Edition 4, October 2014 by FoodeMag dxb

DUBAI’S FINEST FOOD & TRAVEL E-MAGAZINE ISSUE 4, October 2014

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Connect with us OCTOBER 2014 www.foodemagdxb.com

Our contributors in this issue: Anja Schwerin www.anjasfood4thought.com

“This is YOUR Food and Travel E-Magazine, authored by YOUR favourite bloggers. We celebrate their talent, their aspirations and their passions - each page is droolworthy!’

Anjana Chaturvedi www.maayeka.blogspot.ae Dima Al Sharif www.dimasharif.com Drina Cabral www.eaternalzest.com Erum Gulmann www.totalsalads.com Francine Spiering www.lifeinthefoodlane.com Prachi Grover www.orangekitchens.net Ritu Chaturvedi www.fussfreecookingblog.wordpress.com Sally Prosser www.mycustardpie.com Samantha Wood www.foodiva.net Sarah Walton www.thehedonista.com Shaikha Al Ali www.whenshaikhacooks.com Swati Bansal Rao www.swatibansalrao.com

Ishita B Saha Editor & Co-Founder T/FB/Instagram: @ishitaunbloged editor@foodemagdxb.com www.ishitaunblogged.com Debbie Rogers Deputy Editor & Business Head T/FB/Instagram: @bettyboodubai www.coffeecakesandrunning.com

A Delicious Hello! Autumn in Dubai, did you ask me? Haven’t you been feeling the cool breeze lately? Oh, it can’t be anything but Autumn. It is Autumn in our lives too… as we shed an old chapter, start afresh with a new season of food inspirations and our new website with an inbuilt reader! In this Autumn issue, we talk about beautiful Pink recipes, Diwali recipes and of course, Pumpkin recipes. But first and foremost - health. Breast cancer is the most commonly diagnosed cancer in women in the UAE and the figures are worrying. Early detection is still the best prevention, but how many of us are aware of our own bodies? May this Diwali enlighten our lives and let’s live each day healthily to celebrate life! In Dubai Dining, we cover the best Diwali dining venues to the spookiest Halloween events, including a glimpse into one of the biggest restaurant launches of this year - Greg Malouf’s Clé Dubai. In our culinary travel section, we travel far away to the blue seas and blue skies of the Philippines. It was just the other day that our FoodeMag dxb was born. Now on our fourth issue, we are immensely proud of hundreds of save worthy comments, thousands of followers and readers, and an infinite treasure trove of brilliant posts in our archives. From this Autumn issue, I start my journey afresh as the Editor (not the Co-Editor) as Sarah takes a break to concentrate on other endeavors but of course she will continue to contribute to the magazine. She says that she is going to miss the involvement, but will enjoy the extra time! We will miss her too, especially as she has been involved since the beginning of FoodeMag dxb - the logo still belongs to her! In this issue, we welcome Debbie Rogers into our Editorial team as the Deputy Editor and Business Head, and Sally Prosser as our Food Sourcing Contributor. May our Autumn issue engulf you, satiate you and inspire you. Do join us in our journey as we embrace fiercely the hashtag culture and trend #foodinspiration and #foodemagdxb!

Shubhang Bhattacharya Marketing-in-Charge Designed by Communique Advertising www.communique-advertising.com

Prior permission for all editorial content and images have been obtained from the contributors. FoodeMag is a trademark registered under IshitaUnblogged FZ LLE.

Ishita B Saha, Editor

CONTENTS

#Ingredient101

#ThinkPink

#PinkRecipe

#Diwali Special

6 8 11 15 18 19 22 25 32

#FoodSourcing

#Products

#InspiredRecipe

#CookingWithKids

#PumpkinSpecial

Dubai ... for one Night Only

#NewFoodieStreet

#ComingUp

#CulinaryTravel

#FoodPorn

36 38 40 44 46 48 49 50 55 56 60

#DubaiDining

#ChefInterview

#DiningConcepts

#CoffeeCorner

#FoodOnReels

#BloggerInFocus

#FoodSourcing

Crying over spilt onions By Sally Prosser www.mycustardpie.com

Image courtesy: Sally Prosser

OCTOBER 2014

I read an article about onions today which almost brought tears to my eyes – and not because I was peeling them. Due to a bumper crop across Europe, the export ban to Russia, and the insistence by British supermarkets on ‘A’ grade vegetables only, farmers in the UK are throwing tons of onions away. This sorry tale of the modern food industry means that some shoppers might be driving 10 miles to buy onions from a supermarket, when onions from the same field, one mile away, are being ploughed back into the earth. This is what happens when food is treated as a commodity and ton of onions is traded on the world markets in the same manner as a ton of gold or a barrel of oil. It leads to multi-faceted supply chains, avoidable food miles which in turn fuels scandals such as the one around horse meat, where potentially dangerous chemicals from racing animals could be consumed by humans. My everyday food shopping has never been so difficult, not because of supply – the supermarket shelves are groaning with food – but because of the decisions we all have to make about balancing our budgets, keeping ourselves and our families healthy, and our impact on the environment, livelihoods and who controls our food. It’s the biggest single thing that keeps me awake at night as a concern for my children’s future. This is why the new season’s produce from local organic farmers at the market (The Farmers’ Market on the Terrace) can’t come soon enough for me. Here, I can meet the person who grows my food and know that it was picked that morning. This is truly field-to-fork shopping, with no middleman involved, being able to ask the growers about their vegetables and where they come from. We are now fortunate to have choices in the

U.A.E. including veg box schemes from several suppliers and The Farm House, which only sells local, produce. If in doubt, ask where the produce comes from, as some produce is shipped or flown in. I know the issues are more complicated living in a place that is pretty unsustainable whichever way you look at it. The issues around local water supplies are extremely concerning. For instance, in some countries in the region, its being drilled down to 2km deep to extract water from aquifers to produce quantities of cheap milk. Local versus organic is another difficult decision. Do you buy free-range, organic eggs that have been flown in from Europe over those from hens down the road that have never seen the daylight? I would love to see better labelling of meat here, so I can make better choices about the welfare of the animal that provides me with food. “Why bother?’ you may ask. Why not just buy what you like wherever it comes from? The dirham in our pockets has power and is the only thing that influences the big producers, brands and retailers. We should not let our choices be manipulated to buy items that yield a better margin and profits for shareholders. I believe that thinking about our food-buying decisions and supporting small local businesses will shake the balance of power and give us more control of the quality, choice and price of the food in our baskets. The tide is turning – just look at Tesco and Sainsbury’s end of year figures in the UK. So when you pass a woman in the supermarket aisle, eyes watering as she peers at the tiny type on the label (partly obscured by a sticker in Arabic), hand me a hanky and tell me that the end of the world hasn’t arrived…. Just yet.

#SaveTheDate: The Farmers’ Market On The Terrace is restarting this season from the 28th of November at the Jumeirah Emirates Towers. With the weather cooling down, this is something to look forward to every Friday morning. Mark your diaries! For more information, click here.

#Ingredient101

Extra Virgin Olive Oil #EVOO

By Erum Gulmann www.totalsalads.com

Erum met up with Stephanie Lerouge, the Regional Food and Beverage Buyer of Eataly - the famous Italian chain of ‘restaurant – cafe – grocery store – kitchen supply – emporium of all things Italian’, for a lesson in olive oil tasting. As she learnt, very much like wine, different qualities in different brands appealed to different people.

Image courtesy: Swati Bansal Rao

OCTOBER 2014

The five important steps to tasting an olive oil: 1. Pour a small amount of olive oil (around 1 tbsp) into a small tapered glass. Often tastings are done in small blue tapered glasses which mask the color of the olive oil because, despite what you might have heard, the color of an olive oil has no bearing on the quality of the product. However for this tasting, we used small clear tapered cups. 2. Hold the glass in one hand and use your other hand to cover the glass while swirling the oil for 30-60 seconds. This warms up the oil and allows it to release its aroma. Smell is an important component of taste. 3. Lift your hand slightly to uncover the glass and breathe in the aroma. Think about whether the aroma is delicate, strong, fruity or herbaceous. 4. Slurp the oil. This is done by sipping a small amount of oil into your mouth and then slightly parting your lips to ‘sip’ some air as well. Don’t be shy, when done correctly you will make a slurping noise. Slurping emulsifies the oil with the air and helps to spread it throughout your mouth. 5. Allow the oil to coat the inside of your mouth and tongue before swallowing it. Pay attention to whether it leaves a stinging peppery sensation at the back of your throat (this is desirable as it is a sign that the oil contains polyphenol antioxidants). Some olive oil aficionados refer to a ‘one, two or three cough oil’. It is customary to drink some water or eat a piece of bread between oils. Anything which reminds you of fruits, vegetables or spices is generally a good sign in an olive oil. Signs of a bad olive oil include tastes which are metallic, earthy, muddy, woody, moldy, acidic, fermented or rancid. Do you know your Olive Oil? By Dima Al Sharif www.dimasharif.com To understand the difference among different olive oils, one must know a little bit about the art of oil making and how they are graded. Production begins by transforming the olive fruit into olive paste. This paste is then malaxed (slowly churned

or mixed), to allow the microscopic oil droplets to concentrate. The oil is extracted by means of pressure - the traditional method, or centrifugation - the modern method. After extraction the remnant solid substance called pomace, still contains a small quantity of oil, which is further processed. Virgin Olive Oil: This is produced by the use of physical means and there is no chemical treatment. The term virgin oil referring to production is however different from that on a retail label. On a retail label, this oil comes from virgin oil production only, has an acidity less than 2% and is judged to have a good taste. Extra-virgin Olive Oil: This comes from virgin oil production, contains no more than 0.8% acidity, and is judged to have a superior taste. Extra Virgin Olive Oil accounts for less than 10% of oil in many olive oil producing countries; the percentage is far higher in the Mediterranean countries. It is used on salads, garnishing appetiser plates, added at the table to soups and stews and for dipping. Refined Oil: Chemically treated to neutralize strong tastes (characterized as defects) and the acid content (free fatty acids), refined oil is commonly regarded as lower quality than virgin oil. In commercial labels, this grade is usually referred to as Pure Olive Oil or Olive Oil. Most commonly used by home cooks, refined oil is usually used for all applications. Olive Pomace Oil: This oil that has been extracted from the pomace using solvents, mostly hexane, by subjecting it to heat. Pomace oil is often blended with some virgin oil. It is fit for consumption, but may not be described simply as olive oil. It has a more neutral flavor than pure or virgin olive oil, making it undesirable by food connoisseurs. However, it has the same fat composition as regular olive oil, rendering it with the same health benefits and has a high smoke point - thus is widely used in restaurants as well as home cooking in some countries.

#InspiredRecipe

Olive Oil Ice Cream Dima discovers the world’s most exclusive ‘Ultra Premium Extra Virgin Olive Oil’ - which exceeds even the Extra Virgin Olive Oil benchmark, harvested from the Earth’s most ancient living olive trees - ‘The Sisters Olive Trees of Noah’ in Lebanon. These are the very trees that are believed to have lent a branch to the dove, who in turn carried it to Noah, way back in the history of mankind! The ‘Sisters’ are a rare variety of olive trees and are believed to be the oldest living olive trees on earth - more than 8000 years old! Ancestors of the most acclaimed olive tree variety in the Mediterranean region, this olive oil - a pure liquid gold emerald gold antioxidant, is one of the rarest, most exclusive and the finest of olive oils.

