Your Food Mag August English Issue by PhoenixDigital

HOME ALONE?

Simple, speedy dishes for when youâ&#x20AC;&#x2122;re cooking for one ISSUE 01 AUGUST 2015

BRIGHT SPARK!

Dress your table in seasonal colours

Summer

Survival

Keep your cool with gourmet homemade ices

Plus! Creative new ways with water

Explore exotic Zanzibar Where you should be eating this month

August 2015 12

Editor’s note

Dining Diary

The Pro-Am review

Ingredient watch: Wonderful watermelon

Product watch: Bowled over!

Aqua adventures

Ice dreams

Solo cooking for summer

The legacy of Lebanon

Your 5-minute meal

A fishy festival

To Dubai, with love

Tablescape: Summer entertaining

Of seafood and spices...

RSVP - conditions apply!

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

We get readers to review a restaurant each month alongside us.

Nutrient-rich and low in calories, this overachieving summer fruit is versatile and delicious.

Spotlighting great buys for your home – this month, it’s beautiful bowls.

Goodbye boring H20, hello dewdrops, glacial, fruity, vitamin-rich and black water!

Delicious ice creams and sorbets you can make at home.

No more takeaway trash – men can cook up these easy, fuss-free and delectable meals.

Discover the rich cuisine of this Levantine nation and cook up some traditional favourites.

Looking for a quick snack? Our CEO Nick Lowe shares his go-to easy poached eggs with beans on toast.

In our quest to uncover quirky food events around the world, we take a look at the Newlyn Fish Festival in Cornwall.

Indian food critic Rashmi Uday Singh’s gift to Dubai – an upcoming vegetarian food guide. We catch up with her.

Bring nature indoors with tips, product picks and inspirations for table setting.

Culinary adventures in exotic Zanzibar.

Features Editor Purva Grover suggests you catch up on food trends before you plan a dinner party, in her monthly column.

AUGUS T 201 5

Yourfoodmag.com

Editor’s note

elcome to the first issue of Your Food Mag! Aimed at anyone who loves food – and well, who doesn’t?! – the unique thing about this magazine is that it’s underpinned by a sense of community. Everything in the following pages is designed to resonate with you, the reader, and what’s more, give you the opportunity to interact and engage with the content (look out for the ‘Get involved’ boxes in the features). Bringing this sense of community to life in this first issue, we have covered a rich array of topics. The magazine is divided into three sections, to help you navigate to whatever you want to read first – in Your Guide we bring you ideas for eating out, food news, and trends both local and global. Your Kitchen does exactly what it says on the tin – goes into your kitchen to help you cook up a storm, whether it’s simple everyday suppers or slightly more complex dishes you can impress friends with. And in the Your World section, you’ll get inspired to shop, travel and learn about all things culinary – from quirky food festivals you’d never heard about, to interviews with international food personalities; from tableware tips to gastro-destinations you need to work into your holiday plans, it’s all here. Your Food Mag is, true to its name, yours. You get to have a say in what content gets featured, you get to review restaurants alongside the pros, and you can even have your recipes published. And most importantly, this monthly read will always be free for you. So, get talking – find yourfoodmag on Facebook, @YourFoodMag on Twitter and Your Food Mag on Instagram, and join the conversation. It will be a fun journey of discovery together!

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

Phoenix Digital Publishing Clover Bay Tower (2nd Floor), Business Bay P.O. Box 123997, Dubai, United Arab Emirates www.yourfoodmag.com

Yourfoodmag.com

Group Editor Sudeshna Ghosh Features Editor Purva Grover With thanks to Pauline Francis, Yousef Ara, Apoorva Agrawal, Megha Sharma, Ignacio Urrutia 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

AUGUS T 201 5

Dining diary Where to dine out this August.

I T A LY O N M Y P L AT E

It’s Fry-day! At Nezesaussi, Manzil Downtown, Fridays mean just one thing – a fry-up breakfast! Showcasing a traditional menu featuring breakfast favourites, including hash browns served with marinated sausages and beverages galore, this full English breakfast with all the trimmings is the perfect indulgence for a cheat day. From Dh45 per head, call 04 4285888.

Celebrity chef Giorgio Locatelli was raised in the Italian village of Corgeno. There, in his family’s Michelinstarred restaurant, he developed a true passion for traditional Italian cuisine, which his team recreates at Ronda Locatelli, Atlantis, The Palm. This summer, the restaurant is inviting guests to enjoy their Italian Family Style Table Seating menu for up to 14 guests. An old favourite and a must try here is the Basilico Pizza, made using tomato sauce, buffalo mozzarella and basil. To make a reservation call, 04-4262626.

Cocosia Artisan Chocolate, a boutique that specialises in exquisite handmade chocolates, has introduced their Summer Sun collection. Bursting with summer flavours of sweet apricot, tropical lemongrass, and seasonal fruits such as raspberries and blackcurrants, blended with grand cru chocolate, the carefully crafted treats are divine. Don’t miss the rose and almond praline, which offers a taste of summer in every bite! To order, visit www.cocosia.ae.

AUGUS T 201 5

Yourfoodmag.com

Your guide

Flavours of the Med

WHAT ’ S ON

Bahria is a name associated with flavours, colours and aromas from the Mediterranean Sea. A new nautical-themed restaurant in Jumeirah Beach Residence by the same name invites guests to pick out their favourite fish right then and there, and next watch it being prepared the way they like it. On offer are also traditional seafood platters and grills with a wave of ingredients showcasing the restaurant’s signature style and depicting the versatility of the Bahria menu. To make a reservation call, 04-4243057.

Around the world in eight plates

Text: Purva Grover Photos: Supplied

Say cheese! Vida Downtown Dubai is all set to take care of your mid-week blues. On Wednesday evenings, head to their Stage 2 restaurant and indulge in an extensive array of cheeses from all over the world. The set offering, inclusive of three glasses of premium grape beverages, cheese buffet and gourmet snacks, is a heaven-sent treat for cheese lovers! Dh150 per person, call 04-4286888.

Yourfoodmag.com

If you’re one of the few left behind to brave the UAE summer whilst your friends and colleagues are gallivanting abroad, Pantry Café will provide you with that holiday feeling, with their new range of globetrotting summer breakfast specials. The chefs have taken inspiration from Asia, Europe, the Middle East and America and created eight mouth-watering dishes including Cajun Scramble, Canadian Pancake Stack, Parisian Croque Madame, Mexican Black Bean Torta, New Yorker PBJ Donut Waffle and Middle Eastern Shakshuka, among other dishes. Pantry Café has two outlets in Dubai, call 04-3883868 (Wasl Square) and 04-5587161 (Business Bay).

A new culinary hotspot

The newly opened InterContinental Dubai Marina is home to a collection of nine stylish restaurants, lounges and bar including YNot, a wine and tapas bar; Accents, a restaurant and deli serving up dishes from around the globe; as well as Ginter a gin bar with one of Dubai’s largest gin collections, Gallery Lounge and Urban Shisha Lounge. The jewel in the hotel’s crown will be the Marina Social restaurant - British Michelin-starred chef, Jason Atherton’s first in the Middle East - which will open on September 4, and will also include an exclusive bar, The Social Room, with mixologists creating unique cocktails. To know more, visit www.ihg.com.

AUGUS T 201 5

The Pro-Am review Does a regular diner perceive a restaurant the same way as a professional reviewer does? We put the spotlight on a restaurant to find out. This month, it’s La Résidence Restaurant & Lounge at Raﬄes Dubai. luxuriously elegant, while the lounge section features more relaxed sofa seating. A DJ spins lounge tunes from his funky console near the entrance, making for a lively atmosphere.

The food

The pro Sudeshna Ghosh is a respected restaurant critic, and group editor of Your Food Mag.

The venue La Résidence opened its doors in Dubai a few months back to much fanfare, with Michelin star French chef Frédéric Vardon lending his name to the door – his first restaurant outside France – and expertise to the kitchen. The venue is spacious and elegant, evocative of traditional French brasseries, with crystal chandeliers adding a bit of Dubaiworthy bling. Dark woods, walls lined with contemporary art, candelabras, Louis IV chairs and Chesterfield-style banquettes make the restaurant area

AUGUS T 201 5

Vardon’s culinary philosophy is traditional and seasonal produce-driven, so I was interested in seeing how that would transplant into this desert town. The menu is summer-friendly, with plenty of seafood and vegetables on offer. After nibbling on the amuse bouche of cheesy bread balls, I opted for the Pariesienne style king crab with summer vegetables and herb mayonnaise to start with – the cold starter was pleasant, but didn’t blow me away. My dining partner’s choice of warm green asparagus with tender leeks and sauce gribiche (a cold version of mayonnaise), served with a generous sprinkling of tangy micro herbs and shaved truffles, on the other hand, was a study in how interesting a simple vegetarian dish made with quality ingredients, can be. For mains, I continued on the seafood route, choosing hand dived scallops with potatoes and leeks – the scallops were deliciously sweet, if a tad overcooked, with their round, lightly browned look mirrored in the scalloped potatoes they were sat next to. The leeks and micro

herbs that the artfully presented dish was garnished with, offered just the right amount of a kick to offset the sweet, creamy seafood. My partner’s corn fed chicken with fondant potatoes (the dish is usually served with crayfish, which he didn’t want, and the chefs were happy to oblige) was enjoyable too, with tender meat and a flavourful sauce. Our favourite course was dessert though, with both the chocolate square – a triple-layered concoction of Valhrona in different textures – being a chocoholic’s delight, and the vacherin, a tart-sweet explosion in the mouth of raspberries and meringue.

The service The staff were unfailingly friendly and attentive, and well-versed in their descriptions of dishes. For a leading restaurant like this, however, I’d like to see a bit more personality coming through, with recommendations and opinions.

The verdict The atmosphere is luxe and refined, but the food, while good, needs to be superlative to be able to draw in the crowds in this competitive market. Otherwise, it runs the risk of becoming yet another trendy lounge, with food being an afterthought.

