The Pro Chef Middle East - Edition 60

EDITORIAL

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Welcome

As we continue our journey through the dynamic world of culinary excellence and innovation, we are thrilled to present a lineup of engaging features that offer an in-depth look into some of the most exciting developments in the industry. Celebrity Chef Jason Atherton discusses the gastronomic marvel that is City Social - we delve into his creative process, inspiration, and the essence that drives his culinary artistry. Founder of EATX, Tom Arnel, takes us on a journey through the brand's everexpanding portfolio, while Chef Burcu Cracknell traces her path from the kitchens of Istanbul to Dubai's vibrant culinary scene. Learn about her vision for Josette and how she weaves her culinary heritage into every dish.

Furhtermore, Chief Marketing Officer Barnaby Hughes on Actiph Water’s strategic expansion within the hospitality industry. Hughes provides a unique perspective on how effective marketing and a clear brand identity are shaping their success. Immerse yourselves in the narratives that define the culinary world with the latest news and chef’s specials, in addition to local and international recipe inspiration.

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32 THE ROAD TO JOSETTE

A look into Chef Burcu Cracknell's journey and her vision for Josette

38 AUTUMN READY

Chef Jefry of Porterhouse Steaks & Grills and Chef Jacob Nava Villareal of Moana Seafood Restaurant share their signature recipes

45 THE SHA WAY

Andrés Moran, Head Chef of SHA Wellness Clinic, shares special dishes from The Power of Healthy Food Cookbook

48 AROUND THE WORLD

Stay up-to-date with F&B concepts across the globe

CULINARY NEWS FROM THE MIDDLE EAST AND BEYOND

MARK YOUR CALENDAR

In partnership with the Saudi Ministry of Environment, Water & Agriculture, InFlavour, the latest global food and hospitality show, is set to make its debut at the Riyadh International Exhibition & Convention Centre from October 29-31. The inaugural event boasts an impressive lineup of speakers, including His Royal Highness Prince Khaled bin Alwaleed Al Saud, CEO of KBW investment group, and celebrity chefs Marco Pierre White and Manal Al Alem. This trio of influential figures is joined by industry leaders from companies such as Big Idea Drinks, Ossiano, and Kitopi – the world's leading multibrand restaurant and tech unicorn. Marco Pierre White, renowned as the 'Godfather of Modern Cooking', is enthusiastic about advocating for the industry's advancement and will headline the event.

Visit www.inflavourexpo.com

SUSTAINABLE MOVE

Aligned with the UAE's 2023 declaration as the year of sustainability, Raffles The Palm Dubai, is intensifying its sustainability endeavors to advance responsible tourism. The hotel has introduced diverse initiatives targeting energy conservation, waste reduction, and the preservation of the local ecosystem, all while delivering a premium guest experience. The hotel's measures encompass water conservation through efficient landscaping and recycling, alongside a drive to eliminate single-use plastics from guest amenities and access cards, including the launch of an inhouse water bottling project. Notably, sustainable food and beverage practices are maintained throughout the F&B outlets, emphasizing sourcing local, sustainable, and seasonal ingredients to support the ecosystem, local businesses, and decrease the carbon footprint. The hotel also collaborates with Neutral Fuel LLC, converting used cooking oil into biofuel. Additionally, the hotel is dedicated to employee education on social responsibility and community engagement, requiring all staff to undergo the WATCH (We Act Together for Children) Program Training and volunteer with local charities.

STRATEGIC PARTNERSHIP

Gates Hospitality unveiled its collaboration with frntlne, an innovative company armed with an avant-garde, sciencebacked proprietary online platform. This partnership marks a pivotal juncture poised to revolutionize the hospitality and customer service domains within the UAE. At the heart of frntlne's pioneering platform lies its exclusive methodology, The 'frntlne Interactive Knowledge Methodology'. This framework is meticulously crafted to empower frontline staff with content delivery.

Founded by serial entrepreneur Mark John in 2021, frntlne's approach features succinct, TikTok-style videos and interactive materials that amplify information retention and infuse the learning process with enjoyment. The company's triumphs are attested by collaborations with global retail and consumer giants such as L’Oreal, P&G, Swisse, Mumm Champagne, and Bondi Sands.

STRENGTHENING SAUDI-NETHERLANDS TIES

the company partnered with several Dutch entities in agreements valued at nearly EUR 48 million, backed by Shariacompliant financing from Rabobank. This collaboration aligns with Saudi Vision 2030's goal of achieving food security and self-sufficiency.

Tanmiah Food Company has been executing strategic growth plans, expanding operations and embracing advanced technologies from distinguished Dutch firms like Marel

BV, Mavitec BV, Ottevanger Milling Engineers, and more, amounting to SAR 200 million investments. These efforts bolster the company's mission to deliver top-notch products. Recently,

A delegation from the Dutch Embassy, headed by Agricultural Counsellor Erik Smidt and other officials, visited Tanmiah's Riyadh headquarters. The discussions centered on enhancing collaboration, sharing local expertise such as Saudi Good Agricultural Practices (GAP) and halal certification, and Tanmiah's 2030 plan to enter the global halal food market with innovative, quality products meeting international standards. The delegation also participated in Tanmiah's One Million Tree initiative in Shaqra, planting local trees using treated wastewater from poultry waste and bioorganic manure. This circular approach recycles waste, curbing carbon emissions and aligning with the Saudi Green Initiative.

DISCOVER THE LATEST MENU ADDITIONS AND LAUNCHES IN THE COUNTRY

OSH DEL MAR

Discover the soul of modern Uzbek cuisine at the brand-new OSH Del Mar, where an extensive array of traditional flavours and culinary heritage takes centre stage. Unveiling a fresh perspective on open-fire cooking, the venue employs an innovative blend of three distinct charcoal grills – the renowned Josper, the authentic robata, and the revered spit – alongside specialized ovens for a fragrant essence of natural wood smoke. OSH Del Mar's menu ranges from warmly spiced comfort dishes such as kebabs and seafood delicacies to an impressive global selection of fine grapes.

Contact +97150 914 4215.

RASPOUTINE DUBAI

Harnessing Chef Panagiotis’ exceptional culinary prowess and expertise in Mediterranean gastronomy, the venue’s latest menu offers an expedition through an array of dishes including a selection of chilled appetizers such as house-made French foie gras, Beef carpaccio, and Tuna tartar. The menu continues to impress with offerings such as Grilled octopus, Orzo pasta, Ricotta gnocchi, and Mediterranean sea bass. An opulent Caviar selection further enriches the dining experience, presenting a luxurious assortment of options paired with blinis, toast points, and accompanying condiments. Revel in the indulgence of Baeri Kaviari, Oscietra Prestige Kaviari, Beluga Kaviari, or the sumptuous Oscietra Royal Sea House.

