The Pro Chef Middle East - Edition 57 by The Pro Chef Middle East

PUBLICATION LICENSED BY DUBAI PRODUCTION CITY, DCCA

EDITION 57

CELEBRITY CHEF INTERVIEWS // TASTE ESTONIA // THE MICHELIN GUIDE’S ARRIVAL IN DUBAI

WHERE FOOD AND CHEFS COME FIRST theprochefme.com

EDITOR'S NOTE

EDITORIAL EDITOR: Nicola Monteath nicola.monteath@cpimediagroup.com DIGITAL EDITOR: Serena Botelho e Warren serena.warren@cpimediagroup.com ADVERTISING SALES MANAGER: Liz Smyth liz.smyth@cpimediagroup.com SALES MANAGER: Gill Fairclough gill.fairclough@cpimediagroup.com prochef.sales@cpimediagroup.com DESIGN Froilan A. Cosgafa IV FOR OTHER ENQUIRIES, PLEASE VISIT: www.theprochefme.com FOUNDER CPI MEDIA GROUP Dominic De Sousa (1959-2015)

Welcome The Spring-Summer edition of The Pro Chef offers an insight into the Michelin Guide, ahead of its arrival in Dubai. Gwendal Poullennec, International Director of the Michelin Guides, reveals his thoughts on the city’s diverse culinary scene and deciding factors on Dubai being the 36th destination for the brand. Turn to page 12 to find out more. With regards to entering new markets, a chat with Ege Devon, Chief Representative Officer at Enterprise Estonia GCC explores Estonian produce entering the Middle East with wholesome, good-for-you produce (p9). Pâtisserie master Pierre Hermé discusses his journey, the launch of Gourmandise Raisonnée desserts and the future of pastry (p20). While an interview with chef Tom Aikens takes us through his childhood and fond memories in the kitchen with his mother (p28). If you’re looking for culinary inspiration, turn to page 33 for fusion Indian cuisine and Mediterranean flavours from a newly opened local restaurant. Happy reading!

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Edition 57 / The Pro Chef Middle East

28 CONTENTS 04 NEWS BITES

Culinary news across the Middle East.

DINING IN THE REGION

TASTE ESTONIA

Explore the latest menu creations and hotspots in the GCC.

Ege Devon, Chief Representative Officer at Enterprise Estonia GCC discusses the significance of Estonian produce entering the Middle East.

THE MICHELIN GUIDE DEBUTS IN DUBAI

Everything you need to know about the Michelin Guide, ahead of the launch this June.

09 2

The Pro Chef Middle East / Edition 57

CHEF’S SPECIAL

Explore two signature dishes served at restaurants in the city.

THE PRO CHEF MIDDLE EAST

20 12 18

A DAY IN THE LIFE OF…

THE PÂTISSERIE MASTER

INTERVIEW

A WALK DOWN MEMORY LANE

MEDITERRANEAN TWIST

SENSATIONAL FLAVOURS

Chef Alex Sperxos, Founder of Ef Zin; a creative Greek multi-space concept.

Learn about the French pastry chef and chocolatier, Pierre Hermé, as he reveals his journey and how he’s paving the way for the next generation of pastry chefs.

Danilo Valla, Head Chef at Roberto’s Dubai talks about culinary influences and Roberto’s Dubai legacy.

Celebrated for being one of the UK’s most acclaimed chefs, Tom Aikens sits down for a conversation about his career.

Try these recipes from the newly launched Caya Sharjah.

Fusion Indian recipes from Mohalla Riyadh.

AROUND THE WORLD

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

36 Edition 57 / The Pro Chef Middle East

CULINARY NEWS FROM THE MIDDLE EAST AND BEYOND

FRESH CONCEPT Evgeny Kuzin and Chef Izu Ani recently launched a homegrown restaurant and lifestyle concept, La Maison Ani, at the Dubai Mall Fashion Avenue. Serving relaxed French-Mediterranean cuisine, in an effortlessly elegant setting, La Maison Ani will be home to an exquisite boulangerie and patisserie, inspired by the daily rituals of French culture. Chef Izu’s love for travel and cultures served as inspiration for La Maison Ani, where the core elements of French cuisine are presented with British and African flair. The all-day dining venue offers le petit-déjeuner with freshly baked artisan bread, viennoiseries and pastries, alongside organic-roast coffee. Diners can enjoy a delightful Mediterranean lunch in the botanical conservatory, and a distinct atmospheric brasserie throughout the evening. With striking views of the Dubai Fountain from the La Maison Ani Garden, the concept has been curated to provide a refined experience for all.

Dubai Food Festival (DFF), the city’s annual celebration of food, is back with a calendar of culinary events and experiences. This year, the 14-day event will take place from May 2-15, showcasing the best of Dubai’s culinary scene across restaurants in the city. Returning for the ninth edition, DFF will present flavours from the best homegrown concepts and renowned fine-dining restaurants, alongside masterclasses by leading chefs. Regular festival favourites, Dubai Restaurant Week and Foodie Experiences will once again headline DFF with exclusive epicurean. For more information, head to www.visitdubai.com

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Photographs SUPPLIED

CITY HAPPENINGS

TRENDING TECH As per research by Gartner ‘Future of Sales,’ by 2025, 80 per cent of B2B sales interactions between suppliers and buyers will occur on digital channels. As a result, ExploreTECH has introduced a revolutionary solution with a comprehensive vendor/product comparison tool for users. The new component will assist hospitality and travel buyers in making informed decisions based on their requirements, providing vendors a platform to showcase their products and technology. This latest feature helps buyers from the travel and hospitality industry save time and money, by offering an in-depth breakdown of key features and functionalities per product of different providers all on one unified platform. Technology providers are presented with a unique opportunity to showcase their key products and features, reaching a wide demographic with varied objectives and budgets. By connecting with the right vendors, buyers can navigate challenges and create long-term strategies. Additionally, the platform will allow subscribers to request demos and buy products directly from vendors. This digital marketplace assists vendors in boosting their audience engagement and lead generation through cost-effective subscription modules. The brand’s key objective is to connect vendors with hospitality and travel clients, as well as consulting firms, investors and service providers that support hospitality and tourism. Visit exploretech.io

MAKING GLOBAL WAVES Ennismore, a creative hospitality company with a global collective of entrepreneurial and founderbuilt brands, has revealed the appointment of Chef Sara Aqel as the global Executive Chef of Fi’lia, the award-winning Italian restaurant concept. From her previous role as Chef de Cuisine of Fi’lia Dubai, Chef Aqel will now oversee sister Fi’lia locations in Miami’s SLS Brickell and South Beach locations and SLS Baha Mar in the Bahamas, with a fifth location to open this year, in Paris. The 26-yearold Palestinian-Jordanian chef will take charge of the brand that champions women and celebrates a genuine approach to Italian cuisine with a hint of Mediterranean influence.

