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Welcome
As 2024 comes to a close, Saudi Arabia and the United Arab Emirates are emerging as leaders in global gastronomy, showcasing a blend of innovation, sustainability, and cultural diversity. The region's culinary landscape is evolving with remarkable finesse, particularly evident in the beverage sector. Here, a new wave of sophisticated non-alcoholic options is emerging, with artisanal mocktails and intricate tea blends offering complex flavour profiles that rival traditional pairings. This shift reflects a growing appetite for inclusive, health-conscious dining experiences that cater to a diverse clientele.
In parallel, the local food industry is embracing a more conscientious approach to sourcing. Restaurants and farms alike are prioritizing ethical practices, signalling a deeper commitment to sustainability. This ethos is beautifully exemplified by Omar Shihab, founder of BOCA and Chef Muhammad Ali Siddique of LOWE. Additionally, Marc Hardiman, the new Chef Patron at Bull & Bear, focuses on zero-waste cooking, crafting dishes that tell a story. Meanwhile, cover star and celebrity chef Daniel Boulud makes his debut in Saudi Arabia, offering a menu that blends French tradition with innovation at Café Boulud in Riyadh.
Companies like Meals on Me are revolutionising home dining in the region. By leveraging technology and customer feedback, they're crafting personalised delivery experiences. This innovation reflects a broader trend: the Middle East is no longer just following global culinary movements, but actively setting new standards.
Enjoy reading.
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04 NEWS BITES
Culinary news across the Middle East
07 DINING IN THE UAE
Explore the latest menu creations and hotspots
08 24 HOURS WITH Aatir Dhadalla, Managing Partner & General Manager at Meals on Me Dubai
10 UNCORKED POTENTIAL
Exploring the rise of non-alcoholic options and trends in beverage pairing
13 THE EVOLUTION OF SUSTAINABLE SOURCING
Exploring the shift towards sustainable and ethical sourcing
18 CHEF’S SPECIAL
Conor Dirks, Head Chef at Bungalo34, shares his signature dish on the menu
20 RIYADH’S NEW MUSE
Inside Chef Daniel Boulud’s debut in Saudi Arabia
26 CHEF’S PLAYBOOK
Discover culinary innovation and sustainability with Marc Hardiman, Chef Patron at Bull & Bear, Waldorf Astoria DIFC
29 GASTRONOMY REIMAGINED
CULINARY NEWS FROM THE MIDDLE EAST AND BEYOND
JOHN EVANS HAS BEEN APPOINTED HEAD CHEF AT LÚNICO, J1 BEACH
With over 15 years of international culinary experience, he brings a blend of his Peruvian heritage and expertise in Spanish and Latin cuisines to the restaurant’s kitchen. Having worked across South America, Europe, North Africa, and the Middle East, Chef Evans is known for his ability to combine traditional flavours with innovative techniques. His passion for creating memorable dining experiences is evident in Lúnico’s menu, which fuses vibrant Spanish and Latin ingredients with modern presentation and cooking methods. Lúnico’s menu will feature a range of dishes that reflect Chef Evans’ vision, including standout items like Purple Potato Mille-Feuille with foie gras and Guacamole Bombón, a moon-shaped avocado filled with Spanish guacamole. Other highlights include Pulpo Basco, Ceviche Gallego, and Grandma’s Crema Catalana for dessert.
AL WATHBA APPOINTS LIJO JOHNY AS HEAD CHEF
Al Wathba, a Luxury Collection Desert Resort & Spa, has appointed Lijo Johny as its new Head Chef, bringing with him over 14 years of experience in the highend hospitality sector. Previously, Johny has held prestigious culinary positions at various luxury establishments, demonstrating a strong capability in managing pre-opening projects and enhancing dining experiences. In his new role, he plans to introduce innovative culinary offerings that celebrate local flavours while integrating global influences, ensuring the resort remains a premier dining destination in the region.
JOIN THE INAUGURAL GLOBAL FOOD SECURITY SUMMIT
The inaugural Global Food Security Summit (GFSS) invites you to participate in a transformative dialogue focused on innovation and action. Under the esteemed patronage of His Highness Sheikh Mansour bin Zayed Al Nahyan, this summit is a cornerstone event of Abu Dhabi Global Food Week, reflecting the UAE's steadfast commitment to sustainable development and ensuring food security for the future.
Taking place from November 26-27, this summit will unite policymakers, industry leaders, innovators, and key representatives from the Global South, including women and youth. Together, we will share insights and strategies to develop a sustainable and inclusive approach to food security.
AL WATANIA POULTRY LAUNCHES LARGEST COOLING PLANT IN THE MIDDLE EAST
Al Watania Poultry, a leader in poultry production, has inaugurated the Middle East’s largest cooling plant, featuring a capacity of 17,700 kW, highlighting its commitment to food security and economic growth in Saudi Arabia. This state-of-the-art facility will enhance the cooling capabilities of its automated slaughterhouse, which processes 36,000 birds per
hour, and will employ advanced technology to reduce energy consumption and monitor temperatures for optimal product quality. In alignment with its environmental goals, Al Watania is also pursuing partnerships to implement renewable energy sources and improve gas purification processes to minimise harmful emissions.
THE MICHELIN GUIDE ARRIVES IN DOHA
For the first time, Doha will be included in the prestigious MICHELIN Guide, with the inaugural ceremony taking place on Thursday, December 12th, 2024, at Katara Hall, Raffles Doha. The exclusive launch event in Doha will celebrate the city’s culinary achievements with renowned guest chefs, including Alleno Paris Jordanær, and BO Innovation. Guests will enjoy a selection of curated canapés, showcasing the city’s diverse cuisine, while having the chance to watch these chefs in action and network with industry leaders. The full 2024 MICHELIN Guide Doha selection will be available digitally across all MICHELIN platforms.
SIG EXPANDS ASEPTIC FILLING MACHINE PORTFOLIO
SIG has announced the launch of its SIG Neo Slimline 15 Aseptic filling machine, the world's fastest and most flexible aseptic carton filling machine for multi-serve formats, capable of filling up to 15,000 packs per hour. This innovative technology not only enhances production speed and efficiency but also features a compact design that maximises output per square metre, crucial for manufacturers facing space constraints. With advanced capabilities including intuitive operation and improved hygiene measures, the SIG Neo Slimline 15 Aseptic positions SIG as a leader in addressing the evolving needs of the food and beverage industry.
RALPH PORCIANI ANNOUNCED AS CEO OF JA RESORTS & HOTELS
With over 40 years in hospitality, Porciani brings deep experience, having worked in top London hotels, led Trump Turnberry in Scotland to a Forbes Five-Star rating, and gained a reputation for valuing meaningful connections with guests and team members. His career, which began in his family’s restaurant, has been marked by a focus on guest experience and service excellence. Now at JA Resorts, Porciani’s focus will be on driving growth with a strong emphasis on talent development and sustainability. He’s set to guide the brand forward with initiatives in digital transformation and guest engagement, building on JA’s local legacy.
