to go back to healthy eating by following an IIFYM approach (If It Fits Your Macros), which is essentially 40% carbohydrates, 40% protein and 20% fat. My trainer recommends this approach as the most effective for muscle growth, fat burning and consistent energy levels and has committed to helping me figure out how I can manage this whilst eating out regularly for the magazine and my website. I will be writing about this on my website as well as sharing some information here too. More on IIFYM information here.

Mar 2015

The Chef’s story - meat eater turns goes raw and vegan... #‎adriansrawadventure I bumped into Chef Adrian from Lafayette Gourmet just over a month ago when he told me that he was taking part in a 30-day challenge devised by Hayley from BeStro. Essentially, Adrian had committed to following a raw, vegan, sugar and dairy free diet for a month as well as attending regular boot camps.

What was in his plan?

Adrian’s menu consisted of 1 x Breakfast item, 2 x smoothies or juices, 1 Lunch, 1 Dinner and 1 Pudding plus 1 herbal tea. Everything Adrian ate was from BeStro menu along with plenty of water.

How did it go for Adrian?

Adrian says that he felt terrible for the first 4-5 days but after that he started to feel better. He stuck to the plan without cheating, despite the best efforts of his pals who tried to sabotage his plan by sending pizza delivery to his house and the fact that he works in a kitchen on a daily basis. Whilst Adrian said he felt hungry most days, he discovered a love for different foods including Chia and Kale.

Over the 30 days Hayley worked with Adrian to provide him with meals and snacks that were tailored to how he was feeling on that day. During the process Adrian was given a body scrub mixture for his skin and also took an enema to help with an internal detox. Hayley says Adrian talked about food a lot more than usual during these 30 days.

#Fitspiration

I can’t believe how good Adrian looks now - his skin is glowing, he has much more energy and his Chef’s whites, once closely fitted are now loose. Even better, the sense of achievement is huge and he’s currently researching more ways to get fitter and to continue to lose more weight.

BeStro Operating since January 2014 in Lafayette Gourmet, BeStro focuses on live and raw food - including 100% vegan, dairy, sugar and wheat free food. The menu consists of juices and smoothies (we loved the cacao probiotic nut milk), main menu items, healthy desserts and daily specials. Coffee is from Boon coffee, and all drinks and dishes are available in smaller portions for children and are 100% or mainly organic.

We love how Hayley and the team have thought of lots

The Results: Adrian stuck to the plan without fail and at the end of it he lost a staggering 13 kgs in 30 days. BeStro can do take away dishes for the plan, the average daily cost approximately be be AED 130/per day.

of things to make your meal complete – starting from providing pure filtered water for free, to growing their own micro greens on site. She encourages you to be fussy and tell them how you want your food so as to make it more innovative, imaginative, clean and tasty!

BeStro was born out of Be Supernatural, which launched in 2010 and was the first brand approved to import Superfoods into Dubai. Many of the Be Supernatural products including nuts, Chocolate, cacao butter, matcha tea, etc are on sale in Lafayette Gourmet.

#WeApplaud

The Cancer Club

Watch out for #TheCancerClub which is being launched at BeStro soon. The Cancer Club is a tie up between Be Supernatural and BeStro and is going to be a place for people with cancer to share their stories, make new friends, share information and eat good food that is cancer friendly. Hayley will also help with advice and tips on preparing healthy cancer friendly dishes. An integral part of the club will be the launch of a new BeStro menu highlighting dishes which are completely suitable for those with cancer along with a new specially, designed cancer friendly drink called the BigC. The club is being launched in honour of Claire Stokes, a personal friend of Hayleys, who sadly passed away earlier this year. For more details, email: cancerclub@besupernatural.com

BeStro's Vegan White Chocolate Here’s a great treat which I sampled, at ByStro, after having declared my love for White Chocolate. It brings back my childhood memories of the occasional treat of Milky Bars!

Ingredients 6 handfuls of cashew nuts, soaked in water for approx 4 hours 1 bag cacoa butter - approx

Images: Debbie Rogers

200 grams Juice of half a lemon 1 vanilla pod 2 tbsp agave syrup

Method •

• • • • • •

Put the cashew nuts into a blender and blend until a smooth paste (tip: add some extra water or nut milk if the nuts are taking a while to blend).

Add all of the remaining ingredients and pulse until it mixes well.

Taste and add a little more agave syrup if you want to make it sweeter.

Tip the paste into a tin, smooth out and pop into the freezer for approx. 15 minutes until set.

Break or smash into shards and eat.

Store in a container in the fridge. bread. Season with pepper.

#TablePorn

By Noreen Wasti www.nonisplace.com

{It was one of those mornings. The crack of sunlight through the curtains was a tell tale sign that it was far past our time to wake up. Finally, I woke up feeling groggy and landed my feet onto the cold floor.} Into the kitchen, oh no, the sink was full of dirty dishes from the night before. The previous evening had our dearest friends staying back and enjoying into the late hours of the night. I stared blurry eyed at the untouched mess lingering in the kitchen and I promised myself that I would never leave the kitchen in shambles again. Shortly after, my husband strolled in mumbling incomprehensibly “I’m hungry.”

I thought to myself, what do we even have left to eat? I surely must have finished all the groceries in preparing last night’s dinner. Eggs, yes eggs of course! We always have eggs…fried eggs, boiled eggs, that should do.

Stacks and stacks of old newspapers and brown craft paper were finally getting to good use. I knew I had saved them for a reason besides pure obsession, something about that smell and those fonts bring me to a simpler time. Crinkle, crinkle, and crinkle on to the table I spread the paper, serving as a safety net for all the clumsy crumbs.

Oh, I forgot about the beautiful E. Guittard chocolate chips my mother sent me from Rhode Island, I wondered if I could use those this morning? Scones. Yes, scones full of melted chocolate chips, vanilla bean specks and covered in crystalised sugar. The counter was already a mess; I might as well blanket it in flour and dough and the cozy aroma of baked goods that would soon awaken us!

Mixed berry preserves, Yemeni honey, hot Jasmine tea with mint, softened butter and crusty baguette all found themselves a home on our table that morning. Sliced cucumber and radish sprinkled with Maldon salt for a touch of freshness and brininess.

And I picked up where I left off, on page 138 of Wuthering Heights while he reached for the New York Times.'

Images: Noreen Wasti

#CookingWithKids The Egg Story

By Prachi Grover www.orangekitchens.blogspot.ae

Boiled, poached, omelet, scrambled, in a curry or on top of the biryani - Mum would make sure that I had one every day and so the humble egg was pretty much a constant thing on our dinner table. Then came a time when we started worrying about cholesterol and salmonella and more. The poor egg really didn’t have a “sunny side” to look at and parents started limiting the number of eggs children could consume in a week.

In more recent times, there has been a lot of research that say it is okay for children to have an egg a day. It is also an inexpensive option to add protein to your meals - be it breakfast, snack or dinner. Let’s give the egg another chance and bring it back on our dinner tables.

Here are two egg-cellent recipes that children can “make” themselves. Encouraging them to make their own breakfast or asking them to help you in putting together their lunch boxes helps in getting the fussiest of eaters to wipe their plates clean. The younger ones can help whisk and peel the eggs, combine the sandwich dressing and sprinkle the cheese and the slightly older ones can make it all by themselves (under supervision).

I grew up singing the jingle “Sunday ho ya Monday roz khao ande” (Be it is Sunday or Monday, eat an egg every day). The Indian Egg Song was a pretty popular jingle released by the National Egg Corporation Committee way back in the 90’s to encourage people to eat an egg every day. Prachi is one of the 15 super brand ambassadors responsible globally to carry on with Jamie Oliver’s campaign of Food Revolution.

Also share with them the following facts to choose and handle eggs better: • Dates on egg cartons and all other food packaging reflect food quality, not food safety. An ‘expiration’ or ‘sell-by’ date on an egg carton tells you that the store should take them away from the shelves if they haven’t sold by that time. A ‘best-by’ or ‘use-by’ date tells you that your eggs will still be of high quality if you use them by that date.

• You can keep fresh, uncooked eggs in the shell refrigerated in their cartons for at least three weeks after you bring them home. Don’t leave the eggs out.

They’ll age more in one day at room temperature than they will in one week in the refrigerator. If you accidently leave them out on your kitchen shelf for more than two hours (or an hour in warm weather) you should discard them.

• Always clean your hands and the utensils that come into contact with raw eggs to avoid cross-contamination.

Roasted Asparagus & Boiled Eggs on Toast This recipe is like bringing spring on a plate!

Adding a new and unfamiliar vegetable (asparagus) to a familiar and much loved meal (bread and eggs are loved by most kids), is a great way to introduce a new vegetable to children. Add some of their favorite cheese on top to delight them (grated parmesan works very well) and I promise you this will soon be their favorite breakfast.

Ingredients 8 stalks asparagus 2 tsp olive oil 2 tsp cream cheese 1/2 clove of garlic, grated (leave it out if your child doesn’t like garlic)

4 slices of bread of your choice, toasted 2 hard-boiled eggs, sliced (soft boiled if you like) salt & pepper to taste

Method • • • •

Preheat the oven to 180º C. In a baking sheet, toss the asparagus with olive oil and grill for about 12 minutes. They will be soft and slightly charred.

In the meantime, combine the cream cheese, garlic, salt and pepper. Spread the mix on the bread.

Slice the eggs. Add the sliced eggs and grilled asparagus on to the bread. Season with pepper.

#CookingWithKids Egg and Cheddar Quesadilla This recipe is perfect for both breakfast and the lunch box. Protein packed and full of iron to keep the little tummies full, it gives the little ones all the energy that they need for six hours of learning and fun at school. Add a guacamole or a salsa on the side if you like.

Ingredients

4 large eggs ½ cup spinach, chopped salt ¼ tsp of pepper 2 tbsp of oil 4 whole-wheat tortillas ½ cup of mature cheddar, grated (or any cheese of your choice)

Method • • • • • •

In a large bowl, break the eggs and whisk them together with the chopped spinach, salt and pepper.

In a wide frying pan, take 1 tablespoon of oil and cook the egg mixture, stirring constantly so that the egg doesn’t get overcooked.

Remove from heat and allow it to cool.

Spread the scrambled eggs equally over two tortillas. Repeat with the cheese.

Place the remaining two tortillas over each of the two earlier eggcheese ones.

In a large pan, take one 1 tablespoon of oil and fry the first quesadilla for about a minute. Flip it and fry for another minute (or until they are slightly crispy and the cheese would have melted).

Repeat the same with the other quesadilla. Cut them into four wedges each and serve.

Did you know?

