Your Food Mag October Issue by PhoenixDigital

Food Your

ISSUE 03 OCTOBER 2015

Mag

Q BB SEE YOU IN THE GARDEN!

BUDGET-FRIENDLY MEALS FOR TWO

CREATING AN IDYLLIC PICNIC SETTING

FIRE UP THE GRILL

DELIGHTFUL RECIPES FOR YOUR NEXT BBQ BASH

e u s s I

THE NATURAL SWEETENER

Ajman the perfect getaway... Escape to a ďŹ ve-star luxury oasis, that is only a short drive away from Downtown Dubai, on the shores of the Arabian Gulf. Complete with a 500-metre, white sand private beach, Kempinski Hotel Ajman is tailored to meet your heartâ&#x20AC;&#x2122;s every desire.

OCTOBER 2015 YOUR GUIDE

Editor’s note

What’s on: Dining Diary

What’s happening & where in the local culinary scene this month

Produce Picks: Figs

The nutritious, aromatic, luscious and natural sweetener

Best Buys: A BBQ fest

Must-haves to host great grilling & BBQing evenings

11 Helping Hands: On the kitchen shelves

Make space for these white goods

12 Tried-and-tested: Fresh and Light

Your Food Mag’s editorial rep dines & reviews Sun&, Palm Jumeriah

YOUR KITCHEN 16 Recipes: Fire up the grill

Delight friends and family at your next BBQ bash with these recipes

22 Recipes: Cheap and cheerful

Budget-friendly meals for two

26 Global Cuisine: A hearty Brazilian bite

Rich Brazilian recipes and tales from the kitchenette of Dubai-based Fernanda Troy

31 Quick Cooking: Your 5-minute-meal

Dish up: Lemon Pepper Popcorn

YOUR WORLD 34 Global Event: Edible Luxury

This month smell, taste and buy the white truffles at The Alba International White Truffle Fair, Italy

36 Interview: Rich meals, shoestring budget

Author Leanne Brown on empowering people to eat well with a budget as low as $4 a day!

40 Theme Talk: See you in the gardens!

Creating an idyllic picnic setting

42 Travel: Singapore Sojourn

A culinary love story

46 Quick Chat: Real men cook!

42 Yourfoodmag.com

Getting to know Michael Kreiling, Executive Chef, Kempinski Hotel Ajman

48 My life on a plate: Dubai Standard Time

Your Food Mag editor Purva Grover shares her culinary dilemmas in this monthly column

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EDITOR'S NOTE

E YOUR WORLD

SEE YOU IN THE GARDENS!

THEME TALK

Personalise outdoor spaces with these simple, rustic and colourful picnic décor ideas t is warm, yet not too sunny. A perfect picnic day. October is the ideal time to gather one’s crew of friends and family for a casual alfresco meal outdoors. Choose a spot on the greenest patch in your backyard or at the beach, park or even playground. Next, create an idyllic picnic ambience. A picnic blanket is a must, the most common being the red and white gingham. Or add a colourful accent with mats, beach towels, bed sheets or foldable and light-weight camping chairs. Create an intimate, relaxed feel by throwing in a bunch of cushions and pillows in cheerful hues. Create a handful of accent

TE X T: PURVA G ROVER; IM AGE: SHUT TERS TOCK

pieces by placing a posy in baskets, tiny pots, glass jars or even coffee mugs. Carry bite-sized nibbles in chic suitcases in colours like pinks, yellows, purples and oranges that complement the bark of the tree, grass or the exposed wood table. A distressed table can hold other picnicking essentials like books, board games and say a Frisbee; or rest a guitar on the table’s leg. For an evening picnic, bring out the lanterns and tea-light candles. Pine cones or pebbles in wicker baskets will add a rustic charm to the whole setting. So go ahead and turn a ho-hum weekend into a day full of catching butterflies, loads of laughter and napping in the shade of a tree.

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food, browse through our cheap and

No sooner does the

cheerful recipes for two. We also have

temperature drop a

an interview with author Leanne

little, the air fills up with

Brown of cookbook Good and Cheap:

aromas of marinades.

Eat Well on $4/Day, where we discover

October is a call to fire up the grill

lip-smacking meals prepared on

and round up friends and family, and

shoestring budgets. The free PDF

feast. In our BBQ issue, we celebrate

of the book has been downloaded

all things BBQ. Skewers, corn on

over 800,000 times! Right now,

the cob holders, tongs, and baking

it’s sitting on our desktops too.

brushes, load your apron pockets

GET INVOLVED Is there a get-together theme you’d like to learn more about? Email us on editorial@yourfoodmag.com to let us know, and we may just publish it in an upcoming issue.

verybody loves a BBQ.

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in the kitchens of Dubai, we reach

and grill, everything from kebabs

the kitchenette of Fernanda Troy and

to steak to seafood. Plus, try out the

help ourselves to generous portions

vegetarian friendly grilled dishes,

of roasted Brazilian meats and lend

along with side dishes and the good

an ear to tales from the land.

ol’ BBQ sauce. We’re thinking of YOUR KITCHEN GLOBAL CUISINE

REGIONAL FLAVOURS

Each of the five regions in Brazil is worth a culinary exploration.

If they’re not brewing coffee, they’re roasting meats, toasting cassava flour or baking banana cake. In Fernanda Troy’s Brazilian kitchen, we’re greeted by the richness and variety of cultures that have left a stamp on Brazil’s culinary map.

ADE W M ND ST E , A E D A N E A TS U T E Z I LTIH E R MN D S A A R B O A N A L N D ES E T IO F A SLIC K A L A DI B E E G E O R E T R N S , R A N EN S , T H B E A E, O G R E A D ALA C KI T H R I CLLA R D O J F E I I T H BE D W C O W E RV S

Words PURVA GROVER

n Brazil, Sundays are family days. It’s also the day when lunch hopping is looked upon as an acceptable courteous norm, and hence irrespective of the time you walk into a home for a luncheon abundant warm hugs and delicacies await. Both late comers and unexpected arrivals are welcomed with pleasure on such afternoons. “It’s a day reserved for family and food,” says Fernanda Troy, “Families get together and prepare food from scratch.” Of course, coffee flows as the dishes get prepared. It’s such Sundays that Fernanda misses the most about her home country, Brazil. Fernanda hails from São Paulo, Southeast Brazil and whilst she grew up eating contemporary Brazilian dishes she holds the traditional delicacies close to her heart. No wonder she has sprinkled her love for Brazil on to her work, she prepares and sells traditional Brazilian treats under the name Gula Delight’s (guladelights. com). As she prepared a fresh batch of savoury and sweet delicacies, I

A HEARTY BRAZILIAN BITE 26

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quizzed her on the Brazilian ways of cooking, eating and serving. Sunday meals Tradition has it that Sundays were reserved for large portion of Feijoada, thick black bean stew served with rice, prepared with beef, and a variety of other meats. “It’s known as our national dish but it was brought to Brazil from the Portuguese and adapted by the African slaves.” History suggests that the slaves prepared it with the discarded parts of the animal which they smuggled in from the houses of their masters. “These slaves worked under the harsh sun and the ingredients, especially the beans provided them energy for the long hours.” These days, whist Feijoada is cooked using sausages, rice, vegetables and of course black beans, other dishes have been added to the Sunday lunch menu, “Lasagne, Churrasco and Macarronada Spaghetti with Bolognese sauce are the favourites.” Churrasco, the essential Brazilian barbecue, usually happens on

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NORTH Influences: Portuguese and Native Brazilian Indians. Ingredients: Manioc and yam (root vegetables), peanuts, fish and açaí berry. Must-eats: Surubim (an Amazon-specific fish, often grilled), Bombom de Cupuaçu (milk chocolatecovered bonbons made using condensed milk and the creamy superfruit cupuaçu) and Tacacá (soup made from tucupi broth, the liquid that remains after processing manioc for starch). NORTH-EAST Influences: Native Brazilian Indians, African and Portuguese. Ingredients: Tropical fruits such as mango, guava, passion fruit, and pineapple, okra, black beans, white rice, coconut, seafood and shellfish. Must-eats: Acarajé (similar to a falafel but made with black-eyed peas), Bobó de Camarão (thick and luscious shrimp stew) and Xim Xim de Galinha (a braised-chicken dish made with coconut milk and dried shrimp). CENTRAL-WEST Influences: Amerindian, African and Portuguese. Ingredients: Fish, beef and pork, soybean, rice, corn, and manioc. Must-eats: Carne Seca com Banana Verde (sun-dried meat sautéed with onions, garlic, and tomatoes), Empadão Goiano (savoury pie made with chicken, sausage, cheese, etc.) and Farofa com Banana (sautéed bananas and onions mixed with toasted manioc flour). SOUTH Influences: Italian and German. Ingredients: Leafy vegetables like cabbage, potatoes, butter, cheese and cornmeal. Must-eats: Arroz de Carreteiro (a fusion between fried rice and risotto), Churrasco and Tainha na Telha (local fish stuffed with small shrimp, onions, etc.) SOUTHEAST Influences: Italian, African, Portuguese, Spanish and Arab. Ingredients: Corn, pork, beans, and local soft ripened cheeses. Must-eats: Aipim Frito (French Fries of Brazil, but made with yucca), Coxinha and Pastel de Camarão (empanada made with shrimp).

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EDIBLE LUXURY Words AANANDIKA SOOD ith no truffle dogs to take the lead, it is impossible to get one’s hands on truffles, the prized fungi. Yes, were it not for these trained dogs’ sniffing powers the world’s most expensive delicacy would have gone unexplored. No wonder, the 85th edition of the Alba International White Truffle Fair, Alba, Italy has been dedicated to the truffle dog! The festival dates back to the year 1928 when it was conceived as a harvest festival and this year it will be celebrated from October 11 to November 15, 2015. The fair starts with the Palio degli Asini or the donkey race, which sees the jockeys coaxing the donkeys to oblige! A medieval costume parade where people dress up as noblemen, soldiers, knights and more, carrying trumpets and drums is another highlight. Scenes representing the history of the region too are enacted with full fanfare. Truffles are the edible fungi, which are available only during a couple of months of the year and exclusive to a handful of areas in Italy. The months of October and November see many truffle festivals take place in northern and central Italy but it’s this large scale fair that truly celebrates the luxurious

mushroom. During the course of the fair, the penetrating, faintly garlicky aroma of white truffles pervade the entire town, especially in the Galleria della Maddalena where buyers from all over the world purchase the white truffles from over 100 stalls that are set up at the Maddalena courtyard. Other prime produces from the region like cheese, sausages, cured meats and honey are also available to buy, touch, smell and taste. The quality of produce is assured by a panel of experts who inspect each truffle before it makes to the market and also remain at hand to answer any visitor queries. The local restaurants dish up a whole range of dishes like pastas, risottos, eggs, veggies and more, all featuring the truffles as a prime ingredient. If you plan to attend the fair, the visit could be a double whammy as Alba is not only home to the prized white variety of truffles but it is also located at the heart of the scenic Langhe region, which was named as UNESCO World Heritage site in 2014. FESTIVAL KNOW-HOW When: October 11- November 15, 2015 Where: Alba, Italy To know more: fieradeltartufo.org

KING OF FUNGI • White truffles are more expensive than black. Other less-valued truffles are grey (tuber miesentericum) and tuber aestivum (red-grained black truffle). Connoisseurs consider grey truffles found in North America unworthy of their attention. • The cost of truffles varies like gold. Estimated price varies between 6,000 to 10,000 USD (Dh22,000-37,000) per pound, depending on their availability and quality. • The Associate Press had once reported of a real estate investor and his wife from Hong Kong having paid 160,406 USD (Dh589,163) for a gigantic Italian White Alba truffle, which is reportedly the world’s most expensive ever.

