The Philips and Jamie Oliver steamer

Dubai; We know how much you love competitions, so here’s the second in a series from the Philips and Jamie Oliver kitchen collection, where we’re giving away one steamer and one hand blender to two lucky winners.

So what are they both about?

The steamer comes kitted out with a large bain marie and vent holes to stop any finger burning, an egg steaming rack, plus three stackable baskets. Unclip the bottom of each basket and you can even squeeze in a whole plump chicken! The beauty of steaming is that it retains all the nutrients in your food, whilst this particular contraption has a unique flavour booster allowing you to pop in herbs and spices infusing your food with that extra kick. There’s also a 60-minute timer, a ready steady go signal and automatic shut-off.

The Philips and Jamie Oliver hand blender

Meanwhile, the hand blender with its powerful 650W turbo motor lets you chop ingredients like onions and prepare rich sauces, batters and pestos. Pop on the whisk attachment and you will be on your way to making a perfectly smooth hollandaise. An accompanying one-litre beaker with a lid keeps your concoctions fresh in the fridge.

Oh and all removable parts are dishwasher proof!

FooDiva Friends in Dubai, we have two prizes – one Philips steamer with Jamie Oliver recipe book and secondly, one hand blender with apron to give away. All Jamie Oliver kitchen appliances come with his recipe cards. Just tell us what you would cook with these two appliances. Leave your answer as a comment on this post AND using the submission form below. You can increase your chances of winning by also Liking and commenting on FooDiva’s Facebook page, following me on Twitter and retweeting my tweet, plus following me on Pinterest and Instagram. The giveaway competition closes on 2nd June when the clock strikes midnight, and two winners will be picked randomly (through random.org) on 3rd June. You will have 24 hours to claim your prize otherwise we’ll have to select another winner.

a Rafflecopter giveaway

If you’re not so lucky, the steamer retails for AED 295 and the hand blender for AED 299 at all major hypermarkets across the UAE, along with Jamie Oliver’s other kitchen must-haves, the food processor, blender and of course the HomeCooker with Cutting Tower. Don’t forget to also like Philips’ Middle East Facebook page here.

Good luck and a bientôt!

FooDiva. x

Colourful Burj Al Arab view from Uptown bar at Jumeirah Beach Hotel

Set menus for business lunches are aplenty here in Dubai, but when it comes to dinner, we have to pay full whack for à la carte or an umpteen-course degustation menu. Why can’t we have prix fixe menus à la the Parisians, day AND night? Well we can for a few days only, thanks to the folks at Jumeirah who are running their hugely popular Restaurant Week promo for the second consecutive year in Dubai, Abu Dhabi, and for the first time across their international hotels - starting next week. Modelled on the long-standing New York Restaurant Week, 50 plus restaurants will offer three-course set menus with a choice I should add, for dinner and/ or lunch every day – and that includes signature dishes.

I don’t tend to run food promotions here reserving these for my social media channels, but this one is such a goodie (believe me last year I pretty much dined out every night on that deal), it’s worth sharing. I guarantee you will be restaurant hopping every night of the week. And fingers crossed, Jumeirah will extend the promo like last year.

Jumeirah Beach Hotel – La Parilla

I tried and tasted the deal at La Parilla, Jumeirah Beach Hotel’s top-floor Latin-American restaurant. On a Friday evening, the restaurant is buzzing, helped by a sexy tango duo twirling to Latino tunes. We nab a window table with sweeping views of the Arabian Gulf and Burj Al Arab – it’s the one pictured here. Here’s a sneak peek at the menu which gives you three choices for starter, main, and a couple for dessert, plus amuse bouche, a sorbet palate cleanser and a pre-dessert – not bad eh for AED 180 each?

The empanadas, both the shredded chicken and the provolone-like cheese fillings are marvelously moreish. Our Angus sirloin is cooked perfectly rare as requested (by the German chef I should add). The carved fruit platter on a watermelon carpaccio makes for a pretty picture. Portion sizes are good, bordering on too much given the endless flow of side dishes.

Don’t leave the hotel before grabbing a night-cap at Uptown, one of Dubai’s best kept secrets – the al fresco lounge bar one level down with staggeringly stunning views of Dubai by night.

So La Parilla aside, where would I recommend? Well here’s my top 15 picks, and where FooDiva has reviewed, you will find links to those posts. Otherwise I have eaten in every single one, and can happily vouch for the dining experience.

Casual dining

Alfie’s – British brasserie at Jumeirah Emirates Towers Boulevard.

Al Nafoorah – Lebanese. There are two but my favourite is the original at Jumeirah Emirates Towers Boulevard, and with a little bit of luck you may still be able to sit on the terrace.

Rivington Grill – British. Both locations are goodies, but nothing beats dining in tandem with the magical fountains, so Souk Al Bahar it is. As an aside, Riv has just introduced its new summer menu – more here.

Tokyo at the Towers – rather formal Japanese at Jumeirah Emirates Towers Boulevard, known for its teppenyaki and tatami rooms.

Honyaki – Japanese sushi joint at Souk Madinat Jumeirah…it may be casual, but at least you are guaranteed sake.

The Noodle House – Asian glammed up ‘street food’. Head to the inaugural eatery at Jumeirah Emirates Towers Boulevard.

Signature dining

Amala – North Indian feast at Jumeirah Zabeel Saray.

MJ’s steakhouse – Al Qasr, Madinat Jumeirah. Steaks aside, you get to choose your own knife.

Pai Thai – Al Qasr, Madinat Jumeirah. And don’t forget your mode of transport is the abra.

The Ivy – Brit menu with Asian influences at Jumeirah Emirates Towers Boulevard.

The Rib Room – steakhouse at Jumeirah Emirates Towers. Go for the banquette seating.

Villa Beach – another best kept secret, smack bang on the beach at Jumeirah Beach Hotel in the shadow of Burj Al Arab.

Voi – opulent French-Vietnamese at Jumeirah Zabeel Saray.

Vu’s – formal European dining at the top of Jumeirah Emirates Towers.