DISCOVER THE LATEST MENU ADDITIONS AND LAUNCHES IN THE COUNTRY
STRAWFIRE
The new venue introduces Warayaki, a traditional Japanese cooking method, to the UAE capital, combining the ancient technique with a modern dining experience. Warayaki, which originates from Japan’s Kochi Prefecture, involves cooking food over straw-fired flames, imparting a unique smokiness and depth of flavour to each dish. At Strawfire, Chef Ross Shonhan will showcase a selection of dishes that highlight fresh, high-quality ingredients, all prepared over an open flame. Strawfire will offer a varied menu, with options including à la carte dishes, a signature tasting menu, and a Chef’s Omakase experience. To accompany the food, the restaurant will feature live entertainment, with a DJ playing Jazzy House and NU Disco on weekdays and a live jazz band on Fridays and Saturdays.
Contact +9712 690 7999.
Escape the hustle of daily life with Cafe Milano's indulgent business lunch, offering a choice of starter and hearty main course, or the option to add a dessert. Begin with authentic Mediterranean dishes like Carpaccio Di Manzo, followed by an array of mains including artisan pizzas, pasta, and flavour-packed risottos. For dessert, indulge in decadent treats such as the rich Cioccolatissmo paired with smooth vanilla gelato. Monday-Friday, from 12-5pm. AED175 per person for a two-course lunch and AED195 per person for a three-course lunch. Contact +9712 333 2630.
GITANO
The celebrated global luxury hospitality brand renowned for its successes in Tulum and New York is set to debut its restaurant and beach club at J1, La Mer Dubai. Bringing its signature blend of glamorous dining, creative concoctions, modern Mexican cuisine, and the electrifying Gypsy Disco, GITANO promises a day-to-night experience that embodies bohemian luxury. Founded by James Gardner, the venue draws inspiration from Mexico’s Yucatán Peninsula featuring a Jungle Room, a rooftop Jungle Bar with Burj Khalifa views, and GITANO’s iconic disco ball.
Visit gitano.com.
RONIN
Get ready for an exciting brunch at Ronin, located on Level 9 of FIVE LUXE, where Japanese cuisine comes alive in a vibrant setting inspired by the wandering warrior. The menu offers an array of omakase, sushi, sashimi, robatayaki, teppanyaki, and a fresh raw bar. Diners can enjoy their meal in intimate pagodas or on the spacious terraces, all while taking in stunning views of the Arabian Gulf and Palm Jumeirah.
Saturday, from 1-4:30pm. From AED395 per person. Contact +97158 202 2110.
THE LIGHTHOUSE
The Lighthouse has now landed in Dubai Hills. Designed by Archer Humphreys, the space strikes a balance between modern style and inviting touches—ideal for when you’re just popping in for a “quick” bite that somehow turns into a marathon evening of laughter, food, and “just one more drink!” The menu brings Mediterranean-inspired dishes with a twist, such as the short-rib katayef with green chilli jam and pistachio pesto linguini topped with burrata. Seafood lovers will enjoy the harissa-crusted seabass, while the beverage list, designed by expert mixologists, offers creations such as the Café Boulevardier and Fiery Paloma.
Visit thelighthouse.ae.
24 HOURS WITH
Aatir Dhadalla, Managing Partner & General Manager at Meals on Me Dubai
6:00am
I rise early to strategically plan my day and set clear priorities. This early hour is not just about starting my day; it's a dedicated moment for reflection and strategy. I find it essential to have a structured overview of my schedule to maximise productivity. A key part of my morning routine centres around getting my child ready for his tutoring sessions. I start by gently waking him up at a consistent time each morning to ensure he doesn’t feel rushed. I guide him through his morning hygiene routines and help him choose an outfit for the day, making sure he feels comfortable and confident in what he wears. I then prepare a nutritious breakfast, often selecting options that will provide him with the energy he needs for his tutoring sessions. I encourage him to enjoy his meal and talk about what he hopes to learn during tutoring. Meanwhile, I make sure his bag is organised and everything is in place, providing a last-minute review of his schedule for the day ahead. My goal is to create a smooth and stress-free start to his day while setting him up for success in his learning activities. This structured approach allows me to balance personal responsibilities with the demands of my leadership role effectively.
7:00am
I drop off my son at his tutor. During the ride, I listen to him excitedly share about his day ahead - his teachers, classmates, and the new concepts he’s been learning at school. This morning routine, although brief, is essential for both of us. It not only instils a sense of punctuality but also sets a positive tone for the day. I cherish these moments, as they reinforce the importance of time management and preparation, qualities that are vital in both our personal and professional lives.
8:00am
While I enjoy my coffee, I also take this time to review customer feedback, analyse reviews, and gather valuable business insights in peaceful silence. During these quiet moments, I prioritise my roles and responsibilities by brainstorming about upcoming projects and initiatives. This helps ensure that I'm focusing on what truly matters, allowing me to see the bigger picture and align my agenda accordingly. Occasionally, I might have a light yet nutritious meal to fuel my motivation—often just a protein shake to energise me for the tasks ahead. It’s all part of my approach to setting the right tone for a productive day.
8:30am
As the day begins to unfold, I immerse myself in my role. This time of morning is crucial; it sets the tone for a productive day ahead.
I methodically transition into my professional attire, each article chosen with the intention to reflect our brand’s commitment to excellence. I ensure that I have all necessary materials — strategic plans, reports and the latest market analysis — every item is pivotal. By 9am, I am ready to engage with the team, armed with a clear vision and a strategic mindset, prepared to navigate the challenges and opportunities that will shape the future of our organisation.
9:30am
I take a moment to settle in, letting the familiar sounds and scents of the office surround me. I pull out my notebook and jot down my pending tasks, ensuring that nothing slips through the cracks. I check my meeting schedules, reviewing any upcoming discussions or presentations to prepare for. This ritual not only helps me organise my thoughts but also equips me mentally to dive into the day ahead.
11:00am
A crucial aspect of my professional routine is to guarantee that our cloud kitchen consistently delivers meals of the highest quality to our customers. To achieve and maintain this standard, I take an active role in supervising our head chefs as they manage their daily tasks and culinary preparations. My position as General Manager extends beyond kitchen oversight; I also provide guidance and mentorship to the leaders of various departments, including marketing, sales, customer service, and logistics. This holistic approach ensures that every facet of our operations runs smoothly and efficiently. At 11am, I engage in in-depth discussions and collaborations with the team leads, where we share insights, address challenges, and strategise ways to enhance our service and product offerings. This collaborative environment fosters a culture of continuous improvement and commitment to excellence.
1:00pm
I always opt for a wholesome lunch that is very low in starch and primarily vegetarian or vegan. This choice not only fuels my body with the essential nutrients it needs but also keeps my mind sharp and focused throughout the day. I firmly believe that a nourishing lunch sets the tone for the remaining hours, ensuring that I maintain energy and productivity.
3:30pm
I gather with my team for an insightful discussion centred on the challenges, potential areas for improvement, and constructive suggestions. This segment provides us with the opportunity to thoughtfully reflect on the various elements that require our attention and prioritisation. We aim to identify strategies that will significantly enhance our customers' satisfaction and overall experience. We’ll dive deep into our current processes, examine feedback, and collaboratively brainstorm innovative solutions to ensure we are meeting and exceeding our clients’ expectations.
5:00pm
We often engage in in-depth discussions with both the Head Chef and our nutritionist. These conversations focus on a variety of topics aimed at elevating our customer service and refining the menus. We carefully analyse customer feedback and explore innovative strategies to enhance both flavour and nutritional value in our offerings. One of our primary goals is to seamlessly blend taste with nutrition and convenience, ensuring that our meals not only satisfy the palate but also support our customers' health goals. Each meeting is centred around this mission, where we brainstorm new recipes, evaluate ingredient options, and consider the latest nutritional trends. This allows us to continually adapt and improve our services while maintaining high standards of quality and satisfaction.
