Club Vista Mare: Exciting new foodie hub launches on Palm Jumeirah
Several delicious new beach restaurants have launched on Palm Jumeirah in a new area called Club Vista Mare, BBC Good Food Middle East looks at what’s on offer…
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Chef Greg Malouf: Expert tips on Arabic cooking
The renowned Lebanese-Australian chef spoke to BBC Good Food Middle East about current Arab food trends, and how to get the most out of aubergine when cooking it Lebanese-style...
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The acclaimed Lebanese-Australian chef Greg Malouf takes over Intersect by Lexus
The acclaimed Lebanese-Australian chef Greg Malouf will be cooking up a storm at Intersect by Lexus as he takes over the restaurant for an exclusive three-day pop up kitchen this week...
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Dinner review: Iris, The Oberoi, Business Bay
Originally from Beirut, the popular Lebanese bar and restaurant opened its first venture in Dubai in 2013, which was quickly followed by a second restaurant in Abu Dhabi. The Dubai branch describes itself as “modern but unconventional”, serving “simple and elegant” dishes...
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What’s on the table with Dianne Jacob
We go on a lunch date with a food loving personality to find out what makes them tick. -
Em Sherif, The Address Downtown Dubai
Nestled on the lower floor of The Address Downtown Dubai, Em Sherif overlooks the Burj Khalifa and is accessible through both the hotel and via Dubai Mall boulevard. A lively, popular import from Beirut, the restaurant welcomed my dining partner… -
Interpreter of recipes
Australian celebrity chef and now Dubai restaurateur Greg Malouf tells us how he went from not even being able to spell ‘chef’ to becoming a world renowned ambassador of Middle Eastern cuisine, reinterpreting the traditional for modern palates.
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Nay Restaurant and Lounge, Emirates Financial Tower, DIFC
What’s it like:This new Lebanese eatery is a hidden gem tucked away in the Emirates Financial Towers building in DIFC. When I visited the glamorous, yet relaxed, restaurant on a weekday evening, it was quite crowded even though it was… -
Making magic
Guy Savoy, one of France’s best known and most respected chefs, waxes eloquent on why food can be magical, in an interview with Jonathan Parsons.
