CULINARY & BUSINESS - THE CHEF'S CLUB

CULINARY & BUSINESS THE CHEF’S CLUB FLAVEL MONTEIRO AWARD-WINNING AUTHOR

DOMENICO SANTAGADA ALICI BLUEWATERS

PRADEEP KHULLAR MINT LEAF OF LONDON DIFC

MARC MANOSA BEBEMOS LE MERIDIEN DUBAI HOTEL & CONFERENCE CENTRE

RENE JOHARI MY SQUARE DOUBLETREE BY HILTON DUBAI, BUSINESS BAY

NICK ALVIS & SCOTT PRICE FOLLY BY NICK & SCOTT SOUK MADINAT JUMERIAH

DIEGO SÁNCHEZ AMAZÓNICO DUBAI DIFC PAVILION

MATTHIJS STINNISSEN BOCA DIFC

MUSABBEH AL KAABI AL NAFOORAH JUMEIRAH ZABEEL SARAY

SARADHI DAKARA THE MAINE OYSTER BAR & GRILL THE DOUBLETREE BY HILTON

YANG TAO ZHEN WEI CAESARS PALACE BLUEWATERS DUBAI

ANDREA FIORAVANTI PALM AVENUE WALDORF ASTORIA DUBAI PALM JUMEIRAH

VINU RAVEENDRAN CARNIVAL BY TRÈSIND DIFC

YANNIS MANIKIS BALLARÓ CONRAD DUBAI

UROSH MITRASINOVIC 21GRAMS PARK REGIS BOUTIQUE HOTEL

BENJAMIN WAN COYA FOUR SEASONS RESORT

FRANCESCO ACQUAVIVA SOCIAL BY HEINZ BECK WALDORF ASTORIA DUBAI PALM JUMEIRAH

HIMANSHU SAINI TRÈSIND / TRÈSIND STUDIO VOCO HOTEL

LUCIANO MARQUES TASCA MANDARIN ORIENTAL JUMEIRA

LUIGI VESPERO BULL & BEAR WALDORF ASTORIA DIFC

GREGOIRE BERGER OSSIANO ATLANTIS THE PALM

GILLES BOSQUET LA CANTINE DU FAUBOURG JUMEIRAH EMIRATES TOWERS HOTEL

FRANCESCO GUARRACINO ROBERTO’S DIFC

REIF OTHMAN REIF KUSHIYAKI DAR WASL MALL

VINEET BHATIA INDEGO BY VINEET GROSVENOR HOUSE INDYA BY VINEET LE ROYAL MERIDIEN BEACH RESORT & SPA

ANDY TOH HAKKASAN ATLANTIS THE PALM

PRABA MANICKAM THE MEAT CO. SOUK MADINAT JUMEIRAH

COLIN CLAGUE RÜYA

THODORIS ROUVAS TAVERNA GREEK KITCHEN SOUK MADINAT JUMEIRAH

ILIAS KOKOROSKOS MYTHOS KOUZINA & GRILL JUMEIRAH LAKE TOWERS

JIN CHUL KIM ARMANI/HASHI ARMANI HOTEL DUBAI

DUBAI IS NOT JUST A DINING VENUE – IT IS ONE OF THE FOOD CAPITALS OF THE WORLD! Everyone speaks about Dubai, an emirate that has excelled from a small fishing village to one of the most creative cities in the world. When it comes to dining, it’s centred on celebrity and Michelin-Starred chefs forgetting Dubai’s home-grown who continues to make dining so special. In the last decade and a half, this culinary landscape in Dubai has changed. Dubai is not just a dining venue - it is one of the food capitals of the world, and it is an experience where home-grown chefs such as Reif Othman, Colin Clague, Praba Manickam and Francesco Guarracino; have shined through the years and elevated gastronomy to a new level.

Dubai is unique, with over 200+ nationalities and an unbelievable collection of cuisines all in one place, unlike any other country; and this makes Dubai not only unique but special.

It was high time that someone looked within than rather outward to see what was so special and since 6th October 2020, my goal was to mount this formidable task of not only making Dubai a dining destination but to bring the best chefs of Dubai together. It is truly amazing what one can accomplish when you join efforts.

Today the role of The Best Of Dubai chefs is developed into a position of influence, these artist and artisans impact the quality and connect with food. These are The Best Of Dubai and the world needs to know that the city of Dubai has more than a couple of restaurants.

These unsettling days has allowed Dubai’s home-grown chefs to see culinary as a business; things have changed with the start of The Best of Dubai, ensuring that these home-grown chefs are now financially rewarded for their services, whether it is a master class or a 4 or 6 hands dinner or an event.

Enjoy Dubai, the culinary capital!

Flavel Monteiro 5

ONE OF THE MOST INFLUENTIAL, INDUSTRY-DEFINING EVENTS IN THE WORLD 6

Every year, Gulfood brings together leading food Every year, Gulfood brings together leading food & & beverage beverage conglomerates, established regional conglomerates, established regional distributors distributors and government to growth power at the and government heads to powerheads the sector’s scale. growth at scale. sector’s In crucial a crucialyear year when when the to to resume business is In a thepressure pressure resume business 2021 comes the most is mounting, mounting,Gulfood Gulfood 2021 at comes atopportune the most moment. opportune moment.

This year, Gulfood comes to you as the world’s first live,

Thisin-person year, Gulfood comes to you as the world’s first and most competitive global sourcing event. live, in-person and community most competitive Reuniting the food in a bid toglobal reignite sourcing faceevent.

Reuniting the food community in inspiring a bid to to-face business conversations, encourage an exchange face-to-face of culinary ideas and of course,conversations, see worldreignite business renowned chefs in action.exchange of culinary ideas encourage an inspiring and of course, see world-renowned chefs in action.

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THE MAIN KITCHEN The centre-stage where chefs cook up a storm with creative ingredients and the most advanced kitchen and tools.

The industry’s most anticipated, multi-sensory food festival, Tastes Of The World gathers an all-star line-up of celebrity chefs, restaurateurs, business leaders and experts to bring the latest food trends to life.

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FLOUR KITCHEN Dedicated to the wonderful world of wheat flours and its trending healthy creations.

GULFOOD INTERNATIONAL CULINARY LEAGUE The battle of global cuisines returns as world-class chefs vie for the crown.

MASTERCLASSES Demos & talks by industry leaders on sustainable cuisine, restaurant management, COVID-19 safety, new kitchen tech & Dubai Fusion cuisine.

PASTRY ART Dive into the magic and succulent science of pastry-making, with dessert maestros leading the lineup.

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contents

2-3 THE CHEFS 5 AUTHOR 7 GULFOOD 2021 8-9 TASTES OF THE WORLD 15 CHEF’S CLUB 232 - 233 - 234 PHOTO CREDIT END PAPER MEASUREMENT CONVERSION CHEFS 18 MARCO SACCO 19 NORBERT NIEDERKOFLER 20 GAL BEN-MOSHE 21 RUI SILVESTRE 23 RENÉ FRANK 26 VINEET BHATIA 29 REIF OTHMAN 30 GRÉOIRE BERGER 33 FRANCESCO GUARRACHINO 34 ILIAS KOKOROSKOS 37 COLIN CLAGUE 38 PRABA MANICKAM 41 NICK ALVIS & SCOTT PRICE 42 HIMANSHU SAINI 45 MUSABBEH AL KAABI 46 LUIGI VESPERO 77 GILLES BOSQUET 78 FRANCESCO ACQUAVIVA 81 BENJAMIN WAN 82 LUCIANO MARQUES 85 ANDY TOH 86 MATTHIJS STINNISSEN 89 PRADEEP KHULLAR 90 THEODORE ROUVAS 93 YANNIS MANIKIS 164 MARC MAÑOSA 166 SARADHI DAKARA 168 YANG TAO 171 ANDREA FIORAVANTI 172 DOMENICO SANTAGADA 175 VINU RAVEENDRAN 176 UROSH MITRASINOVIC 179 JIN CHUL KIM 180 DIEGO SÁNCHEZ 183 RENE JOHARI

DESSERT 51 COCOA / RICE / BONITO VEGETARIAN 55 CRIPSY HENS EGGS – FOLLY BY NICK & SCOTT 56 ROMANO PEPPERS AND MASALA POTATOES – MINT LEAF OF LONDON 59 TEMPURA AVOCADO – TASCA BY JOSÉ AVILLEZ 61 CAPRESE SOUP – CARNIVAL BY TRÈSIND 63 AVOCADO GALOUTI KEBAB – TRÈSIND 64 POBLANO PATACONES – AMAZÓNICO 67 POTATO GNOCCHI – CARNIVAL BY TRÈSIND 68 VEGAN BEETROOT TARTARE – THE MAINE OYSTER BAR & GRILL 71 MUSHROOM CLAYPOT – REIF KUSHIYAKI 73 AVOCADO MOUSSE WITH KIWI YUZU, KHUBEZA LEAVES FISH & SEAFOOD 96 FLOATING ISLAND – OSSIANO 99 SPICY TUNA TEMAKI CONE – TASCA BY JOSÉ AVILLEZ 100 FOUR SEASONAL SHRIMP CRYSTAL BAG – ZHEN WEI 103 SEA BASS CEVICHE – THE MEAT CO. 104 MOJAMA AND TOMATO BREAD – OSSIANO 107 YELLOW FIN TUNA TARTARE – MYTHOS KOUZINA & GRILL 108 WHITEFISH TARTARE - NORBERT NIEDERKOFLER 111 LEMONGRASS SMOKED CURED SALMON - MY SQUARE 112 EMIRATI KINGFISH HAMACHI CEVICHE – BOCA 115 LOCAL HAMACHI CEVICHE – THE MAINE OYSTER BAR & GRILL 116 BALIK EKMEK – RÜYA 119 SEA BAS CARPACCIO WITH MANGO - TAVERNA 120 WALNUT CRUSTED SEA BASS – LA CANTINE DU FAUBOURG 123 BLUEFIN TUNA – RUI SILVESTRE 124 MISO CHILEAN SEA BASS – ARMANI/HASHI 127 CODA DI ROSPO – RONDA LOCATELLI 128 CANGREO AL COCO – COYA 131 CALAMARATA GAMBERI E PISTACCHI – ROBERTO’S 132 COASTAL PRAWN STEW – INDEGO BY VINEET BHATIA 135 GAMBERI E AGRUMI – ALICI 136 PRAWN GHEE ROAST – TRÈSIND 139 SPAGHETTI RICCI E RICCIOLA – ALICI 140 GRILLED LOBSTER – INDEGO BY VINEET BHATIA 143 POLO – ROBERTO’S 144 CRISPY OCTOPUS – SOCIAL BY HEINZ BECK 147 PULPO ROSTIZADO – COYA 148 GRILLED OCTOPUS POTATO CREAM – BALLARÓ 151 GRILLED OCTOPUS WITH GREEK BEANS - TAVERNA 152 BLACK SEAFOOD PAELLA – BOCA 155 SEAFOOD PRAWN RICE – PALM AVENUE 156 SEAFOOD FIDEUA – BEBEMOS 159 PASTA WITH CREAMY COCONUT – MY SQUARE 160 TAGLIATELLE WITH SAAGOLLA – MARCO SACCO

MEAT 186 189 190 193 194 197 199 200 203 205 207 208 211 212 215 216 219 220 223 224 227 228 231

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CHICKEN CROQUETAS – BEBEMOS SOUS VIDE CHICKEN BREAST – PALM AVENUE RED PEPPER CHICKEN TIKKA – INDEGO BY VINEET BHATIA TORTELLINI IN BARODO – BULL & BEAR VENISON TATAKI – THE MEAT CO. DUCK SALAD – HAKKASAN HOMEMADE FIIE GRAS – BISTRO DES ARTS LAMB SHANK – INDYA BY VINEET GRILLED LAMB CHOPS – MINT LEAF OF LONDON SHORT RIBS – LA CANTINE DU FAUBOURG WAGYU SANDO – REIF KUSHIYAKI BAKED WAGYU BEEF PUFF – ZHEN WEI WAGYU BEEF TARTARE – BULL & BEAR WAGYU BEEF TATAKI – ARMANI/HASHI SMOKED CEVAP TARTARE – 21 GRAMS MEMORIES OF LASAGNA – SOCIAL BY HEINZ BECK BEEF TENDERLOIN – BALLARÓ BEEF SHORT RIBS STIFADO – MYTHOS KOUZINA & GRILL ASADO TIRA – AMAZÓNICO SARMA – 21 GRAMS 24 HOUR SLOW COOKED SHORT RIB – RÜYA OSMANTHUS WAGYU – HAKKASAN OSSOBUCO ALLA MILANESE – RONDA LOCATELLI

Text ©2021 Flavel Monteiro Photo Credits - All photographs are Copyright Cover design: ©Flavel Monteiro Commissioning Editor: Fabian deCastro Editorial Assistants: Maria Aquino, Chiara Lombardi and Kurt Berger Design: IZZY and WG Picture Editor: FJMdesign Content Creator: IZZY Media FZ-LLC and WG Magazines Published by:

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izzy

Izzy Publishing Pvt. Ltd. Unit 14, Agnelo Colony, Kerant, Caranzalem, Goa www.wgmagazines.com

Copyright ©IZZY Publishing Pvt Ltd. 2021.

CULINARY & BUSINESS - THE CLUB is by award-winning author Flavel Monteiro. The author hereby asserts his rights to be identified as the author of this work in accordance with the Copyright Design and Patents Act 1988. All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means, including storage or retrieval system, without permission in writing from the author.

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TUNA TARTARE THE MEAT CO. - SOUK MADINAT JUMEIRAH

GULFOOD 2021

THE INAUGURAL CHEF’S CLUB Launching at Gulfood 2021 - The Chef’s Club is a dynamic inner circle comprising of Dubai’s greatest chefs to influence and evolve the city’s culinary landscape and spotlight Dubai on the gastronomic map of the world.

The Chef’s Club will host a series of initiatives around the year to unite the creative geniuses, beginning with the launch of this exquisite eBook and the Chef’s Club Restaurant at Gulfood 2021.

The Chef’s Club Restaurant Top chefs from Dubai’s award-winning restaurants such as Zuma, Boca and Roberto’s join Gulfood 2021 to create and serve their culinary masterpieces to a select, high-profile guest list.

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C UL I N A R Y & B U S IN E S S C UL I N A RY & B U SIN E SS THE C HE F ’S CL U B T HE C HE F’ S C LU B

Perfectionist. Passionate. Obsessive. Sometimes eccentric.

Always ingenious.

TheseSometimes chefs areeccentric. the Perfectionist.

Passionate.

Obsessive.

Always ingenious. chefssymphony are the concert masters to a concert masters to These a grand of flavours. of flavours.

Yetbeyond their significance lives far Yet grand their symphony significance lives far the table. beyond the table.

They are ambassadors to the city’s much-revered food culture and industry. Through their innovative They are ambassadors to the city’s much-revered food practices and astonishing artistry, they have refined culture and industry. Through their innovative practices andand redefined the waythey people dine. and They have the astonishing artistry, have refined redefined inspired new trends, fueled the use ofnew newtrends, ingredients way people dine. They have inspired fueled the anduse steered growth and of multiple industries - from of newthe ingredients steered the growth of multiple agriculture sourcing to hospitality. industriesto- from agriculture to sourcing to hospitality.

Gulfood 2021 celebrates the city’s most influential Gulfood 2021 and celebrates the city’s most this influential culinary culinary minds masters through exquisite minds and masters through this Chef’s Club compilation.

Chef’s Club compilation.

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M

arco Sacco’s story is one of an ambition fulfilled. Born into the culinary trade, since childhood he’s breathed in a fast pace attuned with the kitchen. In 1974 Piccolo Lago is forged on the banks of the crystalline Lake of Mergozzo and a small treasure hunter enters the kitchen, watches over the boiling pots, and falls in love with the food. The aromas and the magical world of cookery bewitched him and ignite a passion that evolved into curiosity.

Hard work and constant evolution meant that accolades were not far behind, in 2004 he was awarded his first Michelin star, and in 2007 the second.

In 20 years, Piccolo Lago becomes one of Europe’s finest restaurants. This unique place, suspended between the sky and clear lake waters houses the chef’s taste for the kitchen, local produce, and his creative spark fuels the fire beneath the cookers: after all, it’s in his DNA. In 2008, he received the highest accolade in the Veronelli Guide, and in the same year, he is invited to participate as Master Chef at the World Gourmet.

Marco Sacco’s cuisine is not only a matter of taste and aesthetics: it is made up of raw ingredients and materials which reflects his huge love for the lakes and the surrounding valleys, incorporating materials such as stones from the Toce river, chilled to serve Formazza butter, and the Ossola gneiss, heated up to become a surprising breadbasket. But his art is not limited to the national borders.

MARCO SACCO

September 2019 marked the beginning of a new professional chapter for Marco Sacco in the capital of Piemonte. He takes the creative and managerial lead of Piano35. A magical setting where a green oasis of trees and plants surrounds guests, offering a panoramic view of the entire Alpine range and a thousand lights from Torino.

Marco’s touch is evident in the stylistic features of the restaurant, where the concept of haute cuisine evolves every day, in continuous dialogue with the territory, to provide a unique gastronomic experience guaranteed by over thirty years of restaurant experience and the exclusive location designed by celebrity architect Renzo Piano at a height of 150 meters. Just over a year after Sacco took over Piano35, it was awarded a Michelin star, making it one of the most important goals in the restaurant world.

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B

orn in Luttago, a small town right in the heart of the Dolomites.

Norbert Niederkofler’s culinary roots can be traced back to his father in the Valle Aurina, a small valley in the province of Bolzano, where he developed a love of home cooking using local quality products. His parents owned a hotel for the skiers in winter and climbers in summer, and he was always exploring the outdoors.

At 18, Norbert had a great goal in mind, he wanted to see the world. He had a second goal, a much more moderate one – He wanted to be a chef. With a lot of discipline, he was able to combine both his wishes. He experienced the ups and downs and his success is the result of clear ideas and goals, and the fact that he always questions himself and tries to remain humble. Today, he earns his money by doing what he loves to do, since his profession is his hobby and his philosophy of life.

After finishing his studies at the culinary college in Tegernsee, Germany, Norbert honed his culinary skills in London, Zurich and Milan, before arriving in Munich to work with Eckart Witzigmann, his greatest mentor. Eckart taught him how to respect nature and its produce to achieve culinary perfection.

Seven years later, he travelled to New York where he learnt the secrets of innovation under restaurateur David Bouley.

In 1993, Norbert returned home to work at the Castel Colz in La Villa for a year, before being offered the chance to run the kitchen at Hotel Rosa Alpina in San Cassiano, at the base of the Dolomite Mountains. He eventually decided to dedicate a small part of the restaurant to the local mountain range, refused to use ingredients produced outside of the Dolomites and named the restaurant St. Hubertus. In 2000 the restaurant won its first Michelin star, which eventually led to a second star in 2007 and in 2017, it achieved the very highest accolade, receiving the third star for its incredible food and service.

Norbert is a sincere and autochthonous delegate of his kitchen, and the topics he is interested in are so many and go beyond the topic of carrots or potatoes or a dish, both in taste and appearance. His family has inspired his decisions in the culinary world.

His approach to running a kitchen and managing his team of chefs is unique.

He prefers to let them discover their own talents and styles of cooking, encouraging original thinking and staying away from rigorously implemented rules. ‘I am like a football manager in the kitchen, I know what I’m looking for, and my job is to help guide the team to the same conclusion.’

His cuisine takes an ethical challenge, which is reflected in the extreme simplicity of his dishes. His cuisine is ‘simple, clean, and clear’ - this means that the ethical value of the dish is not pursued at the expenses of aesthetics.

Quite the contrary, the chef tells a story through such simplicity in taste, of which local produces are the main characters.

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NORBERT NIEDERKOFLER

B

orn in Valongo, north of Portugal, a small town near Porto. Rui Silvestre grew up in a house with a great cultural diversity, his grandmother came from Goa, India, his mother from Mozambique and his father from Portugal. At home, his grandmother cooked Indian recipes which she learn from her mother, so growing up was all about the aromas of spices, curries, cumin and coriander seeds.

At 10, Rui moved with his mother to Algarve, southern Portugal and by the age of 14, he started helping in the kitchen at a small beach restaurant.

It was a summer job, where he peeled shrimp, made omelettes and little more but I realized that working in a kitchen was more than that. He realized with cooking, you create a work of art, and you instantly see if people like it or not. He wanted to study anthropology or law but a magazine article caught his eye about a two Michelin star restaurant. With a bit of research about Michelin stars, Rui’s mind was made up and he decided to go to hotel school. After 3 years, he knew what he wanted, to spend the next 2 to 3 years in France learning the basics of the French food and techniques.

Rui started to work in Normandy at a one Michelin star Relais et chateaux, la Ferme de Saint Simeon with the Nicolas Delgado as a commis de cuisine.

“It was very hard to learn the language, to understand the organization of a big kitchen with more than 20 chefs and a few months later I became junior sous-chef.”

Professionally, Rui was comfortable in Normandy, but was missing the sun, the sea, the southern culture, so his next stop was Côte d´azur at Hotel du Castellet, Nicolas Sale was leaving and the Meilleur ouvrier de France (best craftsman of France) and three Michelin-Starred chef Christophe Bacquié was taking over. Christophe Bacquié is probably the chef who inspired him the most - personality, technique and sensitivity.

RUI SILVESTER

Today, Rui creates his own universe, each dish has a signature to it. He loves working with spices and citrus, and wants his guests to live a little of his history, sharing with them his vision about food, the stories about his family meals, his travels, an emotional experience with a focus on different textures, temperatures.

After 7 years around France, Switzerland, Hungary, Rui returned back to Algarve in 2014. In 2015 at the age of 29, Rui was awarded a Michelin star and making him the youngest chef in Portugal to achieve this. In 2018, he moved to Monte Rei, one of the best golf resorts is Europe and opened “Vistas Rui Silvestre”, in 2020, Rui was awarded a Michelin star.

Today, Rui Silvestre is living his dream!

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G

rowing up in Tel Aviv, Israel to foodie parents, Gal mostly grew up on eclectic food, this allowed him to be open minded and accept creativity in food, rather than be fixated on grandmother’s cooking. At 15, his parents divorced, Gal had to finance himself as both his parents were bankrupt, and he started working at a fishmonger. At 17, he started working at Mul Yam, a French fine dining restaurant in Tel Aviv which was focused on seafood.

At 21, Gal became disillusioned with the Israeli restaurant market and how fine dining and creativity was perceived in Israel, and he moved to London where he worked in Maze, Marcus Wareing at the Berkeley and Hibiscus. Two and a half years later he returned to Israel to manage the kitchens of Hotel Montefiore, but quickly got disillusioned with Israel again. He then moved to Chicago for 6 months to work at Alinea and returned to Israel. In 2012, he moved to Berlin and opened GLASS Restaurant. Gal had the benefit of working under some very creative chefs, who pushed the envelope of creativity and hospitality, this allowed him to be very creative, hardworking and taught him the importance of systematic kitchens, staff hierarchy and cooking unique food by giving guests an experience they couldn’t have in another restaurant.

Since his cuisine is not grounded to traditions, he does not make any pretence of authenticity, working with Jason Atherton, Marcus Wareing and Grant Achatz gave me the ability to look at his cuisine with a more neutral, almost academic perspective. To see a new ingredient as endless opportunities and not necessarily as what it is usually made with. He has a very holistic approach to cooking, it’s all about balance and the ultimate bite. He looks at a dish as a sum of many parts, tries not to have a dish too sour, or if a single ingredient is sour, to have another salty element to balance it and the same goes for textures, not too soft or too crispy. When it is all balanced, it is what he consider perfect.

Gal’s inspiration comes from the terroir of Levante, the unique ingredients of the region. He takes these ingredients and tries to combine them into modern fine dining without leaning on the classical ways of treating these ingredients, but rather takes them in a new direction, creating a new culinary language. His kitchen is very much driven by seasonality and the unique ingredients that each season brings in the Levante. “I usually try to choose a few ingredients to lead the menu and build a harmonic 8 course journey. It is important for me that the menu is progressive and because the seasonality is so radical we change the whole menu every 10 weeks.”

After closing GLASS in 2018, Gal opened Prism which went on to be awarded in 2020 a star, making it the first Levantine cuisine restaurant with a Michelin star.

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GAL BEN-MOSHE

R

ené Frank is one of the most renowned and well-known pastry chefs in the world. For more than 15 years, the native of Allgäu worked internationally in the best houses and gained experience.

Shortly after his apprenticeship as a chef, René Frank won the World Skills World Championship in Helsinki in 2005 and was awarded the gold medal.

After his first position as a junior pastry chef in the Zirbelstube in Stuttgart, he went out into the world in 2007. Spain was the first stop to the famous “Oriol Balaguer” chocolate factory in Barcelona and later to Akelarre, the three Michelin-Starred restaurant in San Sebastian. In Switzerland he made a stop at Lampart’s and in France he worked at Georges Blanc’s three MichelinStarred restaurant.

A particularly formative time was the six months that René Frank finally spent in Japan: In Tokyo he was at Nihonryori RyuGin’s three Michelin-Starred restaurant and in Kyoto at Kikunoi a three Michelin-Starred restaurant. To this day he draws from this exciting time for his special creations. This was followed by visits to Alain Ducasse’s Center de Formation in Paris and the Culinary Institute of America in New York and Napa Valley.

From 2010 to 2016, he was the head pastry chef at the three Michelin-Starred restaurant La Vie in Osnabrück and in 2013, the renowned restaurant guide Gault & Millau named him Pastry Chef of the Year. Three years later he received this coveted title for the second time from Busche-Verlag.

In 2016, he opened CODA, Germany’s first and only dessert restaurant, in Berlin, where he is based. He is the head chef and co-owner. In 2019, CODA received its first Michelin star, making history as the first desserts-only restaurant to be honored in over 100 years of the guide.

René’s approach to pastry blends classic technique with modern, progressive interpretation. He deconstructs traditional methods to prove that desserts can be more than just a final course – well-rounded and nourishing in its own right. He redefines pastry by reducing natural sugar content using inventive techniques, and for going refined sugars for natural sweetness. Desserts are designed to be light, easy to digest and not calorie-high. Avoiding artificial and industrial ingredients, favoring desserts with full-bodied taste crafted from high-quality organic and sustainable products. The results are complex flavors; balancing umami, salty, sour and bitter with subtle, unenhanced sweetness. Sinfulness eliminated from satisfaction!

René has coined the term “bean to plate” to describe his approach to desserts, pralines, and his restaurant CODA. Raw cacao beans are sourced from fair-trade suppliers and are handled in a labor-intensive process to become chocolate used for certain dishes. Traditionally, chocolatiers have worked with ready-made chocolate, melting it to create confections. These quantities are typically not pure cacao and contain high amounts of added sugar and fat. Chocolate makers who work “bean to bar” prefer to start with raw cacao beans to have more control over quality and flavor.

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RENÉ FRANK

DUBAI where anything is possible

From a small fishing village in the Arabian Gulf, Dubai is today one of the most creative and cosmopolitan cities in the world. One of the seven emirates that make up the United Arab Emirates.

Home to over 200 nationalities, Dubai offers a truly memorable experience. Whether it is by the banks of the Creek, or Al Fahidi Fort, the oldest building in Dubai or the iconic Burj Al Arab, or at the top of the Burj Khalifa, the world’s tallest building, Dubai lives and breathes a sense of possibility and innovation.

And with an unparalleled coastline, beautiful desert and magnificent cityscapes, memories are just waiting to be made here.

Vineet Bhatia is one of the world’s most exciting, creative, and accomplished Indian chefs. Throughout his career Vineet has created history with his progressive approach to Indian food, transforming perceptions of the cuisine globally through his portfolio of restaurants in Europe, Asia and Africa.

Born in Mumbai, Vineet Bhatia’s influences have been based on the traditions of Indian life and family. His almost military style training at the Oberoi School of Hotel Management stood him in good stead but at the same time the rigid traditional kitchens did not allow him freedom to experiment and develop his own Indian cuisine.

Vineet Bhatia moved to London in 1993, where he hoped to find the freedom to express and evolve his modern approach to Indian gastronomy. Perhaps ahead of his time, the London of that era offered a limited outreach for Indian cooking, with many establishments serving a cuisine of ambiguous authenticity. Unperturbed, he began his career with his trademark determination.

The result was huge respect from his peers, a successful restaurant and global acclaim. It was not until 2001 however when Vineet became the first Indian chef to receive a Michelin star for restaurant Zaika in Kensington, that things really began to change for Indian gastronomy globally. His personal venture RASOI also received a Michelin Star in 2006 and he went down in the history books again when in 2009, ‘Rasoi by Vineet-Geneva’ was awarded its first Michelin star, thereby making him the only Indian to have a star each for both his restaurants!

Indego by Vineet is the Grand Dame of Indian Restaurants having launched in the summer of 2005 at a time when Dubai Marina was in the early stages of its existence. With Michelin starred chef Vineet Bhatia at the helm, it has paved the way for progressive Indian fare and was the first to introduce a Tasting Menu in the region (2005) where Indian dining was concerned and yet again led the way by creating a Tasting Menu for a vegan, dairy free and a gluten free diet. He prides himself on showcasing both the traditional and the Avant Garde side of this multi-faceted cuisine and the food here can be enjoyed as a ‘sharing’ as well as a ‘Tasting course’ as there is no right or wrong way to experience Indian cuisine.