An egg has only 70 calories and the cholesterol in eggs is good cholesterol that doesn’t pose any risk of heart disease? Plus it is also one of those few foods that contain Vitamin D.

Images: Prachi Grover

#CookBook

New Feast

By Ishita B Saha www.ishitaunblogged.com The Middle East conjures up images of succulent kebabs on skewers, delicious mince meat and herb-flavoured fish.

Interestingly, it has also had a long tradition of home-style vegetarian cooking, starting from fresh salads, dips, a variety of breads and the use of grains. Greg and Lucy Malouf's new book ‘New Feast’ takes us through a journey across the Middle East - from North Africa and Moorish Spain, through Turkey, Lebanon, Syria and Jordan, to the Arabian Peninsula alibi beautiful, delicious vegetarian recipes which have been designed for sharing and enjoying in company – the latter being the crux of the region’s dining heritage. With sections dedicated to butters and preserves, cooked vegetable dishes, dips and spreads, pickles and relishes, pastries, pastas and couscous, salads (two separate sections on cooked vegetable salads and raw vegetable salads), grains and legumes, dips and spreads, fritters, desserts (again a separate section on

ice creams alone or sweet pastries, cakes and cookies), New Feast is absolutely a visual delight. In the age of Kindle, here comes a heavy hard-cloth-bound book with full page spreads dedicated to images and pages and pages of tempting menu ideas – autumn dinner party, lazy weekend brunch, friends for a summer barbeque, family weekend picnic, romantic dinner for two, lingering birthday lunch and so on. It is rich and diverse, full of tips on what to do with the peels thereafter and bring more flavours out of the ingredients.

The idea of the book originated with the Maloufs’ ‘eat more veg and less meat’ approach and is definitely a treasure trove for cookbook addicts.

An Intimate Cooking class with Greg Malouf at Clé Dubai It’s almost impossible to leave this cooking class without feeling that you’ve learnt how to cook a few of Greg’s favorite dishes in his very own kitchen. In reality, the cooking class takes place in the kitchens of Clé Dubai where you spend a couple of hours watching and learning as Greg talks you through and demonstrates his passion for cooking. The class is really ‘up close and personal’ with plenty of opportunity to interact with Greg and his team or just to sit back and enjoy the amazing smells as the

food cooks - not to mention the sampling of the dishes once they are cooked. Not only does Greg show you how to cook, he shares with you the stories behind the dishes, chats about where to get the best ingredients, and shares simple tricks like how to best chop, slice or dice an onion, and coyly manages to pose for a few photos too.

The next Clé Cooking Club is on 28th April and costs AED 550/ person.

By Debbie Rogers www.coffeecakesandrunning.me

Image: Debbie Rogers

Pavlovas Ingredients For Pavlovas 5 large egg whites 200 g (7 oz) caster (superfine) sugar pinch salt 200 g (7 oz) icing (confectioners’) sugar, plus 1 tablespoon extra 2 tsp cornflour (cornstarch) 300 g (10 ½ oz) raspberries 125 ml (4 fl oz) apple juice rosewater, to taste vanilla l abneh

•

Apple Jelly 250 ml (9 fl oz) apple juice 2 ½ sheets gelatine

Method •

To make the apple jelly: Soak the gelatine leaves in a dish of cold water for a couple of minutes, until soft and slippery then squeeze it to get rid of any excess water. Heat up 50 ml (2 fl oz) of the apple juice and whisk in the gelatine until it dissolves. Mix it back into the rest of the juice then pour into a small shallow container and transfer to

•

the refrigerator to set. To make the pavlovas: Preheat the oven to 120ºC (235ºF) and line 2 large baking sheets with baking paper.

Put the egg whites into the scrupulously clean bowl of a standmixer. Add 2 tablespoons of the caster sugar and the salt and whisk on a slow speed until the mixture begins to foam. Increase the speed to high and whisk until the foam thickens to form smooth, soft, glossy peaks. Sift on the remaining caster sugar, a little at a time, whisking as you go, to firm peaks. Finally, sift on the icing sugar and cornflour and whisk in briefly until incorporated.

Spoon the meringue into a piping bag fitted with a nozzle. On each of the prepared baking trays, pipe 4 pavlova ‘flowers’, spacing them well apart.

Start with a walnut-sized central blob, then surround it with 6 more blobs, to form pretty flower-like meringue nests. Use a knife to flatten the central meringue; this will form a base for the filling. If you feel the flowers

•

•

•

are beyond your piping skills, then form the traditional swirled meringue nests.

Bake the pavlovas for 1 ½ hours until they are ivory-coloured and crisp.

Leave to cool on the baking sheets for 10 minutes before very carefully lifting the meringue flowers onto wire racks to cool completely.

Put the raspberries in a small saucepan, along with the apple juice and the extra tablespoon of icing sugar. Heat gently, stirring to dissolve the icing sugar and then squish the raspberries gently to form a compote.

Leave to cool, then add a splash of rosewater, to taste.

When ready to serve, fill the central cavity of each meringue with a generous spoonful of apple jelly then top with a quenelle of vanilla labneh.

Spoon over the raspberry compote and serve straight away.

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#Ingredient101

Camel Milk

By Debbie Rogers www.coffeecakesandrunning.me

Last month, the FoodeMagdxb team got special permission to visit Camelicious farm, home to almost 4200 camels. Here. the camels are bred and milked to produce delicious creamy, yet a little salty camel milk and our trip inspired us to choose Camel Milk as our Ingredient101 in this issue.

- Can substitute any other milk in cooking and baking, benefiting the health of the whole family.

- Is smooth and natural in taste; not as distinctive as goat and sheep milk.

Allergies and Intolerances - There are no known allergies to camel milk, as opposed to the commonly known allergies to cow milk.

- Some studies say that people with lactose intolerance digest camel milk easier than cow’s milk.

- The natural pro-biotic features of camel milk assist the healthy bacteria growth within the gut and support a healthy and un-bloated digestion.

Health & Beauty Benefits - It has been proved to have positive effects on patients with Diabetes Type II, Hepatitis, Crone’s disease, Autism & Rheumatism and autoimmune diseases.

- It has beneficial properties on treating psoriasis patients, by both ingestion and topical application.

- It carries naturally occurring anti-aging properties such as Elastin, vitamin C and Lanolin, which can be used topically in creams, soaps and baths.

Camel milk is extremely nutritious. Bedouins used it in their traditional and healthy staple diet. It offers all the proteins, vitamins and carbohydrates required to face the harsh desert life. Bedouins also used camel fat and milk as sun protection.

Camel milk properties - Low in fat, the fat content is approx. 50% lower than in cow’s milk.

- Contains a high percentage of unsaturated fatty acids, helping reduce cholesterol to aid healthy cardio-vascular functioning.

- Rich in natural vitamin C, 3 to 5 times higher than in cow’s milk - 1/2 a litre of camel milk almost represents the recommended daily requirement of vitamin C contains more calcium than other milks.

- Is naturally pro-biotic and assists healthy bacteria growth within the gut.

- Is closest in composition to human milk, therefore, more beneficial to babies and infants.

- Is easy to include in family daily diet.

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Camel Milk Muffins at the Majlis Cafe

Image: Ishita B Saha

Camel Milk in Dubai Want to taste Camel Milk in products? The easiest place is to head to The Majlis Dubai on Jumeirah Beach Road, next to the Jumeirah Mosque where all of the products for sale are made using camel milk. You can also buy camel milk chocolates here or buy Camelicious chilled camel milk produce in your local supermarkets. Many cafes in Dubai also order coffees with Camel Milk on request - e.g. Costa Coffee, Bateel and others.

Chicken and Camel Milk Tagine

By Sarah Walton www.thehedonista.com

Chicken is so tender and juicy when poached in milk.

Jamie Oliver has a great recipe that I used to make when my family still included regular dairy in the diet. But now I use camel milk due to its better casein profile. It also has a richer flavour, a light tang and an incredible creaminess despite its low fat content. Camel milk is readily available here in Dubai – for those who can’t find it, substitute with buttermilk rather than regular milk, otherwise it will be a little bland. I use fillets in this recipe rather than a whole chicken.

Image: Sarah Walton

Camelicious has been producing camel milk since 2006.

The facility is the world's first sophisticated camel milking plant using state of the art technology as well as operating to stringent ISO and HACCP standards.

Camelicious camel milk is turned into plain and flavored milk including strawberry, dates, saffron, and chocolate, as well as dairy products such as cheese, Laban and also Ghee.

Ingredients 4 chicken breast fillets, sliced into large chunks (3-4 per fillet depending on size) 2 cloves garlic, sliced a good slug of nice olive oil for browning chicken stock cube (crumbled)

rind of one lemon (large pieced peeled rather than shredded or grated) a few sprigs of fresh thyme a cinnamon quill 350 ml camel milk (or buttermilk) salt and black pepper to taste

Method • • • •

Preheat oven to 160°C (320°F), then set your pot or tagine on the stovetop at a high heat.

Brown chicken with olive oil and garlic, then add the rest of the ingredients to the pot Bring to a gentle boil, then pop in the oven for one hour (covered) Serve with short-grained rice, maybe with a saffron flavour, and buttered baby peas, or with big chunks of crusty bread and a green salad with herbs.

g n i r sp

#

Images: Drina Cabral

Pear and Goat Cheese Tart

By Drina Cabral www.eaternalzest.com

Ingredients

1 x 275gms frozen puff pastry sheet (I used Jus Roll) handful of flour to dust kitchen surface 1 medium sized red pear 100 gms rocket leaves, washed 50 gms soft goats cheese 1 large red onion ½ cup water 1 egg 1 tbsp milk baking spray

Method •

• • •

• • •

Slice the onion into thin slivers and sauté in a hot pan till they start to change color. Add 1 tbsp off the ½ cup of water to loosen the onions; pour in the rest of the water and cook until most of the water evaporates and you are left with beautifully caramelized onions.

Beat the egg and milk together and set aside.

Pre-heat the oven to 150ºC. Thaw out the frozen puff pastry sheet as per package directions and gently lay on a clean, floured kitchen surface. With a rolling pin, shape as desired without working or pressing it too much.

Lightly spray the sheet with a baking spray. Leaving an inch border on all sides carefully spread the caramelized onions. With a pastry brush, lightly brush the inch border with the egg wash and bake for 20 minutes or until it changes color to a crisp golden brown.

While the base is cooking, with a peeler, carve out thin slices of pear and set aside.

Once the pastry base is done, allow cooling for 5-10 minutes and top with thin slivers of pears, rocket leaves, and loosely crumbed goats’ cheese.

Serve with a glass of red grape beverage.