Contact +9714 272 5373.

MINA BRASSERIE

MINA Brasserie invites guests to savour an unforgettable breakfast experience curated by the renowned Chef Michael Mina. Tuck into MINA Brasserie’s extraordinary breakfast offerings, featuring Full English breakfast (perfectly cooked eggs, hashbrowns, sizzling turkey bacon, and baked beans), Middle Eastern breakfast (labneh, hummus & shakshouka), Vegan shakshouka, Avocado toast, and the nourishing Acai bowl.

Contact +9714 506 0100.

DEMON DUCK

The highly acclaimed Demon Duck restaurant has introduced the Demon Summer Brunch, where guests are welcomed to delve into a delectable menu featuring a range of culinary delights. A highlight of the experience is the preparation of Chop chop suey (fresh vegetables complemented by calamansi and sesame dressing), followed by the enchanting Shrimp gao, delectable Minced beef gyoza, and Rainbow trout adorned with brown butter, Thai basil, and nuoc cham. Beyond the gastronomic indulgence, Demon Duck’s elegantly designed interiors transport guests to the charming speakeasy atmosphere reminiscent of Hong Kong’s classic eateries.

Every Saturday, from 1pm-4 pm. From AED288 per person. Contact +9714 556 6466.

CINQUE

Experience a culinary odyssey under the guidance of Chef Mauro di Leo, as he immerses you in the alluring essence of his Sicilian heritage. The Cinque Chef's Table brings Sicily's true spirit to the forefront with a lavish 11-course set menu brimming with a selection of prime ingredients from the Mediterranean Sea and the Sicilian terrain. Delight in succulent Red prawns from Mazara del Vallo, exquisite Bluefin tuna, Homemade ricotta, and the signature Modica chocolate.

AED650 per person for the 11-course menu. AED1,050 per person for the 11-course menu and Italian grape pairings. Contact +9714 455 9989 or email fpjd.dining@ fivehotelsandresorts.com

ATRANGI BY RITU DALMIA

Nestled within the iconic Jumeirah Al Qasr, Atrangi by renowned celebrity chef Ritu Dalmia is poised to redefine traditional cuisine by infusing an inventive twist, drawing inspiration from the diverse culinary tapestry of India. Chef Dalmia, celebrated worldwide for her groundbreaking contributions to melding Italian and Indian cuisines, brings her extensive culinary acumen honed through ventures such as Cittamani in Milan and Diva in Delhi, India. Reflecting the heartwarming spirit of home-cooked meals crafted by generations of mothers, grandmothers, and great-grandmothers, Chef Dalmia's menu takes diners through an era of innovative Indian gastronomy married with a contemporary flair.

Visit Instagram (@atrangi.dubai).

29-31 October. 2023 Riyadh, Saudi Arabia

www inflavourexpo com @inflavourexpo

LOOK NO FURTHER.

With world-class guest speakers such as celebrity chef: and many more

ACTIPH WATER BRAND SPOTLIGHT:

Chief Marketing Officer, Barnaby Hughes, shares insights on the brand’s expanding presence in the hospitality industry

Emerging from the crucible of extraordinary challenges and an unwavering pursuit of innovation, Actiph Water was driven by the visionary spirit of 15-time Guinness World Record holder, Jamie Douglas-Hamilton, a strong force in the world of functional beverages. Inspired by a gruelling rowing expedition from Australia to Africa, where the crew's endurance was tested to the limits, Actiph Water's genesis came as a response to the vital need for proper hydration. As the crew consumed purified water in staggering amounts, they unwittingly depleted their electrolytes, leading to fatigue and even loss of consciousness. A transformative breakthrough occurred when seawater was introduced into their drinking supply, rejuvenating the crew and propelling them to shatter world records. This watershed moment ignited Jamie's quest for a comprehensive hydration solution, culminating in the discovery of ionised water in Japan, where it is widely consumed for a myriad of health benefits.

Today, the brand is devoted to championing the health and wellbeing of consumers by crafting high-quality functional beverages. Rooted in Jamie's tenacity and boundless aspirations, this journey was created in the form of alkaline ionised Actiph Water, vitamin water Acti-Vit, and natural clean energy drink Acti+ — three innovative brands that redefine the art of hydration and vitality.

Actiph Water has been gaining attention for its unique ionised water. Could you explain how this process works?

Actiph Water begins its life as fresh British spring water. We then add a unique blend of added electrolytes before ionising (a process which involves passing an electrical current through the water, via several layers of platinum and titanium plates) to remove positively charged acidic ions, leaving only negatively charged alkaline ions. This results in clean, smooth, and refreshing alkaline water, bottled at pH 9+, whereas regular tap or bottled waters usually sit between pH 6.5-7.5 so we’re able to take our consumers’ hydration to the next pH level.

What are some of the challenges you face in positioning the brand in a competitive market? Like any startup, it’s always a challenge taking on

established players with considerable resources at their disposal. As a result, we’ve had to be smart and scrappy with our marketing strategies, adopting a scalpel approach to ensure maximum efficiency and impact from our investments. It’s a strategy that has helped us graduate from an unknown startup to a major challenger brand, both at home and abroad.Whilst it’s been a challenge getting here, it all feels worth it when we receive feedback from our customers telling us how Actiph Water, and our Acti-Vit and Acti+ brands, are having a positive impact on their lives.

How do you envision the products fitting seamlessly into the offerings of hotels, restaurants, and catering (HORECA) establishments?

We’re seeing a continued trend towards healthier, functional drinks that still deliver great quality and

taste. This transcends nearly every usage and purchase occasion, whether they’re doing their weekly shopping, grabbing a drink on the go, or enjoying dinner out with their friends. With consumers now expecting grocers, hotels, cafes, etc, to provide such options, the brands fulfill this need by providing premium drinks, whilst also allowing HORECA establishments to demonstrate their commitment to their customer’s health and changing preferences as well as high-quality products and experiences.

Can you provide insight into existing collaborations with hotels and restaurateurs?

Actiph Water’s proliferation within hotels, cafes, and restaurants has been a long time coming and is now starting to take off in a significant and exciting way. A recent partnership between Actiph Water and a major coffee shop chain in the UK was established out of the chain’s desire to listen to their consumer feedback and provide premium, functional beverages that had been missing from their range. This has immediately created a key point of differentiation for them vs their competitors (whose chilled beverage offerings are often sugar-laden and not premium) and increased their potential for incremental sales.

Tell us about Actiph Water's approach to sustainability.

