Barbecue season is around the corner! The weather will soon start to cool, which means we can start thinking about hitting the outdoors and firing up those grills again. If you’re in need of new inspiration for what to toss onto the fire or for a sizzling new side dish – look no further. This issue includes snacks on sticks, seared salads, boerewors – that quintessential South African sausage, a big Texan BBQ menu, key cuts cooked low and slow, tips on how to go off the grid with salt slabs, hay and cedar planks and much more.
Don’t miss our Meet the Producers feature about Aussie family-owned business Stanbroke Beef – from whom we source all our spinneysFOOD Organic, Wagyu and Angus beef. We just returned from visiting them in Queensland for an adventure Down Under!
There’s also an interesting read about Dubai-based restaurant LOWE’s sustainable initiatives, a round-up of the city’s burgeoning coffee culture and our picks from the recently released Michelin Guide. Enjoy the thrill of the grill,
Until next time
THIS MAGAZINE IS PRODUCED BY
CEO SUNIL KUMAR
GENERAL MANAGER OF COMMERCIAL TOM HARVEY
GENERAL MANAGER OF MARKETING WARWICK GIRD
CREATIVE AND CONTENT DIRECTOR TIFFANY ESLICK tiffany.e@finefarefood.com
Spinneys Dubai LLC and the publishers regret that they cannot accept liability for error or omissions contained in this publication, howsoever caused. Readers are advised to seek specialist advice before acting on information contained in this publication, which is provided for general use and may not be appropriate for the readers’ particular circumstances. No part of this publication or any part of the contents thereof may be reproduced, stored in a retrieval system or transmitted in any form without written permission.
14 CLOSING THE LOOP LOWE’s commitment to sustainability has resulted in it winning a green Michelin star and the title of Sustainable Restaurant 2022 at MENA’s 50 Best. We find out why
16 USE IT UP
Make your own firestarters from everyday ingredients and items you’d find in the kitchen
18 READ, WATCH, LISTEN Cookbook, podcast and streaming recommendations
IN SEASON
22 Make the most of our fresh microgreens, pumpkins, mangoes, plums and blueberries
STANBROKE
30 All our SpinneysFOOD beef is sourced from Stanbroke – a family-owned business in Queensland. We recently visited their properties – travelling to farms in the Australian outback, the feedlot and their processing plant in Brisbane. Find out about this exemplary company that puts animal welfare, sustainability and quality at the fore
PEOPLE IN FOOD
38 WHAT’S BREWING?
From specialty roasteries to Instagrammable cafés, there has been a surge in UAE-based coffee concepts bound by a mission to revolutionise the local industry in recent years. We speak to some of Dubai’s most prominent players in the game
40 THE FOOD CURATORS
When Ola Jaroudi and Tarek Sultani started cooking in their outdoor kitchen, they had no idea they were going to impact the foodie experiential space in the UAE
42 STARS ON OUR PLATES
The Michelin Guide made its debut in the Middle East with its first selection of restaurants in Dubai
WEEKNIGHT WONDERS
44 Whip up nutritious, family-friendly and easy dinners for four in under 30 minutes
Recipe features
THE
BIG GRILL
50 SNACKS ON STICKS
All these skewers are designed to be grilled over hot coals, so you can serve them as snacks while waiting for the fire to reach the perfect temperature to grill your main course
54 TOAST OF THE TOWN
It will be impossible to pass up these grilled breads that have been topped and smothered with the most delectable ingredients
58 LOAD ‘EM UP
An assortment of indulgent toppings for your BBQ hotdogs, burgers, veggies and salads
62 DO THE TWIST Potato, Caesar and Greek salads are staple BBQ sides. But why not try tossing them on the fire, too?
GO TO GROUND Coffee is great for BBQ brines, marinades, rubs and sauces
70 TEXAS BBQ
Inspired by barbecue classics from the Lone Star State, we’ve created a delicious spread with corn bread, mac and cheese, BBQ chicken and more
76 TAKE IT SLOW
From brisket and short ribs to spatchcock chicken and lamb shoulder, these cuts of meat are best cooked slowly to enhance their flavour
80 RIGHT ROUND
Try these recipes with boerewors – the traditional spicy and aromatic South African sausage – that are perfect for breakfast, lunch or dinner
84 OFF THE GRID
Try something new when barbecuing seafood – cook salmon on a cedar plank, prawns on a salt slab, wrap sardines in grape leaves and more
90 FIRING UP THE GRILL
Zahra Abdalla enjoys outdoor cooking, especially barbecuing for her family. Here she pairs rib-eye steaks with a fresh zesty salad
92 NO BBQ? NO PROBLEM!
Have fun with hot smoking, griddle pans, oven grilling and liquid smoke instead Here she pairs rib-eye steaks with a fresh zesty salad
LITTLE COOKS
96 VERY BERRY SNACKS
Driscoll’s premium varieties of berries make excellent lunch-box snacks or after-school treats. Try these simple and delicious recipes using strawberries, raspberries, blueberries and blackberries
NO
TRICKS, JUST TREATS
Kids will love making these spooky additions for their Halloween party spread 98
Live well
104 BETTER BREW
Give your gut a healthy boost with Remedy Kombucha
105 SIMPLE SOLUTIONS
The Waste Lab is making waves with its low-tech solutions for food waste
106 DESIGNS OF GRATITUDE
Christine Wilson, the face behind Peahead.eco, designed Spinneys’ limited-edition tote bags. We chat with her about her creative process
108 THE BREAD EXAM
In honour of Pinktober, we’re highlighting the award-winning campaign in which the art of bread making was used to promote self-checking
110 ALL ROUNDERS
From SPF-infused skincare to gentle formulas that nourish, treat yourself to two new beauty brands at Spinneys
Pamper your little ones with Mini U’s haircare, body and bath care products
112 GEARING UP FOR SCHOOL
Helen Farmer rounds up the experts every parent needs to know
113 SMASH HIT
We find out why everyone is talking about and playing padel tennis
The cut
Food, restaurant and product news that we think is worthy of being on the list!
Wood-fired oven at LOWE
Word of mouth
New products, the latest trends and foodie news
We’ve expanded our range of SpinneysFOOD Extra Virgin Olive Oils with three from Greece, Italy and Spain and three flavoured types, which have been infused with chilli pepper, garlic and black truffle. Look out for these in stores now. And remember to tag us on Instagram when you use them.
Breakfast of champions
If you love eating a big bowl of cereal with milk for breakfast, you’re going to love our new range of SpinneysFOOD Cereals. We’ve got eight flavours from frosted corn flakes and choco rice snaps to multigrain hoops and crunchy nut cornflakes. They’ve all been made without artificial flavours, colours and preservatives and are low in saturated fat.
SWEET STORY
Head to Brix at Jumeirah Fishing Harbour for Dubai’s latest multi-sensory dessert degustation called ‘The Seasons’, led by chef Carmen Rueda Hernández. We thought all four of her interactive and sensorial courses as well as their accompanying mocktails were innovative, playful and showcased novel flavour combinations. And nothing was too sweet, rich or heavy! Book your private one-hour journey at brixdessert.com
DWTC food shows
Two of the biggest events in Dubai’s annual food calendar will take place between 8-10 November at Dubai World Trade Centre. The Speciality Food Festival celebrates premium food brands, exotic ingredients and artisanal foods across six categories –artisan and gourmet, organic and free-from, health and wellness, vegan and plant-based, food service and speciality coffee. Besides sampling and tasting a variety of products, visitors can also join masterclasses and watch the UAE Cup Tasters Championship, which highlights expertise in tasting and distinguishing levels of quality and differences in flavour of speciality coffee. The region’s leading sweets and snacks industries will be showcased at ISM Middle East. This year the show will lay special emphasis on chocolate, confectionery, desserts, snacks, ice cream, fine bakery, date and date palm products. ISM is an excellent opportunity for companies to network, build their brands and widen their trade circle across the MENA region.
FOLLOW THE CRUMBS
What makes a buttery biscuit better? A generous dollop of salted caramel. That’s exactly what you’ll get with Cartwright & Butler Sea Salted Caramel Biscuits.
ANYTIME, ANYWHERE
Get your caffeine fix in a jiffy with Starbucks Caramel Latte sachets. Made with 100% Arabica beans, dairy milk and creamy caramel flavour, these sachets are ideal for a beverage on the go.
TWICE THE FUN
Two soft waffle cookies smushed together with soft gooey caramel is an excellent choice to get you out of those afternoon slumps. Make a beeline for Double Delight Original Dutch Caramel Waffles.
COOL INNINGS
Our plant-based Vegan Salted Caramel Ice Cream is made with rice milk, vegan whipping cream and vegan caramel sauce. Pair it with brownies, add it to a milkshake or indulge in a scoop or two on its own.
7 of a kind
Salty, sweet and irresistibly buttery, salted caramel makes everything taste better
SPREAD THE JOY
Make simple pancakes scrumptious with a generous drizzle of Bonne Maman Salted Caramel. This smooth and delicious ingredient is also great for baking.
DARK DELIGHT
Intense dark chocolate meets rich, salted caramel to create a decadent treat in Waitrose Salted Caramel Filled Chocolate.
ON CLOUD NINE
Generously slather a PB&J sandwich with Caramel Marshmallow Fluff to turn it into the ultimate snack. This sticky, sweet spread tastes even better with notes of brown butter in this flavour.
DRINKS
Add smoke and spice to your next beverage
Tips from The Tasting Class
A classic paloma is a refreshing grapefruit drink from Mexico. This beverage strikes the perfect balance of sweet and bitter.
I encourage you to introduce a few savoury ingredients to your mocktail repertoire to build layers of flavour and offer an enjoyable alternative to a sugar-loaded beverage.
Here, we’ve introduced elements of smoke and spice with Waitrose Lapsang Souchong tea and Waitrose Barbacoa Seasoning. Lapsang Souchong is a Chinese black tea that is slowly smoked dry over pinewood fire. Barbacoa seasoning is a traditional Mexican spice blend of smoked chipotle peppers, cumin and cloves.
While Waitrose Barbacoa Seasoning is intended to be a meat-rub, it has the right amount of spice, salt and texture to make an excellent savoury rim coating for glasses, too. And, keeping in theme with this edition of Nourish , it’s the perfect drink to serve your guests while your mains are being grilled.
LAPSANG SOUCHONG PALOMA
Prep time: 15 minutes
Cook time: 5 minutes
Serves: 4
250ml SpinneysFOOD Bottled Drinking Water
4 Waitrose Lapsang Souchong tea bags
1 lime
30g Waitrose Barbacoa Seasoning
For the paloma
500ml grapefruit juice
125ml SpinneysFOOD Maple Syrup
125ml lime juice
To serve
Brûléed grapefruit slices
200g SpinneysFOOD Ice
1 Boil the water and brew the Lapsang Souchong tea as per package instructions. 2 Refrigerate until completely chilled. 3 To brûlée the grapefruit, cut 1 grapefruit into 1cm-thick slices and evenly arrange on an oven tray. Using a blow torch or an oven set to grill, blow torch or grill the slices until slightly charred. Set aside to cool before serving.
4 Quarter the lime and run the pieces around the edges of four glasses. 5 Place the barbacoa seasoning on a small plate and coat the glass rims with the spice.
6 In a cocktail shaker or jug, combine the grapefruit juice, chilled tea, maple syrup and lime juice. Shake or stir to combine.
7 Fill each glass with ½ a cup of ice and divide the paloma mixture equally between the glasses. 8 Top with brûléed grapefruit slices and serve.
3 to try
CROSSIP DANDY SMOKE
The flavours of pine, clove and nutmeg combine with sweet, smoky lapsang for a bold 0% spirit. crossipdrinks.com
COCO COLA SIGNATURE MIXERS SMOKY
Aromatic, warm and spicy flavours in this mixer pair perfectly with non-alcoholic rums and whiskies. coca-cola.co.uk
GLEN DOCHUS WEST COAST BLEND
Notes of caramel and smoke give way to pepper and apricot for an excellent finish in this non-alc whiskey. glendochus.co.uk
Lapsang Souchong paloma
Visit these hotel-based restaurants in Dubai where flavour and provenance are prized above all
1
Chef Izu Ani’s eunoia by Carine, a French Mediterranean restaurant at the Hyatt Centric Jumeirah Dubai, is a cosy venue with pastel greens and off-whites paired with wood tones, natural materials and copper accents. A worthy option for your appetisers would be the tarte flambée (onion tart). Baked fresh with partially melted mozzarella balls on top, fresh tomatoes and caramelised onions, it is a wonderful way to start your night. The flavourful carrot salad with pistachio and tarragon was a pleasant surprise. The mains shine – our picks are the grilled tiger prawns with garlic butter and smoked tomato relish and the grilled squid Provençal. Desserts are worth saving space for. The raspberry cheesecake will be a stunning culmination to your experience.
2
Hailing from Vienna, named after an ancient street in Italy, helmed by awardwinning chef and pizzaiolo Francesco Calò, and now open in Dubai’s Address Beach Resort, Via Toledo promises foodies a “unique Italian culinary experience”. Pizzas, pastas and seafood specialities are the headliners, and unsurprisingly, a highlight is the Neapolitan-style pizza. Made with dough that’s been fried for a
GET STEAMY
minute before being baked, the double-cooked pizza is a showstopper – crispy with a pillowy crust and topped with the perfect amount of rich, home-made marinara, it’s deliziosa. Prepared in a lip-smacking seafood broth, the pasta is commendably al dente while the fritto misto is another unmissable dish. With gorgeous Ain Dubai views and slick décor, Via Toledo is a welcome addition to the local dining scene.
3
A fine-dining Indian vegetarian 15-course menu? Sign us up. Avatara, located in the space at voco Dubai that formerly housed sister restaurant Trèsind Studio, has knocked the ball out of the park with its degustation menu. The restaurant seats up to 24 diners, and its team is helmed by chef Rahul Rana. The start is auspicious with the makhan malai, popping mishri and saffron spoon. We think it will be a pleasant surprise for anyone who hasn’t tried this sweet made from milk cream. While every dish delights, we may have had more than one helping of the green pea kachori with aloo rasa and masala Brussels sprouts and the dal vada with black lemon pickle. We can also safely say we have never tasted a version of paan like Avatara’s. Go on an empty stomach.
1 Din Tai Fung: This list would be incomplete without the hot, soupy steamed buns you’ll find at this firm favourite. Obviously, we love the truffle chicken xiao long bao for the ultimate indulgence on your plate.
2 Han Shi Fu : Order the 6 colour soup dumpling basket and thank us later. Coming in bright shades of blue, yellow, green and more, we think you’ll fall for the scallop and truffle dumplings.
3 Han Cuisine Restaurant: It may only have two xiao long baos on the menu, but that makes it easier on you. Pick chicken or beef and enjoy these hearty dumplings whenever you like.
Xiao long bao, or steamed buns, are a firm favourite on our culinary scene and will never go out of style. Find out where to get your fill of these ubiquitous ‘soup dumplings’ across Dubai.
CLOCKWISE, FROM TOP LEFT: Makhan malai to start your experience at Avatara; the moreish onion tart from eunoia by Carine; inside eunoia by Carine at Hyatt Centric Jumeirah Dubai; the pizzas at Via Toledo will satisfy your appetite.
Closing the loop
Lowe’s commitment to sustainability has resulted in it winning a green Michelin star and the title of Sustainable Restaurant 2022 at MENA’s 50 Best. We find out why
Located far from the madding crowd in Dubai’s Al Barari, Lowe was always an ‘in-the-know’ favourite, but has shot to the top of culinary connoisseurs’ minds this year. The restaurant was presented with two sustainable-focused awards this year, winning the title of Sustainable Restaurant Award 2022 at the inaugural MENA’s 50 Best as well as a Michelin Green Star in the guide’s first iteration in Dubai.
Chef and restaurateur Kate Christou and partner Jesse Blake, with the blessings of the owner, embarked on a path to develop a restaurant where sustainability was a given rather than a selling point. Kate and Jesse asked themselves: “If we were going to build our dream restaurant, what would it be?”
The answer to that question opened its doors in March 2019, where everything is cooked over fire (Lowe has a rotisserie, a grill and a wood-fired oven) and the vibe is one of being in someone’s cosy home. “It’s a place you could visit in gym gear, but also come in high heels. Everyone is welcome,” adds Kate.
She admits it was a slow start when they first moved to the UAE from Australia, when it came to getting their name out in the market as a home-grown brand. Eventually, however, word of mouth meant that people started flocking to the restaurant. Even then, Lowe’s sustainable
credentials were not something that they trumpeted from the rooftops.
Kate says, “In Australia, when you’re cheffing, sustainability is at the core of what you do anyway. It’s all about the local produce. So, we already came with that ethos.”
From the beginning, Lowe was a zero-plastic zone, with a ban on all single-use plastic, along with all the packaging being compostable. “This caused problems: people were complaining about water being expensive because we wouldn’t do plastic bottles – and now it’s very common,” adds Kate. Other initiatives Lowe follows are composting ingredients such as eggshells, along with takeaway coffee cups being completely banned. Opening hours have already reduced significantly for the venue to be open when it’s the busiest, thereby reducing running costs of air conditioning and lights, and Kate says this has been one of the biggest impacts in terms of saving energy.
But it goes beyond that. Kate says, “When we weren’t so busy, we had waste. That’s when we started to create ‘Waste Not’ dinners. We began freezing leftover pastries, the rinds from when we’d make fresh orange juice, or other such things. We started to look
at everything and think, ‘how can we use this somewhere else so that we don’t have this waste issue?’”
Priced at 99 AED, Lowe’s team created eight to 10-course menus, which got the foodie scene talking. “We received plenty of interest from that. It was also time to be really creative, educate our team and get them to buy into everything that we had been already pushing.”
The consequence of these menus was that the team started looking at the menu with a fresh set of eyes. Kate explains, “We realised that all these ‘waste’ items are good enough to go on the menu. So now we’ve reached a point where we don’t have much waste because we’ve designed a menu that is completely circular.” While it’s no longer one of Lowe’s offerings, one popular dish from the Waste Not menu was burnt sourdough ice cream. Instead of throwing away burnt toast, these were turned into delicious ice cream.
Kate says Lowe goes a step further in its quest towards being sustainable. “For us, sustainability is also about employee well-being and the social responsibility that we have as a business.
“All our staff work five days, far fewer hours than everywhere else. We pay above average. We have amazing employee well-being programmes: they have access to a gym, swimming pool, they can access all the facilities in NASAB. We’re in the midst of developing a much bigger employee well-being programme. This is also part of sustainability.
“Then we have a social responsibility, too, and we are very philanthropic,” Kate says.
“It’s not a marketing thing for us. It’s not even on our website, it’s not in our blurb about who we are.”
The next step for Lowe is its own vegetable garden, which is slated to being planted in October 2022. “We are getting tomatoes, aubergines and some herbs [to begin with]. I’m considering – but I don’t know if it’s feasible –having no lights and dining by candlelight.”
Kate reiterates the belief that this was all just part of the ethos. “We never set out to be a sustainable concept. It happened naturally because it’s so ingrained in everything that we do. Over the course of time we have become known for it. We’re just doing it because we believe we have a responsibility – for no other reason to be honest. There were none of these awards back then, either.”
She continues, “We are not doing it for the awards or the recognition, but of course, in any profession, it is an amazing feeling to be recognised by your peers and colleagues for what you’re doing. It’s definitely been a huge career highlight.”
The awards won’t change anything about their ethos. “We’ll just keep doing what we’re doing, which is good quality food, good quality produce and a creative menu with service.”
Written by Devina Divecha ; Photography Supplied
CLOCKWISE, FROM TOP LEFT: Kate Christou and Jesse Blake; Lowe’s laid-back ambience is perfect for long, lazy meals; Potato ice cream, sesame custard, fromage blanc and miso caramel.
Rice congee with chicken, spring onion and ginger sauce
TABL E TALK
Every single dish on the menu at Lowe is analysed from the point of view of any potential waste and how to reuse or recycle it.
To that end, Kate Christou shares the recipe for Lowe’s rice congee with chicken, spring onion and ginger sauce, and says that this is one of many dishes on the menu, which creates almost no waste.
She explains, “When making this dish you will be left with cooked chicken bones, egg shell, ginger peel, spring onion root, jalapeño top and coriander stalks, all of which can either be re-purposed or composted, so nothing ends up in the bin.
“The congee itself can also be frozen and reheats perfectly for a quick and versatile meal for breakfast, lunch and dinner.”
SCAN FOR RECIPE
Use it up
Make your own fi restarters from everyday ingredients and items you’d fi nd in the kitchen
AROMATIC
FIRE BARS (WITH CINNAMON STICKS, ROSEMARY, BAY LEAVES AND CLOVES)
This recipe uses silicone moulds. If you don’t have any, a great alternative would be to line a cupcake tray with paper cupcake wrappers and set the fire bars in there. When ready to use there’s no need to remove the wrapper, it will act as a fire starter.
Prep time: 20 minutes
Makes: 6
6 sprigs SpinneysFOOD Fresh Rosemary
6 SpinneysFOOD Cinnamon Sticks
24 wood chips
6 SpinneysFOOD Bay Leaves
6 cloves
140g (2) leftover candles
6 silicone moulds
1 Place a rosemary sprig, cinnamon stick, 3 wood chips, bay leaf and a clove in each silicone mould. 2 Break up each of the candles and remove the wicks. 3 In an old pan set over a medium heat, melt the candle wax until it becomes liquid. Pour the melted wax evenly into the silicone moulds, ensuring some of the additions are sticking out of the wax as this is what you will light. Allow the fire starter bars to cool overnight. 4 When ready to use, place one of the bars in and among the coals or wood. Make sure to put the bars in a spot in the grill where the wax will be contained. 5 Set light to one of the additions, i.e. wood chips, cinnamon sticks or rosemary sprigs, and allow to burn.