VINEET BHATIA

After Indego put a spin on Indian cuisine, since 2005 Vineet decided to spin in an entirely different genre of ‘finger–licking’ sharing plates and regional delicacies with Indya by Vineet. Inspired by the informal ‘neighbourhood’ eateries of India where friends and family can come together at a table and not only catch up on the ‘gossip’ and ‘latest happenings’ but also share and indulge in exciting food and flavour combinations. Here the menu draws on the diverse regional offerings as well as cooking techniques. Less structured, it is all about food that is served as it gets prepared with the advantage that the flavours can be combined at will and everyone can become a food guru, designing their own meal according to their desires and sharing taste combinations with friends.

Today, Vineet operates restaurants around the world. With locations in Dubai, Switzerland, Mumbai, Qatar, Bahrain, Mumbai, Mauritius and Saudi Arabia.

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INDEGO BY VINEET - GROSVENOR HOUSE, DUBAI MARINA INDYA BY VINEET - LE ROYAL MERIDIEN BEACH RESORT & SPA

REIF KUSHIYAKI - DAR WASL MALL, AL WASL ROAD

“Reif Kushiyaki offers beautifully unconventional Japanese cuisine. A new, edgy and affordable version of kushiyaki – the freshly-grilled, skewered meats inspired by Japanese robata restaurants.”

Reif’s culinary creations seems to be without limits. He takes his guests on a sensory and gastronomic journey, through perfectly balanced, one-ofa-kind cuisine—a masterful blend of exquisite flavour’s that seamlessly fuse East and West. His simplicity, passion, and innovative exploration away from conventional norms, bring inspiration from around the world.

His earliest experiences in the kitchen were those in his mom’s food stall. It was here, at the age of 14 that he would assist in preparing their traditional Javanese food (a mix of Indonesian and Malaysian cuisine). Here he would cut and wash the vegetables, as well as assist in making the pastry and being responsible for the baking. He eventually went on to learn under the tutelage of Violet Oon, a Singaporean chef specializing in Peranakan cuisine who recognized his potential. It was this recognition that he credits for giving him the drive that landed him where he is today.

Reif began gaining international recognition in 2007 for his culinary talents while working with One Rochester Group in Singapore at some of the city’s top restaurants and hotels. Reif then joined the team of Zuma Dubai in 2009 and went on to establish Zuma as one of the most renowned restaurants in Dubai and was instrumental in keeping them on San Pellegrino’s ‘World’s Best Restaurants’ list for four consecutive years.

After much success at his restaurant PLAY, in 2016, Reif then launched his most intimate creation—‘The Experience.’ It was here that he unleashed a captivating and mind-blowing culinary experience to Dubai’s elite. This revolutionary concept takes a fresh look at the traditional chef’s table.

In 2019, Reif opened his 29-seater unlicensed unconventional Japanese street food restaurant, Kushiyaki. This family-style, home-grown neighbourhood restaurant combines freshly grilled, skewered meats inspired by Japanese robata restaurants with the highest level of service. If the past is any indicator of the future, it will be a smashing success. This summer, Reif went on to open his next restaurants at Nakheel Mall and Pointe in Palm Jumeirah.

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REIF OTHMAN

Grégoire Berger is the celebrated chef behind Ossiano, one of the leading fine dining restaurants in the Middle East which is highly decorated with awards. Having travelled the globe to hone his culinary skills, Grégoire has set the precedent for the culinary scene in Dubai with his innovative ideas, use of exceptional techniques and quality ingredients. This has played a major role in him being heralded as the most acclaimed culinary artist in the emirate, earning more awards than any other chef over the past three years.

Inspired by his wife’s Arabic heritage, in 2014, Grégoire made his move to the Middle East to take the role as head chef of Reign Dubai, a glamorous 350seat lounge terrace in DIFC. After almost three years at Reign, Berger found himself at his new home, Ossiano, where his culinary genius really came to light.

Hailing from the Morbihan region of Brittany, France, Grégoire’s first foray into the culinary world was somewhat unusual. Despite learning a lot from his grandmother and falling in love with her rhubarb tart, he did not consider cooking a part of his future or destiny. However, at 16, the stars aligned, and an opportunity arose to start as an apprentice at La Closerie de Kerdrain, a gourmet restaurant in Auray created by Martine and Fernand Corfmat.

Walking into the kitchen was like experiencing real magic for Grégoire and from that moment, his path was set.

After achieving his culinary bachelor’s degree at CFA de vannes, Grégoire’s professional foray into the culinary world began at the one Michelin star, Le pressoir in Bretagne, France. Working under the watchful gaze of Chef Bernard Rambaud, Grégoire learnt what it meant to cook with fresh produce, perfecting the art of filleting the catch that came directly from the ocean.

GRÉGOIRE BERGER

After a brief spell in Andorra, Grégoire moved to Paul Bocuse’s Bistrot de Paris at Walt Disney World. He spent three years in Florida, before moving to Morocco. There he was part of the launch team of Club 20-1 in Casablanca.

After his time in North Africa, it was time for Grégoire to head back to France as Senior Sous Chef of the Michelin Star La Grande Cascade in Paris.

Managing a culinary team of 25, and with his gastronomy education going from strength to strength, Grégoire decided to focus on his personal life.

In 2019, he was bestowed the title of 49th Best Chef in the World by The Best Chef Awards, as well as taking home the ‘Fol-LOVERS’ award for the second year running, for receiving the most public votes of any chef in the competition. In the same year he also named Seafood Speciality Chef and Pro Chef of the Year. These accolades have enhanced Grégoire’s positioning as the leading fine dining chef in the Middle East.

ROBERTO’S - DIFC

“Roberto’s presents a truly cosmopolitan experience, authentic, thoughtful and contemporary Italian fine dining experience.”

From a culinary family, with his father being a revered two Michelin-starred chef, Francesco Guarracino started working in professional kitchens at the age of 11. Originally from Sorrento, after graduating, he travelled around Italy, to Rome, Florence, Sicily and Milan, to gain experience in the different regional cuisines of his home country. He developed a passion for seasonal and quality produce which are of paramount importance and shine through in all his creations.

Francesco has worked at some of Italy’s most prestigious eateries, including Michelin Starred restaurants. He has also worked alongside some of best chefs in Italy, including Heinz Beck, Enrico Bartolini, Oliver Glowig, Marianna Vitale, Salvatore Bianco, Pasquale Palamaro, Gennaro Esposito and Moreno Cedroni. Through these experiences, he learned the discipline and attitude necessary for success. His diligent approach and natural talent led him to excel in culinary competitions and have resulted in him holding many senior leadership positions in restaurants across Italy, Spain, England and now in the U.A.E. In 2007, he won the Best Young Chef Award from the renowned Federazione Italiana Cuochi (Italian Chef Federation.) In the same year, he moved to the UK to join the Italian restaurant group Piccolino, which has 22 restaurants across the country. After two years with the brand, he joined the San Carlo Group as development chef and later, group regional executive chef for the entire portfolio of venues. In 2011, he moved to Dubai as executive chef for BiCE Mare, where he helped build their reputation as one of the best seafood restaurants in Dubai, receiving Pro Chef’s 2015 Dubai Seafood Chef of the Year award.

Today, Francesco is the group executive chef at Roberto’s where he brings his true Italian flair for fine dining. Injecting a sense of culinary theatrics, he has developed a range of new speciality dishes from around Italy, with tableside cooking to give diners an unforgettable and exceptional experience. In order to raise the hospitality bar in the UAE, and to ensure authenticity, he has brought eight Italian chefs to work with him.

Adding to his accolades, Francesco recently took home the BBC Good Food Middle East Chef of the Year award. His passion for fine food is profound.

Bespoke menus, one-off dishes and a personal style are key to Francesco and he blends traditional and contemporary methods in the dishes that he creates. For him, the ingredient is the king of the restaurant.

FRANCESCO GUARRACINO

“Bringing authentic Greek food to the table, an appetizing menu of traditional Greek recipes and dishes.”

Ilias started cooking at a tender age of 13 and he realised how much he liked making people happy with food. At the age of 15, he decided to further his culinary dream and study at the Culinary Academy but was advised by the principal that it would be better to finish school first, get a proper education and then come back and start his culinary journey. He took his advice and graduated from high school and then went on to university to get his degree in Business Administration. Since he had already decided that cooking is what he wanted to do, he took up his first job in the kitchen.

He honed his culinary skills by working in several restaurants, jumped from one restaurant to another, since he was young, he wanted to gain as much experience as possible. He tried to work with the best chefs in Greece and take the best out of them. Some of them had great techniques and some of them had great flavours. All of them taught him how to respect ingredients, minimise wastage, use ingredients that are in season, ingredients that are locally produced and to be as authentic as possible.

ILIAS KOKOROSKOS

Ilias brings authentic Greek food to the table. His simple, yet appetising menu is a compilation of traditional Greek recipes and dishes. His immeasurable passion for cooking and obsession with finding seasonal Greek products sourced from small, independent honest producers brings a magical touch in every dish he creates. Every ingredient has its own characteristics, he likes ingredients that are unique but at the same time can fit to his type of cuisine and his character.

Ilias heads Mythos Kouzina & Grill in Dubai. The restaurant echoes the details of a modern taverna with an upgrade to the traditional charm, without losing its fun spirit, warmth and vibrancy.

MYTHOS KOUZINA & GRILL - ARMADA BLUEBAY HOTEL, JLT

RÜYA

“Embark on a culinary journey through the food regions of Turkey with mezes from Marmara, pides from the Black Sea region, olives from the Aegean Sea and kebabs from south eastern Anatolia. Boldly recreated by Colin Clague.”

Whether it be Japanese cuisine at Zuma, Middle Eastern at Q’bara, or riffs on 3000 years of Anatolian culinary tradition at Rüya, Colin Clague’s awardwinning philosophy is based on his dedicated love of historical cuisine.

Brought up on the Isle of Man, Colin was influenced by his mother and this fostered his culinary desire, growing up with amazing food where the fish served came directly from the fisherman’s boat. However, school was not what Colin wanted, he wanted to travel the world and wanted to cook. At 16, he applied to join the Royal Navy as a chef but failed since he was too skinny, so he moved to London to star his culinary career.

Working in some of the most prestigious kitchens, Colin gained his experience with Anton Mosimann, Peter Langan, Gary Hollihead, and Sir Terence Conran. In 1999, Colin was part of the pre-opening team of the prestigious hotel Burj Al Arab and then later joined the award-winning restaurant Zuma as the executive chef. He then moved to Caprice Holdings and took charge of all the restaurants included the opening of The Ivy at the Emirates Towers in Dubai. Jean-Georges Dubai and the Middle Eastern restaurant - Q’bara.

The next, he went to Singapore as executive chef at the Pollen with his dear friend Jason Atherton.

Colin’s cuisine is firmly planted within his passion for the use of quality ingredients and it is with these perfect vehicles that he creates a composition of flavours which is executed with masterful simplicity and finesse. At Rüya, Colin takes tried and tested dishes, and brings them into a modern format presentation which is more restaurant-style and elevated. Rüya is uniquely Anatolian and will be reopening soon to a new location.

With several awards and accolades to his name, Colin was a nominee for the World’s Best Chef Awards, Colin Clague joins the likes of Grant Achatz, Sat Baines, Bjorn Frantzen, Pierre Gagniere, Peter Gilmore, Philip Howard, and Jean George Vongerichten.

COLIN CLAGUE

Praba Manickam holds a Master’s degree in Business Administration and prior to this, he attained a Bachelor of Science in Hotel Management all while gaining experience as a commis across hotels in India. His parents had advised him to focus on engineering, a field that offers job security and good future, however, he decided to pursue professional development in cooking and with great passion, observing the dynamic field of expression.

There were moments when he could feel that the opportunities before him were right for him he and in combination with his desire and strong discipline were easily achievable. While he was training and practicing, he had the opportunity to learn of and participate in service practice, cooking courses, and studying hotel service and management, but the dynamic atmosphere in the kitchen always attracted his attention; something was always happening there and it’s still does. It was the sense of experiencing while creating a product that was the result of his own knowledge, and created by his own hands that made him feel so proud and let him dream.

His ambition to travel the world took him to the Middle East. He joined Food Fund International (FFI) in 2007, where his first role showed him progress through the kitchen hierarchy of the Meat Co., a renowned specialty steakhouse serving the finest cuts of meat in the most picturesque locations of Dubai and Abu Dhabi. It did not take long for him to be noticed and he was placed under the guidance of Roy, who recognized his talent and supported him through future development.

Praba’s name may not ring a bell with many in the culinary circles but he was commended by winning the Best Commis Chef in the Middle East 2008 and Head Chef of the year in 2010 before progressing to regional Head Chef of the South-African brand. Following the launch of the group’s African themed restaurant, Tribes in 2010 he moved because of the authentic brand’s expansion into Dubai’s two biggest malls. Praba’s career journey with Food Fund International (FFI) has seen them win Dubai’s Best African Restaurant award in 2011 and Taste New Zealand Chef of the year award in 2014, where he got the opportunity to explore New Zealand for a culinary tour over a few weeks. In 2018, his talent was again recognized with Chef of the Year by Pro Chef Middle East.

PRABA MANICKAM

As the Group Executive Chef, Praba is responsible for overseeing 11 brands and 21 restaurants and a team of 350 chefs across the Middle East, South Africa and Europe. He handles product sourcing for the group, dealing with suppliers to ensure restaurants are able to meet the demands and bringing quality products to all of his restaurants. Praba is reinventing Dubai’s restaurant business with every new brand launched by FFI. He has been creating excitement, implementing new ideas and strategies, menu developments, and new concepts including newly opened Taverna Greek kitchen, Americano in Dubai, and Clay-Japanese Peruvian restaurant in Bahrain. He is currently working on 3 new projects in Dubai including a beach club called Bohéme and heading up a major expansion plan for Saudi.

For Praba, cooking is a philosophy, an art, and a way to express himself and his special attitude towards those he cooks for. It is not about following recipes - it is a philosophy where one must be able to think and where you must be dedicated and also creative to get on the right track in the culinary industry.

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MYTHOS KOUZINA & GRILL - ARMADA BLUEBAY HOTEL, JLT

FOLLY BY NICK & SCOTT - SOUK MADINAT JUMEIRAH

“The Folly journey begins at the door. Cuisine driven by experience and creativity with an informal take on modern dining in a relaxed, welcoming environment.”

With a strong culinary history, British duo, Nick Alvis & Scott Price established a creative partnership in 2010 when Table 9 launched at the Hilton Creek Dubai in 2009. Both chefs are of Gordon Ramsay’s alumni, and have played an instrumental part in developing the UAE dining scene.

Nick started out in several country house hotels, before moving to London to work for Nico Ladenis at Incognico and Chez Nico. He then spent three years working with Gordon Ramsay in London before relocating to France where he formed part of the opening team for Gordon Ramsay au Trianon in Versaille.

Scott worked with Gordon Ramsay at Claridges, following his success in reaching the national finals of the Gordon Ramsay annual chef’s scholarship in 2003. The fast-paced, demanding environment of the kitchen suited him and he remained with Gordon Ramsay in London until 2010 when Gordon asked him to help re-launch Verre by Gordon Ramsay at the Hilton Dubai Creek.

In 2013, Nick & Scott developed a home-grown concept, Taste Kitchen with an objective to appeal to as many people as possible, and removing the limitations that can come with a high-end restaurant. Appealing to a wider demographic, including families, Nick & Scott created a brand that has gone on to open in three locations throughout Dubai.

Their greatest achievement to date came in early 2017 with the opening of Folly by Nick and Scott at Souk Madinat Jumeirah. As part of a long-term, multiple restaurant partnership with Gates Hospitality, the two conceived the concept from scratch and guests will spot their signature style not just in the menu – with its unfussy, innovative dishes and commitment to quality ingredients – but in the decor, craft cocktails, music playlist and general vibe.

Much like their previous ventures, Folly has already received an array of awards and accolades, including Time Out’s Best European Restaurant and Best Bar with a View, as well as being listed on the 50 Best Discover list in 2019.

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NICK ALVIS SCOTT PRICE

“Trèsind showcases traditional dishes from the sub-continent presented with a modernistic approach. Embracing various regional Indian culinary influences that have woven its way into the cuisine.”

Credited as one of the youngest, celebrated Indian chefs globally, Himanshu learned the nuances of cooking at a very young age from his mother, post which he joined Banarsidas Chandiwala Institute of Hotel Management & Catering Technology to hone his culinary skills. With the aim to make his mark with constant innovation and to change the perception of Indian cuisine, Himanshu embarked on a journey to create innovative dishes, thereby elevating how we experience Indian food today.

HIMANSHU SAINI

An ardent follower of celebrated chef Manish Mehrotra, having started his culinary journey under the guidance and mentorship of Mehrotra, Himanshu set out to create a unique mélange of global ingredients and cooking styles with traditional Indian dishes. His aim has been to surprise the guests with modernist cooking techniques, incorporating influences from cuisines from around the world to add an element of surprise into the fray and elevate the overall culinary experience.

With his expertise in, and passion for, traditional Indian food and cooking styles, Himanshu has brought to Trèsind, Carnival by Trèsind & A Cappella his unique understanding of the robustness cuisine from what India has to offer.

There is a sense of nostalgia in each of his recipes, taking you back to your childhood memories. Although still evolving, Himanshu’s cooking style and philosophy create global acceptance and are considered path-breaking with roots purely submerged in Indian culture.

TRÈSIND - VOCO HOTEL, SHEIKH ZAYED ROAD

AL NAFOORAH - JUMEIRAH ZABEEL SARAY

“A feast of authentic Arabic cuisine.”

Born in Hatta, United Arab Emirates, Musabbeh Al Kaabi’s love for food started at a young age. Inspired by learning and watching his mother prepare food for the family, he began to cook for his friends and relatives, cooking the dishes he learned from his mother while at home or, when camping out in the Hatta Mountains. He decided that cooking is what he wanted to pursue as a career. His culinary career began in the butchery section for a year and a half and the, he moved to the hot and cold kitchen. The company which he then worked for sent him to the culinary academy where Musabbeh started to learn the basics and how to create the dishes without losing the original flavours.

A true trailblazer in the UAE’s culinary scene, Musabbeh’s colourful career as the first Emirati chef started after serving seven years in the United Arab Emirates Armed forces. In 2000, he joined Oasis Beach Hotel as Commis 3 chef, before moving to the Jebel Ali Golf Resort & Spa in 2004. In 2006, Musabbeh joined the Jumeirah Group where he worked at Jumeirah Beach Hotel and in 2008, he became the sous chef de cuisine at Dubai World Trade Centre and later the Head Chef in the Kempinski Hotel at Mall of the Emirates. Musabbeh’s next move was taking on the pre-opening of Shawati restaurant in Abu Dhabi as the concept consultant chef. He then joined as the executive chef of Cassels hotel in Al Barsha, Dubai.

In 2011, Musabbeh joined Jumeirah Zabeel Saray, where he has stayed ever since, starting as Interim Executive Sous Chef before being promoted to Executive Oriental Chef in 2016. At Jumeirah stalwart, Musabbeh spent time assisting with operations at Jumeirah Port Soller, Jumeirah Messilah Beach and Spa (Kuwait), Burj Al Arab Jumeirah, Jumeirah Al Qasr and Jumeirah Al Naseem.

Musabbeh is famously known for his Ramadan cooking shows which were featured in both Kuwaiti Channel Al Rai TV “Sufra Khaleejeeya” and “Cooking and More” in Sharjah. He was also honoured with the “Captaincy Title” of UAE’s culinary team in 2014.

Keen to showcase Emirati cuisine, Musabbeh still presents various TV shows and cooking demonstrations across the region, and even made an appearance in the USA in 2012.

Musabbeh has become a force in the Emirati cuisine scene in Dubai.

MUSABBEH AL KAABI

“Explore original, imaginative cuisine with a global twist.

Luigi Vespero’s inspiration for food comes from his home in Italy, and his ‘Nonna’ (grandmother) specifically who made the most delicious food. She is the one who helped Luigi discover his passion for cooking and to this day, he recalls with fondness, the taste, smells and textures of his grandmother’s food.

He first stepped into a professional kitchen at the age of 14 and knew this was his calling. He started out as a pot washer, but even so, the kitchen was his comfort zone, a happy place where he knew he belonged. Even today, he stills get a sense of belonging in any kitchen, his passion for cooking running through his veins.

Fortunate to work with some of the most highly respected people in the industry, with Chris and Jeff Galvin in London and Dubai and with Gordon Ramsay, the Galvin’s taught him a great deal about French cuisine, which he fell in love with and stepping into Gordon Ramsay’s kitchen, changed him forever.

LUIGI VESPERO

Luigi embraces every moment of his beautiful culinary career.

Executive Chef of the Waldorf Astoria Dubai International Financial Centre (DIFC), he and his team are constantly looking at what the market can offer in terms of seasonality, quality, and sustainability. The dining experience at Bull & Bear, the signature restaurant at Waldorf Astoria DIFC offers an imaginative cuisine with a global twist. Whether it be strictly business or simply pleasure, the ambience is right whatever the occasion, day or night.

Luigi’s philosophy about food is all about helping the ingredients be the star of the show. He is focused on the sensory elements of the dish - the right look, distinct aromas and perfection on the palate - all this using simple techniques. His attention to the acidity levels of a dish is very important, especially when paired with beverages to ensure they are well-balanced and complement each other.

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BULL & BEAR - WALDORF ASTORIA DUBAI DIFC

dessert

51 COCOA / RICE / BONITO

CHOCOLATE MOUSSE THE MEAT CO. - SOUK MADINAT JUMEIRAH

Amazake 200g short-grain rice 1000g filtered water 300g dried koji rice

COCOA / RICE / BONITO

by RENÉ FRANK

“Bean to plate” is demonstrated here with a chocolate mousse made of cacao nibs ground with a stone grinder for 100% cocoa mass. The result is a dessert with no added sugar, no added fats and no artificial ingredients.

INGREDIENTS Light chocolate mousse 360g soy milk (alternatively whole milk) 0.8g organic locust bean gum 0.8g organic agar 175g 100% cacao paste 225g amber maple syrup 320g 10 large egg whites A pinch of salt A knife tip of tartaric acid

Amazake ice cream 350g fresh amazake 120g soy milk 175g coconut milk (at least 21% fat) 1g salt Method Mix the amazake with soy milk, coconut milk and salt and freeze in a Pacojet or ice cream machine.

Rice crackers 250g short-grain rice 1800g water 9g salt Method Boil the rice once and simmer at a low temperature with the lid for 20 minutes. At the end of the cooking process, the total mass should weigh 1400g. If necessary, add liquid or continue to boil.

Pass the rice through a sieve, then spread thinly on a silicone mat, sprinkle with the crushed cashew kernels and broken cocoa beans and dry in the dehydrator overnight.

Puff the dry rice chips at 220C in hot oil. Let drip on paper towel.

Method Boil the milk with locust bean gum and agar for one minute, and then pour over the cocoa mass and mix warm. The ideal temperature of the base mixture is just under 40C. Heat the maple syrup like an Italian meringue, but only to 112C. Beat the fresh egg whites with the pinch of salt and tartaric acid (the tartar stabilizes the protein and prevents it from flopping over.) Now place the maple syrup in the slightly beaten egg whites and beat for about 2 minutes until the egg whites are almost cold.

Fold the beaten egg whites under the still warm chocolate base. Fill into moulds and freeze.

For spraying, heat the cocoa mass and cocoa butter to 45C and spray the frozen mousse with a food spray gun.

Thaw completely before serving.

Spraying 200g 100% cocoa mass 100g organic cocoa butter

Method Prepare washed rice with water and cook softly covered. Then balance the loss of liquid so that the cooked rice weighs 1200 g again.

Cool at 60C, and then add the dried koji rice.

Let it ferment for approximately 16 hours at 60° C in the dehydrator.

The finished amazake can be kept in the refrigerator for up to 5 days or even frozen.

Caramelized cashews 100g cashews 25g maple syrup Method Lightly roast the cashews in the oven for 10 minutes at 135C. Boil the maple syrup in a small saucepan, add the cashews and stir with heat until the sugar contained in the maple syrup crystallizes.

Katsuobushi cashew milk 450g water 75g white soy sauce 6g katsuobushi (bonito flakes) 210g cashew kernels 0.5g salt Method Lightly roast the cashews in the oven for 10 minutes at 135C. Mix together with the remaining ingredients in a high-performance mixer (for example Thermomix) for 5 minutes and pass through a cheese cloth.

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73

CRIPSY HENS EGGS – FOLLY BY NICK & SCOTT

74

ROMANO PEPPERS AND MASALA POTATOES – MINT LEAF OF LONDON

77

TEMPURA AVOCADO – TASCA BY JOSÉ AVILLEZ

79

CAPRESE SOUP – CARNIVAL BY TRÈSIND

81

AVOCADO GALOUTI KEBAB – TRÈSIND

82

POBLANO PATACONES – AMAZÓNICO

85

POTATO GNOCCHI – CARNIVAL BY TRÈSIND

86

VEGAN BEETROOT TARTARE – THE MAINE OYSTER BAR & GRILL

89

MUSHROOM CLAYPOT – REIF KUSHIYAKI

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BEETROOT & CHOCOLATE BRIOCHE THE MEAT CO. - SOUK MADINAT JUMEIRAH

FOLLY BY NICK & SCOTT - SOUK MADINAT JUMEIRAH

INGREDIENTS 2 large hens’ eggs 100g fresh breadcrumbs 1 egg, beaten for egg wash 50g seasoned flour Method Poach the eggs in gently boiling water for 4 minutes until the white has just cooked through but the yolk is still soft. Remove from the boiling water and plunge straight into ice cold water to stop the eggs cooking any further for a further 3-4 minutes.

Remove from the eggs from the ice water and pat dry with tissue, remove any loose egg white and discard. Roll the eggs in a little flour then the egg wash then breadcrumbs, and then repeat the egg and breadcrumbs. Keep in the fridge until ready to cook.

Vinegar caramel 50g maple syrup 50ml malt vinegar

CRISPY HENS EGG WITH CEPE MUSHROOM SALAD AND MALT VINEGAR CARAMEL

by NICK ALVIS AND SCOTT PRICE

Our crispy hens’ egg is a dish that has existed on our menus for many years. The egg is wrapped in a ball shape and softly poached, leaving the yolk runny. We then coat the egg in breadcrumbs and deep fry it until crispy. We currently serve the egg with a purée of roasted button mushrooms, a salad of home cured and smoked veal pancetta, finished with a caramel of maple syrup and malt vinegar.

Method Use a small sauté pan with a think base, heat the maple syrup and vinegar on a high heat stirring constantly until the bubbles are quite thick, remove and cool to room temperature, making sure of a runny consist.

Mushroom purée ½ kg button mushrooms 50g olive oil 50g butter 200g chicken stock 50g cream 5g salt Method Sauté the mushrooms in a hot pan with a little olive oil, butter and salt until golden brown, add the stock, reduce then the same again with the cream.

Purée in a blender and pass through a fine sieve checking the seasoning is correct.

Mixed leaf salad 50 mixed salad leaves (spinach, frisee, sorrel etc.)

50g crispy veal pancetta Vinaigrette Salt for seasoning Finishing Deep fry the egg in hot oil (180C) for approximately 90 seconds.

Remove and keep warm.

Serve on the plate with the dressed pancetta salad, mushrooms puree and vinegar caramel.

55

ROMANO PEPPERS AND MASALA POTATOES

by PRADEEP KHULLAR

MINT LEAF OF LONDON - DIFC

This is an interesting take on classic snack called ‘Mirchi vada’, using not too spicy version of Romano Peppers.

INGREDIENTS 4 Romano peppers 1 cup boiled potatoes ½ tsp garam masala 2 tsp fresh coriander leaves, chopped 1 cup gram flour ½ tsp red chili powder 1g cumin seeds, roasted 1g coriander seeds, roasted ½ g onion seeds, roasted ½ g fennel seeds, roasted 2tbsp lemon juice 1tsp turmeric powder 1 cup panko bread crumbs Vegetable oil for frying Salt for seasoning Method Slit the peppers into half, lengthwise. Deseed & blanch in water for 30 seconds. Drain and refresh.

Grate the boiled potatoes, add all the roasted seeds and spices along with chopped coriander. Adjust the seasoning by adding salt and lemon juice.

Wipe the chilies with a kitchen towel and stuff the potatoes mixture in the chilies. Let it rest in the fridge.

Make a thick batter by mixing the gram flour, water and salt.

Remove the stuffed chilies from the fridge. Dip the chilies first in the batter and then the bread crumbs. Ensure that each chili is coated.

56

TASCA BY JOSÉ AVILLEZ - MANDARIN ORIENTAL JUMEIRA

INGREDIENTS 2 avocados 100ml water 100ml lime juice Yeast-free flour as required Powdered kimchi as required Confit lemon as required Cilantro sprouts as required Sea salt for seasoning Fleur de sel for seasoning Peanut oil as required Method In a bowl, add the water, lime juice and a pinch of salt. Blend until the salt has dissolved. Cut the avocados into wedges without peeling them. Dip the avocado wedges in the brine and refrigerate for 12 hours.