Ingredients 1/2 cup Ultra Premium Extra Virgin Olive Oil 1 cup heavy cream 1 1/2 cups light cream 3 egg yolks 1 whole egg 1/2 cup caster sugar 1 vanilla bean, seeds scraped a pinch of unrefined salt shavings

Method • In a small bowl, beat whole egg and egg yolks all together. • In a saucepan, mix together both the creams, sugar, salt, vanilla and olive oil. Place over medium heat and bring to a simmer, stirring continuously to dissolve the sugar. Once the sugar is dissolved, remove from heat. • Slowly drizzle a ladle full of the cream mixture into the egg mixture while stirring continuously. Once combined, add the egg

mixture to the saucepan, again, while stirring continuously. • Cook the mixture over low heat, stirring until it thickens and coats the back of a metal spoon (custard consistency). Do not allow this to boil, or mixture will curdle. • Place the custard in a glass bowl, cover with cling film touching the surface of the custard, to prevent crust formation. • Chill for a minimum of hours or overnight in the fridge. • The next day, whisk the custard thoroughly, pour into an ice cream maker, and churn according to the manufacturer’s instruction. • Place the mixture in an airtight container and freeze.

Serving Suggestions Serve it with chocolate shavings, or over fresh raspberries and strawberries with finely chopped mint. Why not try topping an olive oil cake with a quenelle of olive oil ice cream, sprinkled with croquant? Or atop a citron salad of pomelos, pink grapefruits, ruby reds, and clementines, lightly drizzled with an olive oil and a ruby red dressing?

#Products

COOKING Out of the box

Love home cooking and eating in, but donâ&#x20AC;&#x2122;t have the time for meal planning or food shopping? Or have you lost your love for cooking and find yourself lacking in inspiration? Itâ&#x20AC;&#x2122;s now easy to make delicious home cooked meals without all of the fuss. Let someone else prepare the menu cards, the cooking instructions, do the grocery shopping for you and deliver all of this to your doorstep!

#Products

Image courtesy: Dinnertime

DinnerTime Each week, a new set menu is created by DinnerTime’s own chef including one meat dish, one chicken dish, one fish dish and one vegetarian, pasta or soup dish. A week’s menu is presented in advance, and you have the option of choosing whether or not to have the food box delivered. Delivery options include regular subscriptions to weekly or fortnightly dinner deliveries as well as ad hoc delivery at your convenience. Everything that comes in the box is carefully selected and each recipe tested. Dinnertime does the dinner planning and creates a weekly menu which is well balanced, nutritious and tasty. By Prachi Grover www.orangekitchens.net At a time slot chosen by me the food box was delivered and we were excited to open it and discover the contents of our “treasure” box. The ingredients looked fresh and beautiful. The chicken and the fish were from Choithram’s and there was fresh Australian meat, the veggies were from local Greenheart Organic Farm and there was a fresh baguette. So why and how did it work for me? • Each meal was wholesome and nutritious. • All meals took me exactly 30 minutes to prepare (as promised). • I was happy with the instructions and recipe cards, although I would have appreciated better pictures on the recipe cards. • There was absolutely no wastage. I used up all the perishables since they were given in just the right quantities except for 2 eggs, some sage and a lemon. I was also left with a lot of onion powder, sesame oil and bread crumbs which is great since they can be stored

and used for later. • All meals had leftovers, which meant that we had lunch for the next day too. The recipe mentioned if it would yield for two or four and it did (though we ordered the box for two) - it was great value for money. • Most importantly, it got me my cooking mojo back. Should you try it? Yes. With the convenience of fresh ingredients delivered to the doorstep, and no pains in meal planning - if you have had a busy week or month at work and you still want to eat and serve home cooked meals or simply to try out new flavours and new recipes, this is perfect. Dinnertime assumes that you have some basic pantry staples like rice, oil, vinegar etc at home. Gluten free boxes are also available. You get a box of fresh ingredients and easy to follow cooking instructions for 4 meals for 4 or 2 persons, all delivered to your doorstep in Dubai and Abu Dhabi. www.dinnertime.me

OCTOBER 2014 Livefreshr Livefreshr creates recipes which are balanced and easy to prepare. The recipes along with images of the dishes are available on the website, a week in advance. You decide on how many recipes/ meals you want to order each week (3, 4 or 5), and how many people you are cooking for. The ingredients are delivered to you every Saturday or Sunday at a time of your choosing, so there is no waiting around all day. The only things that you need in your pantry is salt, pepper and olive oil. All the other ingredients are given to you and most of them just need simple slicing or dicing before they can be used. You may subscribe to a meal plan based on your personal preference. You can skip weeks and upgrade or downgrade (in cost, not the quality!) your meal choices during your subscription. By Debbie Rogers www.coffeecakesandrunning.com Each Saturday morning two boxes are delivered to my apartment. A box full of cupboard staples which don’t need refrigeration and an insulated box with ice-packs for items that do, so that I don’t have to be at home to get my delivery which is convenient. The items are well packed and labelled and the vegetables are mostly prepared and ready to use.

So why and how did it work for me? • Recipes can either be followed online on your tab/ smartphone or computer with a useful sliding indicator telling you how long each step will take, or you can download the recipe as a PDF. • Each recipe takes no longer than 30 minutes to cook from start to finish. • I ordered a box for one person and found the portion sizes generous once the dish was cooked (although the quantity seemed very less at the start). • There’s not too much of prep-work involved and the ingredients are well-labelled, including all the herbs. • There was no waste at all and I saw a definite reduction in my shopping bill. • I initially signed up for 4 meals per week but reduced this to 3 to allow for some flexibility as I eat out a lot.

#WeRecommend Do you want a Chef to be delivered at your doorstep as well? ‘Chef for hire in Dubai’ - that’s the Chef Tomas Reger for you. A private chef and a passionate cook, you can also catch him every Wednesday at Bloomie’s Kitchen where he collaborates with different chefs for live cooking demonstrations. Follow @tomthechef on Twitter. www.cheftom.co

I would recommend this option for busy people and for those who need some inspiration, it’s encouraged me to try new menus and in particular to use more herbs in my cooking which is something I tended to avoid. www.livefreshr.com

OCTOBER 2014

Image courtesy: Nourish

#ThinkPink

ClaireÂ´s Story

Image courtesy: Nourish

Claire was diagnosed with breast cancer in 2011, just three weeks after their son Ethan was born. However, in June 2012, after Claire had undergone her initial chemotherapy treatment, the family was told that the cancer had returned. Claire has been undergoing treatment ever since. For Claire, there was no lump - just a feeling of heaviness and a niggling feeling that something wasn’t quite right. The blood tests and MRI scan that Claire had after Ethan was born came back clear - no cancer. It was only when her Doctor felt uneasy that he suggested doing a biopsy ‘to be on the safe side’. Sadly, the biopsy came back positive and yes, Claire had breast cancer. Claire believes that had this biopsy not happened, she would not be here today. #Nourish Chef Robbie Stokes (previously Burj Al Arab’s Chef de Cuisine and now Executive Chef at Al Badia Golf Club by Intercontinental), Claire’s husband says “I wanted to do something that linked my passion for cooking with raising not only funding for my wife’s ongoing cancer treatment, but that helped to raise awareness of this disease for each and every woman.” And the concept of Nourish was born.

#SaveTheDate #ChefsUnited 30th October at Fairmont on The Palm Hotel: Dubai’s top international Chefs have joined forces to create a new culinary alliance known as ‘NOURISH – Chef’s United’ and will be cooking up their first Nourish event. where Diners can expect a healthy gastronomical treat from live cooking stations and sit down desserts and cheese course, designed and prepared by 12 internationally renowned Chefs (including Chris Lester, Reif Al Othman, Uwe Micheel and others) and culinary teams at the Fairmont led by Executive Chef Geoffrey Simmons. Follow @nourishdxb on Twitter, www.facebook.com/nourishdxb on Facebook and visit www.nourish.ae for more information.

According to Julie Adams, the Founder of Nourish, Co-founder and Marketing Director of Anglo Arabian Healthcare, the key message to survival is through early detection and treatment. Early detection is the best protection. Knowing how to regularly perform self breast examinations and the importance of ‘being in tune and knowing your own body’, being aware of any changes in the breasts or even sensing that something is not quite right should be checked out as soon as possible by your Doctor.

The following are three steps to help early detection of breast cancer for women: • Monthly self-examination • Regular clinical breast checks from age 20 onwards • Annual mammograms from age 40 onwards [Men should be vigilant too as breast cancer can affect men, although it’s rare]

Claire tries to keep her body as strong and healthy as possible and maintains a very healthy diet, comprising primarily fruits, vegetables, nuts and pulses, cutting out sugar, gluten and all processed foods. Claire also juices everyday and consumes as many super foods as possible to try and give her body the best chance of fighting the disease. This is the philosophy that Nourish was founded on, together with providing breast cancer awareness health care education for all women.

#ThinkPink Image courtesy: Francine Spiering

#InspiredRecipe By Francine Spiering www.lifeinthefoodlane.com October is Breast Cancer Awareness Month and we share Francine’s story… ‘Ten years ago, when I lived in New Orleans, I had a breast cancer scare. It was a late Friday afternoon, and in the mail I found a note from the clinic where I had been earlier that week for a mammogram. The note said they detected an “abnormality” in one of my breasts, and could I call the clinic on Monday to set up further tests. “To exclude it was breast cancer”. I remember staring at those words, frozen. It was not the best weekend. On Monday, I went and had another, a more detailed mammogram. It necessitated in an ultrasound. Still not conclusive, the doctor went for the big needle. The biopsy revealed the mass was a (benign) fibroid. The doctor told me he had inserted a tiny bit of metal on the site of the biopsy, so as to be able to monitor any development over the years. Other than that, he told me, there was nothing to worry about. Nothing to worry about. I thought of the “to hell and back” scenarios that had crossed my mind throughout that one weekend. How lucky I felt. Feel. This post and the Pink Ribbon Salad I created for it, is in support of Pink Ribbon: Raising Breast Cancer Awareness.’

The Pink Ribbon Salad

Ingredients

Method

1 Daikon Radish, thinly sliced in long ribbons 1 tbsp grated fresh ginger juice of 1 lime 1-2 lime leaves, torn salt to taste beetroot cooking liquid (the slightly salted water you cooked, peeled and diced or sliced beetroots in)

• Marinate the sliced ribbons of radish in the beetroot liquid to which you add the ginger, lime juice and lime leaf. • Leave to marinate for at least an hour, preferably longer.

A topping of your choice (Francine has used prawns) 1/2 cup coarsely chopped cooked prawns 1 tbsp finely chopped fresh coriander 1 tbsp finely chopped spring onions dressing of fresh lime juice a drop of sesame oil 1 tbsp vegetable oil a pinch of chili powder fresh grated ginger

Serving suggestions Use the big ribbons and curl over smoked salmon or grilled prawns. Or cut the pink ribbons lengthwise in smaller ribbons (like tagliatelle), and roll with a fork as you would roll for pasta. Make a rolled up “heap” Drizzle a little dressing over it, and top up with your choice of topping. Serve immediately.

Image courtesy: Chef Silvena Rowe

#PinkRecipe Beetroot & Za’atar Cured Wild Salmon Continuing with our Pink inspiration, Chef Silvena Rowe shares a special #PinkRecipe with us. Do read her interview that follows later.