We’re acutely aware of the impact that our business – and indeed all businesses and industries – have on our planet and the responsibility we have to ensure our environmental footprint is not only minimised but actively countered. It’s for this reason that we’ve already taken a number of steps and have many more planned to help us achieve our environmental goals. Steps such as utilising recycled plastic in our packaging,

and lightweight bottles to remove 11.5% of the plastic content from them, have already provided significant improvements. We’re currently working towards all our plastic bottles being made from 100% recycled plastic by the end of 2024. Partnerships with Plastic Bank and Ecologi are helping to address our plastic and carbon footprints by funding the collection and recycling of plastic packaging from developing coastal communities to prevent entry into our oceans, and through responsible reforestation and carbon capture initiatives respectively. We have a long way to go to achieve our environmental objectives, but we’re committed to doing so to ensure Actiph Water not only does good for our consumers but also for our planet.

How do you envision the brand's growth and impact?

To see the rapidly growing interest within HORECA is super exciting for us and we can’t wait to build out our presence further in the sector. We’re also gaining ever more traction in export markets and channels, therein that have previously not presented much opportunity for us. We’re constantly developing and improving our products and are currently going through an evolution of our Acti+ natural clean energy drink, incorporating additional functional ingredients and refining our recipes for the best possible taste. We see huge potential in this space and can’t wait to bring this improved offering to the market.

“We’re currently working towards all our plastic bottles being made from 100% recycled plastic by the end of 2024.”

What type of Cheese are you?

Saint Félicien

Creamy, delicate and soft since the pate can almost become runny The optimal flavour of this creamy, buttery and nutty cheese can reveal while paired with red berries and red cherry tomatoes

Livarot

The rind of Livarot has a typical barnyard aroma, but the taste of its paste is relatively mild with warm milk flavors. The texture is soft and yielding and the rind is grainy This is a cheese full of character with a taste that becomes strong with maturity We adore it with sweet capsicums and a fresh baguette tartine!

Bleu d'Auvergne

Intense and balanced, we love it for its aromatic taste, its aromas of wild mushrooms, cream and undergrowth Its strong taste is well balanced with fresh herbs like rosemary and pickles

FROM CHEF TO RESTAURATEUR

Hailing from Australia, Tom Arnel carved his path through the intricate realm of fine dining and gastronomic entrepreneurship. With a foundation laid at Vue de Monde in Melbourne, where his training coincided with the restaurant's meteoric rise to become one of the country’s renowned establishments, Tom's career grew and eventually led him to Singapore, where he was Head chef at a modern French restaurant, before being beckoned by the illustrious Arzak in San Sebastian, Spain – a three Michelin-starred institution ranked among the world's finest.

In 2013, he kickstarted his entrepreneurial career with Tom&Serg, a Dubai-based café that marked the inception of EATX. Tom's enterprises went on to flourish into a series of renowned cafés, each characterized by a hallmark of distinction and originality: The Sum Of Us, Encounter Coffee Roasters, Rise&Dawn Bakery, Common Grounds, The Byron Bathers Club, and the city’s latest hotspot, Hawkerboi.

As his culinary voyage continues, Tom prepares to unveil an exciting array of concepts, including The Guild and the whimsical Franky in Florence both poised to captivate Dubai's gastronomic landscape. In an exclusive interview, we delve into Tom's inspiring journey, his insights on the gastronomic scene, and the inspiration behind his latest launches.

How has your career as a chef shaped your approach to creating and managing your own ventures?

I firmly believe that being a chef is super important for a restaurant entrepreneur or a restaurateur to achieve success. My experience in the kitchen has helped ground me and understand the complex nature of how a restaurant works. It made me understand what people want and what they want to eat through cooking for people. I don't think I would be able to have such a broad portfolio of brands with various cuisines, without my past experiences.

Could you share some insights into the inspiration behind the latest concepts?

At EATX, we craft all of our brands in-house for each venue. Every restaurant and brand is meticulously conceptualised and thoughtfully designed to cater to the specific community it serves. Our goal is to have a widespread presence throughout the city, offering a taste of EATX across different neighbourhoods. Each of our venues is distinct and unique. For example, The Guild has been a solution to a problem where we realised there weren’t enough brasserie-style venues

The Guild

serving European-inspired cuisine in the financial district of Dubai. We introduced The Guild, a distinctive culinary experience encompassing four areas: The Rockpool, The Salon, The Aviary, and The Nurseries. All designed to fit the daily routine of the office worker, so that they can come more than three to four times a week.

Common Grounds was designed by the whole team to create a healthy, casual solution for breakfast, lunch and dinner, with great coffee, specifically for health-conscious people that live an active lifestyle and want to have easy access to high-quality salads, wraps,

smoothies, juices and light mains, all over the city. The Kite Beach outlet will be the seventh location and will help our cause to put Common Grounds across the entire city.

How do you ensure that each concept maintains its unique identity while also aligning with the overall vision and values of the brand?

One of our core values is our commitment to empowering young talent and we are trying to leverage all of the talent from our team, to make sure that they are fully part of the process in

creating all our in-house brands from scratch. The idea is to challenge the way we experience food and inspire the future of culinary entrepreneurship and we are proud of the way that we have been able to do that so far.

How do you stay ahead of the curve?

Staying ahead of the curve in Dubai is very challenging. In my opinion, the city has evolved into one of the greatest restaurant cities in the world. As that has happened, we have consistently looked internationally for inspiration, as we travel and scour the world for

Tom&Serg

Common Grounds

ideas to bring to this city, where we believe that there is a niche that has not been fulfilled.

How do you and your team ensure consistent quality and service across all 17 venues?

One of the other important aspects

of all our brands is that we do everything from the ground up to ensure freshness and quality. And that has continued as we've grown the Encounter Coffee brand, where we roast all of our own coffee from Dubai and send it to all of our own venues. With Rise and Dawn Bakery, which is our very own in-house Bakehouse, we're making all of our bread, pastries and croissants daily, for all of our venues across the city. Ensuring quality and consistency in our service across all venues has

also been a huge challenge as we have grown. We have continually empowered our team to manage different areas of the city to make sure that we are getting quality interaction with all of our customers across the board and building as many strong relationships with the customer base as we can. One of the things that we try to focus on is building a community around EATX to make sure that customers know, no matter which venue they dine in, they can see similarities in service and the same friendly attitude.

“One of the things that we try to focus on is building a community around EATX to make sure that customers know, no matter which venue they dine in, they can see similarities in service and the same friendly attitude.”

Hawkerboi, initially a supper club, has transformed into a successful restaurant within the EATX group. Can you share the story behind its evolution?

Back in 2020, I experienced the Hawkerboi Supper Club for the very first time and really loved the cuisine. It is food that is close to my heart, as I lived in Singapore for six months. When I tried it, I knew that there was a gap in the market

for this style of cuisine in Dubai. Luckily enough, Hawkerboi actually got in touch with me after I dined there and asked for some support on opening his first restaurant and we discussed the idea of having Hawkerboi set up at The Park in JLT. The rest is history.

