Food magazine like no other in the regional market
Every issue we focus on the key seasonal activities in the region that place additional pressures on kitchens to ensure quality and diversity. These features are timed perfectly to coincide with procurement decisions.
Popular Chinese hotspot Hakkasan Dubai has made the surprising announcement that it has closed down. The Asian restaurant had been situated on the same spot at Jumeirah Emirates Towers since it 2011, and was a favourite amongst Chinese food fans in the city. There is some relief for Dubai foodies though –
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The second UAE Food Bank has launched in Dubai. The brand-new bank is situated in Al Bada, close to the Canadian University in the city. The launch happened under the patronage of the Easa Saleh Al Gurg Charity Foundation on Monday, 16th October. The UAE Food Bank is an non-profit organisation,
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With airline food so universally poor, unless you're sitting in First Class, an increasing number of international airports are not looking at celebrity and high profile chefs to provide excellent food airside - by mid-June, for example, Heathrow will have three from Ramsay, Blumenthal and a quartet of female chefs.
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Electrolux Professional has announced an international alliance with WORLDCHEFS, the global network of chefs' associations, aimed at sharing the common knowledge and increasing awareness on specific topics related to sustainable cooking. The new partnership between Electrolux Professional and WORLDCHEFS will launch a number of dedicated exciting activities which will unite the
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The UAE’s hospitality sector has encountered copious challenges in the past few years and though the industry is beginning to see light at the end of the tunnel, stability is not yet on the horizon. Sidharth Mehta highlights some of the vital factors that have attributed to the sector’s ongoing
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Food and water are the basic requirements for human survival, and yet each day millions of people still go without. At the turn of the millennia the United Nations (UN) pledged to eradicate extreme poverty and hunger by 2015. But, as the last of the sand trickled from the hourglass,
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Chefs are artists: the only difference is that their creations are edible. If the kitchen is the studio where colours are thrown together, discarded and hashed out again then the plate is the gallery on which the final creation hangs. Plating is an art. And, like any iconic artist, the
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There are a number of stages at which the quality and integrity of our food can become compromised, including direct or indirect exposure to pests, pesticides, pathogens and other harmful bacteria. All these can lead to food poisoning and other related diseases. From the farm to our forks, as Dubai
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1.5 Earths are required to sustain the demands humanity currently makes on nature, according to the Global Footprint Network report 2014. For more than 40 years, our needs have exceeded the planet’s bio-capacity – the amount of biologically productive land and sea area available to regenerate these resources. Middle Eastern and
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According to PEW Research Centre, the Middle East’s population is set to swell from 341,020,000 in 2010 to 588,960,000 in 2050. That’s 72% more hungry mouths to feed. The challenge is considerable for any corner of the world, but particularly the Middle East. With its arid, aggressive climate, food production
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