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TH E C OUN TR Y

GET READY! A palatial beachfront oasis will soon open on the shores of Fujairah. Natural beauty and Arabian heritage merge between the cityscape and the Indian Ocean at this soon-to-be-launched property. Set to open its doors in Q2 of 2022, Palace Beach Resort Fujairah has been designed with a majestic sense of style, developed by Eagle Hills, a private real estate investment and development company based in Abu Dhabi. On the dining front, Ewaan will serve a signature blend of Arabic and International cuisine against a backdrop of intricate wooden panelling and lavish furnishings. Al Bayt Lounge will offer unique coffee experiences, and additionally, an ocean-facing signature restaurant will open its doors in Q4, starring a fusion menu of Oriental notes and locally-sourced ingredients. Visit www.addresshotels.com/en/ resorts/palace-beach-resort-fujairah/

FRESH CLASS

VEGETABLES ‫ﻣﻭﻟﺔ ﺑﺩﻋﻡ‬ ّ ‫ﺣﻣﻠﺔ ﺗﺭﻭﻳﺞ ﺩﻋﺎﺋﻳﺔ ُﻣ‬ .‫ُﻣﻘﺩّﻡ ﻣﻥ ﺍﻹﺗﺣﺎﺩ ﺍﻷﻭﺭﻭﺑﻲ‬

DISCOVER THE LATEST MENU ADDITIONS AND LAUNCHES IN THE COUNTRY

SAN BEACH The Palm is now home to a culinary experience, beach destination and soul retreat reminiscent of a chic, contemporary African sanctuary. Located at The Club, Palm West Beach, guests can expect an internationally inspired menu - available from breakfast to sundowners - daily performances, tunes from the resident DJs, musicians and weekend performances by SĀN’s resident band The Nomades. With a private pool and beach access, an exclusive pool bar with views of the majestic Dubai skyline, and elegant loungers and cabanas with floating veils drifting out onto the seafront, SĀN is a great escape for a fun weekend under the sun. The sofa and sunbed passes are available from AED200 on weekdays and AED250 on weekends. Cabanas from AED1,000 entrance fee for two guests. Contact +9714 458 0499.

MAZI ABU DHABI One of London’s most successful restaurants, MAZI London, is bringing the art of modern Greek dining to the capital with the launch of Mazi Abu Dhabi at The St. Regis Saadiyat Island Resort, Abu Dhabi. Get ready to be transported to the sun-kissed shores of Greece at this ‘fine-casual’ restaurant, serving up vibrant Greek specialities in the rustic dining room, and on the stunning terrace teeming with delicate olive trees, an exclusive wood and fire grill. The menu comprises favourites such as tzatziki, Greek salad, kavourosalata and grilled calamari, alongside unique plates such as feta tempura, shredded lamb shoulder tacos and sea bass tartare. Those on a gluten-free diet can opt for the dedicated gluten-free menu, featuring chicken thigh souvlaki skewers and artichoke risotto à la polita, all of which can be paired with the finest Greek grapes, premium beverages and bespoke mixed drinks, infused with fruits and fresh herbs sourced from various regions across the Grecian landscape. Contact +9712 498 8888.

L’OLIVO

The Sharjah Cultural Capital Monument coastline is now home to Caya, a homegrown neighbourhood eatery offering Mediterraneaninspired décor, expansive seating and rich interiors. Developed by Alabbar Enterprises, Caya Sharjah is complete with minimalistic tones and soothing aesthetics and design elements. Indulge in wood fire pizza with 48-hour proofed sourdough, homemade sauce and a choice of meat or vegetables with explosions of cheese bursts. The all-day dining menu also includes a Greek chicken simmered in yogurt dip, sprinkled with roasted tomatoes; a classic interpretation of the signature pistachio labneh layered with strips of olives, parsley and pesto and pasta dishes such as angel hair arrabiata with pink sauce and parmesan taglioni glazed with cacio e pepe sauce. Don’t miss the doughnut torrija, tiramisu rocher and the chef’s twist on kunafa pudding.

The iconic Burj Al Arab Jumeirah has welcomed an exquisite pop-up of the famed L’Olivo, the only two Michelinstarred restaurant on the island of Capri. At the helm of the kitchen is the acclaimed Chef Andrea Migliaccio of Capri Palace Jumeirah, offering Mediterranean highlights at the refined pop-up, where diners can take in the views of the coral reef aquarium at the heart of Al Mahara. The menu is inspired by simple principles and authentic flavours from Capri and the Mediterranean, with dishes such as Merluzzo Nero black cod; served with spinach and sundried tomatoes and finished with coffee and liquorice; tagliolini perfectly paired with tuna fish tartare, bottarga, zucchini and a squeeze of lime. You can also find blue lobster with saffron, raspberries and sweet and sour vegetables, and the creamy risotto with fresh lemon, red prawns, oyster leaf and creamy bisque. Diners can opt for the à la carte or Tasting Menu of five courses.

Contact +97156 480 4682.

Contact +9714 432 3232.

CAYA SHARJAH

Edition 57 / The Pro Chef Middle East

www.europeantreasures.eu

The content of this promotion campaign represents the views of the author only and is his/her sole responsibility. The European Commission and the European Research Executive Agency (REA) do not accept any responsibility for any use that may be made of the information it contains The European Union supports campaigns that promote high quality agricultural products.

Serena Botelho e Warren

THE C OU NT RY

TASTE ESTONIA Ege Devon, Chief Representative Officer at Enterprise Estonia GCC discusses the significance of Estonian produce entering the Middle Eastern markets

Edition 57 / The Pro Chef Middle East

TH E C OUN TR Y

stonian food is among the cleanest in the world, according to The Food and Agriculture Organization of the United Nations. With more than half of its land covered with forests and wetlands, and about a quarter of its agricultural land farmed organically, Estonia is amongst the largest organic farming countries within Europe. The global rise in demand for healthier food and sustainable production methods have put centre stage, Estonia’s organic and natural food innovations. Borrowing from the age-old practice of combining cuisines and cultures that have traversed Estonian lands, the country is constantly innovating, searching for unique flavours by mixing various styles while maintaining maximum nutritional value – such as in bio-enriched yogurts and honey-based products. The highly regulated food production process ensures manufacturers’ complete adherence to international standards and best practices. As a result, Estonian producers pride themselves on their high-quality and clean products. “The farm-to-table mindset is engraved in Estonia’s DNA – raw milk used is always 100% antibiotic-free, and cattle are fed locally-grown grass and grain,” says Ege Devon, Chief Representative Officer, Enterprise Estonia GCC. “Seasonal wild berries are harvested from the forests, and farmers have hives that not only produce delicious golden nectar, but also keep farmlands rich and alive with native plants. To reduce the risk of pollution, the beehives are kept at least 3 km away from human habitats.” Speaking of Estonia’s trade relations with the UAE and its products now entering the market, Ege says, “Since 2019, Estonia has targeted the UAE as a leading export destination and created a

long-term food and beverage program for supporting companies with in-depth market information and visibility.” The participating companies have been carefully selected to secure trustworthy relations with local partners. Aligned with the UAE's commitment to food security, Estonia is committed to offering environmentally sustainable solutions across the entire food value chain. “Sustainability is not a catchphrase for us, it’s the way Estonians have always treated their food production, and focus on it has only increased in time,” says Ege. In addition to pure air and clean water, the country is deeply invested in technological advancements