Aromatic fire bars (with cinnamon sticks, rosemary, bay leaves and cloves)
TOP TIP!
Keep a small bowl on the counter to collect all the used tea bags and once dry, place the teabags in the jar of paraffin.
DRIED CITRUS PEELS STARTERS
Whenever you eat, peel or chop citrus fruit, keep any and all leftovers to dry.
Prep time: 5 minutes
Leftover citrus fruit peels
1 Place the citrus peels on a wire rack set over a baking tray and leave it in the sun to dry. A sunny windowsill is fine, but a sunny spot outside is even better, as long as it’s not too humid.
2 Turn the peels once a day for 1-2 days, until completely dry. The time it takes may vary depending upon the climate and weather. 3 The dried peels must be hard and crispy, or they may spoil. Store the dried peels in an airtight
container. 4 When ready to use, light the citrus peels and place among the firewood or coals.
DIY TEA BAG FIRELIGHTERS
Prep time: 5 minutes
Makes: 6
6 dried tea bags
125ml liquid paraffin
1 x medium jar
1 Place the dried tea bags (preferably tagged) in the jar with their tags hanging over the lip of the jar. 2 Top with the paraffin. 3 Seal with a lid and store away from anything flammable.
DIY tea bag firelighters
COOKBOOK RECOMMENDATIONS
The best new releases to add to your library wish list
For the home baker BALLYMALOE DESSERTS, Iconic Recipes and Stories from Ireland Straight from family-run Ballymaloe House in the East Cork countryside, comes acclaimed Irish pastry chef JR Ryall’s delightful baking book with 130 tested and perfected recipes for avid bakers. You’ll find home-baked cakes, cookies, pastries, puddings and showstopping recipes such as a retro ice cream bombe, almond meringue gâteau and a classic strawberry shortcake made modern. Inspiring and accessible, Ryall’s recipes are adaptable, highlighting Ballymaloe’s commitment to seasonality and celebration of fresh, local ingredients.
For the busy cook BLISS ON TOAST:
75 Simple Recipes
With 60 years of cooking experience under her apron, if anyone can elevate a simple piece of bread, it’s The Great British Bake Off judge, Prue Leith. Bliss on Toast shows busy home cooks how to upgrade sourdoughs, focaccias, baguettes, flatbreads and more, turning them into full-on meals. From the healthy to the hearty, the salty to the sweet, Leith’s recipes are versatile and perfect for any time of the day – think tomatoes, shallots and oregano on black olive toast, bananas and ice cream on panettone, and much more.
For the creative cook MEZCLA: Recipes to Excite
In her first solo cookbook, Ottolenghi protégé and co-author of Ottolenghi Flavour, Ixta Belfrage shares her love of bold ingredient combinations through 100 recipes inspired by Italy, Brazil, Mexico and beyond. Divided into quick and longer recipes (for when you have time to slow down), highlights include giant cheese on toast with honey and urfa butter, shrimp lasagna with habanero oil, and sticky coconut rice cake with turmeric tomatoes. Creative, colourful and impactful, you’ll find something delicious to whip up no matter what the occasion may be.
THE
SPORKFUL with Dan Pashman
This food-centric podcast isn’t for foodies, it’s for eaters. Hosted by Dan Pashman, The Sporkful uses humour and humanity to approach food from many angles such as science, history, race, culture and economics. And, let’s not forget, lengthy debates, too, covering pivotal topics such as whether you should put ice in your milk or not, and the best way to layer peanut butter and jelly in a sandwich. Fun fact: Pashman created the pasta shape cascatelli, which is a hybrid of the bucatini and mafalda pastas.
Find The Sporkful podcast wherever you find your podcasts, like Stitcher, Apple Podcasts and Spotify.
CHEF’S TABLE: BBQ
Looking for some barbecue-season inspo? An oldie but a goodie, Chef’s Table: BBQ delves into the juicy, smoky world of barbecue, visiting acclaimed chefs and pitmasters in the US, Australia and Mexico. Across the four episodes, viewers can immerse themselves in the stories of American comedian-meets-pitmaster Tootsie Tomanetz, Sydney-based chef Lennox Hastie, award-winning chef Rodney Scott and Rosalia Chay Chuc, who specialises in traditional Mayan cuisine. All episodes of Chef’s Table: BBQ are available on Netflix.
At munchbox, we select healthy, natural, nutritious ingredients that help you nourish your body.
In season
Make the most of our fresh microgreens, pumpkins, blueberries, mangoes and plums
MEET THE PRODUCERS
New Leaf Microgreens
We source a variety of fresh microgreens from Dubai-based producer New Leaf Microgreens. The owner, Adam Pitts, is dedicated to organic growing practices. At New Leaf’s sustainable farm, microgreens are grown in a balanced organic soil mix, without the use of pesticides, herbicides, and chemical and synthetic fertilisers, to achieve the best flavour and nutrient values.
RICOTTA AND MICROGREEN PESTO MANNICOTTI
This summery dish is loaded with protein and nutrient-rich microgreens.
Prep time: 40 minutes
Cook time: 20 minutes
Serves: 4-6
For the microgreen pesto
20g toasted pine nuts
2 tbsp fresh lemon juice
1 small garlic clove
¼ tsp SpinneysFOOD Fine Sea Salt
30g microgreens
10g SpinneysFOOD Fresh Basil
4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive
Oil, more for a smoother pesto
For the egg crêpes
4 large eggs
½ tsp SpinneysFOOD Fine Sea Salt
125g SpinneysFOOD All-Purpose Flour
Handful of microgreens
125ml SpinneysFOOD Bottled Drinking Water
Sunflower oil spray, to grease
For the filling
60g Parmesan
110g SpinneysFOOD Organic Baby Spinach
250g fresh ricotta
2 large egg yolks
80g microgreen pesto (see recipe below)
For the topping
1 x 400g tin SpinneysFOOD Organic Chopped
Italian Tomatoes
1 tbsp red grape vinegar
2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil, plus extra to serve
1 tsp SpinneysFOOD Fine Sea Salt
200g SpinneysFOOD Mozzarella
To serve
SpinneysFOOD Microgreens
SpinneysFOOD Black Pepper, freshly ground
1 Preheat the oven to 180°C, gas mark 4. Grease a 2½L baking dish. 2 To make the pesto, add the pine nuts, lemon juice, garlic and salt to a food processor. Pulse to combine. Add the microgreens and basil, then pulse again. With the food processor running, drizzle the olive oil in a steady stream until smooth. Adjust the seasoning to taste. Set aside.
3 To make the crêpes, place the eggs in the bowl of a stand mixer fitted with a whisk attachment and whisk until frothy. Add in the salt and, in batches of three, whisk in the flour. Finely chop the microgreens. Add in the water and microgreens and whisk to just combine. 4 Heat a non-stick frying pan over a medium-high heat and grease with the cooking spray. 5 Pour 80ml of the crêpe batter in the pan and swirl to coat the base of the pan. Cook for 1 minute or until set, flip and cook on the other side for another 30 seconds or until both sides are golden. 6 For the filling, finely grate the Parmesan. Chop the baby spinach.
7 Add the ricotta, egg yolks, Parmesan, baby spinach and pesto to a large bowl. Stir to combine. 8 Spread 80ml of the filling in the centre of each crêpe and roll to enclose. Arrange the filled crêpes in a prepared baking dish. 9 Combine the tomatoes, vinegar, oil and salt in a blender and blitz. Pour the mixture over the crêpes and top with mozzarella. 10 Bake for approx. 15-20 minutes or until golden and bubbling. Top with the microgreens and freshly ground black pepper.
Ricotta and microgreen pesto mannicotti
VEGGIE
P u m p kin s
SUMMER PUMPKIN AND LENTIL CURRY
Serve with an extra splash of coconut milk to make this curry extra creamy.
Prep time: 20 minutes
Cook time: 40 minutes
Serves: 4
1kg pumpkin, skin on
4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
2 tsp SpinneysFOOD Sea Salt Flakes
4 tsp SpinneysFOOD Garam Masala Powder
1½L vegetable stock
2 leeks
5cm piece ginger
2 garlic cloves
1 lemongrass stalk
1 mild red chilli
400g SpinneysFOOD Masoor Dal
2 tsp SpinneysFOOD Maple Syrup
1 x 400g tin coconut milk
100g sugar snaps
To serve
Handful of SpinneysFOOD Fresh Coriander
50g fresh coconut flakes
50g roasted cashew nuts
1 tsp nigella seeds or sesame seeds
1 Preheat the oven to 220°C, gas mark 7. 2 In a large roasting dish, add the pumpkin and 1 tbsp of the oil, salt and half the garam masala powder and toss to coat. Roast for 20 minutes or until tender. Keep warm. 3 Bring the stock to a boil in a medium saucepan then reduce to a low heat to keep warm. 4 Place the leeks, ginger, garlic, lemongrass and red chilli in a food
Summer pumpkin and lentil curry
processor and blend to form a paste. 5 Heat the remaining oil in a high-walled frying pan and add in the leek paste, stirring for approx. 2 minutes or until fragrant. Add in the lentils and maple syrup. Stir until combined. Add the stock and half the coconut milk. Bring to a simmer, stirring occasionally until the lentils are tender, approx. 10 minutes. 6 Blanch the sugar snaps in a pot of boiling water and drain and refresh in iced water. Roughly chop the coriander.
7 Divide the curry between 4 bowls, divide the rest of the coconut milk between the bowls and top with the roasted pumpkin, sugar snaps, coriander, coconut flakes, cashews and nigella seeds.
MEET THE PRODUCER
Mirak Group
The flat, orange-green pumpkins currently in store are imported from Tunisia, where they are grown in open fields. We work with the Mirak Group, a trusted partner, to bring this variety of pumpkin to the UAE. It has sweet flesh and can be used in sweet and savoury dishes. It also keeps well for several months when stored in a cool, dark place.
VEGAN
Man goes
MANGO TANGHULU WITH ANCHO CHILLI POWDER
Though tanghulu is traditionally made with a clear sugar coating, this version is made with a deeper caramel to balance out the sweetness of the ripe mangoes.
Prep time: 15 minutes
Cook time: 15 minutes
Serves: 4
450g mangoes
400g SpinneysFOOD Extra Fine Caster Sugar
250ml SpinneysFOOD Bottled Drinking Water
For the chilli salt
2 tsp SpinneysFOOD Flaky Sea Salt
¼ tsp ancho chilli powder
¼ tsp SpinneysFOOD Crushed Chilli
1 Cut the mangoes into 2cm-thick wedges and thread on to skewers. Set aside. 2 Combine the sugar and water in a medium pot and bring to a boil, while brushing the edges with hot water so no sugar sticks to the side. Continue to boil until the sugar reaches 150°C, approx. 5-10 minutes. If you don’t have a thermometer, test the mixture by dropping some in a glass of cold water. If the sugar hardens, the mixture is ready. 3 Combine the chilli salt ingredients in a bowl. 4 Arrange the mango skewers on a tray lined with baking paper. 5 Drizzle the caramel over the skewers. Immediately sprinkle with the chilli salt. 6 Serve once the sugar has hardened.
MEET THE PRODUCERS
QC Fresh Pty Ltd
Spinneys sources delicious R2E2 mangoes from Australia through trusted partner QC Fresh Pty Ltd. These large mangoes have orange skins with just a touch of red. Their flesh is firm and has a mild, sweet flavour. QC Fresh works closely with a number of farmers in the Northern Territory and Northern Queensland to ensure a steady supply of this tropical fruit across the Australian mango season.
Mango tanghulu with ancho chilli powder
VEGAN
ROASTED PLUM SEMIFREDDO
Roasting fruit causes their natural sugars to melt into a thick, delicious caramel-like syrup, which creates a healthy addition to any dessert.
Prep time: 30 minutes
Cook time: 45 minutes
Serves: 4-6
For the roasted plums
550g ripe plums
2 tbsp SpinneysFOOD Demerara Sugar
1 tsp ground cardamom
1 tbsp raspberry or red grape vinegar
For the semifreddo base
4 large eggs, at room temperature
100g SpinneysFOOD Extra Fine Caster Sugar
250ml double-thick cream
125ml whipping cream
½ tsp almond extract
1 tsp vanilla extract or 1 vanilla bean
2 Belgian waffles
To serve
20g roasted almonds
1 Preheat the oven to 180°C, gas mark 4. Grease and line a 21cm x 11cm loaf tin with cling film, using a dish towel to smooth out most of the creases. 2 Pit and halve the plums. Place them in a large roasting dish along with the sugar, cardamom and vinegar. Toss to combine. 3 Place in the oven and roast for 20-30 minutes or until tender and golden. Remove from the oven and set aside to cool completely. 4 Set aside enough roasted plums to serve and place the rest in a blender. Blitz until smooth. 5 In the bowl of a stand mixer fitted with a whisk attachment, or in a medium bowl using a hand mixer, combine the eggs and 4 tablespoons of the caster sugar in the bowl of a stand mixer fitted with a whisk attachment. Whisk on a high speed for 5 minutes, or until soft peaks form. 6 In a separate large bowl, combine the cream, remaining sugar, almond extract, vanilla extract, and whisk until soft peaks form. Using a large metal spoon or scraper, add 1⁄3 of the whipped eggs to the whipped cream mixture and fold until smooth and combined. Repeat this process until all the whipped eggs have been folded through, making sure to retain as much air in the mixture as possible. 7 Pour the semifreddo into the loaf tin, and drizzle in some of the puréed roasted plums. Using a skewer, swirl the plum mixture through the semifreddo. 8 Cut the Belgian waffles to fit the top of the loaf tin and gently place over the semifreddo. 9 Cover with cling film and place in the freezer overnight to set. 10 When ready to serve, allow the semifreddo to thaw for 5 minutes before flipping over on to a serving platter. Roughly chop the almonds and sprinkle over the top of the semifreddo. Top with the roasted plums and an extra drizzle of plum sauce.
u m s
MEET THE PRODUCERS
Royal
We work closely with Royal, a leading Spanish fruit producer, to bring aromatic and sweet Metis® Plums to store. This stone fruit, which is a natural cross between an apricot and a plum, has a crisp bite and juicy flesh. Royal’s growers work with the soil to revive micro and macro flora. Bees are used for natural pollination and the plums are harvested only when they’ve reached optimal maturity to ensure the best fruit reach Spinneys.
Roasted plum semifreddo
VEGGIE
TOP TIP!
Add a touch of spice to this latte by steeping six crushed cardamom pods in the espresso before using.
Bl uebe rri es
ICED VANILLA BLUEBERRY LATTE
Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4
500g blueberries
50-70g SpinneysFOOD Demerara Sugar
2 tsp vanilla extract or vanilla paste
500ml SpinneysFOOD Full Fat Fresh Cow's Milk, or cream of choice
150g SpinneysFOOD Ice
240ml freshly brewed espresso
1 Combine the blueberries, sugar and vanilla extract in a small pot placed over a medium heat. Cook until the blueberries burst and the liquid has reduced to a jammy consistency, approx. 5-10 minutes. 2 Allow to cool then place in a blender. Blitz until completely smooth and combined. 3 Divide the mixture between four glasses and top with milk, ice and espresso.
MEET THE PRODUCERS
Selby Enterprises
The juicy blueberries in store are from Zimbabwe. We source them from Selby Enterprises, which has been growing and exporting horticultural crops since 1989. The blueberries are cultivated on a farm on the outskirts of Harare, where the plants are grown in pots placed in open fields. Once the berries are ready, they are graded, sorted and packed by hand.
Iced vanilla blueberry latte
VEGGIE
FOR AN ULTRA CLOSE SHAVE
Meet the producers
Journey Down Under to learn more about our Aussie beef partners...
All our SpinneysFOOD Australian beef is sourced from Stanbroke – a family-owned business in Queensland. We recently visited their properties – travelling to farms in the Australian outback, the feedlot and their processing plant in Brisbane. Find out more about this exemplary company that puts animal welfare, sustainability and quality at the fore
Written by Tiffany Eslick
Photography by Camilla Hylleberg
STANBROKE’S STORY
Stanbroke is one of Australia’s leading vertically-integrated beef businesses. Its entire operation, comprising cattle herds, the stations on which they breed and graze, through to a feedlot and processing facilities, is owned and managed by second-generation members of the Menegazzo family – with managing director Brendan Menegazzo at the helm.
“I’ve been MD for 18 years, but working in the company for 27,” says Brendan. “I love the food production business, and I love beef, so I’m definitely in the right place!”
Overseeing their whole supply chain gives Brendan and his team the ability to control consistency and, ultimately, quality products.
Their approach and success did not happen overnight – it’s been decades of following strong family values, working hard, loving the land and investment to build what exists today.
“All this takes time – especially when you’re working with livestock and nature,” says Brendan. “But it’s worth it, because we’re here for the long haul.”
THE IMPORTANCE OF ENVIRONMENT
The production of quality beef involves several critical components – one is the environment in which the cattle are bred or where they graze. Today, Stanbroke owns and manages seven stations in northern Queensland (including Fort Constantine where cattle have been farmed since 1861). Covering 1.2 million hectares in total, these properties stretch across an expansive red dust-coated landscape that’s broken up by sweeping grass plains, forests, clapboard homesteads, termite mounds and a network of seasonal rivers (with the odd croc) that feed into the Gulf of Carpentaria.
Reliable annual monsoons replenish the farms’ water stocks, strengthen the fertile soil, and ultimately nourish the natural grass – ensuring this becomes nutrient-rich fodder for the company’s Wagyu herds. And given the stations’ far-flung locations – the environment is free of any sort of pollutants or contaminants. Evidence of this is undeniably clean air which allows for cornflower blue skies by day, colourful sunsets and clear views of the Milky Way at night.
Stanbroke’s properties in the Darling Downs region of southern Queensland – a verdant and renowned farming area – are where their cattle are moved to from the north for backgrounding. This is an important stage in preparing cattle to enter the feedlot. This means that any cattle following grain-fed programmes (more on this below) graze on even more luscious pastures, before transitioning to a home-grown and home-milled mix of wheat, barley, silage, hay, cotton seed and molasses.
HOW DIET AFFECTS MARBLING
The level of marbling is greater in grain-finished cattle due to high energy rations, compared to animals that are fed solely on lower-energy pasture diets. And the longer the period an animal is grain-fed, the more tender and flavoursome the beef will be. Stanbroke’s Wagyu and Angus have different levels of marbling. Stanbroke’s primary production general manager, Brent Stevenson, explains how and why:
“ALL THIS TAKES TIME –ESPECIALLY WHEN YOU’RE WORKING WITH LIVESTOCK AND NATURE... BUT IT’S WORTH IT, BECAUSE WE’RE HERE FOR THE LONG HAUL.”
PREVIOUS SPREAD: Cattle are only moved around by trained horsemen and women; the Darling Downs region is where Stanbroke backgounds its cattle.
OPPOSITE PAGE, CLOCKWISE FROM TOP LEFT: Stanbroke grows and mills its own grain feed; a network of rivers cross through Stanbroke’s northern Queensland properties; managing director Brendan Menegazzo; lush crops grow on Stanbroke’s Darling Downs properties; Warrenvale Station is one of Stanbroke’s seven properties in northern Queensland; crystal clear skies in the north; cattle are bred in the outback; fertile crops; Wagyu and Angus cattle are grain fed for anything from 100 to more than 300 days at Stanbroke’s feedlot – this ensures excellent marbling.
“Our rations are formulated by our nutritionists and animal health scientists. For our Wagyu, we’ve formulated the best ration to give a low, slow burn for inter-muscular fat development – that’s the marbling you’ll see throughout our products. With our Angus cattle, we do the same, but it’s a hotter burn because they have a heavier metabolism. So, marbling will happen faster in Angus than with the Wagyu.”
STANBROKE AT SPINNEYS
We source Stanbroke’s Diamantina Wagyu, Angus and organic beef for our SpinneysFOOD brand. As mentioned, Wagyu is known for its high marbling and buttery flavour – both traits are maximised by Stanbroke as they feed their Wagyu cattle at the feedlot for over 350 days. Their grain-fed Angus may have more mild-medium marbling, but it offers a consistently delicious flavour and tender texture. And their organic grass-fed beef comes from cattle raised by methods that comply with the strict certification standards of organic farming.
The beef Stanbroke provides to Spinneys contains no hormonal growth promotants. “What we do is optimise the best genetics and the best nutrition to ensure the best performance and outcomes from our cattle and beef,” explains Brent.
ANIMAL WELFARE
Stanbroke’s ethos and approach to animal welfare is exemplary. The team is passionate about the correct treatment of the cattle – not only because the way the animals are handled directly affects and impacts the product, but also because they steadfastly believe that behaving in a humane and respectful manner is right.
In addition to roaming freely across the northern and southern Queensland pristine environments and feeding on only the best diets, the cattle lead stress-free lives across the board. They’re supervised by highly trained stockmen and women (who move the animals around the facilities on low motorbikes and horseback), monitored by qualified veterinarians, and sheltered from potentially disruptive weather conditions.