TRUFFLE KNOW-HOW

• Truffles grow on the roots of truffle oaks, often less than 30 cm below the

to Singapore and join us we culture

our bash, what are the fun activities

hop on the island. On the menu,

you’ve got planned? Do drop us a

meals that are a blend of Indian

line and share images from your

spices, Chinese cooking techniques,

feast, and yes, we recommend you

Eurasian aromas and Malayan

skip the soda, instead go in for fresh

ingredients. Our regulars will guide

juices, iced teas or lemonades.

you to lovely shopping, dining,

Now, if not a BBQ bash, we suggest you create a perfect picnic setting,

• The French claim to hunt for the truffles using pigs whereas the Italians use trained dogs to do so.

grilling and BBQing season! Until we meet again,

time to be outdoor and take a break

Eat well, read more & share widely.

that eating on a budget means boring

• White truffles aren’t cooked as heating ruins their taste. They are shaved or grated. Generally, aficionados serve it in paper thin slices on risottos, pastas, meats, egg dishes and cheese fondues. • You can go truffle hunting only with a certified truffle hunter and his dog, from September to January. • Few experts suggest that truffles should be eaten within three days of being procured while others say that they can be stored in a glass bottle in a refrigerator for up to a week.

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We wish you a gorgeous

beach or even a playground! It’s

In the pages, we also bust the myth

• The size of the truffle varies considerably ranging from 10 to 100 grams.

• Truffles are generally used in goose liver pâté, in sauces, omelettes, scrambled eggs, compound butters, and baked in puff pastry.

travelling and cooking experiences.

from the air-conditioning environs.

surface. To date, no one has been able to cultivate truffles: they grow randomly in certain regions. The more truffle oak seedlings are planted, the more chances exist for harvesting some.

IM AGE: SHUT TERS TOCK

The Alba International White Truffle Fair, Italy celebrates the white truffles - the king of fungi and one of the world’s most expensive and luxurious foods

We also invite you to fly with us

hosting a BBQ sauce competition at

in the backyard or garden, or at the YOUR WORLD GLOBAL E VENT

In our quest to see what’s cooking

with it all and get ready to roast

Purva

Administrator Maria Nunez Yourfoodmag.com

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Editor Purva Grover Clarke Quay’s picturesque setting with abundant food choices makes the historical riverside quay a must-visit

YOUR WORLD TR AVEL

locals, although it is only recently that many international chains have set shop here. The coffee shop in the neighbourhood has always been the place to engage in conversations with friends for long, uninterrupted hours. No wonder their coffee is strong, and large! Begin your day with a hot kopi (coffee) or teh (tea) with a Kaya toast. The toast is not just a go-to-snack but an ultimate comfort food too. It is prepared with kaya (coconut jam), a topping of sugar, coconut milk and eggs, pandan (a tropical plant used for flavouring), and sometimes margarine or butter. You can choose to have it spread on wafer thin brown bread or traditional toasted crackers. The many coffee shops will remain in your memory bank for a while, not just for the brew but also for their striking names like Kickstart Brewiches, Papa Palheta, Strangers’ Reunion, The Spiffy Dapper, Carpenter and Cook and Hungry Chimps.

SINGAP ORE SOJOURN ‘Have you eaten?’ and not ‘How are you?’ is how one is greeted in Singapore. Presenting a culinary love tale from the island. Here, culture hopping meets gastronomical high.

Raise a ‘toast’ Indulging in countless cups of coffee is not new to the

Words AANANDIKA SOOD

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ingapore conjures up an image of all things modern and illustrious. What’s missing in this image though is the fact that splendid Singapore is also a melting pot of cultures. Eurasians, Malays, Chinese and Indians migrated to this island city-state a very long time ago, and their interactions with one another gave rise to what we know as the Singaporean cuisine. Strong influences of the Indian spice box, Chinese cooking techniques, Eurasian aromas and Malayan ingredients and produce makes Singapore a truly food obsessed destination.

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Local flavours If you are itching to get the taste of the local flavours then a visit to one of the many hawker centres is a must. The humble centres are semi-enclosed rows of food stalls that came into being after the government banned street hawking. A visit to the centres are also a very good way to make friends with the locals, for on this land, people greet you with a ‘Have you eaten?’ instead of a ‘How are you?’! When in doubt about picking a place to eat, just look for the longest queue outside a hawker’s shop or ask a local ‘friend’. Don’t be surprised if someone decides to abandon what he/she was doing to escort you to a popular eatery and then wait with you till your turn arrives! Eat the Chilli Crabs here. The authentic and most enjoyable seafood dish served with freshly baked buns known as mantou. Or if you are a meat person then indulge in juicy satays, grilled meat on skewers with cucumber, pressed rice cakes, sliced onions and served with peanut sauce. Don’t leave the place till you’ve had your share of Singaporean noodles, the stir-fried curried rice noodles with shrimp, pork, and vegetables. Escape the heat by biting into the Ice Kachang, a popular Malaysian dessert. The variety of food available at these centres is staggering. Think: Black Pepper Crab, Hokkien Mee, BBQ chicken wings, Kway Chap, Lor Mee and Chwee Kueh! Desserts like Cendol and Tau Suan, and the very traditional soya bean curd are also available here. The best bit being that the hawkers stay true to their concept of offering good quality food at really cheap prices. If you eat too much here then don’t worry, generally a shopping complex is located near these hawker centres. What could be better than digesting the food while you explore the lovely items on sale at the many shop counters! Spice box Little India resembles a Tamilian neighbourhood and is known as Tekka in the local Tamil community. Lined up with eateries on both the sides, it houses quite a few of the famous Indian restaurants, serving both North and South Indian cuisine. This is the place you go to for the world renowned Fish Head Curry. This dish of Indian origin dish has no

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Editor-in-chief Mohammed Ahmed CEO Nick Lowe Managing Partner Fred Dubery Chief Financial Officer Kim Bacon

With thanks to Pauline Francis, Yousef Ara, Apoorva Agrawal, Megha Sharma, Ignacio Urrutia Published by Phoenix Digital Publishing Clover Bay Tower (2nd Floor), Business Bay

P.O. Box 123997, Dubai, United Arab Emirates yourfoodmag.com The publisher doesn’t accept any liability for errors or inaccuracies in this magazine. All content is updated to the best of our knowledge. All the information contained herein is general, and readers are advised to consult a specialist before acting on any advice provided here. Registered with DED Trade License No: 736432

October 2015: A glance at what awaits.

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'PER'INCREDIBLE DELIGHTS

Beautifully bready, salady and meaty dishes! Nando’s menu has made space for a selection of brand new, ‘per’incredible chicken and vegetarian crisp burgers, wholesome pitas and tangy wraps. Bite into a Chicken Breast Wrap, a generously filled wrap with tender chicken breast, chilli jam, fresh lettuce and a tangy yoghurt sauce. Surprisingly, the chefs have dished up delights for the vegetarians too! Black mushrooms and creamy halloumi are grilled to perfection and served as the toasted Black Mushroom & Halloumi Wrap with tangy yoghurt sauce. Or indulge in the Roasted Veggie Wrap, stuffed with couscous salad, goat cheese, pickled red onions, eggplant and hummus. Whilst waiting for your main to arrive, lick the bowl of the Red Pepper Dip clean. Find a restaurant near you at nandos.ae, call 600 54 25 25

THE GOLDEN WEEK Golden Week, China’s biggest annual national holiday, is a popular period of time when the Chinese travel significantly around the world to experience luxury offerings. To mark the occasion, Hakkasan, Jumeirah Emirates Towers, Dubai will offer a supreme dim sum platter featuring a Lychee and lobster dumpling, Abalone shu mai with caviar, Alaskan king crab dumpling, and a Golden Chilean seabass dumpling. In addition, the menu will offer guests the exclusive Golden Macaron covered in gold leaf and filled with a honeycomb ganache and a signature drink, the Golden Orchard will also be available. The limited edition menu is on offer till October 18, Dh228, 04-3848484

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YOUR GUIDE WHAT'S ON

CHEF'S SPECIAL ONLY!