The Pro Chef Middle East / Edition 57

Ege Devon, Chief Representative Officer at Enterprise Estonia GCC

and innovation. “We integrate digital solutions, AI and automation into production processes. This helps a small country like us to deliver big quantities fast and safely.” Future trade plans between the two countries are designed to keep in mind the UAE’s 2051 Vision of achieving zero hunger by ensuring access to safe, nutritious, and sufficient food all year round, throughout the world. “Our short supply chain guarantees freshness and affordability of the products, and advanced technology supporting traceability and efficient responsiveness at all levels of the supply chain is facilitated by the connected mode of operation within e-economy,” says Ege. The Estonian F&B sector aims to not only provide finished food products to the UAE, but also offer high-quality sourcing opportunities for trade, co-investment or transfer of technology and know-how in the farming practices, product sourcing, technological advances and sustainable practices. At Gulfood 2022, 21 Estonian companies - selected by Enterprise Estonia - were showcased across various categories. “This year, we doubled the size of our joint stand to bring more companies, offer a bigger variety of products, and introduce the best the country has to offer. The feedback received was tremendously positive. For many companies, trade agreements were quickly signed,” says Ege. From wild berries to natural nonalcoholic ciders and chocolates, plenty of products are now entering the market. A

great achievement at the event was the vegan blueberry chocolate by Roosiku Chocolate Factory was nominated as a finalist for the Gulfood Innovation Award in the Health, Wellness and Plant-based Product category.

A driver of quality and sustainability, Estonian products in the coming years will become a common sight in the UAE market, bringing cleaner products and inventive flavours to the Middle Eastern table.

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TH E C OUN TR Y

THE MICHELIN GUIDE DEBUTS IN DUBAI

Serena Botelho e Warren

What started out as a little red guidebook that served to encourage travellers to take to the road, to now being a prestigious force to reckon with in the gastronomy realm. This June, the Michelin Guide will unveil its first selection in Dubai

The Pro Chef Middle East / Edition 57

n partnership with the Dubai Corporation for Tourism and Commerce Marketing (DCTCM), the Michelin Guide Dubai 2022 was announced at the Museum of the Future, Dubai, earlier this year in the presence of Gwendal Poullennec, International Director of the Michelin Guides and Issam AbdulRahim Kazim, Chief Executive Officer, Dubai Corporation for Tourism and Commerce Marketing. Dubai, as we know, is a melting pot of nationalities; thus, arising a vibrant amalgamation of diverse cultures, styles and dining influences, mingling with the emirate’s own traditions. From authentic Emirati and Middle Eastern cuisines to classic and contemporary international options; from grand fine-dining settings to casual street eateries; and from local culinary masterminds to global talented chefs – Dubai’s dining scene boasts it all. With a presence in 35 destinations, and Dubai being the 36th, the Michelin Guide Dubai will offer a new tried, tested and approved perspective into the impressive and exceptional multifaceted nature of Dubai’s culinary sphere. The Michelin Guide of a city, region or country is created following regular visits from the guide’s gastronomes, who evaluate restaurants across five universally-applied criteria in order to build their yearly starred selection.

Published by the French tyre company Michelin, since 1904, the guidebooks convey its restaurant reviews through a system of distinctions, the highly revered of which are its universally renowned Michelin Stars. Across all destinations, One Michelin Star is bestowed to restaurants for “high quality cooking that is worth a stop,” Two Michelin Stars for “excellent cooking that is worth a detour,” and Three Michelin Stars for “exceptional cuisine that is worth a special journey.” Besides the coveted star ratings, the selection will also include the Bib Gourmand category, a distinction awarded to establishments that provide value-for-money three course meals. Here, we sit down for a brief tête-à-tête

with Gwendal Poullennec, International Director of the Michelin Guides.

What was the deciding factor to have the Michelin Guide in the Middle East, specifically Dubai? Our inspectors have been on the field for years, to monitor the Dubai culinary evolution, as we are always monitoring new culinary destinations throughout the world. But we decided to move forward with Dubai because of the vibrancy, the potential and the diversity of the energy we feel here; and we have been witnessing a surge in the number of restaurants, and the quality of the restaurants as well. So, for us, it was definitely the time to move forward.

“Our team of inspectors is already in the field, in order to prepare the first selection of restaurants, which will be revealed in June. We will be showcasing the best of Dubai’s gastronomy, to reflect not just the sophistication that the city is famed for, but also the wide diversity of cuisines that the city’s location and history provide.” Edition 57 / The Pro Chef Middle East

TH E C OUN TR Y

What are your thoughts on Dubai’s dining scene? One of the trademarks of Dubai is the diversity of culinary offerings, not only in terms of cooking styles, but also in terms of experience, from luxury to the more informal casual eateries. That is part of the excitement for the inspectors. The main quality for inspectors of course is to be professional; but it is also to always remain open minded - to be able to access the quality of the food regardless of the settings, regardless of the surroundings. It can be casual or luxury as well.

You're entering a freshly developed culinary hub, what are you looking for? The focus for the Michelin Guide is really the quality of the food. At the Michelin Guide, we have criteria, and our team is working together to be able to access the quality of the restaurant regardless of the country, regardless of the style, regardless of the localisation. We know Dubai will add some flavour in terms of diversity; but the criteria for the Michelin Guide definitely remains the same when it comes to the assessment of the quality of the food and ratings.

Do elaborate on the five criteria the Michelin Guide inspectors rely on. The five criteria are always the same – the quality of the ingredients, mastery of cooking, the harmony and balance of the flavours, the expression of the chef ’s personality in the cuisine, and the consistency. The consistency is key from one meal to another, all the time and throughout the menu as a whole.

Will new categories be created for the Middle East? We are very consistent worldwide. I would say, all the categories we have may apply everywhere in the world. Some are specific because they are related to maybe local type of restaurant, for example, in Spain you have tapas bar and tapas is something you can find in real tapas bars only in Spain. But if you have tapas bar that are worth to be recognised by the Michelin Guide outside of Spain, of course we can recognise them. But no, in terms of categories, we are open to all types of restaurants provided you have a great meal experience.

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Is the Michelin Guide Dubai 2022 going to be solely digital focussed? Let’s say that we are still publishing the iconic paper guide for some countries; but today the Michelin Guide is digital with the app, with the website, with the social network as well. It’s the best way to reach a wide audience and to be constantly available wherever they are.

The Michelin Guide Dubai 2022 selection will be available on guide. Michelin.com and on the Michelin Guide App.

PREMIUM SEAFOOD FROM SCOTLAND

A WINNING COMBINATION OF TASTE AND QUALITY Cool, clear waters. An amazing 18,000 km of coastline. Expert producers focussed on sustainability and premium quality. Little wonder that seafood from Scotland is the preferred choice for the world’s most discerning chefs and buyers.

the cold waters of the North Atlantic, creating ideal conditions. This unique setting creates the perfect climate to grow some of the world’s finest seafood.

n demand around the globe, sustainable Scottish seafood has become a firm favourite for its premium quality and taste. Scotland is fortunate to lie exactly where the warm Gulfstream meets

Even in this post-Brexit world, more than 80% of Scottish seafood is still enjoyed outside the UK, demonstrating that our producers have the expertise to effectively manage exports consistently. With over 300 processors, Scottish seafood can be prepared to meet your most exacting requirements - from whole fish to live shellfish, retail-ready packs to wholesale consignments and private label.