Stuffed Eggplant Ever so often you will come across rare finds at the Farmers Market and this was one of them - glowing yellow eggplants shinning right at you. The flesh of these yellow eggplants have a delicate sweetness; the skin however is tough and bitter, and the seeds too hard.

After discarding the centers, they would make for a perfect ingredient to a good ‘moutabel’ where the baked flesh can be scooped from the skins.

Ingredients

Method

3-4 sprigs of fresh oregano 2 tbsp thick red tomato paste 1 ½ tsp 7 spice mix 1 tsp black pepper 1 tsp salt or according to taste 2-3 tbsp olive oil

•

2 large eggplants 1 medium red onion, chopped 3 cloves garlic, finely minced 2 large tomatoes, chopped ½ cup of Water 1 organic vegetable stock cube 250 gms finely ground lamb

• •

• •

Pre-Heat the oven to 180ºC. Slice the eggplants in half and scoop out the flesh from the center keeping enough on the skin to help hold its shape and set aside. If the scooped-out centers have soft and tender seeds (as you would normally find in black eggplants), save them to prepare the stuffing.

Most often times in the case of coloured eggplants, whether it be yellow, green or white, the seeds and the skin both tend to be slightly tough and bitter; in such a case just discard the centers.

Sauté the onions and garlic till soft and translucent. Add in the chopped tomatoes with the stock cube. If your eggplants have soft centers, finely chop the scooped out flesh and incorporate into the mixture. Pour in the water and allow to simmer till the stock cube has dissolved thoroughly. Add in the minced lamb and keep stirring to breaking any lumps that form in the process. Finally, add in the tomato paste and season the mixture with the 7 spice mix, pepper, salt and some freshly chopped oregano.

Allow to simmer on low heat for 5-10 minutes till the flavours have blended together.

Fill the eggplant halves with a heaped dollop of the minced lamb mixture and bake in the oven for 40 minutes with a generous drizzle of olive oil.

Images: Drina Cabral

#DecadentRecipe

By Drina Cabral www.eaternalzest.com

Spiced Crab Cakes with Savory Yoghurt Dip Crab cakes are rarely ever (almost never) associated with Indian or South-east Asian flavours. This recipe however dares to break bounds and change your association of this dish to showcase it in a different light. What truly adds that extra magic to your bite is its secondary ingredient- the crunchy granules of shredded cauliflower.

Ingredients

Method

For the crab cakes 750 gms freshly de-shelled boiled crab meat 1 ½ cup breadcrumbs 1 cup grated cauliflower florets 1 tbsp chilli powder 1 tbsp turmeric powder ½ tbsp coriander powder ½ tsp pink pepper powder (black pepper can be used instead) salt to taste 2 eggs, whisked

•

For the yoghurt dip 2 cups thick yoghurt 1 tsp black salt ½ tsp cumin powder 1 tsp black pepper powder sprinkle of freshly chopped dill

•

Images: Drina Cabral

• • •

In a large bowl, evenly mix together the freshly pulled crab meat, 1 cup of breadcrumbs (reserve the ½ for coating), ground spices, grated cauliflower and eggs.

Roll into medium sized balls and pat down lightly to flatten. If the mixture is too soft and doesn’t hold, add in more breadcrumbs to tighten the cakes.

Coat the crab cakes with breadcrumbs and set aside. At this stage you can also choose to freeze them if you would like to bake or fry at a later date.

In a hot pan on medium heat, fry the cakes until golden brown; this should cook the cauliflower enough to maintain its crunchiness as well.

For the Yoghurt - Mix together all the ingredients of the yoghurt dip and refrigerate for at least 30 minutes before serving.

#Eggs Goan Egg Sourak The curry is called Egg Sourak and has mild spicy and tangy flavours. In Goa, they also do various versions of this dish- like a Prawn Sourak, Okra Sourak, Sardine Sourak etc. The curry is soured by dried mango peels (not the sweet thai ones that you would have as a snack), these are the Indian dried mango peels… you can find them at Lulu hypermarket or Adil spice store in Barsha.

By Drina Cabral www.eaternalzest.com

Ingredients

4 dried red Indian chillies 1 tbsp coriander seeds 2 heaped tbsp freshly ground coconut powder 1 tsp cumin fistful of tamarind separated from the stones and grit (or 2 tbsp of tamarind paste) 1 tsp turmeric powder 1 cup water 1 medium onion finely diced 1 tsp Salt 2 cups coconut milk 3 tbsp tomato paste 3 dried mango peels (the tangy Indian ones) 12-13 quail eggs

Method • •

• • •

Start by making the paste; in a blender grind together the chllies, coriander seeds, cumin seeds, turmeric powder, freshly ground coconut, tamarind and water to a thick and smooth paste. heat a tbsp of vegetable oil in a saucepan. Massage the onions with a teaspoon of salt, squeezing out all the flavor with your hand; once this is done pop it into the saucepan and cook for under a minute (the reason being that the onions aren't going to be sautéed or fried, hence the flavor needs to be brought out by massaging them with salt before adding it into the saucepan).

Add the paste and cook for 3-4 minutes. Add coconut milk, tomato paste and mango peels; bring to a boil, constantly stirring the ingredients.

Once the curry is bubbling hot pop in one egg at a time; allowing each to cook for about a minute before you drop the next one in.

If you like your eggs runny, set a timer and pull the eggs out into a separate bowl after cooking each of them for 5 minutes until all of the eggs are cooked. Add them all into the curry right before serving and cook for just a couple minutes right before serving.

Images: Drina Cabral

Spicy Quail Eggs – Kolkata Street Style

By Ishita B Saha www.ishitaunblogged.com

Ingredients

3 dozen quail eggs, boiled and peeled 4 onions, minced 4 tbsp ginger, minced or pureed 2 tbsp garlic, minced or pureed 4 tbsp coriander powder 4 tbsp cumin powder 3 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp of cumin seeds 2 bay leaves 4 tbsp tamarind paste 2 tsp rock salt 1 tsp black pepper powder 1 tbsp white oil 1 bunch of fresh coriander leaves, finely chopped 2 tbsp of lime, squeezed ( use Thai Kaffir Lime for the aroma) 1 tbsp roasted cumin powder 1 tbsp sugar salt, as per taste

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Method • • • • • • •

Heat oil in a deep-walled flat-bottomed deep pan. Add the cumin seeds and bay leaves and let the cumin seeds sputter. Add the quail eggs - set aside when they turn golden brown.

Add the ginger-garlic mince, and then the minced onions and fry till the onions turn golden brown.

Add all the spices (excepting the tamarind paste) and cook until the oil separates from the mixture.

Blend in the boiled eggs, tamarind paste, salt and sugar and softly mix them into the spices.

Add 2 cups of water and cook in low flame… boil enough so that the spice mixture is absorbed by the boiled but not so much that the latter breaks up.

Sprinkle with roasted cumin powder and garnish with chopped coriander leaves.

Serve hot or cold – with tooth picks.

#WeRecommend While quail eggs can be expensive in Dubai - with imported ones in popular supermarkets like Waitrose, Spinneys or Al Maya Lal’s costing around AED 22/ dozen, our top pick for these cute and quaint egg wonders would be at the Farmers Market on the Terrace where it costs AED 1/egg. You can also buy other organic produce - affordable, fresh, local and direct from the farmers here every Friday until the end of April. Get your Images: Ishita B Saha

recycled jute bags ready!

#LeftoverDesserts

By Gina Pistone www.pastryschooldiaries.blogspot.ae

Gina is revered as the baking goddess. ‘Nothing makes me happier than to prepare something special for the ones I love and have them devour it’, as long as she has butter and sugar to stir. Our brief to Gina was to make something from leftovers – set in mismatched leftover jars (later we removed the last part of our brief to simplify the already busy mother of two’s life). ‘This was SO much fun!’ she said.

Frangelico Panna Cotta with Strawberry Compote* Panna Cotta: Having two kids who hardly drink much milk, it seems that I'm always pouring half the carton down the drain because it has reached it's expiry date. Panna Cotta (even without the liquor) is a great way to use up milk that's almost about to expire. Feel free to experiment with the dairy ratios, almond milk or low fat alternatives.

Makes (4) four-ounce servings

Ingredients For Panna Cotta 2 tbsp water 2 ¼ tsp unflavored gelatin 1 cup heavy cream 1 cup full fat milk 3 tbsp sugar 1 ounce Frangelico* 1 ounce Cointreau* 1 tsp vanilla extract For Strawberry Compote 8 ounces strawberries, cut into ½ inch pieces 3 tbsp brown sugar 1 tbsp water

r e v o al t f e L peci S

Method • •

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•

•

Place 2 tablespoon of water into a small bowl. Slowly sprinkle the gelatin over the water and set aside to soften.

In a medium sized saucepan, combine the heavy cream, milk and sugar. Heat over medium heat and bring to a simmer; whisking occasionally ensuring that the bottom of the pan doesn’t not scorch. Once the mixture has reached a simmer, whisk continuously for one minute and remove pan from heat.

Add the Frangelico, Cointreau and vanilla extract to the milk mixture, whisking well to combine. Transfer mixture to a large measuring cup with a spout. Pour equally into four small glasses (each portion is about 4 ounces). Cover glasses with plastic wrap and place into the fridge to set, about 4-6 hours.

To prepare the compote, place sliced strawberries, brown sugar and 1 tablespoon of water in a medium sized sauté pan. Stir occasionally over medium heat until the berries release their juices and the mixture thickens; about 10 minutes. Use the back of a fork to gently break up the strawberries and cook for one additional minute. If the mixture becomes too thick, add one teaspoon of water at a time, stirring afterwards until desired consistency is reached. Remove from heat and allow mixture to cool completely.

Top each panna cotta with a large spoonful of compote and serve immediately.

* Recipe Contains Alcoho

Images: Gina Pistone

Salted Caramel Apple Bread Pudding Bread Pudding: This is a useful recipe for leftover old bread sitting on the counter. It works beautifully with any type of non-savory bread and tastes even better when served the next day. Great for entertaining or for family breakfast at home over the weekends. Leftover pudding also works great when sliced up for a French toast, if you do so dare!

Ingredients

1 pound crust bread, any variety with crusts removed and cut into 1 inch cubes 2/3 cup prepared salted caramel sauce, divided, plus more for drizzling 1 tbsp unsalted butter 2 large Granny Smith apples, peeled, cored and cut into ½ inch pieces 2 tbsp brown sugar ¾ tsp cinnamon ¼ tsp nutmeg 6 large eggs 4 cups full-fat milk 1 cup heavy cream 1 tbsp vanilla extract ½ cup sugar ¼ cup brown sugar ½ tsp salt

Method • •

•

•

• •

Preheat oven to 350º F. Spread bread cubes evenly over two large rimmed baking sheets. Toast bread for 15-20 minutes, tossing half-way through, until dry and light golden. Let cool.

