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Food Guide.e$S:Layout 1 14/11/2011 18:33 Page 1 The Foodie’s Guide to Dubai A journey through the gastronomic delights of Dubai Food Guide.e$S:Layout 1 14/11/2011 18:33 Page 2 Foreword by renowned chef and restaurateur Gary Rhodes “Dubai is such a great place and somewhere I feel very much at home and comfortable. When the opportunity arose for me to open Rhodes Mezzanine at Grosvenor House Dubai, I didn’t hesitate to say yes and I’ve not looked back since. It’s such a great destination to get away and experience a unique Arabian adventure. One of my favourite places is actually the spice souk where fragrances and aromas of spices and seasonings will surround you. Holidaymakers are able to pick up a huge variety of spices including cardamom, cinnamon, incense and also nuts that are imported from all over the Middle East which are fantastic to include in the simplest of recipes. The spices are sold straight out of large open sacks and as well as being an incredible place to visit, it is a great place to get fantastic foodie souvenirs for friends and family.” Food Guide.e$S:Layout 1 14/11/2011 18:33 Page 3 Introduction Ian Scott, Director UK and Ireland for Dubai Tourism & Commerce Marketing “Welcome to the Foodie’s Guide to Dubai! We at Dubai Tourism have created this guide to give you the chance to see just some of the fantastic culinary sensations on offer in the emirate. Dubai has a thriving gastronomic scene which both visitors and locals enjoy. We wanted to share what’s on offer so people know where best to go to suit their own foodie tastes when visiting Dubai and also give people the chance to recreate some of the delicious food at home. Dubai’s rich cultural background, and indeed the many different nationalities and people that the emirate plays host to today, means that for holidaymakers Dubai is a fantastic foodie destination that can cater to every culinary need. From gastronomic excellence courtesy of Michelin Star chefs, to the delicious traditional delicacies of local restaurants, there’s something to cater for all tastes. From local Arabian dishes, to Chinese and Indian, Mexican and Australian, European and even North Korean, Dubai caters for a huge range of international tastes, meaning holidaying food fans don’t have to travel far to sample cuisine from all corners of the world.” Food Guide.e$S:Layout 1 14/11/2011 18:33 Page 4 A thriving metropolis for culinary excellence, ‘The Foodies Guide To Dubai’ will give you just a taster of the amazing delights on offer. Packed full of delicious recipes and restaurant recommendations the guide also offers top tips from the head chefs of some of Dubai’s restaurants including: • Gary Rhodes, Mezzanine of Grosvenor House • The Ivy at Jumeirah Emirates Towers • The Rivington Grill in Downtown Dubai • Al Iwan at Burj Al Arab • Al Khayal at Jumeirah Beach Hotel We know from speaking to holidaymakers that food is a key factor when choosing a destination to travel to and people want choice both from the kind of food they can pick from, through to the price they want to pay. We also appreciate it can be difficult for families looking to choose where to take a break, especially if the kids are fussy eaters or you worry that there won’t be enough activities to keep the little ones entertained. To help showcase the extensive family offering the emirate has, we’ve added the below symbol to act as a guide on what in particular are stand out destinations for the family. We hope you enjoy the gastronomic journey this guide will take you on and that it inspires your culinary choices both at home and on your travels. Food Guide.e$S:Layout 1 14/11/2011 18:33 Page 5 Grosvenor House – modern British cuisine in a dazzling setting Michelin-starred chef Gary Rhodes and supporter of our Foodie Guide, brings the best of modern British cuisine to the Middle East, served in one of Dubai’s most stunning restaurants, Rhodes Mezzanine. Price: £90/€103 for a three course menu for one excluding alcohol Food Guide.e$S:Layout 1 14/11/2011 18:33 Page 6 Seared Spiced Scallops and Prawns with a pink grapefruit, avocado, mango and cucumber salad [SERVES 2] INGREDIENTS PRAWN DRESSING Scallops halved 150g Chopped prawn shells Tiger prawns left over from peeling 2 tablespoons of sea salt 100g Shell on prawns, chopped 1 tablespoon mild curry powder Peeled zest of 1 lemon Pink grapefruit segments, 6 White peppercorns, cracked cut into small pieces 1 Bay leaf Avocado diced 1 Lemon juiced Cucumber diced 2 Cubes brown