Natalie Bell is Head of Trade Marketing for the Middle East, Asia and Europe. She has in-depth knowledge of the Scottish seafood industry, routes to market across the Middle East, and which companies might best suit your needs. If you would like further information or assistance, please contact her by email: Natalie.bell@seafoodscotland.org

SUSTAINABILITY FOCUS Buyers and consumers worldwide are – quite rightly increasingly seeking assurances that seafood conforms to higher standards of quality, safety, traceability, and sustainability. Scotland’s strengths in adapting to new regulations, signing up for voluntary schemes and securing accreditations guarantee a high standard right across the industry. This, in turn, breeds confidence among buyers and chefs that they are investing in premium, quality products.

TH E C HEF

What is your favourite dish on the menu? At Rumba Cuban Bar & Kitchen, we specialize in unique Cuban and Caribbean fusion dishes. Our extensive and authentic menu features extraordinary Latin American dishes. I have a few favourites, but my number one is the Ceviche Mixto, a native dish of my home country, Peru. ON MENUS ES CURRENTLY THE BEST DISH I – AS S ACROSS DUBA AT RESTAURANT LV S THEMSE ES CHOSEN BY CHEF

Tell us about the dish? Ceviche is a very common dish that can be prepared in many variations. It is made from marinated raw fish cured in a citrusbased, spicy mixture composed of lime juice, celery, onion, coriander, and rocoto chilli. We serve it with Rumba’s special Leche de Tigre sauce, Peruvian corn, and crispy fresh calamari.

What makes it a standout dish?

CHEF CARLOS PAZOS RUMBA CUBAN BAR & KITCHEN

It's unique to us, using our very own perfect combination of ingredients, fresh fish, and acidity of juicy ripe limes paired with our vast knowledge. The most important tool to prepare this dish is our hands to offer an authentic taste and feel to the dish we use the same methods as they do in Peru.

Where do you source the ingredients from?

Photography SUPPLIED

We source the majority of our products locally from local farmers and markets here in the region. There are also products we import such as Rocoto chilli and Peruvian corn. We are lucky enough to work with incredible suppliers here and globally who know the kind of product we need it.

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CHEF SYLVAIN NOËL

DRIFT BEACH DUBAI, ONE&ONLY ROYAL MIRAGE

What is your favourite dish on the menu?

What makes it a standout dish?

This is a tricky question as it really depends on the season or the mood of the moment. For example, I love the Les Ravioles Provençales (South of France ravioli style), La Salade Niçoise (a light yet flavourful French salad with seared tuna), or the Whole grilled sea bass. However, these days, my favourite dish would have to be our Risotto Aux Fruits De Mer.

The rice is slowly cooked but kept al dente, which brings out very distinct aromas. It also has a natural creaminess which balances the bite of the rice, and it is finished with lemon zest, elevating the different flavours.

Tell us about the dish. We use black Venere rice, which is whole-grain rice with an unmistakable natural black colour, slowly cooked in a house-made saffron lobster bisque, served with local prawns, clams and mussels.

Where do you source the ingredients from? At DRIFT, we pride ourselves on using the best ingredients available. Some products are sourced locally (if the quality is up to our standards) and we also import outstanding produce from France twice a week. This includes Dover sole, sea bass and sea bream, so our guests always receive the freshest dishes.

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TH E C HEF

A DAY IN THE LIFE OF...

CHEF ALEX SPERXOS Founder of Ef Zin, a Greek multi space culinary concept

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8:30AM

Regardless of the day, my body naturally wakes up at this time. I spend time on my phone, which I like to think of as a good habit. I check the reports from the previous day, review emails and messages across all my social media platforms. I make sure to post on both my personal and business Instagram platforms (@chefsperxos and @efzin.ae). It is important for me to keep the content fresh and to showcase what we are creating.

9AM

I head to the gym – I am still on my phone, replying to business and personal messages. Cooking is my life and eating is a passion, so I never skip my daily workout. An early morning workout is my shot of caffeine, it kicks starts my body and mind!

10:30AM

On my way to Al Quoz, I have a call with my PA, we catch up on my day ahead and what meetings I have confirmed. I arrive at Efzin Kitchen Lab, a creative space that is an office, studio and private dining space all rolled into one. I like to be a positive leader for my team, and a happy workplace boosts productivity, motivation and creativeness.

11AM

When I arrive, I greet the team and ask how everyone is. Once armed with a coffee, we have our team briefing. This is an important time to run through any potential issues but to also praise any highlights from the evening before. Following the meeting I tuck into some eggs kayana – a simple Greek dish of scrambled eggs with tomatoes – and make a daily task list; this is the easiest way for me to plan my day/week ahead. I then check that all goods and supplies are up to my expectations and create new menus for clients – this is one of the most enjoyable parts of my day!

12PM

The next few hours I am kept busy with meetings. I meet with a new client, a well-known DJ (sorry my lips are sealed!) who wants to host a birthday celebration on a yacht. I don’t get star struck often, but there has been the odd client who I’ve been nervous to meet. But once in the kitchen the nerves disappear, and I am in my element. I next meet with my business partner with whom I discuss new opportunities to grow the business. We are currently working on some very exciting projects in Dubai, Qatar, and Mykonos.

3PM

The afternoons are for training, I believe that putting aside just 10 minutes a day to train someone in a new skill is very important. This not only helps the individual grow, but also the team and in the long run the business too. I love to cook but also to teach, it makes me happy to share my skills and my Greek heritage with the team. I learn from them too. Our team are from different countries and it’s exciting to learn from their cultures and cooking experiences.

4PM

Some of the teams are working in different locations today. I have one chef working in a villa on Palm Jumeriah, and another in a penthouse Downtown. My driver takes me across town so that I can visit each location and make sure everything is prepped perfectly.

6PM

The cooking studio is where I spend time to relax, I can clear my head and be fresh for the evening ahead. This is also the time when I am my most creative and try out new recipes and ideas on presentation – my life goal is to put Greek cuisine on the map!

7PM

I usually eat a quick dinner now, whatever I have been experimenting on in the kitchen. Tonight, I am enjoying Giouvetsi – beef stew with delicious orzo pasta in a rich tomato sauce, topped with a heap of grated kefalotyri cheese.

8PM

It’s time for me to head to my client’s villa in Emirates Hills and provide an exceptional private dining experience. I am cooking a five course Greek dinner for 15 guests. One of the biggest challenges of the evening will be serving 15 dishes at the same time, with dry ice and edible flowers. The hosts have a live band which is a nice touch to the evening.

11PM

The evening is a success! The dinner is over, and the party is in full swing. We pack up and I make my way home, although my day in not over just yet. I use the time in the car to catch up on emails and send voice messages to my team.

