May 2015 DHS15 | ORI5: www.bbegoodfoodme.com e of the hae ea rau Acutary inp to Vietnam The oO Sura = ri item cei turel A foodle guide British beach | How to eat ‘to Rome breaks | well on holsTTY hammers ere 2titans Soe ew Pace ===- Welcome! ‘Skier nes ay ‘areslmeyocpenayoan/ om 2622560 thing ofa clean Fox sunscrons 0 omeReACURES 1200470 eraterneeame em RcuPcuaevan FOUNER Danie Deo ra made onband ‘tovreco aun oe, Sie Sanne det Ena nrg Posi ta gaeale Pusueoey Ispertectto ive e crt chow ng sh cg thelablea summer MED a of redeing yout itcken.) | spin MEDIA, vig fede ek int Teco romeo nes Tn me Got 1 swear by iy Ue eae ate ur annual these ches ravines a0 holiday plenning tine We candles, Favvon tent festa R they really Aptana MO helida work, p60 a SEgH zs Alig ee Front erarete scare ofl “a-Rome was suena ane Worse pbtihing \wonderfuljourey ot clscovery 978goodfood Contents @ FOODIE FILE ‘The latest food news, trends and happenings. AISLE FILE kitchen gadgets and gorgeous home décor. 2 HERE TO HELP Expert answers for your cooking questions. 18 CULINA-READS Cookbooks, TY shows and app reviews 14 TRIED AND TASTED: STEAKHOUSES. We review two ofthe city's top tables. 16 FLAVOURS OF THE MONTH The best restaurant offers this month. 20 MAKE IT TONIGHT Weeknight suppers packed with flavours. 25 EASY WAYS TO S-A-DAY Geiting your fruit and veg intake sorted is simpler than you think! 28 Go0D EGGS Mouthwatering mains and delicious desserts with this versatile ingredient. 35 KITCHEN NOTES. Essential know-how for home chefs 87 MAKE HERBS A HERO Herts are good for so much more than just a garish, 40 TROPICAL DESSERTS Fruity treats to instantly transport you to a lush istanat 46 SAY CHEESE ‘James Martin shows us creative new ways 10.cook with cheose.16@ 3'S A TREND: FOOD & ART VENUES We take a look at anew food trend in town 73 TASTE OF THE WORLD Travel news and global gastronomy. ‘74 STAY ON TRACK ON YOUR TRAVELS Nutrition advice for holiday eating. ‘76 TRAVEL TECH ake these funky products along on your seat tip. 78 ROME UNDERGROUND ‘A ood tinrary forthe talan capita 183 BRITISH SEASIDE ESCAPES FOR FOODIES Coastal destinations with fabulous food. 186 INSPIRING ISTANBUL, This city has plenty to offer travellers. 149 CLEVER KITCHEN HACKS Get more out of your kitchen gear ‘51 MY KITCHEN: LOTTE DUNCAN A colourful country kitehen style can be easily replicated. 54 AN EXPERT'S GUIDE TO REMODELLING YOUR KITCHEN “Things to consider before you take on revamping your kitchen, 57 GIVE YOUR TABLE A SUMMER MAKEOVER Seasonal products for your dinner table. 50 25 WAYS TO MAKE YOUR KITCHEN SPARKLE ‘we help you become a domestic goddess! 69 MY KITCHEN: MARK HIX Find insoiration inthis lovely seaside cottage kitcnon. | 88 A CHEESE-TASTIC EVENING! Highiights of our latest Food Club event. | 91 DOHA DINING ‘ook back atthe Qatar International Food Festival ‘92 THE CHALLENGE CONTINUES The Lutpak Cooking Challenge in association with BBC Good Food ME heats up. | 96 FEEDING THE FAMILY - SAFELY | A feod journalist's views on food safety. COMPETITIONS é GUN) rac | 96 Dining vouchers, foodie ¢ hampers and cookbooks up for grabs. Our recipe descriptions ‘ultble for vegetarians BI Youcan treezeit Bi Not sutabe or freezing Etisimpie recipes even begimers con make (EEE these require abit more skit ‘ans conficence— such a making nasty TERESI recipes aimed at experienced cooks (Ea 29 or less per portion [EEE 500 calories or less per main. Low in saturate fat, 59 or less er portion; ow in sat, 159 or less; ana at least one ofthe folowing: proves one third oF more of your daly requirement of ire ion, calcium folic cil andor vitamin Gor counts atleast one potion of your recommended S-a-day fruit and veo [ESSIGRES Low in saturated fat, ow in salt [EXE Lown saturated tat, with 89 oF less and iow in sat with 39 o less, and high in omega fatty acids [CEEET The numer of portions o rut anafor veg containedin serving mo Indicating recipes that are good sources of useful nutrients TTA nccaes a recive is ree from gluten Some recipes contain pork & alcohol ‘These are cleary marked and ae for nn ‘Muslims ony, Look for these symbols icontains pork 1 contains alcohot ae eeu foe ticsMiddle East goodfood Meet our Editorial Panel The exclusive group of experts who are part of the BBC Good Feed ME family: PUR Lg re0rs be as picked uo numerous anagem hes hung uphis F awards, and has been serving 3 cchel's whites, wearing which he Industry inthe UAE's leaaing traning centre, Kate Fisher isa nigniy quatiea ‘and experienced ruteitonst who Marta Yanet unser ot has been woking nthe Ux and bespoke catering company the midole Eat witn various Mort's itenen, and more PE hosptats anc cis since the recently, boutique cafe in JL, 1900s. trained merobologst, and graduate of art's wotkshop, Martais 2 Nutritional Medicine from University of surrey, __sei-taught chef who took her passion for good shehas,among other things set upa chic in food and tumeaitintoa carer five years ag. arly Street, and worked with private lies and Now arecognised face on he UAE culinary food brands nuttin consultant rreuit the former lawyer has appeared on TV in Dubai angher home country, Span Danielle Nierenberg President of Foes Tank. @ Unites Nations ‘Andy Campbell scottisn Food ana Agriculture Organztion celebrity enetwno now cals Supported nan pre ody focused Dubainome, nay nas trained ‘on sustonabie agriculture and it Westiinser College, anc food systems, Daniel is 9 wore-renowned 2 previously worked at various expert on food issues anda widely published and restaurants including Mchelnstarred ones, ‘quoted personality Qualiedin Agriculture, Food, and ago ran his own restaurant in London, and Emvronment from Tuts Universty,Mew before moving hereto work sa private chet ‘York-based Daniele aims to bulla global network for exclusive events. He current aso consults to oromate sate, heathy eating with Arabian Heath Cre in Rasa Khaimah Behind the scenes Take alook at what he BBC Good Food ME team members got up t this montht Cel D Matt th Mati VREVVESBVYH Mou, paver Whip up a delicious meal with recipes from this issue Global feast for friends ‘Asian palled chicktn salad, p2t Moi exes Spaghetti with gatlie rmushooms, p27 Deewert: Portugese custard tarts, 990, Assistant editor Neola hosting her last event fortne m Senior editor Sudesina Iudged the Austrade ‘Astras Unimited cooking competition alongside Uwe Mchee! and Tarek IbrahimDELPHINE RESTAURANT & BAR | THE BRIGHTEST els iN) SES ig Every Friday we're offering our new Sparkling Hollywood Packa, is our chef's hand-picked selection of Delphine signature dishes with a lavish buffet of appetizers d desserts. Through the day our live swing band will play their finest West Coast beats — the perfect accompaniment to your exclusive dining experience. n€ star of this culinary show Let's sparkle on the Delphine red carpet this Friday. AED 230 per person —_| AED 390 per person With soft drinks With West Coast bubbles and drinks THE H DUBAI NOI SHBKH ZAYED ROAD, DUBAI, UAE TEL: +971 (4) 501 8623 Ef onesineoxe BB] tosohineoxe i souipineoxWe love to hi from you! DINNER MADE OVER | nasted a diner party ast week and wanted to ive ita twist, rather than just the ‘same old drab three-course ‘meal. The Sharing-style party ‘menu (Apri 2015) was the perfect solution, and all my tien loved it~ it was lke eating real comfort food. ABC Good Food ME has always been my goo for Inspiration, and ican't walt for the new issue to.come out. Reena Dutta INSPIRED BY A CHEF Irma huge fan of the magazine, and love reading eal oP FMS te cnet interviews. man EETSE amateur cook and woud love te someday undergo proper ener’ training and then join a restaurant Reading about Joe Barza (Farewell to Arms and hello, kitchen!) was fascinating, and an ‘eye-opener, showing you that you can switch Jobs no mattor what point you are at your ite "also tried the two delicious recipes, and absolutely loved the Mouhamara with pistachio crust Gayle Osa ‘SMART WITH SUPERFOOD | recommended the trendy toppings feature to all my friends. ma health fanatic, tothe extent where m always researching and The winner ofthe tar Letter getsa VOUCHER FROM TAVOLA, the leading ‘taller of European products and essential items