6:00pm
At our end-of-the-day meeting, we reflect on our interactions with customers, ensuring that they have experienced a seamless and hassle-free service throughout. We not only review the tasks completed by each team but also highlight any challenges
encountered and how they were resolved. We encourage everyone to share feedback, promoting an open dialogue. Furthermore, we outline the tasks for the following day, ensuring everyone is aligned on priorities and responsibilities. This helps us maintain a steady workflow and prepare for a productive start the next day.
7:00pm
I am greeted by the comforting warmth of my sanctuary. My house is filled with laughter and chatter, signalling the beginning of our cherished evening together. Late evenings are sacred in our household, a time when the outside world fades away and my focus shifts entirely to my family. I relish these moments, discovering the joy in shared stories, hearty meals, and the little things that weave us closer together. Each second spent with my loved ones is a treasure, filling my heart with gratitude and happiness.
8:00pm
I genuinely believe that maintaining an active lifestyle is essential not only for a strong and healthy body but also for cultivating a positive and focused mind. Whether it's hitting the gym, going for a run, or participating in a fitness class, these activities energise me and set a productive tone for the rest of my day.
9:00pm
I prioritise a habitual gathering around the dining table. This ritual has become a cornerstone of my routine, allowing us to share a light, wholesome dinner that nourishes both body and mind. We discuss the details of our day— celebrating the victories, no matter how small, while also reflecting on the more challenging moments. It’s a chance for each of us to voice our experiences and feelings. This evening tradition is essential for maintaining a healthy balance between my professional commitments and personal life. It serves as a grounding force, reminding me of the importance of connection and family dynamics amidst the pressures of work. It helps me return to my professional responsibilities with a clearer mind and renewed motivation. This integration of quality family time into my daily routine is not just a personal preference; it is an integral component of my definition of success, ensuring that I remain rooted in what truly matters.
10:00pm
I recognise the importance of leisure time as a vital component of my routine. After completing the day's tasks, I take this opportunity to unwind, often sinking into my couch with a good book or delving into the latest culinary trends and ideas. This time not only serves as a relaxing therapy but also fuels my creativity and passion for our business.
12:00am
I settle into bed and take a moment to reflect on the day’s events and envision what tomorrow will bring. I like to review my schedule for the next day, mentally noting any important tasks or responsibilities that I need to tackle. Whether it’s a work project, a personal errand, or a commitment to a friend, I try to take stock of everything on my plate. This little ritual not only helps me feel organised but also allows me to sleep with a sense of purpose, knowing that I have a plan in place for the day ahead.
UNCORKED POTENTIAL
Exploring the latest trends in beverage pairing and the growing interest in non-alcoholic options
Once overlooked as mere alternatives, non-alcoholic drinks have surged in popularity, drawing an audience who appreciate the same complexities, flavours, and craftsmanship typically reserved for alcoholic options. The rise of these carefully crafted, premium alcohol-free beverages signals a shift in social drinking culture, where health consciousness, inclusivity, and sheer curiosity are bringing people toward zero-proof options. Today, these drinks have evolved far beyond the usual sodas and mocktails, offering a full sensory experience that rivals their spirited counterparts.
Consumers’ tastes and expectations are evolving, and with a growing focus on wellness, the demand for sophisticated non-alcoholic options is higher than ever. People are making mindful decisions to cut down on alcohol for health, lifestyle, or religious reasons, and they’re no longer
willing to settle for simple, sugary alternatives. To understand how the industry is responding to this growing demand, we spoke with three experts: Paul Beavis, Founder of Wild Idol; Erika Blazeviciute Doyle, Founder and Managing Director of Drink Dry; and Andreas Maloutas, Assistant Bar Manager at COYA, who each share their insights into the evolving landscape of non-alcoholic beverages.
As the non-alcoholic market in the region is still in its early adoption phase, Paul Beavis of Wild Idol acknowledges the challenges and opportunities inherent in creating premium offerings. "Once we get past the decision-making, we see only opportunities," he says, highlighting Wild Idol’s commitment to maintaining quality while catering to both casual and fine dining audiences. Through collaborations with esteemed venues, Wild Idol is elevating the nonalcoholic experience, making it a cornerstone of sophisticated dining.
At COYA, Andreas Maloutas adds that while introducing nonalcoholic options can be a challenge, treating these drinks with the same level of creativity as alcoholic beverages is key. "Non-alcoholic drinks should be made with attention to detail, using premium spirits and fresh, high-quality ingredients to elevate the guest experience,” he says. "We also focus on creativity in flavour combinations and presentation, ensuring that non-alcoholic drinks are just as visually appealing and exciting as any cocktail." This approach helps create an inclusive atmosphere that attracts a broader range of guests.
The Role of Beverage Pairing in Dining
Beverage pairing remains crucial in elevating the dining experience, and Beavis emphasises this, noting that Wild Idol’s sparkling wines are crafted to complement a variety of cuisines. “Our Sparkling Rosé pairs beautifully with lighter dishes, while Wild Idol White enhances bolder flavours.” This commitment to pairing excellence is exemplified by Wild Idol’s collaboration with L’Atelier Robuchon in DIFC, where their products are served alongside an epicurean menu.
"Non-alcoholic options are no longer a side note—they’re becoming a key component of a well-rounded menu,” he says. "Premium alcoholfree beverages, like Wild Idol, are increasingly integrated into tasting menus and paired courses, providing diners with an option to fully engage in the culinary experience without alcohol.”
Erika Blazeviciute Doyle, Founder and Managing Director of Drink Dry
Paul Beavis, Founder of Wild Idol
The Future
Looking to the future, all three experts are optimistic about the continued growth of non-alcoholic beverages in the Middle East. Beavis sees the integration of premium alcohol-free options into high-end dining as a significant trend, while Doyle is excited about the influx of global brands investing in non-alcoholic alternatives. “Major players like Diageo and Pernod Ricard are now offering alcohol-free versions of their iconic drinks, reflecting the mainstreaming of nonalcoholic beverages,” she notes. "What drives their popularity is not just the flavour, but also the lifestyle these brands represent. People want to feel like they’re part of the occasion without sacrificing their health goals or sobriety."
Maloutas at COYA also foresees a bright future for non-alcoholic beverages. "Health-conscious ingredients will continue to rise in importance as more guests seek natural, wholesome options,” he explains. "At COYA, we’re focusing on ingredients that are both nutritious and flavourful, with sustainability playing a key role in our beverage program—whether it’s through responsible sourcing or minimising waste." As consumers embrace more mindful drinking habits, he adds, there will be greater demand for sophisticated non-alcoholic drinks that allow for a balanced and thoughtful approach to socialising.
Tips for Restaurants Crafting Non-Alcoholic Menus
For restaurants looking to introduce or refine their non-alcoholic offerings, Maloutas advises starting with comprehensive market research to understand guest preferences and industry trends. “This ensures your drinks meet expectations and are competitively priced,” he says. He also suggests creating a dedicated section for nonalcoholic drinks on the menu, ensuring they stand out and receive the visibility they deserve.
