The Pro Chef ME Top 10 Recipes, Feb 2014

A supplement of The Pro Chef ME

Fr te ki se 04

Pa br he ch 08

R al 12

01 Contents.indd 2

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French Charolais tenderloin, creamy kidney beans and seasonal vegetables 04-05

Red mullet ‘escabèche’ with piquillo pepper, romaine lettuce, green asparagus 14-15

Sayadieh samak 16-17

Kaisen salad 06-07

Pan seared foie gras, brioche pan perdu, herb-roasted walnuts, cherries and brandy glaze 08-09

Tree chocolate mousse 18-19

Pan seared halibut with pickled mussels, fennel puree and crispy celeriac 10-11

Raspberry lemon basil, almond crunchy 12-13

Thai medley 20-21

Venison medallions on creamed artichoke roots, squash mash with balsamic and hazelnuts 22-23

A supplement of The Pro Chef ME

01 Contents.indd 3

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T

RA wo ce W lef hig ex fro Al loc de aw se

RAK PORCELAIN UNITED ARAB EMIRATES PO Box 30113, Ras Al Khaimah United Arab Emirates

tab an ae qu ma fro sta ma

T: (+971) 7 243 4683 F: (+971) 7 243 4220 E:rakporcelain@rakporcelain.com www.rakporcelain.com

an of cre ha re tem the en in re pr ar ac op

RAK Porcelain collections are perfectly adapted to enhance a table setting with its perfect symmetry and graceful clear lines, offering a intuitive experience while at the same time designed to be durable.

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The RAK Porcelain story RAK Porcelain is a subsidiary of RAK Ceramics, world leader in the production of high quality ceramic wall, floor tiles and sanitary ware.

Within a short span of time RAK Porcelain has left its mark in the Horeca industry by supplying high quality porcelain tableware which is now exported to more than 130 countries worldwide from its state of the art production facility at Ras Al Khaimah, United Arab Emirates. Strategically located close to Jebel Ali port in Dubai, major destinations by sea are just two to four weeks away ensuring fast reaction time and quick service for customers at a local level.

The factory produces 21 million pieces of tableware every year, meeting stringent US and European certifications. Alongside its aesthetic and functional aspects, the brand’s quality-price ratio also constitutes one of its main characteristics. These products are made from premium raw materials using world class, state of the art, latest machinery from Europe manufacturing top-of-the-range porcelain.

Supported by a network of table art experts and advisors and surrounded by a solid structure of professional distributors, RAK Porcelain creates collections that can withstand sustained handling both in the kitchen and on the table. A recognised expertise combined with precise firing temperatures, the vitrification of the material or the composition of the porcelain elements all enable a strengthening of the enamel, an increase in chip resistance and a greater resistance to repeated industrial dishwashing cycles. The products of the RAK Porcelain collections are perfectly adapted to the constraints that accompany their use in the Horeca industry. The optimal resistance of the RAK Porcelain products

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ensures a greater longevity - a fact appreciated by professionals of the hotel and catering industry.

Amongst the company’s key designers are some of Europe’s finest. Collonges au Mont d’Or is a world famous village in France, close to Lyon and next to the international institution, the 3-star Michelin restaurant of Paul Bocuse. Close friends of the famous chef, tableware designers Alain and Dominique Vavro continually create designs for the leading gastronomic destinations of Lyon and beyond. Amongst their work are collections for RAK Porcelain which are already widely used by the hotel industry and leading restaurants worldwide. These include the Allspice range with its unique and amazing pieces, Nordic with its 1960s inspiration, the neo-retro collection Ska and the timeless but ever contemporary collections Fine Dine and Classic Gourmet.

Mikaela Dorfel, another designer with a great reputation, develops each product line around a concept enabling its identification to the brand for which it is destined. RAK Porcelain charged her with the design of Lyra, a very elegant line that plays with the contrasts of heightened volumes and soft curves which underline with precision and fineness the contours of the object and also with Mazza, a perfect set-up for today’s culinary presentations. Her work is identified by high demands in a clear formal language. Together with an excellent functionality this ensures an outstanding longevity of the design. Working within the tradition of Scandinavian design, her shapes are inspired by nature delivering a modern and elegant signature range.