Ingredients Serves: 4 For the salmon 1 x500 gm salmon, pin boned 3 tbsp sea salt 300 gm raw beetroot 2 oranges, grated zest only small bunch dill, finely chopped small bunch chervil, finely chopped 1 tsp za’atar

(Prep time: 25 min, plus 24 hrs curing time)

Method

• Place the salmon on a chopping board with the skin facing down. • Mix the salt, molasses, beetroot, orange zest, za’atar and mixed herbs together. Now press the mixture over the top of the salmon. Wrap with cling film and place a heavy tray on top of the salmon fillet. Weigh down and chill for 24 hours. • After 24 hours, unwrap the fish. Rinse the salmon under cold running water. Pat dry with kitchen paper and wrap in cling film. Keep chilled until ready to serve. • To serve, cut into very thin slices, arrange in the centre of a serving plate and garnish with salad leaves, shredded radish and a sprinkling of za’atar.

#ThinkPink

#Cookbook

Suzanne Husseini’s ‘When Suzanne Cooks’ By Ishita B Saha www.ishitaunblogged.com

Suzanne writes… “To my mother, thank you for the love you put in every meal. Your love lives on in my kitchen.” It is the same ‘secret ingredient’ - love, that is reflected in all her recipes. Don’t forget to put the same when you cook! Divided into five sections, depicting breakfast, mezze, lunch, dinner and desserts, Suzanne Husseini’s ‘when suzanne cooks’ takes on traditional Arabic recipes and tweaks them to give them a modern and unconventional take. It thus remains true to the title of the book - Modern Flavours of Arabia. The beautiful photographs bring the recipes to life and are easy to follow - simple steps, simple ingredients and uses a lot of fresh fruits and vegetables. I have tried out the Roasted Cauliflower with Citrus Tahini Sauce - adding some Orange zest and freshly squeezed Orange juice into the regular Tahini dip makes it taste unique and so unconventional. Her irregular take on the regular dishes, is what makes her recipes so interesting. Her vivacity is infectious as she tries to educate us beyond our limited knowledge of Arabic food, namely Baba Ghanoush, Moutabbel, Houmous etc.

#PinkRecipe Shamandar (Beetroot) Dip Continuing with our Pink inspiration, Suzanne shares a #PinkRecipe with us

4–6 servings Ingredients 6 medium beetroot ¼ cup yoghurt 2 garlic cloves, crushed 2 tbs tahini pinch of cumin juice and zest of 1 lemon sea salt mint leaves, to garnish extra virgin olive oil

Method • Heat the oven to 200°C. Wash, dry, and coat each beetroot with olive oil. • Wrap each one individually and place on a baking sheet. • Roast for approximately 1 ½ hours until they are cooked through. • Remove and cool completely. • Put on some gloves. • Peel the cooked beetroot, dice finely and place in a bowl.

• Mix the yoghurt, garlic, tahini, cumin, zest, lemon juice, orange juice, zest and salt to make a dressing. • Pour over the chopped beetroot and fold to combine well. • Place in small shallow dishes, drizzle on olive oil and garnish with mint leaves.

Serving Suggestion Dice it finely for a prettier presentation and toss in the salad at the last minute before serving. As Suzanne says ‘I have made a few changes to this traditional salad. To bring out its sweetness, I roast the beetroot instead of boiling it.‘

#WeRecommend

Catch Suzanne in her cooking demonstrations at the Friday Farmers Market on The Terrace as she supports the local farmers or tune into The Thursday Breakfast show on Dubai Eye 103.8FM as she chats with Suzanne Radford - and drool when she speaks about the Ma’amoul or any other dish she would have brought over to the show! www.facebook.com/suzannehusseini

Image courtesy: Suzanne Husseini

#CookingWithKids Eating Stories : I will not ever NEVER eat a tomato By Prachi Grover www.orangekitchens.net

Cinnamon, star anise and cloves are a part of her vocab, George and Gary are her heroes and icing cookies is her favorite pastime. Meet Prachi’s little chefling - Sara. We too, have adopted her from our very first issue as our #LittleChefling. ‘I have this little sister Lola. She is small and very funny.’ Each time Sara picks up any of Lauren Child’s Charlie and Lola books, it makes me smile. There is something adorable about the relation Charlie shares with his little sister, Lola. She of course, is not an easy sibling to have and it is obvious that he loves her to the moon and back or as Sara would say ‘love you till Neptune’, her favourite planet. Charlie is extremely patient with her and is always around to solve Lola’s dilemmas. She is a lucky sister, I hope she knows that. Coming to the book, I will not ever NEVER eat a tomato. Mum and dad are away and Charlie is struggling with feeding her sister Lola, a picky eater. The girl doesn’t eat a thing! Lola says, “I do not eat peas or carrots or potatoes or mushrooms or spaghetti or eggs or sausages. I do not eat cauliflower or cabbage or baked beans or oranges. And I am not keen on apples or rice or cheese or fish fingers. And I absolutely will not ever never eat a tomato.”

Do you have someone tiny at home who tells you the same each time you put a dinner plate in front of her/ him? Then your child has met her match. I don’t guarantee you that by the time you have finished reading this book, your child will start loving an avocado as much she likes her spaghetti. But I assure you that she will want to at least try everything that you have put on the plate, although she might spit it out later.

Mine did. Mushrooms. Charlie has to feed his sister Lola all that she dislikes. He decides to get creative and renames them all, with the hope that she will at least try some. He also hopes that she may even end up liking a vegetable or two. Carrots become orange twiglets from Jupiter, peas become green drops from Greenland and potatoes become cloud fluff. Lola likes these pretend names and agrees to give each of them a try, and ends up liking them too. She has such a good time playing this game and Charlie’s utter disbelief, she asks him to hand her over a red tomato calling it a moon squirter! Creative mommies and daddies, are you listening? I will not ever NEVER eat a tomato is actually a book that we, as parents, need to read. Show me a kid who doesn’t want to eat clouds! My little girl loves ocean nibbles (fish fingers) for she wants to become a mermaid. And that’s what all mermaids eat. Right? Plan some fun games with food • Ask your child what she/he likes and dislikes. • Prepare a tasting plate of some ‘new’ foods for her and ask her to give them a try • Ask her to come up with some imaginative names for the vegetables and fruits she likes and dislikes.

Now, don’t you want to hear what Sara thinks of Lola in this book? Lola says, “I will not ever never eat a tomato”. Sara says, “I will always tomatoes. They are so squishy and juicy.” Lola says, “But why are those carrots there Charlie?” Sara says, “What’s the matter with her? I always eat carrots. They are good for the eyes.” Lola says, “I don’t eat peas. I don’t eat green things.” Sara says, “So what if they are green, vegetables can be of any colour, it is their wish.” Lola says, “I am not keen on rice.” Sara says, “How can someone not like rice? I love rice. I love plain rice too.” Lola says, “I do not eat mushrooms.”

#InspiredRecipe Lola sandwich and Lola’s favourite Pink Milk Lola sandwich

Ingredients

2 slices of brown bread filling of your choice (cream cheese, grated carrots & tomatoes) cheddar cheese for the hair flaked almonds and raisins for the eyes flaked almonds (again) and a hint of blue colour to make her clips carrots, julienned for the hair, nose and lips

Method • Cut the bread into the shape of Lola’s face. • Make the sandwich with a choice of your filling. • Assemble the rest of the features on her face. • Put on her blue clips (Prachi took a blue M&M and rubbed the wet flaked almond on it - clever!)

Pink Milk Ingredients

fresh strawberries and raspberries, chopped milk of your choice sugar or honey if adding

Method Blitz everything together in a mixer till it is all frothy and creamy.

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Happy Tomato Risotto or the Smiley Tomato Soup for Lola? InterContinental Hotels Group (IHG) has rolled out its new signature InterContinental Planet Trekkers Menu, created exclusively for children, which will be available across all its properties by the end of 2014. Designed exclusively award winning chef Theo Randall and child food expert and best-selling international author Annabel Karmel MBE, the new menu has been developed to create exciting and nutritionally balanced meals that promise to take young explorers through an exciting journey of food discovery. Tomatoes, not again! Will A-MAIZE-ING CORN-ON-THE-COB do?

For more information, click here.

#ThinkPink #ThinkPink

in Dubai

Our top #ThinkPink treat picks: The Sultan’s Lounge at Jumeirah Zabeel Saray to sample some Think Pink desserts. The Turkish ice cream server will adopt a pink uniform and all proceeds will go to charity. Tel: 04 453 0444 Anise at InterContinental Dubai Festival City to see all the Chefs wearing Pink jackets every Wednesday throughout the month of October and indulge from an array of Pink desserts. Tel: 04 701 1127/28 Jazz Lovers delight as Jazz@PizzaExpress to listen to some jazz while nimbling in all their special pink dishes during October. 10% of profits from the dishes going to Breast Cancer Arabia. Tel: 04 4416342

MOVEMBER Let’s not forget the men too! November is Movember month where guys are challenged to grow a moustache for all of November, to spark conversation and raise funds for the Movember Foundation which are used for men’s health programmes and in particular to saving and improving the lives of men affected by prostate and testicular cancer. For more information, click here.

There are a host of events and promotions taking place to raise awareness and/or raise funds for Breast Cancer. The Jumeirah Group, the global luxury hotel company, is marking October’s Breast Cancer Awareness month with a series of activities and events across its different properties. For more info, click here.

Náis Kitchen to avail a 10% discount on the total bill (if you are a female diner) and taste their pink themed desserts during October. Tel: 04 4529991

Fancy Pink Afternoon Teas anyone? Madinat Jumeirah is hosting a pink afternoon tea throughout October to raise awareness for breast cancer. Pastries will feature the breast cancer logo, colours and ribbons. The chocolate fountain will also have strawberry pink chocolate inside! Tel: 04 3668888 Fairmont, The Palm has created a selection of delectable pink pastries including Raspberry Lychee Macaroon, Red Berries Cupcake and Strawberry and Lemon Choux. Sip through the artful blending of over 33 teas and infusions by the tea sommelier, in pink colour variations. 10 AED from each booking will be donated to the Pink Caravan. Tel: 04 4573388 Burj Al Arab is offering exquisite pastries created specially by the Executive Pastry Chef, Johannes Bonin. The pink menu includes yuzu and raspberry opera cakes, strawberry sweet puff and pink-glazed traditional French mille feuilles that will be served as part of the afternoon tea. Tel: 04 3017777

#Diwali

Image courtesy: Ishita B Saha

Happy Diwali to all of you! As Diwali is celebrated today across the different states of India, we too bring you a platter of easy recipes from around the different states. Cook up an elaborate Diwali spread at home and celebrate with your loved ones. May Diwali brighten up your lives, illuminate your homes and your minds!

#DiwaliRecipes #Starters Tandoori Bhutta The recipe is inspired by the dishes of Hyderabad, known as India’s City of Pearls. The skewered whole corn cob is smelted with tandoori masala and chargrilled.

Ingredients

For the corn 2 pieces corn on the cob 10 ml lime pinch of Salt pinch of red chilli powder 50 gm labneh ½ tsp garam masala 5 gm butter ½ tsp chat masala 1 tsp corn oil

For green chutney a sprig of mint leaves a sprig of coriander leaves 4 pieces green chillies 50 gm yoghurt ½ tsp salt ½ tsp chat masala 5 ml lime juice pinch of black salt

Method • Marinate the corn with red chilli powder, chat masala, corn oil and salt. • Let it stand for 15 minutes. • Marinate it again with Labneh, garam masala and lime juice. • Skewer the corn and grill in the Tandoor for 10 minutes. • Baste the corn with butter while cooking. • Sprinkle it with chat masala and serve with green chutney.