CATTLE ARE SUPERVISED BY HIGHLY TRAINED STOCKMEN AND WOMEN (WHO MOVE THE ANIMALS AROUND THE FACILITIES ON LOW MOTORBIKES AND HORSEBACK)
Spinneys General Manager of Commercial
Tom Harvey says
“Stanbroke is a hugely important supply partner of ours. They provide us with all our organic and Angus beef as well as Wagyu – our very best beef. We’ve had a wonderful partnership with Stanbroke for well over 12 years, and we hope there are many, many more years to come. Both our businesses have the same view of quality –and nothing is spared to make sure we deliver the best quality products for customers to enjoy at home.”
SUSTAINABILITY
From correct land management practices to solar panel systems, engaging local traditional rangers to implementing water recycling programmes, there are endless examples of how Stanbroke has and will always have sustainable approaches.
“As an intergenerational family-owned agricultural business, sustainability is part of our DNA,” says sales manager Mark Harris. “It’s what we’ve been doing for many, many years. We just haven’t spoken about it much and need to talk about it a bit more.”
With this in mind, the company is collating a sustainability index covering environmental, social/ethical and economical aspects. Given Stanbroke’s scope and scale – this is no easy task. “We need to consider sustainability over vast agricultural land, at a cattle feedlot and over our processing plant,” explains Mark. There are factors which are important to specific business units, but there are similarities running across our entire ecosystem, too.”
LEAVING A LEGACY
Brendan may have officially worked in the company for 27 years, but he started a lot earlier, getting involved as a child. “I probably started when I was 12 years old,” he says. “Any excuse not to go to school!”
He believes that having worked his way through the ranks has been hugely important. “Being able to understand every aspect of business has certainly helped me in the position that I am in now,” he explains. “Understanding what people do at all levels has been a great journey.”
His 18-year-old son, Hugh, is currently working as a “jackaroo” on one of the cattle stations – it’s hard work but he’s loving it.
Is this Brendan’s succession plan? “The intention is for the kids to be involved if they choose to be,” he explains. “So far, they’ve all showed a lot of interest and enjoyment – so let’s hope we can keep our consistency rolling on.”
THIS PAGE: Sunset on Warrenvale cattle station –this, like Stanbroke’s other six properties, is set in a remote and pristine location.
People in food
Meet the people behind Dubai’s coffee culture, Cucina del Sul and our picks from the Michelin Guide
WHAT’S brewing?
KIM THOMPSON
Founder and managing director, RAW Coffee Company
This New Zealand-born businesswoman founded RAW Coffee, one of the UAE’s first artisan roasteries, over 15 years ago, which paved the way for many of today’s coffee businesses.
“We were also the first to embrace the ritual of making coffee by roasting in small batches, focusing on freshness,” says Kim. “Just how your grandmother probably would have done it.”
young entrepreneurs who are setting up an oyster mushroom farm to supply them with our leftover coffee grinds to tackle waste.”
Next stop for RAW Coffee? Penetrating new markets in the region. “We’re looking at Saudi Arabia and Egypt,” says Kim. “I’m excited to share this journey with the younger generation that has skills I do not possess.”
From speciality roasteries to Instagrammable cafés, there has been a surge in UAE-based coffee concepts bound by a mission to revolutionise the local industry in recent years. We speak to some of Dubai’s most prominent players in the game
Apart from its core business of supplying coffee to restaurants and cafés, RAW Coffee has its own striking café in Al Quoz that doubles as a showroom.
Commenting on the industry’s fast-paced growth, Kim says, “It’s quite busy, and there’s a lot of chatter, but that’s cool because it means the industry is growing. We might not be considered hip, but we’re definitely not followers.”
One thing she knows RAW Coffee excels at is the often-underrated ability to offer consistently good coffee. “It’s hard because that means consistency of supply, roasting, build and freshness,” she explains, “And I think that’s not given enough respect or value.”
Armed with experience and knowledge, Kim and her team are innovating their way through steady growth. “We’re developing a ready-to-drink range of beverages free from artificial flavours,” she says. “We’re also working with a couple of
LEON SURYNT Managing director, Nightjar Coffee
Roasters
“An epic saga of fortitude, myth, and mystery” is how Leon Surynt describes his journey of breaking into the industry. After noticing an increase in the number of cookie-cutter coffee concepts in Dubai, the New Zealander decided to introduce the market to the ‘Third Wave Coffee” movement, which is defined by higher-quality coffee, a more profound emphasis on direct trade and innovative brewing methods. So, in 2017, Leon launched Nightjar, a private-label roastery, followed by a flagship roastery and eatery in the heart of the city to showcase artisanal coffee.
Helmed by a team of “eccentric professionals with a can-do attitude”, Nightjar is all about doing things with “simplicity and subtle humour”. The spot brings like-minded, off-beat coffee fiends together over fun brews, bites and beyond.
“Coffee is super important to our patrons, but only if it’s not intimidating or too highbrow,” says
Orit Mohammed
Kim Thompson and Matt Toogood, CEO
Leon Surynt
Leon. “Often people find [Nightjar’s eatery] by word of mouth, unaware that it’s also a roastery, but then leave with a full range of beans and even our signature t-shirts and posters!” exclaims Leon.
With their recent appointment as official operators of Museum Of The Future’s Cafe X robotic coffee bar, the launch of their Souq Madinat Badr’s dine-in and delivery outlet, and round-the-clock orders for their signature beverages, like the pecan nitro cold-brew coffee and the freshly minted raspberry nitro iced tea, the future looks promising for Leon and the team.
“We are also in the final stage of confirming regional distribution for 2023,” he adds.
ORIT MOHAMMED
Owner,
Boon Coffee Roasters
Orit Mohammed doesn’t consider herself a businesswoman but an avid coffee lover who wants people to experience the beauty of her native Ethiopia through one of its prime offerings. And after her imported coffee beans from back home were a hit with the team at Parisian-style café, La Serre, she embarked on a journey of sharing her country’s heritage with the world one cup of coffee at a time.
“I hail from Harar, where coffee was first traded as a commodity,” she says. “Who better to tell the story of coffee and that of the farmers, sorters, roasters and baristas than me?”
Boon is now well into an almost decade-long reign as one of Dubai’s most prominent roasters, with seven cafés across the city frequented by coffee enthusiasts on the hunt for delicious singleorigin coffee. “Almost all our customers are people who want to support local businesses,” says Orit. “We have a great community in Dubai.”
The road to success might have not always been smooth, but it wasn’t anything a positive outlook and friendly advice couldn’t fix. “Breaking into the industry was challenging as there was no blueprint to follow,” says Orit. “The only thing I knew was how to roast a good cup of coffee, but there were great people along the way who supported and
guided me.” For Orit, none of it would be possible without the farmers whom she and her team continually empower through education. “I come from one of the biggest farming communities in Ethiopia, so it’s not hard to see what impact giving back can have,” she says.
Today, with every cup of coffee served and bag of beans sold, Orit enjoys the fruit of her labour: an appreciation for speciality Ethiopian coffee is taking over the city. “When I started, most people would request European coffee,” she recalls. “Now, customers are not only asking about their coffee’s origin, but also from which town and village it comes.”
MOHAMED ALI AL MADFAI
Founder and CEO, Emirati Coffee
Despite his grandfather’s past of importing coffee from India and trading it in the 1930s, it was, in fact, a visit to a coffee farm during a trip to Bali in 2013 that sparked Mohamed Ali Al Madfai’s interest in the commodity.
Fascinated by the supply chain that connects farm to roaster, Mohamed enrolled at the London School of Coffee to learn everything he needed to know in preparation for his new venture. In 2017, he moved back to the UAE to launch Emirati Coffee, a speciality coffee wholesaler, roastery and café, which fast became a notable brand.
It offers businesses and customers single-origin coffee sourced from around the world, with items such as beans, drip bags, capsules and exclusive private collections, each with distinctive character and flavour.
The competitive climate of the coffee world, which Mohamed affirms is “not a fad, but is here to stay”, only fuels his drive to represent his heritage further. “We welcome the competition because it forces us to show why and how we are different,” he says.
From biodegradable packaging to sustainable water consumption practices, to partnerships with environmental and agricultural agencies and plans to switch the delivery fleet to electric
cars, technology and sustainability are essential at Emirati Coffee. “We try to reduce our carbon footprint as much as possible,” he says.
MARIA PAVANI Founder, Três Marias
Coffee has always been part of Brazilian Maria Pavani’s life. Having worked as a part-time barista in Lisbon after high school, she landed in the UAE in 2013 at the age of 22. After working many jobs in the hospitality industry that took her around the world, it was time for Maria to settle down, become her own boss and share her love for coffee on her terms. And in 2019, Três Marias was born.
“Coffee is everything I remember from my youth, and it’s everything I’ve been doing for the past 10 years,” says Maria.
Três Marias started as a service provider supporting companies with private label and training solutions, but a new window of opportunity swung open for the business when the pandemic hit: fans of the brand’s coffee began seeking its single-origin brews to enjoy at home.
To satisfy their demand, Maria launched her e-Commerce site, instantly winning devoted customers for her instant coffee sachets, Nespresso®-compatible capsules and coffee pops, among other direct-to-consumer products. The latter led her to focus on sustainably growing her brand’s notoriety among the competition.
“It’s difficult for me to separate my passion and what makes sense for my business, but my approach to coffee has changed,” she explains. “We are now developing products to help us make a name for ourselves in the market.”
With a recently launched range of alternative milk to provide baristas with great-tasting plant-based options, Maria shows no signs of slowing down. “We are launching our plantbased milk in Saudi this year”, she says. “We also hope to own flagship stores and establish a retail arm in the future.”
Mohamed Ali Al Madfai
Maria Pavani
THE FOOD CURATORS
When Ola Jaroudi and Tarek Sultani started cooking in their outdoor kitchen, they had no idea they were going to impact the foodie experiential space in the UAE
Written by Devina Divecha
What began as a passion project to remodel an outdoor space into a purpose-built kitchen has morphed into a platform for ‘curated social food experiences’. Say hello to Cucina del Sul.
Its founders, Ola Jaroudi and Tarek Sultani, started a food business together more than 20 years ago and after a fruitful but exhausting experience, vowed never to do it again. Four children, an events business and a pandemic later, the pair found themselves organising qualifier competitions for an international food event and giving people a culinary experience of a lifetime in the desert.
Ola says of their first venture in 2000, “We said we would never dive into the world of food again. I then had an event company for 10 years; then the lockdown happened and I had to shut it down.” She adds, “So what did we end up doing? Well, Covid brought out everyone’s inner foodie and they started cooking.”
Photography Supplied
Tarek, a full-time management consultant, started spending evenings and late nights cooking in their kitchen. He says, while laughing, “I would burn and sear and destroy the kitchen after it had been cleaned. So she decided to kick me out of the kitchen.”
Not to be deterred, he set his sights on their garden. A large part of their outdoor space was unused at the time and it soon became the focal point to build a purpose-built outdoor kitchen. What was meant to be a ‘little project’ ended up being a 5.5m by 3.5m beast, with equipment that chefs and foodies would drool over – a Weber station, a Kamado, a paella station, a pizza oven, a rotisserie, a fridge and a griddle. The kitchen was christened Cucina del Sul, or ‘Kitchen of Sul’ after Tarek’s family name. Sharing their cooking experiments on Instagram brought some interest from family and friends, but it wasn’t until a friend brought over a famous food blogger from Lebanon, @nogarlicnoonions, that things really kicked off. Tarek says the evening ended up being a convivial affair with a group of chefs, foodies and entrepreneurs, and says, “It was magic, with people coming together over food,
Three ‘Fire,
THIS PAGE, CLOCKWISE FROM TOP LEFT: Tarek Sultani and Ola Jaroudi love hosting people over food; Cucina del Sul has worked to bring the foodie community together; the desert events will continue in the winter; the pair will expand their reprertoire of events.
cooking together and tasting. We decided then, you know what, let’s do another one of these.”
They hosted barbecue pitmasters in Dubai for a cook-off, local food influencers and chefs for themed dinners – all to bring the local foodie community together. After Covid-related restrictions started easing up in 2021 and word of Cucina del Sul started to spread, the pair decided to amp things up with ‘Fire, Food & Friends’.
Ola says, “We decided to take chefs, who had visited us in our home, out to the desert. We hosted three desert events: the first one in January 2022 had space for 150 people and we sold out in 5 hours. Three weeks later, we did another in February and increased capacity to 250 people.”
Tarek continues, “We then did our last desert event in March – with 350 people.
“This is a passion project. We have always been foodies.”
“All this – and even the initial Cucina events – really represent what Ola and I have always done very naturally, which is hosting over food.”
Another feather in Cucina del Sul, cap was hosting the regional qualifiers for the World Food Championship’s Burger category. As a result of that, Sultan Chatila from underground dining experience Tanos at 8 is heading to Dallas, Texas in November 2022 to compete in the finals.
What’s next for the intrepid duo? They confirm they will be making a return to the desert, as well as working with the World Food Championship to host qualifying events for other categories. Ola and Tarek also reveal there are a few surprises in the works that will be unveiled in due course. Tarek adds, “We’re also having conversations with executive chefs to look at what we can do to provide creative platforms for them to play around with.”
Ola says, “This is a passion project. We have always been foodies and everything that we do now is what we have really done all our lives.” Tarek agrees and says, “It’s taken on a life of its own, which is amazing because it’s true to our personality. It’s been quite magical.”
OPPOSITE PAGE:
Food & Friends’ events were held in 2022.
STARS ON OUR PLATES
The Michelin Guide made its debut in the Middle East with its first selection of restaurants in Dubai
The long-awaited Michelin Guide made its Middle East debut with the launch of the inaugural list in Dubai in June 2022 – with 11 Michelin-starred and 14 Bib Gourmand restaurants. That’s not wall: the guide also includes 69 restaurants covering 21 cuisine types.
No restaurants won the coveted three stars, but two restaurants nabbed two stars apiece: Il Ristorante – Niko Romito and STAY by Yannick Alléno. While these are decidedly in the high-end bracket, it also gives an indication of the type of restaurant that impressed the inspectors.
What we do love about the list is the number of home-grown concepts that nabbed stars. Trèsind Studio’s avant-garde take on Indian cuisine by its chef Himanshu Saini has landed it a worthy one star (although dare we say we think it deserves more!). Akmal Anuar, whose trajectory on the UAE’s restaurant scene has been beyond
AND THE AWARD GOES TO...
MICHELIN Green Star
Lowe, co-founded by Kate Christou and Jesse Blake, was the only restaurant to win this award for its outstanding efforts and commitment to sustainability (read the interview on pages 14-15).
impressive, has found multiple spots on the list, with his newer venture 11 Woodfire taking away one star and Goldfish getting a well-deserved Bib Gourmand. The chef, whose culinary journey has been nothing short of showing how grit and hard work can lead to rewards, is also the founding chef of 3 Fils.
We absolutely have to mention Ossiano at the Atlantis, which was awarded one star. Its chef Grégoire Berger left the restaurant in January 2021 but made a triumphant return a year later. With both stints at the seafood-focused restaurant, the 34-year-old chef has impressed – and how. Its tasting menus are a true fine dining experience, with Grégoire pushing boundaries whenever and wherever he can.
But it’s the Bib Gourmand list that truly shines with the inclusion of some stellar home-grown concepts. Bib Gourmand restaurants are those where you can get a value-for-money gourmet experience – and in Dubai it is classified as a three-course meal at an average price of 250 AED.
From Emirati concept Al Khayma to Neha Mishra’s Kinoya (which has just been confirmed to open in London at Harrods in 2023), along with star chef Reif Othman’s Reif Kushiyaki and Orfali Bros, this list is a great indication of where Dubai’s culinary scene is flourishing.
Young Chef Award
French-Syrian chef Solemann Haddad of Moonrise nabbed this title for his omakase chef’s table concept (read the interview in the May/June 2022 issue of Nourish or on spinneys.com).
Welcome and Service Award
The team at Bait Maryam –founded by Salam Dakkak – was given this award for “offering some of the most charming service in the city”, according to the Michelin inspectors.
MICHELIN GUIDE DUBAI 2022
Two stars
Il Ristorante – Niko Romito
STAY by Yannick Alléno
One star 11 Woodfire Al Muntaha
Armani Ristorante Hakkasan Höseki Ossiano
Tasca by José Avillez Torno Subito
Trèsind Studio
Bib Gourmand Al Khayma
Bait Maryam
Brasserie Boulud Fi’Lia Folly Goldfish Ibn Albahr
Indya by Vineet Kinoya
Ninive
Orfali Bros
REIF Japanese Kushiyaki
Shabestan Teible
Written by Devina
Weeknight wonders
Whip up easy, nutritious, family-friendly dinners for four in under 30 minutes
PEPPADEW AND CREAM CHEESE LOADED SWEET POTATOES WITH MICROGREENS
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4
4-6 medium sweet potatoes
90ml SpinneysFOOD Mediterranean Extra Virgin Olive Oil
1 leek
50g SpinneysFOOD Mature Cheddar
4 peppadews
40g cream cheese
½ tsp SpinneysFOOD Fine Sea Salt
¼ tsp SpinneysFOOD Black Pepper, freshly ground
To serve
Handful of SpinneysFOOD Microgreens
2 SpinneysFOOD Spring Onions
YOU COULD ALSO TRY...
Making this vegan by swapping out the cream cheese for Waitrose vegan soft spreadable cheese and the Cheddar for Violife’s Cheddar flavour block.
1 Preheat the oven to 200°C, gas mark 6. 2 Using a fork, pierce the potatoes all over. Working in batches of two, place the potatoes on a microwave-safe plate and microwave on full for 10-15 minutes, turning over halfway, until tender. Set aside to cool slightly. 3 Finely slice the leek. Grate the Cheddar. Roughly chop the peppadews.
4 Carefully scoop the insides out of the potatoes, being careful not to break the jackets. Place the flesh in a large bowl along with the leek, half the Cheddar, peppadews and cream cheese. Mix to combine. 5 Place the jackets in a roasting dish. Stuff each jacket with the filling and sprinkle the remaining Cheddar over the filling. 6 Place in the oven to bake for a further 5-10 minutes or until the cheese has browned. 7 Serve topped with microgreens and finely sliced spring onion.
Peppadew and cream cheese loaded sweet potatoes with microgreens
VEGGIE
EGG-FRIED CAULIFLOWER RICE
Make some extra cauliflower rice and freeze for a quick and easy dinner option.
Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4-6
For the crispy tofu
300g firm tofu
½ tsp SpinneysFOOD Fine Sea Salt
3 tbsp corn flour
For the egg-fried cauliflower rice
500g cauliflower
1 tbsp ginger
2 garlic cloves
2 baby leeks or SpinneysFOOD Spring Onions
2 medium carrots
2 tbsp sesame oil
100g frozen peas
3 tbsp soya sauce
3 large eggs
To serve
50g SpinneysFOOD Roasted and Salted Cashew Nuts, or unsalted cashew nuts
Handful of SpinneysFOOD Fresh Coriander
Egg-fried cauliflower rice
1 Slice the tofu into 2cm-thick slices then into even-sized cubes. Arrange the tofu cubes on top of paper towels, then sprinkle with the salt. Place a few more paper towel sheets on top. Place a cast-iron pan (or any heavy utensil) on top of it. Allow to sit for approx. 10 minutes so the moisture is pressed out of the tofu.
2 Place the tofu in a medium-sized bowl with the corn flour and salt to taste. Gently toss to coat the pieces of tofu in the corn flour. 3 Coat the bottom of a heavy cast-iron pan with olive oil. Place over a medium-high heat. Once the oil is hot, add the tofu and fry for 2-4 minutes, or until golden brown. Turn and allow the other side to brown. Remove from the pan and place on clean paper towels to drain. This may need to be done in batches. Keep warm.
4 Roughly chop the cauliflower and place in a food processor. Pulse until the cauliflower resembles rice. Alternatively, grate on the large holes of a box or hand-held grater.
5 Finely grate or crush the ginger and garlic. Finely slice the leeks and grate the carrots. 6 Heat the sesame oil in a large wok or cast-iron pan over a medium heat. 7 Sauté the leeks, ginger and garlic until slightly golden. Add in the cauliflower and sauté until slightly golden. Add the peas and carrots, pan frying for a further 5 minutes. Add in the soya sauce and stir. 8 Whisk the eggs together and add to the wok. Cook for a minute or two before removing from the heat. 9 Serve with the crispy tofu, roughly chopped cashews and fresh herbs.
VEGGIE
ROASTED AUBERGINE AND CHICKPEA SALAD
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4-6
For the roasted aubergine
4 aubergines
2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
¼ tsp smoked paprika
¼ tsp SpinneysFOOD Flaky Sea Salt
For the chickpea cream
1 x 400g tin SpinneysFOOD Organic Chickpeas, drained
2-3 tbsp date syrup
SpinneysFOOD Fine Sea Salt, to taste
For the parsley oil
Handful of SpinneysFOOD Freshly Parsley
1 Preheat the oven to 220°C, gas mark 7. 2 Halve the aubergines. Using a sharp paring knife, score the flesh in a criss-cross pattern. 3 Heat the oil in a large cast-iron or non-stick pan over a medium-high heat. 4 Place the aubergines in the pan, cut side down, and pan-fry until caramelised. Place in the oven and roast until tender approx. 20-25 minutes (if using a non-stick pan, transfer the aubergines to a lined baking tray). 5 To make the chickpea cream, place half the chickpeas in a blender along with the date syrup and sea salt. Blitz on high until it becomes smooth with a hummus-like consistency. Set aside. Reserve the remaining chickpeas for the salad. 6 To make the parsley oil, bring a saucepan of salted water to a boil. Prepare an ice bath. Once the water is boiling, add the parsley to the boiling water for approx. 15 seconds. Quickly transfer to the ice bath and set aside for 5 minutes to completely cool. Transfer to a clean dry tea towel, wrap and squeeze gently to remove as much water as possible. Place the parsley in a blender along with the oil. Blitz on high until smooth.