As the trend for premium non-alcoholic beverages continues to grow, the industry is expected to push boundaries even further. Brands are refining their processes, developing innovative flavours, and collaborating with top chefs and bartenders to bring exciting new options to the table. Non-alcoholic drinks are no longer seen as a niche offering but as an integral part of a refined, inclusive dining and social experience. Whether diners are abstaining entirely or simply opting for a non-alcoholic choice on occasion, they are now met with complex, flavourful beverages that seamlessly fit into any occasion, ushering in a new era of mindful drinking.
Andreas Maloutas, Assistant Bar Manager at COYA
THE EVOLUTION OF SUSTAINABLE SOURCING
Examining the shift towards ethical and environmentally friendly sourcing in the UAE's food industry
Sustainable sourcing has emerged as a key consideration for the UAE’s culinary industry, as both consumers and restaurateurs increasingly prioritise environmental and ethical practices. With a climate that presents unique challenges, such as limited local agriculture and reliance on food imports, restaurants are adopting innovative strategies to ensure their sourcing is more sustainable, transparent, and aligned with consumer demand.
Omar Shihab, founder of BOCA and a recognised pioneer in sustainability, underscores the importance of ingredient traceability, stating: “Knowing where your ingredients come from and ensuring they are produced responsibly is crucial.” This commitment is reflected in BOCA’s recent accolades, having been awarded a Michelin Green Star and debuting at number 17 on the MENA’s 50 Best Restaurants 2024 list. This focus on traceability is echoed by Chef Muhammad Ali Shiddique Samsi of LOWE:
“Customers are now more aware and want to know where their food comes from." LOWE has also earned a Michelin Green Star and secured the 37th spot on the MENA’s 50 Best Restaurants 2024 list.
The Role of Local Agriculture
One of the most significant shifts in the UAE's culinary scene is the increasing use of local ingredients, driven by the rise of agritech. Vertical farms, hydroponics, and other innovations have made it possible for local producers to grow a wider variety of crops, even in the country's arid climate.
These innovations are transforming the way restaurants source ingredients, providing access to fresh, local produce throughout the year and reducing reliance on imports.
In addition to promoting sustainability, these technologies help restaurants reduce food waste and optimise supply chains. Hydroponic farms, for instance, use up to 90% less water than traditional farming methods,
Omar Shihab, founder of BOCA
while vertical farms require less land and energy. These efficiencies often result in cost savings for restaurants, particularly in regions like the UAE where resources are scarce.
Challenges and Opportunities
Despite the numerous advantages, restaurants in the UAE face several challenges in fully integrating these practices. One of the main obstacles is cost. Sustainable ingredients, particularly organic or locally sourced ones, can be more expensive than conventional alternatives. Restaurant managers must constantly balance sustainability with profitability, especially in a competitive market where diners expect high-quality food at reasonable prices.
Shihab acknowledges this challenge, noting that while BOCA is committed to sustainability, it must also remain competitive: “Sourcing sustainably is more expensive, and it’s a balancing act to offer both sustainability and value.” Nevertheless, he emphasises that
the long-term benefits—such as improved customer loyalty, reduced waste, and enhanced operational efficiency—often outweigh the initial costs.
Another challenge is the inconsistency of supply. Local farms may struggle to produce enough variety or quantity to meet the demands of restaurants, particularly during the summer months when extreme temperatures affect agricultural output. Restaurants must remain flexible in their menu planning and build strong relationships with multiple suppliers to ensure a consistent supply of ingredients.
Samsi explains how LOWE has adapted to these challenges: “We try to visit their farms to see what they are producing and discuss what is in season and what is not. We also adjust our menu based on what is available. Additionally, we examine their processes to ensure they share the same philosophy as us when it comes to sustainability.” By designing menus around
what is in season, restaurants can reduce their dependence on imports and support local agriculture.
Despite these challenges, the opportunities continue to grow. The government's emphasis on food security and investment in agritech is opening up new possibilities for local food production, while increasing consumer demand for sustainability is encouraging more restaurants to adopt ethical sourcing practices. As Samsi observes: “The future of sustainability in the UAE looks very promising, with more suppliers embracing ethical practices, from sourcing to packaging.”
The Future of Sustainable Sourcing
As the country evolves as a global culinary destination, sustainable sourcing will play an increasingly pivotal role in shaping the future of the restaurant industry. The country's unique climate and dependence on food imports present both challenges and opportunities but with the right strategies, restaurants can lead the way in creating a more ethical and environmentally responsible food system.
A groundbreaking initiative is underway, led by Shihab in collaboration with the International Centre for Biosaline Agriculture (ICBA) and Emirates Nature-WWF. Shihab shares, “ICBA has been researching plants that can grow in the harsh conditions of
Chef Ali Shiddique Samsi, Head Chef at LOWE
the UAE, such as high salinity soil and water, since 1999. They’ve discovered many species, including types of quinoa, millet, and amaranth. We are working on introducing halophytes, or salt-loving plants like Salicornia, into the culinary world. These plants grow wild on the UAE coastline and are highly nutritious. We aim to educate and advocate for these ingredients among chefs, consumers, and farmers.” Halophytes, such as Salicornia, offer a solution to agricultural challenges posed by arid climates while introducing possibilities for innovative, localised cuisine.
For restaurant managers, success lies in building strong partnerships with local farms, investing in traceability and transparency, and embracing innovation. Shihab’s advice to chefs is to start small but think big: “If you’re new to sustainability, begin by understanding your top five ingredients and where they come from. From there, expand your knowledge and practices.” By adopting a methodical approach, restaurants can not only reduce their environmental impact but also enhance their operational efficiency and customer loyalty. Samsi shares, "Start small. Implement new practices gradually, allowing the team to adapt to each step before introducing the next. Building a habit is key. A simple way to begin is by introducing a two-bin system in every section of the kitchen, bar, clearing area, or anywhere waste is generated. One bin is for organic waste, such as food scraps and vegetable trimmings, while the other is for non-organic waste, like plastic wrappers and used tissues. It may require effort initially, but it’s the responsibility of leaders to ensure the team stays consistent and doesn’t revert to old habits, especially as additional practices are implemented."
As consumer awareness of sustainability continues to rise, restaurants that can provide traceability and transparency in their sourcing practices will be wellpositioned to succeed in the competitive culinary market.
Sustainable sourcing is no longer just a trend—it is a vital aspect of restaurant management that offers wide-ranging benefits for both the environment and business operations. By partnering with local farms, embracing innovative technologies, and focusing on transparency, restaurants in the UAE can lead the way in creating a more sustainable and resilient food system for the future.
Celebrating LOWE’s suppliers
With a keen focus on local and ethical sourcing, LOWE works closely with a variety of regional producers to ensure that every dish on the menu not only celebrates the flavours of the UAE but also supports its environmental and agricultural future.
Known for its pristine waters, Dibba Bay provides worldclass oysters and other seafood options. Their commitment to sustainability extends beyond harvesting, with the Reef Creation Project in which the restaurant returns spent oyster shells to the ocean, reintroducing them to support habitat restoration and enhance growth.
Dairy with a Local Touch
LOWE partners with a local dairy producer that works with regional farms to produce exceptional cheeses using locally sourced cow’s milk. This partnership not only supports local agriculture but also reduces the carbon footprint associated with dairy production.