forthe kitchen Tayola is 0 one-stop shop for bake wae, tableware hgh quality cookware and promium brands such as Mauviel, Le Creuse, and Zwling kitchen ad a ‘knives. They nave stotes inthe UAE and Qatar, as well as across the GCC. Star Letter DESSERT QUEEN nave alvays founait iticuto prepare Sornething sweet forthe tao at Friday fly branches, Not having an ‘oven restricted meto making cheesecakes ‘only which was becoming repetitive, not to ‘mention unhealthy, A few days ago, found your magazine on a friends coffee table and was enticed by the front cover Nothing looking for new superfoods tory and eat ‘el tke it has hada dramatic impact on my healt, over the years. used tobe lethargic allthe time, and did't know how to gat an energy boost, unt tread up and did research on eating to boast your energy. tried the bee pollen over my porridge, and cacao nibs with pudsing. The matcha powder isan acquired taste, and lam yet to convert ‘over tot from my trusty green tea, but I'm sure | will be able to over time, Thank you {or the wonderful read! Nancy Yael fy Pocmtetaccee neceet ees * Number one @BECGoodFocdME fan! ~ Abboy Urbanski ‘Did you see Aprils @EBCCoo4FcodMz? Greet fly baking plese with @RichardPSurr fom #GREO + We had the pleasure of hosting the @BBCdoodFoodM Pood Club Martersiace at Boulevard Kitchen recent! ~ Manzil Downtown Dubai seemedito catch my eye as much asthe ‘alte caramel and macacamia palnes' Itrequired absolutely no baking and second, |i have to slave away inthe kitchen for twolong.itwas the perfect dessert itemto bing the table, lenioy cookies, however this seems tobe helt substitute and 3 {etcious one as wel. nthe words of my ‘mother, "isthe perfect bend of both sweet and savory, love it” You have my familys seal of approval! ‘ache! D'Souza RECIPE INSPIRATION Being an ardent Thai food lover | especially enjoyed this Issue. My mum and I tried out the recipes featured in the Thal specials section over the weekend and they turned out fabulously. | stronaly recommend them to all tellow foodies, they also really inspire me to think outside ofthe box and try new things n the kitchen. 1m looking forwars tothe next issue (of BBC Good Food MEL Stephanie Jones TALK TOUS! also imeem win yurtheuhts ana comments and ths You oto with yu cpy of B9E God Feo ME ‘Youcen seo cornet hr on s0e3 aa "indo DBD emevostorine sonerotneniaaneet Tre tMlol BSE Cond Toud ise East | cosrenor sess Tower, econ Oe 308 i Posara700, ute Uae |HERE FOR COFFEE! Coffee enthusiasts wil ove the newly launched one store, Give me Coffe, dedicated solely to the beverage anc related accessories and gadgets, Those looking to hone the barista skis can find ‘everything from a coffe roaster anc ‘rnder, to bowers and acessories Coffee beans in favours tke Indian monsoon Malabar, Indonesian Mandening, Papua New Guinean Nebityer, Costa Rican Tarraz, wich are sourced from various regions are aso aval. : wmnciverecoften. ze, THREE FAB NEW RESTAURANTS TO CHECK OUT SoxPar i bocoming to nt new calnary hu odio. Thoirlateet cary, ual whch men ein Chines) is led by former Heklasan and Yuan cet Jason Yana, and fetiesa menu of cli Aslan hes with ws lk black popper bee and een 0 crepe al rotrom MSG. Gutntree options avaiable too! al1043439306 Dine by the seaside taal new Cove each Jumeah each Hotel The ee, Dechront tneing destination oer Medteranean des ihe salmon carpacca, asparagus isc, Food is not and oiled ribeye, to name just afew ina stunning setting, Call 800-2683, rational. Food is Meat lovers ae in fora eot wth the opening of Butcha Steakhouse and Gril t The i Beach, The eatery from Turkey serves dry aged beet, prime cuts, a mil fiavoured Thracian culture, habit, craving, lama ack, and suk sause6e patties th waits an pitch), among one signature and identity. a dishes. call 045330684 American nowelist & Sonathan Foer SAFER SHAWARMAS! Food levers Welove shames but mus acm can get ail put off when We : seeing made a aetras. Good news, Univer Food Italians and South Africans Salutens ane Dis Munpaity hae recntyaurehedaeanpoien are the most passionate about = tolnereace te hygiene standards at shanarma jth Duta. : “ : ‘4,000 food nanders wil be given an education onthe mpertance fOOd and cooking, according to ‘cf managing food end ngredients~ specicay e993 28 astudy by consumer (crrcstue Alsimomesonsmlascrae ones” research firm Gesellschaft flr Ingoers accordance wh the ne res and equtions. Konsumforschung (Gfk).uy |What's trending #onfish ‘The deadly fish oan be poisonous, but ‘ocording to Twitter posts from Hofinory23 website, and National Geographic, we should be eating it! Bach Lenfish produces up to one million egge [per year, and they are slovely depleting the Fish population - by about 70 per cont — as they have no predators in US waters. Slate magazine recently stated that the fish are ing thomas nts sot whch ie ” This just in: Cinfortunate ince they arent beneficial to the cov system thom to best theme now We are swapping our pots and pans for this Baeg tober tee sleek, stylish Hook Cookware Casserole set vouscelton amen! ee hs?,492) from Dari Home. The range, which includes frying pans, and casserole dishes in ian two sizes, has stainless steel bottoms and heat-proof handles, and can be used on induction tops, electric-and gas stoves. The est part — each piece has a green hook, which allows you to hang it on a wall. We love! DID YOU KNOW? ‘The most researched diet in the world is the Dukan Diet! While we rarely support stringent weight loss diets, we know this creation of Piere Dukan has been the holy grail of diets over the last few years, and is still paving the way to healthy weight loss, according to Yahoo data. Sweet Sonsation eocecoce, | SMVETAEDATE canal chocolate, as well as from macarons The annual Jumei Jumeirah Restaurant Weeks back forts soring ein, a which rings over 40 re 1 over 40 resturants in Oubsi and abu Dhabl tose orth cuatro i ; May 14-23 ' val 04-3356 i : le House at Madinat Jumeirah, Altie's at Jumeirah Etihz q 1 Towers, The Ivy, wan at Bur) Al Arab, and ‘many Me di ant I 1 offered at four price point bill Hie Ff s. starting from Dhs95 for three courses! f sual restaurants, Visit Jumeirshrestaurantweek.com, ‘ in caramel gl inspired 5Famliyy Favourtitell bay PASSIONATELY ITALIAN [Now there is such a thing ata free lunch! And in Kallan ies called “ero lunch’ Discover the Positano Securday Family Lunch with an endless world of delectable pttas, homemade comato creations drizzled in olive oll and divine deseerte ‘smothered in lenin charm, And kids under 12 es for free Positano’s Saturday Family Lunch 160 per person for over 12's. Free if you're under 12. Sheth ZeKoop your fru in styl by pacing ‘hem inthis Tw16 Bows (ot) Dhst69 at HOMES R Us. elo ns READ AND BUTTER PLATE (Orig om VILLEROY AND Boctrs, ARTESANO PROVENEAL LAVENDER Cotton ch ates abloare wt fre Gio rsh he te other or ang ede-riked tah by erg stale ean touch tothe aia ob Ussetcont 0 cue EY, on vader Det ot roMTOM yeu Ke aking aera ms andpesrves hs | AND Mason Ski Lane tise for or rent Use ine pape pers cy els an gt sth Sigh decors ange ends Ons LAKELAND. ‘hls MIEHAEL ARAM SERVER is something Your gies wil surely lust ator t's the perfect Dubaistyle bingy ait too! (Dhs300 at HARVEY NicHOLS DUBAL Ditch the branded paper box and , 7 & Place your tssuesin his oat, . opulent UAV STRONGWATER TISSUE BOX. Price on request, ‘valle at TANAGRA.. Iuminate your space with this chic MMALID SHAFAR SCENTED CANDLE, aril the Moking rip, res salad just got tir with an amber aroma. Dhs600 ‘whole ot easier with the at ROOM SERVICE ZYLISS SMART TOUCH By SAUCE. ‘SALAD SPINNER, which tows you to dry your leaves and temave White accessories never go out Imus withjust a of style! Use this timeless fen pump-cown ctons-MERITAGE ORIENT EXPRESS onthe spine: Youcan. LEATHER TRAY to serve cotlee aso use the bow for and snacks when guests comes storage! Dhst@d at TAVOLA, over Dhs.000 at AATLHere to help Al your culinary and décor questions answered, " Expert chef Marta Yanci, founder of bespoke catering ‘company Marta’s kitchen, addresses your cooking dilemmas. JF '5 cooking Info a good option. el Pest steer cog sor ‘A. Not many people cook food in fel but its ‘clualy a realy healthy alternative to baking Fg Whenever I cook butter on the stove, 005 a5 the seam sie he ol pack helps I ater about five minates notice It ‘ook the fish or vegetabies~s0 essentialy,t aS 4 turns brown and then Black. How do 1 istke steaming. lke aiding lite virgin ove prevent thls from happening? 