Zheng He’s – classic Cantonese, one of Dubai’s best, at Mina A’ Salam.

Jumeirah Restaurant Week runs from May 23rd to June 1st at 56 restaurants in Dubai, Abu Dhabi and around the world. Three-course menus are priced at AED 90 (Noodle House only), AED 120 (casual restaurants), AED 180 (signature) and AED 270 (Burj Al Arab). All menus are available online. If last year’s success is anything to go by, start making reservations pronto.

I do hope other hotel chains and restaurants are taking note of this damn good dining deal. Wouldn’t it be great to see an emirate-wide initiative like New York, or London? Now there’s an entrepreneurial idea .

So more importantly which restaurant are you gonna book first?

A bientôt.

FooDiva. x

Disclosure – I dined at La Parilla thanks to a voucher that rocked up on my doorstep, allowing me to experience the set menu in advance of the launch date.

The chef’s table at Thiptara

Dubai; I dine out a lot, in restaurants that is. But I don’t often dine INSIDE the kitchen. Not my kitchen, even though on occasion I do, but a restaurant’s. Otherwise known as the chef’s table, smack bang in the kitchen or in some cases just outside but with a full view. You can either order à la carte with any special requests, or indulge in a tasting menu – with the chef jotting down your order and even serving you. A sommelier usually takes care of the vino. And there’s no extra charge. Whether you’re after an intimate dinner à deux, or a raucous group celebration, it certainly makes for a different dining experience. Well in Dubai we have quite a few chef’s tables, so allow me to give you the low-down…

Thiptara – The award-winning and hugely romantic Thai restaurant at the Palace Downtown Dubai overlooking Burj Khalifa. A glass-fronted door opens into the kitchen and a cosy chef’s table seating four people, or less if you like. You’re really in the hub of the kitchen here with woks sizzling away, yet the chefs working ever so quietly away at their stations. And if you nab the seat I did, you can even glimpse the magical fountain lake show…worth noting, this is the only restaurant whose sound system is inter-connected to the musical score. Opt for à la carte where you are encouraged to highlight any special requests and dietary restrictions, or just let the chef recommend a Thai feast which is what we did. Here’s what I ate, a rather divine black pepper lobster included, with fellow food blogger Ishita Unblogged. Daily for dinner. T; +971 4 8883444 E; dine@theaddress.com  

Traiteur – Park Hyatt on the creek most probably ranks as my all-time favourite hotel in Dubai for its serene, white-washed design with specks of Santorini blue. Traiteur is the French restaurant famed for its classy champagne brunch served in the elevated show kitchen – think foie gras, crème brûlée and garlic-infused escargots. The chef’s table here is a private room adjacent to the main dining area, with its own open kitchen where you can witness a live cooking show by the chef. Order à la carte or choose from a number of set menus. You need a minimum of six friends though, with a max of ten. Dinner Sunday to Friday. T; +971 4 3172222 E; restaurants.dubai@hyatt.com

Vu’s – This European restaurant on the 50th floor of Jumeirah’s Emirates Towers with panoramic views of the twinkling Sheikh Z skyline is no newbie but remains one of Dubai’s best kept fine dining secrets. The chef’s table sits in the heart of the kitchen’s entrance where a seven-course set menu is served, very similar to this one here, including a coupe of French champagne and canapés. Again, a minimum of six diners with a max of ten. Dinner Sunday to Friday. Bookable through Lime & Tonic. If you’ve not yet registered on the Lime & Tonic site, do so now here to get an AED 50 credit exclusive to FooDiva Friends.

Flow Kitchen – The all-day dining restaurant at the fairly new Fairmont on Palm Jumeirah. The Chef’s Palette as they call this personalised experience here is modelled on a cook-cum-artist’s studio serving family style cuisine from the Middle East, India, the Mediterranean and Asia. Set menu or à la carte with a minimum spend of AED 285 per person. Six to 12 guests. Daily for lunch and dinner. T; +971 4 4573457, E; palm.dining@fairmont.com.

The chef’s table at Table 9

Table 9 – Scott Price and Nick Alvis’ restaurant at Hilton Dubai Creek has its chef’s table just outside the glass-walled kitchen with views straight across the pass, along with a live video screen. A seven-course menu priced at AED 495 is created according to your food preferences, with the chefs serving each and every single dish. You can let the sommelier pair wines with each course for an additional charge, or simply order from the wine list. Dinner for two or up to 12 guests. Dinner Sunday to Friday. T; +971 4 2127551, E; contact@table9dubai.com

Blue Flame – The fine dining restaurant at arty boutique hotel Jumeirah Creekside offers a slightly different interactive take on the chef’s table where you dabble at cooking with the help of a chef, before sitting down to savour your creations – all in a rather hip and funky glass-walled cooking pod. Wine pairing is optional. Food aside, if you book through Lime & Tonic, you’ll get a glass of Moët & Chandon champagne, a Blue Flame apron, and a signed menu thrown in. You can even sign up on your tod, or for a maximum of five. Dinner daily.

Aveqia – London (photo courtesy Lime & Tonic)

Alternatively, head to your favourite Japanese restaurant in town and sit at the robata grill à la Zuma, or sushi bar, like Tomo’s where you can actually speak to the chefs and ask for their recommendations. Perfect tête à tête soirée when there’s just two of you.

Now wouldn’t it be fab to see the chef’s table concept take one giant leap ahead here, like Swedish establishment Aveqia in London marrying a restaurant with a cooking gallery – fully licensed of course – where the chef cooks for you front-of-house? Food for thought…what do you reckon?

Any more chef’s tables I may have missed?

A bientôt.

FooDiva. x

P.S – As Geordie Armani so rightly pointed out, if you’d rather not leave the comfort of your home, then why not hire your own chef which also minimises the cost of booze? Here’s an earlier round-up of chefs for hire and caterers in Dubai.