By working with local farms, its menu features vegetables that are freshly harvested from the region. From tomatoes to cucumbers, this collaboration highlights the richness of local produce while reducing the need for long-distance transportation.associated with dairy production.
Freshly Caught, Local Seafood
By choosing locally sourced seafood, it minimises the environmental impact associated with overfishing and promotes sustainable practices within the fishing industry.
Ocean-Fresh Seafood
LOCAL STARS
Celebrating BOCA’s suppliers
BOCA’s sustainability journey was guided by UAE-based ESG consulting firm elementsix, and involved a comprehensive analysis of its carbon footprint. This assessment identified key areas for improvement, including supply chain practices, energy consumption, and waste management. By adopting targeted solutions, such as crafting lower-emission recipes, BOCA has significantly reduced its environmental impact and set a benchmark for sustainable dining.
From
"We’re proud to have partnered with BOCA to help them take meaningful steps towards sustainability,” says Amer Arafat, Partner & Co-Founder of elementsix. “By focusing on actionable changes, BOCA is leading by example in integrating responsible practices into its operations.”
This commitment to sustainability extends to carefully curated supplier partnerships, which prioritise local and regional sourcing.
Farm to Fork Native Ingredients and Desert Plants
Tomatoes
In an exclusive deal with Pure Harvest Smart Farms, BOCA sources all its tomatoes from here, consolidating purchases to support local agriculture.
Dates
Sourced from the Al Ghat region in Saudi Arabia, these organic and sustainably grown dates by Bateel add a heritage-rich sweetness to the offerings.
Specialty Mushrooms
Below Farm in Al Ain cultivates high-quality mushrooms on upcycled palm leaves, showcasing innovation in sustainable farming.
Mary Anne’s Fresh Produce
A female-led business based in Dubai, Mary Anne’s Fresh Produce specialises in a diverse range of locally grown products including high-quality microgreens, herbs and edible flowers, using vertical farming and soil-based methods. Harvested by Mary Anne’s indoor aquaponics farm near Dubai, these pesticide-free plantsgrown using 90% less water - are delivered hours after harvest. Since 2018, the farm has built strong relationships with top dining destinations in the region, providing chefs with vibrant, fresh, and flavourful products. (@maryannesfreshproduce)
Sustainably Sourced Seafood
Oysters
These Dibba Bay oysters, cultivated in the pristine waters of Fujairah, bring the perfect balance of saltiness, sweetness, and meatiness to the menu, thanks to the efforts of local hero Ramie Murray.
Kingfish
Freshly sourced from Dubai, this sustainable choice replaces overfished species like hamour, aligning with the UAE’s Sustainable Fisheries Framework (2019–2030).
Camel Cheese
Produced by Healthy Farm Eatery in Sharjah’s Al Dhaid region, this camel milk cheese celebrates the UAE’s dairy heritage with a modern twist.
Foraged Desert Plants
BOCA incorporates native species such as Khansour, Khobez, and Homaid, known for their unique flavours and traditional culinary uses. These plants are foraged from Ras Al Khaimah and Fujairah, then transformed into pickles, purées, and stews.
Beetroot
Sourced from traditional farms, this humble ingredient is transformed through dry-ageing into a meatier, flavour-intensified component of its menu.
Saline Water Crops
Inspired by the International Center for Biosaline Agriculture in Dubai, BOCA incorporates crops like pearl millet, salicornia, and quinoa, grown in challenging environments.
Through these exceptional collaborations, BOCA celebrates the richness of regional produce while paving the way for a more sustainable future.
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THE BEST DISHES CURRENTLY ON MENUS AT RESTAURANTS ACROSS DUBAI – AS CHOSEN BY CHEFS THEMSELVES
CONOR DIRKS
What is the signature dish on the menu?
The Bungalo Corzetti, a unique pasta imprinted with the Bungalo34 insignia. Corzetti is a rare pasta shape, not often seen today, cut into delicate discs and cooked in a rich butter emulsion. It’s then finished with a light basil pesto, tender green beans, and potatoes, all brought together with a drizzle of premium olive oil.
Are there any personal or cultural influences behind this dish?
The dish draws inspiration from Italy’s Ligurian region. Since Bungalo34 is a restaurant inspired by the ‘70s Rivieras, reviving this traditional pasta feels like the perfect tribute to that era. Historically, Corzetti was stamped with a family crest, and having it stamped with the Bungalo34 logo signifies that we consider the team and our guests as family.
Are there any unique techniques or cooking methods used in preparing this dish?
I believe the entire dish is unique. What makes it so special is that the entire pasta is handmade, imprinted, cut and cooked in-house. Its rarity in Dubai further distinguishes it from other offerings.
What sets your version of this dish apart from others?
The fact that everything is prepared in-house, and the crest it bears of Bungalo34 cannot be found in other restaurants in Dubai.
What do you hope people feel or experience when they taste this dish?
I hope this dish evokes a sense of warmth and nostalgia. It’s a unique twist on a classic pesto pasta that you won’t find anywhere else. It’s incredibly light and pairs beautifully with a glass of grape, making it perfect for enjoying on our terrace, gazing out over the sea as the sun sets.
HEAD CHEF AT BUNGALO34
RIYADH’S NEW MUSE
Café Boulud has made its debut in Saudi Arabia at the Four Seasons Hotel Riyadh, highlighting the refined elegance of Michelinstarred Chef Daniel Boulud’s celebrated French cuisine. This new outpost, the chef's second in the Middle East, marries the rich culinary traditions of Lyon, with contemporary innovation, inviting guests on a journey through a carefully curated menu inspired by four culinary muses: La Tradition, La Saison, Le Potager, and Le Voyage.
Designed by the renowned Rockwell Group, Café Boulud’s ambience combines old-world charm with modern sophistication, featuring a 130-seat space that offers both a main dining area and a sunlit conservatory terrace.Under the guidance of Chef Boulud's protégé, Executive Chef Nicolas Lemoyne, the restaurant positions itself as a premier dining destination in Riyadh, celebrating the essence of French gastronomy.
We had the opportunity to sit down with Chef Daniel Boulud before the launch, gaining insight into his vision for this exciting new venture.
What makes Saudi Arabia the next big culinary destination?
I’ve been associated with Four Seasons globally for quite some time, and I truly value the relationship. I’m based in Toronto at Four Seasons' global headquarters, which has given me the chance to meet many people within the company. Over the last five years in Dubai, I've had the opportunity to travel here frequently and visit Saudi Arabia, particularly Riyadh, and I love what’s developing here. There are many restaurants similar to those you’d find in the US or Europe, but it’s crucial for Riyadh to also have chef-driven venues that prioritise excellence. It’s not just about lifestyle; it’s about substance.
How long has this project been in the making?
The process took almost two years. I first visited about five years ago, and then returned two years ago to see the project before construction began. I also have personal
connections with Saudi Arabia. As a young chef in France, I worked for a Saudi family for three months and appreciated their sophistication, kindness, and culture. In New York, I’ve had many Saudi clients and friends, so I've always been aware of the country’s business landscape. For a long time, Saudi didn’t have a wide variety of cuisines, but there’s a strong food culture and a deep appreciation for excellence and hospitality here, which is very exciting.
What’s the biggest lesson you’ve learned about adapting to local tastes while staying true to your French roots?