We were able to work through the design of the venue and built the team together. Since then, we have received an incredible response from the public and have been

booked out, as the venue has evolved. We have fantastic drinks and some amazing food with an ever-evolving menu featuring star dishes that are regularly added.

What else can we look forward to from the brand?

After two years of really intense growth, for the remainder of 2023, I'm really looking forward to finalizing and opening all of the areas of the Guild. The team and I have a lot of work to do and are going to be focused on bringing in some of the world's best seafood and red meat. The Salon kitchen is really a one-of-a-kind kitchen with a wood-fired kitchen that the guests sit around and the chefs are essentially working on top of a stage. It is the only kitchen of its kind in Dubai and I'm really looking forward to working with the team as we realize our dream of creating a venue that is inspired by the bustling brasseries of Europe and New York.

(As) happy as a clam in butter sauce

What does joy look like? Milking cows to walking in salt marshes, rolling the dough to savouring crêpes and galettes — pretty much that and yes, a scoop of 82% fat-rich French butter for every meal, please

by Purva Grover

The sunbeams add the perfect glimmer to the humble, delectable crêpe beurre-sucre (butter sugar crepe) on my plate. It’s close to nine in the night. I am dining at Bretone, Crêperie & Salon de thé, Rennes, northwest France. The candlelight dinner has been replaced with a sun-kissed ‘dessert for dinner’ kind of meal, and I am not complaining — for within seconds

I’ve polished the classic French crêpe — absorbing, appreciating and admiring the golden rule (pun intended!) of French cuisine that everything tastes gorgeous when smothered in butter (moderation or abundance, the choice is yours) — and I mean everything including the cutlery (ouch!) as I end up licking it clean every single time, during the next few days as I fall in love with French butter and get up, close personal to what ‘farm to table’ looks like. Of course, little do I know that I’ve just stepped on a slippery, heart-melting path of turning into a butterholic, even snob, for courtesy of the French Butter Campaign (French Dairy Board and European Union) I know how to select my butter and eat it too.

KNEAD. SALT. TAP. SHAPE.

If you’ve seen a potter at the wheel then you’re likely to draw a comparison between the potters’ work with clay and the butter artisans’ skills with butter at the Le Beurre Bordier factory, Saint-Malo. Kneading, salting, tapping, and shaping — the handmade goodness gets its taste and texture courtesy of the skill of its 28 + staff members, whose work revolves around finding the balance between strength and delicacy. Of course, what enhances the same is the basic raw material. For, Maison Bordier sources milk exclusively from human-scale farms producing organic milk within 100 kilometres of the processing workshop, between Brittany, Normandy and Pays de la Loire.

A fun fact to remember is that butter is a living material, which changes significantly with the seasons and the diet of the herds that provide the milk. Paler and crumbly in February, and softer and silkier in texture in the springtime. And the palette of colours and aromas also changes with the seasons. It’s during kneading, the butter is salted on the move with fine salt, and just watching the 50 kilos of butter on the kneader churn to perfection is enough to make you realise what enhances the butter’s textures and flavours is the blend of know-how, intuition, experience, attention to detail, et al. Whilst the makers use tools like titanium paddles (for butter tapping) and fil à couper le beurre (a device used to slice blocks of butter) at work, is the trio of hand, memory and heart that makes it a craftsman’s delectable masterpiece. The factory develops six new recipes each year, and whilst I was there, I savoured the likes of Onion, Vanilla, Seaweed, Wild Garlic and Herbs, Smoked Salt, Chilli Pepper, Buckwheat, Sundried Tomato and Basil. And yes, these artisanal beauties are exported to restaurants in 25 countries including the UAE, globally. Interestingly, most butter coming out of the Brittany region is salty, as the region is a massive milk producer (churned butter = milk separated from cream). History also suggests that the region was exempt from the salt tax and hence the presence of salt.

NURTURE. TRADITION. NOURISH. SAVOUR.

Ask me to pack stilettos and gowns for a trip over trenchcoats and sturdy boats, and I’d always choose the latter. Walking on the ramp vs. strolling with French cows, you know my vote, don’t you? And that’s exactly how I spent my time at La Ferme du Vieux Pont, one of the farms supplying ingredients to Paysan Breton, a group that over 50 years has been committed to promoting the local

economy in Brittany and Pays de la Loire.

At La Ferme du Vieux Pont, Christophe, the third-generation dairy farmer, lives with 100+ cows, and he shares the cows’ schedule with sensitivity, love and precision. The cows graze between 200-300 days, get enough sleep and food, produce 35 ltr of milk/each day milked twice), and are assured a massage with essential oils vs. antibiotics when they fall sick. Yes, it takes a village to raise a child and a farm of giving caretakers to make butter. It is indeed the combination of the welfare of farmers, cows and the environment, which is an essential contributor to the final product. A happy parent is likely to raise happy kids, and in this case, yummier milk and hence smoother, tastier butter too. Technology may be at play when it comes to milking the cows, it’s the nourishing touch that makes a difference.

Also, it’s here that I absorb another important lesson — just as all that glitters is not gold, all that’s labelled butter may not be butter. Over a sampling of Paysan Breton’s range of unsalted, semi-salted, regular salted, and salted with sea salt crystals butter types, I learnt that French butter has a minimum of 82% fat content. Reminder to self, read the labels carefully before you spread the butter on the bread.

SUPPORT. COOK. BAKE. INDULGE.

I like meals that start with now what’s cooking, but rather what’s growing. And a meal at Michelin Star Chef Eric Guérin’s La Mare aux Oiseaux, Saint-Joachim, France, was an example of that. Chef Eric works with well, butter, and also with what the farmers provide, and not the other way around. If a carrot is unshapely, it will find its way to the menu — if it’s the season of beans then be ready for a ‘beanful’ meal. A storyteller, Eric, believes in supporting the community and zero waste, and as for his stories…err…

meals he says, “I am inspired by the region i.e. pond of water.”

Belief runs deep with the chefs in the region, and why not, Chef Benjamin De Closet starts with the words, “Milk is the beginning of everything.” As he kneads the dough for a fresh batch of croissants, he says, “It takes 22l of whole milk or 2l of cream to make 1kg of butter.” He’s the chef pâtissier at Maison de L’Excellence by Savencia (Elle&Vire) and is full of surprises for he knows butter as well as the cows. Using Elle & Vire’s professional butter, he speaks both of the correct melting points for the butter, as the difference between the diets of the Prim’Holstein and Normande cows. And is no surprise, I have my large share of freshly baked croissants or clouds of heaven as I call them, and take note of the recipes to perhaps try them at home too. You’re invited.