2. Its important to cook butter ata medium ternperature, not too high, and to ensure you ad tne other ingredients before the butter turns brown. tit turns black, suggest throwing it out and beginning the process again, so that the burnt butter doesnt stick to the food cll ang ets lemon, ime or kumquat juice), when cooking infil Irigy) | made a cheese ied chicken patty, and noticed thatthe cheese oozed aS.4 cout when fred, but became hard when ‘leg. Any suggestions? CSOT Interiors expert Pavitra Pujary, founder of interior gesign firm Pure Coalesce, offers practical home décor advice. [gy thave a small apartment with, ‘atiny kitchen. Could you 4 ploase give me advice on how ‘tomake it appear larger? A. You con eesta an thison of ager space by using ight colmed and reflective suraces which can be ihamioatod wr I Lighter colts reflect, light, a ence make the space ook large, while daker colours give the ‘luson of receding wall. woud suggest (going forighercabinots in high glee ‘ish, and posibiy a datker counterton ‘and backslash for contrast. Another option sto se gst eo bac parted ‘las, insta of tegutor ceramic his gives a seamiosook an isso easy ocean, Aditinaly, you cou se gis sou can de ofthe cabin coda cla sn mitre fd tot tuson fw larger pace, gy) Wake to uso an old dssor {in my kitchen, but want to bi civo ita makeover. Paso toll re how to go about this? ‘A. A vasser could baa perfec: accessory [7g Could you please give me tips on making the perfect plstachl crust bed 4 for beet? A. lke brushing fish oF meat with a beat ‘209 white, before adding te pistachio crust to it In my opinion, baking isa heathy option, ‘compared to frying, and it ensures the crust stays in place too. you cook ton a pan or aril, you risk losing half the crust, i tins over. {A You should realy be abe to enjoy the melted cheese and see it oozing out. If you are sriling do so.on mecium heat to ensure that the cheese has time to melt, but doesnt become tos hard inside, The cheesetends to | a wooden dresser you can spray paint fallout if you dont seal the patty property so) Thodroscordrawors werk well for storage Ina large meatbal, make a hole, ad add the chaste, before sealing tightly with ait more of the minced meat forthe ltchan yen have tho right place toe, Ty againg a pop of colour tothe ‘ester ~ eboase an accent colour such ‘coal, sea green ar xight yellow it's finan and cusary, vil the top of he ‘tesserconl be a Marta’s ingredient of the month Tove blueberries as they are full of Vitamin C and fibre. I use It for baking, and it’s lovely with some organic yoghurt and honey. You can also Prepare blueberry jam by cooking 500g of blueberries, with 400g brown sugar and the juice of one lemon, stirring occasionally, for 1 hour. woth eases and persona memoxabii, To maximise the esner apace, yoncan ada| the cookbook they can't ive without! Erie Meloche, Executive Chet ft The Ritz-Cariton, Dubat don't havea favourite book as such, admire many. however ama particular fan of Ad hoc at home artisan) by Thomas ele, itissimple, honest food fndincludes a formula for fuezess inte itenen that) sare with my team ona regular basis great product + great execution = great cooking Watch this: * mewsimpllytv.com This new online cutnary channe! otiersatesn take on quick cooking. Iéal fr those rushed for time, the wile after a election of recipes under categories such as bresitet, une, cnn, nines, ang refreshments, al featured steprby- step videos (hosted on YouTube), none: ofthem longer than two minutes Find ‘overything from tworingredent brownies, o chicken quinoa casserole, thacon jam, an fl pack prawns. ‘Dovrlond this: © Palestine on plate 25 vale on Apo and Anco phones “his new 260 focusing swe Eastern asd food wrter Joule Kala ceves into radtonal Patestian cutie ot just wih recpes~caegorvesunder arerent quid names setons sch 2 ond morning stares which Covers staples sch afoul peeapecenlibad Seirus Uncovers te hertag, nth ouse's personal memories nd recipes passed downto her trough the generations witha blog and picture galery. BS ‘i NTE Culina-reads = The Bergdorf Goodman cookbook by Laura Silverman (Harper Design) [As any New York insider will have you know, a big part ofthe Bergdorf Goodman luxury shopping experience is @ meal ar afternoon tea atthe in-house 8G restaurant. This book reveals, for te frst time, signature recipes from the restaurant, alongside Contributions from some of thelr fashion insider fiends, Ielusing leacing editors, designers and stylists. Sectioned under cocktails, hors dloeuvres, soups and starters, salads, entrees, and desserts, the recipes range from simple yet luxurious concoctions such as, trutfod chias and smashed avocado salsa, to more complex dishes such as banh mi and meringue puffs but by and large, they are all very approachable. Most of them are appropriate for entertaining, and an international flavour is brouaht in with contributions from people ike designer Naeem Khan (Indian). and Thakoon (Thai. Signature dishes from BG's menu make an appearance of course, nat least theit revered Gotham salad and 8G chocolate cake, Accompanied by ilustrations by international artist Konstantin Kakanias, the book really brings the hallowed luxury ofthis wel-ioved brand to lf. Buy it this happy marriage of style and feod isthe next best thing to jumping on a plane to NYC! Dhsi40,avalate at Knakunta * Cooking at home made easy with Spinneys (CPI Media Group) You've shapped fr all Your cooking needs at their supermarkets, now ‘na inspiration for wnat too with all tne ingredients with this, ther fist cookbook. A compilation of 50 fast, fresh and quick recipes that willwork for any occasion, be it weeknight suppers or relaxed entertaining for friends, the book s sure to become any regular cook's go-to. Divided under starters, snacks and ses, mains, and desserts, the recioesare creative, ana infused with gla lavours- think Migale Eastern sausage roils and Mango chutney chicken wings ~ making idea! for modern, urban kitenens where weal keto experiment with various culsins. Andi the simplicity ofthe recipes dont make you want to dive in straightaway, the beautiful photography Aetniteiy mit Dhsl25, avalabte at select Spinneys outlets » The carton ~ a magazine about food culture and the Middle East (Art and then some) lime deserined 223 ‘magazine, tis annual rara-bouna pubication Istar rier ana ntrcate in content than mary reads hea cotter table book, Published by an independent art collective, this visually delightful magazine is a celebration of sign, culture, and photography. The international ‘eaturesinthis sue, which i themed around "oformalsub-cutures, ange rom atravel piece about a Male Eastern suburb n erin ana where you caning ne best shawarmain Paris, an insight int the habit of chewing tna leavesin ‘Yemen, all accomparied by stunning photography. Infact, tne nook largey photo exzay lec. iene publication che ort f ting that al culture ‘and food lovers are sute to become fans Dhst20, available at select outlets and cafés, ‘ondne sunscritions irom antoineontine.com ay 205 B6C Geos ana Miele ast 18Cy Parts Tried & tasted Each month, we review two of the city’s top tables. What's It lke: Eve since Boa Steakhouse opened, wes heard _wlspers of achic restaurant that has great food renaly service and beautiful views. So our expectations were high ‘Abu Dhab' branch the brand's hire after outlets in Santa Monica ‘and Sunset Boulevard. The idea was to modernise the American steakhouse eancept ~and doa Is deine modern. Inside, youl tna ream leather and mahogany Turntue interrupted by Semcreular ser structures that encase round booths. The lng etrace, which features ite wicker furniture and burnt orange umbrellas, is great for enoying ‘the lst of the cool rights whe looking out over the mangroves. ‘Altnough its theoretically an American steekhouse, the flavours onthe menu are quite international | stared with goat's cheese baklava— layers flaky pastry and creamy cheese topped wth chopped pistachios and honey. My quest chose the pan-seared scallops, which came with swoet aulioner puree and a capsicum couscous. On request. the chet whipped upaal dente asparagus risotto for my main course, which was topped wih black truffe shavings ~a good sign that non meateaters can ako be catered for My ques’ Australian master kobe was a beautiful cooked 2259 sriplin tat was served ony wth a bulb of roasted gar and his chosen sauce ~ Béamaise. Beware of sido portions as they are almost big ‘enough to be considered meal themselves ~ but if you can handle it 0 forthe crab ara black trutie gnocchi, And save room for desert. The simore 50 ~a disassembled version of the caring favourite that brought back childhood memories ~ turned out tobe arch lous chocolate cake served alonasde homemade marshmallow hf milk chocolat Icecream and gutertree graham crackers Throughout the meal the stat wore friendly and knowledgeable while lounge beats perfectly soundtrack-ed the evening. Wie now see what the fuss is about ~ Boa ticks all the boxes If you want to go: Around Dhs 700 fo two, vithout drinks Cal 02-64N500. 