7 Remove the aubergines from the oven and generously sprinkle with smoked paprika and salt. 8 Finely chop the parsley and place in a small bowl along with the remaining chickpeas, olive oil and sea salt.
9 When ready to serve, spread the chickpea cream over the base of a serving platter, top with the aubergines, chickpea salad, parsley oil, paprika and parsley.
For the chickpea salad
Handful of SpinneysFOOD Fresh Parsley
1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
¼ tsp SpinneysFOOD Fine Sea Salt
To serve
½ tsp smoked paprika
Handful SpinneysFOOD Fresh Parsley
TOP TIP!
Add your favourite flatbread to this dish to soak up all the delicious flavours.
Roasted aubergine and chickpea salad
VEGAN
125ml SpinneysFOOD Mediterranean Extra Virgin Olive Oil
BAKED BRIE AND SPINACH SPAGHETTI
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4
200g SpinneysFOOD Spaghetti
120g SpinneysFOOD Organic Baby Spinach
1 leek
1 garlic clove
4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
½ tsp SpinneysFOOD Sea Salt Flakes
½ tsp SpinneysFOOD Black Pepper, freshly ground
200g mature brie
To serve
1 lemon
2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
50g brie
To make the cooking time even shorter, skip baking the brie and coarsely grate it over the dish at the end.
Baked brie and spinach spaghetti
1 Preheat the oven to 180°C, gas mark 4. 2 Cook the spaghetti according to package instructions. 3 Place the spinach in the colander and drain the pasta over, this will cook the spinach perfectly. Place in a serving dish. 4 Finely slice the leek and crush the garlic. 5 Heat the oil in a large cast-iron or non-stick pan, then sauté the leek and garlic until tender. Season well. 6 Place the brie on a lined baking tray and place in the oven for 5 minutes or until just warmed. 7 Zest and juice the lemon. 8 Add the melted brie to the spaghetti along with the leeks and garlic. Drizzle with olive oil and top with the lemon zest and juice. Grate the brie over the spaghetti and serve.
VEGGIE 1 SpinneysFOOD Fusilli
Essential Waitrose Penne 3 Filotea La Matassine Tagliatelle Pasta
4 Vecchio Pastificio Gragnano Letterine Pasta
SHIITAKE MUSHROOM ADOBO
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4
1 leek
2 garlic cloves
1 Finely slice the leek and crush the garlic. 2 Heat 2 tablespoons of the oil in a large, cast-iron pan over a high heat. Add the leeks and garlic to the hot oil and sauté for 2 minutes or until tender and golden. 3 Add the mushrooms to the pan, season well with the salt and sauté, tossing regularly for 3-4 minutes or until golden. 4 Add the vinegar, tamari, honey, bay leaves and peppercorns to the pan. Bring to a boil, then reduce the heat to a medium-low and cook, covered, for 10 minutes. Remove the lid and cook for a further 5-7 minutes or until the liquid has reduced and the mushrooms are tender. Taste and adjust the seasoning, if necessary. 5 Transfer to a serving bowl, scatter with roughly chopped coriander and sesame seeds. 6 Serve with the steamed rice.
2 tbsp SpinneysFOOD Pure Sunflower Oil
200g shiitake mushrooms
300g SpinneysFOOD Brown Button D+ Mushrooms
½ tsp SpinneysFOOD Fine Sea Salt
1 tbsp rice vinegar
3 tbsp tamari or soya sauce
1 tbsp SpinneysFOOD Organic Natural Honey
2 SpinneysFOOD Bay Leaves
½ tsp SpinneysFOOD Whole Black Peppercorns
To serve
Handful of SpinneysFOOD Fresh Coriander
½ tsp SpinneysFOOD White Sesame Seeds
250g steamed rice
Shiitake mushroom adobo
VEGGIE
SpinneysFOOD Portobello D+ Mushrooms
SpinneysFOOD Brown Button D+ Mushrooms
Kinoko Shiitake Mushrooms
Kinoko Oyster Mushrooms
The big grill
All the recipes you will need for barbecue season
PI C K UP sticks
Tandoori Brussels sprout skewers with yoghurt
All these skewers are designed to be grilled over hot coals, so you can serve them as snacks while waiting for the fire to reach the perfect temperature to grill your main course
TANDOORI BRUSSELS SPROUT SKEWERS WITH YOGHURT
The tandoori marinade can be used on a variety of vegetables – try it on wedges of cabbage, cauliflower florets, aubergine, sweetcorn, baby onions or tomatoes.
Prep time: 15 minutes plus marination time
Cook time: 15 minutes
Serves: 4
125ml plain yoghurt
3 garlic cloves
5cm piece of ginger
1 tbsp lemon juice
½ tsp SpinneysFOOD Chilli Powder
1 tsp SpinneysFOOD Fine Turmeric
2 tsp SpinneysFOOD Garam Masala Powder
2 tsp SpinneysFOOD Fine Sea Salt
1 tbsp SpinneysFOOD Pure Sunflower Oil
500g Brussels sprouts
To serve
250ml plain yoghurt
1 red onion
Handful of SpinneysFOOD Fresh Coriander
1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
1 Place the yoghurt in a bowl. Finely grate in the garlic and ginger. Add the lemon juice, chilli powder, turmeric, garam masala, salt and oil and mix well. 2 Slice the Brussels sprouts in half. Toss them into the marinade and allow to marinate for 2-3 hours or overnight. 3 When ready to serve, preheat a gas or charcoal barbecue. 4 Thread the Brussels sprouts onto skewers and place on the grid. Barbecue the skewers, turning once they are charred, so they are nicely browned on all sides. Remove from the grid. 5 Spread the yoghurt over the base of a serving platter. Finely slice the onion and pick the coriander leaves. 6 Place the skewers over the yoghurt and top with the sliced onion and coriander leaves. Serve with a drizzle of the olive oil.
SMOKED ROSEMARY GRILLED GRAPE SKEWERS WITH BURRATA
Grilling the grapes among the smoking rosemary leaves infuses a heady fragrance into the sticky grapes. Instead of burrata, try serving these skewers with soft creamy ricotta or goat’s cheese.
Prep time: 15 minutes (plus marination time)
Cook time: 10 minutes
Serves: 4
8 long sprigs SpinneysFOOD Fresh Rosemary
500g SpinneysFOOD Seedless Red Grapes
2 tbsp aged balsamic vinegar
3 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
2 tsp SpinneysFOOD Organic Natural Honey
1 garlic clove
2 tsp SpinneysFOOD Fennel Seeds
¼ tsp SpinneysFOOD Fine Sea Salt
¼ tsp SpinneysFOOD Black Pepper, freshly ground
3 large balls of burrata or buffalo mozzarella
Smoked rosemary grilled grape skewers with burrata
VEGGIE
VEGGIE
Feta-stuffed date skewers
The hot date skewers make a delicious addition to a cheese or charcuterie board and can be stuffed with blue cheese or goat’s cheese instead of feta.
1 Strip the bottom half of the rosemary sprigs, reserving the rosemary leaves. 2 Place the grapes in a bowl. Add the vinegar, olive oil and honey. Grate in the garlic clove. 3 Toast the fennel seeds in a pan until fragrant – approx. 2 minutes – then add to the grapes along with the salt and pepper. 4 Toss to coat and allow to marinate for at least 1 hour or overnight.
5 Thread the grapes onto the rosemary sticks. Reserve the marinade. 6 Preheat a griddle pan or charcoal grill until it is very hot and smoking. Sprinkle the reserved rosemary leaves over the hot pan or grill so they start smoking. 7 Grill the skewers in between the smoking rosemary leaves, turning often, until charred and slightly softened. 8 Place the skewers on a platter. Tear
open the burrata and place by the skewers. 9 Drizzle with the marinade and serve.
FETA-STUFFED DATE SKEWERS
Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4
16 SpinneysFOOD Medjool Dates
100g SpinneysFOOD Feta
8 slices beef bacon
4 tbsp SpinneysFOOD Organic Natural Honey
To serve
2 tbsp slivered pistachios
2 tsp SpinneysFOOD Zaatar
1 Preheat a griddle pan or charcoal grill until it is very hot and smoking. 2 Pit the dates by making a cut down one side and removing the seeds. This will make a pocket. 3 Slice the feta into small rectangles and stuff them inside the dates. Wrap each stuffed date in a slice of bacon and secure with a toothpick or small skewer. You could also place multiple dates on a larger skewer. Brush the dates with the honey. 4 When the barbecue is at a medium heat, place the skewers on the grid and grill, turning often, until sticky and crisp. 5 Remove from the heat and serve immediately drizzled with the extra honey, sprinkle with pistachios and za’atar.
GRILLED OLIVE AND HALLOUMI SKEWERS
Spinneys has an assortment of olives at the deli. Select different types to make a variety of skewers.
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4
200g SpinneysFOOD Halloumi Cheese
1 lemon
200g stuffed olives
2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
2 tsp SpinneysFOOD Black Pepper, freshly ground
1 tsp SpinneysFOOD Dried Oregano
6-8 olive branch or bamboo skewers
To serve Lemon wedges
1 Preheat a griddle pan or charcoal grill until it is very hot and smoking. 2 Slice the halloumi into cubes the size of the olives. Zest the lemon.
3 Toss the olives and halloumi in a bowl with the olive oil, pepper, lemon zest and oregano.
4 Thread the olives and halloumi alternately onto the skewers. 5 Grill the skewers over the hot coals until char lines form and the cheese is golden and melted. 6 Serve immediately with lemon wedges on the side.
Grilled olive and halloumi skewers
VEGGIE
Toast town of the
It will be impossible to pass up these grilled breads that have been topped and smothered with the most delectable ingredients
Brown sugar grilled steak and cutting board sauce bruschetta
Grilled sardines and fennel bruschetta with horseradish aioli
Grilled goat’s cheese toast with hot rosemary honey
A generous drizzle of hot honey just before serving the grilled goat’s cheese toast adds a spicy sweetness that cuts the creamy richness of the cheese perfectly.
BROWN SUGAR GRILLED STEAK AND CUTTING BOARD SAUCE BRUSCHETTA
Make sure to add any excess drippings from grilling the steak to the cutting board sauce for some extra flavour.
Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4
For the white bean purée
1 x 400g tin SpinneysFOOD Cannellini Beans
2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
1 tbsp lemon juice
1 small garlic clove
For the cutting board sauce
1 baby leek
Handful of mixed SpinneysFOOD Herbs
1 garlic clove
1 small green chilli
1 lemon
4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
For the steak
1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
2 tsp smoked paprika
2 tsp SpinneysFOOD Raw Sugar
½ tsp SpinneysFOOD Sea Salt
½ tsp SpinneysFOOD Black Pepper, freshly ground
250g rump steak
For the blistered cherry tomatoes
250g SpinneysFOOD Cherry Tomatoes
1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
½ tsp SpinneysFOOD Fine Sea Salt
To serve
4 slices ciabatta bread
2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
Handful of SpinneysFOOD Fresh Basil
1 To make the white bean purée, place all the ingredients in a food processor. Season and blend to a smooth consistency. Transfer to a small container and set aside. 2 Finely chop the baby leek, herbs, garlic and chilli on a cutting board with a lip (to catch all the juices). Zest the lemon over and stir the olive oil through.
3 Heat the grill or barbecue to a medium-high heat. In a small bowl, combine the olive oil,
smoked paprika, sugar, sea salt and black pepper. Generously rub the spice mixture over the steak. 4 Place the steak on the grill rack and cook for 4-6 minutes per side or until you’ve reached your preferred degree of doneness. 5 Place the steak on the cutting board over the chopped leeks and herbs to rest for 5 minutes before cutting into 2cm-thick slices. 6 Place the cherry tomatoes, olive oil and sea salt in a bowl. Toss together. Place on the grill and cook for approx. 5 minutes or until charred and blistered. 7 Drizzle the ciabatta slices evenly with the olive oil. Place on the hot grill for 30 seconds on each side or until toasted. 8 Spread approx. 1 tablespoon of the white bean purée over each toast, top with steak slices, cutting board sauce and blistered tomatoes. Garnish with basil and serve.
GRILLED SARDINES AND FENNEL BRUSCHETTA WITH HORSERADISH AIOLI
Add an extra garlic kick to this dish by rubbing a fresh garlic clove over one side of the grilled bread.
Prep time: 20 minutes
Cook time: 15 minutes
Serves: 4
For the horseradish aioli
120g mayonnaise
1 lemon
1 tbsp horseradish sauce
1 small garlic clove
For the fennel salad
Handful of SpinneysFOOD Fresh Parsley
1 small fennel bulb
2 radishes
1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
½ tsp SpinneysFOOD Fine Sea Salt
½ tsp SpinneysFOOD Black Pepper, freshly ground
300g sardines
4 slices sourdough bread
1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
1 Combine the aioli ingredients in a small bowl and set aside. 2 Finely chop the parsley. Finely slice the fennel bulb and radishes. Place all the ingredients in a bowl and toss with the olive oil, sea salt and pepper. 3 Heat a grill
or barbecue to a medium-high heat. Rinse the sardines under cold running water. Drain well on kitchen paper towels and dab to dry. They need to be completely dry for grilling. 4 Drizzle the sardines and sourdough with the olive oil then gently place them on the hot grill and cook for approx. 2-3 minutes per side. 5 Generously spread one side of each sourdough toast with the horseradish aioli and top with the sardines and fennel salad. Serve immediately.
GRILLED GOAT’S CHEESE TOAST WITH HOT ROSEMARY HONEY
Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4
For the bruschetta
16 baguette slices
2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
2 x 110g logs goat’s cheese
For the hot honey
4 tbsp SpinneysFOOD Organic Natural Honey ¼ tsp chilli flakes or hot sauce
2 sprigs SpinneysFOOD Fresh Rosemary 1 tsp apple cider vinegar
To serve 20g pecan nuts
1 Prepare the grill or barbecue to a medium-high heat. 2 Lightly brush one side of each baguette slice with a little olive oil, then grill, oiled side down, for approx. 1-2 minutes or slightly golden. 3 Slice the goat’s cheese logs into 16 even rounds. 4 Turn the baguette slices over so the charred side is now underneath and top with a slice of goat’s cheese and grill for a further 1-2 minutes before flipping the toasts onto the goat’s cheese side. Grill for 5 seconds or until char lines form then remove from the heat. 5 Meanwhile, combine the honey, chilli flakes and rosemary sprigs in a small pot or pan and place over a medium heat. Gently heat the honey until bubbles begin to form along the edges of the pot. Remove from the heat and stir in the apple cider vinegar. 6 Lightly toast the nuts. 7 Drizzle the honey over each slice of toast and top with a sprinkle of pecan nuts. Serve immediately.
LOAD ‘EM
An assortment of indulgent toppings for your BBQ hotdogs, burgers, veggies and salads
Serenade chilli peanut sprinkle
S p r inkle on salads
TOP TIP!
This spicy mayo can be served either as a topping or as a delicious dip to complement your favourite chips or crudités.
Bloody Mary mayo
SOMETHING HOT
SERENADE CHILLI PEANUT SPRINKLE
Swap out the peanuts for any nuts you have tucked away in your pantry.
Prep time: 5 minutes
Cook time: 10 minutes
Serves: 150g
1 shallot
2 garlic cloves
1 serenade chilli
125ml SpinneysFOOD Pure Sunflower Oil
½ tsp SpinneysFOOD Black Pepper, freshly ground
½ tsp smoked red chilli flakes
1 tsp smoked paprika
1 tsp soya sauce
1 tsp brown sugar
100g peanuts
1 Finely slice the shallot, garlic and chilli.
2 Heat 2 tablespoons of the oil in a saucepan set over a medium heat. 3 Add the shallot, garlic and chilli. Allow it to sweat until the shallots and garlic are soft, then add the remaining oil and cook over a low heat until
caramelised. 4 In another pan, combine the pepper, chilli flakes, smoked paprika, soya sauce, sugar and peanuts. 5 Strain the flavoured sunflower oil onto the peanuts in the pan and cook over a low heat for 5 minutes. 6 Allow to cool, then store in an airtight container in the fridge for up to 2 weeks.
SOMETHING CREAMY BLOODY MARY MAYO
Prep time: 5 minutes
Makes: 250ml
2 stalks celery
230g mayonnaise
2 tsp Tabasco sauce
2 tsp Worcestershire sauce
1 tbsp lemon juice
1 tbsp tomato paste
1 Finely chop the celery stalks. 2 Place the mayonnaise in the jug of a blender and add in the rest of the ingredients. Blitz until smooth. Adjust the seasoning, if necessary. 3 Store in an airtight container in the refrigerator for up to 2 weeks.
SOMETHING SOUR DILL FRICKLES
Pack some extra flavour into the batter by adding ½ a teaspoon of your favourite barbecue spice or hot sauce.
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4-6
200g SpinneysFOOD Self-Raising Flour
40g instant polenta
1 tsp SpinneysFOOD Fine Sea Salt
1 tsp SpinneysFOOD Fine White Pepper
2 large eggs
250ml ice-cold SpinneysFOOD Bottled Drinking Water
Handful of SpinneysFOOD Fresh Dill
SpinneysFOOD Pure Sunflower Oil, for deep-frying
680g jar large whole pickled gherkins or cornichons
1 Combine 150g of the flour, polenta, salt and pepper in a large bowl. Add the eggs and the water. Whisk until just combined. 2 Finely chop the dill and add ¾ of it to the batter. 3 Fill 1⁄3 of a large saucepan or deep fryer with the oil; heat to 180°C. 4 Drain the pickles and pat them dry with paper towels. Slice into rounds or quarters. 5 Working in batches, toss the pickles in 50g of the flour, dip them in the batter, shake off the excess, then fry for 2 minutes or until golden. Remove with a slotted spoon and drain on paper towels. 6 Serve immediately.
SOMETHING CRUNCHY CUCUMBER CELERY TAHINI SLAW
Serve on hotdogs, burgers or as a tasty side dish.
Prep time: 15 minutes
Serves: 4-6
1 garlic clove
1 tsp SpinneysFOOD Fine Sea Salt
2 tbsp tahini paste
4 tbsp plain yoghurt
4 tbsp mayonnaise
Juice of 1 lemon
2 SpinneysFOOD Organic Cucumbers
2 sticks celery
1 small green cabbage
To serve
SpinneysFOOD White Sesame Seeds
1 Peel and finely grate or crush the garlic.
2 Combine the garlic, salt, tahini, yoghurt, mayo and lemon juice in a small bowl.
3 Halve the cucumbers and remove the seeds, then slice very thinly using a knife or mandolin. 4 Thinly slice the celery and cabbage and toss together in a big bowl.
5 Add the tahini mayonnaise and mix well. Adjust the seasoning adding more lemon juice or salt, to taste. 6 Serve sprinkled with the sesame seeds.
Dill frickles
Cucumber celery tahini slaw
Do the
twist
Grilled Greek salad with olive oil dressing
Potato, Caesar and Greek salads are staple BBQ sides. But why not try tossing them on the fi re, too?
GRILLED
GREEK
SALAD WITH OLIVE OIL DRESSING
Make a double batch of the dressing and store it in a jar for up to three weeks.
Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4
For the dressing
1 small garlic clove
4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
2 tbsp olive brine or white grape vinegar
2 tsp SpinneysFOOD Dried Oregano
¼ tsp SpinneysFOOD Fine Sea Salt
For the salad
2 red onions
1 red capsicum
100g pitted green olives
1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
2 ripened SpinneysFOOD Roma Tomatoes
2 SpinneysFOOD Organic Cucumbers
1 SpinneysFOOD Organic Avocado
To serve
200g Danish feta
Handful of SpinneysFOOD Fresh Parsley
1 Crush or finely grate the garlic. 2 Combine the dressing ingredients in a clean olive or jam jar and shake to combine. Set aside. 3 Prepare a grill or barbecue to a medium-high heat.
4 Place the red onions in the coals for 10-15 minutes or until tender. 5 Place the capsicum on the grill, turning every 5 minutes or so, until charred and tender. 6 Thread the olives on to a skewer and brush with the olive oil. Place on the grid, turning until charred. 7 Quarter the tomatoes. Roughly chop the cucumbers. Peel and slice the avocado into cubes. 8 Once the onion has cooled, remove the skin and quarter. Core and chop the capsicum into cubes. Remove the olives from the skewer. 9 Toss all the ingredients together in a serving dish and drizzle with dressing. 10 Top with the feta and roughly torn parsley.