Take the avocado wedges from the brine, dry thoroughly in a paper towel and remove the peel. Coat the peeled avocado wedges with flour, and then with batter.

TEMPURA AVOCADO WITH DEHYDRATED KIMCHI, CILANTRO SPROUTS, LIME AND LEMON

For the batter 100ml water 0.2g baker’s yeast 65g yeast-free flour

by LUCIANO MARQUES 45g trisol 0.2g salt 0.2g sugar

Delicious and crunchy, inspired by the gastronomic influences Portugal brought and took during the nation’s travels through the world in the Age of Discovery. This tempura, so popular in Japan, has its origin in Portuguese frying batter. Succulent and creamy, these slices of avocado are marinated in lime to give them a sharp touch. Then they’re covered in wheat flour, coated in frying batter/tempura, and finally, fried. Crunchy on the outside and creamy on the inside, they are finished with a flavourful avocado paste, spicy fleur de sel and coriander.

Method To prepare the batter, mix all the dry ingredients, add the water little by little, and blend well until you get a smooth texture.

For the avocado cream 230g avocado 10g lemon juice 3g salt 1g tabasco sauce Freshly-ground black pepper for seasoning Method To prepare the avocado cream, add all the ingredients in a food processor and blend. Pour the contents into a bowl and refrigerate.

Finishing Deep-fry the peeled avocado wedges with flour in pre-heated peanut oil to 180C until golden. Drain well on absorbent paper.

Season with kimchi, confit lemon and fleur de sel and finish with cilantro sprouts.

Serve the tempura avocado with the avocado cream.

59

CAPRESE SOUP

by VINU RAVEENDRAN

Method Heat up a pan and melt the butter.

Sauté the chopped ginger, garlic, green chilies, onions and red chili powder. Add the chopped tomato and cook to a paste-like consistency. Add water, coriander leaves and basil, season with salt and sugar. Cook on a slow heat for 15 minutes.

Remove the coriander leaves and basil, add the cream and remove from the heat. Make a purée and strain through a fine chinois.

Boil the cream, add the parmesan cheese, salt, and sugar.

Strain through a fine strainer.

Pour the cream to a gourmet whip, charge the siphon with two chargers.

Melt the mozzarella cheese in the microwave for 20 second, stretch the cheese, micro wave the cheese again for 10 seconds and fill the cheese with the cream mixture from the siphon.

Place the cheese balloon on a soup plate and garnish with basil and crystal salt.

Drizzle olive oil and serve with hot tomato soup.

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CARNIVAL BY TRÈSIND - DIFC

INGREDIENTS Spicy tomato shorba with mozzarella balloon 500g tomatoes 100g onions 20g ginger 20g garlic 10g green chilies 20g red chili powder 300ml cream 50g butter 20g basil Salt for seasoning 30g sugar 20g coriander leaves 100g parmesan cheese 250g mozzarella cheese 20ml olive oil 5g crystal salt

TRÈSIND - VOCO HOTEL, SHEIKH ZAYED ROAD

INGREDIENTS Avocado kebab 250g Hass avocado, ripe 50g mashed boiled potato 10g onions, chopped 10g tomatoes, chopped 5g coriander, chopped 5g ginger, chopped 5g green chili, chopped 30g roasted gram lentil powder 10g ghee - clarified butter 2g green cardamom powder 5g roasted cumin powder Salt for seasoning Method In a mixing bowl, add all the ingredients for kebab and mix well.

Adjust the seasoning. Make small kebabs of 40 gm each and keep them in the refrigerator to set.

Cut small sized tortilla sheet to hold the avocado kebabs.

AVOCADO GALOUTI KEBAB, TORTILLA PARATHA, SALSA AND SOUR CREAM

Tomato salsa 50g onions, chopped 100g tomatoes, chopped 10g red bell peppers, chopped 10g green bell peppers, chopped 5g coriander, chopped

by HIMANSHU SAINI 20ml Tabasco sauce 50g tomato ketchup Salt for seasoning

The avocado galouti kebab is a vegetarian version of the traditional galouti kebab, where meat has been replaced with avocado. The avocado galouti kebab is packed with Mexican flavours and ingredients. The ripe avocado, along with the potatoes give that melt-in-themouth texture which can easily raise competition to its meaty version.

Method In a mixing bowl, add all the ingredients for salsa and mix it well.

Adjust the seasoning.

Sour cream 50g fresh cream 10ml Lime juice Salt for seasoning Method Mix cream, lime juice and salt and whisk it together.

Plating Sear the avocado kebabs and tortilla sheet.

Serve the kebabs on tortilla with sour cream, and tomato salsa.

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POBLANO PATACONES

by DIEGO SÁNCHEZ

Corn cream 1 shallot, finely diced 100g of sweetcorn Double fried, green plantain patties give a light 40ml double cream crispy base and are topped with charcoal grilled 10g yellow chili paste poblano chillies, creamy burrata, a smooth corn Method Sweat the shallot in a splash of oil until soft. Add the yellow chili purée and a spicy kick of kimchi. paste, then add the rest of the ingredients and simmer for 10 minutes.

INGREDIENTS Strain out most of the cream (retaining it in a bowl) and place 2pcs green plantain the corn in a blender. Blend to a creamy consistency, adding 100g burrata cheese some of the reserved cream if necessary. Taste and season with more salt if required.

Method

AMAZÓNICO - DIFC

Peel and cut the plantain into 2 centimetre slices. In a small pot heat the oil to 145C. Then, add the plantain and cook until soft. Smash it and make it flat as soon as you take it out from the pot or when plantain is still hot.

Increase the temperature of the oil to 180C and deep fry for second time until the plantain gets very crispy.

Poblano pickles 2pcs poblano chili 50ml rice vinegar 50g sugar

Kimchi paste 10g ginger 30g garlic 10g sugar 10g salt 20g gochugaru - Korean chilli powder 20g glutinous rice powder 100g water

Method Simmer the water with the glutinous rice powder for 5 minutes and cool it down. This mixture is called Pool.

Method After the Pool is cooled down, blend it with ginger, garlic and Preheat the charcoal grill (or gas) to high before putting sugar until it has a very smooth texture. Transfer it to a mixing the poblano chili on. Then, lay the poblano on, making sure not to put them too close together. Roast until it is bowl and mix it with gochugaru and salt. Keep it at room temperature to ferment overnight. completely burnt and make sure that poblano is cooked.

Remove from the grill and put in a bowl and cover it for 15 Plating Place the burrata in the plantain; cover the cheese with the minutes. Remove the skin and the seeds.

Heat the vinegar with the sugar until the sugar is melted. corn purée and on top put the poblano chili. Decorate the Julienne the chili and add it to the vinegar when it is cold. plate by making some dots with the kimchi paste.

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CARNIVAL BY TRÈSIND - DIFC

INGREDIENTS Garlic Spinach and potato curry - aloo palak 200g instant potato flakes or mash potato powder 50g corn starch Salt for seasoning 1 kg spinach 20g ginger 40g green chilies 50g gram flour 100g onions 100g ghee – clarified butter 100ml cream 10g kasoorimethi – sun-dried fenugreek 10g cumin powder 15g yellow chilies 50g butter 10g parmesan 200ml water Garnish Radish Method Mix the potato flakes, corn starch, salt, water and make a dough.

Roll the dough into small dumplings.

Blanch the spinach, squeeze out the water and finely chop.

Heat ghee in a pan. Sauté the garlic, ginger, green chilies, and onions until light brown. Add the gram flour and cook well, add the spinach and sauté.

Add the kasoori methi, yellow chilies and cumin powder. Keep

by VINU RAVEENDRAN stirring to avoid it sticking to the bottom. Add cream and butter, Adjust the seasoning with salt.

Fry the potato dumplings in hot oil, serve on top of the spinach curry. Garnish with grated parmesan and thinly sliced radish.

POTATO GNOCCHI

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THE MAINE OYSTER BAR & GRILL - THE DOUBLETREE BY HILTON - JBR

INGREDIENTS 100g beetroot 10g maple syrup 80g avocado 20g cassava chips 3g toasted black sesame 2g coriander leaves 10g extra virgin olive oil 10g lemon 5g sakura - pea shoots 50g soya ginger dressing Soya Dressing 2g garlic 20g lemon juice 2g ginger 30g lime Juice 10g Maple Syrup r 10g sriracha sauce 10ml soya sauce Vegan aioli 80g coconut milk 10g apple cider vinegar 400g canola oil 17g lemon juice 18g Dijon mustard 2 garlic cloves Method Boil the beetroot on medium heat for 45 minutes or until it can be easily pierced through with a knife.

The skin will easily peel off after you put it under running water.

After removing the skin of the beetroots, chop the beetroot into cubes.

For the vegan soya ginger dressing - mix soya sauce, sriracha sauce, maple syrup, lemon juice, lime juice, grated ginger and grated garlic and whisk everything together.

For the vegan aioli - start with mustard and minced garlic, whisk the coconut milk into it. Start pouring the oil to the coconut milk and emulsify the oil. Add lemon juice and apple cider vinegar.

Whisk it all together and set aside.

by SARADHI DAKARA Cut the avocado in cubes same way as the beetroot.

Mix the avocado with maple syrup and freshly squeezed lemon juice. The lemon juice helps the avocado to retain colour and I just feel beetroots do not get the appreciation stops the oxidization. they deserved. This vegetable is delicious and Mix the beetroot with soya ginger dressing, crushed black pepper and coriander. absolutely versatile. One of my best plant-based Place the avocado mixture in a plate and cover it with the beetroot mixture. starters and locally grown.

Put some toasted sesame on top of the beetroot.

Finish with vegan aioli and garnish with cassava chips and pea shoots.

VEGAN BEETROOT TARTARE

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MUSHROOM CLAYPOT INGREDIENTS 1cup Japanese rice 1 cup vegetable stock ¼tbsp salt 1tbap grapeseed oil 1tbsp shallots, chopped 30g shitake mushrooms, sliced Method Heat up the clay pot with oil, add the garlic, shallots, and mushrooms. Cook until soft.

Wash the rice and add it to the clay pot along with the vegetable stock. Add the salt.

Let the rice cook on high heat and then reduce the heat to low heat and cover with the lid. Cook for 10 minutes.

Toppings 30g button mushrooms, sliced 30g chestnut mushrooms, sliced 30g Portobello mushrooms, sliced 20g eryngyi mushrooms, sliced 2tbsp potato starch, mixed with 1tbsp of water 1tbsp light soy sauce 2tbsp dark soy sauce ½tbsp sesame oil ½tsp salt ½tsp sugar Crushed black pepper for seasoning 100ml grapeseed Oil Method Heat up a sauté pan with 20ml of oil, add the button, chestnut and portobello till the liquids from the mushrooms evaporates.

Put all the liquids in and season it. While this is cooking, heat a skillet with the remaining 80ml oil; place the potato starch in a bowl and add in the water to get a smooth consistency. Add the eryngyi mushrooms and fry till golden brown, then set aside.

Once the rice is cooked, add in the sauté mix mushroom with soy and top it with the fried eryngyi mushroom.

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REIF KUSHIYAKI - DAR WASL MALL, AL WASL ROAD

by REIF OTHMAN

INGREDIENTS Avocado mousse 300g avocado 20g coriander 14g pistachio oil 8g lime uice 6g salt 4g shallots 0.5g ascrobic acid 100g crème fraiche Method Blend all ingredients together in a blender until you have a smooth texture.

Kiwi yuzu 275g kiwi boiron 15g lemongrass 50g yuzu boiron 250g water 10g salt 50g sugar 5.5g agar agar Method Put all the ingredients in a pan and bring to a boil, strain and let it set in the fridge for 1 hour. Cut the set gel into large cubes and blend it in a blender until you get a smooth texture and place it in a squeeze bottles.

AVOCADO MOUSSE WITH KIWI YUZU, KHUBEZA LEAVES, JAMEED, RIPE AVOCADO, KIWI AND ARMENIAN CUCUMBERS

Garnish 18 large khubeza leaves 300g peanut oil Jameed 1 ripe avocado 2 kiwis 2 Armenian cucumbers

Finish Heat the peanut oil in a deep casserole to 180C and fry the khubeza leaves individually until they are crispy.

Cut the Avocado to 1/8 pieces and grill them over charcoal or torch it with a handheld torch.

Cut the kiwi and cucumber liberally.

by GAL BEN-MOSHE On the side of the plate, place the avocado mousse and kiwi yuzu points. Place slices of the grilled avocado, kiwi and Armenia cucumber. Cover with the crispy khubeza leaves and grate the jameed on top.

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“Sharing of food has always been a significant part of the human story, as cuisine is one of the main components of any culture”

BONE MARROW THE MEAT CO. - SOUK MADINAT JUMEIRAH

LA CANTINE DU FAUBOURG - JUMEIRAH EMIRATES TOWERS HOTEL

“La Cantine du Faubourg is more than a restaurant, it’s an artistic rendezvous, a lifestyle statement.”

Born in Mauritius, Gilles initially thought he would work the floor, but quickly found his way to the kitchen. He wanted to acquire a real savoir-faire, one that involved creative independence and the freedom.

Chance or coincidence, it so happened that Gilles’ first job was in Dubai, for the opening of the One & Only Royal Mirage and later the adjoining Residence & Spa. For 3 years, he was mentored by the famous Lew Kathreptis, and Gilles’ career choices have always been guided by the chefs who taught him, Chefs with strong personalities and mostly men with great humility. Lew Kathreptis urged him to go and work for Gordon Ramsay, from whom he acquired discipline and rigueur: “When Gordon says it’s 30 seconds, it’s 30 seconds. It’s all about precision of execution.”

Back in France, Gilles joined the famed institution “La Pyramide” with legend Pierre Henriroux and his acolyte Christian Né, who turned out to be a wonderful godfather. Not only did he hammer him with the meticulous technics of classic French gastronomy, he also encouraged me to become a head chef.

The apprenticeship was over and so Gilles found a position at “L’Auberge à la Bonne Idée”, a simple earthy home in Northern France. The objective was loud and clear to him – he heads the kitchen, do whatever it is he wanted to do, but had to get a Michelin star within 2 years. And so he did.

One day, out of the blue, Gordon Ramsey called him back and here he was, on his way to Qatar, opening two of his venues at the Saint-Regis. Before you know it, he was taking him to open two other restaurants in Hong Kong. And here he is back in Dubai where it all began, with La Cantine du Faubourg.

Gilles joined the Emirates Towers venue for its optimistic dynamic continues La Cantine du Faubourg’s tradition by offering a modern fresh Parisian menu revisiting French classics, while showcasing cuisine influences from around the globe, modelled on Paris’ cosmopolitan

and and with flair.

GILLES BOSQUET

“Heinz Beck brings contemporary Italian dining to Dubai. Featuring inviting design elements and offering innovative contemporary Italian cuisine, Social by Heinz Beck offers a relaxed yet elegant atmosphere.”

Francesco Acquaviva grew up in Rome with a passion for food in his blood.

An extrovert and as an incredibly curious child with a touch zaniness, he had, since he was a child, always wanted to become a chef. Looking back, Francesco gives kind thanks to his mother who inspired him to become a chef. He was also inspired by famous chefs and used to dream of working in a three Michelin-starred restaurant. He looked up to Heinz Beck in particular and sent his Curriculum Vitae to La Pergola several times before finally getting the opportunity to work with him. His dream, as a child, was to arrive at La Pergola. Eventually, as a result of the young chef’s determination, Heinz Beck answered him seven years later and took him in to the three-Michelin-starred Roman restaurant where Francesco showed his passion for the sweet side of the meal.

For Francesco, being mentored by Heinz Beck was a great motivation and he has always had the opportunity to freely share his ideas. Heinz Beck’s goal is to surprise each guests by offering something they have never tried before.

The team follows Chef Beck’s philosophy and offer guests MediterraneanItalian inspired dishes that are well-balanced and that do not sacrifice taste.

FRANCESCO ACQUAVIVA

Francesco’s remarkable drive took him far away from home, to Dubai, where he joined the Social by Heinz Beck at the Waldorf Astoria Palm Jumeirah in Dubai. From December 2013, when he first began as the pastry chef and in 2018, as the Chef de Cuisine, at this was an impressive career move for someone who was not born into the business, coming from a family of nurses.

Growing up, his only professional link to the culinary world was his uncle Orazio, the soul behind a small restaurant in Basilicata, Vecchia Matera, who always had a present for his nephew when he came to visit in Rome.

One time it was Nobu’s book, another time, a book by Ducasse, and then a third book on French pastry making.

Francesco has passed through the kitchens at La Taverna Angelica, Giuda Ballerino, Splendid Royal, Jolanda Ristorante, Hotel De Russie, Casa del Jazz, Il Convivio Troiani, l’Hosteria dell’Orso with Gualtiero Marchesi, Open Colonna and La Pergola with Heinz Beck.

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SOCIAL BY HEINZ BECK - WALDORF ASTORIA, PALM JUMEIRAH

COYA - FOUR SEASONS RESORT, JUMEIRAH BEACH ROAD

“Coya was born from the spirit of adventure.

On a mission to find the most exciting flavours in contemporary cuisine.”

Benjamin Wan was born in Liverpool, England and moved to London at the age of 12. As the child of professional cooks, Ben grew up in a restaurant environment, which he saw as his formative ‘playground.’

Ben’s first job was at French casual restaurant L’Odeon under Bruno Loubet, who was renowned in London during the 1990s for creating rustic French food from the southwest of France. From there he seized an opportunity to work for Marco Pierre White at The Restaurant and The Oak Room. Ben continued to develop his skills through fine dining cooking, working for Philip Howard at The Square and for Richard Neat and Gary Rhodes.

He then went to the South of France to be a private chef for a season before returning to London to train at La Petite Maison under Chef Patron Rafael Duntoye in preparation to open La Petite Maison Dubai where he spent 2 years as Head Chef.

Ben travelled to Hong Kong and spent one year cooking for Shane Osborn for additional insight into Asian cuisine and ingredients.

After six months of training in COYA London, gaining experience working with Peruvian flavours and ingredients, Ben assumed the role of Head Chef for COYA in Dubai before taking the role of Middle East Executive Chef with the opening of COYA Abu Dhabi and pop ups in the Middle East.

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BENJAMIN WAN

“Tasca is an exciting restaurant from culinary genius José Avillez. Serving genuine Portuguese flavours with a contemporary twist, a menu that bursts with character and flavour.”

Luciano Marques started his career at the age of 18 in Brazil. His first experience was in a Japanese restaurant as a steward. It was the Japanese culture, with its minimalism among many other cultural riches that inspired him to start in the gastronomy world. At the end of 8 years, he finished this stage as sous chef of the restaurant, among other skills that were absorbed and developed with commitment and dedication.

Luciano’s hunger for learning was much greater than his position at that time. He wanted more, wanted to study professional cuisine, since he was inspired at that time with different French chefs who lived in Brazil. Returning to Portugal, he spent 4 years on different projects and with a focus on personal and professional development. He then headed to Spain to dedicate himself entirely to his postgraduate studies. After the consolidation of postgraduate studies, he returned to Brazil at the invitation of Grupo Lezama / Grupo Alabardeiro and then returned to Spain.

LUCIANO MARQUES

Having had the opportunity to join the 41º degree team and Tickets with the two most renowned chefs in the world, Ferran Adrìa and Albert Adrìa, Luciano returned to Portugal to start his journey with the José Avillez Group in 2014 with Mini Bar as the first project. This partnership was consolidated working together in the development, planning, management, pre-opening of new projects, which over the years added up to 12 different concepts, the last being Tasca in partnership with Mandarin Oriental Jumeira, Dubai.

The menu at Tasca is based on a sharing concept, promising a journey through Portugal and its rich and diverse gastronomy and includes dishes that are modern interpretations of Portuguese classics of the coastal and inland regions bursting with character and flavour.

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TASCA BY JOSÉ AVILLEZ - MANDARIN ORIENTAL JUMEIRA

HAKKASAN - ATLANTIS THE PALM

“A modern approach to authentic Chinese cuisine, Hakkasan Dubai’s dishes are created using innovative culinary techniques and the finest quality ingredients.”

Andy Toh Chye Siong’s passion for Cantonese and Asian cuisine began at a young age when he was inspired by his mother’s home cooking. It was here, in his home city of Penang, Malaysia that Andy’s interest in food began.

Several years later, at the age of 18, his passion for food was truly ignited when he indulged in his other great passion; travel. While overseas, Andy had the opportunity to cook in Singapore, Taiwan, Thailand and Hong Kong, and worked for a number of highly regarded establishments including Star Cruises, the largest cruise line in Asia-Pacific. From these early days in his career, and through more than a decade of working up the ladder, Andy’s in-depth knowledge of Asian cuisine has been nurtured.

Andy’s particular interest lies in the richness and diversity of flavours and the varied diets from each area. Asian cooking is not only highly skilled, it is also renowned for being beautifully presented and Andy’s adventures have enabled him to fully explore all the influences that make up Asian cuisine, from the more seasonal and traditional dishes, through to the health and medicinal properties that certain ingredients contain.

With the vast amount of knowledge and deep expertise he has cultivated, Andy has achieved the status of Executive Chef of Hakkasan Middle East, under the guidance of Chef Ho Chee Boon, International Development Chef for Hakkasan Group.

Andy truly believes that there is nothing more important than bringing a unique experience to every individual customer that visits the restaurant.

Throughout his career, he has continually collated and analysed best market practices in order to implement new and innovative ideas when developing new menu cycles in line with the group’s strategy.

Using traditional techniques with very contemporary results, Andy’s food celebrates the very best ingredients to highlight Hakkasan’s authentic yet modern philosophy.

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ANDY TOH

“Boca celebrates cuisines from the Mediterranean coastal regions of France, Italy and Spain with a simple philosophy– take whatever’s good, fresh and delicious, do as little to it as possible, and share it with people.”

The Dutch based chef started his career at the young age of 14 filling part time jobs and then Matthijs Stinnissen turned to the Cas Spijkers Academy to take on an official culinary path. He worked his way up in the food industry starting in small gastronomic restaurants across the Benelux. He worked with some of the best chefs in Amsterdam and in Belgium. Dubai was the next stop to hone his culinary experience where he worked with Tom Aikens and Jason Atherton.

With his unparalleled understanding of local ingredients and the varying palates of the Dubai market, in 2018, Matthijs joined BOCA, the restaurant that celebrates cuisines of the Mediterranean coastal regions of France, Italy and Spain. With a philosophy to take whatever’s good and fresh and delicious, do as little to it as possible, and share it with like-minded people.

Matthijs has always been fortunate to work with amazing chefs who were willing to teach him something, be it culinary, finance, leadership or techniques, for which he is very thankful to each of them. Were it not for their philosophy on fresh local produce, their pallet, and their leadership he would not be where he is today.

MATTHIJS STINNISSEN

Matthijs’ culinary philosophy is all about local and seasonal, and he needs to have a connection with the product or produce. Each dish on his menu is full of soul and needs to have a story, and the bigger the better as he expresses considerably more emotions through food. Inspiration comes to him from many things. It could be as simple as a book, or someone’s story or even connecting on social media. It can come from out of nowhere at three o’clock in the morning. For him, an amazing dish must have the components of something creamy, crispy, sour, and bitter or something salty. Matthijs builds around the main ingredient either a vegetable or protein and then it is all about tasting, trying and refining. He has probably thrown more dishes into the garbage in order to get the right one for the table!

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BOCA - DIFC

MINT LEAF OF LONDON - DIFC

“Mint Leaf brings to life some of the most iconic dishes from the rich culture of India, with a unique twist.”

Often chefs mention that since their childhood, they have been inclined to cooking or eating good food and that is what led to them being successful in their culinary journeys. Pradeep Khullar would be lying if he said that. Dubai’s most sought-after chef Pradeep Khullar started out being a chef was just a career option picked due to lack of choice and family issues. He considers himself to be an ‘accidental chef’, as only after joining culinary school he realised how much he loved food and learned that good food is what diners appreciate and it is independent of the ingredients and cuisine. He was fortunate to get the basics right and there after all he has done is feed his guests with undeterred affection which has led to all his accomplishments.

His success at Indian Accent working with Manish Mehrotra was a steep learning curve for him. He gleaned the knowledge of the use of global ingredients and how to judiciously amalgamate them with Indian food. His signature style of using seasonal produce has had an impactful influence on his cooking, which led him to broaden his vision about food fairly quickly.

Khullar’s culinary philosophy evolves consistently and is influenced by his travels and his obsessive need to adapt eclectic ingredients from the world over into his food. Therefore, his recipes revolve around unusual global ingredients such as quinoa, couscous, and matcha which are not always associated with Indian cuisine and perfectly blending them with his Indian dishes. Balance of flavours, aesthetic value while doing complete justice to the core ingredients are of paramount importance while he conceptualises a new dish. He experiments with his food, but not to the extent where the authenticity of the various elements is completely lost.

Known for his unrelenting creativity in the kitchen, his contemporary Indian cuisine is based on traditional recipes with a creative twist that achieves perfect harmony. His signature style focuses on two key pillars which are texture and temperature, ably supported by visual appeal. Perseverance to blend various ingredients and consistently finding the immaculate equilibrium between the flavours and textures is the key. Khullar’s dishes irrespective of the portion size, keeping creativity and technique in mind with no compromise on ingredients, and enlivens the palate which in turn entices you to take another bite.

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PRADEEP KHULLAR

“Taverna presents a chic Greek dining experience serving authentic dishes in a rustic yet elegant setting.”

Theodore (Theo) Rouvas was born on the island of Corfu, Greece and reared amidst its butterfly blue, bountiful seas, shimmering olive groves, and sunkissed foothills. After having studied Technical Culinary Arts at the Institute of Vocational Education in Corfu, his first school internship experience with the kitchen was in 2006, in Greece and a year later he was hired as an assistant chef at La Tabernita Mexicana, a casual dining venue offering Mexican food.

He continued to refine his culinary skills and moved to the Etrosco Restaurant Group in 2008 and occupied different roles in various departments, including chef de partie in the pastry/bakery section and a meat-saucier chef. As part of the Research & Development group, he developed innovative dishes with modern techniques and was responsible for kitchen operations.

At a young age, Theo was always fascinated with culinary; pastry, butchery and everything in between. With a Greek background, cooking and designing Mediterranean food almost came too naturally for him, so he relishes being able to do what he loves and to bring an authentic modern twist to Mediterranean and Greek cuisine in Dubai.

THEODORE ROUVAS

Theo joined the Food Fund International (FFI) in 2013 as head chef at Eat Greek Kouzina, overseeing the opening of both restaurants. He oversaw training employees, inventory management and designing the entire Greek cuisine menu. In 2016, he went back to Mykonos Island, Greece, and worked as an opening consultant of the fourth Eat Greek Kouzina at Athens International Airport, Greece where he designed kitchen layouts, developed an entire menu to reflect the “grab and go” trend, trained head chefs, and created operational manuals. His culinary journey continued in Abu Dhabi, when in 2017, he was appointed the head chef of the fifth Eat Greek Kouzina and Bentley Kitchen, and responsible for two kitchen operations. Today, Theo is the chef at FFI’s Taverna Greek Kitchen, and promises a traditional taste of Greece.

TAVERNA - WATERFRONT AT SOUK MADINAT JUMEIRAH

BALLARÓ - CONRAD DUBAI, SHEIKH ZAYED ROAD

“Ballarò at Conrad Dubai serves a rustic menu with the idea in mind of food bringing people together.”

A strong believer of preserving heritage, and believes that all through life we move forward and should not forget where come from. Yannis Manikis’ passion for cooking comes from a famıly who were deeply ınvolved ın the restaurant ındustry.

His hotel career started in 2000, when he was appointed as Executive Chef of Boutique Hotel Place D’Armes in Old Montreal. He then went on to join Hilton and later Jumeirah International chain of hotels, and since he was appointed in numerous culinary management positıons (four pre-openıng tasks) ın Dubai, Australia, Greece, and more recently, Turkey. He currently holds the posıtıon of Executıve Chef ın Conrad Dubai where he combines flavours with modern panache.

With a creative approach, Yannis’ style involves plates of food with modern presentation but never forgetting his routes. His cooking style is all about innovation and thinking outside of the box as he believes it’s not just about food but also the whole package and experience that comes with it.

Yannis’ menu focuses on simple plates that inspire to ignite all senses whist using great produce, fresh herbs and the famous Greek olive oil.

YANNIS MANIKIS

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FLOATING ISLAND – OSSIANO

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SPICY TUNA TEMAKI CONE – TASCA BY JOSÉ AVILLEZ

120

FOUR SEASONAL SHRIMP CRYSTAL BAG – ZHEN WEI

123

SEA BASS CEVICHE – THE MEAT CO.