Renu Oommen, Chief Marketing Officer of RAK Porcelain, is proud of the achievements of this

Renu Oommen Chief Marketing Officer

young and vibrant organisation and says “The success of RAK Porcelain is due to our ability to be flexible to market demands and to offer a world class product using cutting edge technology.

Created in collaboration with chefs, table top designers and industry veteran technical teams, each product of RAK is manufactured with great attention to detail, considering each aspect from reliability during use, Innovation in shape and quality craftsmanship to offer our customers a vivid and immersive dining experience.”

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RANGE MAZZA Flat square plate

F k

PRODUCT NUMBER MZSP26

Se

In 1,2 30 40 6b 40 50 30 ex Fle de ba 2g sa

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French Charolais tenderloin, creamy kidney beans and seasonal vegetables Serves 6 Ingredients 1,200g Charolais tenderloin 300g kidney beans 400g puff pastry 6 baby carrots 400g baby asparagus 50g peas 30g baby spinach leaf extra virgin olive oil Fleur de sel and black Maldon salt flakes demi-glace balsamic vinegar 2 garlic cloves salt and pepper to taste

Method 1 W rap the whole piece of tenderloin in cling film to roll it, vacuum pack and cook in a water bath for one hour at 48C. 2 P lace the dried kidney beans in cold water overnight. The next day, place them into a deep pan with fresh water and bring them to boil, add some black pepper, two garlic cloves, a hint of red chilli and cook slowly for an hour. Add a coffee spoon of rock salt and let them cook for another half an hour. Drain the water and place the beans into a blender, mix till a smooth texture, add olive oil.

3 C ut six rectangles of puff pastry (2x10cm), place between two trays and cook at 180C for 10-15 minutes 4 P repare the vegetables. Cook baby asparagus in boiling and salted water, the the carrots and peas. Refresh after.

5 I n a saucepan, reduce balsamic vinegar with a garlic clove, add the demi-glace and reduce until a good consistence. To finish, add a spoon of extra virgin olive oil.

Didier Laufenburger

Executive Chef M√∂venpick Hotel Jumeirah Beach French Chef Didier Laufenburger began working in a boutique family hotel in Alsace region before joining a Michelinstared restaurant in Mulhouse. Next, he travelled extensively to the UK, Mexico, Luxembourg and Switzerland, as well as opening two restaurants of his own in France. He joined Mövenpick Hotel Lausanne in 2007 and he has just moved to Dubai.

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RANGE MAZZA Ellipse plate

K

PRODUCT NUMBER MZEP26

Se

In 10 10 1g 1t 5g 10 3p sa 2t 1g 1ts

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Kaisen salad Serves 4 Ingredients 10g celery, sliced 10g onion, sliced 1 green chili, chopped 1 tomato, cut into wedges 5g coriander, chopped 10g squid, thinly sliced 3 prawns salt and black pepper to taste 2 tbsp lemon juice 1 garlic clove, finely chopped) 1tsp fish sauce

Method 1 B oilthe prawns and squid for five to seven minutes and then place in a mixing bowl.

Add the celery, onion, green chili, tomato and coriander, mixing well together.

2

dd the black pepper, salt, lemon juice, garlic A and fish sauce for seasoning.

3

P lace in a bowl with coriander leaves on top and serve.

Toshio Date

Head Chef Kiku Le Meridien Dubai Japanese Chef Toshio Date was working with Grand Hyatt in Tokyo, beforermoving to Le M√Šridien Dubai Hotel & Conference Centre in August 2012. He loves cooking a variety of Japanese dishes with authentic flavours and spices.