12:30AM

I get home and ready for bed, but first, I need a little time to unwind. I put my phone on silent and enjoy a green mountain tea with Kourabiedes (Greek cookies which we make and sell at Efzin), whilst settling in for an episode of Ozark. No two days are ever the same for me and I can’t wait to see what tomorrow has in store for me!

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TH E C HEF

THE PÂTISSERIE MASTER French pastry chef and chocolatier, Pierre Hermé, discusses his latest collaboration and how it paves the way for pastry chefs

ierre Hermé is no stranger to the world of pastry. Named The World’s Best Pastry Chef in 2016 by San Pellegrino’s 50 Best organization, Pierre Hermé inherited four generations of Alsatian pâtisserie tradition, yet he pursued formal training with French pastry Chef Gaston Lenôtre at the tender age of 14. Known for designing pastry with artistic precision – he begins with sketches and diagrams - Pierre Hermé continues to revolutionize macarons, bringing forth modern flavour profiles with complex textures and aromas. The pâtisserie legend recently launched four Gourmandise Raisonnée desserts with celebrated pastry chef and founder of the Valrhona pastry school, Frédéric Bau, in collaboration with nutritionist Thierry Hanh. Here, Pierre Hermé tells us more about the alliance while divulging his love for macarons.

How did you get started in this field?

How did you realize macarons were the dessert you wanted to excel in? When I learned to make macarons, I didn't like macarons. I thought they lacked flavour because, at the time, they were made with

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Photographs SUPPLIED

I was born in a bakery and so in the family, I am part of the fourth generation to pursue this career. It was my father who certainly influenced me. From the age of nine, I knew I wanted to become a pastry chef. I then started an apprenticeship at the end of the 1970s and that changed my knowledge of the profession and got me into it.

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two shells and a little touch of ganache to attach them. I wanted to work on macarons because I felt they were limited in their potential. When I started there were a few flavours: chocolate, raspberry, coffee and vanilla. This made me want to bring a form of creativity to it. The first macarons I created was the one with rose, then there was the Mogador, the lemon macaron. The one I am most often talked about is the Mogador. It is quite consensual because it is original - milk chocolate that softens the acidity of passion fruit, which brings out the flavours - and at the same time, very pleasant and easy to apprehend, so it became one of the favourite macarons. Then the infiniment chocolat and infiniment caramel macarons are part of the range. In the store, we always have 18 macarons flavours, which include the range "infiniment" with flavours that I try to sublimate and magnify in my way. Then there are the "signature" macarons, Ispahan is part of the signature macarons in the same way as Mogador and also "Creation" selection. There will be an infiniment grapefruit macaron, infiniment orange and infiniment praline, an infiniment chocolate macaron that's very rich with Ecuador chocolate, and more are currently being developed.

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Of all your career highlights to date, which one are you most proud of and why? The one I'm most proud of is the next pastry I'm going to make. I am currently working on a coffee flower macaron that we use in the brew and from local Moroccan coffee producers. That’s the one that is in the works, being created, and that I am passionate about now.

What do you look for when tasting a dessert? Our job as pastry chefs is to give pleasure and emotions to those who come to discover your cakes and sweets. We always say salty for nourishment and sweet for pleasure, and for me, it is extremely true because it reflects what our job is. We are here to give pleasure to those who come to taste our products. It is our role to offer clients the choice between ultra-rich

“Our job as pastry chefs is to give pleasure and emotions to those who come to discover your cakes and sweets. We always say salty for nourishment and sweet for pleasure.” pastries and a pastry that is reasonable. These two alternatives will determine the future of our craft. The common denominator between traditional recipes and sensible ones is taste.

Where do you get your inspiration from? My only criteria is inspiration. I am inspired by my ideas, my readings and a discussion with someone. I will give you an example. The story of the decaffeinated flower macaron, I discovered it a few years ago and was not very interested. I recently worked on the development of a scented candle in which I wanted to highlight the smell of a decaffeinated flower, and by ricochet, I wanted to highlight and test the decaffeinated flower macaron. It gave me the idea to work on it. Going further, I said to myself that it would be interesting to work on a hazelnut praline with pieces of coffee crushed inside and I am working on that now. What I did at La Mamounia Marrakech, as I moved forward, I created a small cake that takes the flavours and textures of the horn of gazelles but in the form of cakes. Through my travels, I found Moroccan coffee during a visit to the market and so I made a Moroccan coffee pastry. I was inspired by the flavours of Morocco, and I made a cake called Navzat garden (with orange blossom, orange, lemon and honey). These are flavours inspired by Morocco, but I make this cake everywhere. Last summer I made a brand-new collection of cakes that I called Japonisme, as a tribute to the Japanese culture. I created a whole collection of cakes that

are inspired by my trips to Japan, a new range that to me represents my experience in Japan in taste and shape with new gourmet expressions. You can be inspired by everything around you if you are curious enough. You can find ideas from nature, architecture and your exchange with people from around the world through travel.

Valrhona has gathered chefs from the MENA Region to share its vision of responsible cuisine through innovation in gourmet products, and to respect people's health and the planet. Why is this of significance to you? In the future of pastry, we are working on recipes as we practice them today. I think that our customers also expect us to work on different levels, on notions

of vegan pastries, more affordable in terms of calories (following the Reasoned Gourmandise philosophy of Frédéric Bau), and they also expect us to work on gluten-free pastries. I think that people want us to consider their food preferences. For me, this work on "Reasoned Gourmandise" is extremely important because it is an act of creativity and the pastry-making of the future.

What can we expect from you in line with creating gorgeous-looking, delectable and wholesome pastry? It's not so much about working with different ingredients but rather keeping the same angle. The taste always comes first in every creation while implementing a conscious choice in ingredients and its balance. This is an idea that Frédéric Bau has been pursuing for more than 20 years and I needed to address it. An exercise that requires both a lot of hindsight and the help of outside expertise, in particular the work of the nutritionist and specialist. We had to compare our points of view with that of the

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GET TO KNOW THE CHEF Your favourite dessert The Tarte aux Quetsches; a shortcrust pastry, Alsatian damson plum, sugar with Ceylon cinnamon. My father used to make it. It's a childhood memory that is still with me, I have tried to make it as good again but never succeeded. A Middle Eastern pastry you’re fond of Cornes de Gazelles for its combination and the scent of orange blossom. Favourite culinary destination When I travel, I am always interested in the local culture. I like to go to markets as I find it fascinating. It allows me to discover products, new culinary practices and traditions. I do this everywhere I go. Destinations such as Italy, Morocco, Japan and France, to name a few, are always a source of inspiration.

nutritionist. The example Frédéric uses is that of custard and is very telling. Custard coagulates just as well with egg white as with egg yolk, except that there are no lipids in the egg white, whereas there are many in the egg yolk. These notions must be integrated and worked on, therefore having created the first book of its genre is a chance for the next generation. It is a reference that needs to keep growing with more recipes and creations.