Love, love, love this clever, creative idea from Fortnum & Mason

Earlier this month, I drummed on about restaurant and food trends in London that Dubai should eat up. Well looks like someone’s taken note, as Peruvian restaurant, Coya will open in Dubai later this year (from the same guys who brought us Zuma and La Petite Maison). Anyhow more on that another time. For now, building on those capital recommendations, here’s a few more to take you from breakfast and lunch to afternoon tea and dinner, plus gourmet shopping, and even a foodie escape. Bon appetit!

Breakfast

The Wolseley – If your hotel stay doesn’t include brekkie, start your day here at this London institution and celeb haunt with Eggs Benedict, or as I did with an espresso cup of pure and hot dark chocolate fondant, not the milky version commonly found in Dubai. Reservations essential.

Daylesford – Another breakfast alternative which we only popped into for a fleeting tour, but whose bright and airy café left me wishing I’d skipped the hotel breakfast. Locations in Pimlico and Notting Hill.

Lunch

Pitt Cue Co – Pork glorious pork and not much else at this no-reservations corner joint in Soho with kitsch granny curtains. The pulled pork with bone marrow mash is pure soul food.

Polpo – A Venetian bacaro round the corner from Pitt Cue Co. Italian version of a Spanish tapas bar but a little more refined. The pic above (second row, left) shows pizzette bianca, cauliflower and fontina gratin plus chickpea, spinach & ricotta meatballs – note I was dining with a pescetarian. Additional locations in Covent Garden and Smithfield.

Franco Manca – Pizzerias show no sign of abating in London, but this one’s a little bit different serving easily digestible sour dough pizza baked in a wood-fired oven. Non-central London locations – Chiswick (the one I tried), Brixton, Westfield and Northcote.

The Gun – One of the ETM Group’s ten gastropubs, The Gun sits in the Docklands on the river overlooking the rather ugly Dome. A little off-the-beaten track, but I would return for the black pudding scotch egg, and a riverside pew, weather permitting. Otherwise nab a table by the log fire.

Afternoon tea

Berkeley Hotel – Famous in the foodie world for its Pret-a-portea (that’s no typo) Fashionista afternoon tea, so popular it sells 100 covers a day. The cakes and pastries resemble the latest designer fashion collections, with the piping on some of the cookies taking two days – a miracle they remain fresh.

Athenaeum Hotel – At the time I tried and tasted the Evergreen afternoon tea last month, the Athenaeum was the holder of The Tea Guild’s Top London Afternoon Tea Award 2012, the Oscars for the tea industry – but it has since been eclipsed by The Goring Hotel. Inspired by the enchanting backdrop of a Living Wall, this high tea is a little more traditional infusing botanical, floral flavours – such as the orange blossom scones with lemon curd – in addition to the standard strawberry jam and Devonshire clotted cream. But the highlight for me, were the lightly toasted crumpets, something amiss from afternoon tea here in Dubai.

Dinner

Benares – Atul Kochhar’s one Michelin star modern Indian restaurant in Mayfair. Go for pre-dinner cocktails and if you can, book the chef’s table with full view of the kitchen – simply mesmerising watching the chefs at work, Atul included. There’s a tasting menu with wine pairing, but you can still order a la carte. Worth noting, the lamb and chicken served here is halal. He’s also just launched his second cookbook dedicated to 200 curries from around the world. From Great Britain (balti and chicken tikka masala are wholeheartedly Brit inventions!) to Singapore, from Thailand to North America, and from Cambodia to the Caribbean, the recipes are cleverly indexed by ingredient and then by country. And to top it all off, he’s made the instructions simple for home cooks. Currently only available in Dubai at his restaurant Rang Mahal at the JW Marriott Marquis Dubai – or else order from Amazon.

Min Jiang – For cocktails overlooking Kensington Park followed by a Schezuan dinner. The wood-fired Beijing duck, as close as you will get to the real deal, is exceptional, as is the leftover caramelised duck neck dipped in sugar – in my book they are the new pork scratchings.

Roka – Japanese robatayaki restaurant and sister to Zuma coming soon to Dubai. Best pews are infront of the robata grill with full view of the chefs at work. Charlotte Street (across the road from hot dog and champagne joint Bubbledogs whose queue was way too long – hopefully I’ll get in next time) and Canary Wharf.

Shop

Rococo – Award-winning chocolatier Chantal Coady’s shops in Belgravia, Marylebone, Chelsea and Chester where she also runs chocolate workshops and tastings. The dark chocolate ganache with cocoa beans from her farm in Grenada combined with Valhrona is utterly divine – my fave flavours are blackcurrant and violet – mandarin – rose, lychee and raspberry – orange, mango and passion fruit – and jasmine green tea. The Belgravia shop sits opposite Yotam Ottolenghi’s deli-style cafe – well worth a look-in or eat-in.

Paxton & Whitfield – A cheesemonger which opened on Jermyn Street in 1797 with a huge focus on British cheeses. Buy their divinely decadent potted cheese – cheddar cheese rarebit or Stilton with Tawny port – and slather over warm crusty bread. La Fromagerie in Marylebone and Highbury are two other cheese havens.

Twinings Tea Shop – Did you know Twinings started off selling coffee in 1706? The founder Thomas Twining quickly moved to tea when he saw a gap in a market flooded with coffee shops. Now owned by Associated British Foods, its long and narrow store on the Strand stocks over 200 flavours of tea (as does its online shop). The affable, tenth generation Stephen Twining is the Director of Corporate Relations and brand ambassador travelling the world promoting tea. He’ll be in Dubai later this year, so more  on him when he’s here.

Fortnum & Mason – The Grocer to the Queen (I reckon she orders Marmite) at Piccadilly. Go here to stock up on gourmet goodies, sourced from the British Isles only. The cookies in musical tins make great gifts.

Harrods –  A tourist attraction in its own right, worth a visit for the food hall alone which has, would you believe, seven floors beneath it sustaining the operation.

