BBC Good Food Middle East caught up with the ‘king of truffles’ chef Giorgio Locatelli during a recent visit to his restaurant Ronda Locatelli at Atlantis, The Palm in Dubai to get the lowdown on buying, storing and using the much-loved ingredient, truffles.
The word “paleo” derives from Paleolithic, which describes the caveman epoch some 2.6 million years ago, before mankind began to farm and cultivate crops. During this era, humans had to hunt for their food, as such the paleo diet follows similar rules...
Some nutritional experts now believe that sugar, rather than saturated fat is the cause of the modern-day obesity epidemic. From Gary Taubes‘s war on sugar to the New York Times exposé on the sugar industry and the release of Damon Gameau’s “That Sugar Film” and the sweet stuff is increasing in the media spotlight…
Green tea extract has become a key ingredient in a range of health food supplements, powders and tablets. BBC Good Food Middle East takes a closer look at the green stuff, and whether it is worth adding to your New Year’s health kick…
A new gem has opened on the waterfront of Dubai Marina serving up beautiful Anatolian classics with a contemporary twist...
Sho Cho is an undeniably hip seafront Japanese restaurant and lounge in Jumeirah. It’s no passing fad either: the restaurant has been on the same spot in Dubai Marine Beach Resort for nearly 20 years...
In Japan, an ‘izakaya’ is a Japanese drinking establishment that also serves food – a sort of Asian equivalent to the West’s gastro pub. At the JW Marriott, this has certainly not been overlooked...
Izakaya’s speciality chef Idfan Meirza discusses Japanese-Peruvian food fusion and bringing passion into the kitchen...
Sister to its Dubai-based branch, Roberto’s recently opened doors in Abu Dhabi– and doesn’t disappoint...
BBC Good Food Middle East has put together a run down of the best foodie venues on offer this Halloween…
One of the few Indian fine-dining restaurants in Dubai not linked to a celebrity proprietor, Tresind describes itself as serving up “modernist Indian cuisine”...
Atul Kochhar’s restaurant Tamarind was the first Indian venue to achieve a Michelin star in the world in 2001, whilst his second restaurant Benares followed with its own Michelin star in 2007. He now owns seven restaurants around the world, including Rang Mahal in Dubai. Kochhar talks to BBC Good Food Middle East about cooking Tandoori without an oven and why he hates molecular gastronomy...