TE X T: PURVA G ROVER; IM AGES: SUPPLIED

InterContinental Hotels Group has launched its culinary journey promotion. The initiative features signature dishes from its panel of culinary ambassadors offering diners the chance to sample exciting food from renowned and celebrated chefs at restaurants across InterContinental, Crowne Plaza and Holiday Inn hotels in Dubai. On the menu is a series of seven bespoke three-

course menus spanning cuisines like Indian, Italian, Japanese, Chinese and more. Guests get to choose from a selection of three appetisers, three main courses and three desserts, with options such as Chef Sam Leong’s signature Wasabi Prawns, Chef Vikas Khanna’s Masala Chai Brulée and Chef Theo Randall’s Fish Stew. On offer till November 15, ihg.com

BAR-B-Q PART Y

BEACHSIDE BBQ

CHOCOHOLICS ONLY

L AZY LUNCHES

The BBQ party just got bigger! Taste the flavours of the finest Middle Eastern, Turkish and Tandoori BBQ specialties accompanied by a selection of fresh salads, vegetables and breads at Urban Kitchen, Dusit Thani, Abu Dhabi. The Urban Barbecue buffet invites you to sample authentic flavours and generation-old recipes from each region, created by their star chefs. Dh129, per person, every Monday, Wednesday, call 02-698 8888

A BBQ evening with the sound of the ocean waves as your backdrop awaits at the family-friendly restaurant Plaj, Jumeirah Zabeel Saray, Dubai. Enjoy panoramic views of the Arabian Gulf as you savour in a starter and dessert from the A’la carte menu, and choose from a selection of grilled meats like Rib Eye and Lamb Chops for the mains. Dh280, per person, every Tuesday, Friday, Saturday (6 pm onwards), call 04-4530444

Sanabel, Sheraton Dubai, Mall of the Emirates Hotel has brought back its Chocoholic Brunch. Learn about chocolate production from the bean to the gourmet delights before indulging in bespoke saffron and cardamom (and more!) chocolates. Journey into the Chocolate Room, filled with chocolate art as connoisseurs tempt you with the aroma of an exclusive tea blend topped with chocolate smoke. For Dh199 onwards, 04-3772353

Sample authentic down-under dishes and watch Saturday afternoons drift by as you experience the Saturday Lazy Lunch in the Australian-inspired surroundings at Bushman’s Restaurant & Bar, Anantara Dubai, The Palm Resort and Spa. Select outback appetisers from the 'grazing stations', enjoy a main course from the a la carte menu, and then stop by at the dessert station. For ‬‬‬ Dh220 onwards, Saturday (1-4pm), 04 -5678304

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Go Healthy with DinnerTime! www.dinnertime.me

YOUR GUIDE PRODUCE PICKS

FIGS

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t isnâ&#x20AC;&#x2122;t hard to imagine why, before the days of refined sugar, fig - the plump, tender, pearshaped luscious fruit, was used as a natural sweetener. This mildly crunchy fruit, native to the Middle East and Mediterranean, emits an irresistible soft honeyed, fragrant aroma. Hundreds of minute edible seeds are held together in its soft, succulent, fibrous reddish-purple flesh lending it a distinctive chewy texture. With only 74 calories per 100 grams and plenty of health benefiting phyto-nutrients, minerals, soluble fibre, anti-oxidants and vitamins A, E and K, figs are a deliciously healthy choice. In fact, this low cal fruit, with high fibre content, nourishes and tones the intestines and acts as a natural laxative too. They also contain prebiotics, which means the pre-existing good bacteria in the gut is taken care of and you are well on the path to digestive well-being. Due to the fact they have high

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potassium content, they can counteract the urinary excretion of calcium caused by high salt diets, reducing the risk of osteoporosis in the long run. Eat them raw, drizzled with honey or salted and toasted with cream. Pair them with soft goat cheese, mozzarella or blue cheese. The no-fuss fruit can also be roasted, grilled or poached. Enjoy them wrapped in cured meats like bacon and ham or else poach them in fortified grape beverages â&#x20AC;&#x201C; divine! Make a conserve with spices like cinnamon and cloves to enhance their flavour. The quickly perishable fruit is often preserved as a nutritious dried snack to be enjoyed all-yearround. Dried figs bring to mind delights such as toffee fig muffins and pies, spiced baked fig cheesecakes and fudgy fig rolls, but you could just snack on them or add them to soup, stews or salads. On a hot day, indulge in marinated figs with raspberry sauce or a scoop of fig ice cream!

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An extensive menu of authentic Thai dishes prepared by native chefs Striking atmosphere reminiscent of the hustle and bustle of downtown Bangkok Al Fresco seating with a stunning backdrop of The Creek

Enjoy a tantalizing brunch menu prepared in three open kitchens one each for wok, grill, and noodles every Friday at The Thai Kitchen. AED375 per person including soft drinks and extensive house beverages AED299 per person including soft drinks and selected house beverages AED240 per person including soft drinks, juices and Thai tea Every Friday from 12:30 pm to 4:00 pm

For more information please call 04 317 2222 or visit restaurants.dubai.hyatt.com Park Hyatt Dubai, PO Box 2822, Dubai, United Arab Emirates

YOUR GUIDE BEST BUYS

TE X T: PURVA G ROVER; IM AGES: SUPPLIED

A BBQ FEST

ut on a sunhat, slip into a loose t-shirt and grab an apron with pockets to hold your grilling tools. Lay out the food, family-style, on a big outdoor table and let the fest begin. Here are a few must-haves to host great grilling & BBQing evenings. 1. Crate and Barrelâ&#x20AC;&#x2122;s Fall collection for 2015 is a curated assortment inspired by the cosy lifestyle and warm colours of the season. Add fun, colour and style to your BBQ table with their elegant range of dishes, cutlery, tableware, et al. At Crate and Barrel - City Centre Mirdif and Mall of the Emirates; crateandbarrel.com 2. Infuse your fest with this set of four Pedra coasters from Anna New York. Lovingly hand polished in Brazil, these coasters are crafted from semi-precious agate taken from

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ancient lava streams. Vibrantly coloured, they have a rough, uneven edge which exemplifies the material used and no two pieces are the same, making each set truly fabulous; amara.com 3. Get your hands on eating and cooking tools: spoons, knives, measuring spoons, spatula, et al. Marks and Spencerâ&#x20AC;&#x2122;s ornate cutlery set with lovely vintage designed handles will add a real sense of style to the evening; marksandspencer.com 4. Styled in soft black cotton, this designer apron from J by Jasper Conran has an adjustable strap and eyelet fastening at the neck, a tie-back at the waist and a single front pocket; debenhams.com

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Malecon presents Chef Aleixis straight out of Cuba. Join us for a culinary trip around Latin America with a sizzling selection of authentic Cuban dishes and the best cocktails in town.

ON THE KITCHEN SHELVES

YOUR GUIDE HELPING HANDS

Make space for these white goods

TE X T: KIM BACON; IM AGES: SUPPLIED

RE VI EW

Small, fast and stylish: Kenwood Multifold Processor, featuring Kenwood's latest, in-bowl drive technology, makes it easier for you to prepare great food, each and every day. For Dh439, awok.com

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All in the same bowl! Self-titled ‘King of the Risotto’, my boss has bragged many times about his perfect technique when making risotto. I, on the other hand, end up making rice soup! Imagine my delight to be able to test ‘The Multi Chef Rice Cooker’ from Breville. A kitchen appliance that could (amongst many other things like make tender slow cooked meals and fluffy rice and quinoa all in the same cooking bowl) end my risotto making woes. We decided to put it to the test. One recipe (my boss’ traditional mushroom risotto) cooked by the boss in an old-fashioned way and the same recipe cooked by me in my slow cooker. For me, it was easy. I took all the ingredients, put them in the bowl of the machine, found the setting using the manual (although it’s very simple to operate even without the instructions) and voila, I was done. I didn’t even need to stir the risotto, the cooker automatically turned off when the risotto was done! My boss, on the other hand had to sauté, pour and stir, and pay full attention at all times. The results? My boss’ risotto was fantastic, there is no denying that, but having tasted both, we both agreed that the Breville cooker had not only made a perfect risotto, it had done it practically all by itself. For Dh539, breville.ae

Perfect cuppa: Magimix Debenhams exclusive, the Citiz and Milk coffee machine from Nespresso is easy to use with automatic and programmable water quantity control. It has sliding cup support with a built in Aeroccino for perfect cappuccinos and lattes. For, £220.00 (Dh1254), debenhams.com

Goodbye oil: If you love fried food with a healthy twist and less mess, then get home Arshia’s Turbo Generator Air Fryer. For Dh580, Dari Home, darihome.com

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FRESH AND LIGHT In the spotlight: Sun&, The Palm Views West, Palm Jumeriah. Takeaways: Appealing décor, generous portions, fresh produce and value for money. Words KIM BACON

Sun & is a relaxed, beautifully decorated multipurpose area. You walk into a modern, rustic, charming bar area with a mix of high tables and chairs, and low slung comfortable sofa style chairs. You can just sit and enjoy the drinks and nibbles with friends here, or can choose to either dine Al fresco with views of few beautiful boats that are moored at the mini marina or stay inside and listen to the happy sounds of people laughing and enjoying their evening. We chose to stay indoors and were seated with a nice view of the open kitchen area, which allows you to marvel as the chefs work their magic! Once seated and furnished with the menu, we had the impossible task of choosing a few dishes from the 30 plus strong candidates. This Mediterranean style restaurant allows you to share dishes with your dining partners. On this occasion, there were two of us sharing so we thought that five dishes would be plenty. The first dish that was served was one we’d never seen or tried before, Grilled halloumi/mint/strawberries. The long platter was lined up with warm pieces of halloumi and covered with a generous amount of the softest, freshest strawberries we’d ever eaten. The finely chopped mint that was sprinkled on the dish both for garnishing and flavour was just the right amount, standing on its own yet not interfering in the flavours of the other two ingredients. It was a fantastic start to our meal. Next on our table was the Local ricotta/heirloom tomato/basil/sesame honey salad, the highlight of this colourful dish were the tomatoes in yellow, red and green. The ricotta melted in the mouth, and the honey played its part of adding a soft sweetness to the preparation. The tomatoes, though slightly acidic, were so fresh and juicy that I would have happily ordered multiple portions of the salad all through the night!

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Crispy-skin chicken, plump and juicy

Beef cheek ravioli, incredibly rich

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The appealing, lovely interiors of Sun&

YOUR GUIDE TRIED-AND-TESTED

Now that last statement would have been true if we’d had not ordered for Lamb cutlets/beetroot dip/fattoush/crisp bread. The lamb nestled in the centre was topped with a fresh fattoush salad and with crispy bread, and rested on a layer of a gorgeous pink beetroot dip. Don’t let the labelling of the dish under the ‘medium’ category fool you into believing it is meant for two people only. The enormous serving with four perfectly cooked lamb cutlets and the accompanying fattoush is enough to feed a small army! My dining partner was amazed at how delicious beetroot could taste when cooked with the aid of spices. The dishes keep reaching you as they are ready, next we savoured a bowl of Beef cheek ravioli/ sage/mushroom/jus. The beef cheek was soft, moist and incredibly rich. We could taste both the beautiful mushrooms enveloped in beef cheek and served alongside, despite the richness of the meat and sauce. My only little grumble was the ravioli was thick round the edges spoiling the otherwise warm, comforting dish. Our last dish, Crispy-skin chicken/caramelised yoghurt/carrots was a work of art. Bite-size pieces of chicken, tiny pieces of carrot and caramelised onion yoghurt dotted the plate. Billed as crispy-chicken, I was a little let down with the crispy quotient of the skin, though the chicken clearly qualified for one of the tastiest I have had in the city: plump and juicy, it upped our dining experience by a notch. By this point, I was done. I couldn’t really eat another thing, I was comfortably full. All the dishes here use light and fresh produce that it doesn’t leave you feeling heavy, and so I sat back and indulged in a few drinks from their reasonably priced grape menu. My dining partner couldn’t ignore the Carrot cake/cream cheese/ walnut. This portion could easily feed two! A salacious looking piece of cake arrived at the table garnished with a mix of fruit chunks. The crunch of the walnut, the subtle sweetness of cake and the fresh dash of the fruits made for a perfect end to a lovely meal, and further convincing me to return to the venue, soon enough.