Zaika Tandoori Chicken Tikka This popular dish hails from Punjab in the northwest of India. The boneless chicken is marinated in seasoned curd and char grilled till golden brown.

Ingredients

For the chicken 280 gm boneless chicken 10 ml white vinegar 10 ml lime 20 gm ginger garlic paste 1/2 tsp salt pinch of red chilli powder

50 gm hang curd 30 gm labneh 1 tsp garam masala 1 tsp butter ½ tsp chat masala

Method

• Marinate the chicken, ginger garlic paste, lime and salt. • Let it stand for 1 hour. • Re-marinate the chicken with hang curd, Labneh, garam masala and chilli powder. • Let it stand for 10-15 minutes. • Place the chicken on a skewer, cook in the tandoor for 10-15 minutes. • Baste the chicken with butter. • Sprinkle it with chat masala and serve with green chutney. Serving Suggestion: Serve the Chicken Tikka with the green chutney (recipe shared earlier)

#AbsoluteDrool

Guinea Fowl Chettinad Chettinad is a region in the southern state of India - Tamil Nadu state. The Chettinad cuisine is one of the spiciest and tastiest amongst all Indian Cuisines. We ask Chef Vishal Rane of La Porte Des Indes to share the recipe of this signature dish, to add some spice to our Diwali spread.

Ingredients 4 boned & skinned guinea fowl breasts 1⁄2 tsp turmeric 2 garlic cloves, peeled fresh ginger, 1.25 cm or 1⁄2 inch in length juice of 1⁄2 lemon 2 tbsp vegetable oil 1⁄2 tsp mustard seeds 1 sprig curry leaves 2 medium red onions, chopped 2 medium tomatoes, chopped squeeze of lemon juice salt

For the chettinad masala 2 tsp black peppercorns 6 cloves cinnamon stick, 1.25 cm or 1⁄2 inch in length 2 tsp coriander seeds 1⁄2 tsp fenugreek seeds 1 tsp fennel seeds 1 tbsp dessicated coconut 2 whole red chillies

Method • Dry-roast the chettinad ingredients individually in a heavy-based pan until they are medium brown. Grind them together and mix with a little water to make a paste. Set aside. • Cut the guinea fowl breasts into thin strips, rub in a little salt, lemon juice and the turmeric. Set the breasts aside to marinate. Chop the garlic and ginger finely, and pound to a smooth paste, adding a little water. • Heat the oil in a pan. Add the mustard seeds and, after a few seconds when they pop, add the curry leaves, then the onion and fry until golden brown. Add the ginger and garlic pastes & the chettinad masala and simmer for 2 minutes. • Add the chopped tomato and cook a further 2 minutes, then put in the strips of guinea fowl and toss and stir-fry until done, about 2minutes. Adjust seasoning and squeeze lemon juice over.

Image courtesy: LPDI

#DiwaliDesserts Litchi Rabdi This recipe is inspired by the desserts of Hyderabad. The flavours of saffron in Rabri, the thick reduced milk (2 litres of milk is reduced to 250ml!) contrasts with the fresh litchis. Forget about calories this season!

Ingredients Makes 4 to 5 portions 500 gm fresh litchis 200 gm khoya 25 gm mix of pistachio and almond flakes 250 ml rabdi (reduction of 2 litres of full fat milk) 200 gm sugar 5 pieces of green cardamom, powdered pinch of saffron

Method

• Boil the full fat milk in a pan with green cardamom powder, saffron and sugar until it becomes thick to make the Rabdi. • Add pistachios, almond flakes and a sprinkling of green cardamom powder to the khoya in a separate bowl. • Stuff the above mixture into the litchis, then pour the rabdi on to it and garnish with saffron, pistachio, almond flakes and silver leaf.

Calcutta Rabri: As the sweetened milk starts boiling, a layer of cream begins to form on the surface of the milk. That is taken off and kept aside. Repeated process of the same results in the Calcutta Rabri – layers and layers of cream floating in sweetened and thickened milk. Needless to say this is extremely rich and creamy and is bound to be heavy on the stomach and extremely fattening!

Image courtesy: Gharana

Recently, Gharana, the Indian Restuarant in Holiday Inn Al Barsha, organised a special tasting of their new menu created with a panel of judges comprising of only children. The Tandoori Bhutta, Zaika Tandoori Chicken Tikka and Litchi Rabdi had been part of the special menu and Zaika Tandoori Chicken Tikka from Punjab was voted the favourite dish of the night by the mini judges.

Apple Jalebi By Ritu Chaturvedi www.fussfreecookingblog.wordpress.com

Ingredients 2 red apples 1 cup plain flour 2 tbsp corn Flour ½ tsp baking soda 1 tsp cardamom powder 2 tbsp yoghurt ½ cup milk Ghee or oil for frying

For Sugar Syrup 1 ½ cups sugar 1 sup water 2 tbsp rose water 4-5 strands of saffron 4-5 green cardamom pods silver foil & chopped nuts for garnish (optional)

Method • Mix flour with corn flour, cardamom powder and baking soda in the mixing bowl. • Add yoghurt and milk to make a batter (like you would do for a pancake). Mix well to remove lumps and keep aside. • Mix sugar and water in a pan and boil to make sugar syrup. Add rose water, saffron strands and cardamom pods to infuse aroma into the syrup. When the sugar dissolves completely, simmer for 5-6 minutes and remove from heat. • Wash and wipe apples and cut into thin roundels. Use a cookie cutter to cut out from the center. • Heat ghee or oil in a frying pan on medium high heat. • Dip the apple slices into the batter and deep-fry till light brown. • Transfer the apple jalebies in the sugar syrup and soak them for a minute. • Garnish with silver foil and chopped nuts and serve.

Image courtesy: Ritu Chaturvedi

Image courtesy: Anjana Chaturvedi

Chandrakala or Stuffed Sweet Puffs By Anjana Chaturvedi www.maayeka.blogspot.ae

Ingredients 1 ½ cups refined flour or Maida 4 tbsp Clarified Butter or Ghee 1 cup dried solidified milk or Khoya/Mawa* 1 tbsp dessicated coconut 2 tsp castor sugar

3 tbsp mixed nuts ½ tsp cardamom powder ¼ tsp saffron 1 ½ cup sugar 1 cup water

Method Sugar Syrup • In a bowl take refined flour, and add ghee. • Add water and make a medium soft dough, cover and keep for 15 minutes. • Take a non stick pan and add solidified milk (mawa) and roast on a low flame till it becomes soft. • Add desiccated coconut and chopped nuts, roast for a few seconds and then take them out in a bowl. • Add cardamom powder and saffron to the pan. When they become slightly warm add the castor sugar and mix well. • Mix sugar and water in a pan and boil to make sugar syrup. Make a syrup of 2 string consistency. • Add saffron and cardamom powder mixture (made in step 5) to the sugar syrup. • Make small balls from the prepared dough and roll to make medium thick discs/ pooris. Place the stuffing in the centre, cover with other poori and press to seal the edges (apply some water on the edges of both pooris) • Fold the sides to make a pattern or simply press with a fork to give a pattern and seal the edges. • Heat ghee in a deep pan and deep fry the chandra kalas or stuffed sweet puffs on low heat till golden in colour. • Remove them on a paper napkin and prick once with a toothpick in the center. • Once warm, dip them in sugar syrup for 5 minutes and take them out. • Garnish with silver vark, saffron paste or chopped nuts. • Serve at room temperature.

#DiwaliDesserts

Mango Kalakand By Ritu Chaturvedi www.fussfreecookingblog.wordpress.com

Ingredients 2 cups mango pulp ½ tin condensed milk 2 cups full fat milk 4 tbsp milk powder 200 gram Paneer or Indian Cottage Cheese, grated 1tbsp cardamom powder ½ cup pistachio chopped 7-8 strands saffron, soaked in the warm Milk silver foil for garnish

Method • Heat milk in the heavy bottom pan and simmer for 15 minutes on low heat. • Add Condensed milk and crumbled cheese. Stir continuously. • When the mixture starts leaving sides add mango pulp and stir again to mix well. • Add Milk powder, cardamom powder and chopped pistachio. • Simmer and stir till its thick. • Set in the serving cups and chill. Garnish with silver foil and serve with Pistachio Cookies.

#DiwaliDining

Mint Leaf of London, Dubai Diwali-inspired Friday Brunch: Experience a ‘Touch of Diwali’ with rose petals, lit up ’diyas’ and a la carte Brunch menu that includes Black Onion Seed Paneer Tikka and Sounfiani Chicken Tikkan for Starters; Stuffed Kashmiri Gucchi or Kashmiri Morels Stuffed with Masala Quinoa (for vegetarians) and Murg Wajid Ali or Stuffed Chicken Breast in Dry Fruit Sauce (for nonvegetarians) for the Mains. Sign off with Ras Malai Shots with Gajar Ka Halwa for desserts! Starts at 2pm until 5.30pm, guests can enjoy cocktails and signature beverages in the lounge area and unwind to a live DJ. Priced from AED 245 per person. 24th October. Tel: 04 7060900. For more info, click here.

La Porte Des Indes Daawat-e-Diwali: Diners can experience the age-old Indian custom of

the ‘thali’, with a special thali-inspired menu. Meat eaters and vegetarians will delight in a wide array of authentic dishes including Mushroom Galauti, pounded button mushrooms and morels seasoned with special spices and griddled; Zaffran Paneer Tikka, cottage cheese marinated with yoghurt, cream and saffron; Gilafi Seekh Kebab, skewered lamb kebab flavoured with ginger, green chillies and roasted spices wrapped with bell peppers and onion and Methi Murgh, chicken thighs braised with onion, tomato, ginger and fenugreek leaves. Both menus are priced at AED 195 per person. Available 20 – 25 October. Tel: 04 438 8610. For more info, click here.

Mahec

3 course vegetarian and non vegetarian set Diwali menus that includes Chicken Reshami Kebab, Mustard Prawn Curry, Soya Bean ki Tikki, Butta Kabab and more. Available 23-24 October for AED 169 per person. Tel: 04 286 8949. For more info, click here.

Antique Bazaar in Four Points Sheraton, Bur Dubai

The Diwali special menu will be on offer from 22nd to 25th October. You can also avail a 20% special Diwali discount on a la carte. Tel: 04 3977444. For more info, click here.

Chatori Gali

For your midnight fill of Jalebis and Rabdi during the festive season, do hop into Chatori Gali and get immersed in tne Diwali spirit. Authentic Indian sweets dunk in Desi Ghee, anyone? Tel: 04 3578484. For more info, click here.

Patiala in Souk Al Bahar

4 course set meal for Diwali: Starts from Dhs 175 per person for a veg meal and Dhs 199 per person for a non veg meal. Enjoy an elaborate spread of vegetarian and non-vegetarian platter - Paneer Tikka, Tandoori Malai Broccoli, Khumb Ki Galouti, Baby Corn Ka Chilla and Haryali Fish Tikka, Tulasi Murgh Tikka, Lamb Baraah Kabab, Murgh Makhmali Seekh, Rajasthani Laal Maas and more. Available 21 - 25 October. Tel: 04 4519151. For more info, click here.