Yourfoodmag.com

Your guide TRIED-AND-TES TED

The food

The venue

truffle and mushroom ragout. I opted for my favourite seafood, scallops, Menus were brought to us with an with potato and tender leeks. The assortment of four morsels, a perfect presentation of the dishes was good cross between cheese profiteroles and and we relished the beautiful flavours Yorkshire pudding – they were so tasty of the macaroni along with perfectly that we asked for a round two! A bread cooked and seasoned scallops. basket followed. Lovely, warm and It was time for dessert, and probably fresh, the bread was fluffy inside with the dish of the day, French toast. I know a crispy crust – I relished the brown it doesn’t sound very interesting, but version and my dining partner, white. when you bite into the crème I’m often in a quandary when it Anglaise soaked brioche comes to ordering, so when with spoonfuls of salted I looked at the mere caramel sauce and ice dozen choices in the cream, you are in for starters, I was relieved. e to be our Would you lik a song and dance However, each of the staurant next reader re us on in your mouth, limited options were ail reviewer? Em . ag m especially if, like me, tempting and after od urfo editorial@yo d u’ yo hy you can eat custard much deliberation, w us com to tell ed, in er id ns with anything! we opted for the co be like to less. foie gras with chaud50 words or

On arrival at La Résidence Restaurant & Lounge, I noticed there was a separate entrance to the restaurant, which meant I didn’t have to walk through the hotel, as you’d have to, at most places. It set an impression of dining at an upscale standalone eatery, which I liked. We walked through the large, dark wooden doorway and were seated immediately, and handed over the cocktail menu to make our choices. The décor in dark and red wood was beautiful, complemented with modern art display on the walls. The chandeliers and candles set an intimate ambience and so did the music, played at the right volume to both get us in the mood and allow easy conversation.

froid (soft boiled egg). The generous portion of foie gras was smooth and creamy, served with country style toasted bread. The warm, runny egg covered in silver leaf looked spectacular sitting on a nest of brunoise vegetables (including apple), which, surprisingly, tasted delightful with the egg yolk. Needless to say, we polished off every last speck of the delightfulness and looked forward to ordering the main course. The choices, again, were limited (15 or so) but boasted use of beautiful and rich ingredients. When in doubt, ask the waiter, and so my partner was served one of their signature dishes, macaroni cheese old vintage Comté with

The amatuer

Photos: Supplied

Camilla Hassan is a Dubai-based British mother-of-two and a Your Food Mag fan.

Macaroni Cheese Old Vintage Comté with Truffle and Mushroom Ragout

Yourfoodmag.com

Get involved

The service

Our waiter was attentive to the point of asking us if we’d like to share the starters and bringing us extra cutlery.

The verdict Their USP lies in their limited yet exciting menu and the décor lives up to creating a fine dining experience. Will I go there again? Yes.

NEED TO KNOW La Résidence is located in Raffles Dubai, near Wafi. Call 04-3962211, visit www.laresidence-dubai.com.

Warm Green Asparagus with Tender Leeks and Sauce Gribiche

AUGUS T 201 5

Your guide PRODUCE PICKS

Ingredient watch

Text: Pur va Grover

Photo: Getty images

Wonderful watermelon Nothing screams summer quite like red, juicy watermelon. Rich in nutrients, the low-calorie fruit is an overachiever when it comes to health benefits. With its 92 per cent water content, it is one of the best sources of hydration in the hot summer days. One cup of diced watermelon contains only 46 calories, which can be burnt with just 12 minutes of walking! With high amounts of antioxidants, flavonoids, vitamins — particularly vitamin C — and amino acids, watermelon helps control blood pressure, aids digestion, reduces chances of developing asthma, combats formation of cancer-causing free radicals and helps relieve muscle soreness. But if you thought that its juicy red flesh was all it was good for, think again! Everything in the

Yourfoodmag.com

fruit, from the stem and seeds, to even the rind, is edible. Popular as a summer fruit around the world, watermelon carving is even considered a traditional art form in Japan, known as Mukimono. Apart from eating watermelon the classic way — as chunks of fruit or as a juice — you could try getting creative, by making ice pops, adding it to a salad, or even a sandwich, to add a sweet crunch. And if you’re an adventurist, we’d say play with the rind — use it to make a slaw or chutney — or eat it as a vegetable, either stir-fried, stewed or pickled. You could also slide in a slice of the fruit along with crumbled cheese into a burger; cook risotto in the juice; or skewer cubes with meat or seafood to make kebabs. There are so many ways to enjoy this healthy, delicious fruit. Go on, make the most of it this summer!

AUGUS T 201 5

Gaucho Anywhere! Tailored to suit all taste buds, Gauchoâ&#x20AC;&#x2122;s take-away and delivery menu offers a true taste of Argentina to your door. Gaucho delivers a variety of delectable starters, salads and their renowned steaks and sides.

Gaucho Dubai,Gate Village 05, DIFC, Dubai, P.O Box 482054 T + 971 4 422 7898 E dubai@gauchorestaurants.com W www.gauchorestaurants.ae @gauchodubai Gaucho Dubai @gauchodubai

Your guide BES T BUYS

Bowled over! Thereâ&#x20AC;&#x2122;s nothing quite like a beautiful bowl at the dining table to make a statement. This stunning Lâ&#x20AC;&#x2122;Objet Bambou bowl is a luxurious centrepiece that is sure to get guests talking at your next dinner party. Made of hand forged stainless steel and handmade gold-plated bamboo, this sleek, stylish bowl can be used for anything from serving a salad, to showcasing a selection of sweets and candy.

The mixed metallic look of this bowl is hot property on the catwalks right now. Inject the same look into your table setting too, by combining silver and gold cutlery, or by placing a gold charger on silver table mats (or vice versa). You could also use silver-tinted table linens with gold rimmed crockery, or simply place a gold or bronze runner across the table, and top with a steel vase.

Dh400, at Bloomingdales Home-Dubai (www.bloomingdales.com)

Text: Sudeshna Ghosh

Photos: Supplied

Handmade Orient golden bowl, and two silver Mabkhara bowls

Colourful Baker mini bowls

Signature 2D Romero cylinders

Dh1,415 and Dh1,040 each, from Cities (www.citiesstore.com)

From Dh15 each, at Crate & Barrel (www.crateandbarrel.com)

From Dh259, at Silsal Design House (www.silsal.com)

Yourfoodmag.com

AUGUS T 201 5

Aqua adventures Tired of drinking boring old water in the mission to stay hydrated? Don’t worry, there are plenty of creative new ways to consume H2O, says Purva Grover.

ove over tap water, bottled water and water filters! H2O has been elevated to a status where it’s demanding the attention and appreciation of scientists, chefs and health enthusiasts, leading to innovative, trendy, and yes, delicious new ways of consuming nature’s foremost beverage. A lighter liquid You know those tiny droplets of water you find on leaves and grass in the early mornings? Well, now you can drink them! Dewdrops come packed in bottles, with its origin lying in 100 per cent natural highquality water vapour condensation from highlands, that are 650 metres above sea level. Interestingly, dew water is not only softer in taste but is also supposed to be the lightest water in the world. The droplets are rich in oxygen and secure better transportation of minerals and vitamins from food to your system. Dew water absorbs nature’s freshness as it condenses each droplet, with a glass of cooled dew working as an instant refreshment choice. Drink in a glass before a meal and watch it enhance the taste of any dish. A note of caution though – when you drink dew water for the first time, you may experience symptoms similar to diarrhoea, which is simply your body adjusting to this new water type! Find out more from dewellness.com.

u 12

AUGUS T 201 5

l the DED a restaurant then cal for drinking water in ce pri h mer hig a nsu ed co arg ing ch 45555 and choose the If you feel you’re be nt) helpline on 6005 me v.ae. op .go vel ed De aid c ub mi no w.d their website, ww (Department of Eco laint online through mp co a se rai or n tio protection op

Yourfoodmag.com

Your guide TRENDS

Fruity treats Easy, nutritious and refreshing, fruitinfused H20 can be made using any fresh fruit (except banana). Make flavoured drinking water a daily ritual and indulge in the benefits of both water and fruits; you could also use vegetables to make infused water. Watermelon-mint, strawberry-limecucumber and rosemary-grapefruit, and pineapple-orange-ginger are some delicious examples. All you need to do is chop up the fruit or vegetable, gently mash them up to release the flavourfilled juices, add water and refrigerate. Aquafina Alive, and Nature Zone are two brands you can try for flavoursome fruity water.

Photos: Shutterstock

A pre-historic drink Another form of oxygen-rich water is meltwater or glacier-fed water. Scientists and engineers are now exploring the fresh water in glaciers, some of which date back 1,000,000 years, by towing them to where the ice can be melted and converted to drinking water. Clean and untouched, glacial water has naturally occurring high alkalinity, due to which its demand has increased manifold in the last few years. Ice cubes made of glacier ice too are being used in some specialty drinks. Glacial water runs over rocks, collecting minerals on the way and is high in active hydrogen making the water rich in antioxidants. Look out for Glaceau mineral water in Spinneys supermarkets. Herb harvest Plain ice is so last year, to maximise the flavour and health benefits of ice, why not make herbed ice cubes? Scan the refrigerator for leftover herbs – whether it’s a bunch of mint leaves, a rosemary sprig, or chopped parsley. Don’t discard them or let them dry up, instead chop and blanch the herbs and add them to an ice tray along with water. When frozen, pop the cubes into a ziplock bag. You can use them to flavour anything that you’re drinking, or even in your cooking. Slimming drink A ‘low-calorie’ bottled water that can

Yourfoodmag.com

r er

In olden days, water was stored in earthen pots, also called matka s/ surahi s in India. In many Indian homes, people still like to consume matka water, which is cooled up to 14 degrees celsius. It’s gentle on the throat and ideal for those who are prone to cough and cold. An important rule of toasting –never participate with a glass of water as it brings bad luck. Rather, raise an empty glass. Meals in China come with tiny cups of hot water – the simple logic being that mixing hot meals with cold liquids is bad for the stomach. Though, traditionally the custom originates from the habit of boiling water before drinking it to remove germs. Not only for humans, even a drink of water given to an animal is considered charity in Islam. Thus, the simple deed of giving water to others is a way for a Muslim to get closer to God.

help you lose weight? Sounds like a dream come true. Yes, on shelves now is water blended with magic ingredients like chromium and L-carnitine, both of which aid weight loss. Chromium regulates blood sugar levels and therefore curbs cravings and L-carnitine turns fat into energy. A few glasses a day and you are likely to feel less hungry the next day and have fewer cravings too. Find out more from skinnywater. com or bio-synergy.co.uk, you can order online from Amazon.com.