Kim Bacon, editorial rep, Your Food Mag Local ricotta/heirloom tomato salad, a colourful delight Halloumi/Mint/Strawberries, a lovely combination

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Where: Sun&, The Palm Views West, Palm Jumeriah, Dubai, 04 3759333 Ambience: Casual, simplistic charm Food: Delicious, generous portions Service: Friendly, knowledgeable staff Damage: Meal for two, Dh250. Verdict: Must-go

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YOUR KITCHEN

Recipes you’ll love to cook up!

TE X T: WALEED AL SADIK , E XECUTIVE CHEF, SHER ATON DUBAI, M ALL OF THE EMIR ATES HOTEL ; IM AGES: SUPPLIED

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LAMB KOFTA SKEWERS Serves 2 Ingredients: • 180g lamb leg boneless • 60g red onion • 20g parsley • 10g cumin powder • 30g red pepper • 30g cucumber • 2g mint leaves • 75g yoghurt • 8g salt Instructions: 1 Mince the lamb leg. 2 Chop red onion and parsley. 3 Mix the cumin powder, chopped onion and parsley. Season well. 4 Cut red peppers into dices. Arrange in skewers, grill and cook until done. 5 Peel and cut the cucumbers into dices. Chop mint leaves. Mix with yoghurt. Season. 6 Serve along the side of skewers.

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Recipes:Fire up the grill Delight friends and family at your next BBQ bash with these recipes Recipes:Cheap and cheerful Budget-friendly meals for two Global Cuisine: A hearty Brazilian bite Rich Brazilian recipes and tales from the kitchenette of Dubai-based Fernanda Troy Quick Cooking:Your 5-minute-meal Dish up: Lemon Pepper Popcorn

Cream of Mushroom Soup with Parmesan toasts More budget-friendly goodness, Page

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FI RE UP T HE GRILL

The dishes have to be the showstoppers at a BBQ bash whether it is the mains, think steaks and kebabs, or it is the sides like sauces, dips and salads. Weâ&#x20AC;&#x2122;ve got you a few recipes that will turn your BBQ bash into a success. Go ahead, delight your friends and family.

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YOUR KITCHEN RECIPES

Juicy Beef Burger Makes 8 patties • 1kg ground beef (73 percent meat and 27 percent fat content) • ½ medium sized onion, finely chopped • 2 tbsp parsley, finely chopped • ½ cup pitted olive, finely chopped • 2 tsp garlic paste • 4 tsp soy sauce • 2 tbsp Worcestershire Sauce

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• 2 tsp chili powder • 1 tsp black pepper • 1 tsp ground cumin • 1 ½ tsp ground coriander • 1 tsp salt 1 In a bowl, gently mix all the ingredients until combined. Don’t over mix. 2 Seal it and let it rest in the refrigerator for ½ hour. 3 Prepare the BBQ and have fire going on a steady rate.

4 Take the meat out of the fridge, divide into 8 equal portions and form round balls. 5 Place them on foil and press with your palm to create the patties. 6 Cook for 4-5 min on each side or until desired doneness is achieved. 7 Assemble the burger in an order that fits your taste. Top it with a drizzle of BBQ sauce, cheddar, sour cucumber, lettuce, pickled onions, grilled tomatoes or sausage.

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Chicken Kebabs Serves 4 • 4 skinless, boneless chicken breast halves, cubed • 1 medium-sized zucchini, cut into 2 inch pieces • 1 onion, cut into wedges • 1 large red bell pepper, cut into 2 inch pieces • 1 cup barbeque sauce 1 Preheat grill for high heat.

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2 Thread the chicken, zucchini, onion, and red bell pepper pieces onto skewers alternately. 3 Lightly oil the grill grate. Place kebabs on the prepared grill, and brush with barbeque sauce. 4 Cook, turning and brushing with barbeque sauce frequently, for 15 minutes, or until chicken juices run clear. Replace pepper with tomato, or zucchini with yellow pepper or cucumber, if you wish.

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Lemon-Garlic Lamb Chops

115g each)

Serves 4 • 1 tbsp olive oil • 2 tbsp lemon juice • ½ tsp lemon zest, grated • 2 tbsp fresh oregano • 6 garlic cloves, minced • ½ tsp salt • ¼ tsp pepper • 8 lamb chops (Approximately

S I D ES

1 In a small bowl mix together all the ingredients. 2 Pour marinade over chops and let it sit for 20 min-1 hour. 3 Preheat grill pan and grill to desired doneness. You can cook the lamb however you prefer, grill pan, broiler, sauté pan, etc.

Lentil Salad Serves 4 For the salad: • 450g green lentils • 2 scallions, chopped • 1 cup seedless green grapes, halved • 1 cup seedless red grapes, halved • 1 cucumber, peeled, seeded and diced • 1 red bell pepper, seeded and diced • ½ cup skinned and toasted

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YOUR KITCHEN RECIPES

hazelnuts, coarsely chopped • 2 tsp lemon zest (from about 2 lemons) For the vinaigrette: • 1/3 cup fresh lemon juice (from 1 to 2 lemons) • 1/3 cup extra-virgin olive oil • ½ tsp sea salt • ¼ tsp freshly ground black pepper 1 Bring a large pot of salted water to boil over high heat. Add the lentils and cook until tender, stirring occasionally,

about 18 to 20 minutes. Drain and let it cool for 5 minutes. 2 Place lentils and remaining salad ingredients in a large salad bowl. 3 For the vinaigrette: Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste. 4 Pour the vinaigrette over the salad and toss well. Add fruit chunks (cherries, berries, etc.) if you wish.

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V EG E T A R I

Pesto-Corn Grilled Peppers Serves 8 • ½ cup, plus 2 tsp olive oil, divided • ¾ cup grated parmesan • 2 cups packed basil leaves • 2 tbsp walnuts • 4 garlic cloves • ½ cup sweet red pepper, finely chopped • 4 cups fresh or frozen corn, thawed • 4 medium sweet red, yellow or green peppers • ¼ cup shredded parmesan cheese, optional

S I D ES

BBQ Sauce Makes 2 ½ cup • 1 ½ cup ketchup • ½ cup brown sugar • 3 medium garlic cloves, finely chopped • 3 tbsp cider vinegar • 3 tbsp Worcestershire sauce • 1 ½ tsp paprika • ¾ tsp black pepper • ¼ tsp celery salt • ½ cup water

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1 Combine all the ingredients in a saucepan over medium heat. 2 Bring to a boil, stirring until ingredients are completely incorporated. 3 Reduce heat to low and let it simmer until the flavours blend and the sauce thickens. This will take between 30-40 minutes. 4 Remove from heat. Cool to room temperature.

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1 For pesto, combine ½ cup oil, grated cheese, basil, walnuts and garlic in a blender; cover and process until blended. 2 In a large skillet, heat remaining oil over medium-high heat. Add chopped red pepper; cook and stir until tender. Add corn and pesto; heat through. 3 Halve peppers lengthwise; remove seeds. Grill peppers, covered, over medium heat, cut side down, 8 minutes. 4 Turn. Fill with corn mixture. 5 Grill 4-6 minutes longer or until tender. If desired, sprinkle with shredded cheese.

YOUR KITCHEN RECIPES

Grilled Salmon Makes 6 ∞ 1/3 cup olive oil ∞ 3 tbsp reducedsodium soy sauce ∞ 2 tbsp Dijon mustard ∞ ½ teaspoon dried minced garlic ∞ 6 salmon fillets (Approximately 140g each) 1 In a bowl, combine oil, soy sauce, mustard and garlic. Pour half of marinade into a large

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plastic bag. Add the salmon; seal bag and turn to coat. Refrigerate for 30 minutes. 2 Refrigerate the remaining marinade. 3 Drain fish and discard marinade. Using tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. 4 Grill salmon, covered, over high heat for 5-10 minutes or until fish flakes easily with a fork. 6 Drizzle with reserved marinade. Garnish with red pepper, lemon and greens of your choice.

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CHEAP AND CHEERFUL! Who says deliciously different meals require breaking the bank? If you’re cooking on a budget, then try your hands on these low-cost, high on flavour meals. Tuna, chilli and herb Penne with Bruschetta Serves 2 Cooking time: 30 minutes For: Dh34 approx. For penne • 200g penne pasta • 1 ½ red chillies, finely chopped • 1 bunch spring onions, finely chopped • 1 handful parsley, finely chopped • 1 handful dill/fennel, finely chopped • 175g (1 can) tuna from a tin (in water), drained and flaked • 1 tbsp olive oil • ½ lemon, zest and juice • 1 tbsp capers For the bruschetta and salad • ½ crusty bread, sliced • 1-½ garlic clove, grated • 1 tbsp olive oil • 1 medium tomato, chopped • ½ head of lettuce, chopped • Salt and pepper, to taste 1 Preheat the oven to 180°C. 2 Cook the pasta following the instructions on the packet until just tender.

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3 While the pasta is cooking. Finely chop the red chillies, spring onions, parsley and dill. 4 Drain and flake the tuna. 5 In a large bowl, take 1 tbsp of olive oil and add salt and pepper to taste. 6 Zest the lemon and squeeze the juice. 7 Now add the chopped chillies, spring onions, parsley, dill, capers and tuna. 8 Mix well and keep aside. 9 Cut the crusty bread into slices (About 2-3 per head or more if you

like). 10 Grate the garlic clove into 1 tbsp of olive oil. 11 Chop the tomato and add those as well. Add salt and pepper to taste. 13 Put a generous helping of the topping on to each slice and grill for just about 5-7 minutes. 14 Meanwhile chop the lettuce. 15 Drain the pasta and toss it with the dressing. 16 Serve the lemony pasta with the tomato bruschetta and salad.