Your take on the Middle East's pastry market and macarons in the region. When we make Pierre Hermé cakes in Qatar, we make them like those in

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Paris. I am not adapting my pastries or way of thinking, baking, or creating, to a market or trends. I believe our role is to suggest, to propose something new to our customers and to surprise them. However, we do make a few exclusive cakes for certain countries, for example in Qatar, we made a cheesecake with dates and lemon, and also one with Earl Grey tea.

Advice for the new generation of pastry chefs. What is important is quality, of course, creativity, originality, and differentiation. Differentiation can be expressed simply by quality. Having an extraordinary quality is

a way to differentiate yourself. You must not try to do what the neighbour does, it is crucial. You have to be yourself. I see chefs that tend to do what people ask, and I think our role is to propose new things that arouse their curiosity, their desire and envy. For instance, Ispahan wasn't sold much when I first launched it. And suddenly, after four years, it became the favourite cake in our boutiques all over the world. If I hadn't been persistent, Ispahan would never have taken off, and its “career” would have come to a halt. Of course, it is necessary to analyze sales, but not only that. When you think that a flavour is interesting, you must push it toward the consumers.

Any plans for this region? We have other projects but for the moment nothing concrete or completed. In Qatar, we opened a month ago. We have been in Qatar for eight years and our local partner has decided to offer both pastries and a savoury menu to its customers, which will start in a few months.

ADVERTISING FEATURE

“ROBERTO’S IS A CONSTANTLY CHANGING OUTLET AND WILL CONTINUE TO GROW. WE WANT TO CONTINUE THE LEGACY OF ITS STRONG IDENTITY” Danilo Valla, Head Chef at Roberto’s Dubai shares his journey, culinary influences and thoughts on the Michelin Guide in Dubai

rom the picturesque town of Alba, Italy, Chef Danilo Valla has always had a passion for hospitality and the culinary arts from a young age. Having the privilege of working in the kitchens of Italy’s renowned hotels and Michelin star restaurants, his interest in the Michelin Guide started after four years of service under the supervision of Chef Marco Pedretti. Legendary Chef Gualtiero Marchesi and Michelin starred Chef Damiano Nigro were some of the big names in the industry that Chef Danilo also had the privilege of working with. It was during his training under Chef Gualtiero, known as the father of modern Italian cuisine, that the chef’s fascination with exploring global cuisines began. His experience with 3 Michelin starred Chef Enrico Bartolini at the Cavenago di Brianza, Devero Hotel, was the most creative kitchen he had ever worked in, with its traditional dishes prepared with modern techniques.

How did you get into the culinary field? This is quite a funny story. I wanted to continue in the footsteps of my father - he owned a bar in my city - so I was assured a job for the rest of my life. So, I enrolled into the hospitality school with the intention to study the bar and service section, but I immediately understood that it was not for me. My interests were drawn to the kitchen side of things. Changes, transformation, the modification of textures and the curiosity I

had for ingredients started to slowly resonate with me. It brought me joy to excite people through the food and made me feel proud to see the smiles on their faces through something I did.

Did growing up in Alba influence your cooking style? It absolutely did. After my various experiences around Italy, I chose to come back home and learn the old techniques, heritages, and the taste of my land. It’s thanks to that, that I started learning about the Michelin Guide. I knew then that I wanted to be a part of this world and pursue a career in it. Through my journey, my view on culinary had changed completely. I’ve started learning how to maintain the old taste through modern techniques but also how to incorporate the different products from around the globe.

Your culinary style boasts Asian influences – any particular reason why? It is true, I do believe that some Asian ingredients match very well with the Italian flavours, plus I must say, I love Asian food myself. From its inspiring ingredients and imagination to cooking techniques. It is this, that interests me in incorporating an Asian flare into our bold Italian flavours.

Tell us about your vision for Roberto’s. Roberto’s is a constantly changing outlet and will continue to grow. We want to continue the legacy

ADVERTISING FEATURE

of its strong identity. We have the Piemonte restaurant, where guests can enjoy a classy, elegant service combined with a fine dining culinary experience. On the other side, we have the lounge, where guests can enjoy an informal service without compromising the quality of our food. Additionally, we have a new menu in the making focused on sharing-style dishes, which will be going live soon.

Where do you source the ingredients from?

Could you reveal some of the signature dishes?

How excited are you about the Michelin Guide in this city?

It isn’t a secret anymore; our signature dishes have become so popular. Our Roasted octopus with artichoke and cacio e pepe sauce is outstanding. I believe it is the fact that it is so crispy outside and incredibly tender on the inside that has made this dish so famous. How can we forget about the Pistachio ice cream, made à la minute to get the perfect creaminess, with a pinch of salt and drizzled extra virgin olive oil.

The Michelin Guide is the right culinary recognition that this city deserves. Dubai has changed a lot in the past five years. The hospitality sector has grown a lot and the city became one of the culinary capitals of the world. The guide has made its way at the right moment here, and of course, it would be wonderful to be a part of it. We’ve made a couple of changes and are working on some more, but what is important, is that

We are constantly collaborating with various suppliers. With time and trust, we were able to build a solid relationship and find the best ingredients well suited for Roberto’s - from wild catches from the Mediterranean Sea to Australian Wagyu. We are also teaming up with local farmers and vendors and are currently seeing very good results. the soul and idea of Roberto’s will always be improving for the better.

Any special plans in place for 2022? We are proud to say that we are acquiring the opening of two new Roberto’s in Jordan and Qatar. They will be located inside some of the most prestigious hotels in Amman and Doha. I do believe this is a very good plan for 2022. In the meantime, we will continue celebrating our decade of Roberto’s in Dubai and continue to push beyond our limits.

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A WALK DOWN MEMORY LANE Celebrated for being one of the UK’s most acclaimed chefs, Tom Aikens sits down for a conversation with Serena Botelho e Warren at The Abu Dhabi EDITION, elaborating on his past, present and the future

What was it like gardening and cooking with your mother, and how did that spark your interest in food? I was eight years old and it was fun because we lived in Norfolk, UK, and its very well-known for growing crops and for arable farming. We lived just outside the city, near the countryside, and we had a very big vegetable garden. My mother grew everything seasonally, so we had vegetables growing all through the year from spring

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up to autumn. It was very much a luxury, because my brother and I could go into the garden, pick something and cook it. By the time we were eight, we were taken into the garden, shown what was growing and then we would help her do a bit of weeding, cutting and pruning. And then, we were given a little patch of garden to grow what we wanted to, which was mainly strawberries. By the time we were eleven or twelve, she started cooking with us because she could see that we liked food and it grew from there.

What was it about your holidays in France that inspired your flavour for French food? My father was in the grape business, and we had experiences of going to France with him when we had school breaks. We would travel as a family, sort of driving through the different grape regions and we'd always take a holiday somewhere in France. We quite often would stay off the motorway, and go through the country roads even though it would take a longer time to get anywhere. It was a much more scenic route and fun because you would find these little roadside cafés and restaurants that you wouldn't have found otherwise. I guess from the exploits of going to France, it was much a focus of going into French-style cooking myself.