#PumpkinSpecial Halloween is all about pumpkins, we all know. But instead of sugar loaded orange candies and creamy pastries, Anja Shwerin shares with us a few healthy and hearty salad and dessert recipes - all with pumpkins. Anja is an ardent Marathon runner and health enthusiast and her recipes use alternative sugars and flours, like almond meal in a breakfast bread and coconut sugar in oatmeal cookies. She also develops raw, paleo and vegan recipes. And her mantra? ‘You are what you eat’. Food 4 thought, anyone? By Anja Schwerin www.anjasfood4thought.com

Roasted Pumpkin Pomegranate Salad Ingredients Serves 2-4 2 cups pumpkin or butternut squash, cubed 1 large carrot, halved lengthwise, then sliced 1 tbsp olive oil 1/4 tsp sea salt freshly ground pepper 1/4 cup pomegranate arils 1 cup arugula, loosely packed 1/4 cup crumbly feta cheese

Dressing 2 tbsp olive oil 1 tbsp balsamic vinegar

Method

• Preheat oven to 200º C/400º F. • Toss pumpkin cubes and carrot slices in olive oil. Season with salt and pepper. Spread out on baking sheet in single layer. Roast in the oven for about 20 minutes. Turn veggies over after 10 minutes to provide even roasting. • Cut the pumpkin cubes in halves. In a serving bowl, combine pumpkin, carrots, arugula and pomegranate. Combine olive oil and balsamic vinegar for the dressing. Pour over salad and toss. Sprinkle with feta cheese crumbles.

Dukkah Spiced Pumpkin Salad 32

“My approach to food is rather “eat to live” than “live to eat”. I am a long distance runner which takes up a lot of my time. The foods that I eat need to meet the specific requirements of an athlete, in terms of quantity AND quality. And it needs to be done easily as quickly as I don’t have much time to stand in the kitchen.”

Ingredients

Method

Serves 2 to 4 2 cups cubed pumpkin or butternut squash 1 tsp olive oil 1/2 tsp salt 2 cups green beans, trimmed and cut in halves 3 spring onions, chopped 1/4 cup crumbly goat cheese salt and pepper to taste

• Preheat oven to 200º C(375º F). • Place cubed pumpkin on a baking sheet. Drizzle with olive oil and season with salt. Toss the pumpkin so it is evenly coated and lay it out in one layer. Bake for 20 minutes or until cooked. Turn over halfway through. • Meanwhile, prepare the Dukkah. Toast the chopped nuts in a dry pan over medium heat for about 3-5 minutes or until fragrant. Set aside. Now toast the coriander and cumin seeds in a dry pan for 3-5 minutes, or until brown and fragrant. • Blend the toasted seeds, cinnamon, chili, salt and pepper in a blender. In a small bowl, mix the ground ingredients with the toasted chopped nuts. • Steam or boil the beans for about 3-5 minutes, until cooked. Put into ice water straight afterward to retain the green color and stop the cooking process. Drain. • In a large bowl, combine the oven roasted pumpkin with the green beans. Toss with 1-2 tablespoons of dukkah. Sprinkle with chopped spring onions and goat cheese. Season to taste. Serve warm or at room temperature.

Dukkah 1 tbsp coriander seeds 1 tbsp cumin seeds 1 1/2 tsp cinnamon 1/2 tsp ground chili powder 3 tbsp chopped almonds 3 tbsp chopped walnuts 3 tbsp chopped hazelnuts

#PumpkinSpecial

Vegan Pumpkin Orange Spice Squares

Pumpkin Walnut Cookies Ingredients Makes 12 cookies 1 3/4 cups wholewheat pastry flour 3/4 tsp salt 3/4 tsp cinnamon 3/4 tsp ground ginger 1 tbsp baking powder 1/2 cup finely chopped walnuts 1/3 cup solidly packed cooked/steamed pumpkin 3 tbsp agave syrup 5 tbsp cold butter 1/2 cup full-fat milk 2 tsp honey 12-15 walnut halves for garnish

Method • Cut pumpkin into bite size pieces and steam until tender. Let cool, then mash. • Heat the oven to 180ºC. • In a large bowl, combine the flour, baking powder, salt, cinnamon, and ginger. Cut the butter into little pieces and add to the flour mixture. Using your fingertips, work the butter into the flour mixture until it gets a slightly crumbly texture. Then stir in the chopped walnuts. • In a smaller bowl, whisk together the milk, mashed pumpkin, agave syrup and honey. Add wet ingredients to flour-butter mixture. Stir briskly until well combined. Let stand for a few minutes. • Grease a baking sheet or line it with parchment paper. • Flour your hands and your work surface. Gently knead the dough into a ball, then pat it into a 1-inch-thick disk. Cut the dough into circles (using a cookie cutter or small drinking glass) and place them on the cookie sheet, leaving a couple of inches between them. Repeat this process until you’ve used all the dough. • Put one walnut half on each cookie, pressing it a little into the dough. Bake the cookies for about 20 minutes on center oven rack or until light golden brown. Transfer them to a wire rack to cool for 5 minutes before serving.

Vegan Pumpkin Orange Spice Squares Yields 16 squares

Ingredients

Method

1 1/2 cups almond meal 1 tsp baking powder 1/2 tsp cinnamon 1/4 tsp ground ginger pinch of nutmeg pinch of cloves

• Preheat oven to 180ºC. Line 20cm square tin with parchment paper. • In a small bowl, combine flax meal with water and whisk until well combined. Let stand for at least 15 minutes, or up to an hour. • In a large bowl, combine almond meal baking powder and spices. Set aside. • In another bowl, whisk sugar and coconut oil until fluffy. Add the flax water mixture and whisk again. Stir in orange zest and orange juice. • Add wet to dry ingredients and stir until just combined. Fold in grated pumpkin. • Transfer batter to prepared square tin. Bake for 30-40 minutes or until cake tester comes out clean. Let cool completely on wire rack. Lemon Icing: In a coffee or spice grinder, pulse the raw sugar until it has the consistency of powdered sugar. Transfer to bowl. Add 1 tablespoon of lemon juice and stir until the mixture becomes a thick liquid. Use more lemon juice to if the mixture is too thick, and more powdered sugar if’s too runny. Drizzle over the cake and let harden before serving.

2 tbsp ground flax seeds 6 tbsp water 2 tbsp coconut oil 100g coconut sugar or grated jaggery 1 tbsp orange zest 2 tbsp orange juice 1 1/2 cups fresh pumpkin, coarsely grated Lemon Icing (optional) 1/2 cup raw sugar 2 tablespoons fresh lemon juice

#DubaiDining

#Halloween Dust off the cobwebs, get out your spookiest costumes, carve some pumpkins and wildly knock on your neighbours’ doors to ‘trick or treat’. Here are our top Halloween picks in Dubai:

Haunted Heights in Wild Wadi Wild Wadi launches the UAE›s first haunted house in a waterpark and what better season it is launch than at halloween! The water park’s supernatural resident Djinn will appear from the shadows to spook guests out of her former village. Guests on a walkthrough journey through a crooked old house, by touching and feeling their way through its dark quarters. With unexpected thrills and ghostly encounters with Djinn ‘Haunted Heights’ is a must-visit attraction that will guarantee some haunted screams this Halloween season. Scared of heights? Then parents can take the younger ones for ‘Trick or Treating’, with free candies being given away every day. Pick up a Trick or Treat bucket and visit the different themed houses to collect your Halloween sweets.

For general admission over 1.1m, the cost is 295AED and guests under 1.1m the cost AED235 which includes single admission to ‘Haunted Heights’ or the Trick or Treat. 17 October- 8 November, 2014. Tel: 04 348 4444. For more info, click here.

RIVA’s Halloween Adventure RIVA Beach Club will be transformed into a spooky venue this Halloween, filled with frighteningly fun activities and a Halloween special dreadfully delicious menu - Mummy Sausages with dip, Creepy Pasta with Spaghetti Meat Balls, Pumpkin Chocolate Web Tart, Eye Popping Chilled Tomato Soup, Spicy Crab and Pumpkin Phyllo served with Witches ginger sauce, Black Risotto with Mixed Seafood and Almond Brownie Coffins with chocolate-raspberry sauce! There will be creepy competitions and a spine-chilling party to top it all off. 10am until midnight, 31st October, 2014. Tel: 04 4309466. For more info, click here.

Count Draculaâ&#x20AC;&#x2122;s Brunch At Yalumba Brave your way to a screamingly bubbly brunch this Halloween as Count Dracula and his team of witches have cooked up a storm in the kitchen, so dare and dig in. The BEST DRESSED WINS A BOTTLE OF BUBBLY! AED 499 per person, 31st October 2014,12.30 pm to 3.30 pm. For more info, click here.

#WeRecommend

#throwbackHalloween

Generation Creation Brunch at Mazina Generation Creation Brunches at Mazina in Address Marina are fun-filled family days with friendly competitions, good food and a day of learning a different skill. This month, it is the Halloween Pumpkin Carving Session. Learn to carve your pumpkin carving and impress everyone over Halloween and to win fantastic prizes at this popular family brunch challenge. With chocolate fountains, special buffet set up for children, bouncy castle, Wii stations, face painting, pump up your pumpkins, we say! AED 250 including soft drinks; Children under 6 years dine with our compliments; half price for children between 7 and 12 years. 25th October, 2014, Tel: 04 436 7777. For more info, click here. Image courtesy: Ishita B Saha

#DubaiDining

Dubai – for one Night Only

Sarah laments about Tripadvisor ratings for restaurants in a city. She draws up her own list of Dubai restaurants for a quick visitor - both budget and a blow-out restaurant, giving two options, because, as she says ‘there are a few different elements people will look for when dining. Some want a view, some want incredible food, others luxury, and then there’s the ones that want to be immersed in the local culture. And let’s not forget the adrenaline junkie. A little hard to translate to food, I suppose, so I’ve just chosen a place that puts you a little out of your comfort zone.’

By Sarah Walton www.thehedonista.com

Best Restaurant in Dubai for Gorgeous Food: Qbara It’s really one of my favourite restaurants, ever, in the world. The food is an exotic fusion of Arabic and just about anything, and couldn’t be better. The atmosphere is both authentically Arabic (although a more Levant than Gulf, to be honest), and completely exotic. It’s also modern, sleek, and vibrant. I just cannot stop raving about this place. I blogged about it here, and will probably continue to rave as long as they keep up the wonderful efforts. It’s in an unusual location – Wafi is near the creek but on the wrong side (in the Oud Metha area, which is largely offices, highways and healthcare, and has little glimmer of the lively nature of the Deira side of the creek) and a pyramid-styled mall. Runners up: nothing comes close enough to warrant.