Meanwhile, place butter, apples, 2 tablespoons brown sugar, cinnamon, and nutmeg in a medium sauté pan. Cook over medium heat until the apples soften slightly and the released juices have thickened. Remove pan from heat and allow cooling for about 20 minutes.

Lightly spray a 9x13 inch baking pan with non-stick spray and set aside.

In a large bowl whisk together the eggs, heavy cream, milk vanilla extract, sugars, and salt until well combined. Add the toasted bread to the egg mixture and toss to evenly coat.

Using a soup ladle, transfer half of the bread mixture into the prepared pan. Spread half of the apple mixture over the bread layer. Drizzle 1/3 cup salted caramel evenly over the apples. Layer again with the remaining bread mixture, apples, and 1/3 cup salted caramel. Use the back of a fork to compress the bread into the egg mixture.

Cover with plastic wrap and place pan in the refrigerator for one hour, or overnight.

Just before baking, compress the bread into the egg mixture again with the back of a fork. Bake uncovered at 350º F for one hour or until set.

Remove from oven and let sit for 10 minutes before serving. Drizzle each serving with additional salted caramel sauce if desired.

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#RawDesserts

By Gbemi Giwa www.dubaifitfoodie.com

Gbemi lives an all round active lifestyle and she likes to be on the move. She creates some deliciously swirly and decadent desserts that is fit for a Dubai foodie, specially for our readers!

Ultimate Raw Chocolate Cake Ingredients Mousse 1 large ripe avocado 2 tbsp melted dark chocolate 2 tsp coconut cream 1 pinch salt Cake 1 cup dates (pitted & soaked overnight) 1 cup almonds ½ cup dried coconut powder 2 tsp coconut oil 1 tsp flaxseed 1 tsp vanilla extract Topping All your favorite nuts Melted dark chocolate

Method •

•

•

•

•

Make the mousse by combining all the ingredients in a highspeed blender till smooth and creamy. It should have a fluffy texture. Package and refrigerate till needed.

To make the cake, pulse almonds in a food processor till you get fine crumbs. Add coconut powder and soaked dates in three parts and continually pulse. Add the remaining ingredients and process till the batter combines into a sticky ball.

Line a small cake tin with parchment paper and press the mixture down evenly. Place in the refrigerator and leave to set overnight.

Once set, remove the cake from the refrigerator and cut in half.

Spread the mousse generously on the bottom layer and cover with the other half. Cover the entire cake with the remaining mousse and return to the refrigerator to set for another 20-30 minutes.

Finish off by topping with some more chocolate and nuts.

w a R pecial S

Raw Peanut Butter & Chocolate Swirl Tart Ingredients Tart Base 1 cup pitted dates (soaked overnight) 1 cup walnuts ¼ cup raw cacao powder 1 pinch of salt 1 tsp honey 1 tsp vanilla extract Filling 1 cup natural peanut butter ¼ cup honey ¼ cup coconut cream 2 tbsp coconut oil 1 tsp vanilla

Method •

• •

•

For the tart base, combine the walnuts in the food processor till you get fine crumbs. Add dates, cacao powder, salt, honey and vanilla. Pulse repeatedly till its starts to form a ball.

Line a tart pan with parchment paper and press the mixture into it evenly. Refrigerate for 30 minutes.

Add all the ingredients for the filling in a high-speed blender and blend until it forms a smooth toffee like paste. Pour into the refrigerated tart base.

Melt some dark chocolate and drizzle in a spiral on the tart.

Place a clean toothpick at the center of the spiral and drag till the edge. Repeat till a complete circle of spirals is formed.

Refrigerate for 6-8 hours or overnight before serving.

Topping Dark chocolate

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#RawDesserts

w a R pecial S

Raw Wild Berry Cheesecake Ingredients Base 1 cup pitted dates 1 cup almonds 1 tbsp vanilla extract ½ cup dried unsweetened coconut 1 pinch sea salt Filling 1 ½ cup of cashew (soaked overnight) 1 cup coconut cream 2 tbsp lemon juice ½ tbsp vanilla extract ¼ cup honey 2 tbsp coconut oil Topping 2 cups wild berries (I used a mixture of blueberries & blackberries) 1 tsp honey 2 tsp chia seed 2 tbsp fresh lemon juice ¼ cup water

Method •

•

Images: Gbemi Giwa

#WeRecommend

•

Since April, Chef Silvena Rowe has been preparing #RawToGlow special lunches at her recently opened Emirati fine dining venue Omnia by Silvena. The food is specifically designed with superfood ingredients and super food boosters. What do we love? The menu borders on Paleo and Vegan too - free of gluten, sugar and dairy.

With dishes like Young coconut Pad Thai with turmeric, almond & chilli or Tiramisu made with date, coffee and coconut, it’s guilt free ‘glowing’ indulgence all the way!

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•

To make the topping, mash the berries till a chunky sauce is formed. Add honey, lemon, water, chia seed and leave to set in the fridge.

You’ll have a delicious jam which is a perfect breakfast pairing.

To make the cheesecake base, pulse all the ingredients in a food processor till a ball is formed. Add a tablespoon of water if necessary.

Press into a greased deep dish or baking pan and refrigerate.

Add all the ingredients for the filling in a highspeed blender and blend till you get a smooth mixture. Pour mixture into pan and freeze for 8 hours or till its set.

Top with jam and freeze for another hour. Cut into bars, serve and enjoy!

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#DubaiDining

Sports Bars

By Jasmine Pereira www.peartreediaries.com

Irish Village The energetic atmosphere is felt in full instance as one enters the Irish Village and even more during major league sporting events. Irish Village also known as IV is Dubai most loved traditional Irish pub has an indoor and outdoor seating area overlooking the gardens swerving comfort and satisfactory Irish pub grub along with a stellar beer list. Irish sets up a tent as well during international games (FIFA, World Cup etc.) as well as showcasing various international sports including local sports on mid-sized TVs with keen interest in rugby. The large wooded pub style makes it an ideal venue and gateway to experience Irish heritage in Dubai. (Dubai, 31 A Street, Garhoud, Tennis Club 04 282 4750).

The Huddle Sports Bar and Grill Huddle’s offers an atmosphere for experiencing live sporting action on large screens with the crowds cheering for their favorite teams along with socializing and a bit of rivalry action. The bar ambiance is lively and the food

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The excitement and rivalry of a sporting event is best experienced live where the sporting action takes place but, if such is an impossibility, the next best option is a sport bar. In Dubai, the vibrancy of a sports bar keeps in tune with the utter joy of watching your favorite teams playing live on larger screens, whilst dining on sizable pub grub options and indulging in a range of international brews. Here are a few options for one to experience the vibe or a true sports bar in Dubai.

portions are massive as are the beer options on tap. For those with least interest on the on screen action, there are options for billiards (pool) and one can even challenge their opponent or enjoy the relaxing bar vibe tunes whilst you enjoy their famous ‘Huddle JD Wings’!

(Citymax Hotel, Dubai, 04 407 8000).

Girders The popular bar hangout in JBR is situated in JA Ocean View Hotel by The Walk. Girders features traditional British menu with a nod toward Gaelic delicacies and is a favorite amongst the expats. With an indoor and large outdoor seating, the bar can accommodate sizeable gatherings during game nights. The pub grub menu has plentiful options for one to savor such as the sausages with potato mash or the traditional fish and chips whilst enjoying the game. The happy hour timings are the most popular hours that reels in a crowd both on weekdays and weekends.

(JA Ocean View Hotel, Dubai 04 814 5590).

Carter's Bar & Restaurant Carter's Bar is an old Dubai favorite with a colonial charm bar venue keeping in tune with the Egyptian inspired design at Wafi. The menu offers higher-end bar grub, like tender lamb shanks or pancetta risotto to staple bar food options such as chicken wings. During game nights, the bar draws in a fair crowd from tourist to Dubai residents.

There is also a pleasant, shaded terrace, which becomes popular in the cooler months with outdoor viewing option.

The drinks menu caters plenty alcoholic, with great wine options and mocktails as well.

(Wafi – Pyramids Restaurant, 04 324 4100).

Harvester’s Pub The British-style pub located inside Crowne Plaza on Sheikh Zayed Road fuels the sports enthusiasts with its traditional pub grub while featuring the best in live sporting action on numerous big screens. The food portions are as generous as the screen size with the vibrant atmosphere of crowds cheering, be it any sport that keeps the bar in a spirited mode all night long. The hearty food and extensive selection of beers on tap make this spot just like a traditional bar in the UK and favorite for expats in Dubai. Harvests also serves as a home of the official Manchester United supporters’ club in Dubai and a favorite spot for Man U supporters to display their undying support and affection for the team.

(Crowne Plaza Dubai, Sheikh Zayed Road, Dubai, 800 CROWNE (276963).

Long’s Bar As the name suggests, Longs Bar is the longest bar in the Middle East and an intuitional bar in Dubai. The wooden style authentic raffles resembles as an American style bar and as a scene from the famous ‘Cheers’ TV series.

Expect (American) football on the screen at Longs as well as international sporting events with great value for drinks, sizeable pub grub as well as cheerfully and rowdy revelry during game nights and especially over the weekend. There’s even live music to set the mood (on nongame nights) and the long stretch of bar helps keep the atmosphere in high spirits.

(Towers Rotana, Sheikh Zayed Road, Dubai, 04 312 2210).

The Underground Pub

Goodfellas

The Underground Pub is another, authentic representation of British bar in Dubai with the bar modelled from a life size train carriage with the authentic archway presented as dining areas. The pub resonates to the vibrant beat of London with a wide range of internationally sourced wines and beers as well as traditional hearty pub grub on game nights is a popular destination for Dubai Marina’s sports diehards.

(Habtoor Grand Resort & Spa, Dubai Marina, 04 408 4221)

Goodfellas is the home of the Dubai Reds, the foremost Liverpool supporters in Dubai. The screens at Goodfellas play all the major premier league (football) and rugby matches along with other international sporting games.

Situated at the lobby level, the bar welcomes its residents at the hotel as well as walk in crowd from Tecom and around Dubai, screening sports from around the globe with happy hour options as well as a satisfactory bar menu.

(Ramee Rose Hotel, 04 4500111).

Barasti Bar Barasti is the famous beach bar in Dubai that serves as a sport bar as well! The vibrant beach venue is renowned for its great music and delectable menu and has topped the list of worldwide watering holes as well along with numerous local accolades. Barasti has it all, whether you are just looking for a casual restaurant with tasty food or a dynamic beach bar with live sports and is mostly packed on all game nights with the massive LED screen enhancing the sport viewing experience.