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Cream of Mushroom Soup with Parmesan toasts Serves 2 Cooking time: 30 minutes For: Dh34 approx. For the soup • 1 box white mushrooms, sliced • ½ onion, chopped • 150-200g potatoes • 1 tbsp butter • 1 tbsp olive oil • 1 cube mushroom/herbs and onion stock, dissolved in 500 ml hot water • 50-100ml cream • ½ bunch parsley • Salt and black pepper, to taste

1 Preheat the oven to 200°C. 2 Slice the white mushrooms, chop the onion and peel and cut the potatoes into chunks. 3 Heat half of the butter and oil on medium heat in a large saucepan. 4 Add white mushrooms, onions and potatoes and sauté until slightly softened and browned, about 4-5 minutes. 5 Dissolve the stock cubes in 500 ml hot water and add, so it just covers the vegetables (reserve the rest if any), bring to boil, turn the heat down and simmer until the vegetable are soft, about 10 minutes. 6 While the soup is simmering, slice the oyster mushrooms.

YOUR KITCHEN RECIPES

7 Heat the remaining oil and butter in a frying pan and sauté the oyster mushrooms until nicely browned. 8 Season the soup with salt and pepper to taste and whizz with a hand held blender until smooth. 9 Pour in the cream and bring just back to boil, then turn off the heat. If the soup is too thick, add extra stock. 11 Slice and toast the bread in a hot griddle pan, grate the cheese. Top with the oyster mushrooms and cheddar and stick into preheated oven to melt the cheese. 12 Serve the soup with the cheddar toasts. Garnish with parsley leaves and a drizzle of olive oil.

TE X T: DINNERTIME (DINNERTIME . ME); IM AGES: SUPPLIED, SHUT TERS TOCK

For toasts • 1 pack of oyster mushrooms, sliced

• 1 whole meal bread, sliced • 80g cheddar cheese, grated

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YOUR KITCHEN RECIPES

Grilled Salmon with Rainbow Cabbage Salad (PALEO DIET) Serves 2 Cooking time: 30 minutes For: Dh50 approx. For the salmon • 400g salmon • 1 tbsp cooking oil • Coconut cream to drizzle For the salad • 200g red cabbage, grated/sliced thinly • 1 carrot, peeled and grated • 1 mango, finely diced • 1 lime, juiced • 1 bunch of coriander 1 Remove the salmon from the fridge, cut it into two pieces, wash and set aside to allow it to come to room temperature while you prepare the salad. 2 Remove any damaged leaves from the outer edge of the cabbage, wash, then slice thinly, discarding the core. Place in a very large serving bowl. 3 Add the carrots to the serving bowl. 4 To prepare the mango, slice 2 thick cheeks off either side, score each cheek lengthways then to the side, open it up and then use a sharp knife to scrape off each of the pieces into the bowl. You can scrape off any flesh from the stone if there is any left. 5 Squeeze the juice of the lime over the salad. 6 Wash, shake dry then roughly chop the fresh coriander, adding it to the salad also. 7 To prepare the salmon, heat a large fry pan on medium-high heat with cooking oil. Once hot, place salmon skin side down in the pan and allow to sit without touching for approximately 3-5 minutes or until the skin is crispy, starting to come away from the edge and the bottom side of the fish is starting to turn pink. Flip it once and depending on how well you like your salmon cooked, turn off the heat and allow to sit for a couple of minutes or leave until cooked all the way through. 8 Serve salmon on a large bed of salad and if you like, a small drizzle of coconut cream over the top.

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Citrus Baked Chicken with Potato Mash Serves 2 Cooking Time: 40 minutes For: Dh34 approx. • 500g chicken drumsticks • Olive oil to glaze • 1 orange, cut into quarters • 300g potatoes, peeled and cut into bite-size pieces • 1 tbsp butter • 2-4 tbsp cream • Wasabi paste or garlic powder, optional • 1 tbsp honey • ½ red chili, chopped or to taste • 1-2 garlic cloves, chopped or to taste • ½ bunch fresh coriander • Salt and black pepper to taste 1 Preheat the oven to 200°C.

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2 Put the chicken in the roasting tray. Gloss with oil and season well. 3 Wash and cut the orange into wedges. Tuck the orange wedges in between the chicken pieces. Roast for 15-20 minutes. 4 Meanwhile, make the potato mash; peel and cut the potatoes in pieces and boil in slightly salted water until cooked. Drain and let steam dry for a couple of minutes. 5 Add the butter, and cream, wasabi paste (about a teaspoon but adjust to taste) or garlic powder. 6 Mash until smooth with a potato masher and add salt to taste. Note: use as much or as little cream (and water) for the desired

consistency – everyone likes their mash differently! 7 After 15-20 minutes of baking, take the tray out and carefully (you can use a folded paper towel as the oranges are very hot!) squeeze the juice from one or two orange pieces over the chicken. Drizzle with honey. 8 Turn the heat up to 230°C and bake for another 15 min to crisp the skin. 9 Chop the red chili and garlic. 5-7 minutes before taking the tray out, decorate the skin with chili and garlic. 10 Add a final squeeze of roasted orange and a scattering of coriander leaves. 11 Serve the chicken with wasabi or garlic mash.

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E D A M AND W T E ATS , E E D S N ME AUT A I L I HER D S Z A R OT A N B L A A N D I C ES A L E N O I E F E SL R K T I A DS , B E A N G N S O R T E EA N , O R R E E H T , K B RICE D G A D A LA C I T H LLA R O J F E I I T H BE D W C O W E RV S

A HEARTY BRAZILIAN BITE 26

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YOUR KITCHEN GLOBAL CUISINE

REGIONAL FLAVOURS

Each of the five regions in Brazil is worth a culinary exploration.

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Sunday, late afternoon. “Meals are eaten aftert two. The meat is marinated with plain rock salt and includes cuts like top sirloin cap and bottom sirloin, which are served with grilled chicken hearts, homemade salsa, and lots of caipirinha (Brazil's national cocktail, made with cachaça, sugar and lime).” Melting point of cultures, influences The Portuguese arrived in Brazil in 1500 and brought their tastes and styles of cooking with them. “Other than that, the cuisine is a combination of Italian, Arab, Spanish, Chinese and Japanese influences.” Pastel, a favourite Brazilian snack was brought there by the Japanese who’d adapted the dish from Chinese wontons. “These are thin pastry envelopes filled with meat, cheese, chicken or shrimps. They resemble the Indian Samosa or Arab Sambousa.” Sugarcane juice, a much enjoyed beverage, again owes its popularity to the Africans. “Brazilian cuisine has struggled for as long as 150 years for an identity, and meals continue to vary with the region. The influences from Amazon hint at the process of preserving meat by smoking and drying it, including that of turtles and crocodiles too. It’s only in the last 50 years that the Brazilians have begun to take extreme pride in their food and both cook and talk about it passionately.” Banana cake is a typical Brazilian dish. “Shrimps are another favourite.” Risotto is a popular dish too, “Its Brazilian connect lying strictly in its preparation method.” Yet, there is enough to go back for! “The bounty of fresh juices in Brazil is incomparable, especially in the Northern region.” On her trips home, Fernanda packs up Pão de Queijo, cheese buns made of corn flour or cassava, often enjoyed as a breakfast item. “They’re chewy and moist inside with a crumbly crust around.” And even though she prepares and sells Brigadeiro (Recipe shared in the feature) , she does steal in the Brazilian chocolate bonbons too! “These can be prepared with more than 100 flavours. “In Brazil, sweets have to be very, very sweet but here it is made with less sugar! We owe our sweet tooth to the Europeans.”

Classic Brazilian fare So what does a typical Brazilian meal look like? A modest meal of toasted French bread, butter, jam, milk and coffee for breakfast. Lunch comprises meat, rice, salad and beans. Feijão beans similar to pinto beans are a huge favourite. “No one eats a plain cold sandwich for lunch. Lunches are time reserved for socialising and eating hot meals.” Dinner is generally lighter than lunch, and sometimes just consists of snack foods like biscuits, cheese and ham. “A fried egg is a must item in the meals, in fact in Brazil if a girl/woman doesn’t know how to fry an egg it is considered extremely shameful. The joke being that without this cooking skill a woman can’t find a husband.” As for Fernanda, she laughs for she did learn to fry an egg, quite early! Fernanda was 15 when she started assisting her mum’s friend at a venue for birthday parties. Her job was to look after the kids but soon enough she started looking after administrative work when the bosses were away but most importantly she began to volunteer in the kitchen too. “It was my first time at learning, enjoying and experience the whole process of cooking.” At 17, whilst she graduated as a nurse, she took jobs in the restaurant and also the aviation industry. “It was only two years ago that I started taking a keen interest in planning parties and soon enough began to prepare Brazilian sweets and savouries for friends who were hosting parties.” Fernanda loves preparing sweets because it gives her a chance to garnish them! “I love making small sweet eats like Brigadeiro and Quindim (a baked coconut dessert) and savoury eats like Coxinha (Recipe facing page) and Risole (deep fried croquettes).” If there’s one thing that she’d like to bring from the Brazilian cuisine to her UAE home it would be the slow pace of consuming meals. “Things slow down during meal times and get extended to coffee time.” Yes, small but potent cups of coffee appear post-meals to pep up conversations and to indulge in the pleasure of the company of loved ones. Now isn’t that a beautiful way of cooking, eating and sharing meals. Lindo maravilhoso, as they say in Brazilian.

RECIPES FROM FERNANDA'S KITCHEN

GET INVOLVED We’d love to know about the traditional dishes of your country! Email your contact details to us alongside a little note on what makes your cuisine so special to editorial@yourfoodmag.com and get a chance to be featured in the magazine!

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Yourfoodmag.com

Coxinhas

• 3 large eggs

Serves 30 For the coxinha filling: • 2 tbsp olive oil • 1 small white onion, finely minced • 4 garlic cloves, finely minced • 2 large tomatoes • 1 kg chicken, cooked and finely shredded • 1 coffee spoon of salt • 3 tbsp cheese spread • 3 tbsp minced green onions and parsley

For frying: • Enough vegetable oil to fully immerse the coxinhas for deep frying

YOUR KITCHEN GLOBAL CUISINE

For the coxinha dough: • 2 cups water • 150g margarine • 2 cups chicken stock • 1 coffee spoon of salt • 2 cups, all-purpose flour • 500g mashed potato

1 Prepare the filling: In a large skillet, heat the olive oil and add the white onion, garlic, tomatoes, fry it stirring occasionally. Add the finely shredded chicken and mix with all the remaining ingredients from the filling list. Reserve. 2 Prepare the coxinha dough: In a large, non-stick saucepan, boil the water with margarine, chicken stock and salt. When the water start to boil, add the sifted flour all at once while stirring very well. Turn off the cooker, add the mashed potato and wait until is cool enough to handle and knead by hand very well, and use your hands to stir until obtaining a uniformly lumpy dough. 3 To fill and shape the coxinhas: Lightly oil your hands and make a small disk with the dough, scoop about 1 tablespoon of the chicken filling onto the centre of each disk. Shape the filled disks into drumsticks by folding the dough up and around the filling into a beggar's purse shape, forming the neck of the coxinha between your encircled index finger and thumb, and gently press the filling down into the centre as you close. Pinch and seal the edges. 4 Dredge coxinhas: Prepare two bowls. One with 3 eggs mixed with 1 teaspoon of water, and the other with breadcrumbs. Pass the fritters through each bowl shaking off any excess. 5 Fry coxinhas: Pour enough vegetable oil into a frying pot. Fry the fritters in batches, around four each time.

