Pass the cheese please!
Raise the bar with infusions and scented varieties when choosing which cheese to add to a platter or pair with the port.
Meat and other treats
From traditional turkey to out-there oyster wellingtons, these inspirational center-pieces will set the seasonal scene and delight your diners.
Nxt dairy-free dark chocolate lava cake
When it comes to teatime treats, this delicious dairy-free cake, created by Marike van Beurden, Vegan Pastry & Chocolate Consultant at Callebaut®, is the perfect sweet alternative for vegans or anyone looking for a dairy-free option.
Eye on Morocco
Influenced by myriad civilizations and home to many glorious regional variations of popular dishes passed down the generations, Moroccan cuisine is a firm favorite among foodies worldwide. Issam Rhachi, executive chef at the Park Hyatt Marrakech, takes us on a sensory journey that starts in small rural villages and finishes in world-class restaurants.
Eugeniu Gheorghiciuc appointed GM of Attiko restaurant Dubai
Sunset Hospitality has appointed Eugeniu Gheorghiciuc as the new general manager of Attiko. With 14 years of solid F&B experience in Dubai, Gheorghiciuc will oversee all operations across the venue and play an integral part in expanding the brand globally.
Spanish flavors with Patricia Roig, executive chef of BOCA
According to Patricia Roig, executive chef of BOCA, Spanish cuisine is all about flavors and variations. Here, she explains the difference between Spanish and Mediterranean cuisine, regional nuances and the latest trends.
On the market
Invest in the right products and equipment to make cooking and other functions easier. Here’s a good place to start.
KSA’s booming quick-service
Chadi Chidiac, managing partner of Protocol Hospitality Management and Consultancy, takes a closer look at the growth of KSA’s fast-food market in terms of healthier food options, improved customer service and product diversification.
A theatrical dining experience with Antonio Lopez
With a mantra of “life is short, do what you love,” Antonio Lopez, Teatro Restaurant’s executive sous chef, did just that. He left a career in engineering to pursue his passion for culinary arts, finding his place at Rotana Abu Dhabi’s star restaurant. Here, he gives us a glimpse into Teatro and what makes it such a phenomenal success.
Venturing into the world of Gelato
Gelato has seen a whirlwind of trends over the years. Daniel Elias Halabi, the technical advisor chef of Pregel Benelux, uncovers the flavors and influences shaping this frozen dessert sensation.