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RANGE MASSILIA Square plate

P p a

PRODUCT NUMBER MSFP27

S

In 22 35 1 1 sa w he 20 50 22 22 30 bu 90

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Pan seared foie gras, brioche pan perdu, herb-roasted walnuts, cherries and brandy glaze Serves 4 Ingredients: 225ml milk 35g white sugar 1 tsp lemon juice 1 tsp cinnamon powder salt to taste walnuts herbs to taste 200g cherries 50g sugar 225ml water 225ml brandy 30ml cream butter 90g foie gras (per person)

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Method: 1 F or the pan perdu, remove the crust from the brioche and cut into slices of 3x3cm. Make up the mixture of milk, lemon juice, sugar and cinnamon powder. Keep aside.

2 F or the walnuts, toss them with olive oil, fresh chopped herbs and salt. Mix well, then roast in the oven at 220C for eight to ten minutes until the herbs are fragrant.

3 To make the cherry compote, remove all the pits from the cherries, add with sugar to the water and simmer until most of the liquid is dissolved. Cool then chill.

4 R educe brandy until sweet, add in the cream and simmer for one minute then cool slightly and add two knobs of butter. Stir constantly until completely dissolved and mixed into the sauce.

5 D evein the foie gras and portion, then sear in a hot pan without any oil or butter. Place in a 220C oven and cook until medium rare, about five minutes. Remove from the pan and let rest on a plate.

6 D ip the bread into the milk mixture and place in the same pan as the foie gras and sear until golden brown on each side. Finally, plate the dish.

Collin Kaskel

Chef de Cuisine Spectrum on One Fairmont Dubai Hotel American Chef Collin Kaskel began work in the kitchen aged 13 and worked in numerous properties before attaining his hospitality degree. He joined Fairmont Dallas and rose to Junior Sous Chef, then moved to Grand Hyatt DFW, rated best overall F&B Division in North America as Chef De Cuisine. He joined Fairmiont Dubai in 2012.

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RANGE NABUR Dinner coupe plate

P fe

PRODUCT NUMBER NBFP27

Se

In 16 sa 70 10 10 25 1r 2b 2g 1b ze 15 10 50

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Pan seared halibut with pickled mussels, fennel puree and crispy celeriac Serves 4 Ingredients: 160g halibut salt and white peppercorns to taste 70g mussels 100ml white wine 100ml olive oil 25ml sweet and sour vinegar 1 red chili 2 bay leaves 2g garlic 1 baby fennel zest of orange and lemon 15g celeriac 100g fennel 50ml cream

Ingredients: 1 S eason and pan sear the halibut, then finish at the oven for few minutes.

2 M ake an infusion with the oil, red chili, bay leaves and garlic for hour. Add the vinegar and white wine to finish the pickle, then cook the mussels in the liquid for one minute.

3 C ook the baby fennel sous vide at a low temperature with the orange and lemon zets.

4 C ut thin slices of the celeriac with a mandolin, coat in cornflour and then deep fry till crispy.

5 C hop the celeriac into small cubes and sautĂŠwith some butter. Add some cream, season and cook out slowly.

6 G arnish the final dish with chopped chives, fennel leaves and olive oil.

Ramon Turmo

Chef de Cuisine Fairmont Dubai Hotel Spanish Chef Ramon Turmo began his career in the Spanish Pyrenees before moving to Ireland to run a speciality tapas for Four Seasons. He then worked in Dublin for six months whilst developing the concept for La Cocina pop-up. He moved to Dubai at the end of last year.

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RANGE MAZZA Flat square plate

Al In 40 40 40 25 10 4g

PRODUCT NUMBER MZSP32

Me 1 2

Ras In 25 60 8g 4g

Me 1

2 3

Raspberry lemon basil, almond crunchy Serves 4 Lemon sponge Ingredients: 75g egg yolk 45g whole egg 75g granulated sugar 8g invert sugar 112g egg white 35g granulated sugar

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140g almond powder 20g flour 45g melted butter zest of lemon Method: 1 I n a electric mixer, beat together the egg yolk and egg, the granulated sugar and invert

2

3

sugar. At the same time beat the egg white with the granulated sugar.

P our part of the beaten egg white in the first mixture, stir in the sifted flour with almond powder the butter lemon zest and the remaining egg white.