DID YOU KNOW THAT THREE FRENCH BUTTERS HAVE THE PDO LABEL?

Regulated by the European Community, PDO stands for Protected Designation Of Origin and dictates the geographical area of production, transformation and how the product must be made.

Visiting Frenchfar m s

25-30 L 82 % 80 kg 22 L

The quantity of milk produced per day by a cow.

A French cow consumes between 50-80Kg of food per day.

French butter has a minimum of 82% fat content.

The quantity of milk required to produce one kilo of Butter.

THE BEST DISHES CURRENTLY ON MENUS AT RESTAURANTS ACROSS DUBAI – AS CHOSEN BY CHEFS THEMSELVES

What is your favorite/signature dish on the menu?

My favorite signature dish on the menu is on the specials, the Seafood fusion.

Tell us about the dish.

It’s a fusion of two cuisines, native Italian and Japanese cuisine. We have fused the flavours from the basil and cherry tomatoes, with nori and ponzu.

What makes it a standout dish?

Together they complement each other and pair perfectly. In addition, we use very high-quality seafood and vegetables from our trusted suppliers.

Where do you source the ingredients from?

The octopus and calamari are locally sourced, caught fresh, and delivered to us the morning after. We use mussels from New Zealand which are packed with tons of flavour, and the basil and cherry tomatoes are from Italy.

CHEF, RAW COFFEE COMPANY

GEORGE MWANGI

JOLBI HUACHO

HEAD CHEF, CLAY

What is your favorite dish on the menu?

The Black cod quinoa.

Tell us about the dish.

One of Clay’s signature dishes is made of miso, Japanese yuzu kosho and Peruvian chili peppers. We finish cooking the black cod in the clay oven and then we obtain a soft fish with caramelized miso sauce and a smoky flavour. It is served with a quinoa and edamame salad, which provides freshness and a balance of flavours.

What makes it a standout dish?

The smoky flavour and the caramelised sauce that is made with Panca chilli and miso paste.

Where do you source the ingredients from?

Some ingredients we source from Japanese suppliers and another Peruvian supplier. Usually, we try to get the products from these two countries to get a good mix of flavours and through the technique, we get a good experience.

NIMRAJ BUDHA EXECUTIVE CHEF, MOGAO RESTAURANT

What is your favorite dish on the menu?

Dim sum - when I was a child, my mother used to make a lot of dim sum at home and now when I have them, it makes me happy.

Tell us about the dish.

We make all our Dim sum in-house. We put in a lot of effort and care to create them. And with each menu, we try to add few options that are unique. For example, the shrimp and lychee dumpling from the summer menu.

What makes it a standout dish?

I have taken inspiration from my decades of experience in the industry and also my childhood. My father was a farmer

and the fresh produce he brought home always ensured his culinary creations tasted nothing short of inspirational. This summery interpretation of the traditional Har gao forms a unique dumpling with a touch of lychee that highlights the sweetness but also balances out the buttery and succulent shrimp. I believe this is the essence of its standout appeal on the Mogao menu.

Where do you source the ingredients from?

We are very mindful about the quality and environmental footprint of the ingredients we use. We have a small kitchen garden, where we try to grow herbs and micro greens. Additionally, we collaborate with similar minded local businesses and vegetable and fruits suppliers, to ensure our produce is fresh and locally grown as much as possible.

THE NEXT CHAPTER

beyond

Culinary virtuosity often springs from an innate, almost magnetic attraction – a force that beckons and shapes a lifelong devotion to the craft. For Jason Atherton, it resonated profoundly from the tender age of 16. “I discovered a genuine passion for cooking which led me to relocate to London, the epicentre of dining in the UK, at the time. From that point on, my love for cooking has only grown stronger,” says Atherton. The culmination of this odyssey manifested as City Social, an epicurean haven nestled in the heart of London.

While the pursuit was never solely fixated on accolades for Atherton, the Michelin star adorned City Social's legacy for an illustrious decade, which stood as a testament to his unrelenting pursuit of excellence, a beacon guiding both his gastronomic endeavours and the cherished memories of every guest. And, as stars align and chapters turn, new horizons beckoned and City Social came to light in the UAE. Atherton says, “I was convinced that we have to do City Social because the cuisine would be wellreceived, and the scenic vistas here rival, if not surpass, the ones we have back in London.”

From small beginnings to the dazzling zenith of Michelin stardom coupled with Dubai's gastronomic panorama, meet Chef Jason Atherton as he brings enticing new additions to City Social.

What do you think makes City Social stand out in Dubai?

I believe what sets us apart is the sheer uniqueness of City Social House because it encompasses four distinct concepts under one roof. It's like a member’s ‘club, but open to the public. Firstly, there's City Social, our casual fine dining experience, where diners can enjoy weekend brunches, breathtaking sunsets, and open terraces during winter.

Next, we have the speakeasy bar, a blend of a regular bar and a mini nightclub. It's a welcoming space, where you can relish reasonably-priced drinks mixed by our world-class mixologists. Then on top of that, we’ve got Jazz by City, our New York Jazz restaurant. Here, you can indulge in New York Steak, Boston concoctions, and Death by chocolate — the classic favourites

A conversation with Chef Jason Atherton on City Social and

found in a New York steakhouse — accompanied by live music, singers, and a talented pianist. Lastly, we have Row on 45, presenting a 17-course tasting menu and 22 seats. It’s a "blow your socks off" type of experience.

Could you elaborate on the inspiration behind the menu?

Our culinary approach at the restaurant is modern European influenced by Japanese flavours. My training predominantly revolves around European cuisine, but I’m fascinated by the umami-rich flavours of Japanese dressings and seasonings. About four to five years ago, we transitioned to incorporating dashi, a Japanese broth, to bring a lighter touch to our dishes. We're certainly not a Japanese restaurant by any stretch of the imagination and remain European

but we employ Japanese flavourings to infuse a unique umami essence to our dishes.

Two standout dishes that I highly recommend are the Hand dived Hokkaido scallop featuring sweet corn, bell peppers, and an xo dressing, and the Smoked grilled beetroot salad. We source beautiful British beetroots, preparing them through pickling, maceration and roasting. To elevate the dish, we add Fujikko seaweed, which offers a sweetness akin to candy and drizzled generously over the beetroots alongside a special dressing.

What is your culinary philosophy?

I'd say, never fall out of love with food, keep it simple, and really try and focus on finding the best product possible. Don't cook for yourself. Don't cook for

guidebooks. Just cook for your guests and if your guests are happy, then the rest follows.

What do you consider to be a challenge for City Social?