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For dredging: • 2 cups breadcrumbs

YOUR KITCHEN GLOBAL CUISINE

Shrimp Bobo Serves 6 For the tapioca purée: • 2 bags (700g each) of frozen Tapioca • 4 cups water • 3 spoons olive oil • 1 chopped onion • 2 chopped garlic clove • 1 cup coconut milk For the shrimp: • 800g clean shrimps • 3 cups water • 1 coffee spoon of salt • 1 chopped green bell pepper • ½ cup of olive oil • 1 chopped onion • 2 chopped garlic cloves • 2 chopped tomatoes • ½ cup of chopped parsley and green onion (mixed) For the tapioca purée: 1 In a large skillet, let the tapioca boil for around 25/30 minutes. Drain the water.

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2 In another saucepan, heat the olive oil and fry onion and garlic. 3 When the tapioca is cool enough to handle, remove any stingy fibrous cores and transfer to a food processor. Add the fried onion and garlic and the coconut milk. Mix until it is a very smooth purée, transfer to a nice bowl. For the shrimps: 1 Boil the shrimps for around 5 minutes. Drain the water and reserve. 2 Heat the olive oil and fry the garlic and onion. 3 Add tomatoes, green pepper, parsley and green onions to it. 4 Add the shrimps and mix. 5 Pour this mixture on top of the tapioca purée and heat in the oven for 10 minutes. Serve with white rice and salad.

Brigadeiro Makes 30 balls • 1 can (395g), sweet condensed milk • 1 can (160g) original cream • 200g dark chocolate, broken into pieces • 10g margarine, for batering your hands • 1 ½ cup, sprinkles of grated chocolate for rolling • 30 small pleated paper cups 1 Put the condensed milk, original cream and broken chocolate in a heavy

bottomed sauce pan over low heat. Mix it with a silicon/ wooden spoon for exactly seven minutes. 2 Let it boil, then remove from the heat and immediately transfer it to a dish. Let it cool completely, around 40 minutes. 3 To mould the brigadeiro into balls, take a tea spoon of the mixture and roll between your battered hands. 4 Transfer the ball to the disk with sprinkles and roll. Place the brigadeiro into a paper cup and serve.

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YOUR KITCHEN QUICK COOKING

It can be eaten at It’s a 4pm or late night snack, both occasions call for popcorn. I have made it for I make it for family and friends all the time!

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YOUR 5-MINUTE-MEAL The thought of being left with no popcorn during the course of watching a movie makes Natasha Rocsktrom panic. Natasha’s love affair with popcorn got spelt out in the Christmas gifts she received from her husband and sister, a popcorn recipe book and a popcorn bowl engraved with her initials, respectively. She lives in Dubai with her Swedish husband, Martin and their 18-month-old daughter, Aria. Her first food memories revolve around simple Indian meals, which she calls soul food. She is the founder of Injoy Giving (injoygiving.com), a portal that seeks to elevate generosity and awaken happiness in everyday lives, “By way of small acts of say giving a hug or an intentional act of say gifting a meal or a spa session.”

LEMON PEPPER POPCORN • 4 quarts (16 cups) freshly popped corn • ½ tablespoon lemon zest • 2 teaspoons ground black pepper • ¼ tablespoon salt • 2 teaspoons freshly squeezed lemon juice • 2 tablespoons olive oil 1 Put popcorn in a large clean paper bag. 2 In a small bowl combine the lemon zest, pepper and salt. In a separate bowl whisk the lemon juice and oil. 3 Drizzle the lemon juice mixture over the popcorn, fold the bag closed and shake until the popcorn is coated. 5 Sprinkle the lemon zest mixture over the popcorn, fold the bag closed and shake to coat. Sit back and enjoy.

A drink that goes well with it A cup of Indian chai (tea) or green tea. I’ll be teaching this special recipe to I’ve already taught it to my sister and look forward to passing on my popcorn recipes to my daughter. I’d sell it an eatery for It’s a comfort food so I’d actually price it out in a pay it forward style – give it as a gift to the customer and if they love it ask them to pay something forward! I’ll pitch the dish as Priceless Popcorn.

GET INVOLVED A monthly section, where we share our readers’ favourite quick meals (under 5, 10 and 30 minutes). If you wish to get your dish featured here, drop us a line at editorial@yourfoodmag.com.

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YOUR WORLD

Culinary inspiration for the home and beyond

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ITALIAN GOURMET The palatial Grand Hotel Tremezzo on the beautiful Lake Como, Italy, is not only an icon of traditional continental history but also of regional gastronomic delights. Under the direction of the founder of modern Italian cuisine, Gualtiero Marchesi, who works together with Executive Chef Osvaldo Presazzi, the hotel’s restaurants and bars offer an inimitable taste of Italy. Informal, chic and stylish the L’Escale Fondue & Wine Bar offers meat and fish lovers the chance to experience grills and fondues accompanied by the best Italian regional grape all set within a classical interior. Pizza lovers can also rejoice as the much loved T Pizza focuses on Italy’s most famous dish cooked to precision in a wood-

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fired oven and is the perfect location for taking a light lunch. T Beach is a destination in itself and not only for the delicious barbecues and snacks available. This is a beach bar quite unlike one you’ll have been to before, with stunning views of Bellagio and Punta Balbianello; the ultimate spot for hungry sun-worshippers, and yes, there can’t be a more enchanting setting than La Terrazza, a large outdoor terrace overlooking the extraordinary spectacle of Lake Como set against a rose-tinted backdrop of the Grigne Mountains! Whether you are an intrigued gourmet or intrepid traveller, you will be smitten by the charm of Italian hospitality. Know more: grandhoteltremezzo.com

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Global Event: Edible Luxury This month smell, taste and buy the white truffles at The Alba International White Truffle Fair, Italy Interview: Rich meals, shoestring budget Author Leanne Brown on empowering people to eat well with a budget as low as $4 a day! Theme Talk: See you in the gardens! Creating an idyllic picnic setting Travel: Singapore Sojourn A culinary love story Quick Chat: Real men cook! Getting to know Michael Kreiling, Executive Chef, Kempinski Hotel Ajman

Culture hopping! Food galore in Singapore, Page

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EDIBLE LUXURY The Alba International White Truffle Fair, Italy celebrates the white truffles — the king of fungi and one of the world’s most expensive and luxurious foods Words AANANDIKA SOOD ith no truffle dogs to take the lead, it is impossible to get one’s hands on truffles, the prized fungi. Yes, were it not for these trained dogs’ sniffing powers the world’s most expensive delicacy would have gone unexplored. No wonder, the 85th edition of the Alba International White Truffle Fair, Alba, Italy has been dedicated to the truffle dog! The festival dates back to the year 1928 when it was conceived as a harvest festival and this year it will be celebrated from October 11 to November 15, 2015. The fair starts with the Palio degli Asini or the donkey race, which sees the jockeys coaxing the donkeys to oblige! A medieval costume parade where people dress up as noblemen, soldiers, knights and more, carrying trumpets and drums is another highlight. Scenes representing the history of the region too are enacted with full fanfare. Truffles are the edible fungi, which are available only during a couple of months of the year and exclusive to a handful of areas in Italy. The months of October and November see many truffle festivals take place in northern and central Italy but it’s this large scale fair that truly celebrates the luxurious

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TRUFFLE KNOW-HOW

• Truffles grow on the roots of truffle oaks, often less than 30 cm below the surface. To date, no one has been able to cultivate truffles: they grow randomly in certain regions. The more truffle oak seedlings are planted, the more chances exist for harvesting some. • The size of the truffle varies considerably ranging from 10 to 100 grams. • The French claim to hunt for the truffles using pigs whereas the Italians use trained dogs to do so. • White truffles aren’t cooked as heating ruins their taste. They are shaved or grated. Generally, aficionados serve it in paper thin slices on risottos, pastas, meats, egg dishes and cheese fondues. • You can go truffle hunting only with a certified truffle hunter and his dog, from September to January. • Few experts suggest that truffles should be eaten within three days of being procured while others say that they can be stored in a glass bottle in a refrigerator for up to a week. • Truffles are generally used in goose liver pâté, in sauces, omelettes, scrambled eggs, compound butters, and baked in puff pastry.

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YOUR WORLD GLOBAL E VENT

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RICH MEALS, SHOEST RING BUDGET The free PDF version of author Leanne Brown’s cookbook Good and Cheap: Eat Well on $4/Day has been downloaded over 800,000 times! What started as a humble project for people with low food budget is now a worldwide hit amongst cooking enthusiasts. On a hot, humid day, over a divine cup of Horchata, author Leanne Brown shares her gastronomic expedition. Words NASRIN MODAK-SIDDIQI

n her hometown of Edmonton, Alberta in Cananda, when other kids savoured processed foods, author Leanne Brown’s lunchbox always had something like 12-grain bread, no-sugar peanut butter, and jelly. “I don't think I had chocolate until I was 7 or 8,” says Brown whose cookbook Good and Cheap: Eat Well on $4/Day is all the rage on the Internet. At this point, the free PDF of the book that empowers people to make good meals within a low budget, has been downloaded over 800,000 times (leannebrown.com). Her first book From Scratch (which got popular after Good and Cheap…) too has been downloaded over 150,000 times. The first time she tried processed food was Chef Boyardee pasta and Lunchables pre-packaged lunches, thinking they would be the best thing in the world, but found them to be

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hugely disappointing. “My mom was sort of a '80s hippie and dad was more of a project guy who’d do the big pot of chili, make homemade kimchi or tap into birch trees to make syrup. There was a definite health-food-store vibe going on and we ate lots of great, homemade food.” The Book Project

When Brown enrolled in a master’s program in Food Studies at New York University a couple of years ago, she found the American food system’s food stamps program, (Supplemental Nutrition Assistance Program - SNAP) very fascinating. “In Canada, if you don’t make much money, you qualify for welfare payments from the government, but they’re just cash; the government leaves it up to you to divide up the budget for food and shelter. In America, instead, food stamp benefits