Dubai has been very helpful in this regard. There’s more flexibility in Dubai than Riyadh, in terms of culinary application. We know that we cannot use certain ingredients in Saudi Arabia, but as chefs, we’re skilled in creating great food without it. While French cuisine often relies on alcohol in its preparation, this isn’t an insurmountable challenge. We adapt.
It’s also always about the suppliers. We’re working to establish a supply chain that meets our standards for consistency and quality. Building this relationship takes time, and we’re focused on challenging and relying on suppliers to deliver what we need. Here at Four Seasons, the team has operated with a high standard of excellence for many years, which aligns with ours. It’s just a matter of time to fully meet our expectations.
Could you give us a sneak peek into the menu?
Absolutely. My flagship restaurant, Daniel, in New York has been going strong for 32 years. When I opened Café Boulud five years later, I wanted it to embody a FrenchAmerican restaurant, and that’s reflected in the menu. We have four muses or themes: Tradition, which reflects my background in French cuisine; La Saison, focusing on seasonal ingredients. No matter where I am in the world, I want to stay connected to the seasons of my homes in New York and France, which experience a full fourseason cycle with snowy winters and beautiful springs
In conversation with Chef Daniel Boulud on his debut launch in Saudi Arabia
and summers. I don’t incorporate seasonal influences throughout the entire menu, but I certainly highlight them. We also have Le Potager, our vegetarian section, and La Voyage, which currently features cuisine from Thailand and Southeast Asia. I truly love Thai cuisine. At the moment, in New York, we’re incorporating elements from Mexico into our offerings, so we’re always evolving.
On the menu, we offer a selection that includes caviar, seafood, and what we call our cheese library. At the entrance of the restaurant, we feature a cheese master who curates a unique cheese program. It’s an exciting addition, and the hotel can also provide cheese for events, in-room amenities, and room service. Guests can even stop by the cheese library after dinner to
take home some cheese, bread, and charcuterie. It’s quite unique!
Within the restaurant, we also have Giulia, a 12-seat tasting menu experience with an omakase-style offering - not strictly Japanese, but with harmoniously crafted small dishes. It’ll be an experience where guests need to book early or late to ensure a smooth rhythm for everyone.
We make a wonderful Thai salad that is fresh, veggie-packed, and can include seafood. It features green papaya, mango, cabbage, and pickled vegetables, all tossed in a delightful tamarind dressing.
On the Potager menu, we offer a quiche filled with delicate custard and a variety of green vegetables, resting on a parmesan sable. It's healthy and something I could eat every day! For the seasonal menu,
our crab and beet salad works beautifully with a bit of spice. In the traditional section, we serve a classic foie gras terrine with figs. Moving on to the main courses, we grill all our steaks and meats over a wood charcoal fire, imparting a wonderful smoky flavour. Guests can choose their preferred side dishes and sauces. In the classics, we feature Black seabass, topped with crispy potatoes and served with a leek fondue and a rich sauce.
On our seasonal menu, we have a delightful duck breast with lavender honey, served with Swiss chard and fennel. People here love honey, and the combination is exquisite. For vegetarian options, we have an agnolotti filled with squash, and my personal favourite - a whole roasted cauliflower,
flavoured with curry spices and saffron, served atop a tahini yoghurt sauce.
For mains, I enjoy our Spiced beef steak, which is sliced thin and cooked quickly, served over coconut rice and brushed with a spicy red curry sauce, accompanied by bok choy, Thai basil, and steamed coconut rice. The grill section is more traditional steakhouse fare, with prime steaks available. We also serve a Rotisserie chicken for two, carved tableside in the classic French rotisserie style.
For dessert, we feature Vacherin, a delightful combination of ice cream, whipped cream, meringue, fruits, and nuts, similar to a sundae but presented uniquely. One version includes blueberries, vanilla Chantilly, and lemongrass sauce. And then there’s rice
pudding, an absolute favourite of mine! This dish features vanilla and black lime, topped with crispy kataifi and coconut sorbet. It’s quite lovely.
I truly enjoy exploring markets and understanding what resonates with people. Embracing their culture and preferences is a vital part of our approach.
What advice would you give aspiring chefs?
I think it's important to have a strong start. That doesn’t mean you need to be in the fanciest place or the most renowned kitchen. Sometimes, what's most important is to learn something valuable from someone. You need to choose a good mentor and stick with them - someone who helps you progress, opens doors for you, and aids your growth as a chef. One day, you might aspire to become one of them. But you also need to dream, Dream of travelling, dream of discovering.
“It’s crucial for Riyadh to also have chef-driven venues that prioritise excellence. It’s not just about lifestyle; it’s about substance.”
You must be disciplined, invested, and committed to this profession because there are many opportunities in the food business. It doesn’t matter if you want to make pizza. Find the best person who can teach you the right techniques and approaches. Sometimes, it’s not easy, because in a pizza shop, for example, there may only be three people working, making it tough to get a job there.
But you still have to search for what you love most and fully commit to it. You must be a real team player in this industry.
The opportunities today are tremendous. Chefs need to be adventurous and daring, pushing themselves beyond just their jobs. Shows like Top Chef or MasterChef are great examples. Why not go for it? But don't be foolish; be a winner. It’s good to challenge yourself, as it pushes you in different ways. The key, though, is to control your ego. Feel fortunate if you succeed, but don’t develop an attitude because of it.
I believe ego is one of the issues many chefs struggle with. They start thinking they're more important than the customer and can’t take criticism. For me, it's not about the 95% of the work we do that’s good; it’s about the 5% where we fail every day. That’s where we need to focus, improve, and correct. We can become proficient at repetitive tasks and maintain consistency, but we must also acknowledge our mistakes and work on them. Some restaurants may pretend they're flawless, but that's not the reality.
You've achieved so much, from Michelin stars to expanding your global restaurant empire. Is there still a culinary frontier you haven’t explored?
I have a steakhouse launching in London next year, along with plenty of other projects in the works. However, I also want to focus more on writing books and contributing to education. I believe in passing on knowledge. And, of course, aside from my professional life, I want to spend more time with my family. Being a chef often requires making sacrifices, especially when it comes to time with your children and loved ones.
For example, in three weeks, I have a big gala at my restaurant, Daniel, for a foundation called Ment'or. It was created by Thomas Keller, Jérôme Bocuse, and me. We support young chefs by raising funds to provide grants. These grants allow young chefs to take a three-month sabbatical, during which we cover their rent, travel, and other expenses so they can work with any chef around the world.
It’s a way to motivate them and help them learn. So far, we’ve awarded over 100 grants, and we continue to do so. These chefs are at the beginning of their careers, not at my level yet, but somewhere in between.
Education is very important to me; it's part of my legacy to leave behind something for the next generation so they can continue what we do.
What inspired you to write your book? There’s a long-standing tradition of writing letters to young professionals, beginning with Letters to a Young Poet by Rainer Maria Rilke in the early 20th century. Since then, many similar books have emerged, addressing young lawyers, artists, and others. One day, a publisher approached me and said, "Daniel, we’d love for you to write Letters to a Young Chef." Given my extensive experience training young chefs, I was delighted to accept the opportunity. That book is now over 20 years old, with a recently released second edition.
The second edition has been updated to reflect the significant changes in the culinary world over the past two decades - socially, economically, and culturally. The book has evolved to be more inclusive and respectful of all genders and individuals from diverse backgrounds, which is something I am very pleased about.