Vitamin booster Enhanced water is in vogue, courtesy of Hollywood stars and supermodels. Also called vitamin water, it is essentially filtered water that has added vitamins, minerals, flavourings, colourings and/or artificial sweeteners. A few vitamin water options have zero calories and some have reduced calories, but all boast enhanced minerals, especially potassium and vitamin C, B6 and B12. It is best to limit their consumption to postworkouts, when your body needs the powerful dose of nutrients. Pick up a bottle of Karma Wellness water, or NU2O from your local supermarket to get your vital vitamins boost. The new black! If you thought aqua innovation only extended to flavours, think again. Blk. water is a new water brand that is infused with fulvic trace minerals, which transports nutrients directly into one’s cells, turning the water dark naturally, without any dyes or colouring. High in both electrolytes and pH., it promises serious hydration, and is free of sugar, carbs or calories – and tastes pretty much the same as water. So the next time someone offers you a glass of water, ask them if you can have it in black! Blk. water is available at select outlets including The Dollhouse Dubai Salon (www.thedollhousedubai.com). Or get it online from www.getblk.com.

Get involvonewordk

the regi Labourers in ng. heat all day lo ng e hi outside in th et m so tle ing a lit orkers How about do W r fo er at W in the ld water, for them? Jo a bottle of co ve gi d an t ec proj are About that says “I C a sweat cloth uages, different lang . You” in seven em th to k you and say than t si vi e, For mor . sproject.com thesamenes

AUGUS T 201 5

❂❁▼▲✿❁❂❃❄❅❆❇❈❉❊❋●❍■❏❐❑❒▲▼◆❖◗❘❙❚❀✑✒✓✔✕✖✗✘✙✐✍✝✻✽✼✛✌✎✏ ✬✭✮✯✰✱✲✳✴✵✶✷✸✹✺❞✁✠✃✄☎✾✆☛✈✉✿☞❛❝❜✚✜✞✟

fghijklmnopqrstuvwxyz`1234567890-=[]\;’,./ ABCDEFGHIJKLMNOPQRSTUVWXYZ~!@#$%^&*()_+{}|:”<>? †¨√∑≈¥Ω`¡™£¢∞§¶•ªº–≠“‘«…æ≤≥÷ ÅıÇÎ´Ï˝ÓˆÔÒÂ˜Ø∏Œ‰Íˇ¨◊„˛Á¸`⁄‹›fifl‡°·‚—±”’»ÚÆ¯˘¿ ˘¿|áéíóúâêîôûàèìòùäëïöüÿãñõÁÉÍÓÚÀÈÌÒÙÄËÏÖÜŸÑÃÕÂÊÎÔÛ ”“’‘ '" €$€£¥₩฿руб

abcdefghijklmnopqrstuvwxyz`1234567890-=[]\;’,./ ABCDEFGHIJKLMNOPQRSTUVWXYZ~!@#$%^&*()_+{}|:”<>? †¨√∑≈¥Ω`¡™£¢∞§¶•ªº–≠“‘«…æ≤≥÷ ÅıÇÎ´Ï˝ÓˆÔÒÂ˜Ø∏Œ‰Íˇ¨◊„˛Á¸`⁄‹›fifl‡°·‚—±”’»ÚÆ¯˘¿ ˘¿|áéíóúâêîôûàèìòùäëïöüÿãñõÁÉÍÓÚÀÈÌÒÙÄËÏÖÜŸÑÃÕÂÊÎÔÛ ”“’‘ '" € $€£¥₩฿руб

efghijklmnopqrstuvwxyz`1234567890-=[]\;’,./ ABCDEFGHIJKLMNOPQRSTUVWXYZ~!@#$%^&*()_+{}|:”<>? †¨√∑≈¥Ω`¡™£¢∞§¶•ªº–≠“‘«…æ≤≥÷ ÅıÇÎ´Ï˝ÓˆÔÒÂ˜Ø∏Œ‰Íˇ¨◊„˛Á¸`⁄‹›fifl‡°·‚—±”’»ÚÆ¯˘¿ Æ¯˘¿|áéíóúâêîôûàèìòùäëïöüÿãñõÁÉÍÓÚÀÈÌÒÙÄËÏÖÜŸÑÃÕÂÊÎÔÛ ”“’‘ '" € $€£¥₩฿руб

c_abcdefghijklmnopqrstuvwxyz`1234567890-=[]\;’,./ ABCDEFGHIJKLMNOPQRSTUVWXYZ~!@#$%^&*()_+{}|:”<>? †¨√∑≈¥Ω`¡™£¢∞§¶•ªº–≠“‘«…æ≤≥÷ ÅıÇÎ´Ï˝ÓˆÔÒÂ˜Ø∏Œ‰Íˇ¨◊„˛Á¸`⁄‹›fifl‡°·‚—±”’»ÚÆ¯˘¿ Æ¯˘¿|áéíóúâêîôûàèìòùäëïöüÿãñõÁÉÍÓÚÀÈÌÒÙÄËÏÖÜŸÑÃÕÂÊÎÔÛ ”“’‘ '" € $€£¥₩฿руб

defghijklmnopqrstuvwxyz`1234567890-=[]\;’,./ ABCDEFGHIJKLMNOPQRSTUVWXYZ~!@#$%^&*()_+{}|:”<>? ¥`¡™£¢§¶•ªº–“‘«…æ÷ ÅıÇÎ´Ï˝ÓˆÔÒÂ˜ØŒ‰Íˇ¨„˛Á¸`⁄‹›fifl‡°·‚—±”’»ÚÆ¯˘¿ Æ¯˘¿|áéíóúâêîôûàèìòùäëïöüÿãñõÁÉÍÓÚÀÈÌÒÙÄËÏÖÜŸÑÃÕÂÊÎÔÛ ”“’‘ '" € $€£¥₩฿руб

c_abcdefghijklmnopqrstuvwxyz`1234567890-=[]\;’,./ ABCDEFGHIJKLMNOPQRSTUVWXYZ~!@#$%^&*()_+{}|:”<>? ¨¥`¡™£¢§¶•ªº–“‘«…æ÷ ÅıÇÎ´Ï˝ÓˆÔÒÂ˜ØŒ‰Íˇ¨„˛Á¸`⁄‹›fifl‡°·‚—±”’»ÚÆ¯˘¿ Æ¯˘¿|áéíóúâêîôûàèìòùäëïöüÿãñõÁÉÍÓÚÀÈÌÒÙÄËÏÖÜŸÑÃÕÂÊÎÔÛ ”“’‘ '" € $€£¥₩฿руб

ight_abcdefghijklmnopqrstuvwxyz`1234567890-=[]\;’,./ ABCDEFGHIJKLMNOPQRSTUVWXYZ~!@#$%^&*()_+{}|:”<>? ∑≈¥Ω`¡™£¢∞§¶•ªº–≠“‘«…æ≤≥÷ ÅıÇÎ´Ï˝ÓˆÔÒÂ˜Ø∏Œ‰Íˇ¨◊„˛Á¸`⁄‹›fifl‡°·‚—±”’»ÚÆ¯˘¿ ¿|áéíóúâêîôûàèìòùäëïöüÿãñõÁÉÍÓÚÀÈÌÒÙÄËÏÖÜŸÑÃÕÂÊÎÔÛ ”“’‘ '" € $€£¥₩฿руб

medium_abcdefghijklmnopqrstuvwxyz`1234567890-=[]\;’,./ ABCDEFGHIJKLMNOPQRSTUVWXYZ~!@#$%^&*()_+{}|:”<>? ¨√∑≈¥Ω`¡™£¢∞§¶•ªº–≠“‘«…æ≤≥÷ ÅıÇÎ´Ï˝ÓˆÔÒÂ˜Ø∏Œ‰Íˇ¨◊„˛Á¸`⁄‹›fifl‡°·‚—±”’»ÚÆ¯˘¿ ¯˘¿|áéíóúâêîôûàèìòùäëïöüÿãñõÁÉÍÓÚÀÈÌÒÙÄËÏÖÜŸÑÃÕÂÊÎÔÛ ”“’‘ '" € $€£¥₩฿руб

_bold_abcdefghijklmnopqrstuvwxyz`1234567890-=[]\;’,./ ABCDEFGHIJKLMNOPQRSTUVWXYZ~!@#$%^&*()_+{}|:”<>? †¨√∑≈¥Ω`¡™£¢∞§¶•ªº–≠“‘«…æ≤≥÷ ÅıÇÎ´Ï˝ÓˆÔÒÂ˜Ø∏Œ‰Íˇ¨◊„˛Á¸`⁄‹›fifl‡°·‚—±”’»ÚÆ¯˘¿ Æ¯˘¿|áéíóúâêîôûàèìòùäëïöüÿãñõÁÉÍÓÚÀÈÌÒÙÄËÏÖÜŸÑÃÕÂÊÎÔÛ ”“’‘ '" € $€£¥₩฿руб

bcdefghijklmnopqrstuvwxyz`1234567890-=[]\;’,./ PQRSTUVWXYZ~!@#$%^&*()_+{}|:”<>? £ n ąüëdîz` baòfqr móiAjw ñï ¯µ{¶ ¹|º¼ª} û x´ ýt © zcklþÿo ps u v¿ ~ y y]ÆÍÑÖÜÇÎÒ×ÝÉÐÔÙßÈÏÓØÞáËÕÚ©°´¹¿¬³·¼Â«²¶»ÁÄ¸®½ª±µºÀ ui A h õ s¯ b rs¯¨oû « °m

c_abcdefghijklmnopqrstuvwxyz`1234567890-=[]\;’,./ PQRSTUVWXYZ~!@#$%^&*()_+{}|:”<>? £ n ąüëdîz` baòfqr móiAjw ñï ¯µ{¶ ¹|º¼ª} û x´ ýt © zcklþÿo ps u v¿ ~ y y]ÆÍÑÖÜÇÎÒ×ÝÉÐÔÙßÈÏÓØÞáËÕÚ©°´¹¿¬³·¼Â«²¶»ÁÄ¸®½ª±µºÀ ui A h õ s¯ b rs¯¨oû « °m

ghijklmnopqrstuvwxyz`1234567890-=[]\;’,./ PQRSTUVWXYZ~!@#$%^&*()_+{}|:”<>? £ n ąüëdûz` bañfqr mòiAjw ðî ¯µ{¶ ¹|º¼ª} ú x´ ýt © zcklþÿo ps u v¿ ~ y ~ y]ÆÍÑÖÜÇÎÒ×ÝÉÐÔÙßÈÏÓØÞáËÕÚ©°´¹¿¬³·¼Â«²¶»ÁÄ¸®½ª±µºÀ ui A h ô s¯ b rs¯¨oú « °m

bcdefghijklmnopqrstuvwxyz`1234567890-=[]\;’,./ PQRSTUVWXYZ~!@#$%^&*()_+{}|:”<>? £ n ąüëdûz` bañfqr mòiAjw ðî ¯µ{¶ ¹|º¼ª} ú x´ ýt © zcklþÿo ps u v¿ ~ y ~ y]ÆÍÑÖÜÇÎÒ×ÝÉÐÔÙßÈÏÓØÞáËÕÚ©°´¹¿¬³·¼Â«²¶»ÁÄ¸®½ª±µºÀ ui A h ô s¯ b rs¯¨oú « °m