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YOUR WORLD INTERVIEW Leanne Brown are specifically for food; you get a card that can only be used at grocery stores, and only for uncooked foods. For example, grocery stores often sell whole roast chickens for less money than a raw chicken, but you aren’t allowed to buy the roast chicken; you have to buy it uncooked even though it’s more expensive that way.” However, she felt that the average food budget for a person on SNAP “which is about $4 (Dh15 approx.) per person per day, is really low. And American agricultural subsidies — especially for corn — mean that certain types of unhealthy food are very cheap, while healthier fruits and vegetables are quite pricey.” This meant, the system ends up encouraging low-income people to eat really poorly. “Also, in the last couple of generations, people have stopped cooking for themselves as such. I wanted to show that, if you know how to cook, it’s still possible to make yourself good meals within that very low budget. It sure isn’t easy, and it isn’t as cheap or as fast as eating processed, subsidised food, but it is possible. I just wanted to give people back that power over their lives. So I wrote Good and Cheap: Eat Well on $4/Day to give people some ideas.” Sometimes, even people who can afford to spend more on food are still surprised at how expensive cooking certain recipes can be. “That is sometimes a real disincentive to cooking. So nobody minds a recipe that seems like something a nice restaurant would serve but doesn’t actually cost much to make!” Because of that, a significant proportion of her readers are people who have limited budgets but aren’t specifically on food stamps.

people in other parts of the world are used to making do with less money, and are used to cooking from scratch. Filipino Adobo for instance is amazingly flavourful and very cheap to prepare. On the other hand, some ingredients from around the world can be hard to find in the US, or are very expensive, especially in small towns. I ended up with quite a few Indian dishes because those spices are pretty easy to find here, and also because I’m quite familiar with that cuisine.” There aren’t many Middle Eastern recipes because some of the ingredients that are cheap in the Middle East, like olive oil or nuts, are pretty expensive in America. Some others, like – sumac, are just too hard to find. “I have a lot of recipes with lentils, which are of course very popular in the Middle East.” Just like in Middle Eastern cooking, Brown uses a lot of lemon juice. “I just love the flavour it gives, and lemons aren’t that expensive and limes are usually cheaper here. Citrus juice and citrus zest just give a nice zing to so many dishes.”

There’s the popular Middle Eastern recipe for hummus in Good and Cheap, hummus is very fashionable in North America too. However, buying hummus from the store is pretty expensive; it’s usually about $5 (Dh18 approx.) for a container that you can eat in a day. Since chickpeas are easy to find here, and very cheap, I taught people how to make their own instead!

Global Fusion

Brown settled on recipes that use ingredients that are easy to find, can be used in multiple recipes, and that don’t cost much. “Non-American cuisines are great for budget cooking because

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Inspire Me

Unsurprisingly, Brown has a lot of cookbooks, but she often turns to Mark Bittman’s How to Cook Everything Vegetarian for inspiration. The book is a huge tome, an exhaustive reference for how to make almost everything with the right techniques but sans photographs. Although Brown thinks that photographs are critical in a cookbook, she loves this one. “Bittman is such a clear writer that you know what you’re getting even without photographs.” While baking, she loves Peter Reinhart’s The Bread Baker’s Apprentice, or Tartine, the book from a bakery of the same name in San Francisco, by Elisabeth M. Prueitt and Chad Robertson. She may not be a devoted follower of any specific blogs, but loves looking at tastespotting.com, which aggregates

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In the book, find recipes of Cold Spicy Asian Noodles (seen below) & Chocolate Zucchini Muffins (on first page) amongst many other budget-friendly choices

YOUR WORLD INTERVIEW

great dishes from lots of different food blogs. On YouTube, Brown follows the channel Manjula’s Kitchen. “Manjula taught me how to cook great Indian food, which is a cuisine that took me a long time to crack. I’m so glad I found her!” As for apps, “I’ve tried a number of food-related apps but deleted them all; Immaculate Infatuation sticks around because I really trust their restaurant recommendations. They closely match my tastes.” Then there is this woman in Austin, Texas who is working on an app called Stretch Recipes that Brown can wait to see “It’s closely related to the idea of Good and Cheap — she’s making an app to help people on food stamps shop for good groceries and prepare great meals.”

Eating in and out

Brown loves eating, but cooking really relaxes her and makes her feel better. “There’s so much satisfaction that comes from making a great meal yourself. Eating a good meal gives you pleasure, but not satisfaction, and for me satisfaction is longer lasting.” While her tiny New York apartment doesn’t allow her to cook for friends often, Brown takes pride in having encouraged many of her friends to start cooking for themselves. “Several of them are in love with my Chana Masala recipe, and they send me pictures whenever they make it. That warms my heart!” At restaurants, Brown orders things that seem unusual, rather than crowd-pleasing ones. “It almost always means that it’s the chef ’s specialty. I’m more likely to

learn something new, too! What I don’t order are dishes that I can prepare easily at home, at the same quality as a restaurant — for example, a bowl of simple pasta.” Brown welcomes more voices into the food movement. “The quality of food — both restaurant meals and the ingredients that are available in grocery stores — has improved tremendously over the last 20 years or so, but the food movement has very much been limited to the middle class. The more people who get involved in food criticism, the more diverse voices we have, and that’s fantastic.” Her much-loved cuisine is Indian and she dreams of visiting the region someday. “There’s tremendous diversity between the different regions of India — as well as neighbouring countries like Pakistan and Bangladesh that also have amazing food — so it would have to be a long trip!” If Brown hadn’t written cookbooks, she’d probably be doing some kind of policy job. “I’d be glad I was doing the work, but not as happy.” On a day like today, she craves a good homemade pizza with lots of fresh tomatoes and garlic in the sauce, a bready crust, and wonderful fresh mozzarella while watching the animated film Ratatouille. “The message of that movie is exactly the same thing I’m always telling people: anyone can cook, you just have to try!”

At 14, Brown became a vegetarian for mostly environmental reasons, and was pretty strict about it until a few years ago. Now she eats fish pretty often, and meat very occasionally. “I’ve realised that it’s more valuable if I can convince a large number of people to eat less meat, and more vegetables, than for me to be a strict vegetarian myself.” Good and Cheap…, for example, has a recipe for a whole roast chicken, and a number of other recipes that contain meat, but in general it celebrates the beauty of vegetables. “That just makes good sense: meat is one of the most expensive things that people eat! So when I’m providing ideas for people who have very limited budgets, it helps to think of meat as a way to enhance flavour, rather than to be the centre of the dish as it so often is in American cooking.”

GET INVOLVED What are your favourite low budget meals? Share the recipes and images with us at editorial@yourfoodmag.com.

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THE VEG EDGE

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Start the weekend in the atmosphere of elegance and sophistication with Giornotte’s award-winning Friday brunch.

From freshly shucked oysters to hand-pulled noodles, Giornotte Friday brunch at The Ritz-Carlton Abu Dhabi, Grand Canal returns in the new season with over 30 live cooking stations as well as a dedicated dessert room in Dolce café. Linger longer with an after-party at Sorso Bar with a selection of handcrafted beverages and resident DJ on the decks. Starting at AED 300 ++ per person.

For more information and reservations, please contact 9712-818-8282 or e-mail abudhabi.restaurants@ritzcarlton.com.

SEE YOU IN THE GARDENS! Personalise outdoor spaces with these simple, rustic and colourful picnic décor ideas t is warm, yet not too sunny. A perfect picnic day. October is the ideal time to gather one’s crew of friends and family for a casual alfresco meal outdoors. Choose a spot on the greenest patch in your backyard or at the beach, park or even playground. Next, create an idyllic picnic ambience. A picnic blanket is a must, the most common being the red and white gingham. Or add a colourful accent with mats, beach towels, bed sheets or foldable and light-weight camping chairs. Create an intimate, relaxed feel by throwing in a bunch of cushions and pillows in cheerful hues. Create a handful of accent

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GET INVOLVED Is there a get-together theme you’d like to learn more about? Email us on editorial@yourfoodmag.com to let us know, and we may just publish it in an upcoming issue.

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YOUR WORLD THEME TALK

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Clarke Quay’s picturesque setting with abundant food choices makes the historical riverside quay a must-visit

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YOUR WORLD TR AVEL

Raise a ‘toast’ Indulging in countless cups of coffee is not new to the

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YOUR WORLD TR AVEL

Singapore noodles, the vermicelli noodles with a medley of veggies and meats

JOURNEY PLANNER

parallel, but you need to first get past the strong aroma of the phosphorousrich fish head cooked in gravy with vegetables like brinjal and okra. You will definitely be going back for more. Other Indian offerings include Mutton Curry, Mysore Mutton and Masala Prawns. Race Course Road and Serangoon Road boast of popular Indian haunts like Khansama Tandoori Restaurant (known for its appetisers) and The Banana Leaf Apolo. A must-try is the ginger tea at the Komala Vilas, this eatery has become a household name in Singapore and is known for serving authentic South Indian fare at nominal rates. The oldest vegetarian eatery on the island, Ananda Bhavan Restaurant, which was established in 1924 serves a lovely preparation of Nei Paruppu. For a taste of the favourites from Punjab, head to the posh Punjab Grill by Jiggs Kalra and dig

into fusion dishes like Salmon Tikka, Tandoori Lobster and Tandoori Duck. By the river Clarke Quay’s picturesque setting with abundant food choices makes the historical riverside quay a mustvisit. The warehouses here have been restored to house restaurants and nightclubs. If the ReddDot BrewHouse at the Boat Quay offers an American– European Menu then the Boomarang Bistro & Bar at Robertson Quay specialises in traditional Australian fare. The place exudes a greater charm as the evening’s rose-coloured hues descend the skies. The old-time Chinese junks that have been turned into floating pubs and restaurants make for a romantic setting. Now, while Clarke Quay is best known for its night life, the place also qualifies to be your best bet for Thai and Chinese delicacies.

GET INVOLVED Have you been to Singapore? Share your holiday photos with us on facebook.com/yourfoodmag or email us on editorial@yourfoodmag.com.

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A significant portion of the population in Singapore comprises Muslim so halal food is easy to find. Halal certificates are prominently displayed by vendors both at food stalls and restaurants.

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IM AGES: SHUT TERS TOCK

Chwee Kueh, a type of steamed rice cakes

Go: There are 34 weekly flights from Dubai to Singapore including those offered by Emirates, Qantas and Singapore Airlines among others flyers. Do: • Gardens by the Bay: A vertical garden 22 meters above the ground. It also boasts of the world’s tallest indoor waterfall. • Sentosa Island: With great beaches and top-notch dining choices, this place houses the Universal Studios. • Pulau Ubin: For a look at the last of the Malayan hamlets, hop on a boat and head to this neighbouring island. • Singapore River Cruise: Check out the happening river spots such as Clarke Quay, Boat Quay, Esplanade and Bayfront South while being ferried across the Singapore River. • Animal Kingdom at close quarters: Say hello to giant pandas, take a night safari or visit the world famous Singapore Zoo.