Best Restaurant in Dubai for a budget hit of culture: Aroos Damascus. I’ve chosen Aroos because it’s a bit of an institution, and they make damn good shawarma and falafel, and that’s what you are going to be eating to get the flavour of Dubai. If you come to Dubai and you don’t eat shawarma and falafel, then you have not tasted our national cuisine (Yes, I know it’s Levant food, but trust me, this is what we eat here). It’s also in the area you are probably going to be staying if you are flying through Dubai on a budget, a cacophonic and quintessentially Dubai area, Al Muraqqabat Rd, walking distance from most of the Deira hotels. It’s not licensed, and it’s not fancy, and the service is known to be downright rude on occasion, but it’s cheap and frequented by locals and anyone who knows how to sniff out a good pile of mezze. Runners up: Khan Murjan (prettier but more expensive), Automatic (similar venue, but a chain – mentioned by many below), and Zaroob (super place, but I’m going for an authentic Levant feed here, and Zaroob is more modern),

Best restaurant in Dubai for the ambience: Pierchic. It’s on at the end of the pier, in one of the most beautiful hotels in the Emirates. This is not just about dining (which is incidentally very, very good – a mainly seafood menu, with clever and delicate flavour combinations, served up by an international staff who have a multitude of Michelin stars and the like behind them), but about the entire journey. Come in through the hotel next-door (Pier Chic is at Al Qasr, but come through Mina al Salam, which is adjoining), and take the abra (a little wooden motorboat) along the waterways, past the souq, and to the edge of the pool of Al Qasr. Then walk through the palms to the beach, and down the wooden pier towards the twitching flames that light Pier Chic at the end, all the while gawking and snapping photos with the Arabian Gulf and the Rainbow-lit Burj al Arab as a backdrop. When you sit, look back at Madinat Jumeirah, where you have come from, and see the wind towers lit up like candles emerging between the palm leaves. It’s spectacular. Unfortunately Pier Chic has just closed for a 5-month renovation, but will be up and running again by December 2014 at the latest. Runners up: At.mosphere for sunset cocktails and Al Hadheera for a desert experience

foodie will find illuminating. This is one thing Tripadvisor got right. They have her listed as the number one activity for dubai, and I’m totally with this. Arva’s tour is not a supercheap-eat, you pay between 350 and 415AED for the tour (about $90 – $125US), but the trips often include pickup and/or dropoff and transport in between during the summer months (walking when it’s cool), last for at least 3-4 hours, are friendly and educational and you will be totally stuffed by the end of it. Runners up: Nothing comes close.

Best Restaurant for putting you out of the comfort zone: Special Ostadi Again, I’m a little torn. However my selection parameters were; something that as a westerner will make you wonder if you have the guts to do this, and then you get in the middle of it, and you realise you had absolutely nothing to worry about. First challenge, you’ll never find it. It’s in the middle of an incredibly sub-continental demographic, and there is no sign outside that resembles the name of the restaurant. Just look for an “Iranian Restaurant”, because the title has long been covered up by some quite dodgy looking scaffolding (that’s the second challenge, wondering if it’s all going to fall down around you) on the rest of the building. Third, depending on the time of the day, you may be the only female or white person in the restaurant. But, you’ll get to the end of your single white female lunch and wonder where the hell all the others are, because it’s such a treasure of a place. Although Special Ostadi is known for it’s kebabs, I’d also recommend it for lunch, because this is the time you can go in and leave the job to the waiters. Just order the lunch special and wait and see what arrives. Great service, and super cheap, by the way. Runners up: Al Tawasol for yemeni dining in indoor majlises (or the men’s dining area for blokes if you prefer) and Bu’qtair for fiery dressed, local fish served out of a portacabin near the beach in Umm Suqeim.

Best Restaurant for authentic local food: A Frying Pan Tour Yes, not a single restaurant, but several. Arva will take you on a walk through the streets of old Dubai and make you eat things you never knew existed. She will teach you things about the cuisine of the area that even a well-researched

All Images: Sarah Walton

#ChefInterview By Ishita Saha. www.ishitaunblogged.com

Ishita chats with celebrity chef Silvena Rowe about Omnia Gourmet, her recently opened signature deli cum cafe. Omnia Gourmet is under the main umbrella of Omnia by Silvena, her high-end, fine dining Middle Eastern restaurant in Downtown Boulevard, which will be opening its doors soon. Connect with Silvena

Tell us about Omnia. What does the word mean? Omnia means ‘wish’. So, Omnia by Silvena means ‘wishes by Silvena’.

What makes the Omnia menu special and different? Located in the Downtown Boulevard, Omnia by Silvena is going to be my jewel where one can expect the most refined form of local Emirati cuisine. Omnia Gourmet, on the other hand, is a neighborhood deli cum cafe, although the menu is prepared by the same expert team of Omnia by Silvena. Dubai has got a lot of international restaurants, great chefs and many new dining concepts but what interests me is creating food that is super healthy. I have used superfoods like Chia Seeds, Goji Berries, Acai powder, Lucuma powder, Maca powder, Maqui powder, Hemp Seeds, Pomegranate powder. The desserts are delicious, decadent, voluptuous and yes, super healthy. For example, the Chocolate Ganache Tart with Maca powder dust. It is raw, gluten free, sugar free, paleo and vegan. I have created almost 9 desserts which are raw, gluten free, sugar free and dairy free. You will have some usual sugar suspects too, like Battenburg Cake, Dubai Lace (with chocolate and hazelnut butter), cupcakes and my special velvety Raspberry Cheesecake.

Apart from healthy Desserts, what other healthy offerings can one expect in Omnia Gourmet? Everything in Omnia Gourmet is healthy but in an elevated form. The salads are organic and have ingredients that have been sourced locally, as much as possible. It is a combination of crisp freshness, where the spices play with each other to lend richness to the taste. I don’t use salt at all. The Avocado Salad is one of my signature dishes and I have combined it

with Sugar Snaps and organic Chick Peas. I have elevated it by using the local spice Za’tar in Pesto dressing and have used super foods like Chia seeds. In the Breakfast menu – apart from the usual Eggs Benedict with smoked Salmon or the Eggs Florentine with Truffle Hollaindaise (needless to say organic eggs), it will also have some healthy choices like Coconut and Chia Seeds with Almond, Lucuma powder and Goji Berries crumble or the Muesli with shredded Coconut and home made Almond milk and Acai powder.

Tell us more about your obsession with local sourcing and organic ingredients. You are what you eat. If I am exercising so much, why do I want to put unhealthy food into my body? Here, in the UAE, obesity is a rising problem along with all the various illnesses that is triggered off by it. So my entire focus is on the ingredients that go into each dish. I try to source everything locally and use organic products as much as possible – organic eggs and chicken are sourced locally and they are very good. I visit the local fish markets regularly, so that I know the suppliers from where I buy my fish. I will be organising Farmers’ Market in this Souq, bringing in the local farmers from where I source my fresh produce. This would also lead to consistency in their supply.

What is Omnia Slim? That is a range of healthy desserts that I have prepared for the likes of Spinneys and Waitrose, and my tagline is ‘Slim as you Sin’! The sweetness of these desserts come from natural ingredients like Maple syrup and Dates. They are loaded with super foods as well.

#DubaiDining Restaurant Review: Omnia Gourmet By The Man in The White Hat Guest Reviewer at Samantha Wood’s www.foodiva.net

Silvena Rowe seems almost custom-designed for Dubai, and also seems to have a plan to exploit her built-in local market advantages. Those advantages start with a convincingly cross-cultural background combining Ottoman and Balkan heritage, move on to a strong London media profile, then on to a style of modern Middle Eastern cuisine with good potential appeal to both expats and Emirati nationals, and end with the sort of boundless self-confidence and energy that seems to be a prerequisite for a powerful presence here in Dubai. For better or for worse, this isn’t a city where laid back beta personalities typically thrive. With Omnia Gourmet now open in ‘Al Souq’, the Gourmet Souk next to the Jumeirah Fishing Harbour in Jumeirah 2, we have our first chance to decide whether or not, media blitz aside, the food is any good.

Salads Sugar snaps and organic chick pea salad in za’atar pesto dressing: brilliantly crispy, perfectly offsetting the texture of the avocado. Beetroot and ricotta salad: perfectly prepared, retaining a good, firm, earthy texture and nicely balanced the underlying ricotta. 75% of the ingredients are local, which impressively includes both the burrata and ricotta cheese. The high quality of the ingredients really comes through in the salads, although both salads seemed just slightly under-seasoned. Of the mains, the highlight of the lunch was the orange blossom and honey-glazed chicken with potatoes and harissa. This was an excellent dish with moist, well-seasoned chicken beautifully complemented by a nicely warming harissa. Silvena is rightly quite proud of the quality of the local chicken. I would have happily eaten this AED69 dish in a far more expensive and formal setting.

Desserts: Raspberry and chocolate brownie and a creamed pistachio cup. I really liked the latter, possibly because the pistachio and coconut oil centre reminded me of evaporated milk. I also enjoyed the raspberry component of the brownie, but the chocolate base – while fine in flavour – was so dense it was difficult to cut through with a fork. Mrs White Hat enjoyed her Emirati Gold smoothie of mango, orange, banana, and bee pollen; the rich, creamy texture justifying the slightly hefty AED26 price tag. My wild rose tea was perfectly acceptable, but serving it already steeped in a glass teapot, and then pouring it at the table, only emphasised that the teapot was less than half full even before pouring. Lowdown: Spanokopita - the filo at the top was properly crispy, but the centre and base felt more like coagulated glue than spinach and pastry.

#WeRecommend

Grilled Chicken Kofteh: A signature dish, there is no oil in it and the Chef tells me that the richness comes from combining it with sautéed Spinach, mashed Sweet Potato mash with a Coriander Salsa, the spicy red Harissa (a Maghrebian hot Chili pepper paste) and Cumin Labneh (strained yogurt very popular locally).

The Service: The Omnia staff could have been forgiven if they’d struggled slightly on the day we visited since the café was in the middle of changing its menu, and no printed version was available. Instead the staff had to explain every dish from memory either at the table or at the counter. This was done flawlessly; friendly staff were always ready with helpful recommendations, and food was served promptly and efficiently. Silvena appeared in person about halfway through our lunch, taking time to talk to each table in turn.

The Decor: Décor is bright and airy with gentle Middle Eastern touches, though I had mixed feelings about the butterfly holocaust adorning several walls (and some of the tables). Silvena may perhaps be aiming to fill the previously unsuspected niche market in lepidopterist-oriented cafes serving healthy food, but I found it slightly disconcerting to be eating so many locally sourced organic ingredients while surrounded by dead insects. The waterfront location will likely become more appealing once the weather cools down and customers can actually enjoy walking around the harbour, where there are a few more restaurant options.

Signing off: Omnia Gourmet is neither cheap nor outrageously expensive; our lunch was AED 202 for two. The café does a lot right, and is a strong option for anyone looking for an informal café serving what’s for the most part good-quality, healthy food. Vegetarians will be particularly happy to have another veggie-friendly dining option. That the café was busy and buzzing at a weekend lunchtime, drawing equal numbers of expats and Emiratis, isn’t just down to having a celebrity chef in charge.

#DubaiDining Next Issue

#ChefInFocus Chef Greg Malouf

#BigLaunch Cle Dubai A new home grown fine dining destination restaurant - the curiosity that’s built up surrounding Greg Malouf’s Clé Dubai, was unlocked to the public on the 13th October, 2014. Clé Dubai promises to showcase Greg Malouf’s award-winning contemporary Middle Eastern cuisine in its home turf. Although we were present in the recent media preview of Clé Dubai, a review comes in only after the brouhaha over the guest list (we did rub shoulders with Paris Hilton, Khloe Kardashian and other Bollywood big names like Hrithik Roshan in attendance) of the launch party fizzles down. Watch this space!