B ake at 180C for about ten to 16 minutes.

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Basil In 18 12 35 lem 15 60 30 10 60 25 5b

Almond crunchy Ingredients: 40g butter 40g brown sugar 40g glucose 25g flour 100g almond flakes 4g vanilla sugar Method: 1 M elt the butter and stir in the brown sugar, glucose, flour, almond and vanilla sugar.

2 S pread the mixture in between two silpast and bake in a convection oven at 160-170C for about ten to 12 minutes.

Raspberry basil jelly Ingredients: 250g raspberry puree 60g granulated sugar 8g gelatin leaves 4g basil leaves Method: 1 B oil the raspberry puree and sugar. Add the dissolved gelatin and mix well then add the chopped basil leaves to infuse for about ten minutes.

2 Then pass through a sieve and fill up in a frame.

3 F reeze for set.

Basil and lemon mousse Ingredients: 180ml milk 120ml lemon juice 35g granulated sugar lemon zest, two pieces 15g basil leaves 60g gelatin leaves (40) 30ml water 100g egg yolk 60g caster sugar 250g whipped cream 5 basil leaves

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Method: 1 B ring the milk to boil then stir in the lemon juice, lemon zest and basil leaves. Infuse for about ten minutes then pass through a sieve and stir in the melted gelatin.

2 T hen make a pate bombe with egg yolk, sugar and water, then blend in the pate bombe and whipped cream. Finally add the remaining thinly chopped basil leaves.

To assemble 1 A ssemble upside down in reverse. Pour in the basil lemon mousse, then lay a raspberry insert on lemon basil mousse, then the lemon sponge cake, a small amount of lemon and basil mousse, then top with the crunchy base.

2 To decorate, remove the dessert from the mould and spray with white chocolate. Place a raspberry bar over the rectangle and decorate with a sugared lemon slice on the top. Finally, arrange a few raspberry and crystallised basil leaves.

Don Munasinghe

Pastry Chef Sofitel Dubai Jumeirah Beach Sri Lankan Chef Don Munasinghe was educated at Rahula College and was Chief Baker at the Sheraton Doha before moving to Dubai.

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RANGE Mazza Elipse plate

R p

PRODUCT NUMBER MZEP26

Se

In 60 50 1p 1w 5g sa 3s 10 8g 1r 1a 15 15 50

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Red mullet ‘escabèche’ with piquillo pepper, romaine lettuce, green asparagus Serves 4 Ingredients 600g red mullet (3 fillets) 50g piquillo pepper 1 potato 1 white onion 5 garlic cloves, peeled salt and pepper to taste 3 star anise 10g coriander seeds 8 green asparagus 1 romaine lettuce 1 alfalfa cress 150ml olive oil 150ml sherry vinegar 50g sour cream

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Method 1 C lean the red mullet fillets and sear them quickly in a non-stick pan on the skin side.

Remove them afterwards and place them on a GN half tray.

2 C ut the onion and garlic in slices and start to sauté them in a pan, then add the star anise, coriander seeds, salt and pepper to taste.

3 P our the sherry vinegar in the pan and let it simmer for approximately five minutes, then add olive oil and remove the pan from the stove.

4 L et the escabèche sauce cool down until it reaches approximately 70C and pour all the juice over the red mullet fillets and then put them in the fridge.

5 B lanch the green asparagus gently and cut the top in half and the other half into small circles.

6 C ut the potato into dices and blanch them until they are cooked. Then marinate the dices with one tablespoon of the escabèche sauce 7 C ut the piquillos in dices and the cleaned lettuce in rectangles for the garnish.

8 R emove the red mullet out of the escabèche sauce and cut it into nice squares of approximately 3x3cm.

9 B lend the entire escabèche sauce into a thermo mix and strain afterwards through a fine sieve. Take the sour cream and continuously add some escab√®che juice until you get a rich consistency.

10 F or the plating, first pour the sauce in the middle as a base and arrange the red mullet in between. Add the potato dices, piquillos peppers and romaine lettuce as a garnish and finish the plating with green asparagus, alfalfa cress and a few drops of olive oil.

