Food magazine like no other in the regional market
Explore the world’s finest food countries with our review of some of the greatest food producing nations, how they’ve created a passion for food, what is changing their food landscapes and how can Middle East kitchens benefit from sourcing their country’s produce.
The Italian Trade Agency (ITA) in association with the Embassy of Italy to the UAE and the Consulate General of Italy in Dubai kicked off a two-month Italian F&B trade push this week. Dubbed “The extraordinary Italian taste campaign” the ITA has organised a series of Italian food events which will
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Not normally thought of as a food destination, the distinctive cuisine of Nepal comes as a pleasant surprise to many drawn to the country for either its spectacular scenery or Buddhist heritage. Similar in many ways to North Indian dishes, Nepalese cuisine is different enough to intrigue and delight. Nepal's cultural
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Upon reading Plated Heirlooms it is clear to see that the book is written with love, passion and emotion from start to finish. No ordinary cookbook, the creative piece by chef and writer Dima Al Sharif is filled with mouth-watering recipes and attention-grabbing tales of Palestine, a country immersed in
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The UAE’s tea consumption has witnessed a steep rise in the last couple of years due to the growing population as well as an increasing focus on tea nutrition and fitness properties. According to the Dubai Tea Trading Center, the country consumes about seven million kilograms of tea per annum with
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“Sinit is most commonly eaten fresh for breakfast with cheese and can be bought all times of day off the streets, sold from carts or by vendors carrying wooden trays on their heads.” This month’s travel feature takes you through the streets of Istanbul, where east meets west and the culinary
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In a region abundant with Pinoy presence yet apparent lack of Philippine food outlets, Sophie McCarrick sets out to find the true identity of Filipino cuisine. Despite large populations of Filipino nationals working internationally and in the Middle East particularly, food cultures from the island nation remain vastly unknown. The scarce
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Young UK designer Chris Godfrey provides the last word on convenience foods with his 12-course meal in a can. What dishes would you include if you had the chance to create such a monstrosity? Meals in a can are always a no no, sorry, let's be a bit more specific, that's
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