GRILLED POTATO SALAD WITH ROASTED GARLIC VINAIGRETTE
Prep time: 20 minutes
Cook time: 30 minutes
Serves: 4
For the roasted garlic
1 head of garlic
1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
For the potato salad
900g baby potatoes
1 tsp SpinneysFOOD Fine Sea Salt
1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
VEGGIE
For the vinaigrette
3 tbsp white grape vinegar
1 tbsp SpinneysFOOD Organic Natural Honey
1 tsp Dijon mustard
½ tsp SpinneysFOOD Fine Sea Salt
125ml SpinneysFOOD Mediterranean Extra Virgin Olive Oil
To serve
1 small red onion
Handful SpinneysFOOD Fresh Parsley
60g salted kettle corn potato crisps
1 Prepare a grill or barbecue to a medium-high heat. 2 Using a sharp knife, slice the top off the garlic bulb. Drizzle the bulb with the olive oil and wrap in aluminium foil. Place the garlic on the grill, indirect side, for approx. 20 minutes or until tender. 3 Halve the baby potatoes and add them to a large pot of cold water. Add in the salt. Place the pot over a high heat and bring to a boil. Lower the heat to a simmer and cook for approx. 15 minutes or until tender.
4 Drain and return to the pot to dry out. Cool slightly. Toss the potatoes in the olive oil.
5 Place the potatoes, cut-side down, on the grill and cook for approx. 5-10 minutes or until char lines form. Remove from the heat and set aside.
6 Place the roasted garlic and the rest of the vinaigrette ingredients in a blender and blitz until smooth. 7 Finely slice the red onion and
You don’t want to skip the potato crips in this salad.
parsley. 8 Toss the potatoes in the vinaigrette, onion and parsley. 9 Serve the salad along with the potato crisps.
GRILLED CAESAR SALAD WITH CHARRED ANCHOVY DRESSING
Prep time: 30 minutes
Cook time: 25 minutes
Serves: 4
For the grilled lettuce
3 Romaine lettuce heads
1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
For the charred anchovy dressing
6 anchovy fillets
¼ tsp SpinneysFOOD Fine Sea Salt
1 small garlic clove
2 large egg yolks
2 tbsp fresh lemon juice
1 tsp Dijon mustard
2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
125ml SpinneysFOOD Pure Sunflower Oil
For the croutons
300g leftover bread
3 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
½ tsp SpinneysFOOD Fine Sea Salt
To serve
50g Parmesan shavings
1 Prepare the grill or barbecue to a medium-high heat. 2 Halve the lettuce heads and brush with the olive oil. Lightly grill these directly over the hot coals for 15-20 seconds on the cut-side only, until they are lightly golden. Remove from the grill and set aside. 3 Place the anchovy fillets on the grill and cook for 10-20 seconds or until charred. 4 Add the salt to the anchovy and chop. Finely chop the garlic. 5 Using the side of a knife blade, mash the anchovy and garlic into a paste, then scrape into a medium bowl. Whisk in the egg yolks, lemon juice and mustard. Adding a drop at a time to start with, gradually whisk in the olive oil, then the sunflower oil. Whisk until the dressing is thick and glossy. Add more lemon juice, if desired. 6 To make the croutons, cube the leftover bread. Drizzle with the olive oil and season with the salt. Toss to coat. Place on the grill until charred and toasted, approx. 10-15 minutes. 7 Place the grilled Romaine lettuce on a serving platter. Top with the dressing, croutons and Parmesan shavings.
Grilled potato salad with roasted garlic vinaigrette
TOP TIP!
Make sure to refrigerate the lettuce after grilling, this helps the leaves crisp up again slightly.
Grilled Caesar salad with charred anchovy dressing
GO TO
ground
Coffee is great for BBQ brines, marinades, rubs and sauces
Coffee bean and pepper rubbed rib-eye
TOP TIP!
Coffee filters aren’t just for making coffee – use them to strain pan juices or sauces.
Coffee cup molasses ribs
COFFEE BEAN AND PEPPER RUBBED RIB-EYE
The rub for this rib-eye works for any cut of steak or beef roast. It would also work well on duck and game meat.
Prep time: 20 minutes
Cook time: 20 minutes
Serves: 4
4 tbsp SpinneysFOOD Arabica Coffee Beans
4 tbsp SpinneysFOOD Black Peppercorns
2 tbsp SpinneysFOOD Fine Sea Salt
2 tsp smoked paprika
4 x 120g rib-eye steaks
4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
1 Place the coffee beans, peppercorns, salt and smoked paprika in a spice grinder or pestle and mortar and grind until coarse. 2 Rub the steaks with the olive oil and sprinkle with the rub. Massage into the steaks making sure to cover them completely. Set aside at room temperature.
3 Prepare a gas grill to medium heat or prepare a medium-high charcoal fire. 4 Place the steak on the grid and sear for 4-5 minutes per side.
5 Cover with foil and allow to rest for 10 minutes before serving.
COFFEE CUP MOLASSES RIBS
This recipe gets its name from the coffee cup used to measure all the ingredients. The sauce is rich and sticky and can be used on chicken wings, burgers or steaks.
Prep time: 20 minutes (plus marination time)
Cook time: 5 hours
Serves: 4
250ml freshly brewed coffee
250g tomato ketchup
125ml red grape vinegar
90g firmly packed dark brown sugar
1 onion
2 garlic cloves
3 jalapeño chillies
2 tbsp hot mustard
2 tbsp Worcestershire sauce
2 tbsp SpinneysFOOD Fine Cumin
2 tbsp smoked paprika
2½kg beef ribs
1 Place the coffee, ketchup, vinegar and sugar in a saucepan set over a medium heat. 2 Peel and roughly chop the onion and garlic. Roughly chop the chillies. 3 Add to the saucepan along with the mustard, Worcestershire sauce, cumin and paprika. 4 Bring to a boil and simmer for 20 minutes or until thick and syrupy. Blend with a hand blender until smooth. 5 Pour over the beef ribs and allow to marinate for at least 2 hours or overnight. 6 Heat a gas grill to medium or prepare a medium-high charcoal fire. 7 Remove the ribs from the marinade. Place on a large roasting pan. Pour 250ml of the marinade over the ribs. Season and cover with foil. Transfer to the barbecue or oven. 8 Roast for 4½ hours or until the meat is tender. Once the ribs are tender, pour off excess fat from the tray. 9 Return the ribs to the fire, placing them directly on the grid. Baste with the leftover marinade until sticky and caramelised.
MOCHA BBQ SAUCE
The coffee and chocolate in this unusual BBQ sauce give it an amazing depth. Serve it on burgers or use it to marinate ribs.
Prep time: 15 minutes
Cook time: 30 minutes
Makes: 250ml
2 dried ancho chillies
1 brown onion
3 garlic cloves
1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
250ml apple cider vinegar
350ml non-alcoholic dark beer or water
250ml SpinneysFOOD Tomato Ketchup
1 shot espresso
2 tbsp finely ground coffee beans
1 tsp SpinneysFOOD Cayenne Pepper
1 tsp SpinneysFOOD Fine Sea Salt
100g 90% dark chocolate
125ml SpinneysFOOD Dark Muscovado Sugar
1 Place the ancho chillies in boiling water and allow to soak until softened. Peel and roughly chop the onion and garlic. 2 Heat the olive oil in a saucepan placed over a medium heat. 3 Add the onion and garlic and sauté over a low heat until softened. Add the vinegar and non-alcoholic beer and simmer until reduced by half. Add the rest of the ingredients and simmer over a low heat for 15 minutes. Blend until smooth. 4 The sauce can be stored in the refrigerator for up to one week or bottled.
ALL-NIGHTER BRINED CHICKEN
This brine helps keep the chicken extra juicy and adds a deep umami flavour. Use it to brine chicken breasts, chicken legs or a whole chicken.
Prep time: 20 minutes (plus brining time)
Cook time: 1 hour
Serves: 4
VEGGIE
Mocha BBQ sauce
For the brine
40g SpinneysFOOD Fine Sea Salt
40g SpinneysFOOD Raw Sugar
750ml SpinneysFOOD Bottled Drinking Water
4 slices of orange
1 tbsp SpinneysFOOD Black Peppercorns
1 tbsp SpinneysFOOD Coriander Seeds
1 SpinneysFOOD Cinnamon Stick
1 star anise
250ml strong brewed coffee
6-8 chicken pieces (thighs and drumsticks)
SpinneysFOOD Mediterranean Extra Virgin Oil, for brushing
To serve
Handful of SpinneysFOOD Fresh Parsley
1 orange
1 Place the salt, sugar, water, orange slices, peppercorns, coriander seeds, cinnamon stick and star anise in a saucepan and bring to a boil. Simmer for 10 minutes. Add the coffee and allow to cool. 2 Place the chicken in a large bowl and pour over the brine. Weigh it down with something heavy so it is completely submerged. Refrigerate for 2-3 hours or overnight. 3 Remove the chicken from the brine (reserving the brine for use later) and blot dry with paper towels. Lightly brush both sides with the olive oil. 4 Heat a gas grill to medium or prepare a medium-high charcoal fire. 5 Place the chicken in the centre of the grid, breast side-down, first for 5 minutes each side, then move it to the side of the grid to cook on a gentler heat. Turn regularly. Baste in between with the brine. To check that it’s cooked through, pierce with a knife between the thighs and breastbone: the flesh should be white and firm. Set aside, covered in foil to rest for 15 minutes before serving. 6 Meanwhile, roughly chop the parsley. Slice the orange into 1cm-thick slices and place on the grill for 5 minutes per side or until charred. 7 Serve the chicken with the charred oranges and parsley.
Did you know?
Used coffee grounds make excellent fire starters. Arrange the used grounds on a baking tray. Dry them out completely in the sun or in an oven at a low temperature. Line a muffin tin with cupcake wrappers and fill them loosely with the coffee grounds. Insert a match standing up in each cup. Melt a wax candle in a small saucepan and pour the wax over the coffee grounds. Allow to set.
Choose from a wide variety of whole beans and ground coffee in store.
All-nighter brined chicken
SpinneysFOOD Ground Turkish Pure Coffee
Costa Coffee Mocha Italia Signature Blend Coffee Beans
SpinneysFOOD Columbian Red Honey Coffee Beans
Waitrose Italian Style Instant Coffee
SpinneysFOOD Rich Roast Instant Coffee Granules
BBQ half chicken
Southern creamed corn
Smoky maple baked beans
TEXAS
BBQ
Inspired by barbecue classics from the Lone Star State, we’ve created a delicious spread with corn bread, mac and cheese, BBQ chicken and more
Cheesy honey cayenne corn bread
Chilli popper mac and cheese
BBQ HALF CHICKEN
Prep time: 20 minutes (plus marination time)
Cook time: 3 hours
Serves: 4-6
120g wood chips
60g SpinneysFOOD Raw Sugar
1 tsp ancho chilli powder
½ tsp garlic powder
1 tsp SpinneysFOOD Fine Sea Salt
1 whole chicken
1 Soak the wood chips in water for at least 30 minutes before using them. 2 In a small bowl, combine the sugar, chilli powder, garlic powder and salt. 3 Cut the chicken in half by removing the backbone and cutting through the centre of the breastbone. Arrange the chicken, cut-side down, on a tray and rub with the sugar mixture. Set aside at room temperature for 30 minutes. 4 Meanwhile, set up a grill or barbecue. 5 Place a drip pan filled with 2cm water in between the hot coals or burners to create indirect heat on the grid. Bring the temperature of the grill or barbecue (with the lid on) to 120°C and maintain the temperature for
15-20 minutes. When the grill or barbecue is ready, drain the wood chunks and place them on the prepared coals. 6 Baste the chicken with any excess juice and place on the grate and close the lid of the grill. Smoke until the thickest part of the thigh reaches 75°C, this will take approx. 2-3 hours. 7 Remove the chicken from the barbecue and allow it to rest for at least 20 minutes before serving.
CHEESY HONEY
CAYENNE CORNBREAD
To make this extra cheesy, add 50g grated Cheddar to the cheese and add to the batter before baking.
Prep time: 20 minutes
Cook time: 20 minutes
Serves: 4-6
120g salted butter
130g SpinneysFOOD All-Purpose Flour
160g cornmeal or coarse polenta
1 tsp baking powder
½ tsp bicarbonate of soda
½ tsp SpinneysFOOD Cayenne Pepper
½ tsp SpinneysFOOD Fine Sea Salt
250ml buttermilk
40g SpinneysFOOD Organic Natural Honey
2 large eggs
80g SpinneysFOOD Mature Cheddar Cheese
1 Preheat oven to 200°C, gas mark 6. Line a 20cm square baking tin and grease with cooking spray. 2 Melt the butter in the microwave and set aside to cool slightly. 3 In a large mixing bowl, combine the flour, cornmeal, baking powder, bicarbonate of soda, cayenne pepper and salt.
4 In a measuring jug or separate bowl, whisk together the buttermilk, honey and eggs. Add the liquid to the dry mixture and stir until combined.
5 Pour the batter into the prepared tin. Bake for approx. 15 minutes. 6 Grate the Cheddar.
7 Remove the tin from the oven. Sprinkle the Cheddar over the top of the cornbread and return the tin to the oven for a further 5-10 minutes or until golden brown and cooked through. 8 Cool slightly before slicing and serving.
SLOW-COOKED COLA BEEF RIBS
Prep time: 30 minutes
Cook time: 4 hours
Serves: 4-6
Slow-cooked
Cola beef ribs
VEGGIE
Chilli popper mac and cheese
Blue cheese slaw
2½kg beef short ribs
2 tsp SpinneysFOOD Fine Cumin
2 tsp smoked paprika
1 tsp SpinneysFOOD Sea Salt Flakes
1 tsp SpinneysFOOD Fine Sea Salt
1 tsp ground black pepper
250ml Coca Cola Signature Mixers Batch No.4
250ml Crossip Dandy Smoke
60g tomato sauce
50g SpinneysFOOD Raw Sugar
2 tbsp Worcestershire sauce
For the pickled red onion
1 red onion
125ml white grape vinegar
3 tbsp granulated sugar
1 Preheat the grill or barbecue to 120°C or low.
2 Place the ribs in a roasting dish. 3 Combine the rest of the ingredients in a bowl and pour over the ribs in the roasting dish. 4 Cover the dish with foil and place in the grill to cook for 2 hours or until tender. Remove the foil from the dish and cook for a further 30 minutes-1 hour or until the marinade has reduced to a basting sauce and the ribs are falling off the bone.
5 Meanwhile, finely slice the red onion. Heat the vinegar and sugar in a small pot and bring to a boil, stirring to dissolve the sugar. Add in the red onion and set aside to cool. 6 Serve the ribs with the pickled red onion.
CHILLI POPPER MAC AND CHEESE
Prep time: 20 minutes
Cook time: 30 minutes
Serves: 4-6
250g SpinneysFOOD Macaroni or elbow pasta
For the white sauce
120g salted butter
60g SpinneysFOOD All-Purpose Flour
500ml-750ml SpinneysFOOD Full Fat Fresh Cow’s Milk
250ml single cream
50g SpinneysFOOD Mozzarella
120g cream cheese
½ tsp SpinneysFOOD Fine Sea Salt
½ tsp SpinneysFOOD Fine White Pepper
For the topping
50g SpinneysFOOD Mature Cheddar
100g Panko breadcrumbs
2 jalapeños
1 Preheat the oven to 200°C, gas mark 6. Cook the macaroni according to package instructions. 2 To make the white sauce, place the butter in a medium saucepan set over a medium heat and melt. Whisk in the flour and cook for a further 2 minutes or until slightly golden and nutty. Whisk in the milk and cream. Stir constantly until the sauce thickens, approx. 8-10 minutes. Grate the mozzarella.
Add an extra spicy kick to the mac and cheese by mixing four finely chopped pickled jalapeños to the mixture before baking.
Stir the mozzarella into the sauce along with the cream cheese. Season well. 3 Finely slice the jalapeños into rounds. 4 Combine the macaroni, white sauce and half the jalapeño and place in an oven-proof dish. 5 Grate the mature Cheddar and combine with the breadcrumbs. Sprinkle over the macaroni mixture. Top with the remaining jalapeño.
6 Place in the oven and allow to bake for 15-20 minutes until golden and bubbling.
7 Remove from the oven and allow to cool for 5 minutes then serve.
SOUTHERN CREAMED CORN
Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4-6
50g salted butter
2 tbsp SpinneysFOOD All-Purpose Flour
125ml pouring cream
250ml evaporated milk
2 tsp SpinneysFOOD Maple Syrup
½ tsp SpinneysFOOD Fine Sea Salt
200g frozen corn
To serve
4 tbsp pouring cream
½ tsp SpinneysFOOD Paprika
1 Melt the butter in a medium pot over a medium heat. 2 Add the flour and whisk to form a paste. Add in the cream, evaporated milk and maple syrup. Whisk to combine and bring to a gentle simmer. 3 Season and add in the corn, stirring until the mixture thickens.
4 Remove 250ml of the mixture and place in a blender. Blitz until smooth. 5 Add the blended corn back in and stir to combine. 6 Adjust the seasoning, if necessary, and serve topped with a sprinkle of paprika and a drizzle of cream.
BLUE CHEESE SLAW
Add a bit of crunch to the slaw by tossing in a handful of toasted and salted sunflower seeds.
Prep time: 20 minutes
Cook time: 30 minutes
Serves: 4-6
For the blue cheese dressing
1 lemon
120g sour cream
50g mayonnaise
100g blue cheese
1 tbsp apple cider vinegar
For the slaw
40g purple cabbage
40g green cabbage
1 celery stalk
50g spinach
Handful of SpinneysFOOD Fresh Dill
50g raisins
1 Juice the lemon. 2 Place all the dressing ingredients in a blender. Blitz until smooth and creamy. 3 To make the slaw, finely shred both cabbages. Finely slice the celery. Finely chop the spinach. 4 Place all the ingredients together in a large bowl and toss to combine.
SMOKY MAPLE BAKED BEANS
To make this recipe without a grill, skip the step where the pan is placed in the grill. Instead, continue to reduce on the hob then add some liquid smoke to taste.
Prep time: 15 minutes
Cook time: 15 minutes
Serves: 4
1 leek
1 red capsicum
2 garlic cloves
1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
1 tbsp smoked paprika
2 tbsp chipotle in adobo
½ tsp SpinneysFOOD Fine Sea Salt
2 tbsp apple cider vinegar
3 tbsp Santa Maria American Style BBQ Sauce
Roasted Garlic
2 tbsp SpinneysFOOD Maple Syrup
120ml SpinneysFOOD Bottled Drinking Water
500g SpinneysFOOD Cannellini Beans
1 Prepare a grill or barbecue to a medium-high heat. 2 Finely chop the leek and capsicum. Crush or finely grate the garlic. 3 Heat the oil in a medium cast-iron pan set over a medium heat. Once hot, add the leek, capsicum and garlic and sauté until tender. 4 Stir in the paprika, chipotle, salt, vinegar, BBQ sauce, maple syrup and water. Stir to combine and cook for 5 minutes. 5 Drain and rinse the beans and add to the sauce, cooking for a further 5 minutes.
6 Place the pan on the grill and cook, with the lid closed, for 20-30 minutes or until the liquid reduces and is bubbly. 7 Remove from the heat and allow to cool slightly before serving.
VEGGIE
VEGGIE
VEGGIE
VEGGIE
Take it slow
From brisket and short ribs to spatchcock chicken and lamb shoulder, these cuts of meat are best cooked slowly to enhance their fl avour
Slow-roasted jerk lamb shoulder with mojo verde
SLOW-ROASTED JERK LAMB SHOULDER WITH MOJO VERDE
Shred and serve on toasted buns with toppings for an extra delicious pulled lamb roll.
Prep time: 20 minutes (plus marination time)
Cook time: 5 hours
Serves: 4-6
For the marinade
1 Scotch bonnet or habanero chilli
1 tsp SpinneysFOOD Fine Sea Salt
3 tsp SpinneysFOOD Fine Cumin
1 tsp ground allspice
1 tsp SpinneysFOOD Dried Oregano
1 tsp SpinneysFOOD Dried Thyme
2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
1.2kg lamb shoulder, bone in
250ml SpinneysFOOD Bottled Drinking Water
For the mojo verde
Handful of SpinneysFOOD Fresh Coriander
½ bunch of fresh oregano
2 garlic cloves
1 lemon
1 tsp SpinneysFOOD Fine Cumin
4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
SpinneysFOOD Fine Sea Salt, to taste
1 Remove the seeds and veins from the chilli and finely chop. Mix together with the salt, cumin, allspice, oregano, thyme and olive oil.
2 Place the lamb in a roasting tray. Rub the spice mix all over the lamb. Allow to marinate for at least 2 hours or preferably overnight.
3 Prepare a gas or charcoal barbecue to a medium-low heat (150°C). Place a drip pan or aluminium tray in the centre, on top of the coals, underneath the grid. 4 Add the water to the tray and cover with the foil. 5 Place the roasting pan with the lamb on the grid. Slow cook the lamb for 5 hours or until very tender and the meat is falling off the bone – check the barbecue occasionally to make sure the fire is still going.
6 Roughly chop the coriander, oregano and garlic. Zest and juice the lemon. 7 Combine all the ingredients for the mojo verde in a bowl. Season well. 8 Serve the lamb with the mojo verde.
SMOKED CINNAMON AND APPLE SLOW-ROASTED CHUCK
Prep time: 20 minutes (plus marination time)
Cook time: 6 hours
Serves: 4-6
4-5 SpinneysFOOD Cinnamon Sticks
For the spice rub
50g soft brown sugar
3 tbsp SpinneysFOOD Sea Salt Flakes
3 tbsp SpinneysFOOD Black Pepper, coarsely ground
2 tsp ancho chilli powder
Smoked cinnamon and apple slow-roasted chuck
TOP TIP!