Escape

Le Manoir aux Quat’Saisons – an hour’s drive or so traffic-dependent from London, sits the picturesque village of Great Milton in Oxfordshire, and Le Manoir, as it’s affectionately known. This is Raymond Blanc’s intimate 32-room hotel and restaurant awarded two Michelin stars a year after opening in 1985, which it has remarkably held ever since. The nine-course French-inspired discovery menu served in the conservatory-style room changes with the seasons (click here to see our feast), and come spring and summer most of the ingredients are sourced from Raymond’s organic garden which grows over 90 vegetables and 70 herbs. Even though there’s something so endearing about roaring log fires, if you’re after freshness and purity in ingredients, it’s best to visit Le Manoir in the warmer months…well if the UK ever hots up that is. The on-site cooking school runs full day intensive courses including lunch, which we cooked ourselves of course. Oh and each guest suite has its own theme personally designed by Raymond Blanc – mine was Opium…Orient meets Arabia. Go for two nights if you can.

I tried and tasted all these restaurants and gourmet retailers over two recent trips. Here are more recommendations from an earlier London visit. For further information on all things British, check out the Visit Britain website here. On my trip last month, I stayed at the Royal Garden Hotel in London with spectacular views of Kensington Gardens.

The Raymond Blanc Cookery School Experience at Le Manoir aux Quat’Saisons starts from AED 9,016 based on two people sharing a superior room with breakfast, a nine-course dinner, a day’s cooking class, recipes and personalised apron.

Last but not least if you’re visiting the capital or live there, do check out restaurant recommendations from fellow food bloggers, The London Foodie, London Eater, Eat Like A Girl and Cook Sister.

Or if you have any other foodie suggestions, feel free to drop in with a comment.

A bientôt.

FooDiva. x

Disclosure; FooDiva was a guest of Visit Britain on a ‘Food is Great’ press trip. I may have been plied with copious amounts of food and drink, but rest assured the views expressed here are, as always, mine alone.

Inside Fogueira – I took this pic at 1am when we were leaving and the restaurant had emptied out

Dubai; Traffic is steaming on a Thursday night. Our taxi driver doesn’t know how to reach the hotel, and neither does Google maps so we decide to jump out and make our own way. The entrance is hidden away, in wait for this, a car park, in one of the JBR towers. We stumble in, literally, my heels are killing me. The lift whisks us to the 35th floor, the rooftop. The restaurant is abuzz – a cute, cosy and convivial joint all decked out in oakwood. We’re in Fogueira at the Ramada Plaza JBR, Dubai’s first dedicated Brazilian churrascaria. They are popping up across Dubai as quickly as it takes to skewer the barbequed meat. In the space of six months, we now have three.

The hostess guides us to our reserved table in the corner, but we change our mind and opt for al fresco, overlooking twinkly Dubai. There’s no menu. It’s an all-you-can eat deal, and drink…a trio of hot appetisers rock up. Hot cheesy mini bread rolls – baked with tapioca flour. Am pretty sure the cheese is parmesan, unless it’s the Brazilian equivalent? Warm and stodgy in a good comforting way. Coxinhas – Portuguese for chicken thigh, a typical dish of many South American countries, Brazil included – basically fine shreds of chicken, coated in wheat flour and deep fried. Croquette-like. Yep you’re good, we like you. Deep-fried banana – well that needs no explanation. I would have much preferred this one for dessert.

A quick glance at the salad bar inside, but with pretty standard fare, nothing really stands out – a quinoa salad is by far the most adventurous dish. Ready to commence the churrascaria fest, our waiter tells us (at the start of our evening) to turn over our coasters from red to green. Of course in the dim lighting, we forget until we are reminded. Here the meat is roasted on charcoal, but back in Brazil, wood is sometimes used. Churrasco-style cooking originates from southern Brazil’s Pampa region when the gaucho cowboys cooked their meat over open flames. Infact Fogueira translates to bonfire. Nowadays, passadores, aka meat waiters, arrive at the table with metre-long skewers speared with all types and cuts of meat, which are carved in front of you.

Meat roasting away on the BBQ

At Fogueira, there’s chicken – medallions and chunky thighs, lamb – chops and diced – and every cut of beef you can imagine, but whilst all the meat is succulent and tender, it’s the Brazilian picanha or rump cap with its slither thin layer of fat that truly stands out for its juicy, caramelised flavour. Oh and there’s barbequed pineapple in between the meat fest which makes for a great palate cleanser. Our accompaniments are served on the table in retro Creuset-like pots – rice, polenta, black beans, mashed potato and farofa – the latter a cassava flour mix toasted with beef bacon. We’re so engrossed in all the meat, we hardly touch the sides. And we forget to turn the coasters over when we need a break, so the meat flows endlessly. One thing’s for sure, this is no restaurant for veggies.

The waiting staff certainly know their meat and can’t do enough for us – but they are a little too attentive for our liking which I put down to the fact my cover is blown. I know this because the sweet waiter whips out a photo of me as we are leaving – bless him, we do have a giggle – as does he. Despite booking with Roundmenu, I am clearly gonna to have to don wigs from now on – anyone know a good supplier?

In the meantime, Fogueira offers a reasonably priced deal for quality meat in a buzzing setting, once you figure out how to get there. With a samba show thrown in, it makes a fab choice for a celebratory and raucous gathering with friends. A couple of other dedicated churrascarias have followed Fogueira’s lead, all beginning with F bizarrely (details below). I don’t know if this town can really sustain three Brazilian restaurants in such close proximity, given that many other South-American restaurants here also serve this barbequed feast. Do you?

Fogueira is located on the 35th floor of the Ramada Plaza JBR at JBR Bahar Tower (car park entrance on the side road). T: +971 4 4398888. The all-you-can eat deal is priced at AED 260 per person including soft beverages, plus another AED 100 for unlimited booze (caipirinhas, beer and vino). Book on RoundMenu and you’ll get a 25% discount on food any night of the week! Open daily for dinner, as well as lunch on weekends. Licensed.

Fogo Vivo is located at the Ocean View Hotel JBR. T; + 971 4 8145599, E; ovh@jaresorts.com AED 250 per person for a similar deal. Open daily for dinner and for lunch on weekends. Licensed.