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 MJWF DPPLJOH TUBUJPOT BT XFMM BT B EFEJDBUFE EFTTFSU SPPN JO %PMDF DBGÍ -JOHFS 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.

rkitchen

Recipes youâ&#x20AC;&#x2122;ll love to cook up! 16

CHILLED TREATS FOR THE SUMMER

22 LEBANESE CUISINE DEMYSTIFIED

Text & Photos: Stock Food

Iced pepper and mascarpone cream Serves 4

Ĺ&#x201D; 5BCBTDP TBVDF UP UBTUF

INGREDIENTS Ĺ&#x201D; 0MJWF PJM Ĺ&#x201D; H SFE QFQQFST IBMWFE Ĺ&#x201D; DMPWFT PG GSFTI HBSMJD Ĺ&#x201D; y B DVDVNCFS IBMWFE MFOHUIXBZT EFTFFEFE Ĺ&#x201D; H TJFWFE UPNBUPFT Ĺ&#x201D; UCTQ MFNPO KVJDF Ĺ&#x201D; 4VHBS

FOR GARNISH Ĺ&#x201D; UCTQ QJOF OVUT Ĺ&#x201D; H NBTDBSQPOF Ĺ&#x201D; 1BQSJLB QPXEFS Ĺ&#x201D; #BTJM MFBWFT

Yourfoodmag.com

1 Preheat the grill and oil

a baking tray. Place the pepper, skin side up, on the

prepared baking tray. Add the garlic and grill until the skin on the pepper bubbles. Remove, cover with a damp tea towel and leave to cool. 2 Skin the peppers. Cut Âź of the cucumber into sticks and peel and dice the remainder. 3 PurĂŠe the pepper, garlic, tomatoes and diced

cucumber until creamy. (you can add some water). Season with lemon juice, a pinch of sugar, Tabasco, salt and ground black pepper. Transfer to glasses and chill for at least one hour. 4 Dry roast the pine nuts. Garnish the soup with the cucumber sticks and other garnish ingredients.

AUGUS T 201 5

Ice dreams Cool off this summer with delicious homemade treats!

Cherry-rippled vanilla ice cream and macaron sundae with vanilla chocolate sauce (recipe on pg 19)

AUGUS T 201 5

Yourfoodmag.com

Your kitchen RECIPES

Nectarine and plum sorbet with mini doughnut wafers Makes 1L | EASY | 45 mins plus extra for churning and overnight freezing Play around with different types of fruit – the plums can easily be replaced with mango, sweet melon or watermelon. ∞ ∞ ∞ ∞

200g sugar 500ml water 30ml lemon juice 250ml ripe plums, chopped

Yourfoodmag.com

∞ 500ml ripe nectarines, chopped ∞ 8 plain mini doughnuts 1 To make the sorbet, heat the sugar

and water until dissolved. Remove from heat and allow to cool completely. 2 Blend the sugar syrup, lemon juice, plums and nectarines in a blender until smooth. 3 Churn it in the ice cream maker according to instructions. Place in the freezer overnight.

4 To make the doughnut wafers, preheat oven to 100-deg C. Slice the mini doughnuts into thin rounds. Place the slices on a baking tray and allow to crisp up in the oven for 20–30 minutes. Cool and store in an airtight container. 6 Serve sorbet with doughnut wafers. CHEF’S NOTE: The colour of the sorbet may vary according to the ripeness of the fruit and the type of plums you use – ripe red plums result in a pinkish sorbet while more yellow plums result in orange sorbet.

AUGUS T 201 5

FIG, PISTACHIO AND VANILLA POPS

AUGUS T 201 5

Yourfoodmag.com

Your kitchen RECIPES

Fig, pistachio and vanilla pops Makes 8 x 125ml popsicles EASY | 90 mins plus extra for overnight freezing These are perfect for family gatherings — both adults and kids love these sophisticated icecream popsicles! ∞ ∞ ∞ ∞ ∞ ∞ ∞ ∞ ∞

500ml fresh cream 250ml milk 3 large egg yolks 100g sugar Seeds from ½ a vanilla pod 4 figs, chopped 80g unsalted pistachios, shelled Green food colouring 125ml fresh cream, whipped

1 Gently heat the cream and

milk and remove from heat just before it reaches boiling point. 2 Whisk the yolks and sugar together and then add in the warm cream mixture. Whisk to combine and then pour back into the saucepan. Gently stir over low heat with a wooden spoon. Continually stir until it thickens and forms a smooth custard. It should be able to lightly coat the back of a wooden spoon. Stir in the vanilla and allow to cool completely. 3 Divide the mixture into three batches. Leave one third plain vanilla. Use a hand blender to blend another third of the custard with the figs. For the last third, combine the custard with the pistachios and add a tiny drop of green food colouring to give it a slight green tinge. 4 Fold a third of the cream into each of the three flavours created. 5 Divide the vanilla-flavoured custard between ice-cream moulds to form the first layer of ice cream. Place in the freezer without the popsicle sticks and freeze until it is just firm to the touch. Insert popsicle sticks and allow to set for another 30 minutes (the popsicle sticks should be able to stand up on their own). 6 Divide the pistachio-flavoured custard between the moulds to form the next layer of ice cream and set in

Yourfoodmag.com

the freezer for another 40 minutes. Repeat the process with the fig layer. 7 Allow to set in the freezer overnight. 8 To remove the popsicles from the moulds, quickly dip the popsicle holder in some warm water. This will make them slide out easily.

Cherry-rippled vanilla ice cream and macaron sundae with vanilla chocolate sauce Serves 4 | EASY | 45 mins plus extra for churning and overnight freezing This is a rich and decadent dessert that is worth every bite. ∞ ∞ ∞ ∞ ∞ ∞ ∞

250ml ready-made custard Seeds from ½ vanilla pod 250ml milk 250ml fresh cream 45ml condensed milk 20ml cherry jam, melted 250ml fresh cherries, stoned

FOR THE CHOCOLATE SAUCE ∞ 200g white chocolate ∞ 190ml fresh cream ∞ Seeds from ½ a vanilla pod ∞ 12 ready-made macarons 1 To make the ice cream, whisk the custard, vanilla, milk, cream and condensed milk together. Place the mixture in the ice cream churner and churn according to the instructions. 2 After the ice cream has churned, lightly fold in the cherry jam and fresh cherries to ripple it through the vanilla ice cream. Place in a freezerproof container and freeze overnight. 3 To make the chocolate sauce, gently melt the chocolate and cream together. Remove from heat and stir in the vanilla seeds. 4 To assemble the sundaes, place a few scoops of the ice cream in each glass. Top off with the macarons and serve with the warm sauce on the side.

AUGUS T 201 5

Strawberry and almond frozen yoghurt with almond brittle Makes 1 litre | EASY | 45 mins plus extra for churning and overnight freezing This is a lighter alternative to creamy ice cream. Feel free to leave out the almonds for any nut allergies. ∞ ∞ ∞ ∞

250ml water 200g sugar 750ml Greek yoghurt 125ml strawberries, roughly chopped ∞ 60ml ground almonds FOR THE BRITTLE ∞ 200g sugar ∞ 60ml water ∞ 150g blanched whole almonds, toasted 1 To make the frozen yoghurt,

AUGUS T 201 5

Text and photos: Stockfood

heat the water and sugar until dissolved. Remove from heat and allow to cool completely. 2 Add the yoghurt and strawberries and purée with a hand blender. Stir in the ground almonds. 3 Put the mixture in the ice cream machine and churn according to the instructions. Place in a freezer-proof container and freeze overnight. 4 To make the brittle, place the sugar and water in a saucepan and gently heat until the sugar has dissolved. Turn up the heat and let it bubble until golden. (Do not stir the mixture after the sugar has dissolved. Simply swirl the saucepan to move the mixture around.) 5 Scatter the almonds on a sheet of baking paper and pour the golden sugar syrup over to form a thin sheet. Allow to cool completely and then break into shards. 6 Serve scoops of the frozen yoghurt in sugar cones and top with shards of almond brittle.

Yourfoodmag.com

Your kitchen RECIPES

Chocolate, espresso and hazelnut semifreddo topped with crushed shortbread and raspberries Serves 4 | EASY | 1 hour plus extra for overnight setting This is the perfect dinner party dessert. ∞ ∞ ∞ ∞ ∞ ∞ ∞ ∞ ∞

200g milk chocolate, roughly chopped 2 large eggs 60ml sugar 45ml espresso 375ml fresh cream, whipped 180ml whole hazelnuts, toasted 250ml fresh raspberries 8 shortbread biscuits, lightly crushed Fresh mint sprigs

1 Line a 750ml mould or loaf tin

Yourfoodmag.com

with plastic wrap, ensuring that some of the plastic wrap hangs over the side of the mould. 2 Melt the chocolate until smooth. Keep it aside over a bowl of lukewarm water to ensure it doesn’t harden. 3 Place the eggs, sugar and espresso in a glass bowl. Place the bowl on top of a pot of simmering water and whisk constantly until the mixture has thickened and doubled in volume. 4 Remove this mixture from the heat and whisk in the chocolate. Allow to cool off for 10 mins. 5 Fold in the cream and hazelnuts. Pour mixture into the mould and place in the freezer to harden overnight. 6 Turn out of the mould and peel off the plastic wrap. 7 Slice the semifreddo and serve with fresh raspberries and crushed shortbread. Garnish.

AUGUS T 201 5

Grilled salmon, with rocket, fennel, orange segments & red onion salad (recipe on page 24)

Solo cooking for summer

The hotter months often mean that the family is away, rendering many of the region’s male professionals temporary bachelors! Andrew Matthews, head chef at Ultra Brasserie, shares recipes that are quick and easy to cook up, yet delicious and healthy, for desert-dwelling summer singles. It’s time to ditch those fast food takeaway menus…

AUGUS T 201 5

Yourfoodmag.com

Your kitchen RECIPES

Pan seared beef fillet with mango salsa Serves 1 | EASY Ŕ Ŕ Ŕ Ŕ Ŕ Ŕ

H CFFG UFOEFSMPJO SFE POJPO NBOHP H NJYFE MFUUVDF MFBWFT XBTIFE 4BMU BOE QFQQFS UP UBTUF &YUSB WJSHJO PMJWF PJM

“These recipes offer a great balance in terms of nutrition and because they involve relatively few ingredients, they are approachable even for those who don’t necessarily cook on a regular basis.”