2 tsp garlic powder
1 tbsp SpinneysFOOD Fine Cumin
2kg beef chuck
375ml apple juice
250ml SpinneysFOOD Bottled Drinking Water
1 Soak the cinnamon sticks in cold water for 1 hour. 2 To make the rub, combine the sugar, salt, pepper, chilli, garlic and cumin in a bowl. Measure out 60g of the spice rub (place the rest in a jar for later use). 3 Sprinkle the rub generously over the beef chuck. Rub it all over and allow the chuck to stand for at least 1 hour, but overnight is best. 4 Prepare a charcoal fire and wait for the coals to die down to a low heat (approx. 110°C). 5 Scatter the soaked cinnamon sticks onto the coals. Immediately place the chuck in a roasting tray and place in the barbecue. Close the lid and smoke for 3 hours, checking the temperature every now and then and adding more charcoal, if necessary, to keep the temperature constant. 6 After 3 hours, open the barbecue and add the apple juice and water to the roasting tray. Cover with foil and increase the heat to 120°C. Continue to cook for a further 3 hours or until the meat is tender.
7 Remove from the barbecue and allow to rest, while covered, for 30 minutes. 8 Shred the meat and serve.
TAMARIND AND CHILLI BRAISED BEEF BRISKET WITH AUBERGINE
Serve with flatbread on the side to soak up all the delicious juices.
Prep time: 30 minutes
Cook time: 4 hours
Serves: 4
To make this in the oven, simply skip the smoking process and place all the ingredients in a roasting tray and cover with foil. Place in the oven at 110°C, or the lowest gas mark, for 3-4 hours. It won’t be smoky, but it will still be delicious.
1kg beef brisket
4 tbsp peanut oil
2 tsp SpinneysFOOD Fine Sea Salt
4 garlic cloves
1 brown onion
5cm piece of ginger
1 tbsp SpinneysFOOD Coriander Seeds
1 tbsp SpinneysFOOD Cumin Seeds
½ tsp SpinneysFOOD Crushed Chilli
125ml tamarind pulp
2 ripe tomatoes
50g palm or brown sugar
2L SpinneysFOOD Bottled Drinking Water
For the grilled aubergines
4 aubergines
2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
1 tsp SpinneysFOOD Flaky Sea Salt
To serve
Handful of SpinneysFOOD Fresh Coriander
1 Prepare a gas or charcoal barbecue to a medium heat. 2 Coat the brisket with the peanut oil, then sear on all sides over the hot coals.
3 Place the brisket in a roasting tray. Add the garlic, onion, ginger, coriander and cumin seeds, chilli flakes, tamarind pulp, tomatoes, sugar and water to the tray. Cover the tray loosely with foil. Cook for 3-4 hours or until tender and falling apart. 4 Remove the brisket and bring the remaining sauce to the boil. Reduce the sauce until it thickens. Return the brisket to the tray and coat with the sauce.
5 Quarter the aubergines, then drizzle with the oil and season with the salt. 6 Chargrill them over the coals until blackened and soft. Roughly chop the coriander. 7 Scatter the coriander over the brisket. 8 Serve the brisket along with the grilled aubergines and sauce.
HERBY FLORENTINE
CHICKEN UNDER A BRICK
Prep time: 15 minutes
Cook time: 1 hour
Serves: 4
1 garlic clove
2-3 sprigs SpinneysFOOD Fresh Rosemary
Tamarind and chilli braised beef brisket with aubergine
Chicken under a brick, better known as pollo al mattone, is prepared by placing a brick on top of the bird, which ensures the skin makes full contact with the pan resulting in crispy skin and tender flesh.
2-3 sprigs fresh sage leaves
2 tsp SpinneysFOOD Sea Salt Flakes
2 tsp SpinneysFOOD Black Pepper, freshly ground
1 SpinneysFOOD Whole Chicken
1 brick wrapped in aluminum foil
To serve
125ml SpinneysFOOD Mediterranean Extra Virgin Olive Oil
1 lemon
1 Peel and finely grate the garlic. Finely chop the rosemary and sage. 2 Place the herbs and garlic in a bowl along with the salt and pepper. Rub the herbs into the salt flakes with your fingertips.
Set aside. 3 Using a knife or poultry scissors, spatchcock the chicken by cutting on either side of the backbone. Remove the backbone completely then flip the chicken over and press down firmly to flatten it out. 4 Generously season the chicken on both sides with the herbed salt rub. 5 Prepare a gas or charcoal barbecue to a medium heat. Place a drip pan or aluminium tray in the centre on top of the coals, underneath the grid. 6 Place the chicken skin-side up in the centre of the grate over the drip pan. Place the brick on top. 7 Cover and grill the chicken for 1 hour. 8 Remove from the heat and allow to rest for 20 minutes covered in foil. 9 Drizzle with the olive oil and serve with lemon wedges on the side.
Herby Florentine chicken under a brick
Right ROUND
Try these recipes with boerewors – the traditional spicy and aromatic South African sausage – that are perfect for breakfast, lunch or dinner
BOEREWORS AND CHAKALAKA EGGS BENEDICT
Poach the eggs as usual for three minutes. Immediately drop in iced water and leave to cool completely. Once cool, store in a resealable container filled with water. Store for up to two weeks
Prep time: 30 minutes
Cook time: 45 minutes
Serves: 4
For the chakalaka
1 celery stick
1 carrot
1 red onion
1 yellow capsicum
Handful of SpinneysFOOD Fresh Basil Handful of SpinneysFOOD Fresh Coriander
30g butter
1 x 400g tin SpinneysFOOD Organic Chopped
Italian Tomatoes
2 tbsp tomato purée
2 tsp SpinneysFOOD Fine Paprika
2 tsp SpinneysFOOD Garam Masala Powder
½ tsp SpinneysFOOD Fine Sea Salt
½ tsp SpinneysFOOD Pepper, freshly ground
125ml SpinneysFOOD Bottled Drinking Water
For the boerewors patties
500g SpinneysFOOD Traditional Beef Boerewors
4 English muffins
4 eggs
150g SpinneysFOOD Organic Baby Spinach
1 Chop the celery, carrot, onion, yellow capsicum, basil and coriander. 2 Heat the butter in a large saucepan set over a medium heat. Add the celery, carrot, onion, capsicum and herbs and gently sauté until softened. Add the tomatoes, tomato purée, spices and water. Simmer over a low heat for 30 minutes, stirring occasionally. 3 Allow to cool and then place in a blender. Blitz until smooth. 4 Prepare a grill or barbecue to a medium heat. 5 To make the boerewors patties, remove the sausage meat from the casing and place in a bowl. Mix the sausage meat well. Place the meat on a surface and shape the meat into patties using a round cookie cutter. Press the meat down as closely as possible to make sure it does not come apart when cooking. 6 Place on the grill and cook for 5 minutes a side or until the patties are done.
7 Slice the English muffins in half and place
Boerewors and chakalaka eggs Benedict
Boerewors tartare with crunchy barbecue corn
Boerewors stuffed crust butternut and basil pizza
on the grill. Toast for a minute or two on each side. 8 Poach the eggs in boiling water for 3-4 minutes or until your liking. 9 Place a large frying pan over a high heat. Add the spinach and a splash of water and place the lid over the pan. Cook for 5 minutes or until the spinach has wilted. 10 To assemble, divide the spinach between the English muffins, place a boerewors patty over the spinach and top with the chakalaka. Place a poached egg over each muffin. 11 Serve immediately.
BOEREWORS STUFFED CRUST BUTTERNUT AND BASIL PIZZA
Prep these in advance by assembling the pizzas up until you spread the tomato base over the bases. Bake them for 15 minutes or until slightly golden. Cool, wrap and freeze them for up to two months.
Prep time: 35 minutes (plus proofing time)
Cook time: 30 minutes
Makes: 2 pizzas
For the roast butternut
200g butternut
2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
½ tsp SpinneysFOOD Fine Sea Salt
For the traditional pizza base
1 tsp instant yeast
375ml lukewarm SpinneysFOOD Bottled Drinking Water
500g ‘00’ flour or bread flour
1 tsp SpinneysFOOD Fine Sea Salt
1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
500g SpinneysFOOD Traditional Beef Boerewors
For the tomato base
1 x 400g tin SpinneysFOOD Organic Chopped
Italian Tomatoes
1 tsp SpinneysFOOD Dried Oregano
½ tsp SpinneysFOOD Fine Sea Salt
For the toppings
100g SpinneysFOOD Mozzarella
20g Parmesan
To serve
Handful SpinneysFOOD Fresh Basil
1 tbsp SpinneysFOOD Classic Basil Pesto
1 Preheat the oven to its highest temperature (at least 230°C, gas mark 8). Place a large baking sheet on the top shelf. 2 Thinly slice the butternut and place on the baking tray. Drizzle with the olive oil and season with salt. Roast for 15-20 minutes until the butternut is tender then remove from the oven. 3 Combine the yeast and 3 tablespoons of the water in a bowl. 4 Combine the flour, salt, oil and yeast mixture and the remaining water in the bowl of a mixer fitted with a dough hook. Knead the dough for 4-5 minutes in the mixer (or 8-10 minutes by hand) until the dough is completely smooth and bounces back when poked. 5 Place the dough in a large bowl dusted with flour. Cover with a damp cloth then
place in a warm area for approx. 1 hour or until the dough has doubled in size. Remove the dough from the bowl and knock it down to release all the air bubbles. It is now ready to be shaped, but at this point you can keep it covered in the refrigerator until needed or freeze the dough for another time. 6 Divide the dough into 2 pieces (depending on how big a pizza you want) and allow it rest to for 5 minutes then roll each piece out thinly on a lightly floured surface. 7 Place the uncooked boerewors in a circle 3cm from the edge then fold the dough inwards over the boerewors, covering it. Using a fork to press down the edge to seal the dough tightly around the boerewors. 8 Place the tomatoes, the oregano and salt into a blender and blitz until smooth. 9 To assemble the pizzas, grate the mozzarella and Parmesan. Spread the tomato base in the centre of each pizza, top with the cheeses and layer the roasted butternut over. Bake for 25-30 minutes until the cheese has melted, and the crust is golden brown. 10 Top with the fresh basil and pesto and serve.
BOEREWORS TARTARE WITH CRUNCHY BARBECUE CORN
Prep time: 15 minutes
Serves: 4
For the boerewors tartare
450g SpinneysFOOD Traditional Beef Boerewors
Handful of SpinneysFOOD Fresh Parsley
3 tbsp capers
2 SpinneysFOOD Roma Plum Tomatoes
1 small red onion
60g gherkins
1 lemon
2 tbsp Dijon mustard
½ tsp SpinneysFOOD Fine Sea Salt
4 large egg yolks
To serve
70g SpinneysFOOD Barbecue Corn
Handful of SpinneysFOOD Microgreens
4 tsp capers
2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
SpinneysFOOD Cereal Baguette
1 Remove the boerewors from its casing and roughly chop the sausage meat. Place the chopped boerewors in a medium bowl. 2 Finely chop the parsley, capers, tomatoes, onion and gherkins. Juice the lemon. Place in another mixing bowl. Add the mustard and salt and mix well. Add the boerewors meat to the mixture and mix well. 3 Press the boerewors tartare into a round mould and divide into four portions. Place on a serving plate. 4 Separate the eggs. Make a small well in the centre of each portion of tartare. Add an egg yolk into each portion. 5 Top with barbecue corn, a sprinkle of microgreens, 1 teaspoon each of capers and a drizzle of olive oil. 6 Serve the tartare with thinly sliced baguette.
Boerewors and and everything else you need to make these recipes are available in store.
SpinneysFOOD Traditional Beef Boerewors
Molino Dallagiovanna Soft Wheat Flour Type 00
SpinneysFOOD Barbecue Corn
SpinneysFOOD Mozzarella
SpinneysFOOD Organic Chopped Italian Tomatoes
Try something new when barbecuing seafood – cook salmon on a cedar plank, prawns on a salt slab, wrap sardines in grape leaves and more
OFF THE GRID
Salt-slab prawns with Szechuan peppercorns
Hay-grilled mussels with honey and ash butter
SALT-SLAB PRAWNS WITH SZECHUAN PEPPERCORNS
There’s no need to salt the prawns in this dish as they will absorb salt from the slab as they cook.
Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4
1 tbsp Szechuan peppercorns
2 tbsp SpinneysFOOD Coriander Seeds
1 tsp SpinneysFOOD Fine Sea Salt
3 SpinneysFOOD Spring Onions
3cm piece of ginger
5 garlic cloves
1kg prawns deveined
1 tbsp sesame oil
2 tbsp rice vinegar
Special equipment
1 large Himalayan salt slab (available from health shops)
1 Place a pan over a high heat. Toast the peppercorns and coriander in the pan for 2-3 minutes or until fragrant. Place in a pestle and mortar with the salt and lightly crush.
2 Finely chop the spring onions, ginger and garlic. 3 Place the prawns in a large bowl along with the other ingredients and combine. Toss well to coat. 4 Preheat a wood-fired barbecue or gas grill to a medium-high heat.
5 Place the salt slab on the side of the fire and gradually heat it up with the coals – this will stop it from cracking. 6 Once the slab is hot, arrange the prawns on top and cook for 3-4 minutes per side. 7 Serve the prawns on the salt slab for the best effect.
HAY-GRILLED MUSSELS WITH HONEY AND ASH BUTTER
Prep time: 15 minutes
Cook time: 15 minutes
Serves: 4-6
1 leek
125g salted butter
2 tbsp SpinneysFOOD Honey
1kg cleaned fresh mussels
1 tbsp raspberry vinegar
To serve
1 crusty baguette
Special equipment
Hay (available at pet shops), dry pine needles or dry herbs
2 x large rectangular foil containers
1 Prepare a barbecue, wood or charcoal fire to a high heat. 2 Slice the leek in half and separate all the leaves. When the wood has turned to white coals, place the leek on the grid and allow it to blacken and char. Remove
Inspired by a traditional French style of cooking mussels in dried pine needles, this is a showstopping way to prepare mussels. If you can’t find hay, try dried herbs such as sage and rosemary, or soaked wood chips work well, too.
from the fire and crumble the burnt leaves into a bowl. 3 Whip the butter and honey by hand or with a handheld beater until soft and fluffy. Scoop the butter into a ramekin or small dish and sprinkle the leek ash over. 4 Arrange the mussels facing down on top of a cast-iron pan and place the hay on top of them. Place the pan on the hot grid. The hay will start to smoke and catch fire after a few minutes (you may need to use a butane match or lighter to help ignite the hay). 5 Check the mussels after a few minutes and once the shells begin to open, sprinkle the mussels with the raspberry vinegar, if desired. Cover the mussels again and continue to grill until all the shells open –approx. 5-8 minutes. 6 Transfer the smoking, steaming pan to a heatproof platter and serve the mussels at once, discarding any that have not opened. 7 Serve with the ash butter and baguette.
HERBY SARDINES IN GRAPE LEAVES
If you don’t have grape leaves, wrap the sardines in foil lined with a sheet of baking paper, scrunching up the ends to create a parcel.
Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4-6
1 lemon
2-3 sprigs SpinneysFOOD Fresh Rosemary
Handful of SpinneysFOOD Fresh Parsley
1 garlic clove
100g pitted green olives
2 tbsp capers
½ tsp SpinneysFOOD Fine Sea Salt
8 x 90g sardines, scaled, cleaned and trimmed
SpinneysFOOD Mediterranean Extra Virgin Olive Oil, for brushing and serving 8-16 grape leaves in brine
To serve
1 lemon
1 Zest and juice the lemon. Finely chop the rosemary and parsley. Peel and crush the garlic clove. Finely chop the olives and capers.
2 Mix the lemon zest, rosemary, parsley, garlic, olives, capers and salt together in a bowl. Set aside. 3 Preheat the grill or barbecue to high. 4 Pierce each sardine from head to tail with a skewer. Wrap each in a vine leaf and drizzle with the olive oil. 5 Grill for 5 minutes on each side. 6 Serve the skewered sardines scattered with the herb mixture and drizzled with a little extra oil and lemon wedges on the side.
MEXICAN BARBECUED WHOLE FISH IN CORN HUSKS
Don’t want to BBQ? Cook the parcel in a large, ridged griddle pan or under a hot grill.
Prep time: 20 minutes
Cook time: 30 minutes
Serves: 4-6
For the spice rub
3 tbsp SpinneysFOOD BBQ Spice
2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
½ tsp smoked paprika
½ tsp SpinneysFOOD Fine Cumin
For the whole fish
4-5 large corn husks
1.2kg sea bass
For the salad
1 pineapple
Handful of SpinneysFOOD Fresh Mint
Handful of SpinneysFOOD Fresh Coriander
1 Preheat a barbecue or chargrill pan to a medium-high heat. 2 Combine the spice rub ingredients. 3 Rehydrate the corn husks by placing them in a large bowl with boiling water. Lay out the husks on a work surface overlapping to form a piece large enough to wrap and enclose a large fish. 4 Diagonally score the fish on either side and generously baste it with the spice rub, inside and out, then place it on the corn husks. 5 Using kitchen twine, tie the corn husks over the fish. 6 Place the fish over the hot coals or on the grid and cook for 20-30 minutes or until the fish is opaque and cooked through.
Herby sardines in grape leaves
Mexican barbecued whole fish in corn husks
7 Meanwhile, prepare the salad. Peel and chop the pineapple into small cubes. Chop the mint and coriander, then toss together with the pineapple. 8 Serve the fish with the pineapple.
CEDAR PLANK SALMON WITH APRICOT JAM MISO GLAZE
Cooking salmon on a cedar plank eliminates any chance of the fish sticking to the grill and ensures the fish is packed with woody, smoky flavour.
Prep time: 20 minutes
Cook time: 20 minutes
Serves: 4-6
For the glaze
2 tbsp mirin
1 tbsp apricot jam
4 tbsp white miso
40ml mayonnaise
1 lime
500g salmon side
½ tsp SpinneysFOOD Fine Sea Salt
½ tsp SpinneysFOOD Black Pepper, freshly ground
Special equipment
Cedar BBQ wooden plank
1 Set up a barbecue with a wood or charcoal fire, or light a gas barbecue and prepare to a medium-high heat. 2 To make the glaze, place the mirin and jam in small saucepan and bring to a boil. Whisk in the miso. Allow it to cool then add the mayonnaise. Zest the lime and add the zest to the glaze. Set aside. 3 Place the plank directly over the fire and lightly char it at the bottom for 2 minutes – set aside to cool. 4 Season the salmon with the salt and pepper then lay it on the charred side of the plank. Brush the glaze on the fish. 5 Return the plank to the fire, close the lid and cook until the glaze is golden and the fish is done – approx. 15-20 minutes. 6 Finely slice the fennel. Peel and segment the orange. Toss both together in a medium bowl. 7 Serve the fish on the plank topped with the fennel and orange.
Try these recipes with the ingredients and BBQ selection in stores.
To serve
fennel bulb
orange
Cedar Plank
Corn with Husks
Cedar plank salmon with apricot jam miso glaze
SpinneysOUTDOOR BBQ Oak Firewood
SpinneysOUTDOOR Charcoal Briquettes
Lorena Vine Leaves in Brine
FIRING UP the grill
Zahra Abdalla enjoys outdoor cooking, especially barbecuing for her family. Here she pairs rib-eye steaks with a fresh zesty salad
WALNUT AND POMEGRANATE MOLASSES MARINATED RIB-EYE STEAK
Prep time: 15 minutes (plus marination time)
Cook time: 8-10 minutes
Serves: 2-3
For the steak
1 garlic clove
½ small red onion
60g walnuts
125ml pomegranate molasses
30g SpinneysFOOD Fresh Parsley
500g SpinneysFOOD Grassfed Rib-Eye Steak
SpinneysFOOD Fine Sea Salt, to taste
SpinneysFOOD Black Pepper, freshly ground, to taste
1 Peel and roughly chop the garlic and onion. 2 In a food processor, combine the walnuts, pomegranate molasses, garlic, onion and parsley. Pulse until it forms a paste. 3 Season the steak with the salt and pepper. 4 Pour half the marinade over the steak and make sure it is well coated. Cover and refrigerate for 1 hour. Reserve the extra marinade to brush over the steak once it’s been grilled. 5 Meanwhile, prepare a charcoal grill until the coals have ashed over and cooled down to a medium heat. Alternatively, heat a gas grill to a mediumhigh heat. 6 Grill the steaks for 4 minutes per side. When done, the meat should be slightly charred on the outside and slightly
pink on the inside. Adjust the cooking time to your preferred doneness. 7 Transfer to a meat board and allow to rest for 10 minutes. 8 To serve, cut into slices and brush with the remaining marinade.
PARSLEY AND POMEGRANATE SALAD
Prep time: 30 minutes
Serves: 4
1 red onion
2 bunches SpinneysFOOD Fresh Parsley
1 tsp SpinneysFOOD Organic Natural Honey
1 tsp sumac Pink salt, to taste
3 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
1 tbsp apple cider vinegar
1 tsp pomegranate molasses
50g SpinneysFOOD Fresh Pomegranate Jewels
1 Thinly slice the onion. Thoroughly wash and dry the parsley and remove the leaves from the stems. Set the leaves aside for the salad. 2 In a medium-sized bowl, combine the onion, honey, sumac, pink salt and olive oil. Allow the ingredients to sit for approx. 20 minutes. 3 Add the apple cider vinegar and pomegranate molasses. Mix well and allow to sit for an additional 5 minutes. 4 Toss in the parsley leaves and pomegranate seeds. Season with more pink salt, if required, and serve.