Frevo is located at Fairmont The Palm. T; +971 4 4573457, E; palm.dining@fairmont.com Open daily for dinner (AED 295 per person) and brunch on Friday (AED 295 with soft beverages, AED 475 inclusive of booze – not champagne). Licensed.

A bientôt.

FooDiva. x

Harrods Food Hall – photo credit to VisitBritain/ Juliet White

London, like New York, Paris, Tokyo and perhaps even San Sebastian, is revered for its restaurant scene leading the way in global food trends. Whether it’s a Michelin-starred restaurant, pub grub or street food, London has embraced its multi-cultural heritage and made it its own. Every time I visit, and that’s at least once a year, I am overwhelmed by the quality and diverse dining out options. So here are the top food and restaurant trends I picked up on my whirlwind foodie trip last month that I believe Dubai should eat up. After all, on my rough calculation, the emirate has between 2,000 to 2,500 licensed restaurants (with booze) – a staggering amount for a population of only just over two million.

1. Street food goes upmarket – London is a hub for quality street food from food trucks to pop ups, so good is it that many have opened standalone restaurants. Check out Thomasina Meirs’ Mexican joints Wahaca in Covent Garden, Charlotte Street and Soho, pork place Pitt Cue Co in the heart of Soho and for Vietnamese, Pho with a staggering six London locations at Oxford Circus, Shepherds Bush, Soho, Clerkenwell, Stratford and Spitalfields. On the other hand here in Dubai, I’d like to see a reverse of this trend with glam five-star restaurants becoming street-wise and creating the odd pop-up or food truck across town, but clearly municipality licensing is a barrier.

2. Supper clubs – this London trend of dinner parties at unusual and often underground locations is already catching on here thanks to Lime & Tonic’s secret supper clubs, and more recently, newly launched Restronaut. But wouldn’t it be fab for paid dinners at a foodie’s home to become mainstream?

3. The latest cuisine craze – Following on from the Korean trend, all things Peruvian are the new kids on the restaurant block, with more than just ceviche on the menu. The four restaurants to look out for are, Ceviche Peruvian Kitchen and Pisco Bar in Soho, Lima in Fitzrovia, Coya in Piccadilly and Sushisamba atop the City of London’s Heron Tower – the latter with a rather bizarre fusion mix of Japanese, Peruvian and Brazilian cuisine. Given Dubai has just welcomed its first Peruvian at the Las Vegas theatre club concept, The Act Dubai in the Shangri-La and Madinat Jumeirah recently hosted a Peruvian street food festival, I am hoping we will see a dedicated Peruvian F&B concept open up here.

4. Chicken or beef? – Chicken only restaurants are on the rise, like Wishbone in Brixton and Chicken Shop in Kentish Town, together with Mark Hix’s chicken and steak only eatery, Tramshed in East London – a similar rationale to Japan where restaurants specialise in sashimi, yakitori, teppenyaki, in addition to the likes of chicken and beef. The only inkling we have here of these concepts is the imported steak and secret sauce institution – Entrecôte Café de Paris at Dubai Mall and its rival Le Relais de l’Entrecôte at Dubai Festival City.

The Gun – gastropub menu

5. Gastropub revolution – The term gastropub was first cited in 1991 when new management took over The Eagle pub in London’s Clerkenwell district reinventing the menu and elevating standard, boring pub grub to gourmet levels, but still affordable. Since 2000, the ETM Group that owns ten pubs in London has championed gastropub cuisine. Even Michelin has recognised this development dishing out its first Michelin star to a London pub, the Harwood Arms in Fulham (with plenty more pubs across the UK sporting one and even two Michelin stars). Furthermore, Thai gastropub concepts are rumoured to be in the making.

6. Chefs up close and personal – Moving on from the chef’s table which is either tucked away in a secluded corner of the dining room or gazing into the kitchen, the chef comes to you in the restaurant. Swedish concept Aveqia in Farringdon marries a restaurant with a cooking gallery where chefs, many of whom have trained at Michelin restaurants, cook dinner front-of-house, whilst Jason Atherton’s Pollen Street Social in the West End has the dessert chef working at the bar – the latter similar to Stay’s pastry library at the One & Only Palm Dubai. Whilst we have a handful of cooking galleries here that host masterclasses and dinners, they do not replicate the buzz of a restaurant.

Brekkie at The Wolseley – Eggs Benedict with ham and chives

7. 24-hour dining – London already has a number of independent restaurants that serve all day from breakfast, brunch and lunch right through to afternoon tea, dinner and supper. And am not talking about hotel restaurants like we have here – but the likes of The Wolseley, Canteen’s four locations and the New York French brasserie import, Balthazar at Covent Garden. But one, the Duck & Waffle in Bishopsgate is now open 24/7 catering to a capital that never sleeps – this is no fast food joint, but a true Brit restaurant. Given Dubai’s round the clock service culture, should we follow suit?

8. Fixed price menus – A French import, prix fixe menus, otherwise known as set menus here in Dubai are all the rage across the Channel these days…and at high end restaurants too making decadent dining affordable for everyone. Oliver Peyton, one of the first food entrepreneurs to take restaurants into cultural institutions glamming up horrendous museum fodder, has introduced ‘Supper Socials’ in the National Gallery’s café with guest chefs like Angela Hartnett creating £35 fixed price menus including a boozy welcome cocktail. Jumeirah returns next month with its much loved Restaurant Week campaign, but I’d love to see more licensed restaurants here develop affordable set menus for dinner every night of the week, rather than for business lunches only.

9. A return to reservations – The last few years has seen London restaurants embrace the non-booking, walk-in trend, but that is being reversed with customers venting their frustration and many of those restaurants returning to a reservations policy, with some requesting a credit card guarantee. In Dubai, reservations are encouraged, yet diners often don’t turn up without even cancelling. I know of one restaurant that in the past has asked for a credit card guarantee – will we see more?