588) Where Lie SH Femrecte,bomtown Dub i you wan fo gee eePark Retana Abu Dhabt Steaks and Grapes Teatro is offering you the chance to treat the carnivore in you! Order any Black Angus tender from aur special menu featuring the fis and Black Angus New York striploir US prime beef including ndireceive a paired glass of grape beverage on us. ‘Our expert team will offer you the best advice on the various cuts of meats and which grape variety to ‘hose from to accompany your dinner. For more information or reservations, please visit rotanatimes.com/parkrotana or call +971 (0)2 657 3333, Ratan: 2.0. Box 13377, Abus Dhab.UAE, T: +971 0/2 657 3333, F: 4971 (012 657 3000, parkhetelarotana.com rotana.comFlavours of the month Our pick of the best restaurant offers, promotions and deals this month, Sensational seafood Hotfot it to Sheraton Grand Hote forthe Simply Seafood night, to kick-start your weekend on the right note. The chet neads over to Deira Seafood market to hand-pck the best produce available, and you can try them in dishes like creary seafood chowter, spicy shrimp Thai red curry, and Arabic ish Kezbreah, among other dishes from the lve cooking stations at the widespread buffet. ‘Thursday, from Dhs210 per person. Call O4-5084444, Bountiful breakfast Begin your day with home-cooked Armenian food at Mayr, Downtown Dubal. The ala carte breakfast menu teatures a manakeesh basket, eogs with meat, sojouk, and the Mayrig ‘omelette - all made with rsh ingredients, lus tracitiona tes ana cottee, Friday and Saturday, cal 044539945, Japanese-style dinner Foul lounge Ons unched 2 once, Ges House on Thursday evenings, tering a super cb eprint er coupe wth eteranment En sis ond ctnerepanese species le Geisha tao spperencs anda Osos oats Alscartomens cal 4 508772 South American treat Seafood lovers should head to Sayad at Emirate’s Palace this month to try 3 selection of cevches with 2 twist. Savour seven types of ish, showcasing seven contintents, doused in coconut mil, sumac ‘and lemongrass, among other options. Daily, team Dhs80 per ash Cll 026907599. French fantasy Discover soe of Bordeau's thes wines inaonenight only diner on Way 5, when sommelier ean Sebastion Az il present ive vintages pares wth pecates trom te Bordeaux reson a Stay by Yennik Ann, OnesOny The Pl, ‘ns1250 per person. co 44401020. Flavours from the Far East It Youtove cures, nooces, seafood, and Asian avours, avis to Pergolas Restaurant, ‘Al Murooj Rotana Dubal for thei Far East Feast sa must Everything from Thal, and Japanese to Vietnamese, and Malaysian are ‘onffar and you can enjoy Schezwan prawns Peking duck, dim sum, sushi and fool tram the ive cooking stations. Dail for dinner Dhs180 per person. Call 04-3BBQ feast Tucked away in an unlikely spot on Sheikh Zayed Read, Absolute Barbecues is a busting, casual restaurant concept from Inia that has recently openedits doors in Dubaleering delicious grils at an affordable price, wth friendly service, An all-you-can-eat concept, here, an array of starters, {rom griled prawns and chicken, fo mushrooms and pineapple skewers are brought to the table tebe finished off atthe minis ited out on each. Other starters lke a more-sh cheesy potatoes are also served, plus more exotic griled items cooked to order ata central gil. Buffet stvle mains and desserts featuring classic Indian dishes are also an offer, but withthe endless supoly of fast, fresh and delicious hartecue dishes, you may not need them! Fixed price rom Dhs70 per head. Call 045520579, Weekend brunching Not up ora Fiay brunch Head to cate Rouge 2 Souk Madnat mera ona Saturday, and tuctint ative course bl carte menue french are Senses eggs Croave mons, Pout nick) eclone, and creme cree with raspberry sorbet, ora dark checlte anache wth chocolate ce cram, ar emo of thedishestotryon the mena Saturday, rom Ohst80 ber person call 045546456. Spring touch Head oe Yas sind try the new sping Sumer mens tearing seasonal ingens in dishes including red tuna tartare, esh Cannell wrapped with avocado. Favourites te the tru ined min Burge and rock Eating healthy made easier Dist dalivery srvice brand Right Benes opened its fst café nL fering thoi poplar healthy dishes conveniently 2vailable for ane, delivery and takeaway. igh ite Now's men inctdes aptisets, salads, mains and desserts al accompanted by nutrion! information Ala carte menu, call 04-4219988. shrimp tempura are stil on offer for ners. Monday to Saturday, call 055-1605636. A special dish Four Seasons Doha celebrating ts tenth anniversary by showcasing the utimate alan ih aH Tere, Dinrs can enjoy lst Ai Frit Di Mare, which showcases fen ingredients including tverthing trom Canadian lobster, nd Calamari, to mussels, and ved prawns Dai for lunch and cine O15 or the dis. Co 1974) 4494 2608, Imaginative Indian Color cel Sanju Kapoor nas opened his tit Shnature by Sanjev Kapoor restaurant in Doha atthe newly opened Meta Dona n Wet Bay, Expect creative avant-garde ses Ike Tandoor! wesel lobster and blood orange and ginger tlh, inan elegant setting Ga (0514) 4019998, Spanish highlights Mek Doha is cing Doha escent @ test of Spain wth tho launch of Act Diners can flock to this vly eatery to feast ontpas-uitvatwist dishes the lenster and octopus salad, garbanzo beans withking prawns, gil om ‘nops and codfisn wth homemace tomato and mint sauce Cal 1974) 4019999,MAZINA OY ee ee Enjoy an entirely new experience at an engoging dining destination. where the chefs Sea nee eee ttt ee er Te ee ee el Det ees Dene ea a eee Pod) eure ae eeeIN THIS SECTION + News ways with versatile eggs, P26, ' X Broape tothe tropics with fruity dossorts! pao Inspiring recipes fe everyday meals ant weekend entertaining ¥ Jamos Martin's Coonan —il . Fresh, easy ideas for midweek suppers that are good-value O | | Ig TOO! Recipes EMILY KYDD Photographs ROB STREETER Spicy turkey sweet potatoes “atnsp soured cream passta thn tthe cartana qunte tll senves Rep Sb COOK ts “Tspack chives, finely snipped ter andtipthatin oo. Add the barbecue PI irceory sauce and cayenne, then owe the hes nd ‘Heat ovente 200C/180C fan. Prickthe _smmer gent fr 15 mins, adding ate A swact potatoes potatoes place ona baking ray and bake otra water it needed Taste and so8son. tbsp tive ot for 45 mins or unl realy sot 3 When the potatoes ae soft, sol them ‘onion fineiy chopped ‘21earwhe het theollinafrying par. aic) down the centre and spoon the mince oer ‘eartc love crushed the onion and cook gently for Grins until the op. Adkadolop of cure cream and a 3009 turkey mince softened Sir inthe gai thentiinthe spiking of chives. |3009 carton passate mince and tr to breaktp. Cook over ahigh PERSERVING 7 bhi ttOgesacs ‘stosp barbecue sauce heat untl any quid has eeporatedandthe —_ajecatssayesuys"=yeteretayepte 39 “tsp cayenne pepper minceis browned about mins Pourin the stPotato & pesto pizza 200g baby potatoes ‘45a ciabatta bread mix 1 tap ove ol lus extra for aeasing 2tosp green pesto 125q bol mazzaela, grated Large handful of rocket {ering a pan ot sated water to tno, drop inthe potatoes ane sneer for 15 mins or unt tender