VEGGIE
Photography by Aasiya Jagadeesh
No problem! NO BBQ?
Have fun with hot smoking, griddle pans, oven grilling and liquid smoke instead
Sticky chicken wings
Korean short ribs
Brown sugar barbecue sauce
Thai lamb chops
HOT SMOKING STICKY CHICKEN WINGS
Make these wings extra smoky by adding half a teaspoon of liquid smoke to the basting sauce.
Prep time: 15 minutes
Cook time: 1 hour
Serves: 4
2 tbsp tea leaves
2 tbsp SpinneysFOOD Unrefined Sugar
1 SpinneysFOOD Cinnamon Stick
2 pieces star anise
12 chicken wings
For the basting sauce
100g SpinneysFOOD Demerara Sugar
125ml rice vinegar
125ml sambal oelek chilli paste
4 tbsp fish sauce
4 tbsp fresh lime juice
1 tsp smoked red chilli flakes
2 garlic cloves
To serve
Black sesame seeds, for sprinkling
1 Preheat the oven to 200°C, gas mark 6. Line a large roasting dish with aluminium foil.
2 Scatter the tea leaves, sugar, cinnamon stick and star anise in the dish. 3 Place a wire rack over the aromatics and cover the roasting tray with foil. Place the roasting dish over a stove plate or gas hob and heat to its highest setting. Allow the chicken wings to smoke for at least 20 minutes. 4 Meanwhile, whisk together the sugar, vinegar, chilli paste, fish sauce, lime juice and chilli flakes in a medium bowl. Grate in the garlic cloves. 5 Remove the chicken from the rack and toss in the basting sauce. 6 Arrange the wings in a roasting dish and roast for 30 minutes or until golden and cooked – basting every 5 minutes until sticky and caramelised.
7 Sprinkle with sesame seeds and serve.
GRIDDLE PAN
THAI LAMB CHOPS
The griddle pan needs to be smoking hot before grilling the lamb chops!
Prep time: 5 minutes
Cook time: 10 minutes
Serves: 4
For the marinade
1 small red onion
1 garlic clove
Handful of SpinneysFOOD Fresh Coriander (leaves and stems)
2 lemongrass stalks
5cm piece ginger
2 lime leaves
2 Thai green chillies
3 tbsp fish sauce
1 tsp SpinneysFOOD Unrefined Sugar
1 tbsp sesame oil
3 tsp lime juice
½ tsp SpinneysFOOD Flaky Sea Salt
8 lamb chops
To serve
Handful of SpinneysFOOD Fresh Coriander
2 limes
1 Combine all the ingredients for the marinade in a blender and blitz until smooth. 2 Cover the lamb chops with the marinade and refrigerate until required. 3 Heat a griddle pan until smoking. 4 Cook the chops for 3 minutes per side or until cooked through. Transfer to a plate.
5 Serve topped with roughly torn fresh coriander and lime wedges on the side.
OVEN GRILLED KOREAN SHORT RIBS
Serve with SpinneysFOOD Ready-made Rice.
Prep time: 15 minutes (plus marination time)
Cook time: 45 minutes
Serves: 4
For the marinade
2 garlic cloves
5cm piece fresh ginger
4 tbsp mirin
4 tbsp rice vinegar
125ml sesame oil
4 tbsp dark brown sugar
1 tsp SpinneysFOOD Crushed Chilli
2½kg short ribs
500ml SpinneysFOOD Bottled Drinking Water or beef or vegetable stock
To serve
2 spring onions
½ tsp SpinneysFOOD White Sesame Seeds
1 Peel and crush the garlic. Grate the ginger. 2 Whisk the marinade ingredients together in a bowl. 3 Place the short ribs in a large zip-top bag and pour the marinade over them, making sure to coat them. Place in the fridge to marinate overnight. 4 Place the short ribs into an instant pot or pressure cooker with the water or stock and pressure cook for 30 minutes or until soft. Alternatively, place all the ingredients in a medium pot set over a medium heat and cook at a gentle simmer for 1-2 hours or until tender. 5 Preheat the oven to the highest grill setting (220°C, gas mark 7). 6 Once soft, place the short ribs on an oven tray and grill for 15 minutes. 7 In the same pot, bring the liquid to a boil and allow to reduce until thickened
and syrupy. 8 Chop the spring onions and scatter over the ribs. Drizzle over the reduction. 9 Sprinkle with the sesame seeds and serve.
LIQUID SMOKE
BROWN SUGAR BARBECUE SAUCE
Add a teaspoon of your favourite hot sauce to make this barbecue sauce extra spicy.
Prep time: 5 minutes
Cook time: 20 minutes
Makes: 750ml
3 tbsp packed SpinneysFOOD Dark Muscovado Sugar
4 tbsp apple cider vinegar
2 tbsp molasses syrup
2 tbsp SpinneysFOOD Honey
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tbsp liquid smoke
½ tbsp SpinneysFOOD Chilli Powder
1 tsp SpinneysFOOD Black Pepper, freshly ground
1 tsp garlic powder
½ tsp ground allspice
Pinch of ground cloves
500ml SpinneysFOOD Tomato Ketchup
1 tsp SpinneysFOOD Fine Sea Salt
1 Combine all the ingredients, except the tomato ketchup and salt, in a large, deep, heavy, non-reactive saucepan. 2 Bring the mixture to a simmer over a medium heat. Cook, uncovered, until all the ingredients have dissolved, stirring constantly, approx. 5 minutes. 3 Stir in the tomato ketchup and salt and bring to a boil, stirring well. Cook until thickened, approx. 5-10 minutes. 4 Cool to room temperature then store in a sterilised bottle or jar. Refrigerate for up to 2 months.
NO COOKING
EVERYTHING BARBECUE SEASONING
Whip up a double batch of this sweet-smoky spice blend. It goes well with grilled meats and vegetables.
Prep time: 5 minutes
Makes: 100g
50g SpinneysFOOD Light Muscovado Sugar
30g smoked paprika
2 tbsp SpinneysFOOD Fine Sea Salt
1 tbsp SpinneysFOOD Black Pepper, freshly ground
½ tbsp SpinneysFOOD Fine White Pepper
½ tbsp SpinneysFOOD Cayenne Pepper
2 tbsp smoked salt
1 tbsp SpinneysFOOD Chilli Powder
1 tsp mustard powder
1 Combine all the ingredients in a bowl and stir or whisk to mix. 2 Transfer to a large jar and cover. 3 Store away from heat and light. This rub will keep for several weeks.
VEGGIE
Little cooks
Get the kids cooking and baking for Halloween and preparing back-to-school snacks
Berry coconut bliss balls
Strawberry milk popsicles with sprinkles
Strawberry cutout sandwiches
Berry and almond foldovers with yoghurt glaze
snacks Very berry
Driscoll’s premium varieties of berries make excellent lunch-box snacks or after-school treats. Try these simple and delicious recipes using strawberries, raspberries, blueberries and blackberries
BERRY COCONUT BLISS BALLS
Freeze fresh raspberries the night before to make this snack burst with flavour.
Prep time: 20 minutes
Makes: 14
110g rolled oats
55g almond flour
30g desiccated coconut
135g frozen Driscoll’s Raspberries
35g SpinneysFOOD Medjool Dates
To serve
30g desiccated coconut
1 Place all the ingredients together in a food processor and blend until smooth. 2 Using a cookie scoop or tablespoon, scoop out and roll the mixture into even-sized balls. 3 Roll the bliss balls in the desiccated coconut and gently press to ensure the coating sticks.
4 Freeze for 1 hour before serving.
STRAWBERRY MILK POPSICLES WITH SPRINKLES
For a more decadent treat, double the chocolate sauce and place in a tall glass that will hold the popsicles. Completely submerge the popsicles in the chocolate and place on a sheet of baking paper to set.
Prep time: 30 minutes (plus freezing time)
Makes: 5-10
For the popsicles
400ml coconut milk or milk of choice
250g Driscoll’s Strawberries
3 tbsp strawberry jam or honey
For the chocolate sauce
100g white chocolate
2 tsp coconut oil
To serve
2 tbsp sprinkles
1 Add the coconut milk, strawberries and strawberry jam to a blender. Blitz until smooth and combined. Divide the mixture between 5-10 popsicle moulds. Freeze for 8 hours or overnight. 2 Place the chocolate and coconut
oil in a microwave-safe bowl. Melt in the microwave in short bursts. Set aside to cool slightly. 3 Dip the tops of the popsicles in the chocolate sauce and top with some sprinkles. 4 Place on a tray lined with baking paper. Freeze until required.
STRAWBERRY CUTOUT SANDWICHES
If you don’t like jam, swap it out for honey or maple syrup. Prep time: 20 minutes
Serves: 4
250g cream cheese
2 tbsp strawberry jam
8 slices SpinneysFOOD High Fibre White Bread
8-10 Driscoll’s Strawberries
1 In a small bowl, combine the cream cheese and strawberry jam. 2 Spread the mixture on one side of each slice of bread. 3 Using a heart-shaped cookie cutter, cut a heart out of 4 slices of the bread. 4 Slice the strawberries in thin slices and arrange over the cream cheese. 5 Top with the cut-out slice of bread and serve.
BERRY AND ALMOND FOLDOVERS WITH LABNEH GLAZE
Whip up a double batch of these foldovers and freeze them for whenever the kids want a delicious snack.
Prep time: 30 minutes
Cook time: 35 minutes
Makes: 9
For the berry filling
1 tsp corn flour
1 tsp warm water
50g Driscoll’s Blackberries
50g Driscoll’s Strawberries
50g Driscoll’s Blueberries
2 tbsp SpinneysFOOD Unrefined Sugar
1 tsp lemon juice
30g ground almonds
1 x 400g puff pastry roll
2 large eggs
For the labneh glaze
60g labneh
1 tsp lemon juice
25g SpinneysFOOD Super Fine Icing Sugar
1 tsp raspberry powder or pinch of pink food colouring
1 Preheat the oven to 200°C, gas mark 6. 2 In a small bowl, combine the corn flour and water and stir until dissolved. 3 In a small pot, combine the berries, corn flour mixture, sugar and lemon juice. Bring to a gentle simmer, stirring gently for approx. 3-5 minutes. Remove the berries from the pot and set aside to cool. 4 Gently toast the ground almonds in a medium pan over a medium heat for approx. 3-5 minutes. Remove from the heat and set aside to cool.
5 Remove the puff pastry from the fridge. Lightly flour a clean work surface and gently roll out the puff pastry to a 30cm square. Using a pizza cutter or sharp knife, cut the pastry into 9cm x 10cm squares. Place the pastry squares onto a baking tray lined with parchment paper. 6 Sprinkle ½ tsp toasted ground almonds in the centre of each square, leaving a 1cm border. Spoon 1 tablespoon of the berry filling in the centre of each square and fold one corner over the other to make a triangle. Use a fork to seal the edges. Refrigerate the turnovers for at least 15 minutes. Using a very sharp knife, cut an ‘x’ into the top of the pastry. 7 Place the foldovers in the oven for approx. 15-20 minutes or until golden brown on top and around the edges. 8 Meanwhile, combine the glaze ingredients in a bowl and whisk until smooth. 9 Remove the foldovers from the oven and cool for 5 minutes before serving with the glaze.
VEGAN
VEGGIE
VEGGIE VEGGIE
NO TRICKS, just treats
Kids will love making these spooky additions for their Halloween party spread
CHOCOLATE MARSHMALLOW GHOST CUPCAKES
These cupcakes need to be served as soon as the meringue is piped onto them. To get ahead, prep the cupcakes a day or two in advance and make the meringue just before serving.
Prep time: 20 minutes
Cook time: 30 minutes
Makes: 12
For the cupcakes
140g SpinneysFOOD Self-Raising Flour
40g cocoa powder
145g full-cream yoghurt
90ml SpinneysFOOD Pure Sunflower Oil
3 large eggs
1 tsp vanilla extract
For the marshmallow meringue
2 large egg whites
100g SpinneysFOOD Extra Fine Caster Sugar
¼ tsp cream of tartar
To serve
24 chocolate chips
1 Preheat the oven to 180°C, gas mark 4. Line a 12-hole cupcake tin with cupcake wrappers.
2 Place all the cupcake ingredients in the bowl of a stand mixer fitted with a paddle. Beat until completely smooth. 3 Using a measuring cup or cookie scoop, fill the wrappers 2⁄3 of the way.
4 Place the tin in the oven to bake for 15-20 minutes or until an inserted skewer comes out clean. Place on a cooling rack to cool. 5 To make the marshmallow meringue, place the egg whites, sugar and cream of tartar in a heatproof bowl over simmering water. Make sure the bowl doesn’t touch the water. Stir the mixture for 4-5 minutes or until the sugar has dissolved and the mixture is warm to the touch. Remove the bowl from the heat. Using an electric whisk, beat until stiff peaks form, or pour the mixture into the bowl of a stand mixer fitted with a whisk attachment and beat for approx. 3-4 minutes. 6 Spoon the meringue into a piping bag with a large, round nozzle and pipe onto the cupcakes. 7 Place two chocolate chips on the meringue to form the eyes. 8 Serve immediately.
CHEESE BALL SPIDER
Pack more flavour into the cheese ball by adding some finely chopped crispy beef bacon, or finely chopped olives or sundried tomatoes.
Prep time: 20 minutes
Serves: 4
For the cheese ball
60g SpinneysFOOD Mature Cheddar
1 SpinneysFOOD Spring Onion
Handful of mixed SpinneysFOOD Herbs
250g cream cheese, room temperature
½ SpinneysFOOD Fine Sea Salt
To assemble
20g black sesame seeds
9 pretzel sticks
To serve Crackers
1 Grate the Cheddar. Finely chop the spring onion and mixed herbs. 2 Place all the cheese ball ingredients in a bowl and mix until combined. If the cream cheese is too soft, place it in the fridge for 30 minutes to firm up.
3 Divide the cheese into 250g for the body, 50g for the head and 8 x 12g balls for the legs. Roll each into a smooth ball and coat in the sesame seeds. 4 To assemble, break 8 pretzel sticks in half to get 16 equal-sized halves. Attach the legs by inserting 4 pretzel halves into either side of the body, attach each of the 12g balls to the ends of the pretzel halves. Insert the remaining pretzel pieces into the 12g balls to form the bent legs. With the remaining pretzel, break into half and insert it
into the front of the body (where the head will go), leaving a bit of the pretzel peaking out and insert the head onto the pretzel to secure.
5 Serve with the crackers.
MINI PUMPKIN PIES
Prep time: 45 minutes
Cook time: 1 hour
Makes: 12
150g pumpkin
2 x 500g Jus-Rol Shortcrust Pastry
For the pumpkin pie filling
50ml pouring cream
30g SpinneysFOOD Raw Sugar
1 large egg
1 tsp vanilla extract
¼ tsp SpinneysFOOD Fine Cinnamon
¼ tsp mixed spice
2 tbsp SpinneysFOOD Raw Sugar
Cheese ball spider
VEGGIE
VEGGIE
VEGGIE
1 Peel and cube the pumpkin. 2 Bring a large pot of lightly salted water to a boil. Add the pumpkin and boil for 20-30 minutes or until it starts to fall apart. Drain and cool. 3 Preheat the oven to 190°C, gas mark 5. Grease a 12-hole muffin tin with cooking spray. 4 Roll the shortcrust pastry out slightly. Using a 9cm-round cookie cutter, cut out 12 rounds of pastry. 5 Place each round in the muffin tin cups, pressing it down and up the sides. Keep any dough scraps for the top lattice or decorations. 6 Roll the dough again then cut out 12 x 7cm rounds until you have a total of 12 using a small triangle cutter. Cut out faces for the pies. 7 Cut 12 x 10cm squares of baking paper and crumple them. Line each crust with the crumpled baking paper and fill with pie weights, beans or rice. Place in the oven and bake until the crust is set, approx. 10 minutes. Remove the pie weights and continue to bake until the crust is golden, approx. 5 minutes. Remove from oven. 8 Lower the oven temperature to 160°C, gas mark 3. 9 To make the filling, place all the ingredients in a blender. Blitz until smooth and combined. Pour into the cooled crusts and top with the 7cm pie faces. 10 Sprinkle with the sugar then bake for approx. 15-20 minutes or until the crust is golden and crispy. 11 Serve warm.
Make the pumpkin pies extra decadent by adding 1 teaspoon of dulce de leche or salted caramel to each pie after pouring the filling into the casing.
GRAPE SNAKE SKEWERS
Freeze these skewers and serve them later as healthy snake ice pops.
Prep time: 25 minutes
Serves: 4
500g SpinneysFOOD Red Seedless Grapes
1 slice SpinneysFOOD Sliced White Cheddar ¼ tsp black sesame seeds
4 x metal or bamboo skewers
1 Pick the grapes off the stem and rinse under cold water. Thread the grapes onto the skewers, dividing them equally. 2 To make the eyes, cut out very small rounds using a small piping nozzle. 3 Place two Cheddar rounds on each snake to form eyes and place a sesame seed on each round to form the iris.
STUFFED MUMMY CELERY STICKS
Add some flavour to the labneh by adding a handful of chopped herbs or half a teaspoon of smoked paprika.
Prep time: 25 minutes
Serves: 4
4 celery sticks
200g labneh
100g SpinneysFOOD Sliced White Cheddar 16 brown raisins
1 Top and tail the celery sticks and cut them in half. 2 Place 1-2 tsp of labneh into the hollow of each celery stick and spread to smooth out. 3 Slice the cheese into ½cm-thick strips. Place the strips on the celery, overlapping each in a braid-like pattern. 4 Trim the edges and place two raisins at the top of each celery stick to form eyes.
Mini pumpkin pies
Grape snake skewers
VEGGIE
VEGGIE
Stuffed mummy celery stricks
Live well
Upcycled shopping bags, composting, kombucha, Pinktober, skincare, padel and much more...
and Emmet
there’s nothing but natural ingredients in Remedy’s fruity Peach kombucha; Ginger Lemon kombucha has a spicy kick from ginger and a refreshing citrus spark from lemon.
Better brew
Give your gut a healthy boost with Remedy Kombucha, now available at Spinneys
Who would have thought that a weekly trip to the local supermarket would be the start of a whole new adventure?
That’s exactly what happened with Sarah and Emmet Condon, the founders of Remedy Kombucha.
The duo were exasperated by a lack of healthy options in supermarkets, especially in the beverage section. All they could find were fizzy, sugar-loaded sodas or bland healthy drinks.
Sarah and Emmet started experimenting in their home kitchen in Melbourne, Australia; conjuring up batches of sourdough bread, kimchi and kefir. But there was one fermented drink they couldn’t get enough of – kombucha. Even their toughest critics – their three children
– couldn’t get enough of it. And that’s how Remedy Kombucha was born.
So what exactly is kombucha and why is it good for you?
Kombucha, commonly called ‘booch’, is a fermented, lightly sparkling drink made from tea. It originated in China thousands of years ago where it was consumed for its healing properties. However, it’s a relative newcomer in Western markets, where it gained popularity in the last five years.
The team at Remedy makes their kombucha the old-school way – in small batches brewed over 30 days using real black and green tea leaves and a SCOBY (Symbiotic Culture of Good Bacteria and Yeast). The result is a flavourful, all-natural, sparkling drink, loaded
IN STORES NOW
with live cultures, tea polyphenols (aka antioxidants) and organic acids.
Best of all, it has no sugar, naturally. The sugar that does get added at the start of the brewing process gets consumed during fermentation and converted into healthy organic acids. Every batch is tested by the Remedy team to ensure that the end product is packed full of goodness and has no sugar.
Today, Remedy is Australia and New Zealand’s top kombucha brand. And it’s no surprise when each batch is handcrafted through a traditional brewing process using only the best quality, all-natural ingredients. Did we mention it also tastes great?
So the next time you’re at your local Spinneys, keep an eye out for three flavours of Remedy Kombucha – Passionfruit, Peach and Ginger Lemon. These all-natural drinks are vegan, gluten and fructose-free, paleo-friendly and Halal certified.
For more information, visit remedydrinks.com and @remedydrinks on Instagram.
Written by Karen D’Souza ; Photography Supplied
THIS PAGE, CLOCKWISE FROM TOP: Sarah
Condon;
Simple solutions
The Waste Lab may be less than a year old, but, it is making waves with its nature-based, low-tech solutions for food waste. We chat with the two dynamic women behind this inspiring company
Written by Karen D'Souza
Adversity has an amazing way of inspiring brilliant ideas. The first lockdown in 2020 had a similar effect on Lara Hussein and Ceylan Uren, the founders of The Waste Lab.
The two shared an apartment and working from home in the early days of the Covid 19 pandemic meant lots of time together during which time they discovered they shared a common pain point. They both regretted throwing food down the trash chute, but recycling food scraps wasn’t an option in the UAE. It was a challenge that they were determined to take on.
A lot of research, studies and discussions with specialists ensued, until they arrived at a solution.