From L to R: Raymond Blanc on the importance of seasonality, 12 micro herbs are grown at Le Manoir, Daylesford’s grocery

Transparency of producers and suppliers on the menu at Le Manoir Aux Quat’Saisons

10. Organic v. seasonal – The organic produce trend seems to have tapered off due to its expense, with seasonality now taking centre stage. Many chefs including the likes of Raymond Blanc are championing the use of produce that is seasonal. I quote from when we met him at two Michelin Le Manoir Aux Quat’Saisons “seasonality is so important for a better, cleaner food chain.” Daylesford Organics, two groceries-cum-cafés in Pimlico and Notting Hill, whose food is all sourced from its very own farm in Gloucestershire, is rebranding dropping the ‘organics’ from its name. Not that their produce will no longer abide by organic and sustainable practices, but the name I expect is synonymous with expense. Surprisingly, even Harrods Food Hall has removed all organic fruit and veg as it wasn’t selling.

It’s harder for restaurants to consistently adopt seasonality here whilst maintaining freshness, given that most produce has to be imported, but perhaps special menus with an ingredient of the month may help create more awareness. If you happen to be in London next week, check out the British Food Producers Festival in honour of St George’s Day with a series of masterclasses and dinners showcasing locally sourced quality ingredients including Denham’s venison, Sharpham Park’s spelt, Exeter Black Beef and Somerset cheddar (April 22 – 27^th at the Park Terrace restaurant, Royal Garden Hotel).

Gosh I could continue writing forever. There are so many more food trends emerging, but these I feel are the most significant for Dubai. Would you agree? Any more to add to the mix?

For more information on all things British, check out the Visit Britain website which has a wealth of seriously good material to make your planning easy peasy. Special thanks to tourism consultant and guide, Adrian Bevan, whose finger on the pulse of the UK food scene taught me plenty. You can follow him on Twitter @adrian_bevan

Stay tuned for a second course on London and a little further afield.

A bientôt.

FooDiva. x

Disclosure; FooDiva was a guest of Visit Britain on a ‘Food is Great’ press trip. I may have been plied with copious amounts of food and drink, but rest assured the views expressed here are, as always, mine alone.

Pierre Gagnaire

He has 12 restaurants around the world including two with three Michelin stars each in France. He’s humble and sweet-natured but sometimes, due to the language barrier I expect, can come across as a little defensive. He’s Pierre Gagnaire, the French chef who lends his name and expertise to Reflets at InterContinental Dubai Festival City. In town for the LitFest and a ladies lunch, FooDiva meets the hands-on chef who like Ferran Adria, recoils at the term molecular, and explains that his cuisine is all about emotion and sensitivity.

1. You do use molecular technique in your cuisine. How would you describe your cuisine to someone who has never eaten in your restaurant? It’s not molecular, it’s about emotion. I use molecular like an oven, like a grill. It’s just another way to obtain a new taste, a new texture, but it’s not my focus. I try to give a kind of sensitivity in each city. Each restaurant has its personality, it’s not standard. I am not a big company, I am somebody who cooks, who lives with the team. Day after day, I try to feel the product and the level of the team. The quality of the staff is better than five years ago. My style is a combination of the city, sensitivity and growing with the chefs and the manager who live here. My mission is to offer, day after day, emotion, sensitivity and touch that people feel on the plate.
2. How does Reflets differ from your other restaurants? Five years later [since opening], it’s easy to obtain products from all over the world. We have real clientele who don’t come for the view, or the fashion. It’s not a show off restaurant. You come for the pleasure to have a good dinner.
3. But do you not source some of your fruit and vegetables here given the growing UAE farm scene? This is new. We must wait a couple of years to have a real relationship with this kind of farm. The production is too small to supply day after day.
4. How hands on or off are you in the kitchen these days, in particular Dubai? It’s my life. I am working on the menu here. I am more than involved. My job is my life and my life is my job. Because if you want to stay honest you must work work work. I come here every three months and stay for a week each time.
5. Do you think Dubai is ready for Michelin? We offer the best we can in this restaurant, Michelin or no Michelin. I think they will come one day, but not immediately.
6. What’s your favourite restaurant in the world? Michel Bras and Alain Passard’s restaurants in France. I have to love the food and the guy [behind the food] together. It’s impossible to separate the two. If I don’t like the man behind the food, I don’t like the food. In England, Heston Blumenthal and Gary Rhodes – I love their food.
7. Would you prefer a better location in Dubai for Reflets? To be honest the location is not fantastic, but it’s near the airport. And we [attract] locals. Half of our business is repeat. It’s not pretentious. We have a very good relationship with the owner, Al Futtaim, which is key to success given we have 35 employees and it’s not full every night. The owner understands it’s important for the brand. We have projects to grow in this hotel, like the terrace. 
8. What made you publish a new cookbook with easier recipes - 175 Home Recipes With a Twist? My customers asked for it. Many cook at home – huge market. Simple, interesting recipes, very easy to make, not expensive and very quick. I find the quality of the photos though are not fantastic. It’s taken two years to create.
9. And finally a couple of questions from my readers, if there is one dish you would cook to impress, what would it be? I open the fridge and cook the products. I am very comfortable with that. I go in your home and do the same.
10. What would your last meal be? A glass of water!

Pierre Gagnaire’s cuisine may not wholeheartedly embrace molecular gastronomy, but he definitely inspires with his creativity in his restaurants, Reflets included. It certainly serves the most cutting-edge of dishes in Dubai, since the closure of Chef Stephane’s Tang many moons ago at Le Meridien Mina Seyahi.

But what makes cuisine creative? Is it the emotion Chef Pierre refers to, as does Nobu through his heart? Or can creativity simply shine through by marrying the right ingredients? Raymond Blanc speaks strongly to this point in his autobiography, “Simple ingredients produce a powerful impression on the palate…creativity in the kitchen is about combining ingredients that work.”

I’d say you need a balance of both, along with an open mind. Love to hear your thoughts.

Reflets par Pierre Gagnaire is located at Inter-Continental Festival City. T; +971 4 7011199 E; reflets.restaurant@ichdfc.ae Open daily for dinner only. Licensed.