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MOJAMA AND TOMATO BREAD – OSSIANO

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YELLOW FIN TUNA TARTARE – MYTHOS KOUZINA & GRILL

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EMIRATI KINGFISH HAMACHI CEVICHE – BOCA

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LOCAL HAMACHI CEVICHE – THE MAINE OYSTER BAR & GRILL

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BALIK EKMEK – RÜYA

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SEA BAS CARPACCIO WITH MANGO - TAVERNA

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WALNUT CRUSTED SEA BASS – LA CANTINE DU FAUBOURG

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MISO CHILEAN SEA BASS – ARMANI/HASHI

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CODA DI ROSPO – RONDA LOCATELLI

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CANGREO AL COCO – COYA

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CALAMARATA GAMBERI E PISTACCHI – ROBERTO’S

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COASTAL PRAWN STEW – INDEGO BY VINEET BHATIA

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GAMBERI E AGRUMI – ALICI

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PRAWN GHEE ROAST – TRÈSIND

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SPAGHETTI RICCI E RICCIOLA – ALICI

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GRILLED LOBSTER – INDEGO BY VINEET BHATIA

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POLO – ROBERTO’S

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CRISPY OCTOPUS – SOCIAL BY HEINZ BECK

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PULPO ROSTIZADO – COYA

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GRILLED OCTOPUS POTATO CREAM – BALLARÓ

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GRILLED OCTOPUS WITH GREEK BEANS - TAVERNA

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BLACK SEAFOOD PAELLA – BOCA

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SEAFOOD PRAWN RICE – PALM AVENUE

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SEAFOOD FIDEUA – BEBEMOS

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LOBSTER & CRAB THE MEAT CO. - SOUK MADINAT JUMEIRAH

Squid ink crumble 100g all-purpose flour 50g bread crumb 50g parmesan cheese

by GRÉGOIRE BERGER 100g butter, melted 130g almond powder Squid ink

FLOATING ISLAND

OSSIANO - ATLANTIS THE PALM

INGREDIENTS Smoked salmon foam 1l milk 1.250 litter of cream 1 filet of smoked salmon 2 eggs yolks Lime juice Lime zest Salt and pepper for seasoning

Method Mix all together and make a crumble on an oven tray and cook it for 10 minutes at 170C. Cauliflower salad Blanched pieces of cauliflower Shallots Salt for seasoning Lemon dressing

Method Put the smoked salmon, the cream and the milk in a pot and bring to boil, take out of the heat and cover with aluminium foil, let infused for 30 minutes.

Then strain it and bring that mix to 82C, add the yolk and bring up to 82C, strain on ice to cool it down and stop the cook.

Adjust the seasoning with lime juice, zest and salt. Put in a siphon gun and add two cartridges, don’t shake too much. Keep in the fridge.

Method Cut the cauliflower in small pieces, blanched it. At the time of serving, season it with lemon dressing, chopped shallot and salt.

Cauliflower cream 1kg cauliflower, chopped 1 white onion 1l cream Thyme Bay leaf Garlic

Method Cured the salmon for 6 hours. Then rinse it and cut in a regular brunoise.

Cured salmon 1 salmon filet 1kg salt 1kg sugar Chopped dill Orange zest Lemon zest

Assemble Use a very round ladle and dip in nitrogen for 3 minutes then tale out and syphon the salmon foam at half of the capacity and put the garnishes inside: Cauliflower cream, Squid ink crumble, Method Cauliflower salad and Cured salmon. Finish to cover with more Cut the cauliflower in small pieces. Put all the ingredients foam and deep in nitrogen 30 seconds. Put on the plate and in a pot and cook it until it soft. Remove bay leave and dress up with a nice quenelle of Caviar on the top and a bit of thyme. Blend it and strain it. squid ink crumble.

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TASCA BY JOSÉ AVILLEZ - MANDARIN ORIENTAL JUMEIRA

SPICY TUNA TEMAKI CONE

Distribute the brick dough throughout the counter and brush slightly with clarified butter. Roll the cones around the moulds

by LUCIANO MARQUES and, with the help of a sieve, dust with nori seaweed powder. Put it in the pre-heated oven, unventilated, to 165C, for 7 minutes. As soon as the cone is ready, take it out of the oven and let it cool.

Created in 2014 for Mini Bar in Lisbon, it’s inspired by Chef José Avillez’ travels through the world. From the fresh Portuguese seas, the main ingredient: tuna. First, the tuna is carefully sliced, then it’s flavoured according to Chef José Avillez’ inspiration and twist. Finally, the tuna is wrapped in a fragrant and spicy marinade and served in a nori cone. The tuna temaki is finalized with kimchi mayonnaise, chives, red onion pickles and strings of nori.

Spicy marinade 125ml sushi vinegar 150ml avocado oil 4g tougarashi 100ml soy sauce 25g peeled ginger 20g shallot 35g siracha sauce Method Dice the shallots and the ginger and add the remaining marinade ingredients to the hand blender’s container. Blend everything at medium speed and then sieve through a fine mesh sieve. Blend again until you get a homogenous texture.

Kimchi mayonnaise 100g mayonnaise 20g kimchi sauce 1 dried garlic clove grated

INGREDIENTS 1 cone 40g minced tuna loin 1tbsp spicy marinade 7g kimchi mayonnaise 2 red onion pickles Minced chives as required Nori seaweed as required Fleur de sel for seasoning

Method Mix all the ingredients in a bowl and let it marinade in the fridge for 2 hours.

Take the kimchi mayonnaise out of the fridge and sieve through a fine mesh sieve in order to eliminate any remaining pieces of garlic.

Method Start by cutting the tuna into 0.5 centimetre discs. Red onion pickles Season with the spicy marinade, the minced chives and 1 red onion 100ml sushi vinegar fleur de sel.

Cone Brick dough Clarified butter Nori seaweed wraps Stainless steel moulds Method Start by grinding the nori seaweed wraps in a food processor until you get a powder. Cut the brick dough in circles of 22 centimetres diameter and then in 4 quarters. Line the surface where you will be working with cling film and brush it with clarified butter.

Method One or two days before, prepare the red onion pickles. Peel the onion and cut each layer in the shape of a triangle of approximately 1.5 centimetres. In a small pot over medium heat, heat the sushi vinegar to about 80C. Then, immerse the onion triangles in the vinegar. Set aside for at least 24 hours. Ideally, it should be left to rest for 72 hours.

Finishing Fill up the cone with the marinated tuna and finalize with a dot of kimchi mayonnaise, minced chives, 2 red onion pickles and julienne nori.

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ZHEN WEI - CAESARS PALACE BLUEWATERS

Dim Sum Wrappers You can buy ready-made wrappers at a good supermarket 50g potato starch 50g wheat flour, medium gluten level is best 70g boiling water Method Mix the flour and starch together, gradually add the water, to combine and knead the dough with your hand...you are looking for a medium dough firmness. Cover the dough and rest for 30 minutes.

Roll the dough out into wrappers. Roll the dough out and cut into small pieces and press with the palm of your hand. Using a small rolling pin, roll out into small discs.

To achieve a good result when rolling out the dough, a good hand coordination is required. One hand moves the rolling pin halfway over the dough and then rolls back. The other hand turns the wrapper a little each time in a circular motion. Roll, turn, roll, turn, until you have completed the whole circle.

Once you’ve got the rhythm right, the perfect wrappers can be made in no time!

FOUR SEASONAL SHRIMP CRYSTAL BAG

Dipping Sauce 3tbsp soy sauce 1tbsp sesame oil 2 red chilies, seeds removed and finely chopped 3tbsp black vinegar 1tbsp sugar

Method Place the soy sauce, sesame oil, chilies, rice vinegar, and sugar

by YANG TAO (FRANKIE) together in a bowl and mix together.

INGREDIENTS Filling 200g shrimps, wash, devein and cook with tails removed 16g carrots, peeled and cut into small dice 20g water chestnut, drained and cut into small dice 26g asparagus, peeled and blanched Salt for seasoning 14g sugar 5g potato starch

Garnish Shitake mushrooms Caviar orange tobiko Caviar green tobiko

Method Filling the Dim Sum Place the wrappers onto a clean work surface and place a small spoonful of prawn filling mixture in the centre of each wrapper. Hold the filling in the palm of the hand, fold the top together, and pinch together with damp fingers to seal the filling inside.

Method In a mixing bowl, mix the shrimps, carrots, water chestnuts Place the dim sum into a bamboo steamer over a pan of simmering water and cover. Steam for 5 minutes, or until the and asparagus. Season to taste.

Add the sugar and potato starch and mix well together, prawn mixture is completely cooked through. Remove from the steamer and serve immediately. should resemble a firm to the touch consistency.

Add the shitake mushrooms, tobiko orange and green caviar to garnish of the dish.

Serve with the dipping sauce.

100

THE MEAT CO. - SOUK MADINAT JUMEIRAH

INGREDIENTS 100g sea bass fillet, diced small 50ml yuzu juice 30ml lime juice 5g shallots, chopped fine 20g tomatoes, diced small 20g avocado, diced small 20g cucumber, diced small 2g red chilies, sliced 5g salmon roe Seaweed and corn cracker, a few pieces Lime slice Method Skin the sea bass, and make sure all bones have been removed.

Cut the sea bass into small bite sized cubes (about ½ inch each) and transfer to a medium sized bowl.

To the bowl add the lime juice, yuzu juice and zest, coriander, shallots, kosher salt and freshly cracked black pepper.

Gently stir to combine so all the fish is coated in the citrus juice.

In a clean bowl, toss together the cucumber, avocado, tomato, and red chillies.

Add the sea bass and toss to combine. Taste and season with additional salt, pepper or lime juice as needed.

Arrange them in a serving bowl and topped with spoon of salmon roe.

SEABASS CEVICHE CHILEAN SEA BASS FILLET, PICO DE GALLO, CILANTRO, YUZU, AVOCADO, SHALLOTS, ROE, SEAWEED AND CHULPE CORN CRACKER

Seaweed and chulpe corn cracker 100g tapioca seeds 20g crushed seaweed 20g chulpe corn crushed 400ml water

Method Mix the tapioca seeds and water with a pinch of salt in a large boiling pan.

Bring to a simmer and cook for 20-25 minutes, stirring occasionally until the mixture thickens and the tapioca seeds become translucent.

Mix the crushed seaweed and chulpe corn and combine thoroughly.

Spread the mix over silpats on flat baking sheets or baking paper very thinly.

by PRABA MANICKAM Dry in a low heat oven overnight or in sunlight. Once dried completely, break into the desired size and deep fry in very hot oil for a few seconds until the crackers puff up and turn crisp.

Remove the crackers with tweezers and season with salt.

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OSSIANO - ATLANTIS THE PALM

INGREDIENTS 1pcs tuna Mojama from Spain 1 tin piquillos Philadelphia cream cheese Taggiasca olives Sun-dried tomatoes Jalapeños Yuzu pearl Oxalis leaves Salt and espelette pepper for seasoning Method Slice the Mojama in very fine slices with the ham slicer. Prepare a piquillo cream by blending the cream cheese and the piquillo together with the Bamix, adjust the seasoning with salt and Espelette pepper. Remove the olive’s kernels and cut in small pieces.

Tomato meringue 200g egg whites 150g sugar 200g isomalt 60g Sosa tomato powder

MOJAMA AND TOMATO BREAD, PIQUILLO AND OLIVE TAGGIASCHE

Method Make a Swiss meringue by whipping the white eggs with the sugar and the isomalt over water a bath until it rich a temperature of 55C. The whipped with the kitchen aid and add the tomato powder. Spread on a tray and cut in a half round shape and dry overnight.

Plating Roll into the tiny sliced the Mojama the piquillo cream, the

by GRÉGOIRE BERGER jalapeno the sun dry tomatoes, olives and yuzu pearl.

Cut the meringue disk in half and spread a bit of piquillo cream and close the roll between the two half disks like a sandwich, dress up the oxalis leaves on the top. Serve immediately.

104

MYTHOS KOUZINA & GRILL - ARMADA BLUEBAY HOTEL, JLT

INGREDIENTS Tuna 360g tuna loin, cleaned 20g fleur de sel, for curing the tuna 20g olive oil, for curing the tuna 10g Cajun seasoning 80ml tomato vinaigrette Method Cut the tuna in cubes and cure with the fleur de sel, caun and olive oil for about 1 hour.

YELLOW FIN TUNA TARTARE

Tomato vinaigrette 500g tomatoes 100g green capsicum ½ garlic clove 150g red onions 100ml olive oil 10g fleur de sel White wine vinegar

Method Cut the vegetables in chunks and marinate them overnight with the olive oil and fleur de sel.

by ILIAS KOKOROSKOS The next day blend the vegetables through a food processor and add the vinegar to taste. There is no measurements for the vinegar as it depends on the acidity from the tomato, so be Quick, simple dish with tons of flavours. Perfect careful, add slowly - slowly and try before finalizing.

Pass the vinaigrette though a fine mesh to remove the lumps. to have during those hot summer days. The Store in the chiller for maximum 1 day.

vinaigrette used goes back to the Chefs original Plating roots, made with all the ingredients used in a 4 pcs sourdough bread, sliced thin Avocado cubes Greek salad.

Plate the cured tuna and drizzle with the tomato vinaigrette.

Finish with some avocado cubes and thin slices of sourdough bread.

107

INGREDIENTS Whitefish 2kg (4 1/3 lbs.) fresh whitefish 200g (1 cup) vegetable oil (for frying) 600g (4 ½ cups) salt 1kg (5 cups) sugar 5 parsley stalks 5 dill stalks 50g (1/3 cup) green apple 1 drop grape seed oil Terlaner wine sauce 500g (1 lbs.) whitefish carcasses 50ml (¼ cup) grape seed oil 1 leek 500ml (2 1/8 cups) beef consommé (see basic recipes) 500g (1 lbs.) crushed ice 100g (½ cup) salted butter 200ml (1 cup) Terlaner wine Other ingredients 5 pickled elderflowers (see basic recipes) 20 pickled green elderberries (see basic recipes) 20 pickled wild garlic seeds (see basic recipes) Lovage oil (see basic recipes) METHOD Whitefish Clean the whitefish, saving the scales. Purge the scales in running water for a couple of hours, drain, spread them on a baking paper sheet and place in a dehydrator set at 50C for about 5 hours. Once completely dried, fry them in oil at 190C until golden and crunchy.

Fillet and pin bone the whitefish; marinate it with the salt and sugar flavoured with the dill and parsley stalks for 2 – 2 ½ hours (depending on the size of the fillets). Rinse the fish under cold water, dry well, remove the skin, and dice it perfectly obtaining a tartare.

Season the tartare with the brunoised green apple, chopped dill and a drizzle of oil.

Terlaner wine sauce Clean the whitefish carcasses in running water for 1 hour, toast them in a pan with a drizzle of grape seed oil. Drain the carcasses in a mesh tray to remove the excess fat.

Separately, sweat the leeks in a pan, add the whitefish carcasses, the beef consommé and the crushed ice. Bring the

by NORBERT NIEDERKOFLER stock up to the boil and reduce down for about 3 hours. Strain the fish stock. and whisk up the sauce with the salted butter and some Terlaner wine.

WHITEFISH TARTARE COOK THE MOUNTAIN, THE NATURE AROUND YOU

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by RENE JOHARI

INGREDIENTS 50g lemongrass smoked cured salmon 2tbsp lime coriander cream cheese 2tbsp guacamole Dill tips as garnish 6pcs multi seed sourdough toast, thinly sliced and toasted Lime coriander cream cheese 2tbsp cream cheese 1 lime, ½ lime juice and ½ zest 2g coriander leaves, chopped Salt and pepper for seasoning Method In a bowl, fold all the ingredients and season with salt and pepper.

Guacamole ½ hass avocado 8g shallots, brunoise 1 garlic clove, chopped ½ red chili, deseed ½ lemon, juice Salt and pepper for seasoning Method In a bowl or stone pestle, mix all the ingredients together to form a course creamy mix and season with salt and pepper.

Finishing Thinly slice the cured smoked salmon.

On the toast, pipe dots of the lime cream cheese and guacamole around the toast surface.

Place the salmon between the space of the piped cream cheese and guacamole. Garnish with fresh picked dill.

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MY SQUARE - DOUBLETREE BY HILTON DUBAI, BUSINESS BAY

LEMONGRASS SMOKED CURED SALMON, LIME CORIANDER CREAM CHEESE AND GUACAMOLE BRUSCHETTA

INGREDIENTS 80g king fish Hamachi 2pcs radish 20g kohlrabi 10g shallot rings 10g crispy corn 5g sliced coriander 50ml leche de tigre amarillo (recipe below) Chive oil (recipe below) Herbs and edible flowers Method Slice the fish fine.

Cut all the vegetables into thin rings and place them in icewater for the crispy texture.

Marinate the hamachi in the leche de tigre amarillo for about 5 minutes with the sliced coriander. Season the radish, shallot rings and kohlrabi with olive oil and salt.

Place the fish onto the plate. Add more leche de tigre if needed.

Garnish with the chilled vegetables and chive oil drops. Finish it off with crispy corn, herbs and edible flowers.

BOCA - DIFC

EMIRATI KINFISH HAMACHI CEVICHE HAMACHI, CRISPY CORN, AJÍ AMARILLO AND LECHE DE TIGRE

Leche de tigre amarillo 217g lemon juice 154g aji amarillo purée 36g red capsicum purée 15g soy sauce 48g yuzu 2g salt 2g black pepper 17g ginger, grated

Method

by MATTHIJS STINNISSEN Mix all the ingredients in a bowl, let it sit for 12 hours in the fridge.

Strain through a fine sieve into a nice liquid sauce.

Chives oil

An ode to Matsuhisa local fish farm. I use the new 150g chives local Hamachi for this recipe, but any meaty white 300g olive oil Method fish could do.

Wash the chives. Blend all for about 10 minutes or until the olive oil has absorbed all the chive colour. Strain slowly through a fine cloth in the fridge.

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THE MAINE OYSTER BAR & GRILL - THE DOUBLETREE BY HILTON, JBR

LOCAL HAMACHI CEVICHE

INGREDIENTS 100g hamachi filet raw 1g sea salt 4 limes 1g aji amarillo 4g red onions 1g red chillies 1g ginger 1g garlic 1g coriander 5g sweetened milk 10g sweet potato cubes 1g sweet potato chips 10g popped corn, optional

Method

by SARADHI DAKARA Cut the Hamachi fillet into small cubes.

Season the fish with sea salt and mix well. This process also cures the fish.

What’s the best way to eat fresh fish other than Squeeze fresh lime and add the coriander, sliced red chilli and sliced onion to the fish. ceviche? This is my all-time favourite simple Grate the ginger and garlic and add to the fish. Finish with aji amarillo and sweetened milk. ceviche recipe.

Mix all the ingredients together until the fish is well coated.

Garnish with blanched sweet potato cubes.

Finish with sweet potato chips and serve in any bowl over ice.

115

INGREDIENTS Mackerel 75g salt 50gr muscovado sugar 20g lemon, zest only 10g coriander seeds, crushed 2g mustard seeds, crushed 6g black peppercorns, crushed 20gg lemon verbena leaves, shredded 3 mackerels about 350gr each, trimmed and filleted 50g olive oil Compressed cucumber 4 small cucumbers, peeled 5g table salt 5g caster sugar 15ml lemon juice Garnish Baby gem lettuce Heritage tomatoes Lemon garlic dressing Method Put all the ingredients except the Mackerels and olive oil into a food processor and blitz to break down the aromatics a little. Place the mackerel fillets skin side down on the work surface and sprinkle the flesh with aromatic mixture. Place one mackerel fillet on top of another, flesh sides in, and tightly wrap the pairs in cling film. Place on a lipped tray and leave in the fridge for 2 hours. After this curing time, rinse quickly under cold running water and pat dry with a cloth. Keep in the fridge until needed.

Place cucumbers and compression liquor in a sous vide bag, sous vide all the way for 1 hour, wash the cucumbers in ice water and lay out neatly on a damp cloth on a tray.

On a slicing machine thinly slice the baguette, arrange on a tray and cover with another tray to keep flat. Bake in the oven until crisp and golden brown. Keep in an airtight container.

To serve Grill the mackerel skin side only, cut the baby gem lettuce into thick slices and sear in a hot pan until nicely coloured. Cut the heritage tomatoes and dress in the lemon garlic dressing, season nicely.

Place three pieces of seared lettuce on each plate, top with the cured grilled mackerel, arrange the dressed tomatoes and compressed cucumber attractively. Pipe small drops of

by COLIN CLAGUE the herb dressing randomly around the plate and drizzle extra lemon and garlic oil all around.

Arrange the crisp bread over the dish and garnish with dressed herbs and baby leaves, also the finely sliced red radish.

RÜYA

BALIK EKMEK - TURKISH FISH SANDWICH

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TAVERNA - WATERFRONT AT SOUK MADINAT JUMEIRAH

INGREDIENTS Mango passion fruit vinaigrette 125g mango 90g passion fruit 60g olive oil 10g Sugar syrup Salt and pepper for seasoning Method In the blender, blend the mango, passion fruit, sugar, salt, and pepper for a minute. Add slowly the olive oil until it becomes thick. Check the seasoning and keep it in the fridge for two days.

Vanilla oil 2 vanilla bean pods 125ml canola oil Method Scrape the vanilla bean seeds into the thermo mixer, the canola oil and add the vanilla bean pod. Mix for ten minutes at 40C, 3 speed. Keep it for 24 hours in a clean jar before use.

SEA BASS CARPACCIO WITH MANGO, CUCUMBER AND BOTTARGA FROM MESSOLONGHI

Plating Mango small dice Cucumber small dice Fresh lemon juice Vanilla oil Virgin olive oil Mango-passion vinaigrette 2 sea bass fillets Croutons Dill leaves Bottarga from Messolonghi, slices Kosher salt and black pepper for seasoning

Method Remove the skin of the sea bass. With the sharp knife cut the fish into very thin slices (approximately 2mm) and put it on the plate.

Season with some salt and pepper, sprinkle it with lemon and let it marinate for approximately 1 minute.

Scatter on the top the mango, cucumber, the croutons, slices

by THEODORE ROUVAS of bottarga and some drops of the vinaigrette and drizzle the vanilla oil all over the Carpaccio.

Garnish with dill leaves and finish with some drops of virgin olive oil.

119

LA CANTINE DU FAUBOURG - JUMEIRAH EMIRATES TOWERS HOTEL

Method Cook the quinoa in the vegetable stock, for 30 minutes (until it is cooked) strain it and place to one side. In a sauce pan, Sautee the pumpkin in the butter for 5 minutes until golden, then add the onion, garlic and thyme. Add the quinoa to the mix and season properly, wait to serve.

WALNUT CRUSTED SEABASS

by GILLES BOSQUET

INGREDIENTS Walnut crust 100g butter, softened 100g walnuts, roasted 100g breads crumbs Salt and pepper for seasoning

Sautéed parmesan 200g parmesan shower 500ml fish stock 200g butter 200g cream 50g onion 20g celery 20ml lemon juice

Method Sauté the onion in 30g of butter until it lightens. Then add the Method celery, fish stock, lemon juice and reduce by half of the stock.

Put all of the ingredients in the Robot coup until you get a Add the cream and reduce by 2/3 add the parmesan and the nice mix, then place this walnut mix between 2 sheets of rest of the butter and seasoning, reserve the sauce for later. butter paper and spread the butter mix all over making sure it covers the sheet of butter paper, place it in the Finishing fridge until it becomes hard. With a sharp knife cut the 160g sea bass sheet of walnut butter the same size as your fillet and 1 portion butter walnut crust 120g quinoa mix keep it in the fridge.

100ml sauce Quinoa Method 100g quinoa Sear the sea bass fillet without the skin, cooking it on one side 30g butter only. Turn the fillet over and remove it from the fire, put the walnut 35g pumpkin, cubed butter on top of the filet and bake for 5 minutes.

2l vegetable stock 20g onions, diced Plating 5g garlic, chopped Remove from the oven and place it on top of the hot quinoa.

Thyme Add the sauce around the quinoa as shown in the picture.

120

INGREDIENTS Bluefin tuna and otoro Ponzu Green apple julienne Fleur de sel Method Make a tataki with the Bluefin tuna with 40gr (2 portions). Season it with table salt and cook it with a blowtorch. After cooking, glaze it with the orange and ginger lacquer and cut in half.

With the otoro, make a nice sashimi piece, season on top with ponzu and roll a bit of apple julienne making a thin cannelloni.

Orange and ginger lacquer 100ml orange juice 20g brown sugar 200ml chicken stock 30ml soy sauce 50g ginger slices Method In a sauce pan add all the ingredients and bring to a boil, simmer until it turns to a syrup. Pass it through a sieve and glaze the Bluefin tuna with it.

Oyster Warm the oyster in a dashi broth Cauliflower purée and emulsion 1.5kg cauliflower 500g heavy cream 500g whole milk 1000g chicken stock 50g cold butter Sea salt and wasabi paste for seasoning

BLUEFIN TUNA, OYSTER FROM “MOINHOS DOS ILHÉUS”, CAULIFLOWER AND WASABI

Method Cook the cauliflower in the liquids, season with salt and let it cook until it is tender. Strain the liquid and reserve it. Blend the cauliflower in a Thermomix for 5 minutes, finish it with cubes of cold butter.

Add the wasabi and remove one part from the Thermomix and pass through a fine sieve. The other, keep in the Thermomix, add the liquid from the cooking to make the emulsion, season if needed and pass through a fine sieve.

Plating

by RUI SILVESTRE 1 ice plant 1 nasturtium leaf 3 cubes of green apple 3 roasted pumpkin seeds

MISO CHILEAN SEA BASS

by JIN CHUL KIM (JIMMY)

ARMANI/HASHI - ARMANI HOTEL

INGREDIENTS 200g Chilean sea bass 30g Japanese plum 20g honey 20g eggplant 5g mix cress Method Cut the Chilean sea bass to a desired size and marinate it for 2 hours with the fish marinate sauce.

Grille the sea bass for about 12 min on charcoal.

Fish marinate sauce 50g shiro miso 27ml mirin 13g sugar Method Combine the shiro miso, mirin and sugar together until the sugar is incorporated with the shiro miso and mirin.

Basil miso sauce 100g shiro miso 30ml olive oil 70ml rice vinegar 20g fresh basil 10g sugar Method Combine the shiro miso, olive oil, rice vinegar, fresh basil and sugar together until the sugar is incorporated with the shiro miso and mirin.

Finishing Pan fry the eggplant and place it on the plate with basil miso sauce.

Pour the plum sauce on the sea bass.

Serve with mix cress.

124

INGREDIENTS 4 monkfish tails, each 220g 100g salicornia 12 caper berries 50g rocket Extra virgin olive oil Salt and pepper for seasoning

RONDA LOCATELLI - ATLANTIS THE PALM

Method Wash and clean the Salicornia by cutting the stalks as it is hard to eat. Blanch it in salt water for a couple of seconds, drain and keep aside.

Season the monkfish tails. In a non-stick pan add vegetable oil and sear the fish for 3 to 4 minutes on each side, then turn the heat down, and let the fish rest for a couple of minutes.

Season the rocket and toss with extra virgin olive oil.

Agrodolce sauce 5tsbp white wine vinegar 70g caster sugar 100 capers in brine, drained washed and dried 100ml extra virgin olive oil Method Add the vinegar and sugar in a small pan and let it boil until it is reduced to clear syrup.

Hand blends the capers very slowly, and adding the clear syrup.

Blend it with oil until creamy. Transfer in to a very small pan and keep in a very slow heat for about 20 minutes until any excess of liquid disappears and the sauce becomes thick.Leave to cool.

CODA DI ROSPO IN SALSA DI NOCI E CAPPERI - MONKFISH WITH WALNUT AND CAPER SAUCE

Walnut paste 250g walnuts, skinless 50g Grana Padano cheese 1 garlic clove 65ml hot water Method Prepare the walnut paste, roast the walnuts in the oven for 12 minutes at 165C. When still hot, blend in a mixer with all the ingredients together until it becomes a smooth paste.

Finishing Mix the agrodolce sauce with the walnut paste then slowly mix in the vinegar and half the olive oil, the sauce will become paler.

Keep warm.

Spoon the walnut and caper sauce on the centre of the plate.

by SALVO SARDO Arrange the Salicornia on top, and place the monkfish medallions around. Spoon over the pan juices and drizzle with the rest of the olive oil. Finish with the rocket on top of the chard and couple of caper berries around.

127

COYA - FOUR SEASONS RESORT, JUMEIRAH BEACH ROAD

INGREDIENTS 800g king crab shoulder in the shell 600g coconut milk 30g coriander stalks 25g aji rocoto 5g chopped coriander 5g chopped chives 4g diced rocoto chilli Salt and lime juice for seasoning 1pc avocado 20g diced cucumber, torched 16g Oscietra caviar Pinch of crushed black sesame seeds

by BENJAMIN WAN Pinch of togarashi pepper Pinch of coriander cress Drizzle of curry oil

CANGREJO AL COCO KING CRAB, AVOCADO, COCONUT AND OSCIETRA CAVIAR This is a dish we created when we had excess from a king crab leg dish. So we used the left over shoulder and poached it. Avocado goes well with crab, so it’s our take on crab and avocado salad.

We enhanced them both with flavours that get along well - coconut, lime juice to cut the richness of the reduced coconut and avocado; caviar for its saltiness and a little bit of heat from the rocoto chilli. The curry oil goes well with the crab and coconut and rounds off everything nicely.

Method Sous vide the crab, coconut milk, coriander and rocoto chilli at 65C for 45 minutes and cool.

Remove the crab from the milk and pick down to remove any shell.

Reduce the coconut milk to a slightly thick double cream consistency.