Our primary focus revolves around making sure we make enough noise in the marketplace and people hear about us. Currently, the city is saturated with a plethora of restaurants and new hotels. It seems that every day a new marketing campaign is launched for one outlet or another. So, our challenge lies in effectively conveying our message to the public, so diners hopefully come and enjoy our cuisine to eventually become a regular.

What are your goals for City Social?

The goals are simple really - we're here

for the long haul, we want it to be one of the best restaurants in Dubai. We take our job very seriously and we want our guests to come and have a great time. That's the sign of a great restaurant. We have to make sure that whatever we do, our guests walk out of here and go, “That was fantastic”. If we've done that, we'll be here for the long term.

What’s a day like in the life of Jason Atherton?

When I'm in London, my day typically starts around 6:30am. I kick off with a morning run, followed by a shower, and

spend time with the kids before they head to school. The rest of the day quickly fills up, from filming to interviews. But the most important thing is I always say from 12 to 3 and 6 to 10, I'm on service somewhere in London. So, once I'm on service, I'm on service. I'm not interested in meetings or chit-chat - service is very serious. We're here for the guests and sometimes restaurants and chefs can forget that. I'm here for the guests.

How often do you travel to Dubai?

At the moment, I'm here every five weeks.

I'm probably the most dedicated chef, what they call a ‘celebrity chef’. I'm not really sure about what that means, but I'm probably the most dedicated to the city.

If not a celebrity chef, how would you describe yourself?

I'm a chef, right? I'm a cook. I cook people's dinner, that's what I do. I certainly don't consider myself a celebrity. I think you've got to be careful what you wish for. Fame is a dangerous thing. People wish for it but don't realize that your life is then open to the public. And then when you have troubled times,

the public also wants to see you in troubled times. Because it's entertaining for people, unfortunately.

What’s your advice for aspiring chefs?

Do everything for the right reason because success is fleeting. What I mean by that is you could be number one on the 50 Best and then one day you're not number one anymore. Someone else takes it. That high is so high and the lows can be so low that you need somewhere to latch onto, like a medium, which keeps you static. I'm very fortunate I have a

GET TO KNOW THE CHEF

If you weren't a chef, what would be your alternate career?

That's a tricky one. Maybe a golfer or designer.

Two things you can’t live without. My family and restaurants.

Favourite restaurant in the UAE

I can't choose one, but I love Trsind Studio, Ossiano, 3Fils, and LPM Restaurant & Bar.

supportive family and that we make that a part of the journey together, that it doesn't really matter what happens. We take the highs, we take the lows, we take the wins and the losses.

JOSETTE THE ROAD TO

Delve into the heart of Chef Burcu Cracknell's journey, from Istanbul's kitchens to Dubai's vibrant culinary scene, and her vision for the alluring Josette

Born in Istanbul, Turkey, Burcu's entrance into the F&B arena was anything but conventional. A part-time stint as a Commis at a local Istanbul restaurant while pursuing her studies in Industrial Engineering ignited a passion that would shape her destiny in ways unforeseen.

Amidst the rigours of academic pursuits, the allure of the culinary world gradually eclipsed the path of industrial engineering, prompting Burcu to change the course of her life. “During my second year of college, I realized that engineering wasn't aligning with my passions. In Turkey, there's a societal expectation to pursue careers like engineering, medicine, or banking, and though my family valued engineering, I didn’t want to pursue it,” she said.

The decision to follow her heart led her to the renowned Zuma Istanbul's pre-opening team in 2008, marking the inception of her expedition.As the years unfolded, Burcu flourished through

diverse roles and invaluable experiences at renowned Istanbul restaurants. A significant turning point arrived in 2011, when Dubai beckoned with its vibrant gastronomic landscape. Joining La Petite Maison (LPM) as a Demi chef, her career in Dubai began to take shape. Collaborations with celebrated chefs, including Timothy Newton and Izu Ani, paved the way for her pivotal role in the opening of La Serre in 2013.

Chef Burcu's journey was not without its challenges, and her dedication was further exemplified during her tenure at II Borro Tuscan Bistro Dubai. Four transformative years played a pivotal role in establishing Il Borro's reputation in the UAE, solidifying Burcu's role as a force in the industry. A brief interlude at the newly opened Arts Club Dubai in 2020 added another layer of experience to her vibrant gastronomic palette.

The journey comes full circle as Chef Burcu rejoins Orange Hospitality, poised to lead the charge as the head chef of

Josette. A culmination of her years of experience, culinary artistry, and unwavering passion, Josette embodies elegance and sophistication, akin to a Parisian woman of allure and dynamism.

In an interview, Chef Burcu shares the pivotal moments, challenges, and triumphs that have defined her journey – one that is rooted in the pursuit of excellence and a dedication to creating memorable dining experiences.

What motivated you to take on this role?

I joined Orange Hospitality back in 2016 as a junior sous chef. I was part of the Il Borro opening team under the guidance of Chef Mauricio. After a year, I was promoted to Sous chef and later promoted to Head chef. The experience at Il Borro holds a special place for me. It emerged as one of the top Italian restaurants in Dubai and gained immense popularity. Then the pandemic hit, and I had a little

breakdown because of the uncertainty. Luckily, Dubai's robust response allowed us to adapt quickly. We managed to reopen Il Borro for takeaway, through delivery services, a move I wouldn't have anticipated a few years back. The crisis tested our limits, especially as chefs who can't work remotely. I was also struggling with depression due to the overwhelming situation. A turning point emerged with the opening of Arts Club - I joined the venue to push myself out of my comfort zone. A year later, the founder of Orange Hospitality, Mr Omar Saideh, mentioned that a new venture was on the horizon,

and he wanted me to lead it. It felt like a homecoming, a call I couldn't resist.

What are your thoughts on launches now?

I think it's just something that I hate when I'm doing it, because it's so hard every single time. It never gets easy. However, it's this very challenge that brings excitement. Being a chef embodies a constant need for growth – even when things seem settled, the drive to improve continues. I don't think I'm going to do an opening again, but I'm sure after a couple of years, you might find me

taking on such a venture again. This is where Orange Hospitality comes in; they frequently unveil new restaurants, offering fresh opportunities for us to step out of our comfort zones. Interestingly, it's not a competition against others, but rather a competition with ourselves. For instance, the opening of Il Borro about five to six years ago – I'm now competing with my past self, and I can foresee that in another four years or so, I'll be motivating myself to explore new horizons.

What’s your key takeaway from your previous launches?

As I grow older, I find myself striving to better understand people. Not everyone possesses the same capabilities, and it's something I've come to appreciate. In the beginning, especially, I would often wonder why others couldn't do what I could.

Everyone has their distinct approach – in their thinking, execution, and training methods. Each new restaurant opening serves as a lesson in understanding this diversity and how to simplify processes for all. It's not just about being a skilled chef; it's about effectively conveying that expertise to others.