#DubaiDining #NewFoodieStreet: Al Manara

Bystro: Just next to Olive Garden, this new European Cafe and Pastry, is just 4 months old. Recently, the interiors as

well as the menu underwent a revamp. to give it a warmer feel, with chalk doodlings on the black board wall and addition of hanging lights. The menu is uncomplicated, has a lot of Gluten free options although they need to work more on the vegetarian offerings. The desserts look stunning and can be custom made, with gluten free options. The Friday brunch menu looks as tempting as the lunch and the dinner menu. Tea lovers will rejoice at the large selection of Jing Single Estate teas available here and the obvious passion that the team displays while serving them. It’s a family restaurant, with a cute little kids’ corner and seems like it’s going to become quite a favourite. We have to add here, although the interiors look warm now, ithe place has lost its uniqueness and resembles very much like Pantry Cafe in Al Wasl Square. Dishes tried: Cajun Chicken Salad, the Rump Steak, the smoked Salmon Carbonara and the Confit Duck. Portion size is enviable and the food is delicious with a feel of home cooked meals. Also, Egg Benedict with outpouring Hollandaise sauce over poached eggs for breakfast. For desserts, Chocolate Nemesis and Chocolate Barks. The latter being an indescribable treat of ‘strawberry, meringue, macadamia, orange and cranberry’ meet ‘milk and white chocolate’. Kids under 12 years old eat free between 6pm and 8pm every night (minimum 1 adult eating one main course) Tel: 04 336 8056. For more info, click here.

Olive Garden: The very popular American casual

dining chain of Italian restaurants with more than 800 restaurants worldwide, has recently opened it’s doors in Dubai. Serving an Italian-American menu in a family friendly setting reminiscent of a Tuscan farmhouse, this may not be the first choice for the Italian food connoisseurs. But Olive Garden already has a fan base here in the UAE, having had an outlet in Abu Dhabi. Portions are large and comes at reasonable prices. Dishes tried: Stuffed chicken marsala, an oven roasted chicken breast filled with Italian cheese and sun dried tomatoes, topped with mushrooms and a rich and sweet marsala sauce, with garlic parmesan mash by the side. Tiramisu and Warm Apple Crostata with sliced apples served with almond biscotti, a cookie crust and vanilla ice-cream. The Crostata was served warm and was a reminiscent of a deconstructed apple crumble. Tel: 04 3806027.

#NewLaunch Zeta Restaurant and Lounge in The Address Downtown With spectacular views over Burj Khalifa and The Dubai Fountain, this is the latest outdoor dining experience in the heart of Downtown Dubai. With the weather cooling down, we are keen on this must–visit al fresco dining destination that specialises in Asian fusion cuisine. Seafood and complementary Burj view, anyone? Tel: 04 8883444. For more info, click here.

#QuickSnippets The Iris Terrace opened recently on the 27th floor of the Oberoi Dubai. It offers not only great cocktails, and music but also breathtaking scenic views of the city. World on 44 Restaurant and Bar at the Warwick Hotel on Sheikh Zayed Road is located on the 44th floor, and offers a panoramic 360º view of Dubai and the Arabian Sea, while presenting a blend of French and South American flavours. Meanwhile, Sofitel Dubai Downtown has opened it’s new and impressive rooftop lounge with a breathtaking, unobstructed views of the iconic Burj Khalifa. Lovers of Street Food will enjoy the Street Stalls and Food Carts. Mint Leaf of London held a gala opening event in October with a mouthwatering menu of Indian delicacies and creative cocktails, followed by a fashion show by the famous Indian designer, Satya Paul who created cocktail-inspired looks in his latest Fall/Winter 2014 collection. The Scene opens finally at Pier 7 in Dubai Marina, with a focus on British dishes and good old comfort food, all served up by celebrity TV chef Simon Rimmer. The Ritz-Carlton, DIFC has launched An Evening of Jazz which will take place in Cafe Belge each Tuesday. Absorb the vibrant spirit of the 1920s Brussels over classic Belgian cuisine, with an evening of live jazz from ‘Jazz Par Trois’. Dine & Dream, which offers diners 20% off across 37 dining venues spanning cuisines that range from Arabic, Argentinean, Japanese etc also gives the diners a chance to enter a weekly draw and to win weekend stays across the Emaar Hospitality Group which includes The Address Hotels in Dubai, The Palace Downtown Dubai, Vida Downtown Dubai, Dubai Marina Yacht Club, Arabian Ranches Golf Club and the Dubai Polo & Equestrian Club. VOGUE Café launched its new mocktail menu bringing diners the finest in fresh, cooling mocktails, featuring the biggest names in fashion history - the Majestic Moss, Hepburn Berry Blast or the classic Chanel No 6.

#DubaiDining #DiningConcepts

Pop Up Restaurant: Ghaf Kitchen - Lime &Tonic By Debbie Rogers www.coffeecakesandrunning.me Do you fancy a Food Truck coming to your doorstep? While not exactly a typical food truck but a gourmet catering service operating from a Citroën H van, Ghaf Kitchen is definitely the current favourite experiential ‘pop up’ dining. Following the co-ordinates given to me, I find myself, driving through the deepest and darkest areas of Al Quoz to the Capital D studio - host for the night’s pop up restaurant. Simply put, a ‘pop up restaurant’ is a temporary restaurant that is created and delivered by a group of professionals using guerrilla style planning and tactics to provide a restaurant experience in unusual and exciting locations. The pop up restaurant was a Lime&Tonic event in conjunction with Ghaf Kitchen, who you may have seen at the Dubai Food Carnival amongst many of it’s public appearances. The pop up concept tonight was hosted at the Capital D studio and for one night only the studio was converted into 3 main areas – a pop up bar serving some amazing soft

drinks including my favourite the Rose Lifter, a pop up dining area seating 40 diners and the star of the show, the mobile kitchen which is noted from a Citroën H van. (The Citroën H Van is a light truck, or delivery van, produced by the French car maker Citroën between 1947 and 1981. It was developed as a simple front wheel driven van after World War II. In France, when used by the police, it was called a “panier à salade”, “salad basket”, a rather fitting nickname after its recent kitchen fit-out with Ghaf! From this kitchen we were served a range of canapés followed by platters of food based on the sharing (is caring) principle. It’s a concept that allows and encourages you to dine and talk with people at your table and I must admit to being a lover of sharing platter dinners. Our menu consisted of the following platters, and I have to admit to enjoying all of the menu with the exception of the rice pudding, sorry even if you make it rich, creamy and indulgent I still can’t get past the rice texture – that said the rest of the table enjoyed it immensely and I have to say I enjoyed my treacle tart immensely.

Lime & Tonic and Ghaf Kitchen will be hosting pop up restaurants on the 16th of every month, at different venues across Dubai. If you haven’t come across Lime&Tonic before, do take a look at some of the unusual events and experiences they have to offer. Lime&Tonic, operating as a social concierge, puts together a whole range of unique activities and experiences to suit all tastes. www.limeandtonic.com and www.ghafkitchen.com

Badoit Gourmet Dining - Restronaut By Ishita B Saha www.ishitaunblogged.com

Seated at the Chef›s Table and tasting a special menu created by Head Chef Izu Ani of La Serre Dubai in Vida Downtown Dubai, this was an exclusive three-course fine dining meal amidst very fine company. Badoit sparkling natural mineral water in partnership with Restronaut, the social dining platform, has created Gourmet, a series of 3 Badoit Dinners in different fine dining locations. This was the first of the series - an absolute gastronomical delight as Chef Izu Ani unveiled new dishes or ‘gem’ beautiful as he called them, from the La Serre menu. Chef Izu was recently named Badoit Brand Ambassador in the UAE and he played his role well by including Badoit delightfully in his menu - starting with the welcome drink, the Infusion of lemon and rosemary in Badoit water, to the delicate desserts like Tarte au framboise et thé Raspberry and tea tart. The next Badoit Dinner will focus on the importance of technique to create a truly gourmet experience and will be hosted end of October in one of the best Japanese restaurants in the city. Stay tuned and connected - they are going to be absolute sensory treats for sure.

Restronaut is a social dining platform that connects people over dinners at the city›s best restaurants and hidden gems. Restronaut tables have a theme or shared interest, so you’re sure to find one that suits you. Have you ever booked yourself in a table with complete strangers... the only thing you know probably are that your interests are similar? www.restronaut.me www.facebook.com/BadoitMiddleEast

#WeRecommend The Foodie Hop at Meliá Dubai We loved this unique dining experience where guests are invited to ‘hop’ into the four restaurants in Meliá Dubai, each course being served in a different location. Starting with an aperitif at Quantum, you go on to experience sushi and sake at Alphonso X. For the Mains, enjoy modern Indian favourites designed by Sanjeev Kapoor at Signature and sign off with a selection of Crème Catalanand Tarta de Manzana at the panoromic rooftop restaurant Estrellas. AED 179/ person with softdrinks or AED 229/person with house beverages, everyday from 7 to 11pm. Tel: +04 3868111. For more information, click here.

#ComingUp Italian Cuisine World Summit Make way for a host of Italian featured food and beverage events as the Italian World Summit heads to Dubai. 7th-20th November.

Speciality Food Festival Speciality Food Festival opens itâ&#x20AC;&#x2122;s doors to Trade visitors at the Dubai Trade Centre on 9th-11th November. Visitors can expect to attend seminars, presentations, exhibitions and with over 100 gourmet food suppliers in attendance, come away inspired. www.speciality.ae

Taste of Abu Dhabi Our favourite alfresco food, drink and music festival now comes to Abu Dhabi and is due to take place at the Du Arena on Yas Island on 6th - 8th November. The list of chefs and participating hotels and restaurants is growing daily and there will be cooking classes, demonstrations and world-class entertainment. www.tasteabudhabi.com

Dubai World Hospitality Championships This annual event features events that highlight Emirati culture and Emirati cuisine. It provides the visitors a chance to enjoy cooking demonstartions and other culinary activities like cooking competition between amateur and professional chefs, who prepare both Emirati and international dishes.

Global Village Opens on 6th November through to 11th April and allows oodies to taste food from around the world as well as to buy some unusual food products.

#CoffeeCorner By Debbie Rogers www.coffeecakesandrunning.me The infamous Pumpkin Latte from Starbucks has finally hit the shores of Dubai and is available both hot and cold. If you love Apps as well as coffee, then don’t look further - coffee will now be delivered to your door step. Coffee Planet has launched a nifty app which suggests the dfferen typed and brews of coffee. For those who like to take their coffee in an alternative form (possibly whilst sipping a coffee), the Saray Spa at Marriott Jadaf has recently launched a coffee exfoliation which is paired perfectly with a relaxing massage. Cellebrting coffee and it’s Middle Eastern Heritage, Dubai will soon have it’s own dedicated Coffee Museum, located

in the Al Fahidi Heritage Museum in Bur Dubai. Showcasing coffee artefacts and antiques from around the world, the museum will take visitors on a virtual coffee tour starting of course in Ethiopia. The UAE will also host the UAE Coffee Championships at Meydan Imax Theatre on 12th-14th November, including the Championships for the UAE Barista and UAE Latte Art.

Costa Coffee UAE recently welcomed their Master of Coffee, Gennaro Pellicia who is billed as having the ‘Worlds Most Expensive Tongue’. Selected media and coffee lovers were invited to an exclusive Masterclass to learn some secrets behind how to brew and taste coffee. Incidentally, Gennaro’s tongue had been *once insured for GBP 10million’!

#CulinaryTravel

Philippines

Debbie embarked on a 7 days trip to the Philippines to sample the best of 3 itineraries designed to showcase the country’s bounty of experiences. Quite naturally, the country lived up to the hashtag that the Tourism authorities are promoting - #itsmorefuninthePhilippines!