For my snaps from Chef Pierre’s canape lunch (and dinner at Chef Raymond’s two Michelin-starred Le Manoir aux Quat’Saisons) check out FooDiva’s Instagram album.

A bientôt.

FooDiva. x

P.S – there’s one last chance to win the Philips and Jamie Oliver HomeCooker and Cutting Tower, plus recipe book and apron before we draw the winner tomorrow! Click here.

Maya

I have to say a big thank you to Maya because it taught me a valuable lesson at the very start of my FIODTuesdays initiative. It was Tuesday morning, the second dinner I ever hosted and I had 11 dinner guests ready to join me for a review at Maya. I called Le Royal Meridien to book my table and the receptionist responded with “Sorry Mam but Maya is closed for renovation.” And there we have it, my FIODTuesdays tables are now booked a week in advance so my guests will never be inconvenienced by a last minute change of location. After a big re-launch event I was assured that Maya was open for all of us to enjoy. And yes, a week prior to this last Tuesday, I booked my table.

“Would you like to walk to the restaurant or would you like to take the golf cart?” Is that even a question? Does anyone say walk? “Golf Cart!” I respond with my arms in the air. What is the fascination with golf carts? Is it their playfulness or a throwback to your childhood? Either way they are one of life’s simple joys.

Rolling up to the restaurant I can’t believe its sheer size. Located as a stand-alone outlet from Le Royal Meridien, Maya’s size is definitely influenced from its origins of the West. Hanging on to the still beautiful weather like it was dear life, we decide to dine outside on the terrace. I have to give it to Maya, the lighting selected for the fit out of the restaurant, both in and out, sets the mood perfectly and is some of the best I’ve seen in Dubai.

While taking our orders, the first question I have is “Can we please have the guacamole that you prepare at the table?” I’m not going to lie, the waiter’s response shatters parts of my heart. He explains that they used to have that option, but during the renovation process they decided to scratch that off the menu. Bad move. With a heart half shattered, I continue to make the rest of my order selecting some of my classic Mexican favourites along with dishes I’ve never tried.

Our starters arrive and my tortilla chip goes head first into the guacamole and then into my mouth. Crunching through my bite, I realise that it lacks a kick of spiciness, salt and lime. Next I try their variation on the guacamole, which includes pomegranate syrup, but push it away after a bite. To this date, Loca’s guacamole goes unrivalled in Dubai.

I fold up my langoustine mini taco and take a bite. The fresh flavours of the langoustine and the earthy warm flavours of the bean spread make up for the guacamole disappointment.

The ceviche comes next. Its bright pink colour appeases my eyes but holds up a stop sign for my taste buds as they wonder how can something so striking be natural. Licking the tip of my fork full of ceviche, I taste, Kool-aide, Pepsi and everything not so nice.  On a table full of organic flavours this chemically infused dish feels like a banker on a farm, out of place.

My beef taco arrives and as a self-proclaimed compartmentalised freak, the dish puts a smile on my face. Having a taste of my beef taco, my commercially conditioned taco tastebuds melt away and I slowly realise what an authentic taco is supposed to taste like. The juicy meat and the creamy avocado bring it home.

Within the radius of an arm’s length, I enjoy a bite of chicken cazuela, which is cooked in a pot and plays on sweet and tangy flavours, chicken fajita a classic everyone enjoys and chicken enchiladas which fails to meet the standard of other mains that were ordered.

I lie back in my chair, sip my Jasmine tea, enjoy the breeze and listen to the sound of conversion from my FIODTuesdays dinner guests. My favourite thing.

And then, he arrives, tall bronze and handsome. My attention is captured, I sit up and my eyes follow him until he is placed in front of me.  Pick, dip and crunch sweet, cinnamon and crispy. I have just tasted Dubai’s best churros. A true destination churros.

Leaving the restaurant, I am satisfied and yet not satisfied. The fumble at the start of the meal may have derailed my experience. Mains and desserts made me smile, but the starters of bland guacamole and Kool-aide ceviche, instead of easing me into flavours of Mexico left me disoriented like a letter in a just shaken Boggle cube. Reminiscing about the dinner, there is one thing on my mind, THE CHURROS. For Fork it over Dubai’s pretty snaps click here.

Maya’s tequila library

Real shame on the pre-prepared guacamole - FooDiva nearly has heart failure too. Taqado Mexican Kitchen at Mall of the Emirates is where I get my fix. If you’re after a better ceviche option, go for the duo of shrimp and red snapper (the latter referred to as huachinango on the menu). A selection of Mexican flatbreads aka huarache also make good starter options. My corn enchilada choice with shredded US beef short ribs, Gouda cheese, chilli sauce and black bean puree leaves a rather off-putting after taste. Sadly the new menu has adopted a Tex-Mex twist and an expensive one at AED 325 per head including a couple of cocktails each.

I throw a mini tantrum on arrival when we are refused a front terrace table despite reserving one – the surrounding tables are unoccupied, supposedly booked for later…yeah right. Anyhow we settle for margaritas and caipirinhas in the lounge bar (and very slow service) whilst perusing the menu. We then nab a terrace table, ignoring the waiter’s request to sit elsewhere…suddenly service perks up.

Whilst some of the dishes and service require fine tuning, one thing’s for sure, I would also return for the churros alone…oh and exceptional margaritas on the sexy wraparound terrace. Better still, senoritas can enjoy three free drinks with canapés on Sunday evenings.

A bientôt.

FooDiva. x

P.S – Calling all restaurants, chefs and F&B professionals – I would urge you to consider nominating yourselves for the fifth annual Caterer Middle East Awards at Ritz-Carlton DIFC on June 12th. Nominations close on April 11 – details here. Just for the record, am a judge again  

P.P.S – fancy winning a Philips and Jamie Oliver HomeCooker and Cutting Tower, plus recipe book and apron? Click here.

Dubai;

It’s the first-of-its-kind – a multi-functional device that preps food, as well as cooks – chopping, melting, stirring, simmering, steaming, boiling, sautéing and frying. The only thing it doesn’t do from what I can tell is grill! Best bit is, the HomeCooker can be left unattended (even for risotto), allowing you to busy yourself with other things – mainly thanks to the auto-stir function, a key feature that differentiates it from other kitchen appliances.