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REAL MEN COOK! As the only boy in a cooking class, Michael Kreiling may have been a laughing stock amongst the boys but this was only until he became really popular with the girls! In a candid conversation, the executive chef at Kempinski Hotel Ajman talks about why he feels fortunate wearing the chef’s hat. Words PURVA GROVER

t 12, Michael Kreiling enrolled in a cooking class at his school. He was the only boy amongst a bunch of girls. Now, this executive chef at Kempinski Hotel Ajman, in all modesty recalls, “I chose cooking simply because I had no other talent! Other guys liked to build houses and were interested in engineering.” He remembers making a German meal complete with the roast and confesses that to this day he can taste it! “I am always hunting and searching for the same flavour but it is impossible to achieve the exact result each time.” And whilst you may think this is a great story, for Michael it qualifies to be his second loved culinary moment from the past. His first and dearest being of his grandmother making traditional German cakes. “She took a little bit of everything with her hands – sugar, butter, flour – and then an amazing cake came out. When I asked her to give me the recipe, she said that she made it ‘just like this’ and I had to watch closely to see how it was made. She wasn’t able to give me the recipe: it was all from inside, this incredible passion for cooking. I have worked with Michelin star chefs and no one has had as much passion or experience as my grandmother.” No wonder Michael credits her for being his biggest inspiration. “I was introduced to great cooking by my grandmother.” Back in school, when he joined the cooking classes with the girls everyone laughed at him, but this was only in the beginning because in the end they were left feeling jealous. “I was popular and had good relationships with the ladies,” he laughs. Ask him to pinpoint the day when he decided to train to be a chef and he comes up

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with a handful of fun anecdotes, “One of my friends was doing an apprenticeship at a hotel and I really liked the atmosphere in their kitchen. When the service time was over and the boss was gone, we had a key and the culinary team had access to the pool area and we invited all the girls to enjoy our food. Since then, my decision was made because I really liked that lifestyle. Even now, I like to have fun and party but I have never let that effect my focus on the job.” Overseeing 11 F&B outlets, as well as banqueting and outside catering at Kempinski Hotel Ajman he has come a long way. Michael has worked in different Michelin-starred restaurants, received many awards, written cookbooks and been featured on television but the one thing he takes extreme pride in is securing his culinary master diploma when he was 32. “In Germany, you can clear it between three months to two years, I did mine in three months and it was something truly unique!” Whilst for the past two years he has been spending all his time in the hotel kitchen, he does love to spend time in his home kitchen, taking complete

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Executive chef, Michael Kreiling, Kempinski Hotel Ajman

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charge of meat and fish. “Cooking is a fun activity and is definitely better than sitting in front of the TV without exchanging any words with each other.” Michael values family time, “Whilst my parents were working, I was with my cousins. My mother’s family is big with six brothers and sisters, and there was a lot of rock ‘n’ roll going on all the time and although I am the only child, I didn’t ever feel that I was alone.” His family are all German and live near Frankfurt. “German people are said to love cars and take pride in owning a BMW or Porsche but I have never had a fancy for a bigger, faster car.” Instead, Michael, now 42, says he would invest all his money in cookbooks! “There are a lot of books that I like, especially the ones from Ferran Adrià, Alain Ducasse and Charlie Trotter.” When it comes to chefs he looks up to one guy in particular, Jamie Oliver. “He is that kind of an ambassador that makes our jobs as chefs popular, whilst being very casual and cool at the same time. Before him, nobody really cared about chefs. In London, I have visited all of his concept restaurants where he does amazingly simple but very tasty dishes. He has raised the reputations

of chefs, making us all feel so special.” Having spent a considerable amount of time in the Middle East, whilst he still occasionally misses the German breads, roasts and dumplings, he has become a big fan of the Lebanese Shish Tawook Chicken Kabob, “For me, the magic lies in the flavour that it gets after marinating and grilling on an open fire. I am also a big fan of the special Arabic bread and yogurt with a little bit of mint inside.” Lentil soup is another of his favourites. “It is a common flavour and we also have it in Germany, but here it’s prepared with exotic spices.” Also, he can’t resist the breadcrumbs that come with Fattoush. “This land is inhabited by people from different nationalities, who are not afraid to explore new food.” Ask him to describe his typical work days and he smirks, “It feels like I haven’t worked a day in my life.” Long, erratic hours and working on weekends doesn’t bother him, “When I was younger, it felt difficult for I was never free as per ‘normal’ working patterns but soon enough I began to enjoy this opportunity to work with people and please the guests. I have the chance to make people happy each day, what more can one ask for!”

PECAN NUT BROWNIE Executive chef Michael Kreiling shares one of his favourite recipes. Ingredients • 50g couverture chocolate, 70% • 75g butter • 85g sugar • 1 egg • 20g flour • 65g roasted and chopped pecan nuts Instructions • Melt chocolate and butter over a water bath. The temperature should be between 40°C and 50°C. Whisk eggs and sugar and mix into the chocolate mixture. • Mix the pecan nuts with the flour. • Pour the batter on a griddle or baking dish lined with baking paper. The layer should be

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QUICK BITES Behind-the-scenes of a restaurant kitchen can be summed in these five words Pressure, fun, creativity, passion, and (a lot of) motivation A food destination on my wish list If it were possible, I’d like to go back in time and visit Ferran Adrià’s restaurant El Bulli, Spain! I’d also love to go to New York and experience their food scene that revolves around concepts, colours and celebrities. A dish on my wish list I’d like to take up the challenge of preparing a Fugu menu, the Japanese word for pufferfish and the dish prepared from it. Years of training and a rich skill set goes into getting this one right. My favourite dish Beef Stroganoff, and many more. A meal I can have for the rest of my life Pasta. (Bircher muesli for breakfast, please)

Pecan Nut Brownie

approximately 1 cm high. • Bake in preheated oven (185°C) for 10-15 minutes. • Before cutting, let them cool, otherwise the edges will not be clean.

I am scared to order A burger with medium-done meat! I never place an order for Vitello tonnato because I can’t stand tuna from the tin.

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COLUMN MY LIFE ON A PL ATE

DUBAI STANDARD TIME I am a stickler for time which is not a good quality to possess if one aspires to be part of the social circle in Dubai. If you are not flexible about the clock, then the likelihood of you reaching a birthday party before the cake has even finished baking are pretty high. So it happens that I, along with other party punctuals, usually end up feeling tired before the regulars have even arrived at the scene, which is not a bad thing as I do like my blanket more than my dancing shoes, although I’ve been told that being in bed with a book on a Thursday night (even if at 1:00 am) is both a sign of old age and antisocial behaviour! So, now I reach the venue on time but as a rule, I spend 10-15 minutes in the parking lot to check emails (or at times to see if the invitees have hit Check In on Facebook) simply out of fear of being too early. I am not sure if that’s helping me though. Last week, I walked into a wedding anniversary get-together at 8.17 pm (the invite said 8 pm) and let’s just say by the time I gave the fresh lilies and the chilled grape beverage to the host couple, the flowers had drooped and the bottle had warmed up courtesy of the Dubai weather. Not to mention the fact that the restaurant didn’t serve us anything from the set menu till the hosts

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had arrived and instructed them to go ahead. The hosts apologised and also mentioned that they were really not expecting anyone to show up so early! I’ve even tried party-hopping to be able to reach on Dubai Standard Time (DST) but have unfortunately ended up leaving one on time to not to disappoint the second host. The worst experience I’ve had so far is at a potluck dinner, where the people in-charge of the appetisers and desserts arrived after we’d consumed the main course. Re-heating the crispy Vietnamese spring rolls was not a choice as no one likes them soggy and it didn’t make sense to keep the motlen lava chocolate cake waiting, we ended up eating both at the same time. I’m not sure if my advanced taste buds enjoyed the blend of ginger peanut and bittersweet chocolate sauces. Over time, I’ve become wiser. Now I read my book (a couple of chapters, at least) before I dress up and leave home and I also bring it with me! I also eat a little snack before I head out, just in case the food is following the DXB social clock. (Your Food Mag’s editor Purva Grover shares her culinary dilemmas in this monthly column, My life on a plate.)

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Before, on and after time – arriving at dos as per Dubai’s social clock

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A dreamy and magical getaway for two, including a garden picnic brunch with an overnight stay at Kempinski Hotel Ajman Worth Dh1350 What would be a better way to enjoy a sumptuous Friday Garden Picnic Brunch than combining it with a relaxing overnight stay (a deluxe room with the views of the Arabian Gulf) at Kempinski Hotel Ajman? The hotel is inviting you to indulge in an authentic dining experience on the lawns with a lavish brunch and 10 live cooking stations, wooden picnic tables and special entertainment! The tempting win also includes a breakfast buffet. Get ready to spend a fun day by the shimmering sea as you enjoy the finest meat paired with a selection of beverages of your choice. Know more: kempinski.com/en/ajman/hotelajman/welcome

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Bar-B-Q party time for two, Urban Kitchen, Dusit Thani, Abu Dhabi

Atrium Friday Family Brunch, Grand Millennium, Dubai

Brit-style curry dinner for two at Brit Balti, Dubai

Urban’s Barbecue nights every Monday and Wednesday, offers the guests the finest Middle Eastern, Turkish and Tandoori barbecue specialties! Chef Aiham, Chef Bulent and Chef Bede introduce authentic flavours from each region with their very own recipes that have been passed down over generations, at this contemporary all-day dining restaurant. Know more: dusit.com/ dusitthani/abudhabi/dining/

Savour the international delicacies of a truly individual restaurant, complete with amazing architecture, exceptional cuisine and a warm welcome! The family brunch invites a family of four (for two adults and two children: kid’s policy applies on the buffet rates) to indulge in mouth-watering delicacies in the opulent setting complemented with live cooking stations, kids’ activities and a dedicated play room for children. Know more: millenniumhotels. ae/grandmillenniumdubai/

This casual restaurant offers British-style Indian cuisine in two locations in Dubai – Al Barsha, and International City. With a menu and vibe brought in straight from Birmingham, the restaurant has everything from tandoori and curries, to biryani, plus of course tikka masala items – Chicken Tikka Masala is, after all, Britain’s national dish. Know more: britbalti.com