What personal or professional milestones are you hoping to achieve with Café Boulud in Riyadh? First, I want to establish this as a new venture here in Saudi Arabia. I have always loved Middle Eastern cuisine and have explored various countries and cities, from North Africa to Turkey, Dubai, and even Egypt. I am familiar with the essence of this cuisine, and I want to continue learning more about the region and its culinary landscape. My goal is to make Café Boulud the go-to destination in Riyadh; that’s my primary objective right now. Additionally, I’m looking to develop a strong relationship with Four Seasons Riyadh and Café Boulud, ensuring that our collaboration benefits their guests, us, and the community here.
Discover culinary creativity and sustainable practices with Marc Hardiman, Chef Patron at Bull & Bear by
Marc Hardiman, Waldorf Astoria Dubai International Financial Centre
What's the most unique ingredient you've sourced recently, and how are you using it?
The most unique item we serve is the Spider crab shell. We source them from Europe and use them as part of the presentation for our crab on toast dish. For this speciality, we serve the steam legs under the shell, then present the sweet white claw meat on toast with Huso and Schrenki imperial hybrid caviar - which is unique on its own. It really is something spectacular, and it’s an exciting creation to make.
The most innovative zero-waste technique developed in your kitchen.
To use the whole food item for a single dish. For instance, we save all the peel from the potato and turn this into a sauce for a menu staple, The Humble Potato. There is zero waste, we use every ounce of the ingredient, including turning the leftover baked skin into a sauce. In addition, for our Crab sandwich with citrus ponzu, the crab is served entirely by using the white and brown meat in the dish. We also use the headshell for presentation and the rest of the bones to make an oil, which we use for the toast. It’s an approach we transfer into almost every dish we create at Bull & Bear.
What training methods have been most effective in fostering a culture of sustainability and collaboration among your staff?
The most effective approach in fostering this culture is involving the team in several tasks including taking them on supplier and product visits as much as possible - this helps provide an understanding of how, why and when ingredients are grown, keeping in mind the importance of seasonal flavours. It’s important to give the team a full circle experience, a journey from farm to table so that they can make their own educated decisions when it comes to our dishes. Practices like these are integral in developing a wider understanding
across the team and industry in general, all the while feeding the curiosity to learn and further support the evolution of the sector.
The most innovative dish you've created recently?
We’ve revamped Bull & Bear entirely, adopting a creative take on European cuisine with international influence, and of course with that development, we’ve also reimagined the menu. There are many new innovative dishes to choose from, however, the Aftereight's backstory is quite innovative as it was inspired by my childhood. Created in 1962 and designed as the perfect after-dinner mint, these delicate slivers of chocolate have always held a sense of indulgence. I remember, even as a child, whenever we attended dinner parties, they were always served to finish the meal. There’s something undeniably decadent about that cool minty sweetness wrapped in rich chocolate. So, to conclude your meal, it seems only fitting that I invite guests to join me in this tradition that is so nostalgic to me, many of my dishes pay homage to traditions and experiences - there’s nothing I love more than being creative with my cooking and drawing on past experiences through a storied dining approach.
The most unconventional tool in your kitchen I have a large pencil sharpener in my kit that comes in handy and might surprise some chefs. This tool allows me to craft and shape certain vegetables, especially asparagus. I sharpen the ends of the asparagus to give it a unique look and make whatever dish I’m creating come together beautifully.
If you could instantly add any supplier to your network, regardless of location, who would it be and why?
Sushi Sushi UK. The products and quality they supply are brought from Japan and so unique. This uniqueness and quality are unrivalled anywhere I’ve been before
and the creator is so passionate about their supply, that I have always been blown away by the quality and creativity of the product.
What do you see as the biggest challenge facing the culinary industry today?
Realistically, I believe global warming is the biggest threat to us today in that the effects it has on the ocean and the planet overall, and the rippling impact that then has on our supply chain, makes it hard to ignore. That is why I place such an emphasis on sustainable produce and practices, to help preserve as many ingredients and products as best as I can. I believe implementing sustainable practices across the industry even more so won’t remove the problem entirely, however, it will help ease the issue or prevent it from becoming irreversible.
If you could design your dream chef's uniform, what would it look like?
I’m quite old-fashioned in this regard, chef whites are called so for a reason – they need to be lightweight, super comfortable and look stylish. I’m very lucky that I wear Bragard, which is made with premium Egyptian cotton. For me, it’s about feeling comfortable and always looking my best, so I think I’m already wearing my dream uniform. I believe any chef would tell you the same.
Are there new technologies or tools you've incorporated into your kitchen?
A hydroponic grow room is being installed and
we’re looking at incorporating a dry-aging fridge for our fish. The hydroponic grow room yields fresh herbs and greens which gives an intense flavour that cannot be beaten. From a sustainability angle, the ingredients are served from the grow room straight to the plate, so there’s no travel or carbon footprint involved. From a guest perspective, it’s great to see the ingredients sourced visually which adds to the story of the restaurant and concept.
One piece of advice for chefs.
I’m a big believer in working hard and building strong relationships with your suppliers because the foundations of any great kitchen are built on great produce, which in turn comes from great suppliers. Providing training and believing in your team is also an integral aspect of the role because the more you give to them, the more they give to their job. I always try to live by the motto, and aim to inspire them rather than robotically train them. If you inspire them to be the best versions of themselves, everyone gets the benefit from this.
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GASTRONOMY REIMAGINED
To mark its 125th anniversary, The Dolder Grand introduces “The Grand Heritage,” an exceptional culinary event led by the distinguished twoMichelin-starred chef Heiko Nieder, celebrated for his creative style that fuses traditional
techniques with modern influences. Set against a stunning Art Deco backdrop and accompanied by the lively sounds of electro swing, this event artfully combines cutting-edge cuisine with the classic recipes of Auguste Escoffier, revered as the “Father of Modern Cuisine”
Veal Wellington
Serves 2
Veal jus
1kg veal bones, sawn
1kg veal tails, separated into individual segments
50g butter
200g shallots
100g button mushrooms
50g tomatoes
50g celery
1 clove of garlic
½ bunch of basil
½ bunch of thyme
½ bunch of rosemary
½ bunch of sage
1 bay leaf
4g sea salt, coarse
¼ bunch of thyme
¼ bunch of sage
¼ bunch of basil
1 sprig of rosemary
1 sprig of leaf parsley
½ bay leaf
4 peppercorns, black, whole
30g button mushrooms
30g tomatoes
1 Fry the veal bones evenly on all sides over a medium heat.
2 Add the finely chopped vegetables to the veal bones and fry together.
3 Add the halved tomatoes and herbs.
4 Glaze the bones three times, add salt and top up with water.
5 Simmer for about four hours, strain and refrigerate for 12 hours.
6 Remove the fat and reduce the sauce until it is aromatic.
7 Add the herbs, peppercorns, finely chopped mushrooms and tomatoes, reduce the sauce to the desired consistency, and then strain.
Mushroom duxelles
100g button mushrooms, white
100g button mushrooms, brown
50g king oyster mushrooms
50g shiitake mushrooms
35g vegetable oil
1 shallot, finely chopped
½ clove of garlic, finely chopped
Himalayan salt
1 Finely dice all the mushrooms.
2 Heat the vegetable oil in a pan and sauté the shallots and garlic until they are translucent.
3 Add mushrooms, sauté until all the moisture has evaporated and season with salt. Spread flat on a tray, cover and leave to cool.