Daniel Hoefler Chef de Cuisine Traiteur Park Hyatt Dubai

German-born Chef Daniel Hoefler starting his career in Berlin before joining the Grand Hyatt Berlin in 2007 as Commis, rising to Sous Chef of Banquets four years later. He joined Traiteur 18 months ago as Sous Chef.

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RANGE NABUR Dinner coupe plate

S

PRODUCT NUMBER NBFP31

Se

In 1k 1k 20 50 50 20 10 20 20 10

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Sayadieh samak Serves 2 Ingredients 1kg sea bass 1kg rice 200g ghee 500ml corn oil 500g onion 20g salt 10g white pepper 20g cumin 20g caraway powder 10g pine seeds

Method 1 C lean the sea bass thoroughly and remove the bones (reserving them), then fry the sea bass in oil until cooked well.

2 B rown the onion in oil.

3 A dd the fish bones to water and boil this stock until it becomes dark brown in colour then remove the fish bones.

4 C ook the rice with the ghee, then add the fish stock, salt, pepper, cumin and caraway.

5 P lace the cooked rice on a plate with the sea bass and add the fried onions and pine seeds on top of the plate.

Ali Alhaj

Chef de Cuisine Cafe Arabesque Park Hyatt Dubai Syrian born Chef Ali Alhaj first qualified as an electrician before switching to the kitchen, becoming a Commis in 1991.

In Syria and Lebanon he progressed to Chef de Partie, specialising in Arabic and continental cuisine and food preparation. In 2008 he became a general chef for Saudi Aramco then, as Sous Chef, joined the pre-opening teamfor Park Hyatt Jeddah.

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RANGE FINE DINE Gourmet flat plate

T

PRODUCT NUMBER FDGF29

Se

In 20 20 40 30 10 82 25 25 30 for da ca

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Tree chocolate mousse Serves 4 Ingredients 200g dark chocolate 50% 200g whipping cream 400g whipped cream 300g frozen mixed berries 10g corn flour 82ml water 25g sugar 250g dark chocolate 50% 30g malto dextrose  for decoration dark chocolate stick candy floss

Method 1 F or the chocolate mousse, bring to boil the whipping cream and then pour into the dark chocolate until melting. Whip the other whipping cream until soft peak stage and mix all together.

2 F or the mixed berries compote, boil frozen mixed berries then add sugar. In a separate bowl, mix corn flour with a little water, stirring until it dissolves then add to boiled berries.

Put aside to cool.

3 F or the chocolate crumble, melt the dark chocolate and add the maltose dextrose powder until set.

4 To assemble, pipe the chocolate mousse Into small stone pots, followed by the mix edberries compote and crumble. Decorate with chocolate stick and candy floss on top.

Budi Kurniawan

Pastry Chef Mövenpick Hotel Jumeirah Beach Indonesia Chef Budi Kurniawan has worked at Mövenpick since last September, after three years at Ibn Battuta Gate Hotel Dubai. He began his career in Jakarta, moving tio Dubai in 2005.

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RANGE ALLSPICE Tarragon

Me 1

100g chicken, minced 60g sweet turnip, chopped i tbsp garlic and coriander root, chopped 80g peanuts, roasted and ground 120g palm sugar 2 tsp salt 50ml cooking oil 50g shallot, sliced 50g garlic, fried

PRODUCT NUMBER SPSP4B

2

Method 1 M ix the flours together, add oil and mix until fine, then add water and mix well. Stir until everything is moulded together then kneed well and cover with cling film.

2 H eat the oil, add chopped garlic and coriander root. Fry until fragrant, then add the minced chicken. Keep frying until cooked then add the sweet turnips and shallot. Fry until cooked then season with palm sugar and salt to taste.

3 To stuff, make a ball shape with the flour mix with a one inch centre for stuffing make ball shape. Stuff then use tweezers to make a flower shape.