Season the crab with salt and lime juice. Add the chopped chives, coriander and diced rocoto.

Sauce the plate with some of the dressing.

Arrange thinly sliced avocado on the plate, add a spoon of crab meat on top.

Arrange thinly sliced avocado on top of the crab.

Garnish with burnt cucumber, caviar and the cress.

Dust with crushed black sesame and garnish.

Finish with a drizzle of curry oil.

128

Burrata cream 50g burrata cheese 15g fresh cream Method Blend the burrata and the fresh cream with a hand blender until you get a smooth texture.

Red prawn tartar 50g Sicilian red prawns, body deveined 2g Sicilian lemon zest 1g maldon sea salt 5g extra virgin olive oil

CALAMARATA GAMBERI E PISTACCHI - CALAMARATA PASTA WITH SICILIAN RED SHRIMPS, BURRATA, PISTACHIO, CHERRY TOMATO SAUCE

Method Dice the prawns previously deveined, toss in a quarter of lemon zest and season with salt and extra virgin olive oil.

Pistachio bread crumble 50g white bread, no crust 20g toasted pistachio 3 basil leaves Salt and black pepper for seasoning Method Blend the bread, pistachio, and basil in a food processor for few seconds, season with salt and black pepper.

ROBERTO’S - DIFC

by FRANCESCO GUARRACINO

INGREDIENTS Prawns bisque 50g Sicilian red prawns, only the heads 60g cherry tomato halved 5g garlic clove peeled 20ml extra virgin olive oil Salt and pepper for seasoning Method In a saucepot sautéed with olive oil and garlic, the prawns head until they golden up. Add the halved cherry tomatoes, season with salt and black pepper.

Cook at medium heat for 5 min until the cherry tomatoes will soften. Strain well all the sauce and set aside.

Calamarata 100g calamarata pasta from Gragnano Basil leaves Bisque Burrata cream Red Prawns Tartar Pistachio bread crumble Method Fill a large saucepan with water, put the lid on and bring to boil over high heat. Add a good pinch of sea salt, add the calamarata pasta and cook al dente approximately 10 minutes and save some starchy water for later. Heat the bisque in a saucepan.

Strain the pasta and toss into the sauce. Cook the calamarata in the sauce for 2 minutes, use some pasta water if gets to dry.

Away from heat toss in the prawn tartar, the burrata cream and basil leaves. Finish the plate with pistachio crumble.

131

INDYA BY VINEET - LE ROYAL MERIDIEN BEACH RESORT & SPA

INGREDIENTS 4 tbsp vegetable oil 1 garlic clove, finely chopped 2 onions, finely chopped 1 tbsp fresh ginger, finely chopped 1 tbsp green chilli, finely chopped 6 lime leaves - kaiffir 2.5cm pcs lemongrass 3 tomatoes, chopped ½ tbsp red chilli paste

by VINEET BHATIA ½ tbsp garlic paste 600ml thick coconut milk 24 medium-sized raw prawns, shelled and de-veined This dish was created way back in mid-1999, at Grated coconut, to garnish Salt for seasoning

COASTAL PRAWN STEW

my Zaika Restaurant London, that was the first Indian restaurant to get awarded the Michelin Star, way back in 2001. Ever since it features in all my restaurant menus.

It is, actually, quite a simple dish with the naturally sweet flavour of coconut offset by the kaiffir lime leaves and hint of lemongrass. The red chilli paste, along with the finely chopped green chillies bring in a slight kick which is quite a pleasant surprise!

Method Heat the oil in a deep pan, add the garlic and sauté until softened but not coloured. Add the onions, ginger and green chilli and sauté until the onions are pink.

Add the lime leaves and lemongrass and let them infuse in the onion masala over a gentle heat for 3 minutes. Stir in the tomatoes and cook over a low heat for about 4 minutes, until the oil leaves the sides of the pan.

Add the chilli and garlic pastes and sauté for 1 minute. Pour in the coconut milk and bring to the boil, then reduce the heat and simmer for 3 minutes.

Finally add the prawns and season with salt. Cook the prawns gently for about 3 minutes, until they firm up.

Best enjoyed with steamed rice.

132

INGREDIENTS Prawns 1 red Mazara prawn 1 Carabineros prawn 1 blue Caledonian prawn Method Shell the prawns without removing head and tail. Make an incision below the head and above the tail. With the help of tweezers de-vein the prawns. Place your prawns on a tray, sprinkle with a pinch of maldon salt 5 minutes before serving.

Repeat the process for the other prawns.

Lemon gel 100ml lemon juice 35ml sugar syrup 3g agar agar Grapefruit gel 100ml grapefruit juice 25g sugar 3g agar agar

ALICI - BLUEWATERS ISLAND

Blood orange gel 100ml blood orange juice 15gr sugar 3gr agar agar

GAMBERI E AGRUMI

by DOMENICO SANTAGADA

Ranked as the finest selection of prawns, the Red Mazara prawn, the Carabineros and the Blue Caledonian varieties are the hidden gems of Southern Italy. This dish allows the discovery and comparison of three varieties of prawns paired with citrus. Accentuating the characteristics of each prawns, the gel acts as a contrasts or similarity in flavour profile.

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Method - For all 3 Gels Combine all the ingredients in a pot and bring to a boil on a lowmedium heat. Once boiled, transfer into a container to allow it to cool and set. Place in the fridge to set. Once set, place in a blender and blend until you have a smooth texture. Pass the gel through a sieve to remove excess air and any solids. Place into a squeeze bottle and set aside in the fridge. Repeat for all 3 gels.

Garnish Basil sprouts Marjoram Dill Plating In a shallow plate, place crushed ice to fill the entirety of the space. Place your 3 prawns, symmetrically on the ice with enough spacing between them. Top each prawn with the pairing gel as follows: Red Mazara Prawns: grapefruit gel, garnished with dill.

Blue Caledonian Prawns: blood orange gel, garnished with basil sprouts.

Carabineros Prawns: lemon gel, garnished with marjoram.

TRÈSIND - VOCO HOTEL, SHEIKH ZAYED ROAD

INGREDIENTS 300g de-shelled prawns (Size 21-25) 100g coriander seeds 50g Kashmiri red chillies 10g black pepper 10g cumin seeds 5g fenugreek seeds 5g cloves 5g star anise 5g fennel seeds 10g curry leaves 2 coriander sprigs 10g ginger, chopped 40g garlic, chopped 50g onions, chopped 100g button mushrooms 3g asafoetida 10g curry leaf powder 20g ghee - clarified butter 8g coriander, chopped 10ml lemon juice

by HIMANSHU SAINI Salt for seasoning

PRAWN GHEE ROAST, CURRY LEAF AND MUSHROOMS

Method Dry roast coriander seeds, black pepper, cloves, fenugreek seeds, cumin, star anise, fennel seeds and Kashmiri red chilly in a hot pan. Keep aside and let it cool.

Blend the roasted spices with onion, ginger and garlic to make a fine paste.

Temper asafoetida and curry leaves in clarified butter.

Add the blended masala, adjust the seasoning with salt and cook it for 5 minutes.

Add prawns to the masala and cook it for 3 to 4 minutes. Finish it with chopped coriander and lemon juice.

With this dish, I want to highlight the importance of spices in Indian cuisine and how it can be paired with earthiness of mushroom, fragrant curry leafs and the umami of prawns. Ghee roast is a Mangalorean masala made by grinding spices and chili. The masala is roasted in ghee to impart its beautiful aroma. This version of ghee roast is done with prawns and served with sauté Plating Roast the curry leaf in a microwave and blend it to fine powder. mushrooms and curry leaf dust.

Roast the mushrooms in a hot pan and it dust with curry leaf powder. Plate prawn ghee roast & garnish it with mushrooms and coriander sprig.

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INGREDIENTS 120g sea urchin pulp 160g amberjack fillet 1 garlic clove 1 red chili 50ml extra virgin olive oil Fresh chives Fresh lemon Method Fillet your amberjack, removing all the bones. Remove the skin from the fillet. Slice your fillet into small cubes. Season with salt, pepper, olive oil and chopped fresh chives. Set aside in your fridge.

ALICI - BLUEWATERS ISLAND

Pasta dough 400g semolina flour 100g 00 flour 4 medium sized fresh eggs

SPAGHETTI RICCI E RICCIOLA

by DOMENICO SANTAGADA

Highlighting the authentic flavours of southern Italy, the Spaghetti Ricci e Ricciola is a perfect depiction of where Domenico grew up, living on the water fronts of the Calabrian coast. With a twist on a classic, by incorporating Amberjack tartare and Sea Urchin pulp, this dish, rich in flavours and finished with a lemon zest takes him back to his roots, is the signature dish that will follow him in all his culinary adventures.

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Method Mix the two flours together in a mixing bowl. Add the eggs to the flour mixture. Work your dough for approximately 10 minutes until the dough is silky and smooth. Set aside and let it rest for 30 minutes, cover with cling film. With the help of a rolling pin, flatten your dough to an approximate thickness of 3mm. Sprinkle the surface of your pasta sheets with flour to ease the process. Using a spaghetti chitarra cutter (or simply by folding the dough and cutting with a sharp knife), allow for 3mm spacing in order to achieve a square shaped spaghetti.

Portion your pasta at 120g per serving.

Cooking Method In a large pot, bring water to a boil, with salt. Drop your spaghetti in the boiling water pot and cook for 2 minutes. Transfer the spaghetti into the pan and continue to cook for 2 minutes. In a pan at low-medium heat, place olive oil, sliced garlic and chili.

Stir until golden and use 1 ladle of boiling water to avoid the base of your sauce to overheat. When the liquid has reduced, remove the pan from heat, add the sea urchin pulp and stir until you achieve a creamy texture. Adjust with salt and pepper to your liking.

Place the pasta in a plate, lay your amberjack tartare on the top, and finish with fresh lemon zest grated on the top and olive oil.

INDEGO BY VINEET BHATIA - GROSVENOR HOUSE, DUBAI MARINA

GRILLED LOBSTER, BROCCOLI KHICHDI WITH TOMATO LOBSTER JUS

Broccoli khichdi 2tbsp vegetable oil / 2tbsp unsalted butter / 1tbsp black mustard seeds / 2 sprigs curry leaves / 2 medium size shallots, sliced / 1tbsp ginger, peeled and chopped / 1tbsp garlic,

by VINEET BHATIA peeled and chopped / 1tbsp green chillies, chopped / ½ head broccoli florets, chopped, blanched and puréed / 3tbsp Greek yogurt, whipped / 160g basmati rice / 400ml shellfish stock / Salt This dish was first created in 2004 at our restaurant for seasoning

Rasoi by Vineet, London that also went on to get a Michelin star in 2006. And so, when Indego by Vineet, Dubai opened in 2005 it had to feature in the launch menu and ever since has always featured in the menu in some form or the other.

Hitherto, khichdis were only meant for the sick and ailing, and comprised of rice and lentils. But this redefined khichdis is to be a risotto-like preparation, containing different ingredients than just lentils with rice. This is not a traditional recipe but if eaten with the eyes closed the flavour profile is very much within the boundaries of Indian cuisine. For me, this dish in entirety summarised my interpretation of ‘Evolved and progressive Indian’!

INGREDIENTS Grilled lobster 2 lobsters, cut into halves / 2tbsp ginger, peeled and chopped / 1sprig curry leaves, chopped / 2tbsp red chilli and garlic paste / 2tbsp vegetable oil / Salt for seasoning / 2tbsp unsalted butter

Method Heat oil and butter in a stock pot. Add the mustard seeds and when they start to crackle, add curry leaves. Add the sliced shallots and sauté until translucent.

Add chopped ginger, garlic and green chillies, sauté for 2 minutes before adding the basmati rice. Stir until the rice is coated with oil and butter.

Add the stock and salt. Bring to boil and reduce heat to simmer.

Cook until the rice is ¾ done.

Add the broccoli purée, whipped yogurt and cook until the rice is tender and all the liquid is absorbed, stir in the butter and lobster claw meat.

Lobster jus 4tbsp vegetable oil / 1tbsp black mustard seeds / 1 fresh red chilli, coarsely chopped / 1 medium size onion, chopped / 2 garlic cloves, coarsely chopped / 1medium size carrot, coarsely chopped / 1 celery stick / 1tsp turmeric powder / 3 lobster shells, except the tails / 1tsp coriander powder / 1tsp cumin powder 1tsp red chilli powder / 4tbsp tomato purée / salt for seasoning 40ml double cream / 30g unsalted butter

Method Heat oil in a stock pot, add the mustard seeds. When they begin to crackle, add the red chilli, roughly cut onion, garlic and celery. Sauté until the onion is slightly coloured.

Add the lobster shell and cook until they turn red. Add the tomato puree and the spice powders, sauté for 2 minutes. Add Method water and bring to boil. Simmer for 15 to 20 minutes.

Loosen the lobster meat from the tail, place the chopped Take the jus off the heat and strain, boil the jus until reduced by ginger and curry leaves on the shell and return the meat half. Season it with salt and finish off by adding the cream and to the shell. butter.

Rub the lobster meat with salt, chilli and garlic paste.

Broccoli chips (optional) Heat oil in an ovenproof frying pan, add the lobster tails, 3 broccoli florets, finely sliced / 1tsp chaat masala flesh side down, and the claw meat and leave until lightly coloured. Put the butter on top of the lobster and place in Method an oven preheated to 190C/gas mark 5 for 7-8 minutes to Spread the finely sliced broccoli florets out on a baking tray and sprinkle with chaat masala. finish cooking the lobster.

Put in an oven at very low heat until dried out, then set aside.

Remove from heat and set aside.

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POLPO SLOW COOKED ROASTED OCTOPUS AND ARTICHOKE IN CACIO E PEPE SAUCE

ROBERTO’S - DIFC

by FRANCESCO GUARRACINO

Method Blend all the ingredients with a hand blender.

Cacio e pepe sauce 50ml fresh cream / 15g full fat milk / 35g grated pecorino cheese INGREDIENTS 1kg boiled octopus, tentacle only / 60g Salmoriglio 1g freshly ground black pepper sauce / 100g octopus mayommaise / 200g cacio e Method pepe sauce / 5 roasted artichokes, quartered / 200g In a small saucepot heat the milk, cream and black pepper, give cacio a gentle boil for few minutes only. Remove from fire cool down for e pepe sauce 2 minutes and whisk in the pecorino cheese.

Boiled octopus 3kg fresh octopus throughly washed / 60g onions, Octopus mayo chopped 60g celery, chopped / 60g carrots chopped Water from the octopus, reduced to 50ml / 150ml corn oil Method Method In a big casserole add the previously chopped onion, Strain the octopus water from the celery, carrots and onion. carrots, celery.

Reduce the water on high heat to 50 ml. It will take a few hours.

Fill up with cold water and bring to boil.

Cool down the reduction in the chiller, it will turn to a thick gelatine.

Dip the octopus in the boiling water for few seconds With a hand, blender add the octopus water reduction and pour holding it from the head. in little by little the corn oil until a thick sauce. This process is similar Repeat this process 3 times until the octopus will curly to the homemade mayonnaise. Add the mayo in a piping bag up. and store in the chiller.

Once the water starts boiling again, add the octopus inside and cook at medium-low heat for about 1 and Roasted artichokes 1.5kg fresh artichokes / 20g rosemary / 50ml lemon juice / 20g half hour.

Check the consistency of the octopus by slicing and thyme / 4 garlic cloves / 30ml extra virgin olive oil / salt and black pepper for seasoning trying a small piece. It should be nice and tender. If not, extend the cooking time Method Once done keep the octopus in its water until it cools Clean the artichokes by removing all the external hard leaves down, this will further soften the meat. and part of the stem. Soak in iced water with a drizzle of lemon Carefully remove the octopus from the water be careful juice to prevent oxidation. In a casserole, sautéed the artichokes with olive oil and garlic at medium heat. Season with salt, black not to remove the skin on it. Store in the chiller.

Save all the water from the octopus. pepper, add the herbs and lemon juice. Cook covered at low The octopus should be completely cold before cutting. heat until soft. Cool and slice into 4 wedges.

Once cold remove one by one the tentacle using a Polpo e Carciofi sharp knife.

Heat a cast-iron pan to a very high temperature. Add a drizzle Cut the tentacle approximately 10 centimetres long of olive oil and the octopus tentacle. Roast until gold and brown and keep them aside. colour. Add the artichokes cook for 2 minutes. Turn off the fire Salmoriglio 20ml extra virgin olive oil / 10ml lemon juice / 1g salt / 4g garlic clove, peeled / 4g mint leaves / 4g parsley 10g anchovies in oil / 10ml white vinegar

and pour into the salmoriglio sauce. In another small pot warm up the cacio e pepe sauce been careful not to overheat. Plate the octopus and the artichokes. Drizzle the cacio e pepe sauce over. Finish the plate with octopus mayo.

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SOCIAL BY HEINZ BECK - WALDORF ASTORIA, PALM JUMEIRAH

CRISPY OCTOPUS WITH APPLE, POMEGRANATE AND SEAWEED

2 to 3 hours. The result should be a liquid that is very thick, with a beautiful, intense purple colour and a strong flavour of octopus.

by FRANCESCO ACQUAVIVA Let the liquid cool down. Create an emulsion with a hand blander of this octopus water and sunflower oil. Adjust with the white balsamic vinegar and if need it salt and pepper. Keep in a piping This dish was created in the summer of 2018 bag in the fridge before to use. when the hot temperatures of Dubai made me Seaweed sponge 300g cashew nuts / 200g egg white / 100g egg yolk / 10g allcrave something deliciously tasty but light and purpose flour / 20g sugar / 3g salt / 120g nori seaweed / 20g fresh. My mind immediately turned to octopus kombu seaweed / 20g wakame seaweed

which is incredible when eaten warm or cold. I did few tests and in the end I found an incredible harmony of flavours pairing the octopus with pomegranate, accompanied by seaweed for its minerality and green apple for a touch of acidity. From that moment on, this dish has been on the menu of the Social by Heinz Beck Restaurant, and is one of our signature dishes.

INGREDIENTS Octopus tentacles 1kg octopus fresh / 10kg water / 100g white onion / 100g carrots / 100g celery / 3g black pepper corn / 2g rock salt Method Place the water with the rest of the ingredients in a large pot and bring to boil. Add the octopus and cook in the boiling water for 20 minutes. Then, turn off the fire and let the octopus rest inside the pot for another 20 minutes to allow all the ingredients to infuse. Remove the octopus and let it cool down. Once cool, separate the tentacles from the head, cutting each tentacles in 3 pieces. Keep in the refrigerator before until ready to use.

Method Mix all of the ingredients in a termo-mix machine for 4 minutes at maximum speed. Strain the mixture. Fill a siphon bottle with the mixture and charge it with 2 gas. Shake the siphon then let it rest in the refrigerator for 1 hour. Spray the inside of a paper cup with non-stick spray, then fill the cup 2/3 full and cook in the microwave for 45 seconds. Repeat for additional cups. Let the sponge cool down and keep them in the refrigerator until time to use.

Pomegranate gel 150g fresh pomegranate juice / 2g salt / 15g white balsamic vinegar / 2g xantana Method Mix all of the ingredients with a hand blander until create a gellike texture. Keep it in a piping bag in the refrigerator before use.

Baby potato chips 100g baby potato / 200g sunflowers oil Method Peel the potato, slice with the slicer machine and leave in ice water for 20 minutes. Fry the potato in hot oil 163C for 2 to 3 minutes until they become gold and crispy. Add a touch of salt and keep warm before to use.

Assemble Roast the octopus for each side in a not stick pan with a spoon of olive oil and a bit of rosemary. Clean a green apple and cut in small batonette and keep in ice water before to use. Clean a Octopus mayonnaise 300g octopus water reduction / 200g sunflowers oil / 30g pomegranate and same the beautiful red seeds. white balsamic vinegar / salt and pepper for seasoning Plating Method Return the head of the octopus to the pot with the hot water and aromas and keep boiling it for 2 to 3 hours.

Strain the liquid through a sieve into a smaller pot to remove everything and boil the liquid again for another

Place some drops of octopus mayonnaise in a plate, place some drops of pomegranate gel and on top of that put 3 piece of roasted octopus. Place 3 small piece of seaweed sponge, decorate with the pomegranate seeds, the potato chips, few baby herbs and in the end the green apple.

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COYA - FOUR SEASONS RESORT, JUMEIRAH BEACH ROAD

PULPO ROSTIZADO ROASTED OCTOPUS, POTATO, BOTTARGA AND OLIVES

by BENJAMIN WAN

This was quite an easy dish to concoct. Octopus and potato with paprika and olive oil. We made the potato lighter, added some heat from the aji amarillo and added smoked butter. Then we added some intense flavours and textures to the overall dish, breadcrumbs for crunch, bottarga and black olive for saltiness.

INGREDIENTS 1 octopus, tentacles 30g sliced ginger 8pc black peppercorns 500g cooked potato 100g smoked butter 300g milk 50g cream 5g Maldon salt 10g aji amarillo puree 20g bottarga Pinch of fried sourdough crumbs Pinch of black olive powder Pinch of smoked paprika Drizzle of extra virgin olive oil Method Sous vide the tentacles with the ginger and peppercorns at 90C for 1 ½ to 2 hours and then let it cool.

Bring to a boil the milk, cream, butter, aji amarillo and salt.

Transfer to a blender and blend with the potato until very smooth.

Transfer to an espuma gun and charge twice. Keep hot.

Drain the octopus and fry until crispy. 2 minutes max.

Drain, cut into 6 pieces.

Squeeze some potato espuma into a bowl, arrange 5 pieces of octopus around the plate (reserving the point for the end) Sprinkle over the crumbs, then microplane over some bottarga.

Sprinkle over a pinch of black olive powder and dust over some smoked paprika.

Finish with a drizzle of olive oil.

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BALLARÓ - CONRAD DUBAI, SHEIKH ZAYED ROAD

GRILLED OCTOPUS POTATO CREAM, SUZUK STICKS, CELERY TEMPURA AND AVOCADO MOUSSE

Avocado mousse 1 avocado 10ml olıve oıl 20ml lemon juıce 1½ tsp cılantro, chopped fıne

Method Place all the ıngredıents ınto a blender and pulse tıll you get a creamy mıxture.

Place the mixture in a siphon and put one nitrogen charger. Allow

by YANNIS MANIKIS to rest for 2 hours.

Potato cream 4 potatoes 15g butter 5ml olive oil 10ml cream 35% Salt and pepper for seasoning

INGREDIENTS Octopus 120g octopus tentacle, pre-cooked 10g potato chips, julienne and deep fried 5g suzuk sausage, julienne and sauté tıll dry 1 celery leaf 10g tempura mıx 10ml olıve oıl 2 thyme leaves 3 rosemary leaves, finely chopped 2gr sapore spıce 3 mıcro greens

Method Peel the potatoes and place it into a pot wıth lıghtly salted water.

Blanch on low heat until they are soft but not mashed. Strain the potatoes and place the potatoes and remaınıng ıngredıents ın a thermo mixer or blender and pulse tıll you get a smooth creamy texture.

Method Defrost the octopus and blanch in vegetable stock for 5 minutes.

Preheat the oven ın steam settıng at 90C. Remove the octopus tentacles and place it ın a vacuum bag wıth some stock.

Vacuum pack and place the vacuum bag ın a steamer for 3 hours and then place it into an ice bath. When cooled, remove from the ıce bath and straın ınto a contaıner. Add olive oil, sapore spıce and thyme, rosemary and marinade for at least 12 hours before grilling.

Celery leaf tempura Dip the celery leaf ın tempura batter and deep fry tıll it is crıspy.

Spicy oil Whıle sautéing the suzuk preserve the oıl that is released and keep the sautéed sucuk meat on the side.

Finishing Grıll the octopus on both sides for 5 minutes.

Heat the potato cream and place it ın the centre of the plate and place the grilled octopus tentacles on top.

Place the avocado mouse on the tentacle and top with potato chips the rendered suzuk meat, mıcro greens and celery tempura chips. Drızzle with the spicy oil.

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TAVERNA - WATERFRONT AT SOUK MADINAT JUMEIRAH

GRILLED OCTOPUS WITH GREEK BEANS AND SANTORINI FAVA

by THEODORE ROUVAS

Method Step one INGREDIENTS Whisk the egg yolks and the mustard in a bowl. Add the oils Octopus very slowly, whisking continuously until it thickens. Once you 1 octopus (about 3 kg, preferably Mediterranean) have added half of the oils, whisk in the vinegar. Continue to cleaned, and cut each tentacle add the remaining oils, whisking continuously. Season with salt For each tentacle (±250 gr) and pepper, add all the rest of ingredients and mix well. Add a 1 garlic clove little more vinegar if needed.

1 spring of thyme Step two 3 basil leaves With the step one sauce, add the herbs mix and add the beans, Pinch of red fresh chili spring onion. Mix with plastic spatula and use. You can store it 15g olive oil (and more for the grill) in the fridge for two days.

Salt and black pepper for seasoning Salad 1 vacuum bag 80g Rovitsa beans, boiled Method 80g white kidney beans, boiled Season each tentacle generously and put it in the vacuum 80g kidney beans, boiled bag. Add all the ingredients and vacuum pack approx. 80g black eyed beans, boiled 92%. Cook at 81 C for 6 hours. Make it cold in an ice bath 3g basil and store until ready to use.

1g rosemary, finely chopped To finish Grill the octopus on the open wood fire until marked both sides, brush it regularly with lemon olive oil. Cut it into 2cm pieces and set aside.

Bean salad (octopus) Vinaigrette 2g fresh red chili, finely crushed like paste 5g garlic, finely crushed like paste 8g Dijon mustard 20g white wine vinegar 2 pasteurized egg yolk 65g olive oil 160g sunflower oil 5g lemon zest 5ml lemon juice 5g lime zest 2g chives Salt and pepper for seasoning

Fava purée 300g fava Santorini 100g carrots 100g onions 100g potatoes 50g fennel 900g vegetable stock 10g garlic 10g rosemary and thyme 10ml lemon juice 20ml olive oil Lemon zest Method In a pan on a medium fire, sauté all the vegetables until it is soft and gold in colour. Add the garlic, fava and the herbs, and continue to sauté. Deglaze with the vegetable stock and let it cook until it becomes very soft. Blend it in the thermo mixer for 4 minutes, add the lemon juice and olive oil.

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INGREDIENTS Black seafood paella paste 50g onions, diced 15g green capsicum, diced 80g squid, diced 15g crushed tomatoes 3g squid ink Method Heat olive oil in a sauté-pan. Add diced vegetables followed by the squid. Let these ingredients sweat for about 5 minutes (but avoid colouring of the ingredients). Add the squid ink and stir until it forms a paste.

Prawn stock 300g prawn heads 100g leek, thinly sliced 100g white onions, thinly sliced 100g celery, thinly sliced 1tbsp tomato paste 1tbsp paprika powder 2g saffron ½ Lemon 6l water Method Roast prawn heads in the oven at 200C for 15 minutes.

In a large pot, add all the ingredients to the water and let it simmer for 2 hours.

To intensify the flavour of the paella, reduce the stock to around 1 - 2 Litres.

BOCA - DIFC

Making the paella 1tbsp olive oil 120g bomba rice Paella seasoning 2tbsp black paella base paste (recipe above) 500 grams prawns (save heads for stock recipe above) Other choice of vegetables, fish and seafood Method Preheat the paella pan and oven to 180C. Add olive oil, rice, and paella seasoning. Add a few tablespoons of black paella base paste. Let it slightly sauté with the rice. Add 1 litre of prawn stock. Reduce until the rice is cooked (about 25 to 30 minutes).

Note: do not stir the rice while it reduces. This can break the rice

by MATTHIJS STINNISSEN and make the paella too starchy.

While the paella cooks prepare your garnish (vegetables, prawns, fish and seafood). Add your garnish ingredients to the cooked paella. Finish in the oven for about 3 minutes.

BLACK SEAFOOD PAELLA

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PALM AVENUE - WALDORF ASTORIA, PALM JUMEIRAH

Rice 1000g emporda style sofrito 20g garlic, olive oil and saffron threads, mixed and crushed 50ml olive oil 12 medium red prawns, deveined and shelled 360g bomba rice 1.5l fish stock 150g cuttlefish 250g clams 250g Spanish mussels Salt and pepper for seasoning Method In a large paella pan (45 centimetres), fry the prawns and reserve.

Add the cuttlefish and the empordà onion sauce and cook it with the cuttlefish. Let the sauce cook for a couple of minutes over low heat and season it a little. Then add the rice and let the rice soak in the sauce. The rice should be spread evenly in the pan. Add the hot fish stock and bring it to a boil over high heat for 10 minutes. Add the mix of garlic, olive oil and saffron threads,

by ANDREA FIORAVANTI and season with salt and pepper.

Place it in the oven at 190C for 6 minutes or on low heat until all the stock dries or until it is cooked. If the rice is not cooked, add INGREDIENTS some more fish stock and keep it in the oven or on low heat for Sofrito empordà style further 2 minutes. Then add the prawns, clams and mussels that 1kg white onion, chopped was cook before with garlic and parsley.