Dralnanseave to coolaiti then sce 2 Moan host oven t0220¢/200¢ fan, Prepare the bead mix folowing pack Instructions Rallout ino rough el, ‘ut 2m ameter then transfer toan ‘led aking tray Set aside for 5 ins '3 Spread the pesto over te pizza base Satter over al the mexzarelia Top with the potatoes antremaining cheese Drizzle te ollover the potatoes and bake for 5-8 mins or unl the rusts golden andthe cheese bubbling, Seater over the rocket anda good ging of back pepper before serving PER SERVING yeas yet etn 22g Asian pulled chicken salad na 1 small roasted chicken, about kg "Tered cabbage, core and finely sie ‘Sccarrots, coarsley grated or finely shreds ‘spring enions, iat seed onthe agonal 2 red hilles, halved and thinly steed ‘Smal bunch of coriander, ouchly chopped, including stalks 2 heaped tbsp roasted salted peanuts, roughly crushed FORTHEDRESSING ‘3/2 tbsp holsin sauce ‘We thsp toasted sesame oll {Combine the dressing nares asmallbow and set ase, ‘2 Remove al the meat rom the chicken shed intolarge chunks and pep inalarge bow, Addie cabbage, aot, spring ‘ning ilies anna the cviandse Tess together ith the drssing and le contoa serving plat, then scatter ove the reraining coriander and peanuts, PERSERYING 170) SZichelatgesvte “agecans gesastnefe5oeen25) t085 >Bees Gingered tofu, aubergine & pea noodles me ‘3 tbsp toasted sesame ol oubersines, cut into small chunks “Ainests of mecum egg noodies about 2500) garlic love ‘Thamb-sized lees of anger, rated ‘tsp chinese tve-spee powder ‘3 tbsp soy sauce ‘3 tbsp sweet chill sauce 1609 pack marinated tfupleces 2259 rozen peas, defrosted spring onlons, sreded ‘Heat wok over high neat and add 2s ofthe al Trem nthe aubergine ‘andcook string for 80 mins or unt ithasbronned and softened compet, then season Meanie, cok he odes folowing packinstructions. ‘2 Remove te avberine from the pan and 23 the remaning ol ook the gaic and ginger for 30 secs, then tin the tespice Spoon nthe soy and chil sauce, stand bubole for30 secs. 3 Trowin te ou, peas and auberines, det through ld thericodes ard oss ‘everthing together Dive between bows ‘ad scatter over the spring onions. PERSERVING cbf owstes syecats 59s etre pepe ay Chorizo, ricotta & spinach pasta bake 4009 penne 1 thspolvell 1404 smal cherizosaussges, ees 1804 bag baby spinach 2 gare cloves, crushed 2509 ricotta 2 tsp mie Zest fs lemon £259 Permesan, finely grated 1 Heat orento 200/180 fn. Bong alge an of water tothe bol and cook the pasta ‘olowing pack structions Drain reserving ‘tsp ofthe cooking water Meanie, hat the ol ina arg frying panache chorizo and cook or 3-4 mins unt crs. Tow in the spinach, gare and some seasoning, and cook ntl st wid, Tip into boo wth the pasta andthe reserved tsp cooking water then ix wel. 2 Min te rctta ik and lemon zest togetner with some seasoning, Spoon ha he pesta rt agretin dish end spoon cover hal therettam.Top lth the remain pasta and dep ve spoons of neremaining rota Scatter with the Pacmesan end bake or mins unite cheesehas meted. Grind ove some black epper before serving, PERSERVING 23) S:5hcie Zest geen Soyer leah stigDaaresns | GOURMET CATERING & EVENTS eT ECR twa Cie en eaer ao Rec aC Rear Peeters CU arena tree ec mecca ca (tue ees cr RR Cae e Cn ake cece ners ee ecemerta tea rater t acters a Meee ae teat oN eRe ag L SLVR alo] ove rectaate Cert ametUG GREAT TASTE, NATURAL AND HEALTHY it PRODUCTS CLOSER TO YOU Spinneys are dedicated to working with organic suppliers who share our core values of food quality and sustainability. Sunripe, a Kenya- based fruit and vegetable producer, cultivates a range of organic produce - including avocados, Tenderstem broccoli, fine beans, courgettes and baby spinach, leeks and salad onions, among other fresh ingredients that you'll find in store.Hasy/ways to p A Y me, Ae tbs to your mel dps et mean ering pea on este! Try thesc simple and tasty ways toreach your daly target and stay in tp top shape Buckwheat salad with | Noeetroot, orange & feta | ‘saves PREPS coOK ne AEE ‘600m! vegetable stock or water 2809 raw buckwheat, rinsed wall 2009 pack feta, crumbles ‘3 oranges, pecie ana segmented “09 pack baby eat spinach or mixed eaves {2 tosp exch suntioner and pumpkin seeds | 2tsp mint teaves,enopped 2 thap parsley leaves chopped 13009 cooked and peeled beetroot, cut Into chunks FOR THE DRESSING 2 tsp amon jee ‘Ye tsp light soft brown sugar ‘esp rapeseed ll 2 tsp white win vinegar {18rng testockor water tothe botin a an and ad the bucket Bring tthe olagahn thensimmer fr 10 mins or unt the buena tender but i etans a bite Drain thoroughly apd cook Poady Moons bis the cessing ingredients togetr with some seasoning ina lara bow, add alte remaining Ingredients exceptthe buckwheat and beetroot, ants together Spine inthe ouckwheat andbetoct fr the nal toss. Taste fr seasonng ond poor onto alate and sere f seamChilli-stuffed peppers with feta topping ae 2arge peppers, halves, deseedea but stalk leon ‘tsp each ground cumin and coriander 4009 can chopped tomatoes ‘red onion, halved and sed 1 gate love ney grated ‘red cil, deseeced end finely chopped 1 small aubergine, cu int smal cubes £2204 canned Kidney beans (Gomera them) ‘Small bunch of coriander, chopped arge 290 259 low-fat feta, they grated 509 low-fetfremage tras 2 handfuls rocket Lime wedges to serve ‘Heat oven to 90C/70C fn Place the epperhaivesina shalow baking di sn sido up androast for 20 mins. ‘2 Mearuiltp the spices io apan and war rie to release their flavout Tipin the tomatoes ad strinthe orion gar. Chi aubergine and kidney beans wih thelr Juice. Cover the pan arc cook for 20 ins, string occasional. Try net to aoary eta lou the mitre shouldbe quite cy. Sein he corianaet ‘Beanie beat the egg wth the feta and Fromage frais Turn the peppers over and ple the aubergine mature ino each one packing itdownas muchas you can. Top with the feta itu andeetur othe ven fr 10 mins mere ntithetoping hs ight se Dont worry seme ofitewst sit wi |ust set inthe deh Seve the peppers onthe Tecke wt Ie wedges tor squeezing ve. ost Pancetta & pepper piperade nian 1409 pancetta pleces (or turkey bacon) 1red onion, nly chopped '3 peppers, leach of green red and yellow, ‘deseedes and tinely dees 14009 can chopped tomatoes 2 thsp tomato purée ‘4 medium e995 ‘Small handfl of basil leves, shreds Crusty bread to serve (optiona ‘ut the pancelta ane onion na rye, deep fying pan. Cook for 7 ins until the ‘onion’ begining to soften. 2 Ack the peppers, tomatoes and tomato puréeto the pan and mx wel Season cover and cook or 05 mins. ‘3Make 4 smal vel inthe mixture Crack anegg int each wel and cook for further S-6 mins oruntithe eggs have set Scttr with basi and serve straight ‘oy. with rusty bread, iyo ke PER SERVING 09 ‘TIP wip upthisrepe without tne eggs for aspeedy homemade sauceto serve withpastaSpaghetti with garlic mushrooms & prosciutto eacoiaa 0¢ prosciutto ‘Msprapeseed ol ‘2rd onions halved and thinly sced {gate coves, chopped 175 whelewhestspaghett 4009 at mushrooms, chopped "Mbsp tarragon or thyme leaves, chopped _25¢ walnut places 2 good handfuls of parsiey, chopped 1 Heat alarge nonstick frying pan and ctyrtry the prosciutto in batches unl rsp Set aid. Ad the ol tothe pan uth the nics and garc. Cook unt the onion and dat soften and start fo tun golden. 2 Bol the spaghetti, fotowina pack Instructions. Meanie, ie the ‘mushrooms int the pan withthe onions and cook, sting frequent unt they reduce and stat to color Ad the tarragon or thyme and ne walnuts, and cook ora fe mine mere, ‘3Dran the spoohet reserving ate water Toss the spaghet wit he gare ‘mushrooms and parsey and the mix ooks ate dry, splash na small amount ofthe cooking water to moisten tice or tear the crispy prosciutto and toss through before serving. PERSERVING 9/25 Smoked mackerel & harissa salad ooo 'tosp crdme fraiche ‘heaped thspharssa ulee of Jstemen 7509 cooked potatoes 3 large tomatoes, ceseeded and diced ‘red onion, diced 3004 smoked mackerel foked 2:3 good handfuls rocket eaves 4 Mic the cree ache arise and enon {hice then season to taste, 2 Inatarge bow toss tovether the potatoes, tomatoes antonio then stir Inte dressing tocoat Scatter wth the ‘ted mackerel and rocket. St everything together before serving. TWiscisniea andy packed inch= taking to wor ayer rocket ontop ofthe potatoes, hen strin hen ready tocaBr benoit Giveya starring role to one of the most versatile ingredients in your kitchen — these recipes show how eqgs can be so much more than a breakfast staple! Acs MAY NICE Pops STUART OVENDEN Ti nleke ft = bs esDry ERYDAYPy Portuguese egg, custard tarts MAKES 2 PREP isn e00 0s 2009 pa our, plus extra for roling {bsp golden cater suger 1009 unsalted butter, chile FOR THE FILLING ecg yolks 1 tbsp cornfour 1009 geen caster sugar 1 vaniapoat ‘elnnamon stick Thick strip of ean zest 250m! mie 250m double cream ‘Tip the tour and sugar toa large ming owt Siwy at around 300m very cad ates or just enough sothat youhave 2 soft dough that picks up al thecrumis fromthe ouside of thebowt but isi too sticky tohand. 