This is a continuous learning process, involving patience, empathy, and the

realization that the younger generations have different expectations. The impact of recent events, like the COVID-19 pandemic, has shaped the generations' outlook. The concept of working long hours for traditional success is being reevaluated, challenging the traditional mentality. It's my role to navigate these evolving perspectives, instilling the idea that becoming an accomplished chef takes time and involves failures along the way. Amid these challenges, my goal is to create an environment where the team feels valued and motivated to stay, despite the competitive landscape. Dubai's gastronomic scene is fierce, with new restaurants emerging every month, retaining a team is vital, and I emphasize the importance of their growth and reputation. I want future chefs to look at my team and recognize the solid training they've received.

These achievements extend beyond merely opening a restaurant; they encompass sustaining consistency. It's not enough for a restaurant to thrive initially; we aim for longevity. Building a familylike atmosphere, especially when they miss out on personal celebrations due to work, is a significant achievement. So, while I am dedicated to our guests, I'm

equally devoted to nurturing my team. Our collective efforts have propelled us forward, and I believe that investing in our staff is pivotal to our success.

What are your biggest achievements?

Coming to Dubai and working alongside foreigners was a significant adjustment for me. I was so depressed in the beginning. There were countless nights when I called my mom in tears and wanted to return home. The long working hours and intense stress was overwhelming, and the way they operated in the kitchen was very different. However, there's something important to understand about working in a kitchen – dedication is key.

The process often involves breaking you down to rebuild you stronger. They start by making you feel insignificant, essentially rebuilding your ego from scratch. If you can endure this process and stand strong, the rewards eventually follow. But in the beginning, it's undeniably tough. I questioned whether I could handle it and even doubted my decision to leave everything behind and start anew. I grew day by day, especially during my time at LPM where I worked alongside Chef Izu.

Could you share any insights into the process of curating the menu for Josette?

Some of the dishes require extensive refinement – perhaps around a hundred iterations. Over the span of two years, we fine-tuned several dishes. The most time-intensive dish was the preparation of escargot. For instance, in Paris, the preparation is quite simple – a blend of garlic, parsley, and chilli butter. It's uncomplicated, yet exquisite in its own right. However, in Dubai, where diners have experienced a multitude of global cuisines, crafting a distinct and unforgettable escargot experience presented a challenge. We went through gradual adjustments – adding, subtracting, experimenting with different herbs, and meticulously building the dish step by step. The process, while occasionally frustrating, was extremely important.

What's your favourite dish at Josette?

I'm really proud of our Rotisserie chicken. I anticipated it might attract attention. Despite not being of French origin, but rather Turkish, the concept of rotisserie was an integral part of daily life in Turkey. Our process involves more than just cooking the chicken; we employ techniques such as drying and cooking that demand substantial time and effort. For me, the dish is a sense of nostalgia. Despite not being particularly fond of chicken, the dish holds an incredibly special place in my heart.

What goals have you set for Josette?

I'm committed to establishing Josette as more than just a fleeting new opening. I envision it as a lasting

institution, akin to those revered and dependable restaurants found in every neighbourhood and country, the kind you can visit without hesitation, knowing you won't be let down.

My aspiration for Josette is to shape it into a robust and distinctive Parisian restaurant, renowned for its unwavering quality. The unexpected recognition from the Michelin Guide, a feat achieved within our first year, has propelled me to set even higher goals. It's a dream come true, encouraging me to ponder, "Why not aim for more?" While I acknowledge the immense effort required, the acknowledgement has infused us with the determination to press forward, setting our sights on new milestones for Josette. Personally, I wish for Josette to transcend mere culinary boundaries and become an institution. Just as there are iconic Parisian establishments where working becomes an invaluable learning experience, I aspire for Josette to be regarded similarly in Dubai.

Anyone associated with Josette, even for a brief period, should carry that distinction with them, a testament to their dedication and skills honed at our restaurant. This echoes the ethos of places like Il Borro, where having worked signifies an ability to craft exquisite pasta or handle high-pressure services adeptly. Admittedly, these aspirations are ambitious and not easily attained.

What’s next for Josette?

We have a few more dishes in the pipeline to add, continuing to enhance the dining experience. For Petit Josette, our focus has been on catering to the all-day dining experience. We've observed that people are inclined towards quick and easy options - we're introducing a couple more dishes in September. This adjustment is aimed at ensuring we can cater to a wider range of guests. We're also expanding our à la carte offerings, bringing in a few additional dishes. It's a dynamic process, and we're keen on engaging with our guests. When we introduce something new, we actively seek their feedback to understand their perspective. It's an essential part of our growth. As a chef, I sometimes find myself tasting dishes repeatedly during preparation, and this might lead to a certain bias. Thus, our guests' opinions are crucial for maintaining objectivity.

AUTUMN READY

Chef Jefry of Porterhouse Steaks & Grills and Chef Jacob Nava Villareal of Moana

Seafood Restaurant, Sofitel Dubai The Palm share two signature recipes

Beef cheek ravioli

Beef Rub Seasoning

200g crushed black pepper

100g kosher salt

100g cajun spices

100g granulated garlic

100g granulated onion

Pasta Dough

300g all-purpose flour

3 egg yolks

2 whole eggs

10ml drinking water

4g table salt

10ml Pomace olive oil

Soubise

340g white onion

26ml cider vinegar

26ml maple syrup

50g unsalted butter

Method

Parsley Oil

250g fresh parsley

300ml Pomace olive oil

Parsley Emulsion

65g pasteurized egg yolk

4g table salt

300ml parsley oil

Port Wine Jus

300ml port wine

300ml veal jus

50g mirepoix

50g beef trimming

Ravioli Mixture/Filling

300g smoked beef cheeks

150g port wine jus

30g brunoise carrots

30g brunoise white onions

30g celery stick

80g foie gras dice

20ml champagne vinegar

1 To prepare beef cheeks, marinate a day in advance with rub seasoning. The next day, smoke the beef cheek for 6 hours at 65 degrees temperature of the smoker. When it’s done, wrap the meat with clingfilm and ensure the meat is fully covered with the clingfilm. Place the meat into alto sham (hotbox) at a temperature of 85C, for 12 hours. Once cooked, cool it down and flake it.

2 Prepare the soubise by sautéing the onion with butter until soft, and add the rest of the ingredients and reduce down. Add the seasoning and blend until smooth. For the parsley emulsion, make the parsley oil by blending all the ingredients together and straining into the container. Wait for a few hours for it to separate the oil and water. Take only the oil from the container. To make the emulsion, add the egg yolk and the salt into a mixing bowl and whisk well. Gradually pour the parsley oil, few drops at a time, into the bowl while whisking constantly. Once the emulsion has started to thicken, pour the oil into a slow and steady stream. If the oil starts to build up, stop pouring and whisk the emulsion briskly until the oil has incorporated.