So how else does this contraption differ?

• The vast temperature gauge, from 40 to 250C.
• With the accompanying Cutting Tower, you can chop produce directly into the cooking vessels using five different cutting blades for fine grating, coarse grating, thick slicing, thin slicing and julienne strips.
• Every single part is dishwasher proof.

Plug the HomeCooker in, switch on, set the temperature and required cooking time. Once the red light stops flashing, you’re ready to start cooking using the four layers of vessels individually or all together – the main saucepan with add-on stirrer in the middle, pasta insert, steaming basket for small ingredients, and steaming tray for delicate foods like fish.

The beauty of the all singing and dancing HomeCooker is that complicated, time-consuming dishes become swifter and stress-free from curries, risottos, stews and soups to braised dishes, sauces, desserts and even breakfast.

To make it even easier, Jamie Oliver has compiled a recipe book with some of his favourite recipes and step-by-step instructions for using the HomeCooker. I’ve tried my hand at classics like English fry-up and tagliatelle bolognese to risottos – primavera and a butternut squash with sage – as well as steamed Asian sea bass with rice. My only qualm is the presence of the stirring cone makes it a tad tricky to dish out food on plates or a serving dish. Otherwise, it really takes the pressure off in the kitchen and allows you to get on with chores or socialise with friends and family, whilst your food is cooking away.

FooDiva Friends in Dubai, we have one Philips HomeCooker with Cutting Tower, Jamie Oliver recipe book and apron to give away – all you need to do is tell us what you would cook using as many of the HomeCooker’s functionalities as possible. Leave your answer as a comment on this post AND using the submission form below. You can increase your chances of winning by also Liking and commenting on my Facebook page, following me on Twitter and retweeting my tweet, plus following me on Pinterest and Instagram. The giveaway competition closes on Monday 8^th April when the clock strikes midnight, and one winner will be picked randomly (through random.org) on Tuesday 9^th April. You will have 24 hours to claim your prize otherwise we’ll have to select another winner.

a Rafflecopter giveaway

And if you’re not so lucky, the Philips HomeCooker with Cutting Tower costs AED 1,840 and for the HomeCooker alone AED 1,445 – both include the recipe book. Available at all major hypermarkets across the UAE – from April 1^st. And don’t forget to also like Philips’ Middle East Facebook page here.

And if this doesn’t whet your appetite, we’ll be bringing you another Philips competition soon – stay tuned!

Good luck and a bientôt.

FooDiva. x

An Ethiopian restaurant’s mantra…sadly not mine

It’s so easy to live a life of decadent dining in Dubai, but what about uncovering all the teeny ethnic eats and unsung heroes hidden away in this town’s older neighbourhoods? Well that’s exactly what fellow food blogger Arva Ahmed brings us with Frying Pan Adventures and her four hour walking food tours of three pockets of Dubai, each with its own foodie heritage. Choose from Arabian Deira, Indian Meena Bazaar or North African Hor Al Anz.

Given my recent fascination with tagines and an upcoming trip to Morocco, I opt for the latter in a area on the outskirts of Sharjah completely unbeknown to me. Over the course of our food safari we taste treats from Morocco, Tunisia, Egypt and Ethiopia. Arva, who having grown up in this city, has eaten her way through these districts and therefore only includes the eateries and street joints whose food she believes truly excels.

Starting our journey with Egypt, we devour piping hot fava bean falafels (otherwise known as tamiyah in Egypt) dipped in tahina – and koshari, my all-time favourite Egyptian dish and why I used to look forward to my Cairo travels. Originating as a street-food snack, it’s brimming with piping hot rice, lentils, macaroni and topped with fried onions and a fiery tomato sauce – pure soul food.

Meandering onto Tunisia, we dig into the highlight of the evening for moi, a crisp deep-fried brik pastry stuffed with tuna and oozing with egg. So moreishly marvelous, it would make a wonderful weekend breakfast treat, especially to alleviate sore heads.

Morocco beckons at a teeny joint that can only squeeze in two tables. First up after a visit into the kitchen, is a sweet-savoury bastilla pie, as an appetiser bizzarely, from the city of Fez. The crisp tissue-thin pastry envelops shredded chicken and almonds with a sprinkling of icing sugar and cinnamon. The marriage of such intense sweet flavours with savoury is always a tricky one, and personally not my cup of tea – but you may love it. All-savoury versions are also available. Our main course of a kofta meatball and egg tagine, basically a slow-cooked stew served in earthenware dishes with conical lids arrives, but it’s simmering in a little too much oil for my liking. Sadly doesn’t hold a candle to Momo’s but remember you’re here to soak up not just food but the buzz of this hidden spot.

A few sweet nibbles thrown in along the way, along with a stop to buy my much sought-after preserved lemons, and it’s time for Ethiopia with its national dish, doro watt – a rich and tangy chicken and egg stew with onions, berbere spices and niter kebbeh (a garlic, ginger, cardamom, cinnamon and clove butter) scooped up with fermented injera flatbread. Certainly an acquired taste, but an experience in itself.

The tour concludes with a return to Egypt and a dessert of feteer meshaltet – a layered pastry tossed, stuffed with Kraft cheese (yes you read right), folded over, baked in a wood-fired oven and sprinkled with sugar. Voila Egyptian pizza! Worth watching for the dough tossing alone.

Bubbly Arva who personally guides every tour, brings her encyclopaedic knowledge of food to every single dish and ingredient, so not only do you walk away with a bursting tummy, but a head overflowing with historical foodie facts.

Frying Pan Adventures offers four hour walking tours for AED 350 including mini bus transfers from Mall of the Emirates, all food and water, booklet with descriptions of the dishes, wet wipes, a little gift and even a certificate. Customised tours also available.

Do you have a favourite ethnic dish or street food?

A bientôt!

FooDiva. x

P.S – an abridged version of this post is published in the March issue of Gourmet magazine.