1 Bring beef to room temperature.

Coat with olive oil, salt and pepper. 2 Preheat a non-stick pan on high.

Once hot, add the tenderloin and cook evenly on both sides to your preferred doneness. Set aside to rest. 3 Peel the onion and slice into 1cm rounds across the grain of the onion. Place in a pan on medium heat and cook in a bit of olive oil until soft, gently turning occasionally. Once soft, set aside. 4 Cut the flesh of the mango away from the seed and discard the skin. Slice. 5 Place beef fillet on a plate. Place salad leaves on the side, drizzle with olive oil and a pinch of sea salt. Top the steak with the sliced mangoes and onions on top of steak and you’re done.

Asparagus, spinach and chili egg white omelette Serves 1 | EASY Ŕ Ŕ Ŕ Ŕ Ŕ Ŕ

UIJO TQFBST PG BTQBSBHVT H CBCZ TQJOBDI NM PMJWF PJM 4BMU BOE QFQQFS y UFBTQPPO DIJMMJ GMBLFT PSHBOJD FHH XIJUFT

1 Remove hard wood stem of the

The simplest of dishes to fill your protein needs Yourfoodmag.com

asparagus and discard. Slice on an angle to ½ cm thickness. 2 Place a non-stick pan on medium heat and add oil. Add the asparagus

and sauté until soft (about 1 to 2 mins), add spinach, and cook for a further 20 or so seconds until the spinach is lightly wilted. Season the sautéed greens in pan and add chili. 3 Gently add the egg whites to a pan and cook without stirring. With a spatula, start lifting the edges of the omelette and work your way to the centre. Once the omelette is unstuck from the pan, flip over like a pancake. Or you could also transfer the pan (if using ovenproof) into an oven at 180-deg C for 2 to 3 mins (or until egg is cooked). Be careful it doesn’t overcook, as it will turn rubbery. Enjoy it fresh with your favorite bread.

AUGUS T 201 5

Your kitchen

What men want!

RECIPES

Chicken and rocket salad Serves 1 | EASY Ĺ&#x201D; Ĺ&#x201D; Ĺ&#x201D; Ĺ&#x201D; Ĺ&#x201D;

DIJDLFO CSFBTU H SFE DIFSSZ UPNBUPFT XBTIFE QFBS H HPBUĹ?T DIFFTF H SPBTUFE XBMOVUT SPVHIMZ DSVTIFE Ĺ&#x201D; NM FYUSB WJSHJO PMJWF PJM Ĺ&#x201D; 4FB TBMU BOE QFQQFS Ĺ&#x201D; H CBCZ SPDLFU XBTIFE 1 Slice chicken breast into 1cm

The ingredients in these recipes, liked by most men, are highly nutritious too:

strips and marinate with salt and pepper and half the olive oil. 2 Preheat a non-stick pan on medium heat and sautĂŠ the chicken until golden and cooked through. Set aside to cool slightly. 3 Chop the cherry tomatoes in half. Slice the pear thinly, and crumble the goatâ&#x20AC;&#x2122;s cheese. Mix the fruits and cheese in a bowl along with crushed walnuts, olive oil, and a pinch of salt. 4 Toss the rocket leaves in a bit of olive oil to coat. Add to the mixture, then add the cooked chicken and toss together to combine. Itâ&#x20AC;&#x2122;s good to go!

Ĺ&#x201D; &HHT Easy to cook, inexpensive, and packed with protein. Ĺ&#x201D; $IJDLFO Helps build muscles! It is lean meat, which means that it contains higher amount of proteins and less fat. Ĺ&#x201D; 4BMNPO This superfood is high in omega-3 fatty acids. Can be purchased as steaks or fillets, fresh, frozen, canned or smoked. Ĺ&#x201D; -FBGZ WFHFUBCMFT Brimming with fibre and vitamins, these are easily snuck into a sandwich or eaten as a salad.

This simple salad requires minimal prep!

Grilled salmon, with rocket, fennel, orange segments & red onion salad Serves 1 | EASY Ĺ&#x201D; Ĺ&#x201D; Ĺ&#x201D; Ĺ&#x201D; Ĺ&#x201D; Ĺ&#x201D; Ĺ&#x201D;

TBMNPO GJMMFU H

H CBCZ SPDLFU XBTIFE PSBOHF TNBMM GFOOFM CVMC TMJDFE x PG B TNBMM SFE POJPO &YUSB WJSHJO PMJWF PJM 4FB TBMU UP UBTUF

1 Rub olive oil and salt on to the salmon and gently place on a preheated nonstick pan, skin side down. Gently turn the salmon once the skin has become crispy. Once the base of the salmon is golden, then turn again. If you like your salmon well done, then finish in the oven at 180-deg C. 2 To make the salad, cut the skin and depith the orange. Cut between the lines of the orange so each segment comes apart. Place orange segments in a mixing bowl along with thinly sliced red onion, sliced fennel, a drizzle of olive oil and a pinch of salt. Toss salad to coat with olive oil. 3 Plate the salmon, add the salad and enjoy it straightaway.

AUGUS T 201 5

Yourfoodmag.com

Photos: Supplied

/&&% 50 ,/08 Ultra Brasserie, a homegrown cafĂŠ specialising in healthy food, has two outlets in Dubai. www.ultra.ae.

The legacy of Lebanon

This tiny Levantine nationâ&#x20AC;&#x2122;s culinary identity far supersedes its physical size. We discover a little more about the cuisine and share three classic recipes.

ebanese cuisine is inescapable, anywhere in the world. But nowhere more so than here in this region, where it is almost synonymous with Arabic cuisine (sorry, rest of the Middle Eastern countries!). But even beyond the Middle East, Lebanese cuisine has gained popularity, with several noteworthy restaurants running successfully around the world, from Alaska to

AUGUS T 201 5

Australia, and everywhere in between! This is, in part, because of the massive emigration of Lebanese people in search of a better life, away from the strife of their decades-long civil war-torn nation. But it isnâ&#x20AC;&#x2122;t simply that - the cuisine is favoured by many for its unique, delicious flavours, and diversity of dishes. A unique cultural history has helped Lebanese cuisine evolve into its modern identity. For most of its past, Lebanon has been ruled by

foreign powers that have influenced the types of food the Lebanese ate. From 1516 to 1918, the Ottoman Turks controlled Lebanon and introduced a variety of foods that have become staples in the diet, including olive oil, fresh bread, baklava (a sweet pastry dessert), laban (homemade yoghurt), stuffed vegetables, and a variety of nuts. The Ottomans also increased the popularity of lamb among Lebanese; raw, cured lamb dishes (such as kibbeh nayyeh) are much-loved delicacies.

Yourfoodmag.com

Your kitchen GLOBAL CUISINE

spices such as cardamom are also used, often in drinks. Pomegranate syrup (dibs) is also widely used, whether it’s in salad dressings or marinate meat, as is orange blossom, adding a delicate fragrance to savoury and sweet dishes both. A typical Lebanese meal is replete with a variety of mezze dishes – dips, nibbles and freshly baked breads, that are designed for lazy lingering around the lunch table. This is usually followed by meat courses, and ending Bounty of the land with desserts such as Muhalabiyya With a complex topography, (milk pudding) and Baklava (pastry). combining the Mediterranean coast Lunch is the main meal in Lebabon, with highlands known as Lebanon and dinner is usually a light affair. mountains within a small space, Lebanese cuisine, fundamentally, is Lebanon enjoys a temperate climate. healthy with lots of fresh vegetables, The long, rectangular-shaped nation grains (such as bulghur) and legumes sees remarkable difference in - although that’s not accounting for soil, vegetation and temperatures over-eating! For example, hummous, within short distances – therefore tabbouleh and baba ganoush, two the popular tourism slogan which popular mezze items, are not only goes, in Lebanon you can ski in the low in calories, but also packed morning, and be at the beach the with nutrients. Main course dishes same afternoon. This also means a rich such as shish kebabs (lamb and variety of local, seasonal and fresh vegetables grilled on skewers), produce, that the cuisine hinges on. Samkeh harra, a popular grilled Typical Mediterranean fruit and fish dish, and shish taouk (grilled vegetables are widely grown and used chicken) will also not break your in different ways – such as lemons, calorie budget. Almost every meal tomatoes, aubergines, zucchini, and features lots of leafy greens, whether parsley. Seafood is popular, especially eaten raw as a salad, or lightly in the coastal areas, usually cooked sauted in olive oil and garlic (Sileh). simply with a rub of lemon and While most Middle Eastern cuisines garlic and put on the grill. Olives have many things in common (the turf and olive oil, of course, are a must wars over where hummous originated in any Mediterranean cuisine, and from, and which country Lebanese is no exception. has the most authentic With a focus on baklava, are legendary), freshness, Lebanese including signature food uses herbs and dishes, there are spices generously. subtle differences Quintessential in flavours, spices Lebanese spices u rant do yo Which restau tic used, and cooking en include Za›atar (a th au e most think serve th ? AE U e techniques. mixture of thyme, th in ine Lebanese cuis l@ ia or However, Lebanon it oregano, marjoram ed Email us on to om .c ag can easily lay and slightly m od yourfo claim to being the toasted sesame let us know! home of many dishes seeds); Sumac (the that no Arabic meal is dried powder of a red complete without – think berry offering a tart, sour tabbouleh salad, warak arab bil flavour); and Lebanese seven spices zeit (vine leaves in olive oil) and (a mix of spices black pepper, shish taouk. And that is something allspice, cinnamon, cloves, nutmeg, gourmands will always be grateful for. ginger, fenugreek). Mint and other the Middle East, carried with them food that would not spoil easily, such as rice and dates, and these foods became part of the Lebanese diet over time. As the tribes wandered, they discovered new seasonings, fruits, and vegetables that they could add to their everyday meals. Exotic ingredients from the Far East and other areas of the world were often discovered by these early tribes.