2 Wap the dough in cling fm and chil Chorizo Scotch quail’s eggs ol "tbsp vinegar 2aqusis egos 1009 stale breve 100g blanched emonds ‘Smal pack of flt-eat parsley £2509 cooking chorizo 2hen’s 0995 3 thsp plain flour ‘Sunflower oi for deepteying 5 tbsp mayonnaise (shop-bought, or try ‘one ot ur homemsce mayonnaise recipes at bbegoodfocdme.com) "tsp smoked paprika ‘1raatarge pan vith water anda goodies bow wth iced war rg the water n the panto aroling bo, athe vinegay then Slowly lower in your quaseqgs witha Spoon Let them cook or Imi ten quickty 130 88¢ coed Foud Me Fast May 2018 hile you coarsely arate the bute Roll the dauah out onto a floured work surface toa30x-4dcm rectangle, then sprinkle the surface with hat the grate bute to form tneven aye Doat worry the butter ‘dumps together ust make sure the peces are evenly distributed, with the shorter eige acing you, fod the lop thi of the ough toners youto the centre an the bottom third up overt. ie the dough a {quarter turn, then rll outto the same size asbefore sprinkle withthe rest ofthe butter and repeat. Wrap the dough tighty Inclingten and hilo 30 mis while you ‘make the filing, '3 Pt the egg yoks and corfiow na large heatproot miring bow and whiskin the sugar uti pale an thick Split the Vena pod in hat along the eng act scrape out the seeds Putte seeds ina ‘mediuresized saucepan, along wth the empty pod the caron stick and the lemon zest Pour the mik and cream over the aromatics, sti and heat very gently unt only just simmering. Pou the hot miu over the egg yolks and whisk wel. Pour the custard take tne pan off the neat and i them stn the water for 30 sees. Scoop the eggs out uth sted spoon ana pnge straight nto the booted water Leave them to coot for 10 mins nie youpropare the coats. ‘Pt the stale trea, almonds and parsley Ina food processor end bit nt exenly chopped ino very fine pieces, then season well an transfer toashallow ds Remave the eter casing from the chorizo ant Ascari roughy chop the chorizo and put Itinthe food processor aang it her's 99. Bitz bref nti just smooth. ive te mire nto patties anaput them on alate or tray Setup 3bowis wth the four incre, remaining egg, beaten, inthe second athe cru iin thetic. '3Carefuly peel he quals eos taking ‘arenot to expose the yok which shoud be Safty bled, lace chara patty ontop ot aplece of cng fin. Flaten asthinas you can, then pu aquals2gg ontop. Use the lg Tm to hep you craw the eae of the patty up and aroun thee unt is completly enclosed, Twist the ends ofthe lig fim togetertotightiyform tint bbackinto the pan and warm through for 23 mins or unt thickened satya ‘onsstoncy imlarto double cream. train the custard through a seve into alarge jug ‘and set aie, covered with eg in. ‘Heat oven 200C/180C fn. Grease a {e-hoe mutin tn with utter. Take your pastry out of the fridge anol i flat o 40 20cm. Starting tthe longest si, ot uptight to make alongrot ot pastry. ‘Trim the ends, then cut into 2 pce, anc turn them cutside up onthe work surface, sothe spiralis fecing upwards. Certuly flatten them out until the ae big eneugh tone the hoes inthe muti ti trying not to shew the spiral shape to much. Pres nto the ins, then carefully pourin the custard mistre ling each tat akost totheton $5 Bake for 30 mins or unt the pastry is cooked through athe custards just stating to pit up bu nk balloon. {Remove fromthe oven ardaon them to ool and sink gent back nto shape Serve coll wth cote. PER TART ny D0 Dpe stay scat 2+ age ge fre igeoindget Ck ball Unwrap te Sete egg and ol tst inthe flour then dip nthe beaten eon, follwecoyroting tin the crumb mi Repeat the beaten egg anccrumb max step tw ensurea generous costing, than repeat the whole process for therest ofthe aos. “Halla meckzsiaed saucepan wth suriower ol neat it unit reaches ‘around 180 Loner inthe Scotch eos using allt spoon andy for Sins Cy cook, 2or3atatimetoavokdovercrowcing ithe Seotoneggs are rowing very qc. tum the neat coun, tut do ave therm nthe ot for erulSmnsto ensue thechorzois cecked through When dane, scoop them out uth sete spoon onto a plat ed with chen paper to absorb some ofthe ci Reveat wihal the eogs Whi silat xt ool enough tobe hse, cut each inal snd arrangeonapiate: Sina smal bow si the mayonnace and smoked paprika together and serve as aaip onthesideLURPAK® VEGETABLE BHAJI Co eee pee et Pe erence on ere rent) Peseta ere feaspoon ground turmer cre et + 250 g thinly sliced assorted vegetables suchas red onion, eggplamt, carrots and snowpeas Sere eee ieee ied Perel tee oe Ser eae Teca a) eet ard oem arlessly with Lue finish, while the ing Liquid. The Lurpak table oi COTE ae Cary Mix together the flour, cumin seeds, chilli powder and turmeri ina large bowl Add the water and mix to asmooth batter. Fold inthe vegetables, green chill and coriander. Season with salt Bad eat a frying pan over a medium high heat and ad 50 ml of Perens et Rt eres ee td pee ee eee ee golden and crispy, replenishing the Lurpak Cooking Liquid as Transfer the cooked bhaji onto a plate lined with a paper towel Cee ee ate Bee eek eran q ak Cooking Liquid et rs for pan frying easing tins an en bakingAmwaj Retana jeach - Dubai Night In Arabia Tuesdays, 6:30 - 1 30 pam, izon, now pr To add to the ax Weekend BBQ Thursdays & Fridays, 6:30 - 10:30 p.m. promises a family-style sushi and kids” by Both theme nights offer an all-inclusive beverage package. For reservations or more information, please contact us on +971 (014 428 2000 or via email at fo.amwajarotana.com. horizon rotana.comCerny Spanish tortilla Osis ‘arge wete onion, seed 4 tbsp olvestt 259 butter 4009 waxy potatoes, pcied, quartered ‘and finely sliced 6 garlic cloves tea parse, chopped, To SERVE (otionad ‘baguette, sliced “Eggs Florentine pla knead for) Moigh ina bow, 4 vine tomatoes, pes ond coarsely > cover wih ina fimand epee a warm ‘rated se step of recipe on ltt) sakes Sather this Pineapple and vaniia jam on toast, | forasweet ick, hs35 atchezcharles.ce. [pinch of Fleur de sel will amp Up the flavour of your steak, Files cheken, ana ieaty salads 'Dhs30 at zostinetood.com. EEE 3 oes ses pets ror tenes Doe Eyer Reader tip of the month Ifyou find that your pastry dough has become 100 hard toll out, add 12 tbsp of ce water to soften sta bt f SMART FOOD SWAPS ‘ried fish filets A Os ealorias or 1 serving (259) of vegetables and beet with ried ice 1) or calories ‘serving of tuna steak sear calortes 1509 bois ister Health update> .2!!