(Le Meridian Mina Seyahi Beach Resort, 04 318 1313).

For a non-bubbly option: Real Madrid Cafe The relatively new Real Madrid Cafe fronts as a restaurants and cafe for passionate Read Madrid fans.

The cafe screens Real Madrid games including various other major football games. It serves as an ultimate spot to view the live football fixtures while dining on café style grub. The restaurants sell extensive ranges of Real Madrid merchandise and memorabilia as well. Plus you never know if you will bump into a Real Madid player as well!

(Jumeirah Beach Residence, 04 277 5625).

#OurPick

Longest Happy Hour on The Walk With a bistro-style dining menu, beverage packages and American pool adding to the excitement, the West Beach Bistro & Sports Lounge in Movenpick JBR is home to several screens of daily sports entertainment via the latest

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state-of-the-art audio and visual projection. It also boasts of the Longest Happy Hour on The Walk, lasting for a continuous stretch of nine hours from 12 noon to 9.00 pm!

#DubaiDining

App-ing Around

Online Deliveries - Grocery and Food

Saving time is key and we love Apps that make our life easier. Here are a few of our favourite Apps to help with grocery and meal takeaway deliveries.

Le Bazar

This nifty App brings Supermarket shopping at your fingertips.

Order online or through the App with plenty of ways to search.

Delivery is in on time, as ordered and payment options include cash, credit card or PayPal.

Talabat, Food on Click

Don’t fancy cooking? Then here are our top on-line Food Delivery Apps. Payment tends to be cash on delivery. Both Apps allow you to select food deliveries based on your location, cuisine etc and have offers and discounts from restaurants thus allowing you to save money as well as time.

ChefXchange ChefXChange is an online platform to find local chefs to cook for you, at home. Founded in March 2014, ChefXchange is a trusted online marketplace for foodies to search, discover, and book a private chef all around the world – online or from a mobile phone.

Whether you are looking for an amateur chef for an informal gathering at your place, an apprentice chef to prepare your meals for the week, or a professional chef for a special occasion, ChefXchange connects Chefs to Foodies looking for an exclusive culinary experience, in the city of their choice, at any price point, and in the comfort of their homes or desired venues.

#DubaiDining: New launches Zhengo

The Concept: Latin-Asian fusion developed by Richard Sandoval and Akmal Anuar, with a 'sharing dishes' concept.

Ambiance and service: The restaurant is stunning inside and has a large terrace outside with relaxed and formal seating. We love the bar area too. For a midweek meal the restaurant is decidedly quiet so the staff to guest ratio is very high and we feel like VIP’s as we are ushered to our tables by staff wearing ear pieces.

which we won’t divulge much lest we spoil the surprise.

Drinks: An extensive menu with some clever cocktails and a whole page developed to Pisco Sours served in interesting baskets and nest like arrangements - it's a hit with us!

The Food: The staff described every aspect of every dish, almost too much, but with enthusiasm as they guided us through the extensive menu. We loved the lamb chops from the Rhug Estate in Wales, as well as the duck maseca pancake which was very satisfying and innovative. Our dessert came in a flourish of dry ice, whilst there was some ‘magic’ involved later in the evening with an interesting cocktail combination,

relaxed, family-friendly atmosphere with recipes inspired

by Chef Pravish’s friends and family in India. Chef Pravish has worked in the kitchens of Chef Vineet Bhatia before, so we knew that we were in for a treat.

loved the dahi puri chaat which was a refined version of our favourite chaat dishes and the Tangy Prawn Samosas, a platter of mixed grills from the clay oven. The Bengali Lobster is one of Chef’s specials and didn’t disappoint (although how Bengal fits into North India, we are still trying to figure out). Struggling to find room for desserts, we were served a sharing platter with amazing kulfi.

Ambiance and service: It’s a pleasant evening so we

Drinks: Our cocktails were cleverly inspired and very

Naya

The Concept: Rustic North Indian food, served in a

sit outside on the balcony surrounding the restaurant.

Service is efficient and knowledgeable. Inside the setting looks casual and relaxed, though we prefer outdoors for the view of the Burj al Arab and the hotel grounds.

unusual. The mojito with chaat spices is delicate yet fragrant, whilst the cocktail with lychee and raspberries didn't only look stunning but also tasty without being overly sweet.

The Food: We are sent a tasting platter with a variety of starters, a concept that we hope they would actually

Prices: There is an introductory 25% discount on food,

introduce as a regular feature. The Fish Amritsari takes us back to the streets of Amritsar, though this is a posher and more refined version. From the starter platter, we

until 18th April, 2015.

#ComingUp Chef Vikas Khanna is in town

Celebrated chef and culinary ambassador for Junoon - Dubai’s new contemporary Indian dining destination – Vikas Khanna will be in town on 9th10th April. It offers fans the opportunity to meet the star, find out his cooking secrets, as well as join an exclusive dining experience with him at Junoon.

The Plan: On April 9th at 8pm, guests booking a table at Junoon will be treated to a special cooking demo from Vikas himself, as he demonstrates his culinary expertise in Junoon’s beautiful open kitchen. Vikas will make some of Junoon’s signature dishes and explain to guests the history of the dishes and how they can prepare them at home. Guests will then dine on an exquisite four course menu and will each receive a signed copy of Vikas’ new book: World Feast My Favourite Kitchen. Table bookings are from AED 360 per person for the demo and four course meal; and AED 555 per person for the demo, meal and a signed copy of 'World Feast - My Favourite Kitchen'.

For those not dining at Junoon, Vikas will be at a public book signing for his book at Jashanmal, Mall of the Emirates on Friday 10th April, 2015.

Songkran

Celebrate the Water Festival otherwise known as Thai New Year at various locations across Dubai. Our pick: Songkran celebrations at Sukhothai, Le Meridien from 10-18th of April, 2015 with an all you can eat lunch with soft drinks (AED 149/person) or Dinner with drinks package (AED 199/person).

Songkran - the auspicious Water Festival is also known as Thai New Year. A festival traditionally celebrated with the sprinkling of water on near and dear ones, today this has become a fun water festival celebrated through the week.

Chilli Crab Festival

The infamous Chilli Crab Festival at Madinat Jumeirah is due to hit town from 22- 25th April, 2015. This fourday culinary event celebrates sumptuous delicacies from the Far East including the famous Singaporean chilli crab and culinary favourites - dim sum, wok-fried blue swimmer crab and tempura crispy crab.

#ComingUp New Hotel Launch

InterContinental Dubai Marina is due to launch in May 2015 and will host a range of diverse food and

culinary experience with their new Facebook application which lets you challenge the chef with your special requests!

beverage offerings. Headlining the hotel’s vast food and beverage offering will be Marina Social Restaurant and The Social Room Bar (launching in Septemeber 2015) which will mark celebrity Chef Jason Atherton’s entrance into the region. The FoodeMagdxb team did have the privilege to meet Jason Atherton and taste a few delicacies from his to-be-launched restaurant in a pop up at theKite beach during the Dubai Food Festival 2015. Apart from Social, there will be many dining outlets - like Accents Restaurant & Deli with an open kitchen bar; Ginter, a relaxed bar venue serving a range of international light bite dishes, with one of the largest collections of gin in Dubai; the Gallery Lounge serving light snacks and refreshments throughout the day; Urban Shisha Lounge; and YNot Bar & Kitchen - the hotel’s stunning waterfront wine bar with a state-of-the-art dispenser offering 24 individual wines by the glass!

Culinary Interactions at Mazina An innovative and interactive dining experience awaits you at Mazina, the flagship restaurant at The Address Dubai Marina. Not only can you watch and engage with the chefs as they conjure up delicious preparations across various international cuisines, you can also win an exciting

Save the Date!

If you love travel - it’s the Arabian Travel Market from 4th - 7th May, 2015 at the Dubai World Trade Centre. For 21 years, Arabian Travel Market has provided a place to do face to face business with companies from around the globe. ATM 2015 promises to be bigger and better than ever before. This year, the spotlight theme is Family Travel. There will also be a focus on Travel Technology, Business Travel, Luxury and Wellness.

#Exciting Thooq Meaning Taste; to Taste; as well as Elegance in Arabic Thooq is a quarterly published journal that discusses Food Culture from the Gulf region & Middle East. It is a bilingual magazine with both Arabic & English proportionally placed sideby-side throughout the entire magazine.

It resembles a magazine, a Cookbook, and a visual story.

From hand picked recipes, to visually alluring photographs, & to articles written by the heart. It sheds light on the not so familiar cuisine in the Gulf, preserving the old while embracing the new. We promote new takes on Gulf cuisine, explore the world of upcoming chefs in the region, & shine the spot light on the hidden gems in the region. The magazine also promotes emerging Emirati start-ups and promote upcoming Food businesses in the region. We can't wait to have a copy in our hands!

Thooq is now available to purchase at bookstores, hypermarkets, & stations all around the UAE.

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#Coffee

By Debbie Rogers www.coffeecakesandrunning.me

Mokha 1450 Coffee connoisseurs rejoice! Dubai is about to get it’s first unique speciality coffee boutique, Mokha 1450. We dropped by to a private preview and we were one of the first in the world to try the Ethiopian Geisha coffee, with Mokha 1450 holding the world's very first batch! We had been hearing rumours about who had bought the entire batch of this coffee at the Coffee Championships held recently. Geisha is one of the world's most expensive and sought after coffee and is famed for its complex and unique cup profile.

Working closely with the producers of the coffee, and in many cases, all women co-operatives, we were impressed at the credentials of Mokha as well as the fabulous coffee that we tasted - brewed by Chemex and Syphon coffee makers. Mokha will specialise in the rare single origin coffee where they are involved from crop to cup by working with the communities that produce the coffee from Yemen and Ethiopia, the source of where coffee originated from.

We are sure this new coffee boutique is going to be a hit with real coffee lovers and we can’t wait for their official opening any day soon.

Images: Debbie Rogers

Legend Cafe by Trung Nguyen Coming soon to Dubai is the famous Vietnamese Luxury Coffee Chain Trung Nguyen who we met recently at the Taste of Dubai.

We were served coffee made in the traditional Vietnamese way using a Vietnamese filter where the coffee is drip brewed over your cup - good on it’s own, it’s also traditionally served with a spoonful of condensed milk. We loved the coffee when poured over ice and sweetened with a spoonful of condensed milk - such a rich and indulgent treat!

Coffee Club Australia’s largest home-grown café Coffee Club opened it’s doors to the public at Wasl Vita on Al Wasl Road recently, following it’s recent lauch in Abu Dhabi. Excitement brewing!