3 To make port wine jus, sauté the beef trimming until caramelized and golden brown. Add the mirepoix and sauté until caramelized. Add the red wine and reduce to half. Add the veal jus and cook until you get a thick consistency. Strain and add seasoning to the sauce.

4 Prepare the ingredients for making the filling by sautéing all the brunoise vegetables. Add the diced foie gras and cook until all the fat comes out. Add the champagne vinegar and cook until reduced. Add the flakes of the beef cheek and the port wine jus. Simmer until all the sauce gets dry and thick. Add the seasoning and place onto the tray. Cool down. Weigh the filling to 40g each.

5 Make a nest with the flour on a clean work surface. Mix and knead. When the dough comes together, shape it into a ball and wrap it in plastic wrap. After the dough rests, slice it into 4 pieces. Use a rolling pin or your hands to gently flatten one into an oval disk. Run it through the widest setting of your pasta maker, Next, fold the dough and then fold it in half lengthwise to form a rectangle. Once you’ve folded the dough, roll it out with the number 2 size.

6 Once you get the desired size, place the beef cheek mixture, brush all the sheets with egg wash and place the second sheet on top. After the sheet sticks together and gets the desired shape, cut the ravioli. Cook for 6 minutes in salty boiling water, strain and glaze with butter sauce in another pan.

7 Place the soubise at the bottom, add sautéed baby spinach, and place the cooked ravioli upside down and the parsley emulsion on the side of the plate. While serving, ensure the sauce is hot and poured directly into the emulsion.

Talla style sea bream

Serves 2

1 sea bream (approx. 600g), deboned and butterfly cut

30g unsalted butter

3 pinches of Maldon salt

Talla Marinade

80g mayonnaise

2 Guajillo peppers

1/2 lime

Pineapple Salsa

1 pinch of black pepper

1 pinch of salt

60g pineapple

5g habanero chilli

10g red onions

1tbsp coriander

1tbsp white vinegar

3ml lime juice

Garnish

10g red onions

4 slices red chilli

2 lime wedges

6 pc coriander leaves

5ml extra virgin olive oil

Method

1 Season the fish with salt, black pepper and lime juice.

2 Remove the seeds from the guajillo chillies and boil for 10 minutes. Strain the excess water and reserve. In a blender add the chilies with a couple spoons of water to make a very smooth puree. Mix with the mayonnaise and juice from 1/2 lime.

3 Cover your fish with soft butter and mayonnaise. Preheat your grill on high heat. If you use your oven, 195C

4 Grill the fish on both sides for 3 minutes each side, till it gets a nice char. If you cook it in the oven, place the fish skin side down on a roasting tray and bake it for 8 minutes.

5 Place your cooked fish on a plate and garnish with the onions, coriander and pineapple salsa, drizzle some olive oil to finish the presentation.

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THE SHA WAY

Andrés Moran, Head Chef of SHA Wellness Clinic, shares two special dishes from The Power of Healthy Food Cookbook, SHA Wellness Clinic

Cold melon soup with vegetable tartare

Serves 2

1 cantaloupe melon (can be replaced by a piel da sapo melon or watermelon)

50g courgette

½ carrot

3 tbsp organic sweetcorn

200ml extra virgin olive oil

10g chives

1 tbsp organic apple cider vinegar

1 lime

½ golden apple

3-4 mint leaves

Sea salt, to taste

Edible flowers to decorate

Method

1 Peel the melon and remove the seeds. Put ½ cup of melon aside for the tartare.

2 Blend the rest of the melon with apple cider vinegar and 80ml of olive oil. Add salt to taste and refrigerate for a minimum of 1 hour.

3 Wash the rest of the fruit and vegetables (apple, carrot, and courgette).

4 Cut the fruit and vegetables into small cubes and add them to a bowl along with the sweetcorn. Season with the rest of the olive oil, the chopped mint, the zest of the lime peel, and a pinch of salt.

5 Chop the chives (keeping 5% aside for decoration) and add the rest to the mixture of fruit and vegetables.

6 Squeeze the juice from the lime and add it to the vegetable tartare. Adjust the flavour if necessary and refrigerate for a minimum of 30 minutes.

7 Pour the cold melon soup into a deep bowl or dish. Add the tartare en quenelle (in an oval shape) using 2 spoons to shape it or arrange it around the dish, as preferred. Finish serving, decorating with the chives and a few drops of olive oil.

Almond apple muffin

Serves 7

200g rice flour

100g sesame oil

200g almond drink or any nut drink (sugar-free)

200g maple syrup

40g whole almond cream

6g baking soda

Salt to taste

50g of almonds, sliced

200g golden apples, diced

Method

1 Add all the ingredients to a bowl and mix using a hand mixer until an even mixture is formed.

2 Pour the mixture into paper muffin cups, filling them 2/3 full.

3 Wash, peel, and chop the apples into small cubes. Put some pieces on the top of each muffin and decorate with sliced almonds.

4 Bake at 175 C for 15 minutes.

AROUND THE WORLD

PERTH, AUSTRALIA

Here’s

what

celebrity chefs and restaurateurs are up to

FLORIDA, UNITED STATES OF AMERICA

An innovative Indian restaurant is set to make its debut at Walt Disney World. Maneet Chauhan, a renowned chef who has been honoured with the prestigious James Beard Award and is recognised from her appearances on the Food Network, has joined forces with Vivek Deora, a global hospitality entrepreneur. Together, they are bringing an exciting dining venture to life at Disney Springs. The establishment, named EET by Maneet Chauhan, will offer a contemporary and enjoyable take on Indian cuisine and is scheduled to welcome guests later this year.

Celebrity Chef John Mountain, the founder of Fyre restaurant in Perth, Australia, recently took to Facebook to announce a significant change in his restaurant's policy. In light of a negative review highlighting the lack of plant-based options, Chef John Mountain stated that Fyre restaurant will no longer be accommodating vegans. The Facebook post conveyed, "Regrettably, we will no longer be able to serve patrons who follow a vegan diet, citing mental health considerations. We appreciate your understanding. Hugs and kisses." The post also featured the caption, "Yes, it's time for a change," accompanied by hashtags such as #vegan, #not, #pleasegoelsewhere, #veganfreezone, and #nomorevegans.

LONDON, ENGLAND

Chef Jamie Oliver announced the launch of his first London restaurant since the collapse of his previous restaurant chain. The celebrity chef announced his return on Instagram. The restaurant, named Jamie Oliver Catherine Street, will launch in Covent Garden in November this year.