/,5/2595 ‘Until now, the Idea of following a ravy, clean ot ‘Paloo dict was always considered a healthy option, and itis, bt toa certain extent. The rise of clean, quality focused diets has made way for a new disorder, orthorexa nervosa - when people become obsessed with eating raw, clean or paleo. The term. orthorexia isa fixation of righteous eating, wherein the people who have the disorder focus on the quality of food, not quantity. The downside is that they become ‘obsessed with foods that are good and bad for the hody, tothe ‘point which can leave them malnourished, {f they start to avoid ‘wide variety of food, as it can lead to deficiencies of essential ‘nutrients such as protein, iron, and vitamin B. The disorder can take its toll on emotional and physical health, and can cause stress a welt Next time you're reaching out fr a juice ‘sweetened with aril sugars, try this Organic beetroot juice packed with nutrients ‘and vitamins instead, Dns 48 at The Farm,1800 crn TES RE CR eI ol cca CCMA en ene ee RR a ee eee cae eee ner niet ah er scat t) Sear eect i Se ue Phitisino national Cezar Manzanal studied but his pass ‘ooking le him to switching career paths in 2005. Having and joined eee oo rd Conco eed pred eae) Cee Coe id Crees Sete ene See ee SecGen Ct Reenter Tener etacg Beene ete eigtaetn cess Parent Ci eae teas Coeur ers Corres etre eee eeBasil and strawberry pesto ‘on asparagus bruschetta senves ar Lotte Duncan Lotte Duncan, cook and TV presenter, shows Val Wotton her wonderful cottage- style kitchen, and shares some of her green tips. motgrps ANDREW THORT inCxiidthse Who designed it? renctarur-ecelegical a you mig think What was your ‘must-have’ item? nthCort Pare) Lote tops sarge ar ontop ot her shina cing ot sony sense copie ised dion ‘Anything you'd change? jefe the sland send Imightdd locke ‘What else isin it? 1 tiekrsnensnss but ordered really out aff The brian GET THE LOOK ‘Keep frutt ana vegetables ‘rest in tis Samsung ‘er6000 refrigerator. The fridges a water dispenser, and easy side shelf which makes it simple to store Ingredients and clean as Wel. From Dhs2199 at Samsung showrooms and acing electronics stores. ‘Brighten up a white bar stot or chal, ke Lotte does, witn ths Purple plow. Dns70 at al Huzatta Furniture, ‘colour baking dishes tke these Pot ‘ck Bakers trays ad 8 pop of colour to your ‘utenen counter oF Island, onst39 each at Crate ana Bare, LOTTE’S PLANNING TIPS * Don't be to rigid about what you wae — decide on your real essentials anc invest n ‘quality and uray then le the rest ele, + Anopen, free-standing kitchen s more versatile than one wit ved cabinets, and ‘can make a small room seem bigger. + Compostallfeod waste, ever meat, witha fooddigester, + Buy rated applances and reusable shopping bags for oagy greon-nassTreasured Vintage Find ‘Our new Bluestone Island serves as a rustic, yet refined workstation for the home cook or entertaining enthu: alted with reclaimed pine from old buildings and doors, Bluestone is beautitully sanded and finished in clear lacquer that allows its natural character to shine through, New and in our stores now. ‘catookcom/CratoondBarotddokast Mall of the Emirates | City Centre Mirdif Crate&BarrelAn experts guide to Planning a kitchen makeover? Here are some essential things to consider before you start on the shopping, contracting and D--Y, By Nicola Monteath, Pick your paint ceramic te er backiplash Th eyoJobn Make ar A enove thead with 3 ind steal plete will om kekitchen remodel! G hoose the right lighting Find the ult timate backsplash aedaeegt eid down. make sute they snd pendent igh de everallnioed i ke tne of day Where atinet an spel Hicker apace and svelohn "Putavay ballsHEALTHIER CHOICE

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Siver Fox cooks al of itesteaks ing ahigh standard 1800-degree tame broiler to ensue jens and favours a seared a toak lovers drosm! ‘With options auch let mignon, primero, 4 bone-in ribeye, New York stip ana more o uch move orientated around esfood, with shes ke colar sealops, shrmp cocktal and crab-oke StFrancis~ ther seafood mecey sartaris notte be mises ‘Another recommendations Slvr Fox's bone-in rye, which it highly marble, oe pox tothe (eam snd ed shallot sauce combination perfecy top the steak oft ‘wh such generous portions ts more than 20 t forgot hat the Sir Fox manu not hava. desert section. A tray, however, tatofly splayed atthe table for those with aswoet rath. Comprising hearty weats such as innsman-nfused bred pudcingeréme brulee ne enoeoite fcige cakes ha 0 reit, Whether foran intimate evening fortwo, 3 ‘THE2 BASIC CUTS OF PRIME BEEF ARE: Tha sbmye: Oreo} deel er Nol asotust sibee, tu af Hn wh age pokes ta, mateg tan easy o-oo, easy 0 The tno fet mignon: xine) wh an amos! tr txt sao ey aS ger together for business associates ora agstheting of fiands,Sver Fox Steakhouse provides nothing loss than a delectabhy Theses eal fr wo around Das Ccallos 7089704, RINEMake Your Reservation Today Cie 43 1 SILVER FOX Gases! Enjoy an exquisite dining experience savouring USDA Prime steaks and ocean favourites Gey Wale Alsace | 04 705 9794 Sore ram Or Senne ear itedExperience a fresh perspective on the finest flavours from the region, prepared before you from live POT sec SEE aT ST REGISgassed TRAVEL NEW: ‘Taste of Tl WOT Al the foodie news from around the globe. Hue hotspots Visiting Vietnam? Don't miss the exciting new Hue Food Trail Introduced by luxury hotel La Residence Hotel & Spa, which takes foodies through the best noodle shops, food stalls, and restaurants to sample delicacies typical ofthe Imperial cty, ranging from bin a Hu (Hue style noodle soup) and bénh cunthinng (fresh spring ros), to lacal cocktails and a royal banquet. The tour also Includes a market visit plus excursions to historical attractions. Along with three nights’ stay at the Uber luxurious resort, plus a Vietnamese spa treatment, the package clocks in at US$499 (around Dnst,8S0) per person, visit la-residence-hue.com. New to London! Taj 51 Buckingham Gate Suites and Residences has opened a new southern European restaurant Kona, serving contemporary dishes inspited by Céte d'Azur and the coast of Liguria. Helmed by chef Tom Cruise (yes, that is his name!), the menu features local produce in dishes like Lobster Bisque starring Dorset crub and sadish, Foie Crus brioche with Damson plum and Marcona almonds, and Chickpea Panisse with red pepper, yoghurt and baby aubergines. www.tajsibuckinghamgate.co.uk. BAHRAIN Se an a STARRY NIGHTS — 3 7 a ied Fine VU UU C7 0SCOL 5) re SS Head to Hotel Eaen Roc in Ascona, Switzerland for thelr seasonal ‘Cantine Aperte’ offering trom May 29-21 where you can enjay local wine estates while indulging In regional speciaties. & two-night package including a resort dine around evening and breakfast is 875 CHF (around Dhs3,250) per person, www.edenrac.chStay on track on your travels Holidays, while everyone's favourite times of the year, can often be Before you fly ‘when any healthy eating regime goes out the window — especially if "Do your homework Youre ona fre-from diet, Nutrition and wellness expert Neha 5 sineceveu know oh lamani shares some smart tips to help you eat well on holidays. raking a ofa On the plane "at conscious m4 0c: 205Boma ort SNACK IDEAS WHEN TRAVELLING ‘Skip the commarclal breakfast cereals a the hotels and opt fr a more putient-dense granola plant also makes fora great snack, ‘Apples banana, tus rut, unripe avocados keep wallfor a couple of days, Fruits You an also make yourself simple delicous mea using mashed 2 Pint via _avocados over toast seasoned witha ite sat and pepper. vandinealine: wien beaiby snack pcre to oo optorthe yeu would eamellybe exog enreae Hydrate Iomidtplevel and ry aanesph ‘choose one with minimal processed ingrelets ori you nave extra tine Health food bars shang, make your belere you trae ‘There ate a number af good invidual an blended green pondersinthe Green powders ‘market. Cary some along an add ito jue, I's an excellent way to get itomins and mineral Ifyou havea sweet tooth, pack ome dark chocolate it willelp you resist pee ecciace tucking inthe fist sweet treat you see. ‘he owe oflorg bauliighe Ihe nackulley mexaroundand it AM atyou esto sip jeyou woeldstetin the mid pe rill, bk seamed ik amglyb poncked and dh gelled sgetablesaceque Benght athe Swlgsagtn banging pil. 20 you sn eat at appropiate me When you're there o}Packa: pai I breskiet bale ae ol he doen =f Think fresh ig Risks aber ae ata eaharpecdienee! mana Jamant is a eerapeti cnet ne ters mq congitatons orate vents anaes. «Find et mer em theseeretichonra: May 2018 B0C GoosFood Mise East 75‘Dhu.770 (plu shipping from cookeebax com Digs from citrusetcom Clever gadgets to make eating on the go a simple, stress-free affair. eure Dis (plus shipping), om powerpructicalcom + DhiSs at Lakeland,Explore Vietnam with a complimentary two-night stay for two at The Nam Hai in Hoi An, including breakfast and a cookery course, courtesy of Lightfoot Travel. s award-winning luxury resort features 60 beautiful and 40 pool vill ing on a tranquil 1km stretch of the n of landscaped gardens and boa: nities include gourmet restaurants, mu! ive recreational facilities. iple swimming pools, a clubhouse, a tropi One lucky winner