World Barista Championship Good luck to Dmytro Griekhov from Cafe Rider who will compete in the World Barisata Champtionship which takes place in Seattle on 9th-12th April, 2015. He will be preparing 4 espressos, 4 cappuccinos, and 4 original signature drinks to exacting standards in a 15-minute performance set to music.

#BulletproofCoffee Everyone is writing about it and it’s making the headlines - but have you tried Bullet Proof Coffee yet?

What is it? Essentially, it’s a mug full of hot coffee, blended with 2 tablespoons of grass fed butter plus two tablespoons of MCT oil (medium chain triglyceride oil) although some people swop this out with coconut oil as we did. How does it taste? Hmmm, we are not quite convinced and it’s certainly not going to replace our daily latte. With a huge calorific load of approx 450 cals per mugful, the only way to enjoy it is if you follow the BulletProof diet that encourages you to replace breakfast with BulletProof coffee! It is said to give you energy, keeping you full longer. The jury is out and we ahve found plenty of supporters of the coffee and just as many non supporters. Google is your friend here, so do your own research and let us know how you get on!

#Chai

Afternoon Tea at Sultan Lounge A treat awaits tea lovers at the Sultan’s Lounge at Zabeel Saray where you can indulge in afternoon tea paired with Jing tea. Each course of sweet and savoury treats are paired with different Jing teas. Starting off with green tea, we enjoyed a host of savoury sandwiches including duck rillettes with watercress and pickled figs, and devonshire crab with smoked salmon and caviar pearls.

The Food: The scones were a delight, traditional plain scones served with strawberry jam, clotted cream and tart lemon curd along with cherry scones which made us smile as they brought back childhood memories of day trips to Bath Spa for afternoon tea.

Sweet treats included a tart lemon tart, a raspberry rose macaroon and a sticky date cake with butterscotch - rich and divine, and a blueberry and ginger swiss roll with an intense blueberry flavouring.

The final jewel in the crown had been the plateful of delightful truffles including the Sultan's 24 carot gold truffles, vanilla, butterscotch and smoked salt.

Drinks: A moroccan mint tea served with Turkish Delights, Jing Jade Sword Green tea, Ceylon and Vanilla tea all of which we loved. Each tea is served with dainty tea strainers bringing the ‘poshness’ to our afternoon tea.

Location: Enjoy afternoon tea indoors in the beautiful Ottoman inspired Sultan’s Lounge, or enjoy the beautiful terrace overlooking the pool and with views to the Dubai skyline. We opted to dine in al fresco as the weather is still holding perfect.

The Afternoon tea menu is served between 2.30 pm - 6.30 pm and is designed by Celebrity Patissier Eric Lanlard. The Jing tea and afternoon tea experience costs AED 225/ person and provides plenty for two people.

#CantWait

Afternoon tea at Ossiano cutrated by Paul Hollywood We have been very excited with the recent launch of afternoon teas in one of the most scenic venues - the underwater restaurant Ossiano in the Atlantis. Adding to the excitement is the UK’s most loved British baker and television personality, Paul Hollywood, who will host a series of four specially curated afternoon teas in Ossiano

at Atlantis, The Palm from the 15th -18th April, 2015. He will not only create special menus for the afternoon teas, but also is confirmed to appear each day of the event.

From 2:00pm-5:00pm with packages starting at AED 295/person including food and nonalcoholic beverages and AED 450/person with free flow bubbles.

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#AbuDhabiDining

By Rupal Bhatikar www.foodienfabulous.com

Dinner at Pachaylen

I don’t think we’ve still recovered from our Thailand trip, the markets, the people, the beaches and most importantly, the food, keeps taking us back. We are constantly seeking out those fresh thai flavours, to reminisce and plan future trips.

The decor and service: Rich yet elegant seating, with a beautifully ornate carved mirror, the place is both modern with hints of thai touches. We were swiftly seated and effortlessly guided by their attentive staff who went great lengths to make peoples dinner a cosy affair.

The Food: We were presented with a beautiful complimentary platter of Thai street side betel leaf, rolled up like the the Indian paan, but with a savoury stuffing of crisp coconut flakes, peanuts, dried shrimp, lemon, onion, chilli and ginger and smeared with a relish. Its a rare touch and it sure was appreciated.

Any Thai experience for me must start with Som Tam Poo Nim – green papaya salad with dried shrimp, beans and a generous drizzle of fish sauce. Topping it off with a crispy soft shell crab was novel we loved how it actually complemented the salad nicely without stealing the focus The highlight was Khung Yang Naam Ma-Kham – Grilled

Lunch at Frankies

I love being the first one to walk into a restaurant, before all the tables are full, enjoy the moments of quiet and undivided attention from the staff. With an intense craving for good Italian grub, we visited the fabulously chic Fairmont Hotel in Abu Dhabi.

The decor and service: Elegant design, bright high ceilings and a gorgeous decor of orchids welcomed us. We were in awe of the beautiful art on display across the hotel.

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tiger prawns served on a bed of steamed bok choy in a sweet tamarind pepper sauce. The prawns were sweet and cooked just right – every bite dipped in the tangy yet earthy sauce was sheer bliss - a dish that must be ordered and savoured!

For dessert we couldn’t resist Khao Niew Ma Moung Chiang Rai coconut sticky rice pudding with sweet Thai mango. Between mouthfuls of luscious mango, we knew Pachaylen’s version of this Thai classic fared better than most restaurants, reason enough to keep coming back I’d say!

Location: Pachaylen, Eastern Mangroves Hotel & Spa by Anantara, Al Maqtaa, Abu Dhabi.

Arriving at Frankies, we were taken by the gorgeous interiors. The restaurant looked like the perfect date night spot. Staff talked us through the menu then left us to own devices until we were ready to order.

The Food: Homemade Tagliolini with fresh tomato and garlic, so subtle in flavour yet filling. The lobster was cooked to absolute perfection, soft and juicy. Beautifully fresh pasta, where you can taste the freshness of the tomatoes in every bite, with hints of kick from the drizzle of chilli oil.

We relished every bite of the melt-in-the-mouth perfection of the Black Cod baked in parchment paper served on a bed of fresh tomatoes, red peppers, capers and olives! Each of us got completely caught up in our food, conversation almost trivial other than the ooh -ing and aah-ing between bites. The portions at Frankies were generous and we were both happily full.

The Drinks: We ordered mocktails, the berry one I tried was refreshing, and definitely my favourite.

For desserts we ordered the Tiramisu Trio – the classic, Almond and Amarena Cherry. Each with a distinct flavour, perfect for sharing. The luscious and intensely flavorful amarena cherries were such a revelation in the tiramisu, taking it to a whole new level.

Location: Frankies, Fairmont Bab Al Bahr, Khor Al Maqta, Abu Dhabi

Signoff: We head to the movies after, still in food-coma.

Since then, we’ve already talked one too many time about going back, there’s pizzas that await! So I might just have more to say.

#FoodTrucks

Images: Rupal Bhatikar

Specially flown in from the UK, here are some of our top picks on show at the Abu Dhabi Food Festival:

Danostia Social Club The bright blue VW van was hard to miss. Cooked fresh to order lamb cutlets with pea puree, confit broad beans and anchovy caper butter. The combination itself was executed rather impressively. Even though we were served in paper plates, we found the presentation lacking in no way, something I much appreciate. We loved the plump king prawns with shallot salsa and aioli – the sweetness of the prawns balancing all the flavors just right.

ATE Food Truck We ate a duo of mini brioche sliders – Indian pulled lamb with raita & carrot, coriander and cardamom chutney and Pulled spicy Chicken with Asian slaw. Messy fingers and fall-off-the-bone flavorful and tender meat, the real deal!

Pizza Pilgrims One of the highlights was the piping hot Neapolitanstyle pizza from the back of the tiny Piaggio van. We had ours with a generous glug of truffle oil and all three of us literally inhaled it! Soft pillowy dough, fresh tomato base and good quality cheese – the pizza was the food equivalent of a cosy cuddle.

The Cheese Truck One bite off the British cheddar, French raclette cheese and onion toast and we all knew this was something else.

Warm, melty and cheesy, every ingredient stood out!

Local Trucks from Dubai who were at Abu Dhabi : Of course there were a couple of local food trucks too – like the cool cats from Taqado with their burritos, Jones the Grocer busting out burgers and the Moti Roti folk, and we couldn’t resist sneaking in a bite or two from them.

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#InternationalNews

S.Pellegrino Young Chef 2015

By Mallika Basu www.quickindiancooking.com

Mallika is a popular Indian food writer, the author of Miss Masala: Real Indian Cooking for Busy Living and an Indian cookery personality. She has featured both on Madhur Jaffrey’s Curry Nation, and more recently, on Jamie Oliver’s online cookery channel FoodTube. Mallika reports exclusively for us, all the way from London.

Leading Uk Chefs Gather To Crown Uk’s Best Emerging Food Talent Mark Moriarty from the Culinary Counter was crowned the best emerging chef talent from the UK & Ireland at a live cook off for the S.Pellegrino Young Chef 2015 competition.

Hosted at Harrods of London, the judging panel comprised four acclaimed chefs Clare Smyth MBE, Chef Patron at Restaurant Gordon Ramsay, Atul Kochhar, Chef Patron at Benares, Dan Doherty, Executive Chef at Duck

& Waffle and Oliver Dunne, owner of Bon Appétit.

Mark’s winning dish was the Celeriac Baked in Barley and Fermented Hay with Cured and Smoked Celeriac. He first roasted a piece of celeriac like a joint of meat and then blow-torched with a fermented “Irish miso” pearl barley fermented for seven months. A “celeriac salt” was then grated over the plate made from a piece of celeriac brined and then dehydrated for three weeks so that it looked like a truffle.

The dish was a nod to both his love of humble ingredients and the theatre of food. He spoke passionately about his pop up events at the Culinary Counter, where diners eat around the kitchen, breaking the barriers between chefs and their customers.

Next up – Marks heads to Milan for the final to collaborate with a young designer chosen by Vogue Italia who will interpret his dish in fashion. Mark’s efforts will be judged by a glittering gastronomical panel including Joan Roca, Massimo Bottura, Gaston Acurio, Yoshihiro Narisawa, Yannik Alleno, Margot Janse and Eric Ripert.

Judge Clare Smyth, who holds three Michelin stars, was impressed with the high calibre of dishes served on the night. But in the end, she said: “Mark’s dish stood out with its flavour, unforgettable theatre and true message behind his dish.”

Mark Moriarty now faces the ultimate test in Milan, where he will be mentored by Clare Smyth, who will guide him through the intricate process of honing his signature dish.