100g tomatoes, peeled and crushed Parsley aioli 100g red bell peppers For about 230ml of sauce 200g olive oil 125g oil, mix of sunflower oil and extra virgin olive oil, so you have

SEAFOOD PRAWN RICE WITH PARSLEY AIOLI

Method In a pan sauté the onions with the oil on high heat for about 10 or 15 minutes, then add the red bell peppers and cook on low heat for 45 minutes, Try not to allow it to stick to the pan. To finish, add the tomatoes and cook for another 20 to 30 minutes to get a jam-like texture.

a mild flavour 65g whole or semi-skimmed milk 45g parsley ½ tsp salt 2tbsp lemon juice, optional 1 garlic clove, peeled and chopped

Fish stock 1kg mix prawn heads, red mullet and lobster for the 500g vegetable - carrot, onion, leek, garlic, tomato 15g sweet paprika 200g fresh tomatoes 100g olive oil 5l water

Method In the blender glass, pour the milk and carefully little by little add the oil, so that it remains clearly floating above the milk.

Add the garlic, salt and parsley.

Insert the mixer arm all the way, leave it completely still and activate it. Do not move it until you notice that the bottom of the sauce is becoming creamy and thick in texture, and it emulsifying.

Add the lemon juice and ensure that you have a nice creamy Method Lightly fry the vegetables for 10 to 15 minutes in a pot, sauce. add the prawn heads, red mullet and lobster to cook Garnish before in to the oven for 3 or 4 minutes before adding Extra virgin olive oil the water and paprika. Remove from the oven and on Red amaranth cress, optional medium heat cook it for a further 30 minutes until you Basil cress, optional get a nice soft broth.

Coriander cress, optional

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BEBEMOS - LE MERIDIEN DUBAI HOTEL & CONFERENCE CENTRE

INGREDIENTS 200g short noodle 1 onion cut in brunoises ½ red capsicum cut in brunoises 400g tomatoes, grated 3 garlic cloves, chopped 20g parsley 1tbsp sweet pimentón de la vera 100g olive oil 1 cuttlefish 6 prawns 6 clams 6 mussels 1l fish stock Salt and white pepper for seasoning Method In a paella pan or large non-stick pan, heat two tablespoons of olive oil. Add the noodles (fideo) and toast until it turns brown and a bit crispy. Place it in a bowl. Do not wipe the pan.

Heat the same paella pan on medium-high heat. Add some more olive oil and sauté the prawns for 2 to 3 minutes or until it is cooked. Place it a bowl and keep warm.

In the same pan over low heat, add 2 tablespoons of olive oil and sauté the onions until soft but not browning. Add the capsicum and cook until soft. Season it with salt and pepper.

Meanwhile, in a mortar add the garlic, parsley leaves and a pinch of salt. Once mashed, add olive oil and then add to the onion and capsicum.

Add the shellfish, cut the cuttlefish into cubes, sauté and remove the water. Once the colour changes add the sweet paprika, pimentón, and let it cook for 30 seconds being extra careful to make sure it does not burn.

Add the grated tomato and let it cook. The cuttlefish will have a dense texture and will be soft.

Add the noodles and stir it covering it with fish stock. Continue to cook over medium heat for about five minutes or until the noodles are al dente. Season with salt and pepper.

by MARC MANOSA After the 5 minutes, arrange the noodles the prawns, the mussels, the clams and continue to cook in medium heat. Uncovered, until it seems dry and seafood is cooked through.

Serve immediately.

SEAFOOD FIDEUA WITH PRAWNS AND CLAMS

156

MY SQUARE - DOUBLETREE BY HILTON DUBAI, BUSINESS BAY

INGREDIENTS Paste 45ml canola or corn oil 8g fresh turmeric 1 ½ onion or shallot 3 garlic cloves 1 red chili 1 bird eye chili Pasta, paste and sauce 150g spaghetti - no.5 3tbsp paste 1 fresh red chili, slice in rings 100ml coconut milk 150ml cooking cream 100ml milk 10 tiger prawns, shelled, deveined with the heads off ½ lime, juice ½ pcs fresh turmeric leaf Salt and pepper for seasoning Garnish Coriander leaves, cress and fresh turmeric leaf julienne.

Method Blend all the ingredients in a food processor to form a paste.

In a pot, boil salted water and cook the spaghetti for 8 to 10 minutes, the pasta should be al dente. Drain and set aside.

In a saucepan, heat oil and sauté the paste for 3 to 4 minutes.

Then add the chili and tiger prawns and cook for 1 minute till prawns are half cooked. Add the coconut milk, cooking cream and milk. Gradually stir it for 4 to 5 minutes and ensure not to burn or let it split. Add the spaghetti and lime juice. Season with salt and pepper.

by RENE JOHARI Let the spaghetti to cook in the sauce for a further 1 minute.

Transfer the spagetti along with the prawns and sauce to a serving bowl, garnish with coriander leaf and julienned turmeric leaf to finish and serve.

PASTA WITH CREAMY COCONUT, CHILLI, TURMERIC SAUCE AND PRAWNS

INGREDIENTS 450g saragolla noodles 50g black garlic cream 400g missultin infusion 250g parsley sauce 20g missultin grains 60g mountain butter 60g 18-month Grana Padano Black garlic cream 50g peeled black garlic 10g vegetable broth 2.5g cuttlefish ink Infusion of missultin 200g missultin deliscato 600g water Parsley cream 300g parsley juice 150g butter 2g dried chillies 30g breadcrumbs Missultin grain 100g missultin Method Black garlic cream Combine the ingredients in a container and blend until a smooth cream is obtained.

Infusion of missultin Leave the missultin to infuse in the water at 55C for 15 minutes. Filter in etamine.

Parsley cream Melt the butter in a saucepan with the chilli for a few minutes, filter and emulsify with the parsley juice and bread. Filter.

Missultin grain Revive the missultin on a wooden grill, when soft open the butterfly and remove the bones. Place the missultin on a large mesh sieve with the skin facing upwards, with your hand make a slight vertical pressure to make it pass.

Finish Cook the pasta in abundant salted water. Meanwhile, in a pan, emulsify the missultin infusion with the mountain butter and the black garlic cream. Drain the pasta and stir in the pan with the sauce and Grana Padano. Arrange in a nest in the centre of the plate and season with a generous spoonful of parsley sauce. Finish with the missultin grain.

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TAGLIATELLE WITH SARAGOLLA, MISSULTIN AND PARSLEY

by MARCO SACCO

WAGYU CARPACCIO THE MEAT CO. - SOUK MADINAT JUMEIRAH

e l p s o a e , p ife a s l e g f v n i s o ha r b lk o d a st ” a e ll w m wn r b a ee o g m s s n t i i k fro ble of a r ta at e r e “B eth ing tbe g in ar o t d he e h t

“Bebemos’ menu boasts of keeping the flavours as authentic as the tapas served in mainland Spain.”

Imaginative and creative, Marc Mañosa’s passion for cooking comes from his grandmother; the person who made him love cooking and created that passion. When Marc was just a little boy, she used to get him seated on the kitchen table while she was cooking, and it all began when Marc cooked his first omelette at the age of 6. From then on, he was his grandmother’s assistant, learned all the tricks that she used in the recipes and he has kept each and every recipe that his grandmother taught him. Some of these recipes are used in his menu here in Dubai.

Bringing over 10 years of extensive experience in the Food and Beverage sector, Marc Mañosa joined Le Méridien Dubai Hotel and Conference Centre as head chef for the newly launched Spanish tapas restaurant, Bebemos. Having spent the formative years of his culinary journey working across Barcelona’s restaurants, Marc has a nuanced understanding of the city’s vibrant culture, expressing the city’s unique vibe in his culinary creations. In 2011, after working his way up from section assistant to sous chef Marc became the head chef at Ca La Nuri Platja restaurant in Barcelona.

Marc excels at managing and streamlining a multitude of operations to successfully run a professional kitchen.

MARC MANOSA

Marc honed his talents while working for 1 year in the Research & Development department of Mugaritz and in Bilbao with Nerua. Experimenting with different ingredients and culinary trends, his cooking style is deeply rooted in the cultures of his home country with a generous dose of innovation and artistic flair.

His creative menu is all about using 4 to 5 ingredients, whether it is to create a new reimagined dish or to create one from scratch. For Marc, it is all about keeping the flavours of the main ingredient as present and foreword as possible and then looking for a garnish or something to compliment it while still allowing the main ingredient to be the focus. He uses modern and trendy concepts to make his menu attractive and appealing while keeping it true on taste, authenticity and the pure flavours of Spanish cuisine.

BEBEMOS - LE MERIDIEN DUBAI HOTEL & CONFERENCE CENTRE

THE MAINE OYSTER BAR & GRILL - THE DOUBLETREE BY HILTON, JBR

“Tucked away in a hotel garage on the edge of Dubai’s sprawling coastline, The Maine serves up a slice of culinary nostalgia for those longing for an honest dining experience.”

It all started when Saradhi Dakara was a child growing up in India. He was born and raised in a small town on the south coast of India where he discovered his passion for food. Coming from a large family and invariably there were many family get-togethers, these occasions revolved around food and his mother presided and stage managed the whole operation.

More often than not, she cooked a traditional 7 course menu called a Thali.

Saradhi was always eager for her to finish and join the family, so he would help her in the kitchen.

Growing up, there were really only 2 or 3 professions that were considered worthy of pursuing: medicine, engineering or business. Unlike most of his peers, these did not interest him. However, the creative aspect of cooking excited him. Unfortunately, in his culture and his family, this career path was not viewed in a respectable light. However, he did not let this deter him and instead used it to motivate himself to further his ambition and prove them wrong. With that in mind, he went off to study culinary arts.

After graduating, Dubai was the opportunity, the place to be at and it seemed like the perfect place to launch his career as a chef. Although it was his ambition to travel the world and work as an apprentice, learning from prized chefs in fancy eateries he needed to be in Dubai, a place full of talent and a place to get hands on experience. He started with the pre-opening of Fairmont, Sheraton Grand and Conrad, then finally with The Maine.

As the executive group chef of The Maine, Saradhi’s creations all starts with one main ingredient that he wants to work with in that season. He does not like to overcomplicate his dishes with too many ingredients, rather he likes to keep it simple with highlighting the main ingredient and then build around it.

Inspiration comes to him in many forms, sometimes a fresh piece of produce will cross his path and gets him thinking. Sometimes a scent, a memory or a season or even an argument, or a challenge ‘you can’t cook that’ and sometimes it’s his ego that drives him.

He thinks his career has just started and knows he has a lot more to offer the future food industry. Every day he wakes up and it’s natural that he thinks about food, constantly something new and when he is in the kitchen he puts his thoughts on the plate or tweaks his old recipe as it always excites him.

SARADHI DAKARA

“Zhen Wei’s Dim Sum Master and Wok Chef will tantalize your taste buds with the exotic flavours of the east, bringing you on a sensory journey to Hong Kong.”

As a little boy, Yang Tao (Frankie) use to help his mother in the kitchen, she would make his favourite dishes and he would watch her cook, a further influence was his grandfather who loved to cook, teaching him about the local raw ingredients and Chinese cooking methods.

This was the start of a culinary journey and more than a decade later Frankie loves what he is doing, cooking and being a chef.

For Frankie, cooking is edible love, his passion to eat good food, helping the family in the kitchen and he enjoyed this process of cooking right from childhood, it is this edible love which allowed him to be a chef.

Frankie graduated from the Chinese and Western Culinary and Management University in China, and while studying he won several awards. Upon finishing his training, Frankie was hand-picked by Sofitel Accor in France to be commis 2 in their Chinese restaurant, this kick started his career and further love of creating dishes.

Working in different hotels around the world, each taught him more and allowed him to use his learnings to create better dishes using traditional techniques as well as being able to manage the kitchen and chefs who work with him. Frankie now brings an authentic PanAsian cuisine with a contemporary twist to Caesars Palace Bluewaters Dubai. Zhen Wei specializes in delicate homemade dim sum and hand pulled noodles.

YANG TAO

Zhen Wei takes Dubai city gourmands straight to the streets of Hong Kong. Frankie combines Pan-Asian flavours and modern cooking techniques. From a traditional whole Beijing duck to a kalbi-spiced BBQ short ribs with kimchi and pickled jalapeño chili, his Cantonese Sea Bass with toasted sesame oil and soy sauce tantalizes the taste buds with flavours of the east, and his menu highlights a 14-strong Dim Sum section which includes Hong Kong Chicken Char Siu Bao, Shanghai Pan-Fried Beef Bun and Four Seasonal Shrimp Crystal Bag.

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ZHEN WEI - CAESARS PALACE BLUEWATERS

PALM AVENUE - WALDORF ASTORIA, PALM JUMEIRAH

“A poolside oasis located in the heart of the hotel’s elegant grounds, Palm Avenue is a contemporary dining venue that offers Californian inspired dishes in a chic, yet relaxed atmosphere.”

A career spanning for more than 20 years, Andrea Fioravanti’s culinary journey began at a very early age, inspired by parents and grandmother. After graduating from the culinary Institute in Rieti, Andrea began to develop and refine his culinary techniques with his first position at Relais & Châteaux Lord Byron in Rome, which also catered for Relais Le Jardin. It allowed him to be part of the culinary teams that catered high-profile celebrations which included Eros Ramazzotti’s wedding as well as other events for Italian designer Laura Biagiotti and other well-known Hollywood celebrities.

In 1997, Andrea moved to London to focus on serving up classic afternoon teas and a range of international cuisine. Two years later he moved to Spain to join Fairmont Rey Juan Carlos I in Barcelona as the pastry sous chef and in 2001 to Hotel Alimara School of Tourism – CETT. He was promoted to the position and later the head chef, this is where he extended his culinary skills to all outlets of the hotel, creating dishes for the most exclusive clientele. In 2005, he was invited to be the guest chef at Grand Splendor Hotel Kaohsiung and Westin Taipei and then moved back to Barcelona to join Hotel Barcelona Center and then took on the role as Executive Chef at Hotel Zenit Barcelona. In 2009, Andrea moved to the luxurious and exclusive Mas de Torrent Hotel & Spa in Costa Brava and went on to open new restaurants for the Mas de Torrent group, introducing various culinary concepts including Italian, Spanish and fusion food.

Relocating to the Middle East in 2014, Andrea launched an Italian restaurant in Qatar and 2016, he moved to the luxurious Galaxy Macau Resort in China, overseeing its award-wining dining outlets. In 2019, Andrea moved back to the Middle East to join Waldorf Astoria Dubai Palm Jumeirah, where he leads and directs the culinary team.

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ANDREA FIORAVANTI

“Inspired by South of Italy and Amalfi Coast, Alici offers the best environment to enjoy a seafood dining experience: a scenic sea-view paired with fresh and high-quality food.”

Growing up in Calabria, Southern Italy, Domenico Santagada found the art of cooking to be very special. He was immersed at a young age into the natural beauties of vegetables and locally sourced products. Foraging, hunting and fishing played a big part in his upbringing giving him a different approach to how to view things in a kitchen. Naturally, as cliché as it may sound, this brought him into the household kitchen to see first-hand how to make jams, cure meats, and pickle vegetables alongside his mother and grandmother.

He worked his way through the kitchen ranks and had the opportunity to embark on his culinary adventure with Francesco Mazzei in London, giving him his first fine dining experience insight into the culinary arts. Following that experience, he moved on to a new challenge as part of the pre-opening team of Conrad Dubai, where he had the pleasure to meet and work with Massimo Mantarro. Following his introduction to the Dubai scene, he then moved on to his second project at Marco Pierre White Steak House where he rose to the rank of sous chef.

DOMENICO SANTAGADA

After Conrad Dubai, Domenico joined Meraas where he had the favourable circumstance to bring to life home grown concepts from scratch as a head chef. During this time, he had the pleasure to meet, discuss, elaborate on concepts, and broaden his knowledge with renowned chefs such as Tim Raue, Galvin Brothers and Virgilio Martinez. This melting pot of experiences allowed him to assemble his kitchen from renderings, fittings, equipment and subsequently develop and curate a southern Italian seafood menu with its touches of elegance and simplicity.

With over 15 years’ experience, Domenico creates dishes using inspirations from his childhood and the diverse terroirs of Italy as well as from his travels, where he enjoys discovering new flavours, products and styles of cooking that expand his culinary savoir faire. He heads the kitchen of Alici at Bluewaters Island, where he features Amalfitana and Southern Italian specialities.

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ALICI - BLUEWATERS ISLAND

CARNIVAL BY TRÈSIND, DIFC

“Dining at Carnival is a gastronomic fiesta that pushes boundaries to transcend into a nostalgic culinary experience, taking you back to days of yore.”

Born and raised in Kerala, Vinu Raveendran has been fascinated with cooking since he was a child. He spent his summer holidays with his cousin since his uncle had a restaurant and he used to help in the kitchen. As a child, it was a thrilling experience and he knew this is what he wanted to do.

After school, he went to one of the finest culinary institutions in India.

After his culinary studies, he worked in different parts of India - Mumbai, Rajasthan, Bangalore, Chennai, and in Delhi, yet it was not enough for him.

Moving from the Oberoi hotel in India, he led the pre-opening team of Le Cirque at the Leela Palace, Mumbai. His passion to explore cuisines and study the mixology of flavours made him travel to Spain, an opportunity to work at Mugaritz.

After Spain, he then moved to Dubai where he led the pre-opening team of TRE. He realized that with all his knowledge and experience, he wanted to create a unique experience with Indian cuisine and joined Himanshu Saini to create a unique concept of post-modern Indian cuisine at Carnival by Trèsind in 2016.

Carnival by Trèsind is a celebration of modern cuisine, presenting a contemporary interpretation of Indian cuisine in an ambience that is both chic and minimalistic. A gastronomic fiesta that pushes boundaries to transcend into a nostalgic culinary experience. The cuisine progresses through various themes, every few months and with the current theme inspired by an international dish or culture but with an Indian soul.

For Vinu, flavours are like painting and understanding colours – the 3 primary colours and two neutral colours, black and white, with mixing them to get a secondary colour and mixing them further you end up with tertiary colours.

It is the same case with flavours for Vinu, five basic taste receptors, you mixand-match flavours and memories of some flavours come back which he replicates. He remembers working at 8 1 ⁄ 2 - Otto e Mezzo, and the flavours from this Italian kitchen keep popping up and so he adds these flavours to his culinary profile.

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VINU RAVEENDRAN

“21 Grams brings you honest yet daring Balkan soul food, inspired by a wonderful melting pot of cultures that truly is the Balkan Peninsula.”

Growing up in Serbia, Urosh Mitrasinovic’s love for food began with his passion for experimentation at a young age. Family gathered around a table for all meals, there were no restaurant outings, just the inspiration he found all around him. He was particularly fond of Sunday lunches at his grandmother’s house – which forever will be his favourite. By the time he was 8, he already knew that he would be a chef, even though he hadn’t fried an egg. Years went by, burning pans and failing to create anything remotely edible, his opportunity finally came about the time he went to college. A trip to the US at 21 to work at a small Mexican place in Cape Cod. All he needed was one rush hour and he was totally hooked on cooking. This made him go door to door to every restaurant in the Cape until he got a spot, and a few more in American, Italian and Mexican restaurants in Massachusetts. It was that summer he realized he loved cooking a lot more than he thought.

Upon return to Serbia, he began cooking around the country and exploring his love of the diverse local ingredients, dishes and cultures that make his homeland unique. In 2017, one injury-fated break landed him an opportunity, making his way to Dubai as a head chef of 21 Grams.

21 Grams is a family-style, home grown, neighbourhood bistro that brings an honest yet daring Balkan soul food inspired by the diverse ethnicities, cultures, and cuisines of the Balkan Peninsula. With freshly sourced ingredients, Urosh executes traditional and family recipes where he tells a story starting from an amuse bouche to the dessert. He combines emotions and techniques, and strives to create each dish to satisfy at least two of three conditions: memory, texture, and surprise.

UROSH MITRASINOVIC

Having learned a great deal about life in the kitchen and beyond from the chefs in the US, Urosh pushed himself to further his culinary knowledge – trial and error, following new trends and techniques, cooking for himself afterhours or for the staff. Unfortunately, he never had a chance to work for some of the big names in the industry, but those that he worked with along the way taught him a lot that he doesn’t feel that he missed out.

Urosh sees 21 Grams as a busy, bustling family with everyone playing a vibrant role and showcasing their own talent - his being the creation of honest yet daring soul food from back home and introducing the warmth and comfort of Balkan favours to the people of UAE.

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21 GRAMS - PARK REGIS BOUTIQUE HOTEL, UMM SUQEIM

ARMANI/HASHI - ARMANI HOTEL

“Armani/Hashi delivers an imaginative twist on traditional and contemporary Japanese cuisine.”

Recognised for his innovative presentation and unique food concepts, Jin Chul Kim (Jimmy) began his culinary career over 20 years ago, passionate about creativity in the kitchen and on the plate. He makes sure to stay on top of global food trends and shares his research - with one eye always on the market, and Japanese food trends in particular.

This South Korean culinary philosophy is all about creating impactful memories that guests will remember for a lifetime. Making time to speak with each and every diner to learn about their preferences and create tailor-made dishes that consistently surprise and delight. Over the years, Jimmy and his team have created unique dining experiences that bring the Armani/Hashi philosophy to life with an enhanced level of culinary artistry that focuses on beauty and distinctive flavours, and highlights some of the more unconventional Japanese cooking styles.

A specialist in sushi and traditional Japanese fine dining, Jin joined Armani Hotel Dubai as part of the pre-opening team in 2010 as Specialty Chef de Cuisine. In his previous role and now as Head Chef Armani/Hashi – where he celebrates his 10th anniversary in 2020 - he led the team in opening the restaurant, setting benchmarks for contemporary Japanese cuisine in Dubai and was awarded in 2016 a Certificate of Excellence and in 2017 Dubai’s Highly Commended Restaurant for Armani/Hashi’s outstanding culinary offering.

His mantra as a chef is that ‘no one is born a great cook; one learns by doing it’, and this incredibly humble and focused mind set makes Jin an exemplary culinary leader within the Armani Hotel Dubai family

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JIN CHUL KIM

“A blend of tropical and Latin American cuisines. Amazónico’s menus are not only inspired by the countries of the Amazon but the unique Asian and Mediterranean communities which inhabit them.”

Hailing from South America, Diego’s passion for cooking and creating started at a young age and it was not long before he began to pursue his passion as a career. While studying culinary arts at the Centro de Hoteleria y Turismo SENA, Diego developed his craft at the prestigious Club el Nogal, before securing a position as Chef de Partie with the award-winning Astrid y Gaston restaurant in Bogotá, Colombia. It was here that Diego first met and worked with Executive Chef and patron of Lima Restaurants Virgilio Martinez.

Diego’s knowledge and understanding of Peruvian gastronomy quickly developed under the guidance of the legendary Chef and Ambassador of Peruvian cuisine Gaston Acurio. As testament to Diego’s skill and commitment, he was rapidly promoted and moved to Astrid y Gaston, Buenos Aires, taking up the position of Sous Chef. During his time in Argentina, Diego looked to refine and advance his culinary skills further, attending the renowned Instituto of Argentio Gastronomia in 2009 and completing a course in advanced pastry.

After five years with Astrid y Gaston, Diego set his sights on Dubai, joining the award-winning kitchen team at Grosvenor House’s revered South American restaurant Toro Toro. Diego’s tenure saw the restaurant win several awards including Time Out Dubai’s coveted ‘Best Latin American’ restaurant category. Moving for a short stint in Hong Kong, Diego further enriched his culinary knowledge preparing authentic highlights from the menu of the popular restaurant Braza Brazil by Richard Sandoval.

He then went on to work alongside Virgilio Martinez, in his award-winning venue, Central in Lima, Peru. Diego returned to Dubai bringing with him a wealth of International experience and a true passion and expertise for Latin American cuisine.

DIEGO SÁNCHEZ

Diego was then scouted to head the opening of Amazónico Dubai, a luxury restaurant situated in the heart of DIFC, one of Dubai’s most affluent areas.

Combining a blend of tropical and Latin American cuisines, the menus are not only inspired by the countries of the Amazon but the unique Asian and Mediterranean communities which inhabit them. Within the first three months of opening, Amazónico quickly became recognized has one Dubai’s leading restaurants, getting nominated as Best Newcomer – Fine Dining in Timeout Dubai’s 2020 Restaurant Awards.

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AMAZÓNICO - DIFC

MY SQUARE - DOUBLETREE BY HILTON DUBAI, BUSINESS BAY

“My Square, the all-day-dining concept offers dishes inspired from both comfort and modern culinary delight influence by a Mediterranean flare, Middle Eastern favourites, Asian flavours and Indian specialties.”

Malaysian born, Rene Johari grew up with both parents who were international professional chefs, so he was always surrounded by gourmet food and great ingredients where his taste buds were exposed to many diverse tastes, flavours and cuisines from a young age.

While other kids spent their school holidays hanging out in malls and cinemas, Rene was seeking out top chefs and food venues so he could learn from them, by working as a chef’s apprentice at the age of 15.

While studying and earning his Bachelor’s Degree in Culinary Management at UiTM (University of Technology MARA), Rene continued to learn on the job, he found his passion in Mediterranean and modern gastronomy through his apprenticeship with renowned Adelaide-based Master Chef Cheong Liew.

Specialized in Malaysian and Mediterranean cuisine, international exposure followed him as he took part in culinary competitions, culminating in ambassadorships for the Malaysian Ministry of Agriculture, Tourism Malaysia, and the Malaysia Kitchen campaign to promote Malaysian food in Vietnam, Mauritius, Holland, and Chile.

When the opportunity arose in 2009, Rene did not hesitate to move to Abu Dhabi, UAE to join the culinary team of The Yas Hotel at Nautilus, the seafood fine dining restaurant for the launch of the historical Formula 1 race and track in Abu Dhabi, U.A.E. His journey in the Middle East established his career within the industry with a couple of hospitality establishment in Dubai with Jumeirah and Meraas.

From his career development in the Middle East, Rene achieved his dream to work under a Michelin-starred chef when he was given the opportunity to be a part of the opening team of London-based Galvin Brothers in Dubai.

Today, Rene is the executive chef of DoubleTree by Hilton Dubai, Business Bay where he has the privilege to showcase his modern Malaysian, South Eastern and Mediterranean cuisine influence at My Square.

RENE JOHARI

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CHICKEN CROQUETAS – BEBEMOS

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SOUS VIDE CHICKEN BREAST – PALM AVENUE

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RED PEPPER CHICKEN TIKKA – INDEGO BY VINEET BHATIA

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TORTELLINI IN BARODO – BULL & BEAR

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VENISON TATAKI – THE MEAT CO.

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DUCK SALAD – HAKKASAN

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HOMEMADE FIIE GRAS – BISTRO DES ARTS

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LAMB SHANK – INDYA BY VINEET

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GRILLED LAMB CHOPS – PRADEEP KHULLAR

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SHORT RIBS – LA CANTINE DU FAUBOURG

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WAGYU SANDO – REIF KUSHIYAKI

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BAKED WAGYU BEEF PUFF – ZHEN WEI

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WAGYU BEEF TARTARE – BULL & BEAR

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WAGYU BEEF TATAKI – ARMANI/HASHI

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SMOKED CEVAP TARTARE – 21 GRAMS

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MEMORIES OF LASAGNA – SOCIAL BY HEINZ BECK

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BEEF TENDERLOIN – BALLARÓ

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BEEF SHORT RIBS STIFADO – MYTHOS KOUZINA & GRILL

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ASADO TIRA – AMAZÓNICO

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SARMA – 21 GRAMS

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24 HOUR SLOW COOKED SHORT RIB – RÜYA

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OSMANTHUS WAGYU – HAKKASAN

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OSSOBUCO ALLA MILANESE – RONDA LOCATELLI

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THE ALL-DAY SANDWICH OR LATE NIGHT SNACK JOHN BUENAVENTURA, HILTON YAS ISLAND

BEBEMOS - LE MERIDIEN DUBAI HOTEL & CONFERENCE CENTRE

INGREDIENTS 1.5kg whole chicken Method Roast the chicken in the oven and season with salt and pepper for 1 to 1.5 hours until the chicken is cooked and golden brown.

Add the chicken deboned. Season with salt and pepper Let it cool down.

Portion on 35 gr each one.

Dough 2l milk 200g all-purpose flour 180g butter Salt and black pepper for seasoning 200g onions Method You need to prepare the roux, this will help give the texture to the dough. In a pot, put half of the butter, let it melt, then add the onions and let it cook until soft.

Add the other half of the butter; once it is melted add it to the flour. Let it cook on low flame for 15 minutes to ensure that the flour does not have a raw flavour in the croqueta.

Add the milk in 4 times; use a whisk to mix it well, to avoid

by MARC MANOSA creating lumps.

Let it cook and continuously and mix it for 20 minutes until you have a nice texture.

CHICKEN CROQUETAS

Croquetas is one of Spain’s most popular bites that is filled with a creamy béchamel sauce and is crispy on the outside. In Spain these bites are served in bars and restaurants as tapas dishes.

It is made in different fillings - mushroom, chicken, and ham, beef, different shapes and sizes, and enjoyed over a quick bite or shared with others over a friendly banter. These delicious little bites are everything you look for in Spanish comfort food - crispy, salty, crunchy, and tasty.