rock sugar Fresh mango diced ½ Pint olive oil Salt and pepper Method For the dressing: Heat 1-2 tablespoons olive oil with the shells, claws and chopped prawns, lemon zest, peppercorns and bay leaf, cooking very gently – only simmering for a few minutes. Add the lemon juice and sugar cubes, once the sugar has dissolved add the remaining oil. Bring to a simmer and cook, infusing for 8-10 minutes, removing the bay leaf and peppercorns before blitzing in a liquidizer to break down all the shells. Pass through a fine sieve and season. Finish with a little squeeze of lemon juice. For the salad, mix together a generous tablespoon of each of the diced avocado, cucumber, mango and grapefruit and season with salt and pepper, drizzling with the prawn dressing. Grind in a pestle & mortar the salt and curry powder and use to season the prawns and scallops before sautéing in olive oil and butter. Place a prawn and scallop on a skewer, drizzling each skewer with prawn dressing. Serve with the salad. Food Guide.e$S:Layout 1 14/11/2011 18:33 Page 7 Other delicious restaurants available at Grosvenor Hotel Dubai Indego – Michelin-starred Indian food A contemporary Indian restaurant spear-headed by Michelin-starred chef, Vineet Bhatia. From the delicious marbled chocolate samosa with fresh berry rabdi, to the fresh lobster with spicy marsala sauce with mushrooms, Vineet’s passion for the exotic is evident. Toro Toro – turning up the heat with some South American spice Toro Toro is a dramatically decorated destination with an incredible floor-to-ceiling fireplace located at the edge of the marina. The setting provides the perfect backdrop for famed chef Richard Sandoval to offer an unbelievable Pan-Latin dining experience. With dishes from Buenos Aires to São Paulo, the fiery tastes of Latin America are thriving in the heart of Dubai. Food Guide.e$S:Layout 1 14/11/2011 18:33 Page 8 One of the world’s most iconic gastronomic names in Dubai The Ivy, Dubai is situated in the heart of Dubai’s business district in The Boulevard of the luxurious and iconic Jumeirah Emirates Towers. Serving lunch and dinner, this world famous restaurant offers a brasserie-style menu with a selection of Ivy classics. Prices: £48/€55 per person for three courses excluding alcohol Food Guide.e$S:Layout 1 14/11/2011 18:33 Page 9 Simon Conboy, Head Chef Simon, Head Chef at The Ivy recommends visiting the fish market near Dhow Harbour, Al Meena while in Dubai which is a traditional shopping experience for early risers. Ensure you arrive before 6.30am and wear old shoes and clothes as it’s not somewhere to go if you don’t want to get involved. The fish, meat and produce souq at Al Istigal/Al Nasr Street, is perhaps better for those who want a more gentile experience, but again the best bargains and freshest produce are snapped early so make sure you’re there before 8am. Food Guide.e$S:Layout 1 14/11/2011 18:33 Page 10 Beetroot and Persian Feta Salad, with mint, pomegranate and cucumber INGREDIENTS [SERVES 4] 160g Creamy Persian feta cheese 2 Cucumbers 20g Picked watercress 4g Mint 5g Chives - cut into 1 inch sticks 10 Baby beetroot - roasted with thyme and olive oil For the dressing ½ A garlic clove The juice of one lemon 125ml Extra virgin olive oil 1 Sprig of thyme 2 Shallots, halved 50ml Water 2g Honey Freshly ground salt and pepper to taste For the garnish ½ A pomegranate 10g Toasted sliced almonds Food Guide.e$S:Layout 1 14/11/2011 18:33 Page 11 Method Peel the cucumbers and cut into three inch lengths, then slice thinly lengthwise, until you reach the seeds, do not use any slices containing seeds. Cut the cucumber into 1cm wide strips, place in a colander and season with salt to remove any water. After twenty minutes, pat dry and mix with the watercress and herbs. Remove the leaves from the top and the roots from the bottom of the baby beetroot and place in a tray with the thyme, olive oil and a little water. Cover with tin foil and roast in the oven until cooked ‘al dente’. Allow to cool naturally then wipe off the skin. Heat the grapeseed oil in a frying pan over a low heat and fry the almonds until golden brown. Wipe off any excess oil on a paper towel. To make the dressing, whisk all ingredients together and season with the freshly ground salt and black pepper, then keep to one side. Cut the beetroot in half lengthwise and arrange on the plate, then crumble the feta in large pieces around and drizzle over a little dressing. In a bowl mix the herb, cucumber and watercress.
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