After the Ottomans were defeated in World War I (1914–1918), France took control of Lebanon until 1946, when the country won its independence. During this time, the French introduced some of their most widely eaten foods, particularly treats such as flan, a caramel custard dessert dating back to the 1500s, and buttery croissants. The Lebanese themselves have also helped to bring foods of other cultures into their diet. Lebanon being a trading hub, ancient tribes journeying through

Yourfoodmag.com

Get involved

AUGUS T 201 5

Lebanese tabbouleh salad Serves 4 I Easy I Prep 5 mins, plus 20 mins for soaking I Cook 20 mins INGREDIENTS Ĺ&#x201D; UCTQ ĹŁOF CVMHIVS XIFBU Ĺ&#x201D; +VJDF PG MFNPO Ĺ&#x201D; 1JODI PG HSPVOE DVNJO

AUGUS T 201 5

Ĺ&#x201D; Ĺ&#x201D; Ĺ&#x201D; Ĺ&#x201D; Ĺ&#x201D;

1JODI PG HSPVOE DPSJBOEFS UCTQ PMJWF PJM (SPVOE CMBDL QFQQFS UP UBTUF UPNBUPFT ĹŁOFMZ EJDFE H QBSTMFZ MFBWFT ĹŁOFMZ DIPQQFE

1 Cover the bulghur wheat with lukewarm

water and leave for about 20 minutes.

2 In a small bowl, whisk the lemon juice with the cumin and coriander, oil, salt and ground black pepper. 3 Drain the bulghur wheat through a sieve, squeezing out the liquid. Mix the tomatoes and parsley through the grains, and stir through the dressing and check the seasoning. Serve.

Yourfoodmag.com

Your kitchen GLOBAL CUISINE

Lebanese barbecued kofta Serves 4 I Easy I Prep 25 mins I Cook 10 mins INGREDIENTS Ĺ&#x201D; TMJDFT PG XIJUF CSFBE DVU JOUP TNBMM QJFDFT BOE TPBLFE JO B MJUUMF MVLFXBSN XBUFS Ĺ&#x201D; )BOEGVM PG QBSTMFZ ĹŁOFMZ DIPQQFE Ĺ&#x201D; DMPWF PG HBSMJD ĹŁOFMZ DIPQQFE Ĺ&#x201D; MBSHF POJPO ĹŁOFMZ DIPQQFE Ĺ&#x201D; H MBNC NJODF Ĺ&#x201D; FHH Ĺ&#x201D; 1JODI PG DBZFOOF QFQQFS Ĺ&#x201D; 1JODI PG HSPVOE DVNJO 1 Squeeze water out the bread

and add to a bowl together with the parsley, garlic, onion and mince. Add the egg and mix the ingredients to a smooth consistency. Season well with salt, cayenne pepper and cumin. 2 Shape the mixture into 8 sausages, thread onto skewers and press on firmly. Grill over a hot barbecue for 8-10 minutes, turning constantly. Serve with Arabic bread and tabbouleh salad on the side.

Lebanese baklava Text: Sudeshna Ghosh, with inputs from Purva Grover Recipes: Stockfood Photos: Shutterstock, Stockfood

Serves 6 - 8 I Moderate Prep 45 mins I Cook 40 mins INGREDIENTS Ĺ&#x201D; H QVĹ˘ QBTUSZ TIFFUT Ĺ&#x201D; UTQ DPSOĹ¤PVS Ĺ&#x201D; H CVUUFS NFMUFE Ĺ&#x201D; FHH XIJUFT Ĺ&#x201D; H TVHBS Ĺ&#x201D; H XBMOVUT DIPQQFE Ĺ&#x201D; H BMNPOET DIPQQFE Ĺ&#x201D; UCTQ SPTF XBUFS Ĺ&#x201D; UCTQ MFNPO KVJDF Ĺ&#x201D; UCTQ QJTUBDIJPT DIPQQFE 1 Heat oven to 200-deg C

(180-deg C in a fan oven), and grease a round baking dish. 2 Unfold the pastry sheets and cover with a towel. Place a damp towel on top and leave to rest for about 15 minutes. 3 Dust the work surface with the

Yourfoodmag.com

cornflour and place one sheet of pastry on top. Brush it with the melted butter. Do this with all the sheets and place them on top of each other. Cut the stack into squares about 8 Ă&#x2014; 8 cm in size. 4 Beat the egg whites until stiff and gradually stir in 50g sugar. Fold in the chopped nuts (except the pistachios) and 1 tbsp rose water. Place 1-2 tbsp of the mixture on the pastry squares, pinch the corners together and place in the prepared baking dish. Bake for 3540 minutes until golden brown. 5 Bring the remaining sugar and 350 ml water to the boil and simmer until a syrupy mixture forms. Stir in the lemon juice and the remaining rose water and leave to cool. 6 Remove the baklava from the oven, drench with the syrup and sprinkle the pistachios all over the top. This can be serve hot or cold.

AUGUS T 201 5

Your kitchen QUICK COOKING

Your 5-minute meal

ur work meetings revolve around discussions on flavours and where to eat what, and while we’d like you to believe that’s because we’re in the world of food publishing, that’s not really the only reason behind it. Of course, it’s our job to talk food but then most of the non-work conversations that we have with our chef err, chief executive officer, Nick Lowe, too are interspersed with dialogues like ‘Have you tried this dish?’ Besides being a father to two adorable kids, and running the newly set up company Phoenix Digital Publishing, whenever he takes a break from these two roles he dons the chef ’s hat. “On days when I don’t want to spend all my time in the kitchen, I always find myself going back to this easy, fast recipe,” he says. “It’s so quick, but delicious, and very comforting for me.”

AUGUS T 201 5

Poached eggs with beans on toast Ŕ Ŕ Ŕ Ŕ

5XP TMJDFT PG CSFBE 5XP FHHT " LOPC PG CVUUFS " DBO PG CBLFE CFBOT JO UPNBUP TBVDF

1 In a pan, warm the beans with a

knob of butter. Toast the bread slices. 2 Half fill an egg poacher with water

and microwave it for a minute. Add the eggs, put the lid on and then microwave for another minute. 3 Keep stirring the beans. 4 Take the eggs out of the microwave, drain the water and scoop out the eggs with a spoon. 5 Spread butter on the toasted bread, place the eggs on top and then pour the beans over it. Season with salt and pepper. It’s good to go!

If I had an extra minute I’d fry in some bacon bits and add to the beans. I have made it for Just myself, every time. I love it, I can eat it any time of the day! A drink that goes well with it A cup of coffee or tea when the sun is shining, or a cold beverage if it’s in the evening. I’ll be teaching this special recipe to My little boy, Jayden who’s nearly one, and two-year old girl, Madison. They shall inherit the recipe of my favourite go-to-snack! It can be added to the menu of An English pub, with sausages, bacon and black pudding added on, to make it a full English breakfast fry-up style meal.

Yourfoodmag.com

Text: Purva Grover Photos: Supplied, Shutterstock

In the first of a monthly series in which we ask readers to tell us their go-to meal when short on time, we get our CEO Nick Lowe to share his recipe for finger-licking good, special poached eggs with beans on toast.

rworld

Culinary inspiration for the home and beyond. 36 TÊ TE À TÊ TE WITH R A S HM I U DAY S IN G H 40 D I S COV E R Z A N Z IBA R

Text: Sudeshna Ghosh

Photo: Supplied

Little chefs Travelling with kids who love food? Phulay Bay, a Ritz-Carlton Reserve, in Krabi Thailand is taking kids’ activities to a whole new level with the introduction of their new Petit Chef programme. Little guests (between five and 11) at this luxury resort can sign up to become chefs for a day, starting with accompanying the resort’s head chef to the in-house organic garden, to cooking up a Thai feast in an

Yourfoodmag.com

interactive session in the kitchen. Parents then get to enjoy the simple yet gourmet dishes created by their kids, such as long yard bean salad, local spinach ravioli, lemongrass macaroon and pandan butter cake, at the end of the two-hour session. Not only does this programme let kids get hands-on in the kitchen, sparking an interest in food from an early age, but it also educates them on the importance of

sustainability, using fresh and local produce, and recognising fruits and vegetables, while getting an insight into the harvesting process. With Thailand’s lush landscapes, beautiful beaches, and the renowned Ritz-Carlton service thrown into the mix with this authentic experience, it sounds tempting enough to get on a plane for! Visit www.phulay-bay.com for more info.

AUGUS T 201 5

A fishy

festival

Cornwall, UK’s southernmost county, takes pride in its fresh and delectable seafood. This month, the coastal region celebrates its marine treasures at the annual Newlyn Fish Festival.

bad day at fishing is still better than a good day at office, goes the saying. And for anyone who loves fish (or fishing), a day at the Newlyn Fish Festival would probably be the best day ever! Now in its 26th year, the unique festival is a celebration of Cornish seafood and an ode to UK’s thriving fish industry, bringing together fishermen, chefs, catering students and fish lovers in one place. Taking place on 31st August, the quirky festival is fun, while being educational at the same time. The day-long festival by the pier features, among other things, a seafood auction, where visitors can bid for their supper (proceeds go to a charity that provides support to active and retired fishermen), fish storytelling, harbour racing, fishy food trails, and live music. There’s plenty of fish to be had of course, with a stunning display of locally caught fish and seafood (over 60 species on offer), with the Cornwall Good Seafood Guide staff on hand to provide crash courses in sustainable fish. All through the day, there will be cooking demos by the finest chefs of the land including Fiona Were, Sanjay Kumar and Ben Tunnicliffe, among others. Another highlight of the day is The Great

AUGUS T 201 5

Cornish Fish Off, where catering students from Cornwall’s Penwith College will compete to produce a meal from scratch in 30 minutes, with the winner being adjudged by visitors. Plus, a craft fair showcases fishinspired products, film screenings show vintage footage of fishermens’ lives, and a sea show for children combines a puppet show, natural history and comedy cabaret to make for hilarious entertainment – basically, everything you can think of in a food festival, is given a fishy twist here. Visitors also get the inside track on professional fishing, with the opportunity to board a beam trawler (Cornish Fisheries Protection Vessel), or try their skills at boat racing. From handling gigs – which are working boats used to ferry pilots out to incoming vessels to help them navigate safely into harbour – to sculling, the name given to manoeuvring punts, a type of cargo boat. Scheduled on a bank holiday weekend, it’s an ideal fun, family, fishy day out! Festival know-how When: 31 August 2015, between 9am & 5pm Where: Newlyn Harbour, Newlyn, Cornwall, United Kingdom Entry fee: £5.00 (around Dh28.50) To know more: newlynfishfestival.org.uk

Fish facts Most fish have taste buds all over their body. Catfish have over 27,000 taste buds. Humans have around 7,000.

Fish use a range of low-pitched sounds to communicate with each other. They moan, grunt, croak, boom, hiss, whistle, creak, shriek, and wail. They rattle their bones and gnash their teeth. However, fish do not have vocal chords! They use parts of their bodies to make noises like vibrating muscles against their swim bladder. Starfish are not fish. Neither are jellyfish. Seahorses are the only fish that swim upright. Most brands of lipstick contain fish scales!