Croquetas 5 eggs 300g all-purpose flour 400g breadcrumbs Sunflower oil for frying Method Place the flour in a tray, the beaten whole eggs in a large shallow bowl and the breadcrumbs in another tray. Take the portioned chicken once cooled and form it into small cylindrical shapes.

Dip the balls into the corn flour then coat it with egg wash then finally in the breadcrumbs.

Set aside the coated chicken balls.

Heat a pot with cooking oil and slowly deep fry the balls until golden brown in colour. Transfer it on a plate lined with kitchen paper towel to get rid of the excess oil. Serve hot.

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PALM AVENUE - WALDORF ASTORIA, PALM JUMEIRAH

INGREDIENTS 220g chicken breast 60g polenta 30g beef bacon, brunoises 60g corn 2pcs baby corn 10ml chicken Jus Sal and pepper for seasoning Rosemary Thyme Method Chicken breast Cook the chicken breast in a sous vide with salt, black pepper and bit of olive oil for 1 hour at 62C. Cut the chicken in two pieces.

Corn and baby corn In a small pot boil the corn and baby corn for 3 minutes and cool in it ice water.

Beef Bacon Sauté the beef bacon for 3 minutes.

Chicken Jus 200g chicken bones 50g onions 50g carrots 50g celery 50g fresh tomatoes 10g garlic 10ml olive oil 2g thyme 400ml water

SOUS VIDE CHICKEN BREAST WITH CORN, BEEF BACON AND POLENTA

Method Sauté the vegetables in a pot and add the chicken bones until it becomes brown in colour. Add the water and boil it for 2 or 3 hours.

Strain the chicken jus and let it reduce until it becomes a thick sauce.

Polenta 1.5l water ½ tsp salt 73g g polenta 40g unsalted butter 20 g parmesan cheese

Bring 1.5 litters of water to a boil in a heavy large saucepan. Add

by ANDREA FIORAVANTI ½ teaspoons of salt. Gradually whisk in the polenta and reduce the heat to low and cook for 15 minutes until the mixture thickens and the polenta is tender. Turn off the heat. Add the butter, and parmesan cheese and stir until melted.

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INDEGO BY VINEET - GROSVENOR HOUSE, DUBAI MARINA

RED PEPPER CHICKEN TIKKA-BRAISED SPINACH SAAG

Method Heat vegetable oil in a pan and sauté garlic and red peppers and then puree the mix.

by VINEET BHATIA Whisk some yogurt and add to it the red pepper puree along with some lemon juice. Roll the pieces of chicken into this red pepper marinade and keep aside for 4 hours at least.

This dish beautifully showcases the hearty robust Punjab – the land of chicken tikkas and green leafy saag. Here I have added my own twist of red pepper to the chicken marinade keeping the iconic red colour intact of the chicken tikka. The red pepper brings in a natural smokiness to the dish and coupled with the spinach saag it beautifully showcases the earthly flavours of this farmland.

Mathi, a whole wheat flour cracker, is actually eaten as a teatime snack. But here as finger sticks, it brings in the quintessential crisp texture to the dish.

INGREDIENTS 2 chicken breasts, diced into 2-inch cubes Red pepper chicken

Bamboo skewers 4 bamboo skewers soaked in warm water for 30 minutes Method Prepare the bamboo skewers by soaking them in warm water for 30 minutes. Skewer the marinated chicken morsels with these prepared bamboo skewers and grill in a preheated oven at 175C for about 7 to 8 minutes.

Braised spinach saag 1 tbsp vegetable oil 1 tbsp unsalted butter 1 tbsp garlic, finely chopped 1 tbsp fresh ginger, finely chopped 1 shallot, finely chopped 500g baby spinach leaves, blanched and coarsely chopped 3 tbsp double cream ¼ tsp garam masala Salt for seasoning

Method Heat the vegetable oil and butter in a frying pan, add the Method chopped garlic, ginger and shallot and sauté until softened Lightly stab the chicken breast with the tip of the knife and but not coloured. Add the spinach, salt and garam masala and put into a glass bowl. sauté until the spinach is cooked. Add double cream, bring to a boil and remove.

First marinate 1tbsp ginger paste 1tbsp garlic paste 1tbsp lemon juice

Method Add the ginger paste, garlic paste and lemon juice and lightly massage into the chicken breast, leave aside for 30 minutes.

Second marinate 2tbsp vegetable oil 2 garlic cloves, peeled and chopped ½ large red bell pepper, sliced ½ cup thick yoghurt 1ysp lemon juice Salt for seasoning

Mathi sticks 20g whole wheat flour ½tsp carom seeds Salt for seasoning 2tbsp water Vegetable oil, for frying

Method Knead all the ingredients to make a hard dough.

Roll it out and cut finger sized sticks. Fry in the vegetable oil until golden brown.

Assemble Place the braised spinach on a flat plate and arrange the red pepper chicken on top of this. Lastly place the mathi sticks atop the chicken tikka. Garnish with saffron crème fraiche.

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BULL & BEAR - WALDORF ASTORIA, DIFC

Tortellini mix Minced chicken legs meat / 2 eggs / 50g bread crumbs / 50g grated parmesan / 15g tarragon, chopped / 15g chives / 10g Malden salt / 2g ground pepper Method Carefully remove the meat off the bone and place in a food processor.

Blend it together with parmesan and bread crumbs. Add the egg and process for a few more second.

Place in a mixing bowl, add the rest of the ingredient, and fold it in with a spatula.

Transfer to a piping bag or if you don’t have any simply cover with cling film and store in the chiller.

TORTELLINI IN BRODO POACHED CHICKEN BREAST, TORTELLINI, WILD MUSHROOM BROWN BROTH

Pasta 19 egg yolks / 300g OO pasta flour / Salt for seasoning

by LUIGI VESPERO

INGREDIENTS 2 chicken corned breast / 1200ml chicken broth / 10 chicken tortellini / 20g chives / 60g parmigiano reggiano 20g parsley / 10g tarragon / 120g wild mushrooms / 20g chervil / 25ml truffle oil

Method Put the flour in a bowl, slowly add the eggs and mix until it forms a dough.

Work the dough for 15 minutes by hand.

Let the dough rest for at least ½ an hour before using.

Roll out the pasta into sheets. Divide the pasta dough into quarters.

Work with one piece at a time and keep the other pieces covered. Run the dough through a pasta roller on progressively thinner settings until you have a sheet of paper-thin pasta.

Cut the sheet of pasta into squares roughly 3 inches by 3 inches.

Whisk together the extra egg yolk and 3 tablespoons water.

Place 1 teaspoon of filling in the middle of each square of pasta.

Dip your finger in the yolk mix and run it along two edges of the square.

Fold the square into a triangle, pressing the top together and then working your way along the sides.

Toss with flour, set aside on well-floured baking sheet, and cover.

Chicken broth 1 whole chicken, approximate weight of 1.2 kg / 1 carrot 1 onion / 3 celery stick / 1 clove of garlic / 2 spring of Finishing thyme / 1 rosemary / 1 bay leaf / 2 parsley stalks Bring the broth up to boil.

Quick sear the chicken breast in a frying pan with a tablespoon Method Prepare the chicken by taking the breast and the legs of olive oil and add to the broth.

Finish cooking the chicken by gently poaching it in the broth for off the carcass. Once done, put aside for later use.

Place the carcass, wings and neck in an over tray and approx. 20 minutes. Once cooked, slice into 5 pieces.

Gently sauté the wild mushrooms, and season with salt. roast for approx. 20 minutes at 165C. Once all browned, transfer the bones to a medium pot. Blanch the tortellini in boiling chicken broth.

Cut the soft herbs.

Cover with water and bring up to the boil.

Compose the dish alternating slices of chicken to tortellini, scatter Never boil vigorously, only simmer gently.

Wash and roughly chop all the vegetables and add to the sautéed mushroom around the plate and garnish with the herbs. the pot cook for 3 to 4 hours.

Pass through muslin or a fine sieve. Cool down and keep Finish with a drizzle of truffle oil.

Serve the broth on the side in a pouring jug. aside for later.

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THE MEAT CO. - SOUK MADINAT JUMEIRAH

INGREDIENTS 80g venison loin 1g juniper berries, crushed 5ml olive oil Salt and black pepper for seasoning 5g honey glazed chestnut 10ml ponzu sauce 20g black garlic and lime mayo Red vine sorrel, as garnish Method Season the venison loin all over with crushed juniper berries, salt and black pepper. Place a cast iron pan over a high heat.

Drizzle over a small amount of olive oil, then place the seasoned venison into the hot pan to sear on all sides quickly.

Do not overcook the meat, just sear them only.

Thinly slice the venison into even pieces and arrange in long plates, make dots with black garlic mayo across the meat slices and top with a row of sliced, honey-glazed chestnuts. Drizzle over a little of the ponzu sauce and garnish with the garlic red vine sorrel.

Ponzu sauce 30g kombu 15g katsuobushi 130ml mirin 30ml rice vinegar 10ml lemon juice 25ml low sodium soy sauce l

VENISON TATAKI KAWKE’S BAY TENDER VENISON CRUSTED WITH JUNIPER BERRIES & BLACK PEPPER, BLACK GARLIC LIME MAYO AND CHESTNUTS

Method Combine rice vinegar, mirin, and kombu in a small saucepan.

Bring to a simmer.

Remove from heat and stir in the katsuobushi.

Strain out solids before using to make ponzu- mix mirin, lemon juice, and soy sauce.

Black garlic lime mayo 100g mayonnaise 20ml lime juice 5g black garlic Tabasco, few drops Salt for seasoning

Method

by PRABA MANICKAM Combine mayonnaise with mashed black garlic, lime juice and a few drops of tabasco.

Season with a little salt, cover, and store in the fridge until required.

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Crispy batter 140g plain flour 14g baking powder 1 pinch of salt 105g potato flour 12g wheat starch flour 22g glutinous rice flour 300g water 80g olive oil 80g egg

DUCK SALAD

HAKKASAN - ATLANTIS THE PALM

INGREDIENTS 1 medium duck

Method Preheat a deep fat fryer to 190C. Drain the duck and remove the meat from the bone, cutting the meat into bite size pieces.

Prepare the crispy batter by combining all the ingredients in a

by ANDY TOH large bowl and mixing well, then coat the duck pieces evenly in the batter.

Deep fry the coated duck until golden brown and crispy.

Salad dressing 300g plum sauce 100g hoisin sauce 40g white wine vinegar 30g light soy sauce 25g golden syrup

Duck sauce 3 pcs cardamom pods 5 pcs star anise ½ pcs cinnamon stick ¼ pcs liquorice stick 1 pcs bay leaf 1 slice of orange peel 3 pcs cloves 6 white peppercorns 12g Szechuan peppercorns 5g salt 1 stick of lemongrass 40g ginger 65g sugar 500ml water

Method To make the salad dressing combine the plum sauce, hoisin sauce, soy sauce, vinegar and golden syrup in a small bowl and mix well. Set aside until required.

Method Combine all of the sauce ingredients together in a large pan, stir well and bring to the boil.

Carefully add the duck to the pan and bring the liquid back up to the boil, then reduce the heat and leave the duck to simmer gently for 1 hour.

Remove the pan from the heat and leave the duck in the sauce overnight to marinate.

Plating 180g mixed salad leaves 200g pomelo, segmented 80g of grapefruit, segmented Extra virgin olive oil 1 chilli, finely sliced 20g pine nuts 1 shallot, finely sliced Method Arrange the crispy duck on the plate. In a separate bowl mix together the pomelo and grapefruit segments with the salad leaves, pine nuts, chilli, shallot and olive oil and dress with the sauce. Arrange the dressed salad around the duck and serve immediately.

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HOMEMADE FOIE GRAS, BRIOCHE, FIGUE COMPOTE Both foie gras terrine and foie gras torchon is named for the vessels in which they are cooked. Torchon means dish towel in French, since foie gras was traditionally wrapped in a towel for cooking and terrine is a deep ceramic mould. Both made from raw foie gras, the difference is the shape and cooking preparations. Many classic recipes get their names this way; the iconic cassoulet is named for the cassole (a clay pot), and the word “casserole” is the French word for “sauce pan,” in which it is assembled and cooked.

INGREDIENTS 1kg duck liver 30ml Taylor port 12ml St-Rémy 10g salt 10g sugar 10g pepper Method Set the oven at 135C. Deveining the duck liver: Use a paper towel to dry the duck liver. Remove any pieces of thin, white membrane clinging to the outside and gently. Gently pull apart the lobes with your hands, noting that they are connected by a vein through the centre of the two lobes. Cut this vein with a sharp knife. Hold one lobe firmly in your hand and with a pair of flat-end tweezers, grasp the end of the vein that was severed. Gently pull with a slow, even motion. This will allow the rest of the vein hidden inside to pull free.

Add all the other ingredients to the duck liver.

Place the mixture inside a foie gras terrine or if you do not have this you can use a cake mould. Cover the mix with aluminium foil and place your mould on the oven with some water.

The cooking time is 18 minutes, after 18 minutes remove your foie gras from the oven. Remove the aluminium foil and spread the top to make it smooth. Place the foie gras in the fridge for 3 hours.

Cut it into slices. Serve with brioche and figue compote.

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BISTRO DES ARTS - THE ADDRESS HOTEL, DUBAI MARINA

Bistro des Arts is a quintessential 1970 Parisian bistro overlooking the waters of Dubai Marina, serving a repertoire of classic “Terroir” French home-style food with a rustic French décor and a garden vibe terrace.

INDYA BY VINEET - LE ROYAL MERIDIEN BEACH RESORT & SPA

INGREDIENTS 4 lamb shanks, fat removed 250g lamb cubes 1inch size 60ml vegetable oil 1 tsp fennel seeds 1 tsp cumin seeds 1 blade mace blade 2 cloves 4 green cardamom pods 2 black cardamom pods 1 cinnamon stick 1 inch 1 bay leaf 4 medium size onions, peeled and sliced 1 tbsp ginger paste 1 tbsp garlic paste ½ tbsp turmeric powder ½ tbsp Kashmiri red chilli powder

by VINEET BHATIA 1 tsp cumin powder 1 tsp coriander powder 2 tbsp tomato purée The lamb shanks slow cooked in this Rogan josh ½ juice of lemon sauce is seriously tender and makes for a warming ½ tsp garam masala powder Salt for seasoning and an aromatic midweek meal.

1 tsp sugar, white, granulated

LAMB SHANK ROGAN JOSH

Rogan josh is a staple in Kashmiri cuisine and is one dish that widely differs in each of the Indian restaurants I have been to. Although traditionally the sauce can be quite thin and oily, I tend to keep mine thick minus the floating oil and the deep red colour comes from the Kashmiri red chilli, which isn’t extremely hot in flavour but its colour is very vibrant. Rogan means ‘oil’ in Persian while ‘josh’ stands for the intensity or the passion, in other words lamb slow cooked in oil with intense heat. I am certainly passionate about this dish!

Garnish Fresh coriander, chopped Ginger, juliennes Method Wash and drain the meat. Remove the fat.

Heat the oil, add fennel seeds and the remaining whole spices.

Add the sliced onions and cook until light yellow.

Now add the meat to braise. Add ginger - garlic paste, and then cook for 1 minute. Add the powder spices, except garam masala powder and salt, cook for a further 2 minutes. Add enough water to cover the meat and cook until the meat is ¾ done.

Add tomato purée and simmer until the meat is cooked and the gravy thickens.

Add the lemon juice, fresh coriander, garam masala powder.

Check seasonings.

Garnish with ginger juliennes.

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MINT LEAF OF LONDON - DIFC

INGREDIENTS 4pcs lamb chops, fat removed and trimmed Salt for seasoning ½tsp crushed black pepper 1tbsp garlic paste 1tsp red chilli powder Black salt for seasoning 3tbsp mustard oil 1tsp sugar 2tsp dried pomegranate - anardana powder ½tsp asafoetida - heeng powder 1tsp cumin - jeera powder 1tsp garam masala 2tsp fennel - saunf powder 2tbsp butter 2tbsp coriander, chopped ½tsp green chilli paste 1tsp ginger paste

GRILLED LAMB CHOPS

by PRADEEP KHULLAR

Method Beat the lamb chops one by one with a meat mallet, add ginger, garlic and green chili paste, red chilli powder and salt.

Keep aside for half an hour.

Meanwhile take a bowl and add all the above-mentioned ingredients, blend well, except the butter.

After half an hour, marinate the lamb chops again and keep in chiller for 20 minutes.

Heat a non-stick pan, melt the butter and sear the lamb chops on both the sides. Serve pink from the centre.

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by GILLES BOSQUET

INGREDIENTS Braising the beef 5kg beef short ribs 10l beef stock 500ml soya sauce 500ml honey 100ml white vinegar 25g star anise Method Sear the beef short ribs in a large sauce pan, add the beef stock and the rest of the ingredients. Bring to the boil, then cook it in the oven at 110C for 6 hours. Then remove the meat from the stock, the bones should fall off the meat easily. Press the meat between two trays, in the blast chiller until the beef cools down completely. Cut them in cubes of 3 centimetres and preserve in the fridge.

Soya sauce 100ml soya sauce 100ml honey 20ml white vinegar 100ml teriyaki sauce 50g black pepper 100ml lemon juice Method Mix the ingredients together, then place in the fridge.

Finishing 180g cube beef short ribs, cubed 150ml sauce 20g pomegranate seeds 5g sesame seeds 10g slice spring onions, sliced 20g pomelo wedge 10g coriander, chopped Method Deep fry the short ribs that have been quartered in the flour, until crispy and soft in the middle. Remove them from the oil and put them in the warm sauce. Place the meat with some sauce on the plate and finish off with the garnish.

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LA CANTINE DU FAUBOURG - JUMEIRAH EMIRATES TOWERS HOTEL,

SHORT RIBS

REIF KUSHIYAKI - DAR WASL MALL, AL WASL ROAD

INGREDIENTS 120g wagyu sirloin 30g wagyu sirloin, sliced 2 slices white bread Butter, to spread on the toasted bread 3tbsp ketchup 3 tbsp Worcestershire sauce 2 tbsp honey ½ tbsp soy sauce 1 cup panko 1 egg 300g flour

WAGYU SANDO

Method For the sauce - combine the ketchup, Worcestershire, honey, and soy sauce. Mix well and set aside.

Heat enough oil in a cast iron skillet or stock pot over medium heat. The frying temp should be 200C. Lightly whisk the egg in a shallow dish. Pour the panko into a shallow dish and set aside.

Season both side of the wagyu sirloin with salt and pepper. Then lightly pat the flour evenly onto the surface and edges so that all sides are covered.

Dip them into the egg wash and into the panko making sure it is evenly covered.

Deep fry the panko wagyu sirloin, while doing that, toast the bread lightly brown. Butter each side and put it aside.

Once the panko wagyu sirloin is cooked for 3 minutes, set aside

by REIF OTHMAN to rest for another 2 minutes.

Spoon the sauce over the toasted bread, place the resting wagyu sirloin between slices of buttered bread and slice in half.

Serve immediately.

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ZHEN WEI - CAESARS PALACE BLUEWATERS

INGREDIENTS Filling 60g red onions, peeled, cut into a small dice 300g wagyu beef, cut into small cubes 12g spring onions, washed, cleaned and thinly sliced 11g coriander, washed and chopped) 20g water chestnuts, drained and chopped 14g sugar 6g salt 4g black pepper 4g oyster sauce Method In a heavy bottom pan, heat to a medium heat, add the oil, the diced onions and cook until translucent, but just slightly caramelized.

Add the beef and cook until browned.

Add the spring onions, coriander, water chestnuts, sugar, salt, black pepper, and oyster sauce, mix it all together cook for a couple minutes, then remove from the heat, allow to cool.

Puff Pastry You can also buy ready-made puff pastry from the local supermarket 20g plain flour 20g Hong Kong flour 30g butter 1 egg Method When the beef mix is cooled, take your puff pastry, unfold the puff pastry sheets, and cut into 9 circles, size is dependent on the size of the puffs you are looking for.

Spoon about 2 to 3 tablespoons of filling onto each circle.

Pick up the circle in your hand, and enclose the filling by bring in the edges to form a ball, twist to seal, place back onto a

by YANG TAO (FRANKIE) tray, reshape into a ball, ready to cook.

Brush with egg wash and sprinkle with black sesame seeds.

Put in the oven with 300C for 6 minutes, until golden brown and heated through.

BAKED WAGYU BEEF PUFF

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INGREDIENTS Beef 120g strip loin beef 2tbsp relish dressing 50ml aioli 1pcs organic egg yolk Salad greens

BULL & BEAR - WALDORF ASTORIA, DIFC

Relish dressing 100g cornichons, finely chopped 50g shallots, finely chopped 50g capers, finely chopped 75g Dijon mustard 15g anchovies, finely chopped 375g tomato ketchup 10g salt 5g pepper 25g smoked paprika Method Mix all ingredients together (this dressing can be kept in the refrigerator for up to 5 days and it is very versatile to use with other dishes).

Saffron aioli bath 10g garlic 15ml lemon juice 65ml saffron water - 1 gram saffron with 65ml water 850g Japanese mayonnaise 3g salt 10ml oil Method Soak the saffron in warm water to infuse.

Peel and finely chop the garlic until it turns into a paste.

Mix all the ingredients together and set aside.

Small mixed salad Frisse, fine herbs and lemon dressing as desired Side 1 slice grilled sour dough bread Assemble Cut the beef into small dices and place in a bowl over ice.

Add two tablespoon of relish and mix well, adjust seasoning.

Place in a ring mould to achieve a perfectly round shape.

Remove the ring. Separate the egg yolk from white. Place the

by LUIGI VESPERO yolk in the middle of the tartare.

Serve with a small mixed salad on the side and toasted slice of sourdough bread. For more traditional approach, serve the dish with French fries.

WAGYU BEEF TARTARE

211

ARMANI/HASHI - ARMANI HOTEL

INGREDIENTS 100g wagyu beef strip loin 2g black truffle 20g enoki mushroom 2g micro green shiso leaves 2g micro red shiso leaves 2g micro hearts on fire 2g micro bull’s blood leaves 2g micro Arugula leaves 2g micro cilantro leaves 5g spring onion 2g baby chiogga beets 2g baby yellow beets 2pcs nasturtium leaves 2pcs micro viola flowers 10g truffle oil 20g olive oil 20g mitsukan vinegar 20g soy sauce 5g sugar 1g leeks, chopped – only the greens 1g garlic, chopped 1g white onions, chopped Method Tataki is a Japanese cooking term which refers to slices of wagyu lightly seared. Lightly sear 8 slices of the wagyu beef on charcoal and cool down till cold.

Slice beef into 8 pieces.

Grill the enoki mushroom and cool down. Cut to 1 centimetre in size.

Thinly slice the spring onions and black truffle.

Sauté the chopped leeks, garlic, white onions and then cool.

Mix the truffle oil, soy sauce, olive oil, vinegar, soy sauce and sugar with the sautéed leeks, garlic and white onions.

WAGYU BEEF TATAKI

by JIN CHUL KIM (JIMMY)

Plating Place the sliced wagyu and sautéed vegetables on the plate and drizzle the truffle soy sauce. Garnish it with truffle on top of the wagyu.

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21 GRAMS - PARK REGIS BOUTIQUE HOTEL, UMM SUQEIM

SMOKED CEVAP TARTARE WITH HORSERADISH MAYO, CURED EGG YOLK, ONION ASH AND FRIED CAPERS

Method Finely grate the horseradish and season it with salt, sugar and cherry vinegar. Let it rest for 24 hours. The next day, blend 50ml of sunflower oil, egg yolks, lemon juice, mustard, honey, and gradually add the rest of the oil. When a thick mayonnaise consistent is achieved, mix it with horseradish paste and store it in a squeeze bottle.

Cured egg yolk 200g salt

by UROSH MITRASINOVIC 200g sugar 6 egg yolks Method Make a mixture of salt and sugar. Whisk the egg yolks lightly and cover the salt and sugar mixture. Keep it an airtight container for 3 days. When yolk is firm on touch, brush off the excess salt and sugar, and let it dry at 50C for 2 to 3 hours. Store it in an airtight container and keep in the refrigerator.

Celebrated throughout the Balkan Peninsula as one of the most sought after street food dishes.

Cevapi, also known as Balkan Kebab. Our Smoked Cevap Tartare is a daring take on this infamous, delicious, and mouth-watering dish.

Onion ash INGREDIENTS Smoked cevap tartare 2kg wagyu brisket, trimmed and cut in 4 to 5 pieces 2l water 8l 100g brown sugar syrup 100g sea salt 350g Liquid smoke Method Mix all ingredients and cure it for 7 days.

Horseradish mayo 100g horseradish 5ml cherry vinegar 5g salt 5g sugar 150ml sunflower oil 2 egg yolks 5ml lemon juice 5g mustard 5g honey

Take two onions, peel them leaving the root, and cut them lengthwise. Place them on a smoking hot pan with a little bit of oil. Burn them from both sides, pressing the top with another pan.

Leave the pan on top and transfer it to the oven, bake it at 160C for 30 to 40 minutes. When done, season the onion with some salt, pepper and cherry vinegar and blend it into a paste. Spread the paste on to a silicon sheet and dry it at 60C for 2 hours. When the paste is completely black and dry, let it cool down. When it is cold, put it in a blender to make the ash.

Garnish Fried capers Tendril pea Plating Place the red onion brunoise on the plate and finely chop the smoked brisket and shape it in a form of cevap (cylinder) and place it on the onion. Finely grate cured egg yolk all over the plate, take a generous pinch of onion ash and sprinkle on top of the cevap. Add drops of horseradish mayo on top of the cevap and place the fried capers beside the drops, gently garnish with tendril pea.

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Tomato sauce 300g cherry tomatoes / 50g olive oil / 15g fresh basil / salt for

by FRANCESCO ACQUAVIVA seasoning / sugar if required Method In a pot, cook the cherry tomatoes with the olive oil for 30-35 Memories of lasagna is a dish created in 2019 min. Remove the pot from the heat and add the basil, letting with the idea to re-create the classic flavor of the it infuse for 10 minutes. Remove the basil and pass the sauce through a strainer. Adjust with salt and sugar as need to balance traditional lasagna dish with a touch of refinement the acidity. Keep to the side before use.

SOCIAL BY HEINZ BECK - WALDORF ASTORIA, PALM JUMEIRAH

MEMORIES OF LASAGNA

and elegance; the sort of which would grace Pesto sauce the tables of any fine dining restaurant. Since its 50g fresh basil / 40g ricotta cheese / 15g pine nuts / 30g parmesan cheese / 10g pecorino cheese / 1.5g salt / 15g olive creation, it has become a signature dish. oil

Method Mix all of the ingredients in a Pacojet container. Freeze and blend. Repeat this operation for 4 times. The pesto should be creamy, soft and smooth at the end of this process. Keep the pesto in a small piping bag in the fridge before use.

INGREDIENTS Pasta dough 400g white flour 200g semolina flour 8 egg yolks 2 whole eggs Method Mix all the ingredients together in a mixing bowl until it is smooth. Cover with cling film and keep in the fridge for 1 hour before to use.

Ragu bolognese 500g wagyu beef, mincemeat 50g white onion brunoise 50g celery brunoise 50g carrot brunoise 250g tomato peeled 50g extra virgin olive oil Salt and pepper for seasoning

Parmesan chips 120g water / 32g all-purpose flour / 20g olive oil / 50g parmesan cheese Method Mix all of the ingredients with hand blender and strain. Cook the chips in a small pan for 2 to 3 minutes until they become crispy and a light gold colour. Remove from the pan and keep in a warm place before use.

Parmesan sauce 200g milk / 200g parmesan cheese / 15g olive oil

Method Cook the mincemeat in a pan with a spoon of olive oil and stir until is completely cooked. In a pot, gently cook the onion with the olive oil, add the carrot and the celery in this order and let cook gently for 5 minutes. Add the mincemeat, salt, pepper and the tomato. Keep cooking for at list 6h in very low fire. Once is ready adjust on salt and let cold down before to use.

Method Warm up the milk in a pot until it reaches 37C. Grate the parmesan cheese and add the olive oil and mix with a hand blander until it is smooth and creamy. Strain and keep warm before use.

Béchamel 500g whole milk / 50g butter / 50g white flour / salt and pepper for seasoning / nutmeg

Assemble Create a layer of very thin pasta dough with the help of a pasta machine. Apply a small quantity of egg yolk and place a bit of béchamel and a bit of Bolognese sauce over the dough. Fold the pasta dough closed with a classic tortello shape.

Cook the tortelli in boiling salted water for 2 minutes, then transfer to a pan to finish cooking with a touch of water and olive oil. Finish with a sprinkling of parmesan cheese. If needed, adjust salt and pepper to taste before plating.

Method In a pot, melt the butter. Add the flour and cook for a minute, then, add the warm milk and cook, mixing with a whisk all the time until boiling. Add a touch of nutmeg and adjust with salt and pepper. Allow the sauce to cool down before use.

Plating Place a bit of tomato sauce in the centre of the plate, add some drops of pesto and place 5 tortelli on top of it. Decorate with a few baby basil leaves and on top of that, place 3 pieces of parmesan chips. Warm up the parmesan sauce and serve on the side in a sauce cup, to be poured at the table.

