NEW AND NOTEWORTHY

Upping the steaks

Fillet tenderloin at The Exchange Grill

Caveman Steak at The Rib Room At veteran city-center restaurant The Rib Room {Ground Floor, Jumeirah Emirates Towers, Sheikh Zayed Road; 971.4.319.8741} sophisticated decor and booth tables provide a simple yet elegant backdrop against which to showcase some seriously stunning cuts of meat – from Argentina, Australia, Canada, Ireland, and the USA. The ‘meat sommelier’ is on hand to help ... Read More »

Singing for your supper: Christian Singer

Christian Singer - Dragon Fly

How does your national influence affect your cooking style at the start of your career, and now? My nationality was never affecting my cooking style, I am and will always be a person who is open-minded. Having worked in all parts of the kitchen at the start of your career, what is the best part about being a chef? The ... Read More »

Grilled Black Angus Beef Tenderlion

Grilled Black Angus Beef Tenderloin with Truffle Gravy And Sweet & Sour Pumpkin recipe for 4 guests Ingredients Meat: 800g black Angus beef tenderloin (4x 200 g Steaks) 20ml – olive oil Thyme & rosemary Salt % fresh white pepper from pepper mill 50g butter 10g sea salt flakes Gravy: 200ml veal glace (strong) 40ml truffle jus 20g truffles 10g butter ... Read More »

Breakfast of Champions

Maison Mathis Dubai - Breakfast

Breakfast is the most important meal of the day, so choosing where to eat it is the most significant decision of the morning. The good news is, calorie counters, carb loaders and coffee junkies are all catered to in this diverse city, where new breakfast spots pop up every week. Comptoir 102 Owners Emmanuelle Sawko and Alexandra de Montaudouin source all ... Read More »

Turning over a new leaf with Vivek Kashiwale

Vivek Kashiwale took the reins of Mint Leaf of London {15th Floor, South Tower, Emirates Financial Towers, DIFC; 971.4.706.0900} when it opened in 2014. Today, it’s widely regarded as one of the best Indian restaurants in Dubai. Kashiwale has worked in kitchens across the UK and his native India, most recently heading up the team at the original Mint Leaf of ... Read More »

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  • Tomato Terrine with Baby Veg and Tomato Oil

    Tomato Terrine with Baby Veg and Tomato Oil

    Tomato Terrine with Baby Vegetables and Tomato Oil recipe for four guests Ingredients Tomato confit: 650g tomato confit 25ml extra virgin olive oil 1 tbsp. finely chopped flat-leaf parsley 1 tbsp. finely chopped chopped basil 10ml aged balsamic vinegar 10ml basil oil Gazpacho: 250g vine-ripened tomatoes – cored halved and seeded ... Read More »
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