Yourfoodmag.com

Your world

Text: Purva Grover Photo: Shutterstock

GLOBAL E VENT

Get involvedite

favour Whatâ&#x20AC;&#x2122;s your aurant st re d seafoo Let us ? ty ci ur yo in orial@ it ed know on .com ag m od fo your

Yourfoodmag.com

AUGUS T 201 5

To Dubai,

India’s most renowned food writer Rashmi Uday Singh has set out to discover the finest vegetarian choices in Dubai. Purva Grover picks her brains.

ood author, restaurant critic and TV host Rashmi Uday Singh has taken on a challenge, yet again. This time around she’s planned to go vegetarian in our home, Dubai. And before I can forewarn her on how tough the journey is going to be, she shares that she’s already had some amazing vegetarian food in Dubai. “If I can crack a tough city like Paris, then Dubai is going to be a cakewalk,” she says. Now, Paris too, like Dubai is kinder to meat lovers yet she did overwhelm us with her guide titled A Vegetarian in Paris (Times Group books, 2012) that included over 1,000 fine vegetarian choices in the city.

Pair it up 36

AUGUS T 201 5

“I’m excited to unearth mega surprises for Dubai’s vegetarians and vegans.” For her research on the Paris guide, Rashmi had hired a chauffeured car and

made halts at eateries, shopped at food shops, taken food tours, cajoled chefs and joined cooking classes — for two full years. Is that the route she is taking for the Dubai guide too? “Definitely! I’m in the midst of serious and systematic eating and I’m having a lot of fun. It’s challenging but I’m certain that Dubai has enough options to not just keep the vegetarians happy but also lure people to switch to a vegetarian diet,” she answers. Having grown up in a home where the table was laid down with both beans and meatballs (to accommodate food choices of both her parents) she enjoys and values both food types. “I’ve had the best of both worlds and till date

Indian vegetarian cuisine can be paired beautifully with wines: light, crisp whites, roses and Champagne. Apart from that, Rashmi recommends the traditional pairing of Lassi or Chaas (yoghurt-based drinks) and Jaljeera (cumin-spiced lemonade) with Indian dishes.

Yourfoodmag.com

Your world INTERVIEW

Photos: Shutterstock, supplied

that’s one experience I relish the most. It’s interesting to see that people have begun to realise the benefits of a vegetarian diet.” So, it is not just another fancy fad? “Certainly not,” she states emphatically. “Diseases like bird flu, swine flu and mad cow have got the warning bells ringing and for the right reasons.” She fills us in with a few shocking facts, saying, “Did you know that the fertilisers, tractor fumes, transportation, ground tilling, etc., that go into producing a pound of chicken breasts is 4.5 times more than what goes into producing the same quantity of grain? Or that the destruction of rainforests, loss of top soils and the increase in water impurities have all been traced to a single cause i.e. creating pasturelands for livestock reared for meat? Ethics and religion aside, the environment, economy, physiology and health concerns have caught everyone’s attention.” Where for vegetarian food? On a happier note, to tempt us further, she shares her favourite vegetarian meal destinations with us. “I’ve had super veggie meals all across the world, each sparkling in its own way.” Alain Passard’s L’Arpege in Paris is her favourite, followed by Thomas Keller’s Napa Valley icon, The French Laundry, and Spanish hotspot El Celler de Can Roca. To single out the best vegetarian restaurant in Dubai she’s relying on blind dates, wherein she reaches out to strangers and joins them for a meal. “Oh! I love blind dates. I connect with people through my Instagram account and Twitter handle, and let the magic unfold. I’ve had some great dates in New York, Paris and Mumbai but I have to confess, I’ve been on the best dates in Dubai, including discovering hidden gems like the Arabian Tea House in Bastakiya, which a Greek lady took me to once.” Having written columns, authored books (she’s written 34 till date!) and hosted TV shows, she’s something of an expert on both traditional and social networking platforms. Are Twitter, Instagram, Facebook, etc. fulfilling

Yourfoodmag.com

Quick bites World’s most overrated cuisine French A cuisine that you can have every day, for your entire life Japanese Food destination on your wish list Peru. I’ve interacted with some great Peruvian chefs and eaten amazing Peruvian food! I’ll be going there very soon.

Mumbai happens to be her biggest food inspiration. “The best way to discover a city is to eat its food. I am a Delhiite who loves Mumbai!” With a love for food running in the family, she owes her cooking genes to her mother, a great cook and author of two recipe booklets in Hindi. And interestingly, her first food reviews were published in the Bombay magazine, which was run by her mother-in-law.

The best policy Till date, Rashmi is known for her honest reviews. “I never say rude things to a chef and I am generous and honest Favourite toppings for a vegetarian pizza in appreciation.” The best compliment I loved the Le Gandhi pizza at she’s given so far was to Chef Ferran Pink Flamingo, Paris. It came Adrià from elBulli, Spain. This three with a topping of sag paneer Michelin-starred restaurant was (spinach-cottage cheese), baba adjudged the world’s best restaurant for ganoush and mozzarella. a record five times before it shut down in 2011. “You make art and science copulate in the kitchen and produce while communicating on food? “Each masterpieces of texture and flavour that medium has its own merits. Social tease our intellect, blow our mind and media does offer an interactivity that seduce our eyes and palates. After eating is addictive.” While optimistic about here, I will never look at food the same the wave of digital food consumption, way again,” she recalls the compliment. especially food blogging, she says, Are there any food rules that she swears “I don’t follow any food blog but it’s by while ordering at a restaurant? “I exciting to see a surge in food writing.” start with what the maître d’hôtel Interestingly, when Rashmi started recommends and follow it up scanning out (writing a food column) there was the menu for the unusual items or hardly anyone writing on food on a the dishes that are hard to cook.” regular basis in India. No wonder, when And Rashmi indeed looks at food she quit her job as the Commissioner differently, each time. “It’s the element of Tax with the Indian Revenue Service of discovery that gets me excited and her friends labelled the move as an working on new projects.” Any food apps insane decision. She tells me, “I’d get on her phone? “No, I need to catch up calls from them asking me why I was on technology.” How about cookbooks wasting my time writing on brownies.” on the shelves? “I have a huge library of And the fact that she was backed by cookbook authors but I don’t ‘refer’ to degrees in management, literature and anyone. I browse through these books law brought in more questions. “It was like I were reading fiction,” she says. an exciting time to explore unchartered And for someone who eats territories,” she reminisces. In out so much, when it 1990, she started writing comes to eating at a food column for The home, she believes Times of India, a leading in the circle of national daily and astic nt fa y happiness. “Eating, in 1997, she made an of Do you know rants in au st cooking and then re her debut as an n ria vegeta on editorial us l ai feeding, that’s author with India’s Em ? ai Dub ag.com, what cheers me up first city (Mumbai) @yourfoodm e can get and maybe w the most.” Here’s to restaurant guide, out your Rashmi to try many cheerful meals The MidDay Good Food n! tio recommenda for her in Dubai! Guide. Incidentally,

Get involved

AUGUS T 201 5

Your world HOME DĂ&#x2030;COR

Tablescape

Summer entertaining Get inspired and dress up your dining table in bright, summery colours and nature-inspired finishes.

So what if itâ&#x20AC;&#x2122;s searing hot outside, you can still set a nature-inspired table within the cool, air-conditioned comforts of your home. A rustic-chic look in bright hues of blue and yellow are perfect for the season, paired with natural materials. Forget flowers in a vase, steer away from the predictable and make use of whatâ&#x20AC;&#x2122;s in your kitchen or pantry to make for quirky colourful centrepieces and accents;

AUGUS T 201 5

using edible things like fruits are a funky and cost-effective way to add colour to the table. Here are some simple tips you can follow to bring instant summer style to the table: Ć&#x2030; $GG SRSV RI FRORXU WR D QHXWUDO base, to avoid going overboard. Shades like dove grey, eggshell and pale yellow are ideal for the table linens, and give off a softer, cooler vibe than stark white.

Ć&#x2030; 0DNH XVH RI QDWXUDO VXUIDFHV ,I your table has a distressed finish, then ditch the tablecloth, and just place mats and runners on the table, then dress it up from there. Ć&#x2030; ,QVWHDG RI QDSNLQ ULQJV XVH SLHFHV of twine tied into a bow â&#x20AC;&#x201C; itâ&#x20AC;&#x2122;s simple and inexpensive, but looks gorgeous. You can also use twine around glasses and candlesticks to amp up the rustic appeal.

Yourfoodmag.com

Rice homeware rectangular melamine plate with stardust print Dh57 at The Design Shop by Sauce

Blossom vase handmade by Vanessa Mitrani Dh 3,753 at Cities

Serrano rimming dish Dh89 at Crate & Barrel

Raffia SL-31 tablemat

Text: Sudeshna Ghosh Photos: Seasons, supplied

Dh99 at H&M Home

Get involved g

bl e- se tt in Is th er e a ta lik e to le ar n th em e yo uâ&#x20AC;&#x2122; d n ? Em ai l us o m o re ab o ut . ag m u rf o o d ed it o ri al @ yo d an , w o kn co m to le t us pu bl is h it st ju ay m e w m in g co up in an is su e!

Yourfoodmag.com

LSA Polka pastel stemware Dh30 each at Bloomingdales Home-Dubai

AUGUS T 201 5

Of seafood

. . . s e c i p and s Unique, exotic and with a special charm all its own, Zanzibar is a must-visit for food lovers, says Sudeshna Ghosh.

AUGUS T 201 5

Yourfoodmag.com

Your world TR AVEL

s the sun sets over the Indian Ocean, and a straggling few one-man fishing boats and dhows with billowing sails bob past, the air fills with the aroma of freshly grilled seafood, and hawkers start their everyday hustle at the Forodhani Gardens night market. This is Stone Town in Zanzibar, and this bustling food market, just across the road from the historical Old Fort, is a must-visit on this picture-perfect island. A family-friendly park by day (that has seen a boost in tourism following a 2009 facelift courtesy of the Aga Khan foundation), come sundown, the fishermen take over the waterfront area to set up makeshift stalls peddling more seafood than you can shake a chopstick at! The variety is staggering. Rows upon rows of squid, prawn, lobster, and even less mainstream options like octopus and eel, sit alongside an array of fish, whether it’s mackerel or shark, and everything in between. The formula is simple – pick the seafood of your choice, negotiate the price (you shouldn’t have to pay more than a few dollars for

Yourfoodmag.com

a complete meal) according to weight, have it cooked to your liking, and served with a side salad, chips, sweetcorn, or flatbread, then sit down on the ground to join the hundreds thronging the market, to tuck in. Being quintessential street food however, it’s safer to stick to what you know is fresh, and steer away from anything raw. The seafood is as fresh as it gets, most of it being the day’s catch, and comes flavoured with local spices. It’s not just a seafood lovers’ paradise though – you’ll find everything from chicken and beef skewers, to Zanzibar pizza, a local specialty. Nothing like a real pizza, this is a fried, rolled crêpe, stuffed with meat, vegetables, or banana, if you want a sweet version – it is delicious nonetheless. Other local specialties include roasted cassava and ‘samoosa’, the local version of this popular Indian fried, stuffed triangular dumpling. The perfect example of how different cultures have influenced the local cuisine, here it is often stuffed with seafood, and served with coconut chutney. Wash the treats down with a freshly pressed sugarcane juice for the perfect sundowner, Zanzibar-style!