Speaking on the night, Moriarty said: “I’m absolutely thrilled to win the S.Pellegrino UK & Ireland Young Chef

title and am very excited to represent the UK and Ireland in Milan. S.Pellegrino has given me such a fantastic opportunity to get trained by some of the best chefs in the world, as well as put my name on a global stage. The final be a great opportunity to meet other young chefs from across the globe and I will do my best to impress - I will do the UK & Ireland proud.”

Teaming up with a young designer chosen by Vogue Italia who will interpret his dish in fashion, Mark’s efforts will be judged by a panel at the Milan final that reads like a who’s who of contemporary gastronomy: Joan Roca, Massimo Bottura, Gaston Acurio, Yoshihiro Narisawa, Yannik Alleno, Margot Janse and Eric Ripert.

The competition was launched by sparkling water company S.Pellegrino, to promote fine dining culture all over the world and promote emerging talents. More than 3000 young chefs submitted their application along with their signature dish on www.finedininglovers.com for a chance to participate at the S.Pellegrino Young Chef 2015, a global hunt to find the world’s best young chefs.

Images: Provided

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#Travel

A Tale of 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.

Images: Lucy Taylor

San Telmo neighbourhood

Buenos Aires...

By Lucy Forbes Taylor www.lucytaylortravels.com

according to her

Two things worry me, as our 19-hour flight from Dubai to Buenos Aires comes in to land.

Firstly, we’ve given up a comfortable life in Dubai to spend 10 months travelling. On a budget. That’s a very brave new world for a girl used to high-heels and regular manicures. Or, at the very least, regular hot showers.

Secondly, although Joe and I have been together for years, this is our biggest adventure together to date. They say there’s nothing so trying as travelling – particularly for couples…

In fact, as we disembark, I’m already in a rather trying mood; crumpled and grumpy after the long flight.

But buzzing Buenos Aires has a way of perking up even the most jet-lagged of travellers.

Dubbed ‘the Paris of South America’, it combines the flash and flair of Latin spirit with classic European style – with tree-lined boulevards and colonial buildings shading streetside bars wafting out tango tunes and happy chatter.

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The architecture and art are incredible, from the magnificently renovated Teatro Colon opera house, to the quirky contemporary concoctions at MALBA, the Museo de Arte Latinamericano Buenos Aires.

Another highlight is the dining scene. People here love to eat – they go out late and take their time, savouring both food and conversation.

The choices are endless, from quaint parillas (grill houses) in the bohemian San Telmo district, to street vendors selling choripan – a spicy sausage in a crusty roll, smothered in herby, vinegary chimmichurri sauce.

It’s going to be tough staying slim in Buenos Aires… I hope Joe doesn’t object to a pudgy girlfriend!

The opulent interior of the Teatro Colon

Classic buildings covered in modern art typify Buenos Aires

To help you out, here are my top picks for unmissable meals in BA: • It has to be steak! Try a juicy bife de lomo (tenderloin) for some serious flavour.

• Grilled provoleta cheese: salty, chewy and smoky. Joe had one the size of his head at the delightfully affordable La Hormiga in Palermo.

• Adventurous eaters should try molejas (sweetbreads). Argentines love them; but try them at a decent restaurant, where the tiny glands will be properly prepared. Trendy speakeasy-style bar Frank’s (www.franks-bar.com) serves Molejas Baklava: an unusual yet tasty twist.

• Empanadas: small savoury pastries, available practically everywhere and traditionally stuffed with either beef, chicken or ham and cheese; although many outlets are getting more adventurous with the fillings.

• On the sweet side, alfajores are an Argentine staple: two soft biscuits sandwiched together with dulce de leche (a thick, creamy caramel) and coated in chocolate.

A public tango display

The stately Recoleta Cemetary

Puente de la Mujer, Puerto Madero

Images: Joe Mortimer

Buenos Aires...

according to him

By Joe Mortimer www.somewhereinthebetween.org

Twelve years ago, I landed in Buenos Aires with a backpack slung over my shoulder and a head full of dreams. It didn’t take long to fall in love with the city, which I still believe is the most romantic in the world.

The fact that I’ve just quit my job as a magazine editor and sold my worldly belongings couldn’t be further from my mind as the taxi hurtles past the villas miserias (slums) on the edge of the sprawling city and into downtown Buenos Aires.

I’m numb to the faint realisation that my days of staying in luxury hotels are behind me, and indifferent to the fact that I’m going to be living out of an 80-litre holdall for the next 10 months.

As the taxi rumbles along the cobbled streets, criss-crossing leafy avenues and wide boulevards that hark of the days when Buenos Aires was the most prosperous city in the New World, none of that matters.

What bothers me now is steak, and where to get it at 10.30 on a Tuesday night. Fortunately I’ve come to the right place.

You can find anything and everything to eat in BA: traditional Argentine parillas (steakhouses) or modern Argentine cuisine, sushi Colonial buildings, San Telmo

Colourful buildings in La Boca

More than a decade later, I’m back, and this time I’ve got company... joints, burger bars, Peruvian cevicherias and restaurants serving Mexican, Italian, French, Armenian or Asian food.

They will all be full on a typical mid-week evening, but only after 9.30pm, of course; no self-respecting Porteño (as residents of this port city are known) would have dinner before that hour.

The choice is so broad that it’s easy to get bogged down with all the possibilities, but on this, the first of many nights in Buenos Aires, there is only one option.

Desnivel is one of the oldest and in my mind greatest parillas in Buenos Aires, an unassuming grill house in the atmospheric San Telmo neighbourhood. Here parrilleros (grill masters) serve slabs of steak the size of a man’s face, accompanied by gigantic tortillas de papas (potato omelettes) and lashings of spicy chimichurri sauce, all washed down with glasses of fantastic Malbec wine bursting with fruity flavour.

Let me eat this one meal, I tell myself, clinking glasses with Lucy across the table, and then I will contemplate the ramifications of giving up everything to spend a year on the road. Que le vaya bien!

Street art in Chacaritas

#CulinaryTravel: Jordan

Stirring Up History

By Lara Darwazah www.alifeonaplate.com

Throughout my research for this piece of writing and whenever I looked up some facts about Jordan, the word ‘small’ kept popping up. Despite its size (an area of 89.213 square kilometres-roughly the same size of Portugal), Jordan is not a country without great significance and attributes.

peaceful country, Jordan has for centuries welcomed a mix of nationalities and religions, constantly changing and enriching its culture. From the Turks to the Circassians, Bedouins to Levantines, Jordanian cuisine has evolved to reflect the melding together of their various identities into a food culture that is rich, varied and unique.

Sandwiched between Saudi Arabia, Iraq, Syria and Palestine/Israel, and a land with very little resources and chronic conflicts in neighbouring countries, the only card Jordan can play is that of diplomacy.

Politics and food tend to be interconnected. Jordan was under 400 years of Ottoman rule between 1500 till 1900. The Turkish cuisine cloned itself onto the identity of Syrian, Palestinian, Lebanese and Jordanian table. It created common grounds of flavour and taste. There are always themes and variations to the same exact dish.

Home cooks constructed and deconstructed elements

‘Peace’ is another word that also emerges when discussing Jordanian politics in the region. A tolerant and

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Lara's cooking is like her life - it is a real blend of cultures.

She is a Jordanian with parents from different backgrounds and her kitchen is a small world of dishes.

Lara decided to study Jordan’s culinary identity by making a short documentary about Jordanian, Palestinian and Circassian cuisines. This documentary is featured in Al Jazeera channel on a regular basis. Lara hopes to make a second documentary on Syria one day.

to the dishes to suit what was available and affordable.

That’s why the same dish may have a different look and name from one household to another. Also because of its location along the ancient trade routes, you will find many varied spices used in the Jordanian kitchen.

The three dominant cuisines in Jordan come from different places; East Bank Jordanians bring Bedouin customs and hospitality to the table. Their food reflect the scarcity of produce in the desert. This gave life to Jordan’s National dish ‘the mansaf’. Its main components are rice, lamb meat, jameed; which is a special spiced yogurt sauce made of dried goat milk and finally samn which is ghee.

Then comes the Mediterranean influence, inherited from the Turks and brought forward with the Palestinian refugees. Palestinians form more than half of the

population in Jordanian . These dishes include a lot of olive oil, seasonal vegetables, poultry, meat or fish and tomato based cassaroles.

The third influence on the Jordanian table is that of the Circassians; a minority moslem immigrant caucasians who flew the Russian/Caucasian war and resided in Turkey, Jordan, Palestine and neighbouring countries. They brought with them dishes that were appropriate to the cold mountains of Caucasia. Dishes that have components like chilli pepper powder, garlic, walnuts, poultry, lentils and rice.

The Armenian kitchen has also found its way onto the Syrian and Jordanian tables. With the Iraqi war and the troubling situation in Syria, refugees and immigrants brought in their own culture and identity into the Jordanian Kitchen, enriching and adding more layers to the existing pot.

Images of Jordan: Bashar Alaeddin www.adasat.com

'Rose City- Petra- rock carved treasury- a symbol of Jordan built by the Nabateans 312 BC- is a UNESCO World Heritage Site.

#CulinaryTravel: Jordan

Market image. Vegetable Market Down Town Amman

Foul Bil Zeit I have chosen to cook Foul bil Zeit (broad green beans cooked in olive oil) This dish reflects the diversity of Middle Eastern cooking. It is one of many vegetarian dishes cooked in olive oil. Broad beans are picked in springtime in Jordan. Sometimes they are picked, briefly boiled and frozen. The combination of olive oil, lemon, garlic coriander freshly picked soft broad beans dipped in bread with yoghurt as a side dish makes it delectable. There are different ways to cooking this Levantines dish. I have chosen to cook it the way my mother and grandmother have.

Ingredients

5 tablespoons oil (2.5 mixed vegetable/olive oil) 2.5 Virgin Olive oil for drizzling at end of cooking.

1 small onion, finely chopped 8 pieces garlic, crushed with sea salt 1 coriander, washed and cut finely 700g broad beans, destring sides using a peeler, cut in half or into 1/3 length and wash.

Pinch of: cinnamon, sweet pepper powder, cracked black pepper. Add slat and pepper to taste at end of cooking 1/3 to ½ cup water.

Method •

•

Fry the onions in 2.5 mixed oils for five to ten minutes- add pinch sea salt. Add the garlic and fry for one minute. Add chopped coriander and cook for one minute. Add the beans and fry all together on medium heat for. Add all the spices. Let it cook for two minuets before adding water. Reduce the heat and let it all cook for 30 minuets. Stir occasionally using a tablespoon, making sure not to break the beans and mush in process. If the beans have been frozen for more than a month, you may need to cook fro 45 minutes.