If you can recall, what was the one dish that you tried and loved during those family trips to France? We were coming back from a ski holiday and, it was probably the first time we actually went skiing, and my father thought it was a good idea that we could drive all the way. We had been driving for a day and a half with a couple of stops on the way, and we stopped at this

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aving spent his childhood gardening and cooking with his mother at their home in Norfolk, whilst also picking up a flavour for French cuisine on family holidays in France, good food with fresh, seasonal ingredients became important to Tom Aikens at a very young age. Together with his brother Robert Aikens, who is also a chef, they learnt to prepare jams, chutneys, cakes and other homecooked dishes using vegetables picked from their own garden. Finding a career in food thus came naturally, and the gourmand boasts an impressive trajectory working with Joel Robuchon in Paris, Gérard Boyer in Reims, and at the exquisite Pied à Terre where he became the youngest British chef ever to be awarded two Michelin stars, aged just 26. Following years of experience in the F&B sector, Tom took time out of the kitchen in 2000 to immerse himself into the world of farming, alongside Carole Bamford, learning more about the importance of traceability and sustainability and eventually opening Daylesford Organics. Here, the culinary connoisseur discusses his childhood, his adult years as he made his debut into the food industry and what the future holds for him.

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hotel and my father never really looked at a guidebook or anything. We stayed at this one place recommended by friends that he worked with in France. When we stopped, we were knackered out and a bit dishevelled. As we were driving into this hotel, there were formal waiters who came up to us wearing white jackets, bow ties and gloves. Apparently, it was a hotel well-known for being quite grand; that he hadn't checked. So, we stayed there anyway because we were exhausted. I guess that was my first taste of real gastronomic food.

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We were twelve, quite picky on what we wanted, and my mother and father were tucking into garden creatures like frogs’ legs and snails. Me and my twin brother had a simple fresh tomato salad, which was amazing; and then, we had these little veal fillets with hand cut chips, and it was immaculate. And then, we had a homemade vanilla ice cream with poached peaches, it was delicious. And that was kind of the first instance where we were amazed at the quality of the food. That was 1982, so French food was very much still in nouvelle cuisine and it was an eye opener, with trying new flavours that we had never had before.

What were the most important kitchen skills you mastered at the start of your career, and how have they helped you through the years? I’ve worked with different chefs; and every chef that you work with, you take a bit of something from them, including the cooking and running the kitchen. But I would say out of the chefs I’ve worked with, Joël Robuchon and Pierre Koffmann were the two chefs that gave me the most because they were very different in their styles of cooking. Pierre Koffmann was

about simple country sort of cooking, in a gastronomic way, quite rich, quite heavy, full of flavour. He was very much about something tasting well, rather than looking pretty; very much focused on flavour first. He was quite loud, and quite brusque in terms of how everything was done – and hence, it was quite a noisy kitchen. Whereas, Joël Robuchon was the complete opposite. His food was very stylised. It was very creative and meticulous - everything had to be in the right place. So, very different.

You took time out of the kitchen to get your hands dirty with farming in 2000. What brought this on? Since the age of 18, when I had left college, I had been working very hard to get where I wanted to. I had not really taken any significant time out; and I guess when I left Pied à Terre, I thought it was time to take a bit of a breather. I thought about working privately for some people and so, I contacted a few agencies and one of them was for private households. Anyway, I was contacted by Carole Bamford, who has Daylesford Organic, and I worked with her and her family, just cooking for them privately and then eventually getting to build a farm shop. It was really interesting because as a chef you're surrounded by produce, but you never get to work with it. So, it was great to learn, to have that experience and to have time off.

Talk to us about your vision behind the design and dining at each of your concepts at The Abu Dhabi EDITION - MARKET at EDITION, Alba Terrace and Oak Room. In terms of the design, that was mainly curated by the EDITION. But then I came up with the concepts and the ideas, and to a degree, the format of all the menus. So that was my responsibility. To really define each one, we had a template – a concept presentation deck so we could see what we wanted to do. So that was quite a lot of work to try and get that all filtered through to the relevant offices, to train the staff and the chefs. And we had to open them all at once as well, at the same time. When we opened, I brought three chefs with me, so I could stick one in each outlet and then go between them all and check that every dish was meticulously put together with one of my chefs in each restaurant.

GET TO KNOW THE CHEF What is Tom Aikens like outside the kitchen? I'm very relaxed and trying to chill as much as I can. But, as my wife would say, I have a bit of an obsession with keeping fit so I like to go to the gym every day for an hour at least. Most memorable kitchen moment I've had memorable experiences in lots of different kitchens, and I think it's always nice to eat as I do in lots of amazing places all over the world. I went to Thomas Keller's place, The French Laundry, when I was working in San Francisco and it was special. Top 3 songs on your phone right now I like some of the Simon & Garfunkel ones, which are a bit hippy. But I think that in terms of my world and what I do, it's quite stressful. And so, I like to not have too crazy music. So, some of Michael Jackson's number ones; and then, there's my younger side with some techno music. It's

varied from sort of super chilled, to sort of crazy dance. Top ingredient to work with this year I'll give you two things. My favourite ingredient that I sometimes do travel with, even when I go on a holiday, is a bit of the mother, the natural yeast. Because once you have that, then you can have flour and you can obviously get water; and then you can make your own bread. Your last meal on Earth Starters would be hand dived scallops cooked in the shell with butter garlic, lemon and thyme and then cooked in the fire so you get all the juices cooking together and then just finished with a bit of Maldon sea salt. For mains, I'd have a really good steak, like a nice rib eye, and beautiful hand-cut chips nice and unhealthy with bearnaise sauce; and then apple tarte Tatin with vanilla ice cream.

Visit tomaikens.co.uk.

Muse, in London, is a very interesting concept. Can you tell us more about it and what was the rationale behind calling it Muse? We opened before the pandemic in December 2019; and we were open for three months before we had to close. It was pretty tough, but we had a good amount of reviews. The restaurant itself is only a thousand square feet and we do 23 seats; in a way it feels like home. When you open your menu, you get this pop up of the Muse building with the menu down the side. We don't give away anything about the dish you have three main ingredients and then you have a story. We also do a pop up, which is a signature dish called ‘Conquering the Beech Tree’. It's basically a moment of when I was a child and I used to love climbing trees. The tree, just outside our garden in the meadow outside our home, was a huge tree that was hanging over the motorway that was being built. My parents didn't like

us going; but eventually, I plucked up the courage and did. And as a kid, you don't worry about anything; and that is the same to a degree as a Chef, because when you are creating a new dish or something that is quite experimental and you're putting flavours together, you're a little bit of an apprehensive about it. You're a little bit scared about what customers are going to think. But then when you can see the elation and the happiness that they've had with your food, it's the same as me climbing that beech tree - that I've kind of conquered it and I'm happy about doing it. So, the dish that we created is a signature dish, and it comes with a pop up of the beech tree with me in it.

What does the rest of 2022 hold in store for you? I will be going to Jakarta, and then Tokyo in May and I'll be coming back here, probably in October.