Distance: 7,063 km Travel Time: 9.5 hours by flight Time Difference: UAE + 4 hours

By Debbie Rogers www.coffeecakesandrunning.me

Day 1: We started our tour of Manila spending the first half of the day exploring Makati City, Bonifacio Global City, Intramuros and Fort Santiago. Manila is busy and crowded, and despite the traffic we were still able to take in most of the city’s major tourist spots before heading back to our hotel, the beautiful and luxurious Peninsula Hotel, for a cultural show over dinner. Day 2: We ventured out of the city to Tagaytay, an escape from the hustle and bustle of the city. Tagaytay is a lush beautiful countryside with plenty of farmland and fresh produce. The scenic views of Taal Lake and Taal volcano, a relaxing massage and a delicious organic lunch in a retreat -

the memories still linger on. Day 3: I headed for island hopping on the islands of Cebu and Boracay which is where my favourite part of the trip begins - the culinary part. One of the interesting things about travelling and sharing your travels on social media, primarily twitter and Instagram, means that people interact with you as you are travelling. Interestingly, everyone recommended places to EAT in the Philippines – not things to do or places to see! A few of the recommended eateries that I had made side trips to ahd been:

Hunting out the ever elusive Soup No. 5, called Lanciao: This is the infamous soup dish made up of bull male organs believed to have aphrodisiac properties. Whilst lots of people had heard about the dish, few people seemed to know where to find it, a search on the internet and a few pointers led me towards a street restaurant on a quiet side street in Cebu. Perched in the street on plastic stools around a plastic table and surrounded by bemused locals, we were served a bowl of Soup No 5 along with another soup which was served as a complimentary dish. My companion, a journalist (let’s call him Journo), literally dissected the contents of the soup to see what went in, whilst jotting down everything in his moleskin book. I sipped the broth - it tasted good! This meal cost us AED 8/person and included strong bottles of local beer and a lot of people/street watching our first mission!

Returning to Larsian BBQ: Larsian, also called Larsian BBQ, is a square filled with small shops displaying their food (all kinds of meats and fish) which you purchase at the shop, piece by piece. Once you’ve chosen what you want to eat, your food is taken away and cooked over a hot charcoal barbecue. The cooked food is brought back for you to eat sitting at long communal dining tables towards the centre of the square.

Shop number 3 – Smiley Native Restaurant: This stands out in my memory as the lady behind the stall was patient and let me take photos, explaining what everything was without being pushy. Choosing a selection of meats and fish from her display, we headed to soak in the atmosphere and watch people.

#PeopleTalk

Maria´s Story Larsian is open from about 10am but gets really busy in the evenings and weekends. Maria, our hostess told us more about Larsian as we awaited our food. Larsian is a Government project which has recently relocated to the new area just two years ago, but it has been existence since the 1970’s. The stall owners rent the shop and seating area for a monthly fee. Maria has 4 stalls at various positions in the market and pays a monthly rent of approximately AED 5000/month and serves between 300 – 500 customers/night. A majority of customers dine in with only a few takeaways. Maria tells us that her dad used to be known as the BBQ King of Cebu. With a degree in Management Accounting, Maria plans to be a lawyer, and is using the money she saves from the Larsian business to help her pay for her Bar entrance. She’s passionate about her business and serves both tourists and locals. A keen foodie, Maria explains that some of the dishes available at her shop aren’t available elsewhere - the giant squid and the stuffed boneless bongus stuffed with garlic, onions and tomatoes and baked later. There is competition in Larsian - healthy competition,

and Maria laughs when asked about this, “I don’t have enemies she says, but there is some friendly jealousy”. The month of January is a peak business season when the Sinulog Festival takes place. No sooner have we finished talking about Larsian, our food arrives, a plate heaving full of BBQ Chicken, Pork, Intestines and locally made sausages, and a whole baked bongus fish, accompanied with wraps of rice served “puso” style or wrapped in leaves and served on a banana leaf. Maria proudly tells us that she is using banana leaves to save on plastic (and the washing up). There’s plenty to love about Larsian, it’s a place for sampling real street food, whilst watching the world go by, a place where families come together and dine in family style. For Maria, this is a place steeped in family history, and a business which will hopefully see her get to the Bar and become a practicing lawyer.

Larsian BBQ – Fuente Osmeña, If you are in a taxi it’s on Don Mariano Cui Street, just off Osmena Circle, and close to Chong Hua Hospital.

Philippines is the second-largest archipelago in the world, consisting of over 7000 islands. There are many islands which are ideal for diving and snorkelling with beautiful underwater coral and sea life and stunning beaches. Inland, you will find beautiful caves, rainforest, coffee plantations, waterfalls and volcanoes. Add to this, the food is fantastic and doesnâ&#x20AC;&#x2122;t cost much. People are very friendly and welcoming to tourists, and a great holiday destination awaits you!

All Images: Debbie Rogers

#FoodOnReels THE CHEF

By Debbie Rogers www. coffeecakesandrunning.me Simply titled “Chef” this movie does more than just leave you feeling hungry and drooling as you leave the cinema. It literally leaves you with ‘food for thought’ too. If you eat out at restaurants, read food reviews, use social media or simply love food this is a movie that we think you will enjoy. Without spoiling the plot too much, in case you haven’t seen it yet, the movie shows the impact of a critical food review on a meal cooked by the Chef. Chef’s response is to take to social media to vent his anger against the review and a simple discussion on twitter between Chef and the critic starts to go viral. nited the U on is n i r a n opul ome lt ery p the phen #FindSa t v e r a . u i d s a o n b truck UK a given ue, o Du Food and the hrough t cation is t a ven s o State trickling whose l rrives at ) offers a k ly re slow rger truc before it red befo arket u u a i t b u a d a e d pm (fe is cial m Kitchen clusive an o s a x vi af ore e t Gh whils rnative, m od fo te an al ake on a . t truck

Recently, we have seen a wave of foodie films hitting the theatre screens - The Chef, The Hundred-Foot Journey, The Trip to Italy etc. Our foodie souls aren’t complaining at all. After losing his job Chef takes to the road on a journey across the States, his mission is to set up a food truck. Taking his young son with him gives him time to bond and get to know his son on a deeper level whilst her personally undertakes a journey of culinary and personal discovery as the food truck and menu take shape and finally get reviewed again by the critic. Billed by most of the cinema reviewers under the comedy category, we think this film delivers more than that. It’s a clever yet thoughtful movie, which manages to blend all of these issues together in a movie that is both entertaining, and yes, comical, yet it is based on genuine issues surrounding the dining scene of today. It’s a ‘feel good’ movie too, and we dare you to leave the cinema without a smile on your face. We love how the movie brings to life the use of social media and demonstrates the power of how it can impact on the dining scene in both positive and negative ways. Enjoy the film or should I say Bon Appetit?

On Te le

Antho vision: Ca tch th ny Bo urdai e fou prem n’s Pa rth se iered r t ason s o n U n Sep n seaso k of n own o temb n, the n e r 201 CNN, chef Vietn 4 . In which trave am an the n ls to I d Tan Bourd e r w a n zania , Para ain tr . In th guay, avels attrac e Jam s t h o ow, A tions place nthon aica, - hen s that the w c y e the are n orld t ot tou title. o, “ea B r ist t and ourda fear a drink in exp nd pr w l o i r t es h ejudic peop e ... t le wit in wa h hout ey op ys tha en up t som ebod t drive o you y visiti n by a stor ng wh y may o is not g et.”

Peeta Planet: The “#MyDubai Trip” is a social travel series that documents the journey of the world’s most influential instagrammers as they experience Dubai’s hidden gems. Their itineraries are thoughtfully curated and crowd-sourced from Dubai’s most well-known social media personalities. The #MyDubai Trip series is scheduled for online broadcast between November 2014 and January 2015. All preselected itineraries will be available online for local and international tourism purposes, both during and after the #MyDubai Trip series is broadcast, follow here.

#FoodPorn: See, Drool, Eat and Repeat Drina Cabral

Photography & Styling www.eaternalzest.com

“My aspiration:

I love exploring art in food; pushing boundaries of its aesthetics, colors, shapes, patterns, and reactions. I dream to some day have a successful exhibition of my work.

What excites me most when I shoot: Playing with food against bold light perceptions, intimidating backgrounds and other unassuming subjects. My camera specs: Currently I own a Canon 7D and if the

work calls for it I rent out a Canon 5D Mark II. On my wish list is definitely a Canon 1D.

Dream chef I’d like to shoot: René Redzepi, Guy Savoy, Alain Ducasse, Nobuyuki Matsuhisa and Heinz Reitbauer (very fortunate to have eaten at his Steirereck this year).

“

Squid

Dover Sole

Seabass, Martaâ&#x20AC;&#x2122;s Kitchen

Salmon Sous Vide, Marta’s Kitchen

#WeRecommend Marta’s Workshop

I am in love with the cute little al fresco terrace dining, in the backdrop of urban high rises. This is unlike any other Dubai restaurant. A small hidden gem in JLT, where our home grown chef Marta Yanci has her lunch-only atelier concept restaurant. Cosy seatings, beautiful food served by Marta and her Chefs themselves - there are no waiters! The water is on the house and you have to make your own coffee, but you can be assured of great tasting food at very reasonable prices (Dhs 90/person for a Starter, Mains and a Dessert). Created with fresh ingredients, the menu is very creative - like locally sourced Burrata with marinated cherry tomatoes and peas... or the Sea bream over creamy carrots and peas that I ordered for the main course. The influence of Marta’s Spanish heritage is very evident in each of the dish that she creates. It’s a set menu and changes daily, depending upon the availability of fresh seasonal produce. Do check over Facebook for the daily menu and call up to reserve a seat - it can get very busy during lunch time. Last but not the least, don’t leave without tasting Marta’s desserts. Specially, the fruit tartare with mango sorbet and strawberry sap! Tel no: +971 50 379 8002، www.martasworkshop.com

#BloggerInFocus: Shaikha Al Ali â&#x20AC;&#x153;Bombolinis are originally from Italy, but strongly

resemble the Emirati Dish Lugeimat. I got the idea when I simple wanted to make the entire dish more fun, this is where the other ingredients appeared and boom, the lugeimat bomboloni was born!â&#x20AC;?

We caught Shaikha on Instagram doing what she does best - creating new recipes and giving them an Emirati twist. Her Bombolinis are beautiful and comes in different flavours: Rose Vimto Bomboloni, Horlicks Bomboloni with, Karak Bomboloni. Balaleet Lugeimat Bomboloni and the Gahwa Caramel. My aspiration: Giving back - be it food, be it recipes, or be it knowledge. The pleasure I get when someone enjoys the dish I made, or the surprise and reminiscent moment they might of through when eating it brings me so much Joy. I aspire to become an ambassador of my culinary background, to fuse and lift Gulf flavors into a surprisingly delicious and unusual setting. I also hope to gain more knowledge in my field and someday share it with people in the form of classes and workshops. A new develoment in my blogging journey: Reem al Awadhi and I are working on is to promote the old restaurants in Dubai, specially the simple ones, we have a shared believe that good food is simple, homey, and can easily be found in these areas, this lead to our new page called Khashooga on Instagram where we share visual documentations of our finds!

www.whenshaikhacooks.com Instagram: @whenshaikhacooks

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