“Nature has the perfect food recycling system. So, we thought ‘why not mimic nature?’ And that’s how The Waste Lab was established,” says Lara.
Recycling food waste to create produce compost wasn’t the only item on their agenda.
Ceylan explains, “We figured out that we have been depleting the soil for decades and it’s our responsibility to build healthy soil biomes.
And as soon as we realised we could turn our biggest problem – food waste – into a solution that helps regenerate the soil, which would also lead the way for more regenerative farming and create value out of food waste – there was no looking back.”
To put this into perspective: the UAE imports close to 90 per cent of its food, of which 50-60 per cent goes into landfills. At the same time, the country also imports 80 per cent of its compost.
Lara and Ceylan want to change that. They both point out that desert soil is not dead. It merely lacks organic matter, which can be added to the soil from compost. That’s just the first link in a long chain, which also includes food security, organic produce, climate change and so on.
To begin with, The Waste Lab started working with local households – providing training and guidance on the acceptable types of food waste, and how to segregate the scraps and place them in bins provided by the company. The bins are collected once a week. In return subscribers receive a monthly impact report based on the data collected by the team and a share of the compost created from their food scraps.
“We cater to 120 households across Dubai with many more on the waiting list. We’re in the process of scaling up our operations in order to accommodate an increasing demand for our services,” explains Lara.
They also provide on-site composting services for businesses and schools. The duo have recently been given the go-ahead for a pilot project for their off-site composting solution with five hotels in the region including brands such as the Pullman and Hilton.
The Waste Lab’s future plans include CSR activities, workshops and visits to their recently acquired farm in Abu Dhabi, which will have a composting operation.
“Our farm will be open to all – from schools and corporates to individuals. We want to create volunteering programmes aimed at young people, where they can visit the farm and learn to work with compost so they understand how important it is,” says Ceylan.
For more information, visit thewastelab.com and @thewastelab on Instagram
THIS PAGE, CLOCKWISE FROM TOP LEFT: Lara Hussein and Ceylan Uren; collection bins given to households; community off-site composting operation.
gratitude Designs of
Christine Wilson is the face behind PEAHEAD.eco, an upcoming design studio that is passionate about the environment and upcycling. We recently collaborated with her to create limited-edition ‘Waste not. Want not.’ tote bags. Here she chats about her creative process
What inspired you to start PEAHEAD.eco?
Like many people during lockdown in 2020, I had to find a way to occupy myself instead of watching the news and worrying about the pandemic. It dawned on me that I could do more about recycling, beginning with my own household.
At the same time, I started sewing as a hobby. I had owned a sewing machine for years, but had never used it. So, I watched a few YouTube tutorials to learn how to make items such as pouches and purses. I upcycled all my old clothes then started on the curtains in my villa. Around the same time Spinneys’ iconic green and gold plastic bags caught my eye. I’ve always loved the calligraphy on them and it struck me that I could perhaps use it to craft more products.
I learned how to fuse plastic bags to create a type of fabric. The whole process involved working with greaseproof paper, an ironing board and varying temperatures. It took time, but I really enjoyed it. Gradually the things I made caught people’s attention, so I placed a collection box in my community – where my neighbours could drop off their single-use plastic bags – and I also put one of my pouches alongside it so they could see what I would do with the collection. I really have my community to thank for all this. They supported my vision and bought the products I created.
Your hobby has burgeoned into a much larger project. What all do you make?
Yes, it’s amazing. We make personalised and corporate gifts such as trophies, purses, pouches, dog leashes, which tie back to the dog charities that PEAHEAD.eco is involved with to help raise funds for them. I have also produced large-scale art installations that drive social impact for Etihad Airways, HSBC Middle East, Expo2020 and Dubai Design Week.
What did you do before you moved to the UAE? I used to organise my own pop-up events in Edinburgh. I also worked at an art centre. But, in 2017, I decided to travel around Europe in a camper van with my dog. I was on the road for 14 months. During that time I came across people with varied skill sets and interests who worked outside of the corporate world. I gained plenty of knowledge about varied professions from design to permaculture. It was also when I learned about Precious Plastics, a company in The Netherlands that builds machines to recycle plastic waste. The recycled material can be turned into functional items. And that’s how my idea for designing products from plastic started.
Has sustainability always played a part in your creative process?
I’ve always been creative, but at the same time I didn’t want my
creativity to cause harm. I mean there’s more than enough existing material to design and craft new products. There’s no need to produce new raw materials.
Tell us about the EcoCraftWorkshops you offer.
That happened organically, I’d never really planned for it. It started with Dubai Design Week where I was asked to conduct a workshop. After that more and more organisations reached out to me to run craft workshops for events.
My business mentor at the Dubai Business Women Council pointed out that there was obviously a demand for what I was offering. So it made sense to take advantage of the situation and earn a living out of creative recycling.
PEAHEAD.eco designed our new limited-edition Spinneys tote bags. Who creates them?
I worked with a team of tailors in Ajman as well as an embroiderer. Prior to working with me they’d never made bags nor worked with plastic. They thought I was absolutely mad! In the end it all worked out great.
THIS PAGE, FROM LEFT: Christine Peahead; Spinneys tote bag is available in select stores; upcyled products offered by PEAHEAD.eco; recycling a Spinneys plastic bag to make a tote bag.
We are recycling more reused plastic bags than ever before, thereby preventing them from ending up in the environment.
For more information, visit peahead.eco, @peahead.eco and @ecocraftworkshop on Instagram
Smooth skin you deserve
Shaver/Rasoir/Rasoio
Food for life
In honour of Pinktober, we’re highlighting the award-winning campaign by our contemporaries Spinneys Lebanon, McCann Paris and the Lebanese Breast Cancer Foundation, in which the art of bread making was used to promote self-checking. It’s imperative we all keep the conversation going – here campaign director Danielle Rizkallah and the foundation’s president and breast cancer survivor Mirna Hoballah share their stories
The Bread Exam campaign has made waves worldwide. Why was it important for you to take part in it?
Danielle: The agency behind the campaign, McCann Paris, whose client was Spinneys Lebanon, contacted me to work on this campaign because there was a need for it in the country. Breast cancer is one of the most common cancers in the world yet remains taboo in many societies. The goal for every person involved was to save lives and raise awareness on the importance of self-checking. Ironically enough, it all happened during the pandemic, when everyone was at home baking bread.
Mirna: Despite the countless awareness campaigns we did with the Lebanese Breast Cancer Foundation (LBCF), I could see that the topic of breast cancer was still not spoken about enough. And as a breast cancer survivor who underwent treatment and surgeries, I wanted to open people’s eyes to a way in which they could avoid what I went through, via an accessible tool they could use in the privacy of their homes.
The ’slogan’ of the award-winning campaign is “Have you baked bread this month?”. Why was bread-making chosen as the theme?
Danielle: It was about using a language that everybody could relate to and a simple concept through which we could talk about breast cancer. Bread-making is universal, and analogies work because they are indirect. We were also highly
connected to the purpose behind our message and the audience we were addressing, so it had to be believable, organic, and something every woman could replicate at home.
Tell us more about the bread recipe chosen for the campaign.
Danielle: There are many similarities between making good dough and checking your breasts, whether in shape or technique. So, we paired a prominent local baker, Um Ali, with two gynaecologists to teach each other how to bake bread and self-check, respectively, mirroring each other’s steps to create the perfect bread recipe that could save a life. The pinching of the breast, which ultimately became step number eight, wasn’t in the original recipe, but Um Ali loved the idea. It is something bakers do to check the dough’s moisture level. The similarities and accuracy of the two techniques were fascinating.
Mirna: The recipe calls for baking bread once a month. It also teaches women of all ages to selfcheck at home after their menstrual cycles every month. If you look at the recipe closely, you’ll understand how eye-opening it is.
Millions of people viewed the campaign, and media around the world praised and shared it. Why do you think it did as well as it did?
Danielle: Authenticity reaches people’s minds and hearts. We didn’t use actors. We chose a real baker whose fingers were one with the dough. As a result, countless women have not only understood the importance of self-checking, but quite literally felt it with their own hands while recreating it at home. Moreover, the simplicity of the message makes it so that it’s easily interpreted and translated.
Mirna: The campaign launched when very few people had access to mammograms, so it helped many women monitor themselves at home. And because we presented the message through something as simple as dough, people became curious and more open to the idea. Through the campaign, it suddenly wasn’t ‘impolite’ to talk about or check our breasts.
What can be done to continue to dispel the myths surrounding breast cancer?
Danielle: I praise the LBCF and brands like Spinneys Lebanon for using their voice and influence for the greater good. In a war, there are battles, and you must win one at a time. Often transmitted from generation to generation, taboos remain extremely hard to break, so we must keep the conversation going in any way we can.
Mirna: Our mission with LBCF is to keep giving people access to information, whether it’s via our website, Instagram, or our year-round awareness campaigns, and to encourage them to self-check in the privacy of their own homes. Everything we do is free of charge. We are also working on a book targeting women diagnosed with breast cancer, covering everything they need to know.
What would you say to people who still refrain from talking about breast cancer?
Mirna: The Bread Exam way of checking yourself is simple and accessible. Give it a try once and see how easy it is. I urge everyone to self-check. There’s no going back.
Interview by Lynn Soubra ; Photography Supplied
THIS PAGE, CLOCKWISE FROM TOP: Bread making was used in The Bread Exam campaign to promote self-checking; Um Ali (right) working with a gynaecologist to develop the bread recipe; Um Ali.
All rounders
From SPF-infused skincare to gentle yet effective formulas that nourish, treat yourself to two new beauty brands at Spinneys
THE NEXT LEVEL
All-in-one skincare products are a boon for those of us with no time or patience for complicated beauty routines. Hello Sunday has answered many a prayer by combining SPF with featherlight formulas to create a line of beauty products that protect skin from harmful UV rays as well as blue light, infrared and environmental pollution.
TOP NOTCH
Effective solutions, simple routines and completely Instagrammable packaging –what more could one ask for?
UK-based beauty brand Glow Hub offers all three in its collection of vegan and cruelty-free products. The gentle formulas blend natural ingredients with man-made actives to tackle problem areas effectively without being harsh.
The Calm & Soothe Serum Mist is infused with soothing hemp seed oil and calming jojoba extract for an instant pick-me-up that can be used before or after you apply your makeup as well as throughout the day. Use this in conjunction with the Calm & Soothe Oil Cleanser and Toner, which are also available at Spinneys.
Glow Hub also offers a range of minis, which are great for when you have to travel or simply to give its products a go. The Scar Slayer is a potent serum containing vitamin C to make those stubborn post breakout scars vanish. Balance and clarify acne prone skin with the Purify & Brighten Super Serum, an ultralightweight and brightening formula. Infused with black tea extract and antioxidant-rich blueberry, it detoxifies and calms the skin.
Glow Hub also offers mix and match formulas to suit various skin types. Check out the skincare quiz on its website for your specific skincare combination.
For more information, visit glowhub.com and @glowhubbeauty on Instagram.
From serums, face masks and mists to eye creams and sun sticks, Hello Sunday’s innovative products have been crafted to suit all skin types across all seasons. Best of all, they’re sea-friendly, cruelty-free and 100% vegan.
The citrus and floral fragrance of The Take-out One – invisible sun stick – SPF 30
For more information, visit hellosundayspf.com and @hellosundayspf on Instagram. IN STORES NOW
is delightful. It’s also the perfect size to carry on the go. This easy-to-apply, multi-purpose sunscreen stick is sweat resistant and leaves no residue. Ingredients such as hyaluronic acid and nourishing oils moisturise the skin while the broad-spectrum SPF 30 protects against UVA and UVB rays.
Another fabulous product in the collection is The One That’s Got It All – sun primer – SPF 50. Use this sweat- and water-resistant formula as a base for makeup or on its own. With a velvety, matte finish, this sun primer is great for humid weather or sweaty workouts.
IN STORES NOW
Big little
THIS PAGE, CLOCKWISE FROM TOP LEFT: Mini U’s bath bombs with added shea butter; Raspberry Bubblegum and Sparkling Strawberry Bubble Bath; the Cloud Bath Bomb won’t stain but will delight kids with its rainbow colours; turn bath time into something your kids look forward to with Mini U’s Create Your Own Bath Bomb Kit; Honey Cream Shampoo and Conditioner.
fun
Treat your little ones to Mini U’s award-winning haircare, body and bath care products especially designed for children’s sensitive skin
Say goodbye to tears at bathtime and hello to sud-soaked laughs and memories. Mini U has gone the extra mile to craft products that nourish delicate young skin. This UK-based brand sources only the best-quality natural ingredients to create its formulas, which are also vegan, cruelty-free and free of artificial nasties such as parabens and SLS.
So, go ahead and pop that bath bomb or fizzy plop into the water and watch as a swirl of colour delights your little one. What’s more? All these products are free of micro-plastics.
Kids who are six years and older will enjoy making their own bath products with Mini U’s Create Your Own Bath Bomb Kit.
Parents that struggle to maintain their kids’ curly hair will love the Wild Berry Curl
Activator, which enhances natural curls and waves. All you need to do is spritz it over damp hair, and voila! The Tropical Berries Hair and Body Wash is made from organic aloe vera, which nourishes and moisturises hair and skin leaving it silky smooth.
The brand’s colourful packaging with a host of cute animal illustrations – from Fizzy Phil the Pufferfi sh to Washy Wanda the Whale – is eye-catching and delightful. It’s also completely recyclable.
Head to your nearest Spinneys to explore Mini U’s collection of bath bombs, bath crayons, bubble baths, shampoo, conditioner and more.
For more information, visit miniu.co.uk and @miniuforkids on Instagram
GEARING UP for school
Back to life, back to reality? If you’re struggling with the start of a new term, this is the squad to have on speed dial. Helen Farmer rounds up the experts every family needs to know
SLEEP
From tricky tots to teens, sleep consultant Julie Mallon at Nurture 2 Sleep has seen (and helped) them all. She can probably improve your own shut eye, too. With advice rooted in science, she will assist parents to get into great routines with their babies and children, whether you just need a bit of coaching through a tricky time, or a tailored two-week package when she’ll be on WhatsApp to support. nurture2sleep.com
POTTY TRAINING
Who else but the potty queen herself? Lisa Sherrington-Boyd has decades of experience as a nanny, nursery principal and a mum, and is now available to help families in the UAE (and beyond) with her blend of humour, understanding and tried and tested techniques. It might be knowing when to start transitioning out of nappies, getting them ready for school, or nighttime dryness, as she says, “Lisa discovers the root cause and provides solutions for tired families”. She also has some great resources online, including a potty readiness quiz and offers ‘discovery calls’ before you book her services. thepottyqueen.me
MENTAL HEALTH
When is it kids being kids, and when could
there be something else going on with your child? There are a number of pediatric experts available to you, whether you’re seeking a diagnosis or just want to talk it through. Dr Arif Khan and his team at Neuropedia (neuropedia. ae) is a great place to start for an assessment, while occupational therapist Adam Griffin at Camali Clinic is beloved by children and parents alike for his playful sessions, and has a special clinical interest in DCD, autism and child and adolescent mental health. He’s also well worth a follow on social media where he posts as @adamtheOT for games, activities and advice to help support motor skills, attention and overall learning and development.
HEALTH
Finding a doctor and dentist that a) you trust and b) your children like, can make those dreaded appointments a whole lot easier. Seek out a specially trained pediatric dentist like Dr Rafif at Dr Michael’s (drmichaels.com) or Dr Agnes Roze (drroze.com), who will have cartoons and props at hand, and have seen it all on the fear front. As for a doctor, convenience is key – who can face an hour drive? Dr Sophie at Kings College Hospital in Dubai Hills is a warm, experienced family doctor, while if your child has specific concerns around asthma or allergies, Dr Michael Loubser at Genesis (genesis-dubai.co) is your man.
PARENTING & BEHAVIOUR
As much as we’d all like to think we’re the best parents we can be, sometimes a fresh set of eyes and ideas can make a huge difference to the ways we interact with our children (and partner).
From gaining a deeper understanding into your little one’s mind to getting a grip on your own triggers, parenting consultant Hanan Ezeldin from The Family Hub offers practical advice on positive discipline, in both English and Arabic. She hosts regular workshops, and her videos online at instagram.com/thefamilyhub_hanan have useful, bite-size tips on everything from gaming addiction to consent.
DON’T MISS
Listen out for Farmer’s Kitchen on Dubai Eye103.8FM in collaboration with Spinneys. It airs from 2-5pm on Fridays.
Smash hit
Why everyone – and we mean everyone – is talking about padel tennis.
Enjoyed by big name sporting personalities, celebs and even royalty (H.H. Sheikh Hamdan bin Mohammed bin Rashid Al Maktoum, Crown Prince of Dubai and Chairman of Dubai Sports Council, is a fan), and played across the globe, padel tennis has rocketed to sky-high popularity here in the UAE.
You’ve probably played it yourself, and if not, you certainly know someone who has – and most likely talks about it all the time, baiting you into hitting the courts with them.
Particularly popular in Spain, padel was invented by businessman Enrique Corcuera in Mexico in the late 1960s, and today, it’s one of the world’s fastest-growing sports.
A sweat-inducing hybrid of tennis and squash and typically played in doubles, part of padel’s appeal is its simplicity. You don’t need a forehand like Djokovic to get involved – it’s fun, social and easy to get into, no matter your skill level or age.
Why has it become the “it” sport in Dubai within the past year?
“The thing about padel is that you don’t need to be the best at it to enjoy a match and have fun. You play with three other people, which makes this sport even more enjoyable and accessible even for
those who don’t have high physical conditioning. It is also easier than tennis to make progress, so the addiction comes fast. Whatever your age, padel is for everyone and this sport, in my opinion, will keep growing around the GCC,” says Audrey Descols, manager of boutique padel studio Matcha. Echoing the same sentiment is James Leeman – managing director of LCA. “Padel appeals on many levels in the UAE. Firstly, the climate helps – 8 months of the year you can play outdoors on the courts. And it doesn’t require too much technical ability either, allowing everyone to enjoy the game. It’s a sport that looks fun to do and is very easy to learn.”
Do you have to be a pro to get involved?
“What makes padel one of the fastest-growing sports in the world is that the learning curve is exceptionally low compared to most other sports or fitness activities. It’s one of the most inclusive and accessible sports to adopt regardless of age or athletic background,” says Hussein El Reda, co-founder & managing partner of Padel Pro. “We have seen kids as young as 5 years old and adults as old as 80 years old take to the sport quickly. You do have players who are competitive and really care about the result of the game and that also goes to show that padel does cater to those looking to challenge themselves and compete athletically,” he adds.
IN THE KNOW
Why our readers love playing padel tennis so much…
Padel combines two of my favourite sports: tennis and squash. You don’t have to be the ‘best’ or the ‘fittest’ to have fun and enjoy a rally – it’s more about playing smart and intricate shots against your opponents.
James Sperring
I have been obsessed with padel over the last few months – I could play every day. It’s a great workout, it’s social, it’s approachable, and most importantly, it’s a really fun way to stay active! Believe the hype.
Rania Habib
As someone who has never played a racquet sport before, padel tennis is surprisingly addictive and brings out my competitive side. Those post-padel endorphins are hard to beat, too.
Taleen Phayer
Matcha Club: A pastel oasis of greenery and calming vibes, Matcha in Al Quoz is one of Dubai’s trendiest places to take a swing. With six padel courts, dedicated yoga studios and trendy Japanese-meets-French cuisine café, Nette, this wellness hub is seriously cool. Game. Set. Matcha?
matcha-club.ae (04 548 8364).
Padel Pro: More than just a padel club, Padel Pro is a community of like-minded people who love to compete, have fun and socialise. With state-of-the-art courts across its three branches, it’s a great place to start your journey to becoming the next Paquito Navarro. padelpro.ae
Padel Point: Putting off padel until the weather cools down? Procrastinate no more – Padel Point in Al Quoz offers players the chance to enjoy a rally indoors (with the air-con hopefully set to a cool 21°C…).
padelpointae.com (055 449 4830)
Sportsmania: Boasting four different sports pitches in one unique location: 5-a-side football, padel, table tennis and tennis, Sportsmania in Jumeirah Lake Towers is a top place to get those exercise endorphins going.
sportsmania.ae (052 242 4789)
Padel Courts – The Els Club: With the padel craze taking the UAE by storm, The Els Club has added two fully floodlit Panorama Pro Padel courts to its already vast offerings. Players can also take advantage of the main clubhouse’s shower and changing facilities, along with some stellar food and beverage options for a post-padel refuel.
supersportsuae.com/padel-tennis (04 425 1000)
RECIPE INDEX
STARTERS, SOUPS, SALADS & SIDES
Mango tanghulu with ancho chilli powder 24
Peppadew and cream cheese loaded sweet potatoes with microgreens 44
Roasted aubergine and chickpea salad 46
Tandoori Brussels sprout skewers with yoghurt 51
Smoked rosemary grilled grape skewers with burrata 51
Feta-stuffed date skewers 53
Grilled olive and halloumi skewers 53
Brown sugar grilled steak and cutting board sauce bruschetta 57
Grilled sardines and fennel bruschetta with horseradish aioli 57
Grilled goat’s cheese toast with hot rosemary honey 57 Dill frickles 60
Cucumber celery tahini slaw 60
Grilled Greek salad with olive oil dressing 63
Grilled potato salad with roasted garlic vinaigrette 63
Grilled Caesar salad with charred anchovy dressing 64