AUGUS T 201 5

The atmosphere is lively and carnivallike, with both locals and tourists socialising in this island version of a town square. The sky gets painted in myriad shades of orange and red, before giving way to an inky blue carpet dotted with a million stars, punctured by spires of smoke from the hundreds of open-air stoves; the air is redolent with the fragrance of frying seafood mixed with ocean breezes — it’s one of those experiences that is bound to become an indelible travel memory. Spice it up Follow up your night at the market with a day at a spice farm. It’s just one of those things that everyone needs to tick off their list when in Zanzibar, and for good reason. This is, after all, called the spice island. A coveted hub on a historical trading route, Zanzibar has had an interesting, if sad, history, with invasions and occupations from the seventh century onwards; it’s been ruled by Oman, has been a British protectorate, and is now a semi-autonomous region in a union with Tanzania. What this legacy has left behind, however, is a cuisine rich in influences from Arabia, India and mainland Africa, and a thriving spice trade. While spice tours aren’t hard to find, to go a little in-depth and enjoy a glimpse (albeit perfunctory) into local life, book in for the communitycentric Eco & Culture Tours’ (www. ecoculture-zanzibar.org) guided tour (they’ve been the tour of choice for visiting royalty such as Prince Charles, so you know you’re not too off mark!). Get picked up from your hotel to drive out of Stone Town towards

farmlands where the spice plantations are located. An informative guide will talk you through the history of the land during the drive, stopping over for a bit of a history dose at the Kidichi Persian Baths, now not much more than crumbling ruins, which were constructed in the 16th century by Sultan Seyyid Said for his Persian wife, Scheherezade; the royal pair would use it to refresh themselves after hunting. At the working spice farm, a local herbalist takes over to introduce you and let you see, touch, smell and even taste the range of spices that are grown here (the taste bit isn’t a very pleasant experience in some cases, ever tried raw nutmeg?). There’s everything from cinnamon, cardamom, and cloves, to vanilla, pepper, and even turmeric and lemongrass, each perfuming the air with its distinct aromas. You’ll discover unique uses and medicinal benefits of the herbs and spices and learn about how unexpected parts of a plant can be used for flavour, making the tour educative and fun in equal measures. The fun also comes from a few local lads who walk up to offer you a hand-woven palm leaf hat or ‘handbag’ that they weave in front of you in minutes, and the distant sound of a worker singing a melancholy tune from high up on a coconut tree – if you choose to stop and engage, it will cost you a tip. Admittedly, it may seem a bit contrived, but it is nonetheless good for a laugh. The highlight of the tour comes after this, when you get the opportunity to visit a local home for lunch. Making no pretences for the benefit of tourists, the house is simple, a bit ramshackle even, and you do feel like you’ve been invited

Fresh seafood galore at Forodhani night market

Indigenous and imported spices are grown in Zanzibar

Zanzibari cuisine The cuisine of Zanzibar is a homogenised mixture of many different influences, from Arabian and Indian, to Swahili. Seafood features prominently in the cuisine, naturally, as does locally grown produce such as cassava (also known as manioc), and tropical fruits like pineapple, mango, and coconut. Maize is a popular staple, used in traditional African dishes like ugali (maize porridge), as is rice. Spices, of course feature heavily in the cuisine, both in flavoursome curries and stews, as well as in marinades for all the seafood.

AUGUS T 201 5

Hearty, home-style local cuisine finishes off a spice tour on the right note

Yourfoodmag.com

Your world TR AVEL

Get involved

ar? en to Zanzib Have you be os ot ph ay lid Share your ho ok. bo ce fa on with us dmag or com/yourfoo itorial@ ed at email us .com ag yourfoodm

for a home-cooked meal by a local friend. You sit down on the ground in an open-air courtyard, as the lady of the house finishes up her cooking – I peeped into her basic but spotlessly clean kitchen, and offered to help, only to be turned down politely! – a pet goat brays from the front yard, and a little girl sidles up to gaze curiously. This sets the tone for the authentic, delicious meal you are treated to, comprising of flavoured ‘pilaf ’ rice, bean stew, cassava curry, and of course, a fish curry. Subtly spiced fresh, local ingredients make this meal more special than one at any fine dining restaurant. Not only do you get to see the spices you’ve just learnt about in action in this meal, but also experience the friendly warmth of the locals, and you’ll leave with a good taste in your mouth, for both reasons.

re er

Get up close with the spices and buy some to take home too (above)

Go: Most leading airlines including Emirates (www. emirates.com) and Qatar airways (www.qatarairways. com) offer flights to the Tanzanian capital Dar es Salaam, from where Zanzibar is a short local flight or fourhour ferry ride away. FlyDubai (www.flydubai.com) flies direct between Dubai and Zanzibar. Stay: The Zanzibar Serena Inn hotel is a lovely, atmospheric hotel located on the waterfront in picturesque Stone Town. A member of Small Luxury Hotels of the World, the property is housed in two adjacent historic buildings that have been carefully restored to offer intimate luxury combined with quintessentially Zanzibari exoticism. (www.serenahotels.com) Do: Eco & Culture spice farm tours are priced at around US$30 per head (around Dh110), visit www.ecoculture-zanzibar.org.

Yourfoodmag.com

AUGUS T 201 5

Photos: Shutterstock/supplied

Forodhani night market is popular with both tourists and locals

Column CULINARY DILEMMAS

RSVP - conditions apply!

inner invites read easy. Come over for a meal, they say. It’s the RSVPs that have begun to resemble complicated lifestyle reports. I learnt this last week when I sent over a harmless dinner invitation to a bunch of friends. I knew most of them would show up so I didn’t wait for them to RSVP and went ahead and bought the ingredients I needed for my menu – which included, horror of horror, breads, pasta, and meat. Little did I know that I’d landed myself in trouble! Two days before D-day, the guests RSVP-ed and instead of a mere Yes or No in my inbox, each of the confirmed guests sent me a list of their food fetishes, allergies and diets. The fact that they suffixed the list with a smiley face had no affect on me. For I was now staring at a bursting refrigerator and pantry, with barely anything in there to accommodate the choices stated by my guests. Happy to have been cautioned against the use of any kind of beans and nuts for two invitees who were allergic, I began to strike off the ingredients that I could use to make this menu. A neighbour was on a paleo diet, a close friend on a detox juice programme, and a colleague had recently turned vegan. Grains, potatoes, dairy, refined vegetable

AUGUS T 201 5

oil, eggs, honey, meat, poultry and fish were now off the menu. Thankfully, I could use the raw veggies and fruits to squeeze out some juice and aid my ‘detoxifying’ friend in cleansing her system. The easiest meal to prepare was for an invitee on the GM diet. He was on Day four of the sevenday wonder plan and so all he had asked for was a carton of milk and a couple of bananas. The culinary goddess in me was getting grumpy but with absolutely no option of pleading for support, I decided to be supportive. With the aid of an Excel sheet, I laid down a menu: four appetisers and nine main dishes for a party of, well, nine guests, which took me a day and half of buying the right ingredients and following the perfect recipes (a few kind souls sent me recipe links to facilitate the process). Before they arrived, I carefully labelled the dishes to make sure I didn’t upset anyone’s regime. As for the real dinner party, it ended up being a conference on the season’s top eating trends. Of course, I was on the receiving end, as I was munching on a little of everything from everyone’s plate. What I learnt from this experience is that dinner parties are no longer about what the hosts want to serve and eat or know to cook. Bespoke dinners are on the platter now. Phew, time to clean up!

Yourfoodmag.com

Photos: Shutterstock, supplied

Your Food Mag’s features editor Purva Grover gets a crash course in catering to diets when attempting to host a dinner party.

Win with us!

Want to walk away with free dining vouchers? Look out for the competition posts on facebook.com/yourfoodmag to enter.

Worth Dh650

Dinner for two at La Résidence Restaurant & Lounge, Dubai Enjoy dinner for two at this luxurious French brasserie to indulge in gourmet cuisine created by Michelin star chef Frédéric Vardon. (Turn to pg6 to read our review of the restaurant). www.laresidence-dubai.com. To be in with a chance to win, simply answer this question when the competition is posted on Facebook: Who is the French chef associated with La Résidence Restaurant & Lounge?

Worth Dh750

Gastropub experience at The Black Lion, The H Dubai This newly opened New York-style speakeasy serves up an array of America’s culinary greatest hits, with a beverage list to match. Whether it’s a late breakfast, business lunch, or after-hours socialising, a good time with good food is guaranteed here. This prize includes a three-course meal for two plus a bottle of house grape. www.theblacklion.ae. To be in with a chance to win, simply answer this question when the competition is posted on Facebook: Where is The Black Lion located?

Worth Dh250

Afternoon tea for two at Mashrabiya Lounge, Fairmont the Palm Dubai Indulge in a time-honoured ritual with the Summer Delight Afternoon Tea experience. Nibble on sandwiches, scones, pastries and desserts, washed down with fine tea and coffee, while taking in the views of the city skyline at this elegant lounge. www.fairmont.com/palm-dubai. To be in with a chance to win, simply answer this question when the competition is posted on Facebook: What is the price (per head) for this afternoon tea?

Worth Dh150

Brit-style curry dinner at Brit Balti This casual restaurant offers British-style Indian cuisine, with a menu and vibe brought in straight from Birmingham. The restaurant offers everything from tandoori and curries, to biryani, plus, of course, tikka masala items – chicken tikka masala is, after all, Britain’s national dish! One winner can tuck into a hearty dinner for two with this prize. www.britbalti.com. To be in with a chance to win, simply answer this question when the competition is posted on Facebook: What cuisine does Brit Balti offer?