Farce
100g turkey breast, diced, briefly freeze
20g goose liver, cut into small pieces, briefly freeze
30g cream, ice-cold
0.5g dried mushroom powder
Himalayan salt
1 Mix all the ingredients in a blender until you obtain a smooth, shiny mixture. Strain through a fine sieve, season with salt, cover and chill.
2 Combine the chilled farce with mushroom duxelles.
To serve
2 beef fillet medallion steaks (about 140 g each)
Himalayan salt
Vegetable oil
1 egg yolk
1 roll of puff pastry
Madeira
Perigord truffle juice
Perigord truffle cubes
1 Tie the fillet of beef in the middle with a kitchen twine to keep the shape of the
meat when roasting.
2 Season with Himalayan salt, brown on all sides and then chill.
3 Remove the twine from the two cooled beef fillet medallions and spread the farce evenly over all sides. Carefully wrap in foil and then chill.
4 Whisk the egg and milk together.
5 Cut the puff pastry into circles (2 × 12 cm and 2 × 16 cm). Any remaining bits of puff pastry can be used to decorate (small rosettes, circles, strips).
6 Lay the two small puff pastry circles on baking paper leaving some space in between them and then place a fillet of beef coated with farce in the centre of each one.
7 Brush the edge with a little egg yolk, place a large puff pastry circle on top of each medallion and carefully seal without trapping any air so that both edges are flush together. Carefully press the edge with a fork.
8 Brush the puff pastry with egg yolk and decorate with the remainder of the puff pastry.
9 Cook in the oven at 180 °C for about 30 minutes.
10 Bring the veal jus to the boil and season with Madeira, truffle juice and truffle cubes.
11Halve the veal Wellington and place half in the middle of each plate. Serve with the truffle and veal jus.
Omelette en surprise “Néron”
Serves 1-2
Sponge cake
30g butter
½ vanilla pod
4 eggs
120g sugar
120g flour
1 Preheat the fan oven to 180°C.
2 Melt the butter and mix with the pulp from the vanilla pod.
3 Beat the eggs with sugar over a water bath until it reaches about 60 °C. Pour the egg mixture into a food processor with a whisk and beat until cold.
4 Sift and gradually fold in the flour.
5 Carefully fold the butter mixture into the egg-and-flour mixture.
6 Spread the sponge cake mixture into a thin layer (approx. 3 mm) on a sheet of baking paper.
7 Spread the remaining sponge cake mixture into a thick layer (approx. 8 mm) on another sheet of baking paper.
8 Bake both sponge cakes in the oven at the same time. Remove the thin sponge cake after about seven minutes.
9 Bake the other sponge cake for about two minutes more.
10 Allow the sponge cakes to cool. Cut out a circle from the 8 mm-thick sponge cake to fit the size of the dome base.
Vanilla sugar syrup
100g sugar
75ml water
½ vanilla pod (Tahiti)
Salt
1 Halve the vanilla pod, scrape out the pulp and bring to the boil with all the ingredients.
2 Strain the syrup and refrigerate.
Vanilla ice cream
180g egg yolk
90g double cream (45% fat)
90g sugar
180g milk (3.5% fat)
180g cream (35% fat)
1 vanilla pod (Tahiti)
Pinch of Himalayan salt
1 Whisk together the egg yolks, double cream and sugar.
2 Bring the milk and cream to the boil together with the scraped-out vanilla pod
pulp and salt, and gradually stir into the egg-and-sugar mixture.
3 Whisk until the mixture has thickened, strain, cover, and leave it to “mature” cold for 12 hours. Then freeze in a Pacojet cup.
Strawberry ice cream
305ml cream
105g icing sugar
85ml lemon juice
1 tbsp inverted sugar
260g strawberry fruit purée (Boiron) Grand Marnier
1 Mix the cream with the icing sugar, lemon juice and inverted sugar, bring to the boil, and leave to cool.
2 Add strawberry fruit purée and season with Grand Marnier.
3 Cover the mixture and leave it to “mature” cold for 12 hours. Then freeze in a Pacojet cup.
Chocolate ice cream
80g egg yolk
88g sugar
250ml cream
250ml milk
Pinch of Himalayan salt
75 g dark chocolate coating, chopped
1 Whisk the egg yolks and sugar together.
2 Bring the milk to the boil with cream and salt, and slowly stir into the egg-and-sugar mixture.
3 Whisk until the mixture has thickened, pour over the chopped chocolate and emulsify.
4 Then strain, cover and leave to “mature” cold for 12 hours. Then freeze in a Pacojet cup.
Meringue
250g sugar
70g water
85g egg whites
2g cream of tartar
1 Boil the sugar and water to 117 °C.
2 Beat the egg whites with cream of tartar in a food processor and add the hot sugar in a thin stream.
3 Beat the hot mixture until cold and pour into a piping bag
To serve
1 silicone dome (volume approx. 110 g)
Brown rum (min. 40%)
Cook’s blow torch
1 Pour the vanilla ice cream from the Pacojet cup into a piping bag, pour approx. ⅓ into the silicon dome and freeze.
2 Pour the strawberry ice cream from the Pacojet cup into a piping bag, pipe ⅓ of the mixture onto the frozen vanilla ice cream and freeze the silicone dome.
3 Pour the chocolate ice cream from the Pacojet cup into a piping bag and fill up to about 0.5 cm below the edge.
4 Then place the cut-out sponge cake layer (8 mm) on top, press down, soak with the vanilla sugar syrup and freeze again.
5 Peel away from the frozen ice dome.
6 Soak the thin sponge cake layer with vanilla sugar syrup and coat the ice-cream dome with it.
7 Decorate the surface with meringue however you wish and flambé lightly with a cook’s blow torch.
8 Heat some rum, light it and carefully pour 1 to 2 tablespoons of burning rum onto the meringue.
THE CHEF'S CHOICE
This kitchen essential delivers outstanding handling and performance, ensuring you can tackle any culinary challenge with ease
Tomihisa Asagi AUS10 Gyuto 210mm
Renowned for its exceptional durability, razor-sharp edge, and effortless maintenance, Tomihisa — KUTO's proprietary knife line — boasts a highcarbon content that ensures unparalleled cutting performance while masterfully resisting rust and staining. The Gyuto, Japan's answer to the European chef's knife, excels in versatility, seamlessly bridging Western and Japanese culinary traditions. These extraordinary blades are forged by master craftsmen from Japan's most esteemed knife-making regions: Tosa, Seki, and Sakai. The artisans' meticulous attention to detail and adherence to time-honoured techniques yield knives that go beyond mere functionality, transforming each piece into functional artistry.
A closer look
• 45-Layer Damascus Pattern
The blade features a robust AUS10 core encased in 45 layers of Damascus steel. This construction enhances strength and flexibility while creating a visually stunning pattern.
• Versatility of the 210mm, 8-inch Gyuto
The Gyuto, or Japanese chef’s knife, is perfect for a wide range of kitchen tasks, making it a favourite among chefs worldwide for its adaptability and ease of use. Its 210mm length strikes a balance between heavy-duty slicing and intricate mincing.
• Ergonomic Handle
The compressed Pakkawood handle offers comfort for users of all skill levels, accommodating various hand sizes. Its durable design ensures a secure grip and optimal balance during use.
Available at kuto.ae
SMOKED SALMON