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BEEF TENDERLOIN AND VEGETABLE PURÉE

by YANNIS MANIKIS

BALLARÓ - CONRAD DUBAI, SHEIKH ZAYED ROAD

INGREDIENTS Meat Angus beef tenderloin (portion 140gr) Method Preheat a cast-iron skillet, heavy roasting pan and add 1 to 2 tablespoons of oil.

Sear the tenderloin on all sides until well browned.

Allow two minutes per side.

Veal jus 5kg veal knuckle bones cut ın 5cm pcs / 2 bay leaves / 30 ml vegetable oıl / 400g slıced onıons / 200g dıced carrots / 200g dıced celery / 100g dıced leeks / 200g dıced celery root / 200g tomato paste / 5 thyme sprigs / 12 black peppercorns / 700ml water / 100ml pinot noir or burgundy

Method Preheat the oven at 190C. Spread the veal bones ın a sıngle layer on 2 bakıng trays and Potato purée 5gr floury potatoes, scrubbed / Salt and freshly ground roast ın oven for 1 hour or until golden brown. black pepper for seasoning / 1 garlic clove, peeled / 1 Heat oıl ın a stockpot and sauté the onıons, carrots, celery, celery root and leeks tıll caramelızed for 10 to 15 minutes. Add the bay leaf / 125ml milk / 60g butter tomato paste and cook for a further 5 to 7 minutes. Add the pinot Method noir or burgundy and reduce to syrup consıstency. Then add the Place the whole potatoes into a pot, cover with cold thyme, peppercorns and bay leaf followed by the bones and water and add salt to the water. Bring to a boil, and cover. Brıng to a sımmer whıle skımmıng any ımpurıtıes. Sımmer simmer until tender for 30 minutes, depending on size of uncovered over low heat for 5 hours skımmıng every 30 minutes. the potatoes.

Straın through a chinos, ınto a small stockpot. Sımmer until reduced In a saucepan, pour in the milk with the garlic, bay leaf, to 500ml. and thyme and bring to a boil. Remove the garlic and Basil oil herbs from saucepan and discard.

Drain potatoes and peel while hot. Put it through a food 50ml mild olive oil / 20g tightly packed sweet basil leaves / ½ tsp mill set on the smallest setting over a large pot. Beat in salt the butter a piece at a time. Bring the milk to a boil and Method beat it in, splash by splash, until completely absorbed.

Place the measured oil in the refrigerator while you prepare the basil.

Carrot purée Bring a pot of water to a boil and have a bowl of ice water 50g carrots / 100ml water / 90g butter 4gr salt ready. Blanch the basil leaves in the boiling water for 10 seconds.

Remove them quickly with a strainer and place into ice water Method Remove the ends of the carrots and peel. Cut the until cold. Remove from the water and squeeze gently to remove carrots crosswise into pieces about a quarter-inch thick. the excess water and roughly chop basil and place into blender.

Place the carrots, water, butter, and salt into a saucepan Add the oil and ½ tsp salt; blend until the basil is puréed and and cover with lid. Begin heating on high heat so water frothy starts steaming quickly, then reduce heat to medium Let the purée settle for about 30 minutes. Strain the purée through and continue steaming until carrots are tender and there a cheese cloth-lined fine strainer, very gently pushing on the solids is little water left in the pot. Once the carrots are tender, to extract the oil. For the best flavour, allow the oil to cool to room transfer them to a blender, and blend until smooth. Add temperature before using a little lemon juice, stir and taste. Keep adding lemon juice, bit by bit, until your purée is as bright and acidic as you like it.

Plating Splash the potato and carrot purée on the plate and place the beef tenderloin on plate.

219

MYTHOS KOUZINA & GRILL - ARMADA BLUEBAY HOTEL, JLT

INGREDIENTS Short Ribs 1kg short ribs Brine 1l Water 10g salt Sauce 1600 ml demi-glace 50ml red vinegar 60ml red wine 80g onion slices 2 garlic cloves, chopped 100g tomato cubes 100ml tomato juice, water, from fresh tomatoes ½ pc cinnamon stick 8pcs all spice berries 4pcs bay leaves 6 sprigs thyme 6 sprigs parlsey 8pcs pepper corns 120ml olive oil Method Place the ribs in the brine for 10 minutes.

Place a large pan over high fire with olive oil and sauté the short ribs to golden brown but without making crust. Set aside and allow to rest.

In the same sauce pan, sauté the onions and garlic, add the tomato cubes - allow to caramelize.

Add the wine and vinegar and cook for 5 minutes. Add the stock and tomato juice and bring to boil.

Skim the foam and add the spices and herbs. Keep cooking for 30 minutes.

Place the stock in the same braising tray with the short ribs.

Cook in the oven covered with baking paper and foil for 2 to 2 ½ hours at 170C. Once ready remove the short ribs carefully (the meat should fall off the bone).

Place the sauce in a pot and reduce to half and give body to the sauce.

Pearl onions 18pcs pearl onions 30ml olive oil

BEEF SHORT RIBS STIFADO

by ILIAS KOKOROSKOS

Method Season with the olive oil and burn nicely with a blow torch.

This will help to give a smoky flavour.

Finish and serve Place the short ribs and pearl onions in the sauce and allow to glaze. Serve with thyme and rosemary sprigs.

220

ASADO TIRA

Tomatillo sauce 500g tomatillo 30g white onions 15g garlic 3g coriander

by DIEGO SÁNCHEZ 3gr jalapeño pepper, fresh Method Roast the tomatillos and the rest of the ingredients, then place in a blender or food processor. Add the coriander and pulse until all ingredients are finely chopped and mixed.

INGREDIENTS Asado Tira 1kg Short Ribs Method Slow cooked for 16 hours in a soy and miso sauce, this melt in your mouth short rib is then caramelized in the sauce on a hot pan. It’s then placed on a roasted tomatillo sauce and topped with a tangy physalis (tomatillo, Chinese lantern, husk tomato) chutney.

AMAZÓNICO - DIFC

Brine 1l water 250g salt 1pcs star anise 5pcs cloves 10gr black tea

Physalis chutney 20g physalis 20g mangoes 15g green apples 20g white onions 2g cinnamon 1g coriander seeds 30g sugar demerara 1g start anise 1g cloves

Method Cut all the vegetables in small brunoises. Heat oil in the saucepan and sautéed the vegetables. Add the spices and cook for 2 Method minutes longer. Add the sugar and the vinegar, cook for another First, remove the extra fat from the short ribs, then, in 4 minutes. Season it with salt. a container large enough to hold your meat (and preferably with a lid to avoid sloshing), dissolve the salt Short Ribs in the water. Add your meat and the rest of ingredients. Remove the ribs from the brine and quickly rinse under cold water.

Dry thoroughly with kitchen roll.

Keep the short ribs into the brine for 2 hours.

Place the chicken stock and the rest of ingredients in a large pan Stock and bring to the boil. Simmer for 30 minutes. Take off heat and 1l chicken stock allow to cool. Place the short ribs into vacuum bag with 250g of 150g palm sugar the stock and seal the bag carefully. Set-up the sous vide to 65C 40g red miso and cook for 16 hours.

30ml sherry vinegar Plating 150g soy sauce Heat the stock base that we did for the short ribs in a saucepan, 4pcs of garlic Remove the short ribs from the vacuum bag and place in the 150g rocoto paste sauce pan to caramelize it in the sauce. At the same time, reheat 10pcs cloves the tomatillo sauce.

12pcs star anise In a bowl place the tomatillo sauce in the bottom, place the 5g cinnamon short ribs inside and on top it off with the chutney. Garnish with 1g coriander seeds dry physalis and cress.

3 slice of orange peel

223

21 GRAMS - PARK REGIS BOUTIQUE HOTEL, UMM SUQEIM

INGREDIENTS 1500g minced beef (30% fat) 700g onions 250g carrots 150g celery 100g bacon 100g bomba rice 10g paprika 20g garlic 5ml red grape juice or red wine salt and pepper for seasoning 30pcs sour cabbage leaves 100g smoked wagyu Method Sarma roll preparation Chop the onions to the finest dice, brunoise. Fine grate the celery and carrots and dice the bacon. Mix it all together in a pot to sauté until the onion becomes translucent.

Finely chop the garlic and add it to the mixture. Once all liquid has evaporated, add grape juice, immediately followed by the minced beef and rice. Season the mixture; be generous with the salt as rice absorbs most of it.

Keep cooking on low heat, gradually adding a bit of vegetable stock.

Once the rice is half cooked, get it off the heat.

Spread the sour cabbage leaves and trim the thick roots - this will help you roll them easier.

At the root of the leaf put 2 tablespoons of meat mixture, fold the side’s one over the other covering the meat and roll it from bottom of the root towards the peak of the leaf.

Place sarma rolls into a shallow baking pan, adding the vegetable stock to cover about ¼ of the pan. Bake without

by UROSH MITRASINOVIC the cover at 180C for about 40 minutes.

Keep the liquid in the pan for preparation of sarma sauce later on.

SARMA - SOUR CABBAGE ROLLS STUFFED WITH MINCED BEEF, SERVED WITH SMOKED WAGYU BRISKET

While it is now the trendiest of trends, fermentation used to be a way to preserve fruits and vegetables, and a way of surviving long, cold winters in the Balkans for centuries.

Living in sunny Dubai now, we are not giving up on it, because fermented products bring fruitiness, acidity and umami to everything they touch.

If you have tried our sarma with sour cabbage and minced beef, then you know what we are on about.

Smoked wagyu strips 1pc wagyu brisket, trimmed 8l water 160g brown sugar syrup 350g sea salt 120g liquid smoke Method Keep the brisket in smoke brine for 7 to 8 days. Once you pull it out, brush it with a bit of liquid smoke and brown sugar syrup.

Seal it in a vacuum bag. Set the souse vide on 56C and cook it for 24 hours. Once cooked, unpack it, and slice it thinly on a gravity slicer. Sear before service.

Sarma sauce Take the cooking liquid and mix in a white roux until creamy.

Season with paprika, salt and pepper.

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INGREDIENTS 5x400-450gr Canadian Short ribs, nicely trimmed and portioned Spice rub for ribs 20g garlic cloves 30g dark brown sugar 22g table salt 14gr Isot - Turkish black chili flakes 8gr Turkish red chili flakes 8gr Bharat spice Method Mix all the ingredients and distribute over each short rib and rub in coating liberally, put on a rack and let them sit in the walking chiller for 18 hours uncovered. Bring the ribs back to room temperature about 30 minutes. Vacuum pack and place in water bath for 20 hours at 72C. Turkish chili barbeque 30g unsalted butter 100g banana shallots, chopped fine 10g roasted garlic paste 5g maldon sea salt 2g freshly ground black pepper 15g Turkish chili flakes 5g Isot - Turkish black chili flakes 15g flat leaf parsley, chopped fine 50g brown sugar 20g Worcestershire sauce 200g Turkish chili paste 180g tomato ketchup 180g tomato sauce 200g water 25g lemon juice

24HOUR SLOW COOKED SHORT RIB WITH TURKISH CHILI BBQ GLAZE AND SPICED KONYA CHICKPEA PURÉE RÜYA

by COLIN CLAGUE

Method Melt the butter in a large pot over medium heat. Add chopped shallots and roasted garlic paste, cook gently until they are translucent. Add all the other ingredients one at a time in the order given, stirring well after each addition. Gently bring to a boil and then reduce the heat and simmer, stirring occasionally for 30 to 40 minutes.

Allow the sauce cool completely, then blend to a smooth sauce.

You can process it in the blender a small amount at a time.

Serving Bring the ribs back to the heat in a water bath then grill over charcoal, brush with the sauce several times whilst grilling until the ribs become sticky nicely glazed and coloured. Serve with the chickpea purée, some of strained jus.

Garnish With finely sliced spring onions, micro cresses, fried garlic and dollop of extra barbeque sauce.

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HAKKASAN - ATLANTIS THE PALM

INGREDIENTS 160g Wagyu rib eye 8 pieces / 80g mushroom oyster Holland 10 pieces / 50g mushroom baiyu 8 -10 pieces / 15g fresh lily bulb 5 pieces / 10g spring onion stem 150ml vegetable oil 1 tsp potato starch

Osmanthus sauce 15ml osmanthus syrup 1 tsp light soya sauce ¼ tsp dark soya sauce ½ tsp hot bean paste Plating Lettuce lolo roso and BlinQ blossom for garnish Method For the sauce, mix well the Osmanthus syrup, light soya sauce, dark soya sauce and the hot bean paste.

Heat up the wok and add the vegetable oil.

In the already heated wok, add the wagyu previously cut in cubes. Pan-fry both sides of the beef, and set aside.

Blanch the mushrooms in boiling water, and set aside.

Add a few drops of oil and quick fry the fresh lily bulb and spring onion previously cut in diamond shape.

Add the Osmanthus sauce, wagyu rib eye and mushrooms.

by ANDY TOH Quickly stir-fry all the ingredients together adding the potato starch.

To serve, arrange the beef on the plate.

Arrange the garnish with BlinQ blossom and serve immediately.

OSMANTHUS WAGYU

228

RONDA LOCATELLI - ATLANTIS THE PALM

OSSOBUCO ALLA MILANESE - VEAL OSSOBUCO MILANESE STYLE WITH SAFFRON RISOTTO

Method Preheat the oven to around 200C. Cut the vegetables roughly into 1cm dice. Heat the olive oil in a pan that will transfer to the oven and is large enough to hold all the veal shanks.

Add the vegetables, cover and cook gently for about 10 minutes, until soft but not coloured.

Season the shanks and then dust them with flour, very lightly.

Heat another large sauté pan until it smokes and put in the shanks. Cook quickly until golden, then turn over and cook until golden on the other side.

Remove the shanks and add them to the pan of vegetables Add the tomato paste lemon zest, lemon juice and anchovies.

Cook for another minute, then add the veal stock, saffron threads and bouquet garni. Bring to a boil, skim, then turn down the heat and simmer for 5 to 10 minutes.

Cover the pan and transfer it to the oven. Braise the meat gently for about 4 to 5 hours.

Saffron risotto 50g butter plus 40g Montare risotto 1 big white onion, finely chopped 150g risotto rice Saffron threads 2.5l chicken stock

by SALVO SARDO 120g parmesan Salt for seasoning

INGREDIENTS Braised ossobuco 1 onion 1 celery stalk 1 carrot 4 pcs veal shanks, each about 3cm thick 1tbsp all-purpose flour 2tbsp vegetable oil Zest of 1 lemon Juice of 1 lemon 4 anchovy fillets 1tbsp tomato paste 2l veal stock 1 bouquet garni (rosemary, sage and a bay leaf) Fresh chopped parsley Salt and freshly ground black pepper for seasoning 3 to 4 saffron threads

Method Bring the stock to the boil and turn down the heat to a bare simmer.

Melt the butter in a heavy-based pan and add the chopped onion. Cook gently until soft but not coloured.

Add the rice and stir to coat it in the butter. Season lightly.

Start adding the stock, a ladleful at a time, add a pinch of saffron Consistently stirring and scrape the rice in the pan.

Cook for 18 minutes, adding stock continuously slowly and not altogether.

Remove the pan from the heat and beat in the parmesan and cold butter mixing continually until all butter is melted and the risotto is nice creamy. Adjust the seasoning.

Plating Plate the saffron risotto close to a nice hot and soft ossobuco, add the lemon zest, parsley and garlic on top.

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photo credit

ALL PHOTOGRAPHS ARE COPYRIGHT COVER: ©FLAVEL MONTEIRO 2-3: CHEFS PORTRAIT IMAGES – PHOTOGRAPHERS OF CHEFS IMAGES 4 ©DUBAI CORPORATION FOR TOURISM AND COMMERCE MARKETING (DTCM) 5: ©WG MAGAZINE 6-7: ©DWTC / GULFOOD 8-9: ©DWTC / GULFOOD 10: ©REIF OTHMAN 13: TUNA TARTARE ©PRABA MANICKAM 14-15: ©DWTC / GULFOOD 16-17: ©DWTC / GULFOOD 18: ©MARCO SACCO 19: NORBERT NIEDERKOFLER ©ALEX MOLING 20: ©RUI SILVESTRE 21: ©GAL BEN-MOSHE 22: CODA DESSERT- BEET ROOT, CRANBERRY AND SOY ©JUNI 23: ©JAKOB NAWKA 24-25: ©DUBAI CORPORATION FOR TOURISM AND COMMERCE MARKETING (DTCM) 26: VINEET BHATIA ©SAMEER BELVALKAR 27: ©VINEET BHATIA 28-29: ©REIF OTHMAN 30: GRÉOIRE BERGER ©ATLANTIS THE PALM 31: ©GRÉOIRE BERGER 32-33: FRANCESCO GUARRACHINO ©ROBERTO’S / EKATERINS IVANKINA 34-35: ILIAS KOKOROSKOS ©MYTHOS KOUZINA & GRILL 36-37: COLIN CLAGUE ©RITA TESSANDORI 38-39: PRABA MANICKAM ©PRABA MANICKAM 40-41: NICK ALVIS & SCOTT PRICE ©KEVIN GEORGE 42-43: HIMANSHU SAINI ©TRÈSIND 44-45: MUSABBEH AL KAABI ©JUMEIRAH ZABEEL SARAY 46-47: LUIGI VESPERO ©LUIGI VESPERO 49: CHOCOLATE MOUSSE ©PRABA MANICKAM 50: COCOA / RICE / BONITO ©RENÉ FRANK 53: BEETROOT & CHOCOLATE BRIOCHE ©PRABA MANICKAM 54: CRIPSY HENS EGGS ©KEVIN GEORGE 56-57: ROMANO PEPPERS AND MASALA POTATOES ©MINT LEAF OF LONDON 58: TEMPURA AVOCADO ©MANDARIN ORIENTAL HOTEL GROUP 60-61: CAPRESE SOUP ©TRÈSIND 62: AVOCADO GALOUTI KEBAB ©TRÈSIND 65: POBLANO PATACONES ©AMAZÓNICO 66: POTATO GNOCCHI ©TRÈSIND 69: VEGAN BEETROOT TARTARE ©THE MAINE OYSTER BAR & GRILL 70-71: MUSHROOM CLAYPOT ©REIF KUSHIYAKI 72-73: AVOCADO MOUSSE WITH KIWI YUZU ©GAL BEN-MOSHE 74-75: BONE MARROW ©PRABA MANICKAM 76-77: GILLES BOSQUET ©LA CANTINE DU FAUBOURG 78-79: FRANCESCO ACQUAVIVA ©MIKHAIL H. DE GUZMAN 80-81: BENJAMIN WAN ©COYA 82-83: LUCIANO MARQUES ©TASCA BY JOSÉ AVILLEZ

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233

photo credit

84-85: ANDY TOH ©ATLANTIS THE PALM 86-87: MATTHIJS STINNISSEN ©BOCA 88-89: PRADEEP KHULLAR ©MINT LEAF OF LONDON 90-91: THEODORE ROUVAS ©TAVERNA / ©PRABA MANICKAM 92-93: YANNIS MANIKIS ©ANGELA VARVERI OF VICE VERSA 95: LOBSTER & CRAB ©PRABA MANICKAM 97: FLOATING ISLAND ©ATLANTIS THE PALM 98: SPICY TUNA TEMAKI CONE ©MANDARIN ORIENTAL HOTEL GROUP 101: FOUR SEASONAL SHRIMP CRYSTAL BAG ©CAESARS PALACE BLUEWATERS 102: SEA BASS CEVICHE ©PRABA MANICKAM 105: MOJAMA AND TOMATO BREAD ©ATLANTIS THE PALM 106: YELLOW FIN TUNA TARTARE ©MYTHOS KOUZINA & GRILL 109: WHITEFISH TARTARE BY NORBERT NIEDERKOFLER ©ALEX MOLING 110-111: LEMONGRASS SMOKED CURED SALMON ©DOUBLETREE HILTON DUBAI 113: EMIRATI KINGFISH HAMACHI CEVICHE ©BOCA 114: LOCAL HAMACHI CEVICHE ©THE MAINE OYSTER BAR & GRILL 117: BALIK EKMEK ©RITA TESSANDORI 118: SEA BASS CARPACCIO ©TAVERNA 121: WALNUT CRUSTED SEA BASS ©LA CANTINE DU FAUBOURG 122: BLUEFIN TUNA, OYSTER FROM “MOINHOS DOS ILHÉUS”, CAULIFLOWER AND WASABI ©RUI SILVESTRE 124-125: MISO CHILEAN SEA BASS ©ARMANI/HASHI 126: CODA DI ROSPO ©ATLANTIS THE PALM 129: CANGREO AL COCO ©COYA 130: CALAMARATA GAMBERI E PISTACCHI ©ROBERTO’S / EKATERINS IVANKINA 133: COASTAL PRAWN STEW ©VINEET BHATIA 134: GAMBERI E AGRUMI ©ALICI 137: PRAWN GHEE ROAST ©TRÈSIND 138: SPAGHETTI RICCI E RICCIOLA ©ALICI 141: GRILLED LOBSTER ©VINEET BHATIA 142: POLO ©ROBERTO’S / EKATERINS IVANKINA 145: CRISPY OCTOPUS ©SOCIAL BY HEINZ BECK 146: PULPO ROSTIZADO ©COYA 148: GRILLED OCTOPUS POTATO CREAM ©ANGELA VARVERI OF VICE VERSA 150: GRILLED OCTOPUS ©TAVERNA 153: BLACK SEAFOOD PAELLA ©BOCA 154: SEAFOOD PRAWN RICE ©WALDORF ASTORIA DUBAI PALM JUMEIRAH 157: SEAFOOD FIDEUA ©LE MERIDIAN DUBAI HOTEL & CONFERENCE CENTRE 158: PASTA WITH CREAMY COCONUT ©DOUBLETREE HILTON DUBAI 160-161: TAGLIATELLE WITH SARAGOLLA, MISSULTIN AND PARSLEY ©MARCO SACCO 162-163: WAGYU CARPACCIO ©PRABA MANICKAM 164-165: MARC MAÑOSA ©LE MERIDIAN DUBAI HOTEL & CONFERENCE CENTRE 166-167: SARADHI DAKARA ©THE MAINE OYSTER BAR & GRILL 168-169: YANG TAO ©CAESARS PALACE BLUEWATERS 170-171: ANDREA FIORAVANTI ©WALDORF ASTORIA DUBAI PALM JUMEIRAH 172-173: DOMENICO SANTAGADA ©ALICI 197: VINU RAVEENDRAN ©TRÈSIND 176-177: UROSH MITRASINOVIC ©21 GRAMS 178-179: JIN CHUL KIM ©ARMANI/HASHI 180-181: DIEGO SÁNCHEZ ©AMAZÓNICO 182-183: RENE JUEFRI ©DOUBLETREE HILTON DUBAI

photo credit

185: THE ALL-DAY SANDWICH OR LATE NIGHT SNACK ©WG / CUISINERO / JOHN BUENAVENTURA 187: CHICKEN CROQUETAS ©LE MERIDIAN DUBAI HOTEL & CONFERENCE CENTRE 188: SOUS VIDE CHICKEN BREAST ©WALDORF ASTORIA DUBAI PALM JUMEIRAH 191: RED PEPPER CHICKEN TIKKA ©VINEET BHATIA 192: TORTELLINI IN BARODO ©LUIGI VESPERO 195: VENISON TATAKI ©PRABA MANICKAM 196: DUCK SALAD ©ATLANTIS THE PALM 198-199: HOMEMADE FOIE GRAS ©KEVIN GEORGE 201: LAMB SHANK ©VINEET BHATIA 202: GRILLED LAMB CHOPS ©MINT LEAF OF LONDON 204: SHORT RIBS ©LA CANTINE DU FAUBOURG 206: WAGYU SANDO ©REIF KUSHIYAKI 209: BAKED WAGYU BEEF PUFF ©CAESARS PALACE BLUEWATERS 210: WAGYU BEEF TARTARE ©LUIGI VESPERO 213: WAGYU BEEF TATAKI ©ARMANI/HASHI 214: SMOKED CEVAP TARTARE ©21 GRAMS 217: MEMORIES OF LASAGNA ©SOCIAL BY HEINZ BECK 218: BEEF TENDERLOIN ©ANGELA VARVERI OF VICE VERSA 221: BEEF SHORT RIBS STIFADO ©MYTHOS KOUZINA & GRILL 222: ASADO TIRA ©AMAZÓNICO 225: SARMA ©21 GRAMS 226: 24 HOUR SLOW COOKED SHORT RIB ©RITA TESSANDORI 228: OSMANTHUS WAGYU ©ATLANTIS THE PALM 230: OSSOBUCO ALLA MILANESE ©ATLANTIS THE PALM BACK COVER: ©WG MAGAZINE

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MEASURE 1/8 teaspoon 3 teaspoons 1/4 cup 1/3 cup 1/2 cup 1 cup 1 Pound

EQUIVALENT a pinch 1 Tablespoon 4 Tablespoons 5 Tablespoons plus 1 Teaspoon 8 Tablespoons 16 Tablespoons 16 Ounces

US liquid volume measurements 8 Fluid ounces 1 Cup US to Metric Conversions 1 teaspoon 5 ml 1 tablespoon 15 ml 1 cup 240 ml 2 cups (1 pint) 470 ml 1 oz 28 grams 1 pound 454 grams Metric to US Conversions 5 ml 1 teaspoon 15 ml 1 tablespoon 30 ml 1 fluid oz 100 ml 3.4 fluid oz 240 ml 1 cup 1 liter 34 fluid oz 1 liter 4.2 cups 1 gram 0.035 ounce 100 grams 3.5 ounces 500 grams 1.10 pounds 1 kilogram 2.205 pounds 1 kilogram 35 oz

Oven Temperature Conversion from Fahrenheit to Celsius: C = (F - 32) / 1.8 Conversion from Celsius to Fahrenheit: F = C x 1.8 + 32 Fahrenheit Celsius Gas Mark 275F 140C gas mark 1-cool 300F 150C gas mark 2 325F 165C gas mark 3-very moderate 350F 180C gas mark 4-moderate 375F 190C gas mark 5 400F 200C gas mark 6-moderately hot 425F 220C gas mark 7- hot 450F 230C gas mark 9 475F 240C gas mark 10- very hot Ratios Chocolate 1 ounce 6 ounces chips cocoa powder

¼ cup grated 40 grams 1 cup chips 160 grams 1 cup 115 grams

Baking - Grams 1 cup flour = 140 grams 1 cup sugar = 150 grams 1 cup powdered sugar = 160 grams 1 cup heavy cream = 235 grams Baking Pan Conversions 1 cup all-purpose flour = 4.5 oz 1 cup rolled oats = 3 oz 1 large egg = 1.7 oz 1 cup butter = 8 oz 1 cup milk = 8 oz 1 cup heavy cream = 8.4 oz 1 cup granulated sugar = 7.1 oz 1 cup packed brown sugar = 7.75 oz 1 cup vegetable oil = 7.7 oz 1 cup unsifted powdered sugar = 4.4 oz

measurement conversion

The recipes are presented in a clear and easy-to-follow way, with ingredients, methods, preparations and photographs of the dishes.

The recipes are arranged by type of food. All measures are level unless otherwise stated.

Centimeter - cm Cup - c Deciliter - dl Fluid Ounce – fl oz Gram - g Kilogram - kg Liter - ltr Milligram - mg Milliliter - ml Ounce – oz Pound - lb Quarts - qt Tablespoon - tbsp Teaspoon - tsp

Award-winning author and publisher Flavel Monteiro has been in the hospitality and F & B industry since 1991. His foray into publishing came when he purchased a franchise to publish the Millionaire Magazine in Scandinavia, as well as a Filipino magazine in the Middle East. It was in 2014 when Flavel launched WG Magazine, designed to promote the top culinary experiences around the world.

Then in 2018, he partnered with Chef Alfredo Russo from Turin, Italy to launch EX.IT—Extraordinary Italian.

Most recently, Flavel co-authored and published the first ever e-cookbook Home Comforts: simple lockdown recipes from the world’s best chefs and bartenders with The World’s 50 Best Restaurants and Bars and The Best of Dubai: A Dining Experience promoting the best homegrown chefs of Dubai. Both books went on to win the 2020 Autumn and Winter Harvest Awards by Gourmand World Cookbook Awards.

A recipient of the Independent Publishers Award for his book Coffee - Absolute Gastronomy and was awarded the 2019 Best Book In The World by Gourmand World Cookbook Awards for the category coffee. His book Legacy also received the 2019 Best Book In The World by Gourmand World Cookbook Awards.

During these unsettling days Flavel released an eBook Come Together - The World’s Finest Chefs which came with the intention of putting smiles on people’s faces and supporting chefs around the world, the eBook went on to receive the 2020 Spring Harvest Award by Gourmand World Cookbook. He later went on to author Cuisinero - Taste The Philippines, elevating Filipino cuisine and all proceeds donated to the Philippine International Aid to support the education of children. The eBook went on to receive the 2020 Summer Harvest Award by Gourmand World Cookbook.

5 of Flavel’s books are finalists in six categories at Food Culture 2021 for the Best In The World and the rankings will be announced at the awards event in Paris on June 5, 2021.

Closest to his heart, five years ago, he started a foundation that helps underprivileged children each year in the Philippines to attend culinary school through a scholarship program.