Once the beans and skin are tender, taste and season with Salt and pepper and drizzle with remaining olive oil. To be had with a drizzle or lemon juice and side yogurt with bread. Eat using your hands.

Bon Appetit

Muhallabiya Muhallabiya is basically milk pudding. My Grandmother always made this desert when she had left over milk in her fridge. She made different varieties of it, some with an apricot or orange jam topping, some with rice and my favourite; plain and flavoured with mastic and pistachio on top. It is a delicate and sweet pudding.

Ingredients

1300 ml Full Fat Milk 1 cup sugar 10 grams of crushed Mastica (tied in a small muslin cloth) 1 cup Corn Starch 1/2 cup (approx) additional milk for the starch handful of crushed pistachio

Method •

Crush the mastic with a pestel & mortar, tie inside a small muslin cloth and place inside the milk pan(sometimes I just place directly in the milk -sans muslin- expect some crunch in your bite). In a side bowl place the cornstarch adding a cup of milk gradually and whisking until you get a smooth consistency.

Heat the remaining of the left milk stirring all the time and adding the sugar to it once the sugar is dissolved, add the corn starch/milk mixture and bring the milk to a gentle boil and remove once it thickens. Sieve the milk mixture into a jug, keeping back all unwanted bits. Ladle into your serving glasses and let it cool down completely. Refrigerate for five hours and just before serving sprinkle with crushed pistachio. Bon appetit!

Recipes and Images: Lara Darwazah

#Staycation

Zaya Nurai Island:

An Island Not Too Far Away!

By Ishita B Saha www.ishitaunblogged.com This could well have been Maldives or Seychelles or Mauritius (but without the 4-6 hours of flight time and then 1 hour of boat ride, and perhaps another 3 hours of wait in between) - Zaya Nurai Island, situated along the azure blue waters of the Arabian Gulf, a 10 minutes boat ride from Abu Dhabi’s Saadiyat Island. It’s not too often that a break culminates in such a memorable one, with every minute spent on the island flashing back in slow motion and transporting us back to our staycation.

Abu Dhabi has more than 200 natural islands – most of them quite obviously untapped. Serenity and blue waters pervaded all around the island. The cool sea breeze, the love seats almost sunken into the green grass, the sunlit verandas of the Nurai Terrace (the all dining terrace restaurant), the beautifully presented food from a still evolving menu and the friendly and warm staff made our short staycation memorable. The memories of the lush green oasis floating on blue are coming back to me continuously. Not many places that we have visited have left such an impression or a manic urgency to return, definitely not a luxury resort.

The stay Waking up to capture the sunrise by stepping onto the

Special love seats

white sand just infront of your private beach retreat – can life be more luxurious? Nothing can be more honest than my 10-year old daughter writing in her blog - It was perfect from start to finish. First, we took a speedboat from Saadiyat and arrived on Nurai which was just like the Maldives!! We were welcomed with cold towels and very friendly staff, who then took us by private golf buggy to our ‘room’…. Or should I say Beach Retreat! When we arrived at the island, the staff was already waiting for us at the jetty. They were all very welcoming and friendly. One of the butlers had approached us and personally escorted us to our villa and also explained all the resort facilities. The entire check-in process was done inside the villa. We were booked at the Beach Retreat Villa (the resort rooms) and I was very happy with everything - from the decoration, the private waterfall pool, direct beach access, huge bath tub and shower and comfortable beds. And I loved the outdoor bed – imagine lounging and relaxing there in our little cabana all day long. The main pool was also amazing, but we didn’t get the chance to use it, as we were already happy staying in our private sanctuary with a private pool. The welcome centre was amazing – in front of it was the darts board, table tennis court and billards table. Huge couches with tables where you

could huddle up with a nice cup of tea or coffee. Or simply with your laptop! I would and am recommending Zaya Nurai Island if you want to stay in a luxurious and quiet place!

The Food Forget buffets in this idyllic island life, an à la carte menu with regional inspiration is waiting for you that showcases local artisan produce (from local farms in Al Fallah), sustainable line-caught fish, and biodynamic wines. Chef Avinash and Carl Stockenstrom (Executive AM Culinary – FB) adds that in the future, they will be sourcing many of ingredients from their own organic vegetable garden and living herb wall with seeds having already been implanted now. Nurai’s Terrace is a Frenchstyle restaurant with a rustic-chic vibe with a simple menu designed for sharing, while the Beach Burger bistro has a fun and relaxed vibe, with a choice of mouth-watering, organic burgers - ‘The Big Burger’, made with Wagyu beef reigning supreme. The fine dining dinner-only venue Olive boasts Mediterranean-influenced specialties such as Chateaubriand steak, lobster soufflé and duck foie gras amongst others. What have been our favourites? The Goat Cheese Salad had been the repeat orders (lunch – dinner – and the on the next day lunch) along with the Black Cod Meniere (lunch and the next day lunch). Not that the 24 hours marinated soft lamb cheeks ordered from the room dining menu was any less delicious. Or the breakfast that followed the sunrise, enjoyed on our sundeck – Buttermilk Pancakes, Swedish Pancakes, Eggs Benedict and a Shakshouka. And the desserts that signed off our meals – the homemade Cheesecake or sorbets!

Goat Cheese Salad

Buttermilk Pancakes

Images: Ishita B Saha

#Staycation Location: Zaya Nurai Island is situated along the pristine waters of the Arabian Gulf in the Emirate of Abu Dhabi.

Just a 10-minute boat ride from Abu Dhabi’s Saadiyat Island and a 60-minute journey from Downtown Dubai, the secluded island is conveniently accessible from all major travel ports in the UAE.

The Petit Z Kids Club: Nestled among palm trees and just a step away from the beach is a little paradise for children (4-12years old). An expert and caring team of Hosts welcome children little Zayans and offer a fun and educational range of arts & crafts, nature and sporting experiences that are sure to open the little ones up to new discoveries and friendships.

Activities: From diving to different aquasports activities like motorised water sports activities, from stand up paddle boarding and windsurfing, to sea kayaking and kite surfing, yoga and fitness, there are many things on the island to choose from.

Daycation in Nurai? A vacation is having nothing to do and all day to do it in. Be it for a day… enjoy a day

Our private beach retreat villa

in paradise with Zaya Nurai Island for 350 AED/person until end of April. This includes speedboat transfer, complimentary welcome drink, infinity pool access, beach access, 3-course lunch menu with selected beverages priced at AED 350 per head. A Friday Brunch with day pass day at Nurai costs AED 450 rising to AED 650 with champagne. Nurai Island is the most exclusive private island of Abu Dhabi and has been conceived by Zaya’s Nadia Zaal to provide an exclusive sanctuary with limited, ultra-luxurious front estates, water villas (for private ownership) and 32 beach retreat villas as a boutique resort, all which comes with state of the art facilities.

Our private infinity pool

Olive restaurant

Special thanks to Shrishti Saha www.asiamgrowingup.wordpress.com

#ComingUp: Bahrain

By Debbie Rogers www.coffeecakesandrunning.me

Image: Debbie Rogers

#RCmemories to ponder A quick flight to Bahrain, courtesy of Gulf Air takes me to the Ritz-Carlton Hotel along with a group of Dubai, Doha and Bahraini foodies, where we had been invited to a menu launch for Primavera, the Trattoria Modern Italian restaurant located in the hotel.

The Concept The new menu is the creation of Oliver Glowig, with a two Michelin-starred association, and a passion for Italian cuisine. Oliver has worked with the Ritz-Carlton team to launch a menu that has been created with the use of locally sourced ingredients whereever possible alongside imported ones such as pasta and olive oil.

Service and the ambiance The restaurant is sophisticated and sleek, each table beautifully beautifully with candles. A terrace outside looks all too inviting. Service is excellent and attentive and

dinner is served on stunning crockery from Italy which leaves us all with ‘plate envy’ and many similar comments on Instagram!

The Food With a selection of Chef’s favourite dishes including Vitello Tonnato style with an anchovy mayonnaise which I really loved - both for it’s simplicity andt intensity of flavours. This was followed by a Tomato risotto with burrata and anchovies then Hammour with an olive caper and tomato sauce, a and the dessert was a lovely Torta caprese con gelato di vaniglia (Caprese cake, vanilla ice-cream) - not too indulgent but a perfect ending to a dinner.

Comimg up... my discoveries in the alleys of Bahrain. Stay tuned!

#BloggerInFocus: Sadia Anwar Having worked as an analyst in the consumer goods industry, I was fortunate to gain an insight into these questions. Along with a former colleague and fellow grocery aisle wanderer, I decided to set up this blog to share our finds and advice gleaned from working in the industry.

A brief introduction into Nomsville

Nomsville is primarily aimed at reviews of products found on our grocery shelves, sometimes along with a simple recipe.

I felt the need for such a space because, while all of us at some point have been grocery shopping, there is currently no resource to help us make educated choices about what to buy, and where to buy it from.

What are the criterion for the products you choose?

We look specifically for products that make cooking easier, like spices and mixes, along with helpful kitchen gadgets. We also give relatively smaller and little known brands a try. The products are then tested on a group of diverse family and friends from different ethnic backgrounds and their opinions are combined into an overall review.

What are the aspirations?

To become a go-to grocery shopping guide with a solid database of most product offerings.

What does the blog want to achieve?

We want people to move beyond their shopping lists; to not look at grocery shopping as a chore but as an opportunity for discovering new ingredients and cuisines.

What has been the most unique *Dubai* find so far?

Outrageously expensive?

Cutest find and anything else quirky or unusual.

There is a little store called ‘Tasty Image’ in Dubai Mall where you can buy EDIBLE picture frames! It is incredulous, incredible and so Dubai.

Instagram: @nomsvilleuae www.nomsville.com Tasty Image, Dubai Mall

Image: Nomville

#FoodPorn: See, Drool, Eat and Repeat

By Ishita B Saha www.ishitaunblogged.com

Beautiful dishes created by the 26 year old dynamic chef, Himanshu Saini, this is the modernist Indian fine-dining restaurant – Tresind. Each dish fit for our Foodporn section.

Slow cooked lamb & saffron quinoa

Images: Ishita B Saha

Baked jalebi tacos filled with rabdi

Deconstructed pani puri sphere

Khandvi sorbet

By Debbie Rogers www.coffeecakesandrunning.me

Miss Loren - the drink!

Boca Potato Chips

Boca: Beautiful dishes for sharing, or so we are told - but some dishes are too good to be shared. Dine inside or outside in a private terrace hidden in the heart of DIFC.

Mascarpone Creme Brulee

Images: Debbie Rogers

Next Issue:

RAMADAN SPECIAL

www.foodemagdxb.com