is in with the chance of snapping up a luxury two-night Scan thie OR n with t pe code to go stay at The Nam Hai, including breakfast, plus an exciting cookery course for | straight to two, which will allow them to delve into the world of Vietnamese cuisine. ‘our website. Log on to bbcgoodfoodme.com aS toenter this competition an th tion: 5 A On which continent is Vietnam located? a fi 1 aaRome car rtDID You KNOW? ‘Alot of what we kro astadlonal Roman tuisrie todays poor peoples or fame’ food. Inrenaisance Rams, wthrmast othe gece ‘ats ofrmeat song to the went ertorary, ‘the Vatican ergy andthe baurgecise the cermoner had to make do withthe quito- quarto, orth ith quarto, which basicaly rmeansofl As such, avert frost recpes it itesines erdofcutshave come tobecome par ofthe cusne, wheter tin ata Gntstnes atypical Rrra pasta ‘doh pasta amitrciana pith cure pork jo, tomato end chaesa, Tiss als the tnatweconaly, people didnt eat alot of meat or fish butatoa lot ofvgetabus and logue. ne tas ante lien Rome. and learn aboutRoman and The gourmet dining experience The pizza place While to'snpial ts head Notips labrive itiou sthens whan toe think glennfisent tetcbenmena Emirates offers throw direct daly fights to Rome, with some fights on an ‘A330 jot. Inbusiness cass, enjoy fatbod sats, gourmet meals and exclusive lounge access t oth onds, forth sh-hour Journey to comfortably ly past (no pun untended). Tet prices start rom Dhis.475 in economy class, and from Dhs16,675 in business, visit emirates.cor,theentertainerme.com the ENTERTAINER™rss BO crs Hot ee a — ‘- se asi d e for foodies Traveling to the UK this summer? Dor't miss, escapes ~~ pravnzand Sayou die horae rely fo dinner;you could {}venisn token tatyou a chesin tbe land BUY THE BEST mY dale —wherayoyse ewntstotesnenisn RY eee em dang Andidyoutelyeuneed. Company Ei) de cummaet You onal te steaming wwonseciegtercarpany som ondgsny | eompoerarosysers om siaoholegell ‘the west coast of Seatan BPRS po cela) SEEm eopleanbite bos al BBE cous Ha <9 Maps ememade [ENCHANTING ISLEY in Yarmouth, Isle of Wight ry fchirg end ycRone scr ts Eo Samir ia seasonal peciay Caos hnosband Dishes incl in Fishguard, west Wales Eada a tans Welh lack igen BeInspiring Istanbu With one foot in Asia and the other in Europe, Turkey offers travellers the best of both worlds. Ujala Ali Kran travels to Istanbul to discover its varied offeringsRonse Vishen ok Seidl deabiconie ti —— arene apd di GETTING THERE Emirates Aifinesfemirates.com) ond “Turkish ines (urkishaiines.cor offer Aire aly fights to stanbul rickets from round Dis 1.200. PAYING THERE Avatety of hotels are dotted around te city, tosuital budgets. The World Heritage Hotel in utanahmet square is @ convenient option locatedcose taal te ation. Room rates star fom areund Ded, 000 per night, ‘warm werlderitagehotel com.A cheese-tastic evening Our ta ub event lst month saw chef and cookbook aut bi sing tte Gour uuzanne Husseini de bers went nome na san vi i ioe of from Castello, and viSuzanne's tips for putting together a stunning cheeseboad to impress ‘Add a touch of green: Instead of placing the cheeses directly to the cutting board, place alittle bed of greens first, You can use leaves such as grape vine, fig or even lettuce. This makes your cheese platter look fuller and more attractive. Never serve it cold: Pull your cheese out of the refrigerator at least an hour and a half before serving it. Bringing it toroom temperature ensures that you get the natural flavours and fragrance af the cheese ‘Quality not quantity: Choose only three to four kinds of cheese with different flavours and textures for your platter Avoid cluttering the plate: Create different levels with the cheese by cutting them in different sizes. Do not scatter the nuts all over the board, put them in a neat pile, Add one large buncit of green or red grapes in the center to create a visual focal point. ‘Add more fruits: Aside from grapes, you can also use fruits like green apples, pears, apricot, and even dry figs to your cheese plate. The sweet and tangy tastes of these fruits balances that saltiness of the cheese.‘Watermelon and cheese skewers 20 inch eubes of resh watermelon 2009 Havertl ign eneese, ext into ‘inch bes ‘Mini Tacos with Jalapetio cheese “flour tories ove ot ‘avoeade cn bbcgoodfocdme com o get pry cofrmation. You cas ie us a falow sn 0 Gace aca Misco May 2015 20 fresh mint leaves Roce water _20 toothpicks or min forks Skener toe watermelon cubes termaing ith ‘the cheese cubes Add aint eat Fish witha spt of ose water bear ering, len of ime Sot totaste 1 small shalt, finely diced ‘Yelalapeto pepper, de-seeded and tinaty chop 2 thsp sundried tomatoes finely ied £2009 Havartielapefos cheese, cut to small {sing around 2nch cookie cuter cut mink Greles ofthe tori, Brush ht wth of i Pace atootnick hrouch the2 ends to forma rnin’ taca 22Bako in apreheated oven al SC ut they ‘ur golen Remove when done nd rete the toctypkk when cooled. '3Preparethe guacamole by peeling the ‘avocado and mashing to sig chunky todure. Addlime hie, shalt, jdapefios and suai tomate, season wth sat 4 Flesch taco wit ate uacarole and pace _aplece of the Haart cheese ontop and serve Then on up or aren mes ‘Warm dates with cheese 10 majdoo dates, pitted 10 toasted almonds 200g Havarti cheese, cut in 10 peces Honey to taste 1Sicethe date nha place oastesamond, followed bya ibe of cheese. 2 Paco on abskingtray ae pun the oven justo warm the datas and mal cheese sight Remove andighty crzie cues wih honey. Crostini with tapenade and garlic cheese 10 cherry tomatoes Hanatloffreeh thyme 20 paces mil erostnis ‘2259 lve tapenade ‘2009 Haverti wild erie cheese ‘Cu the tomatoes inhalf andplace ona shal baking ray Daze nly wit veo. Season with salad pepper andes time leaving some aie fer garnish Pace na preheated vent TSC to Slony ross for 60 mins. Se ase 2 Span a smat amount of tapenade an each {reli Pace ase of oased tomato on top ant tepith asionot Haart cheese Garnish witha tle tres tyme, Serve immediateGOURMET LIFESTYLE The Qatar International Food Festival recently took place at the Museum of Islamic Art Park. We take a laok back at the annual event's sixth edition. Were here! ros © media peter ot the Gat ational Food iva id we 800 vyouthere?secor he Lurpak Cooking Challenge in association Bc Good ood ME brought te lens of se mole paripartso te forefont | ems Challenge Cantianesamtaag een Korena Herbert is « Naina Shakeb Geetha Adipathy is a cake homemaker who loves cooking at the Al Resalah School of ator and baker with a and baking, In her spare time, Science Sharjah, and has 5 diploma in Sugar A she loves party planning, with made TV appearances ona She also has her own Facebook customise themes. Pakistani TV channel page, Frosted Creations - Hannah Jojiiis a passionate Ritu Chaturvedi iso Zoya Khalid is a student at foodie who has foun: teacher and food blogger. The Heriott Watt university, who facebook group called Dubai arian cook loves cooking loves cooking. She was the Culinary Group. for her children. youngest participant! z = — a Event Hoste ATMCOUEENS CULINARY scHOOL (043626133, MYSTERY BOx courtesy oF (04-3399933).aot WIN g WIN! SHAMIL WIN” | WINS, Ne a To stand a chance to win these prizes, visit our competitions page on wwrw.bbcgoodfoodme.com, or simply scan this OR code with your mobile to go directly to thegoodfood MARKET PLACE Log on to www.bbcgoodfoodme.com The only culinary inspiration you'll ever need! # Thousands of tried & tested recipes # Expert tips, wie ls DELETING DULL neuen EXCITING NEW PRODUCTS Visit www.fatboy.me and order your fatboy today! DesertRivercom | AlQuaz | Dubai | TO4-323 3636— 3 |A RSA PINS NINELEEN Urea ee Coe eee et tot et eet ee \ HW THEADORESS COM“ At The Farmer's Garden Was! Vita, the juice is in your hands! Create your perfect juice by simply picking the fruits and vegetables from our seasonal selection and get them juiced straight away at our Juice Bar! Put your creativity to test and try new fruits and veggie combinations everyday... However, if you don't feel creative you can try one of the many juices and smoothies that are already on‘our menu! Find us at Wasl Vita from 8am to 10pm everyday 800-TFGD| wwtheferners-gardeh.cqm oe @ @