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‫ﻳﻣﺛﻝ ﻣﺣﺗﻭﻯ ﻫﺫﻩ ﺍﻟﺣﻣﻠﺔ ﺍﻟﺗﺭﻭﻳﺟﻳﺔ ﺁﺭﺍء ﺍﻟﻣﺅﻟﻑ ﻓﻘﻁ ﻭﻫﻲ ﻣﺳﺅﻭﻟﻳﺗﻪ ‪ /‬ﻣﺳﺅﻭﻟﻳﺗﻬﺎ ﻭﺣﺩﻫﺎ‪.‬‬ ‫ﻻ ﺗﺗﺣﻣﻝ ﺍﻟﻣﻔﻭﺿﻳﺔ ﺍﻷﻭﺭﻭﺑﻳﺔ ﻭﺍﻟﻭﻛﺎﻟﺔ ﺍﻟﺗﻧﻔﻳﺫﻳﺔ ﻟﻸﺑﺣﺎﺙ ﺍﻷﻭﺭﻭﺑﻳﺔ ﺃﻱ ﻣﺳﺅﻭﻟﻳﺔ ﻋﻥ ﺃﻱ ﺍﺳﺗﺧﺩﺍﻡ ﻟﻠﻣﻌﻠﻭﻣﺎﺕ ﺍﻟﺗﻲ ﺗﺣﺗﻭﻱ ﻋﻠﻳﻬﺎ‪.‬‬

T HE SEASON

MEDITERRANEAN

TWIST

At the helm of the kitchen at the newly opened Caya Sharjah is the Corporate Chef of Alabbar Enterprises, Joseph El Hajj, who has had a knack for cooking from a young age. With 20 years of experience, the chef who was born and raised in Lebanon can be labelled as a veteran of the GCC palette, having worked for years in the UAE, Qatar, Kuwait and Bahrain. Chef Joseph catalysed the conception and modernisation of 12 concepts across the region and it’s his passion and perseverance that enables him to curate exceptional eateries, cafes and restaurants across the Middle East

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Hummus Kibbeh Gardenia with Dukkah 1.5kg cooked chickpeas 250g ice 28g salt 28g lemon salt 450g tahini 350ml oil Pomegranate molasses, for garnish

10g walnuts 50g sesame seeds white 100g pistachios, slivered 30g cumin seeds 30g coriander seeds 30g fennel seeds 5g salt 5g black pepper, crushed

For the dukkah 100g almonds (whole)

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Method 1 Blend chickpeas with oil and ice cubes in the blender. 2 Finish with salt, lemon salt and tahini. Serve after 6 hours. 3 Cook the dukkah ingredients in a non-stick pan and allow to cool and blend. 4 On a cold plate, add the hummus to the base and top with garden vegetables such as grilled zucchinis, bell pepper, eggplant, radish and pomegranate. 5 Sprinkle the dukkah and drizzle pomegranate molasses all over. 6 Add fried kibbeh and serve with freshly baked bread.

Rahash Brownie 6 eggs 400g sugar, granulated 150g chocolate chips (dark) 200g butter 150g flour 60g extra brute cocoa powder 10g baking powder 30g whole hazelnuts Store-bought Rahash

Method 1 Beat the eggs and sugar. 2 Melt chocolate and butter in a pan. 3 Mix the dry ingredients together and fold with the above mix. Bake at 160C for 30 mins. 4 Spread the rahash on top of the brownies. 5 Finish with crumbled halawa and serve with rahash sauce on the side.

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SENSATIONAL FLAVOURS

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Mohalla, which means ‘my neighbourhood’ or ‘my community' pays homage to authentic cooking styles across India. The first international branch at The Esplanade, KSA, offers guests an eclectic experience through its décor and ambience

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Avocado papdi chaat 5 pcs papdi 30g tamarind chutney 20g mint chutney 20g sev 50g pomegranate

For the avocado mixture 250g avocado

30g onion 30g tomato 50g lemon 10g cumin powder 10g chaat masala 10g mint 30g coriander 5g salt

Method 1 Apply tamarind and mint chutney on the papdi. 2 Finely chop all the ingredients, mash the avocado and mix. Top up the papdi with the avocado mixture. 3 Drizzle both the chutneys over the papdi. 4 Top it up with pomegranate and sev before serving.

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Panchos dahi chicken 10ml ghee 5g green and brown cardamom 10g garlic ginger paste 5g peppercorn cloves 2g chilli flakes 200g onion 200g yogurt 10g turmeric powder 40g coriander powder 5g salt 1 chicken leg (whole)

Method 1 Heat ghee in a heavy bottom pan and add the whole spices. 2 Add sliced onions and cook till golden brown. 3 Add ginger-garlic paste and stir. Follow with chilli flakes, turmeric powder and coriander powder and cook until the oil separates. 4 Add a little water to soften onions and mash with the help of a spoon, to break it down. 5 Reduce the flame, add the whisked yogurt and cook until the oil separates. Add the whole chicken leg, stir and cook until done.

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O N THE PASS / S W EET EN D I N G

AROUND THE WORLD

Here’s what celebrity chefs and restaurateurs are up to

MONTE CARLO Em Sherif, a renowned restaurant group born in Beirut, has set up residence in Monte-Carlo. Following on from Harrods in London, Hôtel de Paris Monte-Carlo welcomes Em Sherif in Europe with a unique concept combining Em Sherif Restaurant, Em Sherif Café and Em Sherif Sea Café. Em Sherif will be taking up residence in Monaco under the leadership of Yasmina Hayek, the daughter's founder and chef trained at the Paul Bocuse Institute. Diners can expect hot mezze and signature dishes such as Samke Beyroutiyeh (Bass fillet, beyroutiyeh sauce), Siyyadiyeh (Steamed whole bass stuffed with rice caramelised with onions, aromatic herbs) and Moghrabieh Hrisse (Creamy bulgar wheat with meat juice and seasonal mushrooms), amongst other specialities.

UNITED STATES OF AMERICA Celebrity chef David Burke recently signed a deal to bring his latest concept, G.O.A.T. Pizza, to Cornelius. The sprawling restaurant at 4,105 square feet will be situated at the Village of Oakhurst, on Statesville Road.

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SAUDI ARABIA London’s most Instagrammable café has finally opened its standalone café in Riyadh. Renowned for its gorgeous pink flower walls, unique interior design, innovative culinary offerings and speciality coffee, EL&N London has officially opened its doors at The Zone. The space, filled with neon signs, architectural framework and picture-perfect moments serves menu classics for breakfast, lunch and dinner, including the EL&N Shakshuka, Cheetos cheeseburger, Dulce de leche milk cakes and of course, the iconic Spanish latte.

#bbcgfmemawards

CELEBRATING THE BEST IN HOSPITALITY AND DINING IN THE MIDDLE EAST The BBC Good Food Middle East Magazine Awards have returned for its 13th edition. This year, the process begins with a nomination round, where industry professionals will put forth the best in the F&B industry across their preferred categories. Following this, the voting rounds will commence, where our readers will be able to vote for their top favourites.

For access to the nomination round, please visit https://www.bbcgoodfoodme.com/bbcgf-awards-2022-notification/

Locally farmed oysters in Dibba, United Arab Emirates www.dibbabay.com dibbabay

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