4 S team for 30 minutes. Spread with fried garlic.

Khanoom jeeb Thai (Rice dumpling stuffed with sweet turnips and peanuts)

Thai medley Serves 4 CHOR MUANG (Purple flower stuffed with minced prawns and peanuts} Ingredients 210g rice flour 70g tapioca flour 2 tbsp arrowroot flour 2 tbsp cooking oil

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225ml water 225ml red cement water (soak red cement and keep until clear) 110ml aun chun flower colouring 210g rice flour

Ingredients 140g rice flour 140g tapioca flour 70g glutinous flour 800ml water 2 tbsp cooking oil 50g sweet turnip, chopped 80g peanuts, roasted and ground 30g shallots, thinly sliced 120g palm sugar 1 tsp garlic and coriander root, chopped salt to taste 50ml cooking oil

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3

4

Kra (F an

Ingr 80 30 40 30 1t 30 30 15 70 14 1/2 ÂŹÂş 1t 22 11 50

Me 1 2

er

Method 1 M ix all flours and then pour water into flour mixing well before adding cooking oil. Stir mix well and then knead for five minutes. Cover with cling film.

2 H eat oil, add chopped garlic and coriander root then fry until fragrant. Add turnips, peanuts and shallots, continuing to fry. Season with palm sugar and salt for taste and frying until the mix stick together enough to make ball shape for stuffing 3 M ake the flower birth shape and cut carrot to a diamond shape for the mouth and use black sesame seeds for the eyes.

4 S team for 20 minutes, then coat with oil and garlic.

ed e.

Kratong tong (Fried minced prawns with sweetcorn seed, carrot and snow peas in crispy tartlet)

ic.

3

4

then remove, line with pastry mix and deep fry again until golden. Drain on paper towel.

H eat the cooking oil until hot, add chopped garlic and coriander root, frying until fragrant.

Add the minced prawns and fry until cooked, then add carrot, sweetcorn and snow peas. season with fish sauce and sugar.

F ill tarlet with minced prawns.

Tod mun pla (Deep fried fish ball) Ingredients 250g plakrai (Thai freshwater fish), minced 1 egg 25g red curry paste 10g sugar 3g kaffir lime leaves, finely sliced 60g string bean, finely sliced 20ml sweet chili sauce 20g cucumber, in 1cm slices 20g shallot, in 1 cm slices 20g red chili, in 1cm slices 500ml oil for deep frying bamboo stick

Ingredients 80g prawns, minced 30g sweetcorn seed 40g carrot, diced 30g snow peas 1 tsp garlic and coriander root, chopped Method 30ml cooking oil 1 P ut minced plakrai, red curry paste and egg 30g sugar in mixer and mix well. Add sugar, string bean, 15ml fish sauce kaffir lime leaves and knead again for five 70g rice flour minutes until mixed well. Shape the mixture 140g all purpose flour into a one inch ball.

1/2 egg 2 H eat oil and deep fry the fish ball. ÂŹÂş tsp salt 3 S kewer chili, cucumber, shallot and fish ball 1 tbsp sugar then serve with sweet chili sauce.

225ml water 110ml red cement water 500ml oil for deep frying

Naruemol Poolkuan Chef de Cuisine Benjarong Dusit Thani Dubai

Chef Nauremol Poolkuan has more than 30 years of experience having worked in Thailand, China and Dubai.

She cooks frequently for the royal family of Thailand.

Method 1 H eat the oil for deep frying.

2 M ix together the flour, sugar and salt, add the egg and mix again, then pour the water and red cement water into the mixer and mix well.

Dust the tartlet cases with flour and deep fry,

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RANGE SKA Steak plate PRODUCT NUMBER SKRP30

Venison medallions on creamed artichoke roots, squash mash with balsamic and hazelnuts

Sq In 70 20 1g 5g sa

Me 1

Serves 4 Venison Ingredients: 600g venison fillet (8 medallions) 50g clarified butter salt and pepper, to taste

2 3

Method: 1 P an fry the medallions in clarified butter until desired cooking level. Season with salt flakes and pepper.

Artichoke roots cream Ingredients 30g butter 50g white onion 500g artichoke root 20ml white vinegar 300ml vegetable stock 1 sprig of rosemary 10ml olive oil

Ar In 50 ve

Me 1

Pa In 50

Method: 1 S lice the white onion and pan fry it in butter then add the peeled artichoke roots. Once the onion starts colouring, add the vinegar and the vegetable stock then simmer until the roots are soft.

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2

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Me 1

s oke h

l s

e he

2

dd the rosemary, finely chopped and the A olive oil, then blend until smooth.

Squash mash Ingredients: 700g pumpkin 20ml olive oil 1g mustard seeds 5g thyme salt and pepper, to taste Method: 1 S eason the squash with the rest of ingredients than wrap it in foil and bake it for about 20 minutes at 170C. 2 M ash the squash and pour in a 5cm ring.

3 O nce the mash is shaped, spread the hazelnut sauce and keep aside.

Artichoke root chips Ingredients: 50g artichoke roots vegetable oil for frying Method: 1 P eel the artichoke roots and slice as finely as possible then deep fry at 150C. Cool down and season.

Parmesan ribbon Ingredients: 50g grated parmesan Method: 1 P our a line of grated parmesan on a sheet of baking paper and put in a microwave for 30 seconds until melted. Shape it and cool.

22-23 dusit - pax.indd 23

Hazelnut sauce Ingredients: 10g hazelnuts 10ml vegetable oil 1g salt 20ml stock 0. 2g xantan gum Method: 1 H eat the vegetable oil with the hazelnuts until they start toasting. Cool in a blast chiller. Add the vegetable stock and blend until smooth then strain. Add the xantan gum and blend again until smooth.

To assemble Reheat the different creams and the mash, dress the mash with ten year old balsamic vinegar, stir fry the dandelion with garlic oil and chili flakes and plate. Sprinkle the chips and top the squash with the parmesan ribbon.

Fabio Genghini Chef de Cuisine PAX Dusit Thani Dubai

Italioan Chef Fabio Genghini was born in Rome and has since worked in Milan, London, Malta, Tokyo before moving to Dubai. He is dedicated to Italy’s regional diversity.

2/18/14 2:07 PM

CHAIRMAN AND FOUNDER DOMINIC DE SOUSA CEO NADEEM HOOD COO GINA O’HARA ASSOCIATE PUBLISHER DAVE REEDER dave@cpidubai.com M: +971 55 105 3773 GROUP DIRECTOR OF EDITORIAL PAUL GODFREY

RAK PORCELAIN RANGES ALLSPICE 20-21

MAZZA 04-05 06-07 12-13 14-15

FINE DINE 18-19

NABUR 10-11 16-17

MASSILIA 08-09

SKA 22-23

GROUP MANAGING EDITOR MELANIE MINGASS melanie.mingas@cpimediagroup.com M: +971 56 758 7834 SENIOR GRAPHIC DESIGNER, HOSPITALITY DIVISION CHRIS HOWLETT PHOTOGRAPHER, HOSPITALITY DIVISION ANAS CHERUR GROUP DIRECTOR OF SALES CAROL OWEN DIRECTOR OF SALES, HOSPITALITY DIVISION ANKIT SHUKLA ankit.shukla@cpimediagroup.com M: +971 55 257 2807 PRODUCTION MANAGER, HOSPITALITY DIVISION VA DEVAPRAKASH WEB DEVELOPER, HOSPITALITY DIVISION LOUIE ALMA SUBSCRIPTIONS www.cpievents.net/mag/magazine.php PRINTED BY Printwell Printing Press LLC, Dubai, UAE PUBLISHED BY

Head Office, PO Box 13700, Dubai, UAE Tel: +971 4 440 9100 Fax: +971 4 447 2409 © Copyright 2014 CPI, All rights reserved. While the publishers have made every effort to ensure the accuracy of all information in this magazine, they will not be held responsible for any errors therein.

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Fr te ki se 04

Pa br he ch 08

R al 12

01 Contents.indd 2

